Nobility_Cuisine's blog

Carrot Cutlets

Submitted by Nobility_Cuisine on Mon, 06/04/2018 - 16:31.

Ingredients:

21 oz (600 g) carrot
2 egg
1 oz (~30 g) butter
2 oz (80 g) cream of wheat
3.5 oz (100 g) breadcrumbs
3.5 fl oz (100 mL) hot milk
Vegetable oil for frying
Salt on your taste

Method:

Peel carrots, wash, and grate on a large grater.

Put the carrots in a sauce-pan with a hot milk, stir, and bring to boil.

When it starts boiling, turn a heating to very low, add a butter and a salt, and stir well.

Simmer the carrots under a lid for about 15-20 minutes, then add a cream of wheat, and continue to simmer, stirring permanently.

Separate egg whites and egg yolks.

When turn the heating off, stir-in the egg yolks into the carrot very quickly.

Then, set the sauce-pan aside, and let to chill.

When chill. shape cutlets, and roll them with bread crumbs.

Pre-heat a vegetable oil in a skillet, and cook the cutlets, until a golden crust increases on both sides.

Serve with a sour cream.

Soup with Pike Caviar

Submitted by Nobility_Cuisine on Sun, 05/27/2018 - 17:40.

Ingredients:

1 lb pike caviar, fresh
2 pike head
4 potato
1 onion
1/3 lb bread crumbs
1 tbsp butter
3 tbsp whipping cream
Salt on your taste

Method:

Wash pike heads, and boil with 1 L (¼ G_ for about 40 minutes.

Remove the heads, and clear a fish broth.

Peel potatoes, wash, and cut into medium-size cubes.

Put the potatoes into the broth, add a salt, and boil for 10 minutes.

Peel onions. and chop thinly.

Peel a caviar (remove all what is not a caviar), and stir with bread crumbs, the onions, a butter, a whipping cream, and an egg.

Stir thoroughly, shape medium-size balls, and boil in broth for 10-15 minutes.

Serve hot.

Chicken Cutlets with Farmer's Cheese and Zucchini

Submitted by Nobility_Cuisine on Sun, 05/20/2018 - 18:04.

Ingredients:

28 oz (800 g) ground chicken meat
5.2 oz (150 g) Farmer's cheese, or tvorog
1 egg
1 medium young zucchini
1 garlic clove
2 tbsp starch
Ground black pepper and salt on your taste

Method:

Grate a zucchini on a small grater, and let a juice to drip.

Blend a tvorog to get an even consistency.

Press a garlic.

Stir all ingredients, shape cutlets, their heights should be about 1/2”.

Cook the cutlets over a water bath for about 15 minutes.

Serve with chopped greens and (optionally) a piece of a butter.

Zrazy with Cheese

Submitted by Nobility_Cuisine on Tue, 05/15/2018 - 14:01.

Ingredients:

17.5 oz (500 g) ground meat
3.5 oz (100 g) ground hard cheese
3.5 oz (100 g) ground frozen butter
1 egg
2 garlic clove
2 white bread slice
3.5 fl oz (100 mL) milk
Ground black pepper and salt on your taste

Method:

Soak a white bread in a milk.

In a large bowl, stir a ground meat, a salt, a pepper, the pressed soaked bread, and an egg.

Stir well, to make an even consistency.

Separately, stir a ground butter and a ground cheese.

Shape several thin meat rounds, and put a portion of a cheese-and butter mix in a middle of each one.

Shape “pies”, flat them a little, and cook over a water bath for about 40 minutes.

Note:

You may make zrazy with many other stuffings.

For example, stuffed with a mixed chopped hard-boiled egg, an onion, and a gherkin.

Or, with a mix of fried mushrooms and fried onions.

Turkey Saltimbocca

Submitted by Nobility_Cuisine on Sun, 05/06/2018 - 06:28.

Ingredients for 8:

10-12 oz (350-400 g) turkey fillet
8 bacon slice
8 sage leaf
2 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Slice a turkey fillet into 8 same-size, thin slices.

Rub the every slice with a salt and a pepper.

Put a bacon slice, then put the turkey slice on top, and a sage leaf in a middle.

Roll tightly, and fry in a pre-heated vegetable oil for about 1-2 minutes per side, over a large heating.

Cook rolls under a lid for 5 minutes, over the medium heating.

Turn when necessary.

Serve hot.

Turn when necessary.
Serve hot.

Zatirucha Soup

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:07.

