Compiled Recipe – Buckwheat Porridge with Mushrooms In A Crock Pot

Buckwheat Porridge with Mushrooms In A Crock Pot

* 2 cups (1/2 cup per crock pot) buckwheat
* 40 grams dried white mushrooms
* 4 slices boiled smoke brisket
* 4 cups water
* 4 eggs
* 4 tsp butter
* salt and pepper – to taste
* 4 individual crock pots

1) Rinse the buckwheat. Pour boiling water over the buckwheat and let it stand for over a few minutes, then drain the water. Cut the brisket and onion into fine pieces. Finely chop the mushrooms. Place equal proportions of mushrooms, onions, brisket, salt and pepper into each crock pot to taste. Evenly distribute the buckwheat into the crock pots, then fill with hot water in the amount needed to prepare the buckwheat.

2) Place in a pre-heated 180 degree oven. Cook in 3 stages:  1) 20 minutes at 180 degree, b) decrease the temperature to 160 degree and hold it at this temperature for 20 minutes, c) decrease the temperature again to 120 degrees and the buckwheat will be ready after 20 minutes.

3) Take the crock pots out of the oven. Break a raw egg over each of them and then briefly put them back in the oven. Once the egg whites harden, you can remove the pots from the oven again.

Image Sources:
Russian buckwheat kasha with mushrooms


Compiled Recipe – Fried Oreo Cookies

Fried Oreo Cookies

* 125 grams flour
* 1 egg
* 1 tsp baking powder
* 250 mL milk (1 cup)
*Oreo cookies

1) Mix 125 grams flour, 1 egg, 1 tsp baking powder and 250 mL milk.

2) Dip the Oreo cookies into the mixture one at a time

3) Fry each Oreo cookie until brown. Top with refined sugar as garnish

*Note: Do not over mix as this will cause the mixture to become watery.




Compiled Recipe – Brownies


* 250 grams caster sugar
* 180 grams plain chocolate drops
* 180 grams soft butter
* 110 grams plain flour
* 1 vanilla extract
* 3 eggs
* some butter for greasing
* 150 grams walnuts
* cooking spray

For decoration:
* melted white chocolate frosting
* melted chocolate frosting
* rainbow colored sprinkles
* red food coloring

1) Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment or baking foil. Spray the baking foil using cooking spray.

2) Turn on the oven and set it to 160 degrees Celsius or 320 degrees Fahrenheit. Fill the saucepan with a little water and sit a heat proof bowl on top. The bottom of the bowl should not touch the water and not the bottom of the saucepan. Place butter pieces in the bowl and add the chocolate. Put the saucepan over a low heat. The butter and chocolate will gently melt over about 10 minutes. Don’t stir the chocolate mixture. When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl  from the pan, and leave it to cool.

3) Put the 3 eggs, 250 grams of sugar and 1 teaspoon of vanilla extract into a large bowl. Whisk together. Then add cooled chocolate mixture. Now add 110 grams of plain flour. Use the  cut and fold method to mix it. Add 150 grams chopped walnuts, as you like, then use the cut and fold method again to mix

4) Put the mixture in a tin and smooth the top over gently. Bake at 160 degrees Celsius for 20 to 30 minutes. Check after 20 minutes (note: the brownie should still be soft but not springy). Remove the brownie from the oven and leave it to cool in the tin for at least 30 minutes. Cut into squares with a  sharp knife. Use pallet knife to transfer the brownie to a serving plate.

5) Spoon the melted chocolate frosting over the cake pieces, then add red food coloring in melted white chocolate frosting and mix it well. Finally, decorate the brownie using white chocolate frosting and rainbow colored sprinkles and then serve.

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