Herring Fillet in Oil

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Ingredients:

5 salted matjes herring fillets
1 medium onion, chopped fine
5 bay leaves
4 allspices
10 whole black peppers
rapeseed oil
milk

Instructions:

Wash a herring fillets under cold tap water. Place into a medium bowl and put cold milk to cover herring fillets. Leave in a refrigerator, every 2 hours rinse and put fresh cold milk again. After 4-6 hours (depends on how herring is salted, we need a slightly salty) rinse under cold water and wipe with a paper towel.

Cut herring fillets crosswise into 3/4-inch pieces and put into a jar together with chopped onion and species, then pour oil over herring to cover them. Turn off the jar and let them sit in the refrigerator about 24 hours. You can keep our herring in the refrigerator up to several days.

ENJOY!!!

Rainbow Trout with Tomato Sauce

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Ingredients:

2 Whole Rainbow Boned Trout 
2-3 oz.  100% natural tomato paste 
2 cups water
3 bay leaves
2 all species
4-6 whole black pepper
1 tablespoon rapeseed oil
1 medium onion
1 teaspoon bear’s garlic
all-purposes flour
salt, pepper, sugar

Instructions:

Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Slice the onion. Heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add onion, after 5 minutes add 2 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 10 minutes until onion will be soft. Combine 1/4 cup of water with tomato paste and add to cooking onions and simmer, until thickened, about 10 minutes, stirring occasionally.Season with salt, fresh ground pepper and sugar. Place the first layer of fish in a deep dish and cover them with our tomato sauce, then place the second layers of fish and cover again with rest of the sauce. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. Serve our fish with tomato sauce as cold. Also, you can use any fish which you wish.

ENJOY!!!

Fettuccine with Farmer Cheese, Bacon & Sundried Tomatoes

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Ingredients:

16 oz cooked Fettuccine
6 oz. farmer cheese
12 oz smoked bacon
4 oz Sun-dried tomato
salt, fresh ground pepper

Instruction:

Cook the Fettuccine according to direction on a product box. Drain well. Important: Don’t pour cold water onto noodles, just place the Fettuccine back into a pot.

Meanwhile, cut a bacon into small pieces. Place the bacon into a medium skillet and cook for 8-10 minutes over medium heat until golden brown and crispy. Chop a sun-dried tomato and place them into a small skillet with heated oil from sun-dried tomato. Saute for 2-3 minutes, stirring often.  Add crispy bacon, crumbled farmer cheese and sauteed sun-dried tomato into the hot fettuccine. Season with salt and pepper. Mix well and place on a plate.

ENJOY!

Candied Orange Peel

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Ingredients:

4 Organic oranges
1 cup sugar
1 cup water + 2 cups water

Instructions:

Wash the oranges very well in hot water. Cut the top and bottom of each orange and score the skin into quarters. Remove the skin from the orange, then remove the white part very carefully too, because this part is very bitter. Oranges you can eat now :). Cut the skin into narrow strips. Place oranges peel in a large saucepan and cover with boiling water (2 cups). Simmer over high heat for about 15 minutes. Drain and place again into the large saucepan and cover with 1 cup water, add a sugar and bring to a boil over medium heat, stirring occasionally. Simmer about 45 minutes until water evaporates and you get a very thick sauce and oranges peel will transparent. Remove the strips from sauce, place them on a baking paper and leave to dry.

The candied orange peel should be stored in a jar. After cooling, we put in the refrigerator. You can also keep a long time in the freezer.Before adding to any cake, finely chop.

ENJOY!!!

