Tag ‘national cuisine’

113. No-bake cheesecake (Australian recipe)

I've already posted a recipe for cheesecake with cream cheese (in my case it was "Omichka"). Now I want to share a cheesecake recipe that is wrongly called Australian because it's based on cottage cheese rather than cream cheese. Why wrongly? Because Australia does have cheese :). But that misconception doesn't affect the delicate taste of this cottage-cheese dish in the least. Recipe and photos under the cut! Read more »»

098. Zur-balish (Tatar recipe)

I've already introduced you to dishes of Udmurt and Swedish cuisine. Today I'll tell you how to make a Tatar meat pie with a very juicy filling. The dish counts as one of the most traditional and has many variants and subtleties that depend on the holiday the balish is made for, the meat it's made from and so on. Some say zur-balish is a bit like our kurnik. Under the cut you'll find the recipe, photos of the process and a reminder of how to eat "shulpaly it balishe" properly. Read more »»

111. Christmas rice pudding (English recipe)

I'm not really keen on porridge, but this time I decided to make the English Queen's favourite dish — a rice pudding, timed for Christmas. It's a dish of rice mixed with water or milk, sometimes with other ingredients added. Depending on the occasion it's eaten either as a dessert or as a main course, most often at dinner. As a dessert it's usually served with sugar or another sweetener. Read more »»

072. Perepechi with meat, perepechi with cabbage (Udmurt recipe)

Perepechi are an Udmurt national dish, served hot. The fillings are as varied as you like: meat, fried fresh mushrooms, pickled mushrooms, liver, egg with onion, potato, cabbage, there are even perepechi with blood, and of course sweet ones with jam to go with tea. The dish owes its huge popularity to the Buranovskiye Babushki. If you'd like to know how it's cooked in Izhevsk, the capital of Udmurtia — welcome under the cut. Read more »»

101. Frog legs (classic French recipe)

Not long ago I made a few French dishes — a Basque-style gratin with eggs and a gratin with potatoes and bacon. I think that most of us, on hearing the words "French cuisine", picture not gratin at all but frog legs. Following the lead of respected French gourmets, I dared to cook that very classic French recipe for real frog legs (and, jumping ahead, I don't regret it). Details and photos, as usual, under the cut. Read more »»

061. Pasta with prawns in sauce (Italian recipe)

I haven't written anything here for a while. I think it's time to treat you to a fairly light but very tasty summer recipe. How about pasta with prawns in sauce? Strictly speaking, the recipe isn't the easiest or the cheapest — it wants fresh tiger or king prawns, white wine, plenty of free time and a sandy beach for atmosphere. But I'm lazy, yes. So instead of fresh prawns we'll take frozen ones, and the sandy beach will be replaced by the sound of the sea in the speakers. Details under the cut! Read more »»