Foody Thursday – Traditional Russian Pie – Kulebyaka

The name in English looks like something quite inappropriate. One of my colleagues – big fan of my cooking, offered to call it Meat Dough-nut, this was a little easier for his British nature. Well, in my case today – Mushroom Dough-nut if you please.


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Foody Thursdays – Pierogi with Sour Cherries

Whatever people say – this is Ukrainian Dish. We used to make Pierogies every Sunday, a batch large enough to feed the entire neighborhood. Usually the whole family is taking part – some are rolling out the dough, some putting in the filling, and the rest sealing the edges to make it look like a half-moon.

Vareniki s vishnej

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Foody Thursday – “Melting Moments” Cookies

This is quite a special recipe, from a very special book that was given to me by a very special person. i only got to work with her for a short period of time, but I am grateful we met.

Recipe from the book "500 Cookies" by Philippa Vanstone, given to me as a "Bye" gift by Sylvie Gilalfau. Thanks, Sylvie!

Melting Moments

For the cookies:
1 cup butter
1/2 icing sugar
1/2 tsb vanulla extract (I used vanilla sugar)
1 1/2 cup flour (make it 1 and 1/4 – will be a little easier to pipe cookies)
3 tbsp cornstarch

For the filling:

4 tbsp butter
1 cup icing sugar (this is a bit much, half should make it)
2 tsp vanilla extract (again vanilla sugar in my case)
3 tbsp fruit jam (I had strawberry)


Preheat oven to 175 C. Beat the butter, icing sugar and vanilla until light an fluffy. Sift flour and cornstarch and stir. Using 1 cm fluted nozzle and a piping bag, pipe the mixture into 2 1/2 cm rosettes on a non-stick baking sheet. Just like this

Ready to bake

Bake for 10-12 minutes or until golden. Allow cookies to firm up slightly before transferring them to a wire rack to cool. (They are way to small for the wire rack – granite counter top works just fine)

Beat the butter and icing sugar with vanilla. Spread jam onto bottom of half cookies and then spread or pipe the filling onto the other halves. Sandwich together

Piping Filling

In a hot weather as we are having – store in a fridge!
Enjoy! My husband just had a couple with his beer, but I am not positive this is a good idea…..

Bon Appetit

Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty

For more recipes:
Chicken Cutlets
Potato Pancakes!
Awesome Spinach Salad

Foody Thursday – Chicken Cutlets

Good day and welcome to Foody Thursdays! Today we will be cooking chicken cutlets – fast, nutritious, presentable and picky-kids-friendly.

We will need:


Boneless, skinless chicken breasts – 2
Eggs – 2
Flour – 1/2 cup
Sunflower oil

We will start with slicing chicken as shown below:


Then we will beat each slice a bit! Chicken is very tender – so not much effort would be needed. Once done – we will sprinkle some salt and pepper on each side each, then roll in flour till fully covered.


Next step, we will beat the eggs with some water in a separate bowl and quickly dip each cutlet in the mixture. And off they go on a hot frying pan where we already added some oil. We will be flipping them 2-3 times, untill they are golden.

Next step: serve with salad!

Chicken cutlets

Last step: Enjoy!!!!

Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty

Foody Thursday – Potato Pancakes!

As a true daughter of my land, which is Ukraine, I totally have to get this recipe out. There has been endless arguments as to whether this belongs to Ukrainian or Belorussian cuisine. But I am pretty positive – Ukrainian.

Garth Miller, you especially Sir – enjoy! 🙂


As usual, a list of the ingredients:


Eggs – 3
Flour – 1 cup
Garlic – minced for garnish
Sour cream – a lot
Oil – I use sunflower – for frying
Potatoes and onions normally have to be grated on a small grater, but I am lazy – so blender it is! Ninja is the one I am using if you are curious 🙂 Add eggs, salt, pepper, flour to your grated or blended potato-onion mixture, stir well. Ready butter would look as below

Ready butter

Now get your frying pans out – the bigger – the better. I use 2 at a time. But Garth can start with one, LOL. Heat up the frying pans, add about 1 tsp of oil and spoon your potato pancake mixture. When the edges on the pancake turn golden – flip over! Just like this:

Ready for the frying Pan

Mince garlic over hot pancakes and serve immediately with veggies and lots of sour cream.
And here is a kiddy version of a plate. Enjoy!!!

Kiddie Version

Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty

Awesome Spinach Salad

For those hot summer days when you are too lazy to get into a big cooking, but need something refreshing, healthy and satisfying – try this wonderful SPINACH SALAD! My kids hate vegetables, especially green and leafy, but get all excited about this one!

Spinach Salad

Here is what you need


Baby Spinach – the more the merrier
Olive Oil – extra virgin, cold pressed, please! – about 1/2 cup
Lemon Juice – 3 tbs shall make it
Honey – 3 tbs
Raisins – soaked in boiling water and drained – 1/2 cup
Sliced almonds – roasted with a bit of oil – 1/2 cup
Poppy seeds
Sesame seeds

To make your very own dressing – mix olive oil, lemon juice, honey, seeds, salt and pepper. Here is what your dressing would look like


Now, in a cute bowl mix spinach, raisins and almonds, add your dressing and VOILA! Serve with your favorite steak, or just try it by itself! Bon appetit!

Ready to serve!

Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty