Champignons in hot sauce

Submitted by Nobility_Cuisine on Sat, 08/05/2006 - 09:55.
Ingredients for 4 servings:

0.5 lb small (button) mushrooms
2 tbsp olive oil
0.5 cup white wine
1 tbsp cut coriander greens
1.5 tbsp tomato paste
1 tsp potato starch
2 tbsp water
1 tbsp capers
Salt, pepper, lemon juice on taste


Mix water, vine, oil, tomato paste, and coriander in a small sauce pan.
Bring mix to boil.
Add mushrooms, and boil for 7 – 10 minutes.
Take mushrooms out the saucepan; put them on a serving dish.
Mix potato starch and water, then add it to the saucepan, and mix well.
Bring to boil, stirring thoroughly, and boil for about 2 – 3 minutes.
Pour sauce over mushrooms, and let sit for 2 hours.
Mix well, and add salt, pepper, and lemon juice on your taste.
Decorate mushrooms with capers.

Peppers stuffed with Ricotta (tvorog) and Greens

Submitted by Nobility_Cuisine on Sat, 07/29/2006 - 09:46.

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste


Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.
Cut upper halves off peppers.
Cut them separately in small cubes.
Mix cubes of green pepper in first dish with cheese mix, cubes of red pepper in second dish, and cubes of yellow pepper in third dish. Mix well.
Stuff green pepper with the mix with red pepper cuts, yellow pepper with the mix with green pepper cuts, and red pepper with the mix with yellow pepper cuts.

You have to stuff very tightly.

Place peppers in a refrigerator for about 20 minutes.
After that, cut stuffed pepper into round cuts, and place cuts of different colors on a serving dish in any order.

Blintzes with salmon soufflé

Submitted by Russian_Cuisine on Sat, 07/29/2006 - 09:45.

For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf


Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.
Peel and slice onions.
Put fish, milk, onions, and bay leaf in a saucepan.
Bring to boil, turn heating off, and let sit for 7 minutes.
Then, put fish on a plate, and divide into flakes.
Filter milk.
Melt butter in a saucepan, and fry it with flour for 1-2 minutes.
Pour hot milk in the saucepan, stirring thoroughly.
Add egg yolks to the sauce, and blend well with 3 tbsp Gruyere cheese.
Put fish and spices in the sauce.
Whip cold egg whites strongly.
Then, blend whites and sauce until even consistency.
Grease baking shapes with butter.
Pre-heat an oven to 380º F (190 C).
Put blintzes in form with one half of the blintz sticking out the side of form.
Put fish-egg mix in shapes over half of blintz, and cover with second half.
Bring whipping cream to boil, and add the rest of Gruyere cheese and spices.
Pour this mix over the blintzes, sprinkle with parmesan cheese, and bake for about 15 minutes.

Zucchini in almonds dough

Submitted by Nobility_Cuisine on Sat, 07/22/2006 - 11:12.
Ingredients for 2:

1 lb zucchini
For dough:
1 egg
350 g cold water
1/5 lb rice flour
¼ lb all-purpose flour
2 tbsp grated nuts
1 tbsp silvered nuts
Salt and coriander on your taste


Mix egg and water, then add all of the flour, make dough.
Let dough sit in a refrigerator for half an hour.
Wash, cut, and dry the zucchini.
Add all the nuts to the dough, and mix well.
After that, put zucchini slices in the dough, turn them a few times, and fry slices in olive oil.
Then, put ready cuts on paper towels to dry.
Serve with sour cream or other sauce.

Tvorog Ponchicks – Russian doughnuts

Submitted by Russian_Cuisine on Sat, 07/22/2006 - 11:12.

1 lb tvorog (or Ricotta cheese)
2 eggs
1 cup sugar
1.5 – 2 cup flour
0.5 tsp baking soda
0.5 tsp salt
Dried apricots, raisins on taste
Vegetable oil for frying


Mix tvorog, eggs, salt, 1 cup flour, sugar, and baking soda.
Pour flour on a flat dish.
Put tvorog mix teaspoonful at a time on the flour, put 3 raisins and small cuts of dried apricots in the middle of the tvorog pieces, and roll into a ball.

The ball has to be no larger than a walnut, else it will not cook evenly.

Pre-heat oil in a fryer or in a saucepan, put tvorog balls in the oil.
Ponchick is ready when it turned to other side in oil and cooked for 1-2 minutes after that.
Take them off the fryer, and drain on a paper towel.

"Boats" from stuffed Zucchini

Submitted by Nobility_Cuisine on Sat, 07/15/2006 - 10:14.
Ingredients for 2:

4 zucchini
4 tbsp rice
0.5 lb ground meat
1 shallot onion
2 cups vegetable broth
2 tbsp parsley greens
Salt, dill, and ground pepper on your taste


Wash zucchini, cut in 2 halves.
Remove the centers of the halves.
Put halves in boiling vegetable broth, and boil for 4-5 minutes (do not over boil!)
Boil rice in salted water for about 15 minutes.
Peel onion, and cut it into small cubes.
Cut dill and parsley greens.
Add onion, dill, and parsley to rice, mix well.
Fry ground meat on a skillet for about 15 minutes with medium heating, stirring thoroughly.
Add salt and pepper to meat, and mix well.
Mix rice and meat mixes.
Fill zucchini halves with rice-meat mix.
Pre-heat an oven to 390º F.
Grease baking sheet with butter or margarine.
Place "boats" on baking sheet, and place baking sheet ino the oven for 15-20 minutes. Serve hot.

