Submitted by Nobility_Cuisine on Sat, 02/25/2012 - 16:42.
For the dough:
250 g (2.5 cups) fine flour
1 pinch salt
3 tbsp oil
2 tbsp melted butter for daubing
125 ml (0,2 pt) lukewarm water
2 egg yolks for daubing
icing sugar for dusting
100 g (1 cup) flour for the work surface
Butter for daubing
8 toasts without crust
125 ml (0,2 pt) milk
1 pod pulp vanilla
60 g (1/4 cup) butter
60 g (1/4 cup) icing sugar
1 tbsp vanilla sugar
1/2 lemon rind, grated
3 egg yolks
250 g (1 cup) fat curd cheese (20% fat)
150 g (2/3 cup) sour cream
3 egg whites
1 tbsp sugar
40 g (3/8 cup) raisins,soaked in rum
1 handful roasted almond splinters
500 ml (0,9 pt) milk
2 tbsp sugar
For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough.
Shape into a ball and place in a soup bowl dribbled with oil.
Cover, and refrigerate, preferably over night.
On a lightly floured surface, roll out the pastry dough into a square with a rolling pin.
Pull until very thin.
To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.
The dough should become thin and transparent enough to read the newspaper through it.
To make the filling, heat up the milk with the vanilla pulp.
Cut the toasts into small cubes and pour over the vanilla milk.
Beat the butter, icing sugar, vanilla sugar, lemon rind and egg yolks until creamy.
Add the curd cheese and sour cream.
If you have no fat curd cheese, make it from a whipping cream.
Beat the egg whites until stiff, gradually sprinkling in the sugar.
Fold the soaked bread into the egg yolk mixture.
Finally, loosely fold in the egg whites.
Brush the pastry dough with butter and sprinkle over the almond splinters.
Spread the filling mixture over about 2/3 of the pastry and sprinkle the raisins evenly over the top.
Roll into a strudel.
Grease a baking tray with 2 tbsp butter. Beat the egg yolk.
Place the strudel on the tray and brush with the beaten egg yolk.
For the sauce, whisk together all the ingredients and pour about a third of it over the strudel.
Bake in a preheated oven at 350 F (180 °C) for 40-50 minutes.
While it's baking, regularly pour over the milk mixture and brush with melted butter.
To serve, slice, and dust with icing sugar.
Submitted by Nobility_Cuisine on Sat, 01/21/2012 - 18:35.
1.5 lb beef
3 lb potatoes
2 large onions
1 cup beef broth
1 cup sour cream
2 cup flour
8 tbsp clarified butter
½ tsp baking soda
2 bay leaves
Salt and ground black pepper on taste
Stir the flour, salt, butter, and sour cream, and knead to an even consistency.
Roll in a piece of plastic wrap, and set aside for 1 hour.
Peel the onions and potatoes, wash the meat, onions, and potatoes, and cut them into small cubes (1/4”-sized).
Stir, add salt and pepper, and stir once more.
Divide the dough into 2 parts, one a little smaller than the other.
Roll the larger part into a very thin circle.
Grease a deep cast iron skillet with 1 tbsp clarified butter, place the circle in it, and put the bay leaves over the dough, then add an even layer of the meat-potato-onion mix, then 3 – 5 small pieces of clarified butter.
Roll the smaller piece of the dough into a very thin circle, and cover the stuffing.
Pinch the top and bottom parts of the dough edges together.
Cut a 1”-diameter circle in the center of the top dough layer.
Make a ball from the leftover dough, a little more than 1” in diameter, and cover the hole with the ball.
Pre-heat an oven to 390 F (200 C).
Bake the pie for about 20 minutes, then cover it with a piece of foil, decrease the temperature to 360 F (180 C), and bake for 40 more minutes.
Then, remove the foil and the dough ball, and pour the hot meat broth into the pie.
Cover the hole with a dough ball, and cover the pie with foil.
Decrease the oven temperature to 340 F (170 C), and bake for about 2 – 2.5 hours more.
Turn heating off, and let sit for about 30 minutes.
To serve, slice into portions, place the pieces on portion dishes, and divide the stuffing up with a spoon.
You can substitute half of the potatoes with a pumpkin, or all potatoes with millet or other grains, and half of the beef with goose or chicken meat.
Submitted by Russian_Cuisine on Sat, 01/14/2012 - 16:34.
1 lb flour
Water and salt – depending on the flour
1 lb ground meat (of your choice)
2 large onions
3 large potatoes
Mix the flour, egg, and salt, add water, and knead into a very thick but non-sticky dough.
Cover dough with a clean fabrics, and let to sit in a room temperature for about 1 hour.
Meanwhile, peel and chop (or grind) the onions and potatoes.
Stir the ground meat, onions, potatoes, salt, and ground black pepper together.
Roll the dough into a thin, long, narrow shape.
Cover the dough with the meat-potato mix, and roll it tightly.
Press the edges together to prevent the stuffing from leaking.
