Russian, Ukrainian & FSU Information & Discussion Forums

Information & Chat About the Former Soviet Union => FSU Culinary, Restaurants & Night Life => Topic started by: Olga on November 16, 2007, 08:37:17 PM

Title: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: Olga on November 16, 2007, 08:37:17 PM
  That fruit compote you mentioned is delicious, huh!  Perhaps Olga or one of the ladies can give you a recipe. 

Cherry and red currant compote

400gm of cherry, 200 gm of  red currant (also you can make it without red currant)

Take the fruit stems off  from cherry and red currant
Wash cherry and red currant
Lay the cherry and red currant in glass jags layer-by-layer
fill glass jags up with the boiling sugar syrup (600 gm of sugar and 400 ml of water = 1 litre of syrup)
Cover jags with metal lids for preserving.
Pasteurize the jags at temperature 90C (194F I guess) - 0.5 litre capacity glass jag during 8 minutes and 1 litre capacity glass jag during 12 minutes.

Peach compote

Peel peaches,  divide in half and take clingstones off. Put peaches in glass jag (cut sides downward bottom of the jag). Fill glass jag up with the boiling sugar syrup  right away (syrup: 400 gm of sugar and 1 litre of water)
Cover the jag with metal lids for preserving. Sterilize the jag during 20 minutes.
Title: Olga's recipe for Compote
Post by: bgreed on November 17, 2007, 05:59:11 AM
Olga, Thanks for the recipe you are a wealth of information to this board.  Now all I have to do is to find fresh currants in season  :)
Title: Olga's recipe for Compote
Post by: mendeleyev on November 17, 2007, 11:16:11 AM
Olga, thanks for sharing this recipe on line!  Gregg, let me know where you find those berries.  I'm not sure if they have them in my state of Arizona.  But I'm going to try.
Title: Olga's recipe for Compote
Post by: DonA on November 17, 2007, 02:53:24 PM
Olga, thanks for sharing this recipe on line!  Gregg, let me know where you find those berries .  I'm not sure if they have them in my state of Arizona.  But I'm going to try.

Mendy, we have looked all over Arizona for it. We contacted a local wholesaler and he told me they do not carry them. The only place i know to get them is in San Fransisco but they will not ship small orders. So as my Uncle Scotty used to say..we are ship-sacky ( meaning SOL  :( ). What we did bring back from SF Yulia made in to some very nice jam.

Hey any of you guys in SF wanna make a few of us guys happy and ship us some currants?   :)

Title: Olga's recipe for Compote
Post by: bgreed on November 17, 2007, 03:34:13 PM
I wonder if you could use dried currants and get a similar result??
Title: Olga's recipe for Compote
Post by: Olga on November 17, 2007, 03:51:33 PM
I wonder if you could use dried currants and get a similar result??

No, there is the other compote recipes  for dry berries and fruits. 
Title: Olga's recipe for Compote
Post by: DonA on November 17, 2007, 03:52:15 PM
I wonder if you could use dried currants and get a similar result??

I don't know. I'll have to ask my old lady  :)

Title: Re: Olga's recipe for Compote
Post by: Robert34 on January 25, 2008, 08:21:15 PM
G'day all,

              Being a chef I have to put my 2 bob in here, As I undertand a compote can either be served as a meal or a drink.
              Fresh fruits more so I use for my dishes and presentations because of the natural flavours and sugar content.
              Dried fruits are "normally" used in drinks although I have used  some glace fruits in some puddings as a compote,
              With a sherry and creme fraiche base.
              Anyone wanting to make anything with fruit that is not in season can be purchased frozen as an alternative...But
              when doing this make sure there is no ice at all and allow to drain in a collander or sift.
              Place all ingredients into a saucepan- no sugar (you will find it already has a high sugar content after they add it)
              Simply bring to a simmer and add anything you may want say some other fruits or herbs such as" mint ".
              Add any alchohol you may want at this stage and let it thicken or (reduce) to your desired consistency.
              Allow to cool and serve with a meal or nice fruit filled ice-cream or even maybe decorate your plate !!
              Or leave it hot and serve with ice-cream or cream or as a sauce over your fish !!!

Thanks all Robert34
Title: Re: Olga's recipe for Compote
Post by: bgreed on January 26, 2008, 07:09:29 AM
Robert, Thanks for the addition your thoughts on compote sound yummy :)
Russian/Ukrainian compote is a drink either served as a meal or just to drink cause it tastes great!
Title: Re: Olga's recipe for Compote
Post by: Chris on January 26, 2008, 07:42:30 AM
Robert, Thanks for the addition your thoughts on compote sound yummy :)
Russian/Ukrainian compote is a drink either served as a meal or just to drink cause it tastes great!

I had litres of the Ukrainian Red Current compote at Christmas and New Year while in Chernivsty, it was served with every meal along with Gorilka of course :) I quite liked it, just a little sweet for me though.

With the Christmas meal they served a different version, I think it was a mixed fruit compote? they told me they only have it that time of year.
Title: Russian/Ukrainian breads and cakes
Post by: mendeleyev on April 05, 2008, 08:07:59 PM

INGREDIENTS:4 cups unsifted rye flour
3 cups unsifted white flour
1 tsp. sugar
2 tsp. salt
2 cups whole bran cereal
2 tbsp. crushed caraway seed
2 tsp. instant coffee (or powdered, used, coffee grounds!)
2 tsp. onion powder
1/2 tsp. fennel seed, crushed
2 pckg. active dry yeast
2-1/2 cups water
1/4 cup vinegar (or 1/8 cup balsamic vinegar)
1/4 cup DARK molasses
1 square (1 oz) UN-sweetened chocolate (or Baker's Redi-Blend)
1/4 cup (1/2 stick) margarine
1 tsp. cornstarch
1/2 cup COLD water (*icy* cold!)

Combine the rye and white flours.  Mix thorouoghly (use a large bowl) 2-1/3
cups of the flour mixture, the sugar, salt, cereal, caraway seed, coffee,
onion powder, fennel seed and *undissolved* dry yeast.

Combine 2-1/2 cups of water, vinegar, molasses, chocolate and margarine in a
saucepan.  Heat over LOW heat until the liquids are very warm.  Margarine
and chocolate do NOT need to melt.  Gradually add the mixture to the dry
ingredients and beat for about two minutes with your mixer, scraping the
bowl from time to time.  Add 1/2 cup of the flour mixture. Beat at HIGH
speed for about two minutes, scraping the bowl occasionally.  Stir in enough
additional mixture of the flour to make a *soft* dough.

Turn the dough out onto a lightly floured board.  Cover and let it rest for
about 15 minutes.  Then knead until smooth and elastic - where it gets that
special sheen well-kneaded dough gets, about 10 to 15 minutes.  The dough
may be sticky, but that's OK.  Place the dough in a greased bowl, turning to
grease the top of the dough as well as the bottom. 

