Recent Posts: Page 11 of 50
Carrots, Raisins and Ginger SaladMarch 22nd, 2014 in Salads by Julia Volhina
Veal Rolls with PearMarch 15th, 2014 in Beef, Main Dishes by Julia Volhina
I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.
The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.
I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself. As for the pear, use ripe fragrant pear for better results.
Salad with Chicken and Fresh VegetablesMarch 8th, 2014 in Salads by Julia Volhina
Spring is right around the corner. And even though nowadays you can buy fresh vegetables all year around, in spring they taste somehow special. Maybe this is a way how body let’s you know it needs to be replenished with vitamins.
This is why I am publishing this recipe for salad made of fresh bell peppers, cucumbers and tomatoes with boiled white chicken meat and a bit of cheese.
By the way, mayo in the dressing can be mixed with sour cream for skinnier version.
No Yeast Puff Pastry Dough (Faster Variant)February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.
Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.
Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.
Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.
Summer Squash OmeletteFebruary 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Perfect recipe for breakfast or brunch, especially on a weekend.
Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.
I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.
Shrimp, Egg and Potato Layered SaladFebruary 8th, 2014 in Salads by Julia Volhina
This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.
I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.
This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.