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Okroshka - traditional Russian summer cold soup with ham based on sour ...

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Fried Rice Cake-Korean Recipes

If you've ever watched the movie in South Korea, you must have a huge appetite for fried rice cake. Practice cake recipe of fried rice is one of the simplest practices Korean cuisine. Korean rice cake, fried dough is used as the main ingredient for cooking, but the best way to rice cakes South Korean food, it depends mainly on the details of their habits to adjust the taste to comply with the feeling of South Korea rice cakes. Ingredients Rice cake, tempura (optional), onion, carrots, cabbage, onions and spicy Korean Work Tempura onion least, both foreign and Caryopteris, carrots, cabbage and cut. Sauté onions, carrots, a little, then pour the appropriate amount of water (a glass of water) (the number of cakes per person is about 20 strips). Tempura Add to pot with sauerkraut. Boil water and add the number of Korean hot pepper sauce, Korean chili sauce is sweet to the taste without adding sugar, if not the taste of Korean hot pepper, add the sugar! Spicy fried sweet cake is delicio...

Vinegret – Russian traditional vegeterian salad with beetroot

How to boil vegetables for salad: Place beets, potatoes, and carrot into a large pot, cover with cold water seasoned with salt, cover with a lid, bring to a boil. Reduce heat to medium-low, partially uncover, simmer until vegetables are tender, but not mushy. After the water boils, the carrot takes 20 minutes, potatoes take 30 minutes, and the beets take about an hour. Note that the beets never get as tender as potatoes, so if a knife pierces them easily, they are done. Cool and peel the beets, potatoes, and carrot. Their skin will slide off quite easily, so you don't need a peeler. Use a paring knife for potatoes, carrot, and beets. Vinegret – Russian traditional vegeterian salad with beetroot. Not to be confused with the word “vinaigrette,” vinegret is a distinctively Russian twist on the traditional vegetable salad. The most obvious difference is that, unlike leafy salads with lettuce or spinach, vinegret uses boiled potatoes and chopped beets, giving it a bright red or magenta ...

The August Break, 2012

This year, just like last year (before I had an English language blog) I am participating in The August Break project: one photo for every day of this last month of summer. It's a busy month so I do not have as much time as I would like to make meaningful shots, but I do not want to give up either. So for better or worse, here they are. My first 8 shots of August, in no particular order. This is a selfie. Because I'm usually the person BEHIND the camera.

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