Pate from Chicken Livers and Hearts

Submitted by Russian_Cuisine on Sat, 02/08/2014 - 17:30.


2 lb (900 g) chicken livers and hearts
1 large carrot
1 large yellow onion
2-3 tbsp vegetable oil
3-3.5 oz (85-100 g) butter
Salt, ground pepper, and other spices on your taste
Bread slices


Peel the vegetables, and grate on a small grater.

Stir-fry until a readiness with the 2-3 tbsp vegetable oil.

Turn a heating to low, add the chicken livers and hearts into the skillet, and simmer under a lid until a readiness.


You can simmer in own chicken juices if the heating is low. Add 1 tbsp water if just necessary to avoid burning.

When chicken innards are ready, remove the lid, sprinkle with a salt, and simmer to evaporate the liquids.

Then, cool slightly, and blend or grate everything from the skillet.

Add the warmed butter and spices, and blend until an almost even consistency.

To serve, fry bread slices on a dry skillet for 1 minute per side.

Then, spread a small amount of mustard on the bread slices, and spread the pate over mustard.

Eat warm.


If you make a large amount of pate, divide leftovers into portions, and freeze.

This is a best way to keep it fresh.

Herring and Asparagus Appetizer

Submitted by Nobility_Cuisine on Sat, 02/01/2014 - 18:55.


4 salted or brined herring
1 large yellow onion
2 tbsp wine or apple vinegar
5 tbsp vegetable oil
Bunch of parsley
1 bunch (about 1 lb) asparagus
1/2 can (1.7 oz, or 50 g) pitted green olives
1/2 can (1.7 oz, or 50 g) pitted black olives
1/4 lb (about 100 g) salad shrimps

21 Toothpicks


Peel the herrings, remove skin and bones.

Cut herring fillets into 3-inch length, 1-inch width slices.

Cut the asparagus stalks into 3 parts each.

Roll the herring strip around asparagus part, and connect with a toothpick.

Set 1 shrimp and 1 olive on the toothpick.

Put on a flat dish.

Continue until you run out of herring and asparagus.

Make a dressing:

chop a parsley and peeled onion, blend with a vinegar and vegetable oil, sprinkle with a ground pepper.

Pour the dressing over the herring-asparagus rolls.

Let to sit for about 20 minutes, and serve.


You may keep this appetizer in a refrigerator up to 3 hours.

Herring Tartar

Submitted by Russian_Cuisine on Sat, 02/01/2014 - 18:46.


3-4 slightly salted herring fillets (about 11.5 oz, or 300 g)
2 medium cornishones
1 tsp capers
1 tsp lemon juice
1 tsp vegetable oilk
3 stalks green onions
2 stalks fresh dill
¼ tsp freshly ground pepper

Green salad leaves, 1 tsp ground horseradish, and sauce (1 part sour cream, 1 part mustard, 1 part mayonnaise) for serving


Soak the fillets in a warm water, or in a milk for about 3 hours if the herring is too salty.

Dry out fillets, and cut into small squares.

Chop the cornishones, green onions, dill, and capers together.

Stir all ingredients well.

To serve, put the green salad leaves on a flat plate, place a portion of tartar as a ring, and place the sauce onto a center of ring.

Put some drops of horseradish around the ring.

Pepperoni Appetizer

Submitted by Nobility_Cuisine on Sat, 01/25/2014 - 17:35.


8 sweet pepperoni
2 tbsp basil leaves, chopped
½ pack basil leaves for decorating
2 oz (50-60 g) mozzarella cheese
3.5 oz (100 g) green or black olives
1 garlic clove
1 tsp capers
1 tsp lemon juice
2 tbsp olive oil


Cut the pepperoni into halves with a stalk.

Remove seeds.

Blend the olives, capers, chopped basil leaves, garlic, lemon juice, and 1 tsp vegetable oil.

Add more oil to get a creamy consistency.

Slice the cheese into 16 slices.

Fill pepperoni halves with the mix, cover with the mozzarella pieces, and decorate with basil leaves.

You can keep the stuffed pepperoni up to 24 hours in a refrigerator.

Brined Mozzarella

Submitted by Nobility_Cuisine on Sun, 12/29/2013 - 08:48.

Ingredients for 2 portions:

9 oz (250 g) Mozzarella cheese
3.5 fl oz (100 g) vegetable oil
1 tbsp honey
2 tbsp lemon juice
2-3 garlic cloves
2 tbsp chopped basil
1 tsp chopped rosmarine
Salt on your taste


Peel the garlic, and press slightly.

Cut the cheese into balls, or ovals, or rectangles using small molds.

Place cheese, garlic, rosmarine, basil, and salt into a glass or enameled bowl with a lid.

Blend the lemon juice, honey, oil, and a pinch of salt, and pour into the bowl.

Stir slightly, cover bowl with the lid, and place into a refrigerator.

Brine for 1-7 days.