Cover and let it rise in a warm place, free from any draft (I stick it in the oven - the pilot light
keeps it warm enough....if you use an electric stoves turn the oven to
about 100 degrees and keep the door SHUT.  When the dough has doubled in
bulk (usually about an hour), punch it down, turn it out onto a lightly
floured board. Divide in half.  Shape each half into a ball about 5 inches
across.  Place each ball into the center of a greased 8-inch round cake pan.
Cover, and let it rise in the same warm place, free from draft, until
they're both doubled in bulk again.  Usually about another hour - depending
on the weather outside.  Don't laugh. It's true.  Never try to bake bread
while it's raining.


Bake in a 350 degree oven for 45 to 50 minutes, or until done (depending on
the weather).  Meanwhile, combine the cornstarch and the icewater.  Cook
over medium heat, stirring constantly, until the mixture just starts to
boil; continue to cook, stirring constantly, for another minute.  As soon as
the bread is baked, brush the cornstarch mixture over the top of the loaves.
Return the bread to the oven and bake for another two or three minutes,
until the glaze is set. 

Remove from the pans and cool on wire racks.

You can LIVE on this bread, with nothing else to eat, for months.
Leningraders did it for almost three and a half years........

Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 03:43:29 PM
Noodle Pies

These are excellent as a dessert or to serve when guests come for tea!
Pie Crust
500g egg noodles or vermicelli.
50g butter.
1 cup (loosely packed) grated cheese.
1/4 tsp salt.
2 eggs, beaten.

25g butter.
3 1/2 tbsp flour.
1/2 finely chopped onion.
250g sour cream.
2 eggs yolks, beaten.
1/4 tsp lemon juice.
1 cup (loosely packed) grated cheese.


Pie Crust
Boil the noodles in salted water until 'al dante' - firm but not hard. Drain well.

Melt 50g of butter in a large saucepan. Add salt and noodles, followed by the beaten eggs and grated cheese. Stir to combine.

In a saucepan melt the butter, add the chopped onion and stir in the flour. Fry until the onion softens.

Stir in the sour cream and heat through. If the mix turns out very thick, stir in some milk to create a creamy consistency.

Remove the filling from the stove and set aside to cool.

When cool, stir in the beaten egg yolks, lemon juice and grated cheese.

Preheat the oven to 180 degrees C.

Grease two large muffin trays with butter and coat with fine bread or rice crumbs.

Arrange the noodles in each tray cavity in a massed coil. Top with a single layer of noodles which will form the lid to the pies.

Bake the noodles for between 15 and 25 minutes depending on how crisp you like them when cooked.

Remove the noodles from the oven and leave to cool to the point you are able to handle them. Take each noodle 'pie' out and cut the top layer off to form the lid. A pair of sharp kitchen scissors is ideal for this.

Scoop some of the noodles out of the base to form a hole for the filling.


Place 1 -2 heaped teaspoons of the filling into the hole, top with the lid and place the pies back in the muffin tray. Beat the left over egg white and pour over each pie. Top with a little extra grated cheese.

Return to pies to the oven for 5 or so minutes to warm.

Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 03:50:34 PM
"Kisel" Berry Fruit Wine

450g raspberries, boysenberries, strawberries or blueberries.
600ml water.
100g sugar.
150ml red wine.


Place the clean washed fruit into a saucepan with the water.
Add the wine.  
Bring to a boil, turn down the heat and simmer for 15- 20 minutes, or until the fruit is very pulpy.

Strain the liquid but do not press the fruit otherwise it will make the juice cloudy.

Return the juice to the saucepan and stir in the sugar. Bring to the boil, turn down the heat and simmer until the sugar has dissolved.

Remove from the heat, cool then decant into a bottle and chill for several hours before serving.


Alternate Kisel recipe from

Things You’ll Need:
1 quart of berries: strawberries, raspberries, blackberries, or mixed
1 cup of sugar
6 tbsp. of potato starch
Step 1:
Wash and dry the berries, and then puree them.

Step 2:
Separate the juice and the pulp: filter the juice into a bowl, and the pulp into a saucepan.

Step 3:
Add 1 1/2 quarts of water to the saucepan, and 4/5 of a cup of sugar. Stir and heat until the berries are soft (which should take about 5 minutes), or until the water reaches a boil.

Step 4:
Meanwhile, stir the potato starch into the bowl of juice. When the berries soften, or when the pulp reaches a boil, add the bowl of starch juice, and stir over low heat. Turn off the heat once the mixture has adequately thickened, or when it returns to a boil.

Step 5:
Remove and chill. Pour it into desert bowls, or glasses.

Step 6:
Sprinkle 1-2 tbsp. of sugar over the kisel. Refrigerate for 1 hour and serve

Here is an example using Kisel as a topping for cheesecake:

Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 03:54:36 PM
"Tvorog" Russian Curd Cheese

1 litre 'Family' milk.
150g pottle Greek-style yoghurt.

Combine the milk with the yoghurt in a lidded container, such as an ice cream container or yoghurt maker. Stand in a very warm place until the mixture resembles yoghurt. A yoghurt maker is ideal for this part of the process.

The temperature and length of time to form the yoghurt stage will effect the taste. Tvorog should have a 'bite' to it, but if you keep it too long at this stage it can become bitter.

Reserve around half a cup of the yoghurt mix and keep in the fridge to start your next batch of tvorog.

Tip the remainder of the mix into a saucepan and place on the stove at a low temperature. Allow the mix to come to a gentle bubble, do not stir.

Leave the saucepan on the element until the mixture separates into curds, resembling the texture of cottage cheese, and the yellow watery whey. Turn off the heat and leave to cool.

Line a colander with 3 layers of muslin. Place the colander into a larger bowl or in the sink. Pour the mixture from the saucepan into the muslin and allow the whey to drain out.

When most of the liquid has drained out, draw the ends of the muslin together at the top and secure with a rubber band or knot to form a bag. Hang the muslin bag over a tap to drain thoroughly. The tvorog should be very dry - much drier than cottage cheese.

Remove the tvorog from the muslin and store in a container in the fridge.

Makes around 250g of tvorog. To make more just double the amount of ingredients


Excellent addition from our contributor Rasputin:
This the way that my wife makes our tvorog.

The first step is making some kefir. We have a special bacterial culture that we keep in netting. We bring milk to a boil, let it cool for a few hours (until it is room temperature) and then put kefir bacterial culture in the milk. In a day (two maximum) the kefir is ready and put into the fridge.

When we have some extra kefir (2 litres) we mix this kefir with 1.5 litres of milk. We put it on the stove at minimum for a few hours until the tvorog has separated from the whey. The tvorog is then drained (as you indicated) and refrigerated.
Title: Re: Desserts-Torts-Compotes-etc
Post by: mendeleyev on April 13, 2008, 03:58:27 PM
French Toast with Jam Filling

Even before the French invaded Russia, French was the second language of the aristoratic upper class Russians.   It was the language of culture and nobility.

