Dessert from Apples and Yellow Turnip

Submitted by Nobility_Cuisine on Sun, 10/09/2016 - 18:12.

Ingredients:

2 medium apple
2 medium yellow turnip
½ cup raisins
2-3 tbsp butter
1 cup sour cream

Method:

Soak raisins in a hot water for 15-25 minutes, then dry them out.

Peel apples and turnips, wash, and cut into small cubes.

Melt a butter, pour into a sauce-pan, and put the apples, raisins, and turnips into it.

Cover the sauce-pan with a lid, and simmer all together for at least 30 minutes.

Meanwhile, whip a sour cream (optionally, you may add 1-2 tbsp a sugar).

Serve simmered apples and turnips over the whipping sour cream.

Decorate as you like.

Millet Kasha with Yellow Turnip

Submitted by Russian_Cuisine on Sun, 10/09/2016 - 18:04.

Ingredients per portion:

1 cup dry millet
1 medium yellow turnip
1/3 cup seedless raisins
2 tbsp butter
Salt and sugar on your taste

Method:

Wash raisins, and soak in a hot water for about 15 minutes, then dry them out.

Wash grains 3-4 times.

Put into a portion pot with a lid.

Peel a turnip, and grate on a large grater.

Stir the turnip and raisins with the millet grains in the pot.

Cut a butter into medium pieces, and stir-in to grains.

Add ½ tsp (or more, or less) a salt, and 2-3 tsp a sugar, and stir well all together.

Pour a boiling water on top, to cover grains on 2” in a height.

Pre-heat an oven to 340 F (170 C).

Cover the pot with the lid, and place into the oven.

Bake for about 30-40 minutes, or until a liquid totally soaks.

Turn the heating off, and let to cool to warm.

Then, take out pot, and serve kasha.

Pikeperch au Natural

Submitted by Nobility_Cuisine on Sun, 10/02/2016 - 10:43.

Ingredients:

1 fresh pikeperch, weight 3-4.5 lb (1-1.5 Kg)
1 large onion
5 bay leaf
2 tbsp vegetable oil
Salt and pepper on your taste

Method:

Peel a fish, remove fins and innards, and cut across into 0.4” (1 cm) - thick slices.

Peel an onion, and slice into thin half-rounds.

Place the fish slices into a thick-bottom sauce-pan with a lid.

Divide fish slices with the onion half-rounds.

Put bay leaves around.

Pour a cold water blended with a vegetable oil, to cover fish.

Bring to boil under a lid.

Turn a heating to low.

Sprinkle fish with a salt and a pepper, cover with the lid, and simmer for about 40 minutes.

Carefully, replace fish slices into a deep, large, flat dish, and pour juices on top.

Let to cool, and the juices turn to an aspic.

Serve cold.

Salted Mackerel - 5

Submitted by Russian_Cuisine on Sun, 10/02/2016 - 10:08.

Ingredients:

1 large frozen mackerel
1.2 oz (30 g) salt, without jodine
2 large garlic clove (or 4 small clove)
2 large bay leaf, ground
Ground black or white pepper on your taste, at least 2 pinches per fillet

Method:

Take 2 mackerel fillets without skins.

Remove all bones.

Wash the fillets, and dry them out on paper towels.

Take a glass, or an enameled dish with a lid.

Sprinkle first fillet's skin side with ¼ part of a salt.

Put this fillet into the dish (skin down), and sprinkle with another ¼ of salt.

Sprinkle second fillet's meat side with ¼ part of salt.

Put this fillet into the dish (skin up) on top of the first fillet, and sprinkle with last ¼ of salt.

Cover the dish, and set in a room temperature for about 12-15 hours in a dark place.

Then, take out fillets, and wash them slightly, to remove the salt exceeds.

Dry out on paper towels.

Meanwhile, press a garlic, and stir with a pepper and a ground bay leaf.

Divide to 2 equal parts, and spread each fillet with a spice mixture on the meat's side.

Place fillets one to another one, meat to meat, and roll tightly in a piece of a plastic wrap.

Place in a freezer for 3-4 hours.

Then, remove the wrap, slice the fish across into equal-size pieces, and let to de-freeze slightly.

Serve as a cold appetizer, as a sandwich top, or as a main dish with a boiled potato.

Note: A ratio salt to fillet weight is 1:10. Change a quantity of the salt depending of fillets weight.

Preobrashensky's Appetizer

Submitted by Nobility_Cuisine on Tue, 09/27/2016 - 10:11.

Ingredients for 6:

6 pieces rye bread
1.5 lb (700 g) bones with bone marrow
1-2 tbsp butter
2-3 stalks spring onion
Salt and ground black pepper on your taste

Method:

Wash bones, put in a sauce pan, pour a boiling water to cover bones, and bring to boil on a low heating.

Boil for about 1 hour, until a marrow easily separates from the bones.

Cut out rounds from bread pieces, diameter 2” (4-5 cm).

Remove middles from the rounds, leaving a thin bottom on the each round.

Pre-heat a skillet with a butter, and fry bread rounds for about 2 minutes on each side.

Meanwhile, chop spring onions.

Fill each round with the boiled marrow, sprinkle with a salt, chopped onions, and a pepper.

Serve immediately.

Eggplants Baked in Sour Cream

Submitted by Russian_Cuisine on Tue, 09/27/2016 - 10:05.

