May 12th, 2012 in Main Dish Recipes, 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.
Tags: breakfast, egg, flour, kefir, lunch, pancake, russian, sugar
May 5th, 2012 in Chicken, Main Dish Recipes by Julia Volhina Hens cooked by this recipe turn out juicy, seriously juicy. If you don’t have cornish hens – you can cook pieces of chicken like this with similar result.
About 3 hours of marinating is enough, but if you want it can be done overnight, just make sure that chicken is fully covered with marinade.
Leftovers can be stored and warmed up in the same pot with sauce, the meat will not lose its juiciness.
Tags: banana, chicken, dinner, pineapple, roast, romantic, wine
April 28th, 2012 in Main Dish Recipes, 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.
Tags: breakfast, dill, flour, fresh cheese, lunch, pancake, parsley, squash, yeast
April 21st, 2012 in Sauces & Dips by Julia Volhina If you are bored with plain sour cream for dipping, try this improvement: add garlic, fresh greens and a dash of ground black pepper and you will get the same creamy but a bit spicy dip.
It goes great for any kind of savory vegetable pancakes (potato, zucchini, cauliflower), meat or vegetable dumplings, or even like a salad dressing for fresh vegetables – tomatoes, cucumbers, radishes, etc.
Prepare dip can be stored in fridge for 2-3 days, just stir it from time to time.
Tags: dip, garlic, parsley, salad dressing, sour cream, spicy
April 14th, 2012 in Fish, Main Dish Recipes 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 if 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.
Tags: dinner, egg, fish, flour, lunch, salmon
April 7th, 2012 in Hot Soups, Soup Recipes 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.
Tags: carrot, celery root, chicken, egg, flour, parsley root, soft food, soup, soup puree
March 31st, 2012 in Salad Recipes by Julia Volhina As you probably guessed already, this simple salad consists of two main ingredients: cabbage and carrots, dressed with oil (I take sunflower oil for this one), ground black pepper and celery seeds (both of which are optional), and salt.
It takes about 15 mins to prepare this salad. It can be served as a side dish or an appetizer. It also works good for a snack when you need to make something tasty fast.
Leftovers can be stored in fridge for a few days, salad doesn’t lose taste with time.
Tags: cabbage, carrot, oil, quick, raw, russian, salad
