Pumpkin Preserve

Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.


2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar


Wash the pumpkin and apples, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together pumpkin, apples, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until pumpkin’s and apple's pieces turn transparent, then pour in cans, and roll with lids.

Potato Salad

Submitted by Russian_Cuisine on Sun, 09/28/2014 - 05:54.


1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste


The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).

Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.

Pour wine over the warm potatoes, and set aside.

Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.

Cheese and Onion Salad

Submitted by Nobility_Cuisine on Sun, 09/21/2014 - 09:59.


3 medium onion
4-5 medium apple
4 hard-boiled egg
3.5 oz (100 g) ground cheese
Mayonnaise, vinegar, salt, sugar, and chopped dill on your taste


Peel and chop the onions.

To make a brine, bring 1 cup water to boil, turn a heating out, and add the sugar and vinegar to boil, stirring some times.

Soak onions in the warm brine for about 15 minutes.

Peel and chop the apples and eggs separately.

Dry out onions, and put a half of onions in a salad bowl by even layer, sprinkle with the cheese and Mayonnaise.

Continue with layers: half of eggs, cheese and Mayonnaise, half of apples, cheese and Mayonnaise, second half of onions, cheese and Mayonnaise, second half of apples, second half of eggs, Mayonnaise, ground cheese, chopped dill.

Let a salad to sit for about 30 minutes in a room temperature (or 2 hours in a refrigerator), and serve.


You may substitute Mayonnaise with other white sauce, on your taste.

Potato Kletski with Mushrooms

Submitted by Russian_Cuisine on Sun, 09/21/2014 - 09:31.


2 lb potato
1 lb mushrooms
1/4 lb bacon
2 tbsp grated cheese
2 tbsp sour cream
3 tbsp green onions, chopped
1/2 cup milk
Salt and pepper on your taste
1/3 cup flour
2 tbsp vegetable oil


Wash, peel, and grate the potatoes.

Let to drip a potato juice.

Clean and chop the mushrooms, and simmer with the vegetable oil, stirring constantly.

Chop the bacon, and stir-fry, then dry out.

Stir well potatoes, 1 tbsp onions, and mushrooms.

Bring to boil 1/4 Gallon water, add the salt.

Using two tablespoons, shape kletski, and boil until a readiness.

Put the kletski into a dish.

Meanwhile, make a sauce.

Stir-fry the flour in a dry deep sauce-pan until color of flour turns creamy.

Stir-in the milk, sour cream, ground cheese, fried bacon, and leftovers of onions, and cook for about 3 minutes.

Serve kletski with the sauce immediately.

Striped Omelet

Submitted by Nobility_Cuisine on Sat, 09/13/2014 - 23:31.

Ingredients for 8:

3 medium red bell pepper
3 tbsp vegetable oil
1 tbsp finely chopped fresh basil
2 lb Swiss chard, red or green
1/4 cup finely chopped shallot onion
13 large egg
1/4 tsp salt
1/2 cup and 2 tbsp creme fraiche, or whipping cream
6 oz coarsely grated hot Cheddar cheese


Roast the bell peppers on racks over high heat, turn, and wait until skins are charred, totally for about 6-8 minutes.

Transfer to a bowl, and let cool, slightly covered.

Peel peppers, remove stems and seeds, and finely chop.

Saute peppers with 1.5 tbsp strongly pre-heated vegetable oil, stirring frequently until liquid is evaporated.

Transfer to the bowl, and let to cool.

Cook chard leaves in a large volume of a boiling water for 2 to 3 minutes, then drain in a colander, rinse under cold water, drain one more time, and finely chop.

Stir-fry shallot onions with 1.5 tbsp vegetable oil, until softened and beginning to brown, 4-5 minutes.

Add chard, and cook, stirring occasionally, until a mixture looks dry, stir-in the salt and ground black pepper to taste, and cool.

Pre-heat an oven to 450 F (230 C).

Sprinkle a loaf pan with the oil.

Whip 8 eggs with the salt and pepper, and divide into 2 bowls.

Whip 3 tbsp the creme fraiche with 1 bowl of eggs until smooth, and then stir-in the bell pepper mixture.

Whip 1/4 cup creme fraiche with the second bowl of eggs until smooth, then stir-in the chard mixture.

Pour bell pepper eggs into the loaf pan, and bake in a hot water bath in middle of the oven, until firm to the touch, 18-20 minutes.

Pour chard eggs over bell pepper eggs, and continue, until layer is firm, 18-20 more minutes.

Whisk all remaining ingredients: 5 eggs, Cheddar, salt and pepper to taste, and creme fraiche, and pour cheese eggs over chard eggs.

Bake for about 20 minutes, or until layer is lightly browned and puffed.

Transfer loaf pan to a rack, and let to cool for about 5 minutes, then invert hot or warm omelet onto a platter.

Slice, and serve.

Blueberry Crumb Cake

Submitted by Russian_Cuisine on Sat, 09/13/2014 - 22:45.


3 cup flour
1 cup and 2 tbsp sugar
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup and 2 tbsp butter, or margarine
2 egg
1 cup sour cream
1 1/2 tsp vanilla
3 cup (15 oz) fresh blueberry


Whisk the flour, 1 cup sugar, salt, baking soda, baking powder, cinnamon, and nutmeg together.

Cut the butter into small cubes, and warm.

Stir-in butter to the flour mix just until mixture resembles coarse meal with some small, pea-size) butter lumps.