1 loaf French bread.
2 large eggs or 3 small.
2 cups milk.
1/2 cup berry fruit jam.
50g butter.
Icing sugar for serving.

Cut the French bread into large diagonal wedges about 1cm wide. Spread one side with jam and cover with another slice to form a sandwich.

In a large flat dish, beat together the eggs and milk.

Soak the french bread in the milk and egg on both sides until all the liquid has been absorbed.

Melt the butter in a large frying pan and fry the bread until lightly golden on each side.

Serve the toast hot from the pan, sprinkled with icing sugar.

Title: Re: Desserts and Speciality Foods
Post by: bgreed on April 13, 2008, 04:19:09 PM
In the "Kisel" recipe when do you add the wine?  And is it the super sweet stuff from Russia or can you use something a little more western?
Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 05:54:35 PM
Greg, sorry that the instructions were not that clear.  I've gone back and edited that recipe to indicate when the wine is added. 

By the way, the wine is optional.  My MIL adds it for a richer flavour.  This is going to be more of a compote than a complete liquid, the first photo doesn't show that it's kind of a 'jello' texture.  But that is what makes it good!

I also added an alternate recipe and as you can see the alternate recipe keeps more of the fruit intact as a topping. 

Both methods have a delicious result!
Title: Re: Desserts and Speciality Foods
Post by: Rasputin on April 13, 2008, 07:32:28 PM
"Tvorog" Russian Curd Cheese

1 litre 'Family' milk.
150g pottle Greek-style yoghurt.

Combine the milk with the yoghurt in a lidded container, such as an ice cream container or yoghurt maker. Stand in a very warm place until the mixture resembles yoghurt. A yoghurt maker is ideal for this part of the process.

The temperature and length of time to form the yoghurt stage will effect the taste. Tvorog should have a 'bite' to it, but if you keep it too long at this stage it can become bitter.

Reserve around half a cup of the yoghurt mix and keep in the fridge to start your next batch of tvorog.

Hi Mendeleyev,

What is pottle Greek-style yoghurt?

This the way that my wife makes our tvorog.

The first step is making some kefir. We have a special bacterial culture that we keep in netting. We bring milk to a boil, let it cool for a few hours (until it is room temperature) and then put kefir bacterial culture in the milk. In a day (two maximum) the kefir is ready and put into the fridge.

When we have some extra kefir (2 litres) we mix this kefir with 1.5 litres of milk. We put it on the stove at minimum for a few hours until the tvorog has separated from the whey. The tvorog is then drained (as you indicated) and refrigerated.
Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 07:48:33 PM
You hit the nail on the head.  That special bacteria culture that your wife keeps active in the fridge makes this ingredient unnecessary.

Greek yogurt is not only very thick and creamy (unlike American yogurt) but it is brimming with active bacteria cultures which are necessary to make this recipe.

A pottle is an old English liquid measurement of 1.9 liters.  This recipe asks for 150g so I'm guessing that Greek families may keep this stored in the fridge to use for things....just like your wife has her cultures.

For households who don't keep active cultures like your wife, here are some places to buy Greek Yogurt:
Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 07:53:19 PM
Melon and Walnut Compote

2 small honeydew or rockmelons, seeded and cubed.
350ml honey.
350g walnuts chopped.

Place the melon cubes, with any juice in a bowl. Add the honey and toss lightly to coat. Stir in the walnuts.
Let it cool in the refrigerator just for a few minutes.
Place in individual bowls and serve.

This one is really more of a chilled salad than a compote which is cooked down.
Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 07:56:44 PM
Baked Lemon Pudding

My experience has been that Russians and Ukrainians LOVE anything with lemon in it!  Including this baked lemon pudding.
300g homemade tvorog, (ricotta cheese or quark can also be used but it must be well drained and dry).
Juice of 1 lemon.
Zest of 1 lemon.
2 eggs.
100g sugar.

Preheat the oven to 200 degrees C.

Separate the egg yolks from the whites, and beat the whites until fluffy. Blend in the tvorog, lemon zest and juice, and sugar to taste.

Pour the mixture into a small- medium sized greased ceramic baking dish.

Bake for 20 minutes.

Serve drizzled with a sauce made from the juice of one orange and a teaspoon or two of honey, warmed together.


Title: Re: Desserts and Speciality Foods
Post by: mendeleyev on April 13, 2008, 08:00:10 PM
Plum and Almond Tart


1 1/2 cups plain flour.
100gms chilled butter.
4 tbsp sour cream.

50gms softened butter.
1/4 cup caster sugar plus 2 tbsp for sprinkling on top.
2 eggs, beaten.
1 cup (115g or 4 oz) ground almonds.
6 large plums.
1/2 cup plum jam.
4 tbsp flaked almonds.


Sift the flour into a mixing bowl. Cut in the butter and rub with your fingers until the mixture resembles fine breadcrumbs. If the mixture is too buttery, add some more sifted flour and continue to mix with your fingers until it does resemble breadcrumbs.

Stir in the sour cream and mix to form a soft dough. Wrap the dough in cling film and chill for 30 minutes.

Cream the butter and sugar until light and fluffy. Add in the beaten eggs alternatively with the ground almonds.

Preheat the oven to 200°C.

Roll out the chilled pastry on a lightly floured surface to a shape 30cms round. Place onto a lightly greased baking tray.

Spread the almond mixture over the base, leaving a 4cm border. Cut each plum into quarters (or halves if using small plums), remove the stone and arrange the pieces on top of the almond topping. Turn in the border of the base.

Bake the tart for 30-40 minutes or until browned.

Warm the plum jam and put through a sieve to remove any large chunks of fruit. Brush over the top of the tart to make a glaze. Sprinkle over the flaked almonds on top.

Serve with home made custard or a few dollops of cream.

Title: Re: Desserts-Torts-Compotes-etc
Post by: mendeleyev on April 13, 2008, 08:07:51 PM
Napoleon Tort (Tort 'Napoleon')

Pastry Layers
4 tbsp butter.
1 tbsp sugar.
2 egg whites stiffly beaten.
1 cup sour cream.
1 tbsp vodka.
pinch of salt.
2 cups flour (approximately).

Custard Filling
10 egg yolks.
1 egg white.
2 1/2 cups sugar.
6 tbsp flour.
6 cups milk.
1 tbsp vanilla essence.
250gm butter.

Pastry Layers
Beat butter and sugar together until creamy. Fold in stiffly beaten egg whites, sour cream and vodka. Add salt and fold in flour a spoonful at a time until the dough is soft and pliable. Chill for an hour or two to make it easier to roll out.

Butter an baking tray and dust with flour. Divide the cake dough into 12. Set the oven to heat to 190 degrees C.

