Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, October 17, 2009

Cabbage Lasagna

Note: Cabbage Lasagna is a variation of Lazy Golubtsy recipe.


2 lb green or Savoy cabbage
1 lb ground meat (on your choice)
1 lb ground tomatoes (or 1 can)
2 large onions
2-3 garlic cloves (optional)
Salt, pepper, oregano, basilica, other spices – on taste

Cheese sauce:

3 tbsp margarine or butter
100 ml (1/2 cup) flour
750 ml (25 fl oz) milk
0.5 lb ground Emmental cheese (or some cheese similar in taste)
1 additional cup ground Emmental cheese


Cut the middle off the cabbage head, and separate the leaves of the cabbage.

Remove the thick leaf parts, and put the soft parts in salted boiling water for 10 minutes.

Then, drain them.

Cut the onions into small cubes, and fry them on a skillet with 1 tbsp vegetable oil until they turn transparent.

Fry the ground meat on another skillet with 1 tbsp vegetable oil until the color changes.

Stir the onions and meat together, and stir-fry for 1 minute more.

Then, add the ground garlic, spices, and ground tomatoes, stir well, and let cook for about 10 minutes with low heating.
Set aside.

Fry the flour on a clean deep skillet with margarine or butter for 3 minutes with medium heating, stirring all the time.

Add the milk to the skillet in a thin stream, stirring thoroughly, and bring to boil.

Turn heating to low, and boil for about 4 minutes, stirring to avoid burning.

Then, add the ground cheese, salt, and pepper into skillet with this sauce, stir well, and remove heating.

Grease a deep baking dish with butter, cover the bottom with cabbage leaves, cover them with a meat layer, and pour the cheese sauce over this.

Place the next layer of cabbage leaves over this.

Repeat until you run out of ingredients.

The top layer has to be cabbage leaves.
Pour the sauce leftovers on them, sprinkle with ground cheese, and bake in the oven for about 1 hour with the temperature at about 360-370 F (175 C).


This is a very low-calories dish; 0.25 lb of the ready dish contains about 100 calories.

Saturday, October 10, 2009

Potato & Cheese


3 large potatoes
1 egg
2 cups bread crumbs
1 cup ground cheese
2 tbsp sunflower or olive oil


Wash the potatoes, drain, and cut into two halves across.

Cut every half into 8 column parts lengthwise,
Boil the potatoes with 1 cup water until readiness, then drain.

Pre-heat an oven to 400 F (200 C).

Whip the egg.
Mix fresh bread crumbs and cheese.
Roll every potato piece in the whipped egg, then in the breadcrumb-cheese mix, and place on a baking sheet.

Then, sprinkle the potato pieces with the vegetable oil, and bake until they have a golden crust (for about 20 minutes).

Serve as a garnish or as a main dish with brined mushrooms or brined vegetables.

Saturday, October 03, 2009

Fruit Salad with Grapes and Melon


1 lb Honeydew Melon
1 lb Red or Black seedless grapes
2 cups Romaine Lettuce
0.5 cup whipping cream
0.5 cup ground bitter chocolate
3 tbsp sugar


Cut odd balls from Honeydew using teaspoons.

Wash the grapes, and drain. Remove sticks.

Cover the salad large flat dish with Lettuce cut leaves.

Stir Honeydew balls and grapes, put on the salad leaves.

Whip the whipping cream with sugar; cover the Honeydew-grapes mix.

Sprinkle with ground chocolate, and serve.


You may substitute whipping cream with ready imitation.

Saturday, September 26, 2009

Smoked Chicken Salad


1 can green peas (or 1 lb frozen)
3 hardboiled eggs
1-2 smoked chicken breasts
1 bunch green onions
Mayo and Soy sauce on taste


Boil the peas if necessary, and then cool them.

Grate eggs.

De-skin and de-bone, and cut the chicken breasts into medium cubes.

Cut the onions into small pieces.

Mix all ingredients, let sit for 10 minutes, and serve.

Saturday, September 19, 2009

Boiled French Green Beans with Green Mousse


For mousse:

1 plain yogurt
½ lb fat sour cream
1 egg white
2 stalks green onions
3 stalks dill
¼ tsp salt
1 1/4 tsp gelatin, soaked in 2 tbsp warm water
2-3 drops Tabasco sauce

For boiled beans:

1 lb frozen or fresh French green beans
0.5 lemon
1 pinch lemon peels
6 tbsp bread crumbs
2 tbsp vegetable oil
2 tbsp butter
Salt on taste


To make green mousse, mix sour cream, yogurt, salt, Tabasco sauce, and thinly cut greens together.
Whip the egg white and salt to a mild peak consistency, and then add gelatin, drop by drop, continuing whipping.
Then, add the sour cream mix to the whipped egg white, and mix carefully.
Place this mix into 2 pudding dishes (or just yogurt cans), and let sit in a refrigerator for 2 hours.

Boil beans in salt water with lemon peels and lemon juice.
Then, drain the beans with paper towels.

Stir-fry bread crumbs with a vegetable oil and butter mix.

To serve, place the hot green beans on serving plates, sprinkle with fried bread crumbs, and place the mousse to the side.

Decorate with greens, and serve.

Saturday, September 12, 2009

Caviar Ice Cream


2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar


Bring the milk to boil. Cool to 70 C (160 F).

Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.

Place the dish with the mix in a steamer, and steam for 15-20 minutes, stirring continuously until mix becomes thick.

Then, place mix in an ice-cream maker, and process until mix cools to room temperature.

Then, stir-in carefully the caviar (try to keep caviar whole), thinly cut dill, lemon juice, and Champagne (optional), and process 20 minutes more.

Place in a freezer as for usual ice cream recipes.

Serve as a standalone dish or as a side dish on green salad leaves and orange slices to baked fish.

Saturday, September 05, 2009

Seafood Salad


1 lb frozen seafood
1 English cucumber
1 can yellow corn
2 tbsp mustard
2 tbsp Mayonnaise
Salt and sugar on taste
Dill, Parsley, green salad leaves


Boil the seafood as per instructions, then wash and drain.

Grate the seafood on a large grater, or cut into medium pieces.

Cut the cucumber into Julienne style pieces.

Make the mustard sauce: blend the mustard, Mayo, salt, and sugar.

Cover a flat serving dish with green salad leaves, and place the seafood layer on them.

Cover this layer with a cucumber layer.

Pour the sauce over it, cover with a yellow corn layer, and decorate with Dill and Parsley greens.

Serve immediately.