Tag: sugar (Page 2 of 5)
Fruit and Berry KompotFebruary 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.
Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.
Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.
Flaky Kefir BiscuitsNovember 23rd, 2013 in Appetizers & Snacks by Julia Volhina
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.
Baked Apple DumplingsOctober 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.
Rhubarb KompotMay 4th, 2013 in Beverages, Non-alcoholic by Julia Volhina
This is another drink from my childhood. I must say I didn’t like it back when my grandma cooked it. But it changed since then.
I saw rhubarb stalks in store and it reminded me of her, so I decided to share this recipe with you.
If the taste of kompot is a bit too sour for your liking, add a bit more sugar.
Cottage Cheese PancakesMarch 16th, 2013 in Main Dishes, No-meat by Julia Volhina
This is my attempt to adjust russian fresh pancake recipe to use domestic ingredients. Main ingredient – russian fresh white cheese – has much thicker consistency than cottage cheese which you can usually buy in the store.
By the advice of one of this blog readers, I tried cottage cheese produced by Friendship brand and the result turned out pretty good. Main challenge was to find a proper amount of flour, with about half of cup pancakes turned out very tender, but not too hard to handle.
If pancakes break when you try to flip them, make them smaller, these will be easier to handle. Enjoy for breakfast of brunch!
Sour Cherry Dessert with Whipped CreamDecember 22nd, 2012 in Desserts by Julia Volhina
This is easy to make and tasty sour cherry dessert recipe. However I must warn you: because of alcohol content it isn’t suitable for children.
Either pitted sour cherry will work for this recipe whatever they are fresh, frozen or canned; of course, fresh ones will taste the best, but they are hard to come by, so I used canned ones from the local European store.
You can beat cream yourself or use some N2O charged cream whipper: just add cooled cream, confectioner’s sugar and liqueur to whipper and mix before pulling in the charger.
Yeast Pancakes (Russian Oladi)September 22nd, 2012 in Main Dishes, 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.