“Melting Snow” Cookies

Submitted by Nobility_Cuisine on Mon, 10/15/2018 - 13:22.

Ingredients:

7-8.2 oz (200 – 250 g) flour
6.3 oz (180 g) softened butter
1 pack vanilla sugar
1/3 cup vegetable oil
4 tbsp starch
½ cup sugar powder

Method:

In a wide dish, stir a softened butter, a vegetable oil, and a sugar powder.

Whip until a consistency turns even.

Add a flour teaspoonfully, continuing the whipping, then add a starch and a vanilla sugar.

Whip all together, then knead a dough by hands.

Divide the dough into 3 equal parts, and roll them into tubes.

Cut every tube across into rounds, put them on a baking sheet, covered with baking paper.

Place the sheet into a pre-heated to 360 F (180 C) oven for 15 minutes.

Then, take put, sprinkle every cookie with sugar powder leftovers, and serve.

Spicy Herring

Submitted by Russian_Cuisine on Mon, 10/15/2018 - 12:25.

Ingredients:

2 large frozen herring
2 L (½ G) water
7 oz (200 g) salt
3.5 oz (100 g) sugar
½ cinnamon stick
1 whole garlic
1 whole onion
2 tsp coriander seed
1 tsp dill seed
10 black peppercorn
10 sweet peppercorn
3 bay leaf
10 clove

Method:

De-freeze herrings, then wash them.

Put them into an enameled or glass dish.

Cut an onion into 2 halves (do not peel!).

Cut a whole garlic into 2 halves (do not peel!).

Bring a water to a boiling, put all spices, the onions, and garlics into the water, and boil for 2-3 minutes.

Pour a brine on top of the herrings, to cover fish.

Cover the dish, let to chill, and set into a refrigerator for 3 days.

Peel before serving.

Note:

This dish is best with a boiled potato, and with a vegetable oil.

Lightly Salted Salmon-2

Submitted by Nobility_Cuisine on Sat, 10/06/2018 - 22:01.

Ingredients:

1 lb salmon fillet
2 tbsp salt
1 tsp sugar
1 tsp ground black pepper
7 fl oz (200 mL) vegetable oil

Method:

Stir a salt, a pepper, and a sugar together.

Slice a fillet into thin pieces.

Put a half of spices on a bottom of a glass wide dish with a tight lid,, then a layer of the fish pieces, and then the second half of the spices.

Cover the dish with lid, and turn it.

Let to sit for 30 minutes in a room temperature.

Turn dish back, and take fish out.

Remove spices's leftovers from fish, and pit fish into another wide dish evenly.

Pour a vegetable oil on top.

Cover this dish, shake it, and place into a refrigerator for 3-8 hours.

Dry out fish before a serving on paper towels, and serve, for sandwiches, salads, or just as an appetizer.

"Winter Onion" Appetizer

Submitted by Russian_Cuisine on Sat, 10/06/2018 - 21:45.

Ingredients:

1 lb pearl red onion
2 oz (60 g) beetroot
2 tsp salt
2 tbsp sugar
7-10 peppercorn
2 tbsp apple vinegar

Method:

Peel onions and beets.

Shred the beets on a large grater.

Make a brine: pour 1 cup a water into a medium sauce-pan, add a salt, a sugar, and peppercorns, and bring to boil.

Put the beets into the water, and bring to boil one more time.

After that, put the onions, and boil all together for 5 minutes.

Put into a glass can, pour a vinegar on top, cover the can with a lid, and shake.

Keep in a refrigerator.

Puff Pastry Cones

Submitted by Nobility_Cuisine on Sun, 09/30/2018 - 18:55.

Ingredients:

1 pack puff pastry
1 pack whipped cream cheese
Fruits and spices on your taste
1 egg yolk

Method:

Note:

If you have no metal cones for a baking, just cut a baking paper into large triangles, and roll them into cones.

