tag:blogger.com,1999:blog-5279701303644641767.comments2023-04-26T10:07:06.365-04:00Recipe StudioNadia and Mashahttp://www.blogger.com/profile/05266824193446769691noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-5279701303644641767.post-12980368676018473922012-01-27T16:12:52.491-05:002012-01-27T16:12:52.491-05:00I am happy it came out well. :)
Dough is one of my...I am happy it came out well. :)<br />Dough is one of my favorite things to do, I just don't do it often these days (trying to lose some weight :)<br />But this weekend I will post another recipe for the dough (for savory pirozki - small Russian pies). Please visit, maybe you'll like it, too!Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-37025666826233890032012-01-27T14:19:59.327-05:002012-01-27T14:19:59.327-05:00Update: I just tried one. They came out great. I...Update: I just tried one. They came out great. I didn't make any fillings, I just used jams and preserves. I have tried a couple of other recipes and didn't like the dough. I liked this recipe because there was sugar in the dough as well as the 3 dough risings. <br /><br />Thanks so much for posting this recipe.Manassasnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-59072906397996143982012-01-27T12:40:42.299-05:002012-01-27T12:40:42.299-05:00Thanks! That helps. I make Italian pastries call...Thanks! That helps. I make Italian pastries called Sfinge and we start the dough in a pot on the stove over low heat just to warm the pot, so I used a similar process as I thought that was what you were going for there. It worked well.<br /><br />I also make pasta dough, so I followed a similar path to get a nice smooth dough that didn't stick.<br /><br />I've got my little balls rising now. I'm half way there!Manassasnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-66738645385090305242012-01-27T12:33:11.402-05:002012-01-27T12:33:11.402-05:00Manassas, thanks for visiting!
Here is what I can ...Manassas, thanks for visiting!<br />Here is what I can clarify for you:<br />1.It could be a deep saucepan (or better a pot, maybe I used not the right term here :)All liquid ingredients must be warm, so if it's in a pot or a pan, you can easily warm it up. But you are past this stage now. It's better if the pot is enameled - hence no metal traces in your food.<br />2.Time is approximate - it depends on your experience and speed while kneading, flour is also somewhat approximate - it depends on the size of the eggs. So what you want to achieve here is a smooth ball of dough that doesn't stick to your hands.<br />I will probably go into more details in this post. I understand how confusing it might be if you don't work with yeast dough a lot.<br />Every time you make dough, one recipe might turn up different - this depends on ingredients and, believe it or not, on how you feel at the moment. If you are in low spirits - don't make dough this day, it will not turn out good. <br />Good luck!Nadia and Mashahttps://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-8571282077182419662012-01-27T11:52:08.168-05:002012-01-27T11:52:08.168-05:00Hi, I'm making this recipe right now (dough is...Hi, I'm making this recipe right now (dough is in the first rise). But I have a couple of questions as I was going through the process.<br /><br />1. What's the point of the saucepan? Are you actually supposed to be doing the mixing over heat? If so, should it be low or medium, etc.? Or are they just recommending a saucepan because of the metal quality? That confused me.<br /><br />2. During the kneeding/flour incorporating process, what is the end result you are trying to achieve? A smooth ball? Making sure you get all of the flour in with no stickiness? This also confused me as I wasn't sure what I was working towards: time, flour or consistency.<br /><br />Thanks.Manassasnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-50709688522528463392012-01-10T20:52:48.634-05:002012-01-10T20:52:48.634-05:00Thanks for stopping by, Mark! It's interesting...Thanks for stopping by, Mark! It's interesting to know it's traditionally a wedding pastry. That's probably why we failed to find it in any bakery in Prague! LOL Our guide though mentioned Kolache as one of beloved pastries her hubby bakes at home on weekends.Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-69918012941907388272012-01-10T20:03:38.626-05:002012-01-10T20:03:38.626-05:00Thanks for the comment, Mark. This is my mom's...Thanks for the comment, Mark. This is my mom's recipe, so I can't claim full knowledge, but the Czech version of Wikipedia shows both small and large pastries: http://cs.wikipedia.org/wiki/Kol%C3%A1%C4%8D<br /><br />Could it be a regional difference within the Czech Republic? Or: perhaps it would be more proper to call these smaller pastries "koláčky"?Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-40005474653394148682012-01-10T19:28:53.474-05:002012-01-10T19:28:53.474-05:00You realise that Kolache in the Czech Republic is ...You realise that Kolache in the Czech Republic is a wedding cake and usually a special order item like vanocka. It is also a larger pastry. Look it up on Czech websites on bakery goods under Kolache, wedding cakes, holiday cakes<br />Mark D. Budka, Lincoln, NebraskaMark D. Budkahttps://www.blogger.com/profile/10644920548101590169noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-21118996997762139402012-01-05T21:01:51.880-05:002012-01-05T21:01:51.880-05:00Next time you come, I'll make it especially fo...Next time you come, I'll make it especially for you, my dearest - PROMISE. :)Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-61621090123678588302012-01-05T16:35:56.216-05:002012-01-05T16:35:56.216-05:00I am so jealous! It's been years since I had t...I am so jealous! It's been years since I had these.Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-89007229829652242422011-12-30T12:06:32.808-05:002011-12-30T12:06:32.808-05:00This soup smells sea... I can feel it... :)
