Submitted by Nobility_Cuisine on Sat, 08/01/2015 - 19:09.
8.7 oz (250 g) all-purpose flour
1 tsp baking powder
1 pack vanilla sugar
14 oz (400 ml) milk
3 tbsp ghee (melted butter)
8.7 oz (250 g) blueberries
1 cup brown sugar
Stir all ingredients but ghee and blueberries, and set a batter aside for at least 2 hours.
Then, blend well one more time.
Pre-heat a small skillet with some drops of the melted butter.
After the skillet is hot, decrease a heating to medium-low.
Pour 2-3 tbsp the batter on skillet, and sprinkle with the blueberries in top.
Fry while a blin turns not liquid, then turn, and fry for 2 minutes more.
Turn the blin on a flat dish, sprinkle blin with the brown sugar, and ignite using a burner (like for creme brulee) until a caramelization of sugar.
Continue, until you run out of ingredients, and serve hot.
Submitted by Russian_Cuisine on Sat, 08/01/2015 - 18:39.
Ingredients for 1:
1 oz (28 g) semi-hard cheese, like Rossiisky, or Holland cheese, thinly grated
1 hard-boiled egg, peeled and grated
1 medium carrot, boiled, peeled, and grated
1 tbsp chopped parsley green
1 tbsp onion, thinly chopped
1 oz (28 g) mayonnaise
1 slice whole-grain bread
1 tbsp butter, or margarine
Salad leaves on your taste
Stir well the cheese, onions, carrots, eggs, greens, and mayonnaise together.
Pre-heat a skillet with the butter, and fry the bread on both sides.
Put the salad leaves on a flat dish.
Put bread on salad leaves, and put a cheese salad on top.
Submitted by Nobility_Cuisine on Sun, 07/26/2015 - 05:52.
2 medium potatoes
1 l kefir (buttermilk)
5 hardboiled eggs
1 bunch green onions
0.5 lb ham
5 medium Persian cucumbers (or 2 English cucumbers)
1 bunch radish
1 tbsp salt
Wash and peel potatoes.
Cut them into small cubes, put in an enameled saucepan, pour 2 cups boiled water, and bring to boil.
Boil for about 5 minutes, then set heating off.
Cut green onions (green and white parts separately), and put white part pieces into blender, add salt and egg yolks, and blend.
Add potatoes and potato broth into blender, and blend together.
Cut radish into half-rings.
Peel cucumbers, and cut into small cubes.
Cut ham into small cubes.
Grate egg whites.
Put the prepared vegetables, ham, and grated whites into the saucepan with potato broth, and pour kefir (or buttermilk) in.
Put onions-yolks-potato mix from the blender into the saucepan.
Mix all together well, cover the saucepan with a lid, and place in a refrigerator for 2 hours.
Serve the soup cold.
This is one of a huge number of Russian, cold, summer soups, very popular in hot weather.
The name “Okroshka” is from the Russian word “very small pieces”, because all the ingredients have to be cut into small pieces.
Submitted by Russian_Cuisine on Sun, 07/26/2015 - 05:43.
17.5 oz (500 g) tvorog, or Ricotta, or Farmer's cheese
5 medium potato
6.5 oz (180 g) all-purpose flour
1 large tomato
1 medium carrot
3-5 parsley stalks
Salt, ground black pepper, vegetable oil for frying on your taste
1 cup sour cream
5 garlic cloves
Greens on your taste
Press the cheese through sifter, or blend thoroughly.
Peel the carrot, grate, and stir-fry with the vegetable oil for 3-5 minutes.
Let to chill a little.
Meanwhile, boil the potatoes in a salted water, and make a puree from potatoes.
Dice the tomatoes.
Blend the eggs, cheeses, tomatoes, carrots, and greens.
Add potatoes, the flour, salt, and pepper, and blend all together.
Shape pancakes, and fry them on both sides with vegetable oil.
For a sauce, press the garlic and your favorite greens, blend with a sour cream, and pour over pancakes.
Submitted by Nobility_Cuisine on Sun, 07/12/2015 - 07:26.
2 pack (2 lb) puff pastry dough
1 lb boiled chicken meat
8-10 medium potato
7 fl oz hot milk
2 tbsp butter
1 large onion
7 oz (200 g) ground cheese
12-16 oz (350-450 g) mushrooms
12 stalks young dill
Salt and pepper on your taste
2 tbsp vegetable oil for frying
Boil the potatoes.
Peel the onions, slice into half-rounds, and stir-fry for about 2-3 minutes with the 2 tbsp vegetable oil.
Chop the mushrooms if necessary, add to a skillet with onions.
Stir-fry them together while juices evaporate.
Chop the chicken meat, add to the skillet, and stir-fry for about 2-3 minutes.
Make a puree from the potatoes, hot milk, and butter.
Stir the mushroom-onion-meat mixture and the potato puree together.
A stuffing is almost done.
Chop greens, and add the greens, salt, and pepper with the stuffing.
Roll the dough into 4 separate rectangles, and bake on a 395 F (200 C) for about 10-12 minutes. Do not over bake!
Leave 1 baked rectangle on baking sheet.
Cover it with the 1/3 of stuffing, and sprinkle with 1/4 of the cheese.
Cover it with second rectangle, repeat.
Cover it with third rectangle, repeat.
Cover it with forth rectangle, and sprinkle a top with 1/4 of the cheese.
