if you are russian or related to the culture you probably already know that we, slavic create holidays just to eat and drink more than usual. the holidays follow one another in russian calendar sometimes with no breaks or with just one-two days off (to catch up with the work responsibilities). but as a matter of fact and as i mentioned many times before we, as a nation do not need any reason to eat or drink more. one more toast to cheers everyone can be made honoring even a blue and happy steam train passing by or a long-waited-for and coming spring... if you are not russian you will not understand anything i was talking about just now so dont bother. and if you are not russian and you did understand please be aware: you can become russian and it is almost like becoming gay - once the boundary is broken it is going to be very easy from now... to feel and be russian of course :) you also have to understand that you can not take me seriously on anything i say, do or think... coming back to my original subject of eating and drinking like mad russians do... and taking in consideration our upcoming russian fashion event: Bereginya fashion runaway I want to publish a couple of pancakes photos that i made yesterday - how could they be missed - maslennica has nothing to do with it btw (we do not follow any of russian traditional celebrations apart from when we see a russian bear live in the wild raspberry bushes we get very excited ... and - pancakes, they can appear on the top of any table without any reason whatsoever ... end of story. photos:
just some random photos of our home lunches - including a couple of shoots from one boring spudbar chapel st lunch (which was a no-no to go to - Alex could not even finish it - so flavorless and dull it was,,,) - nothing better than sweet home...
ALMOND MEAL CAKE WITH FRUIT AND NUTS NEW
Bondi Chai Latte with "on the side": freshly baked almond meal cake (stuffed with nuts and dry fruit and served with clogged cream): http://bohemianrhapsodyclub.weebly.com/cooking.html
WHAT? NO COOKING TONIGHT?... NEW
there is one more treat from European Bazaar Shop ready for our Saturday Feb 15 event: boysenberry apple cake - yuuuuuuuuummmm (European Bazaar. 535 North Road, ORMOND) - very grateful to Irina, the owner for her generosity and her constant Club support...
but the cakes must be a no-no?.. and for those of you who are after some healthy sweet alternative the shop sells one of the best korean carrots (marinated raw with spices ) - i can't resist those ones... oh, no!
but wait as there is more to this... Blue Bay Cheese Appreciation Society and Andrei K are offering us their variety of cheeses for Feb 15 event - to try - so you will taste the difference and know what is the best product for you -
you might not know it yet but your tongue will tell you: TADA! "That's what I was looking for from the lash green grass pastures... thank you!"
RUSSIAN AUTHENTIC CUISINE AND SOME NEW RUSSIAN WORDS YOU WILL NOT REMEMBER ANYWAY...
lets be crazy and Russki today... again! and please note I only publish the recipes my mom used in her cooking and that i know myself... we are cooking today three dishes
Pumpkin oladii Ingredients: 300g finely grated pumpkin (peeled before) 2 eggs 1/2 cup milk salt to taste flour oil
Mix 2 eggs with milk and salt to your taste. Pour the mixture into pumpkin puree and mix again. Add flour as much as needed to make batter dense enough for pancakes. Heat oil in the pan and bake small rounds on one side until golden and on the other side for 1-2 minutes. Pumpkin olady are better served hot with sour cream.
Ingredients: 2 bunches of radish 1 onion 4 tb sour cream salt greens
Peel radish, soak in salted water for 15-20 minutes, cut into thin strips. Chop onion finely, add salt, sour cream and greens. Stir thoroughly.
Russian Potato and Mushroom Croquettes
Ingredients: 7 potatoes, peeled 5 cups water 1 onion, peeled and chopped 400g mushrooms 1 tsp oil 1 tbsp water 1 salt and pepper, to taste 1 cup flour 1 tbsp oil
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown. Serve with sour cream and chopped greens.
MASHA M'S FAMOUS COOKING MASTERCLASS
Argyle's (NM: street Fitzroy) having a bald eagle for dinner to celebrate Tony's (NM: Abbot?) victory over the corals. (NM: I can only guess the meaning) How is your household recognising this victory over socialism?
