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Author Topic: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc  (Read 18865 times)

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Offline Rasputin

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #30 on: April 20, 2008, 06:38:21 PM »
My wife makes this all the time with our homemade tvorog. It is delicious and I prefer eating it cold. It is filling, but not very sweet. Sometimes my wife throws in some raisins.
"Seems I live in Russia Rasputin visited" - Millaa
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Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #31 on: April 20, 2008, 09:45:47 PM »
Russian Napoleon Cake

There is a similiar Napoleon recipe on page 2.  It is somewhat different in that it uses thin pastry sheets between layers.  This is more of a 'cake' althought the term for cake is "tort."


Ingredients

For pastry:
2 eggs
1 cup sour cream (regular or light)
2 sticks unsalted butter
1/4 tsp salt
1/3 tsp baking soda
1 tbsp white vinegar
All-purpose flour enough to make soft dough

For cream:
1 1/2 quarts of whole milk
1 cup of milk (this is not a mistake)
1 1/2 cups white sugar
4 egg yolks
4 very full tbsp flour
Pinch of salt
1 shot of vodka, brandy, or rum ---yes!  I knew this was a great recipe!!!  1 shot for the cake, 2 for me.  And again!
(Amaretto or Bailey's are also good)
1 lemon (zest only)
Vanilla essence or vanilla powder to taste
Pinch of nutmeg
1 1/2 sticks unsalted butter

Directions 

Pastry:
Mix eggs, soft butter and sour cream together till they blend well.
Add salt.
In a table spoon, dissolve baking soda in vinegar - you will see "bubbles". When bubbling stops, add soda+vinegar to your mixture. Stir well.
Start adding flour, cup-by-cup, make soft smooth dough. Don't knead it too much, just enough to make it smooth and "un-sticky".
Split dough into 16 pieces, form little balls.
Cover the dough with plastic, and put in the fridge to chill.
While it's chilling, prepare cream.

Custard Cream:
Pour 1 1/2 quarts of milk into thick bottom pot and bring it to boil. Don't use aluminum pots - it will burn!

While the milk is warming up, prepare the cream mix:
Separate egg yolks and stir them very well with sugar and a pinch of salt - until mix turns very light yellow.
Add flour, mix well.
Add 1 cup cold milk, mix very well. Avoid lumps.
When your milk starts to boil, reduce the heat immediately to low.
Pour the cream mixture into boiling milk very slowly, using a whisk to stir the cream.
Bring the mixture to boil again, constantly stirring it. When it starts boiling, you will see it become thicker. Let it simmer for 2-3 minutes, don't forget to stir at all times.
Remove from the stove, add lemon zest, vanilla, nutmeg, and vodka (rum, brandy, or liquor).
When you are able to touch the pot, add butter and mix it in as it melts. Set aside.

Now back to pastry:
Preheat oven to 420 degrees F.
Turn off the phone, so no one can distract you for 1 hour.
a. Get 1 piece of dough from the fridge, roll it into a very thin crust on well floured surface - as thin as you can, forming a round or a square crust.
b. Roll the crust onto rolling pin, and unroll it onto UNGREASED baking sheet.
c .Pierce crust with the fork all over.
d. Bake in the oven for 2 minutes or until lightly golden. Don't over bake. It is better when it is not dark.
e. Remove the crust from the oven and put aside.
Repeat steps a-e for all the rest of the dough.
Never leave the kitchen while the crust is in the oven - check it all the time - it bakes very quickly.
Bake the last crust a little longer than others, letting it turn brown.
Put one crust on the cake dish.
Pour a ladle full of cream onto it.
Use skimmer to spread the cream evenly on the crust. Repeat for all crusts, except for the brown one.
Crush the brown crust on the board, using the rolling pin - just roll it over the crust several times - it will make great fine crumbs.
Pour the crumbs over the top layer of the cake.
Let the cake soak for 2-3 hours. Cut out the uneven edges, forming your favorite cake shape - square or round, or oval. You get to eat all of the cut-offs... mmmm...

*Hint: making round-shaped cake produces more cut-offs, which means, more for you!

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Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #32 on: April 20, 2008, 10:03:45 PM »
Ukrainian Pashka (Easter) bread

 
A very light and fluffy bread.
 
