Super spicy Russian mustard

Just be careful people! Very hot!

Ingredients

• 1 cups dry mustard
• 2 tablespoons cold water
• 1/2 cup boiling water
• 1/4 cup granulated sugar
• 3 tablespoons white vinegar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 teaspoon horseradish
• 1 slice of bread

Directions

• In a bowl mix together the dry mustard & cold water to form a stiff paste.
• Smooth down the mixture with a rubber spatula.
• Pour 1/2 cup of the boiling water over the mustard;  stir.
• If the mustard is a little bit too dry, add some more water, whisk in the sugar, vinegar, oil, horseradish & salt.
• Blend well.
• Cover your jar with a slice of bread, push the bread in a little bit, so it's sealed pretty tight & allow to stand overnight in a room temperature before using. The longer it stays under the bread lid, the spicier it becomes.
• Keep in a well-sealed container in the fridge.

Christmas cake pops

So yummy and pretty easy!
1 (18-ounce) box cake mix of choice, baked in a 13x9-inch pan
1/2 cup creamy frosting of choice
1 pack of white chocolate chips
1 pack of milk chocolate chips

In a large bowl, crumble 13x9-inch cake with the hands (use gloves if you can't stand mess) until no large chunks remain. Add icing and mix with fingers until well combined. Using a cookie scoop, portion into 18 balls. Roll between the hands until round and smooth. Place on parchment-lined sheet pan and freeze until no longer sticky, but not rock hard, about 1 hour.

Melt Chocolate chips in two separate bowls, putting the bowls on the pots with boiling water. When the chocolate is ready use a spoon to spread melted chocolate on each ball. Place back on parchment-lined tray and freeze for 1 hour. Serve!!!

Pumpkin Chocolate Chip Brownies

1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F. Line an 11″- x 7″-inch pan with parchment paper.

In a large bowl, combine pumpkin puree, eggs and oil until smooth. Set aside.

In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar. Add to the wet ingredients and mix until thoroughly incorporated. Stir in the chocolate chips.

Pour into prepared pan and spread evenly. Bake for 15 – 20 minutes or until passes toothpick test. Cool completely before cutting.

Loukoumades (Loukoumathes) - Greek Honey Puffs

• 3 cups all-purpose flour
• 1 pkg. (1/4 oz) dry yeast
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1 tsp. whiskey or brandy
• 1-1/2 cups lukewarm water
• 1/2 cup lukewarm water
• 2 cups canola or corn oil
• Ground cinnamon and walnuts for serving
• For the syrup:
• 2 cups sugar
• 1 stick cinnamon
• 1-cup water
• 1/2 cup honey

Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix well to combine.
Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.
Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.
When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very hot but not smoking.
Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined with paper toweling to absorb excess oil.
Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts or even with confectioners sugar. Serve immediately.
 

Nova Scotia Seafood Chowder

Being in Nova Scotia last summer and trying seafood chowder in every restaurant I went was awesome! I found this recipe a while ago and never had an opportunity to try it. So, finally, here it is!!!!

• 2 cups of frozen seafood mix
• 2/3 cup dry white wine
• 3 tbsp butter
• 3 ribs celery , thinly sliced
• 2 onions , chopped
• 1/2 tsp salt
• 1/2 tsp sweet paprika
• 1/4 tsp cayenne pepper
• 3 tbsp all-purpose flour
• 1-1/2 cups water
• 1 bottle clam juice , (240 mL)
• 2 yellow-fleshed potatoes , peeled and cubed
• 12 oz haddock fillets , or other firm-fleshed fish fillets, cut in 2-inch (5 cm) chunks
• 1 can (11.3 oz/320 g) frozen lobster meat , thawed and drained
• 3 cups 10% cream
• 1/4 cup chopped fresh parsley

In saucepan, bring the seafood mix and wine to boil over high heat. Reduce heat and simmer, covered, about 5 minutes. Strain, reserving broth;
In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in reserved broth, water and clam juice, scraping up any brown bits on bottom of pan. Add potatoes; bring to boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock, seafood and lobster; bring to boil. Reduce heat and simmer for 5 minutes. Stir in cream and parsley. Stir until heated through, about 2 minutes.

Greek omlette

1/4 cup  tomato sauce

2 Tbsp.feta cheese

1 Tbsp. chopped green onions

1 Tbsp. chopped kalamata olives

3 bacon strips, cut

2 eggs

1/4 red bell pepper
1/4 cup milk
salt, pepper
1/4 tsp rosmary
1/4 tsp paprika

Fry bacon, when it's almost ready add chopped pepper, green onions and tomato sauce.
Stir, let it fry a little bit,
Combine eggs and milk in a bowl, add salt and pepper.
Pour egg mixture to the pan, but don't stir.
Add olives and feta cheese on top, sprinkle with rosmary and paprika.
As eggs set, lift edge slightly with spatula to allow uncooked portion to flow underneath; cook 1 to 2 min. or until eggs are set.
SLIP spatula underneath, tip skillet to loosen and gently fold omelet in half. Remove from heat; let stand 2 min.    