INESSA'S FOOD DECORATION SUGGESTIONS WORKING AN SERVING IN ACM COOKWARE AND SERVING PLATES
The Premium Cooking System AMC Asparagus with tomato hollandaise sauce Ingredients for 4 people 1.5 kg white or green asparagus 1 shallot 1 tsp peppercorns 50 ml white wine 20 g dried tomatoes 2 stalks of basil 2 egg yolks 125 g lukewarm melted butter 50 ml cream ½ tsp vanilla sugar Salt, pepper 1. Depending on their colour, peel the asparagus and put them, dripping wet, into an oval unit. Heat up over the highest heat until the vegetable window and then cook over a low heat for 15 – 25 minutes, depending on the colour and thickness of the spears. 2. Peel and dice the shallot and put it with the peppercorns and wine into a small Sauteuse or Gourmet unit and bring to the boil in about t tbsp of liquid. Sieve the shallot and peppercorns and let the wine reduction cool down. 3. Chop the dried tomatoes and basil leaves very finely. 4. Stir the egg yolk into the lukewarm reduction with a whisk and beat to a foam in the Sauteuse over a low to medium heat, adding the lukewarm butter little-by-little. 5. Heat the sauce slowly, stirring constantly, until a thick light cream sauce has formed. The sauce should never start to boil or it will separate. 6. Add the tomato, basil and cream to the sauce and season it with the vanilla sugar and salt and pepper. Cooking time: approx 15-25 minutes Total preparation time: approx 45 minutes, excluding cooling time Approx 375 kcal per person
The Premium Cooking System AMC Home-made gourmet fillet Ingredients for 4 people 3 slices of toasting bread 1 clove of garlic 25 g stoned green olives 3 dried tomatoes 2 sprigs of sage 20 g grated Parmesan 50 g soft butter 2 tbsp olive oil Pepper Cayenne pepper 600 g cod fillet 2 tbsp lemon juice 1. Crumble the bread into fine crumbs and peel and finely dice the garlic. Finely dice the olives and dried tomatoes. Pull the leaves off the sage and chop them finely. 2. Knead everything together with the Parmesan, butter and olive oil and season well with the pepper and cayenne pepper. Roll out the mixture between sheets of cling-film to fit the size of the fillets and leave to cool. 3. Heat up a 24 cm 3.5 l unit on the Navigenio at level 6 until the frying window. Put in the fish fillets and switch off the Navigenio. Spread the crust mixture over the fish fillets and set the unit on a heat-resistant surface. 4. Put the Navigenio onto the unit upside-down and brown the fillets at a low level for about 10 minutes until golden brown. Cooking time: approx 10 minutes Total preparation time: approx 20 minutes excluding cooling time Approx 340 kcal per person
The Premium Cooking System AMC Veal fricassee with peas and morel mushrooms Ingredients for 4 people 800 g veal escalope 1 onion 5 sprigs of tarragon 250 ml veal stock 20 g dried morels 30 g flour 30 g butter 200 ml dry white wine 250 g cooked peas 100 g whipped cream Salt, pepper 1. Chop the veal into small cubes. Peel and finely dice the onion and tear the leaves off the tarragon. 2. Put the meat and diced onions and tarragon stalks and veal stock into a 20 cm 3.0 l unit, put on the Secuquick softline and seal it. Heat up over the highest heat until the first Turbo window and then rapid cook for about 8 minutes over a low heat. Monitor the whole cooking process with the Audiotherm. 3. Soak the mushrooms in hot water. Knead the butter and flour together and set aside to cool. 4. Release the pressure from the Secuquick softline under running water and remove it. Remove the sprigs of tarragon, add the wine and the flour-butter paste in small pieces and bring to the boil. Simmer everything for 2 - 3 minutes. 5. Cut the stalks off the morels, halve the morels lengthways and clean them thoroughly under running water. Chops the tarragon leaves finely. 6. Add the morels, peas and cream to the fricassee and season everything with salt and pepper. Cooking time: approx 8 minutes Total preparation time: approx 30 minutes Approx 490 kcal per person
GRANDMA'S 75 YEARS YOUNG BIRTHDAY JANUARY 26 2014 AT HOME
would my great grandma from a village where they lived in one room house together with sheep knew that her daughter will be living in Australia giving my mom a birth on Australia Day? who knows... alfresco lunch
i really liked this post picture so experimented today too... considering i am usually horrible with deserts apart from prunes and walnuts in dark chocolate... let's have a look what it turned into...
