3Khaladnik – cold borscht with sour cream, often accompanied by a hot boiled potato. The Belarusian khaladnik (Belarusian: халаднiк), a cold borscht made of beets, beet leaves or sorrel and served with sour cream, hard-boiled eggs, and boiled potatoes, has been a popular dish also in Polish and Lithuanian cuisines since the late 18th century.
4Belarusian cuisine has more than 300 potato dishes! Most famous Belarusian potato dish known all around the world is draniki or potato pancakes.10-12 potatoes;2-3 eggs;3-4 tbl spoon of flour;1 onion;2-3 tablespoon sour cream;oil;salt to your taste.Grate potatoes and onion together, drain out excess potato juice. Whip eggs and mix everything with flour and sour cream. Put some oil on a pan and let it get hot. Put a small portion of the draniki puree on the pan and let it get golden fried from one side. Turn it over and fry it from the other side. Serve with sourcream or machanka.
5Belarusian Bitki (bitochki) Meat DishesBelarusian Bitki (bitochki)1 kg ground beef;200 g onions;2 eggs;100 g melted butter;salt.Finely chop onion and add together with eggs to the beef, add salt and mix well. Form bitochki (some form them as meat balls and others as cutlets) and fry in the melted butter. Serve with boiled potatoes and mushrooms.
6Kartoflyaniki 8-10 potatoes; 2 tablespoons of four; 1 egg; 1 tablespoon butter;1 onion;100 g sour cream;salt, pepper to taste;frying oil or fat.Boil potatoes in skin, peel, grate, add flour, butter, egg, salt and pepper. Mix well and form balls each about 20 g. Bake in oven till they turn golden brown. Chop the onion and fry it. Put sour cream and onion over kartoflyaniki and simmer for 5 minutes. Can be served with fried mushrooms or finely chopped onion.
7Blini or PancakesBelarusians didn’t use yeast in Traditional Old Belarusian cuisine thus they didn’t cook pirogi (pies) or blini in those times. However Belarusians had their own type of blini called “raschinnie” and made from oatmeal flour. To cook such blini Belarusians would mix oatmeal flour with water and let it get sour.You can try out the following recipe variations of that dish.Oatmeal Blini180 g Oatmeal flakes;250 ml milk;20 g Butter;3 Eggs;2 tablespoons of sugar;salt.
8Baked Apples filled with honey powdered sugarYou can also add nuts, forest berries and cinnamonWash the apples and carefully cut out the cores. Fill in the apple with honey. You can also add your favorite type of nuts or berries. Bake the apples in the oven. Before serving sprinkle them with some powdered sugar.
10Food Some special facts about what the Russians eat and the way we do it from our point of view.FoodWe like to eat different food. We would prefer to have a big meal rather than have a snack. If we have a meal then it is big and tasty. Having a meal for the Russians is not only a process of eating and drinking in order to be full up but it’s a period of time to relax and get pleasure from the food and conversation with friends. We don’t like to eat fast.May be a special atmosphere of having a meal is more important than the meal itself.We believe Russian cuisine caters for any taste because the dishes are really diverse.
11BORSCH is made of broth, beets, and tomato juice with various vegetables. Vegetables include onions, cabbage, tomato, carrots. Broth is usually made from beef and is heated while ingredients are added. Typically, it is served with white bread and Smetana.Ingredients:1 kg of beef500 gr of potatoes300 gr of cabbage400 gr of beet200 gr of carrots200 gr of onions3 tablespoons of tomato juice2-3 laurelsSome parsley, salt, pepper, oil.4 liters of waterThe time of cooking is about 1 hour and 30 minutes. Put the meat into the boiling water and boil it for about an hour. Then add sliced potatoes. Let it boil for about 20 minutes. At this time heat the sliced beet, carrots and onions, the tomato paste in the oil. Then put it into the broth. Slice the cabbage and put it into the broth too. Add the parsley, laurels, salt, pepper and boil for 5 minutes. Serve hot with cream.
