Monthly Archives: December 2012

Fruit mince pies! Recipe

Hi there!

What’s happened to me some time ago.. I tried sweet mince pies! First time! Ant they were delicious with raisins filling. Yum. 🙂 I’m Orthodox Christian thus we’re not making such pies in my country for Xmas (I’m wondering why).

Then I decided to find out a recipe and was lucky! Yahoo!!!  I want to say thank you  Maisie’s Place   for sharing below recipe! 🙂

Sugar Pastry:

100g of Flour

75g White Sugar

a pinch of Salt

1 Egg

225g Plain Flour

  • Cream butter and sugar with an electric beater until creamy.
  • Add the egg and mix until smooth, also add the pinch of salt.
  • Add sifted flour and quickly mix it in with a spatula.
  • Empty onto a floured board and work together mix with your hands.
  • It’s important not to over work the pastry as it will make it tough, push the mixture with the palm of your had, then gather it back into a ball. Do this only 5 times, until it starts to form a ball.
  • Now cut the pastry into four pieces, put them into one pile and push them together. Do this 7 or 8 times. After this, no further kneading should be required.
  • Wrap the pastry in something grease proof and refrigerate for at least 30mins. This pastry can be stored in the fridge for several days or frozen if you want to store it for a long period of time.
  • One batch will make around 24 mini tarts.

To make tarts:

  • Pre heat the oven to a moderate temperature, about 180°C fan forced.
  • Grease tart or mini muffin trays with butter or non-stick spray.
  • Roll out the pastry on a floured surface to about 3mm thick.
  • Use a scone or cookie cutter to cut out tart bases. You might need to experiment to find the right size, a scalloped edge is also a nice touch.
  • Fill each case most of the way with fruit mince.
  • To decorate your tart,and to stop the mince from drying out place a shape cut out of the pastry on top. I used a bell, but a star or Christmas tree looks good too.


  • Bake the tarts in the oven until the pastry starts to turn golden brown. This takes about 15mins in my oven, but may vary. Make sure you keep a close eye on them as they bake as they can burn quickly because of the high sugar concentration in the mince and pastry.
  • Once tarts are ready, remove them from the oven. Let them cool in the tins for 5mins, or until cool enough to touch before moving them to a cooling rack.

And even more! How to make fruit mince  here

Maybe someone will find it useful too 🙂


Fish. Sea bream.

Hello my dear readers!

Today I will tell you something about fish 🙂 

  Rivers hold a special place in Russian history. Waterways have been major routes of trade, settlement and cooperation. Goods ferried by water between important trading regions which were located near rivers. As a result the fishing was one of the most important trades for the Slavs since ancient times.

   Russian cuisine is a famous with an incredible number and variety of fish dishes at all time. Uha with sterlet (fish soup), solyanka with sturgeon or pike (soup), fish balyks (curred fillet), various fish-pies, baked or fried fish in sour cream – were popular not only among tzar family (Imperial family) and merchants. Fish was on a table of common people as well, particular freshwater fish from rivers and lakes. A caviar was a treat also, either red or black. Festive days fall on a fasting days sometimes, when it isn’t allowed to eat meat and diary, and a fish is served as the main dish. 

  There were some typical methods to prepare fish: boiling (whole or sliced), steamed fish (usually whole), baked or fried fish fillets, stuffed, salted, jellied, even raw (“stroganina” –  in Western Siberia sliced frozen fish).

  Now-days fish isn’t well-liked as a main course. We still have rivers and a fish in it. But compare to a sea-fish, a freshwater fish has more bones, but inexpensive. Faves are salted salmon and red caviar.

    What about me, I like fish whether it’s salted, fried, steamed or in a soup.🙂

Well, I’ve got 2 fresh cleaned sea-bream.


Rinse the fish in cold water. Pat dry with paper towel and rub both sides with salt (and rosemary optionally).

Preheat oven to 190°C (370°F).

Place the fish in a baking pan greased with some olive oil. Stuff fishes with the lemon slices and chopped fresh coriander (or parsley).

Make 2-4 gashes on the top sides and put in lemon slices. Squeeze the juice out of one lemon over the fishes.

Place the fish in the oven and bake for 15-20 minutes.

Garnish with broccoli and asparagus. Enjoy! 🙂



2 medium sea-bream

1.5 lemon

small bunch of fresh coriander (or parsley)

olive oil

some salt


Hi there!

On the 2nd December was 41st anniversary of United Arab Emirates and I had weekends!!! Joyful days!

So I was at the cinema ( it turned out that the movie was trash but I had popcorn 🙂 ), had amazing lunch with my husband, Balinese massage, seen the parade.. and rain!!!! Was so heavy rain, it’s so rare here and therefore it brings more happiness to people!

Hope and you had unforgettable weekends!