Stuffed Pepperoncini

Submitted by Nobility_Cuisine on Sun, 07/20/2014 - 09:10.


8 pepperoncini
3.5 oz (100 g) black olives, pitted
1.7 oz (50 g) Mozzarella cheese

3 tbsp basil leaves, 2 of them chopped
1 garlic glove
1 tsp capers
1 tsp lemon juice
olive oil on your taste


Cut the all pepperoncinies into halves alongside, with stalks.

Remove seeds (do not remove stalks!).

Blend the olives, capers, basil leaves, lemon juice, and 1 tsp olive oil together.

Add more olive oil if necessary continuing blending.

When you get a consistency, that you like, fill the halves with the mix.

Torn the Mozzarella to pieces, and put in a top of the mix.

Decorate with the basil leaves, and serve.

Eggplant Salad

Submitted by Russian_Cuisine on Sun, 07/20/2014 - 09:00.


2/3 lb (300 g) eggplant
2 medium onion
2 tbsp vegetable oil
1 ¼ tsp salt
2/3 lb tomato
1 tbsp vinegar
3 tbsp chopped basilic
¼ tsp ground black pepper


Peel the eggplant, and slice into rounds with 1/2-inch thickness.

Dissolve the salt in 1/4 G (1 Liter) a cold boiled water, and put eggplant rounds into the water for about 10 minutes.

Peel the onions, and slice ito thin rounds.

Fry eggplant rounds with the vegetable oil, until their colour turns light-brown.

Take out eggplant rounds, and put into a salad bowl.

Stir-fry onions with the vegetable oil for about 1-2 minutes, take them out, and put into the salad bowl.

Cut the tomatoes into medium-size cubes, and put into the salad bowl.

Sprinkle with the salt, pepper, and vinegar, and stir well.

Let to sit for about 10-15 minutes, and serve.

Beet Cones

Submitted by Nobility_Cuisine on Sun, 07/06/2014 - 07:46.

Ingredients for 8:

1 medium boiled beet
2 green onion stalk
2 hard-boiled egg, peeled, and ground
1 medium boiled carrot, peeled, and thinly chopped
1 medium boiled potato, peeled, and ground
1 herring fillet, skinless, and boneless
1 tsp mayonnaise
8 small round appetizer dishes


Carefully slice the beet into very thin rounds.

Cut a radius in the every round, and turn round to a cone.

Insert every cone in a small round appetizer dish.

Cut every green onion into 4 equal-length pieces, and put the pieces in a dish with 1 cup a cold water.

Drop a maionnaise in every cone, sprinkle with the ground potatoes, mayonnaise, carrots, ground eggs, mayonnaise, some pieces of chopped onion, and chopped beet's leftover.

Put a thin slice of herring fillet into every cone, and sprinkle with ground eggs and carrots on top.

Decorate with the green onion pieces, and serve.

Nut Pate

Submitted by Russian_Cuisine on Sun, 07/06/2014 - 07:35.


7 oz (200 g) peeled fried walnut, or other nut
2 oz (50-60 g) thinly ground cheese
Sour cream on your taste


Peel the nuts from brown skins, and grate thinly.

Stir-in the ground cheese to nuts.

Whip the sour cream, add cheese-nuts mix, and whip all together.

To serve, you may slice a pear, an apple, or other fruits, and serve the pate on a bed from fruit slices.

You may use another nuts instead of walnuts.

Carrot Roll

Submitted by Nobility_Cuisine on Sat, 06/28/2014 - 20:42.


5 medium carrot
3-4 tbsp whipping cream
2 tbsp cream of wheat
1 egg
7 tbsp Ricotta cheese (tvorog, or Farmer's cheese)
Apple slices, or dried plums, or dried apricots, or raisins – on your taste
1 egg yolk
1-2 tbsp sugar
1 tbsp butter
3-4 tbsp sour cream
2 tbsp ground cheese
1/2 cup sour cream


Peel and boil the carrots until a readiness.

Drain, and add the whipping cream and cream of wheat, mix well, and bring to boil.

Boil for about 5-10 minutes with medium-low heating.

Cool. Pre-heat an oven to 380º F (160-170 C).

Whip the egg white.
Add the egg yolk to the mix, blend, then add the whipped egg white, and whip all together.

Grease a rectangular baking sheet with butter, pour a dough in the baking sheet, and bake until the dough starts to change color, for about 4-5 minutes.

Mix the Ricotta cheese with 1 egg yolk and 1 tbsp the sugar.

Take the baked sheet from the oven, cover with the Ricotta mix, and place apple slices, or dried apricots, or raisins, over the cheese layer.

Roll it tightly.

Cover with the sour cream, and sprinkle with the ground cheese.

Serve warm with sour cream, and (optionally) strawberries.

Cake "Rotten stump"

Submitted by Russian_Cuisine on Sat, 06/28/2014 - 20:19.


For dough:
1 cup sour cream
3/4 cup sugar
2 – 2 1/2 cup flour
1/2 tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
11/4 cup thick sour cream
3/4 cup sugar
1/2 cup crushed nuts

1 tbsp butter, or margarine


Soak the dried fruits for 2 hours or until mild, then dry and grate them separately.

Whip the cold sour cream with sugar.

Mix the flour and baking soda.

Add flour to whipped sour cream, and make thick dough.

Divide the dough into 3 parts.

Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".

