Striped Omelet

Submitted by Nobility_Cuisine on Sat, 09/13/2014 - 23:31.

Ingredients for 8:

3 medium red bell pepper
3 tbsp vegetable oil
1 tbsp finely chopped fresh basil
2 lb Swiss chard, red or green
1/4 cup finely chopped shallot onion
13 large egg
1/4 tsp salt
1/2 cup and 2 tbsp creme fraiche, or whipping cream
6 oz coarsely grated hot Cheddar cheese


Roast the bell peppers on racks over high heat, turn, and wait until skins are charred, totally for about 6-8 minutes.

Transfer to a bowl, and let cool, slightly covered.

Peel peppers, remove stems and seeds, and finely chop.

Saute peppers with 1.5 tbsp strongly pre-heated vegetable oil, stirring frequently until liquid is evaporated.

Transfer to the bowl, and let to cool.

Cook chard leaves in a large volume of a boiling water for 2 to 3 minutes, then drain in a colander, rinse under cold water, drain one more time, and finely chop.

Stir-fry shallot onions with 1.5 tbsp vegetable oil, until softened and beginning to brown, 4-5 minutes.

Add chard, and cook, stirring occasionally, until a mixture looks dry, stir-in the salt and ground black pepper to taste, and cool.

Pre-heat an oven to 450 F (230 C).

Sprinkle a loaf pan with the oil.

Whip 8 eggs with the salt and pepper, and divide into 2 bowls.

Whip 3 tbsp the creme fraiche with 1 bowl of eggs until smooth, and then stir-in the bell pepper mixture.

Whip 1/4 cup creme fraiche with the second bowl of eggs until smooth, then stir-in the chard mixture.

Pour bell pepper eggs into the loaf pan, and bake in a hot water bath in middle of the oven, until firm to the touch, 18-20 minutes.

Pour chard eggs over bell pepper eggs, and continue, until layer is firm, 18-20 more minutes.

Whisk all remaining ingredients: 5 eggs, Cheddar, salt and pepper to taste, and creme fraiche, and pour cheese eggs over chard eggs.

Bake for about 20 minutes, or until layer is lightly browned and puffed.

Transfer loaf pan to a rack, and let to cool for about 5 minutes, then invert hot or warm omelet onto a platter.

Slice, and serve.

Blueberry Crumb Cake

Submitted by Russian_Cuisine on Sat, 09/13/2014 - 22:45.


3 cup flour
1 cup and 2 tbsp sugar
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup and 2 tbsp butter, or margarine
2 egg
1 cup sour cream
1 1/2 tsp vanilla
3 cup (15 oz) fresh blueberry


Whisk the flour, 1 cup sugar, salt, baking soda, baking powder, cinnamon, and nutmeg together.

Cut the butter into small cubes, and warm.

Stir-in butter to the flour mix just until mixture resembles coarse meal with some small, pea-size) butter lumps.

Take 1 1/2 cup mixture to an other dish for crumb topping, add the leftovers of butter and sugar, and blend until large lumps form.

Whip the eggs for about 2 minutes, then add the sour cream, and vanilla, continuing whipping.

Add the egg mixture to the remaining flour mixture, and stir until just combined.

Brush the baking dish with butter.

Spread the batter, and cover with the blueberries.

Sprinkle evenly with crumb topping.

Bake in middle of oven with a medium heating, until cake is golden, and skewer inserted in center comes out clean, about 40-45 minutes.

Cool cake in pan on a rack 20 minutes before cutting, and serve.

Boiled Caviar

Submitted by Nobility_Cuisine on Mon, 09/08/2014 - 18:30.


1/2 lb (230 G) fresh caviar of a fish from river or lake
1 tbsp vegetable oil
1 tbsp 3 % vinegar
1 tbsp chopped green onion
Ground black pepper on your taste
1/2 small onion, chopped


Remove membranes from the caviar, and put caviar into a sauce-pan.

Stir carefully.

Pour 2 cups of a boiling water, and stir carefully one more time.

Wait until caviar's color lightens to off-white.

Dry out caviar, and put by equal portions into small glass or porcelain dishes.

Add equal portions of the vinegar, chopped onions, ground pepper, and vegetable oil into the each dish, and stir well.

Let to sit for 1 hour in a room temperature, sprinkle with the chopped green onions, and serve.


Submitted by Russian_Cuisine on Mon, 09/08/2014 - 18:11.


1 cup walnut, chopped coarse
1 cup sugar
1/2 cup honey
2 tbsp water
2 egg whites
1 tsp vanilla extract
Thin wafers


Place the nuts in an cold oven, and start a heating to 250 F (120 C).

Dry nuts, but do not toast them.

Mix the sugar, honey, and water in a sauce-pan, and cook over a low heating, stirring constantly, until sugar is dissolved.

Then, continue cooking, stirring occasionally, until a firm ball is forming when a little of a syrup is dropped in a cold water (soft ball consistency).

Beat the egg whites until stiff, and pour a half of the syrup in a slow thin stream over the beaten egg whites, continuing the beating.

Continue cooking the second half of the syrup, increasing the temperature to 290 F (140 C).

Syrup is ready when a cracking sound is heard when a little of the syrup is dropped to cold water.

Pour the ready syrup into the beaten mixture in a slow thin stream, beating constantly.

Place the bowl with the mixture over a sauce-pan with a hot water.

Whip mixture until it begins to harden.

Add the nuts and vanilla continuing the whipping.

Line a pan with the thin wafers, and spread with the mixture.

Cover with another layer of wafers, and press down firmly.

Let to cool in a room temperature, and cut nougat in bars.

To keep, wrap in a waxed paper pieces, and keep in a can with a lid in a refrigerator.

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.