Rye-Nut Cake

Submitted by Nobility_Cuisine on Sun, 05/01/2016 - 06:54.

Ingredients:

1 loaf rye bread, sliced
1 lb ground walnuts
1 cup sugar
4 egg, separated
Sugar for topping
1/4 G (1 L) milk

Method:

Soak the rye bread slices in milk, then put through a meat grinder with the walnuts.

Beat the egg yolks with the sugar until creamy, and combine with the bread mixture.

Whip the egg whites until stiff, and mix-in to a batter.

Sprinkle a round mold with a butter and a flour, and pour the batter into it.

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

Bake a cake for 30 minutes, or until a cake test done.

To test, put a knife blade into the cake, and if it is dry when you pull it out, the cake is ready.

Sprinkle with the sugar, and serve.

Fruit Paskha

Submitted by Russian_Cuisine on Sun, 05/01/2016 - 06:30.

Ingredients for 10:

1 lb (450 g) unsalted butter
2 lb (900 g) dry cottage cheese
2 cup sugar
7 egg yolks
1/2 lb (230 ml) whipping cream
1 cup seedless white raisins
1/2 cuo mixed candied fruits, chopped
1 tsp almond extract
1 tsp vanilla extract

Piece of cheesecloth

Method:

Warm the butter until soft.

Whip the egg yolks, add the sugar, and whip together.

Then, add butter, and whip together.

Force the cottage cheese through a strainer, gradually add it to a butter-egg-sugar
mixture, and blend very thoroughly.

Whip the cream, and add it as the fruit and flavorings.

Take a mild with holes in the bottom.

Line a mold with a cheesecloth, fill the mold with the cheese mixture.

Put a weight on top (a can, for example), and let to drip a paskha in a refrigerator for 1-2 days.

Slice, and serve.

XB!

Baked Potatoes with Mushrooms

Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.

Ingredients:

1 lb (5-6) potato
½ lb frozen mushroom
4 tbsp vegetable oil
3.5 oz (100 g) green salad leaf
Salt and pepper on your taste

For sauce:

½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise

Method:

Defrost the mushrooms; wash, dry, cut, and stir-fry them with a vegetable oil.

Wash and peel the potatoes, dry out, and make deep cuts (but not to end) on every potato.

Insert 1 tsp of fried mushrooms into every cut on potatoes.

Pre-heat an oven to 400 F (190 C).

Cover a baking sheet with a piece of a foil, sprinkle with the vegetable oil.

Place potatoes on the sheet, sprinkle with the vegetable oil, and cover with an other piece of foil.

Bake for 30-35 minutes.

Meanwhile, make a sauce: whip all ingredients for sauce together.

At the end of a baking time, remove the upper piece of foil, and pour sauce on top of potatoes.

Bake for 5 minutes more.

Serve hot with green salad leaves.

Baked String Beans

Submitted by Russian_Cuisine on Sat, 04/23/2016 - 18:59.

Ingredients:

1 lb (450 g) frozen string beans
4 egg
2 onion
3 tbsp melted butter, or margarine
Fresh greens (basil, parsley, and coriander) on your taste
Salt and spices on your taste

Method:

Pre-heat an oven-safe skillet on a medium heat, add 1 tbsp margarine, ½ cup a boiling water, beans, and chopped onions.

Stir, cover with a lid, and simmer for about 30 minutes.

At the end of this time, sprinkle the beans with chopped greens (parsley, coriander, basil), spices, and simmer for 4-5 minutes more.

Meanwhile, pre-heat an oven to 400 F (190 C).

Whip eggs, and pour over simmered beans.

Bake for about 20 minutes.

Take the skillet out, slice beans into portions, and pour a little of a melted margarine on top of each portion.

Serve hot.

Salad with Smoked Chicken

Submitted by Nobility_Cuisine on Sat, 04/16/2016 - 16:51.

Ingredients:

1 smoked chicken breast
5-6 oz (150-170 g) marinated mushrooms
2 boiled potato, medium
1 onion, medium
2 salted gherkin, medium
3 hard-boiled egg
Salt, pepper, mayonnaise on your taste
2 tbsp vegetable oil

Method:

Peel eggs, onions, and potatoes.

Chop the eggs, potatoes, mushrooms, chickens, onions, and gherkins into equal medium pieces, separately.

Stir-fry onions with a vegetable oil for 2-3 minutes in a large skillet.

Add mushrooms, and stir-fry together for 3 minutes more.

Let to cool.

Stir all ingredients in a salad bowl.

