Инструкция приготовления блинов на английском языке - Инструкции по применению и эксплуатации

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INGREDIENTS

2 eggs
2 glasses milk
2,5 glasses flour
3 tablespoons oil
0.5-1 glass boiling water
3 tablespoons sugar
0.5 teaspoon baking soda
0.5 teaspoon salt

Number of servings: 4-5

Яйца — 2 шт.
Молоко — 2 стакана
Мука — 2,5 стакана
Растительное масло — 3 ст. ложки
Кипяток — 0,5-1 стакан
Сахар — 3 ст. ложки
Сода — 0,5 ч. ложки
Соль — 0,5 ч. ложки

Количество порций: 4-5

STEP 1

Prepare all the necessary ingredients.

Подготовьте все необходимые ингредиенты.

STEP 2

Whisk the eggs together with sugar, salt and baking soda in a bowl. You can use an egg whisk.

Взбейте яйца с сахаром, солью и содой в миске. Для этого можно использовать венчик.

Рецепт блинов с капустой на английском языке »
Рецепт борща на английском языке »

STEP 3

Add milk and mix everything thoroughly.

Влейте молоко и тщательно перемешайте.

STEP 4

Gradually sift the flour into the mixture. Beat the batter. It should be smooth.

Постепенно в смесь просейте муку. Замесите жидкое тесто. Оно должно быть без комочков.

STEP 5

Now add oil.

Теперь добавьте растительное масло.

STEP 6

Then add some boiling water and mix everything quickly. The batter should resemble thick milk.

Затем добавьте кипяток и быстро все перемешайте. Тесто должно быть, как густое молоко.

STEP 7

Put the pan on the hob and heat some oil. To get thin pancakes, do not fill the ladle with batter to the top. Fry on both sides.

Поставьте сковородку на плиту и разогрейте немного растительного масла. Набирайте неполный половник, чтобы блинчики получились тонкими. Жарьте с двух сторон.

STEP 8

Fry until golden.

Жарьте до золотистого цвета.

STEP 9

Serve the pancakes with jam. Enjoy!

Подавайте блинчики с вареньем. Приятного аппетита!

Источник рецепта – сайт Povar.ru

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Источник

Gather all ingredients.

Rachel Marek / Food Stylist: Addelyn Evans
Beat together milk and eggs in a large bowl until combined.

Rachel Marek / Food Stylist: Addelyn Evans
Beat in sugar and salt. Mix in baking soda and citric acid until incorporated.

Rachel Marek / Food Stylist: Addelyn Evans
Blend in flour, a little at a time, until combined. Beat in oil. Pour in boiling water, stirring constantly, until batter is thin and watery. Let rest for about 20 minutes.

Rachel Marek / Food Stylist: Addelyn Evans
Brush a small frying pan with 1 tablespoon melted butter over medium-high heat. Pick the pan up off the heat. Pour in a ladleful of batter while you rotate your wrist, tilting the pan, so batter forms a circle and coats the bottom. The blini should be very thin.

Rachel Marek / Food Stylist: Addelyn Evans
Return the pan to the heat. Cook blini for 90 seconds. Carefully lift up edge of blini to see if it’s fully cooked: edges will be golden and bottom surface should have brown spots.

Rachel Marek / Food Stylist: Addelyn Evans
Flip blini over and cook for 1 minute more.

Rachel Marek / Food Stylist: Addelyn Evans
Transfer blini to a plate lined with a clean kitchen towel.

Rachel Marek / Food Stylist: Addelyn Evans
Continue cooking remaining batter, adding 1 tablespoon butter to the pan for every 4 blinis. Stack blinis and cover with another kitchen towel to keep warm.

Rachel Marek / Food Stylist: Addelyn Evans
Spread desired filling in the center of each blini.

Rachel Marek / Food Stylist: Addelyn Evans
Fold 3 times to make a triangle shape or fold up all 4 sides, like a small burrito.

Rachel Marek / Food Stylist: Addelyn Evans

Recipe Tip

You can fill blinis with berries, chocolate sauce, cooked ground meat, or mashed potatoes with onion.

Источник

Летние блюда русской кухни с рецептами на английском

В этой статье вы найдете подборку рецептов блинов, голубцов и окрошки на английском языке.

