You are doing well as far as with your home, money, job, etc. You want to try to help your neighbor in this difficult time. A great idea is to grill up a meal or a few meals for your neighbor.

You can make hamburger patties and add spices before placing them onto your grill. Once the burgers are done, let them cool down and then you may place them tightly in a freezer bag. Add hamburger buns to the large gift basket.

You can grill Italian sausages for your neighbor. If you have time, make up a sauce so that the family can enjoy what is known as an Italian Bomber Sandwich. If you do not have time to slow cook the sauce, you can buy the ingredients below and place the food in the gift basket. Make sure you include a recipe card or print out this blog to give to your neighbor so that he/she has the recipe to follow.

Italian Bomber Sandwich Sauce

What you will need:
1 large can of tomatoes, chopped
2 green peppers
2 red peppers
2 onions
1 small can of tomato paste
Fresh ground pepper to taste
Seasoned salt to taste
Package of Italian sausages
Italian buns

To prepare recipe:

Within the sauce you will add a can of cut up tomatoes, 2 green peppers, 2 red peppers, 2 onions, 1 can of tomato paste and spices such as freshly ground pepper and seasoned salt. Blend all of the items together and place in a slow cooker. It is excellent that you have grilled the Italian sausages so that all of the fat drips off before putting the Italians in the slow cooker. Slow cook all items for at least five hours.

Place fresh deli brat buns or French bread (to be cut into sandwich size) into the gift basket for your neighbor.

You can grill up any other meats you think your neighbors would enjoy.

Think of the look your neighbor will give you when you present him or her with the grilled gift basket of food. He or she will be extremely appreciative of your generosity. One day you may be in this same situation and you will be happy to know that someone truly cares and helps you.

For more information on grilling tips and information, please visit
http://www.bakersgas.com/hollandgrill.html.

About the Author

Married for 25 years with three children. Freelance writer, Internet Marketer and special education paraprofessional.

I can save your airfare right now by showing you how to make Tortilla Espanola, right here. In the United States we think about breakfast when we serve eggs in any form, but Tortilla Espanola is mostly eaten as part of lunch or dinner, or as a “tapa” at any time of the day.

The nutrition advantage starts with the proportion of carbohydrates and protein provided by the potatoes and eggs; it also includes onion, adding vitamin C and fiber; and it ends with the flavor of olive oil that helps maintain your cholesterol in balance.

In itself, Tortilla Espanola is a meal. You can serve it for dinner and, with a lettuce and tomato salad, the Mediterranean flavor is complete. You may as well be sitting in a terrace at a café in Madrid.

Ingredients:

4 medium potatoes.
4 eggs.
1 medium onion.
Olive oil.
Salt.

Cut the potatoes in small cubes, after pilling them; add salt. Fry them in abundant olive oil.

Now, when it comes to answering the question of how much olive oil to use, I only can tell you A LOT. I remember when I prepared Tortilla for some friends in California, at their house, and they gave me a tiny container of olive oil to fry my potatoes. At the time, in the 80′s, there was a big “low fat” and “fat free” movement. The whole population was scared about eating anything containing fat, even if it was natural, monounsaturated fat that is good-for-you, as is the case with olive oil. My friends did not want to listen to my arguments and requested that I boil the potatoes, instead of frying them. I did, but the result was not spectacular, like it should be.

I encourage using enough olive oil where you can easily fry your potatoes without them becoming too dry and sticky. Mince the onion and add it to the frying pan after about 5 minutes, since onions cook faster than potatoes. During the frying process, I like to mash the potatoes with a rubber spatula, as they become softer. They are done when they are lightly brown. Take the potatoes and onion mixture out of the oil, squeezing out extra oil, and reserve.

Beat the 4 eggs and add salt to them. Add the fried potatoes and onions to the beaten eggs and mix all well.

In an 8″ frying pan, put 3 tablespoons of olive oil and heat it up. When is hot, add the eggs, potatoes and onions mixture and turn the heat to medium. Shape the sides with a fork, making the edges round and smooth. Cook for about 5 minutes. Turn the omelet by placing a plate over the pan and flipping it over. Add one tablespoon of olive oil to the pan and place the omelet in the pan to cook on the other side for about 4-5 minutes.

Tortilla Espanola makes a nice dish that is enjoyed by all ages. If you have a concern about calories, eat a small piece. Remember, it is best to eat good quality food in small amounts. Get your stomach used to handling smaller portions of nutritious foods and you won’t feel hungry as often.

