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.
Submitted by Nobility_Cuisine on Mon, 10/24/2016 - 15:28.
7 cup meat broth
1 lb eel
5.2 oz (150 g) smoked meat
2 tbsp dried pitted plum
1/2 cup canned green pea
1 tsp sugar
Fresh greens (dill and parsley), salt, and ground black pepper on your taste
Wash an eel, and cut into portion pieces.
Slice a smoked meat into a julienne cut.
Bring a meat broth to boil in a medium sauce pan.
Put the smoked meat into the broth, then put dried plums and peas, and boil for about 10 minutes.
Then, put the eel pieces into the sauce-pan, add the salt, sugar, and pepper, and boil until eel is ready.
Decorate a soup portion with chopped greens, and serve.
Submitted by Nobility_Cuisine on Sun, 10/16/2016 - 16:14.
12 hard-boiled eggs, peeled
Variety of ingredients:
1. 1/3 cup ground cheese, 2 pressed garlic cloves, 3 pressed egg yolks, 1 tbsp mayonnaise – to mix
2. ½ lb (8 oz, 225 g) smoked or canned fish (chopped), 3 pressed egg yolks – to mix
3. ½ cup chopped onions (fried with 1 tbsp butter), ½ cup fried chopped mushrooms, 3 pressed egg yolks, 3 tsp sour cream – to mix
4. 1 cup canned green peas or beans (turn to puree), 3 egg yolks, spices on your taste – to mix
5. ½ lb (8 oz, 225 g) canned fish (chopped), 12 chopped green or black pitted olives – to mix
6. 1/3 cup thinly ground cheese, 2 pressed garlic cloves, 5 pressed walnuts, 1 tbsp mayonnaise – to mix
Cut the eggs into halves.
Use the egg yolks for stuffing mixes.
Stuff the egg whites halves with the mixes, decorate, chill, and serve.
Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.
2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream
Soak raisins in a hot water for 15-25 minutes, then dry them out.
Peel apples and turnips, wash, and cut into small cubes.
Melt a butter, pour into a sauce-pan, and put the apples, raisins, and turnips into it.
Cover the sauce-pan with a lid, and simmer all together for at least 30 minutes.
Meanwhile, whip a sour cream (optionally, you may add 1-2 tbsp a sugar).
Serve simmered apples and turnips over the whipping sour cream.
Decorate as you like.
Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.
1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste
Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.
Peel an onion, and slice into thin half-rounds.
Place the fish slices into a thick-bottom sauce-pan with a lid.
Divide fish slices with the onion half-rounds.
Put bay leaves around.
Pour a cold water blended with a vegetable oil, to cover fish.
Bring to boil under a lid.
Turn a heating to low.
Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.
Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.
Let to cool, and the juices turn to an aspic.