This is our favorite recipe for fried pies. The dough is made with cottage cheese and yoghurt and it comes out very soft. Since there is no cottage cheese in Italy we use ricotta. It is creamier than cottage cheese and it is made from whey not from milk. You can cook these pies very ... Continue reading...
Thu, Feb 11, 2010
There are many fillings for traditional Russian pancakes. For example, we enjoy pancakes with herring and onion. You can take salted or smoked herring for this recipe. Maybe you would also like to try pancakes with fish and onion filling. Ingredients for Pancakes 0.7-0.8 lb flour 1 cup water 1 cup milk 0.2 pt kefir 1 pinch of salt 1 teaspoon sugar 3 ... Continue reading...
Tue, Feb 9, 2010
There are some secrets how to make your pancakes thin. First, the frying pan should be cast-iron. It should be well heated. High temperature makes dough go bubbly and small holes appear in it. Second, you need to pour but a little dough on the pan and you should turn the frying pan quickly to ... Continue reading...
Mon, Nov 16, 2009
You can make pumpkin puffs using store-bought puff pastry. But it is better to make puff pastry yourself because of trans-fats and harmful margarine which is put into store-bought pastry. Pumpkin is a healthy and tasty vegetable. Pies, cakes, puffs with it are sweetish, juicy and very pleasant to taste. Pumpkin juice is apt to ... Continue reading...
Sat, Nov 7, 2009
White mushrooms are considered to be the best of all mushrooms as regards taste. These fleshy thick mushrooms will make any dish delicious and flavorful. White mushroom soup is very easy to cook. Do not put in many ingredients lest they overshadow the pleasant mushroom smell. Ingredients for Cheese Soup with White Mushrooms 0.7 lb white mushrooms ... Continue reading...
Wed, Oct 14, 2009
Fall is the season of preparing sauerkraut in Russia. Sauerkraut is very tasty and can be used in salads, soups, various pies; it is used for stewing meat and potatoes. Generally cabbage is salted with carrots, sometimes with the addition of sweet pepper or some sour berries. To ferment cabbage in weak brine you better ... Continue reading...
Wed, Sep 9, 2009
The taste of pickled mushrooms always depends on the marinade composition and taste. Therefore add components according to your taste. Amend the marinade composition following your predilections. Maybe you like your food spicy and sour or you prefer a milder taste. Continue reading...
Thu, Apr 16, 2009
Kulich (Russian Easter pie) is a staple on Orthodox Easter. There are so many recipes that it makes the choice really difficult. Here we post our traditional family recipe. The secret of it is to make choux pastry by mixing flour with boiling milk, honey and butter and then to combine it with regular dough. ... Continue reading...
Mon, Jan 26, 2009
The health benefits of pumpkin are explained by its high strong antioxidant (beta-carotene) content. That’s why pumpkin makes us look younger and prevents cancer. Also, this healthy vegetable contains a wide range of vitamins and minerals such as vitamin C, PP, the B vitamins, calcium, iron and Continue reading...
Fri, Jan 16, 2009
Pancakes have always been much-loved by Russians. And this dish remains as popular these days. Russians traditionally celebrate the Pancake Day, similar to catholic Shrove Tuesday, or Fat Tuesday. You can’t count the variety of pancakes made on this holiday. There are lots of pancake recipes and Continue reading...
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Sun, Feb 28, 2010
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