Submitted by Nobility_Cuisine on Sun, 09/06/2015 - 06:04.
Ingredients for dough:
14 oz (400 g) flour
4.5 oz (120 g) butter
2 fresh egg
1.5 tsp baking powder
7 oz sugar
Pinch of salt
Ingredients for stuffing:
17.5 oz (500 g) Ricotta cheese, or Farmer's cheese, or Tvorog
1.7 oz (50 g) corn starch
Zest of 1 orange
3 tbsp sugar
1 pack vanilla sugar (or ½ tsp vanilla imitation)
3 fresh egg
1 lb any canned fruits, or mix of them
Warm the butter.
Blend the eggs and sugar, add the warmed butter and the pinch of a salt, and whip all together well.
Sift the flour, mixed with the baking powder, into a dish with egg-sugar-butter mix.
Stir fast, using a wooden spoon, divide into 2 parts (2:1 by weight), roll both parts in a plastic wrap, and place them in a refrigerator.
Meanwhile, prepare a stuffing:
Grate the orange zest.
Dry out canned fruits.
Blend the cheese to an even consistency, and stir with zest.
Then, stir-in the sugar, vanilla sugar, and starch.
Add the eggs, and whip slightly all together to the even consistency.
Roll 2/3 of dough into a round.
Cover a baking dish with a round of a baking paper, and place the dough into the dish, to cover it's bottom and sides.
Pour the whipped stuffing into dish, and place the canned fruits over stuffing.
Add 2 tbsp flour to 1/3 of the dough, and mix to get large crumbles.
Pour the crumbles evenly over fruits and stuffing.
Pre-heat an oven to 400 F (200 C), and bake a pie for about 40-50 minutes in a middle of the oven.
After 30-35 minutes, pierce the pie using a wood stick.
When the pie is ready, turn a heating of, and let to sit for 10 more minutes in oven.
Then, take out, and let to chill in the baking dish.
Submitted by Nobility_Cuisine on Sun, 08/30/2015 - 05:25.
1 pack any green salad (rucola, or other one)
3 medium peach
2.5 oz (70 g) Mozzarella cheese
7 oz (200g) fresh blueberry
2 tbsp balsamic vinegar
2 tbsp ground almond
1 tbsp honey
4 tbsp olive oil
Salt and pepper on your taste
To get a sauce, blend the honey, vinegar, oil, salt, and pepper together.
Grate, or slice the cheese.
Slice the peaches into 8 parts each one, and brush the every peach piece with the sauce.
Pre-heat an oven to 400 F (200 C), and bake peaches for about 15-20 minutes.
Chill peaches, and remove their skins.
In a large salad bowl, stir the salad leaves, cheese, blueberries, almonds, sauce, and peaches thoroughly.
Submitted by Nobility_Cuisine on Sat, 08/22/2015 - 19:04.
2 lb fresh sardines
1.25 tsp rose salt
1.25 tsp sugar
2 tbsp dried dill
¼ tsp rosemary
3 tbsp brandy
Peel sardines, remove fins, heads, innards, and black films, then wash and dry out.
Stir the salt, sugar, rosemary, and dried dill together.
Rub the fish from inside, then drop a couple of drops the brandy into fish.
Then, rub fish from outside, drop a couple drops brandy on fish, and put fish into an enameled dish.
Continue, until you run out of ingredients.
Cover the dish with a lit, and set into a refrigerator for 5-6 days.
Submitted by Nobility_Cuisine on Sat, 08/15/2015 - 16:50.
Ingredients for 2:
2 mackerel, fresh or defrosted
2 small fennel head
1 large pink grapefruit
2 tsp soy sauce
1 tsp honey
1 tbsp olive oil
½ tsp ground turmeric
5 pink peppercorns
Salt, and freshly ground black pepper on your taste
Separate 2 fillets from the each mackerel.
Stir the ½ tsp salt, ½ tsp pepper, and ½ tsp ground turmeric, and rub the fish fillets with this mixture.
Set aside for about 10 minutes.
Then, grill the fish for 2 minutes per each side, and after that, bake for 3 minutes per side.
Peel the grapefruit, remove white parts (keep all a juice), and slice every piece into 3 parts.
Remove the fennel's outer leaves, and slice fennel very thin.
Stir fennel and grapefruit.
To make a dressing, blend the grapefruit juice, the soy sauce, honey, and olive oil, sprinkle with the salt and pepper, blending while salt dissolves.
Pour the dressing over fennel and grapefruit, stir well.
Grate the pink peppercorns.
Place the fish on a serving plates, add the fennel and grapefruit salad on the plate,
and sprinkle with the ground pink peppers.
Submitted by Nobility_Cuisine on Sat, 08/08/2015 - 17:09.
