September 17th is the name day of Vira, Nadiia, Liubov, and Sofia! Grandma used to say that animals have birthdays, but name days belong only to people. Dad Bohdan would say that for a name day, you never invite anyone — it's always your dearest friends, the ones who remember you, who simply show up. My sister Nadia never invited anyone, but she always knew her truest friends would come…
(From <em>Practical Kitchen</em> by Olha Franko, 1929) Ingredients Preparation
(From Olha Franko's <em>Practical Kitchen</em>, 1929) "Cold soups are prepared from fruits and vegetables. Almost all <em>ovochivky</em> can be made in the same way, using fresh or dried fruit. The fruit is briefly scalded in boiling water, then puréed and beaten together with good sour cream. For four people, you will need 1/4 litre of thick sour cream …
(From Olha Franko's book <em>Practical Kitchen</em>, 1929) Rizi-Bisi (which ought to be called Rizi-Bizi) is an ancient Venetian dish, not unlike a thick soup — the risotto technique came along only later. It was made with rice and <em>bizi</em>, the local dialect word for peas, which is where the name <em>Rizi-e-bisi</em> comes from.
(From Olha Franko's <em>Practical Kitchen</em>, 1929) When we were little, Grandma (Olha Franko) often made stuffed eggs. We loved them dearly — especially the little shell cups we'd scoop clean with a tiny spoon. This ancient dish has been known in Andalusia since the 13th century and arrived in Poland by the mid-15th century…
(From the book by Olha Franko "Practical Kitchen") Ingredients Preparation
(From Olha Franko's book "Practical Kitchen") Marzipan is a sweet confection made from almond flour and sugar, whose recipe was brought from Asia by Italian merchants in 1340. The name likely derives from the word "maza" — the mortar in which almonds were ground with sugar — and "pan", meaning bread. …
Transcribed from Olha Franko's notebook. This cake was first presented in 1882 in Paris, after the premiere of the melodrama "Fedora" by Victorien Sardou, in honour of Sarah Bernhardt's brilliant performance. A refined, elegant, and quite expensive cake )) 25 cm cake tin. Sponge: Chocolate cream: …
(From Olha Franko's book "Practical Kitchen") Orshada, or almond milk, is a plant-based drink made from tiger nuts, other nuts, or grains. Its predecessor was barley water, dark in colour (Lat. hordeum – barley). The earliest known recipe for "almond horchata" was found in a document dated 9 September 1748 …
From Olha Franko's book "Practical Kitchen". Lemon foam is a variety of granita, made from water, sugar, and fruit juice. This quintessentially Sicilian dessert is often confused with sorbet, but it is granita that is considered the forerunner of both sorbet and ice cream. Its origins are linked to the arrival of the Arabs in Sicily, …
(From <em>Practical Kitchen</em> by Olha Franko) Before we pour the cold lemonade into the pitcher, let's take a short journey to discover how and when this drink first appeared. For over 1,000 years, the recipe for traditional lemonade has remained unchanged. The earliest written records lead us to the Mediterranean shores of Egypt, where in the 8th century people were already crafting this delightful drink…
(From Olha Franko's Practical Kitchen) Sorbet-sherbet means a sip, a tasting, or a slow, lingering savour. It is a mixture of chilled fruits with syrup, to which wine, liqueur, or champagne may be added. As far back as the 2nd century BCE in China, sorbet was invented. To chill fruit desserts …
