Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.
13.2 oz (350 g) eggplant
2-3 tomato (7 oz, or 200g)
1 sweet red pepper
1 large onion
2-3 garlic clove
2-3 tbsp vegetable oil
Khmeli-suneli, coriander, dill, basil, ground chili, and salt on your taste
Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.
Cut eggplants into small cubes.
Pre-heat a deep skillet with a vegetable oil.
Put the eggplants into the skillet, and stir-fry for about 5 minutes.
Add the onions, and stir-fry eggplants and onions together for 5 minutes.
Add the sweet pepper, and stir-fry vegetables together for 5 minutes.
Put the garlic into skillet, add all spices and a salt, and simmer all together for 5-7 minutes, stirring sometimes.
Serve as hot as cold, as a standalone dish, or as a garnish to other dish.
Submitted by Nobility_Cuisine on Sun, 07/31/2016 - 16:24.
2-3 medium potato
2-3 medium young zucchini
1 medium carrot
1 medium onion
2 fresh egg
3-4 tbsp flour
Salt, pepper, other spices on your taste
Vegetable oil for frying
Peel potatoes, carrots, and onions.
Cut out zucchini's ends.
Slice the onions into very thin half-rounds.
Shred other vegetables (do not peel zucchinis).
Stir all ingredients but a vegetable oil.
Pre-heat the vegetable oil in a skillet, and fry vegetable pancakes on both sides.
Serve with a sour cream, or with other sauce.
Note: You may use other vegetables instead, or in addition, this is a basic recipe.
The only requirement: choose young and fresh vegetables.
Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.
11.5 oz (300 g) melted cheese
3 hard-boiled egg
3 garlic clove
2 tbsp sauce on your taste
Salt and pepper on your taste
Freeze a melted cheese, then grate on a small grater.
Grate eggs on the same grater.
Press a garlic.
Stir all ingredients well, and set in a refrigerator for 15-20 minutes.
Then, decorate on your taste, and serve.
Submitted by Nobility_Cuisine on Mon, 07/25/2016 - 19:16.
1 tbsp butter
2/3 cup milk, or cream
1 egg yolk
6-9 tbsp white bread crumbs
2-3 tsp sugar
1/2 cup currants
Salt and nutmeg on your taste
1 cup Vanilla sauce
Boil turnips (or rutabagas) in water.
Cut-off the tops, and scoop out the interiors using a teaspoon.
Make a puree from the turnip interiors, a cream, and a butter.
Press currants slightly.
Stir-in bread crumbs, a salt, a nutmeg, a sugar, an egg yolk, and the currants.
Stuff the turnips with this mixture.
Cover turnips with the tops, sprinkle with leftovers of crumbs, and bake in an oven, pre-heated to 360 F (180 C) for about 20 minutes.
Serve with a Vanilla sauce.
Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.
1.5 lb (600-700 g) young sorrel and young spinach
2 lb fresh mushroom, or 1/2 lb dried mushroom
1 cup barley, thinly ground
1 tbsp flour
1 tbsp butter
5 dill stalk
0.5 - 2 cup sour cream, on your taste
Bring to boil 2-3 L (0.5 - 0.7 G) water to boil.
Grate carrots, and put into the boiling water.
Add mushrooms, a barley flour, and chopped dills.
Cook until mushrooms are ready.
Strain the bullion.
Chop mushrooms and an onion, and stir-fry with a butter and a flour.
Return mushrooms with onions to the strained bullion, and boil for 10 more minutes on a low heating.
Meanwhile, wash a sorrel and a spinach, dry out, and chop very thinly.
Boil the sorrel and spinach until a readiness separately, then add to the mushroom bullion.
Bring to boil all together, and turn the heating off.
Serve with a sour cream and the chopped dill.
Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.
3 oz (80 g) flour
1 tbsp (20 g) cocoa powder
1 tbsp (20 g) potato starch
4.2 oz (120 g) sugar
½ tsp baking powder
6-7 tbsp wheat cream
17.5 fl oz (500 mL) milk
7 oz (200 g) sugar
8.2 oz (250 g) ground coconut
2-3 drops vanilla essence
For cakes' decoration:
5.2 fl oz (150 mL) milk
1 pack “Whipping cream”
Cocoa on your taste
Sift a flour, a starch, a baking powder, and a cocoa powder into a bowl, and stir well.
Separate egg whites and egg yolks.
Whip the egg whites into a strong peaks consistency, add 2 tbsp sugar, and whip until egg whites turn dense and shiny.
Whip the egg yolks separately, add 3 tbsp sugar, and whip until the color turns off-white.
Put the whipped yolks into the bowl with whipped egg whites, and stir carefully.
Sift the flour mix into the bowl, and stir by a spoon from down to up, until an even consistency.
