Dessert from Pear and Brynza

Submitted by Nobility_Cuisine on Sat, 12/13/2014 - 21:35.


6 medium pear
3.5 oz (100 g) brynza cheese
1 bunch fresh mint
1 large onion
1 pomegranate
2.5 – 3 oz (50-70 g) vegetable oil


Wash and dry out all the fruits and mint.

Slice every pear into 3 parts across, remove seeds and middles.

Take small flat plates, 1 per each pear.

Put the widest part of every pear on the plates, skins down.
Tear the mint leaves off, and thorn, then stir with the vegetable oil, and put a half of the leaves over pear' parts on plates.

Crumble the brynza, (optionally) stir with spices on your taste, and spread a half of cheese over mint.

Peel the pomegranate, and clean the seeds from skins.

Peel the onion, boil in a water for about 2 minutes, dry out, and slice into short thin slices.

Put a half of onions over brynza.

Sprinkle onions with a half of the pomegranate seeds.

Put middle parts of pears over, and cover with the second half of mint leaves, brynza, onions, and pomegranate seeds.

Put third parts of pears atop, and put several pomegranate seeds around pear on plate.

Dessert is ready.

Stuffed Sweet Peppers in Asian Sauce

Submitted by Russian_Cuisine on Sat, 12/13/2014 - 20:14.


8-12 sweet red pepper
2-4 medium carrot
2 large onion
1 lb ground beef
1 can (1 lb) cooked white bean
3 tbsp vegetable oil
Spices: Basil, ground pepper, turmeric, ground nutmeg on your taste

1 lb (16 fl oz) vegetable broth
2 tbsp flour
2 oz (60 -70 g) butter
2 tbsp tomato sauce


Peel the carrots and onions, and cut into medium pieces.

Pre-heat the oil in a deep non-stick skillet, and put carrots and onions into oil.

Stir-fry with a low heating for about 10-12 minutes.

Stir the ground beef with onions and carrots, split ground beef into small crumbles, and turn the heating off.

Put the beans and spices into the skillet, stir well, and set aside.

Peel the peppers: remove a stalk and seeds, then wash and dry out.

Stuff peppers with the meat-beans-vegetables mixture, and place peppers (bottoms upwards) in a deep ceramic oven-safe dish with a lid. Set aside.

Melt the butter in a sauce-pan with a low heating.

Add 2 tbsp flour to butter, and stir-fry until nutty aroma increases.

Add 2-3 tbsp tomato sauce (or tomato paste) and sweet paprika, stirring permanently.

Add 1 lb warm vegetable broth (or just salted water) into skillet by thin string, whipping permanently, to get an even consistency of a sauce.

Remove heating, and chill the sauce to warm temperature, continuing whipping.

Pre-heat an oven to 320 F (160 C).

Pour sauce into the dish with stuffed peppers, cover dish with a lid, and put in the oven for 1 hour.

After that, decrease oven temperature to 210 F (100 C), and cook for 2 more hours.

Serve peppers hot, pour sauce on top.


Submitted by Nobility_Cuisine on Sun, 12/07/2014 - 09:19.


8.8 oz (250 g) honey plus 2 tbsp for glazing
8 oz (225 g) sweet butter
3.5 oz (100 g) brown sugar
3 egg, whipped
10.5 oz (300 g) self-rising flour


Pre-heat an oven to 280 F (140 C).

Rub a baking dish with the butter, cover with a piece of a baking paper, and rub the paper with butter.

Cut butter into small pieces, and put into a non-stick sauce-pan, pour the honey and sugar into the sauce-pan, and melt all together with a low heating, stirring sometimes.

When a mixture starts looking very thin, bring it to boil, and boil for 1 minute, then remove the heating.

Let to chill to warm temperature.

Whip the eggs together with a chilled honey-butter mixture using a wooden spoon.

Sift the flour into a large bowl, and pour the egg-honey-butter mixture into the flour, whipping permanently.

Whip until a consistency of a dough is thin and even.