Bacon Wrapped Pork Loin With Honey Glaze

LOVED IT!!!!!!

1 pork loin roast, boneless, about 2 to 3 pounds

2 tablespoons steak seasoning blend, such as Montreal or Chicago Steak Seasoning, or other grill seasoning mixture

1 tablespoon brown sugar

5 to 7 slices bacon

Glaze Ingredients:

1/3 cup honey

1/3 cup ketchup

2 tablespoons packed brown sugar

2 tablespoons Dijon mustard

Heat oven to 350° F.

Combine the steak seasoning and 1 tablespoon brown sugar; rub the mixture all over the roast. Put the roast in a foil lined baking dish. Arrange bacon over the pork, tucking the ends under the roast.
Roast to about 140° on an instant read thermometer, or about 55 minutes. Combine glaze ingredients. Generously brush the glaze mixture over the roast and continue roasting for 15 minutes, or until the roast registers about 155 on a meat thermometer or instant read thermometer.
Serves 6 to 8.

Mini Lasagna Cups

1 lb lean ground beef
1 lb sausage
1 cup spaghetti sauce
1 1/2 cups part skim ricotta cheese
1/4 teaspoon kosher salt
1/4 teaspoon pepper
12 lasagna sheets
1 1/2 cups shredded cheese

Preheat oven to 375 degrees. Brown sausage and hamburger in a large skillet over medium high heat and drain. 
Add spaghetti sauce to remaining meat mixture and stir to combine.
In a large bowl, combine the ricotta the salt and pepper and stir to combine.
Coat a 12 cup muffin tin with cooking spray, and arrange lasagna sheets in each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with the meat sauce, and sprinkle with shredded cheese. 
Bake at 375 degrees for 10 to 15 minutes until the cheese is melted and the wonton wrappers are golden. Cool in the muffin tin for 5-10 minutes before serving.


 

Healthy mussels and veggie salad

Hello there! It's been a while since I posted anything...so here I am, trying to lose some weight before my wedding day, eating healthy.
So, here it is...190 calories per a portion, 7 gramms of fat (all good by the way)


 20 stalks asparagus, roasted in the oven and cut in halves
1 zucchini, grilled and cut
2 bell peppers, raw, sliced
20 green pitted olives
30 mussels, no shell, boiled in salted water
2 stalks green onion, chopped
1 big stalk celery, chopped
1 tbs dijon mustard
2 tbs lemon juice
1 tsp olive oil

Just mix everything together and serve on a spring mix salad with 4-5 cherry tomatoes.

Delicious Potato Salad (my mother-in-law's recipe)

Yumm...When I tried it for the first time, I think I ate 2 plates and I wanted more...it is so good that I couldn't resist and asked my mom-in-law for the recipe...
I just wanted to say - Thank you so much Anna for giving me this recipe and for letting me post it in my blog!
So, here is it...

8 medium potatoes (pot boiled)
1 onion minced
 1 bunch of green onion
5 boiled eggs +1 for garnish
Mayonaize ( to taste)
salt and pepper (to taste)
stalk of celery
1 tsp parsley flackes
Paprika on top

Well, everything is pretty simple, cut and chop everyting above, mix with the mayo and top with paprika and a hard boiled egg.
1 awesome advice - make it a day before you serve it, let it sit in the fridge overnight...you will see...so delicious!!!!

Caprese skewers

Insalata Caprese is a simply prepared Italian salad made from vine-ripened tomatoes, fresh mozzarella, fresh basil, and olive oil. I took it on the next level...

30 grape or cherry tomatoes
30 fresh basil leaves

4 ounces part-skim mozzarella cheese, cut into 30 (1/2-inch) cubes

2 tablespoons balsamic vinegar

1 tablespoon extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Thread tomatoes, basil leaves, and mozzarella cheese cubes alternately onto 10 (6-inch) wooden skewers. Place skewers on a serving platter.Combine vinegar and oil in a small bowl; stir well with a whisk. Drizzle vinegar mixture evenly over skewers, and sprinkle with salt and pepper. Serve immediately, or cover and chill until ready to serve.

Awesome Chocolate cupcakes

I want to thank my beautiful friend from Ireland Lisa Carroll for this recipe!!!
This was my first time making cupcakes and they turned out so moist and delicios...they are to die for indeed!!!

Chocolate Cupcakes with Chocolate topping

(These are to die for!!!)

150g    Marg/ butter

300g    Caster sugar

3          Beaten eggs 

250ml  Full fat milk

225g    Plain flour (all purpose)

a pinch of salt

1 tps    Baking soda (Bicarbonate of soda)

50g      Cocoa Power

Preheat oven 155C or 350F or Gas 4

Beat the butter and sugar in a mixing bowl until soft and creamy

Beat in the eggs and milk

sift in flour, salt, soda, cocoa and combine with wooden spoon or spatula (dont over mix, i found the cupcakes crack and don't rise if mixed to much!)

