Chicken Shashlik

Hello, hello!

So today we are having a very simple recipe but that is just soooo yummy! Shashlik is the main dish that people have at barbecues in Russia — or at least in my family and in friends’ families. It is skewers of big chunks of marinated meat. There are many different way of marinating the meat — each family have there own — so I’ll present you my moms one that is extremely simple and just awesome — not biased at all!

By the way I don’t have access to a barbecue at the moment so I did it in a pan. It is still yummy but the smokiness of a wooden fire is always better 😉

Ah! And last thing, in my family we generally do it from chicken legs. You separate the drumstick and cut — or actually if I am at my house in Russia I chop it with an ax *evil laugh*  — the thigh in two. You marinate and cook it with the bone and the skin. But you can as well do it with chicken breasts — as I did today — or even with other meats like pork for example.

Ingredients for one chicken breast:

  • One chicken breast — No way!!!
  • One onion
  • 2 tablespoons of vinegar (better use apple or cider vinegar, but it works with other vinegar like rice one)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper

  1. Cut the onion in four and separate the petals.
  2. Slice the chicken breast in 1.5-2cm chunks.
  3. Mix everything in a bowl, and leave it to marinate for at least 30 minutes but it is best at 2 hours of marinating
    1. If you do it on a barbecue: Alternate chicken and onion on the skewer an cook on a high heat
    2. If you cook it in a pan: Preheat some oil at medium-high to high heat, sear the chicken on at least to side then add the onions and the remaining marinade.
  4. Cook until the chicken get golden brown or even slightly burned. The onions shall at least be soft. And it ready

Bonus: If you do it in the pan and the chicken is ready before the onion, remove the chicken from the pan and use a little bit of whiskey to deglaze the pan with the onions 😉


Пельмени, the Russian dumplings


It is a recipe I wrote in French a long time ago, so I finally decided to translate it.

On the picture, the dumpling are enormous since it was my first batch ever. Normally it is smaller: approximately as big as a ball of 2-3 cm of diameter.


Ingredients for 50 dumplings:

  • 3 glasses (25cl each) of flour
  • 100 ml of milk
  • 100 ml of water
  • One egg
  • 300 gr of minced pork meat
  • 200 gr of minced beaf meat
  • 2 onions
  • Salt, pepper


  1. Begin with the dough: Mix the flour and one tablespoon of salt in a bowl.
  2. Add the egg and one third of water and milk, and mix well.
  3. Add another third of water and milk and mix again. Do the same with the remaining water and milk.
  4. Cover the bowl with some plastic foil and let it rest for one hour at room temperature.
  5. Mix the two minced meats in another bowl. Use a slightly fat pork meat to have a juicier result. You can adapt the proportion of the different meats depending of your tastes.
  6. Dice thinly the onions and add it to the meat mix.
  7. Finally add some salt and pepper and mix nicely. You can also add some other spices like paprika or cayenne pepper.
  8. Roll the dough so it get a thickness of one or two millimetres.
  9. Cut circles in the dough. I generally just use a simple glass that i press on the dough to cut the circles.
  10. In each circle put a little bit of meat mix, fold the dough in two and press the extremities.
  11. When you have a nicely closed half-moon, press the two corners together.
    I made a little drawing to show how to do it : Circles are pression points and arrows are moves.
    Explications pelmeni
  12. You can at that point put them in the freezer or cook them directly.
  13. To cook them, boil some water with a bay leaf and some peppercorns. As the water starts to boil, add the pelmenis into the water. When the pelmenis begin to float, it means that it will be ready in 3 minutes.

Some butter is generally added on top before serving. And it is served with ketchup, spicy sauce or/and some sour cream.


