Russian-stye Crepes. Блины Ажурные

There's nothing like a slow Sunday morning, when the kids are still asleep and I have a lovely morning in the kitchen all to myself. This is a perfect morning for making crepes! Once the aroma of of heated butter and sugar starts saturating the house, the family tumbles down the stairs, sleeply-eyed, still in pj's.


Russian-style crepes or bliny are very airy and light, not as dense as French recipes. Our favourite stuffing combo is sour cream + smoked salmon / caviar, cream cheese + jam, and the kids' favourite - plain Nutella.

The crepes have disappeared so fast, I had no chance to snap a photo. So this photo is for the recipe of French Crepes

Makes: 12 6-inch crepes

• 0.5 cup kefir
• 2 eggs
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tbsp sugar
• 1,5 cups white flour
• 1 cup milk
• 2 tbsp oil

1.  In a microwave heat kefir for about 20 sec., until warm. Pour kefir in a mixing bowl, add eggs, soda, baking powder, sugar and salt. Beat until mixed.
2. Add sifted flour, mix well.
3. Pour 1 cup milk in a small pot over medium heat, bring to a boil. Slowly add the milk to the flour mix, mixing well.
4. Fold in oil. 
5. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Return pan to burner and cook until top is set and edges begin to turn golden, about 30 sec. Loosen with a spatula and flip. Continue cooking 30 sec more. Transfer crepe to a plate. Cover with kitchen towel to keep warm. Repeat with remaining batter.

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Vegetable Pulp Bread

If you have ever juiced, you know how much pulp you get left over. It is almost sinful to get rid of the green goodness (I mostly do greens). I have tried all there is to put pulp to use - broths, muffins, crackers, etc, but nothing goes super well with my family as this bread. It is moist and smooth in texture, similar to zucchini or banana bread.

• 2 cups veggie or fruit pulp
  Usually, I use carrot / apple / pear combination. But you can pretty much use any vegetable and / or fruit you have juiced. Also, I juice the veggies twice or even three times, so my pulp is not super moist.
• 2 cups flour
• 1 cup rolled oats
  I like using kids granola cereal, that has raisins, pieces of fruit, etc
• 3 eggs
• 1/2 cup oil
• 1/2 cup apple sauce
• 1,5 cups sugar
• 1 cup sunflower and / or pumpkin seeds
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 tsp salt
  
  
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. I use an electric beater to combine all ingredients.
     If you don't have one, sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in pulp and seeds until well combined. 
  3. Pour batter into prepared pans.
  4. Bake for 45-50 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
     
     Adapted from Allrecipes.com

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French Crepes

These crepes are not exactly what you'd get in France but pretty close. And when making them is so darn easy, who cares about the French standards?! The crepes you get are very versatile and can hold any filling - from Nutella to meat and can be used as a base for any recipe that calls for a crepe.

Makes 18-20

• 2 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoon white sugar
• 4 eggs
• 1 cup warm milk
• 1 cup water (can be subbed for milk)
• 1/4 cup tablespoons butter, melted

1. In a large mixing bowl, mix the flour, salt and sugar.
2. In another bowl whisk together the eggs. 
3. In a different bowl, mix in the milk and water, stirring to combine. Add butter.
4. Gradually add in the milk mixture to the eggs; beat until smooth.
5. Finally, add the dry ingredients into the milk / egg mix. Stir to combine.

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Master Pizza Dough Recipe

I've written enough about how little experience I've had making bread, cakes, pies, and such. Now that I've got my new kitchen toy, making home-made pizzaz and пирожки is a breeze.

This particular recipe I've used in both and it worked wonderfully well. It is Master Pizza Dough from Fleishmann's Breadworld.com (a serious website overhaul needed, Freishmann people, nugde-nudge?)

• 1 package / 2 teaspoons Traditional Yeast
• 1 cup warm water
•  3 - 3,5 cups flour
• 1 teaspoon salt
• 2 tablespoon oil
  

1. Place 1/4 cup of the warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, salt, oil, and 2 cups all-purpose flour; stir well. Stir in enough remaining flour to make soft dough. 
2. Knead till the dough no longer sticks to the bowl walls. I let my machine knead about 2 min.
3. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled, about 30-60 minutes. Punch dough down. Remove dough to lightly floured surface. 
4. Shape, top, and bake as desired.

