Tag: mayo (Page 5 of 9)
Fresh Broccoli Salad with Raisins and Sunflower Seeds
August 11th, 2012 in Salads by Julia Volhina
Broccoli is one of vegetables I never tried before we came to US. Amongst other foods prepared of broccoli, fresh broccoli salads are pretty popular here.
And I think variation with fresh broccoli, onions, raisins, sunflower seeds and bacon crumbles is the most popular one.
If you wish to make salad lighter skip the bacon (obvious decision) and use lighter mayo.
Homemade Mayo with Egg Yolks and Mustard
August 4th, 2012 in Sauces & Dips & Spreads by Julia Volhina
I am surprised how hard it is to find decent quality mayonnaise here, in States. For a while we were getting away with mayo from the local European store. But for some reason they recently ran out of the brand I liked and stopped carrying it.
So I was left out to make my mayo myself. After all it is also better to know what the mayo you eat is made of, that is: egg yolks, mustard, oil, vinegar, salt and sugar to taste, that is it.
Whatever tools you use for mixing, mayo make sure that mixing part can reach all sides and bottom of the mixing bowl, it is important that the oil is mixed in completely and it should not sit on the sides.
I used hand blender with wire mixing attachment which only has fast speed, so I had to pulse it so it doesn’t overheat (keeping handle vertical helped prevent spilling). I also had to make sure to keep cap from rotating, I would prefer to have 3 hands to make it more elegant: one to hold cap, one to hold blender and one to gradually pour oil in.
Tuna Salad Sandwich
July 14th, 2012 in Fish, Main Dishes by Julia Volhina
Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.
This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.
I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.
Listed amount ingredients is enough for 11-12 sandwiches.
Layered Liver Cake
January 28th, 2012 in Appetizers & Snacks by Julia Volhina
Layered liver cake, dish of traditional Ukrainian cuisine, is often served as appetizer on various celebrations, in fact I tried it first time on a wedding.
For this recipe I used chicken liver, but beef liver will work good as well.
Carrots and onions stuffing can be skipped all together – it will decrease cooking time and reduce amount of mayo to be used (since layers will not need that much mayo to stick together). However carrots go great with liver.
How many layers you get from this amount of ingredients depends on the size of the frying pan you use. I think 11” frying pan is the best – not too big not too small. The ideal amount of layers for this recipe is about 12; if you get more split them in half and assemble 2 cakes.
Celery Root Salad with Apples and Eggs
January 14th, 2012 in Salads by Julia Volhina
Knowing me you can probably guess that this tender slaw-like salad made of grated fresh celery root, apples and chopped egg is dressed with mayo.
By the way, celery root here is hardly recognizable: it has nutty taste and (if you are not used to it) tastes nothing like celery stalks, maybe because of apples.
I would define this taste as unusual; if you stumble upon fresh celery root in a store – give it a try, after all celery is known as low-calorie source of dietary fiber.
Tomatoes Stuffed with Fresh Cheese
July 30th, 2011 in Appetizers & Snacks by Julia Volhina
These campari tomatoes stuffed with fresh quark cheese, chopped greens and garlic can be nice addition to any celebration table or a cookout: they look festive, taste good and can be easily eaten with fingers.
If you can’t find quark cheese (sometimes called farmers cheese, or fresh white cheese, or tvorog in russian) it may work with feta cheese, but I like it more with quark.
Seeds and pulp from tomatoes as well as top parts – once removed – are not needed for this recipe. You can discard them, or use in some other dish.
Many kind of stews and soups would only benefit from fresh tomatoes. I used seeds and juice from this batch to marinate a nice ribeye steak.
Crab Sticks Salad with Napa and Cucumber
May 28th, 2011 in Salads by Julia Volhina
It is time for summer cookouts yet? I bet it is! Who said cookouts should be all meat and bread – add a bit of vegetables and crab sticks 🙂
Napa gives this salad tender filling; however you can substitute white cabbage for napa – it will work fine, just remember to tenderize shredded cabbage with your hands.
If you use frozen crab sticks, make sure they unfreeze completely and all extra liquid is removed before adding them to the salad.