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Russian Merringue Cake ”Grafskiye Razvalini”

July 28, 2011 · by · Leave a Comment
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I love Meringues for couple of reasons;One,they feel so light and not as heavy as cakes with flour. And two, it  tastes so good it just melts in your mouth.
This Cake does not require cutting,so just take by piece one after one until……. Its all gone!
Ingredients:
4 egg whites room temperature
1 1/2 cup sugar
Cream-
1 condensed milk
3  sticks softened butter
1 ½ – 2 cups finely crushed walnuts or toasted hazelnuts
Chocolate glaze-
1 tbsp sour cream
¼ cup milk
2 tbsp sugar
1 tbsp cocoa ( I prefer dutch)
2 tbsp. Butter
Directions:
Heat oven to 275 degrees.
Beat egg whites with sugar until very stiff .
Line a baking sheet with parchment paper.Fill pastry bag with egg whites mixture. Squeeze medium size swirls on the baking sheet.Bake for another 3-3 ½ hours.
Cream:
Beat butter,gradually add condensed milk .Beat well until well combined and slightly fluffy.
Chocolate glaze:
In a small sauce pan, combine milk,sour cream, sugar and cocoa. Simmer over medium heat. Add butter. Cook until thickens.(if the chocolate sticks to the spoon, then its ready)
Assembling:
Take one meringue cookie at a time dip it in to cream then in the bowl with walnuts/hazelnuts.Stack it on a flat plate in to a mountain shape.Using a  tablespoon pour the chocolate over the cake. Keep it in the fridge.

 

Filed Under: Dessert · Tagged: ,

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

July 23, 2011 · by · Leave a Comment
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My favorite raviolis  is with Portobello mushroom and mozzarella cheese filling from Costco, but you can use your favorite.
Ingredients:
1 lb. Your choice of Raviolis
10 cloves garlic  smashed and chopped
1 tbsp. Olive oil
4 tbsp. Butter
½ freshly grated nutmeg
1 1/2 cup heavy whipping cream
kosher or sea salt
fresh ground pepper
2 tbsp sun dried tomatoes
1 cup baby spinach
1 tbsp grated Parmesan cheese
Cook Ravioli according to package directions.
Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .
Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.
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Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

Ingredients

  • 1 lb. Your choice of Raviolis
  • 10 cloves garlic smashed and chopped
  • 1 tbsp. Olive oil
  • 4 tbsp. Butter
  • ½ freshly grated nutmeg
  • 1 1/2 cup heavy whipping cream
  • kosher or sea salt
  • fresh ground pepper
  • 2 tbsp sun dried tomatoes
  • 1 cup baby spinach
  • 1 tbsp grated Parmesan cheese

Instructions

  1. Cook Ravioli according to package directions.
  2. Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .
  3. Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.
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Filed Under: Dinner, Main course ·

Chicken Eggrolls

July 22, 2011 · by · Leave a Comment
Eggrolls
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Eggrolls
These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.
Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying
Other optional ingredients:
mushrooms
celery
string beans
zuchinni
Directions:
Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they  tend to burn fast.
Eggrolls
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Chicken Eggrolls

Ingredients

  • Ingredients:
  • 3 boneless chicken thighs grounded
  • 1 onion finely chopped
  • 2 carrots shredded
  • ¼ cabbage shredded
  • 2 bean threads ( soaked in boiling water) cut into one inch wide
  • 25 sheets egg roll wrappers
  • 1 egg whipped with fork
  • 1 egg whipped with fork for the wrapper
  • soy sauce
  • ¼ cup oil + for frying

Instructions

  1. Directions:
  2. Heat oil on med-high heat.
  3. Add chicken.cook until slightly browned.
  4. Add onions and carrots. Cook until tender.
  5. Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
  6. Add the egg and mix it in.
  7. Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
  8. In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.
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kievskiy cake

July 21, 2011 · by · 9 Comments
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Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve  that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city  in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Directions:

Meringue:
Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)

Cake:

Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for  about  30-35 minutes.

Let  the cake cool.

Cream:
Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.

 

 

 

Assembling:

Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

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kievskiy cake

Ingredients

  • For Meringue:
  • 4 egg whites
  • 1 1/2 cup sugar
  • For Cake:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • For Cream:
  • 1 can condensed cream
  • 2 sticks butter softened at room temp.
  • 1 package cream cheese
  • 8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
  • Apricot jam or preserve (or any other of your choice)
  • cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)
  • finely chopped walnuts or peanuts
  • crushed maria's cookies or graham cracker cookies
  • * You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Instructions

  1. Directions:
  2. Meringue:
  3. Heat oven to 250 degrees.
  4. On high speed beat egg whites with sugar until really stiff about 20-25 minutes.
  5. Line the bottom of 9" spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)
  6. Cake:
  7. Heat oven 325 degrees.
  8. On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.
  9. Pour the batter into 9'' round baking pan and bake for about 30-35 minutes.
  10. Let the cake cool.
  11. Cream:
  12. Beat butter with cream cheese until smooth.
  13. Gradually add condensed milk and beat well until combined.
  14. Add whip cream and beat again.
  15. note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.
  20. Assembling:
  21. Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don't over do it)
  22. spread the jam or preserve.
  23. spread a good layer of cream
  24. sprinkle with nuts
  25. place meringue cake on top, and add another good layer of cream.
  26. Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.
  27. Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!
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Chebureki with Meat / Cheese and Tomato

