Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

Home to

Saturday, April 26, 2008

Fish Appetizer


0.5 lb cold-smoked salmon or other red fish
0.5 lb cooked shrimps
1 can 5 oz (100 g) red caviar
1 medium sweet onion
3-4 dill stalks
0.5 lb sour cream (or plain yogurt)


Cut the salmon fillet in 1-inch-length thin strips.
Cut the onions into very small cubes, and cut dill greens.
Mix all ingredients together and let stand in a refrigerator for about 2 hours.

Happy Easter!

Saturday, April 19, 2008

Potato fingers


2 lb potatoes
0.5 cup flour
1 egg
1 onion
2 tbsp margarine or butter
Bread crumbs (2 parts), caraway(1 part), salt (1 part) mix


Peel and grate onions, or cut into small cubes.
Melt margarine on a skillet; put onions in the skillet, and cook, stirring, while the onions turn clear.
Boil potatoes, and make puree with them, cooked onions, and an egg, then add flour, and make dough. Roll the dough in 1” width, 2” length dough tubes.
Roll them in the breadcrumbs mix.
Grease a baking sheet with margarine or butter; place the potato fingers on the sheet.
Bake in an oven pre-heated to 220 C, for 10-15 minutes.
Potato fingers have to be crispy outside and mild inside.

Saturday, April 12, 2008

Halibut with Sour Cream and Apples

Ingredients for 4:

2 lb halibut (or turbot, or other fatty fish) fillets
0.5 lb thick sour cream
2 medium apples
2 tbsp parsley root
2 tbsp mustard
2 tbsp ground horseradish
1 tbsp lemon juice
Parsley greens and salt on taste


Bring 3 cups water with 1/3 tbsp salt and parsley root to boil.
Place fish fillets in the boiling water, and set to low heating.
Boil until readiness (for about 10-15 minutes).
Peel and grate apples, mix them with mustard, horseradish, salt, lemon juice, and sour cream.
Blend well.
To serve, place a fish fillet portion on a serving dish, pour the apple-sour cream mix over it, and serve.
You can serve the fish with any potato, rice, or pasta garnish.

Saturday, April 05, 2008

Sweet Rice Pilaf with Dried Fruits and Nuts


1 cup long-grain white rice
2 tbsp currants
4 medium prunes
4 tbsp of butter
0.5 cup of dried apricots
1/4 cup of finely chopped silvered almonds
1 tbsp honey


Pit prunes, cut lengthwise into thin strips, and soak in a warm water for about 15 minutes, then drain on paper towels.
Soak currants in a bowl of warm water for 15 minutes, then drain them on paper towels.
Pit apricots, and cut lengthwise into thin strips, soak in a warm water for about 15 minutes, then drain on paper towels.

Melt the butter in a 10- to 12-inch deep skillet over high heat and add the apricots, currants, prunes and almonds.
Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored.
Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat.
Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed.
Serve hot.