Saturday, April 28, 2007

Potato – Meat “Porks”

Ingredients:

2 lb potatoes
2 lb non-fat de-boned pork
3 eggs
¾ lb sour cream
1.5 qt milk
¼ lb wheat
4 tbsp butter
Salt in taste

Method:
Cut the meat into 1/3 inch x 1/3 inch x 1-inch pieces.
Pre-heat a wide skillet with 1 tbsp butter; put the meat on it, and fry for 4 minutes, stirring at medium heating.
Boil potatoes.
Make puree from the potatoes, warm milk, flour, 2 eggs, and ½ lb sour cream.
Take a handful of puree, place meat a piece in the middle of it, and shape into a small “pancake”.
Wash this “pancake” in whipped eggs, then round this “pancake” in wheat.
Place this “pancake” on a baking sheet greased with butter.
Repeat until you run out of meat pieces and puree.
Place a baking sheet in an oven pre-heated to 390 – 400 ºF, and bake until a golden crust appears.
Serve with sour cream.

Saturday, April 21, 2007

Southern Sweet

Ingredients:

3 cups wheat
1.5 cup sugar
2 tsp baking powder
8 tbsp butter
1.5 cup kefir( or buttermilk, or plain yogurt)
0.5 cup grated coconuts
Nuts on taste

Method:
Mix all the ingredients, except 2 tbsp butter.
Grease a round baking dish with 2 tbsp butter.
Pour the dough in it.
Pre-heat an oven to 180 C (360 F), and bake this dish for 25 minutes.
Mix ½ cup hot water, 1 tbsp lemon juice, and 1/3 cup sugar.
Bring it to boil.
Pour hot syrup over the cake, turn the heating off, and place baking dish in the oven for 40 minutes (do not turn heating on!)
Cut into serving portions, and serve to tea or coffee.

Saturday, April 14, 2007

Appetizer “Stoplight”

Ingredients:

3 hardboiled eggs
6 crabmeat imitation pieces
6 oz cheese
8 tbsp sour cream or mayonnaise
6 white, wheat, or rye bread pieces
1 bunch greens
1 clove garlic (optional)

Method:

Grate cheese and egg whites on a medium grater, mix with the sour cream or Mayo, and add (optionally) grated garlic clove.
Divide this mix into 3 parts.
Add grated crabmeat imitation to first one, blend well.
Add grated egg yolk to the second one, blend well.
Add thinly cut greens to third one, blend well.
Toast the bread pieces.
Rub 3 stripes (red, yellow, and green color) onto every bread piece, and serve on a flat dish decorated with green salad leaves, olives, and pickles.

Note:
To get brighter colors, you can add a little paprika or tomato paste to the red mix. For more bright yellow color, add a pinch of curcuma to the yellow mix, and for brighter green color, add more blended greens and sour cream to the green mix.

Saturday, April 07, 2007

Northern Style Fish

Ingredients:

1 lb fish fillets
1 lb boiled potatoes
1 large shallot onion
2 tbsp butter
1 tbsp flour
Greens on your taste (dill and bay leaves recommended)
Salt and ground black pepper on taste

Method:

Cut shallot onions and greens into medium-size pieces.
Fry them on a large skillet with butter for 2 minutes, add salt, pepper, and bay leaves.
Add 0.5 cup water into the skillet, and bring to boil.
Cut fish fillets into portions, put on the skillet, and boil until readiness (8-10 minutes) at low-medium heating.
Fry flour with 1 tbsp butter in another skillet until the nut aroma appears.
Add 3 tbsp fish broth from the other skillet; add a pinch of salt and a pinch of pepper.
Mix well. Bring to boil at low heating, stirring thoroughly, until a thick consistency is achieved.
Cut the boiled potatoes into same-shape pieces, and place them on a serving dish.
Place fish fillets over them. Pour sauce over this.
Let sit for 10 minutes in a warm place, and serve.