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part1_winter_Layout 1 21-01-11 18:43 Página 6                 CHRISTMAS BAZAAR            ...
part1_winter_Layout 1 21-01-11 18:44 Página 7                      The Christmas Bazaar tradition goes fro...
part1_winter_Layout 1 21-01-11 18:44 Página 8      We received many recipes for this book, some can be enjoyed all year ar...
part1_winter_Layout 1 21-01-11 18:44 Página 9         Catalina Bertoglio        Curanto        Curanto is a traditional fo...
part1_winter_Layout 1 21-01-11 18:44 Página 10                                       Lyddmilla Gulleva                    ...
part1_winter_Layout 1 21-01-11 18:44 Página 11       Kriztina Toth       El Cid Chili                                     ...
part1_winter_Layout 1 21-01-11 18:44 Página 12                                                 AUSTRALIA DAY              ...
part1_winter_Layout 1 21-01-11 18:44 Página 13                                                                    Bertha B...
part1_winter_Layout 1 21-01-11 18:44 Página 14                        SAKHALIN CHRISTMAS                                  ...
part1_winter_Layout 1 21-01-11 18:44 Página 15                           Irina Afanasieva                           Lamb l...
part1_winter_Layout 1 21-01-11 18:44 Página 16                                         Fiona Muir                         ...
part1_winter_Layout 1 21-01-11 18:44 Página 17                                                                            ...
part1_winter_Layout 1 21-01-11 18:44 Página 18             Debora Andrade  18   WINTER ON SAKHALIN   christmas
part1_winter_Layout 1 21-01-11 18:44 Página 19                                                                            ...
part1_winter_Layout 1 21-01-11 18:44 Página 20       Tina Bell       Bobotie (Serves 4)       Ingredients:                ...
part1_winter_Layout 1 21-01-11 18:44 Página 21 Phillipa Sequeira                                   Keiko Goto Double Choco...
part1_winter_Layout 1 21-01-11 18:44 Página 22                     С Новым годом! Happy New Year!                         ...
part1_winter_Layout 1 21-01-11 18:44 Página 23      Russians are proud of their own sparkling wine called ‘Soviet Champagn...
part1_winter_Layout 1 21-01-11 18:44 Página 24       RUSSIAN VODKA DRINKING TRADITIONS       1   No Martini           Russ...
part1_winter_Layout 1 21-01-11 18:44 Página 25                                                 3                          ...
part1_winter_Layout 1 21-01-11 18:44 Página 26                                             1                           2  ...
part1_winter_Layout 1 21-01-11 18:44 Página 27                                         5                                  ...
part1_winter_Layout 1 21-01-11 18:44 Página 28         Anya Astapova         Borsch         Ingredients:                  ...
part1_winter_Layout 1 21-01-11 18:44 Página 29                                                     Tatiana Onikova        ...
part1_winter_Layout 1 21-01-11 18:44 Página 30       Maureen Bank       Carrot, Ginger and Coriander Soup                 ...
part1_winter_Layout 1 21-01-11 18:44 Página 31                                                                            ...
part1_winter_Layout 1 21-01-11 18:44 Página 32                                                 Pirozhki Pastry            ...
part1_winter_Layout 1 21-01-11 18:44 Página 33       Dough       To make pirozhki you need fermented dough. A recipe for  ...
part1_winter_Layout 1 21-01-11 18:44 Página 34        SAKHALIN BREAD                                                      ...
part1_winter_Layout 1 21-01-11 18:44 Página 35                                                     1 Delivery of freshly b...
part1_winter_Layout 1 21-01-11 18:45 Página 36            1---------------------------------------------------------------...
part1_winter_Layout 1 21-01-11 18:45 Página 37           9          1 Ice fishing. 2 Transport by Ural bus for participant...
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A year on Sakhalin

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Winter chapters- A sneak peek of our souvenir cookbook.
The books are being sold for 1500 RUB and proceeds will be donated to local charity initiatives.
Enjoy!

Email us: outpost-sakhalin@sakhalinenergy.ru

Published in: Education
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A year on Sakhalin

  1. 1. part1_winter_Layout 1 21-01-11 18:43 Página 6  CHRISTMAS BAZAAR  
  2. 2. part1_winter_Layout 1 21-01-11 18:44 Página 7  The Christmas Bazaar tradition goes from strength to strength on the camp. Craft groups spend months preparing beautiful items to sell, people start sorting and collecting things that may be sold at the white elephant stall, volunteers start organising the children’s activities and many, many cooks prepare delicious dishes for the food stalls. There are, of course, many other stalls besides food. Last year there was even a cocktail stall that went down a storm!! The total raised by the Christmas Bazaar increases each year which means that more and more charities can benefit. 
