Nobility_Cuisine's blog

Blinis with Cocoa

Submitted by Nobility_Cuisine on Sun, 02/18/2018 - 20:03.

Ingredients:

1 cup flour
2 cup milk
2 egg
2 tbsp sugar
3 tbsp vegetable oil
3 tbsp bitter cocoa powder
Pinch of salt
Vegetable oil for frying

Method:

Heat a milk to a lukewarm temperature.

Add eggs and 3 tbsp a vegetable oil to the milk, blend slightly.

Add a flour, a cocoa powder, a salt, and a sugar, and blend slightly until a batter's consistency turns even.

Pre-heat a skillet (or skillets) with ½ tbsp vegetable oil per each skillet, and fry blinis for 1 minute per side.

Serve warm.

Note:

You may use a honey or any spreads when serve.

Cake “Oranges in Snow”

Submitted by Nobility_Cuisine on Sun, 02/04/2018 - 17:20.

Ingredients:

1.2 oz (40 g) gelatin
4.5 fl oz (120 mL) water
24.5 oz (700 g) tvorog, or Ricotta cheese
7 oz (200 g) fat sour cream
5.7 oz (150 g) sugar, or sugar powder
5.7 oz (150 g) cakes
1 large orange
Vanilla on your taste

Method:

Put a gelatin into a cup, pour a very hot water on top, and stir until the gelatin dissolves.

Set aside.

Put a tvorog, a sour cream, a vanilla, and a sugar into a bowl.

Blend and whip all together, until a consistency turns even and fluffy.

Peel an orange, cut into small pieces, and remove all seeds and white parts.

Stir the gelatin, pour it into a sour cream-tvorog mix, and stir-in very well.

Into a cake dish, put a layer of this mix.

Cover the layer with some orange pieces.

Repeat until you run out of this mix and oranges.

Crush cookies into small parts, and put a layer of crushed cakes after every 2 sour cream-tvorog mix layers.

Last layer should be from sour cream-tvorog mix.

Shake the cake dish for 10 seconds, cover with a lid, and place into a refrigerator overnight, or longer.

Soak dish bottom into a hot water, and turn a cake out on a flat dish.

Slice, and serve.

Salad Pompadour

Submitted by Nobility_Cuisine on Sun, 01/21/2018 - 13:15.

Ingredients:

4 egg, hard-boiled
8.7 oz (250 g) hard cheese
1 tsp sugar
2 apple
1 medium onion
1 pinch salt
1 pinch mix of peppers
1 tsp lemon juice
2 tsp apple vinegar
White sauce on your taste

Method:

Peel an onion, slice into half-rounds, and put into an enameled dish.

Sprinkle onions with a sugar and a salt, stir well, and let to sit for 10 minutes.

Peel eggs, and grate on a small grater.

Place the onions in a colander, and pour ½ G a boiling water on top.

Dry onions out, and stir with an apple vinegar.

Peel apples, remove their middles with seeds, grate on a large grater, and put into other enameled dish.

Sprinkle the apples with a lemon juice, stir, and set aside.

Grate a cheese on the large grater, and stir with a white sauce well.

In a salad bowl, put brined onions, a layer of white sauce-cheese mix, ground eggs, layer of white sauce-cheese mix on top, grated apple, layer of white sauce-cheese mix on top, and decorate with pomegranate seeds, kiwi slices, etc.

Salad “Fun”

Submitted by Nobility_Cuisine on Sat, 01/13/2018 - 16:38.

Ingredients for 4:

1 carrot (~ 3 oz, or 80 g)
6.2 oz (180 g) cauliflower, boiled
3.5 oz (100 g) canned green pea
7 oz (200 g) cucumber, chopped
4.2 oz (140 g) green beans, boiled
14 oz (400 g) crabmeat
7 oz (200 g) heavy whipping cream
1 oz (28 g) ground horseradish
3 oz (80 g) mayonnaise
1.5 oz (40 g) walnut, crushed

Method:

Peel carrots, chop into medium cubes, and boil in a salted water.

Slice boiled green beans into quarters.

Stir all vegetables, a half of a whipping cream, a mayonnaise, and a ground horseradish together.

Put the vegetables into a salad bowl.

Put the second half of the whipped cream on top, then a crabmeat, and ground walnuts on top.

Let to sit for about 15 minutes, and serve.

Salad Prague

Submitted by Nobility_Cuisine on Sun, 12/24/2017 - 11:52.

Ingredients:

12.5 oz (350 g) chicken breath fillet
3.5 oz (100 g) pitted prune
3.5 oz (100 g) canned green pea
3.5 oz (100 g) peeled walnut
3 egg, hard-boiled
3-4 gherkin
1 onion
2 carrot
1.5 tbsp vinegar
Salt, pepper, mayonnaise on your taste

Method:

Boil a meat and a carrot until they are ready, then chop into small cubes.

Wash prunes, then pour a boiling water over them to cover, and let to sit for 5 minutes.

Dry out the prunes, and chop into cubes.

Chop gherkins into cubes.

Dry peas out.

Peel onions, chop into small cubes, and stir with a vinegar, a salt, and a pepper, and 1 tbsp a water.

Stir-fry walnuts in a dry skillet for 1 minute, and grate.

Collect a salad: a chicken meat layer, an eggs layer, a carrot layer, a peas layer, a walnut layer, and a prune layer.

Sprinkle a mayonnaise between the layers, and decorate a salad with mayonnaise (or other white sauce) and green peas.

Cover a dish with the salad, and set in a refrigerator for 2 hours, then serve.

Chicken Salad – 6

Submitted by Nobility_Cuisine on Sun, 12/10/2017 - 18:19.