Chill for 10-15 minutes before serving.

Boiled Omelette

Submitted by Russian_Cuisine on Sat, 04/16/2016 - 16:43.

Ingredients:

3 fresh egg
2/3 cup milk
Salt on your taste
½ G (2 L) boiling water

Method:

Whip eggs in a deep dish until a foam increases.

Add a milk and a salt, and whip 3-5 minutes more.

Take 2 plastic bags from a food grade and heat-resistant plastic, and insert one bag into another one.

Pour a whipped mixture into the inner bag, and tie bags tightly.

Put bags into a boiling water, and boil for 10 minutes.

Remove bags on top of a portion dish.

Omelette is ready.

Note:

This is a basic recipe, so you may add another ingredients (mushrooms, onions, etc.).
In this case, the boiling should be longer (up to 30 minutes).

Note:

You may boil several portions in a time, just take more water.

Pyshki (Russian Donuts)

Submitted by Nobility_Cuisine on Sun, 04/10/2016 - 15:21.

Ingredients:

17.5 oz (500 g) flour
2 cup warm water
2 tsp yeast
3.5 oz (100 g) + 1 tsp sugar
2 egg
3.5 oz (100 g) butter, or margarine, melted
2 egg
1 cup sugar powder

2 cup vegetable oil for frying

Method:

Stir 5.2 oz (150 g) a flour, yeasts, 1 tsp a sugar, and 2 cups a warm water thoroughly.

Cover a batter with a piece of a plastic wrap, and set in a warm place for 20 minutes.

Then, add all other ingredients but a sugar powder, stir well, and set in a warm place for 2 hours.

Make pyshki like donuts, and cook in a boiling vegetable oil until their color starts to change.

Place on a flat dish, sprinkle with a sugar powder, and serve with a coffee.

Note:

This is very old, and very traditional dish of Sankt-Petersburg.

Salad Vitamin – 4

Submitted by Russian_Cuisine on Sun, 04/10/2016 - 14:57.

Ingredients:

1 small head cabbage, white, green, Chinese, or
1 English cucumber
5-7 stalk parsley
5 garlic clove, or 5 stalks green onion
Salt on taste
2 hard-boiled egg, optional
3-4 tbsp vegetable oil

Method:

Shred a cabbage.

Press it by hands if it is too hard.

Shred, or chop thinly all other vegetables.

Grate eggs.

Stir all vegetables, add a vegetable oil, a salt, and the ground eggs, and stir one more time.

Serve immediately.

Salad with Trout

Submitted by Nobility_Cuisine on Mon, 04/04/2016 - 05:34.

Ingredients:

7 oz (200 g) salted trout
1 red sweet pepper
1 small onion
1 lemon
2 hard-boiled egg
1 small English cucumber
1 tbsp ground cheese on your taste
Salt, fresh greens, ground pepper, mayonnase on your taste

Method:

Cut a lemon into halves.

Press ½ the lemon to get a juice.

Slice another ½ the lemon into thin pieces.

Peel an onion, chop, and pour the lemon juice on top.

Stir, and set aside.

Wash and peel a red pepper and a cucumber.

Chop them into small cubes.

Peel onions, and grate.

Chop greens.

Stir all ingredients except a trout and the lemon slices.

Slice the trout into thin wide pieces.

Place the stirred ingredients on a middle of a large plate, or on a middle of portion plates.

Surround stirred ingredients with the fish slices, and decorate with lemon slices.

Serve immediately, or keep on a refrigerator up to 3 hours before serving.

Oven-Baked Carbonad

Submitted by Russian_Cuisine on Mon, 04/04/2016 - 05:27.

Ingredients:

2 lb (~ 1 Kg) pork fillet (carbonad)
2 tbsp mayonnaise
1 tbsp hot tomato sauce
1 tsp Dijon mustard
Salt and spices on your taste

Method:

Wash a carbonad, dry out, and set aside.

Blend a mayonnaise, a tomato sauce, a mustard, and spices into an even mixture.

Spread the mixture on the carbonad, put into a plastic bag, and refrigerate overnight.

Cover a baking sheet with a piece of a foil.

Put a baking paper's piece over the foil, and place carbonad over paper.

Make “a roof” from another piece of foil, and cover carbonad with it.

Pre-heat an oven to 390 F (190 C), and place the baking sheet into the oven.

Bake for about 50 minutes.

Then, remove the foil roof, and bake for 20 minutes more.

Slice, and serve with an any proper garnish.

It is good as hot as cold.