Spoon mixture into paper  cases in bun tin and bake for 15mins, Until the cupcakes are springy to touch.

cool on wire rack.

Icing

175g milk chocolate (its hard to find good chocolate in Toronto!! lol..)

110g unsalted marg/butter

1tsp vanilla extract

white chocolate sprinkles

Melt the chocolate and butter in a pan over a VERY low heat. ( I put the choc and butter in a large bowl over a saucepan of boiling water and melt that way) Remove and stir in the vanilla extract and leave to cool and thicken, pipe the icing thickly over the top of the cakes and cover with white choc sprinkles....

Russian cottage cheese triangle cookies

yomm!!! this recipe I remember from my childhood...looooveeeeed it!!!

flour - 4 cups.
cottage cheese - 400 grams/14 oz
butter - 200 gr/7.5 oz
soda - 0.5 tsp. or baking powder
 dash of salt
sugar (a cup or so)


 Grate the butter on a coarse grater and mix with cottage cheese, add flour, baking powder and salt and knead the dough.
Roll out the dough and press out circles using a glass or round dough cutter.
Put the sugar on a plate or a table.
 Dip each circle one side in sugar, fold in half sugared side in, dip the remamining half-circle in sugar and then fold again, sugared side in, now dip one side of every triangle in sugar.
Put your triangles on a cookie sheet sugared side up and bake at temp. 350 degrees. 25 - 30 min. until golden brown.

Russian soup - Rassolnik

Ingredients:1 lb beef (with or without bones)
4  potatoes
4 tbsp rice
1 carrot
3 cloves garlic
2 small onions
2  pickled cucumbers
1 small tomato
1 tbsp parsley
salt to taste
sour cream

Method:
Prepare meat broth: Put beef into a large saucepan and cover with cold water. Bring to a boil; reduce heat. Remove the grease and froth from the broth surface with a spoon. Add one onion. Cook at low heat for 1 hour.
 Pan-fry vegetables: Heat one tablespoon of olive oil in a frying pan. Add chopped onions, carrots, garlic and parsley cut into sticks or shredded. Cover and saute at low heat for 15 minutes stirring occasionally. Add chopped tomato and saute for another 5 minutes. Simmer pickled cucumbers: Put chopped pickled cucumbers into a saucepan. Add meat broth covering cucumbers. Cover with lid and simmer at low heat for 15-20 minutes. Add rice to boiling meat broth. Bring to a boil. Add potatoes cut into bars and sauted vegetables. Boil for 10-15 minutes. Add simmered pickled cucumbers and boil for another 5 minutes. Salt can be added by taste.
 Served with sour cream.

My very first chocolate-caramel cake

1 package (14 ounces) caramels
1 can (14 ounces) fat-free sweetened condensed milk 
 1/3 cup butter
4 squares (1 ounce each) unsweetened chocolate, melted
1/3 cup canola oil
1-1/2 cups water
1/3 cup unsweetened applesauce
2 egg whites
1 egg
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1-1/3 cups sugar
1/3 cup sugar blend for baking
1 teaspoon baking soda
1 teaspoon salt
Betty Crocker Whipped chocolate frosting 
In a small heavy saucepan, heat the caramels, milk and butter over low heat until caramels are melted and mixture is smooth, stirring frequently; set aside.
In a large mixing bowl, combine chocolate and oil. Stir in the water, applesauce, egg whites, egg and vanilla. Combine the flour, sugar, sugar blend, baking soda and salt; gradually add to chocolate mixture until blended.

Pour half of the batter into 9-inch baking pan well coated with cooking spray. Bake at 350°  about 35 minutes or until a toothpick inserted near the center of the top layer comes out clean. Cool on a wire rack and cut into 2 even layers.
Spread caramel mixture evenly over the first layer, cover with the second layer.
Put the frosting all over the top layer and place the cake in the refrigirator for at least 2-3 hours or overnight!

Pastry with Pineapple

Awesome, easy and tasty!

For the dough:
2 cups flour
1 cup warm water
2 tsp vodka
1 pack of yeast (8 gr)
2 tbs olive oil
1 tsp salt
2 tsp sugar
Mix everything in a bowl, knead until smooth and elastic, about 10 minutes.
Transfer to large greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

For the filling
 1 pineapple cou into chunks
1 cup water
2 tbs sugar (I used brown sugar)
1/2 tsp cinnamon
1 tsp flour
In a small pot boil pineapple chunks with water, sugar and cinnamon for about 15 min. Do not cover!
Add flour and stir really good, so you can't see the flour balls.

