Nobility_Cuisine's blog

Chicken-Mushroom Salad

Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.

Ingredients:

11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil

Method:

Chop a chicken fillet thinly.

Pre-heat 2 tbsp a vegetable oil to a boiling.

Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.

Stir fast, and set aside.

Peel an onion.

Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.

Let them to chill a little, and put into a salad bowl.

Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).

Put the carrots on top.

Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.

Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.

Beans a la Korea

Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.

Ingredients:

14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt

Method:

Shred carrots into thin narrow strips using a special grater.

Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.

Heat oil n a frying pan until a light haze.

Then, pour the oil over the chopped vegetables.

Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.

Note:

Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.

Beetroot Stew with Sour Cream

Submitted by Nobility_Cuisine on Sat, 02/04/2017 - 17:26.

Ingredients:

1 lb beet root
1 medium carrot
1 celery stalk
2 tbsp oil
1 tbsp flour
1 tsp vinegar
1 tsp sugar
Salt and bay leaves on your taste
1 cup sour cream

Method:

Peel vegetables, wash them, and shred.

Put the vegetables into a sauce-pan, add an oil, a vinegar, and a 1/3 cup water.

Stew under a lid on a low heating until a readiness (for about 45-60 minutes).

Stir to avoid a burning!

Then, add a flour, and stir well.

Add a sour cream, a salt, a sugar, bay leaves, and stir thoroughly.

Cook for 10 minutes more, and serve.

Potato Balls with Beans

Submitted by Nobility_Cuisine on Sat, 01/28/2017 - 20:02.

Ingredients:

4 medium potato
1 large carrot
2 large garlic clove
½ cup dry beans, or 1 cup cooked beans
½ cup flour
½ cup bread crumbs
1 egg
2-3 cup vegetable oil
Spices on your taste

Method:

Put a carrot and potatoes in a hot water, and bring to boil.

Boil until a readiness, then pour with a cold water, and peel them.

Boil beans until readiness if necessary, or just boil cooked beans for about 2 minutes.

Dry out the beans and vegetables.

Grate the vegetables on a medium grater.

Press a garlic.

Blend beans into small crumbles.

Stir vegetables, garlic, and beans together.

Add an egg, 1 tbsp a flour, and 1 tbsp bread crumbs, and stir well.

Stir the flour and the bread crumbs leftovers together.

Pre-heat an oil in a small pan.

Shape balls from vegetable-bean mixture, their size should be like a walnut.

Roll the every ball in the flour-bread crumbs mixture, and fry balls in the oil for about 3 minutes.

Then, put them on a plate covered by paper towels, let to sit for 2-3 minutes, and serve with a sour cream, or with a yogurt.

Beef in Caviar Sauce

Submitted by Nobility_Cuisine on Sat, 01/21/2017 - 22:56.

Ingredients:

3-4 lb beef
1/2 lb ham, sliced
10-12 bacon slices
10 lamprey, peeled
1/2 celery root, shredded and brined
1 leek, sliced
2 medium, or 1 large onion, peeled and sliced
1.5 cup white wine
1/2 lemon's zest
1/2 parsley root, shredded
1-2 lb meat broth

10 black peppercorn
10 allspices berry
1 tbsp butter
2 tbsp black caviar

Method:

In a large sauce-pan with a thick bottom, put a celery root, a parsley root, sliced leeks and onions, black peppercorns, all-spices berries, and a lemon's zest.

Pour a wine, and stir well.

Roll a beef with bacon sliced, lampreys, and ham slices, one after other one.

Put the beef into the sauce-pan, and pour a meat broth to cover beef.

Bring to boil, and cook until beef is ready.

Place beef on a serving plate.

Let meat juices evaporate if necessary. then strain, and remove a fat.

Add a butter into the strained juices, stir, and then add a caviar.

Bring a sauce to a boiling, then pour over beef, and serve.

Crabmeat Salad – 4

Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Crabmeat Salad – 4

Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste

Method:

Chop peeled eggs and a crabmeat thinly.

