This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.
Russian Beetroot Caviar
- Boil beetroots until soft. Cool, clean and chop.
- Chop the onion and fry in a oil until soft and golden, about 5 minutes.
- Finely chop cucumbers. Also finely chop or mush garlic.
- Blitz all ingredients in a food processor until desired consistency.
- Check the seasoning. Serve with rye bread or crackers.
This elegant salad can be served as a tasty fare for the Women’s Day. You need only few minutes literally to assemble and serve the salad. Salty dry-cured meat and tender persimmon slices go perfect together here. Impress your guests or and simply enjoy it yourself.
Salad with persimmon&jamon
- Arrange 2 slices of jamon and 5-6 slices of persimmon on each plate. Sprinkle with pomegranate seeds.
- Top with arugula leaves. Mix ingredients for the dressing, drizzle the salad and sprinkle with nuts.
recipe found here (in Russian)
I’m co-hosting FF#104 with lovely Hilda@alongthegrapevine (she is so creative and has lots of unusual recipes on her blog); so, I’m inviting everyone to join, we share many delicious food there, and you can chat with other foodbloggers and of course don’t forget to like and say “wow, yummy or just hi”! 😀 Read the guidelines here. Happy cooking! 🙂
Potato pizza-pie with fish, bell pepper and mushrooms
- Clean, peel potatoed, cut into fourths. Put in a pan along with some salt and bay leave, cover with water and boil until ready. Drain. Add butter, season with salt and mash potatoes. Stir in egg. Mix in parmesan, if using. Sift the flour into potato mixture, combine into a soft dough (add some more flour if the dough is too wet).
- Grease the baking paper (to suit your baking tray). Roll the dough out on this paper. Put in a freezer for 5-7 minutes (or in a fridge for 15 minutes).
- Meanwhile, prepare the filling. Slice mushrooms and onions, fry on a medium-high heat in a mixture of oil and butter (you can do it in a one large frying pan, but don’t mix it-put side by side and fry). Stir 1/3 of the cream into mushrooms, and season to taste. Set aside.
- Add some butter into the same pan and chopped spring onion (reserve some for garnish, optional), saute for 2 minutes on a low heat – you only need to soften the onion.
- In a bowl, mix fish with the remaining cream, sautéed spring onion and nutmeg, season to taste.
- Sprinkle crust with breadcrumbs. Bake it without filling in a preheated 180C oven for 15 minutes.
- Spread onion, fish, mushrooms and pepper slices over the crust. Bake for 15-17 minutes more.
- Sprinkle with remaining spring onion (optional). Serve warm.
Beetroot dip with coriander crackers
- Put all ingredients, except the pine nuts, in a small bowl of blender and blitz until smooth. Season to taste, add pine nuts and pulse a couple of times to keep some nuts pieces; if you like more smooth-pulse again.
- Garnish with pine nuts and some grated parmesan, if desired. Serve with crackers or toasted bread.
- In a mixing bowl, combine flour, b.powder, salt and all spices. Mix in olive oil.
- Dissolve sugar in water and pour into dough, knead the dough. Cover with plastic wrap and keep to rest for 30 minutes at room temperature.
- On a lughtly dusted surface, roll the dough (approx 3-4 mm thick) and cut into 5×5 cm squares.
- Transfer to a lined baking sheet and bake in preheated 190C oven for 15 minutes or until golden-brown.