From the history of Russian baking
Russian holidays have always been an amazing combination of upliftment with simple table pleasures. Just a treat has always been considered by our ancestors as an indispensable part of any celebration. Just a treat has always been considered by our ancestors as an indispensable part of any celebration. And looking into our gray-haired antiquity, we sometimes come across paintings that are surprisingly close to us today.
“The Russian people are hungry for the holidays, and in these two weeks from Christmas until Epiphany, no one will take up any work. For most people, carols came - pancakes and ladki (fritters) ”, - the time came for mutual treats, fun and joy.
If our contemporary agrees with anything in this quotation from a book of 1899, it is about work. It seems that the verbose disputes between ministers and deputies - is it a lot or a little of 10 days of the New Year holidays - long ago were resolved by our ancestors. The tradition of a long leisurely celebration and mutual treats at Christmas was unshakable in Russia.
Starting in 1700, thanks to the decree of Peter the Great (who decided to introduce the Gregorian calendar in Russia), Christmas actually merged with the celebration of the New Year. "Carols", "caroling" - we all remember this ancient pagan custom. But, of course, in the memory of modern people, carols are Christmas songs, these are children knocking on the door, hoping to get candies and sweets. However, don't rush. Not so simple. Carols are also a very simple, undemanding dish that has long been baked for the holiday. Today it is almost forgotten, but 200-300 years ago everyone knew it. "Carols", "gates" or "fresh" - a kind of pies from unleavened rye dough.
Take one for the test. rye flour, or half with wheat, 2 cups flour, 1 cup liquid (water, milk, curdled milk), salt on the tip of a knife. Knead the dough and leave for 20-30 minutes to “rest”, covering with a napkin so as not to become weathered. Then roll out the dough into a tourniquet, cut into equal parts, roll into balls and roll out thin cakes from them, give them a round or oval shape. Put the filling and pinch or bend the edges. The filling can be from berries: a glass of berries (blueberries, strawberries, raspberries, etc.) 2 tbsp. l. sugar, as well as potatoes, carrots, cottage cheese, cheese or cheese, mushrooms, porridge. "Carols" are baked at a temperature of 200-220 degrees. Ready hot pies are smeared with melted butter.
And if “carols” and “gates” are more or less known, then “fresh” is generally an empty phrase for many. It is mentioned that they were prepared in the Yaroslavl province.
In general, dough dishes are the most characteristic of our historical cuisine. And, above all, the festive front door. Perhaps not a single Russian historian has dwelled in such detail on the description of our ancient cuisine as Nikolai Kostomarov. In his "Essay on the Domestic Life of the Russian People in the 16th and 17th Centuries" (1887), he gave extremely detailed characteristics of our culinary dishes, methods of preparation and processing of products. There is a whole section about pies:
“Of the dishes prepared from dough, pies occupy the first place. According to the method of baking, they were spun and hearth. Hearths were always made of red dough, sometimes spun from leavened, sometimes from unleavened dough. Flour for them was used whole wheat or crushed, depending on the importance of the day when they were prepared; rye pies were also baked. In general, all Russian pies in the old days had an oblong shape and various sizes; the big ones were called pirozhki, the small pirozhki.
The word "spun" is unfamiliar to the current reader. Meanwhile, 150-200 years ago it was quite common. We read, for example, the Dictionary of the Russian Academy. So, "spun - prepared by spinning (frying) in oil."
Holiday pies- one of best traditions our kitchen. Traditions are very old, lost in centuries. Especially a lot of pastries were timed to coincide with church city holidays.
"Pies were baked with different stuffing: from eggs, cabbage, fish, mushrooms, rice, peas, etc. It must be thought that pies with filling were also kulebyaks - an old and beloved Russian dish that surpasses many overseas inventions in terms of cake. - Sweet pies, cooked on sugar, with raisins, jam and spicy roots, replaced the current confectionery at that time, and were called levashniks. They were in the form of pipes. - They also used hearth pies with sugar, meat, eggs, cheese, spun with sugar, spun with cheese, sour sour with cheese. “The Russians were very fond of pies, from which the saying came: the hut is not red with corners, but red with pies.”