  3. 3. part1_winter_Layout 1 21-01-11 18:44 Página 8 We received many recipes for this book, some can be enjoyed all year around regardless of the season. The next few pages are dedicated to those delicious drinks and dishes. INTERNATIONAL “DISHES FOR ALL SEASONS” Katja Foreste and Rachel Clark Kriztina Toth Stiletto Jamaican Rum Punch After many gruelling nights of research we nally created the ultimate cocktail ! Ingredients: 237 ml Lime or lemon juice (Sour) (1 c) Stiletto 473 ml Grenadine Syrup (Sweet) (2 c) The deep full avour of Amaretto. 473 ml Jamaican white rum (Strong) (2 c) The sweet tropical taste of Malibu. 237 ml Light rum (Strong) (1 c) The sharp refreshing acidity of pink grapefruit juice. 473 ml Pineapple juice (Weak) (2 c) 473 ml Orange juice (Weak) (2 c) This delicate balance of avours creates a delicious cocktail 2 ml Grated nutmeg (1/2 tsp optional) that can be drunk at any time of the day, even for Co ee Morning. Preparation: Remember the formula: 1 portion of sour, How to prepare 2 portions of sweet, 3 portions of strong, 4 portions Fill up your glass with ice cubes. Measure 4cl of Malibu and of weak. Mix together ingredients preferably at least pour it into the glass. Now add 2cl of Amaretto to it. Finally, 1 hour before serving (or just mix it before serving ll up your glass with pink grapefruit juice. Stir everything with some ice in the blender). This punch looks carefully. beautiful served in a punch bowl with a pretty ice ring layered with orange slices & cherry halves.   Note Makes 18-20 servings. If you are using a little glass (Martini glass, etc) we suggest you only use half of the suggested quantity of Amaretto and Malibu and then ll it up with the pink grapefruit juice. We tried di erent types of Amaretto and nd that any is good! 8 WINTER ON SAKHALIN christmas bazaar
  4. 4. part1_winter_Layout 1 21-01-11 18:44 Página 9 Catalina Bertoglio Curanto Curanto is a traditional food of Chiloe Archipelago that has spread to the southern areas of Chile. It is traditionally prepared in a hole, about a meter and a half deep, which is dug in the ground. The bottom is covered with stones, heated in a bon re until red. It can also be prepared in a big pot in a normal kitchen, so no need to dig a hole in your garden... This is a dish that should be prepared with a group of people, listening to music and drinking wine, during a cold winter day. The ingredients consist of shell sh, sh, meat, potatoes, ‘milcaos’,‘chapaleles’ (a kind of potato bread) and vegetables. The quantities are not xed; the idea is that there should be a little of everything. The resultant broth is the concentrated essence of the avors of earth and ocean and it is said to have healing and aphrodisiac properties... Ingredients: *Chapaleles smoked pork chops Ingredients: shellfish: any sort available Potatoes, eggs, bacon, flour (for 1kl potatoes 250 sausages any sort available, but ideally gr. kl flour), butter, salt, pepper. chorizo (paprika sausage) Puree cooked potatoes. Place the sifted flour into fish a bowl, add the mashed, beaten eggs (optional), smoked chop ribs melted butter and a pinch of salt together, adding chicken cut in pieces water if necessary. Knead until the dough is cabbage smooth, cut the bacon into small pieces and add potatoes to the dough. Cut into portions and bake until onions brown. oil FLAVOURS OF white wine salt, pepper and other spices you like *Milcao Ingredients: EARTH AND OCEAN chilies Potatoes, half of the quantity rough and half herbs fresh or dry: basil, oregano, etc. cooked, some butter, salt, pepper. Fresh parsley Grate half of the potatoes, drain taking portions in Garlic a kitchen towel to remove the juice. Puree the vegetables (what you like) cooked potatoes. Mix the grated potato and the white wine puree, season and cook in the oven or fry in rolls Milcaos and chapaleles * of 7 cm until browned. Preparation: Invite your guests to help you to prepare the ingredients while eating some snacks and drinking generous quantities of wine. Fry the onions and garlic, add the spices and herbs, then add layers with the rest of the ingredients separating them with cabbage leaves: shell sh with shell (like mussels) go rst, the pork chops and ribs, sausages, potatoes with peel, shell sh (like shrimps, scallops, etc.) and nally the sh. Pour the wine (at least 1/2 liter) and cover. The Curanto is ready when the sh is cooked. Serve the food on big plates and the broth in small cups sprinkled with parsley. All this accompanied with the milcaos, chapaleles or just bread. You’ll love the bacchanal atmosphere of this dish! christmas bazaar WINTER ON SAKHALIN 9
  5. 5. part1_winter_Layout 1 21-01-11 18:44 Página 10 Lyddmilla Gulleva Iris Schuurs Ossetian Pie Moussaka Ingredients: Ingredients: Dough 500 g aubergines 1 kg self raising flour 1 big onion 1 tsp yeast 2 pieces of garlic 1 tsp salt oregano 0,5 tsp sugar 500 g minced meat 1 egg 25 ml tomato paste 50 g milk (warm) 100 ml dry white wine 200 g water (warm) chopped parsley Filling cinnamon 3 different cheeses: salt & freshly grounded pepper 200 g feta cheese 1 tbsp sugar 200 g sheep cheese 2 eggs, separated 200 g cheddar or any yellow cheese (grated) . 