Submitted by Nobility_Cuisine on Thu, 11/25/2010 - 22:53.


1 L (1/4 g) milk 3.2 % fat
200 g (7 oz) sour cream, 15% fat
2 - 3 eggs
1-2 tbsp salt


Pour the milk into a thick-bottom saucepan (or a non-stick one).

Bring to boil, avoiding burning.
Add salt to the milk, stir.

Whip the eggs and sour cream, and add to the boiling milk while continuously stirring.

Try to get an almost even consistency.

Bring to boil one more time, and boil for 5 more minutes.

You’ll see a thick top layer.
Pour everything from the saucepan into a colander covered with 4-fold fabric.

Wait until all the liquid drips out (about 3 hours).

Then, roll the fabric, put this on a flat dish, place a cutting board on top, and press with a saucepan filled with water.

Let sit overnight.
Generally, it is ready after 3 hours.

Uncover. You’ll get about 14 oz of Brynza.

You can cut it into cubes, and keep in salt water or in the liquid that dripped out of it.

You can use it in Greek salads, or in other Mediterranean salads.

Herring with Mustard Sauce

Submitted by Russian_Cuisine on Sat, 11/06/2010 - 16:17.


2 large herrings (or salted herring fillets weighing 1.5 lb)
1 large onion
1 tsp ready mustard
1 tsp sugar
1 tsp 9% vinegar (Modena, Balsamic, or wine)
½ cup olive oil (or other vegetable one)


Peel and debone the herrings to make fillets.

Cut the fillets into 1”-wide slices.

Peel the onions, slice them into half-rings.

Blend all of the other ingredients.

Put the fillets in a deep dish, add the onions, and pour the sauce over them. Stir well.

Let sit for 5 minutes, and serve decorated with green onions.

Sour Plum Sauce (Tkemali)

Submitted by Nobility_Cuisine on Sat, 10/30/2010 - 17:38.


2 lb sour plums
5 medium red sweet peppers
3 medium-hot peppers
2 garlic heads
Salt, sugar, ground black pepper on taste


Pit the plums, put them in a saucepan, and bring them to boil with low heating under a lid.

Boil for 20 minutes, then let cool a little, and make a puree out of them.

Peel the garlic.
Remove the sweet and hot pepper’s stalks and seeds.

Grate the garlic and peppers, and add them to the plum puree.

Add the salt, sugar, and ground black pepper (optional), stir well, and bring to boil.

Boil under a lid for about 15 minutes (stir to avoid burning!)

Place in cans and make preserves, or just let cool and keep in a refrigerator under a dense lid.


You can proportionally decrease the ingredient amounts to make less.

Fish Spread

Submitted by Russian_Cuisine on Sat, 10/30/2010 - 17:23.


4 large carrots
4 oz (100 g) butter, margarine, spread, or cream cheese
0.5 lb smoked or dried fish


Boil the carrots, then cool and peel them.

Peel the fish, and cut them into small pieces.

Grate the fish and carrots together until an almost even consistency.

Whip with butter, spread, or cream cheese.

Serve with toast, or as a part of complex garnish.

Eggplants Rolls

Submitted by Nobility_Cuisine on Sat, 09/25/2010 - 14:40.


1-2 medium eggplants

Stuffing mix 1:
1 cup ground walnuts
1 cup chopped basilica
5 (or more) garlic cloves, pressed
0.5 tsp vinegar
0.5 tsp vegetable oil
0.5 tsp salt

Stuffing mix 2:
0.5 cup Adjika (Caucasian spice mix)
2 large tomatoes, diced
0.5 cup Mayonnaise
5 or more garlic cloves (pressed)
A few young dill stalks (1 per eggplant slice)

Stuffing mix 3:
100 g (4.5 oz) ground hard cheese
200 g (7.5 -8 oz) sour cream
100 g (3.5-4 oz) ready mustard
5 garlic cloves
Salt, pepper, celery and other chopped greens – on your taste


Cut the eggplants into long, thin (sliced into ½-inch slices) strips lengthwise.
Cook them on a pre-heated, dry, non-stick skillet for about 2 minutes per side, then set them aside.

(Or, preheat an oven to 350ºF.
Then, brush two baking sheets with one tablespoon of the vegetable oil.
Arrange the eggplant slices in a single layer on each baking sheet and bake for about 20 minutes or until the slices are fork tender.
Remove the slices from the oven and let cool slightly.)

Stir all of the stuffing ingredients (separately for 1,2, and 3) together into an almost even consistency.

Spread the mixture evenly onto the eggplants slices.

Roll each slice tightly. You can use toothpicks to keep the roll shapes or just put them tightly together in one dish.

