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October 11, 2006

Black bread and eggs

July 11, 2006

Pasta with ham and mushrooms in cream sauce.

Author.::.4zy

Today I suggest you a recipe of my favorite Italian cuisine. Pasta, traditional for the Italian cuisine, is used for cooking hot and cold dishes, hors-d'œuvres and even salads.

We are going to cook pasta with mushrooms and ham. We’ll need 250 g. of pasta (better of durum wheat semolina), i.e. half of the ordinary package; nearly 300 g. of fresh champignons (frozen champignons or other mushrooms of similar type may be used instead); 200 g. of ham and a small package (200 ml) of 10% or better 20% cream.

First of all start boiling pasta. While it’s getting ready, cut the mushrooms (half and half, then slice them into pieces 2-3 mm.). Fry them during 10-15 minutes; meanwhile cut the ham into long (3-4 mm.) straws (3-4 mm. thick) and add it to the mushrooms. Fry for 3-4 minutes and add cream. Fry for one more minute and turn off the gas. Add the sauce with ham and mushrooms to the prepared pasta and stir well.

Our Italian dish is ready :-)

Posted by Xena at 8:54 PM | Comments (0)

June 27, 2006

"Nourishing freshness" salad

Author.::.4zy

Now I’m going to tell you about the interesting recipe of the green salad with bacon and mustard sauce. First of all, a few words about the ingredients. We’ll need 4 medium tomatoes, 2 cucumbers, half of the Chinese cabbage lettuce, 4 hard-boiled eggs, mustard and mayonnaise, vegetable oil, vinegar and 150-200 g. of bacon.

We’ll start with the green salad. Cut the vegetables: tomatoes into quarters, then into 3-4 mm. plates, then cucumbers into halves and in the same plates as tomatoes; I cut the salad in the following way: first of all the leaves taken separately into big pieces and then stumps into smaller ones. After that cut the bacon into thin straws (2 mm. thin, 5 mm. wide and 2-3 сm. long). The eggs should be cut as they usually are for Russian salad (don’t forget to keep two yolks for the sauce).

The sauce requires 2 tablespoons of mayonnaise, 1 tablespoon of vinegar, one mustard tablespoon, two tablespoons of vegetable oil (better olive, but it’s not a big difference) and two yolks.

Smear yolks with a fork, add vinegar and stir; and then add mustard, mayonnaise and vegetable oil.

Mix everything thoroughly once again and dress the salad with the sauce.
Huzza! Everything is ready!

Enjoy your meal!

Posted by Xena at 11:28 PM | Comments (0)

April 13, 2006

Soljanka

Author.::.4zy

Winter soljanka – simple and tasty!

The recipe is far simpler than you can imagine!

You’ll need: 300 gr. of sauerkraut, 1 salted cucumber, half of the SMALL cabbage head, a bit of tomato paste, cooked meats, 1 tin of black or green olives, black pepper, Tabasco sauce, and some vegetable oil. It’s possible to add capers, but it depends upon your personal taste.

Wash the cabbage head, cut off the half, chop it and put into the small pan with some vegetable oil and let it warm up. Add sauerkraut to the chopped cabbage. The proportion is about 1:1. If the cabbage is purchased, better cut it into smaller pieces. I usually do it with scissors. It’ll be more convenient to eat it later. Add some water to the pan and stew for nearly 20 minutes.

Meanwhile take cooked meat. For example, for the announced quantity of cabbage you may take 3 frankfurters, 2-3 (better smoked) small sausages and 200 gr. of Krakovskaya or Odesskaya sausage. Generally sausages may be different. Cut them as you wish and if you have free time and desire, fry them over until goldish crust appears.

Cut the salted cucumber into bars. Open the can with black/green olives and pour out the juice. Add 3 tablespoons of tomato paste to the pan, then stir everything and add some water if needed. Stew for 10 more minutes and add sausages, salted cucumber and black olives. Green olives will also do, but it’s tastier with black ones. Lessen the fire and let soljanka stew for 10-15 minutes.

Spot the dish with Tabasco before serving for adding some piquancy; if you wish, decorate soljanka with lemon slices. It goes without saying that soljanka becomes especially tasty the next day. But as it’s our habit to finish it at the first day, I can hardly ever hide a portion for myself in order to enjoy it the next day in peace and quiet :-)

Bon appetit!

Posted by Xena at 5:42 PM | Comments (0)

February 9, 2006

Stuffed paprika

Author.::.4zy

Well, now we’re going to cook “Stuffed paprika”, which can be called an “autumn” hot dish :-)

What do we have to buy? 600-800 g. of forcemeat (if you have a mincing-machine, better make forcemeat yourself), 8-10 (better red) mid-sized paprika, half glass rice, 2 medium onion bulbs, 2-3 tomatoes and tomato paste (nearly 200-250 g. – it’s half the usual tin). And at last, we’ll need a dish to bake it in the oven (a stewing-dish or a baking form will do).

First of all start boiling rice, and while it’s getting ready, begin frying onion for forcemeat and make the sauce meanwhile.

Then we fill some dish or a saucepan with forcemeat in order to mix it with rice and onion later on. Don’t forget to add some salt and pepper. Cut the onion into small parts and fry it until it becomes golden and then add it to the forcemeat.

Prepare paprika in the following way: wash it, cut down the upper part of each paprika, scrub it inside and leave it alone.

Now the sauce: cut the tails from paprika tops, throw the tails away, cut and fry paprika, cut tomatoes and add them to paprika and then in some minutes add tomato paste; finally add some boiling water for the necessary consistence. Some salt and pepper should be added to the sauce (you may also add some Italian herbs). Then let the mixture boil for 5 minutes.

When rice is ready, mix it with forcemeat and fill paprika with this stuff. Then put paprika into the dish and pour the sauce all over. Finally place the dish into the oven which is already warmed up to 200-250 degrees. In 50-55 minutes paprika is ready.

Bon appetite!

Posted by Xena at 10:59 PM | Comments (1)

November 1, 2005

Omelet with mayonnaise and soy sauce.

Author.::.4zy

Today we are going to cook an extremely simple breakfast for bachelors (and not only for them :-) ) - omelet. It'll be not just an ordinary omelet, but my personal recipe - omelet with mayonnaise and soy sauce. Haven't you tried it yet? You definitely should have!
So, we'll need one table - spoon of mayonnaise (the same goes for the soy sauce) and two eggs. We should whip everything with a fork without adding any salt (as the soy sauce is salty itself), then warm the frying pan, add a bit of butter (creamy or sunflower - it depends upon the personal taste) and pour the prepared mixture into the frying pan.

As it may take you long to learn how to turn the omelet over, you can just cover the frying pan with a lid.

Well, is the omelet ready? Then hurry to put it onto the plate and decorate with greens :-)

Add a pare of buttered toasts, make a cup of hot sweet tea and enjoy your breakfast :-)

Bon appetite!

Omelet with mayonnaise and soy sauce (RU)

Posted by Xena at 11:06 AM | Comments (0)

I'm always eager to bash and have a good meal :-)

Author.::.4zy

Here I'm responsible for a category of blog entries, devoted to the art of cooking. What does it consist of?

It consists of my notes, containing all possible information of cooking something tasty for some special (and not very special) occasion without spending much effort.

These notes is both for those who can hardly cook pelmeni down and those who have plenty of original recipes in the stock.

I'd like you to know that all these recipes have been tried by me on practice :-), and it means that anytime you can ask me any questions concerning the process of cooking the dishes.

At this point I'm taking my leave.

Always yours, 4zy

Posted by Xena at 10:48 AM | Comments (0)