Submitted by Nobility_Cuisine on Sun, 02/22/2015 - 11:42.
5 hard-boiled egg
7 oz (200 g) melted cheese, or cheese like “Philadelphia”
5 peeled garlic cloves
7 oz (200 g) cooked chicken or other meats
5.2 oz (150 g) cheese
1/2 medium English cucumber
Chopped greens (parsley, dill, schnitt, or others), salt, and ground pepper on your taste
5 tbsp mayonnaise
Peel the eggs, and separate egg whites and egg yolks.
Slice the meat, egg whites, cheese, and cucumbers into same-size thin stripes.
Stir the sliced ingredients with the 3 tbsp mayonnaise, salt, pepper, and chopped greens.
Place the prepared ingredients as a ring on a salad plate.
Grate egg yolks, press the garlic cloves.
Put 2 ground egg yolks on a plate, and set aside.
Blend 3 egg yolks, garlic, cheese, and 2 tbsp mayonnaise together, and set in a refrigerator for 30 minutes.
Then, shape small “eggs” from this mixture, roll every “egg” in ground egg yolks, and put in a middle of a salad “ring”.
Continue, until you use all mixture.
Chill for about 30 minutes, and serve.
You may decorate the salad with green salad leaves.
Submitted by Nobility_Cuisine on Sat, 02/14/2015 - 18:45.
2 medium potato
2 medium beetroot
1 medium carrot
1 medium onion
2 garlic cloves
6.4 oz (180 g) medium-hard cheese
5 tbsp mayonnaise
Chopped fresh greens and salt on your taste
Boil (or better, microwave) the potatoes, carrots, and beetroots.
Peel the onions and chop.
Peel the herring: remove fins, bones, innards, and skins.
Cut the herring fillet into medium-small pieces, stir with onions, and set aside.
Peel beetroots, and grate.
Press the garlic, stir with grated beetroots, and with the 2 tbsp mayonnaise (the salt is optional).
Set aside a dish with beetroot mixture.
Cut the cheese into medium-small cubes.
Peel carrots, and grate, then stir with cheese and 1 tbsp mayonnaise, and set aside.
Peel the potatoes.
Stir potatoes with 2 tbsp mayonnaise and salt, and put evenly into a salad dish (or into salad rings by the number of portions).
Cover a first layer with the herring-onion layer evenly.
Cover the second layer with the beet-garlic layer.
Cover the third layer with the carrot-garlic-cheese layer.
Decorate on your taste (salad leaves, chopped greens, pomegranate seeds, ground egg, etc.), let to sit for 20 minutes in a refrigerator, and serve.
Submitted by Nobility_Cuisine on Sat, 02/07/2015 - 17:20.
3.5 oz smoked pork fillet
1/2 duck breast
1/4 large green apple, peeled
1 large potato
1/2 medium carrot
2 tbsp canned green peas
1 medium marinated cucumber
1 medium fresh cucumber
1 egg, hard-boiled
Salt and ground black pepper on your taste
2 tbsp pomegranate seeds
20 parsley leaves
1 tsp capers
4 pieces rye bread
4 tsp vegetable oil
Mayonnaise on your taste
Boil the potato and carrot until a readiness, then cool and peel.
Dry out the duck breast, and cook on a dry skillet for about 3 minutes on both sides.
Cut the smoked pork, duck, potatoes, carrots, cucumbers, eggs, and apples into same-size cubes.
Put these ingredients into a deep dish, and stir with the peas and mayonnaise.
Sprinkle with the salt and pepper, and stir one more time.
Fry the rye bread pieces on a pre-heated skillet, with 1 tsp the vegetable oil per each piece, for 1 minute per side.
To serve, place rye bread pieces on plates.
Using a culinary ring (or just a glass), place 1/4 of a salad over bread.
Decorate with the parsley leaves, capers, and pomegranate seeds, and serve.
Submitted by Russian_Cuisine on Sat, 01/17/2015 - 19:01.
7 oz (200 g) crab meat (or crab meat imitation)
1 can (10 oz, 325-340 g) sweet corn
4-5 hard-boiled egg
½ medium English (seedless) cucumbers
1 medium carrot
4 tbsp mayonnaise
Salt on your taste
Peel the eggs, and cut into medium cubes.
Shred the cucumber into thin strips.
Peel the carrot, wash, and grate on a small grater.
Open the can with the corn, and dry out corn.
Cut the crab meat sticks into medium cubes.
Stir all ingredients, and let to sit for 30 minutes, then serve.
Submitted by Nobility_Cuisine on Wed, 11/19/2014 - 10:20.
