November 3rd, 2012 in Salad Recipes, Sauces & Dips & Spreads by Julia Volhina
Yuriy calls this relish, made of horseradish and beets, Ukrainian wasabi: it is sharp and flavorful and goes great with meat dishes, sausages, jellied meat.
In Ukraine it is often served on Christmas and New Year.
Fresh horseradish can be tricky to handle – vapors may irritate nose and eyes, especially when chopped. That is why using blender or food processor is the best choice here.
October 27th, 2012 in Duck, Main Dish Recipes by Julia Volhina
As I mentioned before, I love duck meat dishes. And, as it looks to me, not many people cook ducks in this part of the globe.
So here is my contribution to promote that kind of meat: a recipe for duck stew with prunes. The recipe calls for whole young duckling, but duck breasts or/and legs can be used instead.
Cast-iron cooking pot is the best for this kind of stew if you have one.
October 20th, 2012 in Salad Recipes by Julia Volhina
Another recipe for green beans and eggs, now in a form of egg salad with garlic and mayo.
As all foods prepared from green beans I know, it doesn’t require much time to do: about 20 mins from beginning to end or even less if you use cooked eggs and thin french green beans.
Adjust amount of garlic and mayo to your taste.
October 13th, 2012 in Hot Soups, Soup Recipes by Julia Volhina
There is no better food for crispy fall weather than a cup of thick freshly cooked hot chowder.
This chowder is prepared using salmon and potato as main ingredients and cream and potato starch for thickening. Lemon is optional and can be omitted.
You can regulate thickness to your taste by adding more or less of the starch.
October 6th, 2012 in Chicken, Main Dish Recipes by Julia Volhina
This easy yet very tasty chicken meat roast is perfect choice for romantic or family dinner.
If you buy pre-packaged boneless skinless chicken thighs (like me) all you need to do is to arrange them in baking pan, cover with layers of pineapple chunks, bananas slices, mayo and cheese, then stick pan to the oven.
Serve hot with mashed potatoes or rice.
September 29th, 2012 in Chicken, Main Dish Recipes by Julia Volhina
Creamy chicken and mushroom sauce with feta cheese and parsley will work for any kind of pasta.
Don’t forget that different kinds of pasta require different time for cooking: check instructions on pasta package and adjust steps accordingly so both sauce and pasta are ready approximately in the same time.
By the way, white champignons can substitute for brown cremini mushrooms in this recipe.
September 22nd, 2012 in Main Dish Recipes, No-meat by Julia Volhina
Using yeast in batter is pretty common in Russian cuisine. They not only make batter fluffy but gives it a distinctive taste.
Yeast are very picky about temperature: if it is too cold yeast will not start fermenting and if it is too hot yeast will die. Temperature of mixture should be warm and stable.
That is why I usually set my plastic mixing bowl in a cooking pot filled with hot water and I make sure bowl doesn’t touch water so it isn’t too hot to ensure comfortable conditions for yeast to ferment.
Consistency of the oladi batter should be a bit more stiff than kefir. If you fry pancakes and they don’t rise upon frying that may mean the batter is too liquid, to fix it mix in a bit more flour and let batter rise for 10-15 mins before trying again.