Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.
1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar
Peel a melon and pears, remove seeds.
Cut the melon into small cubes.
Cut the pears into thin slices.
Stir fruits, spices, and a lemon juice thoroughly.
Place into plastic bags (1 bag per a portion), tie the bags, and freeze.
De-freeze during 12 hours before serving in a lowest level of a refrigerator.
Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.
64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water
Peel carrots, wash, and grate on a large grater.
Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.
Then, put in a colander, and let the water to drip off.
Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.
Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.
Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.
Chill a little, and put a jam into glass cans.
Cover the cans with parchment paper pieces.
Keep the jam in a cold dark place.
Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.
1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste
Peel a herring, remove all innards, skins, fins, and bones thoroughly.
Warm a butter.
Peel an apple, remove seeds, and grate on a small grater.
Chop the herring fillet, and stir with ground apple and a nutmeg.
Rub a mixture through a sieve, and chill.
Serve on rye bread toasts.
Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.
17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 parsley root
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste
Chop a bacon.
Peel a beef liver, carrots, onions, and roots.
Slice vegetables into thin rounds.
Stir-fry the bacon with the vegetables until a readiness, in a deep skillet.
Put the liver pieces, a bay leaf, and peppercorns into the skillet.
Turn a heating to low, and cook all together until the readiness of the liver.
Remove the bay leaf.
Grate a content of the skillet 2-3 times.
Put the content into a sauce-pan (or into a blender).
Add a ground nutmeg, a ground black pepper, and a salt on your taste, and start to blend, adding a butter by small portions.
Put a pate into a glass dish, and chill.
Serve with hard-boiled eggs and rye bread toasts.
Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.
1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste
Put a meat and bones into a deep sauce-pan, add a salt and a ground pepper, and bring to boil.
Remove a foam when necessary, and boil for about 1 hour.
Peel vegetables, and cut carrots into stars, and onions into short strips.
Put the vegetables into the sauce-pan, and boil for about 30 more minutes.
Remove bones, and strain the broth.
Slice the meat into thin pieces, place on a large flat plate, and decorate with the carrot stars.
Dissolve a gelatin in 1/3 cup broth (microwave for 30 sec if necessary), and stir with 2/3 cup mayonnaise when a jelly starts thicken.
Stir with a vinegar and spices quickly, and pour over the meat pieces to glaze.
Chop the leftovers of jelly into cubes, and decorate a dish with the jelly cubes, cucumber slices, hard-boiled egg slices, and greens.
Submitted by Russian_Cuisine on Sat, 01/23/2016 - 18:29.
10 oz (340 g) dry bean
4.7 oz (120 g) walnut, peeled and crushed
4.7 oz (120 g) soft butter, or soft cheese
Salt, ground black pepper, and chopped fresh greens on your taste
3 garlic clove
1 tsp sweet paprika
1 tsp ground coriander
Soak beans in ¼ G (1 L) water, and keep in a refrigerator overnight.
Dry out, pour ¼ G (1 L) clean water, and bring to boil.
Boil for 1 hour.
Then, dry out (keep 1 cup a broth), and wash in a cold water.
Peel a garlic, and press.
Stir the beans with a paprika, a coriander, crushed walnuts, a salt, a pepper, the pressed garlic, and grate until an almost even consistency.
If a mixture is too dry, add some amount of the broth, and blend.
Put the mixture on piece of a plastic wrap, roll out to an even (1/3”) layer.
Stir a butter with thinly chopped greens, and spread on top.
Roll, and place into a refrigerator for 3-5 hours.
Remove the plastic wrap, slice, and serve.
Submitted by Nobility_Cuisine on Mon, 01/18/2016 - 03:41.
7 oz (200 g) carrot
11.5 oz (300 g) sauerkraut
2-3 tbsp tomato paste
11.5 oz (300 g) onion
14 oz (400 g) potato
3.5 oz (100 g) vegetable oil
1/2 tsp 5-peppers mix
1/2 tsp salt
1/2 - 3/4 G (2-3 L) broth
1/2 lb beef
1/2 lb pork
1/2 lb chicken
3-5 bay leaf
Bring a broth to boil, put a beef, a pork, and a chicken into it, and boil for about 2 hours.
Remove a foam when necessary.
Cut a sauerkraut into shorter strips, simmer with a tomato paste and 2 tbsp vegetable oil for about 2 hours, and put into the broth.
