Carrot-Apple Zapekanka

Submitted by Nobility_Cuisine on Sat, 10/07/2017 - 11:20.

Ingredients for 2:

5.2 oz (150 g) carrot
5.2 oz (150 g) apple
1 oz butter
1 egg
1 tbsp sugar
1-2 tbsp wheat cream
3.5 fl oz (100 ml) milk

Method:

Peel apples and carrots, wash, and cut into medium pieces.

Simmer the carrots with a milk until a softness.

Grate the apples and carrots together.

Blend apples, carrots, a cream of wheat, a sugar, and an egg yolk together.

Whip an egg white.

Melt 1 tbsp butter, and stir-in the egg white and butter into the apple-carrot mix.

Rub a baking dish with butter, and put the mix into the dish.

Cover dish, and cook over a water bath until a readiness.

Serve hot.

Pumpkin Kasha

Submitted by Russian_Cuisine on Sat, 10/07/2017 - 11:15.

Ingredients:

1.5 lb (600-700 g) fresh pumpkin
1 cup raisins
1.8 oz (50 g) butter
3.5 oz (100 g) honey

Method:

Peel a pumpkin, remove skins, seeds, and hard parts.

Cut the pumpkin into small cubes.

Wash raisins.

In a bowl, stir pumpkin, a liquid honey, and the raisins together, and let to sit for about 30 minutes.

Rub inner sides and bottoms of small pots with a butter.

Put equal portions of the pumpkin-honey-raisins mix into the pots.

Pour equal portions of a whipping cream into pots.

Pre-heat an oven up to 360 F (180 C), and place pots into the oven for 1 hour.

When pumpkin is soft, a dish is ready to serve.

Puff Pastry with Black Currant

Submitted by Nobility_Cuisine on Thu, 09/28/2017 - 03:39.

Ingredients:

0.5 lb puff pastry dough
1/4 lb sugar (1 cup)
1 cup fresh or frozen black currant (or blueberries)
1 egg
3 tbsp flour

Method:

Mix the black currant with sugar (try do not press and keep berries whole).

Roll the dough in a long stripe.

Sprinkle the dough with the flour.

Pre-heat an oven to 190 c (400 F).

Place a thin layer of berries with sugar on dough on middle, evenly.

Roll dough tightly.

Whip the egg, and cover the all sides of roll.

Bake roll for about 25-30 minutes.

Cool and serve.

Eggplant Salad

Submitted by Russian_Cuisine on Thu, 09/28/2017 - 03:33.

Ingredients:

4 lb eggplants
3 large onions
1 bunch Parsley
5 cloves garlic
3/4 cup vegetable oil
3/4 cup 9% vinegar
2 tbsp sugar
1 tbsp salt
3 tbsp warm boiled water
3 sweet red peppers

Method:

Cut the eggplants alongside into 4 parts.

Pour 0.5 G water in a large sauce-pan, bring the water to boiling, add 6 tbsp salt, and dissolve.Put eggplants into water, and boil for about 10 minutes.

Then, drain eggplants in a colander, let to cool, and cut into thin short pieces across.

Peel the onions and sweet peppers, cut them into thin strips. Cut the greens.

Mix eggplants, peppers, and onions, and press the garlic into the mix.
Stir well.

Blend the vegetable oil, salt, sugar, boiled water (3 tbsp), and vinegar, and pour over the vegetable mix.

Stir, cover the sauce-pan with a lid, and place in a refrigerator for 4-6 hours.

Serve as a standalone dish, or as a side dish.

Zander Souffle

Submitted by Nobility_Cuisine on Sun, 09/17/2017 - 15:10.

Ingredients:

5.2 oz (150 g) zander fillet
1 tbsp butter
1 tsp wheat flour
1 egg
1.4 oz (40 g) milk

Method:

Boil a half of a zander fillet with 3 tbsp water, then chill.

Grate the boiled fish and a fresh fish together.

Stir a milk and a flour in a medium sauce-pan, and heat until a consistency becomes thick.

Chill, and stir with the ground fish, and with an egg yolk.

Rub a baking dish with a 1/3 of butter.

Melt another 2/3 of the butter, and stir 1/3 into the fish mixture.

Whip the egg white, and stir with the fish mixture, then put the mix into the baking dish.

Cover dish, and cook over a boiling water until ready.

To serve, pour the last 1/3 of butter on top.

Soup-Puree with Vegetables and Rice

Submitted by Russian_Cuisine on Sun, 09/17/2017 - 14:52.

Ingredients:

1 oz (~30 g) rice
3.5 oz (100 g) potato
1 medium carrot
7 fl oz (200 mL) milk
1 tbsp butter
1 egg yolk

Method:

Peel, wash, and boil vegetables.

Boil a rice with 1.5 cup a water until a readiness, then blend it into puree, together with the rice broth.

Make puree from vegetables in a medium sauce-pan, add the rice puree, and stir well.

Bring a milk into a boiling, and pour into the sauce-pan.

Stir well all together, and bring to boil over a low heating.

Put an egg yolk and a butter into a soup, and stir thoroughly.

Serve with croutons.

Chicken and Celery Salad

Submitted by Nobility_Cuisine on Sat, 09/09/2017 - 20:26.

Ingredients:

7 oz (200 g) boiled chicken breast
2 oz (70 g) fresh mushrooms
5.7 oz (150 g) peeled celery root
1 oz gherkin
Salt, pepper, mustard, and mayonnaise on your taste

Method:

Boil mushrooms in a small amount of water, let to chill, and chop.