Moreover, baking is a subject that is very connected with the regions of Russia. Simply put, each province has its own pies. In Kostroma - prezheniki, prezhentsy, for which they kneaded a thick dough with yeast from wheat flour in milk and eggs. They were stuffed, “repaired”, with raisins, rice, pockmarked eggs, eggs and fried in the form of pies. They baked unleavened cookies in the form of a round pretzel - vitushka, kulichka, shishulya, goguly, rolled up. And from harnesses unleavened dough- cookies in the form of a spiral, bows, eights.
Biscuits in the form of birds - larks, rooks, ducks, starlings - were baked in the Vladimir province.
In the Arkhangelsk province, as elsewhere, at Christmas children went caroling, for which they received shangi and rolls. On the Pomeranian coast, such a detour was generally called “shangi to praise”. On the Northern Dvina, children were treated to kozuli - figured cookies in the form of cows, goats, and other animals.
And, of course, the main holiday for baking dough is Maslenitsa. It is rightly considered one of the most "culinary" in the whole year. Pancakes, pancakes, pancakes! Wheat, buckwheat, oatmeal, millet, custard, yeast ... We say "Shrovetide" - we mean "pancakes". These joyful days have long been saturated with their delicious smell. Previously, they write in old books, on Sunday on the eve of the cheese week, “the older women in the family went out to the river, lake or to the well quietly from the others and, urging the moon to look out the window and blow on the dough, prepared it from the snow.”
And how they ate pancakes in the old days! Here, read it yourself. This is an excerpt from the book of the famous Russian ethnographer A. V. Tereshchenko:
“The whole week they bake pancakes from buckwheat or wheat flour in butter, milk and eggs, round, in the entire volume of the pan; pancakes are no more than a tea saucer, thin, light and mostly made of milk and eggs, from wheat flour alone, are called pancakes. In wealthy houses, liquid caviar is served with pancakes. In Little Russia and adjacent places, the same pancakes are baked, and dumplings are prepared. These are small pies, similar to Siberian dumplings, with the difference that they are stuffed with fresh cottage cheese, and then dipped in boiling water for a few minutes, removed from the water, immediately served hot: they are eaten with butter and sour cream. Pancakes are served hot everywhere; cold ones lose their dignity. There are pancake lovers who eat only hot ones, which burn the tongue and mouth, but the oil softens their burning. The widespread use of pancakes in butter and vodka gave birth to a saying: not life, but Shrovetide.
By the way, if you noticed, real Russian pancakes are buckwheat. It is today that we are all used to making them from wheat flour, but before it was used infrequently. Which, in general, is easily explained: even white white bread was more of a festive treat.
And, of course, the usual association - "to the mother-in-law for pancakes." Where is she from? The fact is that in Russia, young families who separated from their parents after the wedding really had such a tradition. Mother-in-law taught their daughters to bake pancakes. All the necessary supplies were stocked up in advance: a tagan, frying pans, a ladle and a tub for sourdough. That is, he had to bring a bag of buckwheat flour and cow's butter. The invitation of the mother-in-law was considered a great honor. A son-in-law's disrespect for this custom was considered dishonorable and insulting, and was a pretext for possible enmity between him and his mother-in-law.
However, one should not assume that the pancake tradition for Shrovetide existed everywhere in Russia. Here is what the same Ekaterina Avdeeva (a famous Russian culinary specialist of the 19th century) notes: “I don’t know why buckwheat pancakes did not come into use in Siberia, but only they are almost not known there, and they bake thin, milky pancakes, aladya, pryazheniki at Shrovetide, and before, in almost every house, who only had a fortune, they baked brushwood, a kind of cake ... ".
“I will say a few words about my favorite old dishes that have survived to this day. One of the first is buckwheat pancakes and they are excellently cooked in Kursk, and eaten with butter, sour cream, caviar and olives; the top of the liver is sprinkled with eggs or spread with fresh cottage cheese, and in fasting it is sprinkled with onions fried in oil, or snacks.
By the way, this observation, unexpected for today, is not only made by her. Of course, pancakes have existed in Russia for a long time. Another thing is that they were not always used as an oilseed treat. Let's say more: there is no written indication of this before the 16th century. That is, there was Shrovetide, there were pancakes. But you can read about this, in particular, from the famous Russian historian Nikolai Kostomarov (1817 - 1885):
“Pancakes were not the accessories of Shrovetide, as they are now,” the symbol of Shrovetide was pies with cheese and brushwood, “elongated dough with butter. They also baked dough cones, levashniks, rebaked, nuts: all these types were served in oil; the same dishes were prepared in fasting with vegetable oil.