500 ml butter Add 1 tsp of flour and mix together in food 60 ml flour processor or by fork. 400 ml milk 200 g grated Cheddar cheese Preparation: ground nutmeg Combine flour, yeast, salt, sugar, egg, gradually stir into warm water. Transfer dough to the bowl, Preparation: cover dough with kind of plastic film and let it Slice aubergines, salt and leave for 30 minutes. swell out (about 20 min). Preheat the oven to Bake them in olive or sunflower oil, or grill them. 220 Celsius. When the dough is swollen, divide it Bake onion and garlic, add oregano, then stir in minced into three balls. Roll out the dough with your meat and bake till crumbly. Add tomato paste, wine, pars- hands on lightly floured surface until it is 2 mm ley, cinnamon, salt, pepper and sugar. Leave to simmer for thick. Put some filling on the centre and put the 20 minutes. Whisk egg whites, add to mixture, it should be edges together. Connect and cut the top off. Then a little bit firm. Make a white sauce from butter, flour and roll it out again from centre toward edges. Flip it milk. Stir in 125 gram cheese until fully dissolved. Off the over and keep rolling out. Put it on a frying pan stove mix in the whisked egg yolks. Add some pepper and and gently make it filling up the whole volume of nutmeg. Put half the amount of aubergines in an the pan. Bake the pie until the top gets ruddy. ovendish, then the meat, then the rest of the aubergine. After you take the pie out, use a piece of butter to Pour over the cheese sauce, and add the rest of the cheese make the top and sides soft. Make the same with on top. Bake at 180°C for 35-40 minutes. Leave for a few rest two balls. Sprinkle with thyme or dry basil as minutes before serving. Serve with rice, hot garlic bread optional. and/or a green salad. Eet smakelijk! 10 WINTER ON SAKHALIN christmas bazaar
  6. 6. part1_winter_Layout 1 21-01-11 18:44 Página 11 Kriztina Toth El Cid Chili Asian Cuisine on Sakhalin Cooking Tips Ingredients: 2 tbsp olive oil 2 pounds boneless sirloin steak cut into 1-inch cubes 8 ounces lean ground beef If you need to grind more than small quantities instead of 12 ounces chorizo sausage, casings removed pestle and mortar use your electric blender for wet cut into 1/2-inch cubes ingredients and a coffee grinder for dry ingredients. 1 large onion, coarsely chopped 1 tablespoon chili powder (you can add less or more) In Asian cooking is often sliced very finely against the grain. 1 tablespoon garlic salt To cut beef into very thin slices, partially freeze it first. Then 2 tbsp ground cumin you can slice it further into thin strips. 1 tsp dried basil 2 cans (14,5 ounces each) peeled whole Care must be taken when cooking with to ensure that it tomatoes, undrained does not curdle. Stir constantly as it cooks. Add towards the 2 cans (14,5 ounces each) beef broth end of the cooking period and then just bring it to a simmer 1 cup chopped fresh cilantro and leave it at that. 1 cinnamon stick (optional) Coconut milk does not keep well, even if you refrigerate it, it 3 bay leaves generally does not last more than a few days. 1 tbsp yellow cornmeal (or what you have) Salt and freshly ground black pepper, to taste The best way to keep a bunch of fresh is to stand it in a glass Freshly grated Cheddar cheese, for garnish of water so the roots are immersed, cover with a polythene Sour cream, for garnish bag and refrigerate the whole thing. 4 scallions, including 3 inches green, thinly sliced on the diagonal, for garnish Is used in Asian cooking for its distinctive aroma and flavour, but it can be hard to find on Sakhalin. You can use Preparation: lemon rind as a substitute. Heat the olive oil in a large heavy pot over medium heat. Add the sirloin cubes, in batches, and brown them on all sides, about 6 minutes per batch. To make a substitute if you cannot find the real thing, take a Use a slotted spoon to transfer the browned cubes to a bowl. Add the can of 12 anchovy fillets in oil, drain well, then blend them ground beef, chorizo, and onion to the pot and cook, breaking up the ground beef until the beef is browned, about 8 minutes. Return the sirloin with about 1½ tablespoons of water. cubes to the pot. Stir in the chili powder, garlic salt, cumin and basil. Add the tomatoes, broth, cilantro, cinnamon stick, bay leaves and cornmeal. A thin, salty, brown liquid made from salted shrimp or fish, Stir. Season with salt and pepper. Bring the chili to a boil, then reduce the it has a very special flavour of its own. heat to medium-low and simmer, uncovered, for 2 hours. Stir the chili You can, if you must, substitute or improvise by mixing occasionally, breaking up the tomatoes with a spoon. The consistency will 1 tbsp water with 1/2 tsp salt, 1/4 tsp soy sauce and be chunky and the aroma fragrant. Before serving, remove and discard the 1/4 tsp sugar. cinnamon stick and bay leaves. Place the grated cheese, sour cream, and scallions in small bowls near the chili so your guests can garnish their servings as they like. christmas bazaar WINTER 0N SAKHALIN 11
  7. 7. part1_winter_Layout 1 21-01-11 18:44 Página 12 AUSTRALIA DAY Australia Day is the o cial national day of Australia. On January 26th, Australians come together as a nation to celebrate whats great about Australia and being Australian and mark the anniversary of the arrival of the First Fleet of convict ships from Great Britain in 1788. On Australia Day, millions attend organised community events or quietly celebrate with a BBQ with family and friends. Some of the national events include; the Skyworks reworks show in Perth, the Australia Day Live concert in Canberra and the Australia Day Awards, which publically honour Australians who have contributed signi cantly to the Australian community. Jason Erwin Australian Meat Pie Preparation: 1 Heat the dripping or oil in a medium frying pan. Add the onion and cook, stirring often, until the onion is soft. Add the minced beef, increase the heat to high and cook, stirring with a wooden spoon to break up any lumps for 6-8 minutes, or until the mince is brown. 2 Sprinkle the flour over the meat and cook for 1 minute. Add the tomato sauce, Worcestershire sauce and beef stock. Bring to the boil, reduce the heat to medium and simmer, stirring occasionally to prevent the meat from sticking to the base of the pan, for 10 minutes, or until the sauce is thick. Stir in the parsley and season with salt and pepper. Remove from the heat and set aside to cool completely. 3 Preheat the oven to 200°C. Using a small plate about 17 cm in diameter as a guide, cut four circles from the shortcrust pastry and use them to line the base and sides of four 1-cup pie tins. Ingredients: Fill the pastry with the meat mixture - avoid spilling any on 2 tbsp dripping or oil the edges. 