16 October 2009

Gryby W Smetanye(Mushrooms W/Sour Cream) Recipe

Ingredients :
  • 6 tb Butter or Margarine
  • 1 lg Onion, Chopped
  • 2 tb Flour
  • 2 tb Milk
  • 1 1/2 c Sour Cream
  • 1 1/4 lb Mushrooms, Sliced
  • 3/4 ts Salt
  • 1/4 ts Pepper
  • 1/2 ts Paprika
Method :

Melted butter in a large skillet & saute onion till golden. Sprinkle with flour, add milk & 3/4 c sour cream while stirring. Bring just to a simmer, add sliced mushrooms, salt, pepper & paprika. Simmer covered for 5 mins. stirring occasionally. Read More >>

Gribnaya Zapravka (Mushroom dressing) Recipe

Ingredients :
  • 1 Kg Fresh Mushrooms, Rinsed and Sliced
  • 2 Medium Onions, Chopped
  • 200 g Butter
  • 3 tbs Flour
  • Water
  • Garlic to Taste
  • Salt
  • Ground Black Pepper
Method :

Melt butter in a frying pan and add the onions and mushrooms to saute. Remove onions and mushrooms with slotted spoon and allow the butter to darken slightly. Add flour and begin mixing and stirring it with a fork until getting the floured mixture has a light brown color. Slowly pour in the water with one hand and keep stirring with a whisk to keep the lumps from forming until you have a nice medium thick sauce. Turn down the heat and add onions and mushrooms. Also add garlic, salt and black pepper to taste and stir occasionally. Lower the temperature to warm and cover until needed. You may need to add more water and stir before serving if needed. Read More >>

13 October 2009

Korean Mixed Rice with Sashimi (Hwe Dub Bap) Recipe

Hwe Dub Bap combines three things that Koreans love: raw seafood, rice, and spicy sauces. This big bowl of sushi-grade raw fish, vegetables, and rice is served with a spicy-sweet sauce on the side, so that everyone can mix it to their personal spice levels.

Like many Korean dishes, you can change the fish and vegetables you use to your own mood, personal taste, and the contents of your fridge. I usually like to use tuna, yellowtail, and red snapper, but I know some people really like salmon in their hwe dub bap. This is a dish I never get tired of eating or making, and I always have fun with different combinations.


  • 2 lbs sushi-grade fish, cut into 1/2 in. X 1 in. pieces (red snapper, yellowtail, tuna, striped bass, etc)
  • 1 head red leaf lettuce, chopped
  • 1 small cucumber, sliced thinly
  • 1 Asian pear, sliced thinly
  • 1 small carrot, julienned
  • 7 or 8 perilla leaves, sliced thinly
  • 5 cups cooked rice
  • 1 cup cho kochujang (seasoned chili pepper paste)
  • thin slices of roasted seaweed, for garnish (optional)
  • sesame seeds, for garnish (optional)
  •

Korean Roasted Chicken Wings (Tong Dak) Recipe

These Korean oven-roasted chicken wings are good for almost any occasion. They are good as an appetizer or a main dish, as a drinking snack (anju), as a casual meal or part of a picnic, and as part of a large celebratory dinner. Tongdak chicken wings are juicy, spicy, and sweet, and it's impossible to just eat one.


  • 2 pounds chicken wings and drumettes
  • 1 inch piece of fresh ginger, minced
  • 2 tsp sesame oil
  • 6 Tbsp soy sauce
  • 3 Tbsp sugar
  • 3 Tbsp honey
  • 5 cloves garlic, minced
  • 1/2 small onion, minced
  • 1 Tbsp red pepper paste (kochujang)


  1. Mix all ingredients together for the sauce (everything but the chicken).
  2. Marinate chicken for at least an hour in the sauce (a few hours is better).
  3. Preheat oven to 400 degrees.
  4. In a heated pan on the stove, brown the chicken on all sides, reserving the marinade for later.
  5.

11 October 2009

Zemelakh Recipe

Ingredients :
  • 1 1/2 c flour
  • 3 tb sugar
  • 3 tb butter
  • 1 ea egg
  • 2 ts dried milk
  • 1/3 ts baking powder
  • 1 ea egg to brush
  • sugar to sprinkle
  • cinnamon to sprinkle
Method :
Combine butter, egg, sugar, dried milk and baking powder, until smooth. Add flour and knead dough. Roll out the dough thinly, brush with egg, sprinkle with sugar and cinnamon. Cut out small cookies with moulds or a glass, put on a baking sheet and bake in a preheated oven 250C for 10-15 minutes.


Ginataang Kalabasa Recipe (Squash Cooked in Coconut Milk)

Ingredients :

  • 1 kilo squash, cut into cubes (1"x1")

  • 1/4 kilo shrimp, shelled and deveined

  • 3 pieces tomatoes, diced

  • 2 onions, chopped

  • 1 head garlic, minced

  • 2 tablespoons of ginger root, crushed and minced

  • 4 tablespoons of cooking or olive oil

  • 2 pieces long chilli peppers

  • 2 tablespoons of shrimp paste (bagoong)

  • 2 cups coconut milk

  • 1 cups coconut cream (katang gata)

  • 2 cups chicken stock

  • 2 tablespoons of fish sauce (patis)

Methode :

  • On a big pan, heal oil. Sauté garlic, onions until light brown then add ginger, cook until onions become translucent.
  • Add the tomatoes, squash, chicken stock, shrimp paste and the coconut milk. Let boil then simmer for 10 to 15 minutes or until the liquid has reduced and the squash becomes tender.
  • Add the coconut cream, long chilli peppers and the shrimps. Bring again to a boil and simmer for a few more minutes.
  •

10 October 2009

Best Canadian Butter Tarts

picture of http://www.bbcgoodfood.com

Ingredients :

  • Pastry for double crust 9-inch pie shell
  • 1 cup (250 mL) Thompson dark raisins
  • 1/2 cup (125 mL) butter
  • 1 cup (250 mL) brown sugar, packed
  • 1 cup (250 mL) corn syrup (grease cup before measuring)
  • 1/2 tsp (2 mL) salt
  • 2 large eggs, lightly beaten
  • 1 tsp (5 mL) vanilla

How to Make Canadian Butter Tarts?

Line tart tins with pastry. Preheat oven to 450 F. In a heavy saucepan, combine raisins, butter, sugar, syrup and salt. Set over low heat until butter is melted and mixture is warm, stirring to dissolve sugar. Don't let mixture get hot. Remove from heat and stir in eggs and vanilla. Spoon filling into pastry-lined tart shells, filling each 2/3 full. Bake in 450 F oven for 10 minutes. Reduce heat to 350 F and bake five minutes more or until pastry is golden. Don't let filling bubble over pastry or you will have trouble getting the tarts out of the pans. Let cool before removing from pans.