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Slide 2 Austria Finland Russia Slide 3 Let's talk about meal At first, Russian cuisine Slide 4 Wood was a favorite material for making tableware. Different sorts of wood were used for it. Side by side with wood birch bark was one of the main decoration materials. Tableware in ancient Russia Spoons are the most frequently common finds in Russia during the period before Mongolians. They were made of metal, bone and wood. But mostly there were wooden spoons. Slide 5 Laying the table What we eat. Your guests will surely like this light shrimp pie. Pelmeni (meat dumplings) is a favorite dish of the most Russians. Slide 6 Setting a festive table. Pies to tea Slide 7 In Russ it was used to drink kvas... Slide 8 ... And now we drink coffee and tea (as everywhere) Slide 9 Recipes!!! Beetroot hot soup with ham Borscht. Ingredients: 200 g (7 oz) beef. 150 g (5,3 oz) ham. 100 g (3,5 oz) sausage, chopped. 2 beets, washed, peeled, grated, simmered. 300 g (10,6 oz) fresh cabbage, shredded. 1 carrot, grated. 3 onion, chopped. 4 tbsp tomato paste. 3 - 4 garlic cloves, crushed. 50 g (1,8 oz) sunflower oil, (or Soya oil, or olive oil) 1 tbsp sugar. 20 g, 6% ( 1oz) vinegar. 1,5 litres / 3 pint water sour cream. salt. Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, to taste. Directions: 1. Cook beef and ham in the water until done, add cabbage and cook for 15 minutes. 2. Blanch onion in oil until golden, add carrot and tomato paste. Stew for 7 - 10 minutes, (use a frying pan). Peeled and grated beet simmer in oil. Add vinegar. 3. Flavour the broth with sugar and salt to taste. 4. Add to broth all fried vegetables: onion, carrot, beet. Cook for 15 minutes. 5. Five to ten minutes before the Borscht is cooked, add: sausage, chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste. Serve with sour cream. Soup will be beautiful and very tasty: red with a lot greenery. Slide 10 Recipes!!! Blini filled with meat - pancakes. Ingredients: 2 cups wheat flour 1 tbsp mayonnaise 2 tsp baking powder (or 0,5 tsp) baking soda 1 tsp sugar 1 - 2 eggs pinch salt 2 tbsp oil 1 cup milk (or sour milk) For filling: 1 cup rice, boiled, well drained. 400 g (14 oz) meat (chicken, or not fat pork, or veal), boiled, drained, minced. 1 carrot, peeled, grated. 2 onion peeled, finely chopped. pinch ground pepper. 1 tbsp mayonnaise Method: 1. Sift dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. 2. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1 ladle or 2 large mixing spoon for each pancake. 3. Cook until bubbled all over the top and brown on bottom. Flip and cook until brown on other side. Repeat with the remaining batter, add oil into frying-pan as needed. Keep your griddle very hot at all times. 4. Put 1 tbsp of filling into centre of each pancake and fold up envelope fashion. 5. Put all pancakes into greased pan. Lay flap down. Cover. Cook on low heat several minutes and serve. Slide 11 Recipes!!! Herring salad with red beets, puffed. Ingredients: 3 boiled potatoes, grated. 3 onions, finely chopped. 1 herring, fillet, cubed. 4 eggs, hard boiled 1 - 2 boiled red beets, peeled, grated. 250 g (8,8 oz) mayonnaise parsley, dill chopped Cooking Instructions: 1. Arrange 1/3 part grated potatoes on the bottom of deep bowl. 2. Spread mayonnaise over potatoes. 3. Manage 1/3 finely chopped onion, than spread mayonnaise. 4. Arrange 1/3 part cubed herring mixed with chopped parsley and dill. 5. Spread mayonnaise over herring with greenery. 6. Arrange finely 1 grated egg. Spread mayonnaise over egg. 7. Arrange 1/3 part grated boiled red beet over it. Spread mayonnaise. 8. Repeat all layers yet 2 times. 9. Top with mayonnaise. Decorate with grated eggs yolks. Slide 12 Let's talk about meal About an Austrian cuisine Slide 13 Setting the table. Viennas Schnitzel You should visit Vienna at least to try its schnitzel. Its a real miracle of the Austrian cuisine. Ordering this dish youll be served with a big piece of meat dipped in an egg, with pieces of dried bread being fried in butter and lemon juice. Slide 14 Viennas sausages So-called Viennese sausages were first cooked by famous Austrian J.G. Lanner in 1805. He made a mixture from pork and beef Mince and called it frankfurter. This name is common in Austria only. All over Europe they are known as Viennese sausages. Slide 15 Setting the table. Viennas buns Slide 16 Setting the table. zakher dessert cake Zakher dessert cake. The most famous traditional cake in Vienna was named after its creator. You can taste a piece of this delicious cake in any of the charming cafes in Vienna. Its worth of it! Ingredients: Dark chocolate 100 gr. Water - 250 gr. Butter - 125 gr. Sugar - 250 gr. 3 eggs Flour - 150 gr. Cocoa powder - 25 gr. Almond - 60 gr. Apricot jam - 110 gr. Slide 17 Setting the table. Sweet things Slide 18 The most favorite Austrian dishes No visit to Austria is complete without trying the following dishes: meat on a bone (number one in Austria) gluewine (a hot drink made of red wine, water, cinnamon and spices) weizenbeer (a wheat beer) apfel strudel (apple pie) Its served hot in Zalsburg and Alps villages. Coffee Cupze (a strong double espresso); Pherlengherter (a mild one); Melange (with milk and whipped cream); Einshpenner (a double mocco in a high glass) Slide 19 Let's talk about meal About an Finish cuisine Slide 20 Setting the table. Picnic Slide 21 Setting the table. Fish is the most favourite food in Finland. It is eaten in all kinds salted, boiled and smoked. Slide 22 Setting the table. Syarya In Lemi (Finland) there is a unique restaurant where you can order one dish only Syarya. It has been known for over thousand years. Slide 23 Tippaleipa the Finnish funnel cake Tippaleipa Ingredients: 3 eggs 3 tablespoons of Sugar 1 teaspoon of Salt 300 millilitres of milk 600 millilitres of flour 1 teaspoon of vanilla extract (or 2 fresh vanilla pods) Vegetable oil for frying Icing sugar for coating Step by step instructions: Make the batter by mixing the eggs and sugar, but do not whisk them hard. Gently mix in the other ingredients. Gently start to heat the oil in a pan. Pour the tippaleip batter into a piping bag. Cut a small hole to the end of the piping bag. Squeeze the batter in thin ribbons into the hot oil in a circular motion so that it creates a nest or ring shape. When the tippaleip is getting golden brown in colour, lift them out of the oil to drain on top of paper towels. To finish off, sprinkle the tippaleip with icing sugar.

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