Forest Nut Cake

Submitted by Nobility_Cuisine on Sun, 08/31/2014 - 18:24.


For butter:
12 eggs, separated
2.5 cup sugar powder
0.75 lb ground forest nut
1 tsp vanilla extract
2 tbsp bread crumbs

For filling:
4 egg yolk
3 tbsp strong black coffee
4 tbsp sugar
1 tsp vanilla extract
1/4 lb (1/2 cup, or 4 oz, or 120 g) butter

3 tbsp butter for rubbing waxed paper


Pout the egg yolks into a large bowl.

Beat egg yolks until their color turns almost white.

Add the sugar gradually, and beat constantly until light and fluffy.

Sir-in the bread crumbs and ground nuts.

Whip the chilled egg whites to a mild peaks consistency in an other large bowl (check before that the bowl is dry!)

Stir-in egg yolk mixture to whipped egg whites, gently but thoroughly.

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

Line same-size baking pans (3 or more) with a buttered waxed paper, and spread a batter (equally in 3 or more portions) in the pans.

Bake for about 35 minutes (or until ready), and let to cool in pans.

Meanwhile, make a filling:

Warm the butter.

Pour the sugar and egg yolks into a sauce-pan over a low heating.

Stir continuously until thick, for about 5 minutes.

Add the coffee, and bring to boil continuing stirring.

Cool, add the vanilla extract, blend, and add to warmed butter continuing whipping.

Then, spread the filling between cake layers, and put the cake in a refrigerator for several hours.

Cut, and serve.

Unbaked Fruit Cake

Submitted by Russian_Cuisine on Sun, 08/31/2014 - 17:50.


1 lb seedless raisins
10 oz (350 g) pitted dates
8 oz (225 g) figs
1 lb ground walnut
1 tsp ground nutmeg
2 tbsp ground cinnamon
1/4 tsp ground ginger
Chopped rind of 1 orange
Chopped rind of 1 lemon
1/4 cup orange juice
3 tbsp lemon juice, or sherry flavoring
1/3 cup brown sugar
1 tbsp butter


Grate the raisins, dates, figs, and walnuts together.

Mix the sugar, cinnamon, ginger, nutmeg, orange rind, and lemon rind.

Add this mix to the fruit-walnut mixture, and blend, then add the orange juice, lemon juice, and blend well.

Rub 2 pieces of a waxed paper with the butter, and spread the fruit-nut mixture evenly on one of them.

Press slightly to smooth, and cover with another piece of buttered waxed paper.

Place into a refrigerator for at least 10 hours.

Slice thinly, and serve like ordinary fruit cake.

Vegetable Noodles

Submitted by Nobility_Cuisine on Sat, 08/23/2014 - 17:32.


3 cup fresh vegetable puree
1 cup flour
1 egg
3 tbsp melted butter
Salt and spices on your taste


Mix all ingredients but the butter well, and knead into a dough.

Shape the dough into a long thin roll, 1" diameter.

Use more flour if it sticks.

Cut dough roll into 2"-length pieces.

Press each piece separately, and roll into a round.

Boil in a large, wide sauce-pan in a 1 G boiling salted water for about 8-10 minutes (Avoid sticking to the bottom!).

Dry out in a colander, put in a serving dish, and sprinkle with the melted butter.

Serve as a standalone dish, or as a garnish to meats and gravies.


You may use any boiled vegetables for puree, but quantity of salt, and spices that are used are different for different vegetable sets.

Filled Potato Galushki

Submitted by Russian_Cuisine on Sat, 08/23/2014 - 17:06.


2 cup grated raw potato
1 cup cold potato puree
1 egg, beaten
1 tbsp grated onion
0.5 - 1 cup flour, sifted
1 tbsp baking powder
Salt and pepper on your taste
2 tbsp melted butter

For filling:

1 cup dry tvorog (or Ricotta cheese, or farmer's cheese, or small curd cottage cheese)
1 egg, beaten
Salt and spices on your taste


The potato pulp must be as dry as possible ( quantity of the flour depends on it).

Combine the potato puree, eggs, onions, salt, spices, and grated raw potatoes.

Stir the flour with baking powder, and stir-in to the potato mix.

The mix should be thick enough to shape.

Form small balls, and flatten them into rounds.

Blend the filling ingredients together.

Place 1 tsp filling on a middle of each round, then, seal, and shape into an oval.

