Russian_Cuisine's blog

Cheese Salad – 4

Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.

Ingredients for 1:

1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste


Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.

Pre-heat a skillet with the butter, and fry the bread on both sides.

Put the salad leaves on a flat dish.

Put bread on salad leaves, and put a cheese salad on top.

Serve immediately.

Cheese-Potato Pancakes

Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.


17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
2 egg
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste

For sauce:

1 cup sour cream
5 garlic cloves
Greens on your taste


Press the cheese through sifter, or blend thoroughly.

Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.

Let to chill a little.

Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.

Dice the tomatoes.

Chop greens.

Blend the eggs, cheeses, tomatoes, carrots, and greens.

Add potatoes, the flour, salt, and pepper, and blend all together.

Shape pancakes, and fry them on both sides with vegetable oil.

For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.

Old-Style Pelmens

Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.


For dough:

12.2 oz (350 g) flour
1 egg
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt

For stuffing:

17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste

6 portion pots


Knead a dough from the flour, water, egg,vegetable oil, and salt.

Set aside for about 30 minutes.

Stir the ground chicken and salt.

Dice the tomatoes and onions, and stir-fry with the butter.

Roll the dough into very thin layer, and cut rounds using any cup.

Put 2 tsp of ground chicken onto each round, and pinch their edges.

Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.

Pre-heat an oven to 300 F (150 C) temperature.

Stir the sour cream and chopped parsley greens.

Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.

Roll the dough leftovers together, and shape "lids" for each pot.

Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.

Serve immediately.


You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.

Zephyr - 2

Submitted by Russian_Cuisine on Sun, 06/28/2015 - 05:23.


3 medium apple
5 large strawberry
7.8 oz (220 g) sugar
1 tbsp sugar powder

For syrup:

5 fl oz (140 ml) water
1 lb (450 g) sugar
1/3 oz (10 g) agar-agar
1 egg white


Remove strawberries' stalks.

Peel the apples, remove their middles, slice, roll into a foil, and bake for about 20 minutes on a 390 F (200 C) temperature.

Blend the apples and strawberries together.

Grind a mixture through a sieve into a sauce-pan.

Bring to boil on a medium heating, add the sugar, and boil for 10 more minutes, until sugar dissolves, and a puree thickens.

Let to chill.

Meanwhile, make a syrup: stir a water and an agar-agar in a sauce-pan, bring to boil, and pour a sugar stirring permanently.

Boil on a low heating until a "thin threads" consistency.

Set aside.

Blend the chilled puree and the egg white until a "mild peaks" consistency.

Pour the syrup into the blender bowl on a side slowly, continuing whipping.

After you pour all the syrup, whip all together for 1 more minute.

Cover a flat dish with a piece of a baking paper.

Put the whipped mixture into a confectionery bag, and make a zephyr pieces as a medium meringues shape.

Let to cool, and sprinkle with the sugar powder.


This dessert was very popular for all ages because it is soft but not too soft, and tasty.

Salad with Seaweed

Submitted by Russian_Cuisine on Sat, 06/20/2015 - 16:57.


1 can 7 oz (200 g) seaweed
1 can (16 oz) yellow corn
1 pack (7 oz or so, 200 g) crab meat, or crab meat imitation
3 hard-boiled egg
3 tbsp mayonnaise
Salt on your taste


Chop the crab meat and sea weed separately.

Grate the eggs.

Place half seaweed on a bottom of a salad bowl, and cover with half of crabmeat.

Sprinkle with the mayonnaise.

Cover with half of ground eggs, sprinkle with the salt and mayonnaise, and cover with half of the corn.

Repeat layers.

Let to sit for about 5 minutes, and serve.


Submitted by Russian_Cuisine on Sat, 06/13/2015 - 16:45.


5 cup all-purpose flour
1.5 cup water
70 oz (2 Kg) cheese
11.5 oz (300 g) butter
3 egg


Make a dough from the flour, eggs, water, and salt, and set aside for 30 minutes.

