Tuna Pie

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


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


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.


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


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.


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


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.

Family-size Classic “Grated” Pie

Submitted by Russian_Cuisine on Sun, 10/04/2015 - 05:57.


2 pack margarine
4 egg
1 cup sugar
Pinch of salt
½ tsp baking soda
½ tsp vinegar

For stuffing:
Any of thick, sour preserve, or jam, or fresh fruits (plum, peach – 2.5-3.5 lb)


Melt a margarine, and chill.

Blend eggs and a sugar until getting an even consistency in a large deep dish.

Stir a soda with a vinegar, and add a foam into the dish.

Add the margarine, a salt, and a flour into the dish, to get a not very thick dough.

Stir all together fast, divide the dough into 3 parts, and set dough pieces in a freezer.

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

Grate 2 dough pieces on a baking sheet, and place the sheet into the oven for about 7-10 minutes.

Spread a jam, or preserves over a baked layer evenly.

Grate the third piece of dough over the jam, and bake for 40 more minutes.

Slice and serve hot.


If you cook with fresh fruits, then put halves or quarters of them on the baked layer, and sprinkle with sugar before a grating of third part of dough on top.

Take 3-5 tbsp sugar for plums, 1-2 tbsp for peaches, 1-2 tbsp for sweet berries, and 2-3 tbsp for sour berries.

Cheese-and-Fruits Pie

Submitted by Nobility_Cuisine on Sun, 09/06/2015 - 06:04.

Ingredients for dough:

14 oz (400 g) flour
4.5 oz (120 g) butter
2 fresh egg
1.5 tsp baking powder
7 oz sugar
Pinch of salt

Ingredients for stuffing:

17.5 oz (500 g) Ricotta cheese, or Farmer's cheese, or Tvorog
1.7 oz (50 g) corn starch
Zest of 1 orange
3 tbsp sugar
1 pack vanilla sugar (or ½ tsp vanilla imitation)
3 fresh egg
1 lb any canned fruits, or mix of them


Warm the butter.

Blend the eggs and sugar, add the warmed butter and the pinch of a salt, and whip all together well.

Sift the flour, mixed with the baking powder, into a dish with egg-sugar-butter mix.

Stir fast, using a wooden spoon, divide into 2 parts (2:1 by weight), roll both parts in a plastic wrap, and place them in a refrigerator.

Meanwhile, prepare a stuffing:
Grate the orange zest.

Dry out canned fruits.

Blend the cheese to an even consistency, and stir with zest.

Then, stir-in the sugar, vanilla sugar, and starch.

Add the eggs, and whip slightly all together to the even consistency.

Roll 2/3 of dough into a round.

Cover a baking dish with a round of a baking paper, and place the dough into the dish, to cover it's bottom and sides.

Pour the whipped stuffing into dish, and place the canned fruits over stuffing.

Add 2 tbsp flour to 1/3 of the dough, and mix to get large crumbles.

Pour the crumbles evenly over fruits and stuffing.

Pre-heat an oven to 400 F (200 C), and bake a pie for about 40-50 minutes in a middle of the oven.

After 30-35 minutes, pierce the pie using a wood stick.

When the pie is ready, turn a heating of, and let to sit for 10 more minutes in oven.

Then, take out, and let to chill in the baking dish.

Then, serve.

Carrot Pudding

Submitted by Nobility_Cuisine on Sun, 06/28/2015 - 06:21.


11.5 oz ( 300 g) carrot
1.7 fl oz (50 g) milk
2 tbsp (25 g) semolina
2 egg
1.1 oz (30 g) butter
0.7 oz (20 g) sugar
0.7 oz (20 g) ground wheat cracker
2.1 oz (60 g) sour cream
Salt on your taste.


Peel and wash the carrots, grate thinly, and bring to boil with a 2-3 tbsp water (add more water if necessary).

Boil until the carrot turns mild. Set aside.

Boil the semolina with the milk until a kasha thickens.

Add the sugar, salt, and butter, and stir well.

Set aside.

Meanwhile, blend the egg yolks, and whip the egg whites.

Stir-in the egg yolks into the semolina kasha, then combine kasha with the carrots, and with the whipped egg whites.


Semolina kasha with eggs, and carrots have to have almost equal or equal temperature before combining.

Pre-heat an oven to 390 F (200 C).

Rub a baking dish with the butter, and sprinkle with the ground wheat crackers evenly.

Spread the carrot mixture in the baking dish, and bake until done.

Slice a pudding without removing from the baking dish.

Serve hot.

A sour cream is one of best sauces for this dish.

Serve sour cream separately in a gravy boat.


Submitted by Russian_Cuisine on Sat, 06/13/2015 - 16:45.


5 cup all-purpose flour
1.5 cup water
70 oz (2 Kg) cheese
11.5 oz (300 g) butter
3 egg


Make a dough from the flour, eggs, water, and salt, and set aside for 30 minutes.

Grate the cheese, or crumble (depends on cheese type).

Pre-heat an oven to 360 F (180 C).

Bring ½ G (2 L) salted water to boil in a large, wide sauce-pan.

Place a wide sauce-pan with a cold water, a colander, and a baking sheet near the oven.

Rub the baking sheet with the butter.

Knead the dough one more time, and divide into 6 equal parts.

Roll the every dough part into a thin rectangle. Sizes of the rectangle should be a little more than sizes of baking sheet.

