Russian Season

Icon

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

The Nostalgic Way To Eat Cabbage

Cabbage with Egg and Breadcrumbs
Cabbage with egg, sprinkled with toasted breadcrumbs, is one of my childhood foods. Mom used to make it quite often, as it’s very quick to prepare and makes an interesting alternative to fresh salad. These days I have started making cabbage with egg again for Ivanka - and for us too. Ivanka eats in micro portions (where does all this energy come from?!), so now as she’s 10 months old and can eat a lot of things, it hardly makes sense to cook for her separately (you can always add more salt later). Cabbage is not something I’d like to have more often than once a week, but in summer, when it’s firm and green, there’s no reason to ignore it.
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 »

Zephyr Strawberry/Cherry Mousse

Easy Zephyr Strawberry/Cherry Mousse

Strawberry season is in full swing here; soon Mom will be making her delicious strawberry jam. The freshest, local strawberries are finally here since last week, and we’ve been sampling different varieties almost every day. My favourite is called Zephyr. It’s a kind of strawberry that tastes much better than it looks. A real gem among strawberries, it’s so delicate and fragile that you’d better buy it in small batches (we usually take a kilo or two) and eat it on the same day. The small berries of irregular shape are immensely tender and have a brightly pronounced flavour of wild strawberries. They have no chewy core at all, and after you rinse them in water (with the most care of course), they will probably lose their shape completely, turning into luscious, sweet, fragrant morsels suffused with June sunshine. That’s why I love them. They are absolute summer.

With these Zephyr strawberries and with some cherries that arrived from Hungary I made a few glasses of light mousse. Unless you’re opposed to raw eggs, it’s a foolproof and quick recipe which might come in handy when you have unexpected guests. I believe it’s also a good way to have your daily protein, together with your vitamins. I just pick the freshest eggs of a trusted brand and wash them with a sponge and dishwashing liquid. As for the remaining egg yolks, why not use them in eggnog, omelette, or cookies?

It’s interesting how the texture of this mousse varies slightly depending on the type of berries. My cherry mousse came out very smooth, glossy and thick like a cake icing; after taking the photos I found out it was quite impossible to sip it through a straw, so sorry for misleading you. The strawberry mousse, however, was kind of airier, lighter, and runnier. I can’t wait to try this with blueberries and raspberries and see what the texture will be like.

UPD A cherry/raspberry mix works out particularly well!

Zephyr Strawberries
Read the rest of this entry »

Russian Paskha

Russian Paskha

This year all Christians celebrate Easter on the same day, which is perfect to my mind: not only because we kind of unite on this Sunday, but also because I have a few days off :) It’s unexplainable how in a country where the Orthodox tradition is second most widespread religion, none of the Orthodox holidays are officially recognized. But that’s how things are in Latvia (tolerance is not our forte). So I’m glad that at least this year I had a day off on the Great Friday and we had the time to get ready for Easter.

We spent all Saturday in the kitchen together with my Mom – whipping, beating, chilling, melting, kneading enormous lumps of heavy dough, worrying about the dough rising slowly (which is no wonder as it contains 15% of dried fruit and nuts; I would even say it’s our Easter tradition to worry about the dough – same story every year); then finally baking and topping the Easter cakes with smooth and glossy icing. Phew!

A post about the result of this great cooking day – Kulichi – is on its way; in the meantime, I will tell you about another very traditional Russian treat, an Easter table essential, which is much easier to prepare. This dessert made of fine-grained cottage cheese, whipped cream, and boiled egg yolks, is called Paskha (which actually means Easter). We also like to add in plenty of diced dried apricots, golden raisins, and walnuts. I love the sweetness and creaminess of Paskha, chilled and airy, right from the fridge, with the fruity bits of dried apricots in it. Here I’ve got to remind you that in Orthodox tradition, Easter is preceded by the Lent, which allows only a very restrictive list of products. That is why all Easter dishes are packed with calories and made with lots of eggs, milk, cream, and butter. I have to confess however, that while our family menu is mainly vegetarian all year round, we don’t feel strong enough to give up dairy products and eggs for Lent :-p

P.S. This is how we like to prepare Paskha – if you check the traditional, original recipes, Paskha is always placed into a special pyramidal mold. We prefer to keep it moist and airy!

Russian Paskha

Read the rest of this entry »

Mimosa Layered Salad

Mimosa Layered Salad

Doesn’t this salad look like a work of abstract art?

The name Mimosa (wattle) comes from the colour and texture of this salad. Bright orange carrots and egg whites with mayonnaise are topped with small yellow grains of egg yolk, which look exactly like fluffy mimosa flowers. Yes, yes, I know mayo would put off many of you. But, there are solutions. Use light mayonnaise that is low in fat, or make your own! I haven’t tried preparing my own mayonnaise yet, but I’ve seen the process of making it and that didn’t look like anything too complicated!

We also like our Mimosa salad with canned saury fish instead of tuna. It’s not as fancy as tuna, but it has a richer, smoky flavour and it’s more salty.

Oh and I am already thinking of a menu for my birthday, which is at the end of the month (I wonder how many Aquarians are reading me by the way?!). I’ve found these Italian White Wine cookies which I might try – they look very simple and light and airy. I don’t feel like baking any great pies or cakes (like we did for New Year’s), rather something petite and feminine. But I really don’t know what… I mean I can’t choose. I have so many bookmarks of fantastic recipes I’ve found online, that I guess I’ll have to close my eyes and click on two or three random recipes!

Speaking about bookmarking recipes, how do you manage your online culinary archives/discoveries? Do you use your RSS reader, or your browser bookmarking system, or an external social bookmarking service? I’m curious as it’s been only half a year and I’m already desperate to keep my favourites in order…

Mimosa Salad with Tuna fish and carrots
Read the rest of this entry »

Anchovy Stuffed Eggs

Anchovy Stuffed Eggs

Eggs stuffed with cream of anchovies is a dish my Grandmother always makes for her birthday. This year she also made these for Russian Christmas, although I’d certainly relate this dish to Soviet traditions. Personally I don’t like boiled eggs, but I took step-by-step notes and photos as Granny prepared the eggs today. I thought that those of you who eat hard-boiled eggs, might like the combination of spicy anchovies, egg yolk, onions, and mustard on an egg. Besides, this is one of the key dishes in the Soviet cuisine, so in case you’re interested in cooking traditions of the former USSR, here’s the recipe!

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