Carrots, Raisins and Ginger Salad

March 22nd, 2014 in Salad Recipes by Julia Volhina

This is refreshing and somewhat spicy salad made with carrots, raisins and ginger.

It tastes great by itself, or with meat or poultry.

You can make salad more or less spicy by adjusting amount of ginger you use: more ginger will make more spicy salad.

Veal Rolls with Pear

March 15th, 2014 in Beef, Main Dish Recipes by Julia Volhina

I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.

The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.

I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself. As for the pear, use ripe fragrant pear for better results.

Salad with Chicken and Fresh Vegetables

March 8th, 2014 in Salad Recipes by Julia Volhina

Spring is right around the corner. And even though nowadays you can buy fresh vegetables all year around, in spring they taste somehow special. Maybe this is a way how body let’s you know it needs to be replenished with vitamins.

This is why I am publishing this recipe for salad made of fresh bell peppers, cucumbers and tomatoes with boiled white chicken meat and a bit of cheese.

By the way, mayo in the dressing can be mixed with sour cream for skinnier version.

Elephant Ear Cookies

March 1st, 2014 in Desserts by Julia Volhina

This is pretty easy recipe for sugar sprinkled puff pastry cookies which can be made from either ready-to-use puff pastry dough, or homemade one. Either way the recipe isn’t too complicated to follow.

I used whole sheet of puff pastry dough prepared for last week recipe (that was made from 2 cups of flour, 8 oz of margarine and 2/3 cups of water). That yielded me 2 full cookie sheets (2 batches) of 36 cookies each.

You can adjust size of the cookies by playing with the dough: thinner dough rolled into smaller rolls will produce smaller cookies, thicker dough or/and bigger rolls will produce bigger ones.

If you like cookies to be more sweet, roll dough slices in sugar before putting them to the cookie sheet (but for me it is a bit too sweet, so I usually skip this part).

No Yeast Puff Pastry Dough (Faster Variant)

February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina

Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.

Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.

Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.

Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.

Summer Squash Omelette

February 15th, 2014 in Eggs, Main Dish Recipes, No-meat by Julia Volhina

Perfect recipe for breakfast or brunch, especially on a weekend.

Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.

I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.

Shrimp, Egg and Potato Layered Salad

February 8th, 2014 in Salad Recipes by Julia Volhina

This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.

I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.

This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.