A collection of family recipes.
Mine
I was never taught how to cook, so I'm trying to figure everything out on my own.
Pizza without a pizza stone
1. Dough
- 150 g of flour
- 100 g of warm water
- 1/2 of a teaspoon of salt
- 1/2 of a teaspoon of sugar
- 1/2 of a teaspoon of dry yeast
- Vegetable oil for greasing
- Mix the flour with the salt, the sugar, and the yeast.
- Mix the water in with a spoon.
- Stretch and fold the dough a few times until it's sort of uniform. It will be sticky, but don't let it stop you.
- Let the dough rest for an hour or two, stretching and folding it every half an hour. It should get more uniform and less sticky with each iteration.
- Grease the dough with vegetable oil.
2. Sauce
- 2 tablespoons of tomato paste
- 1 tablespoon of water
- Dilute the tomato paste with the water.
- Mix until uniform.
3. Baking
- Dough you made previously
- Sauce you made previously
- 75 g of sulguni cheese
- 27.5 cm pizza screen
- Preheat the oven as hot as possible for as long as necessary. My mini oven goes up to 280°C, and it takes 20 minutes for it to do so.
- Shred the cheese.
- Stretch the dough into a circular shape. If you have an appropriate size frying pan, use it as a support.
- Put the dough onto the pizza screen. Make sure not to fuck it up while lifting.
- Put the pizza screen onto the lowest rack.
- Bake with both heating elements on and convection on at the hottest temperature until the dough is cooked but not browned. It takes 3 minutes in my oven.
- Take the crust out of the oven.
- Spread the sauce on top.
- Cover with cheese. Make sure to cover the edges well.
- Bake once again with the same settings until the cheese is browned. It takes 4 minutes in my oven.
- Leave the pizza on the screen for a few minutes after taking it out to let it cool down.
Rationale for the steps
- Sugar speeds up the browning of the crust on the outside without affecting the inside. You can omit it and bake for a bit longer, but you'll risk turning the crust into a cracker.
- Vegetable oil prevents the crust from sticking and adds flavor to it. Without oil, the pizza will taste more like a flatbread.
- Supposedly, fermenting the dough overnight in the fridge makes it better. But let's be real - if you're hungry, you ain't gonna do it.
- Using premade tomato sauce is not that bad, but it won't taste nearly as umami. However, whatever you do, do not use ketchup.
- You can also use canned tomatoes instead of tomato paste if you actually have something to blend them with. Or if you can tolerate chunks of tomatoes, I guess.
- If you put too much water in the sauce, it'll make the top of the crust damp, making it taste almost like raw dough. Don't do it.
- Obviously, you can use low moisture mozzarella instead of sulguni. I can't because it costs an arm and a leg where I live and it's never labeled as low moisture/fresh.
- A pizza screen prevents the bottom of the crust from getting soft due to the lack of air flow. A pizza stone does it by being really hot, effectively frying the crust.
- You can also bake directly on an oven rack if you're really brave.
- If you decide to add more toppings, go light on them. Don't turn a pizza into a salad.
- If you don't prebake the crust, it'll still be soft by the time the cheese is done. You'll also potentially risk underbaking it on the top.
- Convection makes the browning more uniform and prevents burned/undercooked spots from appearing.
- Not leaving the pizza on the screen to cool down is a bad idea because it'll get wet on the bottom.
Simple chicken wrap
- Lavash
- 1 tablespoon of barbecue sauce
- 1 tablespoon of mayonnaise
- 125 g of breaded chicken tenders
- 125 g of Korean carrot salad
- Take a lavash and align it in a way that allows the insides to be firmly wrapped around by a thick enough layer of it.
- Add the 2 sauces and evenly spread them around the lavash.
- Align the rest of the ingredients in a 2 row striped pattern.
- Wrap the lavash.
- Heat up as necessary.
Simple flatbread
- 200 g of flour
- 100 g of warm water
- 1 teaspoon of dry yeast
- 1/2 of a teaspoon of salt
- Mix the flour with the salt and the yeast.
- Mix the water in and knead it until it's uniform.
- Let the dough rest for at least half an hour.
- Make two 5 mm thick discs out of the dough.
- Fry both sides of each disc with no oil for 1-2 minutes. I recommend using medium heat.
- Serve as-is or with sauce.
Mom's
Not a chef by any means but she does have some hidden gems.
Apple pie
- 2 medium apples (350 g)
- 300 g of flour
- 250 g of milk whey or kefir
- 225 g of sugar
- 100 g of vegetable oil for the dough
- 2 eggs
- 10 g of baking powder
- 1/2 of a teaspoon of salt
- Vegetable oil for baking
- Mix the eggs, the salt, the baking powder, the sugar, the vegetable oil, and the whey.
- Slowly add the flour to the dough while thoroughly stirring it. The result should be semi-liquid and look almost like condensed milk.
- Do not peel the apples. The skin must stay on. Instead, chop them into quarters and remove the seeds.
