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STARTER:    Mashroom and Herb Crostini

Makes around 22 - 24 crostini

 Appetizers

SOUP:    Rassolnik (Barley, pickles and meat soup)

Traditional Russian rassolnik recipe is a hearty soup made with pickles, barley, and beef (or chicken, or pork).

 Soups

SALAD:    Chickpea Tuna Salad

"Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards." - Yotam Ottolenghi

 Salads

MAIN COURSE:    Cottage cheese casserole

Cottage cheese: where every curd has its whey of making you smile!

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Торт "Эскимо"

(для формы 18 см)

 Baking     Tortes

NEW RECIPE

   Lightly Salted Cucumbers

   1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!

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   Gravlax

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.

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