Nobility_Cuisine's blog

Snow Balls with Fruit Dressing

Submitted by Nobility_Cuisine on Mon, 11/20/2017 - 09:02.

Ingredients for 2:

1 fresh egg white
1.7 oz (50 g) sugar
1.7 oz (50 g) strawberry, or other berries, or fruits
1 cup water
1 tbsp potato starch
Vanilla on your taste

Method:

Whip an egg white, and add ½ a sugar and a vanilla continuing whipping.

In a deep sauce-pan, bring a water to boil, and boil over a very low heating.

Using 2 teaspoons, shape “snow balls”, and put them into the boiling water.

After 3 minutes, turn the snow balls, and cover the sauce-pan with a lid.

Meanwhile, make a dressing:

Stir a starch and a second half the sugar, pour 1 ¼ cup a cold water, stir well, and bring to boil.

Put strawberries (or a strawberry puree) into a syrup, stir, and turn the heating off.

Place snow balls into a colander, to dry out, then place on a plate, and pour the dressing on top.

Serve immediately.

Cheese Balls in Chocolate

Submitted by Nobility_Cuisine on Sun, 11/12/2017 - 12:52.

Ingredients:

12.5 oz (360 g) tvorog, or other cheese
2 tsp sugar powder
5-7 drops vanilla extract, or vanilla sugar
7 oz (200 g) dark chocolate, or cuverture

Method:

Blend a tvorog, to get an even consistency.

Add a sugar powder, a vanilla extract, and blend together one more time.

Take 1 tsp this mix, and shape a ball.

Put this ball on a baking paper.

Continue until you run out of the mix.

Melt a chocolate.

Using toothpicks, soak every the cheese ball in the chocolate, and place balls on baling paper.

When ready, place in a freezer for some minutes, to make chocolate hard.

Serve immediately.

Note:

This is a basic recipe.

You may add pieces of dried fruits, or berries, or cookies' crumbles to tvorog.

You may substitute tvorog with a not salted farmer's cheese, or other cheese like that.

Chicken Galantin with Orange Sauce

Submitted by Nobility_Cuisine on Tue, 10/31/2017 - 16:06.

Ingredients:

2 lb (900 g) chicken fillet
5-7 tbsp butter
5 fresh egg
7 oz (200 g) puff pastry dough
3.5 oz ground pistachios
32 fl oz (1 L) chicken broth

For sauce:

1 medium orange
1 medium lemon
2 tbsp sugar
2 tbsp water

Method:

Chop a chicken fillet, and grate.

Whip the ground fillet, add 5 tbsp a warmed butter, egg yolks, and a puff pastry dough.

Grate all together 3 times, and place in a fridge for about 30 minutes.

Grate all together 2 more time, and place into the fridge for 30 more minutes.

Whip egg whites, and stir-in the egg whites, a salt, and ground nuts to the ground chicken.

Rub a piece of a baking parchment with 2 tbsp butter, place ground chicken mix as a roll on the parchment.

Roll in parchment tightly, and tie ends of the roll.

Then, roll in a piece of a thin clean fabric, and tie ends.

Bring a chicken broth to boil, and put the roll (or the rolls) into broth.

Boil for about 50 minutes over a low heating.

Meanwhile, make an orange sauce.

Press a juice from 1 medium orange.

Grate a peel of 1 lemon, and boil with a sugar syrup (boil 2 tbsp water with 2 tbsp sugar) for about 5 minutes.

Then, add the orange juice and 2 pieces of a gelatin, stir well, heat, and turn the heating off.

When roll is ready, remove fabric and parchment, slice, put on a flat dish, and serve with the orange sauce.

Sturgeon Baked in Skillet

Submitted by Nobility_Cuisine on Sun, 10/22/2017 - 12:12.

Ingredients for 4-6:

2 lb sturgeon
1 lb fish broth
8 tbsp butter
5 tbsp flour
½ Lb sour cream
Salt and pepper on your taste
5 medium potato, boiled
½ lb champignons, boiled
1 egg, hard-boiled
½ lb crab meat, cooked
7 oz (200 g) ground semi-hard cheese
5 stalk dill, chopped

Method:

Fry sturgeon pieces on a dry skillet for about 3 minutes per side.

Make a sour cream sauce:

Bring 1 Lb a fish broth to boil.

In a sauce-pan, stir-fry 5 tbsp flour with 2-3 tbsp butter, until a nice nutty aroma increases.

Pour the fish broth into the sauce-pan, to get a thick batter consistency.

Note:

Add more stir-fried flour if necessary.

Add ½ Lb a sour cream, a salt, a pepper (on your taste), and boil the sauce until it is ready.

