Tag Archives: recipes

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! 😉

Red cabbage salad

If you are looking for vegetables that are high in vitamin C and carotene include dishes with red cabbage in your diet.
It’s easy to stay fit with it!
Light salad with red cabbage.
250-300 g red cabbage,  thinly shredded
1/2-1 carrot,  thinly shredded
1 apples or/and 1 cucumber, chopped
olive oil and 1-2 tsps lemon juice for dressing 
salt, pepper
Mix all ingredients together, add dressing and stay aside for 20 mins.
The anti-oxidant salad is ready!

Mascarpone dessert

  Summer is the time for berries! Choose any berries you like- raspberries, strawberries, blackberries and layer with creamy topping and the easiest dessert is done!

  So we need some berries fresh or frozen. Combine them with icing or fine sugar and zest of lemon, it helps to release their  juices, add a bit of wine or liqueur  for taste. Let stand for 20-30min. Don’t be upset a lot if you have no berries or may be it’s winter now and berries are quite expensive, use jam! 🙂
  In a bowl with whisk or an electric mixer beat together mascarpone, yogurt and honey until mixture holds stiff peaks. You’ll get velvety, delicately sweet mascarpone mixture!
  I’m not adding heavy cream/whipped cream to mascarpone – I put yogurt. In my opinion mascarpone cheese itself is so buttery-rich, thick and there is no need to add more heavy cream. But “Every man to his taste”.
And you can add sugar and vanilla instead of honey.
Take glasses and layer the berries with the whipped mascarpone. Garnish with almond/amaretto cookies.
Enjoy!
100-120gr (1/2 cup) mascarpone cheese (or any cream cheese)
80g (1/3 cup) plain yogurt/heavy cream/whipped cream
1-2 teaspoon honey (or sugar+vanilla)
3 cups assorted berries or jam
1 tbsp fine sugar
1-2 tsps zest of lemon
3-4 tbsps wine or liqueur
cookies

Homemade Fresh Ricotta

Very useful recipe for home-made Ricotta!  The only thing I need is to find a time to cook it.

Ingredients:

4 cups (960 ml) whole milk
1 cup (250ml) heavy cream
3/4 (180ml) cup buttermilk
1/2 teaspoon sea salt

Directions:

1. Place all ingredients in a 2 quart saucepan. Slowly bring to a boil over medium to medium-high heat, until curds begin to form 88-93 degrees C (190 to 200 degrees F.)

2. Remove from heat and pour into a cheesecloth-lined fine mesh sieve set over a large bowl. Let drain for 15 minutes. Gather cloth around the ricotta and gently squeeze out a little more liquid. Don’t squeeze it dry or you’ll end up with dry ricotta… leave some moisture in there.

3. Place fresh ricotta in airtight container & refrigerate for up to 2 days.

Recipe for Fresh Ricotta | RecipeGirl.com

As I have no idea where to get buttermilk and what really is it so I’ve found a recipe from net. I believe it can be helpful for someone else.

Ingredients:

Heavy cream

Preparation:

1. Fill a jar halfway with heavy cream. Then, screw the lid on firmly (a canning jar works well for this purpose).

2. Start shaking the jar back and forth. After several minutes, the cream will thicken and turn into whipped cream. Keep shaking until the whipped cream is replaced with a yellow glob (butter) and a separate liquid (buttermilk).

3. Pour the buttermilk out of the jar, and use it in any recipe that calls for buttermilk.

To Use the Butter: Knead it under cold water for a couple minutes to remove any remaining buttermilk (it will spoil very quickly, if you don’t). Then, salt (if desired), and store in the refrigerator until you’re ready to use it.

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