Ingredients:

1/3 G (1.5 L) chicken broth
2 egg
6-7 tbsp flour
6 potato
1 carrot
1 onion
3.5 oz (100 g) sour cream
5-7 parsley stalk
1 bay leaf
Salt and pepper on your taste

Method:

Pour a chicken broth into a sauce-pan, and bring to a boiling.

Peel vegetables, wash, and dry them out.

Cut potatoes into small-to-medium size pieces, and put into the broth.

Shred a carrot, and chop an onion thinly.

Stir-fry the carrots and onions in a skillet, then simmer under a lid.

Blend an egg, and stir with a flour, to get small crumbs.

Blend another egg strongly, and add a couple tablespoons the broth, continuing to blend.

Put simmered vegetables, the egg-flour crumbs, a bay leaf, a salt, a pepper, and the blended egg into the sauce-pan, and stir very well.

Boil for about 10-15 more minutes.

Chop greens.

Put the greens and a sour cream into sauce-pan, stir, and boil for 2-3 more minutes over a very low heating.

Serve immediately.

Mushroom-Cucumber Salad

Submitted by Nobility_Cuisine on Mon, 04/30/2018 - 05:01.

Ingredients per portion:

2 gherkin
1.7 oz (50 g) salted mushrooms
1/2 large sweet red onion
2 tbsp vegetable oil
1 pinch ground black peppercorn
2 pinch sugar
1 stalk spring onion

Method:

Peel an onion, and slice into thin half-rounds.

Sprinkle the onions with a sugar, stir, and set aside.

Cut mushrooms into short thin strips, and wash them in a colander under a cold water.

Let to drip.

Slice gherkins into thin half-rounds.

Chop a spring onion.

Stir all ingredients, and let to sit for about 10-15 minutes before serving.

Ukha with fresh Trout

Submitted by Nobility_Cuisine on Sun, 04/08/2018 - 07:50.

Ingredients:

1 large trout
5 medium potatoes
2 bay leaf
5-7 peppercorn
Ground black pepper and salt on your taste
2 onion
1 parsley root
Fresh parsley and dill greens, a quantity on your taste

Method:

Wash and clean a fish, and remove fins.

Cut the fish into large pieces, and put into a large sauce-pan.

Note:
Put a head and a tail too.

Pour ¾ G (3 L) a cold water on top.

Peel vegetables.

Put 1 whole peeled onion, sliced parsley root, peppercorns, bay leaves, and part of greens into the sauce-pan, and bring to boil.

Boil for about 1 hour.

Slice potatoes into medium cubes.

Then, clean a fish broth, using a sieve, and separate fish from bones.

Throw the bones off, and set the fish meats aside.

Put the potatoes and 1 chopped onion, and also a salt, into sauce-pan, and boil for 20 minutes.

Chop greens.

To serve, put a piece(s) of fish into serving plates, pour a soup into the plate, and sprinkle with chopped greens.

HAPPY EASTER!

Mushroom Soup with Beans

Submitted by Nobility_Cuisine on Sun, 04/01/2018 - 01:39.

Ingredients:

11.5 oz (300 g) forest mushroom
5.2 oz white dry beans, or 1 can white beans
2 carrot
1 potatoes
Salt and greens on your taste

Method:

Wash and slice mushrooms.

Put the mushrooms into a sauce-pan, and put beans.

Note:

When you use the dried beans, soak them previously overnight.

Pour a hot water on top, and bring to boiling.

Boil for about 30 minutes.

Remove a foam when necessary.

Peel and wash carrots and potatoes.

Slice the carrot into thin rounds, and put into the sauce-pan.

Add a salt.

Cut the potatoes into medium cubes, and put into sauce-pan.

Boil all together for about 15 minutes.

Chop greens, and put into sauce-pan, and turn a heating off.

Note:

You may add 1 tbsp a sour cream per portion, optionally.

Scrambled eggs with Fresh Caviar

Submitted by Nobility_Cuisine on Sun, 03/25/2018 - 21:09.

Ingredients for 1 portion:

3 egg
3 tbsp fresh fish caviar
2 tbsp butter
Salt and pepper on your taste
1/2 bay leaf, optionally

Method:

Melt a butter in a skillet, over a high heating, then turn the heating to medium.

Blend eggs with a salt and a pepper thoroughly.

Stir-fry the eggs in the skillet until almost ready, and stir-in a fresh caviar.

Put a bay leaf on top, and cover the skillet with a lid.

Turn the heating off, and let to sit for about 2 minutes.

Remove the bay leaf, and serve.

Note:

Caviar of a lake or river fish is preferable.