Remove the dough about 20 minutes before you're ready to make the pastries. After 20 minutes, roll the dough out as thin as possible into a large rectangle. I suggest doing this between two pieces of plastic wrap or parchment paper.
 Cut the dough into an even number of rectangles slightly larger than you want your pastries. Spoon filling onto every other rectangle.
Use the remaining rectangles to cover the filling and make a pouch. Use the tines of a fork to press the edges of the top and bottom pastries together.
Brush the tops with olive oil and bake for 20-25 minutes at 350°F.

 

Irish stew with Lamb and Guinness

Happy St Patrick's Day!

---

3 pounds lamb shoulder with a little fat, cubed
1/2 cup flour
3 large potatoes, peeled and cubed                                                 
3 large carrots, peeled and sliced                                                 
6 stalks celery, cut into 1/2" slices                                                 
2 large yellow onions, cut into large dice                                                 
3 - 4 cloves garlic, minced                                                 
1 bunch fresh rosemary
1 bunch fresh thyme
1 bunch fresh parsley
2 quarts beef stock
12 ounces Guinness stout
2 teaspoons corn starch                                                 
salt and freshly ground black pepper, to taste

Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with a few sprigs of rosemary and thyme; reserve.

Season the meat with salt and brown the meat in a little oil. Remove and reserve, sprinkling with a little flour, shaking off excess.

Add the onions, garlic, carrots and celery to the pan and sauté, tossing to coat with the fat.

Add the Guinness and deglaze, scraping up any caramelized meat juices.

Add the potatoes, return the meat to the pot . Add enough stock to cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally.

Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley and the cornstarch (mixed into 4 teaspoons water) and stir.

Cook over low heat for a few more minutes to thicken. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.

Fish cutlets

1/2 kg Fish
• 1 Egg • 1 Bread slice • 1 tsp Garlic paste • 1 tsp Ginger paste • 1 Cup Bread Crumbs • 1-2 Green Chillies • 1 tbsp Corn Flour • 1/2 tsp Garam Masala • 1/2 tsp Turmeric Powder • 1 Bunch of Coriander Leaves • Salt to taste • Oil for frying

	Smear and rub fish with turmeric powder and salt. Wash it after 5 minutes.
	Keep the fish over a pan of hot water for steaming. Remove the bones and gently mash it using hands. Soak the bread slices in water and squeeze.
	Add red chilli powder, garam masala powder, ginger-garlic paste, corn flour, coriander leaves, green chillies, bread slice and salt.
	Mix all the above ingredients and make walnut sized balls and flatten the ball slightly.
	Take the beaten egg. Dip the cutlet pieces in egg and roll in breadcrumbs.
	Heat the oil slightly in a wok. Fry till the pieces turn brown.
	Fish cutlet is ready. Serve it with potato fingers and chutney.

Vegan perogies (varenniki)

In Russia or Ukraine we usually eat perogies boiled, sometimes with broth but you can always fry them after if you like. And one more thing...If you make perogies with your own hands...it will taste completely different...you'll see :-) I'm using a vegan recipe, because we can't use eggs, butter, milk or meat at this time of the year
For the Filling:

• 1 lbs potatoes, pleaded and cut into large chunks
• ½ box frozen spinach, thawed and drained/pressed to remove any liquid
• ½ medium onion, chopped
• A splash of vegetable broth
• 1/4 cup nutritional yeast
• 1/8 tsp nutmeg
• ½ tsp salt

For the Dough

• 3 cups all purpose flour, plus extra for kneading
• 1 tsp corn starch
• 3 tbls canola oil
• ½ tsp salt

Boil potatoes until fork tender. Drain and transfer to a large bowl and mash until smooth.Sauté onion in broth for 5 minutes. Add to potatoes. Add remaining filling ingredients and mix into evenly incorporated. Set aside to cool.

Making the Dough
Mix all ingredients in a large bowl until it sticks together. You may need a bit more water, my grandmother said you could never really be sure about how much water you will need until you mix it all together. Flour surface and knead dough a few times. You want the dough to form a nice, non- sticky ball.
Roll out on a floured surface to roughly a ¼ inch thickness. Using a round cookie cutter (or cup) cut circles out.
Now get stuffin’: Fill each with a good amount of filling. It helps to roll the filling into a ball first. Pinch to seal the edges, using water if needed. Place on a floured platter until ready to boil.

Vegan carrot cutlets

And here we go again...The Great Orthodox Lent is here and we haven't had meat, butter or milk or anything that comes from an animal for a week now. Feels good actually :-)

4 carrots, shredded
1/2 cup breadcrumbs
1 tbs olive oil
salt, pepper to taste
Mix all the ingredients together.
 With oiled hands, divide the mixture into 5-6 equal parts.
Shape into flat round patties(or play around with shapes) about 1/2 inch thick.
and fry on a greased skillet a few minutes, to make the cutlets golden brown, then cover and let it cook for another 15 min on low heat.

