EnjoyYourCooking

My Homemade Food Recipes & Tips

Recent Posts: Page 32 of 56

Mussels Steamed with Vegetables in White Wine

February 11th, 2012 in Fish, Main Dishes by Julia Volhina
Mussels Steamed with Vegetables in White Wine

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 Cheese

February 4th, 2012 in Chicken, Main Dishes by Julia Volhina
Chicken Lasagna with Spinach and Fresh Cheese

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 Cake

January 28th, 2012 in Appetizers & Snacks by Julia Volhina
Layered Liver Cake

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 Potatoes

January 21st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
Oven-Roasted Herbed Redskin Potatoes

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.

Celery Root Salad with Apples and Eggs

January 14th, 2012 in Salads by Julia Volhina
Celery Root Salad with Apples and Eggs

Knowing me you can probably guess that this tender slaw-like salad made of grated fresh celery root, apples and chopped egg is dressed with mayo.

By the way, celery root here is hardly recognizable: it has nutty taste and (if you are not used to it) tastes nothing like celery stalks, maybe because of apples.

I would define this taste as unusual; if you stumble upon fresh celery root in a store – give it a try, after all celery is known as low-calorie source of dietary fiber.

“Firewood on Snow” Cake

January 7th, 2012 in Desserts by Julia Volhina
“Firewood on Snow” Cake

This cake looked unusual even for me when I saw it first time: doesn’t it resemble a bunch of firewood covered with a snow to you?

This recipe is Yuriy’s mom speciality dessert and it often appears on the table during family celebrations. Yuriy’s mom preserves pitted sour cherries in their own juices under sugar each season, so there are always plenty of them ready for use.

If you don’t have sour cherries preserved in such way – you can always go with pitted cherry kompot like I did, but in this case add a bit of sugar to the dough, or cake will not be sweet enough.

I would want to tell you that this cake is easy and fast to do, but I can’t. It took me quite some time to make dough, prepare “firewood” sticks and then assemble the cake; but that is probably because I cooked it first time in my life.

After cake is assembled allow some time for layers to soak in sour cream frosting to get soft: leave it in cool place (but not fridge) at least over night (depending on how liquid sour cream is it may take longer). It is good idea to prepare cake at least a day before you are planning to serve it.

Vegetable Soup-Puree with Mushrooms

December 31st, 2011 in Hot Soups, Soups by Julia Volhina
Vegetable Soup-Puree with Mushrooms

If you are looking for easy to cook recipe for soft pureed soup with vegetables, mushrooms and cream this is it.

Boil vegetables, add fried onions and mushrooms and blend it all together with heavy cream. By the way, using hand blender makes cooking of this soup much easier.

If you want soup-puree to be more liquid, keep water left from boiling vegetables and add it to the soup at the end to receive desired thickness.