Salad Prague

Submitted by Nobility_Cuisine on Sun, 12/24/2017 - 11:52.

Ingredients:

12.5 oz (350 g) chicken breath fillet
3.5 oz (100 g) pitted prune
3.5 oz (100 g) canned green pea
3.5 oz (100 g) peeled walnut
3 egg, hard-boiled
3-4 gherkin
1 onion
2 carrot
1.5 tbsp vinegar
Salt, pepper, mayonnaise on your taste

Method:

Boil a meat and a carrot until they are ready, then chop into small cubes.

Wash prunes, then pour a boiling water over them to cover, and let to sit for 5 minutes.

Dry out the prunes, and chop into cubes.

Chop gherkins into cubes.

Dry peas out.

Peel onions, chop into small cubes, and stir with a vinegar, a salt, and a pepper, and 1 tbsp a water.

Stir-fry walnuts in a dry skillet for 1 minute, and grate.

Collect a salad: a chicken meat layer, an eggs layer, a carrot layer, a peas layer, a walnut layer, and a prune layer.

Sprinkle a mayonnaise between the layers, and decorate a salad with mayonnaise (or other white sauce) and green peas.

Cover a dish with the salad, and set in a refrigerator for 2 hours, then serve.

Sauteed Chicken Fillet

Submitted by Russian_Cuisine on Sun, 12/24/2017 - 11:45.

Ingredients:

2 chicken fillet, boneless and skinless, about 17.5 oz
Spices:

1/2 tsp salt
2 tbsp Paprika
1/5 tbsp ground pepper
1 garlic clove, pressed
Red hot chili pepper – optionally

2 tbsp Ketchup
2 tsp lemon juice

Method:

Blend all spices, a ketchup, and a lemon juice together, to get a tenderizer.

Wash chicken fillets, and dry them out thoroughly.

Take 2 large pieces of a clear plastic wrap.

Rub fillets with the tenderizer, put every piece on the plastic wrap, and roll tightly from all sides to avoid a leaking.

Take a wide large sauce-pan, put a 4-folded piece of a fabric on its bottom, and put rolled chicken fillets on top.

Pour a boiling water into the sauce-pan, to cover fillets.

Bring the water to boil again on a large heating, then decrease the heating to medium-low, and boil fillets under a lid for about 20 minutes.

Note:

Fillets have not to float up. You can press them slightly to avoid that.

Turn heating off, and let fillets to chill in same water, under a lid.

After cooling, put fillet on a flat dish, press them, and set into a refrigerator for more than 3 hours.

To serve, poke the plastic, pour a juices off, then remove plastic, and slice fillets.

Note:

If you don't want use a ketchup, substitute it with a home-made sauce:
Boil diced tomatoes with a salt and a pepper until a consistency is thick, try, is you like more sour sauce, add a vinegar.

Note:

You may cook a turkey meat on a same recipe.
You may add a ground mustard to a set of spices.

Chicken Salad – 6

Submitted by Nobility_Cuisine on Sun, 12/10/2017 - 18:19.

Ingredients:

11.5 oz (300 g) chicken breast, boiled
1 medium English cucumber
4 egg, hard-boiled
1 garlic clove, peeled
3.5 oz (100 g) semi-hard cheese, shredded
3.5 oz (100 g) sour cream
Salt and ground black pepper on your taste

Method:

Cut cucumbers into small pieces.

Peel eggs, and grate them.

Cut a chicken meat into thin short stripes.

Cover a bowl with a large piece of a clear wrap.

Put a layer of a ground cheese on a bottom.

Put a half of the shredded eggs on top.

Sprinkle with a sour cream, a salt, and a pepper.

Put a half of the ground cucumbers on top, sprinkle them with sour cream, and put a half of the chicken meat on top.

Sprinkle with sour cream, salt, and pepper, and repeat layers: eggs, cucumbers, chicken meats, and sour cream-salt-pepper.

Cover a salad with the wrap, and place in a refrigerator to chill for about 2 hours.

To serve, turn the salad on a flat dish, and remove wrap.

Cheese layer will be on top.

Kokurki

Submitted by Russian_Cuisine on Sun, 12/10/2017 - 18:13.

Ingredients:

11.5 oz (300 g) rye, or wheat flour
11.5 oz (300 g) sour cream, 35% fat
5 egg, hard-boiled and peeled
1 tsp salt

Method:

Knead a dough from a flour, a sour cream, and a salt.

Let the dough to sit in a warm place, knead one more time, and roll.

Divide dough into 5 equal parts.

Roll every egg into piece of dough, and pinch edges.

Pre-heat an oven to 350 F (175 C), and bake kokurki for about 45 minutes (for wheat flour, time is less).

Serve kokurki hot or cold.

Note:

Kokurki is a traditional road dish, popular in Russia for centuries.

Tomato Appetizer for Meat Dishes

Submitted by Nobility_Cuisine on Sun, 12/03/2017 - 17:14.

Ingredients:

1 large onion
17.5 oz (500g) tomato

For brine:

3 garlic clove
1 tsp dried basil
4 tbsp vegetable oil
2 tbsp lemon juice
1 hot red pepper
1 tsp honey
1.5 tsp salt

Method:

Wash tomatoes, and slice into rounds.

Peel onions, and slice into half-rounds.

Put the tomato and the onion layers in a large can.

Grate peeled garlic cloves.

Stir all brine's ingredients, and pour over tomatoes and onions.

Note:

Don't worry if the brine does not cover vegetables, when tomatoes give a juice, it will be much more.

Cover the can with a lid, and place in a refrigerator for 2 days, then an appetizer is ready.

