Delicious savory crepes stuffed with cheese and ground beef, then served with sour cream!
My favourite childhood food was (and still is) the pancake, so I’m pretty happy that from Imbolc (Feb. 1st) to Candlemas (Feb.2nd) to Shrove Tuesday (Feb 16th) to the Russian & Slavic holiday M…
Learn how to make the best Russian piroshki, or hand pies, filled with a braised cabbage, pepper and mushroom filling!
Mashed potatoes have earned their respect on most holiday dinner tables. They are such a staple, and for good reason. […]
wikiHow article about How to Make Syrniki.
Imeruli khachapuri is a Georgian flatbread stuffed with cheese that hails from the west-central region of Imereti.
Today would have been my granny's 100th birthday. She was born 1 April, 1911 and passed away in September six years ago. I still miss her. She was such a big part of my life. You can read about her here. Last night we had a little family dinner in her honour. My mom, sister, sister in law and daughter cooked up a Russian dinner: a big bowl of borscht (cabbage based not beet), we made varenyky (perogies), and for dessert pyrahi. Pyrahi are probably my favourite dessert. When strawberries and raspberries were in season, Granny and I would spend almost every week-end in her garden picking berries and then making pyrahi. Strawberry were my favourite. I have so many memories of being out with granny in her garden. I can still picture her in her straw hat with the funny rubber worm on the rim, her old green sweatshirt, old blue addidas running shoes and her little wooden stool (which now sits next to my bed holding my current bedtime reads). She would tie an ice cream pail around her waist and pick until it was full. Her pail would always fill much faster than mine would; probably because I ate more than I saved. We would pick a bright red tomato or two before going in for lunch. We would have amazing tomato sandwiches with toasted bread with butter and a big glob of mayonnaise and pile on very thick slices of sun warmed tomato...salt...pepper...I can still taste them. After lunch she would pull out her glass rolling pin with the screwtop lid on the side and start the batch of pyrahi. I loved watching her make pyrahi...mostly because I knew what the afternoon snack would be. Her hands would move so fast rolling little balls of dough and rolling out circles. The strawberries and/or raspberries would be simmering on the stove making the kitchen smell amazing. She would place a dollop of berries in the centre of a round of dough and quickly spin and pinch all the way around until she had made a perfect little purse...she would let me make one or two and she would smile when each time I found it nearly impossible to make a neat little purse shape. I usually just helped rolling the balls. I would wait patiently for them to come out of the oven...then granny would pour melted butter over the top and we would eat...yes, melted butter. My granny ate more butter than anybody I have ever met. I don't think she cooked anything with less than a half cup of butter; which is probably why all her food tasted SO good. (These days I skip the melted butter as these are just as delicious on their own). Granny once tried to have her recipe published but the cookbook it was supposed to be in never materialized. Today on her 100th birthday, I thought I would publish it for her. They are a little finicky to make...but so yummy to eat...and so full of memories for me. Granny's Pyrahi Dough: In a medium bowl mix together: 3 cups flour 1 Tbsp baking powder 1 tsp salt 1 tsp sugar add 1/4 cup butter work butter into flour mixture with your fingers (like working a crumble); I have also used cold butter and cut it in fine - like pastry - both work. In a small bowl whisk 2 eggs and add 1 1/2 cups cream. Add cream and egg mixture to flour mixture and stir to combine. Form into a soft ball. Filling: Various fillings can be used. Granny preferred strawberry and raspberry. She also made pyrahi with hamburger and onions...but you can use your imagination...peaches, blueberries, blackberries...you get the idea. Granny always used fresh berries and cooked them on the stovetop with a little tapioca (you can also use corn starch) and sugar if needed. Of course it was all done to taste and I unfortunately haven't made them enough to figure out the exact amounts needed. I would suggest about six cups of chopped strawberries before cooking (if you have leftovers it makes an excellent topping for blintze or pancakes). I used about a tablespoon of corn starch as a thickener. It is best to make the filling first and let cool while you make the dough. Also preheat the oven to 400 degrees F. Divide dough into 36 sections and roll each section into a ball. With a rolling pin, roll each ball into a round... or if you have troubles...like I do...a roundish shape is fine. You want them to be as thin as you can get them...but they still need to hold the filling without splitting open...which does happen sometimes. They take a bit of practice. Place about a tablespoon of filling in the centre of the dough, bring the sides up and pinch into a purse shape, leaving a little air hole on top for steam to escape... and place on a parchment or silpat lined cookie sheet. Bake in a preheated 400 degree F oven for about 20 minutes or until they are starting to turn golden brown on the tips and the bottom. These are good warm out of the oven and just as good the next day. I only make them about once every few years, but, after this week I think I should make them more often. I want to be able to make them perfectly like granny did; maybe by the time I am a grandmother I will. Enjoy! Happy 100th Birthday Granny!
