INGREDIENTS:
Lots of poppy seed
½ Cup Sugar
Add little bit of milk to make kasha
Add 1 tea spoon of vanilla
Bring it to boil
DIRECTIONS:
Add little bit of milk to make kasha
Add 1 tea spoon of vanilla
Bring it to boil
Poppy Seed Cake Sunday, Sep 28 2008
Desert and Russian and Ukrainian 9:06 pm
Oreshki – Baked Walnut Cookies Sunday, Sep 28 2008
Desert and Russian and Ukrainian Desert 6:57 pm
INGREDIENTS:
Filling:
2 cups finely chopped walnuts
1 can condensed milk
Dough:
½ cup sugar
2 eggs
¼ tsp baking soda
1 T vinegar
250 gr unsalted butter
3 cup flour
1 tsp vanilla
DIRECTIONS:
Filling:
Cover can of condensed milk with water, bring it to boil and cook on low for 3 hours.
When cooked, cool with cold water. Mix milk with walnuts.
Dough:
Heat over to 375 F
Mix sugar with egg yolks
Mix egg whites until they get foamy
Mix vinegar with soda
Combine sugar, egg whites, vinegar mixtures with flour, vanilla to make dough
Fill in walnut forms with dough and make it hollow for the filling later
Bake for 15 minutes, until the edges get golden. Let it cook off and use filling to put two shells together.
Borsch Wednesday, Apr 16 2008
Russian and Soup and Ukrainian Russian, Soup, Ukrainian, Vegetables 10:17 pm
INGREDIENTS:
Stock
Piece of meat
Add cold water to it
Close it with the lid
Bring it to boil
Get rid of the water
Clean the pot
Cover it with cold water again
Bring to boil
Simmer for 3 hours
Add salt 1 Tablespoon
DIRECTIONS:
Bring water to boil and add 3 potatoes
Cut up beets, add vinegar, sugar, salt and simmer until soft. Add carrots, onion, lots of olive oil. Fry.
Into water add fried mixture, cabbage, cut up red pepper, bay leave, cook for 5-7 min, bring to boil
Serve after 30-40 min.
Varenyky Wednesday, Apr 16 2008
Russian and Ukrainian Appetizer, Desert, Pasta, Russian, Ukrainian 10:05 pm
ABOUT:
Varenyky are popular Ukrainian crescent shaped dumplings stuffed with whatever your heart desires; cheese, sour cherries, mashed potatoes, cabbage, meat. This recipe was derived from my grandma’s version, few culinary books, magazines and finally a chef from Yalta who sugested to use cake flour.
SERVINGS:
This recipe makes about 30 varenikis.
INGREDIENTS:
1 cup all-purpose flour plus additional for kneading and rolling
3/4 cup cake flour (not self-rising)
2 large eggs
3/4 teaspoon salt
1/4 cup water
Sour cream
DIRECTIONS:
Stir together flours in a bowl. Make a well in flour and add eggs, salt, and water, then stir together with a fork without touching flour. Continue stirring, gradually incorporating flour into well until a soft dough forms. Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes. (Dough will be soft.) Cover with plastic wrap and let rest at room temperature at least 30 minutes.
Dough may be made 2 hours ahead, wrapped well in plastic wrap and chilled. Bring to room temperature before using.
Served with sour cream.
