Submitted by Russian_Cuisine on Sun, 03/20/2016 - 07:28.
2 pack oatmeal
7 oz (200 g) flour
Pinch of salt
11.5 fl oz (300 ml) milk
4.7 fl oz (120 ml) lukewarm water
1 tbsp vegetable oil
1 tsp brown sugar, or vanilla sugar
Make 2 portions an oatmeal by instructions, and set aside.
Whip 3 eggs with a pinch of a salt, and add a flour continuing whipping.
Mix a milk and a water, and pour into egg-flour mixture, continuing whipping until an even consistency.
Pre-heat a skillet with some drops of a vegetable oil, and bake blinis.
Whip 2 eggs.
Put 1 blin on a bottom of a baking dish, spread by oatmeal, and sprinkle with whipped egg.
Continue until you run out of ingredients.
Spread a top with the whipped egg leftovers.
Pre-heat an oven to 320 F (160 C), and bake blinnitsa for a gold crust on top, for about 10-15 minutes.
Take out from the dish, sprinkle with a sugar, slice, and serve.
You may substitute oatmeal with other ready kasha (cereal), add your favorite spices, nuts, dried fruits and berries. This is just a basic recipe.
Submitted by Nobility_Cuisine on Sat, 08/01/2015 - 19:09.
8.7 oz (250 g) all-purpose flour
1 tsp baking powder
1 pack vanilla sugar
14 oz (400 ml) milk
3 tbsp ghee (melted butter)
8.7 oz (250 g) blueberries
1 cup brown sugar
Stir all ingredients but ghee and blueberries, and set a batter aside for at least 2 hours.
Then, blend well one more time.
Pre-heat a small skillet with some drops of the melted butter.
After the skillet is hot, decrease a heating to medium-low.
Pour 2-3 tbsp the batter on skillet, and sprinkle with the blueberries in top.
Fry while a blin turns not liquid, then turn, and fry for 2 minutes more.
Turn the blin on a flat dish, sprinkle blin with the brown sugar, and ignite using a burner (like for creme brulee) until a caramelization of sugar.
Continue, until you run out of ingredients, and serve hot.
Submitted by Russian_Cuisine on Sat, 02/14/2015 - 18:35.
8.7 oz (250 g) buckwheat flour
3.5 oz (100 g) sour cream
4–5 tbsp vegetable oil
1/4 tsp dry yeast
Pinch of sugar
Pinch of salt
7 oz (200 g) steelhead trout filet
1/2 cup chopped dill
1/2 lemon, juice
2 tbsp vegetable oil
10–15 peppercorns, ground
Cut the steelhead trout fillet into small-to-medium pieces.
Blend the olive oil, lemon juice, dill, and ground peppers together, and pour over steelhead, stirring.
Set aside for 20-30 minutes.
Pour the yeast into 6.2 oz (175 ml) lukewarm water, and stir.
Sift the flour, salt, and sugar together into a dish for a dough.
Add the egg and water with yeasts to flour, and make a batter.
Set aside for 30 minutes, then pre-heat a skillet (or 3-4 skillets), and fry blinis.
Spread the sour cream on top of each blin, put a portion of fish pieces, and roll.
Note: Maslenitsa week starts on Monday!
Submitted by Russian_Cuisine on Sun, 08/17/2014 - 16:01.
10.5 oz (300 g) flour
21 fl oz (600 ml) milk
4 medium-size potato, just boiled
5.3 oz (150 g) ground cheese
8.8 oz (250 g) sour cream
Vegetable oil for frying
Make a potato puree with the potatoes and 3.5 oz (100 ml) hot milk.
Add the flour, eggs, and leftover of milk, and make a dough.
Fry not very thin blinis with the vegetable oil.
Pre-heat an oven to 400 F (200 C).
Put the blinis into a same-size-as-blinis baking dish, and sprinkle every one with the ground cheese and sour cream.
Sprinkle a top with cheese and sour cream leftovers, and bake until cheese melts.
Slice, and serve immediately.
Submitted by Nobility_Cuisine on Sat, 01/05/2013 - 09:40.
Ingredients for 4 - 6:
1.5 cup flour
o.5 tsp salt
2.5 cup milk
2 fresh eggs
2 egg yolks
2 tbsp vegetable oil
3 tbsp oil for cooking
250 g (8 oz) blue cheese
3 tbsp heavy whipping cream
2 tbsp brandy
3 tbsp grated Swiss cheese
Combine the flour, salt, and 0.5 cup of the milk in a bowl.
Continuing beating, add the vegetable oil (3 tbsp), then eggs, and egg yolks.
Beat until the batter consistency turns smooth and even.
Stir-in the milk to get the consistency of heavy cream.
Let tosit for about 2 hours in a room temperature.
Pre-heat a skillet with 1 tbsp oil for cooking, then pour out excess oil, and pour in 2 tbsp of batter in the skillet center.
