Submitted by Russian_Cuisine on Sun, 03/05/2017 - 06:30.
2 lb fresh carrot
Wash and peel carrots.
Then, boil in a steamer, or over a water bath for 40 minutes.
When the carrots are easy to cut, cut then in 3 parts each.
Put carrots in a fruit dryer, or just on an oven-tray in a warm oven, for some hours.
When carrot jerks are ready, take them out, and eat as candies.
You may to make jerks more or less soft, on your taste.
You may use another vegetables, like beetroots, turnips, pumpkins.
Submitted by Nobility_Cuisine on Sat, 01/07/2017 - 20:07.
3 pack gelatin
1 cp cold water
2 tsp vanilla sugar
¼ cup sugar substitute
3 fresh egg white
Pour ¼ cup a water into a bowl.
Pour all gelatin into the bowl, stir, and let to sit for about 5 minutes.
Pour 3/4 cup of the water into a sauce-pan, and bring to boil.
Turn a heating off, and pour the water with the gelatin into the sauce-pan, stirring permanently until gelatin dissolves totally.
Stir a sugar substitute and a vanilla sugar.
Whip egg whites in a deep bowl, and pour dissolved gelatin into the bowl using a tablespoon, continuing a whipping.
Add the sugar substitute -vanilla mixture, continuing whipping.
Total whipping time should be not less than 15 minutes.
When a consistency of a whipped mixture becomes like a dense fluffy foam, put the mixture into a confectionary bag.
Cover a baking sheet with a parchment paper, and press 12-16 pieces of a zephyr onto it.
Let to sit in a cold place for about 3-4 hours.
Zephyr is ready.
You may use it as a standalone dessert, or as a part of a complex dessert.
Submitted by Nobility_Cuisine on Sat, 12/24/2016 - 15:36.
4 fresh egg white
1 cup sugar
1 tbsp vanilla sugar
5.2 oz (150 g) peeled walnut
1 can sweetened condensed milk
8.7 oz (250 g) unsalted sweet cream butter
1 tbsp vanilla sugar
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.
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.
Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.
2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream
Soak raisins in a hot water for 15-25 minutes, then dry them out.
Peel apples and turnips, wash, and cut into small cubes.
Melt a butter, pour into a sauce-pan, and put the apples, raisins, and turnips into it.
Cover the sauce-pan with a lid, and simmer all together for at least 30 minutes.
Meanwhile, whip a sour cream (optionally, you may add 1-2 tbsp a sugar).
Serve simmered apples and turnips over the whipping sour cream.
Decorate as you like.
Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.
3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence
For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste
Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.
Separate egg whites and egg yolks.
Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.
Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.
Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.
Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.
Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.
Make dough tops even.
Bake in a pre-heated oven with a 370 F (190 C) until readiness.
Make a stuffing:
Let a butter to warm to soft.
Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.
Add a vanilla, and stir well.
Whip to get an even, fluffy consistency, and set to chill.
Whip the butter with sugar until a white color.
Whip together with the wheat cream, and add a coconut, whipping all the time.
Set a whipped stuffing into refrigerator.
When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.
Make a whipped cream for decoration by instruction, and decorate cakes on your choice.
Submitted by Nobility_Cuisine on Sun, 06/12/2016 - 07:06.
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)
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.
Submitted by Nobility_Cuisine on Sat, 05/28/2016 - 17:32.
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
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.
Pour a spread into a glass can, cover with a lid, and let to chill.
Keep in a refrigerator.
Submitted by Russian_Cuisine on Sun, 05/01/2016 - 06:30.
Ingredients for 10:
1 lb (450 g) unsalted butter
2 lb (900 g) dry cottage cheese
2 cup sugar
7 egg yolks
1/2 lb (230 ml) whipping cream
1 cup seedless white raisins
1/2 cuo mixed candied fruits, chopped
1 tsp almond extract
1 tsp vanilla extract
Piece of cheesecloth
Warm the butter until soft.
Whip the egg yolks, add the sugar, and whip together.
Then, add butter, and whip together.
Force the cottage cheese through a strainer, gradually add it to a butter-egg-sugar
mixture, and blend very thoroughly.
Whip the cream, and add it as the fruit and flavorings.
Take a mild with holes in the bottom.
Line a mold with a cheesecloth, fill the mold with the cheese mixture.
Put a weight on top (a can, for example), and let to drip a paskha in a refrigerator for 1-2 days.
Slice, and serve.
Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.
64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water
Peel carrots, wash, and grate on a large grater.
Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.
Then, put in a colander, and let the water to drip off.
Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.
Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.
Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.
Chill a little, and put a jam into glass cans.
Cover the cans with parchment paper pieces.
Keep the jam in a cold dark place.
Submitted by Nobility_Cuisine on Sat, 11/28/2015 - 16:12.
1 cup rose wine
1 tsp honey
4 dried black prune, pitted
Peel pears, and de-core.
Pour a wine into a small sauce-pan, add a honey and peppercorns, and bring to boil.
Put the pears into the sauce-pan, and boil for about 5 minutes with a low heating.
Then, take them out carefully, and place on a plate.
Put prunes into the boiling wine, and cook for about 10 minutes.
Blend prunes with juices into a puree, and fill the pears with the puree.
Let to sit in a refrigerator for about 30-60 minutes, and serve.
Remove spices before a blending.
You may use a cinnamon, cloves, or other spices in addition.