Oven baked ribs with potatoes

I didn't expect it to be so good!!!!!!
The meat is very tender and the potatoes melt in your mouth...Yumm!

What you need -
2 racks of pork ribs
5 medium potatoes
1 large onion, sliced

For marinade
2 tbs lemon juice
4 tbs mayonnaise
1 tbs Dijon mustard
1 teaspoon salt
1 tbs black pepper
1 teaspoon mixed herbs (any)

Wash the ribs and remove the white coating on the bottom side of the ribs, cut them the way you like.
 In a large skillet heat 2 tbs olive oil and fry the ribs on both sides 1-2 minutes on hight heat. Place the ribs in a big bowl and  add onion slices.
In a small bowl combine all the ingredients for the marinade and brush the ribs, then mix everything with your hands to make sure that onions and marinade cover the ribs.
Cover the bowl with plastic wrap and leave it for 30-50 min
Now, peel the potatoes and cut them into thin slices.  Don’t worry, if they are a little too thick.
Grease a deep baking dish and arrange a layer of potato slices.
Then put the layer of marinated ribs and onins on top and wrap it tight with foil.
Bake 2 hours at 400F.

Julia Child's Lobster Thermidor

Lobsters have to be live!
After watching Julie and Julia again, I had to cook lobsters...
This recipe takes a lot of time and labour but it tastes like heaven!!!
So, let's begin...

• 3 cups dry white wine or 2 cups dry white vermouth
• 2 cups water
• 1 large onion , thinly sliced
• 1 medium carrot , thinly sliced
• 1 stalk celery , thinly sliced
• 6 sprigs parsley
• 1 bay leaf
• 1/4 tsp. thyme
• 6 peppercorns
• 1 Tbsp. fresh or dried tarragon
• 3 live lobsters , 2 pounds each
• 1/2 pound sliced fresh mushrooms
• 1 Tbsp. butter
• 1 tsp. lemon juice
• 1/4 tsp. salt

• 5 Tbsp. butter
• 6 Tbsp. flour
• 1 Tbsp. cream
• 1 Tbsp. dry mustard
• 2 egg yolks
• 1/2 cup whipping cream
• 4 to 6 Tbsp. more whipping cream
• Pinch cayenne pepper

• 4 Tbsp. butter
• 1/3 cup cognac

• 1/2 cup grated Parmesan or Swiss cheese
• 2 Tbsp. butter , cut into bits

Directions

Steaming the lobsters: Simmer wine, water, vegetables, herbs, and seasonings in the kettle for 15 minutes. Then bring to a rolling
boil and add the live lobsters. Cover and boil for about 20 minutes. The lobsters are done when they are bright red and the long head-feelers can be pulled from the sockets fairly easily.

While the lobsters are steaming, stew the mushrooms slowly in the covered saucepan with the butter, lemon juice, and salt for 10 minutes.

The sauce: When the lobsters are done, remove them from the kettle. Pour the mushroom cooking juices into the lobster steaming juices in the kettle and boil down rapidly until liquid has reduced to about 2 1/4 cups. Strain into the 4-cup enameled or stainless steel saucepan and bring to the simmer.

Cook the butter and flour slowly together in the 1 1/2-quart saucepan for 2 minutes without browning. Off heat, beat in the simmering lobster-cooking liquid. Boil, stirring, for 1 minute. Set aside. Film top of sauce with the cream.

Split the lobsters in half lengthwise, keeping the shell halves intact. Discard sand sacks in the heads, and the intestinal tubes. Rub lobster coral and green matter through a fine sieve into the mixing bowl, and blend into it the mustard, egg yolks, cream, and pepper. Beat the sauce into this mixture by driblets.

Return the sauce to the pan, and stirring with a wooden spoon, bring it to the boil and boil slowly for 2 minutes. Thin out with tablespoons of cream. Sauce should be thick enough to coat a spoon fairly heavily. Taste carefully for seasoning. Set aside, top filmed with a spoonful of cream.

Sautéing the lobster meat: Remove the meat from the lobster tails and claws, and cut it into 3/8-inch cubes. Set the skillet with the butter over moderate heat. When the butter foam begins to subside, stir in the lobster meat and sauté, stirring slowly, for about 5 minutes until the meat has turned a rosy color. Pour in the cognac and boil for a minute or two, shaking the skillet, until the liquid has reduced by half.

Final assembly: Preheat oven to 425 degrees. Fold the cooked mushrooms and two thirds of the sauce into the skillet with the lobster meat. Arrange the split lobster shells in the roasting pan. Heap the lobster mixture into the shells; cover with the remaining sauce. Sprinkle with cheese and dot with butter. The recipe may be prepared ahead up to this point and refrigerated.