1 onion, peeled and finely chopped 4 Using the same plate as a guide, cut four circles from the puff 500 g lean minced beef pastry. Brush the shortcrust pastry edges of the pies with water 2 tbsp plain flour to moisten and top with the puff pastry circle. Press the pastry 1/3 cup bought tomato sauce edges together to secure. Trim the excess pastry with a sharp 1 tbsp Worcestershire sauce knife and crimp the edges. Cut a small cross in the centre of 1 1/4 cups beef stock each pie and brush the top with beaten egg. 2 tbsp chopped fresh parsley 5 Bake the pies in the preheated oven for 10 minutes, reduce the Salt and freshly ground black pepper oven temperature to 180°C and bake for a further 20 minutes, 4 sheets ready-rolled frozen shortcrust pastry or until the pastry is puffed and golden. Serve the pies 4 sheets ready-rolled frozen puff pastry immediately with creamy mashed potato and boiled green peas 1 egg, beaten and pass some extra tomato sauce separately, if desired. 12 WINTER ON SAKHALIN Australia Day
  8. 8. part1_winter_Layout 1 21-01-11 18:44 Página 13 Bertha Boumeester Sinterklaas (St Nicholas) SAINT NICHOLAS COMES TO SAKHALIN IN DECEMBER Speculaas and Zwarte Piet (Black Peter) Ingredients: come to see all (Dutch) children 500 g flour 300 g butter on December 5th, the eve of pinch of salt 1 egg yolk St. Nicholas Day. Children leave 400 g brown cassonade (substitute the darkest brown sugar you can get) out an empty clog or shoe for 1 tablespoon baking powder 15 g speculaas spices (See below) Sinterklaas to fill with pepernoten, chocolate initials, marzipan figures Speculaasspices: 15 g cinnamon powder and sweets. Of course if the 2 g ground cloves 2 g ground nutmeg children have not been good all 1 g ground white pepper 1 g powdered ginger year, they will be taken back to ½ g cardamon (optional) Spain instead! Preparation: Preheat the oven to 180°C (360°F), and line a cookie sheet with parchment paper. Mix the butter, the sugar, salt and egg yolk. Add the speculaas spices, baking powder and flour in batches, and knead the dough until it comes together and gets buttery and brown. Leave the dough for 2 hours in the fridge. Spread a sheet of parchment paper on your work surface, and use a rolling pin to spread the dough on it (this is so it doesnt stick to the counter, without the addition of flour), until it is about 2 mm thick. Use a special speculaas mold to cut out cookies, or just cut the dough in long and narrow rectangles, about 3 x 7 cm. Use the blade of a knife to transfer the cookies onto your cookie sheet and put into the oven to bake for fifteen to 20 minutes. Slide the parchment paper onto a rack for the cookies to cool and harden. Store the cookies in a tin box. saint nicholas WINTER ON SAKHALIN 13
  9. 9. part1_winter_Layout 1 21-01-11 18:44 Página 14 SAKHALIN CHRISTMAS Sakhalin is a winter wonderland in December 1 1 The Sakhalin Regional State Museum is one of the oldest institutiuons for humanitarian researchers in the Sakhalin Region and in the Russian Far East since 1896. 2 Going to the office 3 Zima residents with their own igloo 4 Having fun in the snow 14 WINTER ON SAKHALIN christmas
  10. 10. part1_winter_Layout 1 21-01-11 18:44 Página 15 Irina Afanasieva Lamb leg baked in a dough Serves 12-14 Ingredients: Preparation: 2 1 lamb leg (2-2,5 kg) Sift the flour and salt into a bowl. Add few crushed rosemary 4 tbsp vegetable oil leaves. Beat the egg whites until stiff, then add to the flour. Stir in the water and mix. Roll out on a floured surface and beat the 1 tbsp mustard dough for 5 minutes. Chill for 1 hour. 1 bouquet of parsley Wash the parsley and dry thoroughly. Put into the blender 1-2 rosemary sticks together with rosemary leaves, bay leaf and garlic and crush. 750 g plain flour Add the breadcrumbs and oil and mix. 2 tbsp salt Wash the lamb lag and dry thoroughly. Rub with salt and pepper. black pepper Preheat a heavy pan and fry for 7 minutes on every side. Cool for 6 egg whites some time. 1 egg Preheat the oven. Roll out the dough on the floured surface to a 0,7 cm layer. Cut 1/3 of the layer and put aside. Rub the lamb leg 1 bay leaf 3 with mustard and cover with mix of herbs and breadcrumbs. 3 cloves garlic Put the leg on the 2/3 layer and fold the dough around leg to 100 g white breadcrumbs enclose it, to enclose it completely use the smaller layer. Brush all over with a beaten egg, put on the baking tray, cover with foil and bake for 1,5 h- 2 h. Remove the foil and rub with butter. Serve hot. Paul Wood 4 Roast Duck Ingredients: For the gravy Preparation: For the duck 1 small red onion Remove giblets, trim fat from inside of duck, cut o the ends of the wings and put 1 medium duck (2kg) 1 stick of celery with giblets. Prick the skin of the duck all over. Rub inside and ouside with salt and pepper. Cut orange and lemon into quarters, stu duck with orange and lemon. 1/2 orange 1 medium carrot Cook duck at 200 °C for 20mins, then reduce to 180 °C and cook for further 1/2 lemon giblets from the duck, neck, 90mins, basting from time to time. sea salt liver, other wiggly bits For the gravy stock, roughly chop the onion, carrot and celery. Roughly chop the black pepper 2 tbls olive oil giblets. Fry the giblets and vegetables in the oil until brown. Transfer the browned salt and pepper giblets and vegetables to a saucepan. Add water, bay leaves and salt and pepper, 2 bay leaves bring to the boil and simmer for 90 mins. 600ml water Once the duck has cooked remove from the oven to rest for 15 mins. 1 glass red wine Pour o the duck fat and deglaze the duck pan with the red wine. Transfer to saucepan. Strain the gravy stock and add to the red wine. Boil to thicken and add balsamic vinegar balsalmic vinegar to taste. christmas WINTER ON SAKHALIN 15
