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NECTARINE PIE
This pie is one of the most fragrant and incredibly delicious desserts! Given the fact that it is very easy to prepare and the list of ingredients is very simple, we are confident that this Nectarine's Pie will be your favorite treat for many years. 
Nectarine Pie
INGREDIENTS (serves for 8):
  •  Nectarines 2.2 pounds (1 kg) ;
  •  Puff pastry 1 pound (450 g);
  •  2 oranges;
  •  Brown sugar (1 cup);
  •  Butter (1 tbsp);
  •  Pink pepper (1 tbsp;)
  •  Orange (or vanilla) liqueur (4 tbsp);
STEPS:  
  1. Cut the nectarines into thin slices, put them in a saucepan, add the juice of two oranges and the brown sugar mixed with the zest of  two oranges. Leave the mixture aside for a couple of hours;
  2.  Meanwhile, roll out the puff pastry and place it in a baking dish. Brush with butter and pierce with a fork;
  3.  Place the saucepan with slices of nectarines on a low heat and wait until the sugar is completely dissolved. Then, remove the   nectarines from the syrup with the skimmer and spread them on the puff pastry;
  4.  Preheat the oven to 360°F(180°C) and put the baking dish with the puff pastry and the nectarines in the oven for 20 minutes;
  5.  Return the saucepan with the remaining syrup on the heat, add the liqueur and pink pepper and cook for 10 minutes;
  6.  Remove the baking dish with the pie from the oven, spoon the syrup over the pie and return back into the oven. Bake for another 20 - 25 minutes or until nice and golden.
GAZPACHO
On a hot summer day, it is so refreshing to treat yourself with a bowl of cool and spicy soup... 
Gaspacho
INGREDIENTS (serves for 8):
  •  1 can of ground tomatoes (28 oz.);
  •  2 english cucumbers;
  •  3 red bell peppers;
  •  4 cloves of garlic;
  •  Small bunch of fresh parsley;
  •  Small bunch of fresh basil;
  •  5 anchovy fillets;
  •  2 big loaves of stale rye bread;
  •  Red wine vinegar (2 tbsp);
  •  Worcestershire sauce (1 tsp);
  •  Extra virgin olive oil (1/2 cup);
  •  Tabasco sauce;
  •  A pinch of celery seeds;
  •  White pepper (1 tsp);
  •  Pink pepper (1 tsp);
  •  2 cloves;
  •  2 (750 ml) bottles of unflavored mineral water (i.e. Perrier);
STEPS:  
  1. Peel the cucumbers, cut your bell peppers in half lengthwise. Take out the seeds and white membrane. Cut the cucumbers and the bell peppers into tiny pieces. Leave a small portion of the mixture for decoration and put the rest into a deep saucepan;
  2. Put the cloves and peppercorns into a dry heated pan and warm up for 2-3 minutes. Then put them into a mortar, add a pinch of  salt and mash;
  3. Remove the crusts from the bread and sprinkle it with red wine vinegar, leave it for 5 minutes. Cut the anchovies with parsley and garlic. Add the bread, anchovies, ground tomatoes, parsley, garlic, Worcestershire sauce, Tabasco (to taste), celery seeds and spice mixture to the vegetables in the saucepan. Add a bit of mineral water and set aside for 10 minutes;
  4. Blend the mixture in a blender for 3 to 5 minutes while slowly pouring in a thin, steady stream of olive oil. Add the rest of the mineral water and mix with a spoon;
  5. Put the soup in the refrigerator for at least 3 hours;
  6. Pour into serving bowls, garnish with the remaining mixture of vegetables and basil leaves;
CHILLED SOUP WITH CRABS
 
CrabSoup
INGREDIENTS (serves for 4):
  • 2 pounds of plain yogurt;
  • 4 large legs and claws of cooked crab or 400 gr of canned crab meat;
  • 4 potatoes;
  • 6 eggs;
  • bunch of scallions;
  • 6 medium cucumbers;
  • bunch of radishes;
  • salt and pepper;
STEPS:  
  1. Hard-boil eggs, cool them under cold running water and peel;
  2. Peel the potatoes, cut into cubes, put them into saucepan, pour in 3 cups of boiling water and cook until tender;
  3. Remove the potatoes from heat and leave it to cool in the cooking water;
  4. Finely chop the white parst of scallions, remove the yolks from the hard boiled eggs and cut them into pieces, add white parts of scallions and yolks to the potatoes and mush everything together with a masher ;
  5. Finely cut the peeled cucumbers, radishes, egg whites and green parts of scallions. Add everything to the saucepan;
  6. If you are using the cooked crab than remove the meat from the legs and claws and break it into pieces using your fingers. Add to the saucepan;
  7. Add yougurt. Stir your soup with a spoon, cover and put in the fridge for 2-3 hours
FRENCH TOASTS
 