Pre-heat the oven to 400º F (190-200 C), put the dough rolls on a greased with the butter baking sheet, and bake until gold color.

Take them out of the oven, and let to cool.

Cut every roll to 1” width slices.

Whip sour cream and the sugar for a cream together.

Put warm slices with different fillings alternately, not too close together, pour the cream over this "mountain", sprinkle with the crushed nuts.

Let to sit for at least 3-4 hours, and serve.


You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to sit in a refrigerator up for 2 days.

Mocco Cake

Submitted by Nobility_Cuisine on Sat, 06/21/2014 - 20:13.


1/3 lb (6 oz, or 175 g) butter, or margarine
1/3 lb (6 oz, or 175 g) chocolate
1/3 lb (6 oz, or 175 g) flour
1/3 lb (6 oz, or 175 g) sugar
5 egg
2 tbsp raspberry (or other berries) preserve
1 tsp baking powder
2 oz (60 g) ground almond, or other nut

For cream:

1/2 lb (230 g) butter, or margarine
1/2 lb (230 g) sugar powder
2 egg yolk
1/2 tsp chopped orange peel
1-2 tsp strong coffee
2 tbsp ground pistachios


Stir the butter and sugar until sugar dissolves.

Melt the chocolate.

Whip the egg whites to a strong peaks consistency.

Add the egg yolks, preserves, ground nuts, chocolate, baking powder.

Add the whipped egg whites: 1 half of egg whites first, blend well, then the second half, and blend well once more.

Pre-heat an oven to 180 C (380 F).

Rub a baking mold with the butter, and sprinkle with the flour.

Pour a dough into the baking mold, and bake for about 50-60 minutes.

Let to cool in baking mold for 5 minutes, then take out cake from mold, and let to cool.

Meanwhile, make a cream.

Warm the butter, and whip butter and the sugar powder together.

Add the egg yolks continuing whipping, and whip for 3-5 minutes, then add the orange peels, and the cold coffee, and whip until even consistency.

Slice the cake into 3 parts alongside, make 2 layers of the cream between them.

Then, cover a top and sides of cake with the cream, and decorate with the ground pistachios.

Let to sit for about 2 hours in a refrigerator, slice, and serve.


Submitted by Russian_Cuisine on Sat, 06/21/2014 - 20:05.


7 oz (200 g) peeled sunflower seeds
7 oz (200 g) sugar
½ tbsp lemon juice
1 tbsp water


Stir-fry the sunflower seeds on a dry skillet.

Pour the sugar, lemon juice, and water into a sauce-pan with a thick bottom, and heat on a low heating until you get a gold-coloured syrup.

Pour seeds into syrup, and stir well.

Place on a baking paper, or other non-sticking surface, and make an even layer.

Cut into rectangles while hot, and let to cool.

Keep in a glass can under a lid for up to 2 weeks.


This dessert is one of most popular ones of Russian children since at least 19th century.

Beef a la Tradesman

Submitted by Nobility_Cuisine on Sat, 06/14/2014 - 16:25.


3 lb (1.4 kg) beef fillet
2 large onion
2 garlic clove
2 cup sour cream
3 bay leaf
3 tbsp mustard
3 tbsp flour
Groung ginger, mayoram, black peppercorn, salt on your taste


Peel the onions, and chop thinly.

Wash the meat, cut into medium-size cubes, and stir meat and onions.

Place meat with onions into 3 medium-size pots, add the 1 bay leaf, and some peppercorns into each pot, cover pots with lids, and put into a cold oven.

Heat the oven to 360-400 F (170-200 C), and bake for about 2.5 hours.

After that time, stir-fry the flour in a dry large skillet, until a nutty aroma increases, then add the sour cream, mustard, mayoram, ginger, and garlic.

Stir well, and cook for about 1 minute.

Then, pour a sauce into pots, cover, and bake for about 30 more minutes.

Serve with any garnish.


Submitted by Russian_Cuisine on Sat, 06/14/2014 - 15:58.


2 eggplant
4 medium tomato
4 medium onion
3-7 garlic cloves
1/2 lb (230 g) ground meat
3.5 oz (100 g) pitted black olives, optional
3.5 oz (100 g) pitted green olives, optional
1/2 lb (230 g) sour cream
7 oz (200 g) shredded chedder cheese
3-5 tbsp vegetable oil
Salt and fresh greens on your taste


Wash the eggplants, and cut into medium cubes.

Stir-fry eggplants with the 1-2 tbsp vegetable oil for about 3-5 minutes.

Peel and chop the onions and garlics.

Stir-fry the ground meat with chopped onions, chopped garlic, and 1-2 tbsp vegetable oil until a readiness of the meat crumbles.

Pour 1 tsp vegetable oil into a large oven-safe sauce-pan, or into a deep skillet.

Put eggplants evenly into the skillet, and put the stir-fried meat over eggplants evenly.

Slice the tomatoes into thin rounds, and put them over meat into skillet.

Put the black olives over tomatoes, and the green onions over black olives, optionally.

Pour the sour cream on a top evenly.

Sprinkle with the salt on top.

Bake in a pre-heated to 400 F (200 C) for about 25-35 minutes.

Then, take out skillet from the oven, and sprinkle with the ground cheese, and with the chopped greens, and let to sit until cheese melts.

Serve hot.

Note: This is a very popular dish of a South of Russia.