Tuesday, January 31, 2012

Crispy chicken legs (better than KFC) :-)

First of all, it's not deep fried, it's baked and these chicken pieces are crispy and tasty!
Makes 6-8 servings
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder (or use 1-2 fresh minced garlic cloves)
1 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup fresh/dry breadcrumbs
1 handful fresh herbs*, chopped fine
5 whole organic/free-range (it taste a whole lot better) chicken legs, with skin, split to thighs and drums
oil for greasing the pan

In a shallow bowl mix together the mayonnaise, Dijon, and all the spices (omit any spice that you don’t have. It’s Ok) and season with a little salt and pepper.
In a separate bowl, mix the breadcrumbs with the herbs, add 1 teaspoon salt and the pepper.
One at a time, coat each chicken part in the mayonnaise mixture, then dip it in the breadcrumbs mixture, turning to coat. (With the thighs, I only coat the skin side with breadcrumbs since the bottom will get wet from the juices). Place in a container, cover, and store in the fridge for at least one hour.
Preheat oven to 425°F. Coat a baking sheet with a little oil and place the chicken parts in the pan, skin side up. Roast for 30 minutes. Lower temperature to 350 F and continue to roast another 20-30 minutes.
If you have time and you like your chicken falling off the bone, lower the heat more (250-300 F) and keep in the oven another 20-30 minutes.

Monday, January 30, 2012

Super moist and super easy Banana-blueberry bread

  • 1 cup sugar
  • bananas, mashed
  • 1 cup fresh blueberries
  • 1 tablespoons sour cream
  • 1/2 cup margarine
  • large eggs, well beaten
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 /2 teaspoon salt
  1. Mix sugar, bananas, sour cream, margarine and eggs well, then add blueberries and the dry ingredients.
  2. Mix well and pour into two 1 lb. loaf pans.
  3. Bake at 350 degrees F for 45-50 minutes.

Saturday, January 28, 2012

Authentic Russian Bird's Milk cake recipe

For dough:
4 eggs
1 cup sugar
1 cup flour
For cream:
1.5 oz (40 g) gelatin
1 cup milk
10.5 oz butter
10 eggs
2 cups sugar
1 tbsp flour
For glazing:
5 tbsp cocoa
3 tbsp milk
0.5 cup sugar
3-4 tbsp butter
To make the crust, whip all of the dough ingredients together.
Pre-heat an oven to 380-400 F (180-200 C).
Cover a baking sheet with baking paper, pour the dough on it, and bake for about 5-7 minutes.
Then, cut the crust into same-sized and same-shaped pieces, and set aside to cool.
To make the cream, soak the gelatin in 150 g (5.5 oz) warm water, and let sit for 30 minutes (or heat in a microwave for 2 minutes).
Mix the egg yolks with 1 cup of sugar, then add the milk, pour 1 tbsp flour, and stir well.
Steam (to avoil burning) until you bring the mix to boil.
Then, let cool to warm, add the butter and vanilla, and whip.
Heat the soaked gelatin, then cool.
Whip the egg whites with 1 cup sugar, and pour the gelatin into the whipped mix.
Stir well.
Whip the egg white mix and egg yolk mix together.
Construct the cake:
Cover one layer of crust with a thick cream layer, cover with the next crust layer
To make the glazing, stir the milk, cocoa, sugar, and butter, and bring them to boil, then let them cool to warm.
Pour glazing over the cake, and place in a refrigerator to thicken for 2 hours.
Decorate as you like.

Wednesday, January 25, 2012

Marinated fish with vegetables (my grandmother's recipe)

It's super delicious! Serve it with mashed potatoes!

Fish (any fish will do)- 1 pound
tomato paste - 2tbs (mixed with 1 cup of water)
1 tomato - chopped
1 onion - sliced
2 carrots (cut)
2 cloves garlic - minced
2 Red Peppers (sweet) – chopped
paprika - 1 tsp
salt, pepper to  taste

Saute onion and garlic in a splash of olive oil until they begin to soften. Add red peppers, carrots and cook for 3 minutes. Add tomatoes and tomato paste. Cover and cook for 10 minutes to create sauce.
Add fish, stir in paprika, salt and pepper, cover and simmer for 15-20 mins or until the carrots are tender.
Again, serve with mashed potato. Yummm!!!!

