Showing posts with label Russia. Show all posts
Showing posts with label Russia. Show all posts

February 06, 2018


Cooked potatoes - 200 gms
Cooked carrots - 200 gms
Cooked peas - 200 gms
Cooked french beans - 200 gms
Cooked turnips  - 100 gms
Oil - 2 tbsp
Vinegar - 1 tbsp
Lettuce (optional)


  • Cut all the vegetables in same size.
  • Put all the vegetables in large bowl and pour over the oil and vinegar, then season well.
  • Leave for several hours, turning gently round in the dressing from time to time, so that the vegetables are not broken.
  • When ready to serve pile on to a dish - on lettuce bed if desired - and form into pyramid.
  • Pour over enough mayonnaise to coat.

June 01, 2017


Beetroot - 3
Red onions - 6
Vegetable oil - 2 tbsp
rosemary - 4 large sprigs
Red wine - 285 ml
Vegetable or chicken stock - 285 ml
Raspberry vinegar - 1 tbsp
Salt and freshly ground pepper
Creme fraiche or natural yoghurt

Rosemary sprigs for garnish


  • Peel and quarter the beetroot and the onions. Heat the oil in a large saucepan and gently saute the onion quarters.
  • Add the fresh rosemary and cook for one minute to release the flavour of the herb.
  • Add the wine, stock and vinegar and bring to the boil, then reduce the heat, cover and simmer for one hour until the beetroot is tender.
  • Remove the lid and simmer for a further 15 minutes until the liquid reduces to a glaze.
  • Season, and discard the rosemary.
  • spoon a little creme fraiche or yoghurt over the dish if desired, and garnish with rosemary sprigs.
  • Serve this with roast or grilled meats.

February 21, 2017


Butter - 40 gms
Egg whites -2
Castor sugar - 65 gms
Plain flour - 50 gms (sifted)
Ground almonds - 1 tbsp


  • Melt the butter gently over a low heat, and allow to cool.
  • Beat the egg whites until frothy, add the castor sugar and beat again for 2-3 minutes until the mixture is thick.
  • Gently fold in the sifted flour together with the melted butter and the ground almonds.
  • Lightly grease 3 baking trays. Drop 3 small spoonfuls of the mixture on to a tray.
  • Spread each spoonful into a shallow oval shape and bake in a preheated oven for about 5 minutes, or until the biscuits are lightly browned round the edges.
  • Quickly remove the biscuits from the baking tray and curl them round the handle of a wooden spoon while still hot.
  • Allow the biscuits to set in shape for 2-3 minutes before removing to a wire tray to go completely cold.
  • Cook the remaining biscuits similarly using a cool baking tray for each batch. Curl and allow the biscuits to set in shape.
  • It is advisable to cook only 3 of these biscuits at a time as speed is needed in shaping them.
  • However the mixture has to be spread on to cool trays, so it is a good idea to have 3 trays in use.

January 17, 2017


Wheat flour - 125 gms
Salt- 2 gms
Butter - 75 gms
Egg - 1+1
Water - 2 tbsp

Tuna Fish filling:
Tuna fish mixed with chopped onion, capers and parsley

Minced Meat filling:
Minced meat -150 gms
Oil - 1 tbsp
garlic clove - 1
Soy sauce -  1 tbsp
Chilli powder - 1 tsp
Ground ginger - 1/2 tsp
Sour cream - 2 tbsp


  • Mix flour and salt. Rub the fat into the mixture  and add egg and water.
  • Forma  a dough and let it rest in a refrigerator for approximately one hour.
  • In the meantime, prepare the desired filling.
  • For the minced meat filling: Heat oil and pressed garlic in a microwave safe bowl under cover, 750 w, for 2 minutes.
  • Add the minced meat. Mash it with a fork.
  • Cook the minced meat under cover, 750 w for 4 minutes.
  • Add spices and sour cream and season to taste.
  • Roll out the dough into a square, 24 * 24 cm. Divide the square into four smaller squares.
  • Fold the squares diagonally, into a triangle.
  • Brush the edges with a beaten egg and press the openings together in order to close them.
  • Place the pirogs in the crisp plate.
  • Cook with crisp for 6-7 minute, until the Russian pastries have a nice light brown surface.

