Nobility_Cuisine's blog

Omelet on a water bath

Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.


5 egg
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped


Rub a glass bowl with the vegetable oil.

Set it into a high metal dish with a hot water.

Water level has to be ½ hight of the glass bowl.

Pre-heat an oven to 360 F (180 C).

Whip the eggs, milk, and salt together, and pour into the glass bowl.

Put the metal dish into the oven, and bake for about 20-30 minutes.

Meanwhile, melt the butter.

After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.

Slice, and serve immediately.

Liver's Pie

Submitted by Nobility_Cuisine on Sun, 06/07/2015 - 05:54.


1 pack not sweet cake mix
14 oz (400 g) beef liver, boiled to a readiness
11.5 oz (300 g) ground hard cheese
3.5 oz (100 g) dry mushroom, or 13.2 oz (300 g) fresh one
2 large onion

Mayonnaise, chopped black olives, chopped greens, salt, ground red pepper, other spices, and vegetable oil on your taste


Make a liver cream: blend the liver, and whip with the 3-4 tbsp mayonnaise.

Make a mushroom cream: boil the mushrooms in a salted water until a readiness,
dry out, and grate.

Peel the onions, chop, and stir-fry with the 1-2 tbsp vegetable oil.

Add the chopped mushrooms, the salt, pepper, and spices to onions, continuing to stir-fry.

After 2-3 minutes, place the mushroom-onion mixture to a dish, and stir with 2 tbsp mayonnaise.

Make a cheese cream: whip the ground cheese, mayonnaise, and chopped greens together.

Meanwhile, bake not-sweet cake, let to chill, and slice into 3 layers.

To collect a pie, spread the liver cream on top of the first layer, spread the mushroom cream on top of the second one, and spread the cheese cream on top of the third one.

Then, place layers on top of each other.

Cover the pie with any of creams, and sprinkle with the chopped greens, chopped black olives, and the red pepper.

Serve after 1 hour in a refrigerator.

Baked Figs

Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.


12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
12 grape
3 tbsp ground hard cheese


Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.

Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.

Pre-heat an oven to 480 F (250 C).

Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.

When the bacon gets a pink color, take figs out, and place them on a plate.

Cover the ends of toothpicks with halves of the grapes.

Optionally, sprinkle with chopped greens.

Serve immediately.

Cheese Roll

Submitted by Nobility_Cuisine on Sat, 05/23/2015 - 23:59.


17.5 oz (500 g) shredded cheese
7 oz (200 g) lightly salted steelhead fillet, chopped
1 bunch (12 stalks) young dill, chopped


Insert 1 plastic bag into another one, and pour shredded cheese into inner bag.

Roll bags, and boil cheese in a boiling water, until cheese melts.

Take the bag ut of water, and roll cheese into thin layer.

Remove the outer bag and upper pert of inner bag.

Spread the chopped greens over melted cheese, and cover greens with the pieces of fish.

Roll cheese tightly, and place under a weight into a refrigerator .

Let to chill.

Remove the plastic bag, slice thinly, and serve.

Salad Vitamin – 3

Submitted by Nobility_Cuisine on Sun, 05/03/2015 - 15:07.


1 can (250 g) corn
2 large sweet red peppercorns
11.5 oz (300 g) Ricotta cheese (tvorog, farmer's cheese)
5 stalks dill
5 stalks parsley
½ tsp ground black peppers
1/4 tsp salt
1 tbsp sour cream


Wash the red peppers, remove seeds, and grate.

Chop the dill and basil.

Stir all ingredients, and serve.

Red Bean and Calamari Salad

Submitted by Nobility_Cuisine on Sun, 04/26/2015 - 09:04.


1 cup boiled or canned read bean
3 hard-boiled egg
2 cup boiled calamari rings
1-2 large salted cucumber
1 medium sweet onion, optionally
Mayonnaise or sour cream on your taste
Chopped greens on your taste


Shred the peeled eggs, cucumbers, and onions.

Chop the boiled calamari.

Mix all ingredients together, and let to sit in a room temperature for 15 minutes.

Decorate with the chopped greens, and serve.

Sweet Rhubarb Soup

Submitted by Nobility_Cuisine on Sun, 04/19/2015 - 11:28.


1/4 G (1 L) apple juice
1 lb (450 g) fresh raspberry
4.7 oz (150 g) sugar
4.7 oz (150 g) whipping cream
3.5 oz (100 g) rhubarb
Honey on your taste
Spices: cinnamon, gloves, spicy peppercorns, star anise

For decoration: fresh mint leaves, whipped cream, vanilla sauce


In a large glass or enameled sauce-pan, bring to boil the apple juice, raspberries, spices, sugar, and honey, stirring permanently.

Boil for about 30 minutes with a low heat.

Chop the rhubarb, and put into the sauce-pan.

Put the whipping cream into the sauce-pan after rhubarb, stir, and set the heating off.

Whip a soup while hot, then rub through a sieve into a glass or enameled dish.

Chill, decorate with the whipping cream and mint leaves, and serve with a chocolate cake.

Note: This is one of the favorite dishes of Pushkin in the “Yar” restaurant.

Alice Salad

Submitted by Nobility_Cuisine on Sat, 04/11/2015 - 17:20.


3.5 oz (100 g) crab meat, or crab meat imitation
2 hard-boiled egg
6 tbsp steamed rice
11.5 oz (300 g) canned yellow corn
Salt and spices (chopped dill, parsley, etc.) on your taste
Mayonnaise, sour cream, or other white sauce on your taste


Dry out the corn.

Peel and chop the eggs.

Chop the crab meat.

Stir all ingredients together, let to sit for about 10 minutes, and serve.

Happy Easter!

Salad “Amur”

Submitted by Nobility_Cuisine on Sun, 04/05/2015 - 04:38.


1 lb cherry tomato
1 lb lightly salted red fish (salmon, keta, trout, …)
1 large onion
1 small can (4.5 oz, or 125 g) green peas
Salt and freshly ground black pepper on your taste
3 tbsp vegetable oil


Peel the onions, cut into thin quarter-rings, and wash in a hot water for 1 minute, then dry out.

Dry out the green peas.

Cut the tomatoes into halves.

Remove bones and skins of the fish, and cut fish into small pieces.

Stir all ingredients together, and serve.


The oil should be without odors.


Submitted by Nobility_Cuisine on Sat, 03/28/2015 - 18:37.


1 large freshly frozen lake or river fish after ice fishing
Ground black pepper

For sauce:

Tomato paste
Pressed garlic


Take out the strongly frozen whole fish out of a freezer.
Do not thaw out fish!

Remove fins.

Make small cuts on its skin.

Roll out its tail by a piece of a clean fabric.

Remove the fish skin using a very thin and sharp knife.

Pierce the fish.

If knife pierces it on 5-10 mm, fish is ready.

Else, it will crumble under the knife.

Start to rasp from a back.

First, some thick shavings from back (you will eat them last), then from a belly, then all other meat.

Serve immediately on a frozen plate (non-metallic).

Sprinkle the salt and pepper aside of shavings.

To make a sauce, blend the tomato paste, vinegar, and pressed garlic together.


This is a frozen dish, so eat it like an ice cream.

Choice of fish is very, very essential for this dish.