You can serve them cool or warm as an appetizer, a standalone main dish, or as part of a complex garnish to meat.

Eggplant “Caviar” a la Odessa

Submitted by Russian_Cuisine on Sat, 09/25/2010 - 14:23.


4 eggplants
4 red (or green) sweet peppers
1 hot green pepper
4 large tomatoes
4 garlic cloves
1 large onion
Ground black pepper, vinegar (or lemon juice), and vegetable oil on taste


Pre-heat an oven to 380 F (180 C).
Bake the eggplants, sweet peppers, and the hot pepper in the oven until the eggplants become mild.

Remove the tips, and dry in a colander until they’re warm.
Remove the pepper seeds.

Grate the onions, and press the garlic.

Chop the peppers into small cubes.

Blend all the ingredients well, then add the black pepper, vinegar, vegetable oil, and (optionally) sugar on taste.

Let cool.

Use as a standalone appetizer, as s salsa, as a garnish to potato dishes, or on hot toasted bread slices.

Milk Candies

Submitted by Russian_Cuisine on Sat, 06/05/2010 - 17:00.


1 can sweetened condensed milk
2-3 tbsp cacao powder (or nibbles)
For covering:
ground nuts, or ground cocoa, or ready cake decorations


Pour the condensed milk into a non-stick pan, mix with the cocoa, and continue mixing to an even consistency.

Then, start to heat on medium heating, stirring constantly.
Continue until the mix un-sticks from the sides and bottom of the pan.

Note: The more you stir this mix the harder candies you will get.

Cool the mix until it is hot but you don’t burn working with it (a temperature of about 40-50 degrees Celsius).

Sprinkle your hands with a vegetable oil, and make balls 2/3” in diameter from this mix. Roll them in decorations.

Additionally, you can decorate with pieces of dried apricot, plum, or with raisins and nuts.

Place the balls on baking paper, and cool for about 1-2 hours, or until the balls harden.

Originally, the art of candies creation was in making candies that are strong enough outside, but mild inside.

May 9th - Victory Day!

Submitted by Russian_Cuisine on Sun, 05/09/2010 - 16:15.
THE UNKNOWN WAR Фильмы 20 "Неизвестный солдат" (Неизвестная война док. фильм., 1976 г.,1-20 серия)http://video.yandex.ru/users/donna-alin/view/20

Liver cake

Submitted by Nobility_Cuisine on Sat, 04/24/2010 - 17:05.


3 lb beef liver
2 eggs
1 cup flour, or wheat cream, or bread crumbs
3 garlic cloves
1 tbsp vegetable oil per layer

For filling:

3 medium onions
1 lb mushrooms
1 cup sauce (Mayonnaise, or sour cream, or other white sauce)

For decoration:

2 hard-boiled eggs
1 cup ground cheese
Green salad leaves
Cherry tomatoes
Dill green
Bacon bits


Wash the liver, remove the films, and grind.

Add 2 eggs, stir well.

Add the flour by the tablespoon, continuing stirring, then add the pressed garlic, salt, and pepper on taste.

Pre-heat 1 tbsp vegetable oil on a skillet, and pour a 2-3 tbsp dough portion on the skillet.

Fry for about 5-7 minutes per side.

Set the thin cake layers aside.

Peel the onions, cut into slices.

Pre-heat the skillet with 2 tbsp vegetable oil

Wash and grind the mushrooms and onions, stir-fry to readiness.

To assemble the cake, place a pancake on a large flat dish, sprinkle with a very thin layer of the sauce, and then with a very thin layer of the fried mushroom-onions mix.

Cover with the next pancake.

Continue until you’re almost out of pancakes.

Cover with the last pancake, sprinkle all sides and the top of the cake with the sauce.

Grind 2 egg whites.

Sprinkle the sides with ground cheese, and sprinkle the top with the ground egg whites.

Decorate with the cherry tomatoes, bacon bits, and greens.

Let sit for 1 hour at room temperature, cut into slices, and serve.

Cake decorations from marshmallows

Submitted by Nobility_Cuisine on Sat, 02/27/2010 - 16:32.


The Russian name for marshmallows is “Zefir”, and they are usually shaped like a meringue.
But the adapted method is the same.


1 lb pack marshmallows
2 lb sugar powder
2-3 drops of food coloring, lemon juice, or water


Place the marshmallows in a microwave-safe dish (or you can use an oven).

Sprinkle them with water, juice, or liquid food coloring, cover with clear wrap, and place in a microwave for 20-30 sec., or until they turn mild and sticky.

After that, stir them with a sugar powder adding powder by tablespoons.

Sprinkle a board with the sugar powder, and shape the decorations on it adding powder when necessary because it is still sticky.

Let cool, and decorate.