Tag ‘recipe’

076. Creamy cheesecake (English recipe)

Cheesecake is a dish of European and American cuisine. The first cheesecakes appeared in Ancient Greece. In Britain a cheesecake is an unbaked cold dessert that usually consists of a base — crushed biscuits mixed with butter and pressed into a thick disc — and a layer of filling: a mixture of milk, sugar, cheese, cream and sometimes gelatine. That's the one I made. Photos and recipe under the cut. Read more »»

073. Uzbek pilaf (recipe)

They say that when Alexander the Great was conquering the world, he was greatly annoyed at having to stop three times a day and cook. So he thought and thought, and announced that he needed a dish that would be both filling (eat once — not hungry all day) and simple to cook. Why am I telling you this? I'd long wanted to learn to cook real Uzbek pilaf: with lamb, all sorts of spices and in a kazan. Recently Artem @izdato posted a recipe for exactly that kind of pilaf on his blog. Did I manage to cook it? Details under the cut! Read more »»

075. Spaghetti with sauce "À la bolognaise" (Italian recipe)

Bolognese sauce (French: sauce bolognaise) is a meat sauce for Italian pasta that comes from Bologna. The official recipe contains beef, pancetta, onion, carrot, celery, tomato paste, meat stock, red wine and, optionally, milk or cream. But I want to tell you about a simpler, yet no less tasty, version of bolognese. Interested? Read the recipe with photos! 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 »»

074. Chicken and mushroom julienne (recipe)

Long ago the French called a light summer salad of thinly sliced fresh vegetables a "julienne". Later, soups with vegetables cut that way came to be called julienne soups. In modern Russian cooking, julienne usually means mushrooms baked in cream (or béchamel) under a cheese crust (normally in a cocotte); julienne is also made with chicken and seafood. If you'd like to know how to make chicken and mushroom julienne, welcome under the cut! Read more »»

071. Pork with pineapple (recipe)

After the salad with pineapple there was some tinned pineapple left over. So this time I'll share a recipe for pork with pineapple. As you can guess, quick and tasty again ;). Read more »»