A year on Sakhalin

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CHRISTMAS BAZAAR
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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.
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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.

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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


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


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


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


AUSTRALIA DAY
Australia Day is the o cial national day of Australia. On January 26th, Australians come together as a nation to
celebrate what's 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


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 doesn't
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


SAKHALIN CHRISTMAS Sakhalin is a winter wonderland in December

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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


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


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.



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



Debora Andrade



Ruth Ironside
Lemon Curd Granny Elizabeth's Chocca Mocca Pudding

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. It's 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)



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.



Phillipa Sequeira Keiko Goto
Double Chocolate Muffins Lamingtons
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!



С Новым годом! Happy New Year!

1

- 1952 poster -
22 WINTER ON SAKHALIN new year


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


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


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


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


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


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


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


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


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


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


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


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


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


1

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SAKHALIN IN WINTER - SPORTS LOVERS
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3 4
2

7 5 6

8

36 WINTER ON SAKHALIN


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.
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JUST WANT TO HAVE FUN!
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10 11 12

13 14

WINTER ON SAKHALIN 37

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