  11. 11. part1_winter_Layout 1 21-01-11 18:44 Página 16 Fiona Muir Christmas Cake Ingredients: Currants 13oz/375g Sultanas 9oz/250g Raisins 5oz/150g Glace Cherries 3.5oz/85g Chopped Almonds 3.5oz/85g Mixed Peel 2.5oz/60g Making a Christmas Grated rind of one lemon Brandy 2.5 tablespoons cake in Sakhalin Plain Flour 9oz/250g Mixed Spice 1.25 teaspoons requires some Nutmeg 0.5 teaspoon forethought as not Ground Almonds 2.5 teaspoons Unsalted butter 7oz/200g all the ingredients Soft brown sugar (either light or dark) 8oz/225g Black treacle 1 tablespoon are available here Eggs 5 large and will therefore Preparation: need to be bought The following quantities are for an 8in/20cm square or 9in/23cm round tin which should be greased and lined with greaseproof paper. Also tie a couple of sheets of newspaper or brown paper outside the tin. somewhere else Stand the tin on a few sheets of newspaper on a baking tray. Mix all the fruit, chopped almonds, mixed peel and lemon rind in a large bowl. Add the brandy, stir and A Christmas cake leave to soak overnight. Bowl should be covered with cling film. Sieve the flour, nutmeg and mixed spice into a bowl, add the ground almonds. Cream the butter and sugar. Beat in the treacle. always tastes Add the eggs one at a time to the creamed butter with a little of the flour each time. better if it is made Fold in the remaining flour and the prepared fruit half at a time. Mix thoroughly. about eight weeks Pour into prepared tin. Bake for approximately 3 hours in an oven which has been preheated to 140°C, 275°F on the lower/middle shelf. If it starts to go too brown before it is cooked, cover with a sheet of before Christmas paper with a hole the size of a 10 rouble coin cut out of the middle. Leave to cool in tin for 15 minutes so that it has time before cooling on a rack. Once the cake is cold it should be wrapped in a double layer of greaseproof paper and stored in an airtight tin. The cake should be ‘fed’ with more brandy at odd intervals during to mature. the eight week storage. To do this, take off the lining paper, make a few holes in the top of the cake with a cocktail stick and pour a few teaspoons of brandy in to soak. A day or so before Christmas the cake should be covered with marzipan. Melt some apricot jam and brush the cake with it to make the marzipan stick. Once the marzipan has dried for a day or so the cake can be iced with either royal icing or ready to roll icing. 16 WINTER ON SAKHALIN christmas
  12. 12. part1_winter_Layout 1 21-01-11 18:44 Página 17 1 Tops of the pine tree high above the mountains 2 Kholmsk port, tetrapods turned into ice sculptures 3 Father Frost and his beautiful assistant 4 St Daniel’s Church in Yuzhno-Sakhalinsk. 1 Patricia Aguirre 3 Chocolate Indulgence Cake 2 4 Ingredients: 2 cups of sugar 1 ¾ cup of flour 1 cup milk ½ cup of oil 2 eggs 1 teaspoon of baking powder 1 teaspoon of baking soda ¾ cup cocoa powder 1 cup hot water Preparation: Preheat the oven to 180 °C (350 °F). Mix the dry ingredients. Add the eggs, milk, oil Beat the ingredients with the mixer slowly, add a cup of hot water. Baking time for one large form: 45 min. or in two small forms: 35 min. Decorate with fruits and/or mint leaves. Sauce: 1 cup of cream, ½ cup chocolate powder, 1 can of condensed milk, 1 tablespoon butter christmas WINTER ON SAKHALIN 17
  13. 13. part1_winter_Layout 1 21-01-11 18:44 Página 18 Debora Andrade 18 WINTER ON SAKHALIN christmas
  14. 14. part1_winter_Layout 1 21-01-11 18:44 Página 19 Ruth Ironside Lemon Curd Granny Elizabeths Chocca Mocca Pudding Ingredients: Ingredients: 1/2 lb sugar 1 cup Self raising flour 2oz. butter 2x 2 tbsp Cocoa 2 lemons 1/2 tsp Bicarbonate of soda 2 eggs 1/2 tsp Salt 3/4 cup Sour cream Preparation: 1 tsp Vanilla Place sugar, butter, juice and grated rind of 2 lemons into a pan. 1/2 cup Brown Sugar Stir over a low heat until the butter has melted. Allow to cool. 1 1/2 cup Hot coffee marshmallows (optional) Add the beaten eggs. Cook slowly stirring all the time until the mixture thickens. Preparation: This is delicious with any type of bread you can buy in Yuzhno or Sift together the following: warm home made bread if you have the time. It is also great as a Self raising flour (if you do not have S.R. flour you can use plain cake filling or topping for cheesecake. flour plus a teaspoon of baking powder) Cocoa, Bicarbonate of soda and Salt Then blend together.... Sour cream , Vanilla and mix them with the dry ingredients above to create a batter. In an 8"x8"x2" ovenproof dish combine the following to dissolve the sugar and cocoa, Brown sugar, Cocoa and hot coffee Spoon the batter into the liquid in the ovenproof dish. Its fine to leave some batter showing. Add marshmallows (optional) so that they are floating in the liquid. Self Raising Flour Cook 325 °F or 150 °C for 40 - 50 minutes. This is delicious served with Russian ice cream, cream, custard or milk. 2 tsp cream of tartar 1 tsp bicarbonate of soda 2 heaped tsp cornstarch add to one cup of flour (250 g) christmas WINTER ON SAKHALIN 19
  15. 15. part1_winter_Layout 1 21-01-11 18:44 Página 20 Tina Bell Bobotie (Serves 4) Ingredients: Preparation: 1 thick slice of bread soaked in 1 cup milk Fry beef, onion and garlic in oil then add (this will be used later) curry powder, sultanas, apricot jam, chutney and season to taste. 500g beef mince Add bread soaked in milk, making sure the 1 tbsp oil bread is mixed in properly leaving no lumps. 2 brown onion chopped Transfer into a casserole dish. 2 clove garlic chopped Beat topping ingredients, pour over mince, decorate with bay leaves or lemon leaves. 1 tsp oil spice (here I use 1 tsp curry powder) 1 tsp gold dish curry paste (here I use 1 tsp Bake at 180 °C for 30-40 minutes or until curry powder) custard is set. big handful sultanas a few dried apricots chopped Serve with rice and peas or a vegetable of 1 tbsp apricot jam your choice. 3 tbsp fruit chutney salt to taste topping 2 eggs ½ cup milk salt and pepper bay leaved to decorate. 20 WINTER ON SAKHALIN christmas
