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.
Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.
1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste
Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.
Peel an onion, and slice into thin half-rounds.
Place the fish slices into a thick-bottom sauce-pan with a lid.
Divide fish slices with the onion half-rounds.
Put bay leaves around.
Pour a cold water blended with a vegetable oil, to cover fish.
Bring to boil under a lid.
Turn a heating to low.
Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.
Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.
Let to cool, and the juices turn to an aspic.
Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.
1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste
Peel onions, and chop thinly.
Wash an eggplant, and cut into small cubes.
Place the eggplant pieces into a salted water for 30 minutes.
Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.
Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.
Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.
Simmer all together for 5-7 minutes on a medium heating, then serve.
Note: You may serve it cold also.
Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.
3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste
Wash a meat, and bring to boil in a salted water that covers the meat.
Boil for about 3-4 hours, depends on a meat weight, with a low heating.
Remove bones and skins, and chop the meat.
Stir chopped meat with greens and spices.
Cover a deep dish with a plastic wrap.
Put the skins over it.
Put chopped meat into the dish evenly, and cover with the plastic wrap.
Place a weight over it.
Let to chill, and set into a refrigerator overnight.
Remove plastic wrap, slice, and serve.
You may keep pressed meat in refrigerator for up to 1 week.
This is a basic recipe, so you may add your favorite meats, greens, and spices.
Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.
1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)
2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt
Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries
Press lemons to get a juice.
Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.
Stir, and heat with a low heating, stirring permanently.
When bubbles increase around, check a temperature of a mixture.
It must be lower than 190 degrees F (88 degrees C).
Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!
When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.
Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.
Let to drip for about 10 minutes, when consistency of mixture is like a puree.
Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).
Unroll fabrics, and sprinkle a cheese with a salt.
Stir a little.
Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.
Add spices and add-ons, if you like.
Submitted by Russian_Cuisine on Sat, 08/27/2016 - 07:07.
35 oz (1 Kg) forest mushrooms
½ tsp ground coriander seeds
7 black peppercorns
1 bay leaf
Clean mushrooms, slice into thin pieces, and dry out in a warm oven, or during 3-4 days under a sun.
Then, grate the mushrooms into a powder.
Grate cloves, a bay leaf, and peppercorns into a powder.
Stir ground mushrooms and ground spices, and put into a can with a tight lid.
Keep in a cold dark place.
This powder is good for adding to soups and sauces.
Drying makes a mushroom taste and aroma more intensive.