Holiday Cabbage Rolls

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Ingredients:

2 1/4 cups milk
1/2 oz Dry yeast
7 cups all-purpose flour
2 1/8 oz unsalted margarine or butter
2 tablespoon oil
5 eggs yolks
1/4 cup sugar
1 vanilla sugar (0.53oz)

Filling:

40 oz sauerkraut
25 oz Polish Kielbasa (sausage)
1 medium onion
1 tablespoon coconut oil

On the top:

2.5 oz butter – melted
poppy seeds

Instructions:

In a small pot, melt a margarine and cool off. Mix flour with dry yeast, vanilla sugar and sugar. Add slightly cold milk and eggs yolks, and mix.  At the end of kneading add the cold melted margarine. Knead until the dough forms into a ball (long enough to be soft and flexible).If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional milk, 1 tablespoon at a time.
Place it in a lightly floured bowl, cover the bowl with a linen towel and let rise in a warm area until doubled in size, about 1 hour.

Filling:

If sauerkraut is too sour, wash the sauerkraut under running water.Then add sauerkraut to a larger pot, add water to cover the sauerkraut. Bring to a boil and cook covered over medium heat for 40 minutes or more, until tender. Drain, cool, squeeze out the water thoroughly and cut into small pieces (sometimes cabbage is finely shredded and does not need to be additionally cut).

Chop the onion and dice kielbasa into small pieces. Heat the 1 tablespoon coconut oil in a large skillet over medium heat. Add the onion and cook, stirring, about 1 minute. Add kielbasa and fry together until kielbasa will be golden brown, about 5 minutes.Then in a large pot combine together sauerkraut with kielbasa and onion. Season with salt and pepper and mix well.

This can be done the day before and refrigerate, covered.

Grab the small piece of the dough, flatten each piece first in hands, then add 1 tablespoon filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. After, roll around in hands to create a ball. Transfer each one onto a nonstick baking sheet or baking tray lined with baking paper. Repeat until remaining dough is used. Cover the tray with a linen towel and let rise in a warm area until doubled in size, about 30 minutes.

Before baking spread with melted butter, sprinkle with poppy seeds.

Bake for about  20 minutes in a preheated oven at 395 ° F, until golden brown. Remove, spread with melted butter or oil, then let them cool on a baking rack.

It makes around 50 balls.

ENJOY!!!

Vegetable Balls

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Ingredients:

3 cups chickpeas
1 cup cooked millet
1/2 cup corn
1/2 cup peas
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 pressed garlic cloves
6 leaves fresh spinach
1/2 cup cooked diced carrots
2 tablespoons chopped dill
2 eggs
1 tablespoon rapeseed oil + oil to fried
fresh ground black pepper
salt

Instructions:

Wash and soak chickpeas, then cook them until very tender about 2 hours. Meanwhile, cook a millet and carrots. Chop the onion, dill, bell pepper, spinach and cooked carrots. In a medium size skillet saute pressed garlic,onion, bell pepper, spinach over medium heat. Allow them to cool. Drain well and mash the chickpeas. In a large bowl, combine together mashed chickpeas, millet, eggs, salt, pepper and all of the vegetables. Create small balls from the mixture. Heat the oil in a large pan over medium heat and fry balls on all sides until golden brown.

ENJOY!!!

Lentil with Mushroom and Tomato

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Ingredients:

0.5 lb (1 cup) lentils
4 oz sliced white mushrooms
6 chopped plum tomatoes  (skin removed)
4 oz chopped onion or leek
1 small hot chili pepper
4 oz chopped bell pepper
2 pressed garlic cloves
2 tablespoons tomato paste
1 tablespoon sugar
4 cups cold water
1 tablespoon rapeseed oil
fresh ground black pepper
salt

Instructions:

In a medium pot, bring water to a boil. Add lentils and cook until tender but not overcooked about 15 minutes. Meanwhile, heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add pressed garlic, saute about 1 minute, then add chopped onion or leek, saute about 1 minute, after that add chopped bell peppers, hot pepper and saute 2 minutes, then add mushrooms and saute 1-2 minutes. Add chopped tomatoes and cook about 5 minutes. Place all cooked vegetables and cooked lentils (don’t drain add remained water too) into a large pot. Combine together, add tomato paste and season with salt, fresh ground black pepper and sugar, cook  about 10 minutes. Stir occasionally. If the mixture is too thick add more water. Serve hot as side dish or  main dish.

ENJOY!!!