Submitted by Russian_Cuisine on Sat, 04/16/2016 - 16:43.
3 fresh egg
2/3 cup milk
Salt on your taste
½ G (2 L) boiling water
Whip eggs in a deep dish until a foam increases.
Add a milk and a salt, and whip 3-5 minutes more.
Take 2 plastic bags from a food grade and heat-resistant plastic, and insert one bag into another one.
Pour a whipped mixture into the inner bag, and tie bags tightly.
Put bags into a boiling water, and boil for 10 minutes.
Remove bags on top of a portion dish.
Omelette is ready.
This is a basic recipe, so you may add another ingredients (mushrooms, onions, etc.).
In this case, the boiling should be longer (up to 30 minutes).
You may boil several portions in a time, just take more water.
Submitted by Nobility_Cuisine on Sun, 04/10/2016 - 15:21.
17.5 oz (500 g) flour
2 cup warm water
2 tsp yeast
3.5 oz (100 g) + 1 tsp sugar
3.5 oz (100 g) butter, or margarine, melted
1 cup sugar powder
2 cup vegetable oil for frying
Stir 5.2 oz (150 g) a flour, yeasts, 1 tsp a sugar, and 2 cups a warm water thoroughly.
Cover a batter with a piece of a plastic wrap, and set in a warm place for 20 minutes.
Then, add all other ingredients but a sugar powder, stir well, and set in a warm place for 2 hours.
Make pyshki like donuts, and cook in a boiling vegetable oil until their color starts to change.
Place on a flat dish, sprinkle with a sugar powder, and serve with a coffee.
This is very old, and very traditional dish of Sankt-Petersburg.
Submitted by Russian_Cuisine on Sun, 04/10/2016 - 14:57.
1 small head cabbage, white, green, Chinese, or
1 English cucumber
5-7 stalk parsley
5 garlic clove, or 5 stalks green onion
Salt on taste
2 hard-boiled egg, optional
3-4 tbsp vegetable oil
Shred a cabbage.
Press it by hands if it is too hard.
Shred, or chop thinly all other vegetables.
Stir all vegetables, add a vegetable oil, a salt, and the ground eggs, and stir one more time.
Submitted by Nobility_Cuisine on Mon, 04/04/2016 - 05:34.
7 oz (200 g) salted trout
1 red sweet pepper
1 small onion
2 hard-boiled egg
1 small English cucumber
1 tbsp ground cheese on your taste
Salt, fresh greens, ground pepper, mayonnase on your taste
Cut a lemon into halves.
Press ½ the lemon to get a juice.
Slice another ½ the lemon into thin pieces.
Peel an onion, chop, and pour the lemon juice on top.
Stir, and set aside.
Wash and peel a red pepper and a cucumber.
Chop them into small cubes.
Peel onions, and grate.
Stir all ingredients except a trout and the lemon slices.
Slice the trout into thin wide pieces.
Place the stirred ingredients on a middle of a large plate, or on a middle of portion plates.
Surround stirred ingredients with the fish slices, and decorate with lemon slices.
Serve immediately, or keep on a refrigerator up to 3 hours before serving.
Submitted by Russian_Cuisine on Mon, 04/04/2016 - 05:27.
2 lb (~ 1 Kg) pork fillet (carbonad)
2 tbsp mayonnaise
1 tbsp hot tomato sauce
1 tsp Dijon mustard
Salt and spices on your taste
Wash a carbonad, dry out, and set aside.
Blend a mayonnaise, a tomato sauce, a mustard, and spices into an even mixture.
Spread the mixture on the carbonad, put into a plastic bag, and refrigerate overnight.
Cover a baking sheet with a piece of a foil.
Put a baking paper's piece over the foil, and place carbonad over paper.
Make “a roof” from another piece of foil, and cover carbonad with it.
Pre-heat an oven to 390 F (190 C), and place the baking sheet into the oven.
Bake for about 50 minutes.
Then, remove the foil roof, and bake for 20 minutes more.
Slice, and serve with an any proper garnish.
It is good as hot as cold.
Submitted by Nobility_Cuisine on Sun, 03/27/2016 - 05:49.
