Tag: mayo (Page 6 of 9)
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.
Ukrainian Tomato and Cucumber Salad with Sour Cream Dressing
March 12th, 2011 in Salads by Julia Volhina
This simple salad with tomatoes and cucumbers is very popular in Ukraine, and I don’t see any reasons why it wouldn’t be liked in any other country which grows tomatoes, cucumbers, dill and sour cream with onions and garlic.
As opposite to summer salad with tomato and cucumbers with vegetable oil based dressing, this one uses sour cream and mayonnaise.
If you are trying to cut on calories – use mix of sour cream and low calorie yoghurt, or just yoghurt as a base for dressing, but, believe me, this salad tastes the best with real sour cream.
Cheese Balls Appetizer
February 12th, 2011 in Appetizers & Snacks by Julia Volhina
Cheese, clove of garlic, a bit of mayo, shredded coconut and about 20 mins of time it is all you need to prepare cheese balls appetizer.
Cheese goes great with wine. So cheese balls are great for wine tasting or wine party.
Cheese balls are finger food and can be served as is or on crackers.
Cabbage and Chicken Salad
January 8th, 2011 in Salads by Julia Volhina
I love cabbage. It is available in the stores whole year, and it somehow manages to preserve such important nutrient as vitamin C (and some others) till late winter. This makes cabbage a good choice of food when your body particularly needs more vitamins.
I consider this a winter salad: cabbage is available any time in the store, as well as chicken and cheese; but it will also taste great when prepared from fresh young cabbage, which is much softer and more juicier.
Additionally, I usually season this salad with dry bread cubes right before serving. I prepare them myself from leftover bread: just dice it and dry in the oven (can’t call them croutons, as they don’t have any seasoning or oil added in the process of preparation). But I guess you can use croutons from the shop instead or skip this part all together.
Beet Salad with Prunes and Walnuts
November 13th, 2010 in Salads by Julia Volhina
Beet salad with prunes, walnuts and onions dressed up with mayo or sour cream or both is one of the traditional salads of ukrainian cuisine.
Also, this dish is one of the not many dishes which uses beets as a main ingredient.
It is very important to use sweet and rich red color beets for this salad. So, when buying beets scratch their skin with a nail: dark red pulp under skin is a sign of good beet, not pink and not white.
It is also important to use good quality walnuts; taste before you buy them: old walnuts can be bitter and using such will make you salad taste bitter as well.
Cauliflower Pancakes
November 6th, 2010 in Main Dishes, No-meat by Julia Volhina
This is my recipe in support of Faina’s with Cucee Sprouts cauliholic addiction. I hope you will like it 🙂
Yet another vegetable pancakes recipe. These are usually healthier choice: they contain much less flour (comparing to usually flour-based pancakes) – batter mostly consist of vegetable goodness and, of course, a bit of eggs 🙂
I love cauliflower in any of its appearance, and I consider cauliflower pancakes to be one of the easiest and fun ways to cook it.
Salad Dnister (Cabbage, Peas and Sausage)
September 25th, 2010 in Salads by Julia Volhina
Salad Dnister (just like a river) is a popular in West Ukraine dish originated in Carpathian mountains region, and made its way to other places as it is easy, not expensive and fast to do and very tasty.
Main ingredient of this salad is shredded cabbage, so you can consider it to be a coleslaw with a sausage and peas dressed with mayonnaise.
A bit of a challenge here would be to find suitable sausage. The closest translation to the kind of sausage you need I could come up with is “half-smoked summer sausage”, however I am pretty sure that sounds weird in english, and if you know how to call it better – please let me know. Krakowska or Ternopil’ska sausage will work here, if you can find any of those in Ukrainian or European shop.