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Showing posts with label Russian. Show all posts
Showing posts with label Russian. Show all posts

Buckwheat Pancakes {Гречаники} (Grechaniki or Hrechanyky)


CookingAddic Hrechanyky - are a traditional dish of Ukrainian cuisine. Personally, I love em for the following advantages: delicious, fast, a lot. Well, if you have leftover boiled buckwheat and the family don't want to eat it anymore, so these would be perfect to make. You can make it into a vegetarian pancakes just increase mushrooms and it will be a vegetarian dish! I got this recipe from my aunt Sveta:)



Ingredients:


  • 2 cups of cooked buckwheat
  • 16 oz mushrooms
  • 1 lb chicken liver or cooked meat then ground 
  • 1 large onion
  • 2 eggs
  • 4 tbs flour
  • Salt, pepper, coriander and Vegeta (optional)
  • Oil to saute



 Cook buckwheat from Russian store for around 15 min.







Cut onion and saute until golden brown.


Slice mushrooms and saute until ready. 
Rinse than boil liver for 5 min. 
 Rinse again.
Than transfer it to a food possessor. Mix it well.   
 Add all the rest of the ingredients and mix well.


Roll a pancake into a flour or bread crumbs. 
Cook in oil on med until ready. 
 Enjoy with your favorite salad!

"Kiev Cake for Christmas" {Киевский торт}


CookingAddic Kiev cake - it's not only a symbol of the city of Kiev, but it is the taste for holiday feasts. I made it for the Christmas party. It's made from meringue layers and with delicious custard butter cream. It's crunchy and soft at the same time. 




Ingredients:

  • 12 Egg whites (Aged for 24 hours)
  • 2 1/2 cups Sugar 
  • 1 cup Flour 
  • 1 1/2 cup  Nuts (cashews, hazelnuts or macadamia) 
  • 1 tsp Vanilla powder or paste


        Cream:

  • 500 gr Butter
  • 12 Egg yolks 
  • 1 cup Sugar
  • 1 1/2 cup Milk 
  • 2 tbs Cocoa  (optional)
  • 1 tsp Vanilla 
  • 2 tbs Cognac 


You will need to age the eggs for 24-48 hrs at room temp.

Recipe adapted from Videoculinary.ru
 Toast cashews in the frying pan, mix.







Preheat oven to 300F.

After 24 hours, egg whites are ready for further work , they were  fermented. 
Beat egg whites in a mixer at high speed to a solid foam. And without stopping beating add 1/2 cup of sugar. Continue beating until all of the sugar is dissolved and the meringue is very shiny and tight.
Prepare 9 in circle cake pans. Line em with parchment paper and spread melted butter inside.

In a separate bowl , mix the remaining 2 cups of sugar, flour and nuts.


Carefully fold it in with the spoon.


As soon as you are done mixing the cake batter, 
transfer it in the baking pans.
Bake at 350F for 2 to 2 1/2 hrs. Finished cakes put upside down on the grid (do not remove the parchment paper) and let it cool for 12 - 24 hours.
Cream directions:
In a heavy sauce pan combine sugar and milk. Bring it to a boil. Remove from the stove.
In a separate bowl mix egg yolks until fluffy. 
Take 1/4 cup of hot milk and add it to a whipped egg yolks while mixing. Then add a few more of 1/4 cups in. 
Next add all the yolks in to the milk while mixing. Bring it to a boil and take it off the stove. Let cool completely. Then whip butter until it's fluffy add custard in small portions while mixing. Add vanilla and cognac.
Peel the parchment paper from the cakes. Put one layer into the cake mold.
Add a generous amount of cream. then lay the second cake upside down on top.
At this point you can mix the cocoa powder in  the cream and cover the whole cake with it. For sides I used crushed meringue cookies.
Then sifted on top with it too. I got a blue color powdered sugar sprinkled on top, and gum paste snow flakes for decor.
Enjoy!!!



Smoked Chicken Layered Salad


CookingAddic This is a Russian delicious salad. It's perfect to serve for upcoming holidays.