Roll dough stripes around the cones, and brush them with a mix: egg yolk and warm water 1:1.

Place into a pre-heated oven by instructions, and bake until the cones are ready.

Let to chill on a rack, and fill.

For a filling, whip a cream cheese with small pieces of fruits, or berries, or all together.

Decorate with a cocoa, and serve.

Note:

You may fill cones with various fillings: Ricotta with chopped fresh greens, sweetened condensed milk, whipped with a cream cheese, or with not sweet fillings like pates.

Fish Pie-3

Submitted by Russian_Cuisine on Sun, 09/30/2018 - 18:48.

Ingredients:

1 pack puff pastry
7 oz (200 g) ground hard cheese
7 oz (200 g) baked fish fillet, without bones and skins
1 egg
½ cup dill, chopped
Salt and ground pepper on your taste

Method:

To get a stuffing, grate a fish fillet, a cheese, and a dill together.

Stir with a salt and a pepper.

Roll a puff pastry, and cut into wide strips.

Put the ground stuffing along a middle of each strip.

Pinch boards.

Whip an egg yolk with a warm water, and brush a top of every pie.

Pre-heat an oven to 380 F (200 C).

Cover a baking sheet with a piece of a baking paper, place the pies on it, and bake for 30 minutes.

Serve with a green salad, or with a vegetable salad.

“Tiffany” Salad

Submitted by Nobility_Cuisine on Sun, 09/23/2018 - 20:10.

Ingredients:

1 chicken fillet, boiled
3.5 oz (100 g) peeled walnut
7 oz (200 g) white seedless grape
3.5 oz (100 g) semi-hard cheese, ground
2 egg, hard-boiled
3.5 oz (100 g) Mayonnaise, or other white sauce
1/2 tsp curry powder
1/3 tsp salt
3 tbsp vegetable oil
1.7 oz (50 g) any green salad

Method:

Chop a chicken meat thinly, put it into a pre-heated skillet with a vegetable oil.

Sprinkle the chicken with a curry powder, and stir-fry for about 3 minutes.

Set aside to chill.

Grate walnuts.

Shred eggs.

Wash grapes, and cut into halves.

On a salad plate, put green salad leaves.

Sprinkle with a mayonnaise, and place chicken meats on top.

Sprinkle with mayonnaise, and then sprinkle with the ground walnuts.

Put the ground eggs on top, and sprinkle with ground walnuts and mayonnaise.

Put a ground cheese on top, and sprinkle with mayonnaise.

Cover a salad with the grape halves evenly.

Then, cover the plate with a clear wrap, and place it into a refrigerator for 2-3 hours, then serve.

Chicken-Cheese-Mushroom Soup

Submitted by Russian_Cuisine on Sun, 09/23/2018 - 20:05.

Ingredients:

7 oz (200 g) chicken fillet
10.5 oz (300 g) mushroom
10.5 oz (300 g) potatoes
7 oz (200 g) melted cheese
1 carrot
1 tomato
1 medium onion
2 tbsp butter
Salt, peppers, and greens on your taste

Method:

Boil a chicken fillet in a salted water (1/3 G), then chop it thinly.

Set the chicken broth aside.

Peel and chop onions, carrots, and mushrooms.

Stir-fry the onions in a skillet with 2 tbsp butter for about 2 minutes, then add the carrots, and stir-fry for 5 more minutes.

Then, add the mushrooms into the skillet, cover with a lid, and simmer for 7 more minutes.

Meanwhile, peel and wash potatoes, and cut into cubes.

Put the potatoes into the chicken broth, add a 1 whole tomato, and boil until potatoes are soft.

Take the tomato out, remove its skins, press into a puree, and return it back into the sauce-pan.

Bring to boil, and add stir-fried vegetables and mushrooms.

Add the chicken fillet and a shredded melted cheese (or just a melted cheese).

Bring to boil, and stir, until the cheese dissolves, then add chopped greens and spices when necessary.

Serve hot.

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.