Cover the top part of a steamer with paper greased with butter.
Bring the water in the bottom part of the steamer to boil, put the top part over it, cover with a lid, and steam for about 1 hour.
Then, slice, and serve with any vegetable salad.
Submitted by Nobility_Cuisine on Sat, 11/26/2011 - 17:56.
1.1 lb (500 g) flour
8.45 fl oz (250 ml) milk
3.5 oz butter, or vegetable oil
1 pack dry yeasts
0.5 tbsp salt
0.5 tbsp sugar
1 egg yolk
2 lb Suluguni or Mozzarella cheese
Knead a dough from all the ingredients except the cheese and eggs.
Let sit for about 1.5-2 hours in a warm place (knead twice meanwhile).
When the dough grows a second time, roll it into a 10” – 11” circle.
If the cheese is soft, mix it with the eggs and salt into an even consistency (unless the cheese is salted, in which case don't add the salt).
Should the cheese be hard, grate it into shreds first.
Shape a ball from the cheese, and place it in the middle of the dough circle.
Fold the dough up and pinch the dough edges to make a closed dough bag for the cheese, flip it upside down, and press on it carefully to fill out the cheese stuffing.
You have to get an even layer of cheese stuffing between the two layers of dough.
Roll if necessary, cover with clean fabric, and let dough rise for about 45 minutes.
Pre-heat an oven to 400 F (200 C).
Then, pierce the top of the pie with a fork, slather with the whipped egg yolk, and place the pie in the oven.
Bake for about 40-60 minutes (depending on oven), until the top turns gold colored.
When the pie is ready, take it out of the oven, sprinkle with water (or sweet water), and cover with clean fabrics.
Let cool a little.
Serve hot or warm.
Submitted by Russian_Cuisine on Sat, 09/17/2011 - 18:40.
0.5 l (18 fl oz) sour milk (or kefir)
1.5 cup sugar (390 g)
4.5 cup flour (720 g)
4 tbsp butter (80 g)
Pinch of salt
1 tsp baking soda
1 whipped egg
1 tbsp butter
Melt the butter, and blend the sour milk, eggs, sugar, butter, baking soda, and salt.
Add the flour, and knead the dough.
Pre-heat an oven to 220 C (430 F).
Knead all of the dough into a single ball, divide it in half and divide that into equal pieces of your choosing, usually anywhere from thick as a thumb and long as a hand to thick as a pinky finger and long as half a pen.
Shape rings out of the divided up dough.
Grease a baking sheet with a butter, grease the top of the rings with whipped egg (or with warm sweetened water), and bake baranki on the sheet until the top turns light-brown.
You can bake soft baranki, or make them crispier.
Traditionally, they're made equally soft and crispy.
You can bake baranki from the second half of dough on another sheet at same time, or if you want to make them later keep the dough rolled up in plastic wrap in a freezer.
Calories: 280 per 4.5 oz (100 g) ready product.
Submitted by Russian_Cuisine on Sat, 09/10/2011 - 15:24.
1/4 lb butter
1/4 lb sugar
1/4 lb honey
1/4 lb syrup
2 lb flour
0.5 cup water
0.5 tsp ground nutmeg
1.5 tsp baking mix
1.5 tsp ground ginger
3 tsp cinnamon
1/4 tsp ground pepper
7 whole cloves
Heat the honey to hot, and butter to warm.
Stir the warm butter, sugar, and cinnamon, then add the eggs stirring while their color turns white.
Bring to boil water with whole cloves, then remove whole cloves, and dissolve a hot honey in this water.
Pour the flour, then add the syrup, honey dissolved in a hot water, spices, and baking mix, and make dough.
Roll the dough into 1-1.5 cm (0.5”) thick rectangle, and cut into rectangles (1” x 2”).
Make any patterns by knife on a surface.
Pre-heat an oven to 180 – 200 C (380 – 400 F), and bake the cookies for 7 – 10 minutes, just while you feel a spices smell.
This is winter cookies.
Submitted by Nobility_Cuisine on Sat, 09/03/2011 - 15:33.
2 full cups flour
2 tbsp vegetable oil
0.5 tsp salt
1 cup boiling water
Sift the flour in a glass or enameled deep dish, mix with the salt, and make a “volcano-shaped mountain” from the flour.
Pour the vegetable oil into the center, then pour the boiling water in, and stir fast.
You’ll get separate dough pieces.
Let cool a little, and knead the even-consistency dough, first in the dish, and then on a table.
If the dough is sticky, sprinkle the table with 1 tbsp flour, and continue kneading.
When you get a dough ball that isn’t sticky, has an even-consistency, and looks nice, place it in the dish, cover it, and let it sit for about 20 minutes.
The dough is ready for rolling and shaping.
This dough is very appropriate for making vareniki, pelmeni, rolls, or other dishes.
Submitted by Nobility_Cuisine on Sat, 08/20/2011 - 14:47.
