Tag: flour (Page 3 of 8)
Turkey Pie with Grated Potatoes
December 29th, 2012 in Main Dishes, Turkey by Julia Volhina
It took me a bit of time to master this recipe: somehow I was either getting too much potatoes (honestly I have to get myself a cooking scale for Christmass) or potatoes I used were too juicy, so it was hard to get meat stuffing in the middle of the pie without sinking it into the batter.
Apparently this issue was easy to fix with draining redundant potato and onion juices using colander (ofc getting the right amount of potatoes helped a bit too).
Using of springform pan is convenient for this recipe however, if you don’t have one, any other baking pan of similar size will work fine.
Minced Fish Cutlets with Rice
September 8th, 2012 in Fish, Main Dishes by Julia Volhina
Tender fish cutlets can be prepared of many kinds of fish to your choice (I used tilapia fillets for example).
If fish you are planning on using has bones, they will need to removed before mincing, skin can be kept intact (presuming scales and fins removed as well).
Fish cutlets can be served warm or cooled down, boiled whole potatoes or mash potatoes are good side dish for these, a dash of mayo is a nice addition.
Kefir Crepes
May 12th, 2012 in Main Dishes, No-meat by Julia Volhina
Kefir based crepes have more tender than milk based ones, but they are also harder to do.
Amount of flour to use will depend on thickness of the kefir you have (an that will vary based on brand), somewhere between 2 cups and 2 and half that is what I usually use. If you have choice – use more runny kefir.
There are couple of things you can do if crepes tear when you try to flip them: one of them is to add more flour – but that will not work good if kefir you are using is too thick, then you can put more eggs, and the last resort it to use smaller skillet – then flipping will be easier.
Zucchini Pancakes with Sheep Cheese
April 28th, 2012 in Main Dishes, No-meat by Julia Volhina
These are zucchini based vegetable pancakes with a bit of fresh sheep cheese, which can be optional if you don’t like sheep cheese, but to my opinion it benefits a lot to the taste.
You can use zucchini or other kind of summer squash; remove seeds they already formed before cooking.
Vegetable pancakes are good choice for breakfast, brunch or lunch. Serve them warm with sour cream or sour cream and garlic dip how I did.
Fried Battered Salmon
April 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 Eggs
April 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.
Eclairs with Vanilla Custard
March 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.