Ingredients for 2:
5.5 oz (160 – 170 g) sturgeon fillet
4 oz (120 g) cauliflower
4 oz (120 g) cherry tomatoes
1 – 1.5 oz (40-50 g) canned corn
1 – 1.5 oz (40-50 g) boiled green beans
1 oz (30 – 40 g) green leaf salad
1 tbsp chopped pitted black olives
2 tbsp thinly chopped greens (parsley, dill, schnitt)
½ tsp salt
Ground black pepper on your taste
Mayonnaise, serve separately
Rub the fish fillet with the salt, black pepper, and mayonnaise, let to sit for 1 hour in a cool place, and bake in an oven to a readiness.
Let fish to chill, and cut into small pieces.
Boil the cauliflower in a salted water, dry out, and let to chill.
Cut cauliflower into small pieces.
Dry out the corn and beans.
Cut the tomatoes into halves.
Thorn the salad into large pieces.
Cover a large flat dish with salad's leaves.
Put corn, beans, tomato pieces, cauliflower pieces, fish pieces on top.
Sprinkle with the mayonnaise.
Decorate with greens and olives.
Submitted by Russian_Cuisine on Wed, 11/19/2014 - 10:15.
1/2 – 1 lb (250 – 450 g) crabmeat, or crabmeat imitation
1/2 lb (230 – 250 g) zucchini
1/2 lb (250 g) potato
1/2 lb (250 g) canned green pea
1/2 lb (250 g) cucumber, chopped
1/2 lb (250 g) apple
2 hard-boiled eggs
3.5 oz (100 g) celery
1 tbsp sugar powder
Greens, salt, and mayonnaise on your taste
Chop the crab meat.
Boil the potato and celery until a readiness, and let to chill.
Peel and chop the apples, eggs, and potatoes into small cubes.
Slice the zucchini into 1-finger-thick rounds, and steam zucchini until a transparency.
Let zucchini to chill, and cut into medium cubes.
Stir all ingredients, let to sit for 20 minutes, decorate with greens, and serve.
Submitted by Russian_Cuisine on Sun, 09/28/2014 - 05:54.
1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste
The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).
Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.
Pour wine over the warm potatoes, and set aside.
Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.
Submitted by Nobility_Cuisine on Sun, 09/21/2014 - 09:59.
3 medium onion
4-5 medium apple
4 hard-boiled egg
3.5 oz (100 g) ground cheese
Mayonnaise, vinegar, salt, sugar, and chopped dill on your taste
Peel and chop the onions.
To make a brine, bring 1 cup water to boil, turn a heating out, and add the sugar and vinegar to boil, stirring some times.
Soak onions in the warm brine for about 15 minutes.
Peel and chop the apples and eggs separately.
Dry out onions, and put a half of onions in a salad bowl by even layer, sprinkle with the cheese and Mayonnaise.
Continue with layers: half of eggs, cheese and Mayonnaise, half of apples, cheese and Mayonnaise, second half of onions, cheese and Mayonnaise, second half of apples, second half of eggs, Mayonnaise, ground cheese, chopped dill.
Let a salad to sit for about 30 minutes in a room temperature (or 2 hours in a refrigerator), and serve.
You may substitute Mayonnaise with other white sauce, on your taste.
Submitted by Nobility_Cuisine on Sun, 08/03/2014 - 08:34.
1 can cod liver
1 English cucumber
3 medium tomato
1 Peking cabbage
½ shallot onion
2 dill stalk
Lemon juice, pepper, (optional) vegetable oil on taste
Drain oil from the can with the
cod liver, put cod liver into a salad bowl, and press with a fork.
Peel and grate cucumbers.
Cut the tomatoes, remove the seeds, and cut the Peking cabbage into thin stripes.
Cut the onion into small cubes, chop the dills.
Mix all ingredients in the salad bowl well; add the lemon juice, salt, mix all together.
Submitted by Russian_Cuisine on Sun, 07/20/2014 - 09:00.
2/3 lb (300 g) eggplant
2 medium onion
2 tbsp vegetable oil
1 ¼ tsp salt
2/3 lb tomato
1 tbsp vinegar
3 tbsp chopped basilic
¼ tsp ground black pepper
Peel the eggplant, and slice into rounds with 1/2-inch thickness.
Dissolve the salt in 1/4 G (1 Liter) a cold boiled water, and put eggplant rounds into the water for about 10 minutes.
Peel the onions, and slice ito thin rounds.
Fry eggplant rounds with the vegetable oil, until their colour turns light-brown.
Take out eggplant rounds, and put into a salad bowl.
Stir-fry onions with the vegetable oil for about 1-2 minutes, take them out, and put into the salad bowl.
Cut the tomatoes into medium-size cubes, and put into the salad bowl.
Sprinkle with the salt, pepper, and vinegar, and stir well.
Let to sit for about 10-15 minutes, and serve.