Cucumber's Ice Cream

Submitted by Nobility_Cuisine on Mon, 09/03/2018 - 23:05.

Ingredients:

18 oz (600 g) young cucumber
8.7 oz (250 g) soft fat cheese
1 small lemon, juice
3 stalk thyme
Salt and ground black pepper on your taste
For serving:
1-2 small cucumber
1-2 radish

Method:

Peel cucumbers, chop into small pieces, and place in a freezer for 2 hour.

After that, blend the chopped cucumbers, a chilled soft cheese, a lemon juice, a salt, and a pepper together.

Whip until you get an even consistency, and put into a pastry bag.

Press portions of this mixture into small glasses, decorate with thyme leaves, and sprinkle with a ground pepper.

To serve, slice a radish and a small cucumber thinly.

Place the glass with the ice cream on a middle of serving plate, and put the radish and cucumber slices around glass.

Pelmeni with Chanterelles and Potatoes

Submitted by Russian_Cuisine on Mon, 09/03/2018 - 23:00.

Ingredients:

1 cup flour
3 egg
1 tbsp vegetable oil
7 oz (200 g) chanterelles
2 potato
1 medium onion
1 tbsp butter
Salt and pepper on your taste

Method:

In a large bowl, stir a flour, a salt, 2 eggs, and a vegetable oil.

Knead a dough, then roll it into a plastic wrap, and put into a refrigerator for 1 hour.

Meanwhile, make a stuffing: chop chanterelles and onions, add a salt, and stir-fry with a butter until a readiness.

Boil potatoes, make a potato puree, and stir with the fried chanterelles, and with 1 egg.

Roll the dough, and cut rounds by a glass.

Put 1 tbsp the stuffing on a middle of the round of dough , and pinch borders of dough, to get a pelmen.

Bring ¼ G water to a boiling, and boil the pelmeni for 7 minutes.

Serve hot, with a sour cream, or with a melted butter.

Appetizer with Quail Eggs

Submitted by Nobility_Cuisine on Sat, 08/25/2018 - 18:48.

Ingredients:

10 quail egg
0.25 lb lightly salted steelhead (or other red fish fillet)
1 bunch spring onion
1 lemon
5 green olive

Method:

Boil eggs for 2 minutes in a salt water, then put them in a cold water for 3 minutes, and peel.

Wash and drain spring onions, cut off their white parts, and place 2/3 of all onions on a serving dish.

Cut a steelhead at an angle into thin slices.

Wrap every slice into a cone shape, and place the egg inside this cone.

Cut a lemon into rings, and cut every ring into 6 pieces.

Cut every olive into rings.

Chop 1/3 green onions thinly.

Place 1 lemon piece and 1 olive ring into the cone with the egg, then sprinkle with thinly cut green onions on top.

Repeat until you run out of eggs.

Place all cones on a serving dish, and serve.

Note:

You may cover the dish with a plastic wrap, and keep it in a refrigerator for up to 2 hours.

Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 08/25/2018 - 18:34.

Ingredients:

5 medium boiled potato
1 medium boiled beet
2 brined cucumber
0.25 lb sauerkraut
1 green apple
5 stalk spring onion

For dressing:

3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.

Cut sauerkraut into short stripes.
To make a dressing, blend oil with salt, sugar, vinegar, and mustard together.

To serve, stir all vegetables with the dressing, put in a salad bowl, and decorate with chopped spring onions, and with (optionally) fresh cucumbers.

Warm Salad with Chanterelles

Submitted by Nobility_Cuisine on Sun, 08/19/2018 - 09:18.

Ingredients for 1:

3.5 oz (100 g) ground beef
1.7 oz (50 g) chanterelle
0.5 oz (15 g) shallot onion
1.7 oz (50 g) salted cucumber
1.5 tbsp vegetable oil
Salt, ground pepper, hot sauce, parsley, and mustard on your taste

Method:

Stir-fry a ground beef in a skillet with ½ tbsp a vegetable oil.

Chop salted cucumbers thinly.

Cut chanterelles, and stir-fry in a skillet with a salt, a pepper, and with ½ tbsp the vegetable oil.

Chop a parsley thinly.

Stir well all ingredients together, and serve.

Decorate a dish as you like.

Red Currant Marmalade

Submitted by Russian_Cuisine on Sun, 08/19/2018 - 09:04.

Ingredients:

35 oz (1 Kg) red currant
17.5 oz (500 g) sugar
3.5 fl oz water
2 tsp agar-agar

Method:

Wash a currant, remove its cuts, and put into a thick-bottom sauce-pan.

