bread · travel

Some St. Petersburg Shots and Breadsticks

Just wanted to share some St. Petersburg images with you that I have made recently. This one is of the famous Mariinsky Theatre in St. Petersburg (ex Kirov Theatre), an opera & ballet place, one of the MUSTs of my city if you’re into theatre, of course. The building is huge with a round cupola in the centre as it used to be royal circus, actually, but was re-built as an opera house which it is now.

It’s true I have a special fancy for lamps, I mean, old-fashioned street lights, in combination with outdoor signs and architectural details, they make a perfect target for photos.

No shots of the inside though, as I was there only for a short interview. But you can imagine a gorgeous theatre with royal boxes and gold and velvet and lustres and and and and =) Well, better just come round and see it for yourself!

And a photo without sun… this one is from my another ‘trip’ for job interview, this time the weather was more like winter again. It’s Sampsonievsky cathedral, reflected in the opposite building.


Back to my kitchen now… and to a more sunny mood=)

Out-of-this-world Breadsticks  adapted from will make salty and a bit spicy soft breadsticks


  • 1 1/8 cups warm water
  • 2 Tbs olive oil
  • 2 Tbs grated Parmesan cheese – I used just regular cheese
  • 2 Tbs sugar
  • 3 tsp minced garlic – I forgot it and added some powdered garlic after they were baked
  • 1 Tbs salt
  • 3/4 tsp minced fresh basil – yeeeeaaaah, I LOVE it!
  • 1 tsp Italian seasoning – haha, I remember how my Caterina the Polenta Girl was surprised to know such thing exists=) had to show her a bag of Russian heeehehe Italian seasoning and translate the list of the ingredients to her
  • 3 cups all purpose flour – I substituted some with whole wheat, so that there’s a bit
  • 2 tsp instant yeast
  • 1 or 2 Tbs butter, melted

Method (copied from the original recipe)

In a medium bowl, combine water + sugar + yeast; stir and let sit 5 minutes or until bubbly.

Take a larger bowl and combine olive oil + cheese + garlic + basil + Italian seasoning + salt; mix together then add the yeast mixture. Add in all the flour and stir until it comes together as a big lumpy dough. Rub all over with a little olive oil and cover with plastic wrap. Let it stands for about half hour.

Preheat oven to 175 ‘C.

Flour the surface where you’ll be kneading the dough, then knead the dough on it a few times till it becomes supple.

Divide the dough into 2 parts. Divide each part into 12 smaller parts. roll each smaller part into a rope, twist it a bit before you place it on greased baking sheet – I used paper and also twisted two ropes into one, just like this:

Let the twisted ropes rise again until double in size about 40 minutes. Before baking, brush the ropes with melted butter and sprinkle some more salt and and Italian seasoning.  (I used just salt, and already with the amount of the seasoning I added to the dough, the sticks turned out quite spicy! even my Father did notice that, which is rare=)

Bake in the preheated oven for 18-20 minutes or until they are nice golden brown, remove from oven and brush with melted butter again. (I had to bake them longer as they got thicker by twisting them in twos. And I also added some powdered garlic after brushing them with butter for the second time).

Consume moderately with some greens =) so that you won’t have salt all around your organism!

See you soon with new recipes… and perhaps finally a bit about 90s in the USSR, you see, I haven’t forgotten that yet!



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