Baking
Submitted by Nobility_Cuisine on Mon, 08/14/2017 - 05:14.
Ingredients:
For dough:
3-4 cup flour
2 egg
2.5 oz (65 g) butter
1 tbsp sugar
1 pinch salt
8.8 fl oz (250 mL) lukewarm milk
0.4 oz (11 g) yeast
For stuffing:
1-2 lb fresh salmon, or other fish
1 bunch parsley
1 bunch dill
2-3 large onion
Spices for fish
Method:
Melt a butter.
Mix all dry dough ingredients in one bowl, and all liquid ones in an other bowl.
Mix all ingredients together in the larger bowl.
Knead a non-stick dough (add flour when necessary), cover the bowl with a clear wrap, and place it to a warm place for 4-5 hours, before you cook pies.
Meanwhile, make a stuffing for pie.
Cut fish fillets into small pieces.
Sprinkle the fish with spices and a salt, and stir well.
Set aside.
Chop greens, and stir them.
Chop onions.
Divide the dough into 3 equal parts.
Roll all 3 parts on a baking pan's size, and cover the pan with one of them.
Press the dough to a bottom and sides of pan, and put the fish evenly into pan.
Cover fish with second part of dough.
Stir chopped onions and greens together with spices, a pepper, and a salt, and spread over dough in pan.
Cover all with third part of dough, and pinch sides thoroughly.
Pre-heat an oven to 320 F (160 C), and bake pie for about 35 - 40 minutes, until a gold crust increases.
Take pie from the oven, spread small piece of butter on top, and serve hot.
Submitted by Russian_Cuisine on Sun, 05/21/2017 - 06:57.
Ingredients:
For dough:
35 oz (1 Kg) flour
11.5 fl oz (300 mLl) milk
2 egg
1 pack yeast
5 tbsp vegetable oil
3 tbsp sugar
1 tsp salt
10 tbsp flour
For stuffing:
5.2 oz (150 g) ground beef
5.2 oz (150 g) ground pork
1 medium onion
Salt and ground pepper on your taste
Method:
Stir 1.7 fl oz (50 mL) a warm water, yeasts, and 1 tbsp sugar.
Let to sit for 10-15 minutes in a warm place.
In a large bowl, blend 7 fl oz (200 mL) warm water, a milk, eggs, a vegetable oil, leftovers of sugar, and a salt together.
Add 32 oz a flour tablespoonfully, continuing blending while a consistency becomes like one of a thick sour cream.
Pour yeasts with water into the bowl, stir fast.
Cover bowl with a towel, and set into a warm place for about 1.5 hour.
Then, add 3-3.5 oz flour, and knead a dough.
Let to sit 1 more hour.
For a stuffing, chop onions thinly. Stir a ground beef, a ground pork, a salt, a pepper, the chopped onions, and 3.5 fl.oz (100 mL) icy cold water.
Divide the dough into 18-20 pieces, roll every piece into a round with 1/3” (1 cm) a thickness.
Put 1/20 part of stuffing in centers of the rounds.
Pinch borders, and make small pies 1/2” thickness (about 1.5 cm) on a table sprinkled with 10 tbsp flour.
Fry the pies in a boiling oil for about 7-10 minutes, pouring the boiling oil on top sometimes.
Serve hot or warm.
Submitted by Russian_Cuisine on Sun, 04/16/2017 - 08:35.
Ingredients:
For dough:
1.5 cup rye flour
8.7 oz (250 g) sour cream
1 egg
1 tbsp sugar
1/3 tsp baking soda
1/3 tsp salt
For stuffing:
Fresh or frozen berries, sugar, starch
Method:
Stir all dough ingredients in a large bowl.
Note:
You have to get a dough with a thick sour cream consistency.
Spread the dough in a baking dish evenly.
Shake berries with a sugar on your taste, and with 2-3 tbsp a starch.
Put berries on top of dough evenly.
Pre-heat an oven to 360 F (180 C), and bake a pie for about 50 minutes.
Meanwhile, make a black currant's Kisel:
Boil 1 L water, 1 cup black currants, and sugar on your taste for about 15-20 minutes.
Stir a starch with 2 tbsp water, and stir fast in a berries broth (stirring permanently).
Let to chill a little, and serve with the pie.
Submitted by Russian_Cuisine on Sun, 04/02/2017 - 09:33.
Ingredients for 16:
18 oz (500 g) farmer's cheese
2 egg
5 tbsp sugar
Pinch of salt
3.5 oz (100 g) cream of wheat
1 tsp baking powder
Method:
Pre-heat an oven to 370 F (180 C).
Put a farmer's cheese into a bowl, add eggs, a salt, and a sugar, and stir well.
Stir a cream of wheat and a baking powder, and add by portions to the cheese mix, continuing to stir.
When a dough is ready, roll into a cylinder shape.
Slice into 16 pieces, and roll every piece with a flour.
