Crepe Tartlets with Crab And Caviar

Submitted by Nobility_Cuisine on Fri, 08/20/2010 - 17:09.


For crepes

75 g (3 oz) plain flour
2 eggs, lightly beaten
2 tsp oil
120 ml (4 fl oz) milk
1 tbsp chives, finely chopped

For filling:

30 g (1 oz) butter
1/2 onion, finely chopped
50 g (2 oz) all-purpose flour
120 ml (4fl oz) milk
100 g (4 oz) fresh crabmeat
50 g (2 oz) Osetra (Sturgeon) caviar


Sift the flour into a bowl.
Gradually stir in the beaten eggs, then the oil, milk and chives and beat to a smooth batter.

Cover and let stand in a refrigerator for at least 30 minutes.

Lightly grease with the butter and heat a heavy-based pan.
Pour 2-3 tbsp of batter into the pan and cook until golden brown, turning and repealing for the other side.
Remove the crepe from the pan and set aside;

Repeat with the rest of the crepe dough mixture.

Using a cutter, cut out rounds from the crepes, large enough to fit 10 cm (4 in) the non-stick tartlet pans.

Line the tartlet pans with the crepe rounds and bake for about 10 minutes in a pre-heaterd to 200 C (400 F)oven.

Then, remove from pans and cool on a wire rack.

To make the filling, heat the butter in a saucepan.

Add the onion and cook until soft.

Stir-in the flour, cooking for 1 minute.

Remove from the heat, gradually stirring in the milk and crabmeat.

Return to the heat and stir until the sauce thickens.

Let to cool.

Just before serving, spoon the crab mixture into the crepe cups and top with caviar.

Fish Pate

Submitted by Nobility_Cuisine on Mon, 08/09/2010 - 15:45.


1 lb any fish fillets (de-boned, de-skinned)
0.5 lb butter or spread
1 medium onion
2-3 tbsp flour
2-3 tbsp butter
1 stalk dill, 1 celery stalk, 1-3 bay leaves, 1 small parsley root, salt, ground red pepper on taste
Optional: 1 ground stir-fried onion, or 2 tbsp ground stir-fried mushrooms, finely chopped greens


Place the fish fillets in a saucepan, pour one cup of water in, and bring to boil.

Place the onions, parsley root, celery stalk, dill stalk, and bay leaves into the sauce-pan, and boil with low heating for about 20-25 minutes.

Turn off the heating, and let the fish cool in the broth.

Melt 3 tbsp butter in a skillet, and pour the flour in while stirring thoroughly.

Cook for about 2 minutes with medium heating.
Then, pour the milk in, teaspoonful at a time, stirring all the while to get an even consistency.

Note: The consistency has to be like that of thin sour cream.
Let the sauce cool.

Blend the fish until an even consistency, add 0.5 lb butter or spread, and whip for 4 - 5 minutes.

Then, add the sauce, salt, and ground red pepper, and whip until an even, airy consistency.

Optionally, you can add the mushrooms or fried onions.


You can keep this pate in a refrigerator for up to 12 hours, but to it is better fresh.

Baked Stuffed Tomatoes

Submitted by Russian_Cuisine on Sat, 06/19/2010 - 17:00.


3/4 lb medium tomatoes
1 eggplant
1 medium onion
3 garlic cloves
1/4 lb cheese
2 tbsp vegetable oil
Salt, ground pepper, parsley greens, Mayo on taste


Peel the onions, cut them into small cubes.

Grind the cheese.

Cut the greens thinly.

Wash the tomatoes in hot water.

Cut the tops out, and remove the seeds and cores with a spoon.
Cut the cores into small pieces.

Peel the eggplant, cut into small cubes, and stir-fry with vegetable oil until it becomes golden colored.

Then, add the tomato cores and onions, and stir-fry until the onions become soft.

Press the garlic, add to the fried mix, and stir the whole mix well with 1 tbsp Mayo.

Stuff the tomatoes with this mix.

Pre-heat an oven to 400-420 F (200-220 C).

Grease a baking sheet with vegetable oil, and place the stuffed tomatoes on it.

Cover with the Mayo leftovers, sprinkle with ground cheese and greens, and bake for about 2-3 minutes (until the cheese melts).

Serve hot.

Peas a la Cupetz

Submitted by Nobility_Cuisine on Sat, 06/05/2010 - 17:49.


1 cup (200g) dried peas
1 cup ground walnuts
¼ cup butter
¼ cup ground cheese
Salt on taste


Soak the peas for 4 – 6 hours, then bring to boil in the same water, and boil until they become mild (1 – 2 hours).
Then, drain them, and sift through a mesh (or make into puree with a food processor).

Then, add the salt and ground walnuts, and mix well.

Whip the warm butter, and add the mix to the butter, continuing whipping.

Then, cool in a refrigerator, whip for 10 more minutes, and add the ground cheese continuing whipping.

Then, the mix will turn a whiter color and increases in volume, and the pea pate is ready.

It is an appetizer, or part of a complex garnish to a meat.

Mushrooms in Aspic – appetizer

Submitted by Nobility_Cuisine on Sat, 05/01/2010 - 15:38.


3-4 oz (75-100 g) fresh, salted, or brined mushrooms (or 1 oz dried mushrooms)
1 pack gelatin (5 g)
5 fl.oz (125 g) mushroom broth
1 garlic clove


If the mushrooms are fresh, wash them, then cut them into small pieces.

If the mushrooms are salted or brined, drain, then wash, and then cut them into small pieces.

If the mushrooms are dry, soak them for 3 hours, then boil until they’re ready, and then cut them into small pieces.

Cut the garlic into thin slices.

Soak the gelatin; heat the mushroom broth to 45-50C (113-122F).

