Monthly Archives: July 2013

Happy Birthday, milkandbun!

 I started my little blog a year ago, some reasons joined up together and voilà:

-the love of photography and baking;

-my old paper notebook, which pages began to came out;

-forgotten recipes;

-and thought, that many people around the world still don’t know what Russians cook and eat. 🙂

  I’ve been learning from blogging every day! I’ve learned more about food styling, found wonderful blogs and their hosts and tried out hundreds recipes (and even more are waiting)!

 I want to thank everyone, who read me or just stumble across, your interest helps my blog grow. 🙂

 I hope you enjoy milkandbun! 😀

1 Year

 

Red spinach

  Hi guys! 🙂Have you ever tried red spinach? First time I tried it in Dubai. Unfortunately, I never seen it in Russia before. It has mild earthy and green flavor, very similar to green spinach. I use leaves in salads or garnish, adding nice color to any dish!

  Today for the lunch is baked crusted creme dory fillet and carrot-spinach salad.
фотография
 Ingredients (Serve 3)
3 medium-sized creme dory fillets
2 eggs
 For the crust:
1 cup breadcrumbs (homemade is better)
1 tsp crushed coriander seeds
1 tsp thyme
1 tsp cumin
1 tsp crushed white pepper
some salt to taste
 For the salad:
3 carrots, shredded
1 stalk celery, sliced
1/2 bunch coriander 
1/2-1 bunch red spinach
sour cream
 
Preheat oven to 190C (370F). Pat the fillet dry with paper towel. 
In a bowl combine the crust ingredients. Dip the fish fillet in beaten eggs, then in crust. 
Bake for 15-20 minutes.
Meanwhile mix salad ingredients together gently and coat with sour cream.
Serve the hot crusted fish and the carrot salad together.
Enjoy!
cremedory
 

Georgian Salad

The weather leaves much to be desired here (in Dubai), and the sun is all day long. Today is 47C (117F)!!!! and needless to say, how hot it is 😀

So I’ve started enjoying salads for dinner pretty much. I know what you could think: salads are boring! Be creative! Upgrade your small salad to big entree and add extra meat or beans to make it more hearty.

The below salad is named Georgian or Tbilisi, after the country, which cuisine offers various meat dishes with herbs and vegetables.

We need 300 g of baked (or boiled) beef meat;

1 can of red beans;

2 yellow or green bell peppers;

1 red onion;

1-2 cloves of garlic;

seeds of 1 pomegranate;

juice of 1 lemon;

olive oil;

khmeli suneli.

First, I need to explain what khmeli suneli is. It’s a Georgian spice mix, which can be used in any dish, it gives nice flavor to beef stew, goulash or hearty soups. You can buy it at any Russian store or DIY 🙂

In equal parts (all ingredients are dry):

-dill

-parsley

-coriander

-crushed bay leaves

-marjoram

-chili pepper- much less~2%

Next ingredients are not necessary, but you can put them as well:

-fenugreek leaves or seeds

-basil

-mint

-savory

-saffron ~0.10%

Cut the red onion into half moons and keep it in a hot water. Meanwhile cut the meat and peppers into cubes.

In a serving bowl, combine together meat, peppers, beans (without liquid) and onions.

In a small cup, prepare the dressing-mix olive oil, lemon juice, crushed garlic and spice mix (khmeli suneli). Pour it over our salad, mix well and let stand for 15 minutes.

Sprinkle with pomegranate seeds, black pepper and salt.

 

Bon appetite!