Nobility_Cuisine's blog

Fish Pie “Magadan”

Submitted by Nobility_Cuisine on Mon, 08/14/2017 - 05:14.

Ingredients:

For dough:

3-4 cup flour
2 egg
2.5 oz (65 g) butter
1 tbsp sugar
1 pinch salt
8.8 fl oz (250 mL) lukewarm milk
0.4 oz (11 g) yeast

For stuffing:

1-2 lb fresh salmon, or other fish
1 bunch parsley
1 bunch dill
2-3 large onion
Spices for fish

Method:

Melt a butter.

Mix all dry dough ingredients in one bowl, and all liquid ones in an other bowl.

Mix all ingredients together in the larger bowl.

Knead a non-stick dough (add flour when necessary), cover the bowl with a clear wrap, and place it to a warm place for 4-5 hours, before you cook pies.

Meanwhile, make a stuffing for pie.

Cut fish fillets into small pieces.

Sprinkle the fish with spices and a salt, and stir well.

Set aside.

Chop greens, and stir them.

Chop onions.

Divide the dough into 3 equal parts.

Roll all 3 parts on a baking pan's size, and cover the pan with one of them.

Press the dough to a bottom and sides of pan, and put the fish evenly into pan.

Cover fish with second part of dough.

Stir chopped onions and greens together with spices, a pepper, and a salt, and spread over dough in pan.

Cover all with third part of dough, and pinch sides thoroughly.

Pre-heat an oven to 320 F (160 C), and bake pie for about 35 - 40 minutes, until a gold crust increases.

Take pie from the oven, spread small piece of butter on top, and serve hot.

Starlet in White Wine

Submitted by Nobility_Cuisine on Sun, 08/06/2017 - 20:20.

Ingredients:

3-4 lb starlet (or other fish of that range, with a few bones)
1/2 - 1 bottle white table wine, not strong
2 oz (50 g) butter
1 lemon

Method:

Wash a fish thoroughly, and cut into portion pieces.

Put the fish into a sauce-pan, and pour a wine up to medium of the fish hight.

Remove seeds from a lemon, cut it into wedges, and put them into the sauce-pan.

Cut a cold butter into medium pieces, and put them into the sauce-pan.

Cover sauce-pan tightly, and set over a spirit lamp.

Light the lamp, and cook for about 15 minutes.

A dish is ready, serve it hot.

Cream-Honey with Berries

Submitted by Nobility_Cuisine on Sat, 07/29/2017 - 20:59.

Ingredients:

1 lb (450 g) liquid honey
1.7 oz (50 g) hard honey
1.7- 3.5 oz (50-100 g) berries

Method:

Prepare berries: wash them, let them to dry out, remove stems and seeds if necessary.

When the berries are very juicy, dry out them in a warm oven.

Then, make a puree from berries.

Put a hard honey, and pour a liquid honey into a bowl.

Blend together for about 7 minutes, until color of the honey turns much lighter.

Add a berry puree, and mix well, then blend together for 1 minute.

A consistency of a mixture turns liquid.

Pour the mixture into a glass can, cover tightly with a lid, and set in a refrigerator.

Consistency of mixture turns like a sour cream.

Keep mixture in a refrigerator for about 1-2 weeks.

Okroshka with Vegetables and Kefir

Submitted by Nobility_Cuisine on Sun, 07/23/2017 - 08:20.

Ingredients:

7 fl oz (200 mL) kefir
1.7 fl oz (50 mL) mineral water
1 small English cucumber
5-6 large radish
1 garlic clove
½ lemon, juice
Parsley greens and salt on your taste

Method:

Cut a cucumber and radishes into small cubes, and put in a bowl.

Pour a kefir on top, and stir well.

Press a garlic together with a salt.

Stir the pressed garlic with a mineral water and a lemon juice, and pour into the bowl.

Chop greens, and sprinkle on top.

Serve a soup cold.

Mushroom Soup with Egg

Submitted by Nobility_Cuisine on Sat, 07/15/2017 - 15:52.

Ingredients for 2 portions:

4-5 oz (120-140 g) fresh mushroom, blanched
1.1. oz (40 g) onion
1 oz ( about 30 g) carrot
1 tbsp cream of wheat
1 egg
11.5 fl oz (300 mL) chicken broth
11.5 fl oz (300 mL) water
2 tbsp chopped fresh greens on your taste
Spices on your taste

Method:

Slice mushrooms.

Peel carrots and onions, and grate.

Pour a water and a chicken broth into a sauce-pan, and bring to boil.

Put the mushrooms, carrots, and onions into the sauce-pan, and boil for about 15 minutes on a low heating.

Pour a cream of wheat into sauce-pan, stirring permanently, and boil for 10 more minutes.

Whip an egg with a salt until a white foam.

Pour a whipped egg into sauce-pan, stirring permanently, then add a salt and spices, and bring to boil.

Sprinkle every portion of a soup with a chopped greens, and serve.

Chicken Soup with Beans

Submitted by Nobility_Cuisine on Sun, 07/09/2017 - 08:32.

Ingredients:

1 lb chicken fillet
3.5 oz white beans, boiled, or canned
2 carrot
1 medium onion
1 bay leaf
2 garlic clove
Parsley greens
Salt on your taste

Method:

Boil beans with a small amount of a water, a salt, and a bay leaf, for about 5 minutes.

