Archive for April 2012 | Monthly archive

128. Tacos with chicken and chilli (Mexican recipe)

Today I'll teach you to make one of the most popular dishes of Mexican cuisine — a spicy taco with chilli. The dictionary describes a taco as "a tortilla filled with spiced meat" and calls it a "light lunch". It's a sandwich made from a tortilla folded into an envelope and filled with all sorts of things: fried meat, seafood and even cactus leaves. So let's get started. Read more »»

125. Kyiv-style syrniki (Ukrainian recipe)

Syrniki (also tvorozhniki; Ukrainian syrnyky, from the Ukrainian syr — cottage cheese) are a dish of Russian and Ukrainian cuisine in the form of cottage cheese fritters: fried patties of cottage cheese mixed with flour (some cooks hold that real syrniki have no flour in them) and eggs. Syrniki are usually fried in vegetable oil, but some recipes call for baking them in the oven. The most popular are plain syrniki and syrniki with raisins, which is what we're going to make today. Read more »»

127. Samsa (Uzbek recipe)

Lately I've been making meat pies to various national recipes rather often. You may already have tried making perepechi with meat to the Udmurt recipe or zur-balish and peremyachi to the Tatar one. Time for one more popular dish — Uzbek samsa with a filling of spiced onion, chopped meat (usually lamb, but I used chicken) and fat-tail fat. Read more »»

124. Pots with meat and mushrooms (recipe)

Thanks to how simple it is to make, meat in a pot is a very popular dish (on a par with pilaf, whose Uzbek recipe I've already posted). It's most often made with mushrooms, though there are versions with egg, lard or even apples. Details and photos are under the cut. Read more »»

126. Easter almond macaroons (French recipe)

Less than a day is left before one of the main Christian holidays! People are already wondering what to cook for Easter, so I couldn't let the occasion pass and decided to make something unusual. Easter almond macaroons to a French recipe, for instance. Details and photos of how to make these French pastries (or rather biscuits) are under the cut. Read more »»