Potato in Beer Dough

Submitted by Nobility_Cuisine on Sat, 04/28/2007 - 11:04.

6 medium potatoes
0.5 cup beer
1 egg
0.5 cup flour
Spices and greens on your taste


Boil potatoes, peel, and cut them into medium-size round slices.
Make a beer dough: take 0.5 cup beer, 1 egg, and enough flour to get usual pancake consistency (about 0.5 cup).
Roll every potato slice in the dough, and cook in a deep fryer for 2-4 minutes.Drain on paper towels, sprinkle with greens, and serve with your favorite sauce.

Southern Sweet

Submitted by Russian_Cuisine on Sat, 04/21/2007 - 22:41.

3 cups wheat
1.5 cup sugar
2 tsp baking powder
8 tbsp butter
1.5 cup kefir( or buttermilk, or plain yogurt)
0.5 cup grated coconuts
Nuts on taste

Mix all the ingredients, except 2 tbsp butter.
Grease a round baking dish with 2 tbsp butter.
Pour the dough in it.
Pre-heat an oven to 180 C (360 F), and bake this dish for 25 minutes.
Mix ½ cup hot water, 1 tbsp lemon juice, and 1/3 cup sugar.
Bring it to boil.
Pour hot syrup over the cake, turn the heating off, and place baking dish in the oven for 40 minutes (do not turn heating on!)
Cut into serving portions, and serve to tea or coffee.

Potato Picante

Submitted by Nobility_Cuisine on Sat, 04/21/2007 - 22:40.

4 lb potatoes
1.5 lb Mayonnaise
2 garlic cloves
5 bay leaves
1 tsp ground black pepper
1 tsp grated coriander
2 tbsp dried onions
½ cup olive oil
Salt on taste


Cut the potatoes like French fries, and put in a deep enameled dish.
Pour the olive oil in the dish; add grated garlic and all other spices.
Mix potatoes, oil, and spices well.
Cover the dish with lid, and let sit for 30 minutes (mix 2-3 times)
Sprinkle a baking sheet with olive oil.
Pre-heat an oven to medium hot.
Put potatoes on the baking sheet in one layer, pour mayonnaise over it, and bake until readiness.Sprinkle with greens on your taste, and serve.

Potato profiteroles

Submitted by Nobility_Cuisine on Sat, 04/14/2007 - 22:10.

5 oz butter
1 cup + 1 tbsp flour
2 eggs + 1 egg yolk
0.5 lb potato puree
Salt and spices on your taste


Pour a little less than 1 cup water in a saucepan, add 70 g (5 oz) butter, and bring to boil, stirring.
Add a little more than 1 cup of flour into the boiling water, continuing to stir the entire time.
When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.
Add 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.
Place the dough in a mixer, and continue to mix adding potato puree by tablespoon, and then add salt and spices.
Fry in a deep fryer for 2 minutes, making dough balls using a tablespoon.
Drain on paper towels, and serve as garnish, or fill the profiteroles with some filling.

Appetizer “Stoplight”

Submitted by Russian_Cuisine on Sat, 04/14/2007 - 22:04.

3 hardboiled eggs
6 crabmeat imitation pieces
6 oz cheese
8 tbsp sour cream or mayonnaise
6 white, wheat, or rye bread pieces
1 bunch greens
1 clove garlic (optional)


Grate cheese and egg whites on a medium grater, mix with the sour cream or Mayo, and add (optionally) grated garlic clove.
Divide this mix into 3 parts.
Add grated crabmeat imitation to first one, blend well.
Add grated egg yolk to the second one, blend well.
Add thinly cut greens to third one, blend well.
Toast the bread pieces.
Rub 3 stripes (red, yellow, and green color) onto every bread piece, and serve on a flat dish decorated with green salad leaves, olives, and pickles.

To get brighter colors, you can add a little paprika or tomato paste to the red mix. For more bright yellow color, add a pinch of curcuma to the yellow mix, and for brighter green color, add more blended greens and sour cream to the green mix.