Cut a chicken fillet into medium cubes, and put into a sauce-pan..

Pour 1 L (¼ G) water into the sauce-pan, and bring to boil.

Remove a foam, cover sauce-pan with a lid, and boil for about 10 minutes.

Peel carrots and onions, and chop into small cubes.

Put them into sauce-pan, and boil under lid for 10 more minutes.

Dry out the beans, and put them into sauce-pan.

Chop greens, and press a garlic.

Put the greens and garlic into sauce-pan.

Cook all together for 3-5 minutes.

Let to chill slightly, and serve.

Sturgeon-Vegetable Salad

Submitted by Nobility_Cuisine on Sat, 06/24/2017 - 18:47.

Ingredients:

¾ lb sturgeon
1 lb boiled potatoes
¼ lb cucumber
¼ lb apples
¼ lb tomatoes (cherry tomatoes, possible)
½ lb Mayonnaise
1 hard-boiled egg
Green salad, salt, and sugar on taste

Method:

Boil sturgeon in salt water with ½ tsp lemon juice.

Then drain, cool, and cut into small slices.

Peel potatoes, and cut into medium cubes.

Cut the apples, cucumbers, and tomatoes in same-size pieces.

Mix all ingredients, add mayonnaise, salt, and sugar, and mix very well.

Cover a large flat plate with green salad leaves, and put the salad over them.

Decorate with egg slices, and serve.

“Tsar” Schi

Submitted by Nobility_Cuisine on Sun, 06/18/2017 - 06:38.

Ingredients for 4:

1 lb beef with bone
1 lb smoked ribs
2 shallot onion
2 carrots
½ red sweet pepper
4 potatoes
1,5 lb sauerkraut
3 tomatoes (or ½ lb tomato sauce)
bay leaf, garlic, black pepper, salt, greens and sour cream on your taste

For dough (for 1 pot):

¼ frozen sweet butter, grated
Dough
1 egg
2 tbsp sour cream

Method:

Wash meat and ribs.
Make a meat broth: bring ½ gallon of water to boil, add meat and ribs, bring to boil and set to low heat. Add 1 onion and 1 carrot, 1 bay leaf, black pepper.

Close with a lid and cook for an hour.

Slice sauerkraut thinly and add to broth.

Chop carrot and onion, cook on the skillet (the vegetables have to retain their color.)

Add sliced skinless tomatoes or tomato sauce to the skillet, cook for 1 minute, then add to pan with broth.

Wash, peel and slice potato, add to soup.

Cook for about 15 minutes.

Make a dough: mix all ingredients for dough to get a mild, elastic dough, and make a dough ball.

Cut greens (parsley, dill, celery) and garlic.

Pour soup in 4 pots. Add greens to the pots.

Heat the oven until 360 F.

Roll the dough into 4 parts.

Close pots with dough “lids”.

Bake in the oven for 20 minutes, or until the dough looks golden.

Take out pots from the oven, let stand for 5 minutes, take off “lids”.

Serve with sour cream.

Salad Vinaigrette with Meat and Egg

Submitted by Nobility_Cuisine on Sat, 06/10/2017 - 19:10.

Ingredients:

7 oz (200 g) boiled beef fillet
2 hard-boiled egg
1 medium beetroot
1 medium carrot
3 medium potato
4-5 gherkin
3.5 oz (100 g) sauerkraut
2 tsp spicy tomato sauce
3 tbsp vegetable oil
1 spring onion
Salt on your taste

Method:

Boil a beetroot, a carrot, and potatoes to a readiness.

Chill, peel, and cut all of them into medium cubes.

Cut gherkins and a sauerkraut.

Cut a meat into small cubes.

Blend a vegetable oil and a tomato sauce.

Stir vegetables, the meat, sauerkraut, and gherkins.

Pour a sauce on top, add a salt, and stir well.

Slice eggs into rounds, and cover a salad.

Chop a spring onion, and sprinkle the salad.

Let to sit for about 10-15 minutes, and serve.

Chicken Liver with Vegetable Puree

Submitted by Nobility_Cuisine on Sat, 06/03/2017 - 18:45.

Ingredients:

17.5 oz (500 g) chicken liver
7 fl oz (200 mL) whipping cream
2 medium onion
2 tbsp flour
2 tbsp lard
Ground black pepper and salt on your taste

For puree:

½ celery root
3 medium potatoes
1 leek stalk
1 tbsp vinegar
2 tbsp soy sauce
1 tbsp vegetable oil
Salt and ground pepper on your taste

Method:

De-freeze chicken livers if necessary, then wash them, and cut into medium pieces.

Dry out, and roll with a flour.

Pre-heat a skillet with a lard (or a bacon).

Peel onions, cut into small cubes, and stir-fry with the lard for about 5 minutes, on a medium-low heating.

Put the liver pieces into the skillet, and stir-fry for 5-7 minutes more.

Pour a whipping cream into skillet, add a salt and a pepper, and simmer for 10 more minutes under a lid.

Meanwhile, make a vegetable puree.

Peel a celery root, leaks, and potatoes, and cut into medium pieces.

Boil vegetables until a readiness on a low heating, under a lid.

Note: You may cook the vegetables in a microwave.

Blend all puree ingredients together.

To serve, put some tablespoons of puree on a plate, and a portion of cooked chicken livers on top.