COOKING
01/03/13 by Natasha M
I would like to continue educating our readers on Russian cuisine and its variety and unique dishes. But before that I would like to share some nice photos sent to us by our readers:
I would like to continue educating our readers on Russian cuisine and its variety and unique dishes. But before that I would like to share some nice photos sent to us by our readers:
NEW (NM)
First normal home-made dinner after Blue Mountains road wilderness
After endless hours on the road (although we like it) and very modest food (maimly carrots, bread and coffee) just prepared something different for dinner for Alex last night: a pumpkin-seed-bread we bought in Blue Mountains from Twelve Tribes coffee shop and organic bakery in Katoomba and later in Razorback (the story about this amazing Hebrew/a Brand New Culture community will be up on our website soon together with the video) http://twelvetribes.org/culture and http://twelvetribes.org/cafe/katoomba ; five colors salad with red plums and Lime Grove dressing, european white zucchini we bought in Victoria at one of the organic farms simply cooked on the top of the chicken (the farm usually grows cherries and blueberries but they surprised us with vegetables this time too) and Game Farm corn fed chicken (George likes his chicken spicy), Renberg Strawberry cider (Aldi), Mio coffee (Mio factory Melbourne) and some you-name-it-shokolad (Thomas Dux)…
First normal home-made dinner after Blue Mountains road wilderness
After endless hours on the road (although we like it) and very modest food (maimly carrots, bread and coffee) just prepared something different for dinner for Alex last night: a pumpkin-seed-bread we bought in Blue Mountains from Twelve Tribes coffee shop and organic bakery in Katoomba and later in Razorback (the story about this amazing Hebrew/a Brand New Culture community will be up on our website soon together with the video) http://twelvetribes.org/culture and http://twelvetribes.org/cafe/katoomba ; five colors salad with red plums and Lime Grove dressing, european white zucchini we bought in Victoria at one of the organic farms simply cooked on the top of the chicken (the farm usually grows cherries and blueberries but they surprised us with vegetables this time too) and Game Farm corn fed chicken (George likes his chicken spicy), Renberg Strawberry cider (Aldi), Mio coffee (Mio factory Melbourne) and some you-name-it-shokolad (Thomas Dux)…
NEW (NM) As the Russian Revolution in Mexico dish worked extremely well yesterday I decided to go ahead with an improvement in design and much more: added veietnamese fragrant mint, blue garden violets, garlic young shoots with some mexican salsa on the tortilla base... ricotta and spinach plait and mango/apple juice on the side... and Alex is already thinking this morning sings its best tunes to him... delish...
... (NM) Spoiling Lesha with breakfast - shortly named Russian Revolution in Mexico: Mexican Tortillas topped with free range eggs sunny side up, and herbs and vegetables from our organic garden: cherry tomatoes, red hot chilli, sage, cont parsley and fragrant basil leaves with carrot and apple juice on the side...
Masha M's cooking for Valentine Six-man paella:
Jess K's Valentine dinner:
Valentine dinner with Marina E. Cooked dinner tonight- home made pie and cream cheese with salmon and pesto roulette, and goose with orange patte..later came a Black Forrest cake and macaroons:
Masha M cooking: pancakes and strawberries:
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Orecchiette with Broccoli, bacon, chilli and fetta:
Ingredients: Orecchiette Broccoli florets Bacon, sliced Minced garlic Chilli, sliced Olive oil Breadcrumbs (a couple of teaspoons will do) Soft Fetta cheese, cubed/crumbed Parmesan, grated by Masha M |
1) Put the pasta on the boil and set the timer
2) In a saucen fry the garlic and chilli together with olive oil on a low heat for a minute or two. Throw in the bacon and fry a little while longer. Use the heat to release the aromas rather than to cook the ingredients quickly.
3) With 3-4 minutes to spare on the pasta, throw in the broccoli florets with the pasta.
4) With 1 minute to spare, take the garlic, bacon and chilli sauce mixture off the heat and add fetta cheese. Stir swooshingly.
5) Drain the pasta and broccoli, place in a serving plate and top with the garlic/chilli/fetta sauce mixture. Sprinkle with breadcrumbs and drizzle with some extra olive-oil if desired. Stir to mix the ingredients and sprinkle with parmesan. Enjoy responsibly.
2) In a saucen fry the garlic and chilli together with olive oil on a low heat for a minute or two. Throw in the bacon and fry a little while longer. Use the heat to release the aromas rather than to cook the ingredients quickly.
3) With 3-4 minutes to spare on the pasta, throw in the broccoli florets with the pasta.
4) With 1 minute to spare, take the garlic, bacon and chilli sauce mixture off the heat and add fetta cheese. Stir swooshingly.
5) Drain the pasta and broccoli, place in a serving plate and top with the garlic/chilli/fetta sauce mixture. Sprinkle with breadcrumbs and drizzle with some extra olive-oil if desired. Stir to mix the ingredients and sprinkle with parmesan. Enjoy responsibly.