Roll or press out each portion to an 8 inch circle on the baking form making each circle is of even thickness as thin areas will cook quicker and may stick to the tray before the rest of the dough is cooked.

Bake each layer until golden brown, approximately 6-10 minutes. If dough blisters as it cooks, puncture blisters with a fork. As each layer is cooked, remove from the tray and set aside to cool.

Custard Filling
Pour the milk into a large saucepan and heat on the stove without boiling.

Beating the egg yolks, egg white and sugar until creamy. Mix well with the flour. Pour this mixture into the saucepan of milk and continue stirring until thick and creamy. Add the vanilla and butter and stir until smooth. Remove from the heat and set aside to cool. Stir frequently as the mixture cools.

Cooks Tip
To prevent the custard catching on the bottom of the pot use a SimmerMat, but be sure to turn the heat down to low before using, and follow the manufacturers instructions.

Preparation and Serving
Place one layer of the cooked dough in the bottom of an 8 inch spring form cake tin and cover evenly with a layer of filling. Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 11th pastry layer. Crumble the remaining pastry layer on the top.

Refrigerate for 5-6 hours. The flavour improves after 12 hours of refrigeration when the custard takes on a stronger caramel flavour.

When ready to serve, carefully remove the cake from the tin. Decorate with chocolate shaving and walnuts or slivered almonds, slice and serve. Goes nicely with a dollop of cream.

The best way to cut the cake and retain the layered shape is to use an electric knife.


Title: Re: Desserts-Torts-Compotes-etc
Post by: mendeleyev on April 19, 2008, 12:24:22 PM
Sweet Cheese Tartlets


50 ml rum.
2 tbsp water.
75g raisins.
500g cottage cheese.
4 eggs.
170gm/12 tbsp sugar.
2 tsp grated lemon rind.
100g clarified butter, melted.
1/4 tsp salt.
4 tbsp flour.

1 cup white flour.
1/2 tsp baking powder.
4 tbsp sugar.
pinch of salt.
1 large egg.
6 tbsp sour cream.
65gm/5 tbsp unsalted butter.


Heat rum and 2 tsp of water in a saucepan over a high heat until almost boiling. Remove from the heat and stir in the raisins. Set aside.

Drain the cottage cheese through muslin over a colander. Leave to drain for 3 hours.

In a food processor or using an electric beater, beat the drained cottage cheese until smooth. Add in the eggs, one at a time, then pour in the sugar and mix until pale in colour. Stir in the grated lemon rind, melted butter, salt and flour - 1 tsp at a time.

Drain the raisins and fold them into the cottage cheese mixture.

Sift the flour, baking powder, sugar and salt into a large bowl. Beat the egg and sour cream in a smaller bowl. Make a well in the middle of the dry mixture and pour in the egg combine until the dough forms a ball. Wrap the dough in plastic wrap andd chill for an hour.

Heat the oven to 200º C.

On a well floured surface roll out the dough into a thin layer rectangle. Cut out approximately 16 x 10cm rounds and place each round into a well greased muffin or tartlet tray.

Fill each case with the filling and bake for 15-20 minutes or until golden. Remove from the tray and cool.


About this Recipe:
Vatrushki can also be made with yeast but this yeast-free version comes from Susan Ward's cookbook "Russian Regional Recipes".
Title: Re: Desserts-Torts-Compotes-etc
Post by: mendeleyev on April 19, 2008, 12:30:45 PM
Blini (thin pancakes)     Russian: блин blin, блины (plural)  Ukrainian: млинці, mlyntsi

A Jewish food made popular in Russia and other geographical locations with significant Jewish populations.  Very tasty!  You can put just about anything into Blini--from meat to potatoes to sour cream to fruit to jam.

1 tsp active dry yeast.
1 cup whole milk.
1/2 cup water.
3 tbsps sugar.
1/2 tsp salt.
50gms butter.
1 egg.
1 and 1/3 cups flour.
1 tsp canola oil.

Place the yeast into a large mixing bowl.

Combine half the milk and all the water and heat until lukewarm. Add the liquid to the yeast along with the sugar and salt, and gently mix until dissolved.

Melt the butter and add to the mix. Lightly beat the egg, add to the mix and whisk to combine. Gradually add in the flour, whisking to remove all the lumps. Scrape down any mixture left on the sides of the bowl, cover with cling film and stand in a warm place for 90 minutes.

After one hour, stir the mixture, recover and leave for the remaining 30 minutes.

Heat the rest of the milk until lukewarm and stir into the mixture.

Heat a small heavy-based frying pan on medium heat. Pour in enough mixture to thinly cover the bottom and cook until firm and lightly golden. Flip and repeat on the other side.


Serve as soon as they are made or stack them together on a plate under a large pot lid to keep them warm and moist until all are cooked and ready to serve.

Serve with sour cream or jam.


Source:  Catherine Cheremeteff Jones' book 'A year of Russian Feasts'
Title: Re: Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 19, 2008, 12:45:03 PM
Apple Charlotte - Sharlotka

Some very tasty Russian recipes were 'born of necessity' so to speak.  A housewife could not afford to waste anything--even old stale bread had to be used.  Russian cooks learned to fry old bread and soon various recipes sprang up from using stale bread.  This is one of them....and it's delicious!

1 x 600gm loaf of dark bread, preferably stale (can be substituted with white bread).
6-8 tart apples (1kg), peeled, cored and sliced.
125gms butter.
1/2 cup sugar.
1 tsp vanilla.
1 cup water.
Pinch of salt.

Crumble the bread, or if still reasonably fresh, cut into small pieces. Fry the bread quickly in the butter. Combine sugar, vanilla and salt with water and bring to the boil. Add apples and cook for 5-10 minutes.

Grease a baking dish and sprinkle the inside with breadcrumbs. Place a layer of bread in the baking dish, alternating it with a layer of apple mixture, sprinkling cinnamon over each layer of apple. The last layer should be a layer of bread.

Sprinkle the top with sugar and bake in a slow oven (330F/150C) until golden brown, being sure not to burn the top.

Serve with a fruit sauce, a glass of milk or cup of coffee. Serves 4-6.


Like many Russian desserts, over time a mixed drink was named in honour of this delicious namesake.  Here is the recipe to the drink named Sharlotka:

2 oz vodka
4 oz apple juice
Mix, and serve.

Title: Re: Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 19, 2008, 02:50:05 PM
Honey Mousse

3/4 cup honey.
4 eggs.
1 cup whipped cream (optional instead of using egg whites).

Separate the yolks for the whites. Add the yolks to a saucepan and beat, then gradually add in the honey.

When completely mixed, cook over a low heat, using a SimmerMat to control the level of heat. Stir constantly until thickened. Remove from the heat and cool.

Beat the egg whites, or cream, until stiff and fold into the honey mixture. Mix thoroughly.
Spoon the mixture into serving dishes and chill before serving.