Ingredients
2/3 cup milk
1/3 cup sugar
1 tablespoon active dry yeast 1 pkg.
3 to 3 1/2 cups all purpose flour
2 eggs
5 egg yolks
1 tsp. vanilla extract
Grated zest of 1 lemon
2 tsp. salt
1 1/2 sticks unsalted butter, softened 3/4 cup
1/2 cup raisins
1/4 cup golden raisins
 

Preparation
In a small saucepan over low heat, heat the milk and 1 tablespoon of the sugar until very warm (120 to 130 F).  Pour into a large mixing bowl, and sprinkle over the yeast.  Allow to stand until foamy, about 15 minutes.
 
Sift 1 cup of the flour over the yeast mixture and with a wooden spoon, stir until a batter forms.  Cover the bowl with a clean dish towel and leave in a warm place (80 F to 85 F) until mixture looks puffy and spongy, about 1/2 hour.
 
In another bowl or a 4 cup measure whisk the eggs and egg yolks together with the rest of the sugar, vanilla extract, grated lemon zest, and salt.
 
Sift another 2 cups of flour over the risen yeast flour mixture, and make a well in the center.  Pour in the egg mixture, and stir with a wooden spoon until the mixture becomes a soft, sticky dough; the dough should be as soft as possible, so do not add more flour unless it is very wet.
 
Using your hand, spread the butter over the dough and work into the dough, folding it over itself and kneading into the dough until the butter is completely incorporated.  Cover with the dish towel and leave to rise again in a warm place until doubled in volume, about 3 hours.
 
Butter a 2 pound coffee can.  Line the bottom with nonstick baking parchment, and butter again. 
 
Punch down the dough and turn onto a lightly floured surface.  Sprinkle the raisins, golden raisins over the dough, and knead until evenly distributed throughout the dough.
 
Form the dough into a ball shape, and ease into the coffee can.  Cover and leave to rise again until the dough reaches the top of the can, about 1 1/2 hours.
 
Preheat the oven to 400 F.  Brush the top of the dough with a little milk and if you like sprinkle with about a tablespoon of sugar.  Bake for 15 minutes, then reduce the oven temperature to 350 F. and bake about 1/2 hour longer; if the paska browns too quickly, cover with foil.  Remove to a wire rack to cool in the can for about 5 minutes, then carefully unmold, top side up, to cool completely.  Makes 1 loaf.


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Offline Chris

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #33 on: April 21, 2008, 01:18:09 AM »
As it is Easter next week in Ukraine, my wife has told me all day Saturday she will be preparing food, they don't cook on the Sunday, so it all has to be prepared, cooked and got ready the day before, she says she will be very busy ;)


Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #34 on: April 24, 2008, 10:26:52 PM »
Blini Pancakes


Here is another nice recipe for Blini.  This recipe is from Victor's Cafe in Boston.

Small thin Pancakes are traditional Russian delicacy. From old days pancakes have been a symbol of the sun.  People believed, that pancakes are eaten in honor of Spring, and are the symbol of the awakening of the ground.

Blini (crepes) recipes
3 cups of flour
4 cups of milk
3 eggs  (Editors comment:  The number of eggs has been reduced to 3 to reflect the amount of flour used.)
5 tablespoons of sugar
Salt


Method
For the simple thin pancakes the dough is prepared of flour, milk, eggs, sugar and salt.
First thing you should do is separate the yolks from whites.
Mix yolks with sugar slowly adding milk while stirring the mixture.
Add salt
Start to add flour (very slowly), stirring the mixture well.
As the last step, add the stirred whites.
Now everything is ready for bake pancakes on the hot frying pan.

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Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #35 on: April 26, 2008, 12:54:30 AM »
Tonight we are featuring several delicious recipes from Natasha's Cafe in Lexington, Ky.  Natasha also has a cookbook now published and a small Russian market (food to gift items) next to the Cafe.


This next dish can be a dessert or even a main dish, depending on the occasion, who are your guests, etc.  Originating in Armenia, but also very popular in neighboring Georgia and Moldova, we present..............

Armenian Cheese Rolls!


