Russian_Cuisine's blog

Salad Vitamin – 4

Submitted by Russian_Cuisine on Sun, 04/10/2016 - 14:57.

Ingredients:

1 small head cabbage, white, green, Chinese, or
1 English cucumber
5-7 stalk parsley
5 garlic clove, or 5 stalks green onion
Salt on taste
2 hard-boiled egg, optional
3-4 tbsp vegetable oil

Method:

Shred a cabbage.

Press it by hands if it is too hard.

Shred, or chop thinly all other vegetables.

Grate eggs.

Stir all vegetables, add a vegetable oil, a salt, and the ground eggs, and stir one more time.

Serve immediately.

Oven-Baked Carbonad

Submitted by Russian_Cuisine on Mon, 04/04/2016 - 05:27.

Ingredients:

2 lb (~ 1 Kg) pork fillet (carbonad)
2 tbsp mayonnaise
1 tbsp hot tomato sauce
1 tsp Dijon mustard
Salt and spices on your taste

Method:

Wash a carbonad, dry out, and set aside.

Blend a mayonnaise, a tomato sauce, a mustard, and spices into an even mixture.

Spread the mixture on the carbonad, put into a plastic bag, and refrigerate overnight.

Cover a baking sheet with a piece of a foil.

Put a baking paper's piece over the foil, and place carbonad over paper.

Make “a roof” from another piece of foil, and cover carbonad with it.

Pre-heat an oven to 390 F (190 C), and place the baking sheet into the oven.

Bake for about 50 minutes.

Then, remove the foil roof, and bake for 20 minutes more.

Slice, and serve with an any proper garnish.

It is good as hot as cold.

Beet-and-Orange Salad

Submitted by Russian_Cuisine on Sun, 03/27/2016 - 05:39.

Ingredients:

3 medium boiled beet
1 large orange
2-3 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Peel beets, and grate on a medium grater.

Sprinkle with a salt, a pepper, a vegetable oil, and with other favorite spices if you like.

Peel oranges, cut every piece into 3-5 parts.

Stir the beets and oranges, let to sit, and serve.

Blinnitsa

Submitted by Russian_Cuisine on Sun, 03/20/2016 - 07:28.

Ingredients:

2 pack oatmeal
3 egg
7 oz (200 g) flour
Pinch of salt
11.5 fl oz (300 ml) milk
4.7 fl oz (120 ml) lukewarm water
1 tbsp vegetable oil
2 egg
1 tsp brown sugar, or vanilla sugar

Method:

Make 2 portions an oatmeal by instructions, and set aside.

Whip 3 eggs with a pinch of a salt, and add a flour continuing whipping.

Mix a milk and a water, and pour into egg-flour mixture, continuing whipping until an even consistency.

Pre-heat a skillet with some drops of a vegetable oil, and bake blinis.

Whip 2 eggs.

Put 1 blin on a bottom of a baking dish, spread by oatmeal, and sprinkle with whipped egg.

Continue until you run out of ingredients.

Spread a top with the whipped egg leftovers.

Pre-heat an oven to 320 F (160 C), and bake blinnitsa for a gold crust on top, for about 10-15 minutes.

Take out from the dish, sprinkle with a sugar, slice, and serve.

Note:

You may substitute oatmeal with other ready kasha (cereal), add your favorite spices, nuts, dried fruits and berries. This is just a basic recipe.

Home-Made Philadelphia-style Cheese

Submitted by Russian_Cuisine on Sat, 02/27/2016 - 23:11.

Ingredients:

1/4 G (1 L) milk
1/8 G (0.5 L) kefir
1 egg
1 tsp salt
1 tsp sugar
1 tsp lemon juice

Method:

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.

Egg Spread

Submitted by Russian_Cuisine on Sun, 02/21/2016 - 05:58.

Ingredients:

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

Method:

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.

Salad Snowman

Submitted by Russian_Cuisine on Sun, 02/14/2016 - 07:24.

Ingredients:

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

Method:

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.

Carrot Jam

Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.

Ingredients:

64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
6 cloves
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water

Method:

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.

Beef Liver's Pate

Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.

Ingredients:

17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 carrot
1 parsley root
1 onion
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste

Method:

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.

Bean Pate with Nuts and Cheese

Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.

Ingredients:

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

Method:

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.