Submitted by Nobility_Cuisine on Sun, 10/04/2015 - 06:11.
5.2 oz (150 g) butter, or margarine
1.5 cup flour
1 tbsp starch
17.5 fl oz (500 ml) milk
1 tbsp flour
1 tbsp starch
2 tbsp sugar
2 lb nor very soft plum
1 oz (30 g) butter
9 tbsp sugar
2 tbsp brandy
Wash plums, take out their stones, and cut plums into halves or quarters.
In a deep sauce-pan, stir 1 oz a butter, 9 tbsp a sugar, 2 tbsp a brandy, and add the plum pieces.
Bring to boil on a strong heating, stirring until the sugar dissolves (about 5 minutes).
(Plums should be not soft!)
Let to chill in a syrup, and dry out plums (keep the syrup).
Chop a chilled butter and a flour, and make buttered crumbles.
Add an egg to crumbles, and knead a dough.
Roll the dough to shape a baking dish, and set the dish into a refrigerator for 30 minutes or so.
Meanwhile, make a cream: stir 1/3 cup a milk with 1 tbsp a flour, 1/3 cup a milk with 1 tbsp a starch, and 1/3 cup a milk with 2 tbsp sugar separately.
Bring to almost boil the milk-sugar mix, turn a heating to very low, and add the milk-flour mix by small portions, stirring permanently, and then add the milk-starch mix, stirring permanently.
Boil and stir the cream, until it thickens.
Pre-heat an oven to 430 F (220 C), and place the baking dish from the refrigerator to the oven for 10 minutes (pierce the dough some times).
Take out baking dish from oven, pour the cream into it, and put plum pieces on top, pressing slightly.
Decrease a temperature in oven to 390 F (180 C), and put baking dish on oven for 30 more minutes.
Then, turn the heating off, and let a pie to chill to warm in oven.
Meanwhile, boil the plum syrup to a “soft drop” consistency.
Pour the chilled pie with the syrup, let to sit for about 10-15 minutes, and serve.
Note: One more variation of this pie: cover the baked pie with a meringue layer instead of syrup.
For that, whip 3 egg whites and ½ cup sugar together to a strong foam, pour the foam over chilled pie, and bake for about 15 minutes on the 390 F (180 C) temperature.
Submitted by Nobility_Cuisine on Sun, 09/27/2015 - 08:10.
25.25 oz (750 g) chicken liver
½ large sweet red pepper
6-10 garlic clove
1 eggplant (7 oz, 200g)
3.5 oz (100 g) butter, or margarine
2 tbsp vegetable oil
Salt and pepper on your taste
Peel the onions, garlics, and peppers.
Remove the eggplant's ends.
Cut onions, red pepper, and eggplant into medium pieces, separately.
Put them separately into a deep baking sheet.
Wash the livers, and dry out using paper towels.
Put livers and garlic cloves into the baking sheet separately too.
Sprinkle with the salt, pepper, and vegetable oil.
Pre-heat an oven to 430 F (220 C), and set the sheet into the oven for about 10 minutes.
Stir all ingredients on the sheet together, and bake for 15 more minutes.
Grate ingredients together with the butter.
Stir well, and put into a can, pressing on top.
Cover the can with a lid, and place into a refrigerator for 3-5 hours.
Serve as a spread, or as a part of a complex garnish to chicken dishes.
Submitted by Nobility_Cuisine on Mon, 09/21/2015 - 11:49.
Ingredients for 8:
5 oz (130-150 g) vegetable oil
5-7 oz (150-200 g) onion - 1 large, and 1 small onion
17.5 – 21 oz (500-600 g) peeled pumpkin without seeds
8.8 oz (250 g) peeled carrot
8.8 oz (250 g) peeled quince without seeds
17.5-21 oz (500-600 g) rice
2.8 – 3.5 oz (80-100 g) chick-pea
2.8 – 3.5 oz (80-100 g) raisins
½ tsp baking soda
Salt on taste
½ tsp zira spice
For about 12 hours before starting, soak chick-peas in a 53 fl oz (1.5 L) warm water with ½ tsp a baking soda added.
Soak a rice in a warm, salted water.
Slice a large onion into half-rounds.
Peel a small onion.
Cut carrots into 0.2” (0.5 cm) - width medium wedges, and set aside.
Cut a peeled quince into quarters.
Cut a pumpkin into 1.2” x 2” (3 x 5 cm) wedges.
Pre-heat an oil in a deep, thick-sides and thick-bottom sauce-pan, and stir-fry the small onion while it's color turns brown, then remove onion from sauce-pan.
Fry the pumpkin wedges in this oil, while they get a nice crust, then take out wedges, and set aside.
Fry the onion half-rounds in the oil while they start to turn red, add the carrots and zira, and fry all together while gold crust increases on every vegetable piece.
Put the dried out chick-peas, raisins, quince wedges, salt, and more zira into the sauce-pan.
Pour a cold water into sauce-pan, to cover the ingredients, and bring to boil.
Decrease a heating to low, put the pumpkin wedges into sauce-pan, and boil for about 15 minutes.
Then, take out pumpkin wedges, put on a plate, and set aside.
Continue the heating, while quince is soft, then take out quince wedges, put on an other plate, and set aside.
Wash the rice thoroughly.
Turn the heating to high, put rice into sauce-pan, and add a boiling water, to cover rice + 0.5” (1-1.5 cm).
Boil, until rice is ready.
Then, put quince over rice, and put pumpkin over quince, cover sauce-pan with a lid, turn heating to very low, and cook for 15-20 minutes.
To serve, put pumpkin and quince wedges on a separate plate, stir a plov thoroughly, put the plov on a large dish in a mount shape.
Put pumpkin wedges on top.
Slice quince into thin wedges, and put around “a rice mountain”.
Submitted by Nobility_Cuisine on Sun, 09/13/2015 - 08:32.
1/2 lb (8 oz, 224 g) fresh small champignon
1/2 tsp salt
3-5 garlic cloves, peeled
3 tbsp vegetable oil
2 tbsp vinegar
1 -2 tbsp soy sauce
1 tbsp spices for "Korean Carrot"
Bring a 1 cup water to boil, add the salt and mushrooms, and boil for about 5-7 minutes, then drain mushrooms, and set aside.
Chop the garlic.
Pre-heat the vegetable oil in a skillet, add garlic, and stir-fry for 1 minute.
Then, add the vinegar and soy sauce, and stir well continuing heating for about 2 minutes,
Add the spices, stir, and cook for 1 minute.
Then, put everything from skillet into a dish with mushrooms, stir well, and let to chill under a lid.
Serve as a standalone appetizer, or as a part of complex garnish.
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.