Smetana | Charlotte's VVeb

Zapekanka iz Tvoroga – Baked Russian Cheesecake Recipe

02/06/201022/10/2016 by Charlotte J

Tea, for the English and Russians alike is the highlight of the day. I love tea too. I’m quite partial to Whittard’s Caravan Russian Black Tea, served with a slice of lemon. And while all manner of biscuits or cakes may be great to eat while enjoying your favourite warm beverage, there is nothing better than a simple Russian cheesecake. A true afternoon delight…

Ingredients

15g butter

2 slices of white bread, blitzed to breadcrumbs

4 eggs

500g ricotta cheese

(unless you are lucky and live near a Russian supermarket which sells proper cottage cheese)

90g caster sugar

zest of 1 lemon

juice of 1/2 a lemon

3 tbsp semolina

75g currents

1 tsp vanilla extract

Instructions

Soak currents and lemon rind in lemon juice and vanilla extract

Separate the eggs

Beat egg yolks with caster sugar, ricotta and semolina

Add currents and lemon rind to egg yolks

Beat egg whites until stiff peaks are formed

Gently fold in egg whites using a metal spoon

Grease loose-bottomed cake tin with butter

Generously apply breadcrumbs to the tin

Pour mixture in to tin

Heat in oven on 175 degrees Celsius for 35 minutes or until golden brown on outside and set inside

Serve dusted with icing sugar and garnished with assorted berries such as blueberries, bilberries, strawberries or raspberries (or a mixture of any of those mentioned)

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Russian Fast Food: Kotletki – Russian Burger Recipe

01/06/201022/10/2016 by Charlotte J

Kotletki are Russian fast food but unlike that of the Western world, they are delicious and healthy. They can be bought from the supermarket or when out and about and in need of a quick, hot snack. But most people would make these at home. So I gave it a go and I was impressed. Lovely chunky burgers, with great texture and taste.

Ingredients

1 grated potato

1 grated white onion

300g minced pork

300g minced beef

100g white breadcrumbs

40g butter

30ml rapeseed oil

100ml smetana (sour cream)

To serve with buckwheat:

350g buckwheat

Cook as instructed and add gently-fried slithers of white onion

Instructions

Add mince, potato and onion in a bowl and mix thoroughly

Make into small balls and pat flat into burgers

Place in breadcrumbs and thoroughly coat

Heat oil and butter in frying pan

Fry burgers in pan on each side for 2 to 3 minutes

Then put lid on pan and continue cooking on a low heat for 10 minutes

Serve with buckwheat and lashings of sour cream

New Polish Section at Tesco: Pierogi & Smetana

07/05/201022/10/2016 by Charlotte J

Last week I happened across the new Polish section in Tesco on Queensway. Tesco has always supplied some Polish goodies (depending on the store) but this was very much a new and improved section with all manner of sausages, hams, cheeses etc.! Now while I am a real advocate of real food rather than ready meals and ready-prepared food but I thought I’d try out a couple of packets of pierogi (Polish dumplings) and a small tub of Polish smetana (sour cream).

The pierogi is available with meat, cheese or cabbage fillings. My favourite has to be the cheese. The meat tastes a little too generic and I’m just not a fan of cabbage. Add the pierogi to boiling salted water, when the first pierogi begin to rise to the surface, cook for 1 minute and then serve. I like to put a little melted butter over the top. For non vegetarians a little crispy bacon could be added. Alternatively, top with a few breadcrumbs toasted in butter. Delicious, if not particularly healthy!

I have no idea why but East European smetana (sour cream) always tastes differently to the sour cream normally available in the UK so this little tub was a real treat!

Go get yourself some Polish delights now!

Tesco

Pierogi with meat £1.40

Pierogi with cheese £1.40

Smetana £0.78

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The Merchant’s Yard: New Russian Deli, Knightsbridge, London

16/02/201019/10/2016 by Charlotte J

When I received an email a few weeks ago regarding the opening of a new and luxurious Russian deli in Knightsbridge I was literally thrilled. Russians are renowned for feasting, from the medieval banquets of Ivan the Terrible to the elaborate political dinners of the communist era. The Merchant’s Yard deli certainly celebrates this grand Russian tradition.