So the well-known “Domostroy” (mid-16th century), and the much less popular “Painting for the Tsar’s Meals” (1610 - 1613) - all this did without “pancake” associations for Shrovetide. And there is a simple explanation for this. The fact is that initially in Russia, as in many other countries of the world, New Year- was a spring holiday. According to ancient tradition, it has long been celebrated in early March. And in this sense, the pagan Maslenitsa (or komoeditsa, as it was called then) simply preceded it. This continued in Russia until about the end of the 15th century, when in 1492 Grand Duke Ivan III, grandfather of Ivan the Terrible, approved the decision of the Church Council to postpone the New Year to September 1.
At the same time, the church authorities established their own instead of a pagan holiday, specifically shifting the boundaries of Lent for this. Even the term “Shrovetide” itself appears only in the 16th century. The period of the ancient Slavic holiday was reduced to one week. And it turned out to be moved to the first week of light fasting, which was called “cheese” or “meat-empty” in the church calendar, preceding the time of Great Lent.
Thus, the church, on the one hand, "overcame pagan superstitions." On the other hand, it has preserved the folk tradition of laying plentiful tables with all kinds of food. Eat a large amount of various dairy foods: sour cream, cream, cottage cheese, cow butter, milk, as well as eggs, fish, various cereals, pies, pancakes. After that, Maslenitsa completely turned into a Christian religious holiday. And its name began to correspond to the Orthodox custom: meat is already excluded from food, and dairy products can still be consumed - so butter pancakes are baked.
Pancakes, pies, shangi and cheesecakes - you can’t count the number of all these names in Russian cuisine. Our pastries have rightfully won a completely separate place in domestic cuisine. And at the same time made this our cookery an absolutely unique page in the book of world gastronomy.
,Baking can be called any dish created on the basis of flour by baking in the oven, in a pan, etc. There are many types of baked goods. These include pies, pancakes, cheesecakes, cakes, pizza, khachapuri, cookies, pies, etc. The process of making these treats is also called baking. How cozy it becomes in the house when the whole family gathers at the table with homemade cakes!
Of course, it is much easier to run to the nearest store and buy whatever your heart desires. Fortunately, today you will not surprise anyone with store-bought pastries, they are in abundance. However, fresh, fragrant, tasty homemade baking is something more than just a dough product, it pleases, creates mood and aura in the house. When you made this dish yourself, especially from products whose origin and quality you know, you guaranteed the absolute safety and freshness of your cooking. Baking will be perfect! True, you need to spend a little more time than a simple trip to the store, but it's worth it. Moreover, there are recipes for quick baking, simple baking, or, as they say, baking on hastily. In the oven, all products prepared according to these simple recipes come out just wonderful. Baking in a hurry will help you out in the most unexpected situations, when there is no time to think about a treat.
Baking recipes are varied and numerous. It all depends on which dough products you like best: there are sweet pastries, rich pastries, yeast, yeast-free, puff, etc. Simple baking recipes can be found from any of these types of dough. But it must be borne in mind that the most the best pastries- it's not always easy. The best baking recipes involve a lot of effort in making dough, shaping the product, decorating it, and making it. They tend to use a large number of ingredients, the proportions of which are very important condition success.
Many novice housewives try to learn how to bake according to recipes with photographs of finished products. This is the correct and simple way. Baking recipes with photos are more understandable. This is how homemade cakes turn out simple and tasty, recipes with photos do their job. Prepare your favorite homemade cakes, recipes are on our website, look carefully. Our best recipes quick baking, homemade baking recipes, simple baking recipes, baking recipes with photos are simple and easy, you will definitely like it.
An important condition for the preparation is very delicious pastries, recipes should be taken as a basis, and you need to attach your soul, imagination to their manufacture. To get started, you can apply simple recipes baking for every day, but if you want the holiday at home to be more often, learn how to cook real festive delicious pastries, recipes with photos are at your service. Such homemade cakes, the recipes with a photo of which you have chosen, will be liked by your loved ones, they will constantly ask you to cook this dish.
