Tag: egg (Page 8 of 12)
Minced Cutlets Stuffed with Mushrooms
August 6th, 2011 in Beef, Main Dishes by Julia Volhina
This is a tasty tweak to original minced beef cutlets recipe. The mince is prepared exactly the same way and mushrooms and onions stuffing gives ground meat juiciness and extraordinary taste.
A bit of agility is required to put stuffing inside of minced meat cutlets, but once you get it – it seems easy: meat is sticky, so if you get some holes, they can be easily patched by adding a layer of mince on top of the hole.
To prevent meat from sticking to hands – rinse hands with cold water from time to time while assembling minced cutlets.
Sweet Braided Bread
June 11th, 2011 in Desserts by Julia Volhina
I am used to call this kind of braid sweet bread Hala (Хала in russian), however when I was preparing to write this recipe and did a bit of research to make sure I get name right in english, I discovered that real Challah (Hala) doesn’t contain dairy.
Considering this recipe have butter and milk and eggs in it, I didn’t risk to call in challah. After all it is a sweet braid yeast based sourdough bread.
It tastes good by itself and even better with a cup of yogurt or cultured milk (kefir or buttermilk).
String Beans Fried with Eggs
June 4th, 2011 in Main Dishes, No-meat, Sides by Julia Volhina
Yet another recipe for fried green string beans, now accompanied by scrambled eggs.
Any kind of string beans will work good for this one: green or yellow, thin or thick, whole or cut – just adjust boiling time so they are cooked enough but not too soft when done.
I don’t think there can be too much eggs used when cooking string beans. Even though there are only 2 on the picture and I ended up using 3, but actually think 4 would be even better, so just cook to your taste!
Fried Lamb Dumplings (Chebureki)
May 21st, 2011 in Lamb, Main Dishes by Julia Volhina
This is another recipe from my USSR-ian childhood. It takes a bit of time and inspiration to cook these from scratch, but it totally worth it.
Even though it is time consuming, with a bit of organization it can be a fun activity to do for whole family together.
I never been a big fan of lamb meat, but these dumplings taste the best made of it. However you can always substitute equal amount of beef and pork mix for lamb meat.
How to Make Dumpling Dough with Milk and Egg
May 14th, 2011 in Tips, Advices & How-to by Julia Volhina
This recipe for dumpling dough uses milk, egg and a bit of oil. It suites good for fried dumplings, such as chebureki, for example (this recipe is coming up next saturday).
Another difference in this recipe is that milk is warmed up till boiling temperature when it is mixed with first batch of flour. This makes dough more elastic.
If you have a stand mixer with dough hook feel free to use it, otherwise you can also knead this dough by hands.
Parmesan Eggplants with Tomato Basil Sauce
May 7th, 2011 in Appetizers & Snacks, Main Dishes, No-meat, Sides by Julia Volhina
Eggplants fried in flour and egg coating are good on their own as a no-meat main course, appetizer or snack. But they can also be served as a side dish.
Tomato sauce with basil and garlic is a good addition to fried eggplants; it adds a bit of spiciness to plain taste of eggplants.
And parmesan goes great with that combination too.
Eggs Fried with Tomato in Bell Pepper Ring
April 2nd, 2011 in Eggs, Main Dishes by Julia Volhina
Looking for bright colors for fresh and energetic start of the day? This is your recipe: easy nutritious breakfast eggs and very fun looking also, when prepared accurately. I bet your kids will love them as much as I do.
I usually pick green peppers, they look good in combination with yellow-white eggs and red tomatoes. But any color will work here, just make sure you select big and nice shaped pepper.
Don’t worry if egg white spills around the bell pepper ring, you can easily remove it later on with spatula.