Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, May 30, 2009

Egg Butter for dish decorations

Ingredients:

½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste

Method:

Peel eggs, and grate.
Grate all other ingredients.

Make puree (remove any plant bits that didn’t grate fine enough and might get stuck in teeth etc..), and whip with butter.

Make dish decorations using a confectionary bag.

Saturday, May 23, 2009

Vegetarian Pasta

Ingredients:

1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
1 lemon
0.5 lb black olives cut in quarters
3 tbsp fresh basilica

Method:

Cook pasta as recommended on the pack.
Drain, and set aside.

Cut eggplant, peeled pepper, and onions into small cubes.

Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.

Place olives in the saucepan with the pasta, stir well.

Then, add the stir-fried vegetables into the saucepan, and stir well.
Cut basilica into medium pieces, stir in, and serve.

Note:

You can substitute eggplant with any vegetable mix.
You can bake it in an oven, instead of frying it on a skillet.
You can substitute boiled pasta with boiled rice.

Saturday, May 16, 2009

Buckwheat Crepes

Ingredients:

4 cup buckwheat flour
1 pack yeasts
1.5 lb (600 g) lukewarm water
1 tsp salt
1 tsp sugar
1 cup vegetable oil for cooking

Method:

Grate the buckwheat flour in a coffee grinder, and sift.

Dissolve the yeasts in warm water, and add 1.5 cup flour.
Mix well, cover with a fabric, and let sit at room temperature for about 1 hour.

Then, add all of the flour, salt, and sugar, blend well, and let sit at room temperature until its volume grows twice the original size.

Then, add 1 cup boiling water, and knead the dough well.

Let grow, knead for a minute, and cook crepes as usual.

Note:

You can add thinly ground apples, pears, boiled vegetables, or fried onions into the dough just before cooking.

Note:

You can add in the dough thinly ground apples, or pears, or boiled vegetables, or fried onions just before cooking.

Saturday, May 09, 2009

Snow Apple Salad

Ingredients:

1 small bottle mayonnaise
3 eggs
100g cheese
3 apples
1 large white onion

Note:
Adjust the amount of mayonnaise covering each layer to your own taste.

Method:

Boil the eggs.

While the eggs boil, cut the onion into small pieces, put into a saucepan, and cover with boiling water for a little bit.

Drain the onion cubes, put onto a plate as a layer and dab with mayonnaise.

Peel the eggs and cut into small pieces, add as a layer onto the plate and dab with mayonnaise.

Grind cheese on a small-holed grinder, add as a layer and dab with mayonnaise.

Add ground apples as the top layer and cover with a very light layer of mayonnaise.

Let to sit for 10 minutes, and serve.

Saturday, May 02, 2009

Cold Borsch

Ingredients for 2:

350 g Beet broth
100 g Beets
20 g Carrots
50 g Cucumbers
25 g Green Onions
1 Egg
40g Sour Cream
5g Sugar
5g 3% vinegar
Greens
It is best to prepare Cold Borsch when young beets with stalks are available, but it can be done with any young beets

Method:

Cut the stalks off the beets, and set them aside.

Wash the beets again, and boil them to readiness (young beets boil quickly).
Peel the beets, and grind them.

Add a bit of vinegar and sugar to this so as to retain its bright color, put into a saucepan and cover with water, and bring to boil.

Add salt and sugar to taste and you can also add a bit more vinegar.

After this has boiled for a bit, let cool.

Boil egg until it is hardboiled, cut it, cucumber, green onions, and greens into small pieces.

Serve the Borsch with an appropriate amount of this mix.