Tag: baked (Page 2 of 3)
West Ukrainian Cheese CakeAugust 13th, 2011 in Desserts by Julia Volhina
This cake is similar to the cheese cakes so popular in west part of the globe. However this one is made from quark cheese (fresh farmers cheese), not from the cream cheese.
It is very popular dessert treat in West Ukraine. It is often being made with raisins, however I don’t like raisins, so I am doing it without any filling. Just add them if you like.
During the baking this cake will rise in the oven, and then it will fall down a bit while colling down. That i s ok, just important not to open oven while baking or cooling.
To make up for a bit uneven shape, you can cut uneven sides off before serving it.
Lasagna with Beef and VegetablesJuly 17th, 2010 in Beef, Main Dishes, Pasta by Julia Volhina
Several weekends ago, when I asked Yuriy what should we prepare for dinner, I got an answer – lasagna, and I was intimidated a bit – I never prepared lasagna before. So I spent some time in internet researching recipes and found several I liked. I’ve combined them, added some touch to my taste and prepared this lasagna.
This was my first attempt to make lasagna. And main challenge for me was to properly prepare noodles: according to the instructions on the pack they required boiling before using. I’ve added 2 tablespoons of oil to the boiling water and was boiling them layer by layer and it totally helped to prevent noodles from sticking while boiling.
This lasagna turned out perfectly: balanced combination of meat and vegetables (just how I like it), noodles were very tender, it was totally worth all the time I’ve spend boiling them, getting out of water and trying arrange them in the pan.
Baked Egg OmeletteJune 12th, 2010 in Eggs, Main Dishes by Julia Volhina
Egg omelette with ham or canadian bacon and vegetables is a nice breakfast dish. It takes more than an hour to prepare, but it totally worth it.
Unlike most of other omelettes which are usually fried eggs with some other ingredients, this one is prepared by baking them in the oven.
It is a bit hard to tell exact baking time for this dish – it depends a lot on the size of the baking pan you use (both size and material it is made of) and amount of ingredients: my advice would be to test omelette with wooden toothpick (pierce it through from top to bottom and remove it) – if it does come out clean – baked omelette is ready.
Beef Roast with Cheese and OnionMay 1st, 2010 in Beef, Main Dishes by Julia Volhina
That is probably one of my favorite dinner recipes: slices of beef roast under mayonnaise, shredded mozzarella and onions, and it is very easy to cook.
You can make steps 1-7 some time in advance, then put meat into the fridge and continue later; just get meat to the preheated oven about 1 hour before you are going to serve it. That comes extremely handy when you need to get a lot of other things taken care of right before the dinner.
Some dry red wine is a nice addition to this dish, especially if the dinner is going to get romantic.
Madeleines (Petite Butter Cakes)December 26th, 2009 in Desserts by Julia Volhina
It is easy to fell in love with those little butter cakes the first time you try them: it is exactly what happened to me :), I had to find the recipe. And then I’ve got hooked: every time I have extra 30 mins and a mood for baking – I am preparing madeleines.
Apart of eggs, butter, flour and a few other ingredients you will also need madeleine baking pan (madeleine molds) to prepare those french sponge cakes. Internet says they exist in two sizes: bigger and smaller.
I’ve spend quite some time before I finally found bigger ones in Williams-Sonoma, I was also lucky they appeared to be nonstick ones. By the way if you cook in small size molds – reduce cooking time to about 6 mins.
With ingredients described in this recipe will get you about 24 madeleines, enough for 2 baking forms with molds of bigger size. If you want more just double or triple the amounts.
Sponge Cake with ApplesNovember 7th, 2009 in Desserts by Julia Volhina
Autumn always comes with tastes of a harvest: for me autumn tastes like apples, even though you can get them at any grocery shop any time of the year.
Since I’ve got my apples, a big pack of them actually, my house keeps smelling like autumn. During last weeks we had a duck with apples for a dinner, baked apples for a snack and even kompot with apples and cranberries.
I’ve also prepared this sponge cake with apples and light hit of cinnamon last sunday and now I can share this easy recipe with you, so you can enjoy the taste of autumn with me.
Cabbage Rolls in Tomato Dill SauceOctober 17th, 2009 in Main Dishes, Pork by Julia Volhina
Cabbage rolls (stuffed cabbage) dish is very popular food in Eastern Europe. No wander you can easily find cabbage rolls among traditional recipes in cuisines of Russia, Ukraine, Poland, Romania and many others countries.
Making of cabbage rolls from the scratch (including grinding meat, boiling and separating cabbage and then preparing them one by one) would take some time, so it is better if you start cooking in advance. However you can leave prepared cabbage rolls in the oven with heat turned off for up to 1 hour, so they stay warm if you want to postpone serving.
This recipe describes step-by-step process of preparing cabbage rolls in tomato-dill sauce. Enjoy the taste of traditional dish of Eastern European.