Nobility_Cuisine's blog

Crabmeat Salad - 3

Submitted by Nobility_Cuisine on Sun, 03/20/2016 - 07:42.

Ingredients:

7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
1/2 medium carrot
3-5 gherkin
1 medium onion
3 tbsp vegetable oil
1 tsp Dijon mustard
1 tsp mayonnaise
Salt and pepper on your taste

Method:

Peel eggs, and cut the eggs, crabmeat sticks, and gherkins into same-size pieces.

Put into a salad bowl.

Peel and grate carrots and onions, put into the salad bowl.

Whip a mustard, a mayonnaise, and a vegetable oil together with a salt and a pepper.

Pour into salad bowl, stir well, and serve.

Casserole with Onions and Nuts

Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.

Ingredients:

12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
4 egg
1.7 oz (50 g) ground cheese, Emmentaler, or like it
2 bread slice
Pinch of ground nutmeg
Pinch ground black pepper
Salt on your taste
3 tbsp butter

Method:

Chop onions, and stir-fry with a butter until it starts to change color.

Sprinkle onions with nuts, stir-fry for 1 more minute, and turn a heating off.

Blend a sour cream, eggs, a salt, a pepper, a nutmeg, and a pepper together.

Cut a bread into medium cubes, and stir them with a sour cream mixture in a bowl.

Put a hot onion-nut mixture into the bowl, and stir well.

Let to sit for 20 minutes.

Meanwhile, pre-heat an oven to 370 F (190 C).

Rub an oven-safe dish with a butter, and put a content of the bowl into the dish.

Sprinkle with a ground cheese, set into a half-full with a water baking dish, and bake for 20 minutes.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.

Ingredients:

2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
2 egg
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

Cut onions, greens, and (optional) garlic.

Blend butter, grated nuts, greens, and (optional) garlic, and cool a mixture.

Cut turkey breasts into slices; chop them to 1" thick.

Put the butter mixture in the center of every slice; cover the mix in the "envelope" of slices.

Roll every "envelope" in flour, then dip in slightly whipped eggs, and then roll in breadcrumbs.

Cook "envelopes" on a heated skillet for 3 minutes on a side.

Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).

Marinated Goat Cheese with Vegetables

Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.

Ingredients:

7 oz (200 g) Feta cheese, or another goat cheese
1 sweet red pepper
12 cherry tomato
12 black olive, pitted
1 small carrot
1.7 oz (50 ml) soy sauce
0.9 oz (25 ml) vinegar
0.9 oz (25 ml) white wine
1/2 lemon
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
3 peppercorns
1 chili pepper
1 tbsp honey

Method:

Cut a peeled red sweet pepper into medium squares.

Cut a cheese into medium cubes.

Cut a peeled carrot into thin slices.

Pierce an every tomato using a toothpick.

Slice a lemon into thin quarters of a round.

Pour a vinegar, an oil, a wine, a honey, and a soy sauce into a sauce-pan.

Add the lemon slices, a chili pepper, and spices, stir well, and bring to boil.

Put the red sweet pepper's slices, pitted olives, the carrot's slices, and the pierced tomatoes, and boil for 1 minute.

Let to chill to warm, and add the cheese cubes into a marinade.

Stir, put into small glass canes, and cover tightly.

Let to sit in a refrigerator 24 hours, at least.

Serve as an appetizer.

Note: You may vary vegetables and cheeses.

Pear-and-Melon Salad

Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.

Ingredients:

1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar

Method:

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.

Herring Spread

Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.

Ingredients:

1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste

Method:

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.

Meat Glazed with Jelly

Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.

Ingredients:

1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
2 carrot
1 onion
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste

Method:

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.

Chill.

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.

24-hours Schi

Submitted by Nobility_Cuisine on Mon, 01/18/2016 - 03:41.

Ingredients:

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

Method:

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.

Baked Stuffed Goose Eggs

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

Method:

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.

Tuna Pie

Submitted by Nobility_Cuisine on Sun, 01/03/2016 - 19:23.

Ingredients:

1 can (7 oz) tuna in oil
8.5 oz (240 g) flour
4.5 oz (125 fl oz) dry white wine
23 oz (600 g) red or yellow onion
3 tbsp vegetable oil
3 tbsp capers
1 tsp salt
1 tsp sugar
1/2 tsp ground black pepper

Method:

Blend a flour, an oil, a wine, and a ½ tsp salt together, until a dough became non-sticky.

Roll the dough in a piece of a plastic wrap, and let to sit in a room temperature for about 30 minutes.

Meanwhile, peel onions, and cut them alongside into medium pieces.

Pre-heat a wide skillet, pour 2 tbsp oil into skillet, let to boil, and put the onions.

Cover the skillet with a lid, and cook for 15-20 minutes with a small heating.

Then, add a salt, a sugar, and a ground black pepper, stir well, and increase the heating to medium one.

Stir-fry, until all juices evaporate, and onions get a light-brown color.

Turn the heating off.

Add a tuna with oil and capers into the skillet, press the tuna to get small pieces, stir well, and let to chill.

Pre-heat an oven to 350 F (175 C).

Divide the dough into 2 equal parts.

Sprinkle a table with the flour.

Roll out both pieces of dough thinly, into a shape of a baking dish (dough has to cover bottom and sides of the dish).

Put one piece of dough into baking dish, to cover bottom and sides of dish, and pierce dough some times using a fork.

Put a stuffing from skillet on top, smoothed, and cover with the other piece of dough.

Pinch dough's edges.

Bake for 20 minutes.

Then, spread the pie top with 1 tbsp vegetable oil, and bake for 15 more minutes.

Take pie out, let to chill, slice into portions, and serve.