A long time in the making:

So its been eons since my last update but I assure you I've been working harder than
ever.

With the computer labs and library closed I've found it harder to update my blog but infinitely easier to study without the distractions of the world wide web. I've spent most of my time perfecting my greetings and polite phrases and working on translating my dinner speech thing. That has been going a bit slowly due to the lack of internet resources but it is still moving along.

Here are a couple of recipes I've found, including the "authentic" russian deviled eggs recipe.



Description
Eggs are considered the best item for breakfast and for appetizers. But it is not easy to diversify the dishes with them. This one is very good and rich dish. It is easy to make, but looks and tastes exclusively.
Method
Cut eggs in halves, take yolks out. Blend yolks with butter, greens, salt and cream.. Put the filling back into the halves. Put two halves together like a whole egg, sprinkle with cheese and butter. Bake in the oven for 10-12 minutes. Before serving pour mayonnaise over and decorate with greens.


Ingredients
# 8 ea eggs hard boiled.
# 3 tb parsley and dill finely chopped.
# 1/2 c cream.
# 1/2 c cheese ground.
# 3 tb butter.
# mayonnaise.
# salt, greens.
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Description
Stuffed tomatoes is a great attractive appetizer. The only shortcoming is that it takes time to make it, but perfect taste and guests' approval will compensate your work.
Method
Wash tomatoes, cut off the tops and take out the flesh. Combine peas, grated apples and carrots, chopped egg whites with mayonnaise, season to taste. Stuff tomatoes with the filling and put on large dishes. Place a lettuce leaf under every tomato and sprinkle the tope with grated yolks.


Ingredients
# 3 kg strong equal tomatoes.
# 400 g peas.
# 2 ea boiled carrots.
# 3 ea lightly salted cucumbers.
# 3 ea apples.
# 250 g mayonnaise.
# 2 ea hard boiled eggs.
# lettuce leaves.
# pepper.
# salt.
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Description
Cheboureki are small fried pies with meat filling. It is a Caucasian dish. Russian peopl love cheboureki especially with a bottle of beer.
Method
Grind beef and pork twice in a mincer. Then add finely chopped onion, salt, pepper. To make mincemeat more tender and juicy, add mayonnaise. Stir very well and knead with hands. Reserve.
Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that they are 1/16 inch thick. Take a little plate ( 4 inches in diameter) and make rounds with it's help on the dough. Fill each round with the mincemeat evenly, fold into half-moons. Pinch edges together and connect the opposite sides. Pour oil into the pan and heat up. Put two Cheboureki on the pan at a time and fry until golden brown on the average heat on two sides.
Cheboureki are served with beer.




Ingredients
# 2 c flour (more if needed for stiff dough).
# 1 c milk.
# 1/2 ts salt.
# 2 tb vegetable oil.
# 2 ea eggs.
# 1 c beef.
# 1 c pork.
# 1 ea small onion.
# 3 tb mayonnaise.
# salt and pepper to taste.
# oil to fry.