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.
Submitted by Nobility_Cuisine on Sat, 06/13/2015 - 16:54.
1 cup milk
1.7 oz (50 g) butter, or margarine
1 tbsp vegetable oil
1/3 tsp salt
1 stalk green onion, chipped
Rub a glass bowl with the vegetable oil.
Set it into a high metal dish with a hot water.
Water level has to be ½ hight of the glass bowl.
Pre-heat an oven to 360 F (180 C).
Whip the eggs, milk, and salt together, and pour into the glass bowl.
Put the metal dish into the oven, and bake for about 20-30 minutes.
Meanwhile, melt the butter.
After 20 minutes, pour butter over the omelet evenly, and sprinkle omelet with the chopped onions.
Slice, and serve immediately.
Submitted by Russian_Cuisine on Sat, 06/13/2015 - 16:45.
5 cup all-purpose flour
1.5 cup water
70 oz (2 Kg) cheese
11.5 oz (300 g) butter
Make a dough from the flour, eggs, water, and salt, and set aside for 30 minutes.
Grate the cheese, or crumble (depends on cheese type).
Pre-heat an oven to 360 F (180 C).
Bring ½ G (2 L) salted water to boil in a large, wide sauce-pan.
Place a wide sauce-pan with a cold water, a colander, and a baking sheet near the oven.
Rub the baking sheet with the butter.
Knead the dough one more time, and divide into 6 equal parts.
Roll the every dough part into a thin rectangle. Sizes of the rectangle should be a little more than sizes of baking sheet.
Melt the butter.
Place one dough rectangle on baking sheet, spread 1/6 of butter and 1/5 of cheese on top.
Next layer put onto the boiling water for about 1-2 minutes, take out using the colander, and place in the dish with the cold water for 1-2 minutes.
Then, put it evenly over previous layer, and spread 1/6 of butter and 1/5 of cheese on top.
Continue the same with next 3 dough pieces.
You may sprinkle every layer except 3rd one with a less amount of cheese, and most of cheese spread over 3rd layer, i.e. in a middle of achma.
The last piece of dough put on top, and spread with 1/6 of butter.
Cut into portions carefully, and bake in the oven for about 50 minutes.
Do not over dry!
Submitted by Nobility_Cuisine on Sun, 06/07/2015 - 05:54.
1 pack not sweet cake mix
14 oz (400 g) beef liver, boiled to a readiness
11.5 oz (300 g) ground hard cheese
3.5 oz (100 g) dry mushroom, or 13.2 oz (300 g) fresh one
2 large onion
Mayonnaise, chopped black olives, chopped greens, salt, ground red pepper, other spices, and vegetable oil on your taste
Make a liver cream: blend the liver, and whip with the 3-4 tbsp mayonnaise.
Make a mushroom cream: boil the mushrooms in a salted water until a readiness,
dry out, and grate.
Peel the onions, chop, and stir-fry with the 1-2 tbsp vegetable oil.
Add the chopped mushrooms, the salt, pepper, and spices to onions, continuing to stir-fry.
After 2-3 minutes, place the mushroom-onion mixture to a dish, and stir with 2 tbsp mayonnaise.
Make a cheese cream: whip the ground cheese, mayonnaise, and chopped greens together.
Meanwhile, bake not-sweet cake, let to chill, and slice into 3 layers.
To collect a pie, spread the liver cream on top of the first layer, spread the mushroom cream on top of the second one, and spread the cheese cream on top of the third one.
Then, place layers on top of each other.
Cover the pie with any of creams, and sprinkle with the chopped greens, chopped black olives, and the red pepper.
Serve after 1 hour in a refrigerator.
Submitted by Russian_Cuisine on Sun, 06/07/2015 - 05:25.
3 hard-boiled egg
11.5 oz (300 g) boiled beef
1 large onion
2 medium boiled carrot
5 tbsp mayonnaise
1 tsp vinegar
Salt, ground black pepper, and chopped greens on your taste
Peel the onions.
Slice onions into thin half-rounds, put into a deep dish, and pour with a boiling water.
Dry out after 1 minute, and stir with the vinegar.
Peel the eggs and carrots, and grate separately.
Slice the beef thinly.
Make a salad by layers: onions, beef, eggs, carrots.
Sprinkle every layer with the salt, pepper, and mayonnaise.
Decorate with the greens, and let to sit for about 30 minutes in a cols place.
Submitted by Nobility_Cuisine on Sun, 05/31/2015 - 05:08.
12 ripe fig
12 thin bacon strip
6 tbsp brandy
6 tbsp Amaretto
3 tbsp ground hard cheese
Wrap an every fig with a strip of the bacon, and connect the ends using toothpicks.
Make a crosscut on every fig, and pour 1/2 tsp brandy and 1/2 tsp Amaretto into the cut.
Pre-heat an oven to 480 F (250 C).
Place prepared figs on a baking sheet, sprinkle every piece with the ground cheese, and put the baking sheet into the oven for about 5 minutes.
When the bacon gets a pink color, take figs out, and place them on a plate.
Cover the ends of toothpicks with halves of the grapes.
Optionally, sprinkle with chopped greens.
Submitted by Russian_Cuisine on Sun, 05/31/2015 - 04:41.
11.5 oz (300 g) boiled liver
7 oz (200 g) ground cheese
5.2 oz (150 g) brined mushrooms
2 tbsp mayonnaise
Salt, chopped green onions, chopped black olives on your taste
Grate the liver.
Peel and chop the onions.
Chop the mushrooms.
Make a salad by layers: liver, onions, mushrooms, mayonnaise, ground cheese, sprinkle with salt, chopped green onions or olives.
Let to sit in a room temperature, and serve.