Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, June 28, 2008

Eggs with anchovies and seafood

Eggs with anchovies and seafood

Ingredients per serving:

2 hard-boiled eggs
2 tbsp dried anchovy (or 1 tbsp anchovy paste)
3 tbsp boiled seafood
Mayo, salt, and pepper on taste

Method:

Peel the eggs, and cut each one into 2 halves.
Stir the egg yolks with pepper and crushed dry anchovy, or with an anchovy paste.
Stuff the egg whites with the yolks-anchovy mix.
Cut parsley into small cuts, and blend with the Mayo, until it gains a green color, then pour the green Mayo on a plate, put the stuffed egg halves on the plate, and decorate with seafood.

Saturday, June 21, 2008

Asparagus with Walnuts

Ingredients for 4:

1 lb asparagus
½ cup ground walnuts
2 garlic cloves
Dill and parsley by 5 stalks
2 stalks coriander
Apple or raspberry vinegar and ground pepper on taste.

Method:

Cut every stalk asparagus into 3 parts.
Steam an asparagus for about 5-7 minutes, until ready.
Cut dill, coriander, and parsley into small pieces, press garlic, and mix together greens, garlic, and walnuts. Stir well, add vinegar, and stir more.
Put the warm asparagus in the dish with the mix, stir, and put on serving plates.

Saturday, June 14, 2008

Cheese Soup with Onions

Ingredients:

2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste

Method:

Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.
Put them into a saucepan, sprinkle with flour, add 1/3 gallon water, salt, pepper, grated cheese, and boil to readiness (melting all cheese), stirring thoroughly. Let cool to 120-130 F (60 C)
Blend sour cream and yolks until an even consistency is reached.
Stir this mix into the soup.
Serve immediately. Sprinkle with greens (Italian parsley, parsley, dill, green onions).

Saturday, June 07, 2008

Fruit Marmalade

Ingredients:

2 lb fruits
1 lb sugar

Method:

Boil fruit with ½ cup water for about 10-15 minutes, then puree using a blender.
Boil the puree with low heating (avoid burning!) stirring sometimes and adding sugar by tablespoons.

After that, stir all the time until the mix stops sticking.
Cover a large flat dish with wax paper and lightly grease with butter. Spread the marmalade evenly on top. Allow to dry and cut.