About the Author

Pediatrician Dr. Marta Katalenas is leading the fight against childhood obesity, which she believes is the number one health threat to children today. Dr. Katalenas sees patients at the Pediatric Center of Round Rock in Round Rock, Texas and is also available to speak on issues of childhood obesity and children’s health.

Kenya Biriani Recipe is a highly nutritious and delicious food that is a basic staple of Kenya Coast people. Making Kenya Biriani is a process that dates back thousands of years, and many variations exist both within regions of Kenya and around Tanzania. All the history and variation doesn’t mean that making Kenya Biriani is complicated. So let’s begin with that recipe.

INGREDIENTS TO MAKE BIRIANI RECIPE

1 kg. Meat ( mutton leg, a lean cut of beef, goat or chicken)

1 kg. Rice

1 kg. Onions

1 kg. Potatoes

1 medium size unripe pawpaw

300 ml. (1.5 cups) sour milk or yogurt

2 limes

1/4 kg. Tomatoes

1 small bulb of garlic

Small piece of fresh green ginger

4 cardamom pods

4 cloves

2 small sticks cinnamon

1 teaspoon each of cumin seeds, coriander seeds, and whole black peppercorns

Oil for frying 1 smallest size tin tomato paste

Method to make Biriani Recipe

Peel pawpaw, remove seeds, and grate coarsely. Pound the garlic and ginger to a paste. Cut the meat into biggish pieces and put into a heavy saucepan with the pawpaw and garlic and ginger.

Add the sour milk or yogurt, and the juice of the two limes. Set over a low heat and stir at intervals. Whilst this is cooking, grind all the spices together and set aside.

Slice the onions and fry in oil until brown and crisp. Remove from the fat. Peel and slice the potatoes and fry in the same oil until golden brown.

Remove and keep on one side – apart from the onions.
Check the meat to see if it is nearly ready, then add the spices and the skinned tomatoes together with 4-5 tablespoons of the fat used to fry the onions and potatoes.

Mix together well, then add the tin of tomato paste. Continue cooking over low heat until the meat is really tender and the sauce thick and creamy. It is almost certain you will have to add a little warm water before the meat is cooked.

Cook for a final 15 – 20 minutes to make sure all the flavours have blended together.

Prepare and cook the rice. Put a good layer of the rice at the bottom of a fireproof dish or casserole. Pour over the meat mixture, and cover completely with another layer of rice.

Now put in the fried onions, reserving a few for decoration, and cover them with the rest of the rice. Boil up the remaining oil and pour over.

Take the sliced potatoes and tuck them at the edge of the dish, and across the top, pushing them into the rice. Sprinkle with the reserved onions about 30 minutes.

Do not let it become dry. Biriani can be served at table in the casserole if it is decorative one, or else you will have to remove the meat and the vegetables keeping the layers as cooked and serve on a big platter.

Who said that you don’t how to cook? Having been born from a family of many girls, I was not supposed to cook when all my sisters are present but when I joined work and start to live on my own, that’s when cooking lessons became a reality.

Of course not every person like cooking but for those who enjoy to explore new foods and have the taste for delicious yummy yummy, this recipe in a must not miss.

About the Author

Twinomugisha Charles is a writer who enjoys sharing his knowledge on various topics about Uganda, Rwanda, Kenya and Tanzania. More of his articles can be found at Kenya Biriani Cooking Tips and at Kenya Coast People Biriani Cooking Guide

Normally baked fish is a dish prepared with minimal spices and the taste is completely different for the Indian palate as Indian love to eat lots of spices made of fish like the fish fry, fish pulusu, and many more. They may not like the baked fish if eating for the first time.

Baked fish with vegetables is one of the healthiest meals one can make for lunch or dinner. Baked fish is low in fat because you do not cook the fish in oil but only brush oil over the fish to keep it moist and is also low in carbohydrates. It’s really simple to prepare and cooked with uses minimal ingredients. Firstly marinate the fish with crushed garlic, fresh dill greens and coriander leaves, chilli powder, salt, lime juice and olive oil. Mix the spices and season this spices thoroughly in and over the fish. In a baking tray place some chopped bell peppers, onions, potatoes and put some lime juice over it. Place the fish on the top of the vegetables and pour a little olive oil over the fish to keep it moist. Bake in the oven. Serve hot.

