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.
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.
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.
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.
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.
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.
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.
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.
Submitted by Nobility_Cuisine on Sat, 05/11/2013 - 21:19.
1/2 lb (8 oz, 230 g) pickled herring fillets
1 small apple
1 tbsp butter or margarine
1 hardboiled egg, sliced
Dill and Italian parsley for decoration
Chop the herring until it quite fine.
Peel and chop the apple until it fine, or blend it.
Warm the butter.
Mix herring, apple, and butter thoroughly.
Turn into a dich, garnish with the sliced egg and sprigs of greens.
Chill until ready to serve.
Submitted by Nobility_Cuisine on Sat, 04/13/2013 - 17:58.
2 lb (1 kg) red or black currants
4 cup water
½ cup 9-% vinegar
2 cup sugar
Bay leaves, whole cloves, peppers on your taste
2 tsp ground cinnamon (or 1 stick)
Bring water to boil.
Cool a little, then add a sugar, peppers, bay leaves, whole cloves, and bring to boil.
Boil for about 2 minutes, then sift into a sauce-pan.
Put the currants into glass jars, pour the brine over them, then sterilize the jars for about 5 minutes, and roll tightly.
Submitted by Russian_Cuisine on Sat, 04/13/2013 - 17:48.
4 lb red sweet peppers
1.5 lb (700 g) onions
1.5 lb (700 g) carrots
1/3 cup (100 g) vegetable oil
2 lb (1 L) not sweet tomato-paste
3-4 tbsp (60-80 g) vinegar
1/3 - 1/2 lb (150-230 g) sugar
1.5 - 2 tbsp salt
Spices in a small fabric bag (mixed peppercorns, whole gloves, and bay leaves)
Glass jars with lids
Peel the vegetables, and cut into medium pieces.
Place them into a large sauce-pan.
Put the bag with spices into the sauce-pan.
In a large dish, mix the tomato paste, salt, sugar, and vinegar.
If tomato paste is too sour, add the less amount of vinegar.
If the mix is too thick, add 1 cup of boiled and cooled water, and stir well.
When the salt and sugar dissolve, try the mix on taste.
Add more any of brine ingredients if necessary.
Add the spices, and pour the brine into the sauce-pan.
Boil for about 25 minutes.
After 20 minutes, remove bag with spices, and add the vegetable oil.
Then, place the lecho into glass jars, sterilize them for about 15 minutes, and roll them with lids tightly.
Most essential is to chose tomato paste without starch and without E-s in an its consist.