December 18, 2016


Milk - 800 ml
Sugar - 50 gm
Salt - 1 tsp
Semolina - 200 gms
Butter - 40 gms
Egg whites - 4 (beaten with 80 gm of sugar)
Walnuts - 50 gms (chopped)
Vanilla essence - few drops


  • Boil milk; add sugar and salt and stir well.
  • Then add semolina, stirring quickly and evenly.
  • when the mixture begins to thicken, lower the heat and simmer for 10 minutes stirring constantly.
  • Add butter, egg white, walnuts and a little vanilla essence stirring constantly.
  • Then pour the mixture into small frying pans.
  • Level the surface, sprinkle with sugar and immediately put under a hot grill to turn the sugar into caramel and give it a golden colour.
  • Place the pans into a hot oven for 5-7 minutes.
  • Decorate the top layer with almonds.
  • Serve with cold milk.

June 30, 2016


Carrots - 2 (finely diced)
Potatoes - 1 cup (finely diced)
Green beans - 1 cup (cut into 1/2" pieces)
Green peas - 1 cup
Canned beets - 1 cup (diced)
Scallions - 1-2 (chopped)
Low calorie French dressing - 1/2 cup
Mayonnaise - 1/2 cup


  • Wash the vegetables well.
  • Place the carrots, potatoes, green beans and peas in a sauce pan with enough water.
  • Cover and cook in medium flame for 3 minutes then in low flame for 10 minutes until vegetables are tender. Drain the excess water , if any.
  • Add the beets, scallions, french dressing and mayonnaise.
  • Chill and serve.

June 23, 2016


Potatoes - 4
Beetroot - 1
Onion - (chopped)
Tomatoes - 2 (chopped)
Carrots - 2 (chopped)
Capsicum - (sliced)
Cabbage - 1/2 cup (shredded)
Salt and pepper to taste
Butter - 2 tbsp
Vegetable stock or water - 4 cups


  • Peel and slice beetroot and potatoes.
  • Put the sliced beetroot and potatoes in saucepan and cover it with stock or water.
  • Bring it to boil; cook the vegetables till tender then remove with slotted spoon and keep aside both water and vegetables.
  • Heat the butter in heavy bottom vessel, add onion slices and brown it.
  • Add chopped tomatoes, carrot, capsicum,cabbage and fry for 2-3 minutes.
  • Add reserved stock and cook inlow flame till vegetables are tender.
  • Lastly add potato and beetroot slices and season with salt and pepper.
  • Serve hot.

May 12, 2016


This Russian fish pie can be made with any fine flavoured fish. Brioche dough may be used instead of pastry.The classic version is with rice and salmon.

Puff pastry - 225 gms
Salmon - 350 gms
Salt and pepper
Lemon juice
Cooked rice - 75 gms
Parsley - 2 tbsp (chopped)
Dill - 1 tbsp (chopped)
Butter - 90 gms
Mushrooms - 50 gms (chopped)
Onion - 1 (finely chopped)
Hard boiled eggs - 2 (chopped)


  • Preheat the oven to 450 F.
  • Roll out the pastry to a rectangle 16 by 8", lift it to greased baking sheet and set aside to rest.
  • Put the fish in a saucepan with a little sat, lemon juice and water to cover.
  • Bring to the simmer and cook for 10 minutes. Remove the salmon from the pan and leave to cool.
  • Flake the fish in a bowl and mix in the rice, herbs and seasoning.
  • Met 40 gms of the butter in a frying pan and fry the vegetables until soft. Put half the fish and rice mixture on one half of the pastry.
  • Spread with chopped egg and the mushroom and the onion. season, add a pinch of nutmeg, and cover with the rest of the fish.
  • Dampen the edges of the pastry, fold over and seal. Make diagonal cuts across the top of the pastry and bake for 40 minutes.
  • Remove the pie from the oven.
  • Melt the remaining butter and brush the pastry, pouring the excess into the pie through the cuts.
  • Serve hot.