Pour a water into the sauce-pan, cover sauce-pan with a lid, and bring to boil over a low-heating.

Boil for about 12 minutes.

Then, grate berries, press a juice, and put into sauce-pan.

Add a sugar, stir well, and boil for about 60 minutes.

Remove a foam when it increases.

Add an agar-agar, stir, and boil for 5 more minutes.

Cover a baking sheet with a parchment paper, and pour a content of sauce-pan on top.

Let to chill, and place it in a refrigerator for 1-3 hours, until a marmalade hardens.

Then, take it out, cut into cubes, and sprinkle with a sugar powder.

Mushroom Butter

Submitted by Nobility_Cuisine on Sat, 06/30/2018 - 18:48.

Ingredients for 4:

5.2 oz (150 g) fresh mushrooms
1/2 oz (15 g) dried porcini
3.5 oz (100 g) warm butter
1 medium onion
2 garlic clove
1 stalk thyme
1 tbsp brandy
Lemon juice, chopped greens, salt, and ground pepper on your taste

Method:

Grate dried mushrooms, and put into a small sauce-pan.

Pour a warm water on top, just to cover mushrooms, and let to sit for 20 minutes.

Melt 1 tbsp a butter in a sauce-pan.

Chop fresh mushrooms, a garlic, greens, and an onion.

Stir-fry the onions with the butter for about 1 minute, or until onions turn soft.

Then, add the garlic, a thyme, and all mushrooms, and stir-fry for 5-8 minutes more.

Add a salt, a pepper, a lemon juice, and a brandy, and cook to evaporate an alcohol.

Turn a heating off, remove the thyme, add chopped greens, and stir well.

Let to chill, and whip with a warm butter.

Place into a butter dish, cover with a lid, and place a mushroom butter into a freezer.

Let to warm before serving.

Note:

This is a perfect add-on to a steak.

Quick Brined Mackerel

Submitted by Russian_Cuisine on Sat, 06/30/2018 - 18:09.

Ingredients:

35 oz (1 Kg) mackerel, without heads and innards
For brine:
1/4 G (1 L) water
4 tbsp salt
2 tbsp sugar
5 bay leaf
5-6 black peppercorn
1 tbsp dry black tea
20-25 dried prune, or smoked one

Method:

Peel a mackerel, wash, and place into an enameled, or a glass dish.

Pour a water into a sauce-pan, add all brine ingredients, except a tea, and bring to a boiling.

Add the teas, and boil for about 2 minutes.

Cover the sauce-pan with a lid, and let to chill.

Pour a cold brine into the dish with the mackerel to cover mackerel.

Cover dish with a lid, and place into a freezer for 3-5 days.

After that, take a fish, wash, dry it out, and slice.

To serve, sprinkle mackerel slices with a vegetable oil and with a chopped spring onion.

Chicken Souffle

Submitted by Nobility_Cuisine on Sun, 06/24/2018 - 15:32.

Ingredients:

2 boiled chicken fillet
3.5 fl oz (100 mL) 20% whipping cream
4 tbsp butter
1 egg
3.5 oz (100 g) white bread
Salt and spices on your taste

Method:

Soak a bread in 2 tbsp a whipping cream.

Grate chicken fillets thinly.

Then, stir the ground chicken meats with the white bread, and grate one more time.

Pre-heat an oven to 370 F (150 C).

Whip chicken meat with an egg yolk, 3 tbsp a butter, and whipping cream for 4-5 minutes.

Separately, whip a chilled egg white, and add to the whipped meat mixture.

Add a salt, and stir carefully.

Rub a baking dish with 1 tbsp butter, and put the mix into the dish.

Bake in the oven until a gold crust increases on top.

Or, you may bake it over a water bath, under a lid, for about 20 minutes.

Serve hot.

Quick Zucchini Noodles

Submitted by Russian_Cuisine on Sun, 06/24/2018 - 15:13.

Ingredients:

16 oz (450 g) young zucchini
1 medium carrot
2-3 garlic clove
Greens, salt, and pepper on your taste
Vegetable oil for frying

Method:

Shred a carrot very thinly.

Slice zucchini into thin strips.

Press a garlic.

Chop greens.

Pre-heat a skillet with vegetable oil.

Put the zucchini into the skillet.

After 1.5 minutes, stir zucchini, and put the carrots on top.

After 1.5 minutes, stir well.

After 1 more minutes, stir well, add the garlic, greens, a salt, and a pepper, and stir one more time.

Turn a heating off, cover skillet with a lid, and let to sit for 1 minute more.

Serve immediately.