Saturday, February 24, 2007

Potato salad with radish (daikon)

Ingredients:

6 medium potatoes
4 medium brined, pickled or salted cucumbers
2 hard-boiled eggs
1 medium radish (about 0.75 lb), or daikon
4 tbsp mayonnaise
Greens and grated black pepper on taste

Method:

Boil potatoes until readiness, cool, peel, and cut into medium cubes.
Peel and grate eggs.
Remove seeds from the cucumbers, drain a little, and cut into slices.
Peel and cut the radish into thin slices.
Mix all ingredients, add mayo and pepper, and stir well.
Decorate with egg and cucumber slices, and greens.

Saturday, February 17, 2007

Potato balls

Ingredients:

4 lb potatoes
2 tbsp vegetable oil
1 lb champignons
½ cup flour
Salt on taste

Method:

Peel and boil half of the potatoes (2 lbs), make puree with them.
Peel and grate the second half of potatoes, drain.
Make dough with flour, puree, grated potatoes, and salt.
Make balls from this dough, and boil or fry them.
Wash, slice, and fry the mushrooms with 1 tbsp oil.
Serve potato balls and fried mushrooms.
Optional: pickled vegetables.

Saturday, February 10, 2007

Home cheese with caraway seeds

Ingredients:

1/4 gallon whole milk
0.5 lb tvorog
2 tbsp butter
2 tbsp sour cream
1 egg
1 tsp caraway seeds
1 tbsp salt

Method:

Bring milk to boil in a glass or enameled saucepan, then cool a little, and add tvorog.
Heat with low heating stirring thoroughly, until the milk curdles.
Pour everything from the saucepan into a fabric bag, placed in a colander, and let liquid drain. Keep this liquid for now.
Put everything from the fabric bag into the saucepan, turn heating low, and add sour cream, egg, butter, salt, soaked caraway seeds, and stir until it is an even consistency.
After that, put everything from the saucepan into the wet fabric bag, placed in the colander, and make a round shape.
Cover with a small press, and let cool.
To take cheese out of the fabric bag, place it in the drained liquid for about 1 minute.

Saturday, February 03, 2007

Carrot-Garlic Salad

Ingredients:

3 medium carrots
5 garlic cloves
½ cup sour cream, yogurt, or mayonnaise
1 hard-boiled egg
½ tsp sugar
Salt on taste

Method:

Peel and grate carrots.
Grate garlic together with salt and sugar.
Mix carrots and garlic.
Pour sour cream over the mix.
Mix well.
Peel the egg, and cut it into half-rings.
Put the carrot-garlic mix in a salad bowl, decorate with egg slices, and serve.