Russian_Cuisine's blog

Home-Made Ricotta-2

Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.

Ingredients:

1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
(or
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)

2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt

Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries

Method:

Press lemons to get a juice.

Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.

Stir, and heat with a low heating, stirring permanently.

When bubbles increase around, check a temperature of a mixture.

It must be lower than 190 degrees F (88 degrees C).

Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!

When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.

Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.

Let to drip for about 10 minutes, when consistency of mixture is like a puree.

Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).

Unroll fabrics, and sprinkle a cheese with a salt.

Stir a little.

Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.

Add spices and add-ons, if you like.

Mushroom Powder

Submitted by Russian_Cuisine on Sat, 08/27/2016 - 07:07.

Ingredients:

35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
4 cloves

Method:

Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.

Then, grate the mushrooms into a powder.

Grate cloves, a bay leaf, and peppercorns into a powder.

Stir ground mushrooms and ground spices, and put into a can with a tight lid.

Keep in a cold dark place.

Note:

This powder is good for adding to soups and sauces.

Drying makes a mushroom taste and aroma more intensive.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Northern Mushroom Soup

Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.

Ingredients:

11.5 oz (300 g) forest mushroom
2 large potato
1 carrot
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste

Method:

Wash mushrooms thoroughly, and boil for about 20 minutes.,

Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.

Peel potatoes, onions, garlics, and carrots.

Cut the potatoes and carrots into medium-size cubes.

Chop the onions and garlics.

Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.

Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.

Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.

Bring to boil, add spices, and turn a heating off.

Let to sit for 5-10 minutes, and serve.

Eggplants with Other Vegetables

Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.

Ingredients:

13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste

IMethod:

Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.

Dice tomatoes.

Cut eggplants into small cubes.

Pre-heat a deep skillet with a vegetable oil.

Put the eggplants into the skillet, and stir-fry for about 5 minutes.

Add the onions, and stir-fry eggplants and onions together for 5 minutes.

Add the sweet pepper, and stir-fry vegetables together for 5 minutes.

Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.

Serve as hot as cold, as a standalone dish, or as a garnish to other dish.

Cheese-n-Egg Salad

Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.

Ingredients:

11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste

Method:

Freeze a melted cheese, then grate on a small grater.

Grate eggs on the same grater.

Press a garlic.

Stir all ingredients well, and set in a refrigerator for 15-20 minutes.

Then, decorate on your taste, and serve.

Sorrel and Spinash' Shchi

Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.

Ingredients:

1.5 lb (600-700 g) young sorrel and young spinach
3 carrot
2 onion
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste

Method:

Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.

Grate carrots, and put into the boiling water.

Add mushrooms, a barley flour, and chopped dills.

Cook until mushrooms are ready.

Strain the bullion.

Chop mushrooms and an onion, and stir-fry with a butter and a flour.

Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.

Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.

Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.

Bring to boil all together, and turn the heating off.

Serve with a sour cream and the chopped dill.

Cheese Casserole with Beet Greens

Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.

Ingredients:

3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil

Method:

Wash beet greens, dry out, and chop thinly.

Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.

Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.

Dry out the boiled greens on paper towels.

Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.

Add a flour and a sugar, and whip for 2 minutes more.

Pre-heat an oven to 370 F (180 C).

Sprinkle a large baking dish with a vegetable oil.

Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.

Bake for about 50 minutes, and serve immediately when ready.

Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.

Ingredients:

2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste

Method:

Shred a cucumber.

Chop dills, onions, and eggs.

Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.

Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.

Note:

You may use only the kvas, or the kefir, or the mixture of them.

Beef Rolls

Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.

Ingredients:

1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste

Method:

Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.

Let to sit.

Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.

Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.

Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.

Pre-heat a skillet with a lard on a medium-high heating.

Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).

Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.

Simmer until a readiness, and serve with boiled vegetables on your taste.