GARLIC AND HERB PIZZA DOUGH: Add 2 teaspoons Sweet Basil, Oregano (leaves), or Rosemary and 1 clove finely minced garlic along with dry ingredients.

WHOLE WHEAT PIZZA DOUGH: Replace 1 cup all-purpose flour with whole wheat flour.

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Russian Pirozhki / Пирожки быстрые

Despite the heritage, Russian baked and fried food, is not a part of my culinary style. Russian cuisine is time-consuming. If I can afford spending 2 hours in the kitchen, I'd rather spend it testing out recipes that are fun and new.

When a Little Nomad asked to make me something "Russian" for an International Family Day at school, I couldn't think of anything more representative of Russian cuisine, than pirozhki / пирожки. These are baked or fried buns with various fillings, from meat to sweet, and they are the most classical and typical Russian dish.

I had NEVER ever made pirozhkis and I have a very limited experience with baking. I was looking for a recipe that is approachable for a novice baker, as well as a recipe that is not heavy (baked, not fried). And I might have just found it.

These пирожки come out light and airy, the dough is pretty easy to work with. I made them small and cute (approximately, 5cm x 3cm) (so more kids try them) and spent quite some time crafting them. All in all, I had about 30 pirozhkis.

Time: 2.5 hours
Actual cooking time: 1 hour

2 C warm milk
dry traditional yeast, one pack (8g)
1T olive oil
4T white sugar
1t salt
4C flour
1 egg, beaten

1. Mix all of the ingredients and till it doesn't stick to the bowl. Leave the dough to rise for an hour. Fold gently and leave for 30 minutes.
2. Move the dough to a cutting board, spreading a bit of flour. Cut off little pieces about 1x1 inch. Roll out into a flat circle, add the filling, fold the ends to form and pinch the seams.
3. Put on a greased cookie sheet with seams down. Brush with beaten egg.
4. Bake in an oven at 350F for 20-30minutes.

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Easy Asparagus Quiche

This recipe is so flexible - you can substitute asparagus for any other vegetable combation, e.g. leeks, tomatoes, etc. You can also use any other sharp cheese you like and add any other selection of spices. Omit the bacon for a vegetarian option.

Servings: 6
Time: 1 hour
Difficulty level: easy 

• a frozen pie-shell
• 300 grams fresh asparagus, cut into 1cm pieces
• 3 slice(s) fried and crumbled bacon
• 2 eggs, beaten
• 3/4 cup(s) half-and-half
• 1 cup(s) grated Parmesan or any other sharp cheese
• nutmeg, pepper, salt to taste

1. Heat a pan, fry bacon, dry on paper towels, crumble.
2. Pour out excessive fat, add asparagus pieces, and saute till just about tender, 5-7m.
3. Arrange bacon in a pie shell, then lay asparagus on top. Sprinkle cheese over bacon and asparagus.
4. In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Pour the egg mixture on top of cheese.
5. Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving. 

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Buttermilk Pancakes

• 3 cups flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoons salt
• 3 cups buttermilk
• 1/2 cups milk
• 3 eggs
• 1/3 cups butter 

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready! 
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot. 

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Old-Fashioned Pancakes

• 1 1/2 cups flour
• 3 1/2 teaspoons baking powder
• 1 teaspoons salt
• 1 tablespoons sugar
• 1 1/4 cups milk
• 1 egg
• 3 Tablespoon(s) butter 

1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. 

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A super lazy pie (from Masha)

The original recipe comes from a friend of mine, an accomplished cook of Russian fast'n quick recipes. She makes this with sauteed cabbage but the dough is so flexible that it goes well with any type of filling. Over the years, I've come across quite a few versions of the pie and I've included them below. Buyer beware, I haven't tested those.

• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 3 large, or 4 med egg
• 3/4 cups flour
• 1 tablespoons baking powder 

Preparation:

1. Mix the ingredients till dough has consistency of thick sour cream. Pour half of the dough into a baking pan, spread the filling, pour the other half on top of the filling. 
2. Bake in a 350F preheated oven for 30-40 minutes.
   
   The filling of the pie can be anything you'd like: sauteed vegetables, potatoes + meat, potatoes+sauteed mushrooms, any variations of meat, apples, etc.
   