Northern Style Fish

Submitted by Russian_Cuisine on Sat, 04/07/2007 - 11:52.

1 lb fish fillets
1 lb boiled potatoes
1 large shallot onion
2 tbsp butter
1 tbsp flour
Greens on your taste (dill and bay leaves recommended)
Salt and ground black pepper on taste


Cut shallot onions and greens into medium-size pieces.
Fry them on a large skillet with butter for 2 minutes, add salt, pepper, and bay leaves.
Add 0.5 cup water into the skillet, and bring to boil.
Cut fish fillets into portions, put on the skillet, and boil until readiness (8-10 minutes) at low-medium heating.
Fry flour with 1 tbsp butter in another skillet until the nut aroma appears.
Add 3 tbsp fish broth from the other skillet; add a pinch of salt and a pinch of pepper.
Mix well. Bring to boil at low heating, stirring thoroughly, until a thick consistency is achieved.
Cut the boiled potatoes into same-shape pieces, and place them on a serving dish.
Place fish fillets over them. Pour sauce over this.
Let sit for 10 minutes in a warm place, and serve.

Potato-anchovies Zapekanka

Submitted by Nobility_Cuisine on Sat, 04/07/2007 - 11:49.

3 tbsp butter
2 lb potatoes
0.5 lb cooked anchovies
1 large shallot onions
0.5 tsp grated black pepper
¾ lb whipping cream
1 tbsp breadcrumbs
1 tbsp cut Italian parsley greens


Pre-heat an oven to 200 C (390 F).
Peel potatoes, wash, and slice into 1/3 inch thick pieces.
Grease baking dish with1 tbsp butter.
Place a third of all the potatoes into the baking dish.
Peel and slice the onions. Half of the onions and half of anchovies should be put over the potatoes.
Repeat to add the layer of the third of the potatoes, half of the onions, and half of anchovies.
Place the rest of the potatoes over them.
Pour half of the whipping cream over the potatoes, and sprinkle with breadcrumbs.
Cut 2 tbsp butter into small cubes, and place them over the potatoes.
Bake for 40 minutes, then pour the second half of the whipping cream onto the circle, and bake for another 20 minutes, or until the potatoes are ready.
Take out of the baking dish, sprinkle with parsley, cut into portions, and serve.

This dish is good with beet salads

Warm potato salad

Submitted by Nobility_Cuisine on Sat, 03/31/2007 - 11:06.
Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste


Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Beet salad

Submitted by Russian_Cuisine on Sat, 03/31/2007 - 00:01.

3 medium beets, boiled or baked
1 large shallot onion
1 garlic clove
Salt, sugar on your taste
1 pinch citric acid
2 tbsp vegetable oil


Peel onions. Cut into small cubes, place on a pre-heated skillet with vegetable oil, sprinkle with sugar, and fry for 3-4 minutes, stirring thoroughly. Add grated garlic, mix well, and turn heating off.
Peel and grate beets, place in the skillet with the onions.
Sprinkle with citric acid and salt, and stir fry for 5 minutes on medium heating.
Serve warm or cold.

Soup with kletski

Submitted by Nobility_Cuisine on Sat, 03/24/2007 - 11:09.
Ingredients for 4:

1 qt any broth
0.5 cup milk, or water, or whipping cream
0.5 cup flour
6 tbsp vegetable oil
2 large eggs
Spices on your taste


Take medium saucepan; pour milk (or water, or whipping cream) on it.
Bring milk to boil, add salt and vegetable oil, and continue heating.
When this mix starts to boil, pour all the flour in the saucepan, and mix as fast as possible until the even consistency, and turn heating off.
Continue stirring until cool enough to add eggs.
Add eggs, and continue stirring until the even consistency.

Bring broth to boil, add spices.
Take dough with a teaspoon, and place this portion to the boiling broth.
These portions of the dough are named “kletski”
Continue while running out of the dough. Boil all together for 5-7 minutes with medium heating.
Serve hot with greens and (optionally) sour cream.

Try to make same-shape kletski.