Lemon Curd

Submitted by Nobility_Cuisine on Sat, 12/18/2010 - 17:43.


2 lemons, grated rind and juice
1 egg
1.5 oz (3 tbsp) butter
2 oz (50 g, or 1/4 cup)sugar powder


Take a heat-proof dish, pour a lemon juice in it.

Add the rind and egg, and beat together.

Warm the butter, blend butter and the sugar together, and stir-in to the lemon mix.

Stand the dish over a pan with hot water, and heat pan with very low heating.

Stir and beat the mix occasionally until it thickens to creaminess.

Pour into a jar, and cover.


You can use other fruits and fruit mixes instead of lemon.

Coconut Candies

Submitted by Russian_Cuisine on Sat, 11/13/2010 - 16:23.


2 cup shredded coconut
1 cup sugar
½ tsp ground cardamom,
1 stick (50 g) butter
0.5 cup dry milk
10 oz (25 g) black or white chocolate
Dried pitted apricots or plums (1 per candy)


Soak the apricots for 15 minutes, then drain, and grate them into small pieces.

Put the coconut, sugar, and cardamom into a saucepan, add 1.5 cup warm water, and bring to boil.

Boil with low heating to a very thick consistency.

Then, add the butter and dry milk, and stir it in, continuing heating, while it becomes a single piece.
Cool to room temperature.

Stir the ground apricots, and shape hazelnut-sized balls out of them.

Melt the chocolate.

Roll each apricot ball in the coconut mix, and then in melted chocolate.

Place the prepared candy on a circle from baking paper, and let cool.

Home-Made Zefir (Marshmallow)

Submitted by Russian_Cuisine on Sat, 06/12/2010 - 16:22.

Ingredients for 90 pieces:

1 kg (2 lb) sugar
25 g (2.5 tbsp) gelatin
6 g (1 tsp) vanilla sugar
18 g (1 tbsp) citric acid
0.5-1 tsp baking soda


Soak the gelatin in 100 ml (0.5 cup) cold boiled water for about 2 hours.

Soak the sugar in 200 ml (about 1 cup) cold boiled water for about 2 hours.

Then, bring the sugar water to boil, stirring thoroughly, and boil for 7-8 minutes.

Remove heating, pour the soaked gelatin into the hot sugar syrup, and whip for about 10 minutes at a minimal speed.

Add citric acid; continue whipping for 5 more minutes.

Then, add the vanilla sugar and baking soda, and continue whipping for 5 more minutes.
Let sit for about 10 minutes.

Cover a baking sheet with paper, and place about 90 pieces of the mix on the sheet using a confectionary bag or a spoon.

Place the baking sheet in a refrigerator (not in a freezer!) for about 2 hours.

Keep the zefir pieces divided with the paper under a lid to avoid drying.

Marshmallow (Zefir) – Berries Dessert

Submitted by Nobility_Cuisine on Sat, 05/29/2010 - 16:13.


1 lb Zefir (Marshmallows)
1 lb sour cream
5 tbsp sugar
1 cup crushed walnuts
1.5 cup cranberries
1 banana
1 orange
1 kiwi


Slice every piece of Zefir (or marshmallows) into thin slices 1/3” thick using a knife soaked in hot water.

Whip the sour cream with the sugar until the sugar dissolves.

Peel the fruits, cut the banana and kiwi into thin slices, and remove the orange’s white lining from the orange juicy bits.

Place a layer of Zefir slices on a flat dish, cover with the cream, sprinkle with ground walnuts and berries, and cover with a layer of banana slices.

Cover with a Zefir layer, cream, walnuts and berries, and cover that with an orange juicy bit layer.

Then, cover with a Zefir layer, cream, walnuts and berries, and then cover that with the kiwi slice layer.

Cover with the Zefir tops and cream, decorate as you like, and place in a freezer for 3 hours, then place in a refrigerator for 2 hours.

Then, you’re ready to slice and serve.

You can use other fruits and berries.

“Chocolate Salami” Dessert

Submitted by Russian_Cuisine on Sat, 05/29/2010 - 16:00.


1 lb cookies
1 can sweetened condensed milk
3 tbsp butter
3 tbsp cocoa powder
1 tsp vanilla sugar
0.5 cup raisins
0.5 cup ground walnuts


Crush the cookies. Grate the walnuts into small pieces.

Soak seedless raisins in boiling water for about 5 minutes, then drain.

Mix the cookies, vanilla sugar, cocoa, walnuts, and raisins together.

Stir well, then add the condensed milk by portions, continuing stirring, and then stir in the butter.

Shape small “salami sausages” from this mix on plastic wrap, cover them with wrap tightly, and place in a freezer for 2-3 hours.

Then, keep them in a refrigerator.

Serve sliced with tea or coffee.

“Potato” Cakes

Submitted by Nobility_Cuisine on Tue, 05/25/2010 - 15:28.


350 g (12.5 oz) white bread crumbs
100 g (4 oz) dry cakes or biscuits
200 g (8 oz) butter
1 cup warm milk
1 cup sugar
4 tbsp cocoa (without dry milk, sugar or other add-ons)
3 tbsp rum essence (or brandy, or rum)


Grind the cakes.

Melt the butter.

