Dive into a bowl of rice – Get some Pilaf

I have never been able to cook rice properly until I got this pilaf recipe into my hands. Rice is a tricky business. When it comes to it, you have to turn into an almost professional chef and make sure the rice you get is not sticky, that you can engage into a dialogue with every little grain. Don’t you just hate when after a hard hour of work, all you’ve established for yourself is that your rice has curved up into a snowball like figures, and all you see are circles that definitely deviate from the norm? That is precisely how I felt when I first started cooking rice. I inspected every angle of it, and just when it seemed I couldn’t resolve the problem, I found this collection of magic words –  a pilaf recipe.

My never-ending gratitude to this genius who invented this one. After working on a whole 2 kg of pilaf, I got a smile on my face. Finally! I won’t keep you waiting any longer, here is the recipe.


2.5 cups of rice (long), 2 medium carrots, 2 medium onions, about 1.5 kg of meat (beef is better), 4 cloves of garlic, any spices you find fit, good old-fashioned salt.

The Works:

My suggestion is to start with the rice. Get your 2.5 cups and put them in a bowl of cold water (this supposed to get all the stickiness out afterwards). Done with that? Amazing! Now, step two, get your hands ready to chop some meat up. You can do it any way you want, really. The meat can twist into any form. (During this time I actually happen to love geometry. This is what”s so unexpected about cooking: you get all the disciplines integrating one into another. Think about it: geometry, algebra, chemistry and all the others) If you so desire, you can go all Chinese and slice it into long bands, but I prefer cubes. Once you’ve accomplished your goals, get these pieces of meat into a deep frying pan. Fry for about 10-15 minutes, till golden color begins to appear.

My advice is to start multitasking, while your meat gets a tan, prepare for another short workout, and launch an onion dicing and carrot slicing campaign. I do not like to slice them all into tiny pieces, I design them so they are actually visible in the meal. You are your own boss, so you can do as you please=)

Fewf, now you can move on. Go ahead and insinuate all the ingredients into what you got going there in the frying pan. Initiate the takeoff with the onion, wait for about 10 minutes, mixing from time to time, and then, let carrots join. Mix together again, and wait. After, you can spice it all up and add a teaspoon of salt. Don’t forget to mix.

We are almost done. Remember the rice? Drain the water. Combine it together with all the others, even it out in the frying pan with a spoon, then comes the trick. Pour in some boiling water, but this is where your precision should shine through. Unify all your math skills together, and pour X 2 cups of boiling water in. (2.5 cups of rice X 2 is? 5) 5 cups of boiling water. You’ll get about 18 mm of water above the rice. Sprinkle a teaspoon of salt over this water, stir. Cover the frying pan with a lid, wait until all the water evaporates. Stir all the ingredients together again.

Well done and Good Job! Dive in and Eat!



Wanna know why an apple is a fruit worth to try? The most simple apple pie you’ll know

How many of you look at an apple and see a delight? An apple is a fruit, but what kind, really? Actually, you can do so much with it. There are cobblers, apple pies, apple cider, apples in sugar, apples mixed with carrots (very healthy, by the way), apples in salads (some of us add apples in potato salad – a very well known Russian trick)

I remember the good old times, when I used to grab my father by the hand, and we would run to the backyard to pick some of the apples off the ground. Afterwards, my grandma would make a nice jar of jam out of it.

Let it all not be forgotten. Let us recall this taste, the one that makes your sugar go nuts, and your eyes widen. I heard someone say once that there are 3 things that bring significance to human evolution: an Adam’s apple, a Newton’s apple, and Steve Job’s apple. Let’s add a regular apple to that list. You’ll see what can be made of it just in one second. The simplest you’ll ever get because pretty much all the ingredients are the same in quantity.

Should I mention, this apple pie has no eggs in it!


Flour 200 gr, semolina 200 gr, sugar 200 gr, apples 450 gr,  baking powder – 1 teaspoon, butter 200 gr, cinnamon 2 teaspoons.

The Works:

The hardest thing that maybe in this recipe is to ground the apples. Not going to open up a discussion, this one might take some time. Otherwise, the recipe looks pretty quick for me. After you do all the grounding, it is time to turn to semolina, flour, baking powder and sugar. Mix all those guys together. Once done with that, take a baking dish, put some butter on it, spread out some of the dry mixture evenly over it. Remember how to work with layers? Put a layer of apples on what you have created on the baking dish. Then again, put some of the dry mixture over it. Do it until you have no space left on the dish.

In this recipe there is no usual place for the butter. The butter goes on top once you’ve finished working with all the layers. Butter should be grounded and cover your creation almost completely. Put your baby in the over for about 20-25 minutes. Wait for it to get some tan, and voila!


You can get this recipe and pictures at (in Russian): https://www.facebook.com/media/set/?set=a.576511749097734.1073742064.345315672217344&type=1

Say big thanks to the baker – Ekaterina Dorohova

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