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Traditional British Christmas Dinner Menu - Bing

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Find high-quality images, photos, and animated GIFS with Bing Images

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Ryba po grecku. Ryba po grecku przepis. Najlepszy przepis sprawdzony na rybę po grecku. Ryba w warzywach, marchewce, pietruszce i cebuli.

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https://akispetretzikis.com/en/recipe/569/ta-melomakarona-toy-akh

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Lebkuchen

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https://www.einfachbacken.de/rezepte/quarkbaellchen-einfach-selber-machen

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Perfekte Kugeln....

Mit diesem Eisportionierer von WMF kannst du deine Quarkbällchen ganz einfach formen. Du kannst ihn auch für das Portionieren von Eis, Keksteig, Melonenkugeln und Püree benutzen. Danach einfach in der Spülmaschine reinigen.

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Quarkbällchen Rezept - einfach selber machen | Die besten Backrezepte mit Gelinggarantie

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Perfekte Kugeln.... Mit diesem Eisportionierer von WMF kannst du deine Quarkbällchen ganz einfach formen. Du kannst ihn auch für das Portionieren von Eis, Keksteig, Melonenkugeln und Püree benutzen. Danach einfach in der Spülmaschine reinigen.

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https://www.gutekueche.ch/russischer-salat-rezept-6524

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Ein wohlschmeckendes und nahrhaftes Rezept, dass für eine gelungene Abwechslung auf dem Salatbuffet sorgen wird.

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ВИЛИ-Виолета Матева

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Коледна питка с пара

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Питка с пара как да си приготвим в домашни условия. В топла вода със захар се сипва суха мая и се..

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https://honestcooking.com/russian-olivier-salad-recipe/

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Elizabeth Lokhova

Elizabeth Lokhova split her childhood between Moscow, Russia and Houston,...

Read Next

Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860's; it was then adapted by Ivan Ivanov, who later sold the recipe for publication. Over the years, it gained in popularity not only in Russia, but throughout the rest of the Soviet Union and Europe.
By Elizabeth Lokhova

Olivier Salad - Russian Salad

Author: Elizabeth Lokhova

3 golden potatoes

3 medium carrots

1 C frozen peas

4 hardboiled eggs

6 small kosher dill pickles

1 - 1½ C olive oil mayonnaise

¾ C diced smoked ham (optional)

finely chopped dill, to garnish

1. The first step is to cook your potatoes and carrots. I used a steamer, but you can always go the traditional route and boil them. In either case, peel the carrots but not the potatoes. If you are steaming (or nuking in the microwave to streamline the process), make sure to prick the potatoes with a fork. I'm not sure that they would actually explode in a steamer, but given that you want to end up with neatly diced potato cubes, better safe than sorry. And did I mention that stabbing potatoes with a fork does wonders for relieving stress?

2. Steam the potatoes for 30 minutes to start with, and then add the peeled carrots. Continue steaming for 10-15 more minutes, or until the potatoes and carrots are firm but tender when poked.

3. Meanwhile, cook your frozen peas according to package directions. I use the kind that can be steamed in the package in the microwave. When they are done, set them aside to cool.

4. Note: there are traditionalists who will argue that nothing but canned peas will do in this salad, but I beg to differ. The faded, dull color and taste of canned peas just cannot compare to fresh or frozen steamed peas.

5. When the potatoes and carrots are done, allow them to cool to the point that you can handle them easily.

6. Peel the potatoes. Using your fingers or the back of a knife, gently scrape the thin layer of skin off of the potatoes. Dice them into ½-inch cube-ish shapes and put them into a medium serving bowl.

7. Next, dice your carrots. I've heard it said that a Soviet housewife could be judged on her housekeeping skills by how finely she could dice vegetables for her soups and salads. I, however, won't judge you. In fact, if you chop your potatoes and carrots a little larger, I would probably even thank you. I happen to like chunky salads.

8. Toss the carrots and a cup of steamed peas into the bowl with the potatoes.

9. Peel and dice your hardboiled eggs. Again, I know some like to have their salads with finely diced ingredients, but I don't. So dice them however you like.

10. Chop pickles finely. I used small snacking dill pickles, so I needed to use six of them. If you have larger pickles, try using three and see if that is enough for you.

11. Add the ham if using and mix everything together gently before you add the mayonnaise.

12. Stir in one cup of mayo to start with, and add more if you think that the salad needs more binding together.

13. Cover the salad and chill for at least one hour or overnight to allow the flavors to come together. And of course, garnish with dill. This is a Russian salad, after all.

Elizabeth Lokhova

Elizabeth Lokhova split her childhood between Moscow, Russia and Houston, Texas. She grew up as a so-called 'third culture kid', equally at home in either place. At Honest Cooking, she gives readers a glance into the relatively unknown world of the kitchens of the Caucasus.

