Many Pelmeni!! @rosehipandrye
We have to really shout out for this one!
Yes, we @rosehipandrye were busy to make “Many Pelmeni” for you.
Abs it’s our motto for the next week!
How to get hold of them: to
- come to the cafe on Tuesday @queenswcafe and try them there and then
- pick them up from the cafe ( please message to preorder)
- order from our online store
We have 2 varieties available: Classic Siberian and Velvety potato and caramelised onion
#dumplings #russiandumplings #pelmeni #comfortfood #autumnvibes #popupcafe #highgate #highgatewoods #muswellhill #crouchend #eatout
Easter cooking is more like a ritual- slow, mindful, retrospective...
We see so much cross overs with Russian tradition and food as well. And this amazing video @irina.r.georgescu highlights it all...
Enjoy)
#Repost @irina.r.georgescu with @make_repost
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Thank you Lucia and Claudiu for making Romanian Pascā and for sharing this beautiful video with us. Pascā is so important to our Easter celebrations, and the whole process of making it is almost like a ritual. You have captured it beautifully in your video. I’m reposting your words too, because they speak of longing to travel and see family, and also of learning about a culture that feels familiar yet has its own tale to tell. Thank you: @frollemente PASCA
This should have been the year we had to go to Romania, @claudiufrasiloaia homeland, for a long trip by camper but this pandemic did not allow us to move. I thought it was a good idea to celebrate our "non-trip" like this. Like? including a section on typical Romanian sweets for Easter. Actually I would like to broaden my knowledge about their culinary culture, which in some respects is similar to mine in southern Italy. I'm sure it will be a great adventure! For the moment I leave you the recipe for this fabulous creamy and fluffy typical dessert on the blog. Have you ever tried it? on the blog I'll tell you something more! run in the stories and swipe up to read how to make it! 🕊
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Thank you @epiclinen for your amazing dress and linen props in this video! 🤍
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#frollemente
#onthetablefood #easter #easterfood #russianfoodlondon #russianfood
Happelmeni Year!!
Happelmeni Year!!
Join us in a littke talk about pelmeni and how we make them))
🎉Dearest customers, we’ve nearly sold out for NYE deliveries. If you’d like to order anything, the best bet is to email us no later than tomorrow and we’ll see what we can do.
We are doing our bestest 🙃💪🏻 but we are a tiny team, with one (if rather large) oven!
After tomorrow we will also attempt to take a couple of days off over Xmas before going back in. Bear with us 😅💃🏼
Wishing you a restful break. Hopefully in company, warmth and with full bellies. ❤️
Xmas cheeses: from lush(!) USSR to hipster Britain.
Do you eat cheese after the pud (UK), before (France) or...before the whole meal (back in the USSR), cheese is a very important part of any festive table.
We'll talk the history of cheeses from the Soviet times (near Karina's house in Arbat!) to the cool Britannia's cheeses of now - such as the Neal's Yard cheeses, a legendary company specialising only in British cheeses (and our neighbours!).
Also, can a smelly cheese be a suitably romantic gift? (you can guess our answer).
We'll show the cheese boxes we've put together this Xmas and suggest things to eat with them!
Kurnik pie: the Slavic answer to the (shhh, boring) turkey
Looking for something a bit more interesting for your festive table?
Kurnik is a stunning layered, chicken pie traditionally served on a wedding day in Russia and Ukraine, but we are making and eating this comforting dish over the next 3 weeks. Georgeous as a centrepiece of any festive table!
We'll be showing the kurnik we make in our kitchen
Talking about Kurnik's history
And digging into our memories of other must haves alongside the pie (pickles!)
Pryaniki, exotic make-up bags and jinggles!
We are talking Xmas pryaniki, exotic make-up bags and jinggles!
And .... the 19th century Russian salad...!
"Russia on a Plate" - 10 years' anniversary!
Karina and Katya are celebrating 10 years since Karina's book about Russian food came out. And...10 years since they met!
Tune in to our live talk at 1pm!
It all started with this book... I met Katrina Kollegaeva at my book launch party 10 years ago and the rest is history 😄
Not much was known then about Russian food, not many books published, there was not much talk about food from the “new east” but we did start the conversation! And we still do.
We have had so much fun and excitement along the way and the stories and experiences will be enough for another book. Together!
Tune in to our live talk today at 1pm to get to know us a bit more and what we are all about )
#russianfood #RussianFoodLondon
Wondering what we do on Sunday? Tomato confit! We slow cook cherry tomatoes with garlic and thyme, olive oil and a dash of balsamic vinegar.
It’s the best way to bring out flavour from them even outside the prime season... We sell them in our shop, you know)
https://shop.rosehipandrye.co.uk/search?q=tomato+confit
They are great on their own on a piece of crusty sourdough Karaway Nadia Gencas
One of our centrepieces is roasted salmon with tomato confit and filo pastry crust!
Happy Sunday !
Katrina Kollegaeva
#tomatoconfit #sundaycooking #fooddelivery #londonlife #eatin #slowcooking #eatathome #russianfoodlondon
Rye can make you high 🧚🏼♂️
Ish:). Apparently, rye plant is susceptible to ergot – a fungal disease that contains many toxins, such as lysergic acid – the LSD's precursor.
There were many ergot outbreaks in Medieval Europe, but also later. Symptoms include hallucinations and peculiar behaviors, the sensation of intense burning under the skin (known as 'holy fire' 🔥or St Anthony's fire). Some historians suggest ergot might have played a role in the Salem witch trials of 1691-92.
You’ll be reassured to know that these days the ergot infection is a very, very minor problem in rye production.
🙃🤟🏼But rye can still make you feel very good! Listen to Laura from the incredible Bread Lab @wsu_bread_lab talking about the health and emotional benefits of rye.
#ryelove #ryebread
On soviet granolas, Kama magic and Estonian nostalgia.
Katja and Laura Valli, from the legendary Bread Lab at the Washinton State university, talk about Kama - a very old and unique dish, containing finely milled rye, also barley, peas and, sometimes, wheat. Its origins are in Estonia and Finland, although versions of it exist in other parts of Europe (heard of tolokno in Russia?).
Laura (native to Estonia!) will stream directly from this Willy Wonka lab, to show and tell us about the different rye grains, flours and bakes.
Katja will stream from her house😊, showing how she makes the granola with rye flour and Estonian Kama.
As part of our #RyeLove campaign together with Karaway bakery and The Real Bread Campaign.
