Laser Queen and our breakfast at Mr Pilgrim cafe @Chadstone - hey, there are important news to share - some of them are obvious and visible, some are there to keep quiet about.
RUSSIANS ARE NOT NEW
there are lots of myths people around the world hear about Russians. let's see: - we eat with wooden spoons (false. our spoons are all made with the latest nano-technology and they are almost invisible) - we eat borshtch three times a day [even for desert] (false. this is not how you spell and pronounce the word "borsch", we have no idea what food you are talking about) - we eat together with bears sitting around the table (false. it should be wrong way round: bears have Russians for meals regularly for mood rising but it entirely depends what you had to drink last night) - we love red colors (false. we just wear red color spectacles or red contact lenses) - we love to read on the way to work (false. there are signs on the road "if you read and drive you are bloody idiot" we do not read this signs) - we all start playing hockey at 5 years old (false. russia turns to one huge ice hockey ground from east to west for 9 months per year. we are good at balancing on ice, nothing else) - we love art (false, art loves us) - we are surrounded by matrioshkas / Russian dolls, samovars, pelmenis and blinys (false. actually, yes, it is true, Russians just all look like matrioshka dolls, samovars and pelmenis, some of us look like blinys) - our winters are very cold (false. just dress properly and wear your shapka next time you go out) - we know how to run the world (false. no one knows this) - we are all astronauts, scientists, academics and professors (false all year around except January 1, but the whole country is asleep so nobody cares) - russian women are all good looking (false. we are just dressed properly and prefer to wear lipstick and high heels even to the beach) - we are all depressed (false. please combine the answers for statement 3 and 4) - we all sing and dance (false. only depressed ones do) - we are all working for KGB (false. not all of us but only one person per family) - we love bureaucracy (false. just fill up those papers and be grateful we let you go, you criminal!) - we are all alcoholics (false... and silently: yes, we are, so what?) - we are all communists (false. we just like others to work. see also the answer to statement 4) - we never smile (false, this is mine smile emoticon ) thanking everyone for reading and listening with this picture of Russian borsch that just cooked itself today at 0300pm (and see you all at the Russian Resurrection Film Festival tomorrow at 0700pm ACMI and dressed properly as per statement 7)
THE RULE OF COOKING IS LESS COOKING NEW
holidayish lunch of Yoshi Lis turned into one question: : "what can i eat and not eat from this plate?"- "please eat what you recognize as food"
RED DOOR NEW
red door corner store cafe, Northcote is the one you would never visit if you saw it from the outside... thanks to my Entertainment Book there was a new discovery for my family and friends: it was Ned Vorkapic, a crispy skin wild (for real!) and very tasty barramundi, kipfler potatoes melting in your mouth, roasted fennel with the flavour that your eyes only can tell, french breakfast radish - tada!, sumac beurre blank (no idea!), purple and mysterious wisterias, red and faded old cutlery and pottery decors (on trees and walls), and home-like surroundings to the extend that you feel like you are at your good friend's very squashed backyard and they also cook extremely well (to your surprise) plus crazy spring fresh air - $22 for two plus lots of happy young people around.
CORNFLOWERS AND MORE NEW
at Stable cafe and Como House and Garden for coffees with Ned Vorkapic(sorry no photos this time as Ned was talking to every cafe visitor, introducing himself as a healer of men, cats and dogs, did not listen to the video of Bogdan Ota I switched on for him on my mobile and was destructing me (and Tosha)... but the whole cafe was speechless after the Bogdan's music was finally on... so no photos Mr Ned for your overseas girlfriends! and I hope you are reading! and my hand made lunch with goat cheese on rye, organic spicy lentil and hommus dips at home.
