Tag: egg (Page 4 of 12)
Summer Squash Omelette
February 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Perfect recipe for breakfast or brunch, especially on a weekend.
Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.
I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.
Shrimp, Egg and Potato Layered Salad
February 8th, 2014 in Salads by Julia Volhina
This salad is often referred to as “Shrimps Under Fur Coat” salad, here two shrimp layers are dressed in layer of grated potatoes, eggs, mayo and topped with red caviar.
I know red caviar is not something people here buy and eat all that often, but if you decide to try this salad I suggest to get caviar from the local european or russian store.
This salad need some time to settle down after assembling, so prepare it at least 6 hours prior to serving.
Shrimp, Lettuce and Egg Salad Recipe
January 4th, 2014 in Salads by Julia Volhina
This unusual combination of ingredients yields pretty interesting salad. And it tastes best then prepared right before serving.
Original recipe calls for 10 quail eggs, but I find them somehow hard to find here, so I used 2 chicken eggs as replacement.
Pineapples themselves are optional ingredient, you can skip on them if you wish so, but with them salad tastes more interesting.
Fried Rice with Shrimps
December 28th, 2013 in Fish, Main Dishes by Julia Volhina
One more recipe for fried rice, this time with shrimps.
As any fried rice, it is pretty easy and fast to cook, especially if you use frozen vegetables, just don’t forget to unfreeze them as well as shrimps in advance before cooking.
Most of the salt for this recipe comes from soy sauce, only eggs need a bit of additional salting.
Halloween Spider Decoration for Deviled Eggs
September 21st, 2013 in Food Decoration by Julia Volhina
Many stores started moving their Halloween products to prime spots in preparation to the holiday.
It seems a bit early to me, but hey, at least these are not Thanksgiving turkeys or Christmas decorations yet (even though some shops are probably thinking about dusting off some of these too).
So I decided to get on this train as well, and this week post will be not really a recipe (even though it has big deal to do with food), but rather a food decoration how-to.
This is a first one for me, so I hope you like it. Any kind of deviled eggs will look good with these spiders on, however choose these which also taste good with olives you are going to use.
Deviled Eggs with Blue Cheese
September 14th, 2013 in Appetizers & Snacks, Eggs by Julia Volhina
Blue cheese and boiled egg yolks seasoned with fresh parsley, tobasco sauce and mayo tastes a bit unusual and a bit spicy. But if you are true lover of blue cheese this recipe is definitely for you.
By the way if you like it to be more spice – use a bit more tobasco sauce, or you can skip the sauce all together otherwise.
If you would like eggs to look a bit more festive, use pastry bag with a star tip on it to arrange stuffing mix into egg halves, simple ziplock can be used too (just staff mix into it, seal it and cut one of tips off), or just a tea spoon.
Chicken Kiev Cutlets
August 31st, 2013 in Chicken, Main Dishes by Julia Volhina
This is one of recipes of ukrainian cuisine, after all it is named after capital of Ukraine – Kiev / Kyiv, but it is pretty popular through rest of former USSR countries.
Chicken Kiev is no ordinary recipe, but definitely one worth time spent: tender chicken meat folded around herb butter, covered in breadcrumbs and egg batter and cooked.
The trick is to fold meat and coat cutlets in batter in a way that herb butter doesn’t leak through holes while deep frying.