Submitted by Russian_Cuisine on Sat, 02/27/2016 - 23:11.
1/4 G (1 L) milk
1/8 G (0.5 L) kefir
1 tsp salt
1 tsp sugar
1 tsp lemon juice
Warm a kefir to a lukewarm temperature.
Bring a milk to boil, add a salt and a sugar, stir, and turn a heating off.
Pour the kefir to the milk, and stir until milk turns curdled.
Cover a colander with a 4-folded fabric, and pour curdled milk into it.
Stir for about 10-15 minutes.
Whip an egg with a lemon juice until a strong foam.
Place a milk mixture into a blender, and blend adding an egg mixture by portions.
Chill a cheese, and place into a refrigerator for about 12 hours, until it is ready.
Keep in the refrigerator up to 72 hours.
Submitted by Russian_Cuisine on Sun, 02/21/2016 - 05:58.
3-4 hard-boiled egg
1 medium purple onion
2 garlic cloves
2 tsp mustard
1 tbsp ground hard cheese
1-2 tbsp mayonnaise
Ground pepper and other spices on your taste
Greens on your taste
8 toasted whole-grain bread slice
Peel onions, garlics, and eggs.
Grate them thinly, and stir all ingredients except a bread and greens.
Spread a mixture on the bread slices, decorate greens, and serve.
Submitted by Russian_Cuisine on Sun, 02/14/2016 - 07:24.
4 egg, hard-boiled
1 small English cucumber, or 2 medium cucumbers
7 oz (200 g) cheese
2 tbsp sour cream
For decoration: 2 quarters of tomato, 3 baby carrots, 1 tbsp canned green peas
Peel eggs and cucumbers, and grate the eggs, cucumbers, and a cheese thinly.
Stir the ground ingredients with a sour cream, and shape as a snowman.
Make its hands and a nose from baby carrots, a mouth and a cup from tomato slices, and its eyes and its buttons from green peas.
Let to sit for 5 minutes, and serve.
Note: This salad is very good for children.
Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.
64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water
Peel carrots, wash, and grate on a large grater.
Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.
Then, put in a colander, and let the water to drip off.
Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.
Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.
Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.
Chill a little, and put a jam into glass cans.
Cover the cans with parchment paper pieces.
Keep the jam in a cold dark place.
Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.
17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 parsley root
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste
Chop a bacon.
Peel a beef liver, carrots, onions, and roots.
Slice vegetables into thin rounds.
Stir-fry the bacon with the vegetables until a readiness, in a deep skillet.
Put the liver pieces, a bay leaf, and peppercorns into the skillet.
Turn a heating to low, and cook all together until the readiness of the liver.
Remove the bay leaf.
Grate a content of the skillet 2-3 times.
Put the content into a sauce-pan (or into a blender).
Add a ground nutmeg, a ground black pepper, and a salt on your taste, and start to blend, adding a butter by small portions.
Put a pate into a glass dish, and chill.
Serve with hard-boiled eggs and rye bread toasts.
Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.
10 oz (340 g) dry bean
4.7 oz (120 g) walnut, peeled and crushed
4.7 oz (120 g) soft butter, or soft cheese
Salt, ground black pepper, and chopped fresh greens on your taste
3 garlic clove
1 tsp sweet paprika
1 tsp ground coriander
Soak beans in ¼ G (1 L) water, and keep in a refrigerator overnight.
Dry out, pour ¼ G (1 L) clean water, and bring to boil.
Boil for 1 hour.
Then, dry out (keep 1 cup a broth), and wash in a cold water.
Peel a garlic, and press.
Stir the beans with a paprika, a coriander, crushed walnuts, a salt, a pepper, the pressed garlic, and grate until an almost even consistency.
If a mixture is too dry, add some amount of the broth, and blend.
Put the mixture on piece of a plastic wrap, roll out to an even (1/3”) layer.
Stir a butter with thinly chopped greens, and spread on top.
Roll, and place into a refrigerator for 3-5 hours.
Remove the plastic wrap, slice, and serve.
Submitted by Russian_Cuisine on Mon, 01/18/2016 - 03:03.
1/3 G (1.2-1.5 L) beef broth
1 medium onion (5.5 oz)
4 oz (120 g) salted olives
2 tbsp green olives
1 tbsp vegetable oil
½ lb (220-240 g) tomato paste
2 tbsp cucumber brine
3 oz (70-80 g) pepperoni
3 oz (70-80 g) boiled beef tongue
3 oz (70-80 g) smoked pork
½ lb boiled beef
Salt, spices, capers, sour cream - on your taste
Cut all ingredients into thin short strips, separately.
