| Most Recent Messages of Each Discussion |
Created by |
Re:Food
"Arancini Siciliani":
150g rice
olive oil and fry oil
onion
1 egg
mozzarella
bread crumbs
salt, pepper (if you want)
put some olive oil and onion in the cooking pan, then add rice, leave it to toast then add some stock (a little bit at a time), add salt and when the rice is cooked (it have to be very cream) add one egg beaten with salt and parmesan, mixed well, let it cool, then shape some little balls with in the center a little piece of mozzarella, pass the balls in the bread crumbs and let it cold. Fry in boiling oil and then enjoy your meal!
|
Language pair: English; English
|
|
Marianna F.
April 5, 2018
# Msgs: 3
Latest: April 5, 2018
|
veg recipes ?
Have you got any veg recipes to share ?
|
Language pair: French; English
|
|
pascal m.
March 6, 2018
# Msgs: 3
Latest: January 12, 2021
|
Re:Food
I can help you with that, You can contact me if you want
|
Language pair: English; English
|
|
Ndifreke A.
February 15, 2018
# Msgs: 3
Latest: April 5, 2018
|
Guicoy squash
I have been trying to locate guicoy squash seeds to plant. I ate the squash when I was in Guatemala and it was delicious. ,Can anyone help me?
|
Language pair: English;
|
|
Charles
January 29, 2018
# Msgs: 1
|
Re:Suche landestypische Rezepte
Hast du schon mal vietnamesische Gerichte probiert? Wie Frühlingsrolle, Sommersrolle, "xoi" (Klebreis), "pho bo"... Ich koche auch gern :)
|
Language pair: German; Danish
|
|
Kim
November 1, 2017
# Msgs: 2
Latest: November 1, 2017
|
Suche landestypische Rezepte
Ich koche sehr gern und möchte gern nebenbei Land, Leute und Kultur damit kennen lernen.
|
Language pair: Dutch; Danish
|
|
Daniela H.
September 21, 2017
# Msgs: 2
Latest: November 1, 2017
|
Food
Looking for somebody that has a good Combination Fried Rice recipe?
|
Language pair: English; English
|
|
Michael
July 18, 2017
# Msgs: 3
Latest: April 5, 2018
|
Re: a recipe for traditional cuisine
Hello Liza,
here is a traditional recipe for “pound cake” («фунтовый кекс»). It has this name in English because in the original recipe, one pound (454 g) of each of the major ingredients is used. This version of the recipe uses about half as much of the ingredients, to make a single cake.
250 g flour
250 g sugar
250 g butter, at room temperature (20 °C)
250 g eggs (five eggs), at room temperature (20 °C)
15 ml rose water
(Modern tastes here would subtract 30 g of flour and add 30 g of sugar to the recipe above, but equal amounts are traditional.)
Preheat oven to 180 °C. Mix together sugar and butter until the mixture is creamy. In a separate bowl, lightly beat eggs together, and then slowly drizzle the egg mixture into the creamy sugar and butter mixture, gently combining them (in the same way that oil would be added in a mayonnaise recipe, if you’ve ever made mayonnaise). Mix in the rose water, and then add the flour in small portions to the mixture until completely incorporated into the batter. Grease a loaf pan with butter, pour the batter into the pan, and put the pan into the oven. Cook for one hour. If a toothpick poked into the cake comes out clean, the cake is done; otherwise, let it cook a little longer until a toothpick comes out clean. Let the cake cool in the pan on a rack for five minutes, and then remove the cake from the pan and place the cake on a rack to cool to room temperature before serving.
If rose water is not easily found there, a different flavoring can be substituted, e.g. 15 ml brandy, or 5 ml ground nutmeg, or 5 ml
grated lemon rind — even no additional flavoring at all could be chosen.
|
Language pair: Russian; English
|
|
Chris
June 1, 2017
# Msgs: 4
Latest: July 2, 2018
|
Re:please share your recipe of russian honey cake
I live in Russia. I love this cake. Here is one of the recipes for its preparation.
Dough products:
125 grams of margarine or butter
1 cup of sugar
2-3 tbsp. L. Honey
1 tsp. Non-hydrated soda
2 eggs
3.5-4 glasses of flour
For cream:
0,5 kg of sour cream 15-20%
1 cup of sugar
In a water bath, melt the margarine.