Chill before serving!
Serves 6-8.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 19, 2008, 02:55:22 PM
Carrot, Apple & Prune Pudding

150g carrots.
150g apple.
100g pitted prunes.
5 eggs.
50g butter.
350ml milk.
200g vanilla biscuits.
1/2 cup sugar.
1/2 tsp ground cinnamon

Wash, peel and coarsely grate the carrots. Place them in a bowl and cover with recently boiled water.

Wash the prunes in cold water and cut into small pieces. Add them to the carrots. Wash, peel and coarsely grate the apples, then add them to the carrots and prunes.

Preheat the oven to 220 degrees C.

Separate the egg yolks from the whites. Add the sugar to the egg whites and beat until foaming.

Crush or process the vanilla biscuits until they resemble fine crumbs. Melt the butter, Reserve 2 tablespoons of biscuit crumbs and mix the remainder with the egg yolks, cinnamon, milk and melted butter. Drain the carrot, apples and prunes, and add stir them into the misture.

Lastly fold in the egg whites until the mixture is well combined.

Grease the inside of a medium/large cake or pudding mould with butter, and coat with the remaining biscuit crumbs. Pour the mixture into the mould.

Bake the pudding for 40-45 minutes or until a skewer comes out clean. Cover the top with tin foil if it looks like it mighty burn.

Serve warm with fruit or vanilla sauce, melted butter or whipped cream.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 20, 2008, 06:27:43 PM
Babka--Ukrainian Easter Bread

During Easter, two breads showcase the Ukrainian homemaker- "Paska", and "Babka". "Baba" means "grandmother" in Ukrainian or "woman" and the diminutive form is "babka". Every household has it’s own variation of this special bread and this recipe has been handed down from a nice Ukrainian family. It is quite complex as bread recipes go, and while there are much simpler versions, this one is excellent for its taste and texture.

This recipe makes 4-5 small loaves.


For yeast
3 tbsp yeast
1 tsp sugar

For bread
1/2 cup water
2 cups scalded milk, cooled
1/2 lb melted butter
10 yolks and 2 whole eggs, well-beaten
1 cup sugar
1 tsp salt
grated rind of 1 lemon
1 orange, juice of
1 tsp vanilla (optional)
9-10 cups flour
1 cup raisins

- Combine yeast and sugar in water. Let stand for 10 minutes.
- Add yeast to the remaining ingredients, adding flour and raisins last to make very soft dough.
- Let rise. When doubled in bulk, punch down and let rise again.
- Put in greased pans (let rise). Bake at 325° F for 3/4 - 1 hour, depends on size of pans.

This bread may be iced and/or served with unsalted butter and honey.

Remove the baked loaves from the oven and let them stand in the pans for 5 to 10 minutes. Tip each loaf very carefully from the pan onto a soft, cloth-covered pillow. Do not cool the loaves on a hard surface. This is extremely important, because careless handling of the loaves at this point could cause them to collapse or settle. As the loaves are cooling, gently change their position a few times to prevent settling.

Babka is always sliced in rounds across the loaf. The sliced bottom crust serves as a protective cover, and it is put back to prevent the loaf from drying out. If desired, cooled loaves may be iced or glazed and decorated with baker’s confetti.

Babka Glaze
Mix together ½ cup of confectioner’s sugar with ½ teaspoon of lemon juice and enough warm water to give a spreading consistency. Spread this icing over the top of the babka and sprinkle with baker’s confetti.


Optional:  Some families place a small candle in the top soon after removing from the oven.  This loaf will be placed in the Orthodox Easter basket.  Each family takes a basket to the church to be blessed.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 20, 2008, 06:30:04 PM
Easter Syrnyk

This non-sweet cheesecake is served as an accompaniment for the main dish. It can also be cut into tiny portions and served as a zakuska dish.

24 ounces dry curd cottage cheese
2 eggs
1 tablespoon sugar
1 tablespoon grated lemon zest
1 beaten egg yolk

Place cottage cheese in a fine sieve and press out the water. Put cheese and eggs in a blender or food processor and process until very smooth and free of any lumps. Stir in sugar and lemon zest.

Spread the mixture in a greased 8-to-10-inch pie plate. It's customary to stencil a small cross in the center. Either cut a cross out of aluminum foil or insert a greased cross-shaped cookie cutter into the center of the pie. Brush the egg yolk around the cross, covering the pie surface surrounding the cross with the egg wash. (See syrnyk in foreground of photo.) Š

Bake in a 350-degree oven for 15 minutes. Remove and let cool. Carefully remove the cross, taking care not to pull away any of the yellow surface.

Serves 10 to 12 as a side dish, more as an appetizer.
Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: Rasputin 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.
Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev 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."


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


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!

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 20, 2008, 10:03:45 PM
Ukrainian Pashka (Easter) bread

A very light and fluffy bread.
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

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.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: Chris 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 ;)

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev 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

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.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev 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!

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

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

Please also visit the Main dish thread for an exciting Zharkoe Pork recipe and the soups thread for a unique Moldovan vegetable stew.
Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on May 29, 2008, 12:45:07 AM

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.



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


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.
Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev 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.

Title: Re: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 21, 2008, 08:58:43 AM
(Small Russian Meat Pies)


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


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.


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,

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.
Title: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 28, 2008, 01:11:22 AM
Grape Pie

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.


Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev 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)

(foto: Maria Pavlyshina)

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.

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:


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

(Smačnoho = Bon Appetit)

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: ECR844 on March 07, 2009, 11:11:26 AM
I saw this recipe on one of the blogs I occasionally read.

Quote from: Cooking 'Russian cheesecakes' by Irina

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:
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on March 08, 2009, 01:17:31 PM
Ukrainian Honey Cake

Makes 1 loaf-shaped cake


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

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.

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

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

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.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 10:17:33 AM
ЗАПЕКАНКА ИЗ БРОКОЛЛИ С МАКАРОНАМИ (Baked pudding with Macaroni)

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

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.
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 11:08:40 AM
Творожная запеканка (Baked pudding with cottage cheese)

600г творога
3ст.л муки или манки(я ложу манку)
3 ст. л. сахара
2 яйца
4ст.л изюма( и или кураги).
1 ст.л масла слив.
1 ст.л. сухарей(манки) для посыпки противня
1 ст.л сметаны + 1 яйцо на смазку.
соль,ванилин по вкусу.

В протёртый творог добавить яичные желтки растёртые с сахаром.Добавить масло слив.,соль,ванилин, муку или манку, изюм.Всё перемешать. Затем в массу добавить взбитые в густую пену яичные белки, вымешать и выложить в форму или на противень смазанный маслом и посыпанный сухарями или манкой.

