March 26, 2012

Fried Mushrooms

  • 1 lb (~450 g) uncooked mushrooms of your choice
  • 1/2 medium onion
  • 2-3 tablespoons sour cream
  • 1-2 tablespoons flour
  • 1/4 cup milk
  • Salt and pepper, to taste
  • 2-3 tablespoons vegetable oil
  1. Clean and chop the mushrooms and place in a skillet preheated with vegetable oil.
  2. Saute until light golden-brown.
  3. Chop and saute the onion in a separate skillet until golden-brown.
  4. Add the sauteed onion to the mushrooms and saute together for a few minutes.
  5. Add sour cream, flour, milk, and salt and pepper, to taste.
  6. Cook an additional ~10 minutes.
  7. Makes 3-4 servings.
  8. ENJOY!

Fried Vegetable Marrow

  • 1 medium marrow
  • 2-3 tablespoons flour
  • 2-3 tablespoons vegetable oil
  • Salt and pepper, to taste
  • Sour cream, to taste.
  1. Peel the marrow.
  2. Cut the marrow into ~ 1 cm (1/3 inch) slices.
  3. Toss them in flour.
  4. Fry the marrow slices in a preheated skillet in vegetable oil until golden-brown.
  5. Add salt and pepper, to taste.
  6. Add sour cream.
  7. Fry an additional 5-10 minutes if the marrow is not yet fork-tender.

    December 24, 2011

    Freshly-salted cucumbers

    • Wash fresh cucumbers and place in a glass jar in layers with dill and garlic in between each layer.
    • Cover the cucumbers with a prepared brine.
    • (Brine: dissolve 2-3 tablespoons of salt in 1 liter (quarter) of water). 
    • The cucumbers will be ready in 2 days.
    • If you cut the ends of the cucumbers, and cover them with the prepared hot brine, they will be ready in 2 hours.

    December 20, 2011

    Pan-Fried Potatoes

    • 6-7 medium uncooked potatoes
    • 1/2 medium onion
    • Vegetable oil
    • Salt to taste
    1. Peel and chop the onion and saute 2/3 of it in vegetable oil.
    2. Peel the potatoes, cut them into strips, and add to the onion.
    3. Mix and add salt.
    4. Fry 5-10 minutes and add the rest of the onion.
    5. Continue frying the potatoes until golden-brown and serve. Enjoy!

    December 8, 2011

    Oatmeal Cookies

    • 1.1 lb (500 g) oatmeal flakes
    • 0.55 lb (250 g) unsalted butter
    • 0.45 lb (200 g) granulated sugar
    • 3 eggs
    • grated dried lemon
    1. Sift and saute oatmeal flakes in melted butter (0.28 lb/125 g).
    2. Beat the rest of the butter with the sugar.
    3. Cool the oatmeal flakes and add to the sugar mixture.
    4. Add the grated dried lemon, eggs, and sifted flour.
    5. Mix well.
    6. Take the dough with a teaspoon and put on a lightly greased cookie sheet.
    7. Bake in the oven until golden-brown (375F/ 10-15 minutes).
    8. Cool the cookies, and serve with hot tea or coffee.

    May 29, 2011


    • 1.1 lb (500 g) fillet of pork or veal
    • 1-2 eggs
    • 1/2 cup bread crumbs
    • 1/2 tablespoon capers
    • 1/2 lemon
    • 2 tablespoons vegetable oil
    • Salt, pepper to taste
    1. Wash the meat and cut it into cutlet-shape pieces.
    2. Use a meat mallet to lightly pound the meat.
    3. Add salt and pepper.
    4. Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.
    5. Dip each piece of meat in the egg mixture and roll in the bread crumbs.
    6. Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.
    7. Saute lemon zest and capers in oil.
    8. Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.
    9. Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.
    10. Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!

    May 22, 2011

    Beet Caviar

    Beet Caviar
    • 1 lb (1/2 kg) uncooked beets
    • 2-3 tablespoons sugar
    • 2 tablespoons unsalted butter
    • 1/2 lemon (zest and juice of)
    1. Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).
    2. Cool and peel the beets.
    3. Grate the beets (finely).
    4. Add sugar, butter, and lemon zest and juice.
    5. Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.
    6. Cool and serve in salad bowl.