Ingredients
8 ounces cream cheese
8 ounces feta cheese
1/2 bunch cilantro (or to taste)
1 green Sgt. pepper
1 pkg. whole wheat tortias
1 dozen black olives


Preparation
Blend cream cheese and feta cheese together until smooth. If needed, add a bit of water from feta to make mixture creamier. Chop cilantro finely and add to mixture. Use as a spread or roll into chapati (flat bread, or use whole wheat tortillas) with slices of green pepper and pitted black olives. (This is the roll we serve in the cafe!) Variations: Substitute another fresh herb for the cilantro. Basil is my favorite, but parsley also works well. Add crushed garlic for some zing. Substitute sour cream for half the feta for a creamier, less salty spread. Experiment and enjoy! Other fresh vegetables in your rolls offer a myriad of possibilities.


Thanks to:  Natasha's Cafe cookbook
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http://www.natashascafe.com/html/cookbook.html


Please also visit the Main dish thread for an exciting Zharkoe Pork recipe and the soups thread for a unique Moldovan vegetable stew.

Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #36 on: May 29, 2008, 12:45:07 AM »
Pampushky

Since these pampushky have no animal fat or eggs in them, they are particularly good for Lent or any fasting time, for people with overweight problems and for the aged. Children just love them too. These pampushky are fluffy and not too sweet.


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Ingredients

Flour — 1.5 kilo
Yeast — 100 grams
Cooking Oil — 1.75 litre
Sugar powder — 1 kilo
Vodka — 200 grams
Salt pinch

 
Method

Boil one litre of water, adding a cupful of sugar and a cupful of oil. When the water cools off, add the yeast and salt. Put the flour into a bowl, make a hole in the top of the flour mound, pour the dissolved yeast and 100 grams of vodka into it. This amount of vodka will easily evaporate but it will make the dough much softer.

Kneed for ten to fifteen minutes; set the dough in a warm place for some time for it to rise. When the dough starts leaving the bowl, take it out and roll the dough on a well-floured board to make it one finger thick, without exercising much pressure. Too much pressure may affect its fluffiness. Use an overturned glass to cut out round pieces. Fry the pieces in much oil in a deep pan. Before frying, pour 100 grams of vodka into the oil which is being warmed before frying — the vodka will prevent the oil from splashing around when you put the round pieces into it, one by one and carefully. Leave room between the pieces so that they do not stick to each other.

When ready, put into a vessel with sugar powder. Shake the bowl for the pampsuhky to be well covered in sugar powder.

Serve with tea.

Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #37 on: September 19, 2008, 12:06:15 AM »
Here’s a recipe for traditional Russian pancakes:


Мука 2,5 стакана [flour 2,5 cups]
Яйца 4-5 штука [eggs 4-5]
Сахар 100 г. [sugar 100 gr.]
Масло 200 г. [butter 200 gr.]
Молоко 3-4 стакана [Milk 3-4 cups]
Немножко соли [a little bit of salt]

Для обыкновенных, тонких блинчиков тесто готовят из муки, молока, яиц и соли.
Для начала нужно отделить желтки от белков. Затем растереть желтки с сахаром, понемногу вливая в полученную смесь молоко. Следом добавляют соль и растопленное, разогретое сливочное масло. Осторожно всыпают муку и размешивают до получения однородной массы (главное, чтобы не было комочков!). В последнюю очередь добавляют пену взбитых белков. Блинчики выпекаются на смазанных маслом раскаленных сковородках.


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Offline mendeleyev

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Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #38 on: September 21, 2008, 08:58:43 AM »
PIROSHKI
(Small Russian Meat Pies)


Ingredients

1. 3 cubes of margarine (Blue Bonnet)
2. 1 cube (.25 lb.) sweet butter
3. 4 cups of flour
4. 1 cup of ice cold water



TO PREPARE:

Important Note: All utensils used must be cold (taken from
refrigerator) in order that the butter not soften when it is
being mixed with other ingredients.

Sprinkle into a pot 1 cup of flour; to this add margarine, a
small piece at a time, until one cube has been added. With
two criss-crossed knives (scissors fashion) reduce the
margarine to pieces the size of peas; while so doing, add ice
water a little at a time. The final appearance should be
large pieces of margarine - about 1/2 inch pieces. If they
are too small, the flour will not be layered, as desired.