Peel onions, and slice into half-rounds.

Stir-fry the onions with 2 tbsp butter until onion's transparency.

Slice boiled champignons into thin pieces, and stir-fry with 2 tbsp butter.

Slice a hard-boiled egg and boiled potatoes into thin rounds.

Pour a part of the sauce into a portion skillet, put the piece of the sturgeon on top.

Place the potato pieces around.

Put the fried onions, the slice of egg, the mushroom slices, and a portion of a crab meat over fish.

Pour sauce on top, and sprinkle with a ground cheese.

Bake in a pre-heated to 360 F (180 C) until a golden crust increases.

Then, sprinkle every portion with a chopped dill, and serve in skillet.

Baked Draniki

Submitted by Nobility_Cuisine on Sun, 10/15/2017 - 09:08.

Ingredients:

3 Kg (105 oz) peeled potato
1 large onion, thinly chopped
2 egg
1-2 cup flour
1/2 tsp salt
2 tbsp dried porcini, thinly ground
1 cup fried onion
Vegetable oil for frying
Sour cream

Method:

Grate potatoes into a colander, and let a juice to drip into a bowl.

Put the potatoes, chopped onion, eggs, and a salt into a mixing bowl, and stir well.

Add flour, continuing a stirring, until the mixture resembles a batter.

Fry thin pancakes with a vegetable oil.

Put the pancakes into a ceramic pot (or into several portion pots) with a lid.

Make a sauce:
blend a sour cream, ground porcini, and fried onions together, and pour over pancakes
to fill the pot.

Cover the pot (or the pots) with lid.

Bake in a pre-heated to 300 F (150 C) oven for about 20 minutes.

Serve pots on heat-safe mat.

Carrot-Apple Zapekanka

Submitted by Nobility_Cuisine on Sat, 10/07/2017 - 11:20.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk

Method:

Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Puff Pastry with Black Currant

Submitted by Nobility_Cuisine on Thu, 09/28/2017 - 03:39.

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.

Ingredients:

5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk

Method:

Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Chicken and Celery Salad

Submitted by Nobility_Cuisine on Sat, 09/09/2017 - 20:26.

Ingredients:

7 oz (200 g) boiled chicken breast
2 oz (70 g) fresh mushrooms
5.7 oz (150 g) peeled celery root
1 oz gherkin
Salt, pepper, mustard, and mayonnaise on your taste

Method:

Boil mushrooms in a small amount of water, let to chill, and chop.

Cut all hard ingredients as you like.

Blend a mustard, a mayonnaise, a salt, and a pepper.

Mix all ingredients together well, and serve.

Zander Patties with Rice under Crayfish Sauce

Submitted by Nobility_Cuisine on Sun, 09/03/2017 - 20:20.

Ingredients:

3 lb zander
3 black peppercorns, ground
1 cup rice
1/4 lb (110 g) butter
1 cup white wine
1/4 lb (110 g) bone marrow
1 onion
1 cup broth
2 pinch saffron
1/2 cup ground cheese
1-2 slice white bread
1/2 cup milk
2 tbsp whipping cream

For sauce:

2 tbsp sour cream
30 crayfish
1/2 cup flour
3 cup broth
1/2 tsp lemon juice

Method:

Soak a rice in a cold water overnight.

Drain the rice in a colander, and place in a sauce-pan.

Cover the rice with cold water, and bring to boil.

Drain the rice, and rinse with cold water.

Melt a butter in another sauce-pan, stir with a chopped bone marrow, and bring to boil.

Put a sliced onion into the sauce-pan with the marrow, and cook until the onions get golden color.

Remove onions from the sauce-pan, and add rice into sauce-pan.

Stir-fry for about 2 minutes, then add a wine.

When rice thickens, add a saffron, and a hot broth to cover rice.

Cook until rice is done.

To make patties, chop a zander fine, aand add ground peppercorns.

Soak a bread in a milk, squeeze the bread, and add to the chopped fish.

Put a whipping cream into a mix, stir, and grate thinly.

Shape patties, roll in a flour, and cook with butter until a readiness.

Boil a crayfish with a salt and a dill.

Peel the claws and tails.

Pound the shells, and stir-fry with 2 tbsp butter until golden, then add 1/2 cup flour and 3 cups a broth.

Stir well, and cook until a sauce thicken.

Then, stray it, and add 2 tbsp sour cream, 1/2 tsp a lemon juice, the crayfish tails and claws, stir well, and bring to boil one more time.

Serve zander patties with a rice, sprinkle rice with a ground cheese, and pour the crayfish sauce on top.