Russian Season

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

Peanut Butter Fudge And Happy Birthday To Me!

You know what? I love presents. I received so many presents for my birthday on Sunday and I’m so happy. And astonished. I’m astonished to be 27. It seems like this is happening to someone else. I just can’t be 27. Ahh!!!

So, I got some beautiful clothes that match each other…

Jeans and tops

…and some new spring flowers in pots…

Pink Hyacinth

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Persimmon Tarts

Persimmon Tart

Men are strange.
I can spend hours in the kitchen, whisking, mixing, melting, decorating, and when I finally enter the living-room bearing a plate of delicious cookies or cakes, Stano will murmur something like “yes of course, thank you, I’ll try them later, I’m not hungry now” - all this barely raising his eyes from the laptop, by the way. Aaaargh. Seems like he doesn’t share my cake love at all. Then one day, I grab a few sheets of frozen puff pastry, top them with sliced persimmons, brush them with whisked egg and throw the pastry into oven for 10 minutes. And he loves that! He asks me to make persimmon tarts again and again. I agree, they are nice and they can really come to a rescue when you need to bake something very quickly. Slices of persimmon look great on a crispy golden puff pastry, and cinnamon and nutmeg add a spicy twist to the mild sweet flavour of persimmon. But… Stano… what about all the other cakes I’ve baked?!

Persimmons
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Heart-shaped Cookies and Happy Orthodox Christmas

Heart-shaped cookies with pearl sugar

I really wanted to bake something Russian for Orthodox Christmas, but I couldn’t think of anything simple enough. I knew I’d be alone with Ivanka all day and I just couldn’t make yeast dough AND make dinner AND then bake. Mom is making her traditional cabbage Pirozhki for our family dinner, while I had no other choice than think Scandinavian. Why Scandinavian? Because their recipes are always simple and precise, focused on convenience, time-saving, and often thrifty. Lagom är bäst. This cookie recipe can be found on any Dansukker pearl sugar package. I only altered the cookie shape - I had absolutely no time to make four baking sheets of pretzels, so I armed myself with a heart-shaped cookie cutter and soon I had 200 crispy hearts sprinkled with beautiful snow-white sugar. They’re lightweight, they’re flaky inside, they’re lagom sweet and they’re utterly easy to make! Margarine, flour, sugar, and some whipping cream are four ingredients that are always at hand. In fact these are shortbread cookies with margarine in place of butter.

Now I’m wondering why I had never visited Dansukker page before to see their recipes?! Just have a look at their collection of citrus marmalades for example. They’re minimalist and economic, and they’re all about pure, bright, basic flavours - flavours of our childhood, of a sunny winter morning, of a grandmother’s pantry. They’re inspiring!

Last but not least, I would like to wish a happy Christmas to anyone Orthodox who’s reading our blog, and I will also try my best to finally write about those Slovak cookies soon. I couldn’t have a more supportive baby than Ivanka, but still - a baby is a baby :)

Heart-shaped cookies with pearl sugar

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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!)

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