Repeat the above three times until all the flour, butter,
margarine and water have been used-up. Lay out the dough on
a wax-paper covered board and roll out the dough to finger
thickness. (Put wax paper over dough when rolling). Fold the
dough in half and roll-out again and repeat this process 3-4
times. Fold the dough (like a piece of paper) into a more
compact form and place the dough in refrigerator. You may
keep the dough there for 2-3 days or, more correctly, until
the time that you decide to make piroshkis or pirog.

TO MAKE STUFFING FOR PIROSHKI:

Get 2.5 - 3 lbs. lean hamburger, place in pan and cut with
wood spoon until it is separated into small pea-size pieces.
Fry over small flame in pan, mixing all the time, with no
butter, pour off excess fat. Fry until it just turns grey.
After having been cooked, add some Swanson beef bouillon to
moisten the meat so that it is not dry. Add salt, pepper.
Separately, fry finely cut onion and add this to the meat.
Just before making the piroshki, hard boil 3-4 eggs, dice, add
to meat. To use: when meat filling is ready, cut the dough
into 3-4 pieces (for convenience in rolling out) and roll out
to 1/8 - 1/4 inch thick. Cut rolled-out dough into disks with
the rim of an old fashioned cocktail glass. Place a full
teaspoon of meat and place on the disk, fold disk in half
(fold is at bottom and edge is at top), pinch the edges
together then "pinch & twist" them, giving a zig-zag
appearance to the edge, to prevent their opening during
subsequent baking. Flatten each piroshok a little.

Place the pieces on a cookie sheet in rows (about 24 pieces,
3-8) and put in freezer. When frozen, they can be removed,
put in plastic bag, sealed and put into deep freezer for
extended storage. When needed, defrost and start by
pre-heating the oven to 450 deg.F. Then take each piroshok,
and wipe with the finger its top and where it was pinched with
a well mixed egg (with 1/2 tsp. water added) and place on
sheet. Place in middle of oven and cook for 15 min at 450
deg. Then reduce heat to 40 0 deg. for another 20 minutes.
(If you have over-cooked at the first 450 deg., as evidenced
by the color, cover with a layer of brown paper and reduce
temp. to 400. for final cooking.)



Meat stuffing:
Chop two hard boiled eggs. Place 1-2 pounds
of hamburger in frying pan and press with fork while it cooks
to keep it soft, and to separate all the small pieces of meat.
Do not put oil in pan. Cook only until meat turns brown. Mix
in the chopped eggs. Do not overcook. Add salt, pepper,
dill.

Dough: 1/2 pound butter (soft!), 1/2 cup water with 1
tablespoon rum. Mix with butter in bowl- 3 cups flour, add
one egg. Roll out with rolling pin, put on pieces of
stuffing, pinch shut. Place all on pan and refrigerate for at
least 1-hour - this helps make the dough better layered when
placed later in oven. Remove from refrigerator, brush with
butter (Nadia uses a well mixed egg), put in oven pre-heated
to 400-degrees for 15 minutes, reduce heat to 350-degrees for
another 15-minutes - until lightly browned.



Alternative to hamburger

Dough: Make the dough 12 hours before preparing. 1 lb. wheat
flour, 1 cup warm water, and some dry yeast. Mix flour in
water, set in warm place until the volume has doubled. Add
1/2 lb. flour and warm water so that dough will not be too
thick, and place again in a warm place for 2 hours. Salt to
taste, add eggs, butter and ? (could not find English
equivalent in dictionary) until dough begins not to stick to
dish; set aside and allow it to rise again.

Stuffing: 1 lb. chopped meat, 5 onions, salt, pepper, 3 eggs,
1 spoon butter. Fry meat with onions, add pepper and salt, add
chopped hard-boiled eggs, add butter. Bake in the dough or,
better yet, deep fry.

Offline mendeleyev

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Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #39 on: September 28, 2008, 01:11:22 AM »
Grape Pie
(Ukrainian)


For the crust
2 cups all purpose flour
1/4 teaspoon (generous) salt
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons ice water


For the filling
8 cups stemmed seedless red grapes (about 2 1/2 pounds; preferably organic), rinsed well, patted dry
1 cup sugar
1/3 cup cornstarch
2 tablespoons frozen grape juice concentrate (made with Concord grapes), thawed
Nonstick vegetable oil spray
1 large egg, beaten to blend (for glaze)
Raw sugar


For the crust
Blend flour and salt in processor 5 seconds. Add butter. Using on/off turns, blend until most of butter is cut into 1/4-inch pieces (mixture will resemble coarse meal). Add 2 1/2 tablespoons ice water. Using on/off turns, blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball. Divide in half; shape each half into disk. Wrap; chill at least 1 hour.


