olives (was without)
for my friend Astrid...
this is Ikea in her favorite place...
and this is Giulia in her favorite place..no flowers here!!
see you next week at..yasmeen's
to make something similar:
add 5gr of ground mustard seeds (yellow if possible, less strong) in 2dl of water, vhite wine or vinegar of white wine( they are placed in order of strenght, were the vinegar is the strongest)
add this to you marmelade and mix well.
here you can read more about italian mostarda
see you next week at astrid's!
one of my silly wishes was to learn russian! :))
I started 3 times, but the gave up...to lazy, to many other things on my mind..
but you never know! :))) it is a very interessting language.
sooo..I collect teapots!! and 3 of them are russian.
this big one is a gift from my dear friend Marta. It is very big, and gets veeeery heavy when full.
the pork-formed is a gift from my russian friend Vladislav, and the other one comes from sant petersburg and was given to me from erik's (son°1) girlfriend Dasha. together with a package with....buckwheat grain! (gretchka) :))
two other foods are important for russia: cabbage and buckwheat (grechka)
so, what dishes can we do with that? for this I asked my russian blogfriend giulia..
and she gave my some russian recipes to try! thank's giulia! :-***
here we gooo!
I wanted to do someting with buckwheat flour, and these blynim were perfect!
2 cups of buckwheat flour
2 cups of plain flour
4 cups of milk
25gr of dry yeast( I used 5gr of fresh one)
50gr of butter
2 tbsp of sugar
1 tsp of salt
2 cups of vegetal oil or ghee
mix the buckwheat flour with one cup of milk.
boil 1 1/2 cups of milk and pour over, mix and let cool.
melt the yeast, with one tbsp of sugar and 1/2 cupo of lukewarm milk.
add to the batter, cover the bowl and let rise for 2 hours.
then mix with the rest of the flour, the eggs (one at the time, mix well in between)
the salt, the rest of the sugar and the milk.
whisk well and let rise for other 2 hours.
fry in a fry pan, let drip and serve with faded onions
or, you can also cook them as crepes with out any grease, like this.
they are very tasty both ones, but of course more crunchy the fried way :)))
my polish friend Bartosz told me how to recognize a good vodka...
a good vodka you can drink frozen or warm, it dosn't matter.
a bad vodka you can only drink frozen, if it is not, you will feel very very ill.
but now that is not any problem anymore...giulia gaves us her recipe of her
1 liter of chicken broth
100gr of boild chicken
100gr of chicken liver
2 salted cucumbers (didn't add them)
1 tbsp of vegetal oil
fresh parsley and dill (I used fresh parsley and dry dill)
chop the onion and the carrot, let brown gently with the oil in a big saucepan.
add the chopped tomato, then the chicken broth.
when it starts to boil throw in the rice.
let cook about 8-10min.
then add the liver cut in small pieces(and the cucumbers), let cook other 3 min.
in the end add the boild chicken cut in small pieces too.
let rest for 5-10min. then serve.
it is gooooooood!!! :)))
so, we have arrived to the main dish.
filè Novgorod and kasha (od grechka - buckwheat)
(recipe of the filè found in my old swedish cookbook)
first we prepare the kasha
mine buckwheat is not like the russian one, the have much bigger grain, due to the low temperature during the cultivation.
200gr of grechka (buckwheat in grains)
20gr of butter
toast the grains in a pan, without any grease. they sould turn from green to brown
(mine where brown already, but I tosted them anyway)
put in a saucepan and cover, one finger higher with boiling water.
let cook for 20-25min on very very slow heat.
take of the heat and let rest for other 15min.
in an other pan, fry the chopped onion in the butter, very gently until it is brown and soft.
mix with the grechka.
this kasha you can serve with:
1can of sauerkraut (german sour cabbage)
1dl dry white wine
500-600gr of beef (I used filè of pork)
1-2 tbsp butter
1dl smetana (acid cream)
wash the saurkraut. in a saucepan let the butter melt,
add the kraut, beer, wine, maplesyrup and the cumin and heat up.
let cook gently for 20min. adjust with pepper and cumin.
put the butter in a frying pan, and fry the beef all over.
lower the heat and finish cooking covered with a lid.
or put in a preheated oven at 200° and cook it there.
in the meantime transfer the sauerkraut in a oven-proof dish.
when the beef is cook cut in slices and lay over the saurkraut.
pour over the smetana and put in a hot oven to heat up perfore serving.delicius!!!!
you can, you should add some caviar over, to have a real russian filè Novgorod.
thank's again giulia for all the help!
remember the bloggeraid cookbook