Archive for March 2012 | Monthly archive

123. Peremyachi (Tatar recipe)

Peremyach (from Tatar pärämäç) is a round pie of unleavened or yeast dough with minced meat, fried in oil. In the old days they were made with a filling of finely chopped boiled meat, fried in oil in cauldrons and served for breakfast with a strong broth. The name "belyash", sometimes used for peremyach, is historically incorrect. In Tatar and Bashkir cuisine the word "belish" means a large baked pie of unleavened dough with all sorts of fillings. I've already posted its recipe ;). Read more »»

122. Pork chop with champignons (recipe)

Not long ago I told you the traditional Italian recipe for pork braised with milk and herbs. Today there'll be a simpler and quicker, but also tasty, recipe for pork chops with champignons. Details and photos, as usual, under the cut ;). Read more »»

121. "Three creams" cake (French recipe)

Today is the eighth of March — International Women's Day! So I want to congratulate all the women who read my blog on this spring holiday, wish them a life as sweet as the "Almondy" almond cake, and share the French recipe for the "Three creams" cake. Details and photos are under the cut ;). Read more »»