Bring water to boil, add the salt, and drop galushki into the boiling water.

Boil for about 5-8 minutes, then drain in a colander, and place in a serving dish.

Toss with a melted butter.

Serve with a sour cream and tvorog (or Ricotta cheese, or farmer's cheese, or cottage cheese)

Pears in a Puff Pastry Dough

Submitted by Nobility_Cuisine on Sun, 08/17/2014 - 16:14.


6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, beaten
25 oz (700 g) puff pastry dough


Soak the raisins in the rum.

Cut the pears into halves (with stalks), and remove their seeds.

Insert equal portions of raisins to seeds' place, and cover the holes with the butter.

Roll the dough thinly (3 mm, or so), and cut into squares, 4.7” (12 cm) each side.

Stand pear's half on a middle of the square, sprinkle with the sugar, and pinch all the boards of dough around the stalk tightly.

Pre-heat an oven to 430 F (220 C), and bake pears in the dough for about 20 minutes, then decrease the temperature to 400 F (200 C), and bake for 30 minutes more.

Serve warm with the sour cream.

Baked Potato Blinis

Submitted by Russian_Cuisine on Sun, 08/17/2014 - 16:01.


10.5 oz (300 g) flour
21 fl oz (600 ml) milk
2 egg
4 medium-size potato, just boiled
5.3 oz (150 g) ground cheese
8.8 oz (250 g) sour cream
Vegetable oil for frying


Make a potato puree with the potatoes and 3.5 oz (100 ml) hot milk.

Add the flour, eggs, and leftover of milk, and make a dough.

Fry not very thin blinis with the vegetable oil.

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

Put the blinis into a same-size-as-blinis baking dish, and sprinkle every one with the ground cheese and sour cream.

Sprinkle a top with cheese and sour cream leftovers, and bake until cheese melts.

Slice, and serve immediately.

Beef with a Hot Tomato Sauce

Submitted by Nobility_Cuisine on Sun, 08/10/2014 - 09:26.

Ingredients for 1 portion:

4.5 oz (120 g) beef fillet
2 tbsp butter
2 oz (60 g) chopped onion
2 tbsp flour
2 oz (60 g) sour cream
1 tbsp hot tomato sauce
1 tbsp tomato paste
Salt on your taste


Cut the meat into 1-1.5-inch length, and 0.5-inch width pieces.

Stir-fry meat in a portion skillet, and stir-fry the onions separately with the butter.

Sprinkle meat with the salt, and add fried onions into portion skillet with meat.

Blend the sour cream, tomato paste, and hot tomato sauce together, and pour into skillet with meat and onion.

Stir well, and simmer all together for about 10-15 minutes with a low heating.

Serve each portion in portion skillet, and serve a plate with a garnish: fried potatoes, or complex steamed or fried vegetable mix.


Submitted by Russian_Cuisine on Sun, 08/10/2014 - 09:19.

Ingredients for 1:

4.5 oz (120 g) beef or pork fillet
1 oz (30 g) chopped onion
1/2 oz (15 g) tomato paste
1/2 oz (15 g) melted lard
Salt and pepper on your taste


Cut the meat into small 1/2 oz pieces.

Stir-fry the chopped onions with the 1/2 tsp lard.

Stir-fry meats with lard until a readiness, add the salt, pepper, onions and the tomato paste, and continue stir-frying on a lower heating for about 2-3 minutes.

Serve with a fried potato, or with a boiled pasta, or with steamed grains.

Salad with Cod Liver

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.

Serve immediately.

Potato profiteroles

Submitted by Russian_Cuisine on Sun, 08/03/2014 - 08:27.


2.5 oz (70 g) butter
1 cup + 1 tbsp flour
2 egg + 1 egg yolk
0.5 lb (225 g) potato puree
Salt and spices on your taste


Pour a little less than 1 cup a water in a saucepan, add 70 g (2.5 oz) the butter, and bring to boil, stirring.

Add a little more than 1 cup of the flour into the boiling water, continuing to stir the entire time to get a dough.

When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.

Add the 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.

Place dough in a mixer, and continue to mix adding the potato puree by tablespoon, and then add salt and spices.

Make dough balls using a tablespoon, and fry in a deep fryer for 2 minutes.

Drain on paper towels, and serve as a garnish, or fill the profiteroles with some filling (whipped sour cream with chopped greens, or whipped mayonnaise with chopped meat, or chopped fish, etc.)