Medovik or Honey cake with Cream Filling is so moist, soft and delicious. Each honey cake layer is soaked with a creamy, delightful frosting. There are many variations of this famous Russian cake. I have previously posted “Rijik Cake” with sour cream filling. Yum!!! My Honey Cake II with Dulche de Leche filling is absolutely irresistible; and my Autumn Spice Honey Cake is big hit during the holidays.. Hope you enjoy my new version of Honey Cake III with cream frosting!!
There is something about having a nice warm soup in the slow cooker on those cold and rainy days. This healthy, vegan bean soup will fill your home with a warm, wonderful, delicious aroma. One of my favorite meals from my childhood. My favorite part is how easy it is to put together and so full of flavor.
Moist chocolate cake topped with mountain of beautiful light as air meringue cookies, crunchy hazelnuts and layered with Dulche de Leche. It just as good as it sounds. Every bite is light as air, crunchy and moist at the same time. The delicate shell of meringue cookies gives way to a fluffy tender melt-in-your-mouth center. Continue reading →
Buttered egg noodles were often on the table when I was growing up! So simple, yet very delicious, goes with anything. It happens to be one my favorites. It is a comfort food to me.
Many different cultures have variations of the beignet (pronounced ben-yey) in their traditional cultural cuisines. Beignet is the French term for a pastry or in Russian we call them Ponchiki or Pishki. It is a square piece of dough, fried and covered with powdered sugar. These tasty deep fried pastries airy, crisp textures, soft yet chewy and sweet enough to satisfy your sweet tooth. You can use different fillings or you could eat them plain and they are delicious also. Continue reading →
This Honey Walnut cake is light and has a mellow honey flavor without being too sweet. It’s easy to make and delicious to eat. Continue reading →
This cake is dense and moist; Layers of sponge cake, cranberry sauce and vanilla cream cheese frosting makes a perfect mix of sweet and tart. And what I mostly love about it is that it’s simple to make, yet elegant enough to serve as a Christmas dessert.
Sugar-coated cranberries make a festive seasonal garnish. Continue reading →
This is a traditional Russian delicacy. I watched my mom and grandmother make this since I was little mostly around Christmas and New Year; and always loved it. Originally it’s made out of pork feet as it contains lots of natural gelatin. Continue reading →
These caramelized apple crepes are perfect for the fall weather. The warm caramelized apple filling is wrapped in paper thin crepes and topped with more apple filling and ice-cream. Perfect for brunch or afternoon tea. Continue reading →
This one is my favorite basic recipe for thin light and delicate crepes. My family and I have been using this simple recipe for many years. It can be used as the basis for any of your crepe creation.
Ikra is known as eggplant “caviar” in Russia, one of my favorite appetizers lathered on fresh-baked bread. It is a traditional blend of eggplant, fresh tomatoes, bell pepper, carrots, onions and spices slow-cooked together to savory perfection.
In Russian cuisine there are varieties of different salads for canning. Lecho is one of them. People are using different kinds of vegetables during summer and autumn to can and store them for cold winter days when all the plants sleep. This salad is easy to make, delicious and great to have on hand. I use it as a sauce for my stuffed Bell Peppers or serve as a side dish or salad by itself.
Cabbage is one of my favorite vegetables. I make cabbage salads often, red cabbage salads, stuffed cabbage rolls, etc. This dish is very similar to my traditional Russian dish- Tushenaya kapusta with Chicken except it’s vegetarian. Couldn’t be easier and, although there isn’t any meat or bacon, I added Zucchini and rice and the resulting flavor is incredibly delicious.
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These Italian Peach Cookies or Pastry are very popular among Slavic community here in the US. Peach cookies are baked for special occasions like Weddings, Christmas or New Year. They do take little more effort but definitely worth it. I am not sure why the cookie called “Peach Cookie”; I am assuming when the cookie gets assembled and dipped in the color it does look like a peach. The fillings vary from family to family. My version of the Dulche de Leche filling with the touch of rum and cocoa powder is insanely delicious!
This towering stack of layered zucchini, fresh red tomatoes, crumbled feta cheese, and refreshing dill mayonnaise sauce is the happy result of farmer’s market inspiration. This super easy recipe is packed full of flavor and great for entertaining (just fry zucchini in advance and assemble them when needed). I’ve made these at least three- four different ways: different cheeses, layered with basil on top, or mixed grated cheese in the sauce, etc etc. If you’ve got a different way please comment! I’d love to hear all the different way you stack your zucchini.