Prep the filling
Place half of grapes in processor; using on/off turns, chop into 1/3- to 1/2-inch pieces. Transfer to large sieve set over large bowl. Repeat with remaining grapes. Drain off and discard 1 1/2 cups grape liquid.
Whisk 1 cup sugar and cornstarch in another large bowl to blend. Mix in drained grapes and grape juice concentrate.


Preheat oven to 375°F. Spray 9-inch pie dish with nonstick spray. Roll out 1 dough disk on floured surface to 13-inch round; transfer to dish. Brush dough edge with egg glaze. Fill with grape mixture. Roll out second dough disk to 12-inch round. Top pie with dough; trim overhang to 1/2 inch. Roll edge under; crimp. Brush top of pie with glaze; sprinkle with raw sugar. Cut several slits in top crust to allow steam to escape.


Bake pie until golden and juices bubble thickly, 60 to 70 minutes. Cool at least 30 minutes.


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Offline mendeleyev

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Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #40 on: December 06, 2008, 05:26:40 PM »
Ukrainian Syrnyki (cottage cheese fritters)
(syrnyki is plural form of the word syrnyk, the first syllable is stressed)


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(foto: Maria Pavlyshina)

Ingredients:
500g of cheese curds (about a pound)
half a glass of sugar
3 eggs
2 cups of flour
Half of one stick of melted butter
1 cup of sour cream
a little salt

Note: it is difficult to find real cheese curds in many Western cities so you may have to settle for cottage cheese, similar but not the same.

Method:
Whisk eggs with salt and sugar into thick froth. Add minced cottage cheese, one and a half (1.5) glasses of flour. Knead thoroughly. Put the dough onto the board sifted with flour, and form a thick roll. Slice it into pieces as thick as a finger. Put each slice into flour, and make its form like a cutlet with a knife:


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Fry in butter in a frying pan at the medium heat, both sides. Serve in sour cream.

Смачного!
(Smačnoho = Bon Appetit)


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<a href="https://www.youtube.com/v/6ksPqUWp1Yw#t=108" target="_blank" class="new_win">https://www.youtube.com/v/6ksPqUWp1Yw#t=108</a>

Offline ECR844

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Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #41 on: March 07, 2009, 11:11:26 AM »
I saw this recipe on one of the blogs I occasionally read.


Cooking 'Russian cheesecakes'

For 3-4 servings (apr. 8 pieces) you will need:
200g of curd (I guess, cottage-cheese will do as well)
1-2 eggs
1-2 tablespoons of sugar (to your liking)
3-4 tablespoons of flour
2-3 tablespoons of vegetable oil (or unsalted butter, whatever you prefer)
1-2 tablespoon of raisins (opional)

Put the curd into a bowl and mash it well so you get more or less indescrete mass. If you use cottage-cheese you might need to press it first so the cheese is not leaky.


Originally it was meant to blend eggs and sugar in a separate bowl and then pour the mix into mashed curd, but I add both right away.



Toss everything well (together with raisins or any other similar fillings if you like). Then add flour spoon by spoon (toss the mix after each) unless you reach the desired consistence - as tight as you like it. Place a heavy frying pan over medium heat. Add vegetable oil or melt the butter.

Now it's time to form cakes themleves. Some cookers make balls and then flatten them, but I simply use a tablespoon to put dough into pan (dip spoon into cold water before you scoop the dough so it doesn't stick to spoon).