In general, delicious baking recipes, as well as simple baking recipes, should be in the arsenal of every housewife. After all, it is quick pastries for tea, homemade sweet pastries that will help you out in the event of the arrival of unexpected, but pleasant guests for you.
Be sure to learn how to cook pastries, simple recipes contain a minimum of products and require little time.
How to cook any, for example, sweet pastries, recipes with photos will tell in detail, and we will only give a few useful tips:
Fastest to cook shortbread dough. Its basis is butter or margarine;
Quick baked goods can be made from ready dough. There is always yeast on sale, puff pastry. Dishes from it require a minimum of time;
It is easy to prepare the so-called bulk pies, the filling in them, as a rule, does not require any special heat treatment;
Conventional quick pastries are cooked in the oven or on the stovetop, usually with a lot of oil;
Read the recipe carefully before baking. Make sure that necessary products cooked;
Try new recipes for you first on a small number of products, and it is better first for yourself, and not for guests;
Most items that are cooked in the oven require the oven to preheat. So the baking process will be more efficient and faster;
Cooking simple pastries in a hurry, use simple affordable products, not delicacies;
All ingredients for preparing the dough should not be cold. After removing them from the refrigerator, it is advisable to warm the products a little, for example, using a microwave oven.
My great-grandmother used to cook these recipes
In those distant years, there were absolutely no benefits of civilization in the village, and all food was cooked on the stove. I tried all the recipes and I can say that not all dishes turned out to be repeated. After all, a gas or electric stove is not at all the same. Well, everything turned out in the country stove.
And yet, several recipes can be adapted to modern conditions, which I did. I share them with you!
For this dish, apples of the Antonovka or Bogatyr varieties are best suited. Instead of large potatoes, you can use potato "peas" - very small tubers. They can be put in the soup whole or cut lengthwise into 2 parts.
- 500 g pork;
- 1 large onion;
- 2 potatoes;
- 1 large carrot;
- 1 "leg" of leeks;
- 300 g of apples;
- Pork cut into small pieces and fry in vegetable oil.
- Finely chop the onion and fry separately.
- Cut carrots and potatoes into shapes.
- We put the fried pork in a saucepan, fill it with water, add the fried onions and cook for half an hour, then add the potatoes and carrots.
- Cut the apples into small pieces, add the leeks, and simmer them together in a pan for 15 minutes, after which we put everything in a saucepan. Cook the soup until done.
For cooking you will need (na 6 servings):
- 1.5 kg of beef (brisket);
- 3 beet roots;
- 1 head of white cabbage;
- 2 carrots;
- 4 medium green tomatoes;
- 3 sweet peppers;
- 1 large onion;
- 2 parsley roots;
- 50 g of lovage and basil greens;
- dill and parsley to taste;
- Bay leaf;
- vegetable oil for frying.
Borscht with green tomatoesRecipe:
- Put the meat in a pot with water and set to boil.
- Chop the cabbage, cut the parsley into circles, pepper and green tomatoes- grate beets and carrots on a coarse grater with cubes.
- Finely chop the greens, and divide the herbs into separate leaves.
- Lightly fry beets and carrots in a pan. Fry peppers and tomatoes in another pan.
- Cook the meat for 1.5 hours, then remove from the broth. We put all the vegetables, herbs and bay leaves in a saucepan and cook for another 30 minutes.
- Approximately 20 min. until cooked, cut the meat into small pieces and put it back in the pan, and also add spicy herbs. Season the finished borscht with sour cream to taste.
For cooking you will need (for 4 servings):
- 400 g rye bread;
- 3 onions;
- 50 g green onions;
- 1 egg;
- a little cumin or coriander - to taste.
- Cut rye bread into small slices, onion and green onion- bars.
- Put the bread and onion in the pan and fry together for 5 minutes. in vegetable oil.
- After that, transfer to a saucepan, pour boiled water, add cumin or coriander (depending on the type of bread used), bring to a boil and pour in the egg.
- Now insist 15-20 minutes. under the lid.
- 500 g green onions;
- 3 eggs;
- 2 tbsp. spoons of flour;
- vegetable oil for frying.
- Finely chop the green onion and lightly knead with a wooden crush.
- Add flour, mix it with onions, beat in eggs and mix again.