1 large fresh zander
1 fresh egg
Salt and vegetable oil in your taste
Separate a fish's meat from skins, innards, and bones.
Grate the meat (twice when necessary), add the egg, and stir well.
Bring ¼ G (1 L) water to boil, add the salt.
Shape croquettes of walnut's size, and put them into the boiling water.
Boil for about 3-5 minutes, then take them out, put on a plate, and sprinkle with the vegetable oil.
Serve with a potato puree, or with a buckwheat kasha.
You may freeze croquettes, and cook them later. Then, you have to boil them for 10 minutes.
Submitted by Nobility_Cuisine on Sat, 08/01/2015 - 19:09.
8.7 oz (250 g) all-purpose flour
1 tsp baking powder
1 pack vanilla sugar
14 oz (400 ml) milk
3 tbsp ghee (melted butter)
8.7 oz (250 g) blueberries
1 cup brown sugar
Stir all ingredients but ghee and blueberries, and set a batter aside for at least 2 hours.
Then, blend well one more time.
Pre-heat a small skillet with some drops of the melted butter.
After the skillet is hot, decrease a heating to medium-low.
Pour 2-3 tbsp the batter on skillet, and sprinkle with the blueberries in top.
Fry while a blin turns not liquid, then turn, and fry for 2 minutes more.
Turn the blin on a flat dish, sprinkle blin with the brown sugar, and ignite using a burner (like for creme brulee) until a caramelization of sugar.
Continue, until you run out of ingredients, and serve hot.
Submitted by Nobility_Cuisine on Sun, 07/26/2015 - 05:52.
2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt
Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.
Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and egg yolks, and blend.
Add potatoes and potato broth into blender, and blend together.
Cut radish into half-rings.
Peel cucumbers, and cut into small cubes.
Cut ham into small cubes.
Grate egg whites.
Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.
Put onions-yolks-potato mix from the blender into the saucepan.
Mix all together well, cover the saucepan with a lid, and place in a refrigerator for 2 hours.
Serve the soup cold.
This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.
Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.
2 pack (2 lb) puff pastry dough
1 lb boiled chicken meat
8-10 medium potato
7 fl oz hot milk
2 tbsp butter
1 large onion
7 oz (200 g) ground cheese
12-16 oz (350-450 g) mushrooms
12 stalks young dill
Salt and pepper on your taste
2 tbsp vegetable oil for frying
Boil the potatoes.
Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.
Chop the mushrooms if necessary, add to a skillet with onions.
Stir-fry them together while juices evaporate.
Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.
Make a puree from the potatoes, hot milk, and butter.
Stir the mushroom-onion-meat mixture and the potato puree together.
A stuffing is almost done.
Chop greens, and add the greens, salt, and pepper with the stuffing.
Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!
Leave 1 baked rectangle on baking sheet.
Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.
Cover it with second rectangle, repeat.
Cover it with third rectangle, repeat.
Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.
Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.
Let to chill a little, slice into pieces, and serve with a green salad.
Submitted by Nobility_Cuisine on Sun, 06/28/2015 - 06:21.
11.5 oz ( 300 g) carrot
1.7 fl oz (50 g) milk
2 tbsp (25 g) semolina
1.1 oz (30 g) butter
0.7 oz (20 g) sugar
0.7 oz (20 g) ground wheat cracker
2.1 oz (60 g) sour cream
Salt on your taste.
Peel and wash the carrots, grate thinly, and bring to boil with a 2-3 tbsp water (add more water if necessary).
Boil until the carrot turns mild. Set aside.
Boil the semolina with the milk until a kasha thickens.
Add the sugar, salt, and butter, and stir well.
Meanwhile, blend the egg yolks, and whip the egg whites.
Stir-in the egg yolks into the semolina kasha, then combine kasha with the carrots, and with the whipped egg whites.
Semolina kasha with eggs, and carrots have to have almost equal or equal temperature before combining.
Pre-heat an oven to 390 F (200 C).
Rub a baking dish with the butter, and sprinkle with the ground wheat crackers evenly.
Spread the carrot mixture in the baking dish, and bake until done.
Slice a pudding without removing from the baking dish.
A sour cream is one of best sauces for this dish.
Serve sour cream separately in a gravy boat.
Submitted by Nobility_Cuisine on Sat, 06/20/2015 - 17:01.
11.5 oz (300 g) calamari ring
11.5 oz (300 g) peeled boiled prawn
7 oz (200 g) crab meat, or crabmeat imitation
5 hard-boiled egg white
2 tbsp red caviar
3 tbsp mayonnaise
Salt and pepper on your taste
Boil the calamari rings for about 2-3 minutes.
Grate the egg whites.
Chop the prawns and crab meat, and stir together with egg whites, calamari rings, and mayonnaise.
Add the caviar and pepper, and stir carefully.
Try, and add the salt if necessary.