Tuna Salad

Submitted by Russian_Cuisine on Sat, 08/25/2007 - 00:58.

1 can tuna in water
½ English cucumber
1 can sweet corn
3 hardboiled eggs
mayonnaise or sour cream on taste


Cut cucumber into small cubes, peel and grate the eggs.
Mix all ingredients together, add Mayo or sour cream, stir well, and serve.

Liver Salad

Submitted by Nobility_Cuisine on Sat, 08/25/2007 - 00:51.

2 parts boiled liver
1 part grated cheese
1 part grated walnuts
Pressed garlic and mayonnaise on taste


Peel liver, and cut it into julienne-style pieces.
Mix all ingredients, let sit for 20 minutes at room temperature, and serve.

"Kamchatka" Salad

Submitted by Russian_Cuisine on Sat, 08/11/2007 - 11:53.

1 lb boiled cod fillets
1 lb boiled peeled potatoes
3 tomatoes
2 boiled carrots
0.5 can green peas
0.5 cup cow-berry
1 bunch green onions
2 hardboiled eggs

For sauce:

6 tbsp vegetable oil
(optional) 2-6 tbsp 3% vinegar
Salt, sugar, ground black pepper on taste


Cut vegetables into small, thin slices (or grate on a large grater).
Mix prepared vegetables with green peas and cow-berry.
Cut fish fillets into small pieces.
Mix all together, pour vegetable oil over it, sprinkle with salt and pepper, and mix well.
Put the salad in a salad bowl, and decorate with egg quarters and greens.

Steelhead Mousse under sauce

Submitted by Nobility_Cuisine on Sat, 08/11/2007 - 11:44.
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.
To make saffron sauce, boil whipping cream mixed with saffron until its volume is halved, on small heating. Cool.
To make cress salad sauce, boil whipping cream until its volume is halved, on a small heating. Cool.
Then, blend whipping cream with cress salad until an even consistency is reached.
To serve, shape 3 pieces from the mousse using 2 tablespoons, put them on a serving plate, pour a portions of saffron sauce and cress salad sauce to get nice decorations, and sprinkle with dills.

Pâté "The King"

Submitted by Nobility_Cuisine on Sat, 08/04/2007 - 23:08.

0.25 lb dried Porcini mushrooms
0.5 lb beef (or pork) liver
1 large shallot onion
3 medium carrots
2 hardboiled eggs
2 sticks butter (100 g)
Mayonnaise and salt on taste


Boil dried mushrooms (for about 2 hours) and liver (for about 20 minutes) separately.
Cool them, and grate together.
Grate onions and carrots, and fry them with butter for about 10 minutes with low heating, stirring thoroughly.
Grate the eggs.
Mix all the ingredients together, add salt and (optional) Mayo on taste, stir well, and cool.

Warm Salad with Tongue

Submitted by Russian_Cuisine on Sat, 08/04/2007 - 11:12.
Ingredients for 8:

1 Beef tongue (or 4 pork tongues)
0.5 lb grated cheese
0.5 lb tomatoes
1lb rye bread croutons (cubes from dried rye bread)
20 peppercorns
5 bay leaves

For dressing:
5 tbsp Mayonnaise
3 garlic cloves
3-5 coriander stalks


Bring half gallon water to boil. Add 1 tbsp salt, place tongue(s) into the boiling water, and boil for 2.5 hours with low heating.
Add peppercorns and bay leaves, and boil for 5 more minutes.
Then, place tongue(s) in another saucepan with cold water, and wash it in cold water.
After that, you can easily remove tongue(s) skin.
Remove the skin.
Drain tongue(s), and cut into small (0.5”) cubes.
Wash tomatoes, and cut into same-size cubes.
Mix tongue together with the tomatoes and cheese.
Press garlic, cut coriander into very small pieces, and blend with the Mayonnaise.
Add this dressing, and croutons into the tongue-tomatoes-cheese mix.
Stir well, and serve.


You can keep prepared tongue and dressing in a refrigerator, and mix with other ingredients 5 minutes before serving.

Small chocolate cakes with plumes

Submitted by Nobility_Cuisine on Sat, 07/28/2007 - 09:31.

For dough:

8 eggs
1 cup sugar
1 cup flour
½ lb peeled walnuts

For stuffing:

40 dried black plumes
40 almonds nuts
½ cup white wine

For glazing (icing):

1 lb dark chocolate
2 tbsp butter
3 tbsp light whipping cream


Soak plumes and nuts in a white wine for 5 hours, then drain, and place 1 almondsl nut inside of 1 plume, replacing the seed.
To make dough, separate egg whites and egg yolks.
Stir yolks with sugar, until they turns white.
Whip egg whites into very strong peak consistency, then add yolks, and continuing whipping,
Then, add flour by the teaspoon, and add grated walnuts, continuing whipping.
Cover a baking sheet with paper. Make 40 small dough balls using two teaspoons, and place them on the paper. Dough ball size has to be a little bigger than plum.
Pre-heat an oven to 150°C (300°F) , place the baking sheet in it, and bake for about 15 minutes.
Then, take out and cool.
To make a icing: melt dark chocolate together with whipping cream on very low heating, or over a saucepan with boiling water.
Add butter to the melted chocolate, mix thoroughly, and keep this mix warm.
Place the cakes on a baking paper sheet, smear every cake with the icing, put a plume on the top of r every cake, and let cool until the icing turns strong, then pour warm icing over the cake, to cover the plume, and let cool.

Carrot Salad

Submitted by Russian_Cuisine on Sat, 07/28/2007 - 09:28.

1 part grated carrots
1 part grated cheese
1 part croutons
(parts by volume)
2 pressed garlic cloves
2 tbsp grated walnuts
Mayonnaise, or sour cream, or olive oil, or some other dressing


Mix all ingredients well, and serve.

Kohlrabi Salad

Submitted by Russian_Cuisine on Sat, 07/21/2007 - 10:40.

1 bunch of kohlrabi
0.5 English cucumber
1 medium carrot
1 medium shallot onion
Salt, pepper, Mayonnaise (or olive oil, or other dressing) on taste


Wash and peel vegetables.
Grate kohlrabi, cucumber, and carrot in separate dishes, then sift the juices in the same glass. This vitamin drink is supplementary. Cut the onions into small cubes.
Mix pressed grated vegetables and onions. Add salt, pepper, and Mayonnaise on taste. Mix well, and serve.

Sorrel – Fish Soup-Cream

Submitted by Nobility_Cuisine on Sat, 07/21/2007 - 10:38.

2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter


Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.
Place fish in the saucepan, and boil until readiness (12 – 17 minutes) on low heating.
Remove fish from the saucepan carefully; pour the oatmeal into the saucepan, and add salt and pepper on taste.
Bring to boil on low heating; put washed sorrel leaves in the saucepan, and boil until the oatmeal is ready.
Sift the broth. Make puree from the boiled oatmeal, sorrel, carrots, and add this puree into the broth.
Bring to boil, and turn the heating off.
Add butter, and stir well.
Serve with fish fillet pieces.