Miscellaneous

Carrot a la Korea – 2

Submitted by Nobility_Cuisine on Tue, 08/29/2017 - 17:07.

Ingredients:

2 lb (900 g) young carrot
1 head garlic
3 tbsp sugar
1 fl oz (28 g) vinegar
3.5 fl oz (100 mL) water
3.5 fl oz (100 mL) vegetable oil
½ tsp each: black pepper, coriander, dill seeds, caraway seeds
2-3 tbsp salt

Method:

Wash carrots, peel, and shred into thin long strips.

Stir the carrot with a salt and a sugar thoroughly in a deep enameled bowl, and set aside.

Peel a garlic, and press all garlic cloves.

Put the garlic into a cup, and pour a 9% vinegar into the cup.

Stir well.

Put all spices into a dry skillet, and heat it to dry the spices out.

Stir permanently.

Let spices to chill, and grate coarsely.

Pour a vegetable oil into dry, clean skillet, pour spices into the oil.

Heat the skillet until first oil bubbles.
(Do not overheat!)

Stir carrot one more time, it should give a juice at that time.

Pour vinegar-garlic mixture into carrot, and stir thoroughly.

Pour the hot oil with spices into carrot, and stir thoroughly.

Put carrots into cans, pour juices on top, and roll lids.

Place the cans into a refrigerator for 6-8 hours, and after that carrot a la Korea is ready.

High Omelet

Submitted by Russian_Cuisine on Sun, 07/23/2017 - 08:14.

Ingredients for 3:

6 egg
11.5 fl oz (300 mL) milk
Salt on your taste
1/2 tsp butter

Method:

In a deep bowl, stir eggs and a salt.

Add a milk, and whip slightly, until an even consistency.

Rub a high rectangle oven-safe dish with a butter.

Pour an egg's mixture into the dish, and bake on a pre-heated oven (390 F, 200 C) for about 35 minutes.

Note:

An omelet increases up to 1/3 in hight, but after taking out of the oven decreases slightly. And a little of liquid will be on a bottom of the dish.

This omelet is better to bake for many portions in one time, in one dish, and slice into portions.

Optionally, you may also add ground walnuts in the egg's mixture.

Preserve from rose petals

Submitted by Nobility_Cuisine on Sat, 05/27/2017 - 17:14.

Ingredients:

16.5 oz (500 g) rose petals
43 oz (1.2 – 1.3 Kg) sugar
2 lemon
8 fl oz (200 mL) water

Method:

Cut-off white parts of petals.

Put the petals into a colander, and pour a boiling water on top, to wash all petals.

Then, put the colander into an icy cold water, to cover all petals.

Repeat boiling water and icy cold water 3 times, and let to drip water (press if necessary).

Press a juice from lemons, and stir it with 7 oz (200 g) sugar.

Put petals into a glass (or enameled) sauce-pan, and stir with the lemon juice with sugar.

Cover with a lid, and let to sit for about 6 hours in a room temperature.

In an other glass, or enameled, sauce-pan, boil a syrup:

Stir a leftover of the sugar with 8 fl oz water, and bring to boil.

Remove a foam if necessary.

Put petals with juice into the syrup, stir well, and boil for about 15 minutes over a low heating.

A preserve is ready, when all petals go down.

Pour the preserve into cans, and cover tightly.

Mushroom Pate with Buckwheat

Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.

Ingredients:

3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste

Method:

Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.

Peel and grate vegetables.

Slice mushrooms into thin slices.

Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.

Stir-fry until mushrooms and vegetables are ready, but not dry.

Do not overcook!

Let to chill to warm.

Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.

Note:

A pate may be more crunchy, or more creamy, depends on grinding time.

To make a taste more full, place it in a refrigerator for 2 hours, or more.

Serve with a rye bread.

Yogurt's Spread

Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.

Ingredients:

1 lb plain natural yogurt
1-2 gherkin
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil

Method:

Take a piece of a cheese cloth fabric, fold it twice, and cover a small colander with the fabric.

Stir a yogurt and a salt, and put into the colander.

Insert colander into a cup, or into a small sauce-pan, cover with a paper, and place in a fridge for 3 days.

Grate gherkins, and let to drip.

Grate peppers.

Stir all ingredients well.

A spread is ready.

Note:

You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).

Vegetable balls

Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.

Ingredients:

11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste

Method:

Peel all vegetables, and chop them thinly, separately.

Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.

Grate sunflower seeds.

Add the sunflower seeds, a half of a corn, and spices into the skillet.

Stir, let to warm, and blend a mix from skillet in a blender thoroughly.

Add a rice and a second half of the corn into the mix, and stir.

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

Cover a baking sheet with a foil.

Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.

Serve hot.

Turnip with Honey and Nuts

Submitted by Russian_Cuisine on Sun, 03/12/2017 - 06:00.

Ingredients:

1.5 lb (700-800 g) turnip
1.5 oz (50 g) butter, or margarine
1/3 lb (130-150 g) honey
3-4 tbsp ground walnuts

Method:

Peel turnips, cut into medium cubes, and simmer with 2 tbsp a water under a lid, on a low heating.

Simmer while the turnip turns almost soft, then add a honey, and stir well.

Simmer for about 10 minutes more, or until a readiness.

Sprinkle with walnuts when serve.

Pea Pudding

Submitted by Russian_Cuisine on Sun, 02/26/2017 - 12:39.

Ingredients:

1 cup any dry pea
2 cup water
1 onion
3 tbsp vegetable oil
Salt on your taste

Method:

Wash peas some times, and put into a sauce-pan.

Pour a water on top, and let to sit for 4-5 hours (or overnight) in a cold place.

Boil peas for about 2 hours on a low heating under a lid.

Blend to an even condition, add a salt, and blend for 1 more minute.

Pour a pudding into cups and let to chill in a fridge overnight.

Peel an onion, chop, and stir-fry with a vegetable oil.

Shake the pudding off the cups, and sprinkle with the hot fried onion.

Serve immediately.

Note:

You can make a pudding from oats, or from many other grains.

Beans a la Korea

Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.

Ingredients:

14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt

Method:

Shred carrots into thin narrow strips using a special grater.

Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.

Heat oil n a frying pan until a light haze.

Then, pour the oil over the chopped vegetables.

Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.

Note:

Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.

Potato Balls with Beans

Submitted by Nobility_Cuisine on Sat, 01/28/2017 - 20:02.

Ingredients:

4 medium potato
1 large carrot
2 large garlic clove
½ cup dry beans, or 1 cup cooked beans
½ cup flour
½ cup bread crumbs
1 egg
2-3 cup vegetable oil
Spices on your taste

Method:

Put a carrot and potatoes in a hot water, and bring to boil.

Boil until a readiness, then pour with a cold water, and peel them.

Boil beans until readiness if necessary, or just boil cooked beans for about 2 minutes.

Dry out the beans and vegetables.

Grate the vegetables on a medium grater.

Press a garlic.

Blend beans into small crumbles.

Stir vegetables, garlic, and beans together.

Add an egg, 1 tbsp a flour, and 1 tbsp bread crumbs, and stir well.

Stir the flour and the bread crumbs leftovers together.

Pre-heat an oil in a small pan.

Shape balls from vegetable-bean mixture, their size should be like a walnut.

Roll the every ball in the flour-bread crumbs mixture, and fry balls in the oil for about 3 minutes.

Then, put them on a plate covered by paper towels, let to sit for 2-3 minutes, and serve with a sour cream, or with a yogurt.