Directions: 1 Boil carrots and eggs until ready 2 Tuna salad: combine grated boiled carrot & eggs, canned tuna, mayonnaise, chopped dill: mix well 3 Put the tun salad on the bread slices 4 Melt butter in the frying pan and toast bread slices one-side for 2-3 minutes 5 Serve warm with a cup of black coffee and enjoy your day !
Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.
Nikolai Gogol, Christmas Eve
We used to make Pelmeni on Christmas Eve, all the family was gathered together. One of Pelmeni was “lucky one”, made with a different filling from the others – the person who will get the “lucky” Pelemen’ is supposed to be lucky throughout the year!
Dough ingredients (~70 Pelmeni = 4-6 portions): – 3 cups (1 cup = 250ml) wheat flour – 170ml warm water – 1 tbsp 9% vinegar – 2 and 1/2 tbsp sunflower oil – 1/2 tsp salt
Serving ingredients (for 2 portions): – 200g sour cream Method: 1Dough: 1.1 combine dough ingredients and knead the dough for 5-7 min 1.2 leave the dough under the cloth while making the filling 2Filling: combine minced meat, spices, grated butter: mix well until smooth 3 Pelmeni 3.1 separate dough into 6 equal parts and form a 1.5cm diameter sausage from each part 3.2 cut each sausage into 1cm width pieces 3.3 roll out each piece into a ~7cm diameter round 3.4 put 1 tsp filling into each round 3.5 fold the round into a half-moon, pinch all the edges together strongly with fingers; then pull together two corners and pinch strongly with fingers 3.6 boil Pelmeni for 5 min after boiling and serve with sour cream 4 Enjoy !
Directions: 1 Filling 1.1 Combine milk, eggs, sugar, corn starch: mix well until smooth 1.2 Pour the mixture in a non-sticking pan, medium heat: cook until thickened constantly stirring 1.3 Add butter and mix until butter is melted, set the filling aside and let it cool down 1.4 Move the filling in the fridge while making dough 2 Dough 2.1 Combine butter, sugar, water and salt in a pan, put on medium heat: keep until butter is melted constantly stirring 2.2 Add flour: continue mixing until smooth, then remove from the heat 2.3 Add whisked eggs, mix well 3 Eclairs 3.1 Preheat the oven to 180C 3.2 Form 1.5cm width x 5cm length stripes out of the dough (I used decorating tube for that) and make stripes with a fork on the surface 3.3 Bake 40 minutes at 180C and let them cool down 3.4 Fill the eclairs making a small hole on the side and using a decorating tube 3.5 Enjoy with a cup of coffee !
Method: 1 Preheat oven to 200C 2 Bake walnuts for 10 minutes at 200C to make them easy to chop, set aside 3 Combine flour, sugar, vanilla sugar, lemon zest, salt and grate butter to dry ingredients, mix well 4 Add sour cream, egg and chopped walnuts: knead a dough 5 Form with hands 2cm diameter balls out of dough, dipping them in flour 6 Bake the cookies at 190C for 25-30 minutes 7 Enjoy the cookies with Christmas fruits punch and Merry Christmas !
Ah, Nothing is too late, till the tired heart shall cease to palpitate.
Henry Wadsworth Longfellow
Sweet potato chips ingredients (for 2 servings): – 3 large sweet potatoes – 0.5 tbsp olive oil – dash of salt
Sauce ingredients: – 100g sour cream – 80g blue cheese – chopped dill Method: 1 Sweet potato chips 1.1 Preheat the oven to 190C 1.2 Pill and cut sweet potatoes into strips 1.3 Mix potato strips with salt and olive oil and transfer on the baking paper 1.4 Bake for 30 minutes at 190C 2 Sauce: combine sour cream, blue cheese and chopped dill – mix until smooth and put the sauce in the fridge until the chips are ready 3 Serve hot sweet potato chips with a sauce from the fridge !
There is the great lesson of ‘Beauty and the Beast,’ that a thing must be loved before it is lovable.
Chesterton, G. K.
Ingredients: – 250g flour – 50g butter – 1 egg – 100ml milk – 8g Vanilla sugar – 25g cane sugar – 1 dash of salt – 1/2tsp baking soda & 1/2 tsp vinegar – 30g dry cherries Method: 1 Preheat the oven to 220C 2 Combine flour, sugar, salt and grated butter: mix until smooth 3 Add an egg, milk, then add baking soda and vinegar in the same tsp: mix until smooth 4 Mix in dry cherries 5 Roll out the dough to 1cm height 6 Cut the scones-to-be in triangles and transfer to the baking paper 7 Bake for 15 minutes at 220C or until golden 8 Enjoy with a cup of black tea !