FOLDING KNIVES

Russian Recipies - Pancakes And Salads

What are you planning to cook at your next family dinner?  Why not attempt something diverse and inspiring from a traditional culture.  International cuisine is great way to show off your cooking talents and today we are going to talk about some hot and cold Russian dishes that anyone can prepare.

Russian Blini – Hot Pancakes

The crepe might be French but other countries will argue their version tastes better.  Russia is no different and they have the Blini:

To make Blini you will need:

½ cup plain flour (sifted)

2 eggs

2 ½ cups of milk

1 tablespoon sugar

1 tablespoon sugar

1 tablespoon butter

1/3 teaspoon of baking soda (optional if you want a lighter mixture)

Steps:

Break the eggs into a bowl and whisk with the sugar and salt.  Add the flower to the mixture and then slowly stir in the milk to avoid lumps.  Mix by hand or with a food processor to a smooth consistency.   You should have a thin batter at this stage.

Optional – Add the baking soda to make the mixture more light (porous).  You can also stand the batter in the fridge for half an hour to let it rest.  Take the batter out of fridge when you are ready to cook.  If the mixture is too thick, add water or milk.  If your batter is runny, add a small amount of flour.  What you want is a pancake batter that pours like fresh cream.

Start cooking the pancakes by warming a non-stick pan over a medium heat.  Coat the pan with a light cooking oil or butter (though butter does give a better tasting pancake, it just depends on how fattening you want them to be).  Pour a couple of table spoons of the mixture onto the pan and spreak the mixture out evenly into small pancakes.  Make it as thin as you can for traditional Blini.  Each side should only take about a minute.  When bubbles appear in the mixture or the centre of the uncooked side is dry, flip it over to finish it off.

Move the cook Blini to a plate and butter one side and stack them.  Eat them as they are or as a real treat, put jam into the centre and fold them in half.  Fold them a second time to make a neat triangle.  They are best enjoyed with hot black tea with lemon.

Russian Salads

If you are use to salads of tossed lettuce, fresh vine ripened tomatoes and a light vinaigrette,  then you are in for a bit of a shock with Russian salads.  Russia is a cold country where energy packed root vegetables such as potato fill the dinner plate.  This is a country where an avocado or banana costs more than a bottle of vodka because all tropical fruits have to be imported.

This is gives us the Russian salad – a salad with some grunt.  A typical salad is the Dressed Herring Under Fur Salad.

Ingredients:

2 salted herring

5 potatoes

4 carrots

4 beets

5 eggs

1 lb mayonnaise

Bring a large pot of unsalted to the boil and add the potatoes, carrots and beets.  Boil until soft, drain and set aside.

Sking and debone the herring.  Dice the fish into small cubes about half an inch wide.  Take your serving platter and layer the herring on the bottom.  Cover with a thin layer of mayonnaise.

Take the pototoes and mash them.  Do no add butter or milk to the mash.  Spread the potato as the next layer and cover with a thin layer of moyonaise.  Repeat the process for the beets and 3 of the eggs.  Finish the with slices of the 2 remaining eggs.  Cover the bowl and put in the fridge for an hour before serving.

What else can you cook that is Russian?  Why not try some Borsht as well?

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