Place in upper third of 425-degree oven for 10 to 15 minutes, until lobster is bubbling and the top of the sauce is nicely browned. Serve immediately on a platter or serving plates.

recipe is from  http://www.oprah.com/food/Lobster-Thermidor#ixzz1mrtXV4ds


 

Maslenitsa (Russian pancake week)

Maslenitsa (Russian: Ма́сленица, Ukrainian: Масниця, also known as Butter Week, Pancake week or Cheesefare Week, is a Russian, Ukrainian and Belarusian religious and folk holiday. It is celebrated during the last week before Great Lent—that is, the seventh week before Pascha (Easter). Maslenitsa corresponds to the Western Christian Carnival, except that Orthodox Lent begins on a Monday instead of a Wednesday. The Orthodox date of Easter can differ greatly from the Western Christian date. In 2008, for example, Maslenitsa was celebrated from March 2 to March 8 and in 2012 it is celebrated from February 20 to February 26.
Maslenitsa has its origins in both pagan and Christian traditions. In Slavic mythology, Maslenitsa is a sun festival, celebrating the imminent end of the winter.
On the Christian side, Maslenitsa is the last week before the onset of Great Lent. During Maslenitsa week, meat is already forbidden to Orthodox Christians, making it a myasopustnaya nedelya (Russian: мясопустная неделя, English "meat-empty week" or "meat-fast week"). It is the last week during which milk, cheese and other dairy products are permitted, leading to its other name of "Cheese-fare week" or 'Pancake week. During Lent, meat, fish, dairy products and eggs are forbidden. Furthermore, Lent also excludes parties, secular music, dancing and other distractions from the spiritual life. Thus, Maslenitsa represents the last chance to partake of dairy products and those social activities that are not appropriate during the more prayerful, sober and introspective Lenten season.
The most characteristic food of Maslenitsa is bliny (pancakes), popularly taken to symbolize the sun. Round and golden, they are made from the rich foods still allowed by the Orthodox tradition: butter, eggs and milk.
Maslenitsa also includes snowball fights, sledding, riding on swings and plenty of sleigh rides. In some regions, each day of Maslenitsa had its traditional activity: one day for sleigh-riding, another for the sons-in-law to visit their parents-in-law, another day for visiting the godparents, etc. The mascot of the celebration is usually a brightly dressed straw effigy of Lady Maslenitsa, formerly known as Kostroma.
As the culmination of the celebration, on Sunday evening, Lady Maslenitsa is stripped of her finery and put to the flames of a bonfire. Any remaining blintzes are also thrown on the fire and Lady Maslenitsa's ashes are buried in the snow (to "fertilize the crops").
Religiously, the beginning of Great Lent is traditionally tied to the beginning of Spring, an association found in the Greek Triodion (containing hymns for the Lenten season), going back to at least a century before the Baptism of Rus—thus having no connection with pagan customs. The ancient hymns refer to the "Lenten Spring," a natural link because of the time of year during which Lent always occurs in the temperate regions of the Northern Hemisphere. The church services during this week are very similar to those served during Great Lent itself, though they are shorter. This is also the first time the Prayer of Saint Ephrem is said and the Divine Liturgy is forbidden on Wednesday and Friday (as it is on every weekday of Great Lent).

 Sunday of Forgiveness

The last day of Cheesefare Week is called "Forgiveness Sunday", indicating the desire for God's forgiveness that lies at the heart of Great Lent. At Vespers on Sunday evening, all the people make a poklon (prostration) before one another and ask forgiveness, and thus Great Lent begins in the spirit of reconciliation and Christian love. Another name for Forgiveness Sunday is "Cheesefare Sunday," because for devout Orthodox Christians, it is the last day on which dairy products may be consumed until Pascha. Fish, wine and olive oil will also be forbidden on most days of Great Lent.
http://en.wikipedia.org/wiki/Maslenitsa

Focaccia (Italian bread)

2 cups warm water, about 90°F

1 package active dry yeast (2 1/4 teaspoons)4 cups unbleached flour, preferably bread flour

2 1/2 teaspoons kosher or sea salt

Toppings, such as tomatoes ( I used 1 tbs tomato paste), mozzarella, 2 cloves garlic, pitted olives,

2 tbs parmesan

Olive oil

Fresh rosemary

1 teaspoon kosher or sea salt (for the top of the bread)

Measure the water into a large bowl and sprinkle the yeast on top. Stir well to dissolve.

Add 2 cups of the flour and 2 1/2 teaspoons salt and stir until smooth, about 2 minutes.

Add the remaining two cups of flour and stir until the dough pulls away from the side of the bowl, about another 2 minutes. If the dough seems too sticky and wet, add up to another 1/3 cup of flour.

Cover the bowl with plastic wrap and set aside in a warm place to rise for 30 to 40 minutes. The plastic wrap keeps in the moisture and warmth.

Preheat the oven to 475°F. Oil a large, heavy baking sheet.

Carefully scrape the dough onto the oiled pan. Pour a small amount of oil onto the dough and begin stretching and pulling the dough to cover the surface.