Melt the butter.

Place one dough rectangle on baking sheet, spread 1/6 of butter and 1/5 of cheese on top.

Next layer put onto the boiling water for about 1-2 minutes, take out using the colander, and place in the dish with the cold water for 1-2 minutes.

Then, put it evenly over previous layer, and spread 1/6 of butter and 1/5 of cheese on top.

Continue the same with next 3 dough pieces.


You may sprinkle every layer except 3rd one with a less amount of cheese, and most of cheese spread over 3rd layer, i.e. in a middle of achma.

The last piece of dough put on top, and spread with 1/6 of butter.

Cut into portions carefully, and bake in the oven for about 50 minutes.

Do not over dry!

Serve immediately.

Liver's Pie

Submitted by Nobility_Cuisine on Sun, 06/07/2015 - 05:54.


1 pack not sweet cake mix
14 oz (400 g) beef liver, boiled to a readiness
11.5 oz (300 g) ground hard cheese
3.5 oz (100 g) dry mushroom, or 13.2 oz (300 g) fresh one
2 large onion

Mayonnaise, chopped black olives, chopped greens, salt, ground red pepper, other spices, and vegetable oil on your taste


Make a liver cream: blend the liver, and whip with the 3-4 tbsp mayonnaise.

Make a mushroom cream: boil the mushrooms in a salted water until a readiness,
dry out, and grate.

Peel the onions, chop, and stir-fry with the 1-2 tbsp vegetable oil.

Add the chopped mushrooms, the salt, pepper, and spices to onions, continuing to stir-fry.

After 2-3 minutes, place the mushroom-onion mixture to a dish, and stir with 2 tbsp mayonnaise.

Make a cheese cream: whip the ground cheese, mayonnaise, and chopped greens together.

Meanwhile, bake not-sweet cake, let to chill, and slice into 3 layers.

To collect a pie, spread the liver cream on top of the first layer, spread the mushroom cream on top of the second one, and spread the cheese cream on top of the third one.

Then, place layers on top of each other.

Cover the pie with any of creams, and sprinkle with the chopped greens, chopped black olives, and the red pepper.

Serve after 1 hour in a refrigerator.

Kalach (Braided Bread)

Submitted by Russian_Cuisine on Sat, 04/11/2015 - 17:08.


1 tsp sugar
1 cup lukewarm water
2 pk dry yeast
3 tbsp sugar
2 cup hot milk (about 110 F)
2 large egg
1 tbsp salt
2 tbsp oil
8 cup unbleached Flour
1 lg egg, beaten with
1 tbsp water for glaze
2 tbsp dry poppy seed, optional


Dissolve the 1 tsp sugar in the lukewarm water, and sprinkle the yeast over it.

Stir, and let stand for about 10 minutes.

Combine the yeast mixture with the milk, lightly beaten eggs, salt, 2 tbsp sugar, oil, and 3 cups of sifted flour.

Beat until smooth.

Cover, and let to rise in a warm place until light and bubbly, about 1 hour.

Mix-in the remaining flour, to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic and leaves the sides of the bowl easily.

Note: The heavier the dough, the heavier the bread.

Form into a ball, and place in a lightly oiled bowl, turning once to oil the top.

Cover with a linen dish towel, soaked in a hot water, and then wrung out until damp only.

Let the dough rise in a warm place until double in volume.

Punch down, and allow to rise again.

Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8"-10" (20-25 cm)long and 1 1/2" (4 cm) thick.

Braid together, starting at the middle and turn the ends under.

Repeat with each of the remaining parts of the dough.

Place the loaves on oiled baking sheets.

Note: Do not crowd, because the loaves will double in size.

Cover with the damp towel and let to rise until almost double volume.

Blend 1 egg with 1 tbsp water.

Brush loaves with the egg glaze and sprinkle with the poppy seeds (optionally).

Bake in a pre-heated 375 F (190 C) oven at least 1 hour, or until golden.

Test by rapping the bottom, there should be a nice hollow sound.

Cool on wire racks until cold before cutting.


Happy Easter!

Kulich – 2

Submitted by Russian_Cuisine on Sun, 04/05/2015 - 04:29.

Happy Easter!


2.5 cup flour
1/2 cup (4-4.5 fl oz) milk
12 egg yolk
3 tbsp sugar
1 tbsp vanilla sugar
1/2 tsp pressed yeast
1.7 oz (50 g) butter
1/4 tsp salt
8.7 oz (250 g) raisins and candied fruits mix
1 tbsp orange juice

Baking paper


Dissolve the yeasts in the warmed milk.

Stir the 1/2 cup flour, 1 tbsp sugar, and milk with yeasts in a large bowl.

Cover the bowl with a towel, and set aside for 3.5 hours.

Wash the raisins, and dry them out.

Melt the butter.

Stir the egg yolks and sugar well.

When a dough in the bowl starts to decrease its volume, add the salt, vanilla sugar, orange juice, sifted flour, and sugar-egg yolk mixture to the dough.

Knead, and add the melted butter by small portions, raisins, and the candied fruits, continuing kneading.

Cover a high baking dish with the baking paper, and put dough into the dish.

Cover, and let to sit 1 or 2 hours in a room temperature. Press down after 1 hour.

Pre-heat an oven to 340 F (170 C).

Bake a kulich for about 1 hour, then take out, and let to cool in the baking dish.