Boiled French Green Beans with Green Mousse


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


Caviar Ice Cream


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


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.

Gooseberry – Orange Preserve

Other name: Tsar’s Varenye


2 lb fresh gooseberries
4 large oranges
2 lb sugar


Wash the oranges, remove their ends and seeds (do not peel!).

Remove the gooseberries ends, and wash and drain.

Grate gooseberries? And place in a glass or enameled saucepan.

Grate oranges, and mix with sugar and with gooseberries.

Bring to boil with small heating, and boil for about 10 minutes, stirring some times.

Home-Made Crème Fraiche


1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk


1 clean can with a lid


Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

Buckwheat Crepes


4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking


Grate the buckwheat flour in a coffee grinder, and sift.

Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.

Mozzarella Honedew Jelly


1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts


Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.

Lemon Cream Сake


1.5 cup flour
1.5 tsp baking powder
4 egg whites
0.75 cup milk
0.5 cup sugar
1 tbsp lemon juice

For cream:
1 lemon
4 egg yolks
0.5 cup sugar
About 1 lb 30% fat sour cream or whipping cream


Mix flour and baking powder, add milk, and make dough.
Whip egg whites with sugar and lemon juice to a mild peak consistency.
Add half of the whipped whites to the dough, and blend well.

Cream with fruits and berries

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


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

Steelhead Mousse under sauce

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


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

Dessert Pavlova

This recipe was created in 1929 in New Zealand or in 1934 in Australia (these two countries are now trying to prove in a court whose recipe this originally is: Australia’s or New-Zealand’s.
This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 in Australia and New Zealand. Note that this dessert is one of the national symbols of New Zealand, and one of the national symbols of Australia.

About Anna Pavlova, the most celebrated dancer of her time:
born Jan. 31, 1881, St. Petersburg, Russia

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