BREAKFAST WITH FLOWERS NEW
our breakfast with garden edible flowers today - eggs - sourdough bread - pate - parsley - mint with red flowers - ash goat cheese
celebration of 100 years of our great grand parents: Lev, Alexandra, Evdokia and Yakov who were all born in 1915. My dad read some interesting documents to us all at this small family lunch, Was missing Misha Marchev. Masha asked not to publish her photos on fb and see, i dont, Masha - just left one empty photoshoped chair with no Mashas on it!
TWO PLATES AND A SPRING MOOD NEW
what an absolutely stunning weather to sit outside for a breakfast at Jimmi Jamz Elwood . With - scrambled eggs, salmon, avocado and potato cakes - poached eggs, salmon, spinach and potato cakes - Ned Vorkapic - Entertainment Book 2015-16https://www.entertainmentbook.com.au/orderbooks/182v887 - Tosha - money $15.50 for two with my Entertainment Book voucher I am glad I can take my friends with low income out for a meal with my Entertainment Book - spring mood
MAGIC GOAT NEW
Alex's stew dinner that may be does not look very presentable but is very yummy and contains way too many ingredients: - goat meat - white onion, garlic - red, yellow and green (long and not so long but rounded) capsicums - adult and baby carrots - coriander, king oyster mushrooms - yellow hot chili peppers - georgian plum sauce and ketchup for flavor - olive oil - some lebanese spices, 'no salt' salt, bay leaves - marinated korean carrots all cooked for 4 hours. Alex gave it 10 out of 10 which I consider as the best award fallen down on my head from the most demanding Melbourne food critic.
RECIPES FROM FAMOUS PEOPLE
ТУРГЕНЕВ ИВАН СЕРГЕЕВИЧ IVAN TURGENEV
ИСПАНСКИЙ ВЕТЕР (ПИРОЖЕНОЕ) - МЕРЕНГИ, ЖЕЛЕ
Обед был действительно недурен и, в качестве воскресного, не обошелся без трепещущего желе и испанских ветров (пирожного)
(Записки охотника. Мой сосед Радилов)
Старый рецепт
Взбить как можно лучше 10 белков, прибавляя понемногу 10 столовых ложек мелкого просеянного сахара, сейчас же класть ложкою кучками на железный лист, вымазанный воском, и тут же ставить в негорячую печь подсохнуть, лучше всего после хлебов на ночь; можно также прибавить протертую на мелкой терке цедру лимона
Современный рецепт
На 1 стакан сахара – 4 белка. Сначала белки взбить без сахара до получения стойкой пены, затем постепенно тонкой струйкой всыпать сахарный песок при непрерывном взбивании.
Взбитую белковую массу при помощи кондитерского мешка быстро отсаживают в виде лепешек, ракушек, шишек, ежиков на противни, смазанные маслом либо застланные пергаментной бумагой или калькой. Можно взбитую массу выкладывать на лист ложкой. Очень важно при выпечке соблюдать необходимый температурный режим. Лист с отформованными меренгами необходимо ставить в только что зажженную газовую духовку и медленно, в течении 1,5 – 2 ч. выпекать-сушить при температуре не выше 100 градусов.
Подавать их к кофе или чаю
CAKE SPANISH WIND
1 cup of sugar 4 egg whites Whisk the egg whites without sugar then add sugar gradually and slowly and continue to whisk Form the egg whites in small plat round cakes and cook in the over for 1.5-2 hours in the 100C oven Serve the cakes with tea or coffee
КУРИНЫЕ КОТЛЕТЫ, ЯЙЦА ВСМЯТКУ
Борис Андреевич кушал гораздо меньше: снего достаточно было куриной котлетки или двух яиц всмятку с маслом… (Два приятеля)
Куриную мякоть с кожицей пропустить через мясорубку и вымешать с солью и яйцами. Сформировать котлеты, фаршированные сливочным маслом и рубленными отварными грибами. Запанировать в сухарях, смочить во взбитом яйце и вторично запанировать. Поджарить на топленом масле и подавать с картофелем, зеленым горошком, украсив зеленью.