Owner, Julia Flit, has created a venue for opulent feasts and celebrations, providing shoppers with key Russian ingredients, in addition to an intimate space, ideal for small parties to be introduced to traditional fayre. The shop contains everything from caviar to beetroot, staples in every Russian kitchen.

The Merchant's Yard, Russian Deli

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The Merchant's Yard, Russian Deli Facade, Knightsbridge, London

The Merchant’s Yard beings the opportunity to try authentic Russian homemade food that the capital has long lacked. Finally, there is a venue doing real justice to the recipes of established customs, as well as more contemporary interpretations. While every member of staff is on hand, ready to assist shoppers with every possible question. Their own enthusiasm for the food is quickly very clear.

What you can expect:

The Deli Counter: Food prepared daily for eat-in or take-out including organic salads, freshly baked breads, cakes, pastries, coffees and teas.

The Grocery: For produce to enhance any table setting including cheeses, organic olives, homemade vegetable dishes, spirits, beers and Russian vodka, Moldavian and Georgian wine.

To Order: Recommendations from the Merchant’s Yard chef, for your own personal needs, when there is no time to cook for guests at home.

Dinners: Every third week of the month, for ten to 12 people, a seasonal menu will be prepared based on the traditions and customs of Russia; enhancing your appreciation and understanding of a style of cooking rooted in history.

The Merchant’s Yard

Purveyors of Russian Foods

41 Beauchamp Place

London SW3 1NX

Tel: 020 3144 0072

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Russian Zakuski Part III: Crab Salad

08/01/201018/10/2016 by Charlotte J

Russians are renowned for their world-class crab meat charka. The high quality really does justify the price. However, when times were/are tough, half the crab meat can be substituted with fresh white cabbage, shredded, gently blanched for 2 minutes and dried before stirring into the crab mix. This is a quick dish, ideal to add another plate to the zakuski table.

Ingredients

250g crab meat

75g sour cream

1 tbsp freshly chopped parsley

Slices of bread to serve

Instructions

Put the crab meat in a bowl

Add the sour cream

Stir

Top with garnish of parsley

(It really is that easy!)

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An Introduction to Russian Zakuski (закуски)

06/01/201018/10/2016 by Charlotte J

When one thinks about Russia, be it the feasts of Ivan the Terrible, the European-style banquets of Peter the Great or even the large socio-political functions of Stalin, one conjures the images of excess, indulgence and merriment, all at the expense of the poverty-stricken masses. But the truth is, even with little money, the Russians know how to put on a good spread for their guests. Even those with little will open their door and greet their guests with the offering of a zakuski (закуски in Cyrillic).

Zakuski can be anything from a simple appetiser to a laden table. The tradition began in the decadent Russian manor houses of the 18^th Century when the tradition of opening a meal with vodka, bread and cold soups, gave way to open sandwiches, meat and fish. Although the style of food changed, the diet remained relatively the same as before, with the exception of the introduction of cheese.

The Zakuski table would be ready to welcome guests inside from the harsh climate. A bottle of vodka, or more popular among the elite, European Champagne or wines, took pride of place, as did the samovar full with hot tea. Guests were invited to help themselves, mirroring the hospitality the Russians are famed for.

Among the delicacies, guests enjoyed salted cucumbers, sour cream (smetana), pickles, black bread and a simple meat or fish dishes. The zakuski was designed to be quite different to the main meal, so if the main course was to be fish, meat appetisers were provided and vice versa. Ensuring the table was an array of vibrant colours was important so the choice of ingredients was key: carrots, beetroot, cucumbers etc.

Blinis are an ideal component of the zakuski table.

Find out more about making blinis here…

Keep your eyes peeled for further information about this Russian tradition in Zakuski Part II.

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Lenivye Vareniki – Cheese Dumplings

01/10/200918/10/2016 by Charlotte J

These little Russian dumplings, a cheesy version of Italian gnocchi, are a real favourite of mine, but be warned, they require some time to make. Personally, I think the easiest thing is to make up a huge batch once or twice a year, freeze in small batches, and simply defrost and reheat when you want them. This is such a typical little East European dish which can be eaten either savoury, such as with bacon, or as a dessert with smetena (sour cream) and sugar.