Pink Salmon with Green Sauce

Submitted by Nobility_Cuisine on Sat, 04/19/2014 - 15:09.

Ingredients for 2:

2 whole pink salmon, about 1/2 lb weight each
10 small garlic cloves
5 fresh parsley stalks
5 fresh basil stalks
3 oz (60-70 g) fresh seedless cucumber
3.5 fl oz (100 ml) vegetable broth
Peel of 1/2 lemon
3 tbsp vegetable oil
2 tbsp flour
Salt and pepper on yoour taste


Peel the fish, remove fins and innards, wash, and dry out.

Peel the garlic and cucumbers.

Chop garlic, cucumbers, parsley, and 3 stalks basil, then stir with the vegetable oil, chopped lemon peels, and broth, and make a puree, sprinkle with the salt and pepper, and stir well.

A sauce is ready.

Rub the fish from inside and outside with the vegetable oil, salt, and pepper, and put 1 stalk basil inside.

Roll fish with the flour.

Sprinkle a baking sheet with 1 tbsp vegetable oil, put fish on it, and bake in a pre-heated to 400 F (190-200 C) oven for about 20 minutes.

To serve, place the baked fish on a flat plate, place a small dish with the green sauce aside, and garnish with a boiled rice, or a boiled young potatoes.

Note: You may substitute salmon with a rainbow trout, or a white trout.

Vegetable Cutlets with Sunchokes

Submitted by Russian_Cuisine on Sat, 04/19/2014 - 14:56.


18 oz (500-520 g) cabbage
18 oz (500-520 g) sunchoke
2 egg
2 tbsp cream wheat
3.5 — 5 fl oz (100-120 g) whipping cream
Vegetable oil for frying
Salt on your taste


Wash and peel sunchokes.

Shred the cabbage into thin, short strips.

Grate cabbage and sunchokes thinly, and put into an enameled or glass sauce-pan.

Pour a whipping cream into the sauce-pan, and bring to boil with a low heating.

Boil for about 5 minutes, stirring permanently.

Turn the heating off, and stir-in a cream wheat, a salt, and eggs to cabbage and sunchokes.

Shape round or oval cutlets, and fry with a vegetable oil, for about 2-3 minutes on each side.

Serve 3 cutlets per portion with a sour cream, Tartar sauce, or other sauce on your taste.

Terrine with Chicken and Asparagus

Submitted by Nobility_Cuisine on Sun, 04/13/2014 - 10:21.


1 lb (450 g) fresh asparagus
1 tbsp lemon juice
1/3 lb (5 oz, 150 g) ham
½ lb (230 g, 8 oz) boiled chicken breast
1.5 dl (5 fl. oz) whipping cream
½ tsp salt
4 eggs
2 oz (50 g) fresh curly parsley
Ground pepper, salt, ground paprika on your taste
2 tbsp olive oil for baking dish


Add a lemon juice to a 2 cups water, put an asparagus to water, and bring to boil.

Boil for about 15 minutes, then drain out and chill the asparagus.

Cut a half of a ham into medium cubes.

Grate another half of the ham, a chicken breast, 1 egg white, and 1 fl oz of whipping cream together, then make a puree from these ingredients.

Chop a parsley thinly, and whip well with a rest of the whipping cream, spices, 3 eggs, and 1 egg yolk.

Cover a baking form with a piece of a foil, twice in size larger than the form, and sprinkle form with an olive oil.

Spread the meat mix in the baking form evenly.

Insert the asparagus stalks vertically into meat mix.

Pour carefully the egg mix into form, and cover with the foil.

Cook a terrine on a water bath for about 1 hour, until meat is completely ready.

Remove a terrine from the form with the foil, let to sit in a room temperature for 15 minutes, and uncover.

To serve, slice into 1/2-inch (1.5 cm)-thickness pieces.

Chicken with Kiwi

Submitted by Russian_Cuisine on Sun, 04/13/2014 - 10:12.

Ingredients for 4:

2 lb (about 1 kg) chicken fillet
1 kiwi
4 medium onion
2 garlic clove
1.5 cup (250 g) rice
3.5 oz (100 g) soy sauce
2 tbsp lemon juice
Salt and ground red pepper on your taste

4 pots with lids


Peel and chop the onions and garlics.

Wash and dry out the chicken fillets, and cut into 1-1.5-inch-size cubes.

Stir chicken, onions, and garlic with the soy sauce and lemon juice, and sprinkle with the salt and pepper.

Cover a dish with chicken with a lid, and set into a refrigerator for about 2-4 hours.

Wash the rice, dry out, distribute equally between 4 pots, and pour a water in each pot just to cover rice.

Put chicken pieces equally into each pot, cover with the lids, and place into a cold oven.

Heat the oven to 370 F (180 C), and bake for about 1.5 hour.

Peel and slice the kiwi.

Serve immediately, decorate with the kiwi slices.

Spread with Chicken Liver

Submitted by Nobility_Cuisine on Sun, 04/06/2014 - 08:47.


17.5 oz (500 g) chicken liver
1 medium onion
2 tbsp butter, or margarine
1 oz (about 30 ml) vermouth wine


Wash a liver, and boil until a readiness (for about 20 minutes).

Peel and chop onions, and stir-fry with a butter until onions are mild.

Blend together the livers and onions, then add a wine, and make a puree.

Sprinkle with a salt and pepper, stir well, and use as a spread on crackers, or as a pate, with 1 tsp cranberry preserves.

Another variation of this spread:

Simmer 1 chopped carrot in ½ cup whipping cream until a readiness, sprinkle with a carry powder, and add as an additional ingredient when making the puree.

