Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

Home to

Saturday, January 26, 2008

Broccoli Soup

Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream


Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.
Bring meat broth to boil, put the broccoli, carrots, potatoes, and onions into a saucepan, boil with small heating for about 30 minutes.
Peel and grate tomatoes, add into the saucepan, and boil for about 5 minutes.
Sprinkle with salt and parsley.
Serve with sour cream.

Saturday, January 19, 2008

Pork with Oranges

Ingredients for 4:

2 lb pork neck boneless meat
3 medium oranges
Salt, pepper, other spices on taste
4 cup cooked rice


Wash the meat, and make about 1” deep crosscuts.
Sprinkle the meat with spices.
Cut oranges into medium slices.
Put a piece of foil on a baking sheet, then put 6 orange slices on it, and put meat over the oranges.
Put more orange slices over the meat, and wrap the whole thing in foil.
Place the baking sheet into an oven, heat the oven to 180 C, and cook the meat for about 1 h 30 min.
Unroll the meat with oranges. De-skin the orange slices, and cut them into medium
Cut the meat into medium pieces.
To serve, place a portion of cooked rice in the center of a serving dish, put the meat pieces around the rice, and put the orange pieces over the meat.

Friday, January 11, 2008

Christmas Tree Cake


For dough:
5 eggs
100 g sugar
150 g flour
2 tbsp butter or margarine (to grease baking shape)
Salt on taste

For crème:
150 g chocolate
250 g butter or margarine (warm to whip)
100 g sugar powder
4 egg yolks
2 tbsp rum or brandy

For decoration:
1 tbsp grated pistachios
Cherries, fresh or maraschino
Sugar powder
Salt on taste


Blend egg yolks with 5 tbsp cold water, and add 2/3 of the sugar, continuing blending.
Whip cold egg whites with pinch of salt for 6-7 minutes, add sugar, and continue whipping until sugar dissolves. Then, put whipped whites over the blended yolks, sift flour over it, and blend carefully.
Pre-heat an oven to 200 C (400 F)
Cover a baking sheet with baking paper, grease paper with butter or margarine, and put the dough on paper. Bake in the oven for 12-15 minutes.
Put clean towel on a table, sprinkle with sugar, and turn the baking sheet on it. Remove the baking sheet. Then, sprinkle paper with water, and remove carefully. Roll the cake, using towel, and let to cool.
Blend egg yolks with rum or brandy.
To make the cream, melt the chocolate. Whip butter or margarine adding sugar powder and yolk-rum mix by small portions.
After you run out of sugar powder and yolk-rum mix, add melted chocolate by tablespoons and a pinch of salt. Whip until the mix turns crumbly, with even consistency.
Roll out the cake and cover it with half of the cream, then roll it once more.
Place the cake and rest of cream in a refrigerator for 2 hours.
Then, whip the cream once more for 3 minutes, and put it in a confectionary bug.
Draw parallel stripes on the cake, and place cake in refrigerator for 2 hours.
Cut the ends, and put them over the cake, like boughs.
Sprinkle the cake with grated pistachios, sugar powder, and cherries.
Keep cold before serving.

Saturday, January 05, 2008

Canapé with smoked salmon and caviar


16 small toasts
16 tsp light sour cream
0.5 lb smoked salmon
1 can 3.5 oz red caviar


Divide smoked salmon into thin slices. Roll every slice into a cone, place 1 tsp sour cream in the middle of cone, place ½ tsp caviar over it, and put cone on a toast.
Decorate flat plate with greens and lemon slices, place toasts on the plate, and serve.