Беляши, pork in dough


Version Francaise

Ingredients for 6 beliach:

  • 250-300 gr of pork minced meat
  • 1 onion
  • 1 egg
  • 10 gr of yeast
  • 1 teaspoon of sugar
  • A pinch of salt
  • 1 tablespoon of sunflower oil
  • 250-300 gr of flour
  • Spices


Let’s start with the dough:

  1. In a salad bowl, mix the yeast with 10 cl of water until the dissolution of the yeast.
  2. Add 1 tablespoon of oil, the egg, teaspoon of sugar and a little bit of salt.
  3. Add 250-300 gr of flour and mix it.
  4. Let the dough rest while you prepare the meat.

For the meat:

  1. Mince the onion and mix it with the minced meat.
  2. Add the spices you like. For me it is: pepper, chili powder and paprika.
  3. Add a tablespoon of water. This way the meat will be more juicy.


  1. Put some flour on a table and put the dough on it.
  2. Cut the dough and the meat in 6 parts.
  3. Make kind of crepes from the dough, put some meat in the middle, and close the dough on the meat but keep a hole on one of the side. Personally, I compress it when it is closed so it’s thinner.
  4. In a pan, heat up some oil.
  5. Put the beliachis in the pan, on the side with the hole first.
  6. As soon as it is gold and brown, turn them and reduce the heat by one third to let the meat cook properly. Try to turn them only once, so they stay juicy.

It is very nice with some ketchup or some adjika (a caucasian sauce).


Salad Olivier


Version Francaise

The legend says that this recipe was french and that a french cook, with the last name “Olivier”, imported in Russia and adapted it to the Russian taste.
There are a lot of different version of this salad, the one that I do is my family one.


Ingredients for two people:

  • Two potatoes ( the best for this recipe is the one that stay a little bit hard after boiling them)
  • A carrot
  • Two pickles
  • An egg
  • 50 gr of peas
  • 100 gr of ham dices
  • Some mayonnaise


  1. Boil the potatoes, the carrot and the egg. The egg should be hard boiled and the potatoes and the carrot should be a little bit soft.
  2. Dice the potatoes and the carrot, and put them in a salad bowl. Add some pepper and salt.
  3. Dice the pickles and the egg, and add them in the salad bowl.
  4. Add the peas and the ham dices.
  5. Finally add some mayonnaise. You can add some chives or some parsley.

Bon appétit!


Грибной жульен, alias the “mushroom yogurt”


Version Francaise

Ingredients for 4 pots:

  • 500 gr of mushrooms
  • 110 gr of bacon
  • 200 gr of cream
  • Some cheese


  1. Mince the mushrooms and slice the bacon.
  2. Heat up some olive oil in a pan.
  3. Grill the bacon, add the mushroom and reduce the heat by one third.
  4. Heat up a oven at 200°C.
  5. As soon the mushrooms finish to give out their water, add the cream, reduce the heat by half and simmer it for 5 minutes. The texture should look like yogurt, if it is too liquid, you can add a little bit of flour.
  6. Fill the pots with the mushroom-cream-bacon mix, add some cheese on top and put the pots in the oven.
  7. When the cheese is roasted: It’s ready!

It is very nice to eat with some baguette or some grilled rye bread.

Приятного аппетита!




Version Francaise

Let’s start with a simple recipe that I really like: the Charlotka.

This cake is one of my favorites. This recipe is my version so it is only with apples and cinnamon, but you can add some dried apricots and/or prunes.


  • 4 eggs
  • 2 apples
  • Sugar
  • Flour
  • Cinnamon

  1. First of all, mix eggs with an half of cup of sugar (approx. 100-120g sugar).
  2. Add between one and one and half cups of flour slowly (approx. 220-270g, add until the consistency is still fairly liquid but becoming more stiff).
  3. When the dough is ready, add some cinnamon (as much as you like).
  4. Dice the apples into pieces and add it in the dough.
  5. Pour the dough in a cake tin. You may use some grease-proof paper so it is easier to take out the cake and to clean.
  6. Put the cake in a cold oven and switch it on at 180°C.
  7. Let it could between 90 and 120 minutes (depends on the consistency of the dough and the apples so you will need to check it frequently after 90 mins to see if it is ready)
  8. And, it is ready! Let it just cool down and you can add a little bit of cinnamon on the cake.