  16. 16. part1_winter_Layout 1 21-01-11 18:44 Página 21 Phillipa Sequeira Keiko Goto Double Chocolate Muffins Lamingtons Ingredients: Ingredients: 1 1/3 cups of standard our 6 eggs 1 tsp baking powder 2/3 cup castor sugar 1 cup of sugar 1/3 cup corn our ¼ cup of cocoa 1/2 cup plain our 100 g butter 1/3 cup self-raising our 1 egg 2 cups (180g) coconut, approximately 1 cup plain yoghurt Icing: ½ cup milk 4 cups (500g) icing sugar (optional) ½ cup of chocolate chips 1/2 cup cocoa 15g butter, melted Preparation: 2/3 cup milk Heat oven to 270 on Zima oven (200 °C) Preparation: Mix the dry ingredients in a bowl. Grease 23cm square slab pan. Beat eggs in Melt the butter in a large bowl then add the medium bowl with electric mixer about next 4 ingredients. Sprinkle the dry mixture 10 minutes, or until thick and creamy. over the liquids and fold together until all the Gradually beat in sugar, dissolving between our is mixed additions. Fold in triple-sifted ours. Spread (Do not over mix!) Divide the mixture into mixture into prepared pan. Bake in moderate mu n trays evenly. Make sure you grease the oven about 30 minutes. Turn onto wire rack to tray well. cool. Cut cake into 16 squares, dip squares into Sprinkle the chocolate chips on the top of each icing, drain o excess icing, toss squares in mu n (if desired) before baking. coconut. Place Lamingtons on wire rack to set. Bake for 10-12 mins. Leave to stand for 3 minutes before removing and cool on a wire rack. Icing: Sift icing sugar and cocoa into heatproof bowl, The kids love them ! stir in butter and milk. Stir over pan of simmering water until icing is of coating consistency. LET IT SNOW, LET IT SNOW, LET IT SNOW! christmas WINTER ON SAKHALIN 21
  17. 17. part1_winter_Layout 1 21-01-11 18:44 Página 22 С Новым годом! Happy New Year! 1 - 1952 poster - 22 WINTER ON SAKHALIN new year
  18. 18. part1_winter_Layout 1 21-01-11 18:44 Página 23 Russians are proud of their own sparkling wine called ‘Soviet Champagne’, which has been an inalienable part of Russian wine culture and, particularly, New Year celebrations - the traditional event on 31st December and the ‘old’ Russian New Year on 13th January. Already in 1891 the first successful winery was established in Crimea to provide the Tsar Court with Russian bubbly followed by the victory at the Paris World Fair in 1900, beating all the French Champagne wines taking part. During Stalin’s Soviet times, mass production of sparkling wines was introduced throughout the Soviet Union and is still alive today. In supermarkets you ‘ll find inexpensive ‘ ’ in big quantities, excellent for mixing cocktails.  Catalina Bertoglio RUSSIAN CHAMPAGNE IS CHEAPER Marilyn Monroe Cocktail This drink is named in honor of the famous actress who THAN IMPORTED MILK! used to love sparkling wines. Ingredients: (serves 4) Russian champagne bottles 4 measures/ 6 tbsp well chilled sparkling wine 1 measure/ 1 ½ tbsp applejack or calvados often have a plastic cork which ¼ measure/ 1 tsp grenadine can be difficult to pull. Cut the Preparation: top off instead “but be careful” , Add all the ingredients to a champagne glass and give the or use a nutecracker. drink the gentlest of stirs. Garnish with a couple of cocktail cherries. new year WINTER ON SAKHALIN 23
  19. 19. part1_winter_Layout 1 21-01-11 18:44 Página 24 RUSSIAN VODKA DRINKING TRADITIONS 1 No Martini Russians have their vodka neat, usually not mixing it with other drinks. 2 No Ice Russians serve vodka cool, and drink from special glasses without ice. 3 With Zakuski Russians don’t drink vodka before or after meals but during, particularly with Zakuski, or appetisers. 4 With toasts Russians drink vodka on any occasion but always preceded by a toast. 5 Often, much and for long Russians drink vodka profusely, for many hours. Tips 2 To test a vodka, you need to make it warm, otherwise the light, 1 Zakuski - Appetisers i.e. bad components remain in a Pickled mushrooms the liquid. If you can stand the b Toast with caviar aroma of the vapours, the vodka c Bread and lard d Pickled cucumbers is drinkable. and many more: 03 Alcohol kills bacteria by drying a b slightly smoked salmon them out. Don’t let your brain herring become a cracker, drink enough marinated garlic water when consuming alcohol. pickled tomatoes beetroot salad stuffed egg pirozhki c d army service stories 24 WINTER ON SAKHALIN vodka
  20. 20. part1_winter_Layout 1 21-01-11 18:44 Página 25 3 4 6 1 Sakhalin brand vodka 2 Still life with vodka by Marleen Boelens 3 Avenue in Sokol 4, 5 En route to Kholmsk 6 Icicle formation at Kholmsk harbour 5 WINTER ON SAKHALIN 25
  21. 21. part1_winter_Layout 1 21-01-11 18:44 Página 26 1 2 3 WINTER DELIGHT 4 Winter on the island is a paradise for outdoor enthusiasts. Whatever your sport - snowboarding, downhill skiing, cross-country skiing, sledging, ice fishing or snowball fights - there is more than enough snow to go around! 26 WINTER ON SAKHALIN winter delight
  22. 22. part1_winter_Layout 1 21-01-11 18:44 Página 27 5 6 7 1, 3, 5, 7 Vostok market 2 Kiosk for eggs, meat and chicken 4 Kholmsk pier 6 Women from Okhotskoye selling their catch 8 Ski competition Tatiana Onikova Vegetarian Russian Borsch Ingredients: 4-5 middle size potatoes, peeled and chopped in cubes 1 large or 2 middle size beetroot, peeled and grated 1 kg of cabbage, shredded 1 large onion, peeled and finely chopped 1 large or 2 middle size carrots, peeled and grated 4 tbs of vegetable (sunflower) oil 4-5 cloves of garlic, processed through garlic press 1 can of beans (in tomato sauce) 2 tbs of tomato paste or 2 fresh tomatoes, chopped Salt, black pepper, parsley, dill Sour cream for serving 8 Preparation: Take a 4-5 liter soup pot and boil potatoes with small amount of water. While potatoes are boiling warm up a Using the same frying pan add another 2 tbs of oil, cook the onion frying pan with 2 tbs of oil and slow-cook the beetroot under together with the carrot until golden brown. Add tomato paste. the lid about 10 min. For thicker consistenc, mash In case of using the fresh tomatoes, you can slow-cook them potato in water or leave it as it is. Add cooked together with onion and carrot until softened. When cabbage is beetroot and fresh cabbage to the pot and pour some ready, add other vegetables to the pot, together with the beans. water to cover. (Water can be adjusted at any point You can also use dry beans, cooked before. Add some more water according to your preference. My family likes it really if needed and bring it to the boil again. Add salt, pepper and herbs. thick. Bring the mixture to a boil and cook about Press in the garlic and turn off the heat. 10 min until cabbage becomes soft. Serve with a spoon of sour cream winter delight WINTER ON SAKHALIN 27
