Nobility_Cuisine's blog

Puff Pastry Cake with Vegetables and Mushrooms

Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.

Ingredients:

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

Method:

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.

Grate eggs.

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.

Low-calories Herring Salad

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

Method:

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.

Botvinya-2

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

Additional Ingredients:

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
2 radish
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes

Method:

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.

Set aside.

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.

Sour Cream Jelly with Fruits

Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.

Ingredients:

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)

Method:

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.

Mushroom Pancakes

Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.

Ingredients:

11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
2 egg
3-4 tbsp flour
2-3 tbsp sour cream
2 onion
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste

Method:

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.

Home-Made Chocolate Spread

Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.

Ingredients:

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

Method:

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.

Avoid burning!

Pour a spread into a glass can, cover with a lid, and let to chill.

Keep in a refrigerator.

Red Salad

Submitted by Nobility_Cuisine on Sun, 05/15/2016 - 05:56.

Ingredients:

8.7 oz (250 g) pork fillet
2 medium carrot
1.7 oz (50 g) ground hard cheese
1 onion
2 garlic cloves
3 tbsp vegetable oil
Greens, mayonnaise, salt, and pepper on your taste

Method:

Cut a meat into small-to-medium size pieces.

Peel vegetables.

Chop the onions, and shred the carrots on a large grater.

Press garlic cloves over the carrots, and stir well.

Chop the greens, and stir with carrots.

Pre-heat a skillet with a vegetable oil, and stir-fry the meats until a readiness.
(Do not overcook!)

Put the meat into a salad bowl, and stir-fry onions in the same skillet until a transparency.

Stir the meats, onions, spices, ground cheese, and carrots together.

Add some drops of mayonnaise, and stir once more.

Serve in 15 minutes.

Lady's Caprice Salad

Submitted by Nobility_Cuisine on Sun, 05/08/2016 - 05:45.

Ingredients:

11.5 oz (300 g) boiled chicken fillet
5.2 oz (150 g) canned pineapple, 3-4 slices
3.5 oz (100 g) hard cheese, ground
3.5 oz (100 g) smoked cheese, ground
2 tbsp mayonnaise
Salt and pepper on your taste

Method:

Cut the chicken fillet and the pineapple slices into small cubes.

Stir all ingredients, and serve.

Rye-Nut Cake

Submitted by Nobility_Cuisine on Sun, 05/01/2016 - 06:54.

Ingredients:

1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk

Method:

Soak the rye bread slices in milk, then put through a meat grinder with the walnuts.

Beat the egg yolks with the sugar until creamy, and combine with the bread mixture.

Whip the egg whites until stiff, and mix-in to a batter.

Sprinkle a round mold with a butter and a flour, and pour the batter into it.

Pre-heat an oven to 350 F (170 C).

Bake a cake for 30 minutes, or until a cake test done.

To test, put a knife blade into the cake, and if it is dry when you pull it out, the cake is ready.

Sprinkle with the sugar, and serve.

Baked Potatoes with Mushrooms

Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.

Ingredients:

1 lb (5-6) potato
½ lb frozen mushroom
4 tbsp vegetable oil
3.5 oz (100 g) green salad leaf
Salt and pepper on your taste

For sauce:

½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise

Method:

Defrost the mushrooms; wash, dry, cut, and stir-fry them with a vegetable oil.

Wash and peel the potatoes, dry out, and make deep cuts (but not to end) on every potato.

Insert 1 tsp of fried mushrooms into every cut on potatoes.

Pre-heat an oven to 400 F (190 C).

Cover a baking sheet with a piece of a foil, sprinkle with the vegetable oil.

Place potatoes on the sheet, sprinkle with the vegetable oil, and cover with an other piece of foil.

Bake for 30-35 minutes.

Meanwhile, make a sauce: whip all ingredients for sauce together.

At the end of a baking time, remove the upper piece of foil, and pour sauce on top of potatoes.

Bake for 5 minutes more.

Serve hot with green salad leaves.