nobilitycuisine's blog

Appetizer "Tornado"

Ingredients:

1 cup cooked rice
1 can sprats
1 can corn
4 hardboiled eggs
2 medium onions
½ cup peeled walnuts
2 tbsp honey
2 tbsp lemon juice
2 tbsp Mayo
1 cup grated cheese
Greens on taste
1 tbsp margarine

Method:

Grease an oven-safe dish with margarine; put a layer of cooked rice on the bottom. Then add a layers of sprats, corn, cut into rings eggs, rings of onions, and walnuts.

Fish Appetizer

Ingredients:

0.5 lb cold-smoked salmon or other red fish
0.5 lb cooked shrimps
1 can 5 oz (100 g) red caviar
1 medium sweet onion
3-4 dill stalks
0.5 lb sour cream (or plain yogurt)

Method:

Cut the salmon fillet in 1-inch-length thin strips.
Cut the onions into very small cubes, and cut dill greens.
Mix all ingredients together and let stand in a refrigerator for about 2 hours.

Happy Easter!

Potato fingers

Ingredients:

2 lb potatoes
0.5 cup flour
1 egg
1 onion
2 tbsp margarine or butter
Bread crumbs (2 parts), caraway(1 part), salt (1 part) mix

Method:

Peel and grate onions, or cut into small cubes.
Melt margarine on a skillet; put onions in the skillet, and cook, stirring, while the onions turn clear.
Boil potatoes, and make puree with them, cooked onions, and an egg, then add flour, and make dough. Roll the dough in 1” width, 2” length dough tubes.

Halibut with Sour Cream and Apples

Ingredients for 4:

2 lb halibut (or turbot, or other fatty fish) fillets
0.5 lb thick sour cream
2 medium apples
2 tbsp parsley root
2 tbsp mustard
2 tbsp ground horseradish
1 tbsp lemon juice
Parsley greens and salt on taste

Method:

Bring 3 cups water with 1/3 tbsp salt and parsley root to boil.
Place fish fillets in the boiling water, and set to low heating.
Boil until readiness (for about 10-15 minutes).

Sweet Rice Pilaf with Dried Fruits and Nuts

Ingredients:

1 cup long-grain white rice
2 tbsp currants
4 medium prunes
4 tbsp of butter
0.5 cup of dried apricots
1/4 cup of finely chopped silvered almonds
1 tbsp honey

Method:

Pit prunes, cut lengthwise into thin strips, and soak in a warm water for about 15 minutes, then drain on paper towels.
Soak currants in a bowl of warm water for 15 minutes, then drain them on paper towels.

Chicken Roll

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp julienne-cut ham (or ham bits)
1 tsp milk
0.5 tsp margarine
Cucumber and tomato slices
1 can chicken broth
Pepper and salt on taste

Method:

Tenderize chicken breast, sprinkle with salt and pepper (optional, with other spices).
Grease a small skillet with margarine, cook ham for 1-2 minutes on medium heating.
Whip egg with milk, and pour in the skillet.

Austrian Salad-Cocktail

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.

Halibut in Rhubarb Sauce

Ingredients for 2:

2 halibut steaks
0.5 lb rhubarb stalks
1 tbsp sugar
1 tbsp mint
5 tbsp white dry wine
Salt and pepper on taste

Method:

Cut rhubarb stalks into pieces 1-inch length, then mix it with mint and sugar, and place on a baking sheet.
Place halibut steaks over rhubarb, sprinkle with wine and spices.
Pre-heat an oven to 400F (200 C), place the baking sheet in the oven, cover with foil, and cook for about 20-25 minutes.
Serve with potatoes.

Pear-Gorgonzola Salad

Ingredients for 3:

3 large reaped, but not mild yet, pears
0.5 lb crumbled cheese
0.5 lb salad mix greens, on your taste
0.5 lemon
4 tbsp vinegar-olive oil-spices mix

Method:

Remove seeds end ends of peers, and slice the pears into thin cuts, then sprinkle with lemon juice.

Sprinkle salad greens with vinegar-olive oil-spices mix, stir well.

Green Valley Salad

Ingredients:

1 lb young green cabbage
1 English cucumber
3 stalks green onions
Dill and parsley on taste
Dressing:
Balsamic vinegar
Olive oil
Salt on taste

Method:

Cut cabbage into angel hairstyle cuts.
Cut cucumber into thin short slices (or grate it).
Cut green onions, dill, and parsley into small cuts.
Blend vinegar, oil, and salt together.
Mix all ingredients, let sit for 10 minutes at room temperature, and serve.

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