Bake a cake for about 5-7 minutes, while cheese melts, and take out of the oven.
Let to chill a little, slice into pieces, and serve with a green salad.
Submitted by Russian_Cuisine on Sun, 07/12/2015 - 06:39.
12.2 oz (350 g) flour
3.5 fl.oz (100 ml) icy cold water
1 tsp vegetable oil
Pinch of salt
17.5 oz (500 g) ground chicken meat
5.2 oz (150 g) sour cream
3-4 medium tomato
1 medium onion
3.5 oz (100 g) butter
Chopped parsley and salt on your taste
6 portion pots
Knead a dough from the flour, water, egg,vegetable oil, and salt.
Set aside for about 30 minutes.
Stir the ground chicken and salt.
Dice the tomatoes and onions, and stir-fry with the butter.
Roll the dough into very thin layer, and cut rounds using any cup.
Put 2 tsp of ground chicken onto each round, and pinch their edges.
Bring 1/4 G (1 L) salted water to boil, and boil pelmens until a half-readiness.
Pre-heat an oven to 300 F (150 C) temperature.
Stir the sour cream and chopped parsley greens.
Place the pelmens into the portion pots, add the stir-fried tomatoes and onions and the sour cream with parsley into each pot evenly.
Roll the dough leftovers together, and shape "lids" for each pot.
Cover pots with the dough lids, place pots into the oven, and bake for about 12-15 minutes.
You may use more complex stuffing, stir-fried add-on, and a sauce in this dish.
Submitted by Nobility_Cuisine on Sun, 06/28/2015 - 06:21.
11.5 oz ( 300 g) carrot
1.7 fl oz (50 g) milk
2 tbsp (25 g) semolina
1.1 oz (30 g) butter
0.7 oz (20 g) sugar
0.7 oz (20 g) ground wheat cracker
2.1 oz (60 g) sour cream
Salt on your taste.
Peel and wash the carrots, grate thinly, and bring to boil with a 2-3 tbsp water (add more water if necessary).
Boil until the carrot turns mild. Set aside.
Boil the semolina with the milk until a kasha thickens.
Add the sugar, salt, and butter, and stir well.
Meanwhile, blend the egg yolks, and whip the egg whites.
Stir-in the egg yolks into the semolina kasha, then combine kasha with the carrots, and with the whipped egg whites.
Semolina kasha with eggs, and carrots have to have almost equal or equal temperature before combining.
Pre-heat an oven to 390 F (200 C).
Rub a baking dish with the butter, and sprinkle with the ground wheat crackers evenly.
Spread the carrot mixture in the baking dish, and bake until done.
Slice a pudding without removing from the baking dish.
A sour cream is one of best sauces for this dish.
Serve sour cream separately in a gravy boat.
Submitted by Russian_Cuisine on Sun, 06/28/2015 - 05:23.
3 medium apple
5 large strawberry
7.8 oz (220 g) sugar
1 tbsp sugar powder
5 fl oz (140 ml) water
1 lb (450 g) sugar
1/3 oz (10 g) agar-agar
1 egg white
Remove strawberries' stalks.
Peel the apples, remove their middles, slice, roll into a foil, and bake for about 20 minutes on a 390 F (200 C) temperature.
Blend the apples and strawberries together.
Grind a mixture through a sieve into a sauce-pan.
Bring to boil on a medium heating, add the sugar, and boil for 10 more minutes, until sugar dissolves, and a puree thickens.
Let to chill.
Meanwhile, make a syrup: stir a water and an agar-agar in a sauce-pan, bring to boil, and pour a sugar stirring permanently.
Boil on a low heating until a "thin threads" consistency.
Blend the chilled puree and the egg white until a "mild peaks" consistency.
Pour the syrup into the blender bowl on a side slowly, continuing whipping.
After you pour all the syrup, whip all together for 1 more minute.
Cover a flat dish with a piece of a baking paper.
Put the whipped mixture into a confectionery bag, and make a zephyr pieces as a medium meringues shape.
Let to cool, and sprinkle with the sugar powder.
This dessert was very popular for all ages because it is soft but not too soft, and tasty.
Submitted by Nobility_Cuisine on Sat, 06/20/2015 - 17:01.
11.5 oz (300 g) calamari ring
11.5 oz (300 g) peeled boiled prawn
7 oz (200 g) crab meat, or crabmeat imitation
5 hard-boiled egg white
2 tbsp red caviar
3 tbsp mayonnaise
Salt and pepper on your taste
Boil the calamari rings for about 2-3 minutes.
Grate the egg whites.
Chop the prawns and crab meat, and stir together with egg whites, calamari rings, and mayonnaise.
Add the caviar and pepper, and stir carefully.
Try, and add the salt if necessary.
Submitted by Russian_Cuisine on Sat, 06/20/2015 - 16:57.
1 can 7 oz (200 g) seaweed
1 can (16 oz) yellow corn
1 pack (7 oz or so, 200 g) crab meat, or crab meat imitation
3 hard-boiled egg
3 tbsp mayonnaise
Salt on your taste
Chop the crab meat and sea weed separately.
Grate the eggs.
Place half seaweed on a bottom of a salad bowl, and cover with half of crabmeat.
Sprinkle with the mayonnaise.
Cover with half of ground eggs, sprinkle with the salt and mayonnaise, and cover with half of the corn.
Let to sit for about 5 minutes, and serve.