Nobility_Cuisine's blog

Chocolate Peaks

Submitted by Nobility_Cuisine on Thu, 11/08/2018 - 01:36.

Ingredients:

35 oz (1 Kg) sugar
1 pack (25 g) gelatin
½ oz (18 g) lemon acid
Pinch of vanilla
1/7 oz (5 g) baking soda
Chocolate on your taste

Method:

Soak a gelatin in a cold water.

After 20 minutes, add a baking soda, a vanilla, and a citric acid, mix well, and whip until a consistency of the mixture turns white, thick, and even.

After that, add a sugar, and whip until the totally even consistency.

Put the mixture into a confectionery bag.

Cover a baking sheet with a parchment paper, and put even portions of mixture - peaks - on it.

Let to sit for about 12 hours in a room temperature, when peaks turn dry.

Melt a chocolate, pock the every peak with a fork, and soak into the chocolate.

Place peaks back on the sheet, and let to dry.

Serve, after chocolate turns hard, with a tea.

Chicken Simmered with Cabbage

Submitted by Nobility_Cuisine on Sun, 10/28/2018 - 15:29.

Ingredients:

1 lb green cabbage, thinly shredded
1 lb chocken fillet
5.2 oz (150 g) onion
5.2 oz (150 g) carrot
11.5 oz (300 g) tomato meat
2.5 fl oz (80 mL) vegetable oil
8.7 fl oz (250 mL) chicken broth
½ tsp zira spice
Salt and pepper on your taste

Method:

Wash and cut a chicken into medium pieces.

Sprinkle the fillet pieces with a salt, stir, and set aside for 15 minutes.

Stir-fry them in a large deep skillet with a vegetable oil, and place into a bowl.

Shred carrots, slice onions into half-rounds, and stir-fry in same oil as the chicken for 2 minutes.
Add chopped tomato meats (tomatoes without skins and seeds), stir well, and simmer until juices evaporate.

Then, sprinkle with the salt, a pepper, and (optionally) with zira, pour a chicken broth, and bring to a boiling.

After that, put a shredded cabbage into the skillet, cover it with a lid, and simmer for about 20 minutes over a low heating.

Put the chicken back into skillet, stir, bring to boiling, and turn the heating off.

“White Robe” Salad

Submitted by Nobility_Cuisine on Sun, 10/21/2018 - 17:04.

Ingredients:

11.5 oz (300 g) smoked chicken
4 egg, hard-boiled
1.7 oz (50 g) soft cheese
2 medium potato, boiled
1 medium onion
White sauce, or mayonnaise on your taste
1 tbsp vinegar

Method:

Freeze a soft cheese.

Cut a chicken meat into small cubes.

Peel an onion, chop it thinly, and put into a colander.

Pour a mixture from a 1 tbsp vinegar and 2-3 tbsp hot water into the colander on top, then set colander aside to let to drip.

Put the chicken meat into a round on a flat dish, and draw a web, using a white sauce, on top.

A next salad' layer is the onion.

Then, grate potatoes on a large grater over the onions, and draw a web using a white sauce on top.

Then, grate egg yolks on top.

Then, grate the soft cheese on top, and draw a web using a white sauce on top.

Then, grate the egg whites on top, and let a salad to sit for about 2-3 hours in a refrigerator.

Take the salad out, let to warm a little, and serve.

“Melting Snow” Cookies

Submitted by Nobility_Cuisine on Mon, 10/15/2018 - 13:22.

Ingredients:

7-8.2 oz (200 – 250 g) flour
6.3 oz (180 g) softened butter
1 pack vanilla sugar
1/3 cup vegetable oil
4 tbsp starch
½ cup sugar powder

Method:

In a wide dish, stir a softened butter, a vegetable oil, and a sugar powder.

Whip until a consistency turns even.

Add a flour teaspoonfully, continuing the whipping, then add a starch and a vanilla sugar.

Whip all together, then knead a dough by hands.

Divide the dough into 3 equal parts, and roll them into tubes.

Cut every tube across into rounds, put them on a baking sheet, covered with baking paper.

Place the sheet into a pre-heated to 360 F (180 C) oven for 15 minutes.

Then, take put, sprinkle every cookie with sugar powder leftovers, and serve.

Lightly Salted Salmon-2

Submitted by Nobility_Cuisine on Sat, 10/06/2018 - 22:01.

Ingredients:

1 lb salmon fillet
2 tbsp salt
1 tsp sugar
1 tsp ground black pepper
7 fl oz (200 mL) vegetable oil

Method:

Stir a salt, a pepper, and a sugar together.

Slice a fillet into thin pieces.

Put a half of spices on a bottom of a glass wide dish with a tight lid,, then a layer of the fish pieces, and then the second half of the spices.

Cover the dish with lid, and turn it.

Let to sit for 30 minutes in a room temperature.

Turn dish back, and take fish out.

Remove spices's leftovers from fish, and pit fish into another wide dish evenly.

Pour a vegetable oil on top.

