Method At first cook meat broth Clean the vegetables and peel them Slice a beetroot and a carrot and chop potatoes Add them to the broth Fry chopped onion and add some tomato paste or some minced tomatoes Add the mixture to the soup Then add some sliced cabbage, in the end add some salt, pepper, garlic and dill. Serve ready borsch with soaur cream and pampushky.
· 5-6 potatoes of a middle size · 1 big beet root · 1 big carrot · 1 onion of a middle size ·half cabbage head ·tomato paste ·salt and pepper – tothe taste ·bay leaf ·sunflower oil for frying
Serves 4 ⏰ Cooking time: 20 mins
Choc Chip Cookies
Make some dough Take some cherries Make the circles out of the dough Fill in the circles with the cherries and form varenyky Boil some water, add some salt Boil varenyky for 7 minutes.
Take the mixture of minnced meat and rice. Add some salt and pepper Fill in the cabbage leaves with this mixture. Put the cabbage rolls into the source pan, add some tomato paste put to on the fire. After 30 minutes holubtsi are ready
Method -Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min. -Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter. -Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough. -Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking. -Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
· 2 medium eggs · 125ml vegetable oil · 250ml semi-skimmed milk · 250g golden caster sugar · 400g self-raising flour (or same quantity plain flour and 3 tsp baking powder) · 1 tsp salt · 100g raisinsor dried cherries (optional)
Serves 4 ⏰ Cooking time: 120 mins
Method Bring water to boil and reduce the fire. Add maize grits stirring them continuously. Be careful the water will gurgle. Then add sour cream and stir the dish for 20-30 minutes. Turn off the fire, cover the lid and leave banosh for 5 minutes. Crush brynza and top the cooked dish with it. Enjoy your meal! Tip! As a side dish you can serve cracklings and fried mushrooms. It is better to use the homemade sour cream while bought in the shop sour cream is sourer. Use a wooden spoon to cook the dish while the metallic one can leave acid after-taste. Boil banosh in a loam pot or kettle. It is better to use fine flour or grind it in a coffee-grinder.
· 300 g (10,5 oz) maize grits · 200 g (7 oz) brynza · 400 ml sour cream · 900 ml water