Home-Made Zefir

Submitted by Nobility_Cuisine on Wed, 02/27/2019 - 04:07.


4 white apple
1 pinch cinnamon
1 pinch vanilla
1 fresh egg white
8.7 oz (250 g) sugar
¼ oz (8 g) agar-agar
6.1 fl oz (160 mL) water


Peel apples, and cut them into slices, then microwave them for 5 minutes (or bake them in a hot oven).

Make a puree from baked apples.

Take 8.7. oz (250 g) the apple puree, and place in a deep bowl.

Stir puree with a sugar and a cinnamon, blend well, and set aside to chill.

Meanwhile, stir an agar-agar with a water, and let to sit for about 10 minutes.

Whip an egg white for about 1 minute, then add a half of the whipped egg white into the apple puree, and whip them for about 2 minutes together.

Then, add the leftovers of whipped egg white (by portions) into apple puree, and whip together until it increases twice in volume, and it turns its color to white.

Place the sauce-pan with the agar-agar and water on a low heating, and stir until agar-agar dissolves.

(Do not allow it to boil!)

Pour the hot water with agar-agar into the apple puree mix by small portions, whipping permanently.

Whip until a mixture turns very thick.

Then, put the mixture into a confectionary bag, and press small “roses” on a baking sheet.
Let them to sit overnight, sprinkle with a sugar powder (optionally), and serve.


Without additional sugar, this dessert has not many calories in it.

You may also decrease an amount of sugar, and soak the "roses" into a melted chocolate.

Home-made condensed sweet milk for 15 minutes

Submitted by Russian_Cuisine on Tue, 02/26/2019 - 20:30.


7 oz (200 g) milk
7 oz (200 g) sugar
7 oz (200 g) butter


Stir all ingredients in a high sauce-pan.

Sauce-pan should be high because a milk mixture creates a lot of a foam after heating.

Bring to boil over low heating.

When the milk mixture starts to boil, turn the heating to medium, and boil for about 10 minutes.

Milk mixture turns thick while chilling.

Pour it into a can, and set into a refrigerator for 2-3 hours.

After that, you may serve a condenced milk as a dessert, or as a part of dessert.

Salad with Beetroot and Smoked Cheese

Submitted by Nobility_Cuisine on Tue, 01/29/2019 - 11:20.


2 large beetroot
5 hard-boiled egg
5.2 oz (150 g) smoked cheese
White sauce on your taste


Wash beetroots, poke each of them several times, put into a microwave-safe dish with a lead, and cook in a microwave for 10 minutes.

Let to chill, and peel the beetroots.

Peel eggs.

Grate beetroots, eggs, and a smoked cheese separately.

Then, you may put beetroots (½), eggs (½), and cheese (½) as a layers, sprinkling each layer with a white sauce, and repeat.

Then, decorate, and serve.

Or, just stir all ingredients together, and serve.

Home-Made Adygean Cheese with Dill and Sweet Red Pepper

Submitted by Russian_Cuisine on Tue, 01/29/2019 - 11:05.


Milk 2/3 G (2.5 L)
Kefir 15 fl oz (500 mL)
1 sweet red pepper
Dill 5 stalk


Chop a dill and a sweet pepper as thinly as possible.

Pour a milk into a glass sauce-pan, and heat slowly, until the milk's temperature turns 185 F (85 C).

Then, pour a kefir into the hot milk, stirring permanently.

Put the dill and sweet pepper into milk, stirring permanently.

When a milk's whey turns light and almost transparent, turn the heating off.

Cover a colander with a 2-fold fabric, and pour everything from the sauce-pan to the colander.

When a dripping stops, sprinkle a cheese with a salt, and turn around.

Repeat turning 2-3 times, to let all whey to drip-off.

After that, the cheese is ready to eat.

Chocolate Peaks

Submitted by Nobility_Cuisine on Thu, 11/08/2018 - 01:36.


35 oz (1 Kg) sugar
1 pack (25 g) gelatin
½ oz (18 g) lemon acid
Pinch of vanilla
1/7 oz (5 g) baking soda
Chocolate on your taste


Soak a gelatin in a cold water.

After 20 minutes, add a baking soda, a vanilla, and a citric acid, mix well, and whip until a consistency of the mixture turns white, thick, and even.

After that, add a sugar, and whip until the totally even consistency.

Put the mixture into a confectionery bag.

Cover a baking sheet with a parchment paper, and put even portions of mixture - peaks - on it.

Let to sit for about 12 hours in a room temperature, when peaks turn dry.

Melt a chocolate, pock the every peak with a fork, and soak into the chocolate.

Place peaks back on the sheet, and let to dry.

Serve, after chocolate turns hard, with a tea.

