EnjoyYourCooking

My Homemade Food Recipes & Tips

Recent Posts: Page 31 of 56

Cabbage and Carrots Salad with Oil

March 31st, 2012 in Salads by Julia Volhina
Cabbage and Carrots Salad with Oil

As you probably guessed already, this simple salad consists of two main ingredients: cabbage and carrots, dressed with oil (I take sunflower oil for this one), ground black pepper and celery seeds (both of which are optional), and salt.

It takes about 15 mins to prepare this salad. It can be served as a side dish or an appetizer. It also works good for a snack when you need to make something tasty fast.

Leftovers can be stored in fridge for a few days, salad doesn’t lose taste with time.

Chicken Stew with Cauliflower and Tomatoes

March 24th, 2012 in Chicken, Main Dishes by Julia Volhina
Chicken Stew with Cauliflower and Tomatoes

This is another recipe from “Modern homemade cuisine” book which I mastered. This dish goes great for dinner and leftovers can be warmed up for lunch.

Chicken is served with cauliflower so there is no need to cook separate side dish unless you want to.

Important note: when cooking chicken with sauce make sure it simmers slow, because sauce has flour and it will burn on high heat.

Eclairs with Vanilla Custard

March 17th, 2012 in Desserts by Julia Volhina
Eclairs with Vanilla Custard

While preparing for this post I got some difficulties translating name as well as figuring origin of the recipe.

I guess the general decision was that the recipe is french, however I never ate eclairs prepared by french cook, so I can’t prove that this is exactly the same recipe.

This is recipe as eclairs are cooked in Russia, russian name of that pastry is “zavarnye pirozhennye” and it relates to the way the dough is cooked by boiling.

The common name in english speaking worlds seems to be eclairs, however this only related to long shaped pastry. Round ones are often called cream puffs, even though they are only different in shape.

I do fill these with vanilla custard, but other fillings can be used as well: whipped cream (these would need to be served as soon as made or cream needs to be stabilized), butter and condensed milk filling, and so on.

Vanilla Custard

March 10th, 2012 in Tips, Advices & How-to by Julia Volhina
Vanilla Custard

I use vanilla custard to fill eclairs and cream puffs. It is easy to do (just don’t forget to stir) and tastes delicious!

This custard can also be spread thin dry layers of multi-layer cakes such as “Napoleon”.

Vanilla custard calls for egg yolks, so you can find these recipes which call for egg whites somewhat useful.

Veal Roast with Pureed Vegetable Sauce

March 3rd, 2012 in Beef, Main Dishes by Julia Volhina
Veal Roast with Pureed Vegetable Sauce

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 Onions

February 25th, 2012 in Eggs, Main Dishes by Julia Volhina
Omelette Stuffed with Mushrooms and Onions

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 Casserole

February 18th, 2012 in Beef, Main Dishes by Julia Volhina
Ground Beef and Potato Casserole

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?..