Home-Made Salted Herring – 3

Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.

Ingredients:

2 medium herring
1 cup (250 mL) boiled and chilled water
3 gv.
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn

Method:

Peel a fish, and cut into medium slices.

Dissolve a salt and a sugar in a water.

Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.

Cover the can, shake, and place in a refrigerator for 36 – 48 hours.

To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.

Mushroom Pancakes

Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.

Ingredients:

11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
2 egg
3-4 tbsp flour
2-3 tbsp sour cream
2 onion
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste

Method:

Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.

Stir all ingredients but a vegetable oil.

Pre-heat a skillet with the vegetable oil, turn a heating to medium.

Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.

Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.

Buckwheat a la Trademan

Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.

Ingredients:

1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 onion
1 carrot
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water

Method:

Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.

Peel and chop onions and carrots.

Peel and press a garlic.

Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.

Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.

Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.

Simmer under a lid until all ingredients are ready.

Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.

Remove bay leaves, and serve.

Home-Made Chocolate Spread

Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.

Ingredients:

4 cup milk
4 cup sugar
4 tbsp thinly ground nuts
4 tbsp flour
6 tbsp cocoa
7 oz (200 g) butter
1/2 tsp salt

Method:

In a deep bowl, stir a sugar, a cocoa, and a flour.

Pour a 2 tbsp milk into the bowl, stirring permanently to get an even consistency.

Continue adding the milk and stirring until you run out of the milk.

Pour a mixture into a sauce-pan, and turn a heating on.

Cut a butter into small cubes.

Bring the mixture to boil with low heating, stirring permanently.

Then, add ground nuts, a salt, and a butter, stirring permanently, and boil for about 20 minutes.

Avoid burning!

Pour a spread into a glass can, cover with a lid, and let to chill.

Keep in a refrigerator.

Verguns

Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.

Ingredients:

8.7 oz (250 mL) kefir
2.5 cup flour
2.5 oz (70 mL) + 1.5 cup for frying vegetable oil
1 tbsp vodka
2.5 – 3.5 oz (70-100 g) sugar
1 pinch salt
1 tsp baking soda

Method:

Pour a kefir into a sauce-pan, add a 2.5 oz vegetable oil, a vodka, and bring to boil (but do not boil!) with a stirring.

Stir all dry ingredients in a bowl, and pour a hot kefir mix into the bowl, stirring permanently.

Knead a dough while a consistency becomes even.

Roll the dough into a ball, cover with a plastic wrap, and let to sit for 30 minutes.

Roll out dough into thin round, cut into rectangles.

Make a cut in a middle of every rectangle, and turn one half of rectangle through other one.
Pre-heat the vegetable oil in a deep skillet, and fry verguns for about 2-3 minutes per side.

Dry on paper towels, and serve.

Red Salad

Submitted by Nobility_Cuisine on Sun, 05/15/2016 - 05:56.

Ingredients:

8.7 oz (250 g) pork fillet
2 medium carrot
1.7 oz (50 g) ground hard cheese
1 onion
2 garlic cloves
3 tbsp vegetable oil
Greens, mayonnaise, salt, and pepper on your taste

Method:

Cut a meat into small-to-medium size pieces.

Peel vegetables.

Chop the onions, and shred the carrots on a large grater.

Press garlic cloves over the carrots, and stir well.

Chop the greens, and stir with carrots.

Pre-heat a skillet with a vegetable oil, and stir-fry the meats until a readiness.
(Do not overcook!)

Put the meat into a salad bowl, and stir-fry onions in the same skillet until a transparency.

Stir the meats, onions, spices, ground cheese, and carrots together.

Add some drops of mayonnaise, and stir once more.

Serve in 15 minutes.

Chicken Saltison

Submitted by Russian_Cuisine on Sun, 05/15/2016 - 05:39.

Ingredients:

1 chicken
1 oz (~ 30 g) gelatin
3 tsp dry paprika
1 tsp khmeli-suneli
Other spices (optional)
Salt and freshly ground pepper on your taste

Method:

Cut all meats, without bones and skins, into medium-size pieces.

Add all spices, stir, and set into a refrigerator for 2 hours.

Take any hard food box with a foil inside (milk pack, for example), cut-off a top, and press all meats into it.

Sprinkle with a gelatin on top.

Pour 1/4 - 1/2 G (1-2 L ) warm water in a sauce-pan, and set the box into the water.

Water level in sauce-pan should be higher than meat level in the pack.

Place a saucer on top of the box.

Bring water to boil on a very low heating.

Boil with low heating for 1 hour.

Then, take out the box, and set in a room temperature to chill.

After that, put the box into a refrigerator for 3-5 hours, or even longer.

To serve, cut-off the box, place a saltison on a large plate, and slice with a very sharp knife.

Lady's Caprice Salad

Submitted by Nobility_Cuisine on Sun, 05/08/2016 - 05:45.

Ingredients:

11.5 oz (300 g) boiled chicken fillet
5.2 oz (150 g) canned pineapple, 3-4 slices
3.5 oz (100 g) hard cheese, ground
3.5 oz (100 g) smoked cheese, ground
2 tbsp mayonnaise
Salt and pepper on your taste

Method:

Cut the chicken fillet and the pineapple slices into small cubes.

Stir all ingredients, and serve.

"Caprice" Salad

Submitted by Russian_Cuisine on Sun, 05/08/2016 - 05:39.

Ingredients:

1 smoked chicken breast
1 large onion
3.5 oz (100 g) any hard cheese
1 hard-boiled egg
1 tbsp mayonnaise
Salt and pepper on your taste
1 tbsp lemon juice
Greens on your taste – parsley, coriander, celery, shnitt, dill - (optional)

Method:

Peel the onions, and cut into medium cubes.

Place in a can, pour the lemon juice on top, and stir.

Set aside.

Cut the chicken fillets into medium cubes.

Cut the cheese into medium cubes.

Chop the greens and onions together, add the 1 tsp mayonnaise, and stir well.

Place chicken fillet on a bottom of a salad bowl, and sprinkle with mayonnaise.

Place drained onions over chicken evenly, and sprinkle with mayonnaise.

Place cheese cubes over onions evenly, and sprinkle with mayonnaise.

Put the egg-greens mixture on top.

Serve immediately.

Rye-Nut Cake

Submitted by Nobility_Cuisine on Sun, 05/01/2016 - 06:54.

Ingredients:

1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk

Method:

Soak the rye bread slices in milk, then put through a meat grinder with the walnuts.

Beat the egg yolks with the sugar until creamy, and combine with the bread mixture.

Whip the egg whites until stiff, and mix-in to a batter.

Sprinkle a round mold with a butter and a flour, and pour the batter into it.

Pre-heat an oven to 350 F (170 C).

Bake a cake for 30 minutes, or until a cake test done.

To test, put a knife blade into the cake, and if it is dry when you pull it out, the cake is ready.

Sprinkle with the sugar, and serve.