Tag Archives: food

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 – better 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! 🙂

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Fruit mince pies! Recipe

Hi there!

What’s happened to me some time ago.. I tried sweet mince pies! First time! Ant they were delicious with raisins filling. Yum. 🙂 I’m Orthodox Christian thus we’re not making such pies in my country for Xmas (I’m wondering why).

Then I decided to find out a recipe and was lucky! Yahoo!!!  I want to say thank you  Maisie’s Place   for sharing below recipe! 🙂

Sugar Pastry:

100g of Flour

75g White Sugar

a pinch of Salt

1 Egg

225g Plain Flour

  • Cream butter and sugar with an electric beater until creamy.
  • Add the egg and mix until smooth, also add the pinch of salt.
  • Add sifted flour and quickly mix it in with a spatula.
  • Empty onto a floured board and work together mix with your hands.
  • It’s important not to over work the pastry as it will make it tough, push the mixture with the palm of your had, then gather it back into a ball. Do this only 5 times, until it starts to form a ball.
  • Now cut the pastry into four pieces, put them into one pile and push them together. Do this 7 or 8 times. After this, no further kneading should be required.
  • Wrap the pastry in something grease proof and refrigerate for at least 30mins. This pastry can be stored in the fridge for several days or frozen if you want to store it for a long period of time.
  • One batch will make around 24 mini tarts.

To make tarts:

  • Pre heat the oven to a moderate temperature, about 180°C fan forced.
  • Grease tart or mini muffin trays with butter or non-stick spray.
  • Roll out the pastry on a floured surface to about 3mm thick.
  • Use a scone or cookie cutter to cut out tart bases. You might need to experiment to find the right size, a scalloped edge is also a nice touch.
  • Fill each case most of the way with fruit mince.
  • To decorate your tart,and to stop the mince from drying out place a shape cut out of the pastry on top. I used a bell, but a star or Christmas tree looks good too.

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  • Bake the tarts in the oven until the pastry starts to turn golden brown. This takes about 15mins in my oven, but may vary. Make sure you keep a close eye on them as they bake as they can burn quickly because of the high sugar concentration in the mince and pastry.
  • Once tarts are ready, remove them from the oven. Let them cool in the tins for 5mins, or until cool enough to touch before moving them to a cooling rack.

And even more! How to make fruit mince  here

Maybe someone will find it useful too 🙂

 

Fish. Sea bream.

Hello my dear readers!

Today I will tell you something about fish 🙂 

  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.🙂

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°C (370°F).

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! 🙂

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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! 😀
   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 – more 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!

Name it!

So the salad which I’ve written about called as “broom” or “brush”, composed of raw vegetables, it evacuates the bowels as a broom (sweeps out all waste products from or digestive system).

 It has the specific flavour which may varies depending on a beetroot – more sweeter or rough. You need to press several times thinly shreded vegetables (raw!) – that’s it! And if you don’t like in a least add some lemon juice. But here of course sense not in a taste –  in a usefulness. Hope this “broom’ will do you good! 😉