Dessert Pudding

Submitted by Russian_Cuisine on Sun, 04/06/2014 - 08:36.


3.5 oz (100 ml) milk
4.75 oz (150g) sugar
½ pack (10 g) gelatine
2 tbsp (1 oz) cocoa powder
Salt and vanilla extract on your taste


Pour a milk equally into 2 different small sauce-pans.

Add a gelatine into one of sauce-pans, and a sugar, a salt, and a cocoa powder into other one.

Bring both parts of milk to almost boiling with a very low heating, stirring constantly.

When the sugar dissolves, pour the milk-gelatine mix to sauce-pan with the milk-sugar-salt-cocoa powder mix, and stir well.

Add a vanilla, stir, chill, and whip the mix.

Put a dessert into portion diches, and place in a refrigerator for about 2 hours, then serve.

Bisquit with Raspberry

Submitted by Nobility_Cuisine on Sat, 03/29/2014 - 22:01.


2.5 oz (70 g) soft butter
3.5 oz (100 g) sugar
2 egg, and 1 egg yolk for brushing
4.5 (125 g) ground almonds
1 tbsp flour
2 pack of ready Fillo dough or puff pastry dough
2 oz raspberry
1 tbsp cold water
Vanilla on your taste


Whip a butter and a sugar together for about 5 -7 minutes.

Add almonds, eggs, a vanilla, and a flour, and continue whipping until a consistency turns even.

Pre-heat an oven to 370 F (190 C).

Cover a baking sheet with a piece of a baking paper.

Roll a dough into a thin round, 3 mm thickness, and 32 сm diameter.

Spread the whipped mix on the round, leaving 1 сm on borders not covered with the mix.

Place raspberries over the mix evenly.

Roll another piece of dough into same-size round.

Sprinkle the borders of the dough with water, and cover with the second round.

Pinch the borders of both dough rounds together.

Then, press the edges with a fork.

Stick the top part of dough some times with a fork, and make some short cuts on top dough layer.

Blend 1 egg yolk and 1 tbsp water, and spread by a brush on top.

Bake for about 30-40 minutes, until colour of top of a pie's turns gold.

Take out of the oven, cool to warm, and serve.

Meatballs with Dried Apricots

Submitted by Russian_Cuisine on Sat, 03/29/2014 - 21:46.


2/3 lb (300 g) ground meat, on your choice
1 piece white bread
3.5 fl oz (100 ml) milk
1 small-to-medium size onion
Dried ground garlic, salt, and ground black pepper on your taste

1 cup flour for rolling
½ cup vegetable oil for frying

For sauce:

7 fl oz (200 ml) red semi-dry wine
2 tbsp fruit or berry jam (pear, strawberry, etc.)
1 large onion
½ cup seedless raisins
3 dried pitted apricots
1 whole glove
2 tbsp lemon juice
1 bay leaf
1 stalk rosemary
Ground nutmeg, ground black pepper, and salt on your taste


Soak a bread in a milk for a couple minutes.

Peel and chop an onion.

Stir a ground meat, a salt, spices, the bread, and the onions.

Pre-heat a skillet with a vegetable oil.

Shape 1.5-inch-size balls, roll them with a flour, and fry in the skillet until all sides have a goldish colour.

Set noisettes aside, and make a sauce.

Chop a large onion, and stir-fry with a vegetable oil in an other skillet.

Add a jam into the skillet, and stir until the jam turns thin.

Chop dried apricots, and soak apricots and raisins with a wine for about 5 minutes.

Pour a wine with apricots and raisins into the skillet, and put a salt, spices, a lemon juice, a bay leaf, and a rosemary into skillet.

Stir well, and bring to boil. A sauce is ready.

Place the noisettes into the sauce, cover skillet with a lid, and simmer with a low heating for about 20 minutes.

Turn noisettes some times.

Serve noisettes with potatoes, and pour sauce on top.


Submitted by Nobility_Cuisine on Sat, 03/22/2014 - 19:36.


2 egg
8.5 fl oz (250 ml) water
2 oz (60 g) butter
8 oz (230 g) flour
1 pinch salt
2 pinch sugar
Rum, 1 tsp or more, on your taste
Vegetable oil for frying
Sugar powder, on your taste


Put a butter, a salt, a sugar, and pour a water into a sauce-pan.

Bring to boil, and boil until the butter dissolves totally.

Sift a flour in a deep bowl, and make a hole on top of the flour.

Pour boiling water with butter on a top of flour, and stir thoroughly using a wooden spoon until you get a dough of an even consistency.

Blend eggs in an other bowl, then pour the eggs into the dough.

Meanwhile, add a rum to dough.

Stir well for about at least 2 minutes, using the wooden spoon, to get the even consistency.

Pre-heat a vegetable oil in a deep sauce-pan, until the oil is very hot.

Fill a confectionary bag with dough, press dough into the sauce-pan, and fry in oil until chichis get a beautiful colour.

Take out, dry on a paper towels to remove fat, and sprinkle with a sugar powder.


Another name of chichis is «churros».

Spring Salad

Submitted by Russian_Cuisine on Sat, 03/22/2014 - 19:14.


1 large Engish cucumber, or 3 medium cucumbers
2 hard-boiled egg
1-3 stalks green onion (optionally)
Sour cream, or plain yogurt on your taste


Chop peeled eggs, onions, and cucumbers.

Put a sour cream on top, and stir well.

Serve immediately.

You may use additional ingredients: radish, green salad, and chopped dills.