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.

Liver Pate with Eggplant

Submitted by Nobility_Cuisine on Sun, 09/27/2015 - 08:10.


25.25 oz (750 g) chicken liver
½ large sweet red pepper
2 onion
6-10 garlic clove
1 eggplant (7 oz, 200g)
3.5 oz (100 g) butter, or margarine
2 tbsp vegetable oil
Salt and pepper on your taste



Peel the onions, garlics, and peppers.

Remove the eggplant's ends.

Cut onions, red pepper, and eggplant into medium pieces, separately.

Put them separately into a deep baking sheet.

Wash the livers, and dry out using paper towels.

Put livers and garlic cloves into the baking sheet separately too.

Sprinkle with the salt, pepper, and vegetable oil.

Pre-heat an oven to 430 F (220 C), and set the sheet into the oven for about 10 minutes.

Stir all ingredients on the sheet together, and bake for 15 more minutes.

Then, chill.

Grate ingredients together with the butter.

Stir well, and put into a can, pressing on top.

Cover the can with a lid, and place into a refrigerator for 3-5 hours.

Serve as a spread, or as a part of a complex garnish to chicken dishes.

Base of Borsch for Canning

Submitted by Russian_Cuisine on Sun, 09/27/2015 - 07:59.


36 oz (1 Kg) beetroots
24.5 oz (700 g) onion
17.5 oz (500 g) tomato
24.5 oz (700 g) carrot
3.5 oz (100 g) vegetable oil


Wash vegetables, and peel.

Grate beetroots and carrots, cut onions into medium cubes, chop tomatoes.

In a thick-bottom and thick-sides sauce-pan, pre-heat the vegetable oil, and stir-fry the onions for 2-3 minutes.

Add the carrots and beets, stir, and stir-fry (or simmer) until beet is ready.

Add the tomatoes, stir, and simmer all together for about 20 minutes.

Put a hot borsch base into cans, pour a little hot vegetable oil on top, cover the cans with lids, and tighten lids.

Note: You may to make preserves for many kinds of soups with many, these or others, ingredients.

Plov with Pumpkin

Submitted by Nobility_Cuisine on Mon, 09/21/2015 - 11:49.

Ingredients for 8:

5 oz (130-150 g) vegetable oil
5-7 oz (150-200 g) onion - 1 large, and 1 small onion
17.5 – 21 oz (500-600 g) peeled pumpkin without seeds
8.8 oz (250 g) peeled carrot
8.8 oz (250 g) peeled quince without seeds
17.5-21 oz (500-600 g) rice
2.8 – 3.5 oz (80-100 g) chick-pea
2.8 – 3.5 oz (80-100 g) raisins
½ tsp baking soda
Salt on taste
½ tsp zira spice


For about 12 hours before starting, soak chick-peas in a 53 fl oz (1.5 L) warm water with ½ tsp a baking soda added.

Soak a rice in a warm, salted water.

Slice a large onion into half-rounds.

Peel a small onion.

Cut carrots into 0.2” (0.5 cm) - width medium wedges, and set aside.

Cut a peeled quince into quarters.

Cut a pumpkin into 1.2” x 2” (3 x 5 cm) wedges.

Pre-heat an oil in a deep, thick-sides and thick-bottom sauce-pan, and stir-fry the small onion while it's color turns brown, then remove onion from sauce-pan.

Fry the pumpkin wedges in this oil, while they get a nice crust, then take out wedges, and set aside.

Fry the onion half-rounds in the oil while they start to turn red, add the carrots and zira, and fry all together while gold crust increases on every vegetable piece.

Put the dried out chick-peas, raisins, quince wedges, salt, and more zira into the sauce-pan.

Pour a cold water into sauce-pan, to cover the ingredients, and bring to boil.

Decrease a heating to low, put the pumpkin wedges into sauce-pan, and boil for about 15 minutes.

Then, take out pumpkin wedges, put on a plate, and set aside.

Continue the heating, while quince is soft, then take out quince wedges, put on an other plate, and set aside.