Ingredients:

11.5 oz (300 g) chicken breast, boiled
1 medium English cucumber
4 egg, hard-boiled
1 garlic clove, peeled
3.5 oz (100 g) semi-hard cheese, shredded
3.5 oz (100 g) sour cream
Salt and ground black pepper on your taste

Method:

Cut cucumbers into small pieces.

Peel eggs, and grate them.

Cut a chicken meat into thin short stripes.

Cover a bowl with a large piece of a clear wrap.

Put a layer of a ground cheese on a bottom.

Put a half of the shredded eggs on top.

Sprinkle with a sour cream, a salt, and a pepper.

Put a half of the ground cucumbers on top, sprinkle them with sour cream, and put a half of the chicken meat on top.

Sprinkle with sour cream, salt, and pepper, and repeat layers: eggs, cucumbers, chicken meats, and sour cream-salt-pepper.

Cover a salad with the wrap, and place in a refrigerator to chill for about 2 hours.

To serve, turn the salad on a flat dish, and remove wrap.

Cheese layer will be on top.

Tomato Appetizer for Meat Dishes

Submitted by Nobility_Cuisine on Sun, 12/03/2017 - 17:14.

Ingredients:

1 large onion
17.5 oz (500g) tomato

For brine:

3 garlic clove
1 tsp dried basil
4 tbsp vegetable oil
2 tbsp lemon juice
1 hot red pepper
1 tsp honey
1.5 tsp salt

Method:

Wash tomatoes, and slice into rounds.

Peel onions, and slice into half-rounds.

Put the tomato and the onion layers in a large can.

Grate peeled garlic cloves.

Stir all brine's ingredients, and pour over tomatoes and onions.

Note:

Don't worry if the brine does not cover vegetables, when tomatoes give a juice, it will be much more.

Cover the can with a lid, and place in a refrigerator for 2 days, then an appetizer is ready.

Note:

It can be a part of a garnish to all meat dishes.

“Napoleon” Cake with Cheese

Submitted by Nobility_Cuisine on Sun, 11/26/2017 - 12:37.

Ingredients for dough:

6 egg
14 oz (400 g) sugar
17.5 oz (500 g) tvorog, or Ricotta cheese, or Farmer's cheese
25.5 oz (700 g) flour
1.5 tsp baking soda with lemon juice
Pinch of salt

For cream:

¼ G (1 L) milk
4 egg
7 oz (200 g) sugar
14 oz (400 g) butter
3 tbsp flour
17.5 oz (500 g) home-made Mascarpone cheese

Method:

Whip eggs and a sugar into a foam, add a salt and a tvorog, and whip until a consistency turns even.

Add a baking soda and a flour, and knead a dough.

Divide the dough into 15 equal parts, and make dough balls.

Chill the dough balls in a refrigerator for about 5 minutes.

Roll every ball into a thin sheet.

Pre-heat an oven to 370 F (180 C), and bake the every dough sheet for 5-10 minutes, until it's color turns golden.

Note:

Preferably, use 2 or 3 baking sheets.

Set baked sheets aside, and make a cream:

Whip eggs, sugar, and flour for a cream together, and put into a sauce-pan.

Put 2 halves of a vanilla stick and vanilla seeds into a milk, and bring the milk to boil.

Remove the vanilla, and pour milk slowly into the egg-sugar-flour mixture, stirring permanently.

Turn a low heating on, and heat this mix for about 10 minutes.

Chill.

Meanwhile, whip a butter and a cheese for the cream together, and start adding chilled mix by portions, continuing to whip.

Cut the baked dough sheets into same sizes.

Shred leftovers.

Create a cake:

Put the baked dough sheet, then a cream layer on top, then the next sheet, and so on.

Cover the cake sides and top with the cream, and sprinkle with the shredded leftovers.

Note:

This cake is not so decorative, but it has a very good taste.

Snow Balls with Fruit Dressing

Submitted by Nobility_Cuisine on Mon, 11/20/2017 - 09:02.

Ingredients for 2:

1 fresh egg white
1.7 oz (50 g) sugar
1.7 oz (50 g) strawberry, or other berries, or fruits
1 cup water
1 tbsp potato starch
Vanilla on your taste

Method:

Whip an egg white, and add ½ a sugar and a vanilla continuing whipping.

In a deep sauce-pan, bring a water to boil, and boil over a very low heating.

Using 2 teaspoons, shape “snow balls”, and put them into the boiling water.

After 3 minutes, turn the snow balls, and cover the sauce-pan with a lid.

Meanwhile, make a dressing:

Stir a starch and a second half the sugar, pour 1 ¼ cup a cold water, stir well, and bring to boil.

Put strawberries (or a strawberry puree) into a syrup, stir, and turn the heating off.

Place snow balls into a colander, to dry out, then place on a plate, and pour the dressing on top.

Serve immediately.

Cheese Balls in Chocolate

Submitted by Nobility_Cuisine on Sun, 11/12/2017 - 12:52.

Ingredients:

12.5 oz (360 g) tvorog, or other cheese
2 tsp sugar powder
5-7 drops vanilla extract, or vanilla sugar
7 oz (200 g) dark chocolate, or cuverture

Method:

Blend a tvorog, to get an even consistency.

Add a sugar powder, a vanilla extract, and blend together one more time.

Take 1 tsp this mix, and shape a ball.

Put this ball on a baking paper.

Continue until you run out of the mix.

Melt a chocolate.

Using toothpicks, soak every the cheese ball in the chocolate, and place balls on baling paper.

When ready, place in a freezer for some minutes, to make chocolate hard.

Serve immediately.

Note:

This is a basic recipe.

You may add pieces of dried fruits, or berries, or cookies' crumbles to tvorog.

You may substitute tvorog with a not salted farmer's cheese, or other cheese like that.