nobilitycuisine's blog

Salad with Crab Meat

Ingredients:

2/3 lb crab meat or imitation
½ English cucumber
3 hard-boiled eggs
½ cup shredded cabbage
Sauce
Salt and parsley on taste

Method:

Cut the crabmeat/imitation into small pieces.

Grate cucumber and peeled eggs.

Mix all ingredients, place in a refrigerator for 20 minutes, decorate with parsley, and serve.

Notes:

You may use more cucumber.

Home-Made Crème Fraiche

Ingredients:

1 cup (200 ml) whipping cream 20% – 38% fat
2 tbsp buttermilk

Supplies:

1 clean can with a lid

Method:

Mix lukewarm milk and buttermilk in the can.

Cover with a lid, and let sit 12 – 24 hours in a room temperature.

Then, stir with a dry clean spoon thoroughly, cover with the lid, and put in a refrigerator for about 12 hours.

Afterwards, the Crème Fraiche (French sour cream) is ready to eat.

Home-Made Mascarpone Cheese

Ingredients:

1 l (1/4 gallon) whipping cream 15% fat (or 22% fat)
¼ tsp citric acid

Necessary supplies:

Possibly unexpected tools:
2 dry (!) ceramic, glass or enameled saucepans (No metallic pans!)
1 piece of clean linen fabric

Method:

Pour whipping cream into the saucepan, and heat at low heating to 75 C (170 F).
Do not overheat!

Dissolve citric acid with 1 tsp water.
Pour this sour liquid into the warm whipping cream.

Home-Made Ricotta

Ingredients for 2 lb ricotta:

2 gal milk
2 yogurt cups with live bacteria
0.75 cup fresh-pressed lemon juice

Method:

Stir milk and yogurt together, turn heating on medium and heat until bubbles appear on the borders.

Then, turn heating off, and pour the juice over this mix (do not stir!).
Let sit for 1 hour at room temperature.

Then, put gauze folded four times into a colander, and insert the colander over a saucepan to allow the whey to drain.

Egg Butter for dish decorations

Ingredients:

½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste

Method:

Peel eggs, and grate.
Grate all other ingredients.

Make puree (remove any plant bits that didn’t grate fine enough and might get stuck in teeth etc..), and whip with butter.

Make dish decorations using a confectionary bag.

Vegetarian Pasta

Ingredients:

1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
1 lemon
0.5 lb black olives cut in quarters
3 tbsp fresh basilica

Method:

Cook pasta as recommended on the pack.
Drain, and set aside.

Cut eggplant, peeled pepper, and onions into small cubes.

Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.

Buckwheat Crepes

Ingredients:

4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking

Method:

Grate the buckwheat flour in a coffee grinder, and sift.

Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.

Snow Apple Salad

Ingredients:

1 small bottle mayonnaise
3 eggs
100g cheese
3 apples
1 large white onion

Note:
Adjust the amount of mayonnaise covering each layer to your own taste.

Method:

Boil the eggs.

While the eggs boil, cut the onion into small pieces, put into a saucepan, and cover with boiling water for a little bit.

Drain the onion cubes, put onto a plate as a layer and dab with mayonnaise.

Cold Borsch

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Tatiana Cake

Ingredients:

0.5 lb raisins
4 eggs
0.5 cup flour
1 pack vanilla sugar or vanilla on taste
1.5 tsp baking mix
0.2 tsp baking soda
2/3 cup flour
0.25 lb peeled and crushed walnuts

For the cream:

1 lb non-skim sour cream
0.5 cup sugar

Method:

Wash raisins, and soak for about 10 minutes in hot water, then drain.

Blend raisins, eggs, sugar, and vanilla together, until an even consistency.

Theme by Danetsoft and Danang Probo Sayekti inspired by Maksimer