December 4th, 2010 in Appetizers & Snacks by Julia Volhina
This is a kind of sandwich you would call hawaiian, and I guess that is mostly because of ham and pineapple.
I never been to Hawaii, so can’t tell what’s up with them and pineapple / ham combination. So I just roll with it
The whole trick here is to assemble sandwiches (by the way, you can do it in advance) and then put them to the oven for the time enough to melt cheese and warm the rest up, just before you are planing to bring sandwiches to the table, and when ready – serve warm.
Ingredients in this recipe is enough to prepare hot 6 sandwiches, if you need more or less just adjust amounts.
November 27th, 2010 in No-meat, Side Dish Recipes by Julia Volhina
There is no easiest way to cook potato than boiling. You get tasty and nutritious dish fast and with literally no hassle: just clean it, put to the cooking pot, bring to boil and wait.
Young potato boiled skin on tastes especially good when dressed with several spoons of sour cream, seasoned with chopped dill and minced garlic.
If you don’t have young small potatoes, use red skin ones, or any others. Clean potatoes before boiling, for young potatoes washing will be enough, old potato may need to be peeled.
November 20th, 2010 in Main Dishes, Pork by Julia Volhina
Kruchenyky or zavyvantsi – meat rolls prepared with pork (less often with beef) and stuffed with various mixes. This is very popular dish of traditional ukrainian cuisine.
Stuffings for kruchenyky, as well as sauces, vary from region to region and, actually, from cook to cook.
I like kruchenyky prepared from pork loin and stuffed with mushrooms or mushroom mix with some other ingredients, fried and then baked under cream sauce. Just like in this recipe.
It may seem like lot of hassle to cook these stuffed pork rolls, but it is really not as hard as it looks; and is really tasty
November 13th, 2010 in Salads by Julia Volhina
Beet salad with prunes, walnuts and onions dressed up with mayo or sour cream or both is one of the traditional salads of ukrainian cuisine.
Also, this dish is one of the not many dishes which uses beets as a main ingredient.
It is very important to use sweet and rich red color beets for this salad. So, when buying beets scratch their skin with a nail: dark red pulp under skin is a sign of good beet, not pink and not white.
It is also important to use good quality walnuts; taste before you buy them: old walnuts can be bitter and using such will make you salad taste bitter as well.
November 6th, 2010 in Main Dishes, No-meat by Julia Volhina
This is my recipe in support of Faina’s with Cucee Sprouts cauliholic addiction. I hope you will like it
Yet another vegetable pancakes recipe. These are usually healthier choice: they contain much less flour (comparing to usually flour-based pancakes) – batter mostly consist of vegetable goodness and, of course, a bit of eggs
I love cauliflower in any of its appearance, and I consider cauliflower pancakes to be one of the easiest and fun ways to cook it.
October 30th, 2010 in Hot Soups, Soup Recipes by Julia Volhina
This is good soup to cook at winter: time when fresh herbs are not full of flavor and most of vegetables are not as full of nutrients as fresh ones.
Root vegetables used in this recipe (potatoes, carrots, parsley and celery roots) are good on keeping their nutrient through whole winter and buckwheat grains add even more.
As for most of meat broth based soups, you can save some time cooking it by preparing meat broth in advance: night before or so, and then reheat before cooking buckwheat soup itself.
I really encourage you to cook beef broth yourself, whatever they say in those advertisements, but broth from can can’t be the same good as broth prepared by yourself from ingredients you choose, it is not that hard after all.
October 23rd, 2010 in Sauces & Dips & Spreads by Julia Volhina
Rich sauce prepared from shallots cooked with white wine, butter and capers and seasoned with fresh chopped dill. It suits for any kind of fish whatever it is boiled, fried or grilled. Goes good with salmon (see Salmon with Capers and Dill Sauce recipe), cod, tilapia and other fish which you would usually serve with butter sauce of some kind.
If you are trying to get more liquid sauce use more wine or add more shallots otherwise. If you don’t like texture of cooked onions – increase shallots frying time and cook them with wine longer.
Ready sauce can be stored in the fridge, but it should be served warm, just make sure when you reheat it to remove sauce from burner before it starts boiling.