Cut all hard ingredients as you like.

Blend a mustard, a mayonnaise, a salt, and a pepper.

Mix all ingredients together well, and serve.

Pelmeni with Fish and Mushrooms

Submitted by Russian_Cuisine on Sat, 09/09/2017 - 20:18.

Note:

Pelmeni is one of most popular and most ancient Russian dishes.
As everything can be wrapped in pie, as everything can be wrapped in pelmeni.

Ingredients:

17.6 oz (500 g) all-purpose flour
2 egg
7 fl.oz (200 mL) warm milk
3 tbsp vegetable oil
5.2 oz (150 g) canned salmon
3.5 oz (100 g) fresh mushrooms3.5 oz (100 g) ground cheese
1 tbsp chopped greens (dill, parsley, etc.)
2 tbsp dried greens, ground
Salt on your taste

Method:

Sift a flour, whip eggs, and stir the flour, the eggs, a warm milk, a pinch of salt, and 1 tbsp vegetable oil together.

Set aside for 30 minutes.

Chop mushrooms thinly, and stir-fry with 2 tbsp vegetable oil for 3 minutes.

Press a fish using fork into very small pieces, and stir the mushrooms, fish, dried greens, a ground cheese, and a salt thoroughly.

Roll a dough very thin, and cut rounds using a glass.

Put equal portions of a fish-mushroom-cheese stuffing in center of each round.

Tie the edges, to get semi-rounds - pelmeni.

Bring salted water to boil, and put pelmeni into the water.

Boil for about 7 minutes.

Sprinkle with fresh chopped greens when you serve.

Note:

You may serve pelmeni with a broth, or without it, with a sour cream, a mayonnaise, a tomato sauces, a vinegar, a ground cheese, etc.

There are hundreds recipes of pelmeni, and tens of pelmeni's dough recipes.

Pelmeni was and is one of most important Russian dishes.

Zander Patties with Rice under Crayfish Sauce

Submitted by Nobility_Cuisine on Sun, 09/03/2017 - 20:20.

Ingredients:

3 lb zander
3 black peppercorns, ground
1 cup rice
1/4 lb (110 g) butter
1 cup white wine
1/4 lb (110 g) bone marrow
1 onion
1 cup broth
2 pinch saffron
1/2 cup ground cheese
1-2 slice white bread
1/2 cup milk
2 tbsp whipping cream

For sauce:

2 tbsp sour cream
30 crayfish
1/2 cup flour
3 cup broth
1/2 tsp lemon juice

Method:

Soak a rice in a cold water overnight.

Drain the rice in a colander, and place in a sauce-pan.

Cover the rice with cold water, and bring to boil.

Drain the rice, and rinse with cold water.

Melt a butter in another sauce-pan, stir with a chopped bone marrow, and bring to boil.

Put a sliced onion into the sauce-pan with the marrow, and cook until the onions get golden color.

Remove onions from the sauce-pan, and add rice into sauce-pan.

Stir-fry for about 2 minutes, then add a wine.

When rice thickens, add a saffron, and a hot broth to cover rice.

Cook until rice is done.

To make patties, chop a zander fine, aand add ground peppercorns.

Soak a bread in a milk, squeeze the bread, and add to the chopped fish.

Put a whipping cream into a mix, stir, and grate thinly.

Shape patties, roll in a flour, and cook with butter until a readiness.

Boil a crayfish with a salt and a dill.

Peel the claws and tails.

Pound the shells, and stir-fry with 2 tbsp butter until golden, then add 1/2 cup flour and 3 cups a broth.

Stir well, and cook until a sauce thicken.

Then, stray it, and add 2 tbsp sour cream, 1/2 tsp a lemon juice, the crayfish tails and claws, stir well, and bring to boil one more time.

Serve zander patties with a rice, sprinkle rice with a ground cheese, and pour the crayfish sauce on top.

Cold Soup with Beetroot and Porcini

Submitted by Russian_Cuisine on Sun, 09/03/2017 - 19:43.

Ingredients:

1 medium beetroots
11.5 oz (300 g)
11.5 oz (300 g) fresh porcini
2 carrot
1 English cucumber, or 2 medium-size cucumbers
2 tbsp vinegar
2 egg
Spring onion, salt, sugar, and dill on your taste

Method:

Bake a beetroot until it turns soft, let to chill, and cut into Julienne-cut strips.

Put the beetroot into an enameled sauce-pan, add a vinegar, and cover the sauce-pan with a lid.

Simmer beets with the vinegar for about 30 minutes in the sauce-pan over a low heating.

Put mushrooms into a boiling salted water, and boil for about 30 minutes.

Then,, take them out, press, and chop them.

Meanwhile, shred carrots, stir with a salt, and with a sugar (½ tsp each one), and set aside.

Chop a chard.

Put carrots into the sauce-pan, stir, and simmer beets together with carrots for about 15 minutes.

Then, add the chopped chard and the chopped mushrooms into sauce-pan, pour ¼ G (1 L) the mushroom broth, or a water, bring to boiling, and boil for 15 more minutes.

Let a soup to chill.

Chop spring onions, sprinkle with salt, and press slightly, to make spring onions give a juice.

Peel and chop eggs.

Peel and chop cucumbers.

Chop a dill.

Stir the chopped eggs, spring onions, cucumbers, and dill together.

To serve, put into a soup bowl 2-3 tbsp of chopped eggs - spring onions – cucumbers – dill mix, and pour the soup on top.

Serve with or without a sour cream.