Submitted by Nobility_Cuisine on Sat, 04/16/2016 - 16:51.
1 smoked chicken breast
5-6 oz (150-170 g) marinated mushrooms
2 boiled potato, medium
1 onion, medium
2 salted gherkin, medium
3 hard-boiled egg
Salt, pepper, mayonnaise on your taste
2 tbsp vegetable oil
Peel eggs, onions, and potatoes.
Chop the eggs, potatoes, mushrooms, chickens, onions, and gherkins into equal medium pieces, separately.
Stir-fry onions with a vegetable oil for 2-3 minutes in a large skillet.
Add mushrooms, and stir-fry together for 3 minutes more.
Let to cool.
Stir all ingredients in a salad bowl.
Chill for 10-15 minutes before serving.
Submitted by Nobility_Cuisine on Sun, 04/10/2016 - 15:21.
17.5 oz (500 g) flour
2 cup warm water
2 tsp yeast
3.5 oz (100 g) + 1 tsp sugar
3.5 oz (100 g) butter, or margarine, melted
1 cup sugar powder
2 cup vegetable oil for frying
Stir 5.2 oz (150 g) a flour, yeasts, 1 tsp a sugar, and 2 cups a warm water thoroughly.
Cover a batter with a piece of a plastic wrap, and set in a warm place for 20 minutes.
Then, add all other ingredients but a sugar powder, stir well, and set in a warm place for 2 hours.
Make pyshki like donuts, and cook in a boiling vegetable oil until their color starts to change.
Place on a flat dish, sprinkle with a sugar powder, and serve with a coffee.
This is very old, and very traditional dish of Sankt-Petersburg.
Submitted by Nobility_Cuisine on Mon, 04/04/2016 - 05:34.
7 oz (200 g) salted trout
1 red sweet pepper
1 small onion
2 hard-boiled egg
1 small English cucumber
1 tbsp ground cheese on your taste
Salt, fresh greens, ground pepper, mayonnase on your taste
Cut a lemon into halves.
Press ½ the lemon to get a juice.
Slice another ½ the lemon into thin pieces.
Peel an onion, chop, and pour the lemon juice on top.
Stir, and set aside.
Wash and peel a red pepper and a cucumber.
Chop them into small cubes.
Peel onions, and grate.
Stir all ingredients except a trout and the lemon slices.
Slice the trout into thin wide pieces.
Place the stirred ingredients on a middle of a large plate, or on a middle of portion plates.
Surround stirred ingredients with the fish slices, and decorate with lemon slices.
Serve immediately, or keep on a refrigerator up to 3 hours before serving.
Submitted by Nobility_Cuisine on Sun, 03/27/2016 - 05:49.
17.5 oz (500 g) cod fillet
¼ tsp yeast
2 fresh egg
1 medium onion
5 oz (140 g) soft cheese
4.5 oz (130 g) flour
2 tbsp mayonnaise
3 tbsp milk
Spices (salt, paprika, ground pepper) on your taste
Vegetable oil for frying
Wash a fillet, dry out, and cut into 1” x 2” pieces .
Peel and chop an onion.
Stir-fry the onion on a vegetable oil in a skillet, add the fish pieces into the skillet, and cook for about 4 minutes together.
Set skillet aside.
Whip eggs, a mayonnaise, spices, a milk, and 2 tbsp vegetable oil.
Stir a flour and yeasts, and pour the whipped eggs into the flour.
Grate a cheese thinly, and stir-in to a batter.
Stir-in the fish and onion mix to the batter.
Pour the batter into a baking dish, and place the dish in a cold oven.
Turn a heating on, heat the oven to 420 F (210 C), and bake a pie for about 35 minutes in this temperature.
Chill a little, and serve.
Submitted by Nobility_Cuisine on Sun, 03/20/2016 - 07:42.
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
1/2 medium carrot
1 medium onion
3 tbsp vegetable oil
1 tsp Dijon mustard
1 tsp mayonnaise
Salt and pepper on your taste
Peel eggs, and cut the eggs, crabmeat sticks, and gherkins into same-size pieces.
Put into a salad bowl.
Peel and grate carrots and onions, put into the salad bowl.
Whip a mustard, a mayonnaise, and a vegetable oil together with a salt and a pepper.
Pour into salad bowl, stir well, and serve.
Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.
12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
1.7 oz (50 g) ground cheese, Emmentaler, or like it
2 bread slice
Pinch of ground nutmeg
Pinch ground black pepper
Salt on your taste
3 tbsp butter
Chop onions, and stir-fry with a butter until it starts to change color.
Sprinkle onions with nuts, stir-fry for 1 more minute, and turn a heating off.
Blend a sour cream, eggs, a salt, a pepper, a nutmeg, and a pepper together.
Cut a bread into medium cubes, and stir them with a sour cream mixture in a bowl.
Put a hot onion-nut mixture into the bowl, and stir well.
Let to sit for 20 minutes.
Meanwhile, pre-heat an oven to 370 F (190 C).
Rub an oven-safe dish with a butter, and put a content of the bowl into the dish.
Sprinkle with a ground cheese, set into a half-full with a water baking dish, and bake for 20 minutes.
Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.
2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs
Cut onions, greens, and (optional) garlic.
Blend butter, grated nuts, greens, and (optional) garlic, and cool a mixture.
Cut turkey breasts into slices; chop them to 1" thick.
Put the butter mixture in the center of every slice; cover the mix in the "envelope" of slices.
Roll every "envelope" in flour, then dip in slightly whipped eggs, and then roll in breadcrumbs.
Cook "envelopes" on a heated skillet for 3 minutes on a side.
Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).
Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.
7 oz (200 g) Feta cheese, or another goat cheese
1 sweet red pepper
12 cherry tomato
12 black olive, pitted
1 small carrot
1.7 oz (50 ml) soy sauce
0.9 oz (25 ml) vinegar
0.9 oz (25 ml) white wine
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
1 chili pepper
1 tbsp honey
Cut a peeled red sweet pepper into medium squares.
Cut a cheese into medium cubes.
Cut a peeled carrot into thin slices.
Pierce an every tomato using a toothpick.
Slice a lemon into thin quarters of a round.
Pour a vinegar, an oil, a wine, a honey, and a soy sauce into a sauce-pan.
Add the lemon slices, a chili pepper, and spices, stir well, and bring to boil.
Put the red sweet pepper's slices, pitted olives, the carrot's slices, and the pierced tomatoes, and boil for 1 minute.
Let to chill to warm, and add the cheese cubes into a marinade.
Stir, put into small glass canes, and cover tightly.
Let to sit in a refrigerator 24 hours, at least.
Serve as an appetizer.
Note: You may vary vegetables and cheeses.
Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.
1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar
Peel a melon and pears, remove seeds.
Cut the melon into small cubes.
Cut the pears into thin slices.
Stir fruits, spices, and a lemon juice thoroughly.
Place into plastic bags (1 bag per a portion), tie the bags, and freeze.
De-freeze during 12 hours before serving in a lowest level of a refrigerator.
Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.
1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste
Peel a herring, remove all innards, skins, fins, and bones thoroughly.
Warm a butter.
Peel an apple, remove seeds, and grate on a small grater.
Chop the herring fillet, and stir with ground apple and a nutmeg.
Rub a mixture through a sieve, and chill.
Serve on rye bread toasts.