If you are serving this to your Indian friends you can also make a nice spicy sauce something like an Indian salsa (check the link below) which can be served along with the baked fish with some steaming rice. Do watch step by step instructions on making of baked fish at: http://www.vahrehvah.com/Baked+Fish:3540

This is truly eye catchy and tempting!

Dill is one of those herbs that in effect have two different seasons. In early spring it is used for its leaves and then later in fall for its seeds. Each part of the plant has its own characteristics and properties. With its crisp grassy taste, dill leaves, or “dill weed” as it is called, is a natural to be paired with fish, mild cheeses, egg dishes, vegetable dishes, cream sauces, and it is especially good on potatoes. Cucumbers are another food that blends well with dill, either in salads, chilled soups or tea sandwiches. Dill has a simple, clean taste. When using dill leaves, it is best to use it fresh rather than dried to get the most flavors. If using dill in a hot dish such as a stew or a sauce, be sure to add it just before serving, as it loses its flavor in the heat.

Baking fish is not complicated but there are a few handy tips to know, to ensure you get the very best results. You can bake fish steaks, fillets, seafood, or whole fish. Baking cooks fish quickly at a high temperature. Baking is a very popular way of cooking fish and many fish recipes call for it to be baked in the oven. People tend to worry about their fish drying out and how to prevent that from happening. If you leave your fish in the oven for even a few minutes too long, this might mean the difference between a moist piece of fish and a slightly dried out one. When fish dries out, this means the natural fish oil has gone. You need to check the fish often when it is cooking and remember that it keeps cooking for a couple of minutes after you remove it from the oven. Use very fresh fish, your recipe has more chance of being a great success.

Frozen fish has the same nutritional value as fresh fish and will keep in the freezer for weeks or even months, depending what kind of fish it is. To defrost fish, leave it on the lower shelves of the refrigerator for between 8 and 12 hours. If you want to defrost it more quickly, you can place the fish in a bowl of cold water with 3 to 4 tablespoons of salt. Then it will defrost in a couple hours. If you have fresh or defrosted fish in the refrigerator, it ought to be used within 24 hours for the best fish recipe results.

Fish contains natural fish oils hence you do not need to add more fat or oil while baking. You can add sliced vegetables to keep it juicy throughout cooking. Another tip is to brush a small amount of butter or oil on top of the fish before baking it. If the fish is an inch or less thick, you should turn it half way through the cooking time.

To stop fish sticking to the baking dish, you can place it on a bed of onions, vegetables or celery. This makes the fish stay in one piece when removing it from the baking dish and gives it some extra flavor. Once cooked lift the fish carefully out of the dish with two spatulas, spoon the juices over and serve with some boiled new potatoes and buttered vegetables or a crispy salad. To compliment the baked fish one can make a side dish of vegetables. There are many different types of vegetables that compliment fish. A low calorie method of making vegetables is to grill them. One can take asparagus, tomatoes, peppers, and squash and grill them on a square pan on the stovetop. This side dish is low in calories and carbohydrates as well. A typical side serving of grilled vegetables in 100 calories.

This dish is very popular with high protein law carbohydrate diets.

Recipe: Baked Fish
Summary: baked fish with flavors to suit Asian tatse buds

Ingredients
bass fish – 1 – number
bell pepper – 1 – number
chilli pdr – 1/2 – tsp
coriander pdr – 1 – tsp
corinader leaves – 1/2 – bunch
dill leaves – 1/8 – bunch
garlic – 5 – clove
olive oil – 2 – tbsp
onion – 1 – number
potato – 1 – number
salt – to taste – 1
Instructions
marinate the fish with crushed garlic,dill and coriander leaves marinade as shownbake in the oven first 20 min one side and 10 min on the other side or till it is doneserve hot with curry sauce as shown
Cooking time (duration): 25

Number of servings (yield): 4

Meal type: lunch

My rating: 5 stars: ★★★★★ 1 review(s)

Recipe by Vahchef.

About the Author

For more information on
Baked Fish,
Indian Food,
Indian Food Recipes,
Indian Cooking,
All youtube videos at VahChef channel.

