nobilitycuisine's blog

Ingredients:

2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste

Method:

Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

Ingredients:

2/3 lb potatoes
1/4 lb white truffles
1 tbsp vinegar
3 tbsp olive oil
4 tbsp anchovy fillets
Pinch of salt

Method:

Boil potatoes, peel, and cut into julienne cut.
Cut the truffles into the julienne-style cuts.
Mix the potatoes and truffles together.
Blend vinegar, olive oil, and salt.
Pour this over the potatoes-mushroom mix, and stir well.
Put in a salad bowl, and decorate with anchovy fillets.

Note:

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp milk
1 cup fried bacon pieces
1 tsp margarine
1 cup chicken broth
1/3 English Cucumber
1 medium tomato
Salt and pepper on taste

Method:

Tenderize chicken breast. Sprinkle with salt and pepper.
Whip egg with milk.
Put bacon pieces on a skillet, and fry for about 1 minute.
Pour the egg-milk mix on the skillet, and make an omelet.

Ingredients:

1 lb chanterelles
1 large shallot onion
0.5 lb sour cream
0.5 lb mayonnaise
3 eggs
0.25 tsp salt
2 tsp baking powder
0.5 lb all-purpose flour
2 oz (50 g) grated cheese on your taste
3 tbsp butter or margarine

Method:

Ingredients:

3 parts boiled, de-boned, de-skinned chicken breast
1 part cucumber
1 part canned green peas
1 part green apple
3 tbsp sour cream
1 part sweet onions

Method:

Cut the meat, cucumber, apple, and onions into julienne-cut pieces.
Mix together, add the green peas and sour cream, stir well, and serve.

Ingredients:

1.25 lb tvorog (or farmer cheese)
2 eggs
3-4 tbsp cream of wheat
3 tbsp sour cream
3 tbsp sugar
1 tsp vanilla sugar
1 tbsp baking mix (optional)
Raisins, or other dried berries on taste
1 tbsp butter or margarine

Method:

Whip cold egg whites with a pinch of salt, until a mild peaks consistency.
Blend tvorog, sugar, sour cream, egg yolks, cream of wheat, vanilla sugar, and raisins.

Ingredients:

2 parts boiled liver
1 part grated cheese
1 part grated walnuts
Pressed garlic and mayonnaise on taste

Method:

Peel liver, and cut it into julienne-style pieces.
Mix all ingredients, let sit for 20 minutes at room temperature, and serve.

Ingredients for 8:

1.5 lb lightly salted steelhead fillets
1 lb cheese ("Philadelphia" or another of that kind)
1 pack dill

For Cress-Salad Sauce:

350 g hard whipping cream (30% fat)
2 lb cress salad

For Saffron sauce:

1 lb hard whipping cream (30% fat)
1 g saffron

Method:

Cut steelhead fillets into small cubes, cut dills thinly, and blend them with cheese.

Ingredients:

0.25 lb dried Porcini mushrooms
0.5 lb beef (or pork) liver
1 large shallot onion
3 medium carrots
2 hardboiled eggs
2 sticks butter (100 g)
Mayonnaise and salt on taste

Method:

Boil dried mushrooms (for about 2 hours) and liver (for about 20 minutes) separately.
Cool them, and grate together.
Grate onions and carrots, and fry them with butter for about 10 minutes with low heating, stirring thoroughly.
Grate the eggs.

Ingredients:

For dough:

8 eggs
1 cup sugar
1 cup flour
½ lb peeled walnuts

For stuffing:

40 dried black plumes
40 almonds nuts
½ cup white wine

For glazing (icing):

1 lb dark chocolate
2 tbsp butter
3 tbsp light whipping cream

Method:

Soak plumes and nuts in a white wine for 5 hours, then drain, and place 1 almondsl nut inside of 1 plume, replacing the seed.