Latest Posts

Walnut Potica

Walnut Potica

Serves: 6-8

Time: 2 hrs + rising time

Freezes: Yes

Kid Friendly Tasks: Spread Filling

I have a lovely lady friend who is my pen pal in Slovenia. Recently she wrote to me about one of their Christmas traditions, potica and how she made it for her entire family as per usual. She mentioned that there were a variety of flavors, but that she herself always sticks with walnut and was planning on making another round for Easter. Well since Easter is coming up I decided to google around and try this tasty sounding Slavic holiday tradition. I found a blog of Slovenian food with a tasty sounding recipe that was different in that it called for sour cream in the dough. Now I’ve worked with sour cream doughs in the past when I’ve made usky and pelmeni and I like them quite a bit. They are richer and so easier to stretch, handle and work with so I decided to give her recipe a spin. The results were very tasty, although my potica cracked, probably because sour cream dough is weaker than regular milk dough. I’ve asked my friend for her recipe and can’t wait to compare results. Meanwhile, below is the recipe for “apple” as my children so oddly call it, probably because of the cinnamon, potica which I would totally make again on another holiday just for fun.

View Recipe

 
Sharlotka

Sharlotka or Russian Apple Cake

Serves: 4-6

Time: 1 hr

Kid Friendly Tasks: Stirring

For the uninitiated, Sharlotka is Russian apple cake, named it is said, after the beloved daughter Charlotte of its creator. Basically, it is like a sponge cake (so no butter or oil) with apple slices mixed in. It’s very sweet I find (probably to make up for the lack of butter, oil etc.) so it’s best to use nice tart apples for a lovely contrast. The good news is that it’s much lighter than your average cake, very much a sponge cake in that regard. It doesn’t go as far as regular cake so make extra if you’re feeding a crowd. I would not ice this cake, but would cover it in powdered sugar if you feel it needs decoration. It goes without saying that the perfect accompaniment is a hot cup of tea on a fall day, preferably from your samovar if you have one…

View Recipe

 
Lamb Pulao

Lamb Pulao

Serves: 4-6

Time: 1 hr

Freezes: Yes

Reheats: Yes

Kid Friendly Tasks: Rice mixer

Despite the spices listed, it’s actually not at all a spicy dish. It’s sort of a cross between Russian plov and a more Middle Eastern plov. You can sub in chicken for the lamb, but lamb is definitely the traditional meat for the dish. I like the fact that you can reheat it or freeze it as well. It makes a ton and goes amazingly with either green salad or pickled veggies

View Recipe

 
Persian Salad

Persian Salad

Serves: 4

Kid Friendly Tasks: Dressing Shaker

Technically this is a version of Fatoush which is a salad I totally adore. However, my recipe lacks the awesome croutons of the original generally because I don’t have Middle Eastern bread frequently on hand. That said, you could serve this with any stale (or toasted) strong tasting bread and it would be excellent. I could eat this every day and twice on Sundays.

View Recipe

 
Baba Ganoush

Baba Ganoush

Serves: 2-3

Time: 1 hr

Kid Friendly Tasks: Mixer

Anyway, today’s recipe is for a dip that is awesome with carrot sticks or my quick flat bread recipe (that I’ll post soon). I love how you can tweak it to your tastes. Add a dash of red wine vinegar. Make it creamier with Greek yogurt which also makes a great sub for the tahini (although seeds are generally good fat). This keeps several days in the fridge and gets better the next day. Definitely check it out.

View Recipe

 
 
 
 
 
UA-53371217-1