Tag Archives: squash

Pokhlyobka – The Old Russian Pottage

 Pokhlyobka is a kind of thick Russian soup made by adding flour, grains, potatoes or other vegetables. It is similar to the Britain Pottage.
 Long time ago, it was a main meal among poor strata of Russian society. Most of the time, villagers and peasant farmers cooked and ate vegetarian pottage, because such expensive ingredients like meat or fish were not affordable for them. It’s worth mentioning that meat was eaten once or twice a year; more luckily were farmers, who had lived near rivers and could caught a fish throughout the year. The dish was easy to prepare, and people could use the remains of the yesterday meal – chunks of boiled potatoes or cabbage, then add extra millet or buckwheat. The rich part also ate pokhlyobka, but it was significantly better and besides potatoes, contained the meat of duck, hazel-hens, and etc.
Pokhlyobka
 My recipe of Russian pottage is also without meat.. Definitely, a good piece of fatty pork or beef could makes the pokhlyobka especially rich, so if you’re not a vegetarian you may add it. But I suggest you to try the non-meat option, which is infused with aromatic spices, and delicious pumpkin and thick sour cream make the soup absolutely irresistible!
‘Acoulina cooked absolutely delicious koulebyaks, various pokhlyobki..kvas..soaked apples..’ from the Russian novel ‘Whites, blacks and grays’  by Ivan Lazhechnikov written in 1856.
Pokhlyobka - the old Russian thick soup
  ‘The dinner was absolutely delicious that day: pokhlyobka made from goose meat with wild onions, venison shashlik and slices of bear meat..’ from the Russian novel ‘Plutonia’ by Vladimir Obruchev written in 1915.

Pokhlyobka - The Old Russian Pottage

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
120-130g yellow split peas
3 small potatoes
300g pumpkin or squash
1 medium carrot, sliced
60-70g celery root, cut into small cubes
1 small onion, thinly sliced or finely chopped
1 garlic clove, chopped, optional
1/2 tsp ground turmeric
1 tsp cumin
2 bay leaves
1.2 l water
1 Tbsp sunflower oil
salt, black pepper to taste
fresh parsley, chopped, for serving
sour cream, for serving, optional
fresh country-style bread, for serving, optional

Preparation

  1. Wash peas, put in a pan, cover with water and soak overnight. Pour out the water. Cover peas with new cold water. Boil on a medium heat for 15-20 minutes, until peas are tender. Skim the foam during the boiling.
  2. Meanwhile, in a frying pan, heat the oil, add spices and fry them for a minute. Add garlic, onion, carrot, celery root and saute vegetables on a medium heat for 8-10 minutes.
  3. Peel and cut into small cubes potatoes and pumpkin.
  4. Add potatoes to the pottage. Season with salt and pepper. Simmer for 8-10 minutes.
  5. Add pumpkin along with fried vegetables, simmer the pottage for 10 minutes more or until the pumpkin is soft.
  6. Adjust seasoning. If the pottage is too thick, add more hot water and stir through.
  7. Garnish each plate with a dollop of sour cream and chopped parsley. Serve with a slice of bread.
Enjoy the old Russian farmer meal! 🙂
I’m bringing this traditional recipe to all lovely people who’s enjoying the FF party today!

Mrs Pumpkin’s Rolls

Mrs Pumpkin and Mr Squash are in trend this autumn! 🙂 It seems everybody is obsessed with them and cooks lots of dishes. Bright, sweet-smelling and delicious, that is hard to resist and don’t to eat it; moreover pumpkin is a great course of vitamins A, C, B, K, E!
Pumpkin always pairs good with such warming spices like nutmeg, cinnamon, and vanilla. And it’s amazing how all the cozy autumn spices make cool weather quite easy to enjoy, and bring a sense of comfort on cold days.
Today recipe is for all Mrs Pumpkin’s admires! 😀
These rolls are perfect for weekend breakfast, or simply enjoy it anytime! Cinnamon-scented pumpkin filling, cheese glaze and hazelnuts make rolls crazy delicious!
Pumpkin Rolls with brown sugar and cinnamon
Actually, it was an experiment. I had to use cottage cheese leftovers, and firstly I planned to make cookies; but it seemed bored, besides that I’d made shortbread cookies a day before, thus idea of pumpkin rolls was born!
As you may see, I’m so pleased with the result of my experiment! Perfectly spiced and tender rolls! They can be served with lightly sweeten mascarpone or yogurt instead of cheese glaze. And one more important thing – the dough has no yeast, so the rolls can be easily made in the morning or when you’re short on time and don’t have time to wait for the dough to rise. 🙂Pumpkin Rolls

Mrs Pumpkin's Rolls

  • Servings: 8-10
  • Difficulty: moderate
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IngredientsPumpkin Rolls with honey cheese glaze
The dough
1 egg, at room temperature
40g brown sugar
120-150g cottage cheese
80g plain flour
110g wholewheat flour*
1/2 tsp/2.5g baking powder
a pinch of salt
1/3 tsp cinnamon
1 tsp vanilla extract

20g butter, melted
Pumpkin filling
300g pumpkin
1 medium apple
1 Tbsp lemon juice
1 Tbsp butter
1 Tbsp olive oil
1/2 tsp cinnamon
1/4 tsp nutmeg, freshly grated
30g mix of dark muscovado and brown sugar/ or only brown sugar (adjust sugar to taste)
20g butter, melted, for brushing the dough
Honey cream cheese glaze
70g Philadelphia cream cheese, at room temperature
1/2 Tbsp liquid honey
2-4 Tbsp full fat milk
icing sugar, if needed
hazelnuts, roasted and roughly chopped
Method
  1. For the dough, beat egg with sugar until pale and sugar is dissolved about 4-5 minutes. Add cottage cheese and fold in. Add flours, baking powder, salt, cinnamon, vanilla and mix in. Stir in butter and mix to combine. The dough should be soft but not sticky. *Add more flour if the dough is too sticky. Cover and keep to rest.
  2. Meanwhile, prepare pumpkin filling. Core and cut in small cubes pumpkin and apple. Heat butter and olive oil in a frying pan, add pumpkin and apple cubes, drizzle with lemon juice; saute on a medium heat for 8-10 minutes or until pumpkin is soft. Add cinnamon and nutmeg, mix and set a side to cool. Blend to get a puree.
  3. Roll the dough out to 37×26 cm rectangle. Brush the dough with melted butter, then sprinkle with brown sugar. Spread evenly the pumpkin mixture on the dough. Cut the dough into 8-10 equal strips, and carefully roll each strip into a ‘barrel’.
  4. Transfer rolls to the baking tray, lined with baking paper and greased. Bake in preheated 180C oven for 25-30 minutes or until golden-brown.
  5. For the glaze, beat the cream cheese until smooth, then add honey and milk and beat again. If you want to make the glaze more liquid add more milk and mix. Add icing sugar, if it’s not sweet enough.
  6. Arrange pumpkin rolls on a serving plate, pour the glaze over the warm rolls, and sprinkle with hazelnuts.
  7. Enjoy warm!
Rolls can be stored in an airtight container in the fridge up to 3 days (without glaze). Reheat before serving.

Pumpkin rolls not only look amazing, they taste great! 😉

Pumpkin Rolls with honey cheese glaze