Medovik is a classic Russian honey cake made with layers upon layers of honey choux pastry and whipped sour cream. As much as my husband loves a medovik I hate making choux pastry for it. That’s why I cook a fake medovik - my husband is happy, and I continue to cook a yummy honey cake with flaky shortcrust pastry layers and creamy honey frosting.
For a long time, my husband and I preferred to celebrate New Year in some warm places, like seaside spots, or vice versa we visited perfect winter destinations, it was our tradition. And then one day we broke this tradition and decided to stay at home. Perhaps, it happened because our friends came to visit us, or maybe we had already spent all our travel budget - it doesn’t matter. That was the year when we just moved to Amsterdam and a lot of our friends visited us. Their visits lasted for two years and then the stream of friends dried up.
You may ask: where is the tradition and how does this story relate to the recipe? It's simple, we have started a new tradition! Every New Year, or rather December 31, my husband and I come up with a treat that we cook.
When I was a little girl, like many of my friends, every summer I went to the village with my grandmother. Fresh air, a pumping station on an islet overgrown with reeds, a shallow river in which my friend and I caught fishlings and fed them to shabby cats and endless vegetable gardens. I remember delicious White Filling apples, carrots that could be pulled out from the ground and immediately eaten, raspberry bushes that grew instead of fences, and, of course, cucumbers, at first small, prickly, crispy, slightly bitter, then thick, with yellow spots, "for seeds" as grandma called them. At some point, before the grandmother reached the stage of "it is necessary to pickle everything", she made half sour pickles.
One of the silkiest in taste salad I've ever tried. Blueberries not only add a dimension of flavor but also add unexpected color to this salad recipe. The lemon dressing gives this fresh yummy salad an extra kick!
Before my husband and I had a baby, we traveled a lot and always chose the same airline. And on board, as expected, they gave lunch and a little treat, which we always waited for and enjoyed like children. It was a fantastic tiny lemon cake - slightly sour, moist, and not cloyingly sweet. Perhaps all the magic was in anticipation of adventure on the way there and in the joy of returning home on the way back. But at that particular moment, we felt the beginning of our holidays. And one day I managed to bake our perfectly moist lemon cake at home and now I want to share this recipe with you!
At some point, I don't remember where and when I tasted scones and it was love from the first bite. They are not too sweet, not too dry, not too crumbly, not too wet… on the whole, the scones are perfect! Then I tasted raisin scones and realized that these are the pastries that I’m ready to eat for breakfast, lunch, and dinner. If you have never cooked them, try it, this is one of the simplest recipes, and the result won’t leave anyone indifferent.
There are a million sauerkraut recipes; someone adds marinade, someone adds vinegar, someone basically doesn’t put sugar, someone adds bell pepper, someone adds beets and uses red cabbage. As you see, there are a million options, but mom's cabbage is the tastiest! Sauerkraut according to this recipe turns out to be very crispy and juicy, and you’ll have to wait for only a couple of days.
Light and colorful salad with raspberries, avocado, and soft cheese finished with refreshing orange dressing. You'll fall in love with its bright and original taste!
My mom used to cook this cake roll for me when I was a child. Then my husband fell in love with it; there was even a moment when I cooked it every week because it is so delicious. Lemon cake roll is not only a delicate sponge cake but sweet and sour lemon filling - that is a perfect combination. This wonderful dessert is very easy to prepare and you will definitely love it!
This recipe for sourdough pancakes is coming from my grandma, who cooked than when I was a little girl. Now each time I even smell something similar I immediately start thinking about my childhood. And I'm so grateful to my parents and grandparents for all those good memories.
A few years ago my favorite TV shows were Hell's Kitchen and MasterChef. In one of the episodes, Gordon Ramsay cooked lamb ribs in a bright green crust; for me, it was very hard to buy ribs at that time, but it was easy to find any other meat which could be roasted. My choice fell on the pork tenderloin. In the original recipe, the ribs were seared, covered in breading, and then roasted; as far as I remember there was also an olive oil in the breading… Well, I’ve distorted the original recipe a lot but the result is perfect.
I bet you've never tasted real Australian desserts? It’s time to fix it and try Lamingtons! :) Lamington is a dessert familiar to all Australians from childhood, it is prepared for birthdays, meetings with friends, and, of course, Australia Day (26 January). Traditionally, the lamington is made from a classic sponge cake, but sometimes a butter sponge cake is also used. The pieces of sponge cake are dipped in chocolate icing and rolled in coconut so that you’ll get a cake that tastes like a bounty bar - delicious!