Recent Posts: Page 31 of 55
Veal Roast with Pureed Vegetable SauceMarch 3rd, 2012 in Beef, Main Dishes by Julia Volhina
If you are looking for a dinner roast recipe, this one is for you: juicy homemade veal roast with pureed sauce prepared from carrots, onions and tomatoes stewed in dry red wine and meat juices.
Pureeing vegetables makes sauce more homogeneous (and looking and tasting more like a sauce), however you can also pour cooked meat with cooked vegetable mix without pureeing it, that may save you some time if needed.
Meat roasted this way tastes great served straight from the oven as well as cooled down.
Omelette Stuffed with Mushrooms and OnionsFebruary 25th, 2012 in Eggs, Main Dishes by Julia Volhina
This is a nice breakfast or lunch recipe for two: tender omelette stuffed with mushrooms and onions braised with a spoon of sour cream and seasoned with shredded cheese.
Amount of ingredients listed here is yields exactly 2 omelettes, if you want to cook more – just increase amounts of ingredients accordingly.
And if you fry omelettes one after another, use warm plates to make sure first one is still warm when the last one is cooked.
Ground Beef and Potato CasseroleFebruary 18th, 2012 in Beef, Main Dishes by Julia Volhina
Taste of this dish reminds me of lasagna, with the difference of that it doesn’t include neither noodles nor cheese. It also requires much less time to cook than classic lasagna.
Meat sauce prepared of ground beef or veal (or mix of these) with onions, tomatoes and fresh parsley is juicy and very tasty. Bechamel souffle gives it nice hint in both taste and presentation.
Did I mention that this recipe is great for some special occasion?..
Mussels Steamed with Vegetables in White WineFebruary 11th, 2012 in Fish, Main Dishes by Julia Volhina
This not complicated recipe is my first attempt to cook mussels. They turned out juicy and light. Thanks to Hans-Peter and his cooking lessons 🙂
Vegetables cooked this way, with wine and mussels juices, taste great as well as mussels themselves, serve them all together!
By the way, 1lb-1.5lb of mussels per serving sounds about right, this way amount of ingredients listed in this recipe is enough to feed 2-3 people.
Chicken Lasagna with Spinach and Fresh CheeseFebruary 4th, 2012 in Chicken, Main Dishes by Julia Volhina
Don’t get scared by amount of ingredients: it isn’t that complicated to cook chicken lasagna with spinach and fresh cheese at home, especially if you have noodles which doesn’t require boiling.
Of course it will take some time too cook stuffing as well white sauce, but at the end you will get whole baking pan of tasty creamy lasagna.
I used fresh spinach, but frozen will work good too, just thaw it before cooking and drain liquid before mixing with cooked chicken. Tvorog (fresh cow cheese) can be replaced with ricotta of the same weight as well.
Serve lasagna 10-15 mins after you take it from the oven; leftovers can be stored in fridge and re-heated in microwave.
Layered Liver CakeJanuary 28th, 2012 in Appetizers & Snacks by Julia Volhina
Layered liver cake, dish of traditional Ukrainian cuisine, is often served as appetizer on various celebrations, in fact I tried it first time on a wedding.
For this recipe I used chicken liver, but beef liver will work good as well.
Carrots and onions stuffing can be skipped all together – it will decrease cooking time and reduce amount of mayo to be used (since layers will not need that much mayo to stick together). However carrots go great with liver.
How many layers you get from this amount of ingredients depends on the size of the frying pan you use. I think 11” frying pan is the best – not too big not too small. The ideal amount of layers for this recipe is about 12; if you get more split them in half and assemble 2 cakes.
Oven-Roasted Herbed Redskin PotatoesJanuary 21st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
I think any kind of potatoes can be cooked this way, however red skin ones are the best here. You can take big potatoes and slice them in smaller wedges or smaller ones and cook them whole or sliced in halves.
Vary amount of herbs as well as herbs themselves to your taste, in additional to rosemary, thyme, oregano you can use parsley, dill, black pepper, etc; I would just advise to keep rosemary in – it goes great with potatoes.
Over-roasted herbed redskin potatoes can be a no-meat dish on itself or you can accompany a meat entry with it as a side dish.