Take 1 1/2 cup mixture to an other dish for crumb topping, add the leftovers of butter and sugar, and blend until large lumps form.

Whip the eggs for about 2 minutes, then add the sour cream, and vanilla, continuing whipping.

Add the egg mixture to the remaining flour mixture, and stir until just combined.

Brush the baking dish with butter.

Spread the batter, and cover with the blueberries.

Sprinkle evenly with crumb topping.

Bake in middle of oven with a medium heating, until cake is golden, and skewer inserted in center comes out clean, about 40-45 minutes.

Cool cake in pan on a rack 20 minutes before cutting, and serve.

Boiled Caviar

Submitted by Nobility_Cuisine on Mon, 09/08/2014 - 18:30.


1/2 lb (230 G) fresh caviar of a fish from river or lake
1 tbsp vegetable oil
1 tbsp 3 % vinegar
1 tbsp chopped green onion
Ground black pepper on your taste
1/2 small onion, chopped


Remove membranes from the caviar, and put caviar into a sauce-pan.

Stir carefully.

Pour 2 cups of a boiling water, and stir carefully one more time.

Wait until caviar's color lightens to off-white.

Dry out caviar, and put by equal portions into small glass or porcelain dishes.

Add equal portions of the vinegar, chopped onions, ground pepper, and vegetable oil into the each dish, and stir well.

Let to sit for 1 hour in a room temperature, sprinkle with the chopped green onions, and serve.


Submitted by Russian_Cuisine on Mon, 09/08/2014 - 18:11.


1 cup walnut, chopped coarse
1 cup sugar
1/2 cup honey
2 tbsp water
2 egg whites
1 tsp vanilla extract
Thin wafers


Place the nuts in an cold oven, and start a heating to 250 F (120 C).

Dry nuts, but do not toast them.

Mix the sugar, honey, and water in a sauce-pan, and cook over a low heating, stirring constantly, until sugar is dissolved.

Then, continue cooking, stirring occasionally, until a firm ball is forming when a little of a syrup is dropped in a cold water (soft ball consistency).

Beat the egg whites until stiff, and pour a half of the syrup in a slow thin stream over the beaten egg whites, continuing the beating.

Continue cooking the second half of the syrup, increasing the temperature to 290 F (140 C).

Syrup is ready when a cracking sound is heard when a little of the syrup is dropped to cold water.

Pour the ready syrup into the beaten mixture in a slow thin stream, beating constantly.

Place the bowl with the mixture over a sauce-pan with a hot water.

Whip mixture until it begins to harden.

Add the nuts and vanilla continuing the whipping.

Line a pan with the thin wafers, and spread with the mixture.

Cover with another layer of wafers, and press down firmly.

Let to cool in a room temperature, and cut nougat in bars.

To keep, wrap in a waxed paper pieces, and keep in a can with a lid in a refrigerator.

Forest Nut Cake

Submitted by Nobility_Cuisine on Sun, 08/31/2014 - 18:24.


For butter:
12 eggs, separated
2.5 cup sugar powder
0.75 lb ground forest nut
1 tsp vanilla extract
2 tbsp bread crumbs

For filling:
4 egg yolk
3 tbsp strong black coffee
4 tbsp sugar
1 tsp vanilla extract
1/4 lb (1/2 cup, or 4 oz, or 120 g) butter

3 tbsp butter for rubbing waxed paper


Pout the egg yolks into a large bowl.

Beat egg yolks until their color turns almost white.

Add the sugar gradually, and beat constantly until light and fluffy.

Sir-in the bread crumbs and ground nuts.

Whip the chilled egg whites to a mild peaks consistency in an other large bowl (check before that the bowl is dry!)

Stir-in egg yolk mixture to whipped egg whites, gently but thoroughly.

Pre-heat an oven to 350 F (170 C).

Line same-size baking pans (3 or more) with a buttered waxed paper, and spread a batter (equally in 3 or more portions) in the pans.

Bake for about 35 minutes (or until ready), and let to cool in pans.

Meanwhile, make a filling:

Warm the butter.

Pour the sugar and egg yolks into a sauce-pan over a low heating.

Stir continuously until thick, for about 5 minutes.

Add the coffee, and bring to boil continuing stirring.

Cool, add the vanilla extract, blend, and add to warmed butter continuing whipping.

Then, spread the filling between cake layers, and put the cake in a refrigerator for several hours.

Cut, and serve.

Unbaked Fruit Cake

Submitted by Russian_Cuisine on Sun, 08/31/2014 - 17:50.


1 lb seedless raisins
10 oz (350 g) pitted dates
8 oz (225 g) figs
1 lb ground walnut
1 tsp ground nutmeg
2 tbsp ground cinnamon
1/4 tsp ground ginger
Chopped rind of 1 orange
Chopped rind of 1 lemon
1/4 cup orange juice
3 tbsp lemon juice, or sherry flavoring
1/3 cup brown sugar
1 tbsp butter


Grate the raisins, dates, figs, and walnuts together.

Mix the sugar, cinnamon, ginger, nutmeg, orange rind, and lemon rind.

Add this mix to the fruit-walnut mixture, and blend, then add the orange juice, lemon juice, and blend well.

Rub 2 pieces of a waxed paper with the butter, and spread the fruit-nut mixture evenly on one of them.

Press slightly to smooth, and cover with another piece of buttered waxed paper.

Place into a refrigerator for at least 10 hours.

Slice thinly, and serve like ordinary fruit cake.