Nobility_Cuisine's blog

Potato Pies “Flowers”

Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.

Ingredients:

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

For stuffing:

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

Method:

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.

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.