Bake until quite golden (3-4 minutes), then turn over and bake for another 3-4 minutes. Cakes should puff up a little and, when ready, should restore their form if you press quickly. Now you deserved a good snack :)


I originally tried to post the pics included with this recipe but I kept getting an internal server error message. Here are the direct links to the pics:

http://1.bp.blogspot.com/_vtYcXfggQbA/SXBgaaAR6ZI/AAAAAAAACM4/yeN1KTfOdFw/s1600-h/curd.JPG
http://3.bp.blogspot.com/_vtYcXfggQbA/SXB5xQTLV1I/AAAAAAAACNA/9qzEbcyOtVE/s1600-h/egg.JPG
http://2.bp.blogspot.com/_vtYcXfggQbA/SXBfDhb5Q0I/AAAAAAAACMg/ekr4ptAPPU0/s1600-h/cheesecakes_2.JPG
http://1.bp.blogspot.com/_vtYcXfggQbA/SXBf-F4mxGI/AAAAAAAACMw/znbaHbexedM/s1600-h/pan.JPG
http://2.bp.blogspot.com/_vtYcXfggQbA/SXBfDhb5Q0I/AAAAAAAACMg/ekr4ptAPPU0/s1600-h/cheesecakes_2.JPG
http://1.bp.blogspot.com/_vtYcXfggQbA/SWxviTaxZfI/AAAAAAAACL0/H17NIjuUzEk/s1600-h/cheesecake_4.jpg
http://3.bp.blogspot.com/_vtYcXfggQbA/SWxupmoq4RI/AAAAAAAACLs/6x6NcUCGz8Q/s1600-h/cheesecake_2.jpg

Offline mendeleyev

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Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #42 on: March 08, 2009, 01:17:31 PM »
Ukrainian Honey Cake

Makes 1 loaf-shaped cake


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Ingredients
2 large eggs, separated, at room temperature
1/2 cup sugar
1/2 cup honey
4 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon cinnamon
Pinch of salt
1/2 cup strong brewed coffee, cooled to lukewarm


Method
1. Set a rack in the middle of the oven and preheat the oven to 350
degrees. Butter a 9-by-5-inch bred pan, then dust it with flour.
2. Beat the egg yolks and sugar until pale and smooth. Add the honey
and melted butter and mix until blended and smooth.
3. Sift the dry ingredients into a bowl. Add half the dry ingredients
to the egg mixture and stir in. Stir in the coffee, then stir in the
remaining dry ingredients.
4. Beat the egg whites until soft peaks form. Fold them into the
batter, then gently stir several times. The batter will be quite wet.
5. Pour the batter into the prepared pan and bake for 50 minutes to an
hour, or until a skewer inserted into the center comes out clean. Let
cool for 10 minutes, then remove from pan and place on a rack to cool
completely before slicing. Eat plain or buttered.


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Offline mendeleyev

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Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #43 on: September 13, 2009, 10:12:43 AM »
ЗАПЕКАНКА ИЗ ЯБЛОК И ЛУКА (Baked pudding with apples & Onions)



Потребуется:
3-4 (ок. 400 гр) больших яблока
3-4( ок.400 гр) большие головки красного репчатого лука
3 столовые ложки лимонного сока
2 столовые ложки изюма киш-миш
100 гр сливок 22 % жирности
120 гр твердого сыра
Соль


Готовим:
Яблоки очистить от кожи и сердцевины. Нарезать дольками и сбрызнуть соком лимона. Лук очистить и порезать кольцами. Яблоки и лук уложить виде «чешуйки» , в форму для запекания. Посыпать изюмом. Сливки приправить солью и залить ими яблоки с луком. Сыр натереть и посыпать сверху сливок. Духовку разогреть до 200 градусов, поставить в нее форму и запекать ок. 45 минут.



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Offline mendeleyev

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Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
« Reply #44 on: September 13, 2009, 10:17:33 AM »
ЗАПЕКАНКА ИЗ БРОКОЛЛИ С МАКАРОНАМИ (Baked pudding with Macaroni)


Потребуется:
0,5 кг брокколи
200 г копченой грудинки
1 стакан макарон
1 стакан сметаны
2 зубка чеснока
150 г твёрдого сыра
соль, перец по вкусу


Готовим:
Брокколи помыть, разделить на соцветия и проварить 2 минуты в воде с добавлением соли и сахара. Отварить макароны и промыть горячей водой. От грудинки отрезать два или три ломтика для украшения, остальное мясо мелко порезать. Натереть на тёрке сыр, добавить в него сметану, пропущенный через чесночницу чеснок, посолить, поперчить. Всё тщательно перемешать и положить в жаростойкую посуду и украсить ломтиками грудинки. Поставить в разогретую духовку и запекать около часа. Украсить зеленью. Подавать на стол можно как в горячем так и в холодном виде.