Gently pull and coax it out to the edges of the pan

Poke through the dough to the pan, stretching holes into it

Sprinkle the dough with rosemary leaves and the additional 1 teaspoon salt.

Then I mixed the tomato paste with crushed garlic and brushed the dough with it.

Place mozarella, olives and sprinkle with parmesan.

Place the focaccia in the preheated 475°F oven and immediately reduce the heat to 450°F. Bake for about 20 minutes, or until the bread is nicely browned on top.

Smoked salmon layer cake

Sounds weird? well...It's a Russian dish. all I can say is make it, slice it up like a cake and serve... It is very good!!!

Let's start with crepes, in Russian it is called Blini

To make Blini you need:
1 cup flour
3 cups milk
2 eggs
salt and sugar to taste
2tbsp butter or veg oil
1/2 tsp soda
Method:
1.Mix eggs with the milk.
2.Add the flour ,sugar and salt and mix thoroughly so that no lumps remain.
3.Grease a hot pan (non stick) with oil or butter.Use a half onion stuck with a fork for greasing.
4.Pour and spread a thin layer of batter evenly.
5.Cook until light brown,about 2 mins on each side.

Now all the layers -

6 oz (150 gr) cream cheese

3 oz (100gr) sour cream

 16 ounces Smoked Salmon, thinly sliced

3 oz (100 gr) red caviar

Whisk together sour cream and cream cheese, then start making layers - Blin (crepe), cheese mix, smoked salmon and then another crepe.

Garnish the top crepe with caviar.

Put your cake to the fridge for 1-2 hours, slice and serve.

One of the best vodka chasers!!!

Frittata Italiana

Sorry for my Italian :-)
All I want to say - this is yummy!

1/2 pound (225 g) mushrooms, sliced
2 tablespoons (30 ml) oil
1/2 red pepper, sliced thinly
1 cup (250 ml) feta cheese, crumbled
1 tomato, diced or 12 grape or cherry tomatoes, cut in half
1/3 cup (75 ml) fresh basil, chopped finely
10 eggs, beaten
1/4 teaspoon (1 ml) salt
1/4 teaspoon (1 ml) pepper

In a large skillet heat the oil over medium heat. Add mushrooms and red peppers and saute for 10 minutes over medium to medium low heat, until they are softened and the moisture from the mushrooms is evaporated. Set aside.

Preheat oven to 350ºF.

In a large bowl, combine mushrooms, red pepper, cheese, tomato, basil, eggs, salt and pepper. Mix thoroughly.

Pour the mixture into lightly greased 8x8 inch (20.5 x 20.5 cm) or large round pie plate baking dish and bake for 35 to 45 minutes or until frittata is cooked through.

It should be golden brown around the edges and a knife inserted in the middle should come out clean.

Serves 6

Sunday bacon puffs

Lay 1 bacon slice in each bread cup

Mix the batter -

1 1/3 all purpose flour

1 cup milk

1 egg

3/4 ts baking powder

1 ts oregano

1 ts rosemary

1ts thyme

1 ts paprika

1/2 cup shredded cheese

1/2 ts salt

Spoon the batter into the bacon

 Bake 30 mins at 350 F.

Done!!!

Italian cheese bread

2 (1/4 oz.) pkg. dry yeast

1 cup margarine

6 large eggs

4 1/2 cups all-purpose flour -- sifted

1 tsp. salt

2 tsp. sugar

1/4 lb. Swiss cheese

1/4 lb. sharp cheddar cheese

1/2 cup Parmesan cheese – grated

Dissolve yeast in 1 cup of warm water

In a large mixing bowl, beat margarine until fluffy. Beat eggs in another bowl until light. Add eggs to margarine, blending well. Stir in dissolved yeast water.

Sift flour, salt and sugar together. Gradually add to egg mixture, continue to beat until satiny.

Cut Swiss and Cheddar cheese into 1/4 inch cubes. Stir cubed cheese and Parmesan cheese into mixture.

Place dough in a 4 quart greased glass mixing bowl. Cover and let rise until doubled in volume. With spoon, and stir gently. Cover bowl and let rise until doubled, again.

Grease a 10-inch tube pan. Gently stir dough down. Pour into pan. Let rise again until doubled.

Bake in a preheated 400 degrees oven for 35 - 40 minutes. Cool 10 minutes out of oven. Lift bread out by tube and cool 20 more minutes. Eat while warm!! :)

Baked Mussels

Great appetizer!

1 Lb Mussels

1/2 Cup Pecorino cheese

1/4 Bread crumbs

2 Eggs

2 Tbs EV olive oil

4 Cloves garlic, finely chopped

1 Tbs Fresh parsley, finely chopped

Fresh black pepper

Wash the mussels under fresh water.

With a knife, open each mussel and leave the fruit on one half of the shell.