- Spread the resulting mass with a tablespoon on a well-heated frying pan in the form of cutlets, fry them on both sides until browned, for about 5-7 minutes.
5. "Rich" porridge
Be sure to add some dried porcini mushrooms to the porridge - this will give it a unique flavor.
To prepare you will need (for 3 servings):
- 300 g pearl barley;
- 2 medium onions;
- 2 large carrots;
- 200 g boiled mushrooms;
- 100 g hazelnuts;
- 3 art. spoons of pumpkin seeds;
- vegetable oil for dressing;
- salt to taste.
- Cut the onion into rings, carrots into strips.
- Pour 60 g of vegetable oil on the bottom of the goose dish, put onions and carrots, simmer for 10 minutes. under the lid.
- Then we spread a layer of pearl barley, nuts and seeds on top, and then again a layer of pearl barley. Carefully fill with water just above the level of the cereal, salt, close the lid and set to cook for 1.5 hours.
- For 15 min. until done, add chopped boiled mushrooms(if they are small, they can not be cut), stir, cook the porridge, and then remove from heat and leave to cook for 15 minutes. After that, season with vegetable oil to taste.
6. Steamed kalika (rutabaga) with viburnum
Rutabaga with viburnum can be served on the table in a pot, or it can be laid out on plates or ceramic bowls. If you decide to cook this dish in the oven in the country, it would be good to cover the lid of the pot with clay so that there are no cracks.
To prepare you will need (for 3 servings):
- 500 g of swede;
- 100 g of honey;
- 200 g of rye bread with malt;
- 150 g of viburnum berries;
- coriander to taste;
- a few mint leaves.
- Boil the rutabaga and grate on a coarse grater.
- Chop the malt bread and toast lightly in a frying pan.
- Place swede, bread, honey, coriander, viburnum berries, mint in a ceramic pot and mix well.
- Place the pot in the oven and bake for 15 minutes. at 200°C.
- Then turn off the stove, but do not remove the pot, but hold it there for another quarter of an hour so that all the components are well steamed at a lower temperature.
- 7-8 small cucumbers;
- 200 g of greens and 2 dill umbrellas;
- 8 young blackcurrant leaves;
- 4 cloves of garlic;
- 400 g sour cream.
Salad of cucumbers and black currant leaves
Recipe:
- We cut the cucumbers into cubes.
- Grind the garlic in a press.
- We mix cucumbers and garlic with finely chopped currant leaves, herbs and dill umbrellas and season with sour cream.
8. Potato pie with dried carrots
For such a pie, you can prepare dried carrots for future use in the fall: in the old days it was prepared not with fresh, but with dried carrots.
For cooking you will need (for 4 servings):
- 600 g potatoes;
- 2 tbsp. spoons of flour;
- 1 st. a spoonful of sugar;
- 1 teaspoon of salt;
- 700 g carrots;
- 2 tbsp. tablespoons of vegetable oil.
- Boil the potatoes in their skins, peel and crush in a large bowl until it begins to "stretch". We crush for a long time, about 20 minutes, add some salt. Why so long? Because only then will the potato begin to “stretch” like dough, otherwise it will crumble.
- Boil the carrots, cut into circles or figuratively, put on a baking sheet and dry in the oven for about 20 minutes.
- Add flour to potatoes, knead.
- The resulting dough is rolled out into a layer.
- We shift it onto a baking sheet greased with vegetable oil or a cast-iron frying pan and form the “sides” of the future pie with our hands.
- Coat the carrots with vegetable oil, add sugar and spread this filling on the potato “dough”.
- Put the cake in the oven and bake for 40 minutes. at a temperature of 180-200°C.
9. Homemade bread on maple leaves
Maple leaves for making this bread can also be prepared for future use. To do this, you need to select the most beautiful and dry them. And then, before making bread, they are simply doused with boiling water.
- 500 g whole wheat flour (or 400 g flour and 100 g bran);
- 80 g of yeast;
- 1 teaspoon of salt;
- 2 tbsp. tablespoons of vegetable oil;
- large maple leaves for the number of loaves of bread.
- We sift the flour. Dissolve yeast in warm water and strain through a sieve. Gradually pour boiled water into the flour, add vegetable oil, yeast solution and knead the dough.
