Cake “Senator”

Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.

Ingredients:

For crust:

4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
Vinegar

For cream:

1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar

Method:

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.

Crush nuts.

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.

Fitness Salad

Submitted by Russian_Cuisine on Sat, 12/24/2016 - 15:20.

Ingredients:

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

Method:

Take a deep transparent salad bowl.

Wash a celery, and chop it into medium cubes.

Chop greens separately.

Crumble nuts.

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.

Note:

You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.

Matsoni

Submitted by Nobility_Cuisine on Sun, 12/18/2016 - 21:34.

Ingredients:

4 tbsp fat kefir, or fat sour cream
½ G (2 L) any fresh whole milk

Method:

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.

Note:

A timing is essential for this dish!

Place a matsoni in a refrigerator for 8 hours, and after that, it is ready.

Note:

This milk drink is originally from a Georgian cuisine.

Home-Made Hard Cheese

Submitted by Russian_Cuisine on Sun, 12/18/2016 - 21:24.

Ingredients:

4.5 G (18 L) fresh milk
1 can (7 9z) plain yogurt
5.2 oz (150 g) fresh butter
2 egg
1 tsp baking soda
1 tsp salt

Method:

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.

Note:

You may keep cheese after that in a 20% salt brine.

Lazy Chicken Pie

Submitted by Nobility_Cuisine on Sun, 11/27/2016 - 07:01.

Ingredients:

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

Method:

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.

Salad from Green Vegetables with Breadcrumb Sauce

Submitted by Russian_Cuisine on Sun, 11/27/2016 - 06:54.

Ingredients:

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

Method:

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.

Salad with baked pork and cheese

Submitted by Russian_Cuisine on Sun, 11/20/2016 - 08:45.

Ingredients:

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

Method:

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 .

Warm Chicken Salad with Lentil

Submitted by Nobility_Cuisine on Sun, 11/20/2016 - 08:40.

Ingredients:

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

Method:

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.

Kascha with Dried Mushrooms

Submitted by Nobility_Cuisine on Sun, 11/13/2016 - 07:11.

Ingredients:

2 cup grains
1 cup dried mushrooms
1 large onion
3-4 tbsp vegetable oil
Salt and spices on your taste

Method:

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.

Serve hot.

Milk kisel

Submitted by Russian_Cuisine on Sun, 11/13/2016 - 06:49.

Ingredients:

4 cup milk
1-3 tbsp sugar
2-4 tbsp starch
1-4 tbsp fruit syrup
Pinch of vanilla (optional)

Method:

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.

Serve hot.

Note:

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).

Stir sometimes.

After that, place sugar-fruits mix into a sauce-pan, and bring to boil 3 times.

5-minutes varenie is ready.