Russian Season

Icon

Russian, Eastern European and international cuisine brought to you by a mother and a daughter

Happy Birthday to Ivanka and Roxana’s Brownie Bottom Cheesecake

Brownie Bottom Cheesecake with Fresh Berries

Ivanka has turned 2. Times flies? Just the opposite, it feels like she’s always been here with us, and I can hardly remember life without her. And compared to little Milena, Ivanka seems so grown up and clever that I probably expect too much from her. But she really does a lot! She can draw a face with eyes, nose, mouth, and a funny tuft of hair on the forehead. She watches the Swan Lake ballet every single day (!) and dances along (sometimes I just can’t fall asleep at night as the music keeps on playing in my head - I guess I know the entire ballet by heart now). She says funny things, for example ipk for the Russian word chleb (bread). She loves “totik” - “cake”!

Brownie Bottom Cheesecake with Fresh Berries for Ivanka's Birthday Read the rest of this entry »

Slovak Bread Fondue

Slovak Bread Fondue
As soon as I saw this recipe I knew Stano would love it. There was a lot of cheese and a lot of bread in it, and bacon and spring onions - and it was baked (his second favourite after fried)! So I made it on a Saturday while the children were sleeping, and we even managed to watch about 1/5 of The Artist while munching on this delicious and flavourful fondue. Then the kids woke up and the same old story began… it took us 3 evenings to watch the entire movie!

And yes, you read right - there’re now four of us! Our little Milena was born in late April, she is a Dragon by Chinese horoscope (which I think is pretty cool), she has dark hair and is a little copy of her father - again! I was sure our second baby would look more like me, but no - she’s another tiny clone of Stano.

Milena

I’ve missed food blogging so much, so I’ll try to post new recipes every now and then. Not sure I’ll be able to reply to all the comments that have been added ever since though! Sorry - and a huge thankyou for your feedback, your suggestions and your questions! And here’s the recipe for this brilliant fondue cooked and served in a loaf of bread. There will be no dishes to wash after the meal, as the “spoons” are made of bread too!

Read the rest of this entry »

Bryndzove Halušky

Bryndzove Halušky with Chives and Bacon
So our summer vacation is coming to its end. Someone whose name starts with S took only two weeks off work, although he could have taken more, and tomorrow we’ve got to start packing our bags to go back to Riga. We’ve spent two wonderful weeks in Slovakia with Stano’s family and friends. I had expected a sunnier weather though; it’s been raining since the beginning of the week, so Ivanka could hardly play in the garden. Last week, she spent hours and hours in the garden playing, picking currants and learning to walk - something she’s deprived of in the city.

Trenčiancky hrad - the Trenčin Castle

Trenčiancky hrad - the Trenčin Castle

As always in Slovakia, I’ve been eating like crazy. Fruit, sweets, cakes, and megatons of delicious and fluffy multigrain-sprinkled bread. I’ve tried Žinčica - a fermented sheep milk drink that is left from making Bryndza cheese, and Parenica - rolls of mild string cheese, and Oštiepok - formed smoked sheep cheese that has been steeped in salted water. I’ve drunk fresh, full-fat milk that can be turned into creamy, rich home-made cottage cheese. And of course we’ve had Bryndzove Halušky by Stano’s Mom. Fianlly I had the time to take photos and to write down the recipe. Now I think it’s time to update our blog author info in the right sidebar of the site :)

Me by Krater - a mini lake of mineral water in Eastern Slovakia

Me by Krater - a mini lake of mineral water in Eastern Slovakia

Bryndzove Halušky is a staple of Slovak cuisine. That’s a food it might take you some time to get used to, because it’s very heavy. Halušky are small potato dumplings mixed with Bryndza cheese sauce and flavoured with bits of fried bacon. Something you need before a physically exhausting day in the field or on the farm. Halušky are traditionally served with Žinčica, Kefir or any other fermented milk drink.

To make Halušky, you will need a special perforated tool called Haluškaren. Now we’ve got one too, but before Stano has used a sheet of perforated cardboard that he had prepared himself :) Using some kind of a colander with large holes is a possible alternative.
Haluškaren - a perforated tool for making Halušky
Read the rest of this entry »

Cheese&Caraway Breadsticks and Stylish Blogger Award

Cheese and Caraway Sticks

There’re always caraway seeds in my pantry these days - primarily for brewing Caraway drink, and we found out it’s such a versatile ingredient! We add caraway seeds to our roasted potatoes, our roasted fish and our Hasselback potatoes - and now to these salty breadsticks I baked using my favourite super-time-saving frozen puff pastry. Stano liked them so much that he agreed to help me with grating cheese and cutting dough for another batch :) These sticks are best served warm, especially in case you use 2 eggs as I did (the breadsticks are pretty soft and best eaten fresh out of the oven). If you want them crispier on the outside, use just one egg and simply brush them with beaten egg and then sprinkle cheese and caraway on top.