Pour the dough into the baking dish, and bake for about 1 hour, until a pie is 2-3 times increasing in height, and while a wooden stick, that you pierce a middle of the pie, lefts clean.

Turn out pie on a rack.

Melt 2 tbsp honey, and spread on a pie top.

Let to cool.

Slice, and serve, or cover it tightly in a box, and keep up to 5 days.

Pumpkin Pie

Submitted by Russian_Cuisine on Sun, 12/07/2014 - 09:10.


7 oz (200 g) flour
3.5 oz (100 g) chilled butter
1 egg yolk
1/4 tsp salt
2 tbsp cold water


11.5 oz (300 g) – 14 oz (400 g) peeled pumpkin
3.5 oz milk
1 egg
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt


Cut the pumpkin into medium pieces, and boil with the milk until pumpkin is ready.

Remove extra liquid.

Make a puree from pumpkin, and take 1.5 cup for a pie.

Meanwhile, grate the cold butter, and stir-in the flour and salt.

Blend the egg yolk with the 2 tbsp icy cold water, and stir-in by parts into a dough, until the dough gets a ball shape.

Cover the dough with a plastic envelope, and set into a refrigerator for 30 minutes.

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

Roll dough to shape a baking dish and dish's boards, and cover the dish with dough (avoid breaks in dough!).

Blend together the pumpkin puree, milk, egg, salt, sugar, and spices, and pour a mixture into the baking dish over dough.

Bake for about 35-40 minutes a pie is ready when a wooden stick, that you pierce a middle of the pie, lefts clean.

Let to cool, slice, and serve.

You may substitute 1/3 pumpkin puree (1/2 cup) with an apple puree.

Winter Red Bean Soup

Submitted by Nobility_Cuisine on Sun, 11/30/2014 - 09:15.

Ingredient for 6:

5.2 oz (150 g) dry read bean
4 medium potato, 14 oz (400 g) weight
1 large carrot, 5.2 oz (150 g) weight
2 medium onion, 7 oz (200 g) weight
2 medium tomato, 5.2 oz (150 g) weight
3 garlic clove
1.8 oz (50 g) vegetable oil
5 sausages
2-3 dill stalks
2 bay leaves
1 tsp salt


Put the beans in a large sauce-pan, pour 1/2 G (2 L) cold water on top, and bring to boil.

Boil beans for about 3 minutes, then dry out in a colander, and wash in a cold running water for about 1-2 minute.

Dry out beans, put back into the sauce-pan, pour 1/2 G (2 L) and 1 tsp the salt on top, and bring to boil.

Note: You make this to decrease cooking time for dry beans.

Boil for about 25 minutes with a low-medium heating.

Peel the vegetables, wash, and cut.

Cut the potatoes into medium-size cubes, cut the onions and tomatoes into small cubes, shred the carrots, slice the sausages into thin rounds, slice the garlic into thin pieces, chop the dill.

Stir-fry carrots and onions with the vegetable oil for about 8-10 minutes, then add tomatoes and garlic, and simmer for 8-10 minutes more.

Stir-fry sausages rounds on both sides, for 1 minute each, with the 1 tbsp vegetable oil.

When 25 minutes of boiling of beans end, put potatoes into sauce-pan with beans, and boil for 10 minutes.

After that, put the carrot-onion-tomato-garlic mixture into sauce-pan, and bring to boil.

Put sausages into sauce-pan, and bring to boil.

When it starts boiling, remove the heating, put the bay leaves and dill into sauce-pan, cover with a lid, and let to sit for 25 minutes.

Serve hot.

Potato Casserole

Submitted by Russian_Cuisine on Sun, 11/30/2014 - 08:31.


1.5 lb (750 g) potato
1 large onion, chopped
3 tbsp (40 g) butter
3.5 fl oz (100 ml) milk
7 oz (200 g) hard cheese, ground
1 tsp Dijon mustard
3 medium tomatoes
Salt, ground black pepper, ground nutmeg on your taste


Peel the potatoes, and boil in a salted water until a readiness.

Meanwhile, stir-fry the chopped onion with the butter (1 tbsp) until onion's color turns goldish.

