Napolean Cake (Torte
Napolean) INGREDIENTS
· For Pastry Layers
· 4 Tbsp butter
·1 Tbsp sugar
· 2 egg whites
stiffly beaten
· 1 cup sour cream
· 1 Tbsp vodka
· pinch of salt
· 2 cups flour
(approx)
For Custard
Filling
· 1 egg white
· 10 egg yolks
· 2 1/2 cups sugar
· 6 Tbsp flour
· 6 cups milk
· 1 Tbsp vanilla
essence
· 250 g butter
·
Serves 12
Depending on
the size of the pieces and the appetites! | DIRECTIONS
Pastry
Layers
Beat butter and sugar
together until creamy. Fold in stiffly beaten egg whites, sour cream and vodka.
Add salt and fold in flour a spoonful at a time until the dough is soft and
pliable. Chill for an hour or two to make it easier to roll out.
Butter a baking tray and dust
with flour. Divide the cake dough into 12. Set the oven to heat to 190 degrees
C.
Roll or press out each
portion to an 8 inch circle on the baking form making each circle is of even
thickness as thin areas will cook quicker and may stick to the tray before the
rest of the dough is cooked.
Bake each layer until golden
brown, approximately 6-10 minutes. If dough blisters as it cooks, puncture
blisters with a fork. As each layer is cooked, remove from the tray and set
aside to cool.
Custard
Filling
Pour the milk into a large
saucepan and heat on the stove without boiling.
Beat the egg yolks, egg white
and sugar until creamy. Mix well with the flour. Pour this mixture into the
saucepan of milk and continue stirring until thick and creamy. Add the vanilla
and butter and stir until smooth. Remove from the heat and set aside to cool.
Stir frequently as the mixture cools.
Preparation and Serving
Place one layer of the cooked
dough in the bottom of an 8 inch spring form cake tin and cover evenly with a
layer of filling. Continue to build up the cake in this way, layering the
custard on top of the pastry, finishing with the 11th pastry layer. Crumble the
remaining pastry layer on the top.
Refrigerate for 5-6 hours.
The flavour improves after 12 hours of refrigeration when the custard takes on
a stronger caramel flavour.
When ready to serve, carefully remove the cake
from the tin. Decorate with chocolate shaving and walnuts or slivered |
PELMENI
Most people associate pelmeni with Siberia, and many
recipes and references to the dish call it "Siberian dumplings."
Pelmeni probably did originate in Siberia, where hundreds or even thousands
could be made, and then frozen and stored outside during the long winters.
However, the dumplings became very popular all over Russia. INGREDIENTS
· 1 lb of beef for soup (e.g. beef bone in chuck, short rib, or any other type of beef) · 1 beetroot · 1 parsley root · 1 potato · 1 carrot · 1 onion · ½ cup of dry beans of any kind · 1 tomato or 1 Tsp of tomato paste · ½ of small cabbage · Salt, sunflower oil Serves 6-8 persons | DIRECTIONS Prepare vegetables. Then prepare meat broth in a 6 quart cooking pot using all of the beefPut beans into a bowl, pour cold water into it and leave beans to soak at room temperature for several hours before you start making borscht Drain water from the beans and add them to the boiling broth Dice skinned onion, slice peeled parsley root. Add ½ of onion and all sliced parsley root to the boiling cooking pot Warm up a frying pan with 1 Tbsp of sunflower oil; fry the other ½ of onion on low heat Peel carrot and grate coarsely, add to the onion in frying pan. Add diced tomato or 1 Tsp of tomato paste with water and fry everything for 10 mins stirring from time to time Pour everything from frying pan to the boiling cooking pot Peel and dice potato, add it to the boiling cooking pot Peel beetroot, and coarsely grate or slice into strips Reduce the heat, then add grated beet root to it Let borscht cook until the potato starts softening Meanwhile slice cabbage and add to the cooking pot, then let it boil for 10 mins (or till cabbage becomes soft) Salt to taste, season with chopped green parsley. The Borscht is ready! Serve it hot. |
SALAD OLIVIER
Usually people
outside of the former USSR call it Russian Salad INGREDIENTS
· 1
lb of bologna (delicatessen) If you cannot obtain use Xmas ham or
luncheon for a cheaper option
· 1
can (15 oz) of sweet peas
· 3
middle size potatoes
· 4-5
middle size carrots
· 5-6
eggs
· 1
bunch of spring onions
· 1
bunch of fresh dill
· 5-6
middle size cucumbers (pickled with salt
not with
vinegar.
