Saturday, July 29, 2006

Blintzes with salmon soufflé


For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf


Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.
Peel and slice onions.
Put fish, milk, onions, and bay leaf in a saucepan.
Bring to boil, turn heating off, and let sit for 7 minutes.
Then, put fish on a plate, and divide into flakes.
Filter milk.
Melt butter in a saucepan, and fry it with flour for 1-2 minutes.
Pour hot milk in the saucepan, stirring thoroughly.
Add egg yolks to the sauce, and blend well with 3 tbsp Gruyere cheese.
Put fish and spices in the sauce.
Whip cold egg whites strongly.
Then, blend whites and sauce until even consistency.
Grease baking shapes with butter.
Pre-heat an oven to 380º F (190 C).
Put blintzes in form with one half of the blintz sticking out the side of form.
Put fish-egg mix in shapes over half of blintz, and cover with second half.
Bring whipping cream to boil, and add the rest of Gruyere cheese and spices.
Pour this mix over the blintzes, sprinkle with parmesan cheese, and bake for about 15 minutes.

Saturday, July 22, 2006

Tvorog Ponchicks – Russian doughnuts


1 lb tvorog (or Ricotta cheese)
2 eggs
1 cup sugar
1.5 – 2 cup flour
0.5 tsp baking soda
0.5 tsp salt
Dried apricots, raisins on taste
Vegetable oil for frying


Mix tvorog, eggs, salt, 1 cup flour, sugar, and baking soda.
Pour flour on a flat dish.
Put tvorog mix teaspoonful at a time on the flour, put 3 raisins and small cuts of dried apricots in the middle of the tvorog pieces, and roll into a ball.

The ball has to be no larger than a walnut, else it will not cook evenly.

Pre-heat oil in a fryer or in a saucepan, put tvorog balls in the oil.
Ponchick is ready when it turned to other side in oil and cooked for 1-2 minutes after that.
Take them off the fryer, and drain on a paper towel.

Saturday, July 15, 2006

Zucchini pancakes

Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

Saturday, July 08, 2006

Pork with sauce from red wine, mushrooms, and mustard

Ingredients for 4:

4 pork fillets
0.5 lb sliced mushrooms
2 tbsp flour
0.5 cup red wine
2 tbsp mustard
1 tbsp vegetable oil
1 tbsp butter
1 cup vegetable broth
Salt, pepper on taste


Pre-heat a skillet with vegetable oil and butter, put fillets on it, and fry until golden crust forms on both sides (2-3 minutes per side).
Add sliced mushrooms, and set to low heating. Add flour, and cook for 2 minutes, then add wine and mustard, and bring to boil.
Add vegetable broth and mix carefully, to get sauce.
Add spices, and simmer until ready. Serve with vegetables, or pasta, rice, or buckwheat.

Saturday, July 01, 2006

Other tvorog dough


1.25 lb tvorog
3 eggs
1 cup vegetable oil
1 cup sugar
2 packs baking powder
1 pack vanilla sugar
1.5 lb all-purpose flour


Grind tvorog, add all ingredients except flour, and blend.
Continue blending, adding flour by the tablespoons.
Knead the dough until it ceases sticking to the hands. Let sit 2 hours in a warm place.
Divide it into same-size-parts, roll out, fill with chosen fillings, pinch closed.
Pre-heat an oven to 380º F, grease a baking sheet with butter or margarine, put pies on, and bake for about 15 minutes.
After taking the baking sheet from the oven, wash pies with margarine, they will have milder crust.