Dissolve the gelatin in the mushroom broth, heat to 80C (176F) (2 minutes in a microwave), add salt and garlic, and stir well.

Place the mushrooms into shapes in equal portions, pour the broth over them, cover with paper or plastic, and cool in a refrigerator for 1-2 hours.

This dish is good as an appetizer or as a garnish to vegetables.

Cabbage with Walnut Sauce

Submitted by Nobility_Cuisine on Wed, 04/14/2010 - 00:28.


2 lb shredded cabbage
4-5 garlic cloves
0.5-1 cup ground walnuts
Salt, pepper, greens and onions (optional) on taste


Boil the cabbage in salt water until it’s ready (or heat in a microwave).

Drain, place evenly on a large flat dish, and press for 1 hour (put a pan lid on top and put something heavy onto the lid).

Then, drain the cabbage, and put it in a salad bowl.

Mix the cabbage, salt (optional), garlic, walnuts, cut greens and onions (optional), and ground black pepper together.

Let sit for 15 minutes, and serve.

Smoked Salmon Mousse

Submitted by Nobility_Cuisine on Sat, 02/06/2010 - 18:00.


175 g (0.4 lb) smoked salmon fillets
1 tbsp thinly cut fresh dill greens
1 tbsp thinly ground lemon peels
1 tbsp ground garlic
175 g (0.4 lb) medium-fat tvorog (farmer cheese)
150 g (0.3 lb) sour cream


Blend all ingredients to an even consistency.

Place on a dish. Make a shape as you like, cover with clear wrap, and place in a refrigerator for 3-5 hours.


You can keep this in a refrigerator for up to 3 days.

Decorate with ground eggs, lemon slices, parsley, and green salad greens before serving.

Slice right before serving.

Tongue in Aspic a la Rus

Submitted by Nobility_Cuisine on Sat, 01/30/2010 - 19:36.


2 lb (1 kg) boiled tongue
1 boiled carrot
3 tbsp crème Fraîche
2 tbsp gelatin (or 2 small pouches)
2 lb meat broth
0.25 lb (100 g) pitted black olives
1 cup parsley greens thinly cut
0.5 cup whipping cream
2 garlic cloves
Salt on taste


Grate the carrots, press the garlic, and mix the cheese, garlic, and carrots together to an even consistency.

Remove the tongue skin, and cut the tongue lengthwise into 2 halves.
Cut out the middles, and stuff with the garlic-carrot mix.

Soak the gelatin, bring the beef broth to boil, and dissolve the gelatin in broth. (Do not boil!)

Pour the 1 cup broth with gelatin into a proper shape where you will prepare the dish, and place in a refrigerator for about 20-30 minutes.

Cool all remaining broth slightly.

Whip the whipping cream to a strong peak consistency, and then continue whipping, adding broth tablespoonfuls at a time, until you add all the broth.

Cut the olives into halves, and place them evenly with parsley greens into the shape.

Pour 1 cup of the white broth-whipped cream mix over this carefully, and place in the refrigerator for 10 minutes.

Place both halves of the stuffed tongue tightly together, and place in the shape.

Pour the remaining white broth-whipping cream mix over it, and place in the refrigerator until it becomes solid.

To serve, place the shape bottom and sides in hot water for 0.5-1 minute (depending on size), and then turn over onto a flat dish.

Slice into thin portions, decorate if you like, and serve.


This is very celebratory dish.

Potato “korzinki” with chicken and cheese

Submitted by Nobility_Cuisine on Sat, 12/19/2009 - 19:29.

Ingredients for 6:

4-7 medium potatoes
3 tbsp wheat flour
¼ cup milk
1 egg white
2 tbsp melted butter (or ghee)
2 tbsp bread crumbs
1/3 lb ready chicken meat
3 tbsp ground cheese
Salt, pepper, nutmeg on taste


Peel and wash potatoes, then drain, and grate on a small grater.
Press to de-juice.

Whip the egg white for 2 minutes, and then add to the ground potatoes.
Add salt and flour, make sticky dough.

Peel the onions and cut into small cubes.

Cut the meat into small cubes.

Pre-heat the butter in a skillet, put onions into the skillet, and cook with low heating for 3-4 minutes.

Add meat into the skillet, turning heating to medium, and cook for 3-4 minutes.

Then, add salt, pepper, pour the milk in the skillet, and stir well.

Turn heating to low, cover the skillet with a lid, and simmer for about 10 minutes.

Turn the heating off, and let cool to warm.

Grease baking shapes with butter, sprinkle with bread crumbs.

Divide the dough into 6 parts, and place them in shapes.

Place layers of prepared chicken on their tops.

Sprinkle with ground cheese, and place in the oven.

Bake for about 17-20 minutes, or until ready.

Serve hot.

Tomatoes Stuffed with Chicken and Potatoes

Submitted by Nobility_Cuisine on Sat, 11/07/2009 - 17:53.


4 large tomatoes
2 large potatoes, boiled or baked
0.5 lb mushrooms

0.5 cup walnuts
1 cup sour cream
2 tbsp black olives
3 garlic cloves
Salt and pepper on taste
Greens for decorations
2 tbsp vegetable oil for stir-frying of mushrooms


Stir-fry the mushrooms with vegetable oil. Boil chicken breasts to readiness.

Let cool.

Cut the peeled boiled potatoes, chicken, and mushrooms into small pieces.

Press the garlic into the sour cream, add salt and pepper, and mix well.

Stir mushrooms, potatoes, and chicken with the sour cream – garlic mix, set the stuffing aside.

Cut the walnuts and olives into small cubes, and mix them together.

Cut out the centers of the tomatoes, remove all seeds and juice, and fill with stuffing.

Decorate the plate with greens, place the tomatoes over the greens, sprinkle with the olives-walnuts mix, and serve.