Submitted by Nobility_Cuisine on Sat, 03/08/2014 - 19:31.
1 large carp (2 lb, or 1 kg weight)
2 oz (50 — 60 g) butter
1 parsley root
1 tsp honey
1/2 cup light beer
Salt and spices on your taste
Peel a carp, remove fins and innards, and bones (as much as possible).
Cut the carp into medium-size pieces.
Rub a bottom and sides of a sauce-pan with a butter.
Put the fish into the sauce-pan.
Peel, wash, and cut vegetables.
Put the vegetables into the sauce-pan, and sprinkle them with spices.
Dissolve a honey with a 1 tbsp warm water, and pour into the sauce-pan.
Pour a beer on top of vegetables.
Bring to boil with a medium heating, and boil for about 6-8 minutes.
Then, turn the heating to low, cover with a lid, and boil until the fish is ready (it is flaky).
To serve, put fish on a dish, place a garnish (potatoes, carrots) around, and decorate with chopped greens.
Serve filtered juices as a sauce.
Submitted by Russian_Cuisine on Sat, 03/08/2014 - 19:20.
Ingredients for 3 portions:
3 medium beet
1 large onion
3 tbsp tomato sauce
2 tbsp vegetable oil
Salt, pepper, and spices on your taste
Bake or microwave beets until a readiness.
Cool the beets to warm, then peel, and grate on a small grater.
Grate beets in a large plastic bag, to avoid greasing of all around.
Peel and chop onions, and stir-fry with 1-2 tbsp vegetable oil until a colour turns gold.
Add the beets into the skillet, stir, cover with a lid, and simmer with a very low heating for about 5 minutes.
Sprinkle with a salt, spices, and tomato sauce, stir well, and simmer for 2 more minutes.
Serve warm as an appetizer, or salad, or as a part of a complex garnish.
Submitted by Nobility_Cuisine on Sat, 03/01/2014 - 17:15.
1 cup flour
1 cup sugar
2 tbsp cocoa powder
1 tbsp strong coffee, chilled
1 cup fatty sour cream
1 cup sugar powder
3.5 oz (100 g) choco-nut paste, like Nutella
2 tbsp not sweetened cocoa powder
15 chocolate cookies (optional)
2 tbsp butter for baking
Stir eggs and a sugar well, then blend, and add a flour, a coffee, and a cocoa powder to knead a dough.
Pre-heat an oven to 380 F (190 C).
Rub a baking mold with a butter, put the dough into mold, and bake for about 30 minutes.
Cut the cake alongside into 3 parts, and let to cool.
Whip a sour cream and sugar powder together, and cover each cake part with a tick layer of whipped mix.
Set parts on each other.
Warm a choco-nut paste a little, and decorate the cake.
Sift a bitter cocoa powder on top.
Set cookies on side of cake (optionally).
Cool for 30 minutes, and serve.
Submitted by Russian_Cuisine on Sat, 03/01/2014 - 17:06.
4 herring fillet
1 large boiled potato
2 medium boiled carrot
1 medium boiled beet
1 pack gelatine (20 g)
1/2 lb (200-230 g) mayonnaise
Soak a gelatine in 2.5 fl oz (70 g) warm water.
Peel vegetables, cut into small cubes separately.
Peel a herring if necessary, and cut it into bite-size cubes.
Heat a gelatine with water until dissolving of gelatine (2 minutes in a microwave).
Cool a little, stir with a mayonnaise, and divide to 4 parts.
Stir separately the vegetables with 1/4 of gelatine each one.
Put a layer of poratoes on a flat dish, then layer of carrots over it, then layer of beets, and then layer of herring.
Continue until you run out of ingredients.
Top layer should be from potatoes.
Shape a salad as a «mountain», and pour last 1/4 of gelatine-mayonnaise mix on top.
Decorate with greens, and chill in a refrigerator.
To serve, slice like a cake.
Submitted by Nobility_Cuisine on Sat, 02/22/2014 - 18:35.
2 cup flour
300 g (10.5 oz) butter
150 ml (5.3 fl oz) cold water
0.5 tsp baking soda
1 tbsp lemon juice
2.5 cup milk
1 cup sugar powder
4 tbsp sugar
Freese a butter, then grate.
Stir with a flour, icy cold water, and baking soda, mixed with lemon juice separately (mixing gives a foam that is what we need).
Knead a dough, make a ball from the dough, roll in a clear wrap, and place in a refrigerator for about 1 hour.
Then, divide dough into 8 equal parts, and roll each part in a round (using a flat plate to remove exceeded parts of dough.
Pre-heat an oven to 410 F (210 C).
Stick the each dough part using a fork, and bake for about 5 minutes.
Bring a 1 cup milk to boil, stir with a sugar powder, and boil with a very low heating.
Blend 1.5 cup cold milk with the eggs, and pour into the boiling milk-and -sugar powder mix tablespoonfully, stirring permanently.
Blend the boiling mix with 4 tbsp flour, and remove the heating.
A custard is ready.
You may add some drops of vanilla extract if you like.
Collect a cake from 7 baked sheets and the custard layers by order.