July 7, 2011 · by · 2 Comments
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This dish is  known alot in Central Asian areas and really popular in Tatar,Georgian and Uzbek kitchens . Its similar to big empanada. All the diet thoughts have to be thrown out with this dish, but its so worth it. Goes well with hot green tea and little sugar added if desired. You can make the dough from scratch or just buy uncooked flour tortillas .it saves you time and you don’t have to deal with the mess.
For the filling I usually use ground beef (I like to make myself) or tomatoes with fresh mozzarella cheese and basil (great for vegetarians). You can use any other ground meat if you like.
Ingredients:
1 package of uncooked flour tortillas ( I buy at Costco)
oil for frying
water for moisting
For meat filling:
1 pound ground beef
1 onion chopped
salt and pepper
½ tsp. cumin powder
½ cup cold water
For Cheese and tomato filling:
1 big or 2 small tomatoes diced
1 fresh whole mozzarella cheeses shredded
salt
fresh basil finely chopped
For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.
Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won’t come out. Repeat the steps with the rest of the tortillas. Enjoy!
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Chebureki with Meat / Cheese and Tomato

Ingredients

  • Ingredients:
  • 1 package of uncooked flour tortillas ( I buy at Costco)
  • oil for frying
  • water for moisting
  • For meat filling:
  • 1 pound ground beef
  • 1 onion chopped
  • salt and pepper
  • ½ tsp. cumin powder
  • ½ cup cold water
  • For Cheese and tomato filling:
  • 1 big or 2 small tomatoes diced
  • 1 fresh whole mozzarella cheeses shredded
  • salt
  • fresh basil finely chopped

Instructions

  1. For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.
  2. Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won't come out. Repeat the steps with the rest of the tortillas. Enjoy!
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Filed Under: appetizer, Main course ·

Rice Krispies cereal and Marshmallow Treats

July 6, 2011 · by · 1 Comment
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My sister made these once and all kids fell in love with these crunchy ,but yet soft treats.
Makes approx. 60 treats.
Ingredients:
30 chewy caramel candies
½ can condensed milk
2 tbsp. Butter
3 cups rice krispy cereal
1 bag of big marshmallows
toothpicks
Direction:
Remove wrapper from caramel candies (you might ask your kids to help you with this procedure). Melt butter in a small sauce pan on low heat. Add caramels and cond. Milk. Stirring most of the time until caramels are melted.
Using a toothpick dip the marshmallow in caramel and then quickly into cereal.repeat the procedure for the rest of  the marshmallows.
Filed Under: Dessert ·

Beef or Lamb Kabobs Marinade

July 6, 2011 · by · 5 Comments
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This is a tasty and easy marinade for beef or lamb kabobs. You can marinade meat and leave in the fridge overnight in a big Ziploc bag or you can start to grill it i as soon as in one hour and thirty minutes. For beef  kabobs I always use Tri-tip (trimmed)and  wood charcoal/ chips for grilling.. This particular recipe was made for a big crowd and  I used about 7-8 pounds of beef. Serve with bread and fresh onion salad.
Ingredients:
7-8 lbs trimmed  beef tri-tip cut into 1 ¼ inch cubes or lamb
Marinade:
1 onion
1 bunch of cilantro
2/3 cup  ”Chaka’s Mmmmm Sauce”
2/3 cup soy sauce
2 tbsp. Cumin powder
2 tbsp. Paprika
3 tbsp . Grill Mates Montreal steak seasoning
2 tbsp. Garlic powder or garlic with herbs seasoning
1 tbsp.salt
1 tsp. black pepper
½ cup oil
3 limes or lemon squeezed ( you can also use red wine vinegar,balsamic vinegar or red wine instead)
Onion Salad:
2 onions sliced in rounds
5 pieces of cilantro chopped
2 tbsp. Oil
2 tbsp. Vinegar ( preferably white balsamic vinegar)
pinch of salt
black pepper
Meat:
Combine all the ingredients using a blender or food processor. Place meat in a large zip lock bag. Pour the marinade, close the bag tightly and mix well. place it in the fridge if you plan to grill next day or for 1 hour  at room temperature if you will need to grill it right away.
Salad:
Mix all the ingredients well. serve on top or bottom of the grilled kabobs.
Filed Under: Dinner, grilled, Main course, russian, uzbek ·

Eggplant Caviar Appetizers

July 2, 2011 · by · Leave a Comment
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Eggplant Caviar is a classic Russian appetizer. Its basically sauteed vegetables in tomato sauce. You can serve it as an appetizer on top of  bread with butter or  bake these in a puff pastry and sip your favorite tea with your girlfriends on a nice afternoon.

Ingredients:
1 eggplant diced
1 red bell pepper diced
1 green bell pepper diced
2-3 carrots  coarsely shredded
1 big or 2 small onions diced
1 tomato diced
8 oz. Tomato sauce
3 bay leafs
1 clove garlic crushed
salt and pepper
½ cup light olive oil
2 puff pastry sheets
Directions:
Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and  pepper.Simmer for another 15 minutes.add garlic. Let it cool.
Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
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Eggplant Caviar Appetizers

Ingredients

  • Ingredients:
  • 1 eggplant diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2-3 carrots coarsely shredded
  • 1 big or 2 small onions diced
  • 1 tomato diced
  • 8 oz. Tomato sauce
  • 3 bay leafs
  • 1 clove garlic crushed
  • salt and pepper
  • ½ cup light olive oil
  • 2 puff pastry sheets

Instructions

  1. Directions:
  2. Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and pepper.Simmer for another 15 minutes.add garlic. Let it cool.
  3. Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
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