Ingredients:


  • 1 cup diced Smoked chicken
  • 3/4 cup diced cucumber
  • 3/4 cup marinated mushrooms
  • 1 small sweet onion (diced)
  • 4 large boiled eggs
  • Mayonnaise
  • Salt and pepper to taste
  • Green onion



Cut onion, smoked chicken and cucumber into small pieces.
The best mushrooms are for this salad is marinated Nameko.
Cut mushrooms in to smaller pieces.
Boil eggs. Cool em, then grate it. You can mix eggs with mayo. You can make a layered salad with mayo in the layers at this point or mix it all together add salt. Garnish with green onion.  
Enjoy!!!

Mushroom Carrot Sandwiches


CookingAddic These rustic toasts feature earthy mushrooms, zesty garlic and carrots. The combination is irresistible! I was making the filling for Eggplant Rolls and toasting the bread for kids. Then the idea came to me to make these yummy sandwiches. I could not stop eating em. :) 


Ingredients:


  • 4-5 carrots
  • 1 lb Shiitake mushrooms (Or any mushrooms)
  • 5 tbs mayonnaise
  • 4-7 cloves garlic
  • Salt to taste
  • Coriander
  • Black pepper
  • Oil


Peel and shred carrots. Saute until carrots are cooked.





Wash and slice mushrooms. Saute and  add salt coriander, pepper. Cook until ready. 





Add garlic to the cooled carrots. 
 Add mayo and cooled mushrooms. Mix
Toast the bread. 
Spread the carrots on the bread.
Enjoy!!! 

"Raspberry Explosion Layer Cake"



CookingAddic  Made this very unique cake for the New Year celebration. The flavors will make your taste buds dance! It has layers of nutty cake filled with raspberry jello and wine. The middle layer is crunchy pastry puff and it's all covered in really delicious cream. My aunt Sveta gave me this awesome recipe when I was visiting her this summer. I was looking for a perfect name for it and Larissa from  instagram had the best name for it; "Raspberry Explosion Layer Cake". It explains this cake best!


      Ingredients for the batter:

  • 2 eggs
  • 1 cup sour cream
  • 1 cup sugar
  • 4 tbsp chopped walnuts
  • 1 tsp baking soda
  • 1 tsp baking powder 
  • 1 cup of flour
  • 1 tsp vanilla extract
  • 1 sheet of Pastry Puff Dough (baked separate)


       Frosting Cream:


  • 2 sticks (220 gr) unsalted butter (room temp)
  • 1 can sweetened condensed milk 
  • 16 oz cool whip (slivki) at room temp
  • 1 large orange, juiced
  • 1 small lemon, juiced 


     Jello syrup:

  • 1- 3 oz pkg raspberry jello
  • 2 cups water
  • 2 tbs sweet red wine



Preheat oven to 400 F.

I used 9 inch circle cake pan. Unroll pastry puff dough and cut out a little bigger circle than the cake size. Poke with the fork all over. 
Bake on 400 F about 15 min or until golden color. Those cut outs will be needed for the edges of the cake. Let it cool.
Change the oven temp to 325 F.
 For the batter mix eggs with sugar. Whip until fluffy, about 6 min.
Add sour cream and vanilla; mix. 
 Mix flour with baking soda and baking powder. Sift it in, mix.
 Add nuts.
Pour into oiled 9 in pans. Bake on 325 F for about 30 min or until it will be golden color. Let cool.








Make jello: mix 1 cup of hot water and then mix in 1 cup of cold water. Let it cool to a room temp. 


Cream directions:
Recipe called for 2 pkg of gelatin, but cream was thick enough. So I skipped it. 

Whip butter using a paddle attachment, then add sweetened condensed milk, while mixing.   
Add cool whip; mix. 
While mixing add juiced orange and lemon. 
Brush cake layers with wine. 
Poke holes all over. 
Drench it with jello.
Add generous amount of cream and place puff pastry in the middle of cream layers. 
Cover the whole cake using all cream. 
Use cut outs from pastry puff for the sides of the cake. Decorate as you wish. Refrigerate for 1 hr. 
Enjoy!!!