Welcome to my cooking blog

Russian cuisine and cooking recipes,
The place for lovers of delicious dishes and culture of the Russia.
In my Russian recipes playbook you'll find a great number of palatable dishes (main courses, desserts, salads etc.)
from ancient times to the present. With my help you'll taste the most popular ethnic dishes of Russian, Ukrainian,
Belarussian, Georgian, Armenian and other cuisines.

Please Subscribe to My YouTube Channel
I am planning to upload more healthy food recipes!
Thank you & see ya soon in the kitchen!

-----------------------------------------------------

Моя кулинарная видео-страничка (рецепты большинство на английском языке, есть несколько и на русском)
Обещаю, вкусные и незамысловатые блюда, ингредиенты для которых можно легко найти в любом холодильнике!
В скором времени на русском языке английские блюда!

Healthy Fitness meal: Crunchy topped cod recipe. Low fat low cholesterol...

Delicious and light cod, colourful and quick to cook, this recipe is ideal for weekday meals.Crunchy topped cod perfect for a light main meal accompanied by fresh green salad.



Crunchy topped cod low fat low cholesterol recipe:



Ingredients:

1 cod fillet, about 115g (4oz), skinned

One tomato, sliced

25g wholemeal bread crumbs

 Rind and juice of half lemon

1 tsp sunflower oil

Salt and ground black pepper

Preheat the oven to 200C/400F/Gas6

Arrange the cod fillet in ovenproof dish season with salt and black pepper.Then place tomato slices on top.

Mix together the breadcrumbs, lemon rind and juice and the oil with seasoning to taste.Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes.

Serve hot.

Thank you for cooking with me today!

Enjoy and have a nice day!

To stay up to date with my latest videos,

Subscribe to this YouTube channel.

Redcurrant Sauce for pancake, recipe with cocoa powder and Crème fraîche

Tasty pancakes with a bit sour red currant sauce.

Ingredients:

100g red currants

3-4 tea spoons caster sugar

Crème fraîche

Half tea spoon cocoa powder

Method:

Mash together redcurrant and sugar

Place couple of spoons of redcurrant

sauce in the pancake and roll it up

In a small dish, place couple spoons of Crème fraiche. Then
place the

dish on the same plate with pancakes and sprinkle with coco
powder.

Decorate with a string of redcurrants.

The redcurrants, creme fraiche and cocoa give a good balance

of flavours against the pancakes. Tart but not too bitter.
Enjoy.

Crispy Fried Chicken Liver is an easy recipe with these 2 simple steps: coat and fry

Now, who could go wrong with that?

 It’s so easy!

 Partner this with sweet chili sauce… ooowwwyahhh this is to die for. 

I just love chicken livers! 

I think chicken livers are one of the most underrated ingredients in the kitchen, and one of the tastiest ingredients in the kitchen. My favourite way to cook them is in flour and salt. 

Flour helps to give a nice crispiness to the outside of the liver, but at the same time helps keep them moist and tender inside. This recipe is very simple and anyone can cook this dish perfectly.

Of course of you know one little secret I want to share with you a secret of perfect crispy fried chicken livers. Cooking chicken liver without splattering oil is very easy, just prick the livers with a fork or a knife a few times – this will stop them from spitting oil around.

Serve with sweet Chili Sauce or just with a wedge of lemon.

Thank you for cooking with me today!

Enjoy and have a nice day!

To stay up to date with my latest videos,

Please Subscribe to Zatteya YouTube channel.

Strawberry & Chocolate Christmas tree recipe.

Zatteya @ Youtube

Impress your friends and family with this strawberry and chocolate xmas tree.

Strawberry Christmas tree recipe. (cooking time an hour at most)

Ingredients for cone:

2 egg whites

100g caster sugar

50g plain flour

1 teaspoon cocoa powder

60g unsalted butter, melted

Method:

Preheat oven to 200C (400F/Gas 6)

Place egg whites in a bowl and whisk until firm. Add caster sugar, whisking well. Using a sieve, sift flour with cocoa onto the surface of the mixture and whisk. Now add butter and whisk in carefully until mixture is evenly blended.

Line a baking sheet with non-stick baking paper. Place about 4 spoonsful of mixture onto baking sheet and spread well into a thin layer. Bake in the oven for 3-4 minutes. Take out from oven and loosen the layer of mixture from the baking sheet using a palette knife. The thin layer should be flexible. 

Roll it to form a cone shape. Cut the base of the cone with scissors to make it level and able to stand straight (you should end up with a 20cm to 25cm tall cone (9 inch). Leave cone to set and cool down for 20-30 minutes.

Zatteya @ YouTube

Strawberry Christmas tree assembly:

For this you will need:

The tree cone you just made

A base (cake base or a plate)

1 Kg of strawberries with stalks removed

200g of melted chocolate for the tree and an extra 50g of melted chocolate for fixing the tree to the base.

One slice of apple or star fruit to make the star for the top of the tree (optional)

Method:

First of all fix the cone to the base using the 50g melted chocolate. 

