Tag: flour (Page 2 of 8)
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.
Summer Squash OmeletteFebruary 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Perfect recipe for breakfast or brunch, especially on a weekend.
Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.
I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.
Vegetables with CreamDecember 14th, 2013 in No-meat, Sides by Julia Volhina
Vegetables with cream are pretty easy to cook and they make a great side dish for meat or poultry. It can also be served as a no-meat course.
I used carrots, broccoli and cauliflower florets with peas for this recipe, but it will also work good with green beans, zucchini, brussels sprouts, whatever you have on your hands.
The same, you can use either fresh vegetables or frozen ones, or a combination of these. For example, for this recipe I used fresh broccoli and cauliflower with frozen sliced carrots and frozen peas.
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.
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!
Potato and Mushroom Stuffed DumplingsMarch 9th, 2013 in Main Dishes, No-meat by Julia Volhina
I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.
Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.
You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.
Already boiled dumplings can be warmed up on a skillet with a bit of butter.