Поверхность запеканки разровнять, смазать смесью сметаны и яйца. Запечь в духовке 30-40 мин. до золотистой корочки. Готовую запеканку оставить в форме на5-10 мин, и резать на куски.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 11:12:07 AM
Запеканка с творога и риса (Baked pudding with cottage cheese and rice)

1 стак.риса
500 гр (вес колеблется ,по желанию можно и больше-я проверяла) творога
2 яйца
по 2 ст.л. сметаны и слив.масла,
сахар соль и ванилин -по вкусу.

Сварить рассыпчатую рисовую кашу. Творог протереть, и смешать с рисовой кашей.Влить взбитые с сахаром и ванилином яйца, и растопленное слив. масло. Всё перемешать,выложить в смазан.маслом и посыпанную форму, смазать сверху смесью яйца и сметаны и запечь в духовке.

При желании можно добавить изюм или курагу или тёртую на мелкой тёрке тыкву(немного).
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 11:15:45 AM
ТЫКВЕННАЯ ЗАПЕКАНКА С ТВОРОГОМ (Baked Pumpkin pudding with cottage cheese)

1 кг тыквы, 1 1/2 творога, 1/2 манной крупы, 1/3 стакана сахара, 50 г сливочного масла, 2 стакана молока, 4 яйца, соль по вкусу.

Тыкву очистить, нарезать мелкими кубиками и поджарить на сливочном масле до готовности. Молоко вскипятить и, всыпать в него манную крупу, заварить вязкую кашу. Добавить в кашу поджаренную тыкву, творог, 3 яйца, сахар, соль и тщательно перемешать. Полученную массу выложить на смазанный маслом противень, разровнять, верх смазать яйцом и запечь в духовке до готовности.

Очень вкусно,попробуйте!
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 12:07:05 PM
"Зимняя вишня" (Winter Cherry cake)

3 яйца
1 стакан сахара
1 пакетик ванильного сахара
200 г сметаны (у меня была 18%)
100 г сливочного масла
2 ч л разрыхлителя
2 стакана муки
1 лимон
вишни по рецепту Шварцвальдского торта от ИРИСки (или просто замороженные)

Белки отделить от желтков.
Растопить масло и остудить.
Цедру с лимона размешать со сметаной.
Желтки взбить с сахаром и ванильным сахаром.
Добавить сметану с цедрой, масло. Отдельно взбить белки с лимонным соком.
Добавить муку с разрыхлителем, затем лопаточкой вмешать белки.
Вылить в форму для кекса. Вишни достать из сиропа (или разморозить), вдавить по одной в тесто равномерно по всему объёму. Выпекать до готовности при температуре 180 градусов.

Остудить и верх кекса полить сиропом от вишен с добавлением белого рома (или без). Когда подсохнет, посыпать сахарной пудрой.

Вкус получается ярко лимонный ( и цвет соответственно) с нотками вишен.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 12:50:19 PM
Шоколадно- ореховый пирог с яблоками и корицей (Chocolate nut cake with apples and cinnamon)

½ плитки шоколада «Фундук и яблоко со вкусом корицы» 100г ( горький пористый шоколад)
100г фисташек (-)
180г сливочного масла 100г+80г
150г сахарного песка
4 яйца
175г муки
75г крахмала (45г)
½ ч.л. разрыхлителя
1 щепотка молотой корицы
1 ч.л. порошка какао
6 ст.л. сидра (5 ст.л. грейпфрутового сока +1 ст.л. белого рома)
3 яблока (2 небольших яблока Голд)
(Форма: диаметр 21 см , высота 4 см )

Шоколад на 10 мин. Положить в морозилку, затем натереть на крупной тёрке. Желтки отделить от белков и взбить с 100г размягченного масла и сахаром. Муку смешать с крахмалом, корицей, порошком какао, разрыхлителем и просеять.

Постоянно помешивая, добавить во взбитую массу попеременно по 1 стол. ложке муку, тёртый шоколад, 2/3 рубленых фисташек и сидр. Белки взбить и соединить с тестом. Яблоки вымыть, обсушить, разрезать каждое на 4 части и удалить сердцевину с семенами.

С наружной стороны яблок сделать неглубокие надрезы. Нагреть духовку до 200 град.Тесто выложить в смазанную жиром форму, вдавить яблоки срезом вниз и смазать растопленным оставшимся маслом. Выпекать пирог 40 мин. Готовый пирог посыпать оставшимися рублеными фисташками (я посыпала сахарной пудрой).

Замену продуктов делала исключительно из соображения их наличия. А вот фисташки отмели сразу -ну не любим мы "мокрых орехов"...(это те которые добавляются в сырое тесто и пекутся в духовке ). Кекс вёл себя просто идеально, равномерно поднялся, яблоки не "утонули", на вкус не сладкий и очень ароматный.

Если взять форму бОльшего диаметра, то количество яблок можно увеличить...Очень рекомендую для чаепития в приятной компании.... !

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 13, 2009, 01:03:55 PM
Датские розовые булочки (Pink Danish Rolls -- uses beets)

Количество булочек: 10 шт. (я сделала 12 шт - делить было проще...)
Время приготовления: 1.5–2 часа
Кухонные принадлежности: комбайн 

1 свекла, с кулачок ребенка
25 г дрожжей
150 мл теплой воды
1,5 ст. л. оливкового масла
1 ч. л. соли
250 г муки, или чуточку больше
1 ст. л. сахара

Размешайте дрожжи в теплой воде, добавьте сахар и столовую ложку муки.
Размешайте и отставьте в сторону.
Очистите свеклу, натрите на терке.
Отложите три-четыре столовых ложки натертой свеклы.
Остальная натертая свекла пойдет в салат или на какое-нибудь другое хорошее дело.
К дрожжам добавьте оливковое масло, соль, свеклу.
Добавьте муку и замесите тесто в комбайне.
Оставьте в теплом месте где-то на час.
Противень накройте бумагой для выпечки и накрутите булочек.
Оставьте минут на 20, пока разогревается духовка.
Помажьте булочки молоком.
А теперь — в духовку 200 °C минут на 20–25.

От себя добавлю: Делала первый раз, поэтому постаралась максимально придерживаться рецепта. Муки пошло 250г + на подсыпку и разделку. Может быть, можно было сделать тесто и более крутое, но я решила не рисковать.
Результат такой радостный - совершенно розовые булочки! Это так весело! А когда разрезали первую булочку пополам - внутри она совершенно не розовая… Корочка хрустящая, а мякиш нежный, чуть коричневатый. Свекла даёт только цвет, но никак не вкус.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 15, 2009, 11:16:46 PM
Творожник с вишней (Cottage cheese with cherries)

500 г вишни
1 кг творога
125 г сливочного масла
200 г сах.песка
1 пакетик ванильного сахара
4 ст.ложки лимонного сока
4 яйца
4 ст.ложки манки
1/2 пакетика разрыхлителя
1 пакетик сухого ванильного пудинга
1 ст.ложка сахарной пудры

1. Вишни вымыть и удалить косточки. Творог протереть через сито. Нагреть духовку до 175 гр.

