Aubergine Caviar (Russian 70mins plus chilling)

Aubergine Caviar

Serves 4

Cold Vegetarian Vegetables Starter Appetizer Hors d’oeuvre Russia Europe

Ingredients
1 large Aubergine (Eggplant)
1 Medium Onion, finely chopped
1 Large Tomato, finely chopped
2 Garlic Cloves, crushed
1 tbsp Olive Oil
2 tsp Red Wine Vinegar
Salt and Black Pepper
Freshly chopped Parsley to garnish
Rye Bread to serve

Instructions

1. Preheat the oven to 190C, 375F, Gas Mark 5.

2. Pierce the aubergine in several places with a knife, place on a baking sheet and bake for about 50 minutes until soft, turning half way through the baking time. Remove from the oven and allow to cool.

3. Cut the aubergine in half lengthwise, scoop out the pulp onto a chopping board and chop very finely.

4. Transfer the aubergine flesh to a large mixing bowl, together with the onion, tomato, garlic, oil, and vinegar. Mix well and season with salt and plenty of pepper.

5. Cover and chill well before serving with thin slices of rye bread and garnished with freshly chopped parsley.

БЛИНЧИКИ от "ЧАЙНОЙ ЛОЖКИ"

ВАМ ПОТРЕБУЕТСЯ:

3 яйца;
1,5 стакана муки;
1 л молока;
0,5 чайной ложки соли;
1 столовая ложка сахара;
2 столовые ложки растительного масла;
4 столовые ложки сливочного масла.

ПРИГОТОВЛЕНИЕ:
Смешать в миске яйца, соль, сахар, муку с 0,5 л молока, хорошо взбить, влить остальные 0,5 л молока, и постоянно помешивая, добавить в конце растительное масло и растопленное горячее сливочное масло, тщательно взбить. Сковороду раскалить и смазать растительным маслом, наливать тесто тонким слоем переворачивая, как только зарумяниться нижняя сторона.Подавать горячими с маслом, сметаной, вареньем или сгущенным молоком.

УГОЩАЙТЕСЬ НА ЗДОРОВЬЕ!

Russian Salads ( based on the Menu from Tea Spoon fast food chain )

СОСТАВ САЛАТОВ

СТОЛИЧНЫЙ
кура
картофель
горошек зелёный
огурцы маринованные
морковь
яйцо
майонез

ГОЛЛАНДСКИЙ
помидоры
шампиньоны
яйцо
сыр
морковь
лук жареный
майонез

КОКТЕЙЛЬ
сыр
ветчина
рис
яйцо
огурцы свежие
капуста китайская
перец сладкий
майонез

С ГОВЯДИНОЙ И ФАСОЛЬЮ
говядина
фасоль красная
перец сладкий
лук красный
капуста китайская
майонез

СЕЛЬДЬ ПОД ШУБОЙ
сельдь свежего посола
картофель
морковь
свекла
яйцо
лук
майонез

САМОВАР
капуста белая
морковь
перец сладкий
кукуруза
крабовые палочки
огурцы свежие
масло кунжутное
майонез

АМУР (С ЛОСОСЕМ И РИСОМ)
лосось консервированный
рис
яйцо
лук репчатый
капуста китайская
перец сладкий
майонез

ФРУКТЫ!
персики
яблоки
киви
груши
ананасы
апельсины
цукаты
вишня
сироп

ИЗ СВЕЖЕЙ КАПУСТЫ
капуста белая
морковь
сахарный песок
масло растительное
соль
уксус

Draniki or Deruny

Ingridients:

1 large onion grated

6 potatoes peeled and grated

2 eggs

salt

black pepper

sour cream

corn oil

Use a mixer to puree the ingredients except the sour cream and oil in a large bowl. Heat oil in a frying pan and when hot drop large spoonsful of the mixture. Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.
Serve warm with the sour cream

Blinchiki

Ingridients:

1/2 cup all-purpose flour

1 egg 1 egg yolk

1/2 cup milk or sour milk

1 teaspoon sugar

1/8 teaspoon salt

Corn oil

Possible fillings:
- Cottage cheese with raisins

- Fresh cherries without stones

- Fresh strawberries

- Cheese

- Fried mushrooms

- Grated chocolate

Combine flour, egg, and egg yolk in a small bowl of electric mixer. Beat just to mix. Add milk, sugar, and salt; beat at low speed 2 minutes. Heat a frying pan, brush bottom with oil. Pour about 2 tablespoons batter into the frying pan; at once tilt it to spread batter evenly over bottom of skillet. When edges are dry, turn pancake and cook other side. For stuffed pancakes, place 1 tablespoonful of filling in center pancake. Fold sides toward center, over filling, and roll up pancakes. Quickly fry coated pancakes in a small amount of hot oil. Turn and cook until golden on all sides.

Vareniki

Dough:

5 cups flour

1 teaspoon salt

100 g butter

1 cup evaporated milk

1/2 cup water as needed

Do not use condensed milk in this recipe

Possible fillings:
- Mashed potatoes with fried onions

- Mashed potatoes with fried mushrooms

- Stewed cabbage (slice thinly 1/2 fresh cabbage, add the same amount of sauer cabbage and stew them)

- Cottage cheese with raisins

- Fresh cherries without stones

- Fresh strawberries

Mix the flour and salt in a large bowl. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. Place the dough in a lightly oiled bowl, turn, and cover for about 1/2 . Place 1/4 of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and from the center, roll the dough out to about 1/8-inch thickness. Run a hand under the bottom to loosen it. With a cut into rounds with diameter around 3 inches. When done cutting, place 1 spoon of the filling on one side of each, flipping the other half over the top and sealing with your fingers. Be sure to seal these well. Place each of the varenyky on a floured cooky sheet and cover them with a towel. Repeat with the remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. While you are doing the last ones, place a saucepan with water on the stove, to make the water boil.

Gently drop 12 to 15 varenyky into of boiling water. Do not overcrowd. Stir and cook for about 3 - 4 minutes. Drain in a collander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking.

Borsch (40-50 min)

Ingridients:



1/4 pound pork, diced
1 large onion, sliced
2 carrots (about 1/2 pound), peeled and shredded
2 beet roots (about 1/2 pound), peeled and shredded
3 potatoes (about 1/2 pound), peeled and shredded
1/2 head cabbage (about 1/2 pound), thinly sliced
2 quarts water
1 can (8 ounces) whole tomatoes, grated without skin (puree)
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream



Cooking:


1. Fry salt pork until golden in a saucepan. Add onion. Fry until onion is transparent.
2. Add water, carrots, beets, cabbage, salt, pepper and potatoes. Cook until carrots are tender; about 30 minutes.
3. Add tomatoes, mix. Cook over medium heat 5 minutes.
4. To serve, spoon a small amount of cream into each bowl.

Ladle hot soup into bowl and stir to blend with the cream. Borsch can also be made without meat, with mushrooms or beans. Pampushki or the tiny garlic buns are often served with borsch.