Quick Chicken Salad - 3

Submitted by Russian_Cuisine on Thu, 11/08/2018 - 01:18.


5.2 oz (150 g) ground hard cheese
7 oz smoked chicken fillet, boneless and skinless
1 medium carrot
1 can yellow sweet corn
1 medium fresh cucumber
1 garlic clove, optionally
White sauce on your taste


Let a corn drip, and put into a salad bowl.

Cut all ingredients into thin short strips (or, grate on a large grater).

Stir all ingredients, decorate with chopped greens, and serve.

Chicken Simmered with Cabbage

Submitted by Nobility_Cuisine on Sun, 10/28/2018 - 15:29.


1 lb green cabbage, thinly shredded
1 lb chocken fillet
5.2 oz (150 g) onion
5.2 oz (150 g) carrot
11.5 oz (300 g) tomato meat
2.5 fl oz (80 mL) vegetable oil
8.7 fl oz (250 mL) chicken broth
½ tsp zira spice
Salt and pepper on your taste


Wash and cut a chicken into medium pieces.

Sprinkle the fillet pieces with a salt, stir, and set aside for 15 minutes.

Stir-fry them in a large deep skillet with a vegetable oil, and place into a bowl.

Shred carrots, slice onions into half-rounds, and stir-fry in same oil as the chicken for 2 minutes.
Add chopped tomato meats (tomatoes without skins and seeds), stir well, and simmer until juices evaporate.

Then, sprinkle with the salt, a pepper, and (optionally) with zira, pour a chicken broth, and bring to a boiling.

After that, put a shredded cabbage into the skillet, cover it with a lid, and simmer for about 20 minutes over a low heating.

Put the chicken back into skillet, stir, bring to boiling, and turn the heating off.

Vegetable Stew

Submitted by Russian_Cuisine on Sun, 10/28/2018 - 15:11.


21 oz (600 g) potato
24.5 oz (700 g) cabbage
1 medium carrot
1 medium onion
2 oz (60 g) butter
2 tbsp tomato paste
¼ G (1 L) water
1 tbsp vegetable oil
2-3 bay leaf
Salt and ground black pepper on your taste


Bring a water in a large sauce-pan to a boiling.

Peel and wash potatoes, then cut into medium pieces, and put into the boiling water.

Sprinkle with a salt, and boil until the potatoes turn soft.

Meanwhile, shred a cabbage, and put into the sauce-pan.

Slice carrots, chop onions, and stir-fry them in a skillet with a vegetable oil.

Put the carrots and onions into sauce-pan, add a butter , a tomato paste, bay leaves, and a pepper, stir all together, and simmer for about 10 minutes.

Serve hot as a standalone dish, or as a garnish to meat dishes.

“White Robe” Salad

Submitted by Nobility_Cuisine on Sun, 10/21/2018 - 17:04.


11.5 oz (300 g) smoked chicken
4 egg, hard-boiled
1.7 oz (50 g) soft cheese
2 medium potato, boiled
1 medium onion
White sauce, or mayonnaise on your taste
1 tbsp vinegar


Freeze a soft cheese.

Cut a chicken meat into small cubes.

Peel an onion, chop it thinly, and put into a colander.

Pour a mixture from a 1 tbsp vinegar and 2-3 tbsp hot water into the colander on top, then set colander aside to let to drip.

Put the chicken meat into a round on a flat dish, and draw a web, using a white sauce, on top.

A next salad' layer is the onion.

Then, grate potatoes on a large grater over the onions, and draw a web using a white sauce on top.

Then, grate egg yolks on top.

Then, grate the soft cheese on top, and draw a web using a white sauce on top.

Then, grate the egg whites on top, and let a salad to sit for about 2-3 hours in a refrigerator.

Take the salad out, let to warm a little, and serve.

Eggplant's Salad - 2

Submitted by Russian_Cuisine on Sun, 10/21/2018 - 16:14.


3 young eggplant
3 medium tomato
3 egg, hard-boiled
3 basil leaf
2 oz vegetable oil
2 oz mayonnaise
1 garlic clove
Pinch of salt
Pinch of ground black pepper


Wash eggplants and tomatoes, then dry them out.

Cut off the eggplants' ends.

Cut eggplants into thin short strips, stir with a salt, and let to sit for 15 minutes.

Cut the tomatoes into thin strips.

Cut peeled eggs into thin strips.

In a salad bowl, stir the eggs and tomatoes.

Stir-fry eggplants with a vegetable oil for about 3-4 minutes.

Put the fried eggplants on paper towel, to remove the oil and to chill.

Chop basil leaves, and press a garlic into the salad bowl.

Stir all ingredients in salad bowl, and serve.