- Chop the apples into 1 cm cubes.
- Thoroughly mix the apples with the dough.
- Preheat the oven to 180°C.
- Oil a baking tray. You can also use baking paper if you have it.
- Spread the dough uniformly across the baking tray.
- Put the baking tray in the middle of the oven.
- Bake with both heating elements on and convection on at 180°C for 25 minutes.
- Use a toothpick to see if the pie has baked on the inside and bake for a bit longer if it hasn't.
Chocolate salami
- 100 g of cookies
- 100 g of butter
- 50 g of sugar
- 25 g of unsweetened cocoa powder
- Heat up the butter so it melts.
- Mix the molten butter with the sugar and the cocoa.
- Heat up the butter once more to let the sugar melt.
- Crack the cookies into small pieces. Make sure the pieces are actually small.
- Mix the butter with the cookies.
- Form a sausage out of the mix.
- Put the sausage in the freezer for a couple of hours.
Fermented cabbage salad
- 1/4 of a really small cabbage (250 g)
- 1 medium carrot (125 g)
- 1/4 of a medium daikon (125 g)
- 1 clove of garlic
- 1 tablespoon of vegetable oil
- 1/2 of a tablespoon of vinegar
- 1 teaspoon of adjika
- 1 teaspoon of salt
- 1 teaspoon of sugar
- Grate the carrot, the daikon, and the garlic.
- Chop the cabbage so it ends up about the same thickness as the carrot.
- Mix the vegetable oil with the adjika.
- Microwave the oil until it boils.
- Add the vinegar and the garlic to the oil.
- Mix the cabbage, the carrot, and the daikon.
- Cover the vegetables with the oil.
- Add the salt and the sugar.
- Squeeze the living shit out of the vegetables.
- Let it ferment in the fridge for a couple of hours.
Olivier salad
- 250 g of canned peas
- 6 eggs
- 2 medium potatoes (300 g)
- 4 sausages or 200 g of bologna sausage
- 1 medium carrot (125 g)
- 150 g of mayonnaise
Note: the peas are the most important ingredient. They'll either make or break your salad. Make absolutely sure they're soft. If you're in Russia, I recommend either Global Village or Bonduelle.
- Hard boil the eggs for 15 minutes.
- Boil the potatoes and the carrot on medium heat for 30 minutes. Make sure they're soft at the end. You may also peel them afterwards instead of beforehand.
- Chop the sausages, the potatoes, and the carrot into cubes about the same size as a pea.
- Mix everything together.
Oven potatoes
- 8 medium potatoes (1.2 kg)
- 800 g of pork fillet
- 1 medium carrot (125 g)
- 1 medium onion (100 g)
- 100 g of mayonnaise
- 4 tablespoons of soy sauce
- 1 tablespoon of salt
- 1 teaspoon of adjika
- 1 teaspoon of khmeli suneli
- 1/2 of a teaspoon of black pepper
- Defrost the pork if necessary.
- Slice the pork into 1 cm thick chunks and tenderize if necessary.
- Marinade the pork in soy sauce and adjika for a couple of hours.
- Chop the onion into 5 mm wide cubes.
- Slice the potatoes and the carrot into 5 mm thick circles.
- Mix the potatoes with the onion, the carrot, the khmeli suneli, the pepper, and the mayonnaise.
- Lay the pork onto a baking tray so it covers the whole thing.
- Put the potatoes on top and spread them around.
- Put the baking tray in the middle of the oven.
- Bake with both heating elements on and convection off at 180°C for 75 minutes. There's no need to preheat the oven.
- Make sure the potatoes are soft enough and bake for a bit longer if they aren't.
Grandma's
She always cooks banger food.
Borscht
- 250 g of pork bones or pork ribs
- 2 kg of water
- 1/2 of a teaspoon of salt
- 4 medium potatoes (600 g)
- 2 medium carrots (250 g)
- 1/4 of a really small cabbage (250 g)
- 1 small beetroot (100 g)
- 1/2 of a medium onion (50 g)
- Vegetable oil for frying
- Put the salt, the pork bones, and the water into a boiling pan.
- Bring the water to a boil on high heat.
- Switch to medium heat and close the lid while leaving it a tiny bit open.
- Wait for 30 miniutes.
- Purify the broth.
- Grate the carrots, the beetroot, and the onion.
- Chop the cabbage into small pieces.
- Chop the potatoes into 1 cm wide stick-shaped pieces crosswise.
- Fry the carrots, the beetroot, and the onion on medium-low heat with oil for 15 minutes.
- Mix the fried vegetables, the potatoes, and the cabbage with the broth.
- Bring the broth to a boil again.
- Switch to low heat and close the lid completely.
- Wait for 1.5 hours.
- Serve as-is or with mayonnaise.
Note: the final product should be orange and not red.
Pancakes
- 125 g of flour
- 250 g of milk
- 1 egg
- 1.5 tablespoons of sugar
- 1/4 of a teaspoon of salt
- Vegetable oil for frying
- Mix the egg, the salt, the sugar, and the milk.