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Foodz! by Masha M |
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Moar foodz! - Something pasta primaveraesque with ruccola, peppers, bacon and celery - I think by Masha M |
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by Masha M "Best risotto you will ever taste" from the night before. For recipe: http://chowhound.chow.com/topics/288918 |
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Awesome paella is awesome by Masha M |
There is just one website I wanted to share with you http://www.jasonandshawnda.com/foodiebride/
It contains some nice simply amazing recipes:
More photos from Xiao Y's:
Xiao Y's homemade lean Pork and preserve egg porridge:
"Edible flowers make me feel like Ferran Adrià" Masha M's photo: Regular Ordinary Chocolate Factory Breakfast Time:
Masha M's photo: Nothing quite like coming home to a monogrammed pie
Donna R's lunch
John M heart pancakes:
Rob B photos - cooking classes in Vietnam:
Russian Cuisine
Russian Noodles Soup (Vermishelevyj Soup)
It's real Russian soup. I think every Russian family knows the taste of this soup. My grandma and my mom prepared it for me and I made it for my kids too.
Russian Noodles Soup (Vermishelevyj Soup)
It's real Russian soup. I think every Russian family knows the taste of this soup. My grandma and my mom prepared it for me and I made it for my kids too.
- Half of the chicken (buy the chicken from village because it's more tasty them the one from the shop or at least buy the free range or better: corn fed one)
- one onion
- 1,5 - 2 litre of water
- veggie salt or spices as per your taste
- noodles:
- 2 yolks
- 4 table-spoon cold water
- flour
- carrots
- Boil the chicken with onion (not chopped)
- after the stock is ready take the onion out of the soup.
- prepare the noodles:
- mix yolks, water and salt
- add the flour till your pastry is not sickly and it is elastic
- knead it for 10 min, roll it into a ball and leave it for 5-10 min
- powder it with flour
- slice the pastry into pieces and live it for 10-15 min
- boil water
- add noodles into the boiling water for 2 min (to get rid of extra flour)
- after that add the noodles,, carrots and onions into your chicken stock and cook till noodles are ready (approx 15 - 20 min)
- serve with parsley or dill
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Zakuski
is a Russian term for hors d'oeuvres, snacks, appetizers, served before meals. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed various rice and potato salads, caviar, smoked fish and hams and assorted breads.
These appetizers are often present at parties or receptions, especially in Armenia and Russia. Usually zakuski are served away from the dining room.
My grandma spent hours and hours to prepare zakuski. I was the one helping her in the kitchen and I learned a lot from that time I was a kid. I got some very nice photos here (the rest is up to your fantasy) (note: the photos are from Russian restaurant in Melbourne - 12 Chairs):
is a Russian term for hors d'oeuvres, snacks, appetizers, served before meals. Usually presented buffet style, it often consists of cured meats and fishes, various pickled vegetables such as beets, cucumbers, and garlic, mixed various rice and potato salads, caviar, smoked fish and hams and assorted breads.
These appetizers are often present at parties or receptions, especially in Armenia and Russia. Usually zakuski are served away from the dining room.
My grandma spent hours and hours to prepare zakuski. I was the one helping her in the kitchen and I learned a lot from that time I was a kid. I got some very nice photos here (the rest is up to your fantasy) (note: the photos are from Russian restaurant in Melbourne - 12 Chairs):
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Most Russian beverages are unique and don’t have analogues in other cuisines of the world. Believe it or not, but not only vodka is drunk in Russia. It is a question of kvas, sbiten, vishnevka, nalivka, mors, voditsa and many others. From of old times, they were used for better digestion that is to say to take a drink after meat dishes, wild game, kashas and fish.As to our family table I have never seen vodka or as a matter of fact not any other alcohol on the table. The main drink was compote (Russian cold fruit drink that my mom made) or black Indian tea after the main meal.
Apple and Pear Compote recipe
Ingredients:
1 tsp honey
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
3 apples, peeled, pared and chopped
3 l water
3 pears, pared and chopped (you can also add berries for a nice ruby color and flavor)
Method:
1. In large saucepan, combine water, honey, vanilla and spices.
2. Cook over high heat until mixture boils.
3. Add apples.
4. Reduce heat and cook about ten minutes.
5. Add pears (and berries if you like the compote of ruby color).
6. Cook until fruit is tender.
7. Serve hot or cold. Truly delicious.
Apple and Pear Compote recipe
Ingredients:
1 tsp honey
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
3 apples, peeled, pared and chopped
3 l water
3 pears, pared and chopped (you can also add berries for a nice ruby color and flavor)
Method:
1. In large saucepan, combine water, honey, vanilla and spices.
2. Cook over high heat until mixture boils.
3. Add apples.
4. Reduce heat and cook about ten minutes.
5. Add pears (and berries if you like the compote of ruby color).
6. Cook until fruit is tender.
7. Serve hot or cold. Truly delicious.
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