Submitted by Nobility_Cuisine on Tue, 09/27/2016 - 10:11.
Ingredients for 6:
6 pieces rye bread
1.5 lb (700 g) bones with bone marrow
1-2 tbsp butter
2-3 stalks spring onion
Salt and ground black pepper on your taste
Wash bones, put in a sauce pan, pour a boiling water to cover bones, and bring to boil on a low heating.
Boil for about 1 hour, until a marrow easily separates from the bones.
Cut out rounds from bread pieces, diameter 2” (4-5 cm).
Remove middles from the rounds, leaving a thin bottom on the each round.
Pre-heat a skillet with a butter, and fry bread rounds for about 2 minutes on each side.
Meanwhile, chop spring onions.
Fill each round with the boiled marrow, sprinkle with a salt, chopped onions, and a pepper.
Submitted by Nobility_Cuisine on Mon, 09/19/2016 - 10:46.
4-4.5 lb (2Kg) boiled and drained mushrooms
3 large onion
3 large carrot
2 cup vegetable oil
10 black peppercorns
3 bay leaf
Salt on your taste
1 tbsp 9% vinegar
Peel onions and carrots, and chop thinly.
Pre-heat a vegetable oil in a deep sauce-pan.
Stir-fry the onions and carrots in the sauce-pan for about 3 minutes, then add the ground mushrooms, peppercorns, bay leaves, and salt, and stir well.
Simmer all together for about 2 hours, stirring, to avoid a burning.
Then, add a vinegar, stir well, and put a “mushroom caviar” in cans.
Roll the can's lids tightly, put cans bottom up, and let to chill.
Keep cans in a dark cold place.
Submitted by Nobility_Cuisine on Mon, 09/05/2016 - 06:22.
11.5 oz (300 g) smoked chicken
2 medium potato, boiled
3.5 oz (100 g) dried black plum, pitted
5 hard-boiled egg
7 oz (200 g) cheese
7 oz (200 g) champignon
2 medium onion
2 garlic cloves
½ cup crushed walnut
Sauce, ground pepper, salt, chopped greens on your taste
Soak plums in a hot water for 30 minutes, than dry out, and chop.
Press a garlic, and stir with a sauce.
Chop mushrooms and onions, and stir-fry until the onions turn transparent.
Chop all other ingredients.
Make a layered salad: chicken, and sauce, and pinch of walnut is a bottom layer.
Put a mixture mushrooms + onions + sauce + pinch of walnuts on top.
Put potatoes +eggs +sauce +pinch of walnuts over it.
Put chopped plums + sauce over it.
Ground cheese is a top layer.
Chill a salad in a refrigerator overnight.
Decorate with chopped greens and walnuts, and serve.
Note: You may make it in portion dishes also.
Submitted by Nobility_Cuisine on Sat, 08/27/2016 - 07:10.
1 pack (1 lb) dough
4 medium red onion
12.2 oz (350 g) mushrooms
1 tbsp butter, or margarine
¾ tsp salt
½ tsp freshly ground black pepper
5.2 oz (150 g) semi-hard cheese (Emmentaler, or other one), ground
2 stalks parsley, other greens (optional)
Clean mushrooms, peel onions, and chop the mushrooms and onions.
Stir-fry mushrooms and onions in a pre-heated skillet with a butter and a pinch of a salt.
Pre-heat an oven to 400 F (200 C).
Roll a dough to a size of a baking sheet, place the dough into the sheet.
Spread mushrooms with onions over dough evenly, except 1/2” boards.
Sprinkle a ground cheese and the greens on top.
Bake for about 20-25 minutes.
Submitted by Nobility_Cuisine on Sun, 08/14/2016 - 00:09.
11-12.5 oz (300-350 g) any pate
2 tbsp mayonnaise
3 tbsp flour
1 tbsp vegetable oil
½ red sweet pepper, chopped
Greens on your taste, chopped
Salt and pepper on your taste
Whip eggs and a mayonnaise, add a salt and a pepper, whip together.
