Recent Posts: Page 32 of 57
Sour Cream and Garlic DipApril 21st, 2012 in Sauces & Dips & Spreads by Julia Volhina
If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.
It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.
Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.
Fried Battered SalmonApril 14th, 2012 in Fish, Main Dishes 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 is a 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.
Chicken Soup-Puree with EggsApril 7th, 2012 in Hot Soups, Soups 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.
Cabbage and Carrots Salad with OilMarch 31st, 2012 in Salads by Julia Volhina
As you probably guessed already, this simple salad consists of two main ingredients: cabbage and carrots, dressed with oil (I take sunflower oil for this one), ground black pepper and celery seeds (both of which are optional), and salt.
It takes about 15 mins to prepare this salad. It can be served as a side dish or an appetizer. It also works good for a snack when you need to make something tasty fast.
Leftovers can be stored in fridge for a few days, salad doesn’t lose taste with time.
Chicken Stew with Cauliflower and TomatoesMarch 24th, 2012 in Chicken, Main Dishes by Julia Volhina
This is another recipe from “Modern homemade cuisine” book which I mastered. This dish goes great for dinner and leftovers can be warmed up for lunch.
Chicken is served with cauliflower so there is no need to cook separate side dish unless you want to.
Important note: when cooking chicken with sauce make sure it simmers slow, because sauce has flour and it will burn on high heat.
Eclairs with Vanilla CustardMarch 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.
Vanilla CustardMarch 10th, 2012 in Tips, Advices & How-to by Julia Volhina
I use vanilla custard to fill eclairs and cream puffs. It is easy to do (just don’t forget to stir) and tastes delicious!
This custard can also be spread thin dry layers of multi-layer cakes such as “Napoleon”.
Vanilla custard calls for egg yolks, so you can find these recipes which call for egg whites somewhat useful.