November 05, 2015


Egg plant 1 (medium)
Sesame oil - 1/2 cup

For Walnut Sauce:
Walnuts - 1 cup
Coriander leaves - 3 tbsp (finely chopped)
Cayenne pepper and black pepper to taste
Garlic clove - 1
Pinch of salt
Vegetable stock - 1 cup
White vinegar - 1/4 cup
Small onion - 1 (finely chopped)

  • Slice the eggplant with 1/2" thickness. Sprinkle salt and leave aside for about 30 minutes. Dry well on paper.
  • Heat oil in a pan, add eggplant slices and fry until golden on both sides. Remove drain and cool.
To make sauce:
  • Blend walnuts with garlic and salt in blender. Add vegetable stock and vinegar. Mix well.
  • Add onion, coriander leaves and cayenne pepper to taste and mix well.
  • Add extra salt and black pepper to taste.
  • Serve egg plant cold with sauce poured over it.
  • Delicious as appetizer or vegetable dish.

August 24, 2015


Egg whites - 4
Salt - 1/4 tsp
Castor sugar - 225 gms
Corn flour - 4 tsp
Vinegar - 2 tsp
Vanilla essence -1/2 tsp
Whipping cream - 300 ml
Fresh or canned fruit of your choice


  • Whisk egg whites until they stand in stiff peaks. Continue to whisk while adding the sugar a tablespoon at a time.
  • Whisk in the corn flour, Vinegar and vanilla essence.
  • Use the bottom of a large cake tin or plate to draw a circle on a piece of non-stick baking paper.
  • Line a  baking tray with the paper and use the circle as a guide to spread the meringue mixture into a round.
  • Bake in a cool oven (140 C) for about 1 1/4 hours. Allow to cool.
  • Transfer to a large, flat serving plate.
  • Whip the cream until stiff and spread over the pavlova.
  • Top with your choice fruit.

June 03, 2015


Maida- 1 tbsp
Fresh cream - 50 ml
Milk - 350 ml
Mustard powder - 4 tsp
Red chilli powder - 1 tsp
Salt to taste
Sugar - 1 tbsp
French beans - 60 gm(chopped)
Green peas - 60 gms 
Potatoes - 60 gms (peeled and chopped)
Carrots - 60 gms (peeled and chopped)
Cucumber - 60 gm (chopped)
Tomato - 1 (chopped)
Oil/ Ghee - 1 tbsp


  • Boil carrots, green peas, beans and potatoes till they are tender.
  • Heat oil in a pan, add maida, fry on low flame till it turns to light pink.
  • Add milk slowly. keep stirring while cooking.
  • Cook till it is thick. Remove from flame and cool.
  • Add salt, mustard powder, red chilli powder and sugar. Mix well.
  • Now add boiled vegetables, cucumber, tomatoes and cream.
  • Mix well and transfer to a serving bowl.
  • Serve cold.

May 23, 2015


Egg noodles - 200 gms
Cooked kasha - 2 cups
Oil - 2/3 cup
Mushrooms - 225 gms (sliced)
Onion - 1  cup (chopped)
Salt - 1 tsp


  • Cook noodles until tender; drain.
  • Meanwhile in large skillet heat oil and cook mushrooms and onions until tender; add kasha and salt.
  • Add hot noodles; toss well.

January 07, 2015


Cottage cheese -300 gms
Egg yolk - 1
Butter - 1 tsp (softened)
Vanilla essence - 1 tsp
Crepes - 18 (cooked on one side only)
Butter - 2 tsp
Vegetable oil - 2 tsp
Sugar - 2 tbsp

For Crepes batter:
Flour - 1 1/2 cups
Salt - 1/8 tsp
Eggs - 3
Milk - 1 1/2 cups
Butter - 2 tbsp


For Crepes:

  • Combine eggs and salt in medium mixing bowl. Gradually add flour alternatively with milk, beating until smooth. Beat in melted butter.
  • Heat little oil in heavy skillet, pour in just enough batter to cover round. Swirl pan so batter completely covers in very thin layer. Return to medium heat; cook until crepe is set and edges dry.
  • Slide spatula under edge of crepe to loosen.
  • Lift carefully; turn gently. Keep aside all the crepes.
  • Mix cheese, egg yolk, softened butter, and vanilla.
  • Divide filling among crepes on cooked side; roll up.
  • Melt remaining butter and oil in large fry pan; place half of crepes in pan.
  • Fry until golden brown; turn once.
  • Repeat with rest of crepes; add more butter and oil if necessary.
  • Dust crepes with sugar.
  • Pass dairy sour cream if desired., pub-6783067284749878, DIRECT, f08c47fec0942fa0