Courses

Olivier salad, the original dirty, damn good dish.

A pile of boiled potatoes in skins, boiled carrots – not a very exciting bunch at first glance, a selection of cans and jars… Then you start peeling, cubing, slicing, chopping… Cubes of pale potatoes in a bowl are now

Courses

The battle of broths and borsch.

Blood-coloured, thick borsch is what russki soul is all about. It is one of our most successful global brand acquisitions (well, with the other two), it’s what we suck in with our mother’s milk. Borsch is both the most comforting

Courses

Deer, blood, chocolate and Kagor in a stew.

Stews are never sexy food, they say. Warming and hearty is rarely what we hanker after when in search of more exquisite pleasures, be it food or well, else. But add in muscular and less than expected flavours, and you

Courses

Borodinsky rye arancini.

I’m certain that in the old days my peasant ancestors made many a kasha with this very grain, but I’ve yet to see someone cooking with it. So I’ve started to experiment…

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Scotch egg clad in Russian herring coat

No celebratory Soviet table can do without the combo of cured herring, potatoes, eggs, onions, beetroot… and, of course, mayonnaise!

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Cake bake-off winners – Medovik (honeycake) No 19

Svetlana has in fact stolen the recipe for her Medovik for Russian Revels Cooking with a Story event from her girlfriend – because her, Svetlana’s that is, husband loved the friend’s cake so much. This gives the saying ‘the path

Courses

Cake bake-off winners – Sharlotka cake No 11

Irina wheeled her Sharlotka cake in a proper wheelie-bag. Twinned with a modest, beaming smile, we had big expectations… Ira Kennerley is from Ekaterinburg in Russia. An engineer in the past and ‘quite a successful’ businesswoman she is now a

Courses

The nostalgic soup of ‘coloured cabbage’

‘Coloured cabbage’ – Cauliflower in Russian – was amongst the first few ‘foreign’ ingredients that reached the just-post-Soviet Estonia in the early 1990s. I was about 11 and just started to do things in the kitchen, cooking I suppose one

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Zapekanka (bake) of roots and caraway crumble top

Zapekanka – or a Bake in English I suppose –  is the Russian ultimate comfort, nursery food. The basic principle of mashing ingredients to their soft, unresistant core and baking them till they form a crust, is the only rule

Courses

Unorthodox Napoleon cake on Orthodox Russian Christmas

This Napoleon cake is rather unorthodox and, quite frankly, the result was spectacular. The cake looks exuberant; it’s lighter and more complex with its different layers of sweetness and tartness.