Яйца всмятку
Вымытые яйца опустить в кипящую воду и варить в течении 3-4 минут. Яйца всмятку можно сварить и без кипячения. Для этого яйца положить в кастрюлю и залить кипятком, что бы вода покрыла их. В воде яйца надо продержать 10 минут, затем воду слить, снова залить кипятком и вынуть их через 2-3 минуты. Белок яйца, сваренный таким способом, не твердеет, а только сгущается в нежную белую массу, желток же остается полужидким.
CHICKEN CUTLETS
chicken meat - 100g egg - 1 butter - 15g mushrooms - 15g oi - 10g bread crumbs - 15g salt dill and parsley
Prepare a mince from chicken meat and mix it with salt and eggs. Shape them into small cutlets adding butter pieces and chopped mushrooms inside each mince ball. Roll them in bread crumbs, then in egg and then again in bread crumbs. Fry the cutlets in oil and serve with potatoes, green peas and green decorations
ОБЕД РУССКИЙ
Обед был русский, без затей, но сытный и Петру Васильевичу гораздо более пришелся по вкусу, чем ухищренные яства вдовы (Два приятеля)
Варят грибной бульон. В готовый бульон кладут отваренную перловую крупу, пассированный лук и коренья (нарезанные мелкими ломтиками), картофель, нарезанный кубиками, и доводят до готовности. Перед подачей в суп добавляют нашинкованные отварные грибы и сметану и посыпают зеленью
Тонкий или толстый край говядины зачищают, нарезают на порционные куски поперек волокон по 2 на порцию и слегка отбивают. Мясо обжаривают на сильном огне и укладывают в порционный горшок, дно которого покрывается ломтиками шпика, сверху укладывают коренья – морковь, сельдерей, лук, добавляют сухари бородинского хлеба и специи, заливают коричневым бульоном и тушат. Затем добавляют некрупный картофель целыми клубнями, а за 20-25 минут до конца тушения – сметану. Выдерживают на краю плиты под крышкой, подают в горшочке, посыпав зеленью петрушки или укропа
Ржаной хлеб нарезать на ломтики или кубики, подсушить в духовке, положить в эмалированную посуду, залить кипяченой горячей водой, размешать, накрыть крышкой и оставить на 1-2 часа в теплом месте, периодически помешивая.
Полученное сусло слить, добавить в него сахар, разведенные теплой кипяченой водой дрожжи, размешать и оставить на 4-6 часов для брожения. Во время брожения можно добавить промытый изюм, мяту.
Когда квас сильно вспениться, его нужно процедить, разлить в чистые банки или бутылки, закрыть их и хранить в холодильнике. Использовать приготовленный квас надо в течении двух-трех дней
Редьку, морковь, корень петрушки, яблоко очистить, помыть, протереть на крупной терке; капусту нашинковать. Овощи смешать, посолить, поперчить, полить уксусом и растительным маслом, хорошо перемешать. Готовый салат положить в салатник и украсить веточками укропа и петрушки.
RUSSIAN DINNER
MUSHROOM SOUP Fresh mushrooms 130g or dry mushroom - 40g potatoes - 220g pearl - 10g carrot - 25g parsley - 7g white onion - 25 g butter - 10g sour cream - 15g
Cook the mushrooms, then add pearl, fried onion and shredded carrot, then add potatoes and cook until the soup is ready *not till you are ready to eat) When you serve the soup add some more mushrooms on the top, sour cream and greens.
RUSSIAN BEEF beef - 170g carrot - 15g onion - 15g celeriac - 15g or parsley - 15g butter - 10g bread crumbs made out of rye bread - 10g potatoes 160g sour cream - 50g
Cut the beef in two pieces for one serve, Fry the beef on high heat. Cover the pot bottom with kaiser flesh, carrot and celeriac, onion, add bread crumbs and spices, add beef, potatoes and some sour cream (the latter should be added 20 min before the dish is ready. Serve in the same pot but add greens like dill and parsley on the top of the dish.