2. Теплое сливочное масло взбить со 100 г сахарного песка. Добавить ванильный сахар и лимонный сок. Все хорошо перемешать. Яичные желтки отделить от белков и постепенно добавить к маслу. Манку смешать с разрыхлителем и пудингом, соеденить со взбитой массой.

3. Белки хорошо взбить с оставшимся сахаром. В тесто осторожно добавить вишни, творог и яичные белки. Массу выложить в форму диаметром 26 см, разровнять и выпекать 70 минут. Готовый творожник достать из духовки и оставить в форме еще на 30 мин. Затем переложить на блюдо и дать остыть. Посыпать сахарной пудрой.

Мои комментарии:
Делала полпорции. Вишню брала мороженую, творог не протирала. Понравилось очень, съели за один присест. С пудрой немножко переборщила, можно вообще не посыпать, и так сладко.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 16, 2009, 07:03:01 AM
Морковно-творожная запеканка (Cottage cheese and carrots Baked)

Творог 300г, морковь 500г, сахар 25 г, яйца 3 шт.,манка 75 г, сметана 25 г

Морковь отварить, потереть на терке (можно брать и сырую морковь). Смешать с творогом, сахаром, манкой и желтками. Белки взбить, добавить к творожной массе. Выложить в форму, смазанную маслом и посыпанную сухарями. Разровнять. Поверхность смазать яйцом, взбитым со сметаной.

Получилось очень вкусно, морковь я брала отваренную, в следующий раз попробую сырую. Кто любит послаще, можно больше сахара добавить. Я брала 2 ст.л.


Cottage cheese 300г, carrots 500г, sugar 25 г, eggs 3 pieces, манка 75 г, sour cream 25 г
(Measurements in grams)

Bring grated carrots to boil, and while boiling carrots mix the cottage cheese, sugar, манкой and yolks. Stire up the other ingredients and add the cottage cheese. Prepare an oiled pan and spead the mixture eavenly. Mix in boiled carrots. Serve with sour cream.

Title: пончики - Ponchiki (Donuts)
Post by: 2tallbill on September 19, 2009, 07:28:21 PM
Ponchiki (Donuts/Doughnuts) Holes not necessary!

500 gms Cottage Cheese
5 Medium Eggs
110 gms Sugar
1/2 Teaspoon Bicarbonate of Soda (Baking Soda)
A Squeeze of Lemon Juice
450 gms Flour
Oil for deep frying
A pinch of salt

1. Mix the cottage cheese, eggs, sugar and salt.
2. Mix the baking soda and flour into the mix, the mixture
should be soft and spoonable, but not sticky. If it's too sticky
add a little more flour.3. Squeeze a little lemon juice into the mixture
and stir it in, this will activate the bicarbonate of soda to form bubbles
to lighten the mixture.
4. Put a pan of oil on to heat to 180 degrees celsius.
5. Take small teaspoonfuls of the mixture and drop into the hot oil, you
can make them round by passing them between two teaspoons.
6. Fry until golden brown.
7. This is enough to make 60 or more balls.


пончики (Donuts)

1 стакан молока
1 пакетик сухих дрожжей
1 ст.ложка сахара
50-100 г. сливочного масла
4 желтка
соль по вкусу
молотая корица или ароматизаторы теста по вкусу
0,5 стакана густого варенья или джема
500 г.муки
2 ст.ложки ликера или рома (можно водки)
сахар и корица для посыпки готовых пончиков
жир для жаренья
1 ст. ложка водки для фритюра.

В теплом молоке развести жрожжи, добавить 2 стакана муки и вымешать опару. Оставить ее на пол-часа в теплом месте, чтобы хорошо поднялась.

Затем выбить опару деревянной веселкой, всыпать по вкусу соль (1-2 щепотки), добавить размягченное сливочное масло или маргарин и растертые с 1 ст.ложкой сахара желтки яиц.

Всыпать остальную муку, оставив немного немного для подсыпки на разделочную доску. Добавить по вкусу молотую корицу или др. ароматизаторы теста (кардамон, цедру лимона), влить ликер или ром.

Тесто тщательно выбить веселкой или руками и поставить на полчаса для брожения в теплое место. Получившееся тесто должно иметь рыхлую структуру, чтобы его при разделке едва можно было бы раскатать скалкой на вспыленной мукой разделочной доске.
Далее разделить на 25 шариков, каждую часть прижать, положить внутрь джем, залепить, отложить и дать немного подняться. И еще один совет: стараться не давать подошедшим пончикам слишком подняться, т.к. тесто потеряет свою силу и при жаренье пончики окажутся с закалом.

Жарить в масле на легком огне, под крышкой, поворачивая пончики шумовкой. Выкладывать на сито, застеленное белой бумагой (для стекания лишнего жира), обсыпать сахарной пудрой и подавать на стол!

Приятного Вам аппетита!
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mirror on September 21, 2009, 08:09:26 AM
С пудрой немножко переборщила, можно вообще не посыпать, и так сладко.

Смотрится вкусно.  :popcorn:
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on September 21, 2009, 11:41:05 PM
очень!   [attachimg=2]

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on May 13, 2011, 08:53:30 AM
From RUA member Tamara:



This cranberry mousse if one of my fondest memories from early childhood when I tasted it at our dacha/country house for the first time.

You will need:
- One and a half cups fresh cranberries
- Two and a half cups plus 1/3 cup of water
- 1/4 cup uncooked cream of wheat (not instant)
- 1/2 cup sugar
- lingonberry preserve for topping
- whipped cream for topping

Step 1:
Place the cranberries in a medium-size saucepan, add the 1/3/ cup of water, and bring to a boil. Reduce heat to low and simmer until cranberries pop open, 8-10 minutes.

Step 2:
Remove from the heat, let cool, then mash the cranberries thoroughly. Pass them through a fine sieve into a clean saucepan. Add the 2 and a half cups water and bring to a boil.

Step 3:
Reduce heat to low and gradually add cream of wheat and sugar, stirring constantly. Simmer stirring until the sugar is completely dissolved and mixture has thickened, 10-15 minutes. Remove from heat and let it cool.

Step 4:
Put the mixture in a large bowl and beat with an electric mixer set on the highest speed until the mousse doubles in size, 7-10 minutes. Transfer to individual serving bowls and refrigerate until chilled. Serve with lingonberry preserve and whipped cream.

Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on April 19, 2012, 09:05:35 AM
Crumbly apricot cake (Рассыпчатый абрикосовый торт)


1 kg ripe apricots
300 g of flour plus 1 tbsp. l.
150 g of sugar
150 grams of butter plus a little more for greasing
4 eggs
2 tsp Vanilla Sugar
150 ml of milk
100 ml cream 33% fat

Servings: 6-8
Preparation: 1 hour 20 minutes.
Preparation of 35-40 min.

