Tag: flour (Page 1 of 7)
Clam ChowderFebruary 11th, 2017 in Hot Soups, Soups by Julia Volhina
This is my take on New England Clam Chowder, which I love and always wanted to learn to cook it, and somehow always hesitated.
It appeared not as hard as I thought it would. And it doesn’t take too much time to cook this fragrant and warm soup for a cold winter day. Listed amount of ingredients will produce 3-4 portions.
As many seafoods, it is important to not overcook clams, or they will harden and will become chewy. If you like bigger pieces of clam use chopped clams, minced clams are smaller.
Don’t skip on bacon, it gives the chowder that distinctive smoky taste.
Jäger Sauce (Mushroom Hunter Sauce)November 19th, 2016 in Sauces & Dips & Spreads by Julia Volhina
It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.
I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.
Traditionally, Jager Sauce is being served with schnitzels.
And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.
Zucchini and Chicken CasseroleOctober 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
If you have an abundance of zucchini, this is definitely one recipe to try.
For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂
Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.
Zucchini CrepesAugust 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!
Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.
Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).
So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.
Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.
Cabbage PancakesJuly 4th, 2015 in Main Dishes, No-meat by Julia Volhina
If you have some cabbage sitting in the fridge and you don’t know what to do with it, here is your way out: make cabbage pancakes. They are much like Ukrainian “deruny” but made from cabbage and onions.
My better half is not a big fan of cabbage in general, but he loves these and always asks for seconds.
Cabbage pancakes work great for breakfast or lunch as a dish on its own. But they are not sweet, so I suppose can be served as a side dish as well.
Listed amount of ingredients will produce about 15 pancakes.
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.