Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, March 31, 2007

Warm potato salad

Ingredients for 4:

1 lb potatoes
5 garlic cloves
5 tbsp vegetable oil
Grated black pepper on taste


Peel potatoes, and grate them into water on a large grater.
Then, bring 1 qt of water to boil, put the potatoes into the boiling salted water, and boil for 3 minutes.
Drain potatoes in the colander. Then, place potatoes into a deep enameled dish.
Pre-heat vegetable oil in a small saucepan, add grated garlic and black pepper, mix well.
Pour the hot oil mix over the potatoes, and mix well.
Let sit for 5 minutes, and serve.

Saturday, March 24, 2007

Soup with kletski

Ingredients for 4:

1 qt any broth
0.5 cup milk, or water, or whipping cream
0.5 cup flour
6 tbsp vegetable oil
2 large eggs
Spices on your taste


Take medium saucepan; pour milk (or water, or whipping cream) on it.
Bring milk to boil, add salt and vegetable oil, and continue heating.
When this mix starts to boil, pour all the flour in the saucepan, and mix as fast as possible until the even consistency, and turn heating off.
Continue stirring until cool enough to add eggs.
Add eggs, and continue stirring until the even consistency.

Bring broth to boil, add spices.
Take dough with a teaspoon, and place this portion to the boiling broth.
These portions of the dough are named “kletski”
Continue while running out of the dough. Boil all together for 5-7 minutes with medium heating.
Serve hot with greens and (optionally) sour cream.

Try to make same-shape kletski.

Saturday, March 17, 2007

Salmon with oranges


4 portions salmon fillets
1 medium orange
For marinade:
1 tbsp salt
1 tsp sugar
1 tsp apple vinegar
2 tbsp vegetable oil
4 pinches grated pepper (on your taste)
4 tbsp flour
2 tbsp vegetable oil for frying


Mix all the ingredients for the marinade, cover fish fillets with it, turn a few times for an even coating of the fillets, let sit for 1 hour at room temperature.

Then, pre-heat a deep skillet with vegetable oil.
Turn every fish fillet in flour, put them in the skillet, and set to low heating. Peel the orange.
After covering with flour, sprinkle every piece of the fillet with the juice from a quarter of an orange, and place the pressed orange in the skillet.
Turn off heating after 15 minutes.
Serve the fish with pieces of orange and sweet apples, and with your favorite garnish (potato, pasta, rice, etc.)

Saturday, March 10, 2007

Pork Rolls


2 lb pork
1 lb seedless dried black prunes
½ lb bacon
3 cups dry red wine
3 tbsp vegetable oil (to grease a baking sheet)
Salt, grated black pepper, other spices on taste


Slice pork into thin long slices.
Tenderize every slice, sprinkle with salt and pepper.
Cut prunes into very small cuts, mix with grated black pepper.
Put 1 tsp of prune-pepper mix on a slice, roll, then roll in bacon stripes, and pin with small wooden toothpicks.
Put the rolls in a wide enameled sauce-pan; pour wine to cover the rolls, cover saucepan with a lid, and let sit for 3-8 hours in a refrigerator.
Then, grease a baking sheet with the oil, and place rolls on it.
Preheat an oven to 380-390º F, and bake for about 30-40 minutes, turning every 10 minutes.
Rolls are ready if, when you poke them, clear juices come out.
Serve with potato puree, or with fried potatoes and mushrooms.

Saturday, March 03, 2007

Chicken-and-Apple Salad

Ingredients for 2:

1 boiled chicken breast
2 green apples
1 can yellow corn (or 2 pieces of boiled corn)
Salt and black pepper on taste
3 tbsp mayonnaise


Cut chicken breast and apples into small cubes.
Mix corn, chicken, and apples, add salt, pepper, and mayo, and mix well.
Decorate with apple slices.