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.
Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.
1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste
Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.
Grate mushrooms, and stir-fry with the vegetable oil leftovers.
Grate (or crush) the 1 baked sheet, and set aside.
Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.
Cover with the next baked sheet, and repeat until you run out of ingredients.
Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.
Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.
Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.
Ingredients for 4:
1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste
Ingredients for dressing:
Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper
Peel onions, slice onto thin half-rings, and put in a bowl.
Pour a boiling water on top, let to sit for 1 minute, and let to drip off.
Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.
Cut an apple into1/2”-size cubes (remove seeds, of course).
Chop greens (spring onion, parsley, etc. - on your taste.
Put the apples, herring's pieces, and onions into a salad bowl, and stir.
To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.
Try, and add more ingredients if necessary.
Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.
Then, decorate with chopped greens, and serve.
Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.
Ingredients for broth:
¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste
¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes
First, make a broth.
Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.
Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.
Wash a salmon, cut into medium cubes, and put into the boiling water.
Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.
Take out the salmon pieces, put into a bowl, cover, and set aside.
Strain the broth into another sauce-pan, and set aside.
Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.
Bring to boil, and boil for 2 minutes.
Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.
Shred the cucumbers, dills, radish, and spring onions.
Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.
To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.
Pour a kvas, put an ice cube, and serve.
Continue by portions.
Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.
17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)
Wait until a sour cream warms to a room temperature.
Whip a sugar and the sour cream together.
Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.
Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.
Whip the sour cream and gelatin together, and pour on top of the fruits.
Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.
Grate a chocolate over dish (or dishes), and serve.
Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.
11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
3-4 tbsp flour
2-3 tbsp sour cream
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste
Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.
Stir all ingredients but a vegetable oil.
Pre-heat a skillet with the vegetable oil, turn a heating to medium.
Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.
Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.
Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.
4 cup milk
4 cup sugar
4 tbsp thinly ground nuts
4 tbsp flour
6 tbsp cocoa
7 oz (200 g) butter
1/2 tsp salt
In a deep bowl, stir a sugar, a cocoa, and a flour.
Pour a 2 tbsp milk into the bowl, stirring permanently to get an even consistency.
Continue adding the milk and stirring until you run out of the milk.
Pour a mixture into a sauce-pan, and turn a heating on.
Cut a butter into small cubes.
Bring the mixture to boil with low heating, stirring permanently.
Then, add ground nuts, a salt, and a butter, stirring permanently, and boil for about 20 minutes.
Pour a spread into a glass can, cover with a lid, and let to chill.
Keep in a refrigerator.