Monthly Archives: September 2015

Buckwheat pancakes with pike caviar

¬† Good morning! I guess, pancakes is the most wanted breakfast on Earth. ūüėÄ No matter how you call them in your country, whether you like thick or thin pancakes, sweet or savory – they are all¬†delicious! Today, I’d like to share the recipe of Russian buckwheat oladushki (small pancakes). In Russia we like buckwheat grain and consume it in enormous amounts; it is not only the tasty grain but also very healthy (it contains no gluten, and a good source of protein). So buckwheat flour is also popular and widely-used in preparation of various pancakes, vareniki or cakes.Buckwheat pancakes

 The flour is a bit heavy itself, plus I used wholegrain one, and as you can see from the photos: my pancakes turned out not very thick. But if you like them thicker and fluffier, add less buckwheat and more plain flour.
¬†These pretty dark and so-healthy pancakes go great with a¬†dollop¬†of fresh sour cream and slice of homemade cured salmon! I brought a can of pike caviar from Russia, and garnished pancaked with it. It’s not very salty and suits perfectly here. Of course I¬†understand¬†that it’s not easy to get pike caviar (at least find it Russian store), but you can substitute it with salmon or any other fish caviar you like, or a thin slice of smoked salmon is another awesome option.
Buckwheat pancakes with pike caviar

Buckwheat pancakes with pike caviar

Ingredients
100g buckwheat flour (I used organic wholegrain)
100g plain flour
1 egg
200g sour cream (20% fat)
3 tbsp full-fat milk
1 tbsp sunflower oil
1/3 tsp baking soda
1/3 tsp salt
sunflower oil, for frying
Garnish
sour cream
pike caviar (sub it with salmon caviar or cured salmon slices)
chopped chive, optional
Method
  • In a large bowl, whisk egg with salt, milk, sour cream and oil. Sift plain flour, add buckwheat flour and soda. Mix all ingredients to combine.
  • Heat a frying pan or skillet of a high heat. Add 1-2 tablespoons of oil, if needed. Using a ladle or cup, drop some batter on a pan until desires size of pancake is reached (I made 7-8cm). Cook until edges begin to look dry and bubbles start to form, about 1 minute. Then flip the¬†pancakes¬†and cook 1-2 minutes more on the other side. Repeat with¬†remaining¬†batter.
  • Serve with a dollop of sour cream, top with a few teaspoons of caviar and sprinkle with chive if desired.
Enjoy Russian Breakfast!

Sunday Dairy Breakfast

¬†Do you remember I told you last Sunday that better not to skip breakfast? And I do hope you have eaten something every morning! Have you? ūüėČ Was it something tasty? Mmm May be pancakes.. I made onion-chilli cookies twice this week¬†(the recipe here). Once with spring onion, another with leeks, both times they were so good! I love gentle hit from chillies, it helps me to stay awake for a long time!
¬†Yesterday I didn’t have a plenty time, and my choice was quick-but-healthful breakfast: Greek yogurt with raspberries and honey. But on the picture, you can see another¬†delicious thing –¬†Russian prostokvasha with colorful¬†raspberries¬†and blackberries. Prostokvasha is a dairy product, similar to thick yogurt, which is made from a¬†fermented¬†milk (milk¬†prepared¬†by bacterial fermentation). When it’s prepared from a regular milk it has a pale milky color, but prostokvasha can be also made from baked milk and thus it has beige color, similar to “coffee with cream” (as on the photo). Baked milk is called ‘toplenoe moloko’ in Russia, it’s traditional Russian dairy product. For this milk, regular¬†milk is boiled, and then simmered for a long time to get a special color, taste and smell.¬†Originally it was prepared in Russian pech,¬†nowadays all milky produce¬†can be bought in any Russian store.¬†I do love toplenoe milk and prostokvasha for its unique taste, so I ate it every single day while I was on holiday..¬†Russian Prostokvasha
¬†Whether you chose an¬†yogurt¬†with berries or savory cookies for breakfast,¬†I’m sure that better to consume something easy-to-make than nothing.¬†Prostokvasha with colorful raspberries

Figs baked in ricotta cream

¬†If you follow me on Instagram, then you know it was +40C a couple of days ago in Dubai. Add 80% the humidity and it feels like +60C. Now you can imagine, that when I went out to meet up with a friend I felt like I’d been in a steamer room. Generally over the half of summer lasts in this way; don’t know what has happened this year but I remember only few humid days.. What was I talking about? Ahhh, I got fresh figs! I remember the very fist time when I have tried them. ūüėÄ Figs aren’t often sold here, especially for affordable price, so I prefer to consume them as is or in a simple salad: figs-prosciutto-nuts-arugula. But you know what? I¬†wanted a pie or tart. It’s a normal thing for me, I¬†always have a craving for pies! ūüėÄ Desire and¬†lack of butter did the job: you can see my sweet creation!
Figs baked in RicottaCream

¬†Sweet figs baked in a smooth and¬†delicate¬†ricotta cream, topped with chopped¬†pistachios&almonds and drizzled with honey! That’s what we have here.FigsRicottaCream

Figs baked in ricotta cream

  • Servings: 2
  • Difficulty: easy
  • Print
*I used dry-fried nuts.
Ingredients
2 large figs
1 tbsp cognac (or brandy/rum)
1 tsp lemon juice
6 quail eggs
2 tbsp white sugar
1 tsp vanilla extract
250g ricotta
1 tbsp chopped pistachios*
1 tbsp chopped almonds*
1 tbsp natural runny honey
Method
  • Make a ‘x’ cut in each fig or cut into fourths. Drizzle with cognac and lemon juice. Leave to marinate for 10-15 minutes.
  • In a bowl, beat eggs with sugar and vanilla. Mix in ricotta.
  • Divide the ricotta cream between two baking dishes, or pour into one. Arrange figs on top.¬†Sprinkle¬†with nuts.
  • Bake in preheated¬†200C oven for 15 minutes. Drizzle with honey. Serve warm.
Enjoy!