Step By Step Russian Recipes | Best of Russian Cuisine | Simple & Delicious
These traditional Russian breakfast foods are a unique twist to your usual fare. From porridge to cheese pancakes to black bread, bring a taste of Russia to your morning!
Soups are an ideal meal in many respects. #1. Easy. Chop, throw in the pot, cook at a simmer. The […]
Molotof (dessert portugais), une recette de la catégorie Desserts & Confiseries. Plus de recette Thermomix® www.espace-recettes.fr
In Russia, there is a saying “the first pancake always comes out lumpy.” But not these delicious fluffy bits of heaven. They are basically small pancakes you can eat with your hands, di…
Cabbage rolls are a widely known dish in many European countries – Russia, Belarus, Ukraine, Poland, Germany and probably other […]
This carrot salad is very popular in the Russian cuisine. The crunchy grated carrots are dressed with oil from caramelized onions and seasoned with coriander and garlic.
Borscht is one of the most well-known Soviet recipes. It is a Ukrainian beet soup made with many other vegetables. This version is made with beef, potatoes, cabbage, lots of aromatic vegetables and is served with fresh herbs and sour cream. I share all my tips for a vibrantly bright red Borscht that has so much incredible flavor.
This Russian honey biscuit cake needs to be assembled at least 6 hours ahead of time (or ideally overnight) to give it a texture soft enough for slicing. If you’re looking for a knockout make-ahead cake to serve at afternoon tea or as a dinner party dessert – this is it. Or, try your hand at making this many-layered lapid legit (thousand-layer cake).
MEGA BLOGGING MARATHON – APRIL 2018 #87 BLOGGING MARATHON THEME: EXPLORE THE FLAVORS – INTERNATIONAL BREAKFAST DAY 15 “Breakfast like a King, Lunch like a Prince and Dine like a …
This Cheesecake, just like many other recipes that I make, brings me back to my childhood. It was a welcome sight for a weekend breakfast or sometimes even dinner. I loved it hot straight out of the oven, or cold with a glass of milk. It was a delicious snack in the afternoon after I’d come...Read More »
Eieren, sucuk en huisgemaakt brood! Met deze smaakmakers sla je de plank nooit mis! Deze combinatie is zo gevaarlijk goed dat echt alles binnen een tel weg was! Als groot liefhebber deel ik nu het recept van deze lekkere broodjes met jullie die je asap moet proberen!
Chicken Fritters have small pieces of chicken encased in a crispy and delicious batter, loved by both children and adults. They are wonderful to prep in advance and can even be frozen.
With the world coming to Russia for the Soccer World Cup championship games this summer, here are some delicious Russian recipes you are likely to encounter
Russian Mimosa is a layered salad made with tinned fish, vegetables, and mayonnaise. Boiling, peeling and cutting vegetables will take some time, but once all the prep work is done, there’s nothing easier than to layer ingredients on top of each other and be done with it. The salad gets its name from the mimosa flower because the top layer made up of boiled egg yolk which, when crushed, resembles the yellow flower popular in Russia.
Chef John's take on Norwegian lefse, produces tender, supple, delicious potato flatbreads that pair well with just about any toppings you like.
Wotchers! This recipe is a bit of an enigma – a DELICIOUS enigma! I found it while poking around in a Russian cooking blog, and even with Google Translate’s quirky services, it was so d…
This mamaliga recipe is the Romanian version of polenta and has been called the country's national dish. Learn the fascinating history behind the dish.
Pryaniki are a popular Russian cookie, often served with tea. These honey spice cookies have vanilla, nutmeg, allspice and anise flavors, as well as the unique addition of coffee.
Potato Pancakes made with finely grated raw potatoes and onions are such a treat. They are golden and crisp on the outside and so tender they just melt in your mouth. They can be made with just potatoes and onions, but adding a meat filling takes this delicious comfort food to the next level.
A simple and nutrient dense GAPS dessert
Mchadi is a very popular cornbread traditionally eaten with lobio (beans) and cheese. Ingredients (for 6 servings). 400 grams of stone-ground cornmeal (preferably white), 1/4 teaspoon of salt, 1 cu…
