RUSSIAN BREAKFAST PUDDING (TVOROZHNAYA ZAPEKANKA)
It's a traditional Russian recipe, fab for a weekend brunch.
Provided by Yulyasha
Time 1h10m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat the oven to 180 C. Grease an oven proof dish with butter.
- Beat eggs with sugar, add twarog, milk, mix well, then add melted butter, fold in semolina or flour, mix well again. Add blueberries or raisings, stir a little. Pour the mixture into the oven proof dish and bake in the oven for 60 min. Let it cool down a bit before serving.
RUSSIAN CREAM DESSERT
Since it's always warm in the South, we like to eat light- especially in the summer. Don't let the simplicity of this recipe fool you- Russian Cream is pure heaven.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar and gelatin. Stir in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; stir in whipping cream. , In a bowl, combine sour cream and vanilla. Add gradually to hot mixture; mix until smooth. Pour into a 4-cup bowl or mold. Cover and chill for 4 hours or overnight. Serve over fruit.
Nutrition Facts : Calories 306 calories, Fat 19g fat (12g saturated fat), Cholesterol 71mg cholesterol, Sodium 39mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
RUSSIAN PUDDING
Make and share this Russian Pudding recipe from Food.com.
Provided by Barb in WNY
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place apples in a 9-inch pie plate.
- Add brown sugar, butter, lemon peel and juice; mix well.
- Microwave at HIGH for 3 minutes, stirring once.
- In a small bowl, combine cornstarch and sugar.
- Gradually add milk stirring well.
- Microwave at HIGH for 6 to 8 minutes or until thickened, stirring three times.
- Gradually stir in egg; mix well
- Pour custard over fruit mixture; mix well.
- Sprinkle with ground nutmeg.
- Microwave at 30%(medium-low) for 6 minutes, rotating dish twice.
- Let stand 5 minutes.
Nutrition Facts : Calories 351.5, Fat 12.8, SaturatedFat 7.5, Cholesterol 89.5, Sodium 143, Carbohydrate 54.9, Fiber 2.4, Sugar 36.3, Protein 6.9
RUSSIAN BLUEBERRY AND RASPBERRY PUDDING
An updated, healthy version of the famous and fabulous Strawberries Romanoff. From Nora's in Washington, D.C. You may use other berries or seasonal fruit, but this combination is quite beautiful.
Provided by Chef Kate
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Divide the berries among 4 individual oven proof dishes.
- Top each with 1/4 of the yogurt (or mascarpone cheese) and sprinkle with 1 tablespoon of brown sugar.
- Broil for about 3 minutes or until the sugar melts and caramelizes on the top.
- Serve with a garnish of mint.
Nutrition Facts : Calories 173.6, Fat 1.7, SaturatedFat 0.7, Cholesterol 3.7, Sodium 48.2, Carbohydrate 37.8, Fiber 6.8, Sugar 28.5, Protein 4.7
CHOCOLATE WHITE RUSSIAN PUDDING SHOT
Make and share this Chocolate White Russian Pudding Shot recipe from Food.com.
Provided by Kitchen_Kouture
Categories Beverages
Time P1D
Yield 30 serving(s)
Number Of Ingredients 4
Steps:
- Mix pudding & kahlua for a couple of minutes with an electric mixer.
- Add vodka & then mix well,.
- Add the Cool Whip.
- Put the pudding mix into individual serving cups with lids.
- You may want to provide some plastic spoons.
- Keep in the freezer.
Nutrition Facts : Calories 75.1, Fat 3.9, SaturatedFat 3.3, Sodium 4.4, Carbohydrate 6.7, Sugar 6.7, Protein 0.2
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KUTIA RECIPE (SWEET WHEAT BERRY PUDDING)
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4.9/5 (37)Category Breakfast, DessertCuisine Russian, UkrainianTotal Time 5 hrs 30 mins
- Rinse wheat berries in cold water until water runs clear, then transfer to a bowl and soak overnight in lukewarm water, adding enough water to cover 2-inches above the wheat berries.
- The following day, drain wheat berries, place them in a medium-sized heavy pot, cover with 4 1/2 cups of milk and bring everything to a boil over high heat. When milk starts to boil, reduce heat to low, cover with lid and simmer until wheat berries are very tender, 3 1/2 - 4 hours, depending on the quality of the wheat, stirring occasionally to prevent sticking. Add more milk if needed to keep the wheat berries fully submerged (If you simmer over low heat, you won't have to add anymore milk).
- While the wheat berries are on the stove, rinse 3/4 cups of poppy seeds thoroughly in a fine mesh sieve, drain well, and transfer to a medium sauce pan and add 3 cups water. Over medium heat, bring to a simmer (Don’t boil). Turn off. Cover with lid and let it sit for 30 min. Return to a simmer (don’t boil). Turn off. Cover and let it sit for another 30 minutes. Drain poppy seeds well through a colander or by keeping lid on and placing several layers of cheese cloth over lid to catch stray poppy seeds. Push the poppy seeds through a food grinder, using the fine grinding plate (You can also mill the poppy seeds in batches in a clean coffee grinder).
- Preheat the oven to 350˚F. Spread 2/3 cups of slivered almonds on a baking sheet and toast them for 5 minutes. Set them aside and reduce temperature to 325˚F.
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- Ptichye Moloko (Bird’s Milk) The pinnacle of culinary art and the favorite cake of Russians of all ages since 1978. It consists of two layers of delicate sponge cake, two layers of airy milk soufflé, and a thin glaze of night-dark chocolate.
- Prague cake. One of the main desserts in the Soviet Union, Prague cake was created by confectioners at Moscow’s legendary Prague Restaurant. The cake consists of three chocolate wafers soaked in apricot jam, chocolate cream based on condensed milk, and a thick layer of chocolate glaze.
- Medovik cake. If you’ve resisted that lunch break till now, well done. The Top 3 opens with the sweetest of sweeties: Medovik or honey cake. Whichever way you slice it (quite literally), honey-based layers of pastry with honey cream is probably going to be on the sweet side.
- Smetannik cake. Anything with smetana is an instant hit in Russia, so a cake based on the stuff couldn't lose. There are several varieties with added nuts, jam or cocoa, but the main ingredient is always fresh smetana.
- Napoleon cake. A veritable army of puff pastry layers soaked in tender cream—this dessert was chosen for the imperial table in 1912 in honor of the centenary of Russia’s victory over Napoleon Bonaparte, hence the name.
- Charlotte pie. What could be easier than a sponge cake made of flour, eggs and sugar stuffed with apple slices? Literally a trifle! This dessert is usually baked in late August, when kitchen gardens are bursting with goodies.
- Kartoshka cake. An easy-to-make cake from scraps of biscuits or pieces of cookies. Simply mix the base with butter, condensed milk and cocoa.
- Cottage cheese bars. Soviet children were often told that it was ice cream to stop them from eating cold stuff. In any case, glazed c ottage cheese bars are much better!
- Moscow cake. If Leningrad (St. Petersburg) has its own cake, so too must Moscow. This "custom-built" dessert was presented to the city by Moscow confectioners in September 2015 to mark Moscow City Day.
- Leningrad cake. Several layers of crispy pastry, chocolate cream with cognac and LOTS of nuts—that’s the recipe for real Leningrad cake, according to a state regulation issued in 1960 (don’t argue).
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