Recent Posts: Page 12 of 52
Ham, Pineapple and Peas SaladApril 5th, 2014 in Salads by Julia Volhina
This salad has interesting combination of ingredients: sweet peas with pineapples and ham (or canadian bacon) mixed with lettuce.
Freshly boiled peas can be substituted for canned peas on this one, but canned ones are some what easier to find.
Assemble salad right before you plan to serve it, lettuce will not keep freshness and crispness for long after slicing.
Carrots and Ginger Soup-PureeMarch 29th, 2014 in Hot Soups, Soups by Julia Volhina
So I discovered carrots and ginger combination while working on last week recipe. And I decided to take it one step further: today with carrots and ginger soup-puree.
It is spicy, unusual and absolutely delicious. To my surprise even my better half liked it (and he is not too thrilled with either carrots or ginger).
You can use cup blender instead of hand one, if blender cup isn’t big enough to hold whole pot, just work in batches. But I must say hand blender is much easier to use here.
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.