Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

Home to

Saturday, August 29, 2009

Tomatoes Stuffed with Chicken and Potatoes


4 large tomatoes

2 large potatoes, boiled or baked

½ lb mushrooms

½ cup walnuts

1 cup sour cream

2 tbsp black olives

3 garlic cloves

Salt and pepper on taste

Greens for decorations

2 tbsp vegetable oil for stir-frying of mushrooms


Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.

Let to cool.

Cut the peeled boiled potatoes, chicken, and mushrooms in small pieces.

Press the garlic in the sour cream, add salt and pepper, and mix well.

Stir mushrooms, potatoes, and chicken with sour cream – garlic mix, set the stuffing aside.

Cut the walnuts and olives in small cubes, and mix them together.

Cut the middles of tomatoes, remove all seeds and juice, and fill with stuffing.

Decorate the plate with greens, place the tomatoes over greens, sprinkle with olives-walnuts mix, and serve.

Saturday, August 22, 2009

Gooseberry – Orange Preserve

Other name: Tsar’s Varenye


2 lb fresh gooseberries
4 large oranges
2 lb sugar


Wash the oranges, remove their ends and seeds (do not peel!).

Remove the gooseberries ends, and wash and drain.

Grate gooseberries? And place in a glass or enameled saucepan.

Grate oranges, and mix with sugar and with gooseberries.

Bring to boil with small heating, and boil for about 10 minutes, stirring some times.

Pour in glass cans, roll lids, and let to cool.
Keep in cold place.

Saturday, August 15, 2009

Fish "a la Greece"

Ingredients for 2:

4 pieces fish fillets (total weight about 1.5 lb)
4 large onions
4 large carrots
½ cup vegetable oil
½ cup tomato paste (you can put more, or less, on your taste)
Salt, sugar, ground pepper on taste


Cut onions into half-rings.

Pre-heat vegetable oil in a thick-bottom sauce-pan, put the onions in the sauce-pan, and simmer with low heating until the onions turn gold colored.

Grate carrots, put them in the sauce-pan, stir with the onions, and simmer under a lid.

When the carrots change color, add the tomato paste, salt, sugar, and pepper, stir well, then pour 1 cup of boiling water in, and simmer for 5 minutes.

Then, place fish fillets in the sauce-pan, and get the carrots-onions layer to cover them.

Add 1/3 cup of boiling water, cover the sauce-pan with a lid, and simmer with low heating for about 25 minutes.

Serve hot with garnish as a main dish, or cold as an appetizer.


White meat fish is preferable for this recipe.

Fish "a la France"


1 large fish (2-3 lb)
3 large onions
2 large tomatoes
1 cup dry white wine
¾ cup vegetable oil
Spices for fish on your taste
1 lemon
Salt and pepper on taste


Peel the fish, remove innards and fins.

Cover a baking sheet with foil.
Slice the lemon into thin pieces, and place 3-5 pieces on the sheet.

Cut the onions and tomatoes into thin slices.

Pre-heat an oven to 360-380 F (182-193 C).

Stuff the fish with as many onions and tomato slices as will fit.
Sprinkle the fish with the spice mix, and rub them in.

Place the fish over the lemon slices on the sheet.

Place the rest of the onions and tomatoes around the fish, and the rest of the lemon slices on the top of fish.

Blend the wine and oil, and pour half of the mix over the fish.

Bake for about 20 minutes; add the leftovers of the wine-oil mix if the baking sheet is almost dry.

Saturday, August 08, 2009

Cold Soup a la Bulgaria


¼ gallon kefir
1 large English cucumber
1 bunch radish
1 garlic clove
1 small bunch Dill
1 small bunch Parsley (optional)
2 large tomatoes and 1 sweet red pepper (optional)
Salt on taste
Pinch of ground peppers (red and black) (optional)


Press garlic, and stir it with salt until an even consistency is reached.
Place the garlic in a large enameled or glass sauce-pan, and pour kefir over the garlic,
Grate cucumber, or cut it thinly.
Cut tomatoes and red sweet pepper (optional) thinly, place them in the sauce-pan.
Grate radish, place in the sauce-pan.
Cut Dill (and, optionally, parsley) thinly.
Stir all of the ingredients well in the sauce-pan.
Sprinkle with red and black ground pepper (optional).
Serve cold with whole-grain bread.


The base of this soup is the kefir-ground cucumber-thinly cut Dill mix.
All of the other ingredients are on your own taste, so you can create your variation of this summer low-calorie-high-vitamin soup.

Sunday, August 02, 2009

Gazpacho - Spanish Cold Summer Soup


4-6 juicy tomatoes
1 onion
3-5 garlic cloves
1 sweet red pepper
0.5 l (1/8 gallon) cold water
Salt and spices on taste
Croutons on taste
1 lemon
0.5 cup olive oil


Grate all ingredients (except for croutons and water), and blend them together with the oil.
Press the lemon juice, blend.
Add water if the soup looks too thick, blend.
Serve with croutons.