Saturday, July 25, 2009

Zucchini Preserve


2 lb zucchini
3 large lemons
2 lb sugar


Wash and peel zucchini, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together zucchini, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until zucchini’s pieces turn transparent, then pour in cans, and roll with lids.

Saturday, July 18, 2009

Cheese Pancakes with Walnuts and Dried Figs


1 lb tvorog (or dry small curd farmers’ cheese, or ricotta)
0.5 cup flour
4 eggs
3 tbsp sugar
1/4 lb dried figs (or raisins)
2/3 cup peeled ground walnuts
2/3 cup sour cream
4 tbsp butter or margarine
Salt on taste


Blend tvorog until it is of an even consistency.
Soak dried figs for 1 hour, then drain, and cut them into small pieces.

Separate the egg yolks and egg whites.

Stir tvorog, 1/4 cup flour, egg yolks, ground walnuts, salt, and dried figs together.

Make small oval pancakes by getting a tablespoonful with a full top, covering with another tablespoon, and getting rid of the extra on the sides. Then, drop it into the rest of the flour, and fry with butter for 2 minutes per side.

Then, place in an oven pre-heated to 380 F (170 C) for 5 – 7 minutes.
Serve hot with sour cream.

Saturday, July 11, 2009

Crepes (Blini) With Red Caviar and Sour Cream


2 eggs
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan


Beat eggs well and combine with salt and flour.
Mix to a creamy consistency.

Add milk gradually and mix until smooth.
If lumps remain, strain after mixing. Set mixture aside or refrigerate.


May be prepared one-two days in advance and kept in the refrigerator until ready to use. Return mixture to room temperature and mix well before making blini.

To prepare the blini, grease a 6-inch skillet.

Heat skillet over medium-high heat.
Pour about 3 tbsp of batter into a ladle or pitcher and quickly pour contents into the skillet.

Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan.

Heat until the edges start browning and come away from the pan easily and the top is set and dry.

Turn the blini onto a towel, uncooked side down.

Repeat process to cook more blini, lightly re-greasing the skillet every two - three blini.

Add milk if the mixture seems too thick.

To serve, arrange warm blini on a tray lined with a starched linen napkin.

Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.

Saturday, July 04, 2009

Green Beans Appetizer


2 lb green beans
0.5 lb plain yogurt
2 eggs
3 garlic cloves
1/3 cup ground walnuts
Dill, green onions, salt, and pepper – on taste


Remove bean tips, wash beans, and cut each into 3 parts.

Place in a wide, deep sauce-pan, pour 1 cup mix vegetable oil and water (1:1). It should to cover beans.

Then, cover sauce-pan with a lid, and bring to boil with a medium heating.
When most of the water evaporates, simmer the beans with low heating for about 30 minutes, stirring occasionally.

Then, turn heating to medium, and add 2 eggs to the beans stirring fast and thoroughly.

Stir-fry for about 2-3 minutes.

Then, turn heating to very low, cover the sauce-pan with a lid, and let cook for about 15 minutes.

Turn heating off, and let cool.

Press the garlic.

Blend all ingredients together, decorate with dill and green onions, and serve.