Zucchini pancakes

Submitted by Russian_Cuisine on Sat, 07/15/2006 - 10:05.
Ingredients for 2:

1.25 lb zucchini
4 tbsp cream wheat
2 eggs
Salt, sugar, flour on taste
3 tbsp vegetable oil


Grate zucchini, add cream wheat, egg yolks, salt and sugar.
Add flour if necessary (if dough is too thin).
Whip egg whites with 1 pinch salt.
Mix dough and whites.
Pre-heat a skillet with vegetable oil.
Cook zucchini pancakes like usual ones.
Serve with sour cream.

Pork with sauce from red wine, mushrooms, and mustard

Submitted by Russian_Cuisine on Sat, 07/08/2006 - 09:12.
Ingredients for 4:

4 pork fillets
0.5 lb sliced mushrooms
2 tbsp flour
0.5 cup red wine
2 tbsp mustard
1 tbsp vegetable oil
1 tbsp butter
1 cup vegetable broth
Salt, pepper on taste


Pre-heat a skillet with vegetable oil and butter, put fillets on it, and fry until golden crust forms on both sides (2-3 minutes per side).
Add sliced mushrooms, and set to low heating. Add flour, and cook for 2 minutes, then add wine and mustard, and bring to boil.
Add vegetable broth and mix carefully, to get sauce.
Add spices, and simmer until ready. Serve with vegetables, or pasta, rice, or buckwheat.

"Holodets" – general recipe

Submitted by Nobility_Cuisine on Sat, 07/08/2006 - 09:01.

3-4 lb meat bones
1 lb meat
1 pack gelatin
4-5 bay leaves
Salt, ground pepper on taste
0.5 lb boiled vegetables
0.5 lemons
Garlic, parsley and dill on taste


This dish’s name “holodets” is from the Russian word “holod”, i.e., “cold”.
It is because the final preparation step is to cool in a refrigerator for a few hours.

Really, chicken, beef, or pork “holodets” is a meat jelly with meat cuts, vegetable cuts, and spices inside.
This dish is an ancient recipe, which is still the same as some hundreds of years ago, and this is a traditional dish for many Russian celebrations in rich and poor houses.

The first stage of the recipe is to make a tasty broth.
For that, put pieces of bones, or bones and meat in a large sauce pan in same time, pour cold water over them, put bay leaves, salt, and ground pepper, and bring to boil with low heating.
Remove foam when it comes up, until the boiling water is clear.
Boil for 2-3 hours, depending on bones’ size.
Soak gelatin in warm water (1 pack of gelatin – 1 cup of water) for 1 hour, mixing sometimes. After that, filter to remove unnecessary water.
Filter meat broth, and mix with soaked gelatin.
Cut cooked meat into small or medium cuts.
Cut any boiled vegetables (traditionally, cauliflower and carrots) into decorative cuts (stars, rings, etc.).
Pour thin layer of broth in a serving dish (traditionally, it is a large and deep round dish), and place in a refrigerator for half an hour to let freeze.
After that, put a few pieces of meat and vegetables in the serving dish, and pour broth over them to cover them.
Place in the refrigerator for half an hour,
Continue to add meat and vegetables, and cover them with broth until all ingredients run out.
After that, cover the dish with lid, and place in a refrigerator for 2-3 hours.
The dish is ready when jelly is strong.


You can serve this dish (Russians consider it an appetizer or a cold main dish) in a few ways:
You can serve it in the same dish, where everyone cuts a part for himself.
You can take a flat serving dish, place dish with “holodets” in very hot water for a couple of seconds, and turn it over on the flat dish, and after that slice it.
You can cut “holodets” into cubes, and everyone takes a few cubes for his own plate.
Traditionally, Russians decorate “holodets” with lemon slices, dill and parsley.
Serve with boiled potatoes, brined cucumbers, and brined mushrooms.

Note 2:

To make this dish have fewer calories, you can use vegetable broth and non-fat meat.
If you like garlic, you can place some fresh (not boiled!) cloves or cuts of cloves with other vegetables when you make this dish.

Profiteroles Picante

Submitted by Nobility_Cuisine on Wed, 07/05/2006 - 09:41.

For Dough:
0.5 stick butter (25g)
0.2 lb flour (75g)
2 eggs
Salt on taste
Butter and flour to grease and to sprinkle a baking sheet
For cheese cream:
1 hard-boiled egg
2 tbsp Brynza cheese (or Feta)
3 tbsp sour cream
1 tsp thinly cut Italian parsley
Salt and fresh-grated pepper on taste
For ham cream:
0.2lb ham (75 g)
2 tbsp sour cream
1 tsp Grand Marnier
Nutmeg and fresh-grated white pepper on taste
For decoration:
Green salad leaves, 2 dill stalks

Bring 0.5 cup water to boil, put butter in and stir on medium heating.
Add flour and salt, and mix well continuing heating.
Knead while the dough turns into one piece (avoid the white “film” on the saucepan bottom, if it rises, turn the heating off. Let stand for 10 minutes.
Add eggs, and mix them well with the dough.
Pre-heat an oven to 370º - 380º F.
Grease a baking sheet with butter, and sprinkle with flour.
Squeeze 45-48 dough pieces (the size of a walnut) on the sheet.
Bake for about 30 minutes, then cool profiteroles, and cut the tops.
For cheese filling, make puree from egg, brynza and sour cream.
Add salt, pepper, and parsley, mix well.
For ham filling, make puree from ham, sour cream, and Grand Marnier.
Add pepper and nutmeg and mix well.

Squeeze fillings into the profiteroles, using confectionery bags. Cover them with the cut off tops.
To serve, cover serving dish with salad leaves, put profiteroles on , and place the dish in a refrigerator for half hour.

You can bake profiteroles a few days before you serve them, and keep them in a tightly covered jar.
You can make fillings for 1 day before serving, and keep these crèmes in a refrigerator.