Borscht
INGREDIENTS (serves for 4):
  •  Milk 14 oz (400 ml);
  •  4 eggs;
  •  Butter 2 oz (50g);
  •  Honey (2 tbsp);
  •  Berries (500g);
  •  Bread 20 pieces;
  •  Icing sugar (2 tbsp);
STEPS:  
  1. Beat the eggs and milk together in a bowl;
  2. Dip bread pieces in the mixture until they are soaked;
  3. Fry the bread until golden brown on both sides;
  4. Put the toasts on the plates;
  5. Sprinkle with honey, berries and icing sugar (on top of berries);
  6. Serve immediately!
PEACHES FROM PRATO
"Peaches from Prato" (Pesche di Prato) is a famous Tuscan's pastry. The history of this delicious dessert goes back to 1861 when it was first served during the Italian Unification Celebration dinner in the Piazza del Duomo in Prato (Italy).
The cooking process of “Peaches from Prato” is not as tedious as it appears to be at first glance. You just need to knead the dough 2 times taking long breaks in between – the rest of the process is fast and simple.
Borscht
INGREDIENTS:
Dough (peaches halves):
  •  Milk 10 oz (300 ml);
  •  Flour 28 oz (800g);
  •  Butter 3.5 oz (100g);
  •  Brewers’ yeast 1.8 oz (50g);
  •  Sugar 3.5 oz (100g);
  •  3 eggs (plus one egg for brushing);
  •  Zest from 1 lemon;
Cream:
  •  Milk 24 oz (700ml);
  •  Sugar 8.8 oz (250g);
  •  4 eggs;
  •  Flour (4 tbsp);
  •  Zest from 1 lemon;

You will also need 3 oz (100ml) of good liqueur  for coating. I usually use blackcurrant liqueur «Crème de cassis», but if you can find something like “Alkermes” it will color your pastry in a nice red color. 

STEPS ("Peaches halves"):  
  1. Mix 10.5 oz (300g)  of flour,  6 oz (200ml) of milk, brewer’s yeast and 1.8 oz (50g sugar). Knead the dough, form the ball, cover with napkin and set aside in the warm place until the ball has doubled in size (approximately 2 hours)
  2.  Add the remaining flour, sugar, milk and melted butter, eggs and lemon zest  to the dough. Add a pinch of salt. Mix and knead. Set aside for another couple of hours until your dough doubles in size.
  3.  Make walnut-sized balls out of the dough and leave them to rise for another 30 minutes;
  4.  Place them on a baking tray, brush with a beaten egg and bake in the oven at 250° F for 20-30 minutes (or until golden);
  5.  Remove from the oven; let them to cool and, using the knife, carve a 1 inch wide pit in the flat side of each “peach half “(be careful not to cut it through!);
  6.  Coat them with a mix of water and liqueur (50/50), sprinkle with sugar;
  7.  Fill each half with cream and assemble the halves together;
  8.  Decorate with mint leaves or candied cherry;
STEPS (Cream):
  1. Beat eggs and sugar with an electric mixer until the mixture has thickened and turned to a very pale yellow;
  2. Add flour;
  3. Bring milk to a boil and pour the milk in a steady, thin stream to the egg mixture, whisking constantly;
  4. Take the mixture to a low heat and let it simmer for 10-15 minutes, whisking constantly until it thickens;
  5. Leave it to cool down;

 

RUSSIAN BORSCHT
Almost every family in Russia has its own recipe for cooking borscht. Here is one more adaptation for cooking this hearty, delicious meal, perfect for chilly days and enjoyable in the summer.
Borscht
INGREDIENTS:
For large stock pot (300 oz.)
  • 2 lbs. beef chuck short ribs, cut into 2-inch pieces
  • cold water
  • medium onion, cut into 1-inch squares;
  • 3 small carrots, grated on a coarse grater;
  • 4 medium beets, grated on a coarse grater;
  • 1 can of ground tomatoes(28 oz.);
  • 2 bell peppers, cut into 1-inch squares;
  • 3 medium potatoes, cubed;
  • 1 small green cabbage or half larger one - finely chopped;
  • 3-4 cloves of garlic;
  • salt and pepper;
  • small bunch of parsley;
  • sour cream.
Borscht
STEPS:
  • Place your meat in a pot and bring to the boil, remove the foam with a slotted spoon then reduce heat, cover and simmer until the meat is tender (app 1-1.30 hour);
  • While meat is boiling put a large saucepan on low hit, drizzle over a lug of olive oil then add the onions. Leave to soften, stirring occasionally;
  • Add your grated beets and carrots to the saucepan with onions, stir, cook stirring occasionally, until half cooked (approximately 20 minutes);
  • Add ground tomatoes from the can to the saucepan with beets and carrots, stir well;
  • Cook for another 20 minutes, stirring occasionally until soft and nice. Take off the heat;
  • When your meat is cooked and tender remove it from the stock and place on platter to serve with meal - skim off fat;
  • Add you bell peppers to the stock and continue to simmer for 20 minutes, then add potatoes and cook for another 15 minutes;
  • Add cabbagge and simmer another 15 minutes or until the cabbage begins to soften;
  • Add your veggies from the saucepan to the stock, stir well and simmer 5-10 minutes;
  • Crush in peeled garlic, stir, season to taste, simmer 2 minutes more and take off the heat;
Now your borscht is ready but don't eat it right after you finish cooking it. Cover it with a kitchen towel and leave it for 10-15 minutes. It will be even better after one night in the fridge. Serve with the meat, a tablespoon of sour cream and chopped parsley. Fresh bread goes very well with this meal.