Beauty...This soup smells sea... I can feel it... :)<br />Beauty is certainly not enough to feed the body, but it will bring my spirits up on the eve of New Year of the Dragon.<br />It really looks like a paradise...Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-558801844774156052011-09-05T09:33:58.335-04:002011-09-05T09:33:58.335-04:00Ah... I can just smell the fish and the pungent ba...Ah... I can just smell the fish and the pungent bay leaf aroma... <br />Of course, fish pies of my childhood were much more frugal than what you remember (no sturgeon for me, alas!). Didn't you often make these pies with canned fish as I was growing up? <br />Whatever the ingredients, I still remember them with fondness. With a dab of butter a hot slice of fish pie is for me the most comforting of tastes.Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-34577049738501471512011-09-05T09:24:08.717-04:002011-09-05T09:24:08.717-04:00Cocoa and raspberries go well together, but there ...Cocoa and raspberries go well together, but there shouldn't be too much chocolate - else it will overpower the berries. <br />Both sauce & sour cream are not needed here. This is more like a rustic bread cake to go with a cup of coffee for breakfast. Adding anything more dessert like to it does not seem fitting.Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-13887667060134331672011-08-30T10:51:23.441-04:002011-08-30T10:51:23.441-04:00I never thought about putting raspberries together...I never thought about putting raspberries together with cocoa, but your cake looks delicious. I would add a fresh raspberry sauce to it: mash fresh berries through sieve to remove seeds, mix in some sugar. Also, sour cream frosting on top would be nice. :)Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-50873855485699114002011-08-26T11:44:07.702-04:002011-08-26T11:44:07.702-04:00You are becoming a master of cooking instruction. ...You are becoming a master of cooking instruction. :) The picture is very, very good. My photo experiments are not that successful so far... :( <br />This recipe is an extended version of white mushrooms pilaf that I am planning to post in winter. I used to make it often back in Russia when we had plenty of quality dry mushrooms in winter. Never tried this recipe with fresh mushrooms, but this post inspired me to. Good job, girl!Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-36898154661184258142011-08-07T12:24:57.669-04:002011-08-07T12:24:57.669-04:00I want that. :) M-m-m-m. And with rich red (!) win...I want that. :) M-m-m-m. And with rich red (!) wine it would be just a food from heaven. <br />By "large white onion" you mean Vidalia onion, the sweet kind?<br />Love your photo, too. I think we are making some progress.Nadia and Mashahttps://www.blogger.com/profile/05266824193446769691noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-52158806744915923412011-08-06T18:25:10.408-04:002011-08-06T18:25:10.408-04:00Ah, mom, sounds great. Am in love with the photo.....Ah, mom, sounds great. Am in love with the photo...Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-82204475706627497202011-07-27T13:15:31.824-04:002011-07-27T13:15:31.824-04:00You should try it!
Yes, you can use other wine, bu...You should try it!<br />Yes, you can use other wine, but Rioja is quintessentially Spanish, and so is sangria. Rioja also has the right balance for sangria in my opinion: full-bodied, rich, not too dry, and not to sweet either. You can also try Cabernet or Merlot, and a number of other wines could fill the ticket.<br />It's *sparkling* water. It is added mostly for a little bit of carbonation, and not so much to dilute the drink.Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-12289290737208978722011-07-27T12:46:45.085-04:002011-07-27T12:46:45.085-04:00Sounds tempting and much needed on a hot day :)......Sounds tempting and much needed on a hot day :)... <br />Can I use some other wine instead of Rioja?<br />What's the point of adding water if you add ice cubes to each glass - they will melt and dilute the drink?Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-79084637378660190402011-07-20T07:36:32.602-04:002011-07-20T07:36:32.602-04:00Spring is the best time to pick nettles, but it ma...Spring is the best time to pick nettles, but it may be possible to find some young nettles even now. Let us know how it goes!Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-63624037629641581892011-07-18T22:33:46.240-04:002011-07-18T22:33:46.240-04:00Sounds great! Can't wait to try it!Sounds great! Can't wait to try it!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-78957027106455344052011-07-06T22:59:30.270-04:002011-07-06T22:59:30.270-04:00I love most of the variations of this salad. I'...I love most of the variations of this salad. I'm making it probably this weekend with fresh crayfish and cubed brisket instead of bologna. And homemade mayo and fresh peas ...Timhttps://www.blogger.com/profile/13262900877538847771noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-17145005155436575242011-06-08T14:27:40.497-04:002011-06-08T14:27:40.497-04:00Hi Carolyn! Not sure what you mean. Perhaps "...Hi Carolyn! Not sure what you mean. Perhaps "crust" is not the right word for this...Masha S.https://www.blogger.com/profile/14109454364892898928noreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-48574897614544785002011-06-08T12:23:19.217-04:002011-06-08T12:23:19.217-04:00You had me at the chocolate crust. LOLYou had me at the chocolate crust. LOLCarolyn Junghttp://www.foodgal.comnoreply@blogger.comtag:blogger.com,1999:blog-5279701303644641767.post-59308770257778632552011-06-07T09:11:09.580-04:002011-06-07T09:11:09.580-04:00M-m-m-m... It's interesting how same ingredien...M-m-m-m... It's interesting how same ingredients (i.e. ground meat and cabbage) can produce completely different food experiences: Golubtsy, Lazy Golubtsy, now Meatloaf (a great new idea for my "what do we eat today" moment). <br />I'm not surprised my eyes are closed, but what a pity Karlov Most is senselessly cut from the picture... :( It'd have been just a perfect shot.Nadia S.https://www.blogger.com/profile/08119567043945958797noreply@blogger.com