In this post I would also like to thank Ping of Ping’s Pickings for the Stylish Blogger Award she sent me. Ping’s Pickings is a new wonderful blog with neat and beautiful photos and delicious recipes such as Chiffon Cake with Pandan Topping, Egg White Biscotti or Eclairs. Go visit it now! Read the rest of this entry »

Cream Cheese and Banana French Toasts

Cream Cheese Banana French Toast
I’ve always loved long relaxed weekend mornings when I could sit back with a cup of tea and savour my breakfast. With a newborn around (and no more weekends for me), I reappraised the freedom of morning hours. The little one gets quite fussy during night and then sleeps deeply and serenely through the morning. Which gives me a chance to not only get done with the housework in the kitchen and bathroom, but also cook something simple for breakfast. These stuffed French toasts were inspired by a gorgeous Strawberry and Mascarpone French Toast recipe I’ve once seen online and cannot find any longer - I’ve googled for it today, but to no avail. If I ever find it (I should have it somewhere in my bookmarks), I will certainly add a link to it here. Anyway, I had a pack of “Creme Bonjour”, a cream cheese similar to Philadelphia in the fridge, plus some bananas (probably the only fruit I’m allowed to eat uncooked), so I thought I’d try to use these for some stuffed toasts, based on that recipe. And I loved the result! Cream cheese worked even better than mascarpone here, thanks to a hint of saltiness, which balanced out the perfumy sweetness of bananas. That was also very quick and easy to make. So, here is the recipe: Read the rest of this entry »

Cheese and Chanterelle Mini Omelettes (Baked)

Cheese and Chanterelle Mini Omelette (Baked)

The idea of making mini omelettes with cheese filling belongs to Mom. She invented the recipe when we were baking Rhubarb Meringue Tartelettes and she had to use up a leftover fresh egg. She slightly whisked it with a fork, added a slice of cheese, and baked it in a spare baking mould. I didn’t taste this spontaneous omelette, but it looked good! So today we made a more sophisticated version of it – with salty crumbly caraway cheese inside and tiny chanterelles on top. Provided you have some cooked chanterelles in your fridge/freezer, these fine little omelettes are made in 30 minutes from start to finish. Nothing too complicated or expensive, and yet this will definitely surprise your family or guests.

Oh and by the way, I’ve had another bowl of wild strawberries today. Life is better than I expected :)

Caraway Cheese and Chanterelle Mini Omelette
Read the rest of this entry »

Related Posts Plugin for WordPress, Blogger...

Are you curious to learn more about Eastern European cuisine?
RussianSeason.net is a food blog run by two Russian-speaking women - a mother (Natalia) and a daughter (Alina) - living in Latvia. Natalia is a professional artist and Alina is the co-owner of a web directory of Russian-speaking businesses in Europe. We both cook and Alina writes posts and takes photos.
In our blog you'll find a range of (mostly tweaked&adapted) recipes from Russia, Eastern Europe, the Baltics, and former USSR. But we can't restrain ourselves from experimenting with other cuisines too :)
Stano is the guy behind the Slovak version of this blog. He is currently living and working in Latvia and is also known as the Man Who Makes Alina Eat A Lot Of Cakes, because he hardly ever eats cakes or pies she bakes. He doesn't have a sweet tooth, you see. Stano also provides us with traditional Slovak recipes - such as Halušky that he's been promising to make for 7 months now :) Just be patient - we're sure he will eventually do it!
Ivanka is the largest cross-cultural project Alina and Stano have been ever involved in:) We hope she will be a foodie too when she grows up!
Our email address is: russianseason@gmail.com

Priyatnovo appetita! (Bon appetit!)

More about RussianSeason.net
Foodbuzz





Follow russianseason on Twitter

bloglovin




Our Flickr Photostream

ChurchkhelaWhite TulipsBaked Millet BarMillet BarsGreen and YellowCottage Cheese Apricot BunCottage Cheese Apricot BunPetushki LollpipopsChocolate Butter

Baking on Foodista