Tag: russian (Page 3 of 12)
Chicken and Mushroom SaladDecember 21st, 2013 in Salads by Julia Volhina
It is a holiday season. In slavic world rare holiday table will go by without tons of salads, actually none will.
This is why I will try to focus on salad recipes these couple of week (as much as I can, during with my vacation to Ukraine).
This salad recipe calls for just few ingredients: chicken, mushrooms, eggs and mayo are main ingredients. And there is no onions or garlic, which makes this salad a good choice for lunch on a go.
Tomato and Chicken SaladNovember 9th, 2013 in Salads by Julia Volhina
Whole Roasted Chicken with Mayo and GarlicNovember 2nd, 2013 in Chicken, Main Dishes by Julia Volhina
Whole chicken smeared with mayo and garlic mix and roasted in an oven bag is probably the easiest way to cook a whole chicken.
Oven bag can be replaced by cooking foil, just cover baking pan with chicken in it with one or two layers.
When checking if chicken is cooked through use meat thermometer (around 160F-170F), or go by clear juices produced when you pierce chicken around thigh, or just by time – around 1.5h at 350F.
Pumpkin and Millet PorridgeOctober 19th, 2013 in Main Dishes, No-meat by Julia Volhina
I think pumpkin porridge (“garbuzova kasha” or “tykvennaja kasha”) is somewhat unusual dish in this part of the globe.
But it is quite popular in slavic world. My grandma always cooked it at fall, with milk and millet and, of course, pumpkin.
Raisins are nice addition to the recipe, all though they are optional, so are walnuts or dried apricots.
Cooking millet may take some time (and liquid). If you need to speed things up a bit, rinse millet seeds in couple of changes of warm water, or even let them soak in water for some time before cooking.
How to Make Quark (Fresh Cheese) from KefirJune 29th, 2013 in Tips, Advices & How-to by Julia Volhina
This is somewhat easier way to get quark (fresh cheese): it requires less time since you don’t need to sour milk and such, since kefir is used instead.
There is a trade off to that of course, the taste of quark will depend greatly on taste of kefir itself, as well as its fat content. So use good quality kefir to prepare quark.
Note: 2 quarts of low fat kefir will make you about a pound of quark.
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.
Jellied Meat (Kholodets)November 10th, 2012 in Appetizers & Snacks, Beef, Chicken, Main Dishes, Pork by Julia Volhina
Another traditional dish of various east and west european cuisines (russian, ukrainian, polish, and many others): jellied meat, also knows as kholodets, studen, dragli, aspic, and many other names.
Main ingredient to successful preparation of jellied meat is using meat with cartilages (hocks, years, tails, etc), without these broth will not jelly (pig or chicken skin helps too).
If broth doesn’t jelly (too less cartilages used) you can dissolve a bit of gelatin in the broth before pouring it to the dish. I don’t like using gelatin, but it can be a fail-safe mechanism if you want to make the dish is ready in time for an important event.