Nobility_Cuisine's blog

“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.

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.

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.

“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.

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.

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.

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.

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.

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.

Potato Pies with Various Fillings

Submitted by Nobility_Cuisine on Sat, 06/16/2018 - 19:53.

Ingredients:

For pies:

6 large potato
1 egg
2 tbsp flour
2 tbsp sour cream
1 small onion
1/2 tsp salt
Pinch of ground black pepper

For meat fillings:

8 oz ground meat
1 small onion
Salt and pepper on your taste
2 tbsp water

Note:

For fish fillings use same ingredients but change meat to fish, and add some drops of a lemon juice.

For vegetable and mushroom fillings, use 16 oz of main ingredient (vegetables or mushrooms) for filling.

Method:

Grate the potatoes thinly.

Using a sieve, separate the potato juice from the starch, and set the juice aside.

Put the grated potatoes and the starch into a large bowl.

Grate the onion very thinly.

Combine all the pies' ingredients in the bowl.

Meanwhile, stir ingredients for a filling together and set aside.

Heat about 1 tbsp oil in a skillet over a medium heat.

Using 2 tablespoons, portion out four pancakes.

Shape 1-2 tbsp of the filling into a patty and place on top of the potato pancake.

Cover filling with potato pie mixture, and bake or cook under a lid until golden on both sides.

Serve hot with a sour cream.