Tilt the skillet to cover the surface.
Cook until the batter begins to leave the edge of skillet, and tiny bubbles increase on a blin surface.
Turn the blin, and slightly brown the other side.
Note: When skillet is hot it takes 20-30 sec.
Place the blin in a flat dish, and brush with the oil (optionally).
Continue while you run out of batter.
Whip together the blue cheese, whipping cream, and brandy until an even consistency.
Spread this filling over each blin, and roll blin.
Meanwhile, pre-heat an oven to 180 C (350 F).
Spread a baking dish with the oil, and place rolled blinis into the dish.
Sprinkle the blinis with the grated cheese, and bake for about 10 minutes in the oven, or until the blinis begin to turn into a golden color.
Submitted by Nobility_Cuisine on Sat, 06/19/2010 - 17:10.
For the dough:
1 cup milk
2 cup flour
5 tbsp vegetable oil
For the stuffing:
3 tbsp butter or margarine
3 garlic cloves
1.25 lb (500 g) champignons
50 g smoked cheese
Salt and ground black pepper on taste
Blend all of the dough ingredients, and bake the crepes (blinis).
Grind the mushrooms, carrots, and onions separately,
Stir-fry the carrots and onions with butter or margarine until they are soft, then add the ground mushrooms, salt, pepper, and stir-fry for about 10 more minutes.
Then, press the garlic, add to the stir-fry mix, and stir-fry for 5 more minutes.
Place 1-2 tbsp stuffing in the middle of each crepe, make a “bag”, and tie the bag off with a thin cheese slice, or with a green onion piece.
Submitted by Russian_Cuisine on Sat, 02/13/2010 - 18:26.
1 pack yeasts
0.5 cup water
0.5 cup flour
1 tsp sugar
4 tsp sugar
2/3 tsp salt
4 tbsp vegetable oil
2 cup milk
2 cup flour
Make a pre-dough:
Mix the yeast with warm water, add sugar, stir, add flour, and stir once more.
Put in a warm place for 30 minutes.
Separate the egg yolks and whites; place the whites in a refrigerator.
Mix the egg yolks with the pre-dough.
Then, stir in sugar, salt, and vegetable oil one after other.
To make the dough, stir 0.5 cup flour into the pre-dough, stir well in round motions, then whip slightly in an upward motion.
Then, add 1/3 cup milk, and stir in a two circle loop so as to mix the center.
Repeat, adding flour and milk 3 times.
If you need thin blinis add 2/3 extra cup warm milk, and stir well.
Place the dough in a warm place (lightly heated oven) until its volume doubles.
Whip the egg whites into strong foam, divide the foam into 2 halves, and stir into the dough one after other.
Pre-heat the skillets (one or more) with 1 tbsp vegetable oil each on strong heating, pour 1 large measure spoon of dough on the skillet, and make it cover the skillet bottom surface evenly.
When the edges start turning light-brown, flip the blin.
Do the same on the other skillet to save time.
This is very fast work, about 20-30 sec per side, so focus on cooking until you run out of the dough.
Submitted by Nobility_Cuisine on Sat, 05/16/2009 - 17:36.
4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking
Grate the buckwheat flour in a coffee grinder, and sift.
Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.
Then, add all of the flour, salt, and sugar, blend well, and let sit at room temperature until its volume grows twice the original size.
Then, add 1 cup boiling water, and knead the dough well.
Let grow, knead for a minute, and cook crepes as usual.
You can add thinly ground apples, pears, boiled vegetables, or fried onions into the dough just before cooking.
You can add in the dough thinly ground apples, or pears, or boiled vegetables, or fried onions just before cooking.
Submitted by Russian_Cuisine on Sat, 10/07/2006 - 11:02.
1 lb buckwheat kasha
0.5 lb grated cheese
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste Method:
To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.Note:
You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)
Submitted by Russian_Cuisine on Sat, 07/29/2006 - 09:45.
50 g flour
0.75 cup milkFor soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf Method:
Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.
Peel and slice onions.
Put fish, milk, onions, and bay leaf in a saucepan.
Bring to boil, turn heating off, and let sit for 7 minutes.
Then, put fish on a plate, and divide into flakes.
Melt butter in a saucepan, and fry it with flour for 1-2 minutes.
Pour hot milk in the saucepan, stirring thoroughly.
Add egg yolks to the sauce, and blend well with 3 tbsp Gruyere cheese.
Put fish and spices in the sauce.
Whip cold egg whites strongly.
Then, blend whites and sauce until even consistency.
Grease baking shapes with butter.
Pre-heat an oven to 380º F (190 C).
Put blintzes in form with one half of the blintz sticking out the side of form.
Put fish-egg mix in shapes over half of blintz, and cover with second half.
Bring whipping cream to boil, and add the rest of Gruyere cheese and spices.
Pour this mix over the blintzes, sprinkle with parmesan cheese, and bake for about 15 minutes.