  23. 23. part1_winter_Layout 1 21-01-11 18:44 Página 28 Anya Astapova Borsch Ingredients: Preparation: 500 g beef 1 Cover meat cubes with cold water. 1 onion Bring to a boil, reduce the heat, until 1 parsley root, optional the beef is tender. 2 Peel the beets, then 1 2 3 250 g raw beets cut them into shoestring strips. 3 Cook 1/2 cup tomato sauce them, covered, over low heat, with 1 tbsp lemon juice tomato paste, lemon juice and sugar for 1 carrot 20 minutes. 4 Fry the carrots together 5 1 small head cabbage with chopped onions and parsley roots 1 tsp sugar for 10 minutes. Put them into the soup salt and pepper to taste together with the beets. Let them boil for 1 tsp fresh parsley to garnish 15 minutes. 5 Cut cabbage and add it to 6 a bowl of sour cream the soup. 6 Season with salt and pepper, Step by bring to a boil for another 3 minutes, garnish with parsley, and then let the borsch sit for 15 minutes with finely Step chopped garlic before serving with sour cream. WINTER WARMERS: 1 2 3 1 Porcelain figurine, traditional Russian souvenir from Gzhel where they specialise in cobalt painting on porcelain 2 Kitchen in Yasnomorsk 3 Mother and son, Yasnomorsk 4 Traditional countryside house 28 WINTER ON SAKHALIN russian style
  24. 24. part1_winter_Layout 1 21-01-11 18:44 Página 29 Tatiana Onikova Pelmeni Ingredients: 750 g wheat flour 2 eggs 300 ml Water 300 g Beef 300 g Pork 2 onions 1 clove Garlic Salt ( optional) Pepper (optional) Preparation: Making dough: Mix water, eggs and salt. Pour the mixture into sifted flour, knead it and leave for 20-30 4 minutes. Making mince: Grind pork and beef through the mincing RUSSIAN STYLE machine, add salt and pepper, minced onion and chopped garlic and mix it. Making Pelmeni: Divide dough into 4 parts, roll each part into rolls thickness of 2 cm, cut into slices of width 1.5 cm and roll them into thin pancakes on Pelmeni belong to the strewn-flour surface, then roll them into the family of dumplings. thin pancakes. Put 1 teaspoon of mince on each pancake. Then fold circles with filling in They are closely related half and connect the ends. Boil it in salt water (2-2.5 L. for 30 pieces) during 8-10 minutes. to vareniki - a Ukrainian You can serve Pelmeni with butter, sour variety of dumplings cream or vinegar. with a filling made of mashed potatoes or cottage cheese. russian style WINTER ON SAKHALIN 29
  25. 25. part1_winter_Layout 1 21-01-11 18:44 Página 30 Maureen Bank Carrot, Ginger and Coriander Soup 1 Serves 6 (or halve ingredients for generous helping for 2) Ingredients: 900 g carrots, peeled and chopped Savoury soup to liven up your winter 1 inch ginger, peeled and sliced 20 g butter Ingrid Febus 1 or 2 garlic cloves, peeled and sliced Frittata ½ teaspoon ground coriander 1.2 litres vegetable stock Ingredients: Dollop of sour cream 300 gram broccoli Salt and pepper Salt and freshly ground pepper 3 spring onions To garnish: 2 cloves garlic Swirl of cream 125 g blue cheese Chopped fresh coriander or parsley Sunflower oil 6 eggs Preparation: 200 ml cream Heat butter in a large saucepan, add chopped carrots, garlic and 150 gram ham cubes ginger. Stir the carrots in the buttery juices, then cover and cook over 2 tbsp parsley a gentle heat until they begin to soften - about 10 minutes. Give pan a shake or stir now and again. Preparation: Sprinkle ground coriander over the carrots, stir and cook for 1 minute. Preheat oven at 200 °C Add the stock and season with salt and pepper (if needed) and bring Cook broccoli in a lot of water with salt for 5 minutes. Drain to boil. Reduce heat to low and simmer for 10-15 minutes, or until all and cut in small pieces. Clean spring onion and cut in small the vegetables are tender. pieces. Peel garlic and slice finely. Crumble the cheese. Leave the soup to cool a little, then liquidise until smooth. You might Grease a tin or oven dish with oil (24 cm). Mix eggs, broccoli, need to add more water if it is too thick. spring onion, garlic, cream, ham, parsley, salt and pepper. Stir in dollop of sour cream. Pour the mixture in the dish. Spread cheese on top. Re-heat the soup, (but don’t let it boil), check seasoning, serve in Bake in oven for 15- 20 minutes until eggs are set and cheese bowls with garnish. is melted. Nice with green salad and bread. This is the original recipe but I’ve made it with many different ingredients already. I always use blue cheese and eggs of course, but the rest can change. I have used ham, mushrooms, and fried onions, but salami and tomatoes with Italian herbs is also nice. 30 WINTER ON SAKHALIN winter deliht
  26. 26. part1_winter_Layout 1 21-01-11 18:44 Página 31 2 3 1 In heavy snowfall you cannot even see across the street 2 Ice-fishing 3 SEIC bus service between Zima, offices and shops runs all year long winter delight WINTER ON SAKHALIN 31
  27. 27. part1_winter_Layout 1 21-01-11 18:44 Página 32 Pirozhki Pastry Pirozhki are a traditional Russian dish of little pies with filling. Choose mushrooms, eggs, cabbage, liver, fish, cottage cheese, apples or berries for your own pirozhki. Urban legend warns that Russian street vendors sell pirozhki filled with chopped kittens but this folklore is probably from the the same source which says that hot dogs are made from dachshunds! 32 WINTER ON SAKHALIN pirozhki
