Eggplants with Other Vegetables

Submitted by Russian_Cuisine on Sun, 08/07/2016 - 23:27.

Ingredients:

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

IMethod:

Wash vegetables, peel and thinly slice onions, peppers, and press garlic cloves.

Dice tomatoes.

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.

Vegetable Pancakes

Submitted by Nobility_Cuisine on Sun, 07/31/2016 - 16:24.

Ingredients:

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

Method:

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.

Cheese-n-Egg Salad

Submitted by Russian_Cuisine on Sun, 07/31/2016 - 16:01.

Ingredients:

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

Method:

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.

Turnips with Sweet Stuffing

Submitted by Nobility_Cuisine on Mon, 07/25/2016 - 19:16.

Ingredients:

6-9 turnip
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

Method:

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.

Sorrel and Spinash' Shchi

Submitted by Russian_Cuisine on Mon, 07/25/2016 - 18:23.

Ingredients:

1.5 lb (600-700 g) young sorrel and young spinach
3 carrot
2 onion
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

Method:

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.

Small Cakes ”Coco”

Submitted by Nobility_Cuisine on Mon, 07/18/2016 - 13:27.

Ingredients:

For dough:
4 egg
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

For stuffing:
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

Method:

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.

Cheese Casserole with Beet Greens

Submitted by Russian_Cuisine on Mon, 07/18/2016 - 13:01.

Ingredients:

3 tbsp sugar
11.5 oz (300 g) beet green
2 egg
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

Method:

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.

Potato Pies “Flowers”

Submitted by Nobility_Cuisine on Sun, 07/10/2016 - 07:36.

Ingredients:

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

For stuffing:

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

Method:

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.

Low-calories Okroshka Soup

Submitted by Russian_Cuisine on Sun, 07/10/2016 - 07:30.

Ingredients:

2 fresh cucumber (or 1 English cucumber)
5-7 stalks young dill
6-10 stalks spring onion
4 egg
7 oz (200 g) celery root
1 L (¼ G) kvas+kefir, mixed on your taste

Method:

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.

Note:

You may use only the kvas, or the kefir, or the mixture of them.

Puff Pastry Cake with Vegetables and Mushrooms

Submitted by Nobility_Cuisine on Sun, 07/03/2016 - 08:34.

Ingredients:

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

Method:

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.

Grate eggs.

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.