About the Author

The author Kirk Bachelder manages a business offering Goji Berries, Goji Berry Juice and Goji Seeds for sale at http://www.benefitsofgojiberries.com/

To prepare the cookies, you will need half a cup or 4 ounces of softened unsalted butter, 1 and 2/3rd cup or 7 and a ½ ounces of all purpose flour, half a teaspoon of baking powder, 6 tablespoon heaped brown sugar, 3/4th ounces or 1/4th cup of cocoa powder, I large egg, a little less than a cupful of powdered sugar, 1/4th teaspoon of salt and a table spoon of vanilla essence. For the mocha filling of the sandwich cookies you will require, a tablespoon of instant espresso, 4 tablespoon or 2 ounces of cream cheese, 1/4th cup or 3/4th ounces of cocoa powder, 2 ounces or 4 tablespoon of softened unsalted butter, 6 ounces or 1 and ½ cup of confectioner’s sugar and a teaspoon of vanilla essence. All these ingredients are quite easily available at local markets within a reasonable price.

Once you have all the ingredients with you, start making the chocolate cookies. In a mixing bowl, sieve in all purpose flour, baking power, salt and cocoa powder. Next beat the butter and the sugar together for couple of minutes into a fluffy and smooth mix. To it add one egg and vanilla essence. Keep on blending the mixture well while adding the egg. Next add the dry mixture of flour, cocoa powder, baking powder and salt. Give it a thorough mix to avoid lump formation. Once the cookie dough is ready split it into two equal proportions. Cover one half of the dough with a plastic sheet and put into the fridge. Take the remaining bit of dough and flatten it between 2 greased sheets using a rolling pin. Make sure the flattened dough is of about 1/8th inch thick. Refrigerate the flattened dough for about half an hour until it becomes nice and firm. Take out the remaining cookie dough out of the refrigerator and repeat the same process. Cut the refrigerated dough into medium round shapes, using a cookie cutter. Arrange the cookies on a baking tray lined with greased paper keeping them about an inch away from each other. Make sure that the cookies are firm enough before you place them into the oven. Next heat your oven at a temperature of 350 degree. Place the baking tray with the cookies right at the center of the oven and bake for 5 to 6 minutes. The cookies should come out nice and brown.

For the filling, melt the espresso in warm water and let it cool for some time. Whip in cream cheese and butter along with the espresso and mix it until it becomes nice and soft. Next add half of the powdered sugar and vanilla essence to the mixture and beat it till it gets a soft texture. Finally, add the rest of the sugar and the cocoa power and blend for a minute or so.

Before serving, spread a nice helping of the mocha filling onto a cookie and place another one on top of it like a sandwich.

About the Author

Are you looking for more information regarding Mocha Sandwich Cookie ? Visit http://www.wedipit.com today!

Because of the location, Samoa has access to fresh tuna fish that is brought in to the fish market every morning. The fresh tuna is not only excellent for making tuna steaks, you can also use it for something called OKA.

The Polynesian people have naturally been using the local products when creating the recipe and still these ingredients will be found in any country in the world.

Another main ingredient in the OKA recipe is the coconut cream which is proven to be very healthy.

Traditional Samoan healers tells us, that the Samoan people were all healthy before the white man brought the processed food to the island.

Today Samoa has one of the highest diabetes rates in the world.

Preparing the OKA.

OKA is both healthy and delicious. In Samoa, the OKA is an important part of the Sunday family feast. It is made in the following way:

* Cut the raw tuna in small thumb nail size pieces and put in a bowl.

* Cut cucumber, tomatoes and onion very fine and add it to the bowl.

* Add fresh coconut cream (or from can) sauce together with some lemon juice.

* Add salt and pepper and some chili sauce if you like it hot.

Mix it all together and serve in small cups or bowls.
Leave it in the fridge for some time if you prefer it cold.

Palusami

Another important food item in Samoa is the palusami.
You start preparing palusami by collecting the young leaves from the taro plant (taro is a starchy edible root, bigger than a potato).

Make a mixture of coconut cream, onion and salt which will be used together with the taro leaves.

Put many taro leaves together and form a small bag. The coconut cream mixture will be poured into the little bag and closed.

A bread fruit leaf is usually used for wrapping the small taro leaf bag together, preventing it from falling apart.

The palusami will now be put on hot stones and baked in what the Samoans call UMU. After about 45 minutes on hot glowing stones and covered by large banana leaves.

The palusami is ready to eat. The leaves have now dissolved and mixed with the coconut cream providing a delicious part of the Sunday meal.

Most visitors to Samoa love this traditional food experience where both OKA and palusami plays a big roll.

About the Author

FREE Newsletter about alternative medicine and life changing ideas.

