and he is congratulating them inside his stomach... it seems they dont object... www.burek.net.au
RUSSIAN NAPOLEON PLUS MORE NEW
who said Napoleon was French... (no question mark). I've never met him... sometimes he would appear on our Moscow table in a form of a Russian cake so I always thought - he HAD to be very Russian ... adding to this story a bit of Polish poppy seed cake and I am in doubts... will it fit, will it fit... ???? I might take the latter thing to our DJ who worked at night yesterday putting the music mix together for us... Zack van Zyl... plus I feature the Blue Bay Cheese Appreciation Society Cheeses (Ukrainian authentic recipes) here too - you can buy them at the North Rd European Bazaar shop or if you are close to Frankston - they have their own shop there too. Need to check the website for the address
LUNCHES PLUS NEW
no comments today as something is missing on the plate
SOMETHING ABOUT THE GRAPE VINE LEAF NEW
i suppose it was good enough (you can not really eat the grape vine leaf, can you? oh, may be when you are very hungry...... and even if you are i heard some noble people do not even eat bay leaves on the plate... and one more thing: to make it tastier use your hands!.. and mouth of course!)
today I continue publishing authentic Russian dishes and their recipes... as the climate allows russians eat lots of energy rich foods. there is one good fatty example:
PORK CHOPS WITH MASH
Need: for 4 portions: 1.2-2 kg pork chops, 2 onions, sliced, 1 cup tomato sauce, 2 tablespoon olive oil, 2-4 garlic cloves 1 pinch all spice, salt and freshly ground black pepper to taste, 1/2 cup water or stock. Do: In a large ovenproof skillet, heat the olive oil and saute the sliced onions and chopped garlic. When the onions are soft, add the pork chops and brown them on both sides until lightly brown. Add the tomato sauce (or tomato paste), season with salt, pepper and all spice and pour the stock in the skillet. Bring to a simmer and cook for 2-3 minutes until your oven warms up and then place the skillet in the oven without lid. Braise the pork chop for 15 minutes or until the sauce thickens. Serve with sauteed spicy cabbage, mash or roasted potatoes.
GOLUBCY Cabbage Rolls with Mushroom Sauce recipe
Need: 1 onion, chopped 1 garlic clove, crushed (optional) 2 tbsp butter 3/4 cup uncooked raw rice 1 kg ground beef or veal 1 kg ground pork 1 tsp salt 1/4 tsp pepper 1 whole head cabbage Boiling water 2 cup beef broth or stock 1 can condensed cream of mushroom soup Do: Stew chopped onion and garlic in butter in a large skillet for 3-5 mins. Add rice, meat, salt, and pepper. Stir just to mix well. Remove from heat. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover and cook for 3 mins. Remove softened outer leaves. Take out all large leaves Cut thick centre stem from each leaf. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in centre of a leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan. Do not make more than 2 layers. Combine beef broth and mushroom soup; Pour over cabbage rolls. Bake in a well heated oven for 1 1/2 hours.
Chakhokhbili is a traditional Georgian dish. Its name comes from the Georgian word "khokhobi" which means "pheasant," indicating its true origins. *ajika is a Georgian condiment made from ground sweet and hot red peppers, coriander, garlic, salt and, sometimes, walnuts. It is as common in Georgia and the South Russia. South Caucasus as ketchup is in North America. If you do not have ajika, substitute a good handful of crushed, dried red chiles or about a teaspoonful of cayenne pepper. Ajika is easy to make and keeps well in the refrigerator. If there is an interest, I can supply a favourite recipe. Need: ~ four whole chicken legs (cut at the joint to separate upper high from leg), trimmed but not skinned ~ about 8 medium-sized tomatoes, peeled and diced ~ one large Spanish onion, peeled and diced ~ sunflower oil ~ bay leaves ~ a generous cupful of chopped fresh herbs (combination MUST include fresh coriander, dill, tarragon, basil and parsley or the flavour will not be authentic) ~ a good spoonful of ajika (see note below). Do: In a large skillet with a cover, heat about 4 tablespoons of sunflower oil. When the oil is not, add the chicken pieces and brown on all sides. When the chicken is browned, reduce the heat to medium-low and add the chopped onion. Continue cooking until the onions are soft but not brown. Add more oil if the pan seems dry. When the onions are soft, pour in the tomatoes and their juice, adding about 4 bay leaves to the pan, stir well, cover and let simmer slowly for an hour. My suggestion: do not substitute canned tomatoes for fresh. The flavour will not be the same. Peeling tomatoes is easy if you blanch them in boiling water for about a minute. The skins will then slip off easily without much effort. Another hint is to chop the peeled tomatoes on a plate in order to save the juices. Check the chicken at the one hour mark. It should be very tender and almost falling from the bones. At this point, the chakhokhbili is seasoned with salt and black pepper to taste, a good spoonful of ajika* and the cupful of chopped fresh herbs. Stir to combine the ingredients. Turn off the heat, cover and let sit for about 15 minutes for flavours to blend.
PANCAKES AND MORE 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
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?...
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!"