Cover this dish, shake it, and place into a refrigerator for 3-8 hours.

Dry out fish before a serving on paper towels, and serve, for sandwiches, salads, or just as an appetizer.

Puff Pastry Cones

Submitted by Nobility_Cuisine on Sun, 09/30/2018 - 18:55.

Ingredients:

1 pack puff pastry
1 pack whipped cream cheese
Fruits and spices on your taste
1 egg yolk

Method:

Note:

If you have no metal cones for a baking, just cut a baking paper into large triangles, and roll them into cones.

Roll dough stripes around the cones, and brush them with a mix: egg yolk and warm water 1:1.

Place into a pre-heated oven by instructions, and bake until the cones are ready.

Let to chill on a rack, and fill.

For a filling, whip a cream cheese with small pieces of fruits, or berries, or all together.

Decorate with a cocoa, and serve.

Note:

You may fill cones with various fillings: Ricotta with chopped fresh greens, sweetened condensed milk, whipped with a cream cheese, or with not sweet fillings like pates.

“Tiffany” Salad

Submitted by Nobility_Cuisine on Sun, 09/23/2018 - 20:10.

Ingredients:

1 chicken fillet, boiled
3.5 oz (100 g) peeled walnut
7 oz (200 g) white seedless grape
3.5 oz (100 g) semi-hard cheese, ground
2 egg, hard-boiled
3.5 oz (100 g) Mayonnaise, or other white sauce
1/2 tsp curry powder
1/3 tsp salt
3 tbsp vegetable oil
1.7 oz (50 g) any green salad

Method:

Chop a chicken meat thinly, put it into a pre-heated skillet with a vegetable oil.

Sprinkle the chicken with a curry powder, and stir-fry for about 3 minutes.

Set aside to chill.

Grate walnuts.

Shred eggs.

Wash grapes, and cut into halves.

On a salad plate, put green salad leaves.

Sprinkle with a mayonnaise, and place chicken meats on top.

Sprinkle with mayonnaise, and then sprinkle with the ground walnuts.

Put the ground eggs on top, and sprinkle with ground walnuts and mayonnaise.

Put a ground cheese on top, and sprinkle with mayonnaise.

Cover a salad with the grape halves evenly.

Then, cover the plate with a clear wrap, and place it into a refrigerator for 2-3 hours, then serve.

Cucumber's Ice Cream

Submitted by Nobility_Cuisine on Mon, 09/03/2018 - 23:05.

Ingredients:

18 oz (600 g) young cucumber
8.7 oz (250 g) soft fat cheese
1 small lemon, juice
3 stalk thyme
Salt and ground black pepper on your taste
For serving:
1-2 small cucumber
1-2 radish

Method:

Peel cucumbers, chop into small pieces, and place in a freezer for 2 hour.

After that, blend the chopped cucumbers, a chilled soft cheese, a lemon juice, a salt, and a pepper together.

Whip until you get an even consistency, and put into a pastry bag.

Press portions of this mixture into small glasses, decorate with thyme leaves, and sprinkle with a ground pepper.

To serve, slice a radish and a small cucumber thinly.

Place the glass with the ice cream on a middle of serving plate, and put the radish and cucumber slices around glass.

Appetizer with Quail Eggs

Submitted by Nobility_Cuisine on Sat, 08/25/2018 - 18:48.

Ingredients:

10 quail egg
0.25 lb lightly salted steelhead (or other red fish fillet)
1 bunch spring onion
1 lemon
5 green olive

Method:

Boil eggs for 2 minutes in a salt water, then put them in a cold water for 3 minutes, and peel.

Wash and drain spring onions, cut off their white parts, and place 2/3 of all onions on a serving dish.

Cut a steelhead at an angle into thin slices.

Wrap every slice into a cone shape, and place the egg inside this cone.

Cut a lemon into rings, and cut every ring into 6 pieces.

Cut every olive into rings.

Chop 1/3 green onions thinly.

Place 1 lemon piece and 1 olive ring into the cone with the egg, then sprinkle with thinly cut green onions on top.

Repeat until you run out of eggs.

Place all cones on a serving dish, and serve.

Note:

You may cover the dish with a plastic wrap, and keep it in a refrigerator for up to 2 hours.

Warm Salad with Chanterelles

Submitted by Nobility_Cuisine on Sun, 08/19/2018 - 09:18.

Ingredients for 1:

3.5 oz (100 g) ground beef
1.7 oz (50 g) chanterelle
0.5 oz (15 g) shallot onion
1.7 oz (50 g) salted cucumber
1.5 tbsp vegetable oil
Salt, ground pepper, hot sauce, parsley, and mustard on your taste

Method:

Stir-fry a ground beef in a skillet with ½ tbsp a vegetable oil.

Chop salted cucumbers thinly.

Cut chanterelles, and stir-fry in a skillet with a salt, a pepper, and with ½ tbsp the vegetable oil.

Chop a parsley thinly.

Stir well all ingredients together, and serve.

Decorate a dish as you like.