Boil for about 1 hour with a low heating.
Chop meats, return the meats into broth, and freeze broth with meats and sauerkraut for 12 hours.
Shred a carrot and an onion into short strips, and stir-fry with 3-4 tbsp a vegetable oil.
Peel potatoes, wash, and cut into medium pieces.
Bring broth to boil, and boil the potatoes until a readiness, then press potatoes into a puree, and return back into the broth.
Add fried carrots and potatoes into the broth.
Boil all together for 2 hours, then add bay leaves, a salt, and a 5-pepper mix on your taste, and boil for about 5 minutes more.
Serve with a sour cream and a rye bread.
Submitted by Russian_Cuisine on Mon, 01/18/2016 - 03:03.
1/3 G (1.2-1.5 L) beef broth
1 medium onion (5.5 oz)
4 oz (120 g) salted olives
2 tbsp green olives
1 tbsp vegetable oil
½ lb (220-240 g) tomato paste
2 tbsp cucumber brine
3 oz (70-80 g) pepperoni
3 oz (70-80 g) boiled beef tongue
3 oz (70-80 g) smoked pork
½ lb boiled beef
Salt, spices, capers, sour cream - on your taste
Cut all ingredients into thin short strips, separately.
Stir-fry onions, all meats, and tomato paste together in a large skillet under a lid.
Bring shredded cucumbers and olives with a cucumber brine to boil in a small sauce-pan, and simmer while cucumbers turn soft.
Put a content of the sauce-pan into a large sauce-pan, put a content of a skillet into the large sauce-pan, and pour the boiling broth on top.
Add capers, spices and salt into the large sauce-pan, and cook all together with a low heating for about 20 minutes.
Serve with a sour cream and a rye bread.
Submitted by Nobility_Cuisine on Sat, 01/09/2016 - 22:07.
Ingredients for 6:
6 fresh goose egg
4 fresh chicken egg
2 tsp butter
1 tbsp bread crumbs
1 tbsp green onion, finely chopped
1/4 tsp ground nutmeg
Make a small hole in an each goose egg, and empty out all the contents.
Cook scrambled goose eggs with a butter on a skillet.
Rub the scrambled eggs through a sieve, and stir with bread crumbs, a nutmeg, chopped green onions, and fresh chicken eggs.
Stir until you get an almost even consistency, then inject a mixture back into empty goose egg shells, using syringe, or thin confectionary nozzle.
Bake for about 15 minutes on a medium heat, clean, and serve.
Submitted by Russian_Cuisine on Sat, 01/09/2016 - 21:42.
Ingredients for 21 portion:
5-6 lb fish
3 lb fish fillet
5 slices white bread
2 cup milk
1/2 lb butter
Salt, allspice, and nutmeg on your taste
6 lb small fish, bones, and scales
1.5 medium parsley root
2 celery root
3 bay leaf
1.5 cup vinegar
1.5 cup sherry wine
1/2 lb (220 g) butter
2 cup olive oil
0.8 oz (20 g) gelatine
Greens for decoration
Grate a boneless fish fillet.
Soak a bread in a milk, then squeeze.
Warm a butter.
Peel and chop 2 onions, and stir-fry with 1 tbsp the butter.
Grate the bread, ground fish, 2.5 tbsp butter, allspices, a salt, a nutmeg, the fried onions, and eggs together.
Peel a whole fish, remove its bones through a spine, and stuff it with a ground mixture.
Sew the fish up.
Rub a roasting pan with 1 tbsp butter, and place the fish into the pan.
Pre-heat an oven to 370 F (170 C).
Meanwhile, make a broth from boiled small fish, bones, diced carrots, chopped onion, bay leaves, and salt.
When the broth is ready, pour it into a sieve.
Peel and grate parsley roots, celery roots, and leeks.
Stir the ground vegetables, and sprinkle the fish thoroughly with the salt and vegetables.
Soak a clean two-folded cloth in the broth, and pour the broth into the pan.
Cover fish with the cloth.
Roast fish in the oven, basting it frequently with juices until a readiness.
Take it out, remove the cloth, dry it out (keep the juices), and let to cool.
Dissolve a gelatin in the hot juices.
Place fish on an oblong platter, pour 1/2 the dissolved gelatin on top, and let to chill.
Cut the dissolved gelatin leftovers into cubes when harden.
Chop greens, and decorate fish with greens and gelly cubes.