Russian cuisine and cooking recipes,
The place for lovers of delicious dishes and culture of the Russia.
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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.
If you are short of time and need something simple to eat, this recipe is the answer!
Mushrooms Fajitas
Ingredients:
2 tbsp. oil
500g large flat mushrooms, sliced
1 onion, sliced
1 red pepper, deseeded and sliced
1 green pepper, deseeded and sliced
1 garlic clove, crushed
Half tsp. cayenne pepper
Juice and grated rind of 2 limes
2 tsp. sugar
1tsp dried oregano
8flour tortillas
Salt and black pepper
Salsa and lime wedges, to serve.
\Step 1:
Heat the oil in a large heavy - based frying pan. Add the mushrooms,
onion, red and green peppers, garlic and stir-fry for 10 minutes, until the
vegetables are cooked.
Step 2:
Add the cayenne pepper, lime juice and rind, sugar and oregano. Season
to taste with salt and pepper and cook for a further 2 minutes.
Step 3:
Meanwhile, heat the tortillas according to the packet instructions.
Divide the mushroom mixture between the warmed tortillas, roll up and serve
with the salsa and lime wedges.
For more nice recipes please visit my YouTube channel.
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 :
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.
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Widely popular Russian dish, especially eaten for a breakfast in Russia. All
kinds of fillings are possible sweet or savory. Pancakes with jam, pancakes with mushrooms,
pancakes with caviar, and many others.
The "blini," as they're known in Russian, aren't exactly pancakes.
They're more like crepes, cooked on a round griddle, spread thin and then
folded over several times with the filling inside.
Blini are as Russian as vodka, a pillar of Russian cuisine (a generous term)
found everywhere from street stalls to Moscow's poshest restaurants.
Today’s recipe Pancakes with tuna.
For this recipe you will need:
6 plain pancakes
100g canned tuna in oil
2 boiled eggs
Some chives or spring onion
Salt, black pepper to taste
Method:
Chop eggs and spring onion, place
chopped egg in a bowl.
Chop spring onion and add to eggs
in a bowl. (Use the round herb knife if you got one)
Now add the tuna in the bowl, season
with salt and black pepper then mix all well together.
Put two tablespoons of the filling on each pancake and fold
into parcels.
Tight the parcels with string of cheese, parsley, chives or
spring onion.
You can serve ready pancakes cold or warm.
To serve them warm, simply fry pancake on the frying pan
with table spoon of oil over medium heat for couple minutes.
Please for more instructions check out this video recipe:
