Potato Cakes Easy Russian Recipe (Easy Fast Recipe)
These are soft and super sweet. If you wanna try something super good make sure to try this recipe out for yourselves you might like it. If you enjoyed this video make sure to hit that subscribe button and like this video for new videos every day ????❤️
⬇️⬇️The Ingredients⬇️⬇️
Eggs 6
Sugar 1 cup
Vanilla Sugar1 tsp
Flour 1+1/4 cups
Vanilla Cookies 5
Cocoa Powder 1/3 cup
Butter 3.5 oz
Sugar Powder 1 cup
Vanilla 1 tsp
Heavy Cream 1+1/2 cups
Russian:
Яйца 6
Сахар 1 стакан
Ванильный сахар 1 ч.
Мука 1 + 1/4 стакана
Ванильное печенье 5
Какао-порошок 1/3 стакана
Сливочное масло 3,5 унции
Сахарный порошок 1 стакан
Ваниль 1 ч.
Густые сливки 1 + 1/2 стакана
Turkish:
Yumurta 6
1 su bardağı şeker
Vanilya Şekeri1 çay kaşığı
1 + 1/4 bardak un
Vanilyalı Kurabiye 5
Kakao Tozu 1/3 su bardağı
3.5 oz tereyağı
Pudra Şekeri 1 su bardağı
Vanilya 1 çay kaşığı
Heavy Cream 1 + 1/2 bardak
Uzbek:
Tuxum 6
Shakar 1 stakan
Vanil shakar 1 choy qoshiq
Un 1 + 1/4 stakan
Vanilya kukilari 5
Kakao kukuni 1/3 chashka
Yog '3,5 oz
Shakar kukuni 1 stakan
Vanil 1 choy qoshiq
Og'ir krem 1 + 1/2 stakan
DELICIOUS Meat & Cheese Piroshki Recipe!! My Favorite Recipe!
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Say 'hello' to the Russian version of meat pockets - these 'Meat & Cheese Piroshki' are one of my favorite! Soft yeast dough is filled with beef, mozzarella, cheddar and onion, then baked to golden perfection! I prefer to bake my piroshki instead of deep-frying them for a healthier version. I like to use 85% lean ground beef for my piroshki but this recipe will also work great with ground turkey and ground pork.
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Napoleon Cake Recipe | Russian Napoleon Cake
Napoleon is my husband’s favorite cake and I am happy to share the recipe for you. This is a great sweet gift to please your man in Father's Day!
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INGREDIENTS
For pastry layers:
2 eggs, room temperature
2/3 cup (150ml) water, cold
½ tablespoon distilled white vinegar
21 tablespoons (300g) unsalted butter, cold
5 cups (600g) all-purpose flour
Pinch of salt
For filling:
2 cups (500g) milk
4 egg yolks
2 cups (170g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon corn starch
2 cups (350g) whipping cream
PREPARATION
1. To Make the Pastry Dough. Mix cold water and vinegar in a cup.
2. In a separate cup whisk together eggs. Combine mixtures of two cups and stir to combine. Add the salt.
3. Blend cold butter cubes with flour.
4. Add egg mixture and mix until well combined. Divide the dough into 12 equal pieces. Wrap each ball in a plastic wrap and refrigerate for 30-60 minutes.
5. Preheat the oven to 400°F (200°C).
6. Roll each dough ball into 8-inch circle on slightly floured surface. Transfer it onto a baking sheet and pierce it with a fork everywhere. Bake each layer for 10-12 minutes, or until golden brown.
7. To Make the Filling. Bring the milk to a boil.
8. Mix the egg yolks, corn starch and vanilla extract together.
9. Tamper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing.
10. Pour the mixture back into the pot and bring it to boil, continuously (!!) stirring and keeping the bottom of the pot from scorching. Once boiling, cook until thick. Remove from heat and cool.
11. Add powdered sugar and stir to for a smooth cream. Cool.
12. Whip the whipped cream and add to the custard. Mix together.
13. To assemble the cake. Place one layer of the cooked dough in the bottom of an 8-inch springform pan and cover evenly with a layer of cooled custard filling. Continue to build up the cake in this way, layering the custard on top of the pastry, finishing with the 12th pastry layer. Take some crumbled scraps into the palm of your hand and press them against the sides of the cake, all around. Sprinkle the rest of the cake crumbs on top of the cake. The cake scraps are not only for decoration, but also to keep a skin from forming on the custard.
14. Keep the cake at room temperature for 12 hours+12 hours in the fridge; or in the fridge for at least 48 hours before continuing. Enjoy!
The Secret French Recipe in Russia ????????????????
