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.

Tomato Jelly with Eggs

Submitted by Nobility_Cuisine on Sat, 08/31/2013 - 17:08.


400 ml (14 fl oz) tomato juice
2 hard-boiled egg
1 medium onion
1 tbsp apple vinegar
3 tbsp mayonnaise
1/3 oz (8-10 g) gelatine
1 bay leaf
½ tsp sugar
½ tsp salt
Green salad leaves for decoration


Soak a gelatin in a cold water (1/3 cup) .
Note: For better result, you can microwave for 1 minute.

Chop an onion thinly.

Pour a tomato juice and a vinegar into a sauce-pan.

Put the chopped onion, a sugar, salt, and bay leaf into the sauce-pan.

Bring to boil with a medium heating, and boil for about 5 minutes.

Then, strain into another sauce-pan, remove bay leaf, and pour the soaked gelatin into the sauce-pan.

Stir well.

Pour a half of hot juice into a dish for jelly, and cool until jelly turns thick (for about 30-40 minutes in a refrigerator).

Peel the eggs, slice, and place the slices over jelly.

Pour the hot juice over eggs, and cool until an even hard consistency.

To serve, slice, place over green salad leaves, and pour 1 tbsp mayonnaise over each slice.
Note: This is a recipe from 1939 cookbook.


Eggplants in Walnut Sauce - 2

Submitted by Nobility_Cuisine on Sat, 08/17/2013 - 15:35.

Ingredients per portion:

1 medium eggplant
1 celery stalk
1 medium onion
3-5 garlic cloves
½ cup ( 60 g, 2 oz) peeled walnuts
3-4 tbsp wine vinegar, or dry wine
3 tbsp vegetable oil
Spices: ground coriander, cloves, khmeli-suneli, cinnamon, ground black peppers, salt on your taste


Bring a 1/2 G (2 L) water to boil in a large, deep sauce-pan.

Peel a garlic and onions, tie celery stalks together with a piece of a thread.

Cut eggplant ends, and make a large, deep „envelope“ in the each eggplant (do not tear skins!).

Put eggplants and the celery stalks in the boiling water (water should cover eggplants), and set a heating to very low.

Boil for about 25 minutes.

Take out, and dry out celery after 3 minutes of boiling.

Meanwhile, make a walnut sauce.

Grate the walnuts and garlic together with the spices until a
consistency is same as a very thick dough.

Dilute a vinegar with cold water, and add to the walnut-garlic mix.

Stir until an even consistency.

Chop the onions thinly.

Pre-heat a vegetable oil in a deep skillet, or in a deep sauce-pan.

Stir-fry the onions with 3 or more tbsp of vegetable oil until it's colour turns goldish.

Add the walnut-garlic-vinegar mix into the skillet, stir well with onions, and boil with low heating for about 5- 7 minutes.

Take out eggplants from water, let to drip in a collander, then dry out carefully, to keep the sauce consistency.

Note: Do not tear the skins!

Then, pour the sauce into every „envelope“, cover a hole with the cut-out piece of eggplant, tie with the boiled celery stalk, and let to sit, the longer, the better.

Serve the sauce leftovers in a small dish.


If you are planning to serve eggplants cold, place them in a refrigerator after they cool.

If you want to serve eggplands warm, just let them to cool a little.

Stuffed Mackerel

Submitted by Nobility_Cuisine on Sat, 08/10/2013 - 17:56.


2 fresh mackerel
1 medium carrot
2 hard-boiled egg
2 tbsp gelatine
Salt and ground black pepper on your taste


Boil the carrots, peel, and slice into thin rounds.

Peel the eggs, and cut into thin rounds.

Remove the fish innards, bones, fins, and tail.

Then, wash and dry out with paper towels.

Sprinkle fish with the gelatine,salt and pepper from inside.

Put egg layer and carrot layer into the fish, cover tightly.

Roll every fish with a foil piece tightly, and tie with threads.

Bring 1 L (1/4 G) or more of a water to boil in a wide sauce-pan.

Place fish into the water (water has to cover fish).

Boil for about 30-35 minutes.

Take out, put on a board, cover with another board, and place any weight atop.

Let to cool.

Then, remove the weight, board, threads, and foil.

Cut into medium-size pieces together with a gelly, and serve.

Herring a la Checkhov

Submitted by Russian_Cuisine on Sat, 07/20/2013 - 18:23.


2 large salted or brined whole herrings
2 cup milk
2 large onions
1 can (250 g, or 7 oz) Dijon Honey mustard
7 oz, or 250 g cornichons
1 bunch dill
4-6 oz (120-170 g) vegetable oil


Clean the fish: remove skin, fins, bones, and innards.
Cut the fillets into a bit-size slices.

Note: If herring is too salt, soak it in the milk, or in water for 2 hours or more.

The, drain out, and set aside.

Peel the onions, and slice onions into thin rounds.

Slice the cornichons into thin rounds.

Open a can of Dijon honey mustart.

Chop the dill thinly.

Put the layers of slices onions and sliced cornichons on a bottom, and sprinkle well with the mustard.

Put the layer of herring over them, and sprinkle with the dill.

Cover with the layer of onions, and continue in the same order until you run out of ingredients.

Top layer should be from onion and dill.

Punch all layer from top to bottom with a wooden skewer, and pour the purified oil slowly: all layers should be oiled.

Top should be covered with oil.

Cover the dish with a lid, and place in a refrigerator for about 2 days.

Then, appetizer is ready to eat,just let oil to drip off.


If you use not all appetizer, pour more oil over the leftovers.

Keep in a refrigerator up to 2 weaks.

Serve with a rye bread.