Wash the rice thoroughly.

Turn the heating to high, put rice into sauce-pan, and add a boiling water, to cover rice + 0.5” (1-1.5 cm).

Boil, until rice is ready.

Then, put quince over rice, and put pumpkin over quince, cover sauce-pan with a lid, turn heating to very low, and cook for 15-20 minutes.

To serve, put pumpkin and quince wedges on a separate plate, stir a plov thoroughly, put the plov on a large dish in a mount shape.

Put pumpkin wedges on top.

Slice quince into thin wedges, and put around “a rice mountain”.

Serve immediately.

Healthy Salad - 4

Submitted by Russian_Cuisine on Mon, 09/21/2015 - 10:52.


1/4 G (1 L) sour milk
5.3 oz (150 g) fresh dill greens
5.3 oz (150 g) fresh cilantro greens
5.3 oz (150 g) fresh green onion
3.5 oz radish
7 oz cucumber
Salt and ground black pepper on your taste
1/2 tsp zira spices


Pre-heat a milk in a sauce-pan, on a low heating to 120-140 F (60-70 C) while a whey separates.

Drain the whey. You will get a yogurt-like consistency content in the sauce-pan.

Wash greens in a cold water, dry out, and chop thinly.

Grate radishes and cucumbers into very thin strips.

Grate a salt, a pepper, and a zira together, and stir-in into the sauce-pan content (suzma).

Stir the chopped greens, then grated radishes, and then grated cucumbers with suzma.

Serve a salad in portion dishes.

Quick-brined Champignons

Submitted by Nobility_Cuisine on Sun, 09/13/2015 - 08:32.


1/2 lb (8 oz, 224 g) fresh small champignon
1/2 tsp salt
3-5 garlic cloves, peeled
3 tbsp vegetable oil
2 tbsp vinegar
1 -2 tbsp soy sauce
1 tbsp spices for "Korean Carrot"


Bring a 1 cup water to boil, add the salt and mushrooms, and boil for about 5-7 minutes, then drain mushrooms, and set aside.

Chop the garlic.

Pre-heat the vegetable oil in a skillet, add garlic, and stir-fry for 1 minute.

Then, add the vinegar and soy sauce, and stir well continuing heating for about 2 minutes,

Add the spices, stir, and cook for 1 minute.

Then, put everything from skillet into a dish with mushrooms, stir well, and let to chill under a lid.

Serve as a standalone appetizer, or as a part of complex garnish.

Rice-Cod Liver Salad

Submitted by Russian_Cuisine on Sun, 09/13/2015 - 08:08.


1 can cod liver
2 hard-boiled egg
1 medium apple
1 medium red sweet pepper
5 tbsp steamed rice
Soy sauce on your taste


Put everything from a can with the cod liver into a salad bowl, and press using a fork to get small liver pieces.

Peel the apple, eggs, and red pepper, remove seeds, and cut separately into small pieces.

Put apple, egg, and pepper pieces into the salad bowl, and stir well.

Put the boiled or steamed rice into salad bowl, stir, then add the soy sauce, and stir all together.

Shape a salad as you like, decorate with cherry tomatoes, or with green salad leaves, and serve.

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.

Pear-Lemon Preserve

Submitted by Russian_Cuisine on Sun, 09/06/2015 - 05:17.


4 lb (2 Kg) sweet pear
3 lb (1.5 Kg) sugar
1 lemon
2 tsp ground cinnamon


Cut the pears and lemon into thin short strips (julienne cut, or so).

Put them into an enameled (or glass) stove-safe sauce-pan, pour the sugar on top, shake well, and cover the sauce-pan with a lid.

Let to sit in a room temperature overnight.

Bring to boil on a low heating, and boil for about 20-30 minutes.

Let to chill.

Pour the cinnamon into the sauce-pan, stir well (use a wooden spoon for stirring).

Boil for 30 minutes.

Then, pour a preserve into cans, roll them with lids, and let to cool.

Keep in a room temperature.