Russian_Cuisine's blog

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.

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.

Beetroot Cutlets

Submitted by Russian_Cuisine on Sat, 06/16/2018 - 19:38.

Ingredients:

2 medium beetroot
2 garlic clove
2 tbsp cream of wheat
2 oz (70 g) breadcrumbs
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Wash beetroots, dry them out, sprinkle with a vegetable oil, roll in a piece of a foil, and bake until beets are ready.

It takes about 1 hour in a pre-heated tp 380 F (200 C) oven.

Chill and peel beets.

Put a cream of a wheat into a bowl, and press a garlic into the bowl.

Grate beets on a very small grater, and put them into same bowl.

Add a salt and a pepper, stir well, and set aside for 15-20 minutes.

Shape small cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Milk Cocktail

Submitted by Russian_Cuisine on Mon, 06/04/2018 - 16:14.

Ingredients:

1 cup milk
3.5 fl oz (100 mL) ice cream
1 quail egg, optionally

Method:

Blend all ingredients together until a thick foam increases, and serve.

Note:

This was one of the favorite children's drinks for hot weather.

This is a basic recipe. Optionally, you may add an oatmeal cookie, a banana, a chopped apple, a honey before a blending.

False Rabbit

Submitted by Russian_Cuisine on Sun, 05/27/2018 - 17:23.

Ingredients:

35 oz (1 Kg) ground meat
6 egg
1 large onion
1 celery stalk
1 carrot
2 garlic clove
3.5 fl oz (100 mL) whipping cream
Salt and pepper on your taste

Method:

Boil 5 eggs for about 7 minutes.

Chop carrots, garlics, a celery, and an onion very thinly.

Simmer the vegetables with ½ tsp a vegetable oil until readiness.

Soak a bread in a whipping cream.

Stir a ground meat, an egg, the bread, a salt, a pepper, and the simmered vegetables together.

Cover a baking sheet with a piece of a 2-folded foil.

Put a half of a meat mix as a rectangle over the foil.

Put peeled hard-boiled eggs in a row on the middle of the meat mix.

Cover with second half of the meat mix, and shape a cylinder.

Roll it in foil very tightly, to avoid running out juices.

Pre-heat an oven to 380 F (200 C), and bake a false rabbit for about 50 minutes.

Then, decrease the temperature to 350 F (170 C), and bake for about 40 more minutes.

Note:

For increasing of a golden crust, roll the foil for 10 minutes before a readiness.

Note:

This dish was very popular after 1917, when instead of meat any grains and vegetables were used.

Quick Chicken in Aspic

Submitted by Russian_Cuisine on Sun, 05/20/2018 - 17:54.

Ingredients:

21 oz (600 g) chicken tights
1 carrot
½ can green olives
21 fl oz water
3.5 oz (100 g) canned corn
3 bay leaf
½ tsp salt
1/3 oz (10 g) gelatin
1 tbsp mustard

Method:

Wash chicken tights thoroughly, and put into a sauce-pan.

Add a carrot, bay leaves, a salt, and a water, and bring to boil.

Boil for about 1 hour over a low-to-medium heating, under a lid.

Remove a foam, when necessary.

After 1 hour, take the tights out, remove skins and bones, and chop meats thinly.

Take the carrot from the sauce-pan, cut into cubes, and stir with the chopped meat.
Slice olives.
Put the olives, and canned corns evenly In small baking dishes.

Put chicken meat with carrots on top.

Dissolve a gelatin in a almost boiling broth as an instruction requires.

Pour the broth with gelatin into the baking dishes, to cover meat.

Put all leftovers, but the bay leaves, in a wide glass dish, and pour broth with gelatin on top.

Cover dishes with lids (or just with plastic wraps), and place in a refrigerator.

Let to harden.

To serve, place small baking dishes in a hot water for a moment, and turn over a flat dish.

Decorate with a Russian-style mustard, and serve.

Fish Bitki

Submitted by Russian_Cuisine on Tue, 05/15/2018 - 13:56.

Ingredients:

17.5 oz (500 g) fish fillet (sea fish with white meat)
7 oz (200 g)white bread
3.5 fl oz (100 mL) milk
1 egg
3.5 oz (100 g) breadcrumbs
1.7 oz (50 g) butter
Vegetable oil for frying
Ground black pepper and a salt on your taste

Method:

Soak a bread in a milk.

Warm a butter.

Grate a fish fillet.

Stir the ground fish, soaked bread, and warmed butter together.

Grate a mix one more time.

Stir the mix with a salt, a pepper, and an egg, well.

Shape small round cutlets – bitki, and roll with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the bitki until a golden crust increases on both sides.

Apple-Honey Pie

Submitted by Russian_Cuisine on Sun, 05/06/2018 - 06:22.

Ingredients:

3 tbsp honey
1 cup sugar
1 pack baking powder
3 egg
5.2 oz (150 g) butter
17.5 oz (500 g) apple
8.7 oz (250 g) flour
1 pack vanilla sugar
1 tsp lemon juice

Method:

Peel apples, remove stalks and seeds.

Cut the apples into medium-size pieces, sprinkle with a lemon juice, stir, and set aside.

Warm a butter.

Whip eggs, a sugar, and a vanilla sugar to a strong foam, then add a salt and the butter, and whip until an even consistency.

Add a baking powder at the end.

Then, add a honey, and stir thoroughly.

Add a flour, and stir until a cream-like batter has an even consistency.

Put the apples into the batter, and stir well because the batter volume is almost same as the apples one.

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

Rub a baking dish with butter, and put the batter with apples into the dish.

Bake for about 40 minutes, check with a wood stick, and bake more if a pie is not ready yet.

Herring Butter – 3

Submitted by Russian_Cuisine on Mon, 04/30/2018 - 04:55.

Ingredients:

1 large salted herring
6.3 oz (180 g) butter
3 spring onion stalk
5 dill stalk
1 tsp mustard

Method:

Peel a herring, remove skins, fins, and bones.

Chop the herring fillets into very small pieces.

Chop dills and onions.

Warm a butter to soft, and blend with a mustard, herring, and the chopped dills and onions.

Roll a herring butter into a plastic wrap tightly, and place into a refrigerator until using.

Note:

You may keep the butter in refrigerator for about 1 week.

To serve, slice into rounds, one or more per a portion.

Zucchini with Garlic

Submitted by Russian_Cuisine on Sun, 04/29/2018 - 09:55.

Ingredients:

4 medium zucchini
1 carrot
1 onion
3 tbsp vegetable oil
Salt and spices on your taste
4 garlic cloves
5.2 oz (150 g) sour cream
Greens on your taste

Method:

Shred zucchini on a large grater.

Chop an onion.

Peel carrots, and cut into thin rounds.

Stir-fry the onion in a large skillet with a vegetable oil.

Put the carrots, stir-fry for about 5 minutes, and add the zucchini.

Add a salt, pour 1 cup a hot water, and simmer for about 10 minutes.

Place zucchini and carrots into plates.

Press a garlic into vegetable juices on the skillet, stir well, and pour on top of zucchini.

Serve with a sour cream and chopped greens.