Submitted by Nobility_Cuisine on Sun, 04/23/2017 - 14:29.
2 lb cabbage, thinly shredded
4 medium potatoes
2 medium yellow onion
10.5 oz (300 g) whipping ream
4-6 egg, hard-boiled
5-7 young dill stalks
2 tbsp butter
Salt and ground black pepper on your taste
Cut long strips of a cabbage into 3 parts.
Put the cabbage into a deep bowl, and press it by hands, until it gets a juice.
Peel potatoes, and cut every potato into 8 equal parts.
Peel onions, and chop them thinly.
Pre-heat a large sauce-pan with a butter, and stir-fry the onions for about 10 minutes with a low heating.
Put the cabbage and potatoes into the sauce-pan, stir well, and simmer for 15 minutes.
Add some tablespoons of a boiling water if cabbage is very dry.
Stir some times.
Peel eggs, and chop them thinly.
Put the eggs into the sauce-pan, add a whipping cream, a salt, and a pepper.
Stir well, and simmer until cabbage and potatoes are soft (10-15 minutes).
Chop a dill.
Serve cabbage ragout hot, sprinkle with the dill.
Submitted by Nobility_Cuisine on Sun, 04/16/2017 - 08:48.
3.5 oz (100 g) dry buckwheat
1 large onion
1 medium carrot
7 oz (200 g) fresh mushrooms
2 tbsp (1 oz, 32 g) vegetable oil
1 tsp salt
1 tsp paprika
¼ cup (1 oz) ground walnut
Pepper on your taste
Boil a buckwheat with 1/3 tsp a salt, until a water is totally evaporates.
Peel and grate vegetables.
Slice mushrooms into thin slices.
Stir-fry the vegetables for about 5-7 minutes with 2/3 tbsp a vegetable oil, then add the mushrooms, the reminding salt, a paprika, and a pepper.
Stir-fry until mushrooms and vegetables are ready, but not dry.
Do not overcook!
Let to chill to warm.
Grate the buckwheat, vegetables, nuts, and mushrooms together in a grinder.
A pate may be more crunchy, or more creamy, depends on grinding time.
To make a taste more full, place it in a refrigerator for 2 hours, or more.
Serve with a rye bread.
Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.
18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste
Boil a grouse fillet in a small amount of water until a readiness.
Slice the fillet and a tongue into thin squares.
Cut all cucumbers and eggs into small cubes.
Make a bean puree, and stir with a broth and a salt.
Stir all ingredients together, let to sit for 10 minutes, and serve..
Submitted by Nobility_Cuisine on Sun, 04/02/2017 - 09:47.
1 lb plain natural yogurt
1 pinch salt
1 tsp mix of ground peppers (black, white, pink, and other ones)
1-2 tsp vegetable oil
Take a piece of a cheese cloth fabric, fold it twice, and cover a small colander with the fabric.
Stir a yogurt and a salt, and put into the colander.
Insert colander into a cup, or into a small sauce-pan, cover with a paper, and place in a fridge for 3 days.
Grate gherkins, and let to drip.
Stir all ingredients well.
A spread is ready.
You may to make it with another fillings (chopped sweet peppers, fresh or dried greens, ground asparagus, etc.).
Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.
11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste
Peel all vegetables, and chop them thinly, separately.
Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.
Grate sunflower seeds.
Add the sunflower seeds, a half of a corn, and spices into the skillet.
Stir, let to warm, and blend a mix from skillet in a blender thoroughly.
Add a rice and a second half of the corn into the mix, and stir.
Pre-heat an oven to 370 F (180 C).
Cover a baking sheet with a foil.
Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.
Submitted by Nobility_Cuisine on Sun, 03/12/2017 - 06:15.
3 parts boiled beef
3 parts fresh tomato
2 parts gherkins
3 parts boiled potato
1 part fresh parsley
1 part ground cheese
Mayonnaise, salt, and pepper on your taste
Grate peeled potatoes, gherkins, a beef, and a parsley thinly.
Stir all ingredients, or place them in a salad bowl by layers: the beef, potato, mayonnaise, salt, pepper, gherkins, a cheese, tomatoes, salt, pepper, mayonnaise, cheese, parsley.
Let to sit for 5 minutes, and serve.
Submitted by Nobility_Cuisine on Sun, 03/05/2017 - 06:36.
1 can (8.7 oz, or 259 g) red fish in oil
1 medium potato, boiled
1 medium carrot, boiled
2 hard-boiled egg
3.5 oz (100 g) ground fat cheese
1 spring onion stalk
5 tbsp white sesame seeds
2 tbsp fat sour cream
1 tbsp soy sauce
Peel eggs and vegetables.
Wash green onions, and chop thinly (just green parts).
Take a fish from can, let to drip, and press, using a fork, into very small parts.
Peel eggs, and grate on a small grater.
Peel the vegetables, and grate on a large grater.
Stir all ingredients, except sesame seeds.
Stir-fry the sesame seeds, and place them on a board.
Shape balls from a fish-vegetables mixture, roll in the sesame seeds, and put on a flat dish.
Serve as an appetizer.
Submitted by Nobility_Cuisine on Sun, 02/26/2017 - 12:47.
Ingredients for 8:
17.5 oz (500 g) boiled beef fillet
4 hard-boiled egg
5 medium gherkin
3-4 garlic clove
1 cup peeled, crashed walnut
White sauce and spices on your taste
Grate gherkins, and let a juice to drip.
Chop a beef thinly.
Press a garlic, add to the ground gherkins, and stir.
Stir-fry walnuts in a dry skillet for 1 minute.
Make a salad by layers:
the beef, a white sauce (and spices, optionally), a gherkin-garlic mix, white sauce, eggs, white sauce, ground walnuts.
Let a salad to sit for 2 hours in a fridge, and serve.
Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.
11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil
Chop a chicken fillet thinly.
Pre-heat 2 tbsp a vegetable oil to a boiling.
Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.
Stir fast, and set aside.
Peel an onion.
Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.
Let them to chill a little, and put into a salad bowl.
Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).
Put the carrots on top.
Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.
Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.
Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.
14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt
Shred carrots into thin narrow strips using a special grater.
Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.
Heat oil n a frying pan until a light haze.
Then, pour the oil over the chopped vegetables.
Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.
Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.