Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.
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
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.
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.
Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.
1 lb plain natural yogurt
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil
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.
Stir all ingredients well.
A spread is ready.
You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).
Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.
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
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.
Submitted by Russian_Cuisine on Sun, 03/12/2017 - 06:00.
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
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.
Submitted by Russian_Cuisine on Sun, 02/26/2017 - 12:39.
1 cup any dry pea
2 cup water
3 tbsp vegetable oil
Salt on your taste
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.
You can make a pudding from oats, or from many other grains.
Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.
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
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.
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.
Submitted by Nobility_Cuisine on Sat, 01/28/2017 - 20:02.
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
2-3 cup vegetable oil
Spices on your taste
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.
Submitted by Russian_Cuisine on Sun, 12/18/2016 - 21:24.
4.5 G (18 L) fresh milk
1 can (7 9z) plain yogurt
5.2 oz (150 g) fresh butter
1 tsp baking soda
1 tsp salt
In a large enameled or glass sauce-pan, stir 4 G (16 L) milk and a yogurt.
Let to sit 2 days in a warm place.
After that, let it to drip in a colander, covered by a clean fabric.
Put a received tvorog back in the sauce-pan.
Put eggs, a butter, a salt, and a baking soda into the sauce-pan, and stir well with the tvorog.
Bring a mix over a very low heating to 160 F (70 C), and keep this temperature for about 30-60 minutes.
Then, rub any proper dish with the butter, and put the mix into the dish evenly.
Place dish in a cold place, but not in a freezer, for about 5 days.
After that, roll a cheese in a piece of clean fabric (or, in a piece of a parchment), and keep in the cold place for about 10-15 days.
Then, the cheese is ready.
You may keep cheese after that in a 20% salt brine.
Submitted by Nobility_Cuisine on Sun, 11/06/2016 - 15:08.
7 oz (200 g) cooked (or canned) tuna
3 fresh egg
1.5 oz (about 50 g) carrot, thinly chopped
1.5 oz (about 50 g) zucchini, thinly chopped
1 medium onion, thinly chopped
3 spring onion stalks, thinly chopped
1 tbsp vegetable oil
2 tbsp water
1 pinch salt
1 pinch ground black pepper
Separate egg whites and egg yolks.
Put the egg whites in a deep bowl, and put chopped vegetables, a tuna, and spices into the same bowl.
Add 2 tbsp a water to the egg yolks, and blend slightly.
Pre-heat a vegetable oil in a skillet, and pour ½ of egg whites-vegetables mixture into the skillet.
When the egg whites start to turn white, roll into a roll in skillet (close to a side).
Pour a second half of the egg whites-vegetables mixture into the skillet.
When egg whites start to turn white, roll into a roll in skillet (starting from the previous roll).
Place a “double” roll on a plate, and pour a water-egg yolks mixture into the skillet.
When egg yolks are almost ready, place the double roll onto skillet, and roll.
Place roll on plate, and slice into portions.
Submitted by Russian_Cuisine on Sun, 10/16/2016 - 15:42.
3-4 lb (1.5-2 Kg) fresh mushrooms
1 tsp salt
2 tsp vegetable oil
Clean mushrooms, and cut large ones into quarters.
Put the mushrooms into a large sauce-pan.
Turn a heating to low, and simmer mushrooms in their own juices.
Stir some times.
When the juices are almost evaporating, add a salt and a vegetable oil, stir well, and continue to simmer for about 10-15 minutes, stirring periodically.
Let to cool.
Place cooked mushrooms into 1-portion plastic bags, and freeze.
Use during 6 month when necessary.
This is one of traditional Russian ways to keep mushrooms for winter-spring consumption.