Nobility_Cuisine's blog

Warm Chicken Salad with Lentil

Submitted by Nobility_Cuisine on Sun, 11/20/2016 - 08:40.

Ingredients:

21 oz (600 g) chicken meat
2.1 oz (60 g) dry lentil
5 tbsp vegetable oil
2-3 tbsp 3% vinegar
2 tbsp dry red wine
Greens: freshly chopped parsley, green salad
Salt and pepper on your taste

Method:

Boil a lentil until a readiness.

Pre-heat a vegetable oil (3 tbsp) in a skillet, and put a chicken into it.

Sprinkle the chicken with a salt and a pepper, and fry on both sides until its readiness.

Slice the chicken into very thin slices, and stir with the lentil, a green salad, and a parsley.

Blend a vinegar, a wine, the vegetable oil, salt, and pepper.

Pour over a salad, stir well, and serve warm.

Kascha with Dried Mushrooms

Submitted by Nobility_Cuisine on Sun, 11/13/2016 - 07:11.

Ingredients:

2 cup grains
1 cup dried mushrooms
1 large onion
3-4 tbsp vegetable oil
Salt and spices on your taste

Method:

Soak mushrooms in a cold boiled water overnight.

Wash grains, soak for some hours when necessary (for example, for pearl grains, or for beans).

Put grains in a sauce-pan, pour the boiling water on top (1 part grains : 2 parts water), add a salt, and bring to boil.

Boil until a readiness.

Meanwhile, peel an onion, and chop.

Dry out mushrooms, and chop.

Stir-fry mushrooms and onions on a vegetable oil.

Stir fried mushrooms-onions mix with grains, and simmer on the very low heating for about 10 minutes.

Serve hot.

Omelette Roll with Tuna and vegetables

Submitted by Nobility_Cuisine on Sun, 11/06/2016 - 15:08.

Ingredients:

7 oz (200 g) cooked (or canned) tuna
3 fresh egg
1.5 oz (about 50 g) carrot, thinly chopped
1.5 oz (about 50 g) zucchini, thinly chopped
1 medium onion, thinly chopped
3 spring onion stalks, thinly chopped
1 tbsp vegetable oil
2 tbsp water
1 pinch salt
1 pinch ground black pepper

Method:

Separate egg whites and egg yolks.

Put the egg whites in a deep bowl, and put chopped vegetables, a tuna, and spices into the same bowl.

Blend together.

Add 2 tbsp a water to the egg yolks, and blend slightly.

Pre-heat a vegetable oil in a skillet, and pour ½ of egg whites-vegetables mixture into the skillet.

When the egg whites start to turn white, roll into a roll in skillet (close to a side).

Pour a second half of the egg whites-vegetables mixture into the skillet.

When egg whites start to turn white, roll into a roll in skillet (starting from the previous roll).

Place a “double” roll on a plate, and pour a water-egg yolks mixture into the skillet.

When egg yolks are almost ready, place the double roll onto skillet, and roll.

Place roll on plate, and slice into portions.

Watermelon – Feta Cheese Salad

Submitted by Nobility_Cuisine on Sat, 10/29/2016 - 14:54.

Ingredients:

4 tbsp red wine vinegar
1 tsp salt
¼ tsp ground black pepper
½ cup vegetable oil

1 medium cucumber, peeled
½ medium red onion, peeled
3 medium tomato, diced
3.5 cup seedless watermelon, cut into medium cubes
7 oz (200 g) Feta cheese, cut into small cubes
1 medium sweet red pepper, peeled and diced
1 cup mint green, chopped

Method:

Blend a vinegar, a ground pepper, and a salt together, then add a vegetable oil, and blend more.

Set a dressing aside.

Slice a cucumber into half-rounds (remove seeds before if necessary).

Stir all hard ingredients, add the dressing, and stir well one more.

Serve immediately.

Note:

This salad is good as a side dish to a fried fish, or to a fried meat.

Eel Soup

Submitted by Nobility_Cuisine on Mon, 10/24/2016 - 15:28.

Ingredients:

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

Method:

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.

Assorted Stuffed Eggs

Submitted by Nobility_Cuisine on Sun, 10/16/2016 - 16:14.

Ingredients:

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

Method:

Cut the eggs into halves.

Use the egg yolks for stuffing mixes.

Stuff the egg whites halves with the mixes, decorate, chill, and serve.

Dessert from Apples and Yellow Turnip

Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.

Ingredients:

2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream

Method:

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.

Pikeperch au Natural

Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.

Ingredients:

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

Method:

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.

Serve cold.

Preobrashensky's Appetizer

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

Method:

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.

Serve immediately.

Preserves “Mushroom Caviar”

Submitted by Nobility_Cuisine on Mon, 09/19/2016 - 10:46.

Ingredients:

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

Method:

Grate mushrooms.

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.