- Slowly add flour while thoroughly stirring it.
- Oil a frying pan with vegetable oil using a small cloth or a napkin.
- Heat up the pan. Use medium heat so pancakes don't start frying too quickly.
- Use a ladle to pour the batter onto the pan in a uniform 2 mm thick layer. If you struggle with flipping them, pour only 1/3 of a ladle to make smaller pancakes which are easier to flip.
- From time to time, use a knife to slightly lift the pancake and see if it's cooked. It shouldn't take more than a minute.
- Use a knife or, if you can't, a spatula to flip the pancake. The other side is usually ready much faster than the first.
- Serve with condensed milk or strawberry jam.
Other Grandma's
She managed to nail at least one dish.
Pelmeni
1. Meat
- 250 g of minced pork
- 1/4 of a teaspoon of salt
- 1/4 of a teaspoon of black pepper
- Defrost the pork if necessary.
- Add the spices to the pork.
- Knead the pork to spread the spices uniformly.
2. Dough
- 375 g of flour
- 125 g of water
- 1 egg
- 1/2 of a teaspoon of salt
- Mix the egg with the salt and freshly boiled water.
- Slowly add flour while thoroughly stirring it.
- Start kneading the dough after it becomes stable enough.
- When the dough is ready, let it rest for a few minutes.
3. Pelmeni
- Meat you made previously
- Dough you made previously
- Make a sausage out of the dough 3 cm in diameter.
- Slice the sausage into 1.5 cm thick pieces. This should give you about 16 pieces out of 250 g of dough.
- Repeat the following for every piece:
- Make a sphere out of it.
- Flatten it into a circle. It should be 8 cm in diameter.
- Take some minced meat using a fork.
- Form a sphere out of the meat. It should be 2.5 cm in diameter.
- Put the sphere in the middle of the circle.
- Make a semicircle by folding one the circle's halves onto the other. Make sure they stick well to each other.
- Grab the 2 sharp ends of the semicircle and stick them to each other near the flat side of the semicircle.
- Put the pelmen onto something like a board, so all of them form a grid.
4. Cooking
- Pelmeni you made previously
- Water
- Take the pelmeni out of the freezer if necessary. I don't recommend cooking more than 20 per person.
- Fill half of a boiling pan with water.
- Put the pan on high heat and let the water boil.
- Slowly put each pelmen one by one into the water.
- Stir them so they don't stick and close the lid.
- Wait until the water starts boiling again.
- Switch to medium-low heat and open the lid a tiny bit. Make sure the water keeps boiling but doesn't make its way out of the pan.
- Wait for 10 minutes.
- Drain the pelmeni.
- Serve with sour cream or butter. I prefer sprinkling them with black or red pepper instead.
Struggle meals
You probably don't even need a recipe for these, but if you do, here they are.
Buckwheat porridge
- 200 g of buckwheat
- 300 g of freshly boiled water
- 1/2 of a teaspoon of salt
- 20 g of margarine
- Wash the buckwheat with tap water in a food strainer.
- Mix with the salt and the freshly boiled water.
- Microwave for 15 minutes on medium power.
- Add the margarine and wait until it melts.
- Mix everything together.
Hard-boiled eggs
- 2 or 3 eggs
- A pinch of salt
- Enough water to cover the eggs
- Put the salt and the eggs in a boiling pain.
- Cover with water.
- Bring the water to a boil on high heat.
- Turn off the heat completely.
- Wait for 15 minutes.
- Drain the hot water and replace it with cold water.
- Wait until the eggs cool down.
"Macaroni and cheese"
- 200 g of macaroni, preferably rotini
- Enough freshly boiled water to cover the macaroni
- 1/2 of a teaspoon of salt
- 75 g of any cheese you can afford
- Mix the macaroni with the salt and the freshly boiled water.
- Microwave on high power for 10 minutes.
- While it's microwaving, shred the cheese.
- Drain the macaroni with a colander.
- Put the macaroni back in layers, covering each one with a layer of cheese.
- Mix everything together.
"Microwave sandwich"
- Bread
- Salami
- Cheese
- Take 1 slice of bread.
- Put thinly sliced salami on the bread.
- Put thinly sliced cheese on the salami.
- Microwave until the cheese melts.
Mashed potatoes
- 3 medium potatoes (450 g)
- Enough freshly boiled water to cover the potatoes
- 1/2 of a teaspoon of salt
- 20 g of margarine
- Chop the potatoes into quarters.
- Mix with the salt and the freshly boiled water.
- Bring the water to another boil on high heat. The water being already hot should make it fast.
- Switch to medium heat and close the lid while leaving it a tiny bit open.
- Wait for 30 minutes.
- Drain the potatoes.
- Mash with a potato masher or, if you don't have one, with a fork.
- Add the margarine and wait until it melts.
- Mix everything together.