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Elizabeth Lokhova Elizabeth Lokhova split her childhood between Moscow, Russia and Houston,... Read Next Olivier salad, also known as Russian Salad, was originally invented by Lucien Olivier for the Hermitage restaurant in Moscow in the 1860's; it was then adapted by Ivan Ivanov, who later sold the recipe for publication.

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https://novinibg.net/wp-content/uploads/2016/11/Posten-bob-dobar-apetit.jpg

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https://www.tasteaholics.com/recipes/quick-bites/blini-style-caviar-crepes/

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Medically reviewed by

Dr. Rosmy Barrios, MD

Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.

Updated

A Little Bit of Russia!

It's so rare that we include a Russian recipe on the blog, you would never guess we're both of Russian descent!

Both of us were born overseas, Rami is Russian and I'm Belarussian, but we and our families all speak Russian, eat Russian food, live(d) in Russian communities, etc. The culture is rich but the food can be daunting for a newcomer. After all, a culture that "jellifies" its meat is probably not that easy to adapt to. Here's a Buzzfeed list of bizarre Russian foods that we got a kick out of, hopefully, it doesn't gross you out too much! 🙂

I'm not a huge fan of Russian food -I'll rarely eat it and never, ever make any. Maybe that explains why I was a matchstick growing up! One of the few foods I do enjoy is red caviar, or as we say in Russian, ikra (don't forget to roll that "r"). Caviar is simply, fish eggs. But when added on top of a smear of sour cream or butter on blini, (Russian style crepes), it's amazing! We buy our wild Alaskan salmon caviar in a Russian supermarket by our house, but it can also be found in other large supermarkets in the fish section. Whole Foods has red caviar, for sure.

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If you've never had caviar, it's quite good! The texture is great and the little eggs pop nicely in your mouth, releasing their lightly salty flavor. You may find a version of caviar atop some sushi rolls, though it'll be much smaller and milder in flavor. In this case, it may be called roe. Our favorite caviar is the larger red type. Black caviar is considered rarer and is incredibly expensive! When buying caviar, see if you can have a taste before buying. We like to sample a few types right in the store to test their freshness and saltiness.

We put sour cream and caviar on our basic crepes that we make with cream cheese and eggs, but another option that requires no cooking at all is simply arranging everything on a couple of cucumber slices! See our photo on Instagram for an example (and follow us while you're at it!) We prefer the blini though, it's the most delicious combo in our opinion! Give them a try 🙂

Blini Style Caviar Crepes

Blini Style Caviar Crepes

Votes: 22
Rating: 4.64
You:

Macros per serving:
* 535 Calories
* 38g of Fat
* 40g of Protein
* 4g of Net Carbs

1. Prepare the blini style crepes by combining all the ingredients in a food processor or blender and blending until smooth.

2. Heat up a small skillet with a bit of butter on medium heat. Let it heat up fully! Ladle a little less than 1/4 cup of batter in at a time and swirl the contents around to spread it evenly. Cook until the edges start to peel away from the skillet and bubbles have formed on top. This should take about 2-3 minutes per crepe. Flip and cook for another minute. Repeat with all the batter. This recipe should make 4 medium sized crepes.

3. Once the batter has cooked and the crepes are ready, spoon 2 tablespoons of sour cream onto each, followed by 2-3 tablespoons of wild Alaskan salmon caviar. Roll each up and enjoy!

Tasteaholics, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Loved this recipe? Let us know! Something didn't quite turn out right? Ask us in the comments below - we respond to comments every day and would love to hear from you and help you out! And check out all our low carb recipes to learn to make more delicious and healthy meals that take no time to prepare!

NUTRITIONAL DISCLAIMER

The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.

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https://en.wikipedia.org/wiki/Banitsa

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Banitsa ( Bulgarian: баница, Macedonian: баница, Serbian: баница, гибаница ) also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Serbia, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven.

Traditionally, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year (similar to fortune cookies).

Banitsa is served for breakfast with plain yogurt, ayran, or boza. It can be eaten hot or cold. Some varieties include banitsa with spinach "спаначник" ( spanachnik) or the sweet version, banitsa with milk "млечна баница" ( mlechna banitsa) or pumpkin "тиквеник" ( tikvenik).

The word баница derives from the South Slavic гъбнѫти meaning "to fold." The word developed from the Proto-Slavic form *гыбаница > *гъбаница > *гбаница > баница.

Traditionally, banitsa is made with homemade or commercially made pastry sheets that are prepared from a baker's hard dough made of flour, water, and salt. At home the sheets can be spread by continuously pulling the sheet of dough with one's fingers until it becomes less than a millimeter thin, or by using a rolling pin in several stages with sunflower oil sprinkled between the partially spread leaves, or by a very difficult technique comprising waving movements of the entire sheet over the head of the cook, which resembles pizza dough making techniques. Commercially available sheets are mechanically spread and somewhat dried before packing.

