Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.
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
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.
Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.
3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white
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.
You may use it as a standalone dessert, or as a part of a complex dessert.
Submitted by Nobility_Cuisine on Sat, 12/31/2016 - 15:40.
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
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.
Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.
4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar
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.
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.
Submitted by Nobility_Cuisine on Sun, 12/18/2016 - 21:34.
4 tbsp fat kefir, or fat sour cream
½ G (2 L) any fresh whole milk
Bring a milk to almost boiling temperature, about 200 F (90-95 C), but do not boil.
Chill it to 110-120 F (45-50 C).
Blend the warm milk and a kefir slightly, cover with a fabric, and with a large towel (or, just pour a mix into a thermos, and cover it), and leave in a dark warm place for 4 hours.
A timing is essential for this dish!
Place a matsoni in a refrigerator for 8 hours, and after that, it is ready.
This milk drink is originally from a Georgian cuisine.
Submitted by Nobility_Cuisine on Sun, 11/27/2016 - 07:01.
11.5 oz (300 g) boiled chicken fillet
1.7 oz (50 g) flour
2 fresh egg
5.2 fl oz (150 ml milk
1.7 oz (50 g) ground hard cheese
1-2 young zucchini
½ tsp baking mix
Spices (ground black pepper, curry, Italian mix) and salt - on your taste
Pre-heat an oven to 390-400 F (200 C).
Blend a milk, eggs, a salt, a baking mix, and all spices together, to get a butter.
Chop a chicken fillet into small cubes.
Put the chicken and a ground cheese into the batter, and stir well.
Pour the batter into a baking dish.
Thinly slice a zucchini.
Put on top of batter.
Bake for about 30-40 minutes, until a gold crust.
Let a pie to chill a little, slice, and serve.
Submitted by Nobility_Cuisine on Sun, 11/20/2016 - 08:40.
21 oz (600 g) chicken meat
2.1 oz (60 g) dry lentil
5 tbsp vegetable oil
2-3 tbsp 3% vinegar
2 tbsp dry red wine
Greens: freshly chopped parsley, green salad
Salt and pepper on your taste
Boil a lentil until a readiness.
Pre-heat a vegetable oil (3 tbsp) in a skillet, and put a chicken into it.
Sprinkle the chicken with a salt and a pepper, and fry on both sides until its readiness.
Slice the chicken into very thin slices, and stir with the lentil, a green salad, and a parsley.
Blend a vinegar, a wine, the vegetable oil, salt, and pepper.
Pour over a salad, stir well, and serve warm.
Submitted by Nobility_Cuisine on Sun, 11/13/2016 - 07:11.
2 cup grains
1 cup dried mushrooms
1 large onion
3-4 tbsp vegetable oil
Salt and spices on your taste
Soak mushrooms in a cold boiled water overnight.
Wash grains, soak for some hours when necessary (for example, for pearl grains, or for beans).
Put grains in a sauce-pan, pour the boiling water on top (1 part grains : 2 parts water), add a salt, and bring to boil.
Boil until a readiness.
Meanwhile, peel an onion, and chop.
Dry out mushrooms, and chop.
Stir-fry mushrooms and onions on a vegetable oil.
Stir fried mushrooms-onions mix with grains, and simmer on the very low heating for about 10 minutes.
Submitted by Nobility_Cuisine on Sun, 11/06/2016 - 15:08.
7 oz (200 g) cooked (or canned) tuna
3 fresh egg
1.5 oz (about 50 g) carrot, thinly chopped
1.5 oz (about 50 g) zucchini, thinly chopped
1 medium onion, thinly chopped
3 spring onion stalks, thinly chopped
1 tbsp vegetable oil
2 tbsp water
1 pinch salt
1 pinch ground black pepper
Separate egg whites and egg yolks.
Put the egg whites in a deep bowl, and put chopped vegetables, a tuna, and spices into the same bowl.
Add 2 tbsp a water to the egg yolks, and blend slightly.
Pre-heat a vegetable oil in a skillet, and pour ½ of egg whites-vegetables mixture into the skillet.
When the egg whites start to turn white, roll into a roll in skillet (close to a side).
Pour a second half of the egg whites-vegetables mixture into the skillet.
When egg whites start to turn white, roll into a roll in skillet (starting from the previous roll).
Place a “double” roll on a plate, and pour a water-egg yolks mixture into the skillet.
When egg yolks are almost ready, place the double roll onto skillet, and roll.
Place roll on plate, and slice into portions.
Submitted by Nobility_Cuisine on Sat, 10/29/2016 - 14:54.
4 tbsp red wine vinegar
1 tsp salt
¼ tsp ground black pepper
½ cup vegetable oil
1 medium cucumber, peeled
½ medium red onion, peeled
3 medium tomato, diced
3.5 cup seedless watermelon, cut into medium cubes
7 oz (200 g) Feta cheese, cut into small cubes
1 medium sweet red pepper, peeled and diced
1 cup mint green, chopped
Blend a vinegar, a ground pepper, and a salt together, then add a vegetable oil, and blend more.
Set a dressing aside.
Slice a cucumber into half-rounds (remove seeds before if necessary).
Stir all hard ingredients, add the dressing, and stir well one more.
This salad is good as a side dish to a fried fish, or to a fried meat.