Pour the milk into a dish with onions, and heat almost to the boiling temperature.

Make a potato puree with 1 tbsp butter.

Stir potato puree with the milk-and-onion mixture, mustard, spices, and with the ground cheese (3/4 of whole cheese volume).

Rub a baking dish (oven safe one) with 1 tbsp butter, and pot potato puree into the dish evenly.

Slice the tomatoes, dry out, and put over potatoes, then sprinkle evenly with cheese (1/4 whole cheese volume), and bake for about 25 minutes on a medium heat.

Slice, and serve.

“Candles” Appetizer

Submitted by Nobility_Cuisine on Sun, 11/23/2014 - 06:47.


1 long (English) cucumber
7 oz (200 g) red fish fillet, not very salted
1/4 red sweet pepper
5 oz (150 g) soft cheese (Philadelphia)
2 tbsp caviar
2 tbsp chopped dill
3 garlic cloves, optionally


Slice the cucumber alongside into thin long strips (8, or so).

Cut the fish fillet into thin pieces.

Press the garlic, and stir-in to the cheese.

Place fish pieces on cucumber pieces, cover with cheese mix, and with the caviar.

Roll every cucumber slice tightly, and stick with a toothpick.

Decorate with the cheese leftovers, chopped dill, and insert the red pepper piece in a middle of “a candle”.

Chill, and serve.

Home-Made Sweetened Condensed Milk

Submitted by Russian_Cuisine on Sun, 11/23/2014 - 06:40.


24.5 fl oz (700 ml) milk
1 cup sugar


Pour the milk in non-sticking sauce pan.
Dissolve the sugar in milk.
Boil with a low heating for about 1.5 hour, stirring often.
You get 1 lb (450 g) sweetened condensed milk.

Note: you may continue the boiling, then you get 7 oz (200 g) butterscotch.

Sturgeon Salad

Submitted by Nobility_Cuisine on Wed, 11/19/2014 - 10:20.

Ingredients for 2:

5.5 oz (160 – 170 g) sturgeon fillet
4 oz (120 g) cauliflower
4 oz (120 g) cherry tomatoes
1 – 1.5 oz (40-50 g) canned corn
1 – 1.5 oz (40-50 g) boiled green beans
1 oz (30 – 40 g) green leaf salad
1 tbsp chopped pitted black olives
2 tbsp thinly chopped greens (parsley, dill, schnitt)
½ tsp salt
Ground black pepper on your taste
Mayonnaise, serve separately


Rub the fish fillet with the salt, black pepper, and mayonnaise, let to sit for 1 hour in a cool place, and bake in an oven to a readiness.

Let fish to chill, and cut into small pieces.

Boil the cauliflower in a salted water, dry out, and let to chill.

Cut cauliflower into small pieces.

Dry out the corn and beans.

Chop beans.

Cut the tomatoes into halves.

Thorn the salad into large pieces.

Cover a large flat dish with salad's leaves.

Put corn, beans, tomato pieces, cauliflower pieces, fish pieces on top.

Sprinkle with the mayonnaise.

Decorate with greens and olives.


Crabmeat Salad with Zucchini

Submitted by Russian_Cuisine on Wed, 11/19/2014 - 10:15.


1/2 – 1 lb (250 – 450 g) crabmeat, or crabmeat imitation
1/2 lb (230 – 250 g) zucchini
1/2 lb (250 g) potato
1/2 lb (250 g) canned green pea
1/2 lb (250 g) cucumber, chopped
1/2 lb (250 g) apple
2 hard-boiled eggs
3.5 oz (100 g) celery
1 tbsp sugar powder
Greens, salt, and mayonnaise on your taste


Chop the crab meat.

Boil the potato and celery until a readiness, and let to chill.

Peel and chop the apples, eggs, and potatoes into small cubes.

Chop celery.

Slice the zucchini into 1-finger-thick rounds, and steam zucchini until a transparency.

Let zucchini to chill, and cut into medium cubes.

Stir all ingredients, let to sit for 20 minutes, decorate with greens, and serve.