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

Carrot, Cheese and Garlic Tartlets

Carrot, Cheese and Garlic Tartlets

After the New Year’s bustle was over, we agreed that we were not going to make anything sweet until weekend. Tired of cooking, sated with our multi-layer cake, Austrian chocolate maroons and sweet sparkling wine, I spent the New Year’s morning fishing in the large can for lovely pickled baby cucumbers, reading and watching the lights twinkle on our Christmas tree.

This time-saving recipe has lived a long life in our family. I call it time-saving because we use store-bought tartlet shells. They are made of savoury pastry with a hint of Cheddar-like cheese and paprika. Of course you can make your own tartlet shells by your favourite recipe, or use our pastry for Cheese&Rosemary Halfmoons. Then fill your tartlets with the mix of sweet carrots, mild-flavoured cheese, and tangy garlic. Decorate with black olive rings, fresh herbs, or slices of pickles.

One more thing before we go to the recipe itself: we have launched a Slovak version of our blog! Please meet Stano (see picture on index page), who joined our “editor team” a few months ago and translated all of the posts from my questionable English to correct Slovak.

Carrot, Cheese and Garlic Tartlets

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Cheese&Rosemary Halfmoons

Cheese&Rosemary Halfmoons

These pleasantly salty and buttery Cheese&Rosemary Halfmoons are perfect to serve with root vegetable soup. They are made with a semi-soft to firm sort of cheese with a mild flavour – something like Havarti, for example. We used a sort which is called Russian cheese here. And the fresh rosemary that I bought comes from Israel. This rosemary grew on a sunlit land and made such a long way to be eaten here, in this small Northern country! Poor herb. I cherish the hope of planting my own tiny herb garden next year, although I’m not sure the delicate herbs would stand the Latvian weather. There’s a joke about Latvian weather which explains the difference between winter and summer: you wear your coat fastened in winter and unfastened in summer. That’s true. Not that it’s so freezing cold in winter - but it’s almost equally mm…fresh outside all year round. I’m very picky about choosing a coat for myself because I know I’ll be wearing it October to April. And April to June I’ll be wearing a jacket :) Then I’d be off to a warmer corner of the world - I hear, however, that some people go swimming here as well, in mid-July, when the temperature of water in the sea reaches whole 18C. Haha!

Cheese & Rosemary Cookies

 

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Sunny’s Mushroom and Mozzarella Toasts

Mushroom&Mozzarella toasts

As soon as I saw Baby Portabella & Mozzarella on Mini Toasts at Sunny-side Up Recipes, I knew I would be making these. The recipe seemed perfect: golden-brown mini toasts topped with melting mozzarella and mushrooms sautéed in rose wine, seasoned with Italian herbs… just perfect! I really wanted to share this treat with somebody, so when Grandmother said she was going to visit us, I know what we’d offer her as an appetizer ;-)

Of course I had to alter Sunny’s ingredient list a little bit – for example, I couldn’t find any Portabella mushrooms, so I took plain champignons. The bread slices I used were bigger in size (I wish they sold such mini-toasts here!), and I removed the crust as it seemed to be too coarse for such a delicate dish. But the bread was really flavourful and I even ate almost all of the crusts while cooking, hehe. Read the rest of this entry »

Vyprážaný syr (Slovak Fried Cheese)

Vyprazany syr
I’ve been going to post this recipe for ages but never had any decent photos! Today I finally wasn’t in a hurry (you know, Vyprážaný syr is a very quick dish to make, so it’s good to make when you’re short on time) so I made some shots for our blog!
Vyprážaný syr is probably my favourite recipe from Slovakia. I had eaten it a few times in my hometown before, but it was Slovakia where I first tried it as a main course – accompanied by pommes frites and vegetables. I have to say there is quite a limited choice of main courses for vegetarians in Slovak restaurants, so I always opted for fried cheese – and never regretted that, as it was equally delicious in all towns I visited. This summer I learned how to make it at home, and even though I haven’t yet mastered the technique of frying cheese so that it never leaks out of the crust (tips and suggestions are welcome!), I have made some useful notices about the process in general. The first one is to use a harder sort of cheese with few holes – Gouda cheese is pretty perfect in this respect. Another thing I consider crucial is the breadcrumbs. Do not use any store-bought breadcrumbs; make your own for an extra-crunchy, extra-flaky crust. The smell of fried home-made breadcrumbs mixed with eggs is so cosy and warming!

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Khachapuri: Version RussianSeason

There’re many ways to make this traditional Georgian dish. We make Khachapuris of filo pastry with cheese filling inside – we find this the best way to preserve the softness and moistness of cheese and curd. Khachapuris can also be made in the form of small open boat-shaped pies, or filled and folded like envelopes, or even topped with a raw egg.

So, this recipe is more of a “Fantasy on a theme of Khachapuri”. We adapted it from a range of different (and quite controversial) recipes, but the essential ingredients remain: salty cheese, curd, and egg.

Khachapuri

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Did you ever want to know more about Eastern European cuisine?
RussianSeason is a food blog run by two Russian-speaking women - a mother (Natalia) and a daughter (Alina) - living in Latvia. We cook most of the dishes together, while Alina writes the posts.
We would be happy to share some (tweaked&adapted) recipes from Russia, Eastern Europe, and former USSR with our readers.
Stano is the guy behind the Slovak version of this blog. He also provides us with traditional Slovak recipes!
Our email address is: russianseason@gmail.com
Priyatnovo appetita! (Bon appetit!)

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