Recent Posts: Page 33 of 59
Red Wine Sangria with Peaches, Oranges and Lemons
June 16th, 2012 in Beverages, With Alcohol by Julia Volhina
I think there are many recipes for sangria which use various ingredients, but they all are similar in one thing: usage of wine and fresh fruit.
Wine can be either white, or red, or rose; fruits can pretty much anything you have available. Some of sangrias include a bit of rum or brandy.
This recipe calls for red wine, oranges, lemons and fresh peaches. I also add cinnamon and cloves to my taste, but these are optional. And I don’t use harder liquor than dry wine.
Any type of dry red wine will work, just pick something not very expensive. If wine is too sour – add more sugar or honey or both.
Russian Vinaigrette Salad (Salad Vinegret)
June 9th, 2012 in Salads by Julia Volhina
Vinaigrette salad (or salad “vinegret” how it is called in russian) is traditional salad of russian cuisine.
It is made of boiled vegetables (beets, potatoes and carrots), onions, sauerkraut and cucumbers pickled in salt.
Some recipes call for peas instead of boiled beans, some others skip beans all together. But to me real vinegret is the one with beans.
Traditionally this salad is dressed with sunflower oil, but it can be substituted with other oil to your taste.
Cabbage Braised with Bratwurst
June 2nd, 2012 in Main Dishes by Julia Volhina
I had some bratwurst left from last cookout and instead of sticking it to the freezer, I decided to cook this bachelor food: braised cabbage with brats and tomato paste.
There is not much hassle with meat, cabbage is hard to mess up, just fry all ingredients together and salt to taste.
You can replace brats with any kind of sausage to your taste, even sliced bologna will work.
Diluted tomato paste can be replaced with fresh tomatoes, peeled and pureed, but that is an exercise for an experienced bachelor…
Chicken Stuffed Leeks
May 26th, 2012 in Chicken, Main Dishes by Julia Volhina
When I saw recipe for stuffed leeks first time I decided for myself that I get to try cook something like this for sure: it looks unusual, have a lot of vegetables and doesn’t look hard to cook.
I decided to stuff them with chicken mince and rice and accompany it with tomato and bell pepper mix.
I did 2 layers pipes, but if you want to use less leeks you can separate leeks into 1 layer.
Veal with Mushrooms and Carrots
May 19th, 2012 in Beef, Main Dishes by Julia Volhina
This is a recipe for tender veal stewed with mushrooms, carrots and pickled cucumbers in dry red wine and tomato sauce.
If you are searching for some main dish for special occasion or romantic dinner check it out.
In my opinion mashed potatoes are the best side dish for this main dish, if you are looking for one.
Kefir Crepes
May 12th, 2012 in Main Dishes, No-meat by Julia Volhina
Kefir based crepes have more tender than milk based ones, but they are also harder to do.
Amount of flour to use will depend on thickness of the kefir you have (an that will vary based on brand), somewhere between 2 cups and 2 and half that is what I usually use. If you have choice – use more runny kefir.
There are couple of things you can do if crepes tear when you try to flip them: one of them is to add more flour – but that will not work good if kefir you are using is too thick, then you can put more eggs, and the last resort it to use smaller skillet – then flipping will be easier.
Chicken Roast with Pineapples, Bananas and White Wine Sauce
May 5th, 2012 in Chicken, Main Dishes by Julia Volhina
Hens cooked by this recipe turn out juicy, seriously juicy. If you don’t have cornish hens – you can cook pieces of chicken like this with similar result.
About 3 hours of marinating is enough, but if you want it can be done overnight, just make sure that chicken is fully covered with marinade.
Leftovers can be stored and warmed up in the same pot with sauce, the meat will not lose its juiciness.