Russian Cookbook

1 cup water
200 gr fresh plums
2 clove garlic, peeled
2 tablespoons fresh coriander, finely chopped
3 gr cayenne pepper
3 gr red chili flakes
2+ tablespoon lemon juice

Bring the water (just to cover plums) to the boil in a small nonreactive saucepan and drop in the plums. Remove from the heat and set aside for 10 minutes, then bring the water back to the boil over a high heat. Cook uncovered for about 10 to 15 minutes, until the plums are soft.

Drain the plums and set the liquid aside.

Cut out and discard the plum stones. Put the plums, garlic, red chili and coriander into an electric blender. Pour in few tablespoons of the reserved prune liquid, the blended sauce should have the consistency of mayonnaise.

Transfer the sauce to a medium-sized saucepan and stir in the salt, pepper, garlic and red pepper flakes. Bring to the boil over a high heat and stir in the lemon juice. Cool to room temperature for at least 6 hours and serve with meat dishes

Suggestion:

Use Santa Anna plums or any other red, slightly unripe prunes. Add lemon juice if desired.

150 gr dried red kidney beans, or about 250 gr canned red kidney beans
1 teaspoons salt
3 teaspoons white wine vinegar
2 tablespoons finely chopped onions
3 tablespoons finely chopped parsley
3 tablespoons finely chopped fresh coriander
1/2 teaspoon black pepper
2 tablespoons vegetable oil

If you are using the dried kidney beans, bring 2 cups of water and 1 teaspoon of the salt to the boil in a medium-sized saucepan. Drop in the kidney beans and boil for 2 minutes, then remove the pan from the heat and let the beans soak uncovered for 1 hour. Bring back to the boil, lower the heat and simmer uncovered for about 1 hour, until the beans are tender but still intact. Drain in a sieve or colander and pat dry with kitchen paper.

Canned beans need only be drained, washed under cold running water and patted dry.

Put the vinegar, chopped onions, parsley, coriander, salt, black pepper and the oil into a large bowl. Mix thoroughly. Add the kidney beans, toss together thoroughly but gently with a fork and taste for seasoning.

Suggestion:

The beans may be served at once, but the flavor will be improved if they rest at room temperature for about 1 hour.

Khmeli Suneli is a traditional Georgian spicy herbs mixture. It is popular in Republic of Georgia and in all ex-USSR countries. Great as a meat rub, in marinades and in soups and stews.

Fenugreek 50 gr
Coriander 50 gr
Dried dill 50 gr
Dried celery 50 gr
Dried parsley 50 gr
Dried basil 50 gr
Summer savory 50 gr
Dried mint 50 gr
Bay leaves 50 gr
Sweet marjoram 50 gr
Dried chili flakes 10 gr
Saffron 0.5 gr

Combine all ingredients in a large pestle and mortar and grind together into a fine powder.