Then dip the large ends (stalk ends) of the biggest strawberries in the 200g melted chocolate and fix them to the bottom of the tree.

Add the next layers the same way, using the medium sized strawberries, saving the small ones for the top. To make the star: take a slice of your fruit and cut it into a ‘star’ shape and place it on top of the tree. 

Russian style cooking: Marinated Aubergine (Eggplant) in vinegar, with dill and garlic recipe.

Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.

Ingredients:

2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons  10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water

Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.

Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.

Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.

Please find video instruction to this recipe below :

Thank you for cooking with me today!

Enjoy and have a nice day!

To stay up to date with my latest videos,

Subscribe to this YouTube channel.

Nachos recipe

Nachos

Ingredients:
175g tortilla chips,
400g canned refried beans, warmed
2tbsp finely chopped bottled Jalapeno chillies
200g canned or bottled pimientos or roasted peppers, drained and finely sliced
115g Gruyere cheese, grated
115g cheddar cheese, grated
salt ad pepper
guacamole and soured cream, to serve

method:

Preheat the oven to 200C Spread the tortilla chips out the base of a large, shallow ovenproof dish or roasting tin.

Cover the tortilla chips with the warmed refried beans. Sprinkle over the chillies and pimientos and season to taste with salt and pepper. Mix the cheeses together in a bowl and sprinkle on top.

Bake in the preheated oven for 5-8 minutes, until the cheese is bubbling and melted. Serve immediately with guacamole and soured cream.


For more recipes please visit my YouTube channel, thank you

Leek and Potato Soup in 2 easy steps! (Classic vichyssoise)

This classic recipe for the delicious Leek and Potato Soup, very simple to make and very tasty. 
Make a double batch and freeze half for later. Also the chilled version of this soup is a classic vichyssoise. Enjoy!

Ingredients:
55g butter
One onion, chopped
3 leeks, sliced
225g potatoes cut into cubes (2cmx2cm)
850ml vegetable stock
150ml sour cream
Salt & pepper
Fresh parsley, to garnish
Crusty ciabatta bread, to serve with.

Step one:
Melt the butter in a large saucepan over a medium heat, add the onion, leeks and potatoes.
Then sauté gently for 2-3 minutes, until soft but not brown. Pour in the stock, bring to the boil, and then reduce the heat and simmer, covered for 15 minutes.

Step two:
Remove from the heat and liquidize the soup in the saucepan using a hand blender or whisk until smooth. Season to taste with salt and pepper and serve in warmed bowls. Swirl with sour cream, garnish with parsley and serve with crusty bread.

For more delicious dishes please visit my youtube channel! Thank you

Classic Greek Salad (4 portions)

Classic Greek Salad (4 portions)

Ingredients:
4 tomatoes cut into wedges
1 red onion, sliced
Half of cucumber, sliced
Half of medium head iceberg lettuce, cut into quarters
225g olives, stoned
255g feta cheese, cubed
2 tablespoons of fresh coriander
Fresh flat leaf parsley sprigs, to garnish

Ingredients for dressing:
5 tablespoons of olive oil
2 tablespoons white wine vinegar
1 tablespoon of lemon juice
Half tablespoon of sugar
1 tablespoon chopped fresh coriander
Salt and black pepper

Method in three easy steps:

To make the dressing, place the oil, vinegar, lemon juice, sugar and coriander in a large bowl. Season to taste with salt and black pepper and mix together.

Place the tomatoes, onion, cucumber, olives, feta cheese and coriander in a bowl and pour over the dressing.

Toss all the ingredients together, and then divide between individual serving bowls. Garnish with parsley springs and serve with dread you like.

Enjoy, easy and healthy :)

Tiramisu Recipe

Tiramisu

Serves 4
Ingredients:
2 eggs
100g caster sugar
150ml Marsala
100g mascarpone
150ml double cream
24savoy or ladies fingers biscuits
8 table spoons strong espresso coffee
Cocoa powder, to dust

First separate the eggs, setting the whites aside in a medium bowl. In a large bowl, beat the egg yolks with half of the sugar and 1 table spoon of Marsala, using a hard-held electric whisk. Continue to whisk until the mixture is pale and mousse-like. Beat the mascarpone in a separate bowl to make sure it is smooth, and then stir it into the yolk mixture.

Now in another bowl, whisk the cream until it holds soft peaks set aside.
Whisk the egg whites to medium peaks, then gradually whisk in the remaining sugar to stabilise the form, forming a meringue mixture.

Then whisk the egg yolk mixture, whipped cream and meringue together has a light, musse-like consistency.

Mix the espresso with the remaining Marsala in a shallow dish. Dip the biscuits into the coffee mixture but only briefly or they will be too soggy to handle. Layer up the cream mixture and soaked biscuits in a glass serving dish, starting and ending with a layer of the cream mixture.

Refrigerate until ready to serve. Dist the surface of the tiramisu with a little cocoa powder just before serving.

Bon Appetite dear friends, enjoy this delicious dessert dish!