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.
Submitted by Nobility_Cuisine on Sun, 05/15/2016 - 05:56.
8.7 oz (250 g) pork fillet
2 medium carrot
1.7 oz (50 g) ground hard cheese
2 garlic cloves
3 tbsp vegetable oil
Greens, mayonnaise, salt, and pepper on your taste
Cut a meat into small-to-medium size pieces.
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.
Submitted by Nobility_Cuisine on Sun, 05/08/2016 - 05:45.
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
Cut the chicken fillet and the pineapple slices into small cubes.
Stir all ingredients, and serve.
Submitted by Nobility_Cuisine on Sun, 05/01/2016 - 06:54.
1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk
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.
Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.
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
½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise
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.