Stir with a canned corn (without liquids).

Cut oranges into halves.

Take the orange meat out, remove white films, and chop the orange meat thinly.

Stir orange meat with the corn and eggs.

Press a garlic, and stir with a mayonnaise.

Stir all ingredients together.

Put a salad into the orange skins by equal portion.

Decorate with greens, if you like, and serve.

Light Zephyr

Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.

Ingredients:

3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white

Method:

Pour ¼ cup a water into a bowl.

Pour all gelatin into the bowl, stir, and let to sit for about 5 minutes.

Pour 3/4 cup of the water into a sauce-pan, and bring to boil.

Turn a heating off, and pour the water with the gelatin into the sauce-pan, stirring permanently until gelatin dissolves totally.

Stir a sugar substitute and a vanilla sugar.

Whip egg whites in a deep bowl, and pour dissolved gelatin into the bowl using a tablespoon, continuing a whipping.

Add the sugar substitute -vanilla mixture, continuing whipping.

Total whipping time should be not less than 15 minutes.

When a consistency of a whipped mixture becomes like a dense fluffy foam, put the mixture into a confectionary bag.

Cover a baking sheet with a parchment paper, and press 12-16 pieces of a zephyr onto it.

Let to sit in a cold place for about 3-4 hours.

Zephyr is ready.

Note:
You may use it as a standalone dessert, or as a part of a complex dessert.

Quick-Brined Mushrooms

Submitted by Nobility_Cuisine on Sat, 12/31/2016 - 15:40.

Ingredients:

18 oz (500 g) mushrooms
4.2 oz (120 mL) vegetable oil
3 garlic clove
10 black peppercorn
2 tsp sugar
1 tsp salt
4 bay leaf
2.1 oz (60 mL) 6% vinegar

Method:

Wash mushrooms, cut into pieces if they are large.

Make a brine (no water!):

In a sauce-pan, stir a vinegar, a vegetable oil, a sugar, a salt, bay leaves, and a pepper together.

Put the mushrooms into the sauce-pan.

Press a garlic, and put into sauce-pan.

Bring to boil over a low heating, and boil for 5 minutes.

Put mushrooms into a glass can (or cans), and pour the brine on top.

Cover the cans with lids, and let to chill.

Place cans into a refrigerator (or, just in a cold place) for about 4 hours, and mushrooms are ready to eat.

Cake “Senator”

Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.

Ingredients:

For crust:

4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
Vinegar

For cream:

1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar

Method:

Soak a paper towel in a vinegar, and wipe a bowl with this towel.

Wipe beaters of a mixer with this towel. (This is necessary to remove any fat from them).

Pour egg whites into the bowl, and whip on a medium speed of the mixer.

When a big layer of a foam arises, increase the speed, and pour a sugar and a vanilla sugar into the bowl slowly.

Whip until the foam turns sustainable and brilliant.

Cover 2 baking sheets with a parchment paper, and set 1” meringues, a little aside from each other, on the sheets.

Meanwhile, pre-heat an oven to 210 F (100 C), and bake until meringues turn dry and very light.

Warm a butter to a room temperature.

Whip the butter with a vanilla sugar, until the sugar dissolves.

Then, pour a sweetened condensed milk into the whipped butter.

Continue whipping until an even consistency.

Crush nuts.

Cover a large round can from cookies with a larger piece of a clear wrap from inside.
Rub it with butter.

Cover a bottom with a thin layer of the cream, and put one layer of meringues on cream.

Cover meringues with a half of nuts and a half of cream, and place remaining meringues evenly on top.

Cover them with second half of cream, and sprinkle with the remaining nuts.

If you have meringues leftovers, crush them, and sprinkle a top of a cake.

Cover the cake with the wrap, then cover the can with a lid.

Place can in a refrigerator for 8 hours.

Take cake from refrigerator for 20-30 minutes before serving.

Remove wrap, and put cake on a flat dish.