BONDI CHAI CINNAMON TORE (TORUS, TORI)
need BORG puff pastry (not crust - i tried both and crust tastes pretty dry and looks extremely ugly) BONDI CHAI LATTE WITH CINNAMON FLAVOR powder that's it! do: as shown on the picture: sprinkle with bondi, chai powder roll, cut along side and twist making a pretty plate sticking end to end creating a tore - the more twists the better look (the crust is on the left side, the puff pastry one is on the right - it tastes better and add to this: the smell was extremely delicious too when they were baking)
my first time i bought black russian tomatoes to try. i can not say they are black (more like dark green and burgundy), nor they are 'afro-american russians' who study at Moscow State Institute of Foreign Relationship (MGIMO) - not even close... most likely they are 'just russians' as they are quite sweeeeeeet and easy going.... (the way all tomatoes should be actually, not tasting like paper plain plastic not-even-tomatoes-but-something-red-and-rounded we do not buy anymore) so here it lunch went... so that Alex even said: i start liking tomatoes you know? worth shooting them :
BLUE-BEARD STORY AND HAWAT SWEETS
dear girls (and guys) you probably had the same experience when your parents first read you the french fairy tale about the serial-killer-husband "bluebeard", a man who was bad enough to kill all his previous wives except the one who really wanted to write a cool story about him, earn money on publishing for the next 700 years and who did not want to be killed so she dobbed him in together with all his bloody tricks.. i was terrified... i kept thinking: 'what if I will have such husband - what should I do' and i was trying to play all possible combinations to get out of the situation... blue-bearded man chased me in my nightmares... i was scared of any hairy men with beards i met in reality... but then i realised that it's not in the beard - the scariest part... why am i telling you all of this?
today Alex had not the blue... but the vanishing beard. same day photos: 2 min difference: 'beard' and 'no-beard'... his beautiful 'i-am-crazy-about-the-gold-coast-waves-style' hair are gone too... and yes... some more photos - Lebanese Sweets shop on Sydney Road Coburg
breakfast anyone? :)
Valdis Pelšs vs. Wildis Strawberry (the latter is not a Latvian celebrity name)
Toulouse-Lautrec was famous for his experiments with cocktails mixing up seemingly unmixable ingredients like red wine, absinthe, beer, gin and champagne and then observing his party guests' behavior (cruel!)... but he was also famous for his cooking - from what i remember at this time he combined eggs and apricots and so on - you have an idea... we can not compare to the french painter in his original inventions but I really liked Masha's breakfast with blueberries. there are also some photos i placed of Alex's breakfast today...
SWEET RUSSIAN BREAKFASTS
on Masha's plate; Good Lawd... :) on Alex's plate: egg omlete, parsley from our garden, baked blood plums, enoki-taki, smoked norwigean salmon, russian rye borodinski bread, baked capsicum
it's a long story really and it started with Michael http://listashapoetryclub.weebly.com/english-poetry-for-kids.html We were at his place with our kids when Michael showed us his new book full of monsters ready for print and publish... Andrei asked Michael where do the characters he draws in the crowd come from... Michael simply said: "from life of course... take a look at this blonde and chubby girl in the middle - this is Natasha!" ha! Michael, I've never forgotten this... you know Russian bear sleeps... it can wake up when it is hungry, or when it's spring time or just when it decides so... it is unpredictable... yesterday i thought... i have to return you a favour... I can not write a poem about you or for you. but there are other forms of art... I cooked borsch for you once... and now i thought this is the time for me to cook a dish devoted just to you: i called it "
Salmon with Mustard Sauce
" [ingredients; Red Tasmanian Salmon, sweet mustard, wasabi infused oil, plate decorated with coriander marinated carrots/pine nuts, tomatoes / dry blueberries on the top, garden parsley and green salad...] - nice nutritious well presented and delicious! "- Michael Salmon :)
cooked: cabbage and strawberries salad, thai chicken pie, shashlyk, lemon tart, poppy seeds cake, walnuts cake, fruit