Tag Archives: food styling

Kulebyaka – Russian pie

 Kulebyaka or Coulibiac is an authentic Russian hot pie, which has an oblong shape and features several fillings.
The word became from old Russian verb – ‘kulebyachit’, that means to make with hands, to shape, to bend and to knead.
 Pies are always have been loved in Russia. Even famous Russian writers as N.Gogol and A.Turgenev glorified pies in their works. Various pies were always made for every holiday and festival, though it was posh royal celebration or small peasant occasion. Large pies stuffed with several ingredients were really popular, they were baked on Butterweek and Easter and served in taverns and small tea-houses, where each owner had a special recipe and baked very individual pies, different from anyone else’s, i.e. opened and closed pies, feature simple (potatoes or cabbage) or complicated (sturgeon with buckwheat) filling.Festive&Delicious Kulebyaka by milkandbun
  Only in the 17th century, the grand oblong pie, that features several fillings, was named ‘kulebyaka’. The pastry shell was usually made from the yeast dough (the recipe is below). The main distinction of the kulebyaka-pie from any other Russian pie is that the quantity of the filling should be two or three times exceeds the quantity of the pastry; the filling of grand (festive) kulebyaka is usually complicated and separated with thin pancakes.
 The most popular fillings are salmon with buckwheat, ground meat with boiled eggs and rice, cabbage with mushrooms and onions, or visiga – a spinal marrow of the sturgeon, the last one is the unusual ingredient for nowadays, but in the 17-18th centuries it was very common.
 In the 19th century, French chefs, who had worked in Russia, brought the recipe to France and adapted it to the modern cookery, thus the kulebyaka became popular pie not only in Russia. 🙂Beautiful Kulebyaka/Milkandbun
Here is my version of the festival kulebyaka.

Kulebyaka - Russian pie

The yeast dough:
3tsp/5g instant dry yeast
100ml warm milk (or warm water)
2tsp white sugar
2 eggs, at room temperature
1 tsp salt
200ml milk (or water), at room temperature
100g butter, melted
~600g all-purpose/plain/white flour
  1. In a cup, stir warm milk, sugar and yeast together. Let stand until foamy about 10 minutes.
  2. In a big bowl, crack eggs, add sugar, salt, milk, melted butter and stir together. Add sifted flour, yeast mixture and knead the dough until it’s smooth.
  3. Cover the bowl with wet cloth, put in a warm place and leave to rise for 1 hour. After the time, knead the dough again. Repeat this step one more time.
The quantity of dough is enough for kulebyaka and one big pizza.
The filling:
600g fresh salmon, cut into small cubes
100g basmati or jasmine rice, cooked
200g mushrooms, sliced and fried
1 big onion, sliced and fried
4 eggs, cooked and chopped
2+2 Tbsp finely chopped dill and parsley
salt and freshly ground black pepper
The pancakes’ recipe you can find here. You can reduce the pancakes’ batter by half, because you need approximately 9 pancakes.
The glaze:
1 egg yolk beaten with 2Tbsp milk, 1/2tsp salt and 1/2tsp sugar
Assembling:
  1. On a floured surface, roll out the dough to approximately 26cm*35cm rectangular and 6mm thick. You can roll the dough on a piece of baking parchement, thus it’ll be much easier to transfer the pie on a baking tray; moreover, you need to turn the pie upside down-the sealing should be on the bottom.
  2. Coat the rolled dough with the pancakes.
  3. Place the egg and herbs mixture lengthways down the centre of the dough.
  4. Then arrange the mushrooms and onion mixture on top.
  5. Next, arrange rice. And the last layer-salmon.
  6. Cover the filling with pancakes, shape it to make a rectangular.
  7. Then, fold the dough and seal the edges.
  8. Transfer the pie upside down to a baking tray.
  9. Decorate with pastry trimmings, and cut two slits in the top with a sharp knife.
  10. Keep for a proofing for 20 minutes. Brush the pie with egg wash.
  11. Bake in preheated 200C/400F oven for 30-35 minutes or until golden.
  12. Leave to cool slightly for 15 minutes before slicing.
  13. Serve with a glass of milk or a cup of freshly brewed tea.
Enjoy kulebyaka! 😀
 Also I’m really excited to take part in the challenge “yeast and herbs”, that Angie organized with Catherine. I almost thought to give up, because I’m using yeast very-very rare in baking, finally after many days of brain storm it dawned on me that I already baked one awesome pie, so I came up with this recipe. It only seems complicated to make, just try it once and you will see that ‘kulebyaka’ is drool worthy dish! 😀
 Moreover, are you parting at Fiesta Friday? Don’t ask me, because I do and now gonna check some great recipes, which have brought participants. Yay!
 

Cabbage casserole with farmer cheese

  White cabbage is widely used vegetable in Russia, it’s eaten raw in salads, pickled to eat during the winter and braised in various stews.
 Nowadays it’s pretty popular to eat healthy dishes, such as cauliflower soup, sautéed Brussels sprout, fish with broccoli and etc. It seems like everybody forgets about this simple beauty – the white cabbage.
Even Greek philosopher Pythagoras said: “It is a vegetable, that helps to have a courage and cheerful mood”. In ancient Russia it was a belief, that if one has a headache, they should cover their temples with cabbage leaves to release the pain.
 The below recipe is a very simple dish with a modern twist, using fresh ricotta and your favorite cheese. It could be eaten alone or as a nice side dish. A must try! 🙂
Cabbage pie-1