Sunday, January 22, 2012

Apple tarts (takes 15 min)

6 tart shells
2 apples (peeled, sliced thin)
1/4 cup brown sugar
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 cup butter

Bake the tart shells 5-6 mins at 400 degrees.

Take them out of the oven and let them sit for a little bit
In a saucepan, melt butter and brown sugar. Add apple slices and spices. Mix well, and cook on medium low heat for 10 minutes, until apple slices are soft. Pour mixture into tart shells and bake another 6 minues at 400 degrees.
Take them out of the oven and let it rest for about 10 minutes.
Serve apple tart warm or cooled, with a small scoop of vanilla ice cream on the side.

Tuesday, January 17, 2012

Lemon sugar in a jar

This is such an awesome thing, you wouldn't believe it!
It can be used in so many recipes...e.g. Add some ice water and you have a nice lemonade on a hot day...or..add some for your lemon pie or lemon cake or cookies...or add some of this sugar for your homemade Sangria...or just add 2 tsp in your tea and you will never get sick...I can go on and on...
My grandmother has been making it since I can remember.
And it is so easy to make and you can keep it in the fridge up to 3 months.

1 part of lemon (chopped or blend)
2 parts sugar
All you should do is mix lemon and sugar in a jar, cover it tightly with a lid (or you can do what I did) and place it in the fridge for 3 days.  In 3 days the lemon sugar will be ready to use. As I mentioned before you can keep it in the fridge up to 3 months.

Monday, January 16, 2012

Mushroom, cheese and spinach dip (baked)

Well, in Russia we put pre-made dip in the small baking dishes, bake until the cheese melts and serve individually...and eat with a fork...and call it Julienne but! we do not add spinach but all the rest is the same!
Although dipping bread or chips in a bowl of this goodness is awesome!

(300 g) package frozen spinach, thawed and drained
1 (250 g) package cream cheese
1/4 cup onion, chopped
4 garlic cloves, minced
1/8 teaspoon Tabasco sauce
2 tablespoons milk
1 cup mozarella cheese, shredded
1/2 cup mushrooms, chopped
1 tbs grated Parmesan
2 tbs olive oil
Heat the oil in a small pot, add onion and garlic, fry until the onions are soft, then add all ingredients in, except mozarella cheese, adding as much milk as necessary for a smooth and creamy consistency.
Cook for 10 minutes, stirring, add 1/2 cup of mozzarella, stir again and pour the mix into a baking dish.
Top with the remaining mozarella cheese.
Bake at 375F for 35 minutes or until heated through and mozarella is melted.
Serve with tostidos or just toasted slices of bread!

Soy Sauce and Honey Glazed Salmon

Easy but delish!!!!

Ingredients -
2 salmon fillets
3 tbsp soy sauce
3 tbsp honey

Combine soy sauce and honey in plastic bag, add thawed salmon to marinade, place in fridge for 10-15 minutes.

Place fillets in baking dish, drizzle glaze over the top. Bake for 10-20 minutes at 375 F. (Ovens vary, so check every few minutes.)
Serve with rice!


Saturday, January 7, 2012

Authentic Russian chicken pie - Kurnik

We call it Kurnik and it's pretty easy to make.

 For the crust-
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Devide in into two balls, wrap each ball in plastic and refrigerate for 2-4 hours or overnight.               
2 Chicken breasts, cubed (you can also use chicken wings)
3 medium potatoes, peeled, thinly sliced
1 medium onion, peeled, cut in rings
2 cloves garlic, crushed
1/2 tsp paprika
2 tsp olive oil
salt, pepper

1 egg, beaten
In a bowl  mix chicken, paprika, oil and garlic. Set aside for 20-30 minutes. Meanwhile in a separate bowl mix potato slices, salt and pepper.
Roll the first ball of dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
Start with a layer of sliced potatoes, then goes the layer of the chicken, then finish it with the layer of onion.
Roll the second ball of dough and cover the pie.
 Brush with beaten egg and sprinkle with paprika, if desired. Cut steam vent. Bake for 50 minutes at 350 degrees F (175 degrees C).