KVAS
1l of water 40-50g of rye bread crumbs 2-3 table spoons of sugar 3g of yeast 1 table spoon of raisins mint
place the rye bread crumbs into a ceramic bowl, add how water, close the lid and leave for 2-3 hours in the warm place, mixing it regularly. Pore the water out of the mixture, add sugar, yeast that was soaked in warm water, mix it up and leave for 4-6 hours for fermenting. Add mint and raisins. When you see the froth in the bowl pore the liquid into clean jars, close the lids and hold in the fridge. Use kvas in 2-3 days.
RUSSIAN SALAD 1 large white/black radish 2 carrots 1 parsley root 1 apple 1/4 of cabbage head 2 table spoons of olive oil 1 table spoon of red wine vinegar sugar, salt, black pepper, greens of dill and parsley
Shred radish, carrots, parsley root and apple. Add shredded cabbage, mix it all together, add spices, oil and greens and mix again. Serve in a salad bowl with green decorations
RUSSIAN BREAKFAST
breakfast with russian favor-right: cherry walnut rye
what can you see: eggs from hens cheese from cows walnuts and cherries from trees rye, water, mint and parsley from the Earth coffee from Brazil and crockery from people that explains why we like birds, animals, nature and Brazil more than we like people
ENTERTAINMENT BOOK: BOHEME
Now is the best time to get your new Entertainment™ Entertainment Book or Digital Membership! Not only will you enjoy the amazing benefits for dining, travel and more, but if you register your Membership before today, Friday, 2 October 2015 you’ll be entered into the draw to win a fabulous holiday to Daydream Island! Entertainment™ Memberships are sold exclusively through fundraising organisations: https://www.entertainmentbook.com.au/orderbooks/182v887 I publish today our dinner photos at Boheme Cafe Bar Richmond. our mains of chargrilled lamb was only $14.50 each with the Entertainment Book voucher. I enjoy my Entertainment Book offers. How do You do it?
MY HUNKY DORY
A PLACE NOT TO STEP IN ANYMORE - MIMI'S
UNHEALTHY BREAKFAST
Yoshi Lis is having one very unhealthy breakfast but looks like he loves it (everything except the organic garden parsley):
ENTERTAINMENT BOOK: MOVENPICK
The 2015 | 2016 Entertainment Book™ or Entertainment™ Digital Membership is a great gift idea for Father's Day. From dining to golf, wineries to footy, accommodation to gift cards, plus much more – Dad will enjoy over $20,000 worth of valuable offers that can be used until 1 June 2016!
Order before 31 August 2015 and you'll receive FREE postage in time for Father's Day!
Today I am publishing one of my fav" Mõvenpick QV ice cream - they have two offers in our Entertainment Book this year for the whole family to enjoy! The flavors are so awesome (berries and espresso plus walnut and cappuccino both in double cones) - I adore this place!
EUROPEAN BAZAAR SHOP
- Привет, Карлсон! - Привет, Малыш, чем будешь угощать? - Пирогом! - С чем? - С восемью свечками. - Ну нет, это я не ем, что такое, один пирог и 8 свечей! Лучше так: 8 пирогов... и одна свечка, а? - Поверь мне, Карлсон, не в пирогах счастье! - Ты что, с ума сошел? А в чем же ещё? >>>>>>>>>>>>>>>> Karlson: I came to your cake... I mean birthday. Malysh: Hello Karlson. Karlson: Hello Junior. What have you got? Malysh: Cake. Karlson: What with? Malysh: With eight candles. Karlson: No, I'm not eating this. What is this? One cake and eight candles! EIGHT CAKES and one candle would be better! Malysh: Trust me Karlson... happiness is not made of cakes. Karlson: You must be joking? What else then?..
The taste is amazing and this is the look:
Latvian cakes at the European Bazaar Shop (European Delicatessen) 535 North Rd ORMOND VIC 3204 PH: (03) 9578 8808