Nobility_Cuisine's blog

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.

Baked Potatoes with Mushrooms

Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.

Ingredients:

1 lb (5-6) potato
½ lb frozen mushroom
4 tbsp vegetable oil
3.5 oz (100 g) green salad leaf
Salt and pepper on your taste

For sauce:

½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise

Method:

Defrost the mushrooms; wash, dry, cut, and stir-fry them with a vegetable oil.

Wash and peel the potatoes, dry out, and make deep cuts (but not to end) on every potato.

Insert 1 tsp of fried mushrooms into every cut on potatoes.

Pre-heat an oven to 400 F (190 C).

Cover a baking sheet with a piece of a foil, sprinkle with the vegetable oil.

Place potatoes on the sheet, sprinkle with the vegetable oil, and cover with an other piece of foil.

Bake for 30-35 minutes.

Meanwhile, make a sauce: whip all ingredients for sauce together.

At the end of a baking time, remove the upper piece of foil, and pour sauce on top of potatoes.

Bake for 5 minutes more.

Serve hot with green salad leaves.

Salad with Smoked Chicken

Submitted by Nobility_Cuisine on Sat, 04/16/2016 - 16:51.

Ingredients:

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

Method:

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.

Pyshki (Russian Donuts)

Submitted by Nobility_Cuisine on Sun, 04/10/2016 - 15:21.

Ingredients:

17.5 oz (500 g) flour
2 cup warm water
2 tsp yeast
3.5 oz (100 g) + 1 tsp sugar
2 egg
3.5 oz (100 g) butter, or margarine, melted
2 egg
1 cup sugar powder

2 cup vegetable oil for frying

Method:

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.

Note:

This is very old, and very traditional dish of Sankt-Petersburg.

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).