Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, January 28, 2006

Herring butter for buterbrodes

Ingredients:

1 herring fillet
¼ lb butter
3 tbsp vegetable oil
1 small shallot onion.
Lemon juice on taste

Method:

Cut onions into very small cuts.
Cut fillet into small cuts.
Put them together in a mixer, then add warm butter, and blend well.
Then, add vegetable oil by the spoon continuing blending.
Optionally: add lemon juice, continuing blending.
Keep in a refrigerator.

Saturday, January 21, 2006

Carrot – Apple Salad with Nuts and Raisins

Ingredients:

4 medium carrots
4 medium-size apples
2 tbsp honey
2 tbsp crushed nuts (walnuts, pine nuts, etc.)
3 tbsp raisins
Lemon juice on taste
Salt on taste

Method:
Soak raisins in hot water for 1 hour.
Peel and grate carrots, add lemon juice, honey, nuts, mix well, and set aside for 15 minutes.
Peel and cut (or grate) apples, sprinkle with lemon juice, add raisins.
Mix everything together, and serve immediately.

Saturday, January 14, 2006

Cabbage-Egg Salad

Ingredients for 2:

1/2 lb cabbage
1-2 hard-boiled eggs
2 tbsp vegetable oil
Salt on taste

Method:

Slice cabbage very thinly (like "angel hairs").
Put it in a deep enameled or glass dish, add a pinch of salt, and wrinkle up by hands, until the cabbage gives off a juice.
Set aside.
Peel and grate eggs, add them to the cabbage.
Pour salad with oil, mix well, and serve immediately.

Saturday, January 07, 2006

Pie with nuts and apples

Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar
1/3 cup water

Method:

Bring 1/3 cup water, mixed with honey and sugar, to boil.
Pour walnuts in boiling water; boil with medium heat for 7 minutes.
Take out walnuts and drain.

Sift flour mixed with baking powder.
Add melted margarine, yolks, sugar, sour cream, and vanilla sugar.
Knead dough. Let sit in a cool place.
Divide the dough into 3 equal parts, and bake 3 sheets for 15 minutes in an oven pre-heated to 380-390ºF. After 7 minutes, cover one of the sheets with walnut decorating, and continue baking.
Peel apples, remove seeds, cut or grate, mix with sugar, and cook until brown color.
Grate walnuts.
Mix milk and sugar, and bring to boil.
Pour hot milk over the walnuts, mix, and cool.
Whip mild butter or margarine.
Continue whipping, and add walnut pasta by tablespoons.
Add vodka, and whip well.

Put 1 sheet put on a kitchen surface.
Put all ready apple paste over it evenly.
Cover with another sheet.
Pour all walnut paste over it evenly.
Cover with the third sheet (with decoration), and press evenly and carefully.

Note:

This pie is tastiest on the day after cooking.

Sunday, January 01, 2006

Appetizer with egg

Ingredients for 1:

1 hard-boiled egg
2 oz grated cheese
1/2 tsp mayonnaise
Tomatoes, fresh cucumber, garlic, parsley - for decoration, on taste

Method:

Cut egg into 2 halves.
Take out the yolk; mix it with grated cheese, garlic, and mayonnaise until even consistency.
Put the mix into a decorating (confectionary) bag, and fill the egg white halves using any piece.
Cut tomatoes and cucumbers in decorative shapes, cut parsley.
Decorate the serving dish, put stuffed egg over it. Serve immediately.
Note: You can make as many servings as you need just by adding stuffed eggs and decorations.