Russian-born Irina Glushkova has lived in Beijing for the past 15 years with her Chinese husband Hong Weifan. Their daughters Liza (age 14) and Liya (5) attend the Russian Embassy School and Teremok Russian Kindergarten respectively. Glushkova uses Ayurvedic theory to offer natural, organic skin and hair care products tailored to customers’ specific needs. A consultation takes around 20 minutes and all products are handmade from raw, unrefined ingredients sourced from all over the world. Because the ingredients are fresh and the products contain no additional stabilizers or preservatives, they have a shelf life of only three months and must be refrigerated.
On the afternoon we visit the family home at Dongzhimen MOMA, the Glushkova-Fan girls are preparing a traditional Russian breakfast dish. “This dish is so typical that every Russian family has its version,” says Glushkova. She was taught to make breakfast ricotta by her mother in her teens, and is in her turn passing the recipe onto her oldest daughter. Liza has just started cooking by herself, and in addition to making healthy foods like baked vegetables and salads, loves to bake. “Both girls get enthusiastic about making cookies, but often lose interest in the middle. Liya plays with the dough a little, and then leaves me to finish up,” says Glushkova. This recipe can also be served for breakfast, or as a dessert, and can be made in advance the night before.
Russian Breakfast Ricotta
Makes approximately 8 servings 约8人份
Ingredients 成分
600g ricotta cheese 600克意大利里考塔乳清干酪
130g brown sugar 130克红糖
100g semolina flour 100克粗粒小麦粉
100ml natural yogurt 100毫升天然酸奶
50ml sour cream 50毫升酸奶油
Pinch of salt 少许盐
35g raisins 35克葡萄干
Instructions 做法
1. Put the ricotta in a large mixing bowl and break it up with a wooden spoon. Add and mix in each ingredient in order; sugar, semolina flour, natural yogurt, sour cream, salt, and raisins.
把乳清干酪放在一个大碗里并用勺搅开。按顺序添加并搅拌以下配料，白糖，粗粒小麦粉，天然酸奶，酸奶油，盐和葡萄干。
2. Grease a dish with butter or oil. 把碟子上涂一层油或黄油。
3. Pour in the ricotta mix and level off with the wooden spoon. 把刚搅拌好的奶酪倒在碟子上，并用勺子涂平。
4. Bake for 40 minutes at 220°C until slightly golden. Serve with sour cream and jam. 在220度下烤40分钟至微黄色.配上酸奶油和果酱。
Irina Glushkova
For a free skincare consultation, call 139 1180 9671 or email irina_bj@yahoo.com.
This article originally appeared on page 34 of the beijingkids June 2015 issue. Click here to read the issue for free on Issuu.com. To find out how you can get your own copy, email distribution@truerun.com.