Note:

It can be a part of a garnish to all meat dishes.

Potato Puree with Tvorog and Onion

Submitted by Russian_Cuisine on Sun, 12/03/2017 - 17:04.

Ingredients:

2 lb potato
2 oz (70 g) butter
6 tbsp milk
5.2 oz (150 g) tvorog (or Ricotta, or Farmer's cheese)
3 medium onion
3 tbsp vegetable oil
Salt on your taste

Method:

Press a tvorog into small crumbles.

Peel potatoes, and boil in a salted water until a readiness.

Meanwhile, peel and chop onions, and stir-fry the onions with a vegetable oil.

Then, dry out the potatoes, and make a puree with potatoes, a warm milk, a butter, and a salt on your taste.

Stir the hot potato puree, fried onions, and crumbled tvorog, and let to sit under a lid for 5 minutes.

Serve immediately, as a standalone dish, or as a garnish.

“Napoleon” Cake with Cheese

Submitted by Nobility_Cuisine on Sun, 11/26/2017 - 12:37.

Ingredients for dough:

6 egg
14 oz (400 g) sugar
17.5 oz (500 g) tvorog, or Ricotta cheese, or Farmer's cheese
25.5 oz (700 g) flour
1.5 tsp baking soda with lemon juice
Pinch of salt

For cream:

¼ G (1 L) milk
4 egg
7 oz (200 g) sugar
14 oz (400 g) butter
3 tbsp flour
17.5 oz (500 g) home-made Mascarpone cheese

Method:

Whip eggs and a sugar into a foam, add a salt and a tvorog, and whip until a consistency turns even.

Add a baking soda and a flour, and knead a dough.

Divide the dough into 15 equal parts, and make dough balls.

Chill the dough balls in a refrigerator for about 5 minutes.

Roll every ball into a thin sheet.

Pre-heat an oven to 370 F (180 C), and bake the every dough sheet for 5-10 minutes, until it's color turns golden.

Note:

Preferably, use 2 or 3 baking sheets.

Set baked sheets aside, and make a cream:

Whip eggs, sugar, and flour for a cream together, and put into a sauce-pan.

Put 2 halves of a vanilla stick and vanilla seeds into a milk, and bring the milk to boil.

Remove the vanilla, and pour milk slowly into the egg-sugar-flour mixture, stirring permanently.

Turn a low heating on, and heat this mix for about 10 minutes.

Chill.

Meanwhile, whip a butter and a cheese for the cream together, and start adding chilled mix by portions, continuing to whip.

Cut the baked dough sheets into same sizes.

Shred leftovers.

Create a cake:

Put the baked dough sheet, then a cream layer on top, then the next sheet, and so on.

Cover the cake sides and top with the cream, and sprinkle with the shredded leftovers.

Note:

This cake is not so decorative, but it has a very good taste.

"Zebra" Cake

Submitted by Russian_Cuisine on Sun, 11/26/2017 - 12:26.

Ingredients:

7 oz (200 g) sour cream
5.6 oz (160 g) flour
½ tsp baking soda
½ tsp vinegar
7 oz (200 g) sugar powder
3 egg
2 tbsp cocoa powder
1 tbsp butter

Method:

Melt a butter, add eggs and a sugar powder, and whip for 8 minutes.

Add a sour cream and a baking soda, and whip for 2 more minutes.

Stir with a flour thoroughly, to get a dough.

Divide the dough into 2 equal parts, and stir the one part with a cocoa powder.

Put layers of the white and chocolate dough one over other one into a baking dish.

Note:

You may to stir the layers to create some picture.

Pre-heat an oven to 340 F (170 C), and bake a cake for about 1 hour.

Note:

You may sprinkle sugar powder on top of cake then, or pour a glaze, or icing on top.

Serve warm with a tea/a coffee.

This is one of a favorite Soviet cake's recipes.

Snow Balls with Fruit Dressing

Submitted by Nobility_Cuisine on Mon, 11/20/2017 - 09:02.

Ingredients for 2:

1 fresh egg white
1.7 oz (50 g) sugar
1.7 oz (50 g) strawberry, or other berries, or fruits
1 cup water
1 tbsp potato starch
Vanilla on your taste

Method:

Whip an egg white, and add ½ a sugar and a vanilla continuing whipping.

In a deep sauce-pan, bring a water to boil, and boil over a very low heating.

Using 2 teaspoons, shape “snow balls”, and put them into the boiling water.

After 3 minutes, turn the snow balls, and cover the sauce-pan with a lid.

Meanwhile, make a dressing:

Stir a starch and a second half the sugar, pour 1 ¼ cup a cold water, stir well, and bring to boil.

Put strawberries (or a strawberry puree) into a syrup, stir, and turn the heating off.

Place snow balls into a colander, to dry out, then place on a plate, and pour the dressing on top.

Serve immediately.

Appetizer with Mushrooms and Beans

Submitted by Russian_Cuisine on Mon, 11/20/2017 - 08:52.

Ingredients:

3.5 oz (100 g) salted, or brined mushroom
3.5 oz (100 g) boiled bean
3.5 oz (100 g) tomato
1.7 oz (50 g) onion
½ stalk of celery
3 tbsp vegetable oil
½ tsp mustard
½ tsp vinegar

Method:

Slice mushrooms, tomatoes, onions, and celery thinly.

Stir-fry the onions with 1.5 tbsp a vegetable oil, and let to chill.

To get a dressing, whip 1.5 tbsp the vegetable oil, a mustard, and a vinegar together.

Stir the mushrooms, tomatoes, onions, celery, and beans together, and put into a salad bowl.

Pour the dressing on top, and serve.