image_print

Apple Tvorog Crumb Cake

December 1, 2011 · by · 3 Comments
dsc_1004
image_print

This apple tvorog crumb cake will melt in your mouth.Combination of apples and tvorog is amazingly delightful.Its fairly easy to make and perfect with your favorite cup of tea or coffee.

Adapted from edimdoma.ru

Ingredients for crumb crust:

4 cups flour
1 teaspoon baking soda
1/2 cup sugar
2 1/2 sticks cold butter shredded


Filling:
2 1/4 cup Tvorog(farmers cheese)*
4 eggs
1 cup sugar
1 cup sour cream
2 tablespoons cream of wheat(manka)
1 teaspoon vanilla sugar or vanilla extract
4-5 apples peeled and shredded

*You can use ricotta cheese if you have trouble finding tvorog.

Heat oven to 375 degrees

Directions:

For the filling: Combine all the ingredients except apples and mix until well combined.Add apples and mix again.

Crust:combine all the ingredients and rub using hands to make crumbs,that butter is well incorporated with all the ingredients.

Grease 11×15 glass baking pan.Transfer half of the crust/crumb mix to the baking dish. press and spread out making a smooth layer.Add the filling and spread it out.Add the rest of the crust mix to the top layer and spread it gently. bake for about 45 min-1hour.

Filed Under: Breakfast, Dessert · Tagged: , , , , , , , ,

Chocolate potato

November 14, 2011 · by · 10 Comments
dsc_0455
image_print

Cake mixed with chocolate cream and walnuts,then shaped in to potatoes and rolled in cocoa. Best served with tea or coffee.

There’s two cake batters you can use.both of them are great.

For Cake #1:
6 eggs
1 cup sugar
1 cup flour

Direction for Cake #1:
Heat oven to 350 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 20 minutes. Let the cake cool.

Cake #2

3 eggs
1 cup sugar
1 teaspoon baking soda
1 cup buttermilk
½ can condensed milk
2 cups flour

Directions for cake #2:

Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40 minutes depending on your oven. Let cool completely.

Chocolate cream Ingredients:

1 can condensed milk
2 ½ sticks butter (at room temperature)
3-4 tablespoons cognac or brandy
2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
1 cup finely chopped walnuts

Directions:

Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stirring For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.

Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.

Print
Chocolate potato

Ingredients

  • For Cake #1:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • Cake #2
  • 3 eggs
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • ½ can condensed milk
  • 2 cups flour
  • Chocolate cream Ingredients:
  • 1 can condensed milk
  • 2 ½ sticks butter (at room temperature)
  • 3-4 tablespoons cognac or brandy
  • 2 heaping tablespoons of dutch cocoa ( you can use regular also,just put a little more)
  • 1 cup finely chopped walnuts

Instructions

  1. Direction for Cake #1:
  2. Heat oven to 350 degrees.
  3. 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 20 minutes. Let the cake cool.
  4. Directions for cake #2:
  5. Using mixer beat together eggs and sugar until pale in color. Add baking soda to buttermilk and mix it well.Transfer to egg mixture. Add condensed milk and mix on medium speed until well combined.Add the flour and mix on low. Transfer the batter to a baking pan and bake approximately 30-40minutes depending on your oven.Let cake completely cool down.
  6. Cream Directions:
  7. Combine condensed milk and cocoa in a small sauce pan. Heat it up on med heat stiring. For about 4-5 minutes. Add cognac or brandy.Let it completely cool.
  8. Whip the butter using hand mixer. Gradually add cooled condensed milk with cocoa.
  9. Break the cake in to pieces.add the cream and walnuts. Mix using hands until you will have a well combined mixture.
  10. Form the cakes into potato shape. Roll in cocoa.place in fridge for 2 hours.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/chocolate-potato/
Filed Under: Dessert · Tagged: , , , , ,

Giant Cabbage Meatballs over Black Lentils

September 15, 2011 · by · 6 Comments
dsc_0096
image_print

Beans and legumes are essential in our diet. Giant cabbage meatballs over black lentils are a perfect combo.
These meatballs can be served with rice, mashed potatoes,buckwheat,beans or lentils.

12 meatballs

About 3 lbs ground beef,chicken,or turkey
1/3 head of cabbage minced
½ onion minced
salt
pepper
1 teaspoon ground cumin
¼ teaspoon cayenne pepper

Mix all the ingredients together and form into 12 giant meatballs.

1 onion chopped
2 carrots small julienne slices
½ red bell pepper small julienne slices
2 tablespoon oil
1 bay leaf
8 oz tomato sauce
¾ teaspoon black pepper
1 tablespoon salt
dash of cayenne pepper
1/3 cup fresh dill finely chopped
1/3 cup cilantro finely chopped
water

Directions:
Heat oil in a dutch oven on medium heat. Add onions,carrots and bell pepper. Cook until soft and golden brown.Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.Arrange meatballs in single layer on top of the vegetables.Add water so it just covers the top of meatballs. Cover and bring to boil.reduce to low and cook for about 25-30 minutes.Add fresh herbs and gently mix with meatballs. Serve over one of the sides mentioned above.