In a bowl, mix all the ingredients for the batter... the batter will be rather soft.

Place all the mussels on a baking sheet and with a teaspon put some batter on each mussel to completely cover the meat/fruit.

Bake for about 15-20 mins at 400F on the top shelf of the oven or until the batter turns golden/light brown.

Serve hot.

Napoleon cake (Russian-French recipe)

Every russian knows this cake from their childhood...most popular in Russia and absolutely delicious!

For pastry:
2 eggs
1 cup sour cream (regular or light)                                                 
2 sticks unsalted butter
1/4 tsp salt
1/3 tsp baking soda
1 tbsp white vinegar
all-purpose flour enough to make soft dough                                                 
For cream:                                                                                                  
1 1/2 quarts of whole milk
1 cup of milk (this is not a mistake)                                                 
1 1/2 cups white sugar
4 egg yolks
4 very full tbsp flour
Pinch of salt
1 shot of vodka, brandy, or rum
(Amaretto or Bailey's are also good)
1 lemon (zest only)                                                 
vanilla essence or vanilla powder to taste                                                 
1 1/2 sticks unsalted butter


Mix eggs, soft butter and sour cream together till they blend well.
Add salt.
In a table spoon, dissolve baking soda in vinegar - you will see "bubbles". When bubbling stops, add soda+vinegar to your mixture. Stir well.
Start adding flour, cup-by-cup, make soft smooth dough. Don't knead it too much, just enough to make it smooth and "un-sticky".
Split dough into 16 pieces, form little balls.
Cover the dough with plastic, and put in the fridge to chill.
While it's chilling, prepare cream.

Custard Cream:
Pour 1 1/2 quarts of milk into thick bottom pot and bring it to boil. Don't use aluminum pots - it will burn !
While the milk is warming up, prepare the cream mix:
Separate egg yolks and stir them very well with sugar and a pinch of salt - until mix turns very light yellow.
Add flour, mix well.
Add 1 cup cold milk, mix very well. Avoid lumps.
When your milk starts to boil, reduce the heat immediately to low.
Pour the cream mixture into boiling milk very slowly, using a whisk to stir the cream.
Bring the mixture to boil again, constantly stirring it. When it starts boiling, you will see it become thicker. Let it simmer for 2-3 minutes, don't forget to stir at all times.
Remove from the stove, add lemon zest, vanilla, and vodka (rum, brandy, or liquor).
When you are able to touch the pot, add butter and mix it in as it melts. Set aside.

Now back to pastry:
Preheat oven to 420 degrees F.
Turn off the phone, so no one can distract you for 1 hour.
Get 1 piece of dough from the fridge, roll it into a very thin crust on well floured surface - as thin as you can, forming a round or a square crust.
Roll the crust onto rolling pin, and unroll it onto UNGREASED baking sheet.
.Pierce crust with the fork all over.
Bake in the oven for 2 minutes or until lightly golden. Don't over bake. It is better when it is not dark.
Remove the crust from the oven and put aside.
Repeat steps a-e for all the rest of the dough.
Never leave the kitchen while the crust is in the oven - check it all the time - it bakes very quickly.
Bake the last crust a little longer than others, letting it turn brown.
Put one crust on the cake dish.
Pour a ladle full of cream onto it.
Use skimmer to spread the cream evenly on the crust. Repeat for all crusts, except for the brown one.
Crush the brown crust on the board, using the rolling pin - just roll it over the crust several times - it will make great fine crumbs.
Pour the crumbs over the top layer of the cake.
Let the cake soak for 2-3 hours. Cut out the uneven edges, forming your favorite cake shape - square or round, or oval.
Enjoy! :-)

Chicken Kiev

Ukranian recipe!



1/3 cup butter

1/2 teaspoon ground black pepper

1 teaspoon garlic powder

2 pounds skinless, boneless chicken breast halves

2 eggs

3 tablespoons water

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

 1 teaspoon dried dill weed

3/4 cup all-purpose flour

3/4 cup dry bread crumbs

2 cups vegetable oil for frying

1/2 lemon, sliced

1/4 cup chopped fresh parsley

Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.                Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.               

When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.               
In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.                In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley.

Low fat Leek and potato soup

Yummers!

Ingredients

• 1 tsp Olive Oil
• 1 Small Onion, Chopped
• 450g Leeks, Sliced
• 450g Potatoes, Diced
• 500ml Semi Skimmed Milk
• 500ml Water
• 1 tsp Herb Cubes

1. Heat the oil and gently fry the onion leeks and potatoes for 3 minutes
2. Pour in the milk and 500ml water, add the herbs and season with salt and pepper.
3. Bring to the boil, cover and simmer gently for 20 minutes.
4. Strain the vegetables, reserving the liquid in a jug.
   
5. Blend or liquidise the vegetables, then blend in the liquid.
6. Reheat gently, adjust seasoning and serve.

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.