  28. 28. part1_winter_Layout 1 21-01-11 18:44 Página 33 Dough To make pirozhki you need fermented dough. A recipe for Cabbage filling fermented dough is usually included with breadmakers. Per one cabbage head (1.5-2 kg) you need Alternatively, you can do it youself in a good old-fashioned 3-4 boiled eggs, 2 onions, and 100 g of butter. way, because without good dough you can’t make good Cut cabbage into small pieces, mix it with salt, wait pirozhki. Fermentation is usually associated with the 5 minutes for salt to dissolve, then squeeze the juice conversion of grains into beer or juice into wine. out of the cabbage. Dispose of the juice in an In our case we need to convert carbohydrates into carbon environment-friendly manner. Cut onions and fry them dioxide gas to leaven bread. This process is carried out by in butter together with the squeezed cabbage for a living organism called Saccharomyces Cerevisiae or about 10 minutes. Remove from heat, add cut eggs, simply yeast. And like any living organism it requires salt and a teaspoon of sugar. attention, care and patience. Especially if you think that If you haven’t one third of yeast genes are similar to human genes. Mushroom filling Per one kg of fresh mushrooms (or 250 g of dry finished For the dough you need mushrooms) you need 100 g of butter and one onion. pirozhki in one 3 glasses of flour If you use wild mushrooms, you need to boil them for 20 1 glass of milk or water minutes. Boiling is not required for champignons. day, you can 2 tbsp of butter Dry mushrooms might require some soaking and fry them in 11/2 tbsp of sugar longer boiling time up to 1 hour. After that, finely cut the butter the next 11/2 eggs mushrooms and fry them in butter. Fry small cut onions 15 g of yeast and 1/2 tsp of salt separately and mix them with the mushroom filling. morning. Definitely not Dissolve yeast in 50 g of warm milk or water (30-40 °C), let it Forming and baking stand for 20 min and pour it into a bowl. Add the reminder Make small balls out of the dough, flatten them (about low fat, but of milk/water and mix it well with sugar, eggs and salt. 1 cm thick) and put the filling in the middle of each even tastier! At the end, add slightly heated butter and mix it till the round. Fold the dough and close it by pinching at butter disappears into the dough. The final dough should the top. The classic form of pirozhki is oval. be homogenous, contain no lumps, and should Put the pirozhki on an oiled baking tray with a distance not stick to your hands. Sprinkle it with flour and cover of 3-4 cm between them. Now put them for half an the bowl with a lid or a piece of cloth. Put the bowl into hour in a warm place (30-35 °C) for the dough to rise a warm place (28-30 °C) for 3 hours and let the again. After that, you could smear the tops with yolks Saccharomyces do its job by filling the dough with the gas. and bake Too much carbon dioxide can slow the fermentation at 240 °C for 10 -15 process, so to keep this process steady you have to let the minutes. gas out by kneading the dough every hour. During the kneading you also enrich the dough with fresh oxygen, which helps the yeast cells to increase the dough volume. Do not let the dough rise for too long, because it could get a sour odour due to oversaturating with carbon dioxide. While the dough is rising, you can proceed with the filling. pirozhki WINTER ON SAKHALIN 33
  29. 29. part1_winter_Layout 1 21-01-11 18:44 Página 34 SAKHALIN BREAD Ukrainski Morskoi Yuzhni Baton Nareznoi Ostrovnoi Krestyanski Baton Koloss Zernovoi Solodovi Upon entering a bakery you will be surprised at the choice of breads in Sakhalin. Both wholemeal and white breads, flat breads and sour dough breads, sesame or poppy seed, choose what you like! It is freshly baked in the bread factory every morning and distributed throughout Yuzhno. 34 WINTER ON SAKHALIN bread
  30. 30. part1_winter_Layout 1 21-01-11 18:44 Página 35 1 Delivery of freshly baked bread to the shops. 2 Fresh loaves on the shelves 3, 4 Croissants to go with your morning coffee Brenna Kody Cinnamon Roll Ingredients: 1 1 cup warm milk (110 °F/45 ° C) 2 eggs, room temperature 1/3 cup margarine, melted 4 1/2 cups bread flour 1 teaspoon salt 1/2 cup white sugar 2 1/2 teaspoons bread machine yeast 1 cup brown sugar, packed 2 1/2 tablespoons ground cinnamon 1/3 cup butter, softened ***Creamy Glaze*** 2/3 cup melted butter 2 4 cups powdered sugar 2 teaspoons vanilla 6 tablespoons hot water, more as needed Preparation: Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup 3 butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 °F (200 °C). Bake rolls in preheated oven until golden brown, about 15 minutes. Meanwhile, in med. bowl, mix melted butter, powdered sugar and vanilla; add hot water 1 tablespoon at a time until glaze reaches desired spreading consistency. Spread frosting on warm rolls before serving. 4 bread WINTER ON SAKHALIN 35
  31. 31. part1_winter_Layout 1 21-01-11 18:45 Página 36 1-------------------------------------------------------------------------------------------------------------------------------------------------------- SAKHALIN IN WINTER - SPORTS LOVERS-------------------------------------------------------------------------------------------------------------------------------------------------------- 3 4 2 7 5 6 8 36 WINTER ON SAKHALIN
  32. 32. part1_winter_Layout 1 21-01-11 18:45 Página 37 9 1 Ice fishing. 2 Transport by Ural bus for participants in the Yuzhno ski marathon. 3, 7, 8 Ready, set, go!. 4 Award ceremony for the prize-winners. 5, 6 Finishing is more important than winning. 9 Sakhalin coastline. 10, 11, 12, 13 Ice sculptures at Lenin Square, our own Yuzhno ice-festival. 14 House in Yuzhno. -------------------------------------------------------------------------------------------------------------------------------------------------------- JUST WANT TO HAVE FUN! -------------------------------------------------------------------------------------------------------------------------------------------------------- 10 11 12 13 14 WINTER ON SAKHALIN 37

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