Sweet Braided Bread

June 11th, 2011 in Desserts by Julia Volhina

I am used to call this kind of braid sweet bread Hala (Хала in russian), however when I was preparing to write this recipe and did a bit of research to make sure I get name right in english, I discovered that real Challah (Hala) doesn’t contain dairy.

Considering this recipe have butter and milk and eggs in it, I didn’t risk to call in challah. After all it is a sweet braid yeast based sourdough bread.

It tastes good by itself and even better with a cup of yogurt or cultured milk (kefir or buttermilk).

String Beans Fried with Eggs

June 4th, 2011 in Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

Yet another recipe for fried green string beans, now accompanied by scrambled eggs.

Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.

I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!

Crab Sticks Salad with Napa and Cucumber

May 28th, 2011 in Salads by Julia Volhina

It is time for summer cookouts yet? I bet it is! Who said cookouts should be all meat and bread – add a bit of vegetables and crab sticks :)

Napa gives this salad tender filling; however you can substitute white cabbage for napa – it will work fine, just remember to tenderize shredded cabbage with your hands.

If you use frozen crab sticks, make sure they unfreeze completely and all extra liquid is removed before adding them to the salad.

Fried Lamb Dumplings (Chebureki)

May 21st, 2011 in Lamb, Main Dishes by Julia Volhina

This is traditional Georgian recipe (and I mean Georgia as a country, not the state). It takes a bit of time and inspiration to cook, but it totally worth it.

Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.

I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.

How to Make Dumpling Dough with Milk and Egg

May 14th, 2011 in Tips, Advices & How-to by Julia Volhina

This recipe for dumpling dough uses milk, egg and a bit of oil. It suites good for fried dumplings, such as chebureki, for example (this recipe is coming up next saturday).

Another difference in this recipe is that milk is warmed up till boiling temperature when it is mixed with first batch of flour. This makes dough more elastic.

If you have a stand mixer with dough hook feel free to use it, otherwise you can also knead this dough by hands.

Parmesan Eggplants with Tomato Basil Sauce

May 7th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Side Dish Recipes by Julia Volhina

Eggplants fried in flour and egg coating are good on their own as a no-meat main course, appetizer or snack. But they can also be served as a side dish.

Tomato sauce with basil and garlic is a good addition to fried eggplants; it adds a bit of spiciness to plain taste of eggplants.

And parmesan goes great with that combination too.

Tomato and Basil Sauce

April 30th, 2011 in Sauces & Dips & Spreads by Julia Volhina

This light tomato based sauce will add a hint of mediterranean cuisine to any dish.

It goes great with fried or grilled vegetables (e.g. zucchini and eggplants); seafood (mussels and shrimps) and meats; it also can be served as pasta sauce.

Sweet tomatoes are the best fit this recipe. If you prefer to remove seeds, choose pulpy tomatoes, it will be easier.