Preserve from rose petals

Submitted by Nobility_Cuisine on Sat, 05/27/2017 - 17:14.

Ingredients:

16.5 oz (500 g) rose petals
43 oz (1.2 – 1.3 Kg) sugar
2 lemon
8 fl oz (200 mL) water

Method:

Cut-off white parts of petals.

Put the petals into a colander, and pour a boiling water on top, to wash all petals.

Then, put the colander into an icy cold water, to cover all petals.

Repeat boiling water and icy cold water 3 times, and let to drip water (press if necessary).

Press a juice from lemons, and stir it with 7 oz (200 g) sugar.

Put petals into a glass (or enameled) sauce-pan, and stir with the lemon juice with sugar.

Cover with a lid, and let to sit for about 6 hours in a room temperature.

In an other glass, or enameled, sauce-pan, boil a syrup:

Stir a leftover of the sugar with 8 fl oz water, and bring to boil.

Remove a foam if necessary.

Put petals with juice into the syrup, stir well, and boil for about 15 minutes over a low heating.

A preserve is ready, when all petals go down.

Pour the preserve into cans, and cover tightly.

Children's Omelet

Submitted by Russian_Cuisine on Sat, 05/27/2017 - 17:03.

Ingredients:

2.5 oz (80 g) milk
1 tsp melted butter
4 quail egg

Method:

Whip quail eggs with a melted butter.

In a small sauce-pan, bring a milk to boil.

Pour whipped eggs in a thin trickle into the milk.

Cover the sauce-pan with a lid, and cook an omelet for 2-3 minutes on a low heating.

Place it on a plate, and decorate with fruits, or vegetables.

Note:

To make an adult dish, increase a number of quail eggs.

Zucchini's cutlets

Submitted by Nobility_Cuisine on Sun, 05/21/2017 - 07:49.

Ingredients:

17.5 oz (500 g) zucchini
2 egg
5 tbsp flour
3 tbsp oat flakes
2 onion
3 garlic clove
Fresh greens (dill, parsley, …) on your taste
Ground black pepper and salt on your taste
Vegetable oil for frying

Method:

Wash zucchini, peel if necessary, and grate on a large grater.

Let a juice to drip pressing from all sides.

Note:
Keep the juice!

Peel onions, wash, and chop into very small pieces.

Press a garlic.

Wash and chop greens.

Stir all ingredients except a vegetable oil.

Add the juice if a mixture is too thick.

Shape cutlets using 2 tablespoons.

Fry cutlets with a boiling vegetable oil, some minutes on both sides.

Note:
Cooking time depends on cutlet's size.

Serve with a sour cream, or with a mushroom sauce.

Belyashi

Submitted by Russian_Cuisine on Sun, 05/21/2017 - 06:57.

Ingredients:

For dough:
35 oz (1 Kg) flour
11.5 fl oz (300 mLl) milk
2 egg
1 pack yeast
5 tbsp vegetable oil
3 tbsp sugar
1 tsp salt
10 tbsp flour

For stuffing:
5.2 oz (150 g) ground beef
5.2 oz (150 g) ground pork
1 medium onion
Salt and ground pepper on your taste

Method:

Stir 1.7 fl oz (50 mL) a warm water, yeasts, and 1 tbsp sugar.

Let to sit for 10-15 minutes in a warm place.

In a large bowl, blend 7 fl oz (200 mL) warm water, a milk, eggs, a vegetable oil, leftovers of sugar, and a salt together.

Add 32 oz a flour tablespoonfully, continuing blending while a consistency becomes like one of a thick sour cream.

Pour yeasts with water into the bowl, stir fast.

Cover bowl with a towel, and set into a warm place for about 1.5 hour.

Then, add 3-3.5 oz flour, and knead a dough.

Let to sit 1 more hour.

For a stuffing, chop onions thinly. Stir a ground beef, a ground pork, a salt, a pepper, the chopped onions, and 3.5 fl.oz (100 mL) icy cold water.

Divide the dough into 18-20 pieces, roll every piece into a round with 1/3” (1 cm) a thickness.

Put 1/20 part of stuffing in centers of the rounds.

Pinch borders, and make small pies 1/2” thickness (about 1.5 cm) on a table sprinkled with 10 tbsp flour.

Fry the pies in a boiling oil for about 7-10 minutes, pouring the boiling oil on top sometimes.

Serve hot or warm.

