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.

Vatrushki (soft cheese tarts)

Ingredients:

Dough:

2 cups flour

1 cup milk

1 oz yeast

2 tb sugar

1/2 tb salt

5 tb butter

Filling:

2 cups cottage cheese

3 tb sugar

4 egg yolks

2 tb sour cream

2 tb butter

1 tb flour

grated lemon peel

Mix yeast, sugar, 1 teaspoon of flour in warm milk. Let it rise for 15-20 minutes. Add all the milk and half the flour, mix, let it rise again. When it has risen, add the rest of the flour, salt, butter and mix until it is smooth and elastic. Let the dough rise once more. Form small buns, put them on a greased baking sheet leaving 2 inches space between them, let rise for 10-15 minutes. Make depressions in the buns with the bottom of a glass. Smear the brims with whisked egg; fill the depression with the filling.

Filling: Rub the cottage cheese through a strainer; add melted butter, grated lemon peel, sour cream, flour, egg yolks whisked with sugar. Mix it well (also, you can stuff vatrushki with a jam, with cranberries minced with sugar, black cherries, apples, etc.) Bake at 200-220° until lightly brown.

Golubtsy (stuffed cabbage rolls)

Ingredients:

Whole head cabbage (about 4 pounds)boiling salted water1 onion, chopped

2 tb oil

1 1/2 pounds ground beef

1/2 pound ground fresh pork

1 1/2 cups cooked rice

1 ts salt

1/4 ts pepper

2 cans (about 10 ounces each) condensed tomato soup

2 1/2 cups water

Remove core from cabbage. Place whole head in a large kettle filled with boiling salted water. Cover; cook for 3 minutes, or until softened enough to pull off individual leaves (about 30). Cut thick center stem from each leaf. Chop remaining cabbage. Saute onion in oil. Add meat, rice salt, and pepper. Mix thoroughly. Place a heaping tablespoonful of meat mixture on each cabbage leaf. Tuck sides over filling while rolling leaf around filling. Secure with wooden picks.Place half the chopped cabbage on bottom of a large Dutch oven. Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage. Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1 1/2 hours. Serve cabbage rolls with the sauce.

Borsch ( Beetroot Soup )

Ingredients:

1/4 pound salt pork, diced

1 large leek, thinly sliced

1 medium onion, sliced

1 celery or parsley root (about 6 ounces), peeled and cut in thin strips

3 beet (about 1/2 pound), peeled and shredded

1/2 head cabbage (about 1/2 pound), thinly sliced

2 quarts water

1 1/2 pounds cooked meat such as kielbasa (Polish sausage), ham, beef, or pork, diced

1 can (8 ounces) whole tomatoes

2 tb flour1 ts salt

1/2 ts pepper

1 1/2 ts lemon juice or vinegar

1 c whipping cream or dairy sour cream horseradish (optional)

Fry salt pork until golden in a 5-quart kettle. Add leek and onion. Fry until onion is transparent. Add celery root, beets, cabbage, water, and meat. Cook until celery root is crisp tender; about 25 minutes. Add tomatoes and kvas, mix. Cook over medium heat for 30 minutes. Make a smooth paste of butter and flour; stir into the simmering soup. Cook and stir until soup thickens. Add salt, pepper, and lemon juice; mix. To serve, spoon a small amount of cream and horseradish into each bowl. Ladle hot soup into bowl and stir to blend with the cream and horseradish.

Instructions : Pelmeni

2 cups plain flour and a little more for flouring the surface and your hands
1 cup milk
1 ts salt
1/2 tbsp vegetable oil
1 Large egg



Mix and knead until combined , it may seem a very sticky at first and unworkable but it will eventually look right, as you knead it on the floured surface, knead it and mix it about with a fork or knife if u must .


Knead until it becomes fairly smooth and elastic. This takes a LONG time....dont give in half way through, it isn't like kneading pastry dough. Roll it out and cut out little circles. Fill the pelmeni, pinch the corners to make sure the meat is 'locked' in. Make sure there aren't holes in them, as the water can dry up the meat inside. Tip: put lots of flour in between them when you stack them on one another; they tend to stick.


Filling:

500 minced pork or 250 pork+250 beef (combination is up to you)
1 onion diced
salt and pepper


Grind all filling ingredients and add about 2 tbsps of milk to moisten the meat.I made 2 variations of the Pelmini.


1. Boil in 1 litre of boiling stock+salted water for about 10 minutes, depending on the size of your dumplings. They will float up when they are cooked. Serve with sour cream/vinegar/ a big dollop of butter (for authentic Russian-style-Pelmeni)


2. I cooked a second batch Japanese Gyoza style on a frying pan. Add oil to to coat the pan, shallow fry bottom of Pelmeni's till they turn golden. Lower heat, add 4 tbsp's water mixed with 1 tsp stock powder into the pan (it will sizzle) and quickly cover to let the steam cook the rest of the Pelmeni. Remove when they are cooked through. - I liked this version better, as it had a nice crisp bottom! Not as healthy though.

Dumplings or Pelmeni

History of Pelmeni

The origin of pelmeni is not clear, and many versions exist. The most widely accepted one is that they were discovered in the Urals by Russian explorers and pioneers, who found that a similar dish (called pelnyan - literally "bread ear" in the native language), which consisted of pieces of meat wrapped in very thin bread, was being used by the native people of the region. Consequently, farther west in Poland, pelmeni are called "uszka," which also means ears. Another theory is that pelmeni were invented by hunters, who were looking for light, easy-to-prepare and nourishing food to take with them on long hunting trips (besides, pelmeni can be kept frozen for very long periods of time without any loss of quality or flavor, and the water they are boiled in makes a pretty good soup). Yet another theory suggests that pelmeni originated in northwestern China (thus explaining the use of spices such as pepper, which are non-native in Russia and had to be imported). In any case, pelmeni are documented to have already existed in central Russia by 16th century. ( taken from Wikipedia )