Submitted by Nobility_Cuisine on Tue, 09/27/2016 - 10:11.
Ingredients for 6:
6 pieces rye bread
1.5 lb (700 g) bones with bone marrow
1-2 tbsp butter
2-3 stalks spring onion
Salt and ground black pepper on your taste
Wash bones, put in a sauce pan, pour a boiling water to cover bones, and bring to boil on a low heating.
Boil for about 1 hour, until a marrow easily separates from the bones.
Cut out rounds from bread pieces, diameter 2” (4-5 cm).
Remove middles from the rounds, leaving a thin bottom on the each round.
Pre-heat a skillet with a butter, and fry bread rounds for about 2 minutes on each side.
Meanwhile, chop spring onions.
Fill each round with the boiled marrow, sprinkle with a salt, chopped onions, and a pepper.
Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.
1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste
Peel onions, and chop thinly.
Wash an eggplant, and cut into small cubes.
Place the eggplant pieces into a salted water for 30 minutes.
Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.
Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.
Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.
Simmer all together for 5-7 minutes on a medium heating, then serve.
Note: You may serve it cold also.
Submitted by Nobility_Cuisine on Mon, 09/19/2016 - 10:46.
4-4.5 lb (2Kg) boiled and drained mushrooms
3 large onion
3 large carrot
2 cup vegetable oil
10 black peppercorns
3 bay leaf
Salt on your taste
1 tbsp 9% vinegar
Peel onions and carrots, and chop thinly.
Pre-heat a vegetable oil in a deep sauce-pan.
Stir-fry the onions and carrots in the sauce-pan for about 3 minutes, then add the ground mushrooms, peppercorns, bay leaves, and salt, and stir well.
Simmer all together for about 2 hours, stirring, to avoid a burning.
Then, add a vinegar, stir well, and put a “mushroom caviar” in cans.
Roll the can's lids tightly, put cans bottom up, and let to chill.
Keep cans in a dark cold place.
Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.
3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste
Wash a meat, and bring to boil in a salted water that covers the meat.
Boil for about 3-4 hours, depends on a meat weight, with a low heating.
Remove bones and skins, and chop the meat.
Stir chopped meat with greens and spices.
Cover a deep dish with a plastic wrap.
Put the skins over it.
Put chopped meat into the dish evenly, and cover with the plastic wrap.
Place a weight over it.
Let to chill, and set into a refrigerator overnight.
Remove plastic wrap, slice, and serve.
You may keep pressed meat in refrigerator for up to 1 week.
This is a basic recipe, so you may add your favorite meats, greens, and spices.
Submitted by Nobility_Cuisine on Mon, 09/05/2016 - 06:22.
11.5 oz (300 g) smoked chicken
2 medium potato, boiled
3.5 oz (100 g) dried black plum, pitted
5 hard-boiled egg
7 oz (200 g) cheese
7 oz (200 g) champignon
2 medium onion
2 garlic cloves
½ cup crushed walnut
Sauce, ground pepper, salt, chopped greens on your taste
Soak plums in a hot water for 30 minutes, than dry out, and chop.
Press a garlic, and stir with a sauce.
Chop mushrooms and onions, and stir-fry until the onions turn transparent.
Chop all other ingredients.
Make a layered salad: chicken, and sauce, and pinch of walnut is a bottom layer.
Put a mixture mushrooms + onions + sauce + pinch of walnuts on top.
Put potatoes +eggs +sauce +pinch of walnuts over it.
Put chopped plums + sauce over it.
Ground cheese is a top layer.
Chill a salad in a refrigerator overnight.
Decorate with chopped greens and walnuts, and serve.
Note: You may make it in portion dishes also.
Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.
1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)
2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt
Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries
Press lemons to get a juice.
Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.
Stir, and heat with a low heating, stirring permanently.
When bubbles increase around, check a temperature of a mixture.
It must be lower than 190 degrees F (88 degrees C).
Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!
When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.
Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.
Let to drip for about 10 minutes, when consistency of mixture is like a puree.
Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).
Unroll fabrics, and sprinkle a cheese with a salt.
Stir a little.
Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.
Add spices and add-ons, if you like.
Submitted by Nobility_Cuisine on Sat, 08/27/2016 - 07:10.
1 pack (1 lb) dough
4 medium red onion
12.2 oz (350 g) mushrooms
1 tbsp butter, or margarine
¾ tsp salt
½ tsp freshly ground black pepper
5.2 oz (150 g) semi-hard cheese (Emmentaler, or other one), ground
2 stalks parsley, other greens (optional)
Clean mushrooms, peel onions, and chop the mushrooms and onions.
Stir-fry mushrooms and onions in a pre-heated skillet with a butter and a pinch of a salt.
Pre-heat an oven to 400 F (200 C).
Roll a dough to a size of a baking sheet, place the dough into the sheet.
Spread mushrooms with onions over dough evenly, except 1/2” boards.
Sprinkle a ground cheese and the greens on top.
Bake for about 20-25 minutes.
Submitted by Russian_Cuisine on Sat, 08/27/2016 - 07:07.
35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.
Then, grate the mushrooms into a powder.
Grate cloves, a bay leaf, and peppercorns into a powder.
Stir ground mushrooms and ground spices, and put into a can with a tight lid.
Keep in a cold dark place.
This powder is good for adding to soups and sauces.
Drying makes a mushroom taste and aroma more intensive.
Submitted by Nobility_Cuisine on Sun, 08/14/2016 - 00:09.
11-12.5 oz (300-350 g) any pate
2 tbsp mayonnaise
3 tbsp flour
1 tbsp vegetable oil
½ red sweet pepper, chopped
Greens on your taste, chopped
Salt and pepper on your taste
Whip eggs and a mayonnaise, add a salt and a pepper, whip together.
Add a vegetable oil and a flour, and blend until a consistency is even.
Cover a baking sheet with a piece of a baking paper, and pour whipped mixture into it.
Sprinkle with a red pepper, and bake in a pre-heated oven for about 5 minutes (depends on the oven).
Note: Do not overcook!
Remove the paper, cover an omelette with a pate, sprinkle with chopped greens, and roll.
Turn it out with a plastic wrap, and set in a refrigerator for 2 hours.
To serve, slice into thin pieces across.
Submitted by Russian_Cuisine on Sun, 08/14/2016 - 00:03.
11.5 oz (300 g) forest mushroom
2 large potato
2 bay leaf
1 medium onion
3 garlic clove
Butter and spices on your taste
Wash mushrooms thoroughly, and boil for about 20 minutes.,
Then, chop the mushrooms, sift a mushroom broth, and return mushrooms into the broth.
Peel potatoes, onions, garlics, and carrots.
Cut the potatoes and carrots into medium-size cubes.
Chop the onions and garlics.
Boil potatoes and carrots in ½ G (2 L) salted water for about 20 minutes.
Pour mushroom broth into a sauce-pan with potatoes and carrots, add bay leaves, and 1-2 tbsp a butter.
Bring to boil, and after 5 minutes of boiling add chopped onions and garlics.
Bring to boil, add spices, and turn a heating off.
Let to sit for 5-10 minutes, and serve.