Cabbage casserole with farmer cheese

  • Servings: 4
  • Difficulty: not too tricky
  • Print
Adapted from Russian magazine ‘The school of gastronomy’
Ingredients:
400-500g white cabbage, thinly sliced
1 small onion, sliced
100-150g fresh homemade ricotta/cottage cheese/farmer cheese
60g any grated cheese + 1Tbsp for the top (Emmental/Gouda/Red Cheddar)
1Tbsp Parmesan cheese for the top, optionally
2 big or 3 small eggs, whites and yolks separated
40g butter
50g flour
400ml milk (preferably low fat)
2Tbsp bread crumbs, homemade
pinch of nutmeg, cumin
1Tbsp fresh chopped dill or 1tsp dried
salt, white pepper to taste
1Tbsp olive oil+1Tbsp butter for frying
 
Preparation:
1) First, make the sauce. Melt the butter in a small saucepan and turn the heat to low. Sift the flour into the butter, stirring continuously to combine them. Add the milk a little at a time. Cook for 8 minutes more, stirring continuously until the sauce becomes thicker. Remove the saucepan from the stove and let it cool.
2) Meanwhile, put olive oil, butter and onion in a pan, and fry for 4 minutes. Add cumin and fry for 1 minute more.
Add the cabbage, sprinkle with dill and stir fry for 10-15 minutes. Transfer the cabbage into big bowl.
3) Add egg yolks into the sauce, one at a time, nutmeg and combine thoroughly.
4) Pour the sauce into the cabbage, add cheese, ricotta, salt, white pepper and give it a good stir.
5) Beat egg whites with a pinch of salt until foamy, then carefully combine with cabbage mixture.
6) Grease the baking pan with butter, sprinkle with bread crumbs, add the cabbage mixture and sprinkle with cheese. Bake in preheated oven 180C/360F for 40 minutes.
7) Serve warm. Enjoy!
Cabbage pie-2

Velvety&Luscious Cauliflower soup

 Vegetables play an important role in our lives. Let’s do it more healthy and cook this velvety and creamy cauliflower soup.
Sautéing capsicum and roasted cashews is great topping to the soup, infused with spices.
Soup
! Don’t forget to adjust the level of chilli seasoning to make the soup less or more spicy. 🙂
Serves 4-6
Ingredients
1 medium head of cauliflower (600-700g/1.5 pounds),
cut into medium-size florets
1 capsicum
1+1 garlic cloves, a slightly crushed
1 small onion
1/2 Tbsp butter
1+1 Tbsp olive oil
2 Tbsp cream cheese
100 ml single cream
100 ml vegetable broth (or water) + some warm water
3-4 Tbsp cashews, roasted and crushed
1 tsp dry basil
pinch of freshly grated nutmeg (or 1/4 tsp nutmeg powder)
2-3 tsp chilli flakes or chilli seasoning
3-4 tsp chopped parsley and/or basil
Salt&pepper
1 tsp olive oil per plate, for dressing, optionally

 

  • In a soup pot, heat 1 Tbsp of olive oil and butter. Add the onion and cook until soften but not browned for 3-4 minutes, stirring occasionally.
  • Add the cauliflower and garlic, cook for 5 minutes. Pick out and discard the garlic.
  • Add the broth and water, season with basil, salt and pepper. Cover and simmer for 15-20 minutes.
  • Meanwhile, heat the oil on a frying pan, add the capsicum and garlic and sauté for 5-6 minutes. Pick out and discard the garlic.
  • Purée the soup until very smooth. Season with the nutmeg. Stir in the cheese and cream.
  • Rewarm it over medium heat (just few minutes). If necessary, add more water to thin the cauliflower soup.
  • Serve with capsicum on the top; sprinkle with fresh basil, parsley, chilli and cashews.
  • Drizzle over the olive oil, if desired.
Bon Appetit! 
The soup can be refrigerated for up to 3 days.

 

Linzer cookies

  I do love shortcrust pastries! It’s versatile, great choice of fillings allows your imagination run wild. 😀  Thus, is easy to guess that I’ve made so many shortbreads as well, some of them were not good and too crumbly for me, but I keep on.
 Linzer cookie is two nut-flavored cookies are sandwiched together with a jam, originally it was a torte, named after the city of Linz, Austrian. Do you know that such round-shaped cookies are called “Linzer eyes”. What a pretty name! 🙂
Love_cookies_v2-1
 Based on different recipes, I used following Linzer cookie recipe:
Ingredients
100g (1/2 cup) white sugar
1 egg
120g (1/2 cup) butter, cut into small cubes, room temperature
200g (1 1/2 cup) all purpose flour
90g (1 cup) almond meal
pinch of salt
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp lemon zest
50g (1/3 cup) or less powdered (icing) sugar
50-60 ml (1/4 cup) Raspberry jam
Method 
In a bowl on a table cream butter and sugar. Add the egg, vanilla and mix.
Finally, beat in the ground almonds.
Stir together dry ingredients in a bowl and add to the batter and blend.
Form into disk, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat oven to 180C/350F. Line baking trays with parchment paper.
Roll out pastry to 25-50mm (1/4-1/8 inch) thickness.
Cut out the cookies (if cookies are too soft-chill it again for 10-15 minutes).
Bake for 12 minutes. Allow to cool.
Spread 1/2 or 1tsp jam on the bottoms of solid cookies. Sprinkle the cut-out cookies with icing sugar, place them on top and sandwich them together.

 

The assembled cookies can be store in an container (in the refrigerator), or I keep them without jam, in a jar, and assemble when it’s needed 🙂Love_cookies_v2-3
Enjoy! Cookies are sooooo good! 😀
Love_cookies_v2-4
*You can cut out any shape, and use your favourite jam.
**In case if the pastry turned out too crumbly and difficult to roll it out, add 2tbsp of cold water, usually it helps me 🙂 
P.S. You can click on all photos to have a look it in full size.