Submitted by Russian_Cuisine on Sat, 02/27/2016 - 23:11.
1/4 G (1 L) milk
1/8 G (0.5 L) kefir
1 tsp salt
1 tsp sugar
1 tsp lemon juice
Warm a kefir to a lukewarm temperature.
Bring a milk to boil, add a salt and a sugar, stir, and turn a heating off.
Pour the kefir to the milk, and stir until milk turns curdled.
Cover a colander with a 4-folded fabric, and pour curdled milk into it.
Stir for about 10-15 minutes.
Whip an egg with a lemon juice until a strong foam.
Place a milk mixture into a blender, and blend adding an egg mixture by portions.
Chill a cheese, and place into a refrigerator for about 12 hours, until it is ready.
Keep in the refrigerator up to 72 hours.
Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.
2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs
Cut onions, greens, and (optional) garlic.
Blend butter, grated nuts, greens, and (optional) garlic, and cool a mixture.
Cut turkey breasts into slices; chop them to 1" thick.
Put the butter mixture in the center of every slice; cover the mix in the "envelope" of slices.
Roll every "envelope" in flour, then dip in slightly whipped eggs, and then roll in breadcrumbs.
Cook "envelopes" on a heated skillet for 3 minutes on a side.
Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).
Submitted by Russian_Cuisine on Sun, 02/21/2016 - 05:58.
3-4 hard-boiled egg
1 medium purple onion
2 garlic cloves
2 tsp mustard
1 tbsp ground hard cheese
1-2 tbsp mayonnaise
Ground pepper and other spices on your taste
Greens on your taste
8 toasted whole-grain bread slice
Peel onions, garlics, and eggs.
Grate them thinly, and stir all ingredients except a bread and greens.
Spread a mixture on the bread slices, decorate greens, and serve.
Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.
7 oz (200 g) Feta cheese, or another goat cheese
1 sweet red pepper
12 cherry tomato
12 black olive, pitted
1 small carrot
1.7 oz (50 ml) soy sauce
0.9 oz (25 ml) vinegar
0.9 oz (25 ml) white wine
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
1 chili pepper
1 tbsp honey
Cut a peeled red sweet pepper into medium squares.
Cut a cheese into medium cubes.
Cut a peeled carrot into thin slices.
Pierce an every tomato using a toothpick.
Slice a lemon into thin quarters of a round.
Pour a vinegar, an oil, a wine, a honey, and a soy sauce into a sauce-pan.
Add the lemon slices, a chili pepper, and spices, stir well, and bring to boil.
Put the red sweet pepper's slices, pitted olives, the carrot's slices, and the pierced tomatoes, and boil for 1 minute.
Let to chill to warm, and add the cheese cubes into a marinade.
Stir, put into small glass canes, and cover tightly.
Let to sit in a refrigerator 24 hours, at least.
Serve as an appetizer.
Note: You may vary vegetables and cheeses.
Submitted by Russian_Cuisine on Sun, 02/14/2016 - 07:24.
4 egg, hard-boiled
1 small English cucumber, or 2 medium cucumbers
7 oz (200 g) cheese
2 tbsp sour cream
For decoration: 2 quarters of tomato, 3 baby carrots, 1 tbsp canned green peas
Peel eggs and cucumbers, and grate the eggs, cucumbers, and a cheese thinly.
Stir the ground ingredients with a sour cream, and shape as a snowman.
Make its hands and a nose from baby carrots, a mouth and a cup from tomato slices, and its eyes and its buttons from green peas.
Let to sit for 5 minutes, and serve.
Note: This salad is very good for children.
Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.
1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar
Peel a melon and pears, remove seeds.
Cut the melon into small cubes.
Cut the pears into thin slices.
Stir fruits, spices, and a lemon juice thoroughly.
Place into plastic bags (1 bag per a portion), tie the bags, and freeze.
De-freeze during 12 hours before serving in a lowest level of a refrigerator.
Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.
64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water
Peel carrots, wash, and grate on a large grater.
Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.
Then, put in a colander, and let the water to drip off.
Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.
Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.
Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.
Chill a little, and put a jam into glass cans.
Cover the cans with parchment paper pieces.
Keep the jam in a cold dark place.
Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.
1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste
Peel a herring, remove all innards, skins, fins, and bones thoroughly.
Warm a butter.
Peel an apple, remove seeds, and grate on a small grater.
Chop the herring fillet, and stir with ground apple and a nutmeg.
Rub a mixture through a sieve, and chill.
Serve on rye bread toasts.
Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.
17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 parsley root
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste
Chop a bacon.
Peel a beef liver, carrots, onions, and roots.
Slice vegetables into thin rounds.
Stir-fry the bacon with the vegetables until a readiness, in a deep skillet.
Put the liver pieces, a bay leaf, and peppercorns into the skillet.
Turn a heating to low, and cook all together until the readiness of the liver.
Remove the bay leaf.
Grate a content of the skillet 2-3 times.
Put the content into a sauce-pan (or into a blender).
Add a ground nutmeg, a ground black pepper, and a salt on your taste, and start to blend, adding a butter by small portions.
Put a pate into a glass dish, and chill.
Serve with hard-boiled eggs and rye bread toasts.
Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.
1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste
Put a meat and bones into a deep sauce-pan, add a salt and a ground pepper, and bring to boil.
Remove a foam when necessary, and boil for about 1 hour.
Peel vegetables, and cut carrots into stars, and onions into short strips.
Put the vegetables into the sauce-pan, and boil for about 30 more minutes.
Remove bones, and strain the broth.
Slice the meat into thin pieces, place on a large flat plate, and decorate with the carrot stars.
Dissolve a gelatin in 1/3 cup broth (microwave for 30 sec if necessary), and stir with 2/3 cup mayonnaise when a jelly starts thicken.
Stir with a vinegar and spices quickly, and pour over the meat pieces to glaze.
Chop the leftovers of jelly into cubes, and decorate a dish with the jelly cubes, cucumber slices, hard-boiled egg slices, and greens.