Submitted by Nobility_Cuisine on Sun, 12/18/2016 - 21:34.
4 tbsp fat kefir, or fat sour cream
½ G (2 L) any fresh whole milk
Bring a milk to almost boiling temperature, about 200 F (90-95 C), but do not boil.
Chill it to 110-120 F (45-50 C).
Blend the warm milk and a kefir slightly, cover with a fabric, and with a large towel (or, just pour a mix into a thermos, and cover it), and leave in a dark warm place for 4 hours.
A timing is essential for this dish!
Place a matsoni in a refrigerator for 8 hours, and after that, it is ready.
This milk drink is originally from a Georgian cuisine.
Submitted by Russian_Cuisine on Sun, 12/18/2016 - 21:24.
4.5 G (18 L) fresh milk
1 can (7 9z) plain yogurt
5.2 oz (150 g) fresh butter
1 tsp baking soda
1 tsp salt
In a large enameled or glass sauce-pan, stir 4 G (16 L) milk and a yogurt.
Let to sit 2 days in a warm place.
After that, let it to drip in a colander, covered by a clean fabric.
Put a received tvorog back in the sauce-pan.
Put eggs, a butter, a salt, and a baking soda into the sauce-pan, and stir well with the tvorog.
Bring a mix over a very low heating to 160 F (70 C), and keep this temperature for about 30-60 minutes.
Then, rub any proper dish with the butter, and put the mix into the dish evenly.
Place dish in a cold place, but not in a freezer, for about 5 days.
After that, roll a cheese in a piece of clean fabric (or, in a piece of a parchment), and keep in the cold place for about 10-15 days.
Then, the cheese is ready.
You may keep cheese after that in a 20% salt brine.
Submitted by Nobility_Cuisine on Sun, 11/27/2016 - 07:01.
11.5 oz (300 g) boiled chicken fillet
1.7 oz (50 g) flour
2 fresh egg
5.2 fl oz (150 ml milk
1.7 oz (50 g) ground hard cheese
1-2 young zucchini
½ tsp baking mix
Spices (ground black pepper, curry, Italian mix) and salt - on your taste
Pre-heat an oven to 390-400 F (200 C).
Blend a milk, eggs, a salt, a baking mix, and all spices together, to get a butter.
Chop a chicken fillet into small cubes.
Put the chicken and a ground cheese into the batter, and stir well.
Pour the batter into a baking dish.
Thinly slice a zucchini.
Put on top of batter.
Bake for about 30-40 minutes, until a gold crust.
Let a pie to chill a little, slice, and serve.
Submitted by Russian_Cuisine on Sun, 11/27/2016 - 06:54.
7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped
Pre-heat a skillet with a vegetable oil.
Stir-fry breadcrumbs for about 3-5 minutes.
Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.
Or, press a torn green salad a little, until it gives a juice.
Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.
Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.
7 oz (200 g) baked pork
5.2 oz (150 g) any cheese
3 hard-boiled egg, peeled
Chopped greens on your taste
Pinch of salt
3 tbsp mayonnaise, or other white sauce
Green salad leaves, to tear
Slice a piece of a baked pork into thin short strips.
Grate cheese on a large grater.
Chop hard-boiled eggs thinly, and sprinkle with a salt.
Stir all ingredients, and serve over leaves of a green salad .
Submitted by Nobility_Cuisine on Sun, 11/20/2016 - 08:40.
21 oz (600 g) chicken meat
2.1 oz (60 g) dry lentil
5 tbsp vegetable oil
2-3 tbsp 3% vinegar
2 tbsp dry red wine
Greens: freshly chopped parsley, green salad
Salt and pepper on your taste
Boil a lentil until a readiness.
Pre-heat a vegetable oil (3 tbsp) in a skillet, and put a chicken into it.
Sprinkle the chicken with a salt and a pepper, and fry on both sides until its readiness.
Slice the chicken into very thin slices, and stir with the lentil, a green salad, and a parsley.
Blend a vinegar, a wine, the vegetable oil, salt, and pepper.
Pour over a salad, stir well, and serve warm.
Submitted by Nobility_Cuisine on Sun, 11/13/2016 - 07:11.
2 cup grains
1 cup dried mushrooms
1 large onion
3-4 tbsp vegetable oil
Salt and spices on your taste
Soak mushrooms in a cold boiled water overnight.
