Vegetable balls

Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.

Ingredients:

11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste

Method:

Peel all vegetables, and chop them thinly, separately.

Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.

Grate sunflower seeds.

Add the sunflower seeds, a half of a corn, and spices into the skillet.

Stir, let to warm, and blend a mix from skillet in a blender thoroughly.

Add a rice and a second half of the corn into the mix, and stir.

Pre-heat an oven to 370 F (180 C).

Cover a baking sheet with a foil.

Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.

Serve hot.

Cabbage Cutlets

Submitted by Russian_Cuisine on Sun, 03/26/2017 - 03:31.

Ingredients:

½ cup wheat cream
½ medium cabbage head
2 large onion
3-4 garlic cloves
2-3 tbsp flour + 4-5 tbsp flour for breading
2 egg
Salt and spices on your taste
Vegetable oil for frying

For sauce:

7 oz (200 g) sour cream
2-3 oz (70-100 g) greens
Salt on your taste

Method:

Pour a cold water into a cup with a cream of wheat, just to cover the cream of wheat .

Set aside for 15-12 minutes.

Shred (or chop) a cabbage.

Peel onions, and chop thinly.

Press a garlic.

In a large bowl, stir the cabbage, onions, cream of wheat, garlic, a flour, and spices together.

Stir very well.

Place in a fridge for 15-20 minutes.

Pre-heat a skillet with 2 tbsp a vegetable oil.

Shape cutlets, bread with flour, and fry on a low heating, until a golden crust on both sides.

Meanwhile, make a sauce.

Chop fresh greens: spring onions, parsley, etc.

Whip a sour cream, add greens and a salt, and whip for about 3-4 minutes.

Serve each cutlet with 1 tbsp the sauce.

Winter Salad - 3

Submitted by Nobility_Cuisine on Sun, 03/12/2017 - 06:15.

Ingredients:

3 parts boiled beef
3 parts fresh tomato
2 parts gherkins
3 parts boiled potato
1 part fresh parsley
1 part ground cheese
Mayonnaise, salt, and pepper on your taste

Method:

Grate peeled potatoes, gherkins, a beef, and a parsley thinly.

Chop tomatoes.

Stir all ingredients, or place them in a salad bowl by layers: the beef, potato, mayonnaise, salt, pepper, gherkins, a cheese, tomatoes, salt, pepper, mayonnaise, cheese, parsley.

Let to sit for 5 minutes, and serve.

Turnip with Honey and Nuts

Submitted by Russian_Cuisine on Sun, 03/12/2017 - 06:00.

Ingredients:

1.5 lb (700-800 g) turnip
1.5 oz (50 g) butter, or margarine
1/3 lb (130-150 g) honey
3-4 tbsp ground walnuts

Method:

Peel turnips, cut into medium cubes, and simmer with 2 tbsp a water under a lid, on a low heating.

Simmer while the turnip turns almost soft, then add a honey, and stir well.

Simmer for about 10 minutes more, or until a readiness.

Sprinkle with walnuts when serve.

Fish Balls-2

Submitted by Nobility_Cuisine on Sun, 03/05/2017 - 06:36.

Ingredients:

1 can (8.7 oz, or 259 g) red fish in oil
1 medium potato, boiled
1 medium carrot, boiled
2 hard-boiled egg
3.5 oz (100 g) ground fat cheese
1 spring onion stalk
5 tbsp white sesame seeds
2 tbsp fat sour cream
1 tbsp soy sauce

Method:

Peel eggs and vegetables.

Wash green onions, and chop thinly (just green parts).

Take a fish from can, let to drip, and press, using a fork, into very small parts.

Peel eggs, and grate on a small grater.

Peel the vegetables, and grate on a large grater.

Stir all ingredients, except sesame seeds.

Stir-fry the sesame seeds, and place them on a board.

Shape balls from a fish-vegetables mixture, roll in the sesame seeds, and put on a flat dish.

Serve as an appetizer.

Vegetable Jerks

Submitted by Russian_Cuisine on Sun, 03/05/2017 - 06:30.

Ingredients:

2 lb fresh carrot

Method:

Wash and peel carrots.

Then, boil in a steamer, or over a water bath for 40 minutes.

When the carrots are easy to cut, cut then in 3 parts each.

Put carrots in a fruit dryer, or just on an oven-tray in a warm oven, for some hours.

When carrot jerks are ready, take them out, and eat as candies.

Note:

You may to make jerks more or less soft, on your taste.

You may use another vegetables, like beetroots, turnips, pumpkins.

Nut Salad

Submitted by Nobility_Cuisine on Sun, 02/26/2017 - 12:47.

Ingredients for 8:

17.5 oz (500 g) boiled beef fillet
4 hard-boiled egg
5 medium gherkin
3-4 garlic clove
1 cup peeled, crashed walnut
White sauce and spices on your taste

Method:

Grate gherkins, and let a juice to drip.

Chop a beef thinly.

Press a garlic, add to the ground gherkins, and stir.

Grate eggs.

Stir-fry walnuts in a dry skillet for 1 minute.

Make a salad by layers:

the beef, a white sauce (and spices, optionally), a gherkin-garlic mix, white sauce, eggs, white sauce, ground walnuts.

Let a salad to sit for 2 hours in a fridge, and serve.

Pea Pudding

Submitted by Russian_Cuisine on Sun, 02/26/2017 - 12:39.

Ingredients:

1 cup any dry pea
2 cup water
1 onion
3 tbsp vegetable oil
Salt on your taste

Method:

Wash peas some times, and put into a sauce-pan.

Pour a water on top, and let to sit for 4-5 hours (or overnight) in a cold place.

Boil peas for about 2 hours on a low heating under a lid.

Blend to an even condition, add a salt, and blend for 1 more minute.

Pour a pudding into cups and let to chill in a fridge overnight.

Peel an onion, chop, and stir-fry with a vegetable oil.

Shake the pudding off the cups, and sprinkle with the hot fried onion.

Serve immediately.

Note:

You can make a pudding from oats, or from many other grains.

Chicken-Mushroom Salad

Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.

Ingredients:

11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil

Method:

Chop a chicken fillet thinly.

Pre-heat 2 tbsp a vegetable oil to a boiling.

Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.

Stir fast, and set aside.

Peel an onion.

Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.

Let them to chill a little, and put into a salad bowl.

Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).

Put the carrots on top.

Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.

Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.

Fish Salad

Submitted by Russian_Cuisine on Sun, 02/19/2017 - 10:51.

Ingredients:

1 can fish in own juices
1 medium onion
4 hard-boiled egg
Salt and pepper on your taste

Method:

Peel eggs and onions.

Dry out a fish.

Chop all ingredients together, blend well (add the juices if necessary).

Add a salt if necessary, stir well, and serve.

Note:

This is a standalone salad, but you may use it as add-on to boiled vegetables, or as a spread.