Nobility_Cuisine's blog

Herring butter for buterbrodes

Submitted by Nobility_Cuisine on Sat, 01/28/2006 - 10:35.
Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Carrot – Apple Salad with Nuts and Raisins

Submitted by Nobility_Cuisine on Sat, 01/21/2006 - 10:29.
Ingredients:

4 medium carrots
4 medium-size apples
2 tbsp honey
2 tbsp crushed nuts (walnuts, pine nuts, etc.)
3 tbsp raisins
Lemon juice on taste
Salt on taste

Method:
Soak raisins in hot water for 1 hour.
Peel and grate carrots, add lemon juice, honey, nuts, mix well, and set aside for 15 minutes.
Peel and cut (or grate) apples, sprinkle with lemon juice, add raisins.
Mix everything together, and serve immediately.

Cabbage-Egg Salad

Submitted by Nobility_Cuisine on Sat, 01/14/2006 - 10:02.
Ingredients for 2:

1/2 lb cabbage
1-2 hard-boiled eggs
2 tbsp vegetable oil
Salt on taste

Method:

Slice cabbage very thinly (like "angel hairs").
Put it in a deep enameled or glass dish, add a pinch of salt, and wrinkle up by hands, until the cabbage gives off a juice.
Set aside.
Peel and grate eggs, add them to the cabbage.
Pour salad with oil, mix well, and serve immediately.

Pie with nuts and apples

Submitted by Nobility_Cuisine on Sat, 01/07/2006 - 11:10.
Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar
1/3 cup water

Method:

Bring 1/3 cup water, mixed with honey and sugar, to boil.
Pour walnuts in boiling water; boil with medium heat for 7 minutes.
Take out walnuts and drain.

Sift flour mixed with baking powder.
Add melted margarine, yolks, sugar, sour cream, and vanilla sugar.
Knead dough. Let sit in a cool place.
Divide the dough into 3 equal parts, and bake 3 sheets for 15 minutes in an oven pre-heated to 380-390ºF. After 7 minutes, cover one of the sheets with walnut decorating, and continue baking.
Peel apples, remove seeds, cut or grate, mix with sugar, and cook until brown color.
Grate walnuts.
Mix milk and sugar, and bring to boil.
Pour hot milk over the walnuts, mix, and cool.
Whip mild butter or margarine.
Continue whipping, and add walnut pasta by tablespoons.
Add vodka, and whip well.

Put 1 sheet put on a kitchen surface.
Put all ready apple paste over it evenly.
Cover with another sheet.
Pour all walnut paste over it evenly.
Cover with the third sheet (with decoration), and press evenly and carefully.

Note:

This pie is tastiest on the day after cooking.

Appetizer with egg

Submitted by Nobility_Cuisine on Sun, 01/01/2006 - 11:31.
Ingredients for 1:

1 hard-boiled egg
2 oz grated cheese
1/2 tsp mayonnaise
Tomatoes, fresh cucumber, garlic, parsley - for decoration, on taste

Method:

Cut egg into 2 halves.
Take out the yolk; mix it with grated cheese, garlic, and mayonnaise until even consistency.
Put the mix into a decorating (confectionary) bag, and fill the egg white halves using any piece.
Cut tomatoes and cucumbers in decorative shapes, cut parsley.
Decorate the serving dish, put stuffed egg over it. Serve immediately.
Note: You can make as many servings as you need just by adding stuffed eggs and decorations.

Smoked Fish - Potato Salad

Submitted by Nobility_Cuisine on Sat, 12/24/2005 - 09:45.
Ingredients for 4:

4 medium potatoes
½ lb any smoked fish fillet
1 medium shallot onion
2 tbsp vegetable oil
Salt and pepper on taste

Method:

Boil potatoes until ready. Cool, peel, and cut into medium or small cubes.
Cut fish into small pieces.
Peel and slice onion into very thin half-rings.
Mix potatoes, fish, and onions. Add salt, pepper, and oil, and mix well.
Note: You can keep this salad in the refrigerator for 24 hours.

Trout in white wine

Submitted by Nobility_Cuisine on Sat, 12/17/2005 - 09:36.
Ingredients for 2:

2 medium trout
3 1/3 oz white wine
½ lemon tsp lemon juice
1 bunch green onions
Salt and pepper on taste

Method:

Place wood sticks on the bottom of saucepan. Pour wine in saucepan.
Scale and clean trout, sprinkle with salt and pepper on both sides, and put them in saucepan.
Sprinkle with cut green onions.
Cover saucepan with a tight lid, and turn heating to medium.
After 20 minutes, put trout on serving dishes, sprinkle with lemon juice, and serve with potatoes, or rice, or other appropriate garnish for fish.

Fish solanka (soup)

Submitted by Nobility_Cuisine on Sat, 12/10/2005 - 21:13.
Ingredients for 2:

½ lb sturgeon fillet
2 medium potatoes
1 tomato
1 red sweet pepper
2 marinaded cucumbers
10 black/green olives
2 tbsp all-purpose flour
2 tbsp vegetable oil
Salt, ground black pepper on taste
1 lemon
Italian parsley for decoration

Method:

Peel potatoes, clean pepper and tomato, cut potatoes, tomato, and red pepper into cubes. Mix vegetables, pour flour over it, and mix well.
Cook on a skillet (or not deep sauce pan) until potatoes are lightly gold color.
Put vegetables into a saucepan with boiling water, turn heating to low, and boil 10 minutes.
Cut cucumbers and olives into small cuts, add into the saucepan, boil 3 minutes.
Cut sturgeon fillet into cubes, add salt and pepper, and boil 7 minutes.
After you pour solanka in serving plates, decorate it with slice of lemon and sprinkle with cut parsley.

Deli salad with crabmeat or crabmeat imitation

Submitted by Nobility_Cuisine on Sat, 12/03/2005 - 09:59.
Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.
Peel onion, slice it into thin rings, and pour them over the egg circles.
Squeeze orange juice, then press lemon juice, then mix oil and juices together.
Blend them.
Pour the mix over the salad, let sit 1-2 hours in a refrigerator.

Note:

You can decorate it with any green salad, and substitute imitation crabmeat for crabmeat, and chicken eggs for quail ones. Also, you can add salt and pepper.

"Russian Forest" Salad

Submitted by Nobility_Cuisine on Sat, 11/26/2005 - 00:19.
Ingredients for 4:

½ lb cold boiled veal or beef, or beef tongue
1/2 lb boiled champignons
2 medium picled cucumbers
Green salad
1 carrot
2 potatoes
Mayonnaise, salt, pepper, other species on taste.

Method:

Cut meat into short strips, boiled champignons into small cuts.
Boil potato and carrots separately, cool.
Peel and cut into small cubes, cut cucumbers into very small cubes.
Mix meat, champignons, potato, carrots, and cucumbers, add salt and pepper, mix very well.
Add mayonnaise, and mix well one more time.
Put salad in serving dish.
Slice green salad into thin slices, and pour over salad.
Note:
You can decorate the salad with boiled or fried mushrooms.