Sunday, September 15, 2013

Some Delicious Recipes ;)

I am so glad to see my Russian viewers are back! I have missed you!! I am not sure why but it appears I was unaccessible to you for a time and I just want you to know how happy I am to have you back!
 
In honor of my Russian ladies here are some Russian treasures ;)
 
Russian fish pie
Russian Fish Pie
Ingredients
  1. Knob of butter
  2. 1 tbsp olive oil
  3. 1 large onion, finely chopped
  4. 150g chestnut mushrooms, chopped
  5. 1 tsp ground turmeric
  6. 100g freshly cooked basmati rice
  7. Bunch of fresh dill, chopped
  8. Bunch of fresh parsley, chopped
  9. 1 tbsp capers, rinsed and chopped
  10. Zest of 1 lemon
  11. 2 large free-range eggs, hard-boiled and chopped, plus 1 beaten free-range egg, for glazing
  12. Plain flour, for dusting
  13. 2 x 500g packs fresh puff pastry
  14. 800g piece salmon tail fillet

Method

  1. 1. Heat the butter and oil in a pan over a low heat and cook the onion for 5-6 minutes. Add the mushrooms and cook for 5-8 minutes. Stir in the turmeric and cook for 1 minute, then add the rice, herbs, capers, zest and chopped egg. Season and cool.
  2. 2. On a floured board, roll out 1 piece of pastry to pound coin-thickness and trim to a 30cm x 20cm rectangle. Put on a large baking sheet and place the salmon on the pastry. Season, then arrange the rice mixture on top. Brush the pastry edges with beaten egg. Roll out the remaining pastry, so it will generously cover the salmon, and lay over the top. Trim, leaving a 2cm border, and press the pastry together to seal. Use any pastry trimmings to decorate the top. 3. To eat now, preheat the oven to 200°C/fan180°C/gas 6 and bake for 35-40 minutes. To freeze, wrap cling film around the pie and baking sheet and freeze for up to 3 months. To serve, preheat the oven to 180°C/fan160°C/gas 4. Bake from frozen for 1 hour 5 minutes. Turn the oven to 220°C/fan200°C/gas 7 and cook for a further 10 minutes, until it is cooked.

Nutritional info

Per serving (based on 8) 618kcals, 38.7g fat (14.5g saturated), 30g protein, 40.5g carbs, 2.1g sugar, 1.1g salt

Wine Recommendation

Russian fish pie: a relatively light, crisp Chardonnay, in the form of a Chablis, is an elegant but full-flavoured match for the salmon.
 
Filling:
1/2 lb. ground chicken
1/2 lb. ground veal, or lamb, or beef
1 medium onion grated
1 tsp. salt
1/2 tsp. pepper
Dough:
2 cups sifted flour
1 egg
1/3 cup water
Combine the two meats with onion. Add seasonings to taste and mix well and set aside.
Prepare Dough: In a small mixing bowl, sift the flour and a pinch of salt. Make a nest in the flour, add the egg which has been mixed with water. Work the flour into the egg and mix and then knead to a rather dry dough. Use more or less flour as needed. Roll dough very thin. We used a pelemeny mold/maker that my mom brought back on one of her trips to Russia so the pelemeny come out in a round shape. If you don’t have a mold cut the dough into 2″ circles. Put a small ball of filling (about 1/2 tsp) onto each circle and fold over and pinch edges making a half-moon shape. Then pinch each corner up together.
Boil in your choice of broth. Add the Pelemeny to the boiling broth. When they are done they will surface like doughnuts. You can serve them with the broth like a soup or you can have them plain with some sour cream. This recipe should feed 4-6 people.
from happywonderer.wordpress.com
 
Russian-cheesecake-pops-sirki-6
Russian chocolate covered cheesecake pops (sirki v glazure)
Ingredients (makes approx. 20 pops):
  • 12 oz farmer’s cheese
  • 4 oz cream cheese (low fat worked great for me)
  • 1/2 cup sugar
  • 2 egg yolks
  • zest of 2 lemons
  • juice of 1/2 lemon
  • 12 oz chocolate, chopped (I used bittersweet – use your favorite!)
  • 3 tablespoons of solid vegetable shortening
  • equipment: cheesecloth
  • optional: lollipop sticks
Instructions:
In a food processor, combine farmer’s cheese, cream cheese, sugar, egg yolks and lemon juice.
making-sirki-2 making-sirki-3
Mix in lemon zest.
making-sirki-4
Add cheese mixture to a colander lined with a cheesecloth (folded in 2 layers).
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Fold cheesecloth over the cheese mixture, cover with a plate and a few heavy cans.
Place colander over a medium bowl. Refrigerate overnight to allow for the whey to strain.
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The next day, take the cheese mixture out of the cheesecloth. It should be slightly hardened. Form into small balls. I like using a medium cookie scoop for this task.
making-sirki-8
Super easy!
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In a double boiler (or medium bowl set over a pot of simmering water), melt chopped chocolate and shortening. Let cool for a few minutes.
If using lollipop sticks, insert sticks into the cheesecake balls and dip in chocolate. Place on a large cookie sheet (or serving tray) and refrigerate until the chocolate is set. If you don’t have lollipop sticks, use a toothpick for dipping, then dollop some chocolate over the toothpick hole.
making-sirki-10 making-sirki-11
making-sirki-12
Enjoy!!! I found them best served straight from the fridge. Too long out of the fridge and the cheese starts to soften (still delicious but it gets a bit messy).
Russian-cheesecake-pops-sirki-7
Russian-cheesecake-pops-sirki-4
Russian-cheesecake-pops-sirki-6
as you can see from the photos...from www.russianbites.com ;)

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