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.

Fruit and Berry Kompot

February 1st, 2014 in Beverage Recipes, Non-alcoholic by Julia Volhina

This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.

Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.

Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.

Chicken Rolls with Oranges

January 18th, 2014 in Chicken, Main Dish Recipes by Julia Volhina

This is interesting recipe for a holiday or romantic dinner: tender chicken rolls stuffed with oranges.

Small orange segments are easier to wrap, so try to find small oranges. It is also important that oranges are not bitter and don’t have seeds.

Chicken rolls stuffed with oranges taste great when paired with potato side(s), for example with mashed potatoes.

Crabsticks, Beans, Tomato, Bell Pepper and Cheese Salad

January 11th, 2014 in Salad Recipes by Julia Volhina

One more salad for holiday table: lighter salad with crab sticks, red beans, tomatoes, bell pepper and cheese. It is pretty fast to make because doesn’t require any prep work: nothing to boil or cook prior to assembling.

I used italian blend of shredded cheese, but any hard cheese you like will work. If you have whole piece of cheese, you can dice it instead of shredding.

Adjust amount of garlic to your liking, if whole clove seems a bit too much use only half of it.