CLICK HERE http://www.alternative-healing.ws

Looking forward to continue talking to you.

Mats Loefkvist
http://www.alternative-healing.ws/

Since I’m a child i have been fond to Mac Donald’s Mcflurry. I have discovered my own 10 simple d.i.y steps on Mcflurry Ice Cream Maker Recipes.Now i present to you 10 simple d.i.y steps on Mcflurry ice cream maker recipes.

Ingredients for this simple recipes are 2 cups of vanilla ice cream and 1/4 cup of milk. Note that any brand of vanilla ice cream and milk will do.

The 1st steps on making Mcflurry ice cream are a bowl and 16 oz of glass are chilled in the freezer for 1 hours.

Then remove the bowl and 16 oz glass from the freezer.

Frozen crushed candy or other crushed crunchy ingredient must be added to the bowl 1st. These crush crunchy ingredient can be achieved by putting it into a bag or between a wax paper and roll it with rolling pin to get chunky shards. But do remember, don’t overdo it.

Now we add milk and the vanilla ice cream in the bowl and mix it in order to make our Mcflurry ice cream maker recipes.

After it’s mixed put the Mcflurry ice cream into the chilled glass and served it with a spoon.

Other serving suggestion for 10 simple d.i.y steps on Mcflurry ice cream maker recipes included:
1) 1 chilled and crushed Butterfingers bar.
2) M&Ms candy
3) Reese’s Pieces
4) Oreo or any types of cookies.

Other customization that can also be done on McFlurry ice cream maker recipes included adding chunks of chocolate fudge brownies and moss green M&Ms. The color of the M&Ms depends on you.

York peppermint patties and Polo Candy can also be use in these 10 simple d.i.y steps on Mcflurry Ice Cream Maker Recipes.Mint extract can be added to the ice cream on 1/4 or 1/2 teaspoon, a few drop of green food coloring and if possible add 2 crushed oreo cookies into the Mcflurry Ice Cream Recipes.

The ingredient in 10 simple d.i.y steps on Mcflurry Ice Cream Maker Recipes can also be changed from using vanilla flavored ice cream to other flavored ice cream and use light ice cream and skim milk as well

This article on 10 Simple D.I.Y Steps on Mcflurry Ice Cream Maker
Recipes is brought to you by http://www.icecreammakerrecipes.net

About the Author

I’m a student who love ice cream.For more detail information please visit click here. This site comes with details for clearer guidelines and many stuff related to ice cream

2 cans pineapple chunks, drained
2 cans mandarin oranges, drained
2 jars maraschino cherries, drained
1 can coconut flakes
1/2 bag mini marshmallows
4 oz. sour cream
16 oz. container Cool Whip

Directions

In a bowl, combine the sour cream and the Cool Whip. Fold in the remaining ingredients. Cover and chill in refrigerator for 2 hours before serving.

=> Fruit Salad Recipe: Fancy Frozen Fruit Salad

A deliciously cool salad to serve on a hot summer day.

1 (8 oz.) package cream cheese
1/3 cup powdered sugar
3/4 teaspoon vanilla extract
1/3 cup mayonnaise or salad dressing
1(16 oz.) can sliced peaches, drained
1/3 cup maraschino cherry halves
1 (16 oz.) can fruit cocktail, drained
1 (8 oz.) can crushed pineapple, drained
2 cups miniature marshmallows
1/3 cup whipped cream
Few drops red food coloring
Additional whipped cream for garnish

Directions

In a bowl, whip the cream cheese with a hand mixer. Add in the powdered sugar and mix until well blended. Add in the vanilla and blend in the mayonnaise. Fold in the fruit and marshmallows. Fold the whipped cream into the mixture.

Add food coloring to mixture. Salad should now be a pale pink color. Ladle mixture into 5 ounce serving or soufflé cups. Place in freezer and freeze overnight.

Defrost at least 15 minutes before serving. Garnish with dollops of whipped cream and cherries.

=> Fresh Fruit Salad Recipe: Summer Fresh Fruit Salad

Loaded with of fresh fruit, this salad also makes a nice centerpiece display.

1/2 watermelon
Cantaloupe balls
Seedless grapes
Peach slices
Pear slices
Strawberries, sliced
Red and black raspberries
Banana Slices
Pineapple cubes
Black cherries
Apple cubes
Fruit Salad Dressing

Directions

Scoop the red flesh out from inside of the watermelon with melon ball cutter. Drain the shell well.

