What do the Queen of British Empire, Count de Talleyrand who negotiated keeping France as one country after Napoleon's defeat, and Russian aristocrat Count Alexander Stroganoff have in common? Their chef, the cook.
Ingredients:
1 lb cauliflower
1 lb potatoes
0.5 lb turnip
0.5 lb string beans
0.5 lb carrots
1.5 cup milk (or almond milk, or soy milk)
3 tbsp margarine or butter
Salt on taste
Method:
Cut the cauliflower into small parts.
Peel the potatoes, turnip, and carrots, then wash, drain, and cut into medium cubes.
Mix all vegetables together, sprinkle with salt, and stir. Cut the margarine (or butter) into cubes.
Ingredients:
1 pack (1 lb) spaghetti
1 tsp vegetable oil
5 stalks parsley
2 onions
4 carrots
6 tbsp vegetable oil, or margarine
1 lemon juice
Salt on taste
Method:
Peel the onions, and cut into very small cubes.
Peel the carrots, and slice into thin slices, and then into very thin strips.
Wash the parsley, drain, and cut very thinly.
Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.
Ingredients:
2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste
Cheese sauce:
3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)
Ingredients:
3 large potatoes
1 egg
2 cups bread crumbs
1 cup ground cheese
2 tbsp sunflower or olive oil
Method:
Wash the potatoes, drain, and cut into two halves across.
Cut every half into 8 column parts lengthwise,
Boil the potatoes with 1 cup water until readiness, then drain.
Pre-heat an oven to 400 F (200 C).
Whip the egg.
Mix fresh bread crumbs and cheese.
Ingredients:
1 lb Honeydew Melon
1 lb Red or Black seedless grapes
2 cups Romaine Lettuce
0.5 cup whipping cream
0.5 cup ground bitter chocolate
3 tbsp sugar
Method:
Cut odd balls from Honeydew using teaspoons.
Wash the grapes, and drain. Remove sticks.
Cover the salad large flat dish with Lettuce cut leaves.
Stir Honeydew balls and grapes, put on the salad leaves.
Whip the whipping cream with sugar; cover the Honeydew-grapes mix.
Ingredients:
1 can green peas (or 1 lb frozen)
3 hardboiled eggs
1-2 smoked chicken breasts
1 bunch green onions
Mayo and Soy sauce on taste
Method:
Boil the peas if necessary, and then cool them.
Grate eggs.
De-skin and de-bone, and cut the chicken breasts into medium cubes.
Cut the onions into small pieces.
Mix all ingredients, let sit for 10 minutes, and serve.
Ingredients:
For mousse:
1 plain yogurt
½ lb fat sour cream
1 egg white
2 stalks green onions
3 stalks dill
¼ tsp salt
1 1/4 tsp gelatin, soaked in 2 tbsp warm water
2-3 drops Tabasco sauce
For boiled beans:
1 lb frozen or fresh French green beans
0.5 lemon
1 pinch lemon peels
6 tbsp bread crumbs
2 tbsp vegetable oil
2 tbsp butter
Salt on taste
Method:
Ingredients:
2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar
Method:
Bring the milk to boil. Cool to 70 C (160 F).
Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.
Ingredients:
1 lb frozen seafood
1 English cucumber
1 can yellow corn
2 tbsp mustard
2 tbsp Mayonnaise
Salt and sugar on taste
Dill, Parsley, green salad leaves
Method:
Boil the seafood as per instructions, then wash and drain.
Grate the seafood on a large grater, or cut into medium pieces.
Cut the cucumber into Julienne style pieces.
Make the mustard sauce: blend the mustard, Mayo, salt, and sugar.
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