nobilitycuisine's blog

Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar

Ingredients for 1:

1 hard-boiled egg
2 oz grated cheese
1/2 tsp mayonnaise
Tomatoes, fresh cucumber, garlic, parsley - for decoration, on taste

Method:

Cut egg into 2 halves.
Take out the yolk; mix it with grated cheese, garlic, and mayonnaise until even consistency.
Put the mix into a decorating (confectionary) bag, and fill the egg white halves using any piece.
Cut tomatoes and cucumbers in decorative shapes, cut parsley.

Ingredients for 4:

4 medium potatoes
½ lb any smoked fish fillet
1 medium shallot onion
2 tbsp vegetable oil
Salt and pepper on taste

Method:

Boil potatoes until ready. Cool, peel, and cut into medium or small cubes.
Cut fish into small pieces.
Peel and slice onion into very thin half-rings.
Mix potatoes, fish, and onions. Add salt, pepper, and oil, and mix well.
Note: You can keep this salad in the refrigerator for 24 hours.

Ingredients for 2:

2 medium trout
3 1/3 oz white wine
½ lemon tsp lemon juice
1 bunch green onions
Salt and pepper on taste

Method:

Place wood sticks on the bottom of saucepan. Pour wine in saucepan.
Scale and clean trout, sprinkle with salt and pepper on both sides, and put them in saucepan.
Sprinkle with cut green onions.
Cover saucepan with a tight lid, and turn heating to medium.

Ingredients for 2:

½ lb sturgeon fillet
2 medium potatoes
1 tomato
1 red sweet pepper
2 marinaded cucumbers
10 black/green olives
2 tbsp all-purpose flour
2 tbsp vegetable oil
Salt, ground black pepper on taste
1 lemon
Italian parsley for decoration

Method:

Peel potatoes, clean pepper and tomato, cut potatoes, tomato, and red pepper into cubes. Mix vegetables, pour flour over it, and mix well.

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.

Ingredients for 4:

½ lb cold boiled veal or beef, or beef tongue
1/2 lb boiled champignons
2 medium picled cucumbers
Green salad
1 carrot
2 potatoes
Mayonnaise, salt, pepper, other species on taste.

Method:

Cut meat into short strips, boiled champignons into small cuts.
Boil potato and carrots separately, cool.
Peel and cut into small cubes, cut cucumbers into very small cubes.

Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.

Ingredients for 4:

4 pieces salmon filets by ½ lb each
¼ cup pine nut oil
¼ cup butter
¼ cup crushed pine nuts
2 tbsp red wine
2 tbsp lemon juice
2 tbsp cut chives
1 garlic clove, crushed

Method:

Wash salmon, and put in small saucepan.
Mix pine nut oil, red wine, lemon juice, and chives, pour over salmon, and mix.
Cover saucepan with lid, and place it in refrigerator for 3 hours.

Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.
Whip egg whites, and add them to a dough, blend, and cook blinis.