My egg recipes
May 12th, 2012 in Main Dish Recipes, No-meat by Julia Volhina Kefir based crepes have more tender than milk based ones, but they are also harder to do.
Amount of flour to use will depend on thickness of the kefir you have (an that will vary based on brand), somewhere between 2 cups and 2 and half that is what I usually use. If you have choice – use more runny kefir.
There are couple of things you can do if crepes tear when you try to flip them: one of them is to add more flour – but that will not work good if kefir you are using is too thick, then you can put more eggs, and the last resort it to use smaller skillet – then flipping will be easier.
Tags: breakfast, egg, flour, kefir, lunch, pancake, russian, sugar
April 14th, 2012 in Fish, Main Dish Recipes by Julia Volhina Salmon fried this way turns out juicy. All you need is salmon, eggs and flour to make batter. Amount of flour may vary – just add flour until batter gets desired thickness.
Fried battered salmon if good choice for lunch or dinner; tastes good with potato as a side dish: fried or boiled.
Serve fried salmon as soon as it is cooked – it tastes better straight from the frying pan.
Tags: dinner, egg, fish, flour, lunch, salmon
April 7th, 2012 in Hot Soups, Soup Recipes by Julia Volhina If you have hand blender this is a soup recipe to try for you: pureed chicken in vegetable broth thickened with flour and beaten eggs.
Hand blender works great to mince chicken meat as well as to break any knots in flour feeling (if needed).
Stand blender or meat mincer will work as well, just mince meat with a bit of broth before adding it to the pot.
Tags: carrot, celery root, chicken, egg, flour, parsley root, soft food, soup, soup puree
March 17th, 2012 in Desserts by Julia Volhina While preparing for this post I got some difficulties translating name as well as figuring origin of the recipe.
I guess the general decision was that the recipe is french, however I never ate eclairs prepared by french cook, so I can’t prove that this is exactly the same recipe.
This is recipe as eclairs are cooked in Russia, russian name of that pastry is “zavarnye pirozhennye” and it relates to the way the dough is cooked by boiling.
The common name in english speaking worlds seems to be eclairs, however this only related to long shaped pastry. Round ones are often called cream puffs, even though they are only different in shape.
I do fill these with vanilla custard, but other fillings can be used as well: whipped cream (these would need to be served as soon as made or cream needs to be stabilized), butter and condensed milk filling, and so on.
Tags: dessert, egg, flour, french, russian, stuffed, sugar
February 25th, 2012 in Eggs, Main Dish Recipes by Julia Volhina This is a nice breakfast or lunch recipe for two: tender omelette stuffed with mushrooms and onions braised with a spoon of sour cream and seasoned with shredded cheese.
Amount of ingredients listed here is yields exactly 2 omelettes, if you want to cook more – just increase amounts of ingredients accordingly.
And if you fry omelettes one after another, use warm plates to make sure first one is still warm when the last one is cooked.
Tags: breakfast, egg, lunch, mushroom, no meat, onion, romantic, stuffed
January 28th, 2012 in Appetizers & Snacks by Julia Volhina Layered liver cake, dish of traditional Ukrainian cuisine, is often served as appetizer on various celebrations, in fact I tried it first time on a wedding.
For this recipe I used chicken liver, but beef liver will work good as well.
Carrots and onions stuffing can be skipped all together – it will decrease cooking time and reduce amount of mayo to be used (since layers will not need that much mayo to stick together). However carrots go great with liver.
How many layers you get from this amount of ingredients depends on the size of the frying pan you use. I think 11” frying pan is the best – not too big not too small. The ideal amount of layers for this recipe is about 12; if you get more split them in half and assemble 2 cakes.
Tags: appetizer, carrot, dill, egg, flour, garlic, liver, mayo, milk, onion, parsley, snack, ukrainian
January 14th, 2012 in Salad Recipes by Julia Volhina Knowing me you can probably guess that this tender slaw-like salad made of grated fresh celery root, apples and chopped egg is dressed with mayo.
By the way, celery root here is hardly recognizable: it has nutty taste and (if you are not used to it) tastes nothing like celery stalks, maybe because of apples.
I would define this taste as unusual; if you stumble upon fresh celery root in a store – give it a try, after all celery is known as low-calorie source of dietary fiber.
Tags: appetizer, apple, celery root, egg, hard boiled egg, mayo, onion, salad, ukrainian
