Nobility_Cuisine's blog

Salad with Trout

Submitted by Nobility_Cuisine on Mon, 04/04/2016 - 05:34.

Ingredients:

7 oz (200 g) salted trout
1 red sweet pepper
1 small onion
1 lemon
2 hard-boiled egg
1 small English cucumber
1 tbsp ground cheese on your taste
Salt, fresh greens, ground pepper, mayonnase on your taste

Method:

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.

Chop greens.

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.

Fish Pie - 2

Submitted by Nobility_Cuisine on Sun, 03/27/2016 - 05:49.

Ingredients:

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

Method:

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.

Crabmeat Salad - 3

Submitted by Nobility_Cuisine on Sun, 03/20/2016 - 07:42.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
1/2 medium carrot
3-5 gherkin
1 medium onion
3 tbsp vegetable oil
1 tsp Dijon mustard
1 tsp mayonnaise
Salt and pepper on your taste

Method:

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.

Casserole with Onions and Nuts

Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.

Ingredients:

12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
4 egg
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

Method:

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.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.

Ingredients:

2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
2 egg
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

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).

Marinated Goat Cheese with Vegetables

Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.

Ingredients:

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
1/2 lemon
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
3 peppercorns
1 chili pepper
1 tbsp honey

Method:

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.

Pear-and-Melon Salad

Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.

Ingredients:

1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar

Method:

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.

Herring Spread

Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.

Ingredients:

1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste

Method:

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.

Meat Glazed with Jelly

Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.

Ingredients:

1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
2 carrot
1 onion
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste

Method:

Put a meat and bones into a deep sauce-pan, add a salt and a ground pepper, and bring to boil.

Remove a foam when necessary, and boil for about 1 hour.

Peel vegetables, and cut carrots into stars, and onions into short strips.

Put the vegetables into the sauce-pan, and boil for about 30 more minutes.

Remove bones, and strain the broth.

Slice the meat into thin pieces, place on a large flat plate, and decorate with the carrot stars.

Chill.

Dissolve a gelatin in 1/3 cup broth (microwave for 30 sec if necessary), and stir with 2/3 cup mayonnaise when a jelly starts thicken.

Stir with a vinegar and spices quickly, and pour over the meat pieces to glaze.

Chop the leftovers of jelly into cubes, and decorate a dish with the jelly cubes, cucumber slices, hard-boiled egg slices, and greens.

24-hours Schi

Submitted by Nobility_Cuisine on Mon, 01/18/2016 - 03:41.

Ingredients:

7 oz (200 g) carrot
11.5 oz (300 g) sauerkraut
2-3 tbsp tomato paste
11.5 oz (300 g) onion
14 oz (400 g) potato
3.5 oz (100 g) vegetable oil
1/2 tsp 5-peppers mix
1/2 tsp salt
1/2 - 3/4 G (2-3 L) broth
1/2 lb beef
1/2 lb pork
1/2 lb chicken
3-5 bay leaf

Method:

Bring a broth to boil, put a beef, a pork, and a chicken into it, and boil for about 2 hours.

Remove a foam when necessary.

Cut a sauerkraut into shorter strips, simmer with a tomato paste and 2 tbsp vegetable oil for about 2 hours, and put into the broth.

Boil for about 1 hour with a low heating.

Chop meats, return the meats into broth, and freeze broth with meats and sauerkraut for 12 hours.

Shred a carrot and an onion into short strips, and stir-fry with 3-4 tbsp a vegetable oil.

Peel potatoes, wash, and cut into medium pieces.

Bring broth to boil, and boil the potatoes until a readiness, then press potatoes into a puree, and return back into the broth.

Add fried carrots and potatoes into the broth.

Boil all together for 2 hours, then add bay leaves, a salt, and a 5-pepper mix on your taste, and boil for about 5 minutes more.

Serve with a sour cream and a rye bread.