12KOTLETY(cotelettes, meatballs), a Western European dish popular in modern Russian households, are small pan-fried meat balls, not dissimilar from Salisbury steak and other such dishes. Made primarily from pork and beef (sometimes also from chicken or fish), they are easily made and require little time. Milk, onions, milled beef and pork are put in a bowl and mixed thoroughly until it becomes relatively consistent. Once this effect is achieved, balls are formed and then put into a hot frying pan to cook. When meat was in short supply, a portion of it could be substituted with bread to protect the size and flavour of the kotlety.
13Pirozhki Russian pirozhki made with onion, mushroom, meat and rice stuffing.Six typical fillings for traditionalpirozhki are:Fish sautéed with onions and mixedwith hard-boiled chopped eggs.Chopped boiled meat mixed with sautéed onions and eggs.Rice and boiled eggs with dillMashed potatoes mixed with dill and green onion.Sautéed cabbage.Sautéed mushrooms with onions and sometimes carrots.Ingredients for dough: 1 tablespoon of yeast, 350 gr of water, 1\2 of teaspoon of sugar, some flour, 2 eggs, 1 teaspoon of salt, 3 tablespoons of oil.Mix everything and put the dough into warmth for minutes. Then cut the dough into not large peaces, put the filling you like, and fry in boiling oil on a pan.
14DRINKSKvass is a Russian bread-based drink and an ingredient in many soups.The basic method of preparing kvass is that out of water, flour, and malt liquid, a dough is made which is subjected to fermentation. This fermented "zator" is diluted by water; yeast, sugar, and aromatic additives are mixed in and then it is brewed. The role of additive can be played by fruit and berry juices (cherry, raspberry, lemon, etc.), as well as ginger and mint
15SALAD “OLIVIE”Ingredients:1 can of green peas (400г)300 gr of meat or boiledsausage4 eggs350 gr of potatoes100 gr of salted cucumbers1 onionsome saltsome mayonnaiseThe meat or sausage, eggs, potatoes, cucumbers and the onion cut into small peaces. Mix everything, add the green peas, the salt and mayonnaise. Put into cold for about an hour. It is ready!
16BLINI Ingredients: 500 ml of milk 2 eggs 2 tablespoons of oil 1 tablespoon of sugar200 gr of flour1 teaspoon of sodaSome saltMix everything so that the dough is fluid. Let it stay for about 20 minutes. Then pour some of the dough on the frying pan with bit of oil and fry them until they are brown.
17TRADITIONAL DISHES FROM CAMEROON Cameroon is a country which is very rich in culture and food. There are very many tribes and almost all these tribes have their traditional dishes. We cannot write about all of them. We have taken some from the English speaking Regions and some from the French speaking Regions. Cameroon is a bilingual country. These dishes are very popular and a party or reception cannot be complete without them. To cook most of our traditional dishes, we use palm oil and pepper. Some people cannot eat food that has no pepper. We eat most of our traditional meals with our fingers not spoons.WATER FUFU AND ERUFUFU CORN AND NJAMANJAMA (VEGETABLE)NDOLE AND MIONDOACHU ( TARO )FUFU CORN AND OKRA SOUPROASTED FISH AND BOBOLO OR MIONDONKUI
18POPULAR DISHES WATER FUFU AND ERU NDOLE AND MIONDO A traditional dish from Manyu Division in the South West Region.NDOLE AND MIONDOA traditional dish of the Duala tribe in the Littoral Region.Ingredientssliced eru ( vegetable ), water leaf, smoked fish (strong canda ), meat, crayfish, ‘canda’ ( cow skin ), pepper, salt, palm oil, maggi.Boil the meat, smoked fish, canda, with pepper, salt and maggi. When the meat is ready and the water reduced, add the water leaf, eru and palm oil in that order. Stir so that it mixes well. Leave on the fire again for about 15 minutes then you put off the fire. Serve with water fufu or garri.Ingredientsbitter leaf ( vegetable- washed and boiled with ‘canwa’ (limestone ), peeled groundnut paste, meat, smoked fish, fresh crayfish ( optional ), pepper, garlic, salt, maggi, onions, groundnut oil.Boil the meat, smoked fish, garlic, pepper, salt and maggi. After that you add the groundnut paste. Boil until the groundnut paste is well cooked. Add the quantity of bitter leaf which is equal to the groundnut paste. Continue boiling for about 15 minutes. Heat the groundnut oil in a frying pan and fry the onions in it. When the flavor comes out, pour it in the pot of ndole. your ndole is ready. Serve with miondo, bobolo, plantains or rice.
