russiancuisine's blog

Ingredients for 1:

1 whole fish
4 medium onions
Salt, greens (dill, parsley, lemon) and spices (any lemon fish spice mixes) on taste

Method:

Cut greens into small pieces, cut peeled onions into half-rings.
Mix onions and greens.
Wash and clean the fish, remove the head, fins, innards and black films. Rub the inside and outside of the fish with your spice mix.
Put the fish in the middle of the piece of foil, and stuff it with the greens-onions mix.

Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.
Fry flour on a dry skillet, stirring thoroughly until the flour changes color to creamy.
Then, mix flour and grated seeds well, and grate them together once more.

Ingredients for 8:

3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on taste

Method:

Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.

Ingredients for 8:

1 cup heavy whipping cream
3/4 cup sugar
1-1/2 cups (12 ounces) sour cream
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
5 cups fresh fruit (bite-size pieces) and berries

Method:

Whip cream until fluffy consistency.
In a bowl, combine sour cream, sugar, and vanilla. Whip until fluffy consistency.

Ingredients:

2 cups cabbage
1 medium carrot
1/2 chopped green pepper
1 apple
5 tablespoons lowfat yogurt
1 tablespoon lowfat mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper on taste

Method:

Cut the cabbage into fine shreds, until you have 2 cups of cabbage.
Peel and grate the carrot with a grater.
Cut half a green pepper into small pieces.
Peel and grate the apple with a grater.

Ingredients:

1/3 lb green cabbage, grated or cut into Angel-Hair style
0.75 lb boiled squid (calamari)
3 tbsp grated carrots
3 tbsp green onion cuts
4 tbsp Mayonnaise

Method:

Soften cabbage with 1/3 tsp salt, until a juice come out.
Cut calamari into julienne-style cuts, mix all ingredients, and serve.

Ingredients:

1 lb fish
2 tbsp flour
2 tbsp butter
1 cup milk or whipping cream
1 medium onion
1 celery stalk
1 dill stalk
0.5 parsley root
2 bay leaves
1 parsley stalk
1/3 lb margarine or butter
Salt and red pepper on taste

Method:

Put cleaned and washed fish in a saucepan, pour 1-2 cups of cold water over it, then add bay leaves, onions, celery, dill, parsley root, and bring to boil with small heating.

Ingredients:

2 sticks (100g) butter
3 eggs
1 cup flour
1 medium tomato
1 medium English cucumber
1/2 red sweet peppers
1 cup lightly salted steelhead (or salmon)
1 tbsp vegetable oil
1 tsp soy sauce
1/2 medium lemon
Salt and pepper for taste

Method:

Boil 0.5 cup water in a saucepan, add butter and let it to melt, then add flour by teaspoon, and knead dough. Let it cool, and whip quickly adding eggs by one. Whip until an even consistency.

Ingredients for 5:

1/2 lb boiled with salt and greens chicken meat
1/4 lb brined, pickled, or salted mushrooms
1/2 lb grated cheese
1/4 lb canned green peas
1/2 cup sour cream
Horseradish, salt, pepper, greens and spices on taste

Method:

Cut chicken meat and mushrooms into small cubes. Mix sour cream with horseradish and spices.
Mix all ingredients, place in a salad bowl, and decorate with greens.

Ingredients:

2.5 cup flour
250 g margarine
1 cup warm milk
2 eggs
1 tsp yeast
Salt, sugar, vanilla on taste

Method:

Grate margarine in a deep dish, add milk, yeast, salt, sugar, vanilla, sift all flour into the same dish, make a dough, and place in a refrigerator for 2 hours.
Pre-heat an oven to 200 - 220 C (400 – 420 F).
Divide the dough into 1/8 lb pieces, roll every piece into a circle shape, sprinkle with sugar in the middle, and fold twice.