Method of preparation:

A. Remove the seeds from the apricots. Chop the cold butter.

Two. Mix 3/4 flour, butter, 1/3 of sugar and half the vanilla. Chop the mixture with a knife so that it turned into crumbs. Add 1 egg. 2 tbsp. l. ice water and a pinch of salt.

Three. Quickly knead the dough, but do not overdo it - do not fold too long, just until smooth. Roll the dough ball. Wrap in foil and place in refrigerator for 1 hour

4. Meanwhile, in blender break the remaining eggs, pour the milk, Stir in remaining sugar, cream, remaining 1 tbsp. l. flour and vanilla sugar. Whisk until smooth.

Quickly roll out the dough 5 and place it in a baking pan greased with butter as well. got to the bottom with high bumpers. Pinhole of the dough with a fork, put it on the apricot mixture and pour in a blender.

6. Sprinkle a little sugar on top and place in preheated 180 ° oven for 35-40 minutes. Serve chilled or slightly cooled down.

When baked apricots are usually given acidity. If you want to remove it or reduce roast apricots with 100 g of honey in nonstick skillet and flip on the screen before you spread on the dough. If desired, apricots can be replaced by other ripe fruits: cherries, plums, peaches, pears.

Рассыпчатый абрикосовый торт

1 кг спелых абрикосов
300 г муки плюс 1 ст. л.
150 г сахара
150 г сливочного масла плюс еще немного для смазывания
4 яйца
2 ч.л. ванильного сахара
150 мл молока
100 мл сливок жирностью 33%

Порций: 6-8
Подготовка: 1 ч. 20 мин.
Приготовление 35-40 мин.

Способ приготовления:

1. Выньте косточки из абрикосов. Мелко нарежьте холодное сливочное масло.

2. Смешайте 3/4 муки, сливочное масло, 1/3 обычного сахара и половину ванильного. Порубите смесь ножом так, чтобы она превратилась в крошки. Добавьте 1 яйцо. 2 ст. л. ледяной воды и щепотку соли.

3. Быстро замесите тесто, но не перестарайтесь - не вымешивайте слишком долго, просто до однородности. Скатайте из теста шар. заверните в пленку и положите в холодильник на 1 ч.

4. Тем временем в блендер разбейте оставшиеся яйца, влейте молоко, всыпьте оставшийся сахар, сливки, оставшуюся 1 ст. л. муки и ванильный сахар. Взбейте до однородности.

5 Быстро раскатайте тесто и выложите его в форму для пирога, смазанную сливочным маслом, так. чтобы получилось дно с высокими бортиками. Наколите тесто вилкой, выложите на него абрикосы и залейте смесью из блендера.

6. Сверху чуть присыпьте сахаром и поставьте в разогретую до 180 °С духовку на 35-40 мин. Подавайте остывшим или слегка охлажденным.

При запекании абрикосы обычно дают кислинку. Если хотите ее убрать или уменьшить, поджарьте абрикосы со 100 г меда на антипригарной сковороде и откиньте на сито, прежде чем выкладывать на тесто. При желании абрикосы можно заменить другими спелыми фруктами: вишней, сливами, персиками, грушами.             
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on May 02, 2012, 11:38:16 AM
Here is a really nice cheesy bread recipe from RUA's own MissAmeno.  tiphat

Bread with cheese and herbs

This bread is very easy to bake and every time kids say I made not enough


    150g self-raising flour

    1 tsp baking powder

    100g Red Leicester or Mature Cheddar cheese, grated (I prefer with cheddar)

    2 tbsp chopped fresh parsley or coriander (I just use what I have at time of cooking, if I have chives I always add them as well)

    100ml Natural or Greek-style yoghurt

    2 tbsp milk

    2 eggs
    pinch of salt

Mix together flour, cheese, baking powder, salt and herbs.
In a separate bowl beat eggs, yoghurt and milk till well combined.
Add both mixtures together and mix well to combine the dough.
Knead the dough lightly.
Form a loaf shape (I like to do braided shape or split into 4 large buns).
Lightly score the top of loaf several times with a knife.
Place on baking tray (I prefer slightly floured surface instead of greased baking sheet)
Bake for 12-15 minutes.

Can be added glaze. I use slightly beaten egg with 1 tsp of water and glaze one time before baking; when bread almost baked I glaze second time but this time I add to left glaze a bit of chopped herbs (parsley or coriander) and return back to oven for 2-3 minutes. Of course you can try to use other herbs or seeds you have under hand as to your own taste and preferences.
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on June 21, 2012, 06:32:12 AM
Blini cake with eggs, tomato and cheese


Dough for pancakes cake:
Eggs - 3 pc.
Milk - 300 ml.
Flour - 150 g.
Garnish with your favourite greens.

For the filling pancake cake:
Tomatoes - 5-6.
Cheese - 200 g.
Garlic as desired

First, prepare the batter for pancakes. To do this, mix eggs, milk and flour, add salt and sugar to taste and finely chopped greens. From the resulting dough bake 6 thin pancakes. Pancakes should be thin, like crepes.

Next lay out the layers of sliced ​​tomato slices, sprinkling each layer with grated cheese (optional, you can add garlic to taste). Bake in preheated oven for 15-20 minutes. Pancake cake is ready!


Для теста на блинный пирог:
Яйца – 3 шт.
Молоко – 300 мл.
Мука – 150 гр.
Зелень – 1-2 пучка.

Для начинки блинного пирога:
Помидоры – 5-6 шт.
Сыр – 200 гр.
Чеснок по желанию


Сначала подготовим тесто для блинов. Для этого смешаем яйца, молоко и муку, добавим соль и сахар по вкусу, а также мелко порезанную зелень. Из получившегося теста испечем 5-6 тонких блинов.
На застеленный бумагой противень выложим слоями блины и нарезанные кружочками помидоры, посыпая каждый слой тертым сыром (по желанию можно добавить чеснок по вкусу). Запекаем в разогретой духовке 15-20 мин. Блинный пирог готов!
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: mendeleyev on October 10, 2012, 02:26:08 AM
Awh, heck no. I'm not letting these guys at шоколадница (Chocolate girl) get away with this!


Just because I've been successfully losing some kilograms recently doesn't mean that they can send these kinds of ads by email to derail my weight loss plans. No way! In fact, I'm going to march to the nearest location and order one of each of these berry and cream cheese blini (crepe pancakes) just to show that I have the willpower to eat only two plates...and no more!

Now take that you evil diet busting temptation enablers!
Title: Re: Recipes: Breads-Desserts-Torts-Compotes-Blini-Pies-etc
Post by: Larry on October 10, 2012, 09:05:17 AM
Beautiful photos.  It's a good thing I can't get blini here, unless I make them myself, and they don't look nearly that appetizing.

Bon appetit!