Leftovers wholemeal galette
- For the pastry combine ingredients, shape into a disc and keep in the fridge for 30 minutes, or freeze until needed.
- Roll out the pastry into 2-3mm thick disk, arrange filling. Pour over slightly bitten eggs, if using. Dot with creame cheese. Fold in the pastry edges. Brush with remaining egg yolk.
- Bake in preheated 180C oven for 30 minutes.
One of the most-viewed and visited posts in my blog is “oladushki”. For those of you who doesn’t yet know the meaning – it’s Russian name for small pancakes. Yes, it’s absolutely incorrectly to call them blini as many people do (blini are large and thin like crepes, look here), and how they are usually called in restaurants or sold in stores.
This is the perfect breakfast or brunch to spoil yourself with on the weekend, and it could be make in a short of time. Russian housewives most of the time use soured or any leftover kefir to prepare these soft beauties. You can try to substitute with buttermilk, drinking but thick yogurt, or as I did – used laban (local dairy drink). Oladushki go well with many sauces: honey, sour cream, sweetened yogurt, jam or sweet condensed milk. You can also serve them as a savory brekafast: with a cream cheese or sour cream along with cured salmon or caviar.
Sunday Breakfast: Russian Oladushki
- In a large mixing bowl, beat an egg with salt and sugar until fluffy. Mix in kefir.
- Sift the flour with soda into the batter. Whisk gently until the ingredients are just incorporated. Do not overmix – it leads to tough texture.
- Let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate).
- Preheat the frying pan (until a drop of water skitters across the pan), lightly coat with oil.
- Carefully scoop the batter from the side of the bowl. When oladushki are dry around the edges and bubbles over the top – turn it over. Don’t press oladushki with spatula!
- Transfer to a large plate in a single layer, keep it uncovered (you may keep them in a warm oven), while preparing the rest.
- The best eaten fresh with your favorite sauces. But they also can be covered with a plastic wrap and kept in the fridge until next morning.
Millet bitochki with mushroom sauce
- Wash millet throughly under running water, cover with hot water, season with some salt, bring to boil, then reduce heat to medium-low and simmer for 20-30 minutes or until millet is ready. You need to cool it completely. To make it faster, spread millet on a large plate and put in a fridge for 10-15 minutes, while preparing the mushrooms and sauce.
- In a frying pan, heat butter and oil, add onion and fry for 5 minutes (set aside half of onions for millet ). Add mushrooms and fry on a hight heat for 10 minutes or until all liquid is evaporated (if there is any). Season to taste. Set aside 3-4 tbsp mushrooms for millet; then chop it finely.
- Meanwhile, in a small pan, add butter and flour, stir on a medium heat for 5 minutes. Stir into mushrooms.
- Pour over cream along with sour cream, give it a good stir. Pour in hot water. Check the seasoning. Simmer on a medium heat for 5-8 minutes. Add more hot water to reach desired consistency. Keep the sauce warm.
- Transfer cooled millet in a mixing bowl, add egg, parsley, season with salt and pepper. Mix in fried onion and mushrooms. Combine the mixture. I didn’t use any flour, but if the mixture seems doesn’t want to resemble into a patty, add a tablespoon or two of plain flour.
- Generously spread breadcrumbs on a large plate. With a tablespoon take a millet mixture and make a ball, pat it down with your hand or spoon. Cover in a breadcrumbs. Repeat with all millet mixture.
- In a large frying pan, heat oil, put bitochki and fry on both sides until golden. To keep it warm while preparing others – put them in a preheated 120-150C oven.
- Serve with mushroom sauce and sprinkle with extra parsley, if desired.
Fish with spiced lentil ragout
- Rinse and drain lentils. Put in a saucepan with rosemary, cover with water (do not season) and bring to boil on a medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes or until lentils are tender. Add extra water if all absorbed, or drain some if there is any left.
- Meanwhile, heat oil in a small frying pan, add onion and carrot and saute for 6-7 minutes until soft and golden. Add garlic, ginger, turmeric and saute for a minute more. Stir in chopped tomato and puree. Turn off the heat.
- Discard rosemary form lentils. While lentils are still warm season with salt and pepper, then mix in lemon zest and vegetable mixture; give it a good stir.
- Drizzle fish with lime juice, season with salt and pepper. Sprinkle skin side with breadcrumbs and flour. Heat oil in a frying pan and fry skin-side down for 2 minutes, then turn and fry for 1-3 minutes more (depends on fish thickness), until golden and cooked.
- Arrange lentil ragout on a serving plate, top with fennel and fish fillet, drizzle with lime juice. Garnish with fennel (or parsley) and lime wedges.