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Learn how to prepare great Chinese foodProduct InformationMadeleine Greey will be guiding you step by step through the principles andtechniques of Chinese cooking a cuisine that she is passionate about becausethe dishes are so delicious and wonderful
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Platform:Â Â WINDOWS 98/ME/2000/XPÂ Publisher:Â Â ARC MEDIA Packaging: JEWEL CASE Introducing a new multimedia cooking guide! World Cuisine: Japanese gives you easy-to-follow tips and techniques you won t find in any cookbook. Delicious recipes
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“For as long as I can remember, I’ve had Africa on my mind.” Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York′s Restaurant Aquavit, but his story begins thousands of miles away, in Afr
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Introducing a new multimedia cooking guide!
Operating System: Windows 98, Me, XP, Vista, Win 7
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Introducing a new multimedia cooking guide! World Cuisine: Mexican gives you easy-to-follow tips and tech
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Centuries of mysterious Russian history have produced a unique Russian cuisine. Generations of Russians experimented with new spices and ingredients that came from different parts of the world. Russian Cuisine gracefully combines recipes of two diffe
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The art of cooking fascinated many Russian people.
Natalia Nikolaevna Pushkina kept a notebook where she wrote down recipes of different dishes.
Nobles S.G. Stroganov himself invented some dishes. The beef stroganoff (Stroganov style meet) has been a part of menu of exquisite dishes for a long time now.
Great Russian scientist D.I. Mendeleyev was the author of many articles for the encyclopaedia Brockhaus and Efron. And those were the articles not only in chemistry or engineering. Here you can meet with such names as "Dumplings", "Jam", "Compote". Mendeleev felt great responsibility and seriousness to these articles. In them, he gave advice on how to keep the jam, which berries to pick to make it, how to prepare sugar covered fruits and dry jam.
In today Russia many books on cookery are being published where the ancient Russian recipes are gathered as well as recipes of modern compilers.
Here are some titles of the books: "The Traditions and Cuisine of the Slavs", "Easter and the Fast. Tradition. Rites. The Best Recipes "," Domestic Pickles.”
In the last book you can find everything for those who care about clean food, grow vegetables and prepare them for future use: recipes pickles, pickled, pickling, jams, and drying.
And here is another book – "The Holiday Table". The content is marvellous:
1. What to cook on the weekend – 10 variants of dinners, fully completed for each season.
2. 15 Menu festive dinners.
3. Desserts for Special Occasions.
4. Snack table.
5. If you have unexpected guests visiting.
6. Drinks for the holiday table (both alcoholic and non-alcoholic).
Here, for example, the menu of one of weekend lunches:
1. Appetizer. Herring with vegetables and mayonnaise.
2. Goose soup.
3. Beef Stroganoff with potatoes "pile".
4. Dessert. Quinces, baked in a cream sauce.
Implementation of such a menu is rather difficult task. But once a week, if funds allow, making a dinner for the family is a joy.
Ingredients for Beef Stroganoff:
- 800 gr of meat from the sirloin, and better, if it is beef or veal,
- 70 grams melted butter,
- 1 onion,
- 1 tbsp. flour,
- 1 teaspoon of prepared mustard,
- 1 tbsp. tomato,
- 2 tbsp. sour cream,
- 2 cups of broth.
For Garnish: 500 gr. potatoes, 2 cups of deep-frying oil, salt to taste.
Cut the meat along the grain with thin slices of length 3-4 cm. Sprinkle them with pepper (to taste), salt and flour. In a pan fry the onions in butter until golden. Then add meat to the onion and fry quickly over high heat (the juice will thicken and soak the meat).
Follow the process and do not be distracted because everything happens very quickly.
Check to be sure that meat is not burnt; otherwise it will lose its taste.
Shift ready meat to the pan with the sauce, cover it with lid and put to steam for 20 minutes to allow the meat to soak the sauce.
To make the sauce for this stage of cooking meat rub well the flour and butter, stir in hot broth, pouring slowly and stirring constantly to obtain the mass of smooth consistency, boil it and then add the mustard, tomato, sour cream. Mix all – the sauce is ready.
Ready Beef Stroganoff is served separately in a metal cup. Deliver fried potatoes "pile” separately also.
To prepare fried potatoes “pile” cut fresh potatoes into "sticks" (thickness of two stacked match). Rinse “sticks” with water and dry it on a towel. Heat the oil in a saucepan and drop dried potatoes “sticks” into oil. As soon as potatoes became golden, take it off, salt it slightly. Warm potatoes before serving by sprinkling it with slightly warmed butter.
Piquant dish is ready. Bon Appétit!
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The cuisine of Russia has a rich history and offers a wide variety of dishes. You can find Russian recipes that have simiraty with homemade food recipes of Russian neighbours, Ukraina or Belorussia. My wife has Ukranian roots and she prepares food using different recipes.
Golubtsy are one of my favourites dishes.
Here is the recipe my wife uses rather often.
Rissoles rolled in cabbage leaves
400 g minced meat (beef)
125 g rice
1 medium cabbage head
1 onion
1 table spoon of flour
2 tbsp of tomato paste
2 tbsp of butter
2 tbsp of vegetable oil
4 tbsp of soured cream
0.5 litre of water
parsley, dill finely chopped
Pepper and salt to taste
1 litre of water to cook cabbage leaves
How to cook:
1. Cook rice.
2. Chop onion and fry it in butter until golden brown.
3. Mix together meat, rice, fried onion, add salt and pepper to taste.
4. Separate cabbage leaves.
5. In a large pan boil water and cook cabbage leaves for approx. 3-4 min.
6. Take the leaves out, drain, then fill each leaf with meat mixture.
7. Wrap each leaf making meat parcels (golubtsy), each parcel to be
sealed by folding in the cabbage at each end to start, tie parcels (cooking string).
8. Lightly fry parcels in vegetable oil turning frequently.
9. Put golubtsy into a large saucepan and put them aside.
10. Make sauce in a separate pan: heat 0.5 litre of water, add soured cream, tomato paste, flour, salt and pepper to taste .
11. Heat the sauce, add it to the parcels to cover and simmer for 40 min.
12. To serve, place golubtsy on hot plates, pour over the sauce and sprinkle with chopped parsley and dill.
Serving option:
Golubtsy is delicious when served alone, but may also be served with new potatoes, fresh vegetables or salads.
Enjoy eating!
Traditional Russian cuisine, an important part of Russian national culture. Our goal is to introduce you to the Russian national cuisine, with all its authenticity and originality.
Russian cuisine: Cabbage soup, yes. Tea, yes. Vodka…no …
Russian cuisine is a lot more than just those popular stereotypes. Hundreds of soups, fish dishes, meat recipes and sweets have been invented over the centuries.
Kvas (Kvass) – Russian Alternative to Coke
Kvass or kvas (in Russian: ), sometimes translated into English as bread drink, is a fermented mildly alcoholic beverage made from black rye or rye bread (which attributes to its light or dark colour).
The vast multicultural expanse of Russia makes Russian cuisine just as varied and rich. Peasant food that was found amongst the rural populations became the foundation to traditional Russian cuisine.
Russian Cuisine is a blog about Russian Traditional Food: popular recipes, cooking tips & traditions and interesting facts.
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