- We put the dough in a warm place for 4-5 hours. After that, we punch down and let it go up again.
- We wash the maple leaves and dry them on a towel, then lay them out on a baking sheet. We form small round loaves with our hands, put each of them on a sheet, and then put a baking sheet with loaves in a well-heated oven. Bake 45 min. at 250°C.
To prepare you will need (for 3 servings):
- 500 g of dry yellow peas;
- salt - to taste;
- vegetable oil - to taste.
- Grind dry peas into flour using a coffee grinder.
- Pour the resulting flour in a thin stream into boiling salted water, stirring constantly.
- After obtaining a sufficiently viscous mass, pour it into small bowls and cool.
For cooking you will need:
- 1.3 liters of milk (but not "long-playing");
- 5 eggs;
- salt - to taste.
- Beat milk and eggs thoroughly and for a long time with a mixer and salt.
- Then the mixture is poured into a ceramic or heat-resistant glass mold with high sides. We put the form in the oven or in a well-heated oven in the country.
- Bake until golden brown approximately 15-20 min. (depending on the type of hearth).
Cottage cheese for this dish must be prepared manually: shop not suitable.
For cooking you will need (for 6 servings):
- 1 kg of homemade cottage cheese;
- 800 g potatoes;
- 3 art. spoons of flour;
- 2 eggs;
- butter for frying;
- frozen mint and basil leaves for garnish
- We prepare our cottage cheese like this: we buy 3 packs of milk that can turn sour (not long-lasting) and 1 pack of kefir. Pour them together in a large bowl and stir with a fork (like a rake).
- After 1-2 days, the milk will “sit down”, then you need to put it on a slow fire and make cottage cheese.
- Boil the potatoes in their skins, peel and knead. Combine it with cottage cheese, flour, eggs and mix thoroughly.
- Fry cheesecakes in butter or ghee until golden brown.
13. Starched pancakes "Two in one"
To prepare you will need (for 3 servings):- 2-3 eggs;
- 0.7 l of milk;
- 4 tbsp. spoons of starch;
- salt to taste.
Recipe:
- Mix all the above ingredients well.
- Pour the resulting "dough" in portions into a frying pan greased with melted butter and bake pancakes.
And you can cook from them such an independent and very tasty dish – starchy noodles.
14. Homemade stewed noodles
For cooking you will need:- pancakes cut into strips
- milk
Recipe:
- We put the noodles in the cast iron.
- Fill with milk.
- We cover the lid with clay (the most ordinary) and simmer in the country stove for several hours. In the city, instead, you need to use a ceramic pot and cook in the oven on very low heat.
What is the most delicious treat for any child? Well, of course, these are fragrant sweet pies, even adults cannot resist them, I suggest you make pies with the first juicy cherry.
Once you try these pasties, you will never want any other. Airy, with a crispy fried crust dough and juicy stuffing- this is how real pasties should be.
Today I will post a recipe for making charlotte with cottage cheese with a photo. To make charlotte tastier, you can add more fruit to it. I added apples.
Pies with sour cabbage according to this recipe are unusually tasty and lush. I often fry them in the winter when I sauerkraut for the future. These pies are eaten instantly because they are delicious!
If there was no flour in the house, but you really want something tasty, discover this economical and simple recipe for manna without flour, and in an hour you will be able to enjoy fresh fragrant pastries!
To cook perfect syrniki need to know the secrets. Very interesting recipe I got hold of the hostess of a mini-hotel when we rested on the sea. Here is my recipe for three to four servings. Try it!
Recently I became interested in how to cook charlotte with tangerines in a slow cooker. The recipe is simple, and charlotte can turn out even tastier than in the oven.
You won’t be full of pies alone, but in quality light snack they fit really well. It's tasty and healthy. Cooking pies with cabbage and chicken at home is very simple.
Margarine kurnik dough is quicker to make than sourdough yeast dough, so I often use this recipe when I need to cook a pie quickly. Try it too.
Another dish for tea - pies with potatoes on kefir. The recipe for making pies with kefir potatoes is very simple, and the pies themselves turn out to be tasty and tender.
The recipe for cooking pies with boiled chicken is suitable for those who cannot eat spicy and fried.
A dish loved by many adults and children, the taste of which is familiar from childhood, is charlotte with sour cream and apples. Quite simple to prepare, but incredibly fragrant and tasty.