Stir-fry onions, all meats, and tomato paste together in a large skillet under a lid.
Bring shredded cucumbers and olives with a cucumber brine to boil in a small sauce-pan, and simmer while cucumbers turn soft.
Put a content of the sauce-pan into a large sauce-pan, put a content of a skillet into the large sauce-pan, and pour the boiling broth on top.
Add capers, spices and salt into the large sauce-pan, and cook all together with a low heating for about 20 minutes.
Serve with a sour cream and a rye bread.
Submitted by Russian_Cuisine on Sat, 01/09/2016 - 21:42.
Ingredients for 21 portion:
5-6 lb fish
3 lb fish fillet
5 slices white bread
2 cup milk
1/2 lb butter
Salt, allspice, and nutmeg on your taste
6 lb small fish, bones, and scales
1.5 medium parsley root
2 celery root
3 bay leaf
1.5 cup vinegar
1.5 cup sherry wine
1/2 lb (220 g) butter
2 cup olive oil
0.8 oz (20 g) gelatine
Greens for decoration
Grate a boneless fish fillet.
Soak a bread in a milk, then squeeze.
Warm a butter.
Peel and chop 2 onions, and stir-fry with 1 tbsp the butter.
Grate the bread, ground fish, 2.5 tbsp butter, allspices, a salt, a nutmeg, the fried onions, and eggs together.
Peel a whole fish, remove its bones through a spine, and stuff it with a ground mixture.
Sew the fish up.
Rub a roasting pan with 1 tbsp butter, and place the fish into the pan.
Pre-heat an oven to 370 F (170 C).
Meanwhile, make a broth from boiled small fish, bones, diced carrots, chopped onion, bay leaves, and salt.
When the broth is ready, pour it into a sieve.
Peel and grate parsley roots, celery roots, and leeks.
Stir the ground vegetables, and sprinkle the fish thoroughly with the salt and vegetables.
Soak a clean two-folded cloth in the broth, and pour the broth into the pan.
Cover fish with the cloth.
Roast fish in the oven, basting it frequently with juices until a readiness.
Take it out, remove the cloth, dry it out (keep the juices), and let to cool.
Dissolve a gelatin in the hot juices.
Place fish on an oblong platter, pour 1/2 the dissolved gelatin on top, and let to chill.
Cut the dissolved gelatin leftovers into cubes when harden.
Chop greens, and decorate fish with greens and gelly cubes.
Submitted by Russian_Cuisine on Sun, 01/03/2016 - 19:08.
2 beetroot, boiled
3-5 potatoes, boiled
3.5 oz (100 g) brined porcini
3.5 oz (100 g) white beans, canned or boiled
3.5 oz (100 g) pikeperch fillet, boiled
1.7 oz (50 g) capers
1 tbsp mustard
3 tbsp vegetable oil
½ cup (125 ml) 3% vinegar
½ cup brined cabbage, chopped
Salt, sugar, and pepper on your taste
Peel potatoes and beetroots, cut into a bean-size pieces.
Chop pickles and porcini mushrooms.
Dry out beans.
Slice boiled fish fillets.
Blend a dressing: dissolve a salt, and a sugar in a 2 tbsp cold water, stir with a pepper, blend with an oil, adding oil teaspoonfully.
Then, blend with a vinegar.
Stir all hard ingredients together, stir with the dressing, decorate as you like, and let to sit for about 5-10 minutes with a room temperature.
Serve with a rye bread.
Submitted by Russian_Cuisine on Sun, 12/27/2015 - 06:55.
1 smoked chicken breast (11.5 oz)
11.5 oz (300 g) potato, boiled
12.5 (350 g) carrot, boiled
4.5 – 5 oz (140 g) cheese, grated
2.5 oz (60 g) walnut, peeled
4 egg, hard-boiled
1/2 pomegranate, peeled
Mayonnaise, or other white sauce on your taste
Peel potatoes, carrots, and eggs.
Grate them on a large grater separately.
Stir the potatoes and carrots with several drops of a sauce (separately.)
Grate walnuts into small pieces.
Cut a chicken breast into small pieces.
Clean pomegranate grains if necessary.
To collect a salad, place a dessert ring on a portion serving plate.
Put ingredients into the ring in order: potatoes, chicken meats (sprinkle with the sauce), walnuts, cheese (sprinkle with the sauce), carrots, eggs, pomegranate seeds.
Let to chill for about 5 minutes in a refrigerator, then remove the ring carefully, and make a next portion.
Happy New Year!