Spread baking molds with a vegetable oil, and put 1.5 tbsp of the dough into the each of them.
Make dough tops even.
Bake in a pre-heated oven with a 370 F (190 C) until readiness.
Make a stuffing:
Let a butter to warm to soft.
Bring a milk for stuffing to boil, add a wheat cream, and boil until readiness.
Add a vanilla, and stir well.
Whip to get an even, fluffy consistency, and set to chill.
Whip the butter with sugar until a white color.
Whip together with the wheat cream, and add a coconut, whipping all the time.
Set a whipped stuffing into refrigerator.
When cakes are chilled, take out the stuffing.
Take 2 tbsp stuffing by hands, make “a pancake” - shape of a cake's width, and put over cake, then cover with another cake, and remove the exceeds of stuffing.
Make a whipped cream for decoration by instruction, and decorate cakes on your choice.
Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.
3 tbsp sugar
11.5 oz (300 g) beet green
7 oz (200 g) cottage cheese, or tvorog, or curd, or Farmer's cheese
1 tbsp flour
11.5 oz (300 g) Ricotta cheese
Lemon juice on taste
1 tbsp vegetable oil
Wash beet greens, dry out, and chop thinly.
Bring 1 cup a water to boil, add a sugar, and a lemon juice, stir well.
Put the chopped greens into the water, and boil for about 5 minutes on a medium heating.
Dry out the boiled greens on paper towels.
Whip a tvorog, a Ricotta cheese, and eggs together for about 3 minutes.
Add a flour and a sugar, and whip for 2 minutes more.
Pre-heat an oven to 370 F (180 C).
Sprinkle a large baking dish with a vegetable oil.
Stir-in the beet greens to the whipped cheese mixture, and put the mixture into the baking dish.
Bake for about 50 minutes, and serve immediately when ready.
Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.
1 egg 7 oz (200 g) sour cream
14 oz (400 g) flour
1.7 fl oz (50 mL) milk
½ tsp salt
2 tbsp sugar
¼ oz (7 g) dry yeast
13.2 oz (350 g) potato
2.5 oz (~ 70 g) butter
1 bunch dill (5-7 stalks)
1 egg yolk
Sesame and poppy seeds for sprinkling
Warm a milk, add dry yeasts, 1 tbsp sugar, and 1 tbsp flour.
Stir, then cover with a towel, and set aside, in a warm place, for 20-40 minutes.
Whip eggs with leftovers of the sugar, and with the salt.
Add a sour cream, and whip all together well.
Add the milk-yeasts mixture, and the flour, and knead a dough.
Cover the dough with the towel, and set in a warm place for 1 hour.
Meanwhile, peel potatoes, put into a boiling water with ½ tsp salt, and boil until a readiness.
Chop dills thinly.
Then, dry out potatoes, and make a puree from potatoes, a butter, salt, and the chopped dill.
Divide the dough into medium balls, roll each of them into a round with 1/5” thickness.
Put a portion of the potato puree on a middle of the each round, and pinch boards over the middle.
Turn out each pie, press it slightly, and cut in sectors.
Make each “a petal” round, and turn a little.
Whip an egg yolk, and spread each “flower” with the whipped yolk.
Sprinkle with seeds, and let pies to sit on a baking sheet for about 20 minutes.
Pre-heat an oven to 370 F (190 C), and bake pies for 20 minutes.
Serve hot or warm.
Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.
2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste
Shred a cucumber.
Chop dills, onions, and eggs.
Boil a peeled celery root for about 5-7 minutes, then let to drip-off, and cut into small cubes.
Place portions of hard ingredients into portion plates, pour a kvas-kefir mixture on top, and serve.
You may use only the kvas, or the kefir, or the mixture of them.
Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.
1 roll puff pastry dough
2 Lb (850 – 900 g) fresh mushrooms
2 large onion
2 large carrot
5 hard-boiled egg
2 cup ground cheese
1/2 cup vegetable oil
White sauce on your taste
Divide a dough into 5 equal parts, and bake by instruction into 5 baked sheets.
Meanwhile, grate carrots and onions separately, and stir-fry separately with a vegetable oil.
Grate mushrooms, and stir-fry with the vegetable oil leftovers.
Grate (or crush) the 1 baked sheet, and set aside.
Place 1 baked sheet on a large flat platter, sprinkle with a sauce (mayonnaise, or other one), and cover it by layers of: the mushrooms, onions, carrots, eggs, and cheese.
Cover with the next baked sheet, and repeat until you run out of ingredients.
Sprinkle top and sides of a cake with the white sauce, and sprinkle with crumbs of the crushed baked sheet.
Put the cake into a refrigerator for 1 hour, and serve for a lunch, or for tea party, or as an appetizer.