Puff Pastry Cones

Submitted by Nobility_Cuisine on Sun, 09/30/2018 - 18:55.

Ingredients:

1 pack puff pastry
1 pack whipped cream cheese
Fruits and spices on your taste
1 egg yolk

Method:

Note:

If you have no metal cones for a baking, just cut a baking paper into large triangles, and roll them into cones.

Roll dough stripes around the cones, and brush them with a mix: egg yolk and warm water 1:1.

Place into a pre-heated oven by instructions, and bake until the cones are ready.

Let to chill on a rack, and fill.

For a filling, whip a cream cheese with small pieces of fruits, or berries, or all together.

Decorate with a cocoa, and serve.

Note:

You may fill cones with various fillings: Ricotta with chopped fresh greens, sweetened condensed milk, whipped with a cream cheese, or with not sweet fillings like pates.

Fish Pie-3

Submitted by Russian_Cuisine on Sun, 09/30/2018 - 18:48.

Ingredients:

1 pack puff pastry
7 oz (200 g) ground hard cheese
7 oz (200 g) baked fish fillet, without bones and skins
1 egg
½ cup dill, chopped
Salt and ground pepper on your taste

Method:

To get a stuffing, grate a fish fillet, a cheese, and a dill together.

Stir with a salt and a pepper.

Roll a puff pastry, and cut into wide strips.

Put the ground stuffing along a middle of each strip.

Pinch boards.

Whip an egg yolk with a warm water, and brush a top of every pie.

Pre-heat an oven to 380 F (200 C).

Cover a baking sheet with a piece of a baking paper, place the pies on it, and bake for 30 minutes.

Serve with a green salad, or with a vegetable salad.

“Tiffany” Salad

Submitted by Nobility_Cuisine on Sun, 09/23/2018 - 20:10.

Ingredients:

1 chicken fillet, boiled
3.5 oz (100 g) peeled walnut
7 oz (200 g) white seedless grape
3.5 oz (100 g) semi-hard cheese, ground
2 egg, hard-boiled
3.5 oz (100 g) Mayonnaise, or other white sauce
1/2 tsp curry powder
1/3 tsp salt
3 tbsp vegetable oil
1.7 oz (50 g) any green salad

Method:

Chop a chicken meat thinly, put it into a pre-heated skillet with a vegetable oil.

Sprinkle the chicken with a curry powder, and stir-fry for about 3 minutes.

Set aside to chill.

Grate walnuts.

Shred eggs.

Wash grapes, and cut into halves.

On a salad plate, put green salad leaves.

Sprinkle with a mayonnaise, and place chicken meats on top.

Sprinkle with mayonnaise, and then sprinkle with the ground walnuts.

Put the ground eggs on top, and sprinkle with ground walnuts and mayonnaise.

Put a ground cheese on top, and sprinkle with mayonnaise.

Cover a salad with the grape halves evenly.

Then, cover the plate with a clear wrap, and place it into a refrigerator for 2-3 hours, then serve.

Chicken-Cheese-Mushroom Soup

Submitted by Russian_Cuisine on Sun, 09/23/2018 - 20:05.

Ingredients:

7 oz (200 g) chicken fillet
10.5 oz (300 g) mushroom
10.5 oz (300 g) potatoes
7 oz (200 g) melted cheese
1 carrot
1 tomato
1 medium onion
2 tbsp butter
Salt, peppers, and greens on your taste

Method:

Boil a chicken fillet in a salted water (1/3 G), then chop it thinly.

Set the chicken broth aside.

Peel and chop onions, carrots, and mushrooms.

Stir-fry the onions in a skillet with 2 tbsp butter for about 2 minutes, then add the carrots, and stir-fry for 5 more minutes.

Then, add the mushrooms into the skillet, cover with a lid, and simmer for 7 more minutes.

Meanwhile, peel and wash potatoes, and cut into cubes.

Put the potatoes into the chicken broth, add a 1 whole tomato, and boil until potatoes are soft.

Take the tomato out, remove its skins, press into a puree, and return it back into the sauce-pan.

Bring to boil, and add stir-fried vegetables and mushrooms.

Add the chicken fillet and a shredded melted cheese (or just a melted cheese).

Bring to boil, and stir, until the cheese dissolves, then add chopped greens and spices when necessary.

Serve hot.

Cucumber's Ice Cream

Submitted by Nobility_Cuisine on Mon, 09/03/2018 - 23:05.

Ingredients:

18 oz (600 g) young cucumber
8.7 oz (250 g) soft fat cheese
1 small lemon, juice
3 stalk thyme
Salt and ground black pepper on your taste
For serving:
1-2 small cucumber
1-2 radish

Method:

Peel cucumbers, chop into small pieces, and place in a freezer for 2 hour.

After that, blend the chopped cucumbers, a chilled soft cheese, a lemon juice, a salt, and a pepper together.

