Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, January 31, 2009

Far-East Radish

Ingredients:

1 large onion
1 lb daikon radish
½ cup vegetable oil

Method:

Peel and grate radish.
Peel onions, and cut into short thin stripes.

Put the radish in a flat dish with borders.

Pour oil in a skillet, put the onions in the skillet, and fry until the onion turns gold colored.

Then, pour the hot oil with onions over the radish, stir, let sit for 1-2 minutes, and serve.

Note:
This is perfect anti-flu dish with a lot of vitamins.

Saturday, January 24, 2009

Kurabye Cookies

Ingredients:

2 cup flour
200 g (or 0.5 lb) butter or margarine
3 tbsp sugar powder
1 egg white
1 pinch vanilla sugar

Method:

Warm the butter to 21 C (70 F), blend it a little, add all the other ingredients, and knead for about 5 minutes.

Then, place the dough in a confectionary bag, and make various shapes on a baking sheet.

Pre-heat an oven to 200-230 C (392-436 F), and bake the cookies for 10-15 minutes.
(Do not overcook!)

Take them out of the oven, and sprinkle with chocolate or icing.

Saturday, January 17, 2009

Vienna Dough

Ingredients:

3 eggs
1 cup sugar
0.5 l hot milk
0.5 yeast stick (or ½ pack of yeasts)
1 tsp salt
5 tbsp vegetable oil
2+ lb all-purpose flour

Method:

Blend eggs with sugar, add hot milk, and mix well.

Add yeasts, salt, and vegetable oil, to the warm mix and then add flour cupful at a time.

Knead well (until it does not stick to hands).

Let sit for 3 hours, knead for 5 more minutes, let sit for 15 minutes, divide into portions, roll, and cook.

This dough is great for open and closed pies, and for sweet bread.

Saturday, January 10, 2009

Meat Roll with Egg Stuffing

Ingredients:

1 lb ground meat
0.5 cup breadcrumbs
3 slices white bread
1 cup broth
1 large onion
1 egg
4 hardboiled eggs
2 tbsp flour
2 tbsp sour cream
1 large salted or pickled cucumber
1 tbsp cut Italian parsley greens
Salt and pepper on taste

Method:

Soak white bread with broth.
Cut cucumber and onion into small cubes, or grate them.
Whip ground meat, soaked bread, egg, sour cream, spices, cucumbers, and onions together.

Roll the dough into a half an inch wide layer.
Peel hardboiled eggs, roll in flour, and place them on the dough.
Make a roll with this dough.

Pre-heat an oven to 380 F (180 C), grease a baking sheet with margarine, butter, or vegetable oil.
Place the roll on the baking sheet, cover with the beaten egg, sprinkle with bread crumbs.
Bake for about 45 minutes, sprinkle with broth or water occasionally.

Cut the roll into slices, and serve hot or cold.
If you serve it hot as a main dish, garnish it with boiled rice or boiled vegetables.

Saturday, January 03, 2009

Kohlrabi simmered with Cinnamon

Ingredients:

1 lb peeled kohlrabi
2 tbsp butter, or margarine, or vegetable oil
1.5 tbsp flour
0.5 cup sour cream
1 tbsp tomato puree
1 tbsp thinly cur parsley and dill greens
1/3 tsp cinnamon
Salt and ground black pepper on taste

Method:

Cut kohlrabi into medium slices, roll with flour, sprinkle with salt, and fry on a skillet for 3 minutes per side with medium heating.

Place the kohlrabi in oven-safe portion dishes (hot pot, or some other ones), and sprinkle with ground pepper and cinnamon.

Mix the sour cream with the tomato puree, pour the mix over the kohlrabi.

Cover the dishes with lids, and place in an oven pre-heated to 370 F (180 C).
Bake for 30-40 minutes.

Sprinkle every portion with greens, and serve in those same dishes.