Grate the cheese, or crumble (depends on cheese type).

Pre-heat an oven to 360 F (180 C).

Bring ½ G (2 L) salted water to boil in a large, wide sauce-pan.

Place a wide sauce-pan with a cold water, a colander, and a baking sheet near the oven.

Rub the baking sheet with the butter.

Knead the dough one more time, and divide into 6 equal parts.

Roll the every dough part into a thin rectangle. Sizes of the rectangle should be a little more than sizes of baking sheet.

Melt the butter.

Place one dough rectangle on baking sheet, spread 1/6 of butter and 1/5 of cheese on top.

Next layer put onto the boiling water for about 1-2 minutes, take out using the colander, and place in the dish with the cold water for 1-2 minutes.

Then, put it evenly over previous layer, and spread 1/6 of butter and 1/5 of cheese on top.

Continue the same with next 3 dough pieces.


You may sprinkle every layer except 3rd one with a less amount of cheese, and most of cheese spread over 3rd layer, i.e. in a middle of achma.

The last piece of dough put on top, and spread with 1/6 of butter.

Cut into portions carefully, and bake in the oven for about 50 minutes.

Do not over dry!

Serve immediately.

Salad Valentine

Submitted by Russian_Cuisine on Sun, 06/07/2015 - 05:25.


3 hard-boiled egg
11.5 oz (300 g) boiled beef
1 large onion
2 medium boiled carrot
5 tbsp mayonnaise
1 tsp vinegar
Salt, ground black pepper, and chopped greens on your taste


Peel the onions.

Slice onions into thin half-rounds, put into a deep dish, and pour with a boiling water.

Dry out after 1 minute, and stir with the vinegar.

Peel the eggs and carrots, and grate separately.

Slice the beef thinly.

Make a salad by layers: onions, beef, eggs, carrots.

Sprinkle every layer with the salt, pepper, and mayonnaise.

Decorate with the greens, and let to sit for about 30 minutes in a cols place.

Then serve.

Sunny Salad

Submitted by Russian_Cuisine on Sun, 05/31/2015 - 04:41.


11.5 oz (300 g) boiled liver
2-3 onion
7 oz (200 g) ground cheese
5.2 oz (150 g) brined mushrooms
2 tbsp mayonnaise
Salt, chopped green onions, chopped black olives on your taste


Grate the liver.

Peel and chop the onions.

Chop the mushrooms.

Make a salad by layers: liver, onions, mushrooms, mayonnaise, ground cheese, sprinkle with salt, chopped green onions or olives.

Let to sit in a room temperature, and serve.

Home-Made Headcheese

Submitted by Russian_Cuisine on Sat, 05/23/2015 - 23:37.


1 pork knuckle
3 chicken breast
2 garlic head
5 bay leaf
Salt and black pepper on your taste


Pour 1/2 G (2 L) water into a large sauce-pan, put the knuckle, and bring to boil.

Remove a foam when necessary.

Boil under a lid for about 3 hours on a low heating.

After 2 hours, add the chicken breasts and bay leaves into the sauce-pan.

When ready, remove pork bones, and chop all meats.

Put meats into a deep dish, sprinkle with a pressed garlic, salt, and pepper, and stir well.

Then, press meat with a weight.

Or, put meat in a plastic bag, roll it tightly, place the bag between two cutting boards, and put the weight on top.

Place it in a refrigerator overnight.

Then, slice and serve, or roll a headcheese with a foil, and keep in the refrigerator.

Beetroot salad with pine nuts

Submitted by Russian_Cuisine on Sun, 05/03/2015 - 15:00.


5.2 oz (150 g) boiled beetroot
4.7 oz (120 g) salad mix
3.5 oz (100 g) Feta cheese
½ cup pine nuts
1 tbsp vegetable oil
1 tbsp lemon juice
Pinch of caraway seeds


Cut the beetroots and cheese into same-size cubes.

Blend the lemon juice and vegetable oil.

Stir all ingredients, let to sit for 5-10 minutes, and serve.