nobilitycuisine's blog

Vatrushka

Ingredients:

For the dough:

100g sugar
1 cup sour cream
2 eggs
Half a teaspoon baking soda with equal part vinegar
1 cup flour
2 tbsp butter

For the filling:

0.5 kg tvorog (or 1 lb dry farmer’s cheese or Greek-style yogurt)
3 eggs
100g or 0.25 lb sugar
1 tbsp cream of wheat

For the sprinkles on top:

2 tbsp sugar powder or any icing

Method:

Carrot a la Provencal

Ingredients:

3 lb carrots
3 tbsp olive oil
3.5 oz (100 g) black olives cut in halves

Method:

Peel the carrots, and cut into medium cubes.

Pre-heat oil on a skillet with medium heating, put the carrots on the skillet, roll with hot oil, cover with a lid, and cook for about 20 minutes with low heating.

Then, add olives, salt, and pepper (optional), stir, and cook for 20 more minutes.

Check if there are enough spices, add if necessary, and serve.

Black Radish in Honey

Ingredients:

2 lbs black radish
2 cup sugar
2 cup honey
2 cups water
½ lb peeled walnuts
1 tsp ginger
Orange peels on taste

Method:

Peel the radish, then wash and grate.

Boil for about 10 minutes with ½ cup boiling water, then wash with cool water, and drain in a colander covered with fabrics.
The radish smell will go with the water.

Mix water, sugar, and honey; bring to boil.

"Faberge" eggs

Ingredients for 4:

4 (or 8, or 12) eggs
1 l broth
Gelatin pack
Fillings on your taste (descriptions are below)

Method:

Wash the eggs thoroughly, and drain.

Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.

Place every shell into usual container for eggs.

Appetizer with Liver and Cucumber

Ingredients:

1 lb beef or pork liver
1 large English cucumber
2 tbsp mayonnaise
1 tbsp ketchup
1 tsp mustard
1 egg
.25 gallon milk
Salt on taste
1 cup flour
1 cup bread crumbs

Method:

Defrost liver, remove all the membranes, and cut before or after defrosting into same-size squares with about 1 inch sides.

Put them in milk, and soak for 30 minutes.

Drain.

Mix mayo, ketchup, mustard, egg, and salt.

Meat-Mushrooms Salad

Ingredients for 4:

0.5 lb boiled meat
0.5 lb mushrooms (champignons or other)
1 medium onion
1 tbsp lemon juice
1 tsp mustard
Salt and pepper on taste

Method:

Cut the mushrooms into thin slices, and simmer with 1 tbsp water on low heating until they’re ready, or for about 15 minutes.

Cut the meat into medium cubes.

Cut the sweet onions into small cubes.

Mix all ingredients. Let sit for 1-2 hours in a refrigerator.

Lentils with different dressings

Ingredients for 2:

1 cup lentils
½ tsp salt

For dressing:

5 bacon slices or 5 tbsp vegetable oil
1 medium onion
3 garlic cloves
3 coriander stalks
½ tsp adjika

Method:

Fry bacon on a dry skillet.
Peel onions and garlic, cut into small pieces, and stir-fry with the bacon fat.
Cut coriander greens into small pieces, add to the onions and garlic, then add adjika and stir well.

Meat with Sour Cream

Ingredients:

2 lb de-boned meat
2 medium onions
2 medium carrots
1 bunch parsley greens
1 bunch Dill greens
1 bunch Coriander greens
2 garlic cloves
1-2 bay leaves
2-3 peppercorns
1 lb sour cream
Salt, ground black pepper on taste

Method:

Wash the meat, put in a sauce pan, pour hot water into the sauce pan (fill to 1” higher than the top of the meat), and bring to boil.

Remove foam, then add salt, and boil for about 25 minutes.

Steelhead Soup – Puree

Ingredients:

0.4 gallon cold water
½ lb steelhead fillet
2 medium onions
4 medium potatoes
2 garlic cloves
2 tbsp olive oil
1 tbsp butter
2.5 oz (70 g) whipping cream
Ground peppers mix
1 tsp sea salt

Method:

Pour water in a saucepan, put the fish in the cold water, and bring to boil.
Boil for about 25 minutes on medium heating.
Note: don’t forget to de-foam!
Then, add salt.

Closed Prune Tyrol Pie

The story goes that the Austro-Hungarian Emperor France-Josef got lost during a hunt in the Tyrol Mountains, and found small country house where the housewife fed him with her traditional family-recipe pie.

It was so delicious that the Emperor ordered this kind of pie be named as “Tyrol”, and ordered his chefs to cook it on occasion. One of these chefs was the former housewife from the Tyrol Mountains.
Since that time, these recipes become wide-spread and well-known.

Ingredients:

¼ lb mild butter
2 eggs

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