Окрошка — Okroshka

Ингридиенты — Ingredients

2 cups of kefir (Russian fermented milk drink) or kvass (fermented bread drink)
1 cup of boiled potatoes, diced
1 cup of boiled carrots, diced
2 boiled eggs, diced
1 cup of ham or boiled beef/chicken, diced
1 cup of radish, thinly sliced
1/2 cucumber, diced
2 green onions, finely chopped
Fresh dill, chopped
Salt and pepper to taste

Способ приготовления — Instructions

In a large bowl, combine kefir, kvass or buttermilk with salt and pepper.
Add the diced potatoes, ham or cooked meat, carrots, radishes, cucumber, and green onions.
Mix well and adjust the seasoning if needed.
Refrigerate for at least 1 hour before serving.
Serve cold and garnish with fresh dill.

Блины — Blini

Ингридиенты — Ingredients

1 cup of all-purpose flour
1 cup of milk
1 large egg
1 tablespoon of sugar
1/2 teaspoon of baking powder
Pinch of salt
Butter or oil for cooking
Sour cream, jam, or honey for serving

Способ приготовления — Instructions

In a mixing bowl, combine flour, sugar, baking powder, and salt.
In a separate bowl, whisk together milk and egg.
Gradually pour the milk mixture into the flour mixture, whisking continuously until you have a smooth batter.
Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil.
Pour a ladleful of batter onto the skillet and spread it into a thin, even layer.
Cook until the edges start to turn golden brown, then flip and cook the other side.
Repeat the process with the remaining batter.
Serve the blini with sour cream, jam, or honey for a sweet treat.
Have them with savoury fillings like smoked salmon, caviar, or mushrooms for a delicious meal.

Голубцы — Golubtsy

Ингридиенты — Ingredients

1 large cabbage head
1 pound of ground beef
1/2 cup of cooked rice
1 onion, finely chopped
2 cloves of garlic, minced
1 cup of tomato sauce
2 tablespoons of vegetable oil
Salt and pepper to taste
Sour cream, for serving

Способ приготовления — Instructions

Boil a large pot of water and carefully remove the outer leaves of the cabbage.
Blanch the cabbage leaves in the boiling water for a few minutes until they become pliable. Remove and set aside.
In a mixing bowl, combine minced beef, cooked rice, onion, garlic, salt, and pepper.
Place a spoonful of the beef mixture onto each cabbage leaf and roll it tightly, tucking in the sides.
Heat vegetable oil in a large skillet and brown the golubtsy on all sides.
Pour tomato sauce over the golubtsy, cover the frying-pan, and simmer for about 30 minutes.
Serve hot with a dollop of sour cream for a comforting and satisfying summer meal.

Переходите на эту статью, чтобы познакомиться с рецептами блюд американской кухни.

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Источник

Blini (блины́) is a Russian word for pancakes. While not being a Russian invention they are great part of the traditional Russian cuisine.

Pancakes were made in ancient Egypt, and in Greece and Rome. The idea of pancakes has been alive for several thousand years. In Russia, they became particularly widespread and loved by the population.

The first information about blini in the diet of Russian people comes from the year 1005 AD. Then blini were prepared from yeast. Today there are a huge number of blini recipes, striking in their diversity.

The Russians have even a special time in the year, when it is customary to eat blini – it is the holiday of Maslenitsa which lasts for a week. It is dedicated to the last days of winter and the beginning of Great Lent. It is forbidden to eat meat dishes at Maslenitsa, but you could eat a lot of pancakes generously flavored with butter.

Each country has different recipes and customs associated with pancakes. In Russia, pancake recipes vary greatly by region. Russian housewives can add semolina, buckwheat or millet porridge in the pancakes dough. They cook blini on water, milk or kefir. They can fill them with caviar, herring or any other fish, mushrooms or potato. The Russian blini can be served as a first or second course, or with hot tea along with honey, sour cream, cottage cheese, or jam.

In Russia, there are two types of pancakes: thin ones with a large diameter, and thick ones with a smaller diameter. The latter ones are called olad’i (ола́дьи).

Today we offer you a simple Russian blini recipe that you can make at home.

Olad’i

Ingredients

To make thin Russian blini you will need:

Flour – 200 g
Eggs – 3 pcs.
Milk – 0.5 l
Butter or vegetable oil – 30 g (2 tbsp.)
Sugar – 30 g (2 tbsp.)
Salt – 2-3 g (0.5 tbsp.)