19ROASTED FISH AND BOBOLO OR MIONDO This is a delicacy that cuts across all the Regions in Cameroon. Most people eat it at night. We have mini restaurants that specialize only in preparing this. We also have women who roast fish along the streets at night. Adults go to such places to entertain friends. Some people buy and take to their homes to eat. In Limbe, there’s a big place along the shores of the sea where women roast fresh fish coming directly from the sea. “ Burning fish and pepper. “
20GRASSFIELD FOOD FUFU CORN AND NJAMA NJAMA (VEGETABLE ) ACHU ( TARO ) This dish is from the North West and West Regions of Cameroon.ACHU( TARO )Achu is from the North West and West Regions NKUI.This dish is from the North West and West Regions of Cameroon. Some tribes in the North West serve it with chicken cooked in palm oil. It is called ‘kaati kaati’You have the achu soup and the fufu made of pounded cocoyam. In the soup you can find meat, cow skin (canda ) and smoked fish. The fufu is soft and wrapped in plantain leaves to keep it warm. You use your forefinger to eat achu.
21FOOD FOR SPECIAL CEREMONIES NKUINkui is from the West Region of Cameroon. It is prepared on very special events like marriage and when a woman gives birth. It is believed that nkui washes the womb of the woman. Like okra soup, nkui has a slimy nature.FUFU CORN AND OKRA SOUP This dish is from the North Region of Cameroon. It is eaten with the fingers.
22The Komi have access to a variety of meat from the domesticated animals they raised, with reindeer being the most commonly eaten by the Komi-Izhma in the north. They also eat fish, game and migratory water fowl. Gathering is also an important part of the Komi economy. Every family would gather berries such as mountain cranberry, bilberry, cloudberry, rowan-berry and wild strawberry. These would be either eaten fresh or preserved for winter as jams etc. In the Pechora area families also gathered cedar (Siberian pine) nuts.
231. Cut the meat into slices 2. Add some salt 3. Put it in the pot Meat in milk (Polina)Things you need:MeatMilkSalt1. Cut the meat into slices2. Add some salt3. Put it in the pot4. Pour some milk5. Cook it on the low-power fire till it is ready6. Enjoy it!“Shangi” (by Tanya)You need :For dough-Rye flour-3, 3 kgYogurt- 2,2 kgButter-0,2 kgPotatoes-5,1 kgMilk-0,7 kgSour cream-0,7 kgMake dough:1. Mix yogurt, salt, butter flour2. Mix everything very carefully3. Put it in the bowl for half an hour4. Roll out the dough 1-2 cm thick5. Make flat round cakes7. Mash them with hot milk while the potatoes are hot6. Boil the potatoes8. Put mashed potatoes on the flat round cakes9. Put the cakes on the cooking tin10. Put some sour cream on the mashed potatoes11. Put the cooking tin into the oven degrees hotCabbage with meat (Igor)You need:MeatCabbageSome saltSome pepper1. Cut the meat2. Cut the cabbage3. Cook the cabbage4. Roast the meat5. Add the meat to the cabbage6. Add some salt and pepper7. Put the pot into the oven for one hour8. Enjoy your meal!Fried fish (by Violetta)Any river fishMilkEggsSalt1. Put the fish in the frying pan2. Sprinkle it with salt and pepper3. Mix eggs and milk4. Add it to the fish5. Put the frying pan into the oven at 150 degrees for an hour