Cut up the other fruits into chunks. Fill the watermelon shell with the watermelon balls and other assorted fruit chunks and berries. Chill until ready to serve.

Fruit Salad Dressing

4 1/2 teaspoons all purpose flour
1 (6 oz.) can pineapple juice
1/3 cup sugar
1/3 cup orange juice concentrate
2 tablespoons honey
2 tablespoons lemon juice

Directions

In a saucepan, combine all the ingredients. Bring to a boil; cook for 2 minutes or until thickened; stirring constantly. Cool. Serve over fruit. Refrigerate left over dressing.

=> Easy Fruit Salad Recipe: Quick and Easy Fruit Salad

If you need to make fruit salad for a crowd, like for a picnic or potluck, this recipe is a snap.

1 (30 oz.) can fruit cocktail, drained
1 (11 oz.) can mandarin oranges, drained
1 (20 oz.) can pineapple chunks, do not drain
2 firm bananas, sliced 1-inch thick (optional)*
1 box instant vanilla pudding

Directions

In a large bowl, combine all ingredients. Stir until the dry pudding mixture is fully incorporated into the fruit mixture. Salad will appear to be runny, but will thicken as the pudding absorbs the pineapple juice.

Chill overnight. Stir before serving.

*Note: Add bananas just before serving.

About the Author

Mmmm… homemade bread bakes in the oven while you toss a healthy green salad with homemade dressing, and that soup sure smells good too. Get your free recipes here => http://www.best-salad-recipes.com

Russian Blini – Hot Pancakes

The French might have invented the crepe but it does not mean other countries don’t have their own version they think is better. Russia is no different and they have the Blini:

Ingredients:

½ cup plain flour (sifted)

2 eggs

2 ½ cups of milk

1 tablespoon sugar

1 tablespoon sugar

1 tablespoon butter

1/3 teaspoon of baking soda (optional if you want a lighter mixture)

Steps:

Start by whisking the eggs in a bowl with the sugar and salt. Add the flower to the mixture and then slowly stir in the milk to avoid lumps. Mix by hand or with a food processor to a smooth consistency. Your batter should be fairly runny at this stage.

If you are using baking soda in your recipe, add it now to make the mixutre more light (i.e. it adds air to the batter). For the best result, cover your mixing bowl and leave your batter in the fridge for 30 minutes to rest. Take the batter out of fridge when you are ready to cook. If the mixture is too thick, add water or milk. If your batter is runny, add a small amount of flour. What you want is a pancake batter that pours like fresh cream.

Start cooking the pancakes by warming a non-stick pan over a medium heat. Coat the pan with a light cooking oil or butter (though butter does give a better tasting pancake, it just depends on how fattening you want them to be). Pour a couple of table spoons of the mixture onto the pan and spreak the mixture out evenly into small pancakes. Make it as thin as you can for traditional Blini. When bubbles appear in the center or it starts to look dry, flip it over to cook the other side.

Move the cook Blini to a plate and butter one side and stack them. Serve them by putting jam in the center and folding them. Fold them a second time to make a neat triangle. They are best enjoyed with hot black tea with lemon.

Russian Salads

If you want to prepare a Russian salad, then forget about tossed lettuce, tomatoes and cucumber. Russia is a cold country where energy packed root vegetables such as potato fill the dinner plate. This is a country where an avocado or banana costs more than a bottle of vodka because all tropical fruits have to be imported.

This gives us a traditional Russian salad – a salad with some bite. A typical salad is the Dressed Herring Under Fur Salad.

Ingredients:

2 salted herring

5 potatoes

4 carrots

4 beets

5 eggs

1 lb mayonnaise

Steps:

Bring a large pot of unsalted to the boil and add the potatoes, carrots and beets. Boil until just soft and then drain.

Skin and debone the herring. Cut the fish into small bite size pieces. Take your serving platter and layer the herring on the bottom. Cover with a thin layer of mayonnaise.

Take the potatoes and mash. Spread the potato as the next layer and cover with a thin layer of moyonaise. Repeat the process for the beets and 3 of the eggs. Finish the with slices of the 2 remaining eggs. Cover the bowl and put in the fridge for an hour before serving.

About the Author

Would you like to know more about Russia? If you want to check out St Petersberg we have some great Russian travel videos. Or why not take a tour through the beautiful Russian countryside?