Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, July 25, 2009

Cheese Roll


1 pack puff pastry (500 g)

3/4 lb ground hard cheese

1 bunch Italian Parsley

1 bunch dill

Other greens, like Basilicas(optional)


Defrost the dough.

Cut the greens in small pieces.

Mix greens and cheese.

Cover the dough layer (1/4 inch thickness) with this mix, and roll tightly along.

Cut the roll in 2-inch parts.

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

Grease a baking sheet with margarine, place the rolls on it, and sprinkle with blend egg yolk.

Bake in the oven for about 25 – 30 minutes.

Tale out of oven, let to cool, and serve.

Saturday, July 18, 2009

Vegetable Gratin

Ingredients for 6:

1 medium cauliflower
1 lb carrots
0.5 lb spinach
4 tbsp sour cream
3 tbsp ground Parmesan cheese


Cut cauliflower into medium pieces, and wash. Wash spinach.
Peel and wash carrots, and slice them into thin pieces.

Bring 0.5 gal water to boil, and put the carrots in the boiling water.
After 3 minutes, put the cauliflower into the saucepan, and boil for 4 more minutes.
Then, put the spinach into the saucepan, and boil for 1 more minute.

Drain the resulting vegetable broth into a different pan (we won’t use it in this recipe but it’s perfectly good for soups and simmering meats or vegetables).

Grease a baking dish with some oil, put the vegetables on it as an even layer.
Then, cover the vegetables with a thin layer of sour cream and sprinkle with the ground cheese.

Cool, cover with a plastic wrap, and keep in a refrigerator for up to 2 hours, or bake immediately in an oven pre-heated to 370 F(170 C) for 20 – 25 minutes, until the top turns gold colored.

Serve hot as a garnish to fish or meat or as a standalone dish with a green salad.

Saturday, July 11, 2009

French Green Beans Zapekanka


1/3 lb plain yogurt or sour cream
6 eggs
2/3 lb French Green beans
1 bunch Dill
¼ lb green onion
1 tbsp butter
1 tbsp bread crumbs
2 tsp lemon juice
White pepper, salt, and greens on your taste


An oven-safe dish with high edges


Bring ¼ gallon (1 l) water with 1 tsp lemon juice, add green beans, and boil with low-medium heating for about 20 minutes.

Cut beans into halves.

Cut the onions and dill thinly.

Whip the eggs and 1 tsp lemon juice, add yogurt, white pepper, bread crumbs, and salt, continue whipping for about 5 minutes.

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

Grease the baking dish with the butter, pour the mix into it, and bake for 5 minutes, then set the oven temperature to 350 F (150 C), and bake for 15 more minutes.

Then, cut zapekanka into squares, place on a serving dish, and decorate with greens.
Serve with sauce – a mix of yogurt, salt, and your favorite greens.

Saturday, July 04, 2009

Fish Kabobs

Fish Kabobs


For kabobs:

1 medium sea fish fillet, de-skinned and de-boned
1 tbsp thinly cut Сoriander greens
8 stalks green onions
2 tbsp warm melted butter
3 tbsp whipping cream
1 egg yolk
Salt and pepper on taste

For sauce:

10 medium shrimps
½ cup whipping cream
0.5 tsp lemon juice
Pinch of lemon peels

For decoration:

Fried calamari rings on 2 rosemary stalks


Thinly cut the white parts of the green onions, use the green parts in other dishes.

Grate or thinly cut fish fillets.

Mix all ingredients until an even consistency is reached, cover, and place in a refrigerator for 1-2 hours.

Make the sauce:

Cut each shrimp into 3 parts, and stir-fry with 1 tbsp butter until they change color.

Pour the whipping cream in the skillet, stir with the shrimps, and boil for 3-5 minutes.

Then, add the lemon juice and lemon peels, stir, and remove heating.
Let cool to warm.

Make the kabobs:

At the same time, make 6 same-size kabobs from the mix cooled in the refrigerator, and grill them, or fry them on a skillet with butter.

Pour the sauce on a serving dish, place the kabobs over the sauce, and decorate with rosemary stalks and calamari rings.