Prepare the dough

1. Prepare all the ingredients.

2. Break the eggs in a bowl, add salt and sugar. Mix everything until the mixture becomes smooth. You can use a mixer, a whisk or just a fork.

3. Add 100-150 ml of milk to the egg mixture, mix until smooth.

4. Sift the flour into the bowl. This will saturate it with oxygen and cleanse it of possible impurities.

5. Mix the dough until smooth, make sure there is no lumps.

6. Add the remaining milk and mix again.

7. Pour oil into pan. If you use butter, melt it first and let it cool down, and only then add it to the dough. Mix everything well.

8. In the end, you should have a fairly liquid dough. You can start frying.

Frying blini

A Russian saying states: “пе́рвый блин ко́мом” [pyér-vyî blin kó-mam], which means “the first pancake is lumpy”. It often happens when the pan is not hot enough, but this saying can be also applied to everything that one does for the first time and that does not come out so well.

For frying pancakes it is best to use big pan with low walls. It is better to fry on vegetable oil as butter will quickly burn. Make sure that the pan is well heated, only then you can get porous pancakes with little holes.

Oil the pan for the first pancake. Depending on the pan, you may not need to oil it again, as there is already enough oil in the dough itself. But if the pancakes stick, add more oil.

Pour the dough on a hot pan and rotate until the thin layer of dough covers the whole bottom of the pan. Try to add each time exactly as much dough as necessary to make the pancake thin.

When the dough from above stops being liquid and sticky and the edges of the pancake slightly darken, it is time to turn the pancake over.

Stack the finished blini on top of each other. When all of them are done, turn the pile upside down. The pancakes from the bottom are usually softer. These pancakes are served hot. You can serve them with honey, jam, sweet condensed milk or sour cream – to your taste.

Bon appetit! 🙂

Источник

These basic pancakes are perfect for a weekend morning or holiday breakfast. Just pair with sausages or bacon and your favorite toppings for a well-rounded meal. The recipe is a tried-and-true favorite. You can even make a double batch and freeze them for breakfasts throughout the week.

Serve these pancakes with plenty of butter and maple syrup, or use your own favorite syrup or fruits on them. If you’re looking for something healthier, you can also try making whole-wheat pancakes.

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2 cups all-purpose flour
2 1/2 teaspoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon salt
2 large eggs
1 1/2 cups milk, more as needed
2 tablespoons unsalted butter, melted
Oil, or shortening, for the griddle

Gather the ingredients.
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In a bowl, combine the flour, baking powder, sugar, and salt. Whisk or stir to blend thoroughly.
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In another bowl, whisk together the eggs and milk.
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Add the egg-milk mixture to the flour mixture, stirring just until blended.
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Mix in the melted butter. If the batter seems too thick to spread, add a little more milk.
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Using about 1/4 cup of batter for each pancake, drop onto a hot, greased griddle.
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Cook until you see that the bubbles over the surface are breaking and the edges appear somewhat dry.
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Turn to brown the other side and finish cooking.
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Top with your favorite toppings and enjoy.

Tips

If you are making several batches and want to serve them all at once, preheat the oven to 200 F before you begin. Place a rack on a large baking sheet and place it in the oven. Place cooked pancakes on the rack in a single layer (uncovered). The pancakes may be kept for up to 20 minutes in the warm oven.
The batter can be made the night before. Just cover and refrigerate until the morning.
If the batter seems too thick, add a little milk (a tablespoon at a time) until you have a good consistency.
If you have a few leftover pancakes, freeze them in a freezer bag. Warm in the microwave, skillet, or toaster.
For fluffier pancakes, separate the eggs and beat the whites until stiff. Make the batter with the yolks and fold the beaten egg whites into the batter last.

Recipe Variations

To jazz up the flavor a bit, try adding a few teaspoons of orange zest to the batter.
For spiced pancakes, add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/2 teaspoon of vanilla.

Nutrition Facts (per serving)
429	Calories
14g	Fat
62g	Carbs
13g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	429
% Daily Value*
Total Fat 14g	18%
Saturated Fat 6g	30%
Cholesterol 116mg	39%
Sodium 695mg	30%
Total Carbohydrate 62g	23%
Dietary Fiber 2g	6%
Total Sugars 14g
Protein 13g
Vitamin C 0mg	1%
Calcium 304mg	23%
Iron 4mg	20%
Potassium 232mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Источник