This delicious treat is full of citrusy taste and of amber color. You won’t recognize the unusual ingredient, zucchini, in the jam as it changes the texture and absorbs the flavor of orange. This jam will be a perfect company for a cuppa tea.
To make zucchini and orange jam you will need only a couple of ingredients which are easy to get from a grocery store. It is made in several quick and straightforward steps, but with longer waiting times: you can make these steps before and after work. Your close ones will love it, guaranteed!
Kholodets is a traditional Russian meat aspic. It is characterized by a rich meaty flavour and jellied texture. It is usually served with mustard or horseradish sauce.
Nowadays, ready kholodets is sold in stores in Russia. Belorussian brands are especially good. However, many housewives still make kholodets at home.
Although it is time-consuming, mostly it is lazy time. The result is well worth the efforts!
Ingredients:
• 2 pig legs
• 1¹⁄₂ kg of bone-in beef
• 1 onion;
• 1 carrot;
• 3 bay leaves;
• salt and pepper — to taste;
• 3 garlic cloves.
Directions
1. Wash the meat under the cold water, cleanse the legs. Cut the onion and the carrot into large chucks.
2. Put the meat and the other ingredients into the slow cooker, add salt and pepper and pour water almost to the edges. Switch the mode “Stewing” and set the timer for 6 hours. When the broth is almost boiling, open the lid and skim off the foam and fat. After boiling, boil the broth for about 5-7 minutes with the lid open, continuing to skim the foam. When foam stops forming, close the lid.
3. When the slow cooker makes the signal cooking is ready, take the meat out from the broth. Separate the meat from the bones, disassemble the meat into fibers and put into molds (i.e. lunch boxes).
4. Filter the broth through a cheesecloth, strain over the meat.
5. Wait until it cools down and put the mold in the refrigerator until it solidifies completely. Serve with horseradish and mustard.
Tip. Add a little bit more salt than usual, when the aspic solidifies, the taste will even out.
Sea buckthorn punch balances between tangy sourness and sweetness. It is a great drink for when it’s chilly outside.
Frozen sea buckthorns can be bought in Russian shops. They can used to make a quick jam — simly blitz the berries, sieve to filter the seeds out, and mix with sugar. The berries can be used to makea delicious drink and we will share with you 2 recipes.
Sea buckthorn punch- recipe 1
Products
Sea buckthorns — 300 g/10.5 oz
Lemon — 150 g/5.3 oz
Orange —100 gr/3.5 oz
Ginger, fresh root — 20 gr/0.7oz
Ground cardamon — 5 g/0.18 oz
Fresh mint — 10g/0.4 oz
Sugar — 350 g/0.8 oz
Water — 1,7 l/0.4 gallon
Ice (optional)
Method:
Remove the branches and litter from the berries, rinse with boiling water. Crush the sea buckthorn with a mortar.
Wipe through a sieve, then transfer the sea buckthorn cake to a separate pan.\
Squeeze orange juice and lemon juice into sea buckthorn juice – through a sieve so that the seeds do not fall. Cover a glass container with a mixture of juices with foil and put it in the refrigerator.\
Put the remaining pieces of citrus fruits in a saucepan to the sea buckthorn cake. Fill with clean water, put a sprig of mint and send it to the stove to boil.
As soon as bubbles form in the pan, add granulated sugar, ground cardamom. We mix everything.
Strain the broth through a fine sieve into a wide container.
Put a peeled piece of ginger in the strained broth for a couple of minutes. Then we take out the ginger, it is no longer required.
Pour into the hot broth the oblepthorn-citrus juice from the refrigerator.
Stir and pour hot punch (non-alcoholic) into a decanter.
Serve the hot non-alcoholic punch immediately without cooling. If the drink is too hot for you, add a few ice cubes to the glass.
Sea Buckthorn Punch – recipe 2
Products:
Sea buckthorns – 300 g/10.5 oz
Lemon – 1,5 psc
Orange -1.5 psc
Water – 1,5 l/0.3 gallon
Sugar – 250 g/8./8.8 oz
Ginger (root) – 20 g/0.7 oz
Cinnamon (stick) – 1 psc
Anise (star) – 1 psc
Cardamon (ground) – ½ tsp
Method:
Prepare the ingredients for the sea buckthorns punch: the amount of sugar can be change according to your taste, the same goes for the amount of spices.
Firstly we need to prepare the juice. For that we wipe sea buckthorns through a sieve place over a deep pot. We keep the remaining cake.
Add the juice of whole lemon and orange to the sea buckthorn juice. Cut the citrus halves into thin slices – they will be needed to serve the drink.
Remove the pot with juice in the refrigerator for the time being.
Put sugar into a saucepan of a suitable volume, add sea buckthorn cake, leftovers of the orange and lemon, spices and ginger, cut into small pieces.
Fill everything with water and put the pan on medium heat. Bring the mixture to a boil, stirring to dissolve the sugar completely. Then turn off the fire, tightly cover the pan with a lid and leave to infuse at room temperature for 10-15 minutes.
Filter the contents of the pan through the seive. Now citrus skins, cake and spices can be thrown away, and the fragrant broth can be combined with sea buckthorn and citrus juice. Mix everything and serve the sea buckthorn punch warm.
When serving, add a little sea buckthorn berries and slices of orange and lemon to the glasses. By the way, when trying punch for sweetness, you need to take into account that fresh lemon slices will add sourness when serving.
Scrumptious chocolaty Leningradskiy cake is a rectangular cake consisting of 4-5 shortbread cakes soaked in chocolate butter cream “Charlotte” and jam, filled with chocolate icing on top. The sides of the cake are sprinkled with biscuit and nut crumbs. The top is decorated with patterns or inscriptions in white and brown cream. Served after cooling.
The cake got its name after the city of Leningrad, that was the name of St.Petersburg during the USSR time.
Lenigradskiy cake was very popular in the Soviet Union, it was considered the confectionery hallmark of Leningrad.
Leningradsky cake was created during the Soviet era by Victoria Lvovna Tatarskaya,the technologist of the cafe-shop “Nord” (since 1951 “Sever”) in Leningrad on Nevsky Prospekt, 44.
Ivano-frankovskiy Russain salad is somewhat similar to Oliver salad but uses slightly different ingredients.