For the dough:
7 oz (200 g) soft margarine
3.5 oz (100 g) sugar
11 oz (300 g) flour
Vanilla on taste
For the stuffing:
1 – 1.3 lb home-made tvorog
2 fresh eggs
5.3 oz (150 g) sugar
3 tbsp wheat cream
Vanilla and cinnamon on taste
Mix the flour, sugar, and margarine together until it's crumbly.
Add the egg, and knead the dough.
Divide the dough into 2 parts, and place 1 part in a freezer and the other one in a refrigerator.
Peel the apples and pears, de-seed and cut them into cubes.
Stir the tvorog, sugar, wheat cream, eggs, and vanilla together.
Add the apples and pears, and stir well one more time.
Sprinkle a baking dish with vegetable oil.
Take the dough part in the refrigerator out, and roll on a baking dish shape.
Place the stuffing evenly over the dough.
Pre-heat an oven to 360 F (180 C).
Take the other dough part out of the freezer, and grate it over the stuffing evenly on a medium grater.
Sprinkle with cinnamon.
Bake for about 50 – 60 minutes.
Let the pie sit in a cool place for about 12 hours, or overnight.
Then, slice and serve.
Submitted by Russian_Cuisine on Sat, 07/23/2011 - 16:22.
For leavened dough:
1 pack yeast
1 tsp sugar
0.5 cup flour
0.5 cup water
4.5 oz (120-150 g) butter or margarine
1/3 cup sugar
1.5 cup flour
0.5 cup dried fruits, berries, candied peel
0.5 tsp salt
Vanilla on taste
4 oz (100 g) sugar powder
1 tbsp lemon juice or water
To make leavened dough, dissolve the yeast in water, and then stir with the sugar and flour.
Warm the butter to room temperature, and whip the butter, sugar, salt, and vanilla together.
Pour the flour in, and mix as you make small fat crumbs.
Add in the dried fruit, berries, and candied peel, then stir.
Pour the leavened dough in a dish with the crumbs and dried sweets.
Stir using a tablespoon, then knead by hand.
Add water or flour if necessary to make mild, oily, and elastic dough.
Place the dough in a large round baking dish.
Cover the dish with a clear plastic wrap.
Set in a warm place with no breeze, and wait for its volume to increase 2.5 – 3 times the original size.
Meanwhile, pre-heat an oven to 360-390 F (190-200 C).
Place the dish with the dough in the oven for about 7 minutes, or until its top turns light-brown.
After that, carefully cover the kulich with twice-folded foil, decrease the oven temperature to 300-320 F (150-160 C), and bake for about 35 – 40 minutes.
Cover the dish with a thick fabric, take out of the oven, and let sit for 5 -7 minutes at room temperature.
Take the kulich out of the baking dish, and cover with a thick fabric for about 30 minutes.
Meanwhile, make the icing: put the sugar powder in a small dish, and add the water or lemon juice drop by drop, stirring constantly.
Uncover the kulich, pour the icing over the top evenly, and let cool.
This is a Russian Easter dish, but it is possible to use the simplified recipe in any time.
Submitted by Russian_Cuisine on Sat, 06/25/2011 - 15:54.
5 – 6 fl oz (150 – 200 ml) water
1 tbsp vegetable oil
0.5 tsp salt
0.5 – 1 cup hot milk
2 tbsp butter
Rye flour and wheat flour (ratio 1:2, e.i. for 1 tbsp rye flour 2 tbsp wheat one)
1 lb shredded cabbage
3 tbsp vegetable oil
1 tsp salt
1 tsp chopped dill greens
2 tbsp melted butter
3 – 5 tbsp sour cream
To make dough, break 1 egg to a dish for dough, pour water, add vegetable oil and 0.5 tsp salt, and stir.
Add 1 tbsp rye flour and 2 tbsp wheat flour, stir.
Continue to add the rye and wheat flours while you get not sticky dough.
Knead for 3 – 5 minutes, then make a ball from the dough, roll it in a piece of plastic wrap, and put in a refrigerator for 30 – 40 minutes.
To make stuffing, bring 4 cup water to boil.
Put the cabbage in a colander, and pour with the boiling water, then drain.
Pre-heat a skillet or saucepan with the vegetable oil, place cabbage in skillet or saucepan.
Simmer cabbage under a lid for about 5 minutes.
Sprinkle cabbage with the salt and dill, stir, and let to cool.
Roll the dough into a ¼” – thick sheet, and cut out 4” – 5” in diameter rounds.
Grease a baking sheet with a butter or margarine.
Place the dough round on it; cover half of round with the cabbage (except 1”-wide board) evenly.
Cover with the second half of round, and press boards tightly.
You receive a closed pie in a half-moon shape.
Repeat while you run out of ingredients.
Whip 1 egg and 3 – 5 tbsp sour cream, and grease all pie tops with this mix.
Bake in an oven pre-heated to 180 – 200 C (380 – 400 F) for about 12 – 15 minutes.
Then, sprinkle tops with a melted butter or margarine, and serve.