Submitted by Russian_Cuisine on Sat, 01/28/2017 - 19:43.
7 oz (200 g) lightly salted salmon
1 medium beet, boiled
3.5 oz (100 g) thinly ground cheese
3.5 oz (100 g) sour cream
2 medium gherkin
1 medium red onion, sliced
Salt on your taste
Fresh parsley for decoration
Grate a boiled beet on a large grater.
Slice a salmon thinly.
Stir the beet, gherkins, a ground cheese, a salt, and a sour cream together.
Place a mix in a serving bowl.
Place salmon slices on top, cover with the onion rounds, and decorate with a parsley.
Submitted by Nobility_Cuisine on Sat, 12/31/2016 - 15:40.
18 oz (500 g) mushrooms
4.2 oz (120 mL) vegetable oil
3 garlic clove
10 black peppercorn
2 tsp sugar
1 tsp salt
4 bay leaf
2.1 oz (60 mL) 6% vinegar
Wash mushrooms, cut into pieces if they are large.
Make a brine (no water!):
In a sauce-pan, stir a vinegar, a vegetable oil, a sugar, a salt, bay leaves, and a pepper together.
Put the mushrooms into the sauce-pan.
Press a garlic, and put into sauce-pan.
Bring to boil over a low heating, and boil for 5 minutes.
Put mushrooms into a glass can (or cans), and pour the brine on top.
Cover the cans with lids, and let to chill.
Place cans into a refrigerator (or, just in a cold place) for about 4 hours, and mushrooms are ready to eat.
Submitted by Nobility_Cuisine on Sun, 10/16/2016 - 16:14.
12 hard-boiled eggs, peeled
Variety of ingredients:
1. 1/3 cup ground cheese, 2 pressed garlic cloves, 3 pressed egg yolks, 1 tbsp mayonnaise – to mix
2. ½ lb (8 oz, 225 g) smoked or canned fish (chopped), 3 pressed egg yolks – to mix
3. ½ cup chopped onions (fried with 1 tbsp butter), ½ cup fried chopped mushrooms, 3 pressed egg yolks, 3 tsp sour cream – to mix
4. 1 cup canned green peas or beans (turn to puree), 3 egg yolks, spices on your taste – to mix
5. ½ lb (8 oz, 225 g) canned fish (chopped), 12 chopped green or black pitted olives – to mix
6. 1/3 cup thinly ground cheese, 2 pressed garlic cloves, 5 pressed walnuts, 1 tbsp mayonnaise – to mix
Cut the eggs into halves.
Use the egg yolks for stuffing mixes.
Stuff the egg whites halves with the mixes, decorate, chill, and serve.
Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.
1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet
Take 2 mackerel fillets without skins.
Remove all bones.
Wash the fillets, and dry them out on paper towels.
Take a glass, or an enameled dish with a lid.
Sprinkle first fillet's skin side with ¼ part of a salt.
Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.
Sprinkle second fillet's meat side with ¼ part of salt.
Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.
Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.
Then, take out fillets, and wash them slightly, to remove the salt exceeds.
Dry out on paper towels.
Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.
Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.
Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.
Place in a freezer for 3-4 hours.
Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.
Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.
Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.
Submitted by Nobility_Cuisine on Tue, 09/27/2016 - 10:11.
Ingredients for 6:
6 pieces rye bread
1.5 lb (700 g) bones with bone marrow
1-2 tbsp butter
2-3 stalks spring onion
Salt and ground black pepper on your taste
Wash bones, put in a sauce pan, pour a boiling water to cover bones, and bring to boil on a low heating.
Boil for about 1 hour, until a marrow easily separates from the bones.
Cut out rounds from bread pieces, diameter 2” (4-5 cm).
Remove middles from the rounds, leaving a thin bottom on the each round.
Pre-heat a skillet with a butter, and fry bread rounds for about 2 minutes on each side.
Meanwhile, chop spring onions.
Fill each round with the boiled marrow, sprinkle with a salt, chopped onions, and a pepper.
Submitted by Nobility_Cuisine on Mon, 09/19/2016 - 10:46.
4-4.5 lb (2Kg) boiled and drained mushrooms
3 large onion
3 large carrot
2 cup vegetable oil
10 black peppercorns
3 bay leaf
Salt on your taste
1 tbsp 9% vinegar
Peel onions and carrots, and chop thinly.
Pre-heat a vegetable oil in a deep sauce-pan.
Stir-fry the onions and carrots in the sauce-pan for about 3 minutes, then add the ground mushrooms, peppercorns, bay leaves, and salt, and stir well.
Simmer all together for about 2 hours, stirring, to avoid a burning.
Then, add a vinegar, stir well, and put a “mushroom caviar” in cans.
Roll the can's lids tightly, put cans bottom up, and let to chill.
Keep cans in a dark cold place.
Submitted by Nobility_Cuisine on Sun, 08/14/2016 - 00:09.
11-12.5 oz (300-350 g) any pate
2 tbsp mayonnaise
3 tbsp flour
1 tbsp vegetable oil
½ red sweet pepper, chopped
Greens on your taste, chopped
Salt and pepper on your taste
Whip eggs and a mayonnaise, add a salt and a pepper, whip together.
Add a vegetable oil and a flour, and blend until a consistency is even.
Cover a baking sheet with a piece of a baking paper, and pour whipped mixture into it.
Sprinkle with a red pepper, and bake in a pre-heated oven for about 5 minutes (depends on the oven).
Note: Do not overcook!
Remove the paper, cover an omelette with a pate, sprinkle with chopped greens, and roll.
Turn it out with a plastic wrap, and set in a refrigerator for 2 hours.
To serve, slice into thin pieces across.
Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.
1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste
Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.
Grate mushrooms, and stir-fry with the vegetable oil leftovers.
Grate (or crush) the 1 baked sheet, and set aside.
Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.
Cover with the next baked sheet, and repeat until you run out of ingredients.
Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.
Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.
Submitted by Russian_Cuisine on Sun, 06/12/2016 - 07:00.
2 medium herring
1 cup (250 mL) boiled and chilled water
½ tsp coriander seed
1.5 – 2 tsp salt
½ tsp sugar
2 bay leaf
6 black peppercorn
Peel a fish, and cut into medium slices.
Dissolve a salt and a sugar in a water.
Put the fish slices into a glass can, sprinkle with spices, and pour the salted water on top.
Cover the can, shake, and place in a refrigerator for 36 – 48 hours.
To serve, dry out fish slices, put on a plate, and sprinkle with a sliced onion, and with a vegetable oil.
Submitted by Russian_Cuisine on Sun, 05/15/2016 - 05:39.
1 oz (~ 30 g) gelatin
3 tsp dry paprika
1 tsp khmeli-suneli
Other spices (optional)
Salt and freshly ground pepper on your taste
Cut all meats, without bones and skins, into medium-size pieces.
Add all spices, stir, and set into a refrigerator for 2 hours.
Take any hard food box with a foil inside (milk pack, for example), cut-off a top, and press all meats into it.
Sprinkle with a gelatin on top.
Pour 1/4 - 1/2 G (1-2 L ) warm water in a sauce-pan, and set the box into the water.
Water level in sauce-pan should be higher than meat level in the pack.
Place a saucer on top of the box.
Bring water to boil on a very low heating.
Boil with low heating for 1 hour.
Then, take out the box, and set in a room temperature to chill.
After that, put the box into a refrigerator for 3-5 hours, or even longer.
To serve, cut-off the box, place a saltison on a large plate, and slice with a very sharp knife.