Tag Archives: food photo

Russian cured salmon

¬†As I promised the recipe of classic Russian cured salmon. ūüôā

We need around 400-500g salmon without skin, 2 tbsp salt, 1 tbsp sugar and 50ml vodka (the best quality you can afford).

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Combine salt and sugar in a small bowl, mix it with a¬†spoon. ūüôā

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Take any dish (usually I use a food container with lid), sprinkle half of the mixture on the bottom, place salmon fillet over it.

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Sprinkle the fish with the remaining mixture, and rub some into sides of the fish.

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!!! And above all Рpour 50ml vodka over the salmon. It will help to cure the salmon.

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Put the lid or plastic wrap on the dish/container and refrigerate.

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Turn salmon 2 times a day (if you don’t have time-don’t worry, once a day will be enough also), until it’s cured¬†throughout – about 2 days. After a day of curing you will see some liquid, don’t pour it out!

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Take the salmon out of the fridge after 2 days (it’ll be done even in 1 day). Now you can pour the liquid out. Wipe the salmon with paper towel. Slice it thinly.

Enjoy this marvelous Russian-style¬†salmon with blini (thin crepes) and vodka. It’s also perfect on a piece of bread with a cup of tea. Great for breakfast or lunch. ūüôā

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Oladushki – small Russian pancakes

Olad’i, oladushki – are small, thick, round pancakes¬†prepared¬†from batter and fried in a hot oil.¬†

Olad’i have always been much loved in Rus’ (Russia) and still remain popular in a menu of Russian cousine.

Prepared on kefir (sour milk or laban in Arab countires), a yeast-raised batter, with semolina, carrots, apples..

On one version, word “olad’i” came from the name of Slavic goddess of beauty and love – Lada.

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They are perfect for a weekend breakfast, served with your favorite toppings.

Yield: Serves 3

All ingredients should be at room temperature.

  • sour milk or kefir/buttermilk/laban, full fat, 300 ml
  • 1 egg
  • sugar 2¬†tbsp
  • salt 1/2 tsp
  • soda 1/2 tsp or baking powder 1 tsp
  • plain flour, around 150-200 ml¬†
  • sunflower oil, for frying

Preparation:

Whisk together the egg and sugar (with hand whisk). Add salt, sour milk, soda and blend until you have a smooth mixture. The batter should be like a thick sour cream, so to get the right thickness Рbetter to use a full fat kefir (sour milk or buttermilk). If the mixture seems too thin, add some more flour.

Heat some sunflower oil in a skillet (frying pan), thus olad’i (pancakes) will be cooked fast and well browned.

For each pancake, spoon 2-3 tablespoons of the batter onto skillet. Cook until bubbly and a little dry around the edges. Turn and brown another side.

If you used too much oil-transfer pancakes to a paper towel to remove rests of fat ( or you can use non-stick skillet and fry without any oil).

 Usually oladushki (pancakes) are served with plenty of sour cream, honey or jam.

Or on a modern way – with chocolate sauce. Enjoy! ūüôā

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Fish. Sea bream.

Hello my dear readers!

Today I will tell you something about fish ūüôā¬†

  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.ūüôā

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

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

Preheat oven to 190¬įC (370¬įF).

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! ūüôā

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Ingredients:

2 medium sea-bream

1.5 lemon

small bunch of fresh coriander (or parsley)

olive oil

some salt

Breakfast. Russian Salted Salmon.

¬† ¬†What homemade breakfast is¬†enjoyable for you?¬†For me it is a sandwich with homemade salted salmon. Thin slices of salmon on a piece of Russian rye bread. May be some butter, chopped dill.. No words! It sounds so delicious, so amazing! I’m already hungry! ūüėÄ
¬†¬† You can also add a¬†thin slice of lemon or lime.¬†The citrus really comes through, but doesn’t overpower the delicate taste of cured salmon. Such breakfast would be a great start to the day for sure!
¬†¬† Don’t forget to prepare a cup of fresh coffee or tea. Now you can enjoy the¬†incredibly tasty¬†breakfast!
     
¬†¬† We do like a red fish in Russia!¬† But during Imperial times in Russia not only fish with red meat were called “red”. Sturgeon, ¬†beluga (hausen) and sterlet were served for imperial dinners as “red fish”. List of red fishes was named not¬†by the color of the meat or by the breed, but by¬†excellent and tender taste, a certain size, and the prestige! It’s fishing was very difficult and sometimes dangerous. For example, beluga could weight up to 200-300 kg and could easily sinks the fishing boat. In 1827 beluga was fished with weight around 1500 kg!!! Siberian sturgeon got the title “The king fish” for it’s¬†strength¬†and size. So such dainty fishes been expensive, not everybody could buy it. Only for imperial family, noblemen and gourmets. Fishes with red meat (salmon) were more ordinary¬†and¬†often¬†were made salty for long¬†storage.
¬† ¬†Popular and widely-sold types of red fish in Russian are chum salmon and¬†pink or¬†hunchback salmon (they’re not very expensive), salmon and ¬†trout are more expensive species but definitely more tastier fishes. Nowadays,¬†it’s possible to¬†buy already salted salmon in supermarkets but many Russian women prefer to buy a whole fish (often it’s sold frozen) and cure it themselves. The¬†weather in Russian is cold most of the time, so fish’s head, tail and fins go well into soups and chowders, such comforting and nourishing¬†meal can easily warms you up.
 Cured salmon can be eaten as is, or on a slice of your favourite bread. It is a delicious appetizer, which accompanies vodka and other strong drinks. More pure vodka Рmore salmon should be eaten, it helps to reduce an alcoholic intoxication.
¬† I’m sure your guests would be glad to taste Russian salted salmon¬†and interested in the recipe.¬†Shall we keep it¬†in a secret?¬†Can’t say for you, but I’ll show you how to prepare it soon (you can find the recipe by clicking here).
  Stay healthy!

And again easy and tasty

¬†¬† Hi! I’m here again. Busy days, beach and sun. And diet or a sort of that. Was cooking in steamer – chicken, some¬†veggies, have made pasta with mushrooms and cheesy sauce – nothing special. And the salad with fresh and thinly sliced cabbage, carrots and raw¬†beetroot. Guess how do we call such salad in Russia? (answer will be in next post).

¬†¬† Almost forgot to say – I’ve baked 2 chocolate cakes!! Yahoo! Hope I’ll make them once¬†again¬†and take not only phone’s pics. You can follow me on twitter –¬†twitter.com/milkandbun¬† and find some others pics there ūüôā

 And for a while greet the salad with figs and rucola leaves!
¬†Rucola has so many names… aragula/arugula, rugula, rocket…¬†
 
  So take a plate and washed arugula leaves.
Sprinkle arugula with mix of olive oil, balsamic vinegar, 1-2 tsp dejon mustard.
¬† Cut figs, radishes and put them over arugula leaves. Add feta cheese, pine nuts and pancetta (it’s Italian bacon and I adore it! It isn’t¬†necessary but of course more tasty). You can¬†substitute¬†it with¬†bacon¬†cutted into pieces.¬†
Enjoy! ūüôā
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