Add sugar and honey.
Heat, stirring, until smooth.
Add soda and stir before increasing and whitening the mass. Remove from a water bath and cool.
Then add eggs and mix well.
Add the flour and knead the dough.
Divide into 8-10 parts. Roll out straight on the baking sheet very thin cakes. Make a few punctures with a fork and bake one by one for 2-3 minutes. In a preheated oven until brownish.
In hot form, trim the edges in any suitable shape. Spread on the towel before cooling down (do not stack one on one in a hot form, may stick to it).
Cream: cold sour cream with a mixer.
Lubricate the cakes (do not regret the cream), pressing down from above.
Top of the honey is decorated with crushed crumb from the remnants of the cake. You can eat nuts and chocolate.
Please write a recipe for traditional cuisine. Only with products available in Russia.
|
Language pair: Russian; English
|
|
Liza
May 30, 2017
# Msgs: 4
Latest: July 2, 2018
|
"Borscht"
I live in Russia. We love to cook delicious soup "Borshch"
"Borscht"
Required products:
Beef or pork - 300 g
Beetroots - 300 g
Cabbage - 400 g
Potatoes - 500 g
Carrots - 100 g
Bow - 2 heads
Garlic - 3 cloves
Sunflower oil - 2 tbsp. a spoon
Bay leaf - 1 pc.
Sour cream or mayonnaise 1 tablespoon.
Parsley and dill
Ground black pepper, salt to taste
How to make a recipe:
Cook meat until ready in 3 liters of water, at the end of cooking add salt, so that the meat is not rigid. Cabbage and onions chop fine strips, potatoes - cubes.
Beetroot is rubbed on a large grater or cut into thin strips. Put out and fry in butter with the addition of a tablespoon of vinegar (6%), simmer until ready in a small amount of water, add sugar (1 tablespoon), tomato paste (2 tablespoons) (you can add tomatoes instead of pasta) Has not lost its color, and then borsch will not work. If it loses a bright color, add a little more vinegar. When the meat is cooked, add the potatoes. After a while, add cabbage, onions and carrots grated and cook until done. Onion and carrots can be pre-fried in oil, and you can not fry. At the end of the cooking, add bay leaf and ground black pepper. I stop cooking and add crushed garlic and stewed beets. Then allow to stand for another 20 minutes. The taste of borsch can be regulated by sugar, salt, and the amount of meat. The more meat and more its fat content, the more delicious the soup.
Требуемые продукты:
Говядина или свинина - 300 г
Свекла - 300 г
Белокочанная капуста - 400 г
Картофель - 500 г
Морковь - 100 г
Лук - 2 головы
Чеснок - 3 гвоздики
Подсолнечное масло - 2 ст. ложка
Лавровый лист - 1 шт.
Сметана или майонез 1 столовую ложку.
Петрушка и укроп
Молотый черный перец, соль по вкусу
Как приготовить рецепт:
Варить мясо до готовности в 3 литрах воды, в конце варки добавить соль, чтобы мясо небыло жестким. Капусту и лук нашинковать тонкой соломкой, картофель - кубиками.
Свеклу потереть на крупной терке или порезать тонкой соломкой. Потушить и обжарить в масле с добавлением столовой ложки уксуса (6%), тушите до готовности в небольшом количестве воды, добавьте сахар (1 столовую ложку), томатную пасту (2 столовые ложки).( можно добавить вместо пасты помидоры) Смотрите, чтобы свекла не потеряла свой цвет, а то борщ не получится. Если будет терять яркий цвет, добавьте еще немного уксуса. Когда мясо свариться, добавить картофель. Через некоторое время добавьте капусту, лук и морковь натертую на терке и варить до готовности. Лук и морковь можно предварительно обжарить в масле, а можно и не обжаривать. В конце варки добавьте лавровый лист и молотый черный перец.Я прекращаю варить и добавляю измельченный чеснок и тушеную свеклу. Затем дайте постоять еще 20 минут. Вкус борща можно регулировать сахаром, солью, и количеством мяса. Чем больше мяса и больше ее жирность, тем вкуснее суп.
|
Language pair: Russian;
|
|
Liza
May 30, 2017
# Msgs: 1
|
