February 25, 2011

Sweet Pastries "Kolbaska" ("Sweet Sausages")

Sweet Pastries Kolbaska, Sweet Sausages
  • 1.25 lb vanilla cookies
  • 2 sticks (1/2 lb (200 g)) melted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 can sweetened condensed milk
  • Peanuts to taste
  1. Crush the cookies into crumbs.
  2. Mix all the ingredients.
  3. Wrap the mixture into a plastic bag, forming into a log shape, and put in a fridge for 30-50 minutes.
  4. Unwrap, cut into pieces, and enjoy with tea or coffee!

February 23, 2011

Sweet Pastries "Kartoshka" ("Sweet Potatoes")

Sweet Pastries Kartoshka, Sweet Potatoes
  • 0.75 lb vanilla wafer crumbs
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 0.3 lb melted butter
  • 1 cup hot milk
  1. Mix all the ingredients; put in a fridge for 30 minutes.
  2. Form an oval-shaped pastry, and roll it in cocoa powder.
  3. Decorate with colored icing (if desired) and enjoy!

February 19, 2011


Crepes, Blini, Blinchiki
Crepes ("Blini", "Blinchiki")
  • 2 eggs
  • 2-3 tablespoons sugar
  • 1-2 teaspoons pure vanilla extract
  • Pinch of salt
  • 1/2 liter (quart) milk
  • 1.5-2 cups all-purpose flour
  • Vegetable oil
  • Butter
  1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
  2. Gradually add flour, melted butter and mix well. The batter must be thin.
  3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
  4. When the bottom of the crepe is golden-brown, carefully flip it. Put each crepe on a plate and spread some butter on top of each (~ 1/2 tbsp). Enjoy topped with honey, marmalade, condensed milk, or whipped cream; with tea or coffee.

February 16, 2011

Chicken Parmesan

  • 1.3 lb boneless skinless chicken breasts
  • 1 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 cup all-purpose flour
  • 2-3 eggs
  • Salt, pepper to taste
  1. Cut chicken into small pieces.
  2. Prepare 3 bowls with: 1- flour with salt and pepper; 2 - eggs, lightly beaten; 3 - bread crumbs and Parmesan cheese.
  3. Dip every small piece of chicken into each bowl (first into bowl #1, then 2,  then 3).
  4. Fry the chicken 15-20 minutes (until golden-brown) in a skillet with vegetable oil and a small piece of butter to make them crispy, turning once half way though cooking.

February 14, 2011

Carrot and Garlic Salad

Ingredients (for 2-3 servings):
  • 2-3 medium carrots
  • 1-2 eggs
  • 1 medium garlic clove
  • Salt, pepper to taste
  • Mayonnaise
  1. Grate carrots and garlic.
  2. Boil eggs (~10 minutes), peel, and cut them.
  3. Combine everything in a mixing bowl, add salt, pepper, and mayonnaise. Mix well and serve.

February 12, 2011

Cabbage and Carrot Salad

Cabbage and Carrot Salad
Ingredients (for 2-3 servings):
  • 1/4 medium head of cabbage
  • 1 medium carrot
  • 2 eggs
  • Mayonnaise
  • Salt, pepper to taste
  1. Chop the cabbage, add a pinch of salt, and squeeze it with your hands to release some juice.
  2. Grate the carrots.
  3. Boil eggs (~10 minutes), peel, and cut them.
  4. Combine everything in a large bowl, add salt, pepper, and mayonnaise. Mix well and serve.

February 9, 2011

Meat in a Pot with Mushrooms

Meat in a Pot with Mushrooms
For this dish, the cookware is very important. The best taste you’ll get is by using an ovenproof clay pot (with lid). If you don’t have one, you can use any deep ovenproof pan.

Ingredients (for about 3 servings):
  • 1 lb beef
  • 6-7 medium potatoes
  • 1 carrot
  • 1 medium onion
  • 1-2 bay leaves
  • 1/2 lb mushrooms
  • Vegetable oil
  • Sour Cream
  • Salt, pepper to taste
  1. Cut beef into ~1 inch pieces and chop 1/2 of the onion.
  2. Put beef, onion, and bay leaves into the pot.
  3. Add salt, pepper, ~1/2 cup of water, cover it, and put everything in a not preheated oven.
  4. Bake about 45 minutes at 400-450F.
  5. In a large mixing bowl, cut potatoes and carrot; add a little bit vegetable oil and salt.
  6. Add this mixture to the pot.
  7. Bake for an additional 20 minutes.
  8. Cut mushrooms and the rest of the onion.
  9. Saute them in separate skillets in vegetable oil until golden-brown.
  10. Add the onion to the skillet with the mushrooms and cook them together a few more minutes.
  11. Add the mixture to the clay pot.
  12. Bake 10-20 more minutes, then add 1-2 tablespoons of sour cream, and put in the oven for a final 5 minutes. Enjoy!