Saturday, October 27, 2007

Rice Zapekanka with Chicken Meat

Ingredients for 4:

2 cups boiled rice
0.5 lb grated cheese
1.5 cup boiled and grated chicken breast
350 ml milk
0.5 cup thinly cut red onions
2 eggs
0.25 cup thinly cut coriander
2 tbsp melted butter or margarine


Pre-heat an oven to 180 C. Grease a baking dish with butter or margarine.
Mix rice, cheese, chicken meat, onions, milk, and melted margarine together.
Whip the eggs, add to this mix, and stir well.
Put the mix into the greased baking dish, and bake for about 45-50 minutes.
The zapekanka is ready when the wooden stick that you poke the middle with, comes out clean.

You can prepare this dish before putting it in the oven, and freeze it for up to 2 month under a lid. In this case, the cooking time increases by 1 hour.

Saturday, October 20, 2007

Sprats Salad – Cocktail


1 can sprats
1 small lemon
3 medium boiled potatoes
2 hardboiled eggs
¼ lb grated cheese
Mayonnaise on taste


Cut sprats into small pieces using a fork, place in a salad bowl.
Cut lemon into small, thin parts, and place them over the sprats’ layer.
Cover with a very thin mayonnaise layer.
Peel potatoes, and grate them, then place them over the Mayo.
Cover the potatoes with a very thin layer of mayonnaise.
Cover with grated eggs and grated cheese layers, cover with a mayo layer.
Let sit for 20 minutes at room temperature, and serve.


You can change the respective proportions of the ingredients on your taste.
You can add onions on your taste/

Saturday, October 13, 2007

Chicken Sticks


1 chicken breast
1 tbsp sour cream
0.5 tsp salt
Garlic, ground pepper (optional)
5 tbsp flour
7 tbsp vegetable oil


Cut breast (de-boned and de-skinned) crosswise into 5-6 parts, place them onto a bowl, add salt, pepper, garlic, sour cream, stir, and set aside for 10 minutes.
Pour flour in a wide flat dish.
Pre-heat a skillet with vegetable oil until oil is boiling.
Roll every chicken piece in the flour, and put in the skillet.
Fry for about 3 minutes per side (or fry 1 side for 3 minutes with medium heating, then turn them, set low heating, cover the skillet with a lid, and fry for 5 minutes.
Serve with vegetables, rice, or pasta.

Saturday, October 06, 2007

Brined herring with vegetables


2 lb herring fillets
1.5 lb shallot onions
½ lb medium carrots
¼ lb pickles
¼ lb sweet red pepper

For brine:
1 cup white 3% vinegar
1 tbsp sugar
½ tsp salt
10 peppercorns
3 bay leaves
5 whole cloves
1 carrot
1 shallot onion


Peel and cut carrots into thin slices, place them into boiling water for 1-2 minutes.
Peel and cut shallot onions into rings.
Cut pickles and sweet pepper into medium pieces. Mix the vegetables.
Roll portions of vegetables in herring fillet pieces, and connect the ends with wooden toothpicks.
To make brine, wash and cut carrots along into 4 parts.
Peel shallot onion, and cut into halves.
Pour the vinegar into a glass or enameled saucepan, add carrots, onions, salt, sugar, bay leaves, whole cloves, and peppercorns, bring to boil, and remove heating. Let sit for 3-4 hours, then sift.
Pour the brine over the herring-vegetable rolls, cover the saucepan with a lid, and let stay in a refrigerator for 10 hours.