Tag Archives: lunch

Transformer Pie

¬†Transformer movie is now showing in cinemas here, I’ve already watched it, and you? I know it’s totally not girly film, but all those metal giants.. Don’t you want to be friends with one of those robots? ūüėÄ ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†The below pie is also like transformer. Why don’t you invite friends for a dinner and make a surprise for them, say that you had time to prepare only sugary pie with meringue top.. They didn’t guess until you begin to cut it.. Surprise! You’ve got a slice full of savory filling!

Chicken Pie
¬†I used chicken and brown button mushrooms, but you can add some potatoes instead of mushrooms. The pie can be easily turned into sweet; use sliced apples or pears along with a handful of raisins, nectarines and blueberries are great too, and don’t forget to beat egg whites with icing sugar. Small disadvantage in sweet option are unused egg¬†yolks, which should be used somewhere; put them in a small cup, cover with¬†cling-wrap¬†and next morning prepare scrambled eggs, or much better – make¬†khvorost.

Transformer Pie

Ingredients (for 20cm/8inch round baking dish)
400-500g puff pastry, preferably homemade (with butter, not margarine)
2 small chicken breasts, around 350g
150g mushrooms, washed, sliced or cut into halves
1 leek or onion, chopped
1/2 Tbsp chopped fresh tarragon, optionally
1 whole egg
2 eggs, yolks and whites separated
1 tsp strong mustard, like English
2 Tbsp fatty creme fraiche or sour cream
50g grated Parmesan or any hard cheese, optionally
salt, pepper to taste
1 Tbsp oil + 1 tsp butter
Preparation
  1. On a lightly floured work surface, roll out the pastry (4mm/0.15inch thick) and cut a 28cm/11inch disc. Line a baking dish, pop into the fridge for 20 minutes.
  2. Meanwhile, cut chicken into small cubes or strips; put in a bowl, add 1 egg yolk, 2 tsp sour cream, salt, pepper, tarragon (optionally), cover and leave to marinate for 20 minutes.
  3. In a medium pan, melt butter and oil, add onion and mushrooms, fry on a moderate heat for 10-15 minutes. Add mushroom mixture to the chicken and combine.
  4. Beat whole egg and egg yolk with remaining sour creme.
  5. Take out the baking dish. Spoon the chicken mixture in, pour over beaten eggs.
  6. Bake in preheated oven 180C/360F for 40-45 minutes.
  7. Beat egg whites with a good pinch of salt until firm peaks. Optionally, you may gently fold in cheese.
  8. Take out the pie. Spread the meringue mixture over the pie, bake for 20 minutes more or until slightly brown.
  9. Allow pie to cool for 15 minutes. Slice and enjoy!

Chicken Pie/SliceCheck out another recipe – Kournik, Russian chicken pie!

Chicken Meringue Pie

Middle Eastern Salmon steaks

¬†Salmon is a very popular fish in Russia. We pan-fry and roast it, make¬†delicious¬†cured salmon, pies, like worldwide famous Koulebyaka. Less fatty varieties, such as pink and hunchback are well-known and in high demand, they are less expensive, but still good and healthy choice. As you may know, such fish¬†is an¬†excellent¬†sauce of Omega-3 fatty acids, vitamins A and B. ūüôā
 My husband and I love salmon and are always trying to find new ways to prepare it. The below recipe requires about 30 minutes and is guaranteed to please family or friends. It is simply amazing recipe, rich salmon, coated in aromatic Middle Eastern spices. 
Middle Eastern Salmon

Middle Eastern Salmon steaks

  • Servings: 2
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Ingredients
2 salmon steaks
2 round lemon slices
1 tsp whole white peppercorns, crushed
1-2 tsp coarse sea salt, crushed
2 tsp zaatar*
2 tsp sumac
2 tsp sesame seeds
2 tsp lemon juice
2 Tbsp extra virgin olive oil
 
*Make your own zaatar: 2Tbsp thyme+2Tbsp oregano+2Tbsp sesame seeds+1Tbsp sumac+1/2tsp ground cumin+1/2tsp salt
 
