Tag ‘recipe’

130. Ginger lemonade (American recipe)

The calendar still says May, but outside proper summer is slowly arriving. Hot, isn't it? Last year I already shared two refreshing drinks — the recipe for an alcoholic mojito and the recipe for classic grandma's lemonade. Now it's time for a drink that is every bit as tasty and invigorating — ginger lemonade (a sort of non-alcoholic version of ginger ale). Details and photos of this sweet, heavily fizzy ginger-flavoured drink 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 »»

129. Banana muffins with chocolate (American recipe)

Muffins are small sweet cakes. You can serve them with tea or make them for a festive table. If there's no time to fuss with complicated cake recipes ("Three creams" or "Three chocolates", for example), these muffins will come to your rescue. There are two kinds of muffin: English and American. English muffins are made with yeast dough, while American ones have baking powder or bicarbonate of soda in the batter. Under the cut I'll share the American recipe with you. 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 »»