Cheese Casserole with Beet Greens

Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.

Ingredients:

3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil

Method:

Wash beet greens, dry out, and chop thinly.

Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.

Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.

Dry out the boiled greens on paper towels.

Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.

Add a flour and a sugar, and whip for 2 minutes more.

Pre-heat an oven to 370 F (180 C).

Sprinkle a large baking dish with a vegetable oil.

Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.

Bake for about 50 minutes, and serve immediately when ready.

Potato Pies “Flowers”

Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.

Ingredients:

1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast

For stuffing:

13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling

Method:

Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.

Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.

Whip eggs with leftovers of the sugar, and with the salt.

Add a sour cream, and whip all together well.

Add the milk-yeasts mixture, and the flour, and knead a dough.

Cover the dough with the towel, and set in a warm place for 1 hour.

Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.

Chop dills thinly.

Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.

Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.

Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.

Turn out each pie, press it slightly, and cut in sectors.

Make each “a petal” round, and turn a little.

Whip an egg yolk, and spread each “flower” with the whipped yolk.

Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.

Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.

Serve hot or warm.

Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.

Ingredients:

2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste

Method:

Shred a cucumber.

Chop dills, onions, and eggs.

Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.

Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.

Note:

You may use only the kvas, or the kefir, or the mixture of them.

Puff Pastry Cake with Vegetables and Mushrooms

Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.

Ingredients:

1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste

Method:

Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.

Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.

Grate mushrooms, and stir-fry with the vegetable oil leftovers.

Grate (or crush) the 1 baked sheet, and set aside.

Grate eggs.

Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.

Cover with the next baked sheet, and repeat until you run out of ingredients.

Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.

Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.

Beef Rolls

Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.

Ingredients:

1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste

Method:

Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.

Let to sit.

Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.

Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.

Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.

Pre-heat a skillet with a lard on a medium-high heating.

Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).

Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.

Simmer until a readiness, and serve with boiled vegetables on your taste.

Low-calories Herring Salad

Submitted by Nobility_Cuisine on Sun, 06/26/2016 - 15:18.

Ingredients for 4:

1 herring (not too salted)
1 large apple
1 large onion
Greens on your taste

Ingredients for dressing:

Sour cream, mustard, lemon juice (or apple vinegar), salt, and ground pepper

Method:

Peel onions, slice onto thin half-rings, and put in a bowl.

Pour a boiling water on top, let to sit for 1 minute, and let to drip off.

Take a herring from a barrel (or make salted herring for yourself), remove it's skins, bones, and innards, and cut herring's fillets into 1/2”-size cubes.

Cut an apple into1/2”-size cubes (remove seeds, of course).

Chop greens (spring onion, parsley, etc. - on your taste.

Put the apples, herring's pieces, and onions into a salad bowl, and stir.

To make a dressing, blend ½ cup a sour cream, ½ tsp a mustard, 1 tsp a lemon juice, a pinch of a salt, a pinch of a ground pepper, a pinch of a sugar, and a 1-2 tsp vegetable oil (on your taste) together.

Try, and add more ingredients if necessary.

Pour the dressing into the salad bowl, stir well, let to sit for 5-10 minutes.

Then, decorate with chopped greens, and serve.

Herring Salad – 5

Submitted by Russian_Cuisine on Sun, 06/26/2016 - 15:03.

Ingredients:

2 large herring
2 medium beetroot
2 medium carrot
1 large onion
5-6 tbsp dressing (olive oil, or mayonnaise, or other dressing on your taste)

Method:

Boil carrots and beets separately, until a readiness.

Meanwhile, peel herrings, take fillets, and cut into small cubes.

Place them into a large bowl, and set aside.

Peel onions, slice into thin half-rings, put into a separate bowl, and pour 2 cups a boiling water on top.

Let to sit 1 minute, and dry out the onions.

Put onions into the bowl with the herrings, and stir well.

Peel the beets and carrots, shred on a medium shredder, and put into the bowl with the herring.

Stir well, add a dressing, and stir one more time.

Set into a refrigerator for 2 hours, then decorate and serve.

For decoration, use chopped greens, corns, decorative carrot cuts, etc.

Botvinya-2

Submitted by Nobility_Cuisine on Sun, 06/19/2016 - 09:06.

Ingredients for broth:

¼ G (1 L) water
17.5 oz (500 g) salmon fillet
1 medium carrot'
1 medium onion
3 black peppercorns
1 bay leaf
Salt on taste

Additional Ingredients:

¼ G (1 L) kvas
17.5 oz sorrel
17.5 oz (500 g) beet green
4 fresh, medium cucumber
1 tbsp ground horseradish
3 tbsp chopped dill
2 radish
3.5 oz (100 g) spring onion
1 tsp sugar
Salt and ground pepper on taste
8 medium ice cubes

Method:

First, make a broth.

Shred carrots and onions, and stir-fry on a dry skillet for about 2 minutes.

Put the fried carrots and onions into a sauce-pan, pour a water, and bring to boil.

Wash a salmon, cut into medium cubes, and put into the boiling water.

Add a bay leaf, a salt, and a pepper, and boil for about 7 minutes.

Take out the salmon pieces, put into a bowl, cover, and set aside.

Strain the broth into another sauce-pan, and set aside.

Wash a sorrel and beet stalks, chop, and put into the sauce-pan with the broth.

Bring to boil, and boil for 2 minutes.

Take the sorrel and beet stalks, make a puree, and return into the sauce-pan with broth.

Set aside.

Shred the cucumbers, dills, radish, and spring onions.

Stir greens and vegetables together, add a horseradish, salt, and sugar, and stir well one more time.

To serve, put into a serving plate a portion of strained sorrel-beet stalks mixture, add the portion of a cucumber-radish mixture, and add a portion of salmon.

Pour a kvas, put an ice cube, and serve.

Continue by portions.

Salad “Julia”

Submitted by Russian_Cuisine on Sun, 06/19/2016 - 08:20.

Ingredients:

1 chicken breast, boiled
14 oz (400 g) potato, boiled
2 egg, hard-boiled and peeled
4 fresh large pickle
4 brined medium pickle
3 fresh medium tomato
Greens, salt, spices, mayonnaise, salad leaves on your taste

Method:

Cut brined pickles and tomatoes into small cubes, and let to drip.

Cut potatoes and chicken fillets into medium cubes.

Shred eggs and fresh cucumbers.

Chop greens.

Cover a salad bowl with salad leaves.

Stir all other ingredients, and put on top.

Serve immediately.

Sour Cream Jelly with Fruits

Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.

Ingredients:

17.5 oz (500 g) sour cream
3.5 oz (100 g) sugar
1 oz (28 g) chocolate
1 pack (20 g) gelatin
Fruits (2 bananas, or other ones)

Method:

Wait until a sour cream warms to a room temperature.

Whip a sugar and the sour cream together.

Dissolve a gelatin in ½ cup a water, and chill to room temperature, stirring some times.

Peel and cut fruits, and put them on a bottom of a large enough dish, or in serving cups.

Whip the sour cream and gelatin together, and pour on top of the fruits.

Set the dish (or the portion dishes) in a refrigerator for 2-3 hours, until a jelly turns thick.

Grate a chocolate over dish (or dishes), and serve.