Saturday, October 17, 2009

Otbivnaya (pork or beef tenderized steaks)

Ingredients for 2:

4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste


Tenderize the fillets.

Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.

Put the green onions, garlic, thyme, and sliced mushrooms in the skillet, and simmer until the onions turn mild.

Then, place the fillets over the greens, pour beer over them, and bring them to boil.

Turn the heating to low, cover the skillet with a lid, and simmer until the meat is ready (about 10 minutes).

Sprinkle with salt and pepper, and serve with pasta or potatoes.

Decorate with Parsley greens.

Saturday, October 10, 2009

Eggplant Salad


4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers


Cut the eggplants alongside into 4 parts.

Pour 0.5 g water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.

Saturday, October 03, 2009

Chicken Salad


1 boiled chicken breast
4 hard-boiled eggs
1 medium sweet onion
2 tbsp vinegar
3 pieces crabmeat imitation
Salt and Mayonnaise on your taste


Peel the onions, cut into small cubes, place in an enameled or glass dish, and pour the vinegar over onions.

Stir well, and let sit for about 15-20 minutes.

Cut the chicken, crabmeat imitation sticks, and peeled eggs into small cubes, mix thoroughly.

Add soaked onions to the mix, then add salt and Mayo, stir well.

Let sit for 5-10 minutes, and serve.


Advantage of this salad is the onions contain a lot of vitamins, and this way to brine them prevents destroying of the vitamins.

Saturday, September 26, 2009

Quick Pie


1 cup flour
1 cup oatmeal or muesli
1 cup yogurt or kefir
2 eggs
0.5 cup sugar
Pinch of soda
3 tbsp vegetable oil
Raisins, lemon, walnuts – on taste


Pre-heat an oven to 400 – 420 F.

Make dough with all the ingredients.

Pour the dough into a baking shape.

Bake for about 25 minutes.

Cool, and decorate on taste.
Serve with tea or coffee.

Saturday, September 19, 2009

Cheese Roll


1 pack puff pastry (500 g)

3/4 lb ground hard cheese

1 bunch Italian Parsley

1 bunch dill

Other greens, like Basilicas(optional)

1 tbsp Margarine

1 egg yolk


Defrost the dough.

Cut the greens into small pieces.

Mix greens and cheese.

Cover the dough layer (1/4 inch thickness) with this mix, and roll the short side up tightly.

Cut the roll into 2-inch parts.

Pre-heat an oven to 180 C (400 F).

Grease a baking sheet with margarine, place the rolls on it, and sprinkle with blended egg yolk.

Bake in the oven for about 25 – 30 minutes.

Take out of the oven, let cool, and serve.

Saturday, September 12, 2009

Puff Pastry with Black Currant


0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour


Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 200 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Saturday, September 05, 2009

Splash of Color Salad


1 sweet red pepper
1 yellow pepper
1 medium cucumber (or ½ English cucumber)
1 celery stalk
1 medium carrot
7 red radishes
3 Dill stalks
3 tbsp sour cream or whipping cream
Curry and oregano spices on taste (optional)
Horseradish or wasabi on taste (optional)


Wash the vegetables, peel if necessary, and cut into medium cubes (or grate them on a large grater).

Mix well.

Blend the sour cream with the spices.

Place the vegetable mix in a salad bowl, pour the sauce over them, and serve.


This is one of a huge number of variations of the color vegetables mix. Other sauces are vinegar mixes, vegetable oil with spices, yogurt, a mustard-Mayo mix, among many options.