Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste
Chop peeled eggs and a crabmeat thinly.
Stir with a canned corn (without liquids).
Cut oranges into halves.
Take the orange meat out, remove white films, and chop the orange meat thinly.
Stir orange meat with the corn and eggs.
Press a garlic, and stir with a mayonnaise.
Stir all ingredients together.
Put a salad into the orange skins by equal portion.
Decorate with greens, if you like, and serve.
Submitted by Russian_Cuisine on Fri, 01/13/2017 - 17:32.
2 lb cabbage, shredded
2 medium onion
2 medium carrot
1 tsp ground black peppercorn
2 tbsp tomato paste
2 bay leaf
5 tbsp vegetable oil
Salt on your taste
Peel and chop onions and carrots.
Stir-fry with a vegetable oil, until carrots turn soft.
Put a cabbage into a large sauce-pan, add 3 tbsp a water, bay leaves, cloves, and peppers.
Stir well, and simmer on a low-medium heating for about 30 minutes after the water starts to boil.
After that, put the stir-fried vegetables into the sauce-pan, add a tomato paste, a salt, and peppers, stir well, and simmer until the cabbage turns soft.
Let to sit for about 10 minutes, and serve.
This dish is standalone one, or a part of a complex garnish.
Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.
3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white
Pour ¼ cup a water into a bowl.
Pour all gelatin into the bowl, stir, and let to sit for about 5 minutes.
Pour 3/4 cup of the water into a sauce-pan, and bring to boil.
Turn a heating off, and pour the water with the gelatin into the sauce-pan, stirring permanently until gelatin dissolves totally.
Stir a sugar substitute and a vanilla sugar.
Whip egg whites in a deep bowl, and pour dissolved gelatin into the bowl using a tablespoon, continuing a whipping.
Add the sugar substitute -vanilla mixture, continuing whipping.
Total whipping time should be not less than 15 minutes.
When a consistency of a whipped mixture becomes like a dense fluffy foam, put the mixture into a confectionary bag.
Cover a baking sheet with a parchment paper, and press 12-16 pieces of a zephyr onto it.
Let to sit in a cold place for about 3-4 hours.
Zephyr is ready.
You may use it as a standalone dessert, or as a part of a complex dessert.
Submitted by Russian_Cuisine on Sat, 01/07/2017 - 20:01.
18 oz (500 g) chicken breast
5.2 oz (50 g) ground cheese
3 tbsp flour
3 tbsp mayonnaise
Chopped dill, salt, and pepper on your taste
Vegetable oil for frying
Slice a chicken breast into thin pieces, tenderize them, and sprinkle with a salt, and a pepper.
Whip eggs, a mayonnaise, a flour, and greens together.
Put every chicken slice over a tablespoon of a whipped egg mix.
Pre-heat a skillet.
Put the chicken slice on the skillet, the egg mix down.
Sprinkle chicken slice with a cheese, and pour 1 tbsp egg mix on top.
Fry chicken on both sides until a readiness.
Serve hot with any garnish.
Submitted by Nobility_Cuisine on Sat, 12/31/2016 - 15:40.
18 oz (500 g) mushrooms
4.2 oz (120 mL) vegetable oil
3 garlic clove
10 black peppercorn
2 tsp sugar
1 tsp salt
4 bay leaf
2.1 oz (60 mL) 6% vinegar
Wash mushrooms, cut into pieces if they are large.
Make a brine (no water!):
In a sauce-pan, stir a vinegar, a vegetable oil, a sugar, a salt, bay leaves, and a pepper together.
Put the mushrooms into the sauce-pan.
Press a garlic, and put into sauce-pan.
Bring to boil over a low heating, and boil for 5 minutes.
Put mushrooms into a glass can (or cans), and pour the brine on top.
Cover the cans with lids, and let to chill.
Place cans into a refrigerator (or, just in a cold place) for about 4 hours, and mushrooms are ready to eat.
Submitted by Russian_Cuisine on Sat, 12/31/2016 - 15:32.
1 lb peeled calamari
1 large sweet onion
3-4 hard-boiled egg
Salt and ground black pepper on your taste
3-4 tbsp non-fat sour cream
Bring ½ G a water to boil, sprinkle with a salt, and put thawed calamari into the water.
Boil for about 2 minutes. (Do not overcook!)
Peel onions and eggs, and shred them thinly.
Dry the calamari out, and chop thinly.
Stir all ingredients together with a sour cream, salt, and a pepper.
Let to sit for 10-15 minutes, and serve.
This is one of of popular light salads.
Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.
4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar
Soak a paper towel in a vinegar, and wipe a bowl with this towel.
Wipe beaters of a mixer with this towel. (This is necessary to remove any fat from them).
Pour egg whites into the bowl, and whip on a medium speed of the mixer.
When a big layer of a foam arises, increase the speed, and pour a sugar and a vanilla sugar into the bowl slowly.
Whip until the foam turns sustainable and brilliant.
Cover 2 baking sheets with a parchment paper, and set 1” meringues, a little aside from each other, on the sheets.
Meanwhile, pre-heat an oven to 210 F (100 C), and bake until meringues turn dry and very light.
Warm a butter to a room temperature.
Whip the butter with a vanilla sugar, until the sugar dissolves.
Then, pour a sweetened condensed milk into the whipped butter.
Continue whipping until an even consistency.
Cover a large round can from cookies with a larger piece of a clear wrap from inside.
Rub it with butter.
Cover a bottom with a thin layer of the cream, and put one layer of meringues on cream.
Cover meringues with a half of nuts and a half of cream, and place remaining meringues evenly on top.
Cover them with second half of cream, and sprinkle with the remaining nuts.
If you have meringues leftovers, crush them, and sprinkle a top of a cake.
Cover the cake with the wrap, then cover the can with a lid.
Place can in a refrigerator for 8 hours.
Take cake from refrigerator for 20-30 minutes before serving.
Remove wrap, and put cake on a flat dish.
Submitted by Russian_Cuisine on Sat, 12/24/2016 - 15:20.
4-5 celery stalk
1 handful fried peanut
1 oz cashew nut
4.2 oz (120 g) prune
Greens: parsley, cilantro, rucola, on your taste
3-3.5 oz (80 – 100 g) Feta cheese
2 tbsp lemon juice
1 tbsp vegetable oil
Salt, ground black pepper, soy sauce on your taste
Take a deep transparent salad bowl.
Wash a celery, and chop it into medium cubes.
Chop greens separately.
Cut a cheese into medium cubes.
Cut pitted prunes into quarters.
Blend a lemon juice, a soy sauce, a vegetable oil, and a pepper.
Stir all ingredients in a bowl, and a salad is ready.
You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.
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.