Mix the bread crumbs, ground cakes and melted butter in an enameled or glass dish.

Pour the milk into a small saucepan, add cacao and sugar, stir, and bring to boil.

Pour the boiled mix into the dish with the crumbs-butter mix, and pour in the rum essence.
Stir to an even consistency.

Cover, and place in a refrigerator for about 2-3 hours.

After that, shape chunks of the mix like medium-sized potatoes, and roll them in cacao.

Decorate and serve.

“Smetannik” Cake (Sour Cream Cake)

Submitted by Russian_Cuisine on Sat, 05/15/2010 - 15:53.


For dough:

7 eggs
2 cup flour
1.5 cup sugar
1 tsp baking soda
1 tbsp baking mix

For Cream from Sour Cream:

1-1.5 lb sour cream
0.5 cup sugar
Vanilla on taste

For chocolate cream:

1.5 cup heavy whipping cream
1 lb ground chocolate
6 tbsp butter


Whip all of the dough ingredients.

Pre-heat an oven to 200 C (400 F).

Pour the dough into 5 same-sized non-stick baking shapes, and bake each for 5 minutes. Let cool.

Cut the edges to get same-sized and same-shaped layers.

Whip all of the ingredients for the cream from sour cream, and set the cream aside.

To make the chocolate cream, melt the chocolate and butter, and bring the whipping cream to boil.

Blend the whipping cream, chocolate, and butter to an even consistency, and let cool.

Place the layer from the baked dough on a flat dish, cover with a thick layer of cream from the sour cream, and repeat the procedure until you run out of dough layers and cream of sour cream.

Whip the chocolate cream well, cover the sides and top of the cake with chocolate cream, and decorate as you like (with shredded coconut and cocoa, for example).

Cover (do not press on it!) and place in a refrigerator for about 6-8 hours, or overnight.

Slice and serve.

Pear Cake

Submitted by Nobility_Cuisine on Sat, 05/08/2010 - 17:10.


For dough:

1 cup flour
5 oz (OR 125 G) butter or margarine
2 egg yolks
5 tbsp sugar

For filling:

3 pears
3.5 oz (100 g) bitter chocolate
2 tbsp sugar

For cream:

2 eggs
7 oz (200 ml) 20% fat whipping cream
1 tsp vanilla sugar
2 tbsp sugar


Stir the butter, sugar, 2 tbsp water and eggs together.

Place in a refrigerator for about 20 minutes.

Stretch the dough to cover a baking sheet and its sides.

Grate the chocolate over the dough; place the baking sheet in a refrigerator for 10 minutes.

Peel the pears, remove the seeds, and slice into thin same-sized pieces.

Evenly cover the chocolate with the pears, and sprinkle with the sugar.

Whip the whipping cream for 3 minutes, add the eggs, sugar, and vanilla sugar, and whip for about 5-7 more minutes.

Pre-heat an oven to 380-400 F (180-200 C).

Pour the whipped mix over the pears, and bake in the oven until the top turns a light brown color.

Cool, slice, and serve.

С Днем Победы!!!

Nut Halvah

Submitted by Russian_Cuisine on Sat, 05/08/2010 - 16:51.


2 cups peeled nuts (walnuts, pine nuts, or other ones)
1.5 cup flour
3 tbsp vegetable oil
0.5 cup sugar
0.5 cup water


Stir-fry the nuts, then grate them.

Stir-fry the flour on a dry skillet, until it turns a light creamy color.

Blend the nuts, flour, and vegetable oil together.

Pour the sugar in the water, bring to boil, and boil for about 5 minutes with low heating.

Blend the nut-flour-oil mix and sugar syrup until an even consistency.

Cover a shaped dish with baking paper.

Place the mix in the shaped dish, and put in a cool place for about 18 hours or more.

"Muraveinick" Cake

Submitted by Russian_Cuisine on Sat, 04/24/2010 - 16:49.


0.5 lb (200 g) butter or margarine
1 egg
0.5 cup sugar
1/3 cup milk
Pinch of baking soda mixed with 2/3 tsp white vinegar (i.e., foam)

For creme:

1 can (200 g) condensed sweetened milk
0.5 lb butter or margarine
1 cup ground walnuts (optional)


Warm the butter or margarine until it softens.

Make dough from butter, sugar, milk, the soda-vinegar mix, and flour.

This dough will not be liquid; it looks like pasta dough.

Put the dough in a plastic bag, and place in a refrigerator for 30 minutes.

Boil the can of condensed sweetened milk in boiling water in a sauce-pan ( the water should cover the top of can) for about 2 hours with low heating (add water to the sauce-pan when necessary!)

Let the boiled condensed sweetened milk cool in the can, open the can, and whip the sweetened milk and butter (and walnuts, optionally) together by warming the butter and whipping while adding the condensed sweetened milk tablespoonfuls at a time.

Pre-heat an oven to 180 C (380-390 F).

Grind the dough on a large grater. (a meat grinder is good for this, too).

Place the ground dough on a flat baking dish, and bake until it turns a light yellow color.

Then, remove it from the baking dish while it is hot, and break it up into 1”-side sized bits.

Mix these bits and the cream, place on a flat dish in the shape of a hill, and slightly press on its sides.

Cover, and place in the refrigerator overnight.