nobilitycuisine's blog

Fruit Salad

Ingredients:

1 part apples
1 part pears
1 part pineapples
1 part bananas
1 part seedless grapes
1 part oranges
1 part clementines
0.5 - 0.75 cup sour cream, or yogurt, or sour-cream-based cream
1 tsp sugar

Method:

Put washed, peeled, apples cut into medium-size pieces along with pears, clementines, bananas, oranges, and pineapples, and seedless grapes, in a deep enameled or glass dish.
Pour sour cream or a sour cream-based cream over them.

Eggs stuffed with Goose liver

Ingredients per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste

Method:

Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.

Eggs with anchovies and seafood

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.

Asparagus with Walnuts

Ingredients for 4:

1 lb asparagus
½ cup ground walnuts
2 garlic cloves
Dill and parsley by 5 stalks
2 stalks coriander
Apple or raspberry vinegar and ground pepper on taste.

Method:

Cut every stalk asparagus into 3 parts.
Steam an asparagus for about 5-7 minutes, until ready.
Cut dill, coriander, and parsley into small pieces, press garlic, and mix together greens, garlic, and walnuts. Stir well, add vinegar, and stir more.

Fruit Marmalade

Ingredients:

2 lb fruits
1 lb sugar

Method:

Boil fruit with ½ cup water for about 10-15 minutes, then puree using a blender.
Boil the puree with low heating (avoid burning!) stirring sometimes and adding sugar by tablespoons.

After that, stir all the time until the mix stops sticking.
Cover a large flat dish with wax paper and lightly grease with butter. Spread the marmalade evenly on top. Allow to dry and cut.

Black Prunes Salad

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in warm water for 8 hours.
Drain using paper towels, and pit (remove seeds).
Grate walnuts until they turn to paste.
Stuff every prune with walnut paste.
Put in a salad bowl.
Whip sour cream with sugar, add to prunes, and mix carefully.

Mozzarella Honedew Jelly

Ingredients:

1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts

Method:

Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.

Lemon Cream Сake

Ingredients:

1.5 cup flour
1.5 tsp baking powder
4 egg whites
0.75 cup milk
0.5 cup sugar
1 tbsp lemon juice

For cream:
1 lemon
4 egg yolks
0.5 cup sugar
About 1 lb 30% fat sour cream or whipping cream

Method:

Mix flour and baking powder, add milk, and make dough.
Whip egg whites with sugar and lemon juice to a mild peak consistency.
Add half of the whipped whites to the dough, and blend well.

Stuffed kohlrabi

Ingredients for 2:

2 large or 4 medium kohlrabies
1 boiled chicken breast
1 medium carrot, boiled and shredded
0.5 cup string beans, boiled and cut into small pieces
0.5 cup grated cheese
0.5 cup whipping cream
2 cups chicken broth
1 tbsp vegetable oil
1-2 tbsp margarine or butter
Salt and ground pepper on taste

Method:

Cut chicken breast into small cubes, and cook with vegetable oil for 2-3 minutes on medium heating.

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