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.
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.