Anastasia International: health recipes of a single Russian woman Aleksandra from Bender

Yummy perspectives

Personal ads with photos: Aleksandra, single Russian woman from Bender

Aleksandra	ID: 1114393

Single Russian woman Aleksandra from Bender and her delicious recipes

Send Me an Email	Call Me
Add to Favorites	Send to a Friend

Character:
I am a nice young lady full of energy. I love everything connected with sport and activities. I very reliable, faithful, romantic, caring, understanding and capable. I am the soul of the company; I never speak with anyone with a loud voice, because I believe everything can be solved via calm communication. And the thing I can say for sure is that you will never be able to get bored of me!
Interests:
I love music, traveling and exploring some new cultures and traditions! I love dancing, going to some concerts and every sporting events. I am very romantic, so I like candle dinners, , sea, and hiking in the mountains. Also I love watching movies!
Looking For Type:
I just want to be happy, and to make someone the happiest man on this earth! The only thing I need for this is to find that special person for myself! :)
Looking For Age:
30 - 55

Moldavian cuisine famous is the precise and clear taste that characterizes it, the care with which the simplest of food are prepared. Characteristic for Moldavian dishes is the use of cream, or light sources prepared with a little bit of flour. Poultry is especially favored in Moldavian cuisine, but venison is also very much appreciated, since very long ago.

Mamaliga

Ingredients:

3 cups yellow or white cornmeal
4-1/4 cups cold water
2 Tbs. salt
kitchen string

DIRECTIONS:

Place cornmeal in a bowl and stir in 2 cups cold water. Mash out any lumps with side of a wooden spoon. Bring 4 cups water and salt to a boil in a heavy saucepan. Gradually add cornmeal, stirring constantly. Simmer 10 minutes, stirring constantly to prevent sticking. When mixture becomes thick and hard to stir, remove from heat. Dip a wooden spoon in cold water and push cornmeal to the center of the pot. Return to low heat 1-2 minutes, without stirring, to release steam and loosen mixture from bottom of the pan. Turn mixture out onto a work surface. Smooth the surface with a wet metal spatula, spreading to form a rectangle 1 inch-2 inches thick. Cut into squares.

Moldavian Chorba Soup Ingredients: 1lb. Beef 1 c string or green beans, cut into1' pieces 1/4 head cabbage 1 onion, shredded 1 carrot, shredded 1 parsley (stalk, leaves, and root), chopped 1 celery (stalk, leaves, and root), chopped 1 leek(stalk, leaves, and root), chopped 1/2 ts paprica powder Kvas to taste Sour cream for garnish
DIRECTIONS:> In a soup pot, pour just enough cold water to cover the beef. Boil, reduce the heat, and simmer for 1.5 hours. Remove and reserve the beef. Add beans, cabbage, onion, the roots, and carrot. Simmer for 30 minutes more. Add the greens and Kvas, boil for 1/2 minute. Serve with sour cream.

Verza cu Brinza (Moldavian Cabbage Baked with Feta)

Ingredients:

1 firm head green cabbage (about 2 1/2 pounds), cored and finely slivered
3 tablespoons unsalted butter
2 tablespoons vegetable oil
1/4 cup sour cream
2 large eggs
1/4 cup finely chopped fresh dill (optional)
Salt and freshly ground black pepper, to taste
1 1/3 cups finely crumbled or grated feta cheese, preferably Bulgarian
1/2 cup unflavored, coarse, dry bread crumbs
1 to 2 teaspoons sweet Hungarian paprika
5 tablespoons unsalted butter, melted

DIRECTIONS:

Blanch the cabbage in boiling water for 2 minutes. Drain and pat dry with a linen or cotton (not terry cloth) kitchen towel.
Heat the 3 tablespoons butter and the oil in a large skillet over medium heat. Add the cabbage and saute, stirring and tossing frequently, until the cabbage is nicely browned, 15 to 20 minutes. Cool the cabbage until it is easy to handle.
Preheat the oven to 375 degrees F.
In a small bowl, whisk together the sour cream and eggs. Mix thoroughly with the cabbage. Add dill, if desired, and season to taste with salt and pepper. Transfer the mixture to an earthenware casserole dish.
Combine the feta with the bread crumbs. Sprinkle the mixture over the cabbage. Sprinkle with paprika and melted butter and bake until bubbly and the top is browned, about 15 minutes.

Preeyatnava apetita! (bon appetite) your Anastasia Web Aleksandra will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)

ea - Each;

tb - Table spoon;

ts - Tea spoon;

c - Cup

Get Flash