I make dough for a chicken coop on the water when I want a hearty pie, but there are no ordinary products for dough in the house. But I assure you that it is from such a dough on water that the pie turns out no worse. Try it!
Why not treat yourself to cabbage pies for tea. It is both healthy and satisfying, and, no less important, delicious. So catch the recipe for making pies with cabbage on kefir.
fried pies very good as a light snack. Today I will tell you a recipe for cooking pies with cabbage in a pan.
Belyashi is a very tasty and satisfying meal that can completely replace dinner. The dough for belyashi, cooked on kefir, is very tender and fluffy.
Just because you don't want to spend the whole day in the kitchen, doesn't mean you can't pamper them with delicious and fragrant homemade whites! This recipe will reduce the effort to a minimum.
Belyashi are very fond of adults and children. We do not recommend buying them on trays, but cooking at home is a great idea. It's easy and very tasty. Sometimes this delicacy can be eaten even by those who watch the figure.
Recipe for kulebyaki with cabbage and puff pastry. Kulebyaka is called an oblong oval shape closed pie, which consists of several fillings.
Recipe for meat pie. From traditional pies kulebyaka has a complex filling. The dough for kulebyaki should be thin and at the same time strong enough.
What is the most delicious treat for any child? Well, of course, these are fragrant sweet pies, even adults cannot resist them, I suggest you make pies with the first juicy cherry.
Once you try these pasties, you will never want any other. Airy, with a crispy fried crust and juicy filling - this is how real pasties should be.
Today I will post a recipe for making charlotte with cottage cheese with a photo. To make charlotte tastier, you can add more fruit to it. I added apples.
Pies with sour cabbage according to this recipe are unusually tasty and lush. I often fry them in the winter when I sauerkraut for the future. These pies are eaten instantly because they are delicious!
If there was no flour in the house, but you really want something tasty, discover this economical and simple recipe for manna without flour, and in an hour you will be able to enjoy fresh fragrant pastries!
To cook the perfect cheesecakes, you need to know the secrets. I got hold of a very interesting recipe from the hostess of a mini-hotel when we were relaxing by the sea. Here is my recipe for three to four servings. Try it!
Recently I became interested in how to cook charlotte with tangerines in a slow cooker. The recipe is simple, and charlotte can turn out even tastier than in the oven.
You won’t be full of pies alone, but they are very suitable as a light snack. It's tasty and healthy. Cooking pies with cabbage and chicken at home is very simple.
Margarine kurnik dough is quicker to make than sourdough yeast dough, so I often use this recipe when I need to cook a pie quickly. Try it too.
Another dish for tea - pies with potatoes on kefir. The recipe for making pies with kefir potatoes is very simple, and the pies themselves turn out to be tasty and tender.
The recipe for cooking pies with boiled chicken is suitable for those who cannot eat spicy and fried.
A dish loved by many adults and children, the taste of which is familiar from childhood, is charlotte with sour cream and apples. Quite simple to prepare, but incredibly fragrant and tasty.
I make dough for a chicken coop on the water when I want a hearty pie, but there are no ordinary products for dough in the house. But I assure you that it is from such a dough on water that the pie turns out no worse. Try it!
Why not treat yourself to cabbage pies for tea. It is both healthy and satisfying, and, no less important, delicious. So catch the recipe for making pies with cabbage on kefir.
Fried pies are very good as a light snack. Today I will tell you a recipe for cooking pies with cabbage in a pan.
Belyashi is a very tasty and satisfying meal that can completely replace dinner. The dough for belyashi, cooked on kefir, is very tender and fluffy.
Just because you don't want to spend the whole day in the kitchen, doesn't mean you can't pamper them with delicious and fragrant homemade whites! This recipe will reduce the effort to a minimum.
Belyashi are very fond of adults and children. We do not recommend buying them on trays, but cooking at home is a great idea. It's easy and very tasty. Sometimes this delicacy can be eaten even by those who watch the figure.
Recipe for kulebyaki with cabbage and puff pastry. Kulebyaka is an oblong oval-shaped closed pie, which consists of several fillings.
Recipe for meat pie. Kulebyaka differs from traditional pies in its complex filling. The dough for kulebyaki should be thin and at the same time strong enough.