Preparation
  • Rub salmon steaks evenly with salt, white pepper and sumac. Place fish on a baking tray (you may line it with baking paper), drizzle with lemon juice and olive oil. Leave to marinate for 10-20 minutes.¬†
  • Preheat the oven 180C/ F.¬†Sprinkle¬†zaatar and sesame seeds over¬†steaks; top with lemon slices. Bake for 18-20 minutes.
  • For the side dish, you can roast some potatoes, turnips or carrots along with salmon. Cut veggies into thin slices,¬†sprinkle¬†with salt, pepper, sesame seeds and olive oil. Potatoes usually need more time to be cooked, so you may¬†parboil¬†them before.
Bon appetite! 
milkandbun.com
Delicious roasted carrots

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 Рa 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. ūüôāBeautiful 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! ūüėÄ
¬†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! ūüėÄ
¬†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,¬†saut√©ed¬†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! ūüôā
Cabbage pie-1

Cabbage casserole with farmer cheese

  • Servings: 4
  • Difficulty: not too tricky
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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

Vareniki

¬†Almost everybody in Russia knows and adores vareniki! So do I. ūüėÄ
Vareniki – are dumplings, stuffed with savoury or sweet filling.

Vareniki-9

It’s considered that vareniki is a traditional¬†Ukrainian¬†dish, but originally it came from Turkey. It was a dish made from boiled unleavened dough with meat and¬†vegetables¬†filling. When “Vareniki” appeared in¬†Ukraine for¬†the first time, they were called ‘diush-var’. The¬†Ukrainian¬†people liked this dish so much that these dumplings quickly spread over the Ukraine and beyond, and¬†became¬†widely-popular, turned into traditional Ukrainian cuisine and began to call as ‘vareniki, and this name simply means – boiled.
 Ukrainian savoury vareniki are usually topped with shkvarki Рfried salted pork fat, and also can be topped with fried onions or just accompanied with sour cream according to local taste or preferences (i.e. last two toppings are quite popular in Russia).
 The most popular fillings are potatoes, mushrooms or fish. Vareniki could be also made sweet, with cherries or sweet cottage cheese filling.
There are many recipes of vareniki nowadays, with egg or sour cream in dough, based on water or kefir.
My recipe is the simplest one, and I used a mix of mashed potatoes and mushrooms. You can use the same dough for sweet fillings, such as cherries or black currant.
Here is the short video how I make these lovely twisted edges of the Vareniki.

Vareniki

  • Servings: ~70 pieces
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Vareniki can be frozen well, that’s why I¬†usually make a big batch, put them in ziplocks and freeze! No need to¬†defrost¬†before cooking.
 
Ingredients
The dough:
500g plain flour
1 egg
2 tsp salt
200 ml warm water
The filling:
800-900 g potatoes, boiled and mashed
1 onion, cut into small cubes
300 g wild or button mushrooms, sliced
1 Tbsp oil + 1 Tbsp butter 
Small bunch of dill, finely chopped
Salt, pepper to taste
Garnish per portion:
1-2 Tbsp sour cream 
1 Tbsp chopped dill 
a knob of butter 
 
Method
  • Dissolve salt in warm water. On a flat surface make a well in the flour, add egg and salted water. Knead until the dough is pliable. Cover with plastic wrap or towel and let rest for 20 minutes.
  • Meanwhile, saute onion and mushrooms in oil and butter. In a bowl combine mashed potatoes with¬†vegetables and¬†dill. Season to taste. The filling is ready.
  • Roll the dough into 8cm/3-inch circles, place 1 tsp potato mixture into center, fold the dough over filling and press it.
  • Bring a large pot of salted water to boil (salt the water as for pasta or you like). Put vareniki into water and¬†carefully¬†stir with a spoon. When they come to the surface – cook for 4-5 minutes more.
  • Serve vareniki with sour cream, chopped dill and a knob of butter on top.
 You can brown vareniki a bit in a butter straight after the boiling. Serve with sour cream, but already without extra butter on top.
 
Enjoy the¬†delicious¬†vareniki! ūüôā

Are you going to Angie’s party? You can try superb¬†cocktail¬†there! ūüėČ