Buckwheat Kasha with Mushrooms
- 50 g (1 ¾ oz) dried mushrooms
- ¼ gal water
- 1.25 lb buckwheat
- 2 large onions
- ¾ lb fresh mushrooms
4 tbsp flour
5 tbsp vegetable oil
Salt and pepper on taste
1 egg – optional
Wash the squash and potatoes, then peel, and wash once more.
Peel the onion, and grind it, or cut into small cubes.
Grind the potatoes and squash together, mix all of the ingredients but the vegetable oil.
Ingredients for 2:
4 fillets (0.5” thick)
2 tbsp flour
1 tsp butter
1 cup green onion (cut into medium pieces)
0.5 lb champignons (or other mushrooms appropriate for frying)
Pinch of thyme
2 pressed garlic cloves
1 cup warm beer
Salt, ground black pepper, Parsley greens on taste
Tenderize the fillets.
Melt the butter in a flat skillet, fry every fillet for 2-3 minutes per side, then place them in a ceramic, enameled, or glass dish.
1 cup flour
1 cup oatmeal or muesli
1 cup yogurt or kefir
0.5 cup sugar
Pinch of soda
3 tbsp vegetable oil
Raisins, lemon, walnuts – on taste
Pre-heat an oven to 400 – 420 F.
Make dough with all the ingredients.
Pour the dough into a baking shape.
Bake for about 25 minutes.
Cool, and decorate on taste.
Serve with tea or coffee.
0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
3 tbsp flour
Mix the black currant with sugar (try do not press and keep berries whole).
Roll the dough in a long stripe.
Sprinkle the dough with the flour.
Pre-heat an oven to 200 c (400 F).
Place a thin layer of berries with sugar on dough on middle, evenly.
Roll dough tightly.
1 lb potatoes
1 lb tvorog
1 cup vegetable oil
3 tbsp butter
0.5 lb sour cream
2 cup bread crumbs
Salt and greens on taste
You can substitute the Tvorog with small-curd farmer cheese, or Ricotta.
Cut greens into small pieces.
Boil potatoes until readiness, then make puree with potatoes and butter.
Whip together potato puree, tvorog, egg, and greens.
4 fish fillets pieces
1 tbsp lemon juice
1 tbsp Mayonnaise
1 cup ground hard cheese (ground to crumbs)
1 cup all-purpose flour
1 cup bread crumbs
3 tbsp vegetable oil
Salt and ground black pepper on taste
Sprinkle fish fillets with lemon juice, salt, and pepper, and set aside.
Whip egg and Mayonnaise for 2 minutes.
Pour the ground cheese, flour, and bread crumbs into 3 separate flat dishes.
2 lb green beans
0.5 lb plain yogurt
3 garlic cloves
1/3 cup ground walnuts
Dill, green onions, salt, and pepper – on taste
Remove bean tips, wash beans, and cut each into 3 parts.
Place in a wide, deep sauce-pan, pour 1 cup mix vegetable oil and water (1:1). It should to cover beans.
Then, cover sauce-pan with a lid, and bring to boil with a medium heating.
1 lb tvorog (or dry small curd farmers’ cheese, or ricotta)
0.5 cup flour
3 tbsp sugar
1/4 lb dried figs (or raisins)
2/3 cup peeled ground walnuts
2/3 cup sour cream
4 tbsp butter or margarine
Salt on taste
Blend tvorog until it is of an even consistency.
Soak dried figs for 1 hour, then drain, and cut them into small pieces.
Separate the egg yolks and egg whites.
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