Keep in fridge for a couple of days)
· Ground
black pepper
· Salt
to taste
· Mayonnaise
to taste
Serves 6-8
persons
| DIRECTIONS
Boil
carrots and potatoes without peeling & prepare hard boiled eggs
in advance and make sure they all cool to room temperature when you start
making the salad. Wash spring onions and dill
Skin
boiled potatoes. Skin boiled carrots and dice all into small cubes of the same
size
Put
diced carrots and potatoes into a big
bowl
Open
can of peas and remove liquid, - add to the bowl
Peel
eggs and dice them into the same size pieces as carrots and potatoes -add to
the bowl
Dice
bologna, add to the bowl
Dice
pickled cucumbers
Chop
spring onions and dill - add to the bowl
Mix everything, season with
ground black pepper and add salt if you feel it is needed. Add mayonnaise and
mix everything again
Transfer the salad to the bowl
you want to serve it in
Your Russian Salad Olivier is
ready to serve |
BORSCHT (Beetroot Soup) Borscht (borsch, borshch) or beet root soup is very popular in Eastern and Central Europe countries. Try it with a spoon of sour cream and/or a bit of chopped garlic added to your bowl INGREDIENTS · 1 lb of beef for soup (e.g. beef bone in chuck, short rib, or any other type of beef) · 1 beetroot · 1 parsley root · 1 potato · 1 carrot · 1 onion · ½ cup of dry beans of any kind · 1 tomato or 1 Tsp of tomato paste · ½ of small cabbage · Salt, sunflower oil Serves 6-8 persons | DIRECTIONS Prepare vegetables. Then prepare meat broth in a 6 quart cooking pot using all of the beef Put beans into a bowl, pour cold water into it and leave beans to soak at room temperature for several hours before you start making borscht Drain water from the beans and add them to the boiling broth Dice skinned onion, slice peeled parsley root. Add ½ of onion and all sliced parsley root to the boiling cooking pot Warm up a frying pan with 1 Tbsp of sunflower oil; fry the other ½ of onion on low heat Peel carrot and grate coarsely, add to the onion in frying pan. Add diced tomato or 1 Tsp of tomato paste with water and fry everything for 10 mins stirring from time to time Pour everything from frying pan to the boiling cooking pot Peel and dice potato, add it to the boiling cooking pot Peel beetroot, and coarsely grate or slice into strips Reduce the heat, then add grated beet root to it Let borscht cook until the potato starts softening Meanwhile slice cabbage and add to the cooking pot, then let it boil for 10 mins (or till cabbage becomes soft) Salt to taste, season with chopped green parsley. The Borscht is ready! Serve it hot. |
Herring under Fur Coat (Herring Salad) Herring under Fur Coat is a word-to-word translation of Russian name of this salad: “Seledka pod Shuboj”, which represents salted herring under a “coat” of boiled vegetables. This is 5 layered salad with a lot of mayonnaise. This salad requires some time and agility to assemble it; also it needs at least 12 hours for layers to soak after it is assembled. So make sure you have enough time before you plan to serve it INGREDIENTS · 1 big or 2 small whole herrings (pickled with a salt) · 1 big potato · 4-5 middle size carrots · 3 medium sized beets · 1 bunch of spring onions · Mayonnaise to taste Serves 6-8 persons | DIRECTIONS Boil carrots, potatoes and beets for the salad, let them cool till room temperature and skin; fillet salted herrings . Take a big flat plate, coarsely grate boiled potato and form a round layer in the middle of the plate (make sure you have about 2 inches left on the the edge of the plate) Dress layer of grated potato with mayonnaise (yes, you need liquid mayo which is easy to pour) Dice herring fillets (and pick out bones if you see any) and layer it above the potato Add chopped spring onions as third layer and dress with mayonnaise Cover with an even layer of boiled carrots coarsely grated; use your hands to form the shape Spread mayonnaise on the surface and cover the whole thing with an even layer of boiled beets coarsely grated. And again cover it with mayonnaise Leave salad to rest at room temperature for 2 hours, then put it in the fridge. Prepare this salad in advance; it needs at least several hours of “rest” after being assembled so layers can soak up the juices and mayonnaise. Herring under Fur Coat is ready to be served. |
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