Saturday, October 25, 2008

Cod liver – Tvorog Pate

Ingredients:

200 g (or 0.5 lb) tvorog
60 g (or 3 oz) cod liver, boiled or canned
4 hard-boiled eggs yolks
1 slice of white bread, soaked in water
Tomatoes and thinly cut parsley and dill greens for decoration
Salt on taste

Method:

Blend tvorog, cod liver, yolks, and bread until an even consistency.
Place in the middle of a flat plate; decorate with tomato rings and greens around the center, serve.

Note:

You can keep the pate under a lid in a refrigerator for up to 10 hours.

Saturday, October 18, 2008

Vegetable Cutlets - 2

Ingredients:

2 lb vegetables
1.5 cup milk
0.5 cup cream of wheat
3 eggs
0.5 cup bread crumbs
4 tbsp butter or margarine
Salt and spices on taste

Method:

Wash and peel the vegetables.
Grate them, and put in a saucepan.
Pour 1.5 cup hot milk into the saucepan, add 1 tbsp butter, sprinkle with salt, and mix.

Bring to boil with low heating, and boil for 30 minutes, stirring occasionally.
Afterwards, pour cream of wheat in the saucepan, stirring thoroughly, and continue to boil.
Boil for 8-10 minutes, stirring the entire time.

Cool for half an hour, then add the eggs and salt into saucepan, and stir well. Let cool.

Shape hand-sized cutlets, wash in the egg whites, roll in bread crumbs, and fry for 4 minutes, 2 minutes per side.

Serve with sour cream, or a sour-cream-based, or milk-based sauce.

Saturday, October 11, 2008

Home-Made Hard Cheese

Ingredients for 1 lb cheese:

2 l pasteurized milk
0.5 l sour milk
4 eggs
1 tsp salt, or less
Fillings:
Red sweet pepper
Dill

Method:

Heat 0.5 l milk to warm (about 45 C), add 1 tbsp kefir, or sour cream, or yogurt, and let sit in a room temperature for 24 hours.
(Note: You can use 0.5 l kefir instead.)

Whip eggs and sour milk together until an even consistency of sour cream.
Bring 2 l milk to boil, and turn heating to very low.
Add the sour milk-eggs blend tablespoonful at a time, stirring the entire time.
Continue to slightly heat and stir until a transparent light-yellow liquid separates, leaving thin tvorog (akin to farmer’s cheese) pieces.
This separation takes about 7-10 minutes.

Pour everything in a collander covered with a non-colored fabric inside, and let drain. It takes about half an hour or more.

In that time, cut thinly cleaned red sweet pepper and dill greens, and mix with the wet tvorog.
Add salt (and optionally, spices), mix well.
Place the very thick tvorog in a round dish, and press with any 2-lb-weight.

After that, drain the cheese, sprinkle it with salt, put in a fabric or plastic bag, and place in a refrigerator for 1-2 hours to cool.
Then, cut into portions and eat.

Note:

The fillings may be different, on your own taste. You may try pine nuts, smoked fish, other greens, vegetables, or fresh or dried fruits – you are free to create your own experiments.
You can also use goat milk.

Saturday, October 04, 2008

Pumpkin Kasha

Ingredients:

0.5 lb ripe pumpkin without the seeds and peel
2 cup rice or millet
3 cup milk
1-2 tbsp butter (optional)
1 tbsp sugar and 1 tbsp ground nuts per serving (optional)
Raisins and dried apricots pieces on taste

Method:

Soak raisins and apricots pieces.
Boil rice or millets in ¾ gallon lightly salt water until half-readiness, then drain the grain, and put into a saucepan. Pour milk over the grain (the milk has to cover the grain). Grate the pumpkin, put it into the saucepan, mix well with grain and milk, and bring to boil.

Boil for about 25 minutes at low heating, stirring occasionally.
(Add the raisins and apricot pieces after the first 15 minutes.)
Add 1-2 tbsp butter, and let to boil for one more minute.
Serve hot, sprinkle with ground nuts and sugar.