You may brine Mozzarella with additional ingredients: 1 tsp fresh lemon zest, 1 tbsp chopped oregano leaves, cherry tomatoes, ½ tsp fennel seeds, ground pepper, etc.

Carrot Roll

Submitted by Nobility_Cuisine on Sat, 12/14/2013 - 17:47.


1 lb (450 g) carrot
4 egg
1 tbsp butter, or margarine
6 oz (170 g) soft cheese, like Phyladelphia
1 bunch (20 g) greens (dill, parsley, curly parsley, basil)
1 garlic clove
Salt and freshly ground black pepper, on your taste


Peel the carrots, and grate on a large or medium grater.

Pre-heat a skillet with the butter, and stir-fry carrots for about 5 minutes, then cool.

Pre-heat an oven to 180 C (360 F).

Cover a baking sheet with a piece of a baking paper.

Separate the egg yolks, and egg whites.

Stir egg yolks, carrots, the salt, and pepper thoroughly.

Whip egg whites to a mild peaks consistency.

Stir-in carrots-egg yolks mix to egg whites carefully.

Place the mix on the baking paper as a 8-inch x 12-inch rectangle (20 cm x 30 cm).

Bake for about 12-15 minutes, then take out, and turn onto another 8-inch x 12-inch piece of baking paper.

Cover with a wet towel, and let to cool, then remove upper piece of baking paper.

Meanwhile, chop the greens' leaves and garlic thinly, and blend with the soft cheese.

Then, spread this mix on a surface of carrot base, roll using baking paper, and cover with a plastic wrap.

Let to sit for 30 minutes in a refrigerator.

Slice, and serve.

Goat's Cheese and Onions

Submitted by Nobility_Cuisine on Sat, 10/26/2013 - 19:45.

Ingredients for 6:

6 baguette slices
6 slices goat's cheese
1 medium onion, peeled and chopped
2 garlic cloves, chopped
2 tbsp black seedless raisins
3 tbsp vegetable oil


Pre-heat a skillet with the oil.

Lightly fry the onions.

When onions turn transparent,add the chopped garlic.

Turn heating to low to avoid garlic toasting.

Slice the every goat's cheese slice alongside in half.

Soak the raisings in a warm water.

Place the bread slices on a baking sheet, and pour with the onion saute and oil remainings on the bread.

Cover every bread slice with 2 cheese slices, and broil for about 2 minutes with low heating to soften cheese.

Drain raisins, sprinkle cheese with raisins, and serve on a flat dish.

Clams in White Wine Sauce

Submitted by Nobility_Cuisine on Sun, 09/22/2013 - 08:03.

Ingredients for 6:

2 lb (35 oz, 1 kg) clams
4 garlic cloves, chopped
1/2 cup (100 ml) vegetable oil
1/2 cup (100 ml) white wine
1 cup (200 ml) clam stock, or fish stock
2 tbsp chopped parsley
1 -2 tbsp flour
Salt and ground pepper on your taste


Clean the clams from a sand, and soak in a salted water for 30 minutes.

Bring 1 cup water to boil in a wide sauce-pan.

Wash clams, and put in the boiling water.

Boil until clams begin to open.

Then, strain a stock, and set aside.

Peel and slice the garlic cloves.

Pre-heat the vegetable oil in a large skillet, fry garlic in oil until it changes colour.

Stir the flour with the wine and clam stock, and pour into the skillet, stir well.

When the liquid starts to boil, add clams, sprinkle with the chopped parsley, and boil all together for about 1 - 2 minutes.

Serve immediately.

Eggplants with Cheese

Submitted by Russian_Cuisine on Sun, 09/22/2013 - 07:41.


2 medium-size eggplants
1 Camembert cheese
6 tbsp tomato sauce
1 cup pancake flour
1 cup vegetable oil
1 tbsp salt
Oregano on your taste


Peel the eggplants, and cut lengthwise into 1/5" (4-5 mm)- width 3-5"- length strips.

Place in a bowl with a salted water for about 10 minutes.

Then, dry out well, and roll in the flour.

Fry until slightly crunchy crust.

Place on a flat dish, sprinkle with the tomato sauce, and cover each piece with a large slice of the cheese.

Sprinkle with fresh oregano leaves, and serve.


You can use another easy-melting soft cheese.

Cod Liver with Salmon Roes

Submitted by Russian_Cuisine on Mon, 09/16/2013 - 17:14.


1 can cod liver, or 10 oz (280 g) fresh cod liver
1 can (50 g, or 1.7 oz) salmon roe
6 rectangular toasts
1 celery stalk
2 tbsp dry potato puree, or 6 tbsp fresh potato puree
1 tbsp vegetable oil
Salt and ground nutmeg on your taste


Boil a celery stalk until mild, and make a potato-celery puree.

Divide to 6 parts, and spread on the toasts.

Divide a ready cod liver to 6 parts, and spread evenly on each toast.
Place 1/6 can roe over cod liver, decorate with greens if you like, and serve.