Top layer should be custard's one.
Crumble the most hard sheet thinly.
Strew the top layer and cake's sides with crumbles evenly.
Let to sit in refrigerator for about 1 hour, slice, and serve.
Submitted by Russian_Cuisine on Sat, 02/22/2014 - 18:24.
3 cup flour
1.5 tsp baking powder
3.5 oz (100 g) not thick honey
3.5 oz (100 g) sugar
3.5 oz (100 g) ground nuts
5.3 oz (150 g) condensed sweetened milk
1.8 oz (50 g) honey
1/2 cup nuts for decorating
2 tbsp butter for baking
Pre-heat an oven to 390-400 F (200 C).
To get a dough, stir the eggs and sugar well, stir-in the honey.
Blend with the flour, groung nuts, and baking powder.
Rub a baking mold with the butter inside, and pour the dough into the mold.
Bake for about 30 minutes.
Let to cool out of the oven.
Cut in halves alongside.
Whip the condensed milk, honey, and nuts together, and make a layer from a custard between baked layers.
Let to sit for about 30 minutes in a cold place, slice, and serve.
Submitted by Nobility_Cuisine on Sun, 02/16/2014 - 05:14.
4.3 oz (120 g) peeled walnut
8.5 oz (250 g) butter
3.5 oz (100 g) sugar
13.3 oz (375 g) flour
1 tbsp brandy (or orange liqueur)
5 tbsp sugar powder
Cut a butter into small cubes, and let sit in a room temperature for 1 hour.
Peel the oranges.
Remove white-coloured parts from peels, or else you get bitter cookies.
Grate the peels on a small grater.
Grate the walnuts into very small pieces, not into a flour.
Blend together the brandy, sugar, butter, ground peels, and juice of 1 peeled orange.
Add the flour, and walnuts, and blend for 1 more minute.
Pre-heat an oven to 360 F (180 C).
Cover a baking sheet with a piece of a baking paper.
Put 1 tbsp - size pieces of a dough on the baking sheet, with a some distance between pieces.
Bake for about 20-25 minutes, until a golden colour of cookies, the colour should be even inside and outside.
Place cookies on a rack, sprinkle with the sugar powder, and let to cool.
Submitted by Russian_Cuisine on Sun, 02/16/2014 - 05:03.
1/3 lb (150-160 g) lightly salted herring
1 medium sweet red onion
1/2 lb (200 — 230 g) sour cream
3.5 oz (100 g) cowberry, fresh berries, or puree from berries
1-2 tbsp chopped dill greens
Ground black pepper on your taste
12 pieces rye bread without crust
Cut the fillets into 1.5-inch x 1.5-inch squares, and set aside.
Press the berries, and make a puree, if you have fresh berries.
Chop the onions.
Blend onions, the ground pepper, sour cream, and dill together.
Put the mix into portion dishes.
Put one or two herring fillet pieces over mix.
Decorate with the chopped dill and onions.
Toast the rye bread, and serve herring-and-cream with bread.
Submitted by Nobility_Cuisine on Sat, 02/08/2014 - 17:51.
1 large salted herring
1 large onion
2 parts salt
1 part sugar
1 part white vinegar
Black peppercorns, coriander seeds, and whole cloves on your taste
1 glass can
Soak the herring in a warm water for about 3 hours.
Then, separate 2 de-boned, de-skinned herring fillets.
Peel the onion, and slice into thin half-rounds.
Cut the fillets into portion pieces (about 1.5 - 2-inch-size squares, or 4 — 6 cm).
Put a thin layer of the onion slices on a bottom of a glass can.
Then, put a layer of the herring slices over onions.
Continue until you run out of herrings and onions.
Dissolve a salt and sugar in 10 parts of a hot water, then put a vinegar, coriander, cloves, and peppercorns into the water.
Try the brine, and add any of brine ingredients if you like.
Pour the brine into the can, cover with a lid, and place to a refrigerator for overnight, or up to 24 hours.
Serve herring as an appetizer.
Submitted by Russian_Cuisine on Sat, 02/08/2014 - 17:30.
2 lb (900 g) chicken livers and hearts
1 large carrot
1 large yellow onion
2-3 tbsp vegetable oil
3-3.5 oz (85-100 g) butter
Salt, ground pepper, and other spices on your taste
Peel the vegetables, and grate on a small grater.
Stir-fry until a readiness with the 2-3 tbsp vegetable oil.
Turn a heating to low, add the chicken livers and hearts into the skillet, and simmer under a lid until a readiness.
You can simmer in own chicken juices if the heating is low. Add 1 tbsp water if just necessary to avoid burning.
When chicken innards are ready, remove the lid, sprinkle with a salt, and simmer to evaporate the liquids.
Then, cool slightly, and blend or grate everything from the skillet.
Add the warmed butter and spices, and blend until an almost even consistency.
To serve, fry bread slices on a dry skillet for 1 minute per side.
Then, spread a small amount of mustard on the bread slices, and spread the pate over mustard.
If you make a large amount of pate, divide leftovers into portions, and freeze.
This is a best way to keep it fresh.