Most people around the world know Russia’s famous Olivier salad, but do they know it was actually made by a French guy? That’s right, Olivier was made by Lucien Olivier, a man of French-Belgian descent! But the recipe for this classic was only revealed after his death. Learn more about Russian food and culture by subscribing to my channel ????❤️
How to make Hvorost – Russian Deep Fried Pastries | Hvorost Recipe
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This dish brings back nostalgic memories for me, Hvorost is an amazing crispy pastry that you all should try. It is a trip down memory lane, I loved watching my grandmother make these pastries. I got excited about the idea of making these pastries and so did my Russian friends living in London…who doesn’t want a taste from their childhood?
Hvorost is a traditional sweet crisp pastry in Russia and ex-USSR countries which is made out of a very simple dough that is deep-fried and soaked with a simple sugar syrup. This pastry is a popular treat due to its taste, simplicity to make and the minimum amount of ingredients required. It is usually made for Easter or Christmas.
You can also experiment with the flavors by adding some cinnamon, lemon or orange zest or switching vanilla extract to any other one you like. There is always room for imagination. We ate these when there was special events, at large gatherings or celebrations.
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How To Make Russian Pelmeni | Домашние пельмени recipe dinner ideas food
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How to make Russian pelmeni at home. A traditional and delicious recipe for hand-made Russian pelmeni filled with a beef, flavored with onions and garlic! Watch this video to learn how to make the perfect pelmeni! They are cheap and tasty – and you’ll recall your childhood. You will have enough for about 6 dinners with this recipe, so if you are up for suffering through the process once, you will have a nice stash of these in the freezer. Serve these in a good quality chicken broth, or boil and butter them up, then dip in sour cream, vinegar or ketchup.It is so common to eat pelmeni ( dumplings) everywhere in Russian speaking countries.
This dish is very filling; usual serving per person is around 10 pelmeni each. It doesn't take long to cook them, but the preparation process can take up to one hour. If you make more of them, you can store them in your freezer for later. I prefer them fried, however the boiled soup version is much healthier. Definitely a must try dish, I hope you enjoyed it!
Ingredients
For the dough
1 large egg
100 ml of water
100 ml of milk
1/2 teaspoon salt
400-500 gram of plain flour
2 tbsp of olive oil
Beef Filling
1 kg of fatty beef cut
4 medium onions
2-3 garlic cloves
1 tbsp of salt
1 tbsp of pepper
2 Bay leaves Butter
Beef or Vegetable Stock
Directions
Step 1: Add flour into your stand mixer.
Step 2: Whisk together eggs, water, milk, oil and salt in a glass or a jug.
Step 3: Combine your wet mixture with dry and keep adding in small amounts until your dough comes together. Knead the dough in your mixer for 5-8 minutes.
Step 4: Add flour to your flat surface, and then knead the dough by hand for another 3 minutes.
Step 5: Cover the dough with cling film and place in the fridge and let rest for at least 30 minutes.
Step 6: To make the filling, add your onions, garlic, and splash of water into the food processor. Blitz everything together until you get a nice smooth mass. You can also do this by hand with a grater!
Step 7: In a large bowl, add minced beef, salt and pepper, and your onion-garlic mixture. Mix everything together really really well.
Step 8: Roll dough out on a floured work surface into a large circle or rectangle, to about the thickness of pasta sheets. Make sure you add four constantly onto the surface, dough and your rolling pin, as the dough will be sticky.
Step 9: Use a 1 1/2 inch round cookie cutter and cut as many circles as possible. Place 1 teaspoon of filling onto each circle.
Step 10: Flour hands well and shapes pelmeni by pinching together the seams, forming a semi-circle then bringing the two edges together. Place prepared pelmeni onto a floured board until ready to cook. Use all the scraps of dough and roll out again. You can also use a dumpling mold to make pelmeni. Just use one sheet of rolled dough onto your mold, add the filling and then add the second sheet and roll until the pelmeni starts to fall out.
Step 11: If you want to freeze them for later, just place the floured board into the freezer for 30 min and then in a plastic bag. Pelmeni will last up to 6 months in the freezer.
Step 12: To cook pelmeni, heat a large pot of vegetable stock, add salt, peppercorn and bay leaves. Cook pelmeni in small batches for about 8 minutes. Once they rise to the top, they are pretty much done. Remove with a slotted spoon into the bowl. Add butter if you wish, mix well and serve with sour cream!
To make these yummy dishes you will need to do the following:
For boiled ones
Step 1: Boil water with 1 cube of beef/pork/chicken stock, add 1 bay leaf.
Step 2: Place pelmeni into hot water, and let them cook for 5-7 min. Make sure you don't overcook them, or they will become soggy.
Step 3: Serve with hot soup, sour cream, and dill.
For the fried ones
Step 1: Place some butter in the pan and drop all the pelmeni.
Step 2: Fry them on medium heat, cover with a lid.
Step 3: If you want them juicy, add a bit of water and cover with the lid.
Step 4: Once they are golden brown, serve on a plate with sour cream and dill.
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