Recent Posts: Page 32 of 57
Chicken Stew with Cauliflower and TomatoesMarch 24th, 2012 in Chicken, Main Dishes by Julia Volhina
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 CustardMarch 17th, 2012 in Desserts by Julia Volhina
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 CustardMarch 10th, 2012 in Tips, Advices & How-to by Julia Volhina
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 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.