Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, April 25, 2009

Tatiana Cake


0.5 lb raisins
4 eggs
0.5 cup flour
1 pack vanilla sugar or vanilla on taste
1.5 tsp baking mix
0.2 tsp baking soda
2/3 cup flour
0.25 lb peeled and crushed walnuts

For the cream:

1 lb non-skim sour cream
0.5 cup sugar


Wash raisins, and soak for about 10 minutes in hot water, then drain.

Blend raisins, eggs, sugar, and vanilla together, until an even consistency.

Mix 2/3 flour with the soda and baking mix, and blend with the mix we just blended.
Then, add the leftover flour tablespoonful at a time, continuing blending.
Stir walnuts into the dough.

Put a circle of baking paper on the bottom of baking dish, pour the dough in the dish.

Pre-heat an oven to 380-400 F (180-200 C).

Cover the baking dish with foil, and place in the oven.

Every once in a while, take out of the oven, remove the foil and poke the cake with a wooden stick, when it comes out clean you’ll know it’s ready, this will take over 35 minutes.

Cool the cake until it is warm, and then take it out of the dish.

Cool to room temperature, and cut into 3 horizontal layers.

To make the cream, whip sour cream and sugar together.

Put the layers in the same dish, making whipped sour cream layers between them.
Let sit for 2-3 hours at room temperature, then place in a refrigerator overnight.

Decorate by personal preference, cut into slices, and serve with non-sweet tea.

Saturday, April 18, 2009



For the dough:

100g sugar
1 cup sour cream
2 eggs
Half a teaspoon baking soda with equal part vinegar
1 cup flour
2 tbsp butter

For the filling:

0.5 kg tvorog (or 1 lb dry farmer’s cheese or Greek-style yogurt)
3 eggs
100g or 0.25 lb sugar
1 tbsp cream of wheat

For the sprinkles on top:

2 tbsp sugar powder or any icing


Make a dough: whip eggs with sugar, add sour cream, baking soda with vinegar, melted butter and flour

Make a filling: thoroughly mix tvorog, eggs, sugar, and cream of wheat together.

Then, pour the dough into a well-oiled baking shape, pour the filling in the middle.

Bake in an oven preheated to 180 C (360 F) for about 35 minutes.

Let cool and sprinkle with sugar powder.

Happy Easter!

Saturday, April 11, 2009

Carrot a la Provencal


3 lb carrots
3 tbsp olive oil
3.5 oz (100 g) black olives cut in halves


Peel the carrots, and cut into medium cubes.

Pre-heat oil on a skillet with medium heating, put the carrots on the skillet, roll with hot oil, cover with a lid, and cook for about 20 minutes with low heating.

Then, add olives, salt, and pepper (optional), stir, and cook for 20 more minutes.

Check if there are enough spices, add if necessary, and serve.


You can vary this dish with different peppers, Provencal greens, and garlic.

Saturday, April 04, 2009

Black Radish in Honey


2 lbs black radish
2 cup sugar
2 cup honey
2 cups water
½ lb peeled walnuts
1 tsp ginger
Orange peels on taste


Peel the radish, then wash and grate.

Boil for about 10 minutes with ½ cup boiling water, then wash with cool water, and drain in a colander covered with fabrics.
The radish smell will go with the water.

Mix water, sugar, and honey; bring to boil.
Boil for 5 minutes, and add the ground radish, then boil for 5 minutes, and add the orange peels, and cook for 5-10 minutes, depending on whether you use fresh or dried peels. Then, remove the orange peels, cool, and grate them.

Continue cooking the radish under a lid until it absorbs all the liquid from the saucepan.

The total cooking time should be about 30 minutes, the radish consistency has to be al dente.

Then, add ground walnuts and ginger, stir well, and cook without a lid, stirring every minute until the radish turns gold colored.