Pumpkin and Millet Porridge

October 19th, 2013 in Main Dish Recipes, No-meat by Julia Volhina

I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.

But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.

Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.

Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.

Baked Apple Dumplings

October 12th, 2013 in Desserts by Julia Volhina

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.

Pumpkin and Rice Soup-Puree

October 5th, 2013 in Hot Soups, Soup Recipes by Julia Volhina

It is a pumpkin harvest time. That said, it is a time for pumpkin vegetable soup-puree: bright in color and rich in nutrients meat-free soup.

You can use canned vegetable broth for this one, or prepare your own from scratch by following these easy step by step instructions like I did. Just remember that canned broths usually are pretty salty, so you may need reduce amount of salt you add to the soup.

Equal amount of sour cream can be substituted for heavy cream if you feel like it.

How to Make Vegetable Broth

September 28th, 2013 in Tips, Advices & How-to by Julia Volhina

Making vegetable broth isn’t such a hard thing to do: get bunch of roots and vegetables, stick them all in a pot and in about 1-1.5h you will get a vegetable broth to use for a soup or another dish which you know what it is made of (unlike a canned one).

Good thing about making vegetable broth yourself is that you can use vegetables left over from other dishes: stems from greens (parsley or dill), stem from white cabbage or stem and leaves from cauliflower, greens from leeks, etc – bits and pieces that you wouldn’t have any use for otherwise.

You can boil fresh vegetables just fine, however the method with roasting vegetables first produce more tasting and colorful broth. If you are looking to get more colorful broth keep inner clean brown layer of onion shell on, using more carrot will help too.

Halloween Spider Decoration for Deviled Eggs

September 21st, 2013 in Food Decoration by Julia Volhina

Many stores started moving their Halloween products to prime spots in preparation to the holiday.

It seems a bit early to me, but hey, at least these are not Thanksgiving turkeys or Christmas decorations yet (even though some shops are probably thinking about dusting off some of these too).

So I decided to get on this train as well, and this week post will be not really a recipe (even though it has big deal to do with food), but rather a food decoration how-to.

This is a first one for me, so I hope you like it. Any kind of deviled eggs will look good with these spiders on, however choose these which also taste good with olives you are going to use.

Deviled Eggs with Blue Cheese

September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina

Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.

By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.

If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.

Shrimp and Asparagus Salad

September 7th, 2013 in Salad Recipes by Julia Volhina

Shrimps and asparagus with dill and cream is quite unusual combination for me, but I must say it tastes delicious. I ate something similar when we lived in Austria and wanted to reproduce the recipe ever since.

It tastes especially good if asparagus is young and you manage to not overcook it to keep crunchy texture. Lemon juice helps to brings the best taste out of asparagus.

By the way, if you use frozen shrimps, thaw completely them before adding to salad.