Farmers Cheese Breakfast Fritters {Sirniki}

If you ask me to name one dish that comes in mind from my childhood memories, without a doubt it would be sirniki (seer-nee-kee). They were usually made on weekends or mornings when there was nowhere to rush, and enjoyed leisurely over the breakfast table. Ok, who am I kidding; they were gone as soon as they hit the table as they were one of our favourite breakfasts :) 

Scenes of Scotland and Pelmeni Recipe {Russian Meat Dumplings}

The coffee aroma spread through the whole apartment. I was sitting in the kitchen with a hot, freshly brewed coffee in my hands. 

I felt so calm. So blissful.

From palms to dandelions... and Walnut and Honey Cake (Medovik)

Update: Due to blogger technical problems, all your lovely comment are gone and I didn't have a chance to answer to you. But I would like to say thank you for taking your time to stop by and leave a comment : ) THANK YOU!

Coming back from the airport I could not but notice that everything is blooming. Everything is green.

And dandelions, they were everywhere! Anyplace I looked I saw dandelions.  Every little land of grass was covered with these bright yellow flowers.  They always bring lovely memories from my childhood.

 

Next day we woke up early.  After having our breakfast, cinnamon oatmeal porridge for A. and usual eggs and strong cup of coffee for me, we headed to the park. Since it was still early, there were not many people. But neither of us minded that, we had fun of our own.

We came home just before lunch, pleasantly exhausted.  With A. happily napping I decided to make cake. But not any cake. The cake from my childhood - Walnut and Honey Cake or as we call it Medovik.  It is quite time consuming to make the cake but when is ready it will be worth all efforts!

Prep time: 45 min + 30 min to stand

Total time: 1 ¼ h + 6 h to chill

(Serves 16)

Ingredients:

2 eggs

200 g sugar

120 g honey

100 g unsalted butter, melted

1 ½ tsp baking powder

500 g all-purpose flour

For filling:

2 cans (800 g) of caramelized condensed milk*

200 g sour cream or crème fraiche

For coating:

250 g plain biscuits, crushed

150 g chopped walnuts

Method:

In a large bowl beat eggs and sugar. Add honey, butter and baking powder, stir well.

Place bowl over pot with simmering water and stirring constantly heat up batter until it will double in size and slightly change in colour.

Remove from the heat then sift in flour. Cover dough with cling film and leave to stand for 30 minutes. The dough will be soft and sticky but it will harden as it cools. 

Preheat oven to 200⁰C. Line baking tray with parchment paper or non stick baking sheet.

Transfer dough onto lightly floured surface then divide it into 10-14 equal pieces. Roll out each piece into 2-5 mm thick circle, about 18-20 cm in diameter. Repeat with remaining dough.

Bake for 3-7 minutes or until golden brown. Leave to cool.

For the cream, combine caramelized condensed milk and sour cream or crème fraiche. If desired add chopped walnuts.

Assemble the cake by coating each layer with generous amount of cream. Coat the sides with cream and sprinkle top and sides with biscuit crumbs and ground walnuts.

At this point the cake will be hard, but after leaving it in the fridge for 6 h it will be soft and moist.

*if you can’t buy ready caramelized condensed milk, you can do it yourself by boiling 2 cans of  condensed milk for 2 hours. Just let it cool completely before opening the cans.

Vinegret Salad

Vinegret is Russian salad consisting of cooked vegetables such as beets, potatoes and carrots and usually served as an appetizer. Classic vinegret salad is dressed with sunflower oil but it could be substitute with mayo.

(Serves 4)

Ingredients:

2 large beets

3 large potatoes

3 medium carrots

3 pickles

1 small onion

Salt, pepper to taste

2-3 tablespoons of sunflower oil

Method:

In a saucepan filled with water put beets, carrots and potatoes; bring it to a boil. Reduce heat and cook vegetables until they are soft.

When ready, drain and set aside to cool.

Peel cooled vegetables and cut into cubes. Chop onion and pickles.

In a bowl, mix all vegetables, season with salt, pepper and add sunflower oil. Transfer to a serving plates and serve.

Kulebyaka

Kulebyaka is traditional Russian pie with filling. The pie is made from yeast dough and generally contains of several layers like cabbage, buckwheat, hardboiled egg, fresh or dried fish, mushrooms, onions or minced meat.

Pie is often cut into pieces, generously brushed with melted butter and usually served as a separate dish.

Here is a recipe of kulebyaka I usually make.

(Makes 1 pie)

Ingredients:

• For dough:

1 pack (7 gram) of dry yeast

1 glass of water or milk, lukewarm

2 eggs

1 teaspoon sugar

1 teaspoon salt

450 gram flour

100 gram butter, melted

• For filling

600 gram fish fillets

2 carrots, grated

2 onions, chopped

2 garlic cloves, minced

Salt, pepper to taste

2 tablespoons oil

Egg wash to brush over pastry

Butter to brush over pastry

Method:

For the dough:

In a large mixing bowl dissolve yeast and sugar in a warm water or milk; leave it for about 5 minutes.

Add eggs, salt; gradually stir in flour then add melted butter.

Knead dough until it stops sticking to the bowl and your hands.

Leave it to rise in the greased bowl in a warm place for about 1 – 1,5 hour or until doubled in bulk.

For the filling:

In a frying pan heat up oil over medium heat; add onions, garlic and carrots, sauté for 5-7 minutes or until onions are soft. Season with salt and pepper.

When the dough is doubled in bulk, transfer to a floured surface.

Divide into 2 parts; roll out each part, about 1,5 cm thick. Transfer one piece of rolled out dough to a baking tray.

Place fish fillets in the middle of the dough, season with salt and pepper then put onion mix on the top.

Cover with second piece of rolled out dough, smooth out edges; shape and decorate in any desired way.

Brush Kulebyaka with egg wash and bake in the preheated oven to 200 degrees C for about 30-35 minutes.

When the pie is done brush with melted butter.