Baking

Open Mushroom Pie

Submitted by Nobility_Cuisine on Sat, 08/27/2016 - 07:10.

Ingredients:

1 pack (1 lb) dough
4 medium red onion
12.2 oz (350 g) mushrooms
1 tbsp butter, or margarine
¾ tsp salt
½ tsp freshly ground black pepper
5.2 oz (150 g) semi-hard cheese (Emmentaler, or other one), ground
2 stalks parsley, other greens (optional)

Method:

Clean mushrooms, peel onions, and chop the mushrooms and onions.

Stir-fry mushrooms and onions in a pre-heated skillet with a butter and a pinch of a salt.

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

Roll a dough to a size of a baking sheet, place the dough into the sheet.

Spread mushrooms with onions over dough evenly, except 1/2” boards.

Chop greens.

Sprinkle a ground cheese and the greens on top.

Bake for about 20-25 minutes.

Serve warm.

Cheese Casserole with Beet Greens

Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.

Ingredients:

3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil

Method:

Wash beet greens, dry out, and chop thinly.

Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.

Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.

Dry out the boiled greens on paper towels.

Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.

Add a flour and a sugar, and whip for 2 minutes more.

Pre-heat an oven to 370 F (180 C).

Sprinkle a large baking dish with a vegetable oil.

Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.

Bake for about 50 minutes, and serve immediately when ready.

Potato Pies “Flowers”

Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.

Ingredients:

1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast

For stuffing:

13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling

Method:

Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.

Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.

Whip eggs with leftovers of the sugar, and with the salt.

Add a sour cream, and whip all together well.

Add the milk-yeasts mixture, and the flour, and knead a dough.

Cover the dough with the towel, and set in a warm place for 1 hour.

Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.

Chop dills thinly.

Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.

Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.

Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.

Turn out each pie, press it slightly, and cut in sectors.

Make each “a petal” round, and turn a little.

Whip an egg yolk, and spread each “flower” with the whipped yolk.

Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.

Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.

Serve hot or warm.

Verguns

Submitted by Russian_Cuisine on Sat, 05/28/2016 - 17:13.

Ingredients:

8.7 oz (250 mL) kefir
2.5 cup flour
2.5 oz (70 mL) + 1.5 cup for frying vegetable oil
1 tbsp vodka
2.5 – 3.5 oz (70-100 g) sugar
1 pinch salt
1 tsp baking soda

Method:

Pour a kefir into a sauce-pan, add a 2.5 oz vegetable oil, a vodka, and bring to boil (but do not boil!) with a stirring.

Stir all dry ingredients in a bowl, and pour a hot kefir mix into the bowl, stirring permanently.

Knead a dough while a consistency becomes even.

Roll the dough into a ball, cover with a plastic wrap, and let to sit for 30 minutes.

Roll out dough into thin round, cut into rectangles.

Make a cut in a middle of every rectangle, and turn one half of rectangle through other one.
Pre-heat the vegetable oil in a deep skillet, and fry verguns for about 2-3 minutes per side.

Dry on paper towels, and serve.

Rye-Nut Cake

Submitted by Nobility_Cuisine on Sun, 05/01/2016 - 06:54.

Ingredients:

1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk

Method:

Soak the rye bread slices in milk, then put through a meat grinder with the walnuts.

Beat the egg yolks with the sugar until creamy, and combine with the bread mixture.

Whip the egg whites until stiff, and mix-in to a batter.

Sprinkle a round mold with a butter and a flour, and pour the batter into it.

Pre-heat an oven to 350 F (170 C).

Bake a cake for 30 minutes, or until a cake test done.

To test, put a knife blade into the cake, and if it is dry when you pull it out, the cake is ready.

Sprinkle with the sugar, and serve.

Pyshki (Russian Donuts)

Submitted by Nobility_Cuisine on Sun, 04/10/2016 - 15:21.

Ingredients:

17.5 oz (500 g) flour
2 cup warm water
2 tsp yeast
3.5 oz (100 g) + 1 tsp sugar
2 egg
3.5 oz (100 g) butter, or margarine, melted
2 egg
1 cup sugar powder

2 cup vegetable oil for frying

Method:

Stir 5.2 oz (150 g) a flour, yeasts, 1 tsp a sugar, and 2 cups a warm water thoroughly.

Cover a batter with a piece of a plastic wrap, and set in a warm place for 20 minutes.

Then, add all other ingredients but a sugar powder, stir well, and set in a warm place for 2 hours.

Make pyshki like donuts, and cook in a boiling vegetable oil until their color starts to change.

Place on a flat dish, sprinkle with a sugar powder, and serve with a coffee.

Note:

This is very old, and very traditional dish of Sankt-Petersburg.

Fish Pie - 2

Submitted by Nobility_Cuisine on Sun, 03/27/2016 - 05:49.

Ingredients:

17.5 oz (500 g) cod fillet
¼ tsp yeast
2 fresh egg
1 medium onion
5 oz (140 g) soft cheese
4.5 oz (130 g) flour
2 tbsp mayonnaise
3 tbsp milk
Spices (salt, paprika, ground pepper) on your taste
Vegetable oil for frying

Method:

Wash a fillet, dry out, and cut into 1” x 2” pieces .

Peel and chop an onion.

Stir-fry the onion on a vegetable oil in a skillet, add the fish pieces into the skillet, and cook for about 4 minutes together.

Set skillet aside.

Whip eggs, a mayonnaise, spices, a milk, and 2 tbsp vegetable oil.

