My bread recipes



Chicken and Celery Salad Sandwich

February 23rd, 2013 in Chicken, Main Dish Recipes, Salad Recipes by Julia Volhina

This is a base chicken and celery salad recipe for sandwich to be served for breakfast or lunch.

The salad can be prepared in advance and used when needed, just store leftovers in fridge.

You can also use grilled chicken leftovers for this recipe or cook chicken breasts from scratch.

Minced Fish Cutlets with Rice

September 8th, 2012 in Fish, Main Dish Recipes by Julia Volhina

Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).

If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).

Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.

Tuna Salad Sandwich

July 14th, 2012 in Fish, Main Dish Recipes by Julia Volhina

Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.

This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.

I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.

Listed amount ingredients is enough for 11-12 sandwiches.

Kvass (Russian Fermented Rye Bread Drink)

December 3rd, 2011 in Beverage Recipes, Non-alcoholic by Julia Volhina

Kvass (kvas, quass) is probably a bit of unusual drink to this part of the globe.

Indeed, if you read ingredients list: dried rye bread, water, sugar and yeast – it probably will not strike you as something delicious. However this is one of soft drinks which is, according to Wikipedia, popular in Eastern Europe countries, especially Russia, since ancient times.

It is not hard to prepare kvass at home: you just need 2 big cooking pots, a funnel, cheese cloth, rye bread (which can be a bit of challenge to find) and about 3 days. Any type of rye bread will work.

I recently discovered good borodinsky bread in nearby european store, we liked it a lot and now buying pretty often. I dice the bread leftovers and heels and dry them for 10-15 mins in oven; that way I always have dried rye bread for the next patch of kvass ready to go when I need it (and I also don’t need to throw bread out).

Prepared kvass can be stored bottled in fridge; serve it as soft drink or use to prepare okroshka soup.

Minced Cutlets Stuffed with Mushrooms

August 6th, 2011 in Beef, Main Dish Recipes by Julia Volhina

This is a tasty tweak to original minced beef cutlets recipe. The mince is prepared exactly the same way and mushrooms and onions stuffing gives ground meat juiciness and extraordinary taste.

A bit of agility is required to put stuffing inside of minced meat cutlets, but once you get it – it seems easy: meat is sticky, so if you get some holes, they can be easily patched by adding a layer of mince on top of the hole.

To prevent meat from sticking to hands – rinse hands with cold water from time to time while assembling minced cutlets.

Sweet Braided Bread

June 11th, 2011 in Desserts by Julia Volhina

I am used to call this kind of braid sweet bread Hala (Хала in russian), however when I was preparing to write this recipe and did a bit of research to make sure I get name right in english, I discovered that real Challah (Hala) doesn’t contain dairy.

Considering this recipe have butter and milk and eggs in it, I didn’t risk to call in challah. After all it is a sweet braid yeast based sourdough bread.

It tastes good by itself and even better with a cup of yogurt or cultured milk (kefir or buttermilk).

Cabbage and Chicken Salad

January 8th, 2011 in Salad Recipes by Julia Volhina

I love cabbage. It is available in the stores whole year, and it somehow manages to preserve such important nutrient as vitamin C (and some others) till late winter. This makes cabbage a good choice of food when your body particularly needs more vitamins.

I consider this a winter salad: cabbage is available any time in the store, as well as chicken and cheese; but it will also taste great when prepared from fresh young cabbage, which is much softer and more juicier.

Additionally, I usually season this salad with dry bread cubes right before serving. I prepare them myself from leftover bread: just dice it and dry in the oven (can’t call them croutons, as they don’t have any seasoning or oil added in the process of preparation). But I guess you can use croutons from the shop instead or skip this part all together.