17.5 oz (500 g) cod fillet
¼ tsp yeast
2 fresh egg
1 medium onion
5 oz (140 g) soft cheese
4.5 oz (130 g) flour
2 tbsp mayonnaise
3 tbsp milk
Spices (salt, paprika, ground pepper) on your taste
Vegetable oil for frying
Wash a fillet, dry out, and cut into 1” x 2” pieces .
Peel and chop an onion.
Stir-fry the onion on a vegetable oil in a skillet, add the fish pieces into the skillet, and cook for about 4 minutes together.
Set skillet aside.
Whip eggs, a mayonnaise, spices, a milk, and 2 tbsp vegetable oil.
Stir a flour and yeasts, and pour the whipped eggs into the flour.
Grate a cheese thinly, and stir-in to a batter.
Stir-in the fish and onion mix to the batter.
Pour the batter into a baking dish, and place the dish in a cold oven.
Turn a heating on, heat the oven to 420 F (210 C), and bake a pie for about 35 minutes in this temperature.
Chill a little, and serve.
Submitted by Russian_Cuisine on Sun, 03/27/2016 - 05:39.
3 medium boiled beet
1 large orange
2-3 tbsp vegetable oil
Salt and ground black pepper on your taste
Peel beets, and grate on a medium grater.
Sprinkle with a salt, a pepper, a vegetable oil, and with other favorite spices if you like.
Peel oranges, cut every piece into 3-5 parts.
Stir the beets and oranges, let to sit, and serve.
Submitted by Nobility_Cuisine on Sun, 03/20/2016 - 07:42.
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
1/2 medium carrot
1 medium onion
3 tbsp vegetable oil
1 tsp Dijon mustard
1 tsp mayonnaise
Salt and pepper on your taste
Peel eggs, and cut the eggs, crabmeat sticks, and gherkins into same-size pieces.
Put into a salad bowl.
Peel and grate carrots and onions, put into the salad bowl.
Whip a mustard, a mayonnaise, and a vegetable oil together with a salt and a pepper.
Pour into salad bowl, stir well, and serve.
Submitted by Russian_Cuisine on Sun, 03/20/2016 - 07:28.
2 pack oatmeal
7 oz (200 g) flour
Pinch of salt
11.5 fl oz (300 ml) milk
4.7 fl oz (120 ml) lukewarm water
1 tbsp vegetable oil
1 tsp brown sugar, or vanilla sugar
Make 2 portions an oatmeal by instructions, and set aside.
Whip 3 eggs with a pinch of a salt, and add a flour continuing whipping.
Mix a milk and a water, and pour into egg-flour mixture, continuing whipping until an even consistency.
Pre-heat a skillet with some drops of a vegetable oil, and bake blinis.
Whip 2 eggs.
Put 1 blin on a bottom of a baking dish, spread by oatmeal, and sprinkle with whipped egg.
Continue until you run out of ingredients.
Spread a top with the whipped egg leftovers.
Pre-heat an oven to 320 F (160 C), and bake blinnitsa for a gold crust on top, for about 10-15 minutes.
Take out from the dish, sprinkle with a sugar, slice, and serve.
You may substitute oatmeal with other ready kasha (cereal), add your favorite spices, nuts, dried fruits and berries. This is just a basic recipe.
Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.
12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
1.7 oz (50 g) ground cheese, Emmentaler, or like it
2 bread slice
Pinch of ground nutmeg
Pinch ground black pepper
Salt on your taste
3 tbsp butter
Chop onions, and stir-fry with a butter until it starts to change color.
Sprinkle onions with nuts, stir-fry for 1 more minute, and turn a heating off.
Blend a sour cream, eggs, a salt, a pepper, a nutmeg, and a pepper together.
Cut a bread into medium cubes, and stir them with a sour cream mixture in a bowl.
Put a hot onion-nut mixture into the bowl, and stir well.
Let to sit for 20 minutes.
Meanwhile, pre-heat an oven to 370 F (190 C).
Rub an oven-safe dish with a butter, and put a content of the bowl into the dish.
Sprinkle with a ground cheese, set into a half-full with a water baking dish, and bake for 20 minutes.