Print
Giant Cabbage Meatballs over Black Lentils

Ingredients

  • About 3 lbs ground beef ,chicken or turkey
  • 1/3 head of cabbage minced
  • ½ onion minced
  • salt
  • pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • Mix all the ingredients together and form into 12 giant meatballs.
  • 1 onion chopped
  • 2 carrots small julienne slices
  • ½ red bell pepper small julienne slices
  • 2 tablespoon oil
  • 1 bay leaf
  • 8 oz tomato sauce
  • ¾ teaspoon black pepper
  • 1 tablespoon salt
  • dash of cayenne pepper
  • 1/3 cup fresh dill finely chopped
  • 1/3 cup cilantro finely chopped
  • water

Instructions

  1. Heat oil in a dutch oven on medium heat.
  2. Add onions,carrots and bell pepper.
  3. Cook until soft and golden brown.
  4. Add tomato sauce,salt,pepper,cumin,cayenne and bay leaf and cook stirring occasionally for about 4-5 minutes.
  5. Arrange meatballs in single layer on top of the vegetables.
  6. Add water so it just covers the top of meatballs.
  7. Cover and bring to boil.
  8. Reduce to low and cook for about 25-30 minutes.
  9. Add fresh herbs and gently mix with meatballs.
  10. Serve over one of the sides mentioned above.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/giant-cabbage-meatballs-over-black-lentils/

Filed Under: Dinner · Tagged: , , , , , , ,

Drunken Cherry Cake

September 14, 2011 · by · 30 Comments
dsc_0105
image_print

 

 

 

 

This drunken cherry cake is one of the first cakes that I made and still make it ,because it’s everybody’s favorite and is often requested for parties. This chocolate cake is very moist and fairly easy to make. The Inside of the cake is taken out and mixed with sweet cream and sour cherries that have been soaked in Kahlua.

Ingredients:
10 eggs
1 ¾ cups sugar
2 tablespoons cocoa
1 teaspoon baking soda mixed with 1 tablespoon vinegar
1 ¾ cups sifted flour

Cream:
2 cans of condensed milk
2 sticks butter softened at room temperature
*1 ½ cups heavy cream
*¾ cup powdered sugar
3 oz dark chocolate
2 cans red tart cherries ( I used Oregon fruit products)

*You can substitute 8 oz cool whip

Directions:

Soak Cherries in Kahlua for at least 2 hours or overnight in the fridge.

Preheat oven to 325 degrees.

On high speed beat eggs and sugar until light and fluffy.Add baking soda with vinegar and cocoa. Mix on medium speed.
Add flour and carefully mix with a spoon.
Transfer the batter to a 10 1/2inch x 3 1/4inch pan.
Bake for about45-55 minutes.
Let it cool completely.

Cream:
Beat butter for couple of minutes and add condensed milk few spoons at a time at first then the remaining.
In a separate bowl, beat heavy whipping cream with powdered sugar.
Add whipped cream to the butter cream and mix well until well combined.

Assembling:
Take out the inside of the cake and transfer it to a mixing bowl.
Spread some cream on inside of the cake. Leave about 3-4 tablspoons of cream and add the rest of the cream to the cake in the bowl. Using a spoon, transfer the cherries to the bowl with cake, and mix everything together until the cream and cake is well combined and no dry pieces of cake is seen.
Fill the inside of a cake with cake,cherry and cream mixture.
Top with with shredded chocolate. Refrigerate for 2 hours or more.

Filed Under: Dessert · Tagged: , , , ,

Eggplant Caviar Appetizers

July 2, 2011 · by · Leave a Comment
dsc_0009
image_print

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 .
Print
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 .
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/eggplant-caviar-appetizers/
Filed Under: appetizer · Tagged: , , , , ,

Cold Summer Soup ”Okroshka”

June 30, 2011 · by · Leave a Comment
dsc_0003
image_print
okroshka
”Okroshka” is a cold soup of diced vegetables and bologna combined with liquid like kvass, diluted kefir, or diluted sour cream and plain yogurt. It’s usually  served during summer hot weather days. My family favorite is with sour cream and plain yogurt, and sometimes with homemade kvass and mayonnaise added when serving.
Ingredients:
3 hard boiled eggs diced
1 big  or 2 small russet potatoes cooked with skin,peeled and diced
¾ pound Russian style bologna diced (or regular bologna)
5-6 radishes cut in half and thinly sliced
½ of English cucumber diced
5 stalks green onion finely chopped
good amount of baby dill chopped
6 cups cold boiled water
2 ½  cups sour cream
16 oz plain yogurt or kefir
salt
Directions:
In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.

Print
Cold Summer Soup ”Okroshka”

Ingredients

  • 3 hard boiled eggs diced
  • 1 big or 2 small russet potatoes cooked with skin,peeled and diced
  • ¾ pound Russian style bologna diced (or regular bologna)
  • 5-6 radishes cut in half and thinly sliced
  • ½ of English cucumber diced
  • 5 stalks green onion finely chopped
  • good amount of baby dill chopped
  • 6 cups cold boiled water
  • 2 ½ cups sour cream
  • 16 oz plain yogurt or kefir
  • salt

Instructions

  1. In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/cold-summer-soup-okroshka/

Filed Under: Dinner, lunch, Main course, Soup · Tagged: , , , , , , , , , , , ,

Ukranian Borscht

June 9, 2011 · by · 3 Comments
Borscht
image_print
Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
Print
Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/vegetarian-ukranian-borscht/
Filed Under: lunch, Soup · Tagged: , , , , , , , , , , , , , ,