Add a vegetable oil and a flour, and blend until a consistency is even.
Cover a baking sheet with a piece of a baking paper, and pour whipped mixture into it.
Sprinkle with a red pepper, and bake in a pre-heated oven for about 5 minutes (depends on the oven).
Note: Do not overcook!
Remove the paper, cover an omelette with a pate, sprinkle with chopped greens, and roll.
Turn it out with a plastic wrap, and set in a refrigerator for 2 hours.
To serve, slice into thin pieces across.
Submitted by Nobility_Cuisine on Sun, 08/07/2016 - 23:40.
3 hard-boiled egg
5 stalk spring onion
2-3 tbsp plain yogurt
Salt and pepper on your taste
Peel carrots, onions, and eggs.
Shred the carrots thinly, and place into a salad bowl.
Chop the eggs.
Add a salt, a pepper, and a yogurt into the bowl with carrots, and stir well.
Chop the spring onions.
Put eggs and onions into bowl, stir, and serve.
Submitted by Nobility_Cuisine on Sun, 07/31/2016 - 16:24.
2-3 medium potato
2-3 medium young zucchini
1 medium carrot
1 medium onion
2 fresh egg
3-4 tbsp flour
Salt, pepper, other spices on your taste
Vegetable oil for frying
Peel potatoes, carrots, and onions.
Cut out zucchini's ends.
Slice the onions into very thin half-rounds.
Shred other vegetables (do not peel zucchinis).
Stir all ingredients but a vegetable oil.
Pre-heat the vegetable oil in a skillet, and fry vegetable pancakes on both sides.
Serve with a sour cream, or with other sauce.
Note: You may use other vegetables instead, or in addition, this is a basic recipe.
The only requirement: choose young and fresh vegetables.
Submitted by Nobility_Cuisine on Mon, 07/25/2016 - 19:16.
1 tbsp butter
2/3 cup milk, or cream
1 egg yolk
6-9 tbsp white bread crumbs
2-3 tsp sugar
1/2 cup currants
Salt and nutmeg on your taste
1 cup Vanilla sauce
Boil turnips (or rutabagas) in water.
Cut-off the tops, and scoop out the interiors using a teaspoon.
Make a puree from the turnip interiors, a cream, and a butter.
Press currants slightly.
Stir-in bread crumbs, a salt, a nutmeg, a sugar, an egg yolk, and the currants.
Stuff the turnips with this mixture.
Cover turnips with the tops, sprinkle with leftovers of crumbs, and bake in an oven, pre-heated to 360 F (180 C) for about 20 minutes.
Serve with a Vanilla sauce.
Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.
3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence
For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste
Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.
Separate egg whites and egg yolks.
Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.
Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.
Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.
Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.
Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.
Make dough tops even.
Bake in a pre-heated oven with a 370 F (190 C) until readiness.
Make a stuffing:
Let a butter to warm to soft.
Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.
Add a vanilla, and stir well.
Whip to get an even, fluffy consistency, and set to chill.
Whip the butter with sugar until a white color.
Whip together with the wheat cream, and add a coconut, whipping all the time.
Set a whipped stuffing into refrigerator.
When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.
Make a whipped cream for decoration by instruction, and decorate cakes on your choice.
Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.
1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast
13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling
Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.
Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.
Whip eggs with leftovers of the sugar, and with the salt.
Add a sour cream, and whip all together well.
Add the milk-yeasts mixture, and the flour, and knead a dough.
Cover the dough with the towel, and set in a warm place for 1 hour.
Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.
Chop dills thinly.
Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.
Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.
Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.
Turn out each pie, press it slightly, and cut in sectors.
Make each “a petal” round, and turn a little.
Whip an egg yolk, and spread each “flower” with the whipped yolk.
Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.
Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.
Serve hot or warm.