Saturday, September 26, 2009

Quick Pie

Ingredients:

1 cup flour
1 cup oatmeal or muesli
1 cup yogurt or kefir
2 eggs
0.5 cup sugar
Pinch of soda
3 tbsp vegetable oil
Raisins, lemon, walnuts – on taste

Method:

Pre-heat an oven to 400 – 420 F.

Make dough with all the ingredients.

Pour the dough into a baking shape.

Bake for about 25 minutes.

Cool, and decorate on taste.
Serve with tea or coffee.

Saturday, September 19, 2009

Cheese Roll

Ingredients:

1 pack puff pastry (500 g)

3/4 lb ground hard cheese

1 bunch Italian Parsley

1 bunch dill

Other greens, like Basilicas(optional)

1 tbsp Margarine

1 egg yolk

Method:

Defrost the dough.

Cut the greens into small pieces.

Mix greens and cheese.

Cover the dough layer (1/4 inch thickness) with this mix, and roll the short side up tightly.

Cut the roll into 2-inch parts.

Pre-heat an oven to 180 C (400 F).

Grease a baking sheet with margarine, place the rolls on it, and sprinkle with blended egg yolk.

Bake in the oven for about 25 – 30 minutes.

Take out of the oven, let cool, and serve.

Saturday, September 12, 2009

Puff Pastry with Black Currant

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 200 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Saturday, September 05, 2009

Splash of Color Salad

Ingredients:

1 sweet red pepper
1 yellow pepper
1 medium cucumber (or ½ English cucumber)
1 celery stalk
1 medium carrot
7 red radishes
3 Dill stalks
3 tbsp sour cream or whipping cream
Curry and oregano spices on taste (optional)
Horseradish or wasabi on taste (optional)

Method:

Wash the vegetables, peel if necessary, and cut into medium cubes (or grate them on a large grater).

Mix well.

Blend the sour cream with the spices.

Place the vegetable mix in a salad bowl, pour the sauce over them, and serve.

Note:

This is one of a huge number of variations of the color vegetables mix. Other sauces are vinegar mixes, vegetable oil with spices, yogurt, a mustard-Mayo mix, among many options.