Wash grains, soak for some hours when necessary (for example, for pearl grains, or for beans).
Put grains in a sauce-pan, pour the boiling water on top (1 part grains : 2 parts water), add a salt, and bring to boil.
Boil until a readiness.
Meanwhile, peel an onion, and chop.
Dry out mushrooms, and chop.
Stir-fry mushrooms and onions on a vegetable oil.
Stir fried mushrooms-onions mix with grains, and simmer on the very low heating for about 10 minutes.
Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.
4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)
Pour 3 cups a milk into a sauce-pan, and bring to boil on a low heating.
Put a sugar into the boiling milk, and stir to sugar dissolving.
Stir a starch and 1 cup milk to an even consistency.
Pour the starch mix into the boiling milk, and boil stirring for about 3 minutes.
Add a vanilla, and a syrup, stir well, and turn the heating off.
You may do not add sugar and syrup, but serve with 5-minutes varenie.
5-minutes varenie method: Clean any fruits, remove seeds if necessary, and place into an enameled dish for about 7 hours.
Pour a sugar on top (1 part sugar to 2 parts fruits).
After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.
5-minutes varenie is ready.
Submitted by Nobility_Cuisine on Sun, 11/06/2016 - 15:08.
7 oz (200 g) cooked (or canned) tuna
3 fresh egg
1.5 oz (about 50 g) carrot, thinly chopped
1.5 oz (about 50 g) zucchini, thinly chopped
1 medium onion, thinly chopped
3 spring onion stalks, thinly chopped
1 tbsp vegetable oil
2 tbsp water
1 pinch salt
1 pinch ground black pepper
Separate egg whites and egg yolks.
Put the egg whites in a deep bowl, and put chopped vegetables, a tuna, and spices into the same bowl.
Add 2 tbsp a water to the egg yolks, and blend slightly.
Pre-heat a vegetable oil in a skillet, and pour ½ of egg whites-vegetables mixture into the skillet.
When the egg whites start to turn white, roll into a roll in skillet (close to a side).
Pour a second half of the egg whites-vegetables mixture into the skillet.
When egg whites start to turn white, roll into a roll in skillet (starting from the previous roll).
Place a “double” roll on a plate, and pour a water-egg yolks mixture into the skillet.
When egg yolks are almost ready, place the double roll onto skillet, and roll.
Place roll on plate, and slice into portions.
Submitted by Russian_Cuisine on Sun, 11/06/2016 - 14:33.
Ingredients for 8:
17.5 oz (500 g) sauerkraut
17.5 oz (500 g) beef with bone
4 medium potato
2 medium carrot
2 small onion
2 tbsp tomato paste
1.7 oz (50 g) celery root, shredded
2 tbsp butter
5 dill stalk
5 parsley stalk
3 garlic clove
1-2 bay leaf
1 tbsp vegetable oil
2 tbsp flour
1 pinch dill seed
1 pinch cumin seed
Bring to boil ½ G (2 L) water in a sauce-pan, put a meat, and bring to boil.
Remove a foam.
Peel onions and carrots, and shred them separately.
Put ½ the shredded vegetables (onions, carrots, and a celery root) into the sauce-pan, turn a heating to low, and boil for 1.5 hour.
Meanwhile, cur a sauerkraut into short strips.
Melt the 1 tbsp butter in a thick-bottom sauce-pan, put the sauerkraut, 1 tbsp a flour, 1 tbsp a tomato paste, and cumin seeds, stir well, and simmer for about 30 minutes under a lid.
Pre-heat a vegetable oil in a skillet, put dill seeds, the carrot and onion leftovers into the skillet, and stir-fry for about 5 minutes.
Then, add the tomato paste leftover, stir, and cook for about 7 minutes together.
Peel potatoes, wash, and cut into small cubes.
Press a garlic.
Cut the meat into small pieces, and strain a meat broth into a clean sauce-pan.
Put meat pieces and the potato cubes into the broth, bring to boil, and boil for about 10 minutes.
Meanwhile, stir-fry 1 tbsp the flour with 1 tbsp the butter, until a nice aroma increases.
Put all ingredients but bones into the broth, bring to boil, and boil for about 5-10 minutes (add a salt if you like).
Let to sit under a lid for about 30 minutes.
Serve with 1 tbsp sour cream.