Ingredients:

1 large eggplant
1 large onion
5.2 oz (150 g) sour cream
2 garlic cloves
Greens, salt, and pepper on your taste

Method:

Peel onions, and chop thinly.

Wash an eggplant, and cut into small cubes.

Place the eggplant pieces into a salted water for 30 minutes.

Pre-heat a skillet with a vegetable oil, put the onions into the skillet, and stir-fry until color turns gold.

Dry out the eggplant pieces, put them into skillet, and stir-fry together with onions for about 5 minutes.

Pour a sour cream into skillet, add a pressed garlic, a salt, a pepper, and greens, and stir well.

Simmer all together for 5-7 minutes on a medium heating, then serve.

Note: You may serve it cold also.

Preserves “Mushroom Caviar”

Submitted by Nobility_Cuisine on Mon, 09/19/2016 - 10:46.

Ingredients:

4-4.5 lb (2Kg) boiled and drained mushrooms
3 large onion
3 large carrot
2 cup vegetable oil
10 black peppercorns
3 bay leaf
Salt on your taste
1 tbsp 9% vinegar

Method:

Grate mushrooms.

Peel onions and carrots, and chop thinly.

Pre-heat a vegetable oil in a deep sauce-pan.

Stir-fry the onions and carrots in the sauce-pan for about 3 minutes, then add the ground mushrooms, peppercorns, bay leaves, and salt, and stir well.

Simmer all together for about 2 hours, stirring, to avoid a burning.

Then, add a vinegar, stir well, and put a “mushroom caviar” in cans.

Roll the can's lids tightly, put cans bottom up, and let to chill.

Keep cans in a dark cold place.

Pressed Meat

Submitted by Russian_Cuisine on Mon, 09/19/2016 - 10:17.

Ingredients:

3-6 lb pork leg, with bones
10 garlic cloves, peeled and pressed
1 bunch fresh parsley, chopped
Salt and freshly ground pepper on your taste

Method:

Wash a meat, and bring to boil in a salted water that covers the meat.

Boil for about 3-4 hours, depends on a meat weight, with a low heating.

Remove bones and skins, and chop the meat.

Stir chopped meat with greens and spices.

Cover a deep dish with a plastic wrap.

Put the skins over it.

Put chopped meat into the dish evenly, and cover with the plastic wrap.

Place a weight over it.

Let to chill, and set into a refrigerator overnight.

Remove plastic wrap, slice, and serve.

Note:

You may keep pressed meat in refrigerator for up to 1 week.

This is a basic recipe, so you may add your favorite meats, greens, and spices.

Ant's Hill Salad

Submitted by Nobility_Cuisine on Mon, 09/05/2016 - 06:22.

Ingredients:

11.5 oz (300 g) smoked chicken
2 medium potato, boiled

3.5 oz (100 g) dried black plum, pitted
5 hard-boiled egg
7 oz (200 g) cheese
7 oz (200 g) champignon
2 medium onion
2 garlic cloves
½ cup crushed walnut
Sauce, ground pepper, salt, chopped greens on your taste

Method:

Soak plums in a hot water for 30 minutes, than dry out, and chop.

Press a garlic, and stir with a sauce.

Chop mushrooms and onions, and stir-fry until the onions turn transparent.

Chop all other ingredients.

Make a layered salad: chicken, and sauce, and pinch of walnut is a bottom layer.

Put a mixture mushrooms + onions + sauce + pinch of walnuts on top.

Put potatoes +eggs +sauce +pinch of walnuts over it.

Put chopped plums + sauce over it.

Ground cheese is a top layer.

Chill a salad in a refrigerator overnight.

Decorate with chopped greens and walnuts, and serve.

Note: You may make it in portion dishes also.

Home-Made Ricotta-2

Submitted by Russian_Cuisine on Mon, 09/05/2016 - 06:14.

Ingredients:

1 L (35 fl oz) 3.5% milk
17.5 fl oz (½ L) whipping cream
(or
1 L (35 fl oz) 0% milk
17.5 fl oz (½ L) 3.5% milk)

2 lemon, or 2 fl oz (60 mL) lemon juice, or 2 fl oz (60 mL) white vinegar
¼ tsp salt

Optional spices: oregano, anise, ground muscat nut, ground cinnamon
Optional add-ons: chocolate chips (to add to chilled cheese), ground nuts, ground dried fruits and berries

Method:

Press lemons to get a juice.

Pour a milk and a whipping cream into a sauce-pan, pour the juice into the sauce-pan.

Stir, and heat with a low heating, stirring permanently.

When bubbles increase around, check a temperature of a mixture.

It must be lower than 190 degrees F (88 degrees C).

Note: At that time, mixture looks like an oatmeal.
Continue stirring permanently!

When the temperature is 190 degrees F (88 degrees C), turn the heating off, and let to sit for 10-15 minutes.

Cover a colander from inside with a 4-folded clean fabric, and pour milk mixture into it.

Let to drip for about 10 minutes, when consistency of mixture is like a puree.

Roll the fabric ends, and press mixture until it's weight is about 12.2 oz (350 g).

Unroll fabrics, and sprinkle a cheese with a salt.

Stir a little.

Place the cheese into a clean dry dish, and set into a refrigerator to make cheese more dense.

Add spices and add-ons, if you like.