Another sort of banitsa is called tutmanik (тутманик) or poparnik (попарник) and is made with leavened sheets. The usual filling is cheese.

The traditional filling is made of crushed white cheese ( sirene, feta cheese), yogurt, and eggs. Sometimes baking soda is added to the yogurt, which makes it rise (as the baking soda reacts with the acid in yogurt). The addition of baking soda results in a fluffier filling.

Vegetable fillings include spinach, sorrel, docks, mangold, chards, beet leaves, nettles, leaves of the radishes, leeks, onions and green part of spring onions, parsley, cabbage or sauerkraut. All these variants, including cabbage, are called zelnik (зелник), from the word зелен ( zelen) 'green'. The leek variant is called praznik (празник) and onion variant is called luchnik (лучник).

In some regions of Bulgaria, the filling is made with rice. There are also meat fillings with minced meat, onions, and mushrooms. Sweet fillings with apples (similar to apple pie or strudel) or pumpkin with sugar, walnuts and cinnamon exist as well. In some regions, only the walnuts, sugar, and cinnamon are used. The apple variant is called shtrudel (щрудел), and the pumpkin variant is tikvenik (тиквеник).

Modern take on Banitsa with milk is made by baking the leaves soaked in milk with sugar, eggs and vanilla.

Preparation

In a large greased baking dish, individual sheets are layered one by one with small amounts of filling and sunflower oil or/and melted butter between them. After half of the sheets are placed in the pan, a large portion of the filling is spooned onto the leaves and is then covered with the remaining sheets and filling in the same manner. The pastry is then baked at 200-250 °C. In some recipes, just before the banitsa is finished, a glass of lemonade or sparkling water is poured into the tray, and the baking continues for several more minutes.

An alternative method of preparation is taking each sheet of dough, laying it out flat, and sprinkling some of the fillings on it. Then, the sheet is rolled up into a tight roll with the filling on the inside of the roll. The long roll is then taken and rolled up in a circle. This first sheet of dough is then placed in the baking pan. The process is repeated with the remaining sheets of dough and each consecutive roll is placed around the first one in the pan. The resulting shape resembles a spiral (see photo). The banitsa is then sprinkled with sunflower oil or melted butter and baked.

In Bulgaria, banitsa is a symbol of Bulgarian cuisine and traditions.

Traditionally, Bulgarians prepare and serve banitsa on two holidays - Christmas and New Year's Eve. On these days, people add kusmeti (literally lucks, meaning fortunes, lucky charms) into the banitsa. The charms are usually small pieces of dogwood branch, which vary in numbers of buds on them. They symbolize health and longevity. The branches are hidden inside the banitsa, and the banitsa is then baked. When ready, the banitsa is cut to as many pieces as the members of the family are and each piece contains a dogwood branch. Two additional pieces of banitsa are cut - one for the house and another one for Virgin Mary who is the protector of the family. A wish is associated with each branch and the different number of buds on the branch helps to recognize the corresponding wish. The wishes include happiness, health, success, travel, etc. The banitsa is then spun on the table and everyone takes the piece which is in front of them when the spinning stops. Then they find their fortune inside the piece - the fortunes predict what one is to expect from the new year. The most common fortunes are "health", "love", "marriage", "baby", "journey", "wealth", etc.

Alternatively or in addition to the kusmeti, some add a coin or simply little pieces of paper with written fortunes on them (just like the ones in the fortune cookies). In this case, they are wrapped in tin foil to preserve them during baking.

The word "banitsa" is used as a simile for something (mainly documents and paperwork) creased, or badly maintained. For example, a police officer can make a remark to someone about letting his or her passport "become like a banitsa" (станал е на баница); a teacher might say this about a pupil's notebook. The same can be said about a very badly crushed car after an accident.

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Banitsa ( Bulgarian: баница, Macedonian: баница, Serbian: баница, гибаница ) also transliterated as banica and banitza) is a traditional pastry dish made in Bulgaria, North Macedonia and Serbia, prepared by layering a mixture of whisked eggs, natural yogurt and pieces of white brined cheese between filo pastry and then baking it in an oven.

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Hering im Pelzmantel von bembelchen | Chefkoch

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Hering im Pelzmantel - ( russischer Festsalat ). Über 39 Bewertungen und für köstlich befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps!

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https://akispetretzikis.com/recipe/961/koyrampiedes

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https://img.chefkoch-cdn.de/rezepte/1049171209886420/bilder/275225/crop-960x540/leberwurst-pfaelzer-art.jpg

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