   VERSION 2
   3 eggs, 1/2c mayo, 1c sour cream, baking soda, flour till consistency of pancake dough.
   
   VERSION 3
   250g mayo, 250g sour cream, 2 eggs, 1t baking soda 'gashenoj', 8T flour
   
   VERSION 4
   200g mayo, 200 sour cream, 3 eggs, baking soda 'gashenaya', 5T flour.
   
   VERSION 5.
   4 eggs, 4T mayo, 4T sour cream, 4T flour. Pour over the cabbage. Do NOT make a bottom layer of dough. 

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Russian Bliny. Оладушки

Makes: 15 panckes, 15 cm in diameter 

• 1/2 liters kefir or plain yogurt
• 3 eggs
• 1 teaspoons salt
• 1 teaspoons baking soda

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Russian Pizza Dough

• 1 package (200g) cottage cheese / творог
• 3 eggs
• 6 teaspoons baking powder
• 5 tablespoons vegetable oil

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Chives and Bacon Quiche

This a easy spin-off off a much-loved Russian pie with spring onions and eggs. 

• 400 grams, or spring onions chives, diced
• 3 eggs,
• 1/4 cup cottage cheese, crumbled
• 1 cup grated parmesan cheese
• 1 9 pie shell
• 5 slices bacon, fried and crumbled

1. Preheat the oven to 375C. 
2. Fry bacon, dry on paper towel, crubmle
3. Slice onions and saute in butter till soft, about 5-7 minutes. Mix in bacon. Evenly distribute in a pie shell.
4. In a bowl mix eggs, salt, pepper, nutmeg, cheese, and mix well.
5. Pour the mixture in a pie shell, even the surface with a spatula.
6. Bake for 20-30 min till the pie turns gold. 

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Chicken Wellington

A dish that's easy to make and has a wonderful presentation! Adapted from puffpastry.com

Serves: 4
Ready in: 1 hour 
Level: medium

• 1/2 package / 1 sheet puff pastry
• 1 egg
• 1 tablespoon water
• 4 halves chicken breast
• 1/2 teaspoon dried thyme
• 2 tablespoon butter
• 3/4 cup mushrooms, sliced
• 1 white onion, finely chopped
• 1 tablespoon finely chopped parsley
• 1 3oz softened cream cheese
• 1 tablespoon Dijon mustard 

1. Thaw pastry sheet at room temperature 30 min. Mix egg and water. Preheat oven to 400F. 
2. Sprinkle chicken with thyme. Season with salt and pepper if desired. Melt 1 tbsp. butter in skillet. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 min. or up to 24 hr. 
3. Add remaining butter to skillet. Add mushrooms and onion and cook until tender and liquid is evaporated. Stir in parsley. 
4. Mix cream cheese and mustard. Unfold pastry on lightly floured surface. Roll into 14" square and cut into 4 (7") squares. Spoon about 1 tbsp. mushroom mixture on each square. Top with chicken. Spread 1 heaping tbsp. cream cheese mixture on chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam-side down on baking sheet. Brush with egg mixture. 
5. Bake 25 min. or until golden 

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Banica with Meat

Banica is a traditional Bulgarian dish, a version of a Mediterranean burek or Greek spinakopita. It can be made with various fillings but the most common one is cottage cheese. I made this recipe with ground beef.

• 1 pack phyllo dough
• 3 eggs
• 1 lb ground beef
• 300g yogurt (greek or balkan style)
• 100g butter
• 3-4 white onions, chopped
• salt, pepper to taste
• oil

1. In a heated pan saute chopped onions until soft and translucent. Add ground beef, salt and pepper to taste, and cook 15-20min. Remove un-evaporated liquid, if  any. Cool.

2. Whip together eggs and yogurt. Add to the meat and onion mixture.

3. Oil a pyrex dish and follow the procedure:

• put one layer of phyllo dough, oil
• add another layer, oil
• repeat again with 3 sheets of phyllo at the bottom
• add half of the meat/egg mix and spread
• cover with 2 dough layers oiled in between
• spread the meat/egg mix

4. Cut into serving pieces before putting into the oven.
5. Cook on 400F/200C till ready (20 min). Sprinkle with cheese 10minutes before removing from the oven. 

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