Whip until you get an even consistency, and put into a pastry bag.

Press portions of this mixture into small glasses, decorate with thyme leaves, and sprinkle with a ground pepper.

To serve, slice a radish and a small cucumber thinly.

Place the glass with the ice cream on a middle of serving plate, and put the radish and cucumber slices around glass.

Pelmeni with Chanterelles and Potatoes

Submitted by Russian_Cuisine on Mon, 09/03/2018 - 23:00.

Ingredients:

1 cup flour
3 egg
1 tbsp vegetable oil
7 oz (200 g) chanterelles
2 potato
1 medium onion
1 tbsp butter
Salt and pepper on your taste

Method:

In a large bowl, stir a flour, a salt, 2 eggs, and a vegetable oil.

Knead a dough, then roll it into a plastic wrap, and put into a refrigerator for 1 hour.

Meanwhile, make a stuffing: chop chanterelles and onions, add a salt, and stir-fry with a butter until a readiness.

Boil potatoes, make a potato puree, and stir with the fried chanterelles, and with 1 egg.

Roll the dough, and cut rounds by a glass.

Put 1 tbsp the stuffing on a middle of the round of dough , and pinch borders of dough, to get a pelmen.

Bring ¼ G water to a boiling, and boil the pelmeni for 7 minutes.

Serve hot, with a sour cream, or with a melted butter.

Appetizer with Quail Eggs

Submitted by Nobility_Cuisine on Sat, 08/25/2018 - 18:48.

Ingredients:

10 quail egg
0.25 lb lightly salted steelhead (or other red fish fillet)
1 bunch spring onion
1 lemon
5 green olive

Method:

Boil eggs for 2 minutes in a salt water, then put them in a cold water for 3 minutes, and peel.

Wash and drain spring onions, cut off their white parts, and place 2/3 of all onions on a serving dish.

Cut a steelhead at an angle into thin slices.

Wrap every slice into a cone shape, and place the egg inside this cone.

Cut a lemon into rings, and cut every ring into 6 pieces.

Cut every olive into rings.

Chop 1/3 green onions thinly.

Place 1 lemon piece and 1 olive ring into the cone with the egg, then sprinkle with thinly cut green onions on top.

Repeat until you run out of eggs.

Place all cones on a serving dish, and serve.

Note:

You may cover the dish with a plastic wrap, and keep it in a refrigerator for up to 2 hours.

Summer Vinaigrette Salad

Submitted by Russian_Cuisine on Sat, 08/25/2018 - 18:34.

Ingredients:

5 medium boiled potato
1 medium boiled beet
2 brined cucumber
0.25 lb sauerkraut
1 green apple
5 stalk spring onion

For dressing:

3 tbsp vegetable oil
Sugar, salt, vinegar, and mustard on taste

Method:

Peel and cut all the vegetables (except sauerkraut) into medium cubes.

Cut sauerkraut into short stripes.
To make a dressing, blend oil with salt, sugar, vinegar, and mustard together.

To serve, stir all vegetables with the dressing, put in a salad bowl, and decorate with chopped spring onions, and with (optionally) fresh cucumbers.

Warm Salad with Chanterelles

Submitted by Nobility_Cuisine on Sun, 08/19/2018 - 09:18.

Ingredients for 1:

3.5 oz (100 g) ground beef
1.7 oz (50 g) chanterelle
0.5 oz (15 g) shallot onion
1.7 oz (50 g) salted cucumber
1.5 tbsp vegetable oil
Salt, ground pepper, hot sauce, parsley, and mustard on your taste

Method:

Stir-fry a ground beef in a skillet with ½ tbsp a vegetable oil.

Chop salted cucumbers thinly.

Cut chanterelles, and stir-fry in a skillet with a salt, a pepper, and with ½ tbsp the vegetable oil.

Chop a parsley thinly.

Stir well all ingredients together, and serve.

Decorate a dish as you like.

Red Currant Marmalade

Submitted by Russian_Cuisine on Sun, 08/19/2018 - 09:04.

Ingredients:

35 oz (1 Kg) red currant
17.5 oz (500 g) sugar
3.5 fl oz water
2 tsp agar-agar

Method:

Wash a currant, remove its cuts, and put into a thick-bottom sauce-pan.

Pour a water into the sauce-pan, cover sauce-pan with a lid, and bring to boil over a low-heating.

Boil for about 12 minutes.

Then, grate berries, press a juice, and put into sauce-pan.

Add a sugar, stir well, and boil for about 60 minutes.

Remove a foam when it increases.

Add an agar-agar, stir, and boil for 5 more minutes.

Cover a baking sheet with a parchment paper, and pour a content of sauce-pan on top.

Let to chill, and place it in a refrigerator for 1-3 hours, until a marmalade hardens.

Then, take it out, cut into cubes, and sprinkle with a sugar powder.