Place them on a baking sheet, sprinkle with a sour cream, and bake for about 20-25 minutes.
Serve with a sour cream, preserves, or with fresh berries.
Submitted by Russian_Cuisine on Sat, 02/11/2017 - 19:12.
Ingredients:
11.5 oz (300 g) honey
5.7 oz (150 g_ ground nuts
½ cup sugar
2 oz (50-60 g) butter, or margarine
17.5 oz (500 g flour
1 tsp baking powder
¼ cup strong black tea
1 egg
For cream:
1 cup sour cream
½ cup sugar
Method:
Whip an egg and ½ cup sugar together.
Melt a honey and a butter together in a microwave, or in a water bath.
Add the whipped egg into a bowl with a honey-butter mixture, then add a tea, and whip all together one more time.
Stir a flour and a baking powder, and add them to the egg-honey-butter mixture tablespoonfully, continuing blending.
Sprinkle a half of ground nuts on a bottom of a baking dish, then pour a dough, and then sprinkle the second half of ground nuts.
Bake 1.5-2 hours in a warm oven.
At the end, whip a sour cream and sugar, and pour on top of a cake.
Let to chill, slice, and serve.
Submitted by Nobility_Cuisine on Sun, 11/27/2016 - 07:01.
Ingredients:
11.5 oz (300 g) boiled chicken fillet
1.7 oz (50 g) flour
2 fresh egg
5.2 fl oz (150 ml milk
1.7 oz (50 g) ground hard cheese
1-2 young zucchini
½ tsp baking mix
Spices (ground black pepper, curry, Italian mix) and salt - on your taste
Method:
Pre-heat an oven to 390-400 F (200 C).
Blend a milk, eggs, a salt, a baking mix, and all spices together, to get a butter.
Chop a chicken fillet into small cubes.
Put the chicken and a ground cheese into the batter, and stir well.
Pour the batter into a baking dish.
Thinly slice a zucchini.
Put on top of batter.
Bake for about 30-40 minutes, until a gold crust.
Let a pie to chill a little, slice, and serve.
Submitted by Nobility_Cuisine on Sat, 08/27/2016 - 07:10.
Ingredients:
1 pack (1 lb) dough
4 medium red onion
12.2 oz (350 g) mushrooms
1 tbsp butter, or margarine
¾ tsp salt
½ tsp freshly ground black pepper
5.2 oz (150 g) semi-hard cheese (Emmentaler, or other one), ground
2 stalks parsley, other greens (optional)
Method:
Clean mushrooms, peel onions, and chop the mushrooms and onions.
Stir-fry mushrooms and onions in a pre-heated skillet with a butter and a pinch of a salt.
Pre-heat an oven to 400 F (200 C).
Roll a dough to a size of a baking sheet, place the dough into the sheet.
Spread mushrooms with onions over dough evenly, except 1/2” boards.
Chop greens.
Sprinkle a ground cheese and the greens on top.
Bake for about 20-25 minutes.
Serve warm.
Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.
Ingredients:
3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil
Method:
Wash beet greens, dry out, and chop thinly.
Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.
Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.
Dry out the boiled greens on paper towels.
Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.
Add a flour and a sugar, and whip for 2 minutes more.
Pre-heat an oven to 370 F (180 C).
Sprinkle a large baking dish with a vegetable oil.
Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.
Bake for about 50 minutes, and serve immediately when ready.
Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.
Ingredients:
1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast
For stuffing:
13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling
Method:
Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.
Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.
Whip eggs with leftovers of the sugar, and with the salt.
Add a sour cream, and whip all together well.
Add the milk-yeasts mixture, and the flour, and knead a dough.
Cover the dough with the towel, and set in a warm place for 1 hour.
Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.
Chop dills thinly.
Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.
Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.
Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.
Turn out each pie, press it slightly, and cut in sectors.
Make each “a petal” round, and turn a little.
Whip an egg yolk, and spread each “flower” with the whipped yolk.
Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.
Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.
Serve hot or warm.
Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.
Ingredients:
8.7 oz (250 mL) kefir
2.5 cup flour
2.5 oz (70 mL) + 1.5 cup for frying vegetable oil
1 tbsp vodka
2.5 – 3.5 oz (70-100 g) sugar
1 pinch salt
1 tsp baking soda
Method:
Pour a kefir into a sauce-pan, add a 2.5 oz vegetable oil, a vodka, and bring to boil (but do not boil!) with a stirring.
Stir all dry ingredients in a bowl, and pour a hot kefir mix into the bowl, stirring permanently.
Knead a dough while a consistency becomes even.
Roll the dough into a ball, cover with a plastic wrap, and let to sit for 30 minutes.
Roll out dough into thin round, cut into rectangles.
Make a cut in a middle of every rectangle, and turn one half of rectangle through other one.
Pre-heat the vegetable oil in a deep skillet, and fry verguns for about 2-3 minutes per side.
Dry on paper towels, and serve.
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