Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, October 27, 2007

Tsar’s Varenie

"Varenie" means a fruit or berries preserve.


2 lb fresh figs
2 lb sugar
2 cups grape juice
0.5 lb peeled walnuts
2 tsp lemon juice
1 tbsp rum (optional, for better keeping)


Wash and drain figs, remove the ends, and place ¼ peeled walnut in the middle of every fig.
Mix grape juice and sugar, and bring to boil. Remove the foam.
Put the stuffed figs into this syrup, then put walnuts all over it, add lemon juice and rum.
Let boil for 2 minutes, and remove the foam once more.
Remove heating; cover the dish with a thick fabric, and let sit for 10 hours, shaking every 2 hours.
Then, bring this to boil, and boil for 10 minutes; let sit under the fabric for 10 more hours.
Then, bring this to boil, and boil for 2 hours with very low heating to avoid burning it, stirring occasionally.
To check if the dish is ready, take half a teaspoon of the hot preserve, let cool for 1 minute, and turn the teaspoon to let the syrup off, drop by drop.
When third or forth drop of the syrup does not drop off the teaspoon, the preserve is ready.
Let the preserve cool without any cover, and pour into cans.

This preserve is traditionally used as a natural medication for flu.

Saturday, October 20, 2007

Apple-Rice Zapekanka


1 lb apples
1/3 lb rice
½ cup sugar
½ stick (or 4 tbsp) butter
3 eggs
2 tbsp flour
Vanilla on taste
3 tbsp vegetable oil


Boil (non-sticky) rice to readiness and cool.
Peel apples, de-seed, and cut into medium cubes (or into thin slices).
Grease a baking sheet with vegetable oil, place the apples onto the sheet, sprinkle with 2 tbsp sugar.
Pre-heat an oven to 390º F (200º C), and place the sheet in the oven.
When the upper layer of apples started to change color, take the sheet out of oven.
Decrease temperature to 360º F (180º C). Whip butter and sugar together until the butter turns white. Add the eggs, flour, and vanilla, and whip all together.

Place the rice over the apples on the baking sheet, and pour the whipped mix over rice.

Bake for about 25-30 minutes, until the upper layer turns matte, and the bubbling ceases.
If the upper layer starts the overcook, cover it with foil.
Serve on a large flat dish, after turning over from the baking sheet. Cut into 4 parts, and serve with whipped cream, or fruit and berries preserves, if you like.

Saturday, October 13, 2007

Salmon Salad


0.5 lb salmon, boiled, canned, or smoked
2 hard-boiled eggs
2 cups boiled rice
1 large salted cucumber (or 4-5 medium pickles)
0.5 cup green onion cuts


Cut all ingredients into same-size-cubes, add Mayo, mix very well, and serve.


You can keep this salad for a few hours in a refrigerator.

Saturday, October 06, 2007

Eggplant Salad


2 medium eggplants
3 sweet tomatoes
1 sweet red onion
Parsley, salt, sugar, ground black pepper, and vegetable oil on taste


Sprinkle eggplants with vegetable oil, and bake them in an oven pre-heated to 380 F.
Peel the eggplants, onions, and tomatoes.
Cut all of these into very small pieces (do not process, do not grate!)
Cut parsley into small pieces.
Mix all the ingredients, add spices on taste, stir well, and serve.

This salad is good with all vegetable and meat dishes.