Tag: ukrainian (Page 3 of 8)
Tortilla Rolls with Crab Sticks and CheeseMay 24th, 2014 in Appetizers & Snacks by Julia Volhina
I had some tortillas left from the pack I used on recipe earlier this month. So I decided to post another recipe for tortilla rolls, this time with crab stick, cheese, garlic and greens stuffing.
The same as the first one, these rolls will work perfectly as a snack or an appetizer, and they go great together with beer.
So if you are looking for some unusual snack recipe, here it is.
Tortilla Rolls with Fresh Cheese and GarlicMay 3rd, 2014 in Appetizers & Snacks by Julia Volhina
Flour tortilla rolls with fresh cheese, dill and garlic will pair perfectly with beer as a snack. Or an appetizer, or both.
You can prepare them in advance and slice right before serving, just allow them to sit in fridge for at least 30 mins before serving, so tortillas can soak moisture a bit.
At home we made these with lavash bread, but it is a bit hard to find here, so I used ready to go flour tortillas and it worked good too.
As for the cheese you can use any fresh cheese which can be easily crumbled to your taste: fresh white cheese (quark), feta or queso fresco.
Fruit and Berry KompotFebruary 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.
Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.
Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.
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.
Chicken Kiev CutletsAugust 31st, 2013 in Chicken, Main Dishes by Julia Volhina
This is one of recipes of ukrainian cuisine, after all it is named after capital of Ukraine – Kiev / Kyiv, but it is pretty popular through rest of former USSR countries.
Chicken Kiev is no ordinary recipe, but definitely one worth time spent: tender chicken meat folded around herb butter, covered in breadcrumbs and egg batter and cooked.
The trick is to fold meat and coat cutlets in batter in a way that herb butter doesn’t leak through holes while deep frying.
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.