Nobility_Cuisine's blog

Preserve from rose petals

Submitted by Nobility_Cuisine on Sat, 05/27/2017 - 17:14.

Ingredients:

16.5 oz (500 g) rose petals
43 oz (1.2 – 1.3 Kg) sugar
2 lemon
8 fl oz (200 mL) water

Method:

Cut-off white parts of petals.

Put the petals into a colander, and pour a boiling water on top, to wash all petals.

Then, put the colander into an icy cold water, to cover all petals.

Repeat boiling water and icy cold water 3 times, and let to drip water (press if necessary).

Press a juice from lemons, and stir it with 7 oz (200 g) sugar.

Put petals into a glass (or enameled) sauce-pan, and stir with the lemon juice with sugar.

Cover with a lid, and let to sit for about 6 hours in a room temperature.

In an other glass, or enameled, sauce-pan, boil a syrup:

Stir a leftover of the sugar with 8 fl oz water, and bring to boil.

Remove a foam if necessary.

Put petals with juice into the syrup, stir well, and boil for about 15 minutes over a low heating.

A preserve is ready, when all petals go down.

Pour the preserve into cans, and cover tightly.

Zucchini's cutlets

Submitted by Nobility_Cuisine on Sun, 05/21/2017 - 07:49.

Ingredients:

17.5 oz (500 g) zucchini
2 egg
5 tbsp flour
3 tbsp oat flakes
2 onion
3 garlic clove
Fresh greens (dill, parsley, …) on your taste
Ground black pepper and salt on your taste
Vegetable oil for frying

Method:

Wash zucchini, peel if necessary, and grate on a large grater.

Let a juice to drip pressing from all sides.

Note:
Keep the juice!

Peel onions, wash, and chop into very small pieces.

Press a garlic.

Wash and chop greens.

Stir all ingredients except a vegetable oil.

Add the juice if a mixture is too thick.

Shape cutlets using 2 tablespoons.

Fry cutlets with a boiling vegetable oil, some minutes on both sides.

Note:
Cooking time depends on cutlet's size.

Serve with a sour cream, or with a mushroom sauce.

Cabbage-Apple-Honey Salad

Submitted by Nobility_Cuisine on Sat, 05/13/2017 - 18:05.

Ingredients:

3/4 young cabbage head
2 medium apple
2-3 tbsp honey
2 tbsp apple vinegar
4 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Shred a cabbage (without a core) thinly.

Sprinkle with a salt.

Peel 2 apples, cut into strips.

Blend a honey, an apple vinegar, a vegetable oil, salt, and a pepper.

Stir the apples and the cabbage, pour a dressing on top, and stir well.

Let to sit for about 20-30 minutes.

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.

Ingredients:

2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste

Method:

Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Mushroom Pate with Buckwheat

Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.

Ingredients:

3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste

Method:

Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.

Peel and grate vegetables.

Slice mushrooms into thin slices.

Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.

Stir-fry until mushrooms and vegetables are ready, but not dry.

Do not overcook!

Let to chill to warm.

Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.

Note:

A pate may be more crunchy, or more creamy, depends on grinding time.

To make a taste more full, place it in a refrigerator for 2 hours, or more.

Serve with a rye bread.

Old Moscow Salad

Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.

Ingredients:

18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste

Method:

Boil a grouse fillet in a small amount of water until a readiness.

Slice the fillet and a tongue into thin squares.

Cut all cucumbers and eggs into small cubes.

Make a bean puree, and stir with a broth and a salt.

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

Yogurt's Spread

Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.

Ingredients:

1 lb plain natural yogurt
1-2 gherkin
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil

Method:

Take a piece of a cheese cloth fabric, fold it twice, and cover a small colander with the fabric.

Stir a yogurt and a salt, and put into the colander.

Insert colander into a cup, or into a small sauce-pan, cover with a paper, and place in a fridge for 3 days.

Grate gherkins, and let to drip.

Grate peppers.

Stir all ingredients well.

A spread is ready.

Note:

You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).

Vegetable balls

Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.

Ingredients:

11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste

Method:

Peel all vegetables, and chop them thinly, separately.

Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.

Grate sunflower seeds.

Add the sunflower seeds, a half of a corn, and spices into the skillet.

Stir, let to warm, and blend a mix from skillet in a blender thoroughly.

Add a rice and a second half of the corn into the mix, and stir.

Pre-heat an oven to 370 F (180 C).

Cover a baking sheet with a foil.

Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.

Serve hot.

Winter Salad - 3

Submitted by Nobility_Cuisine on Sun, 03/12/2017 - 06:15.

Ingredients:

3 parts boiled beef
3 parts fresh tomato
2 parts gherkins
3 parts boiled potato
1 part fresh parsley
1 part ground cheese
Mayonnaise, salt, and pepper on your taste

Method:

Grate peeled potatoes, gherkins, a beef, and a parsley thinly.

Chop tomatoes.

Stir all ingredients, or place them in a salad bowl by layers: the beef, potato, mayonnaise, salt, pepper, gherkins, a cheese, tomatoes, salt, pepper, mayonnaise, cheese, parsley.

Let to sit for 5 minutes, and serve.

Fish Balls-2

Submitted by Nobility_Cuisine on Sun, 03/05/2017 - 06:36.

Ingredients:

1 can (8.7 oz, or 259 g) red fish in oil
1 medium potato, boiled
1 medium carrot, boiled
2 hard-boiled egg
3.5 oz (100 g) ground fat cheese
1 spring onion stalk
5 tbsp white sesame seeds
2 tbsp fat sour cream
1 tbsp soy sauce

Method:

Peel eggs and vegetables.

Wash green onions, and chop thinly (just green parts).

Take a fish from can, let to drip, and press, using a fork, into very small parts.

Peel eggs, and grate on a small grater.

Peel the vegetables, and grate on a large grater.

Stir all ingredients, except sesame seeds.

Stir-fry the sesame seeds, and place them on a board.

Shape balls from a fish-vegetables mixture, roll in the sesame seeds, and put on a flat dish.

Serve as an appetizer.