Stir a flour and yeasts, and pour the whipped eggs into the flour.

Grate a cheese thinly, and stir-in to a batter.

Stir-in the fish and onion mix to the batter.

Pour the batter into a baking dish, and place the dish in a cold oven.

Turn a heating on, heat the oven to 420 F (210 C), and bake a pie for about 35 minutes in this temperature.

Chill a little, and serve.

Tuna Pie

Submitted by Nobility_Cuisine on Sun, 01/03/2016 - 19:23.

Ingredients:

1 can (7 oz) tuna in oil
8.5 oz (240 g) flour
4.5 oz (125 fl oz) dry white wine
23 oz (600 g) red or yellow onion
3 tbsp vegetable oil
3 tbsp capers
1 tsp salt
1 tsp sugar
1/2 tsp ground black pepper

Method:

Blend a flour, an oil, a wine, and a ½ tsp salt together, until a dough became non-sticky.

Roll the dough in a piece of a plastic wrap, and let to sit in a room temperature for about 30 minutes.

Meanwhile, peel onions, and cut them alongside into medium pieces.

Pre-heat a wide skillet, pour 2 tbsp oil into skillet, let to boil, and put the onions.

Cover the skillet with a lid, and cook for 15-20 minutes with a small heating.

Then, add a salt, a sugar, and a ground black pepper, stir well, and increase the heating to medium one.

Stir-fry, until all juices evaporate, and onions get a light-brown color.

Turn the heating off.

Add a tuna with oil and capers into the skillet, press the tuna to get small pieces, stir well, and let to chill.

Pre-heat an oven to 350 F (175 C).

Divide the dough into 2 equal parts.

Sprinkle a table with the flour.

Roll out both pieces of dough thinly, into a shape of a baking dish (dough has to cover bottom and sides of the dish).

Put one piece of dough into baking dish, to cover bottom and sides of dish, and pierce dough some times using a fork.

Put a stuffing from skillet on top, smoothed, and cover with the other piece of dough.

Pinch dough's edges.

Bake for 20 minutes.

Then, spread the pie top with 1 tbsp vegetable oil, and bake for 15 more minutes.

Take pie out, let to chill, slice into portions, and serve.

Pie with Nuts

Submitted by Russian_Cuisine on Sun, 10/18/2015 - 06:38.

Ingredients:

1 lb (450 g) peeled, crushed walnuts (or other nuts)
5.2 oz (150 g) raisins
4 egg
1 cup sugar
3.5 oz (100 g) + 2 tbsp flour
1/3 tsp salt
1 tbsp butter

Method:

Put nuts into a large bowl.

Add raisins (or other dried berries, or their mix).

Blend eggs and a sugar until the sugar dissolves.

Pre-heat an oven to 390 F (180 C).

Put a flour and a salt into the bowl with the nuts and raisins, and pour the blended eggs.

Stir well.

Cover a baking dish with a foil, or with a baking paper, rub the foil with a 1 tbsp butter, and sprinkle with 2 tbsp flour.

Put our mixture evenly on the sheet, and bake for about 40 minutes.

Let to chill before slicing.

Best with a coffee.

Plum Pie

Submitted by Nobility_Cuisine on Sun, 10/04/2015 - 06:11.

Ingredients:

For dough:

5.2 oz (150 g) butter, or margarine
1.5 cup flour
1 tbsp starch
1 egg

For cream:
17.5 fl oz (500 ml) milk
1 tbsp flour
1 tbsp starch
2 tbsp sugar

For stuffing:
2 lb nor very soft plum
1 oz (30 g) butter
9 tbsp sugar
2 tbsp brandy

Method:

Wash plums, take out their stones, and cut plums into halves or quarters.

In a deep sauce-pan, stir 1 oz a butter, 9 tbsp a sugar, 2 tbsp a brandy, and add the plum pieces.

Bring to boil on a strong heating, stirring until the sugar dissolves (about 5 minutes).

(Plums should be not soft!)

Let to chill in a syrup, and dry out plums (keep the syrup).

Chop a chilled butter and a flour, and make buttered crumbles.

Add an egg to crumbles, and knead a dough.

Roll the dough to shape a baking dish, and set the dish into a refrigerator for 30 minutes or so.

Meanwhile, make a cream: stir 1/3 cup a milk with 1 tbsp a flour, 1/3 cup a milk with 1 tbsp a starch, and 1/3 cup a milk with 2 tbsp sugar separately.

Bring to almost boil the milk-sugar mix, turn a heating to very low, and add the milk-flour mix by small portions, stirring permanently, and then add the milk-starch mix, stirring permanently.

Boil and stir the cream, until it thickens.

Pre-heat an oven to 430 F (220 C), and place the baking dish from the refrigerator to the oven for 10 minutes (pierce the dough some times).

Take out baking dish from oven, pour the cream into it, and put plum pieces on top, pressing slightly.

Decrease a temperature in oven to 390 F (180 C), and put baking dish on oven for 30 more minutes.

Then, turn the heating off, and let a pie to chill to warm in oven.

Meanwhile, boil the plum syrup to a “soft drop” consistency.

Pour the chilled pie with the syrup, let to sit for about 10-15 minutes, and serve.

Note: One more variation of this pie: cover the baked pie with a meringue layer instead of syrup.

For that, whip 3 egg whites and ½ cup sugar together to a strong foam, pour the foam over chilled pie, and bake for about 15 minutes on the 390 F (180 C) temperature.