Cabbage-Apple-Honey Salad

Submitted by Nobility_Cuisine on Sat, 05/13/2017 - 18:05.

Ingredients:

3/4 young cabbage head
2 medium apple
2-3 tbsp honey
2 tbsp apple vinegar
4 tbsp vegetable oil
Salt and ground black pepper on your taste

Method:

Shred a cabbage (without a core) thinly.

Sprinkle with a salt.

Peel 2 apples, cut into strips.

Blend a honey, an apple vinegar, a vegetable oil, salt, and a pepper.

Stir the apples and the cabbage, pour a dressing on top, and stir well.

Let to sit for about 20-30 minutes.

Green Peas Salad

Submitted by Russian_Cuisine on Sat, 05/13/2017 - 17:56.

Ingredients:

8.7 oz (250 g) canned green pea
1 large tomato
2 medium onion
1 tsp lemon juice
2 tbsp vegetable oil
Salt and sugar on your taste

Method:

Peel onions, and slice into half-rounds.

Slice tomatoes into medium pieces.

Sprinkle the onions with a sugar, and press by hands.

Stir all ingredients, and serve.

Ragout with Cabbage

Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.

Ingredients:

2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste

Method:

Cut long strips of a cabbage into 3 parts.

Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.

Peel potatoes, and cut every potato into 8 equal parts.

Peel onions, and chop them thinly.

Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.

Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.

Add some tablespoons of a boiling water if cabbage is very dry.

Stir some times.

Peel eggs, and chop them thinly.

Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.

Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).

Chop a dill.

Serve cabbage ragout hot, sprinkle with the dill.

Pearl Kasha with Chicken

Submitted by Russian_Cuisine on Sun, 04/23/2017 - 14:17.

Ingredients:

1.5 lb (700 g) chicken fillet
2 cop pearl grain
1 onion
4 medium carrot
½ tbsp sugar
1/3 tbsp salt
½ tsp mixed spices: ground cinnamon, ground clove, paprika, dry dill
1 bay leaf (optional)
2 tbsp vegetable oil (optional)

Equipment: Oven-safe pot with lid

Method:

Soak grains in a warm water.

Wash a meat, and cut into medium pieces.

Fry the meat without a vegetable oil in a large skillet, and put chicken meat into a pot.

Peel carrots and onions, wash, and cut into small cubes.

Stir-fry them in the same skillet, with or without adding an oil.

When a color of vegetables turns goldish, pour a sugar on top, and stir some times.

Then, put the vegetables into the pot.

Wash the grains, put them into the pot.

Wash a bay leaf, and put into the pot.

Pour 4 cup a boiling water into the pot, add a salt and spices, and stir well.

Cover pot with a lid, and place into a cold oven.

Heat the oven to 360 F (180 C), and cook a kasha for 1 ¼ hour.

Turn a heating off.

Take pot out, and try the kasha.

If necessary, put pot into oven until oven chills.

Serve immediately.

Mushroom Pate with Buckwheat

Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.

Ingredients:

3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste

Method:

Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.

Peel and grate vegetables.

Slice mushrooms into thin slices.

Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.

Stir-fry until mushrooms and vegetables are ready, but not dry.

Do not overcook!

Let to chill to warm.

Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.

Note:

A pate may be more crunchy, or more creamy, depends on grinding time.

To make a taste more full, place it in a refrigerator for 2 hours, or more.

Serve with a rye bread.

Open Pie with Black Currant

Submitted by Russian_Cuisine on Sun, 04/16/2017 - 08:35.

Ingredients:

For dough:

1.5 cup rye flour
8.7 oz (250 g) sour cream
1 egg
1 tbsp sugar
1/3 tsp baking soda
1/3 tsp salt

For stuffing:

Fresh or frozen berries, sugar, starch

Method:

Stir all dough ingredients in a large bowl.

Note:
You have to get a dough with a thick sour cream consistency.

Spread the dough in a baking dish evenly.

Shake berries with a sugar on your taste, and with 2-3 tbsp a starch.

Put berries on top of dough evenly.

Pre-heat an oven to 360 F (180 C), and bake a pie for about 50 minutes.

Meanwhile, make a black currant's Kisel:

Boil 1 L water, 1 cup black currants, and sugar on your taste for about 15-20 minutes.

Stir a starch with 2 tbsp water, and stir fast in a berries broth (stirring permanently).

Let to chill a little, and serve with the pie.