Sunday, December 31, 2006

Beef in aspic

Ingredients:

1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on taste

Method:

Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.

Saturday, December 23, 2006

Smoked fish – Potato Salad

Ingredients:

1 lb smoked fish (cold smoked preferably)
0.5 lb boiled potatoes
2 hard-boiled eggs
2 tbsp horseradish (optional)
0.5 lb mayonnaise (or sour cream sauce, or sour cream-mayo mix)
Dill and parsley greens on taste

Method:

Cut skinless and boneless smoked fish fillets into small pieces.
Grate eggs, and, optionally, horseradish.
Peel and cut potatoes into medium cubes.
Mix all ingredients, put in a salad bowl, and decorate with the greens.

Sunday, December 17, 2006

Lagman

Ingredients:

1 lb beef or lamb
3 medium or 2 large shallot onions
2 carrots
1 sweet red pepper
1 sweet yellow pepper
1 eggplant
1 garlic clove (or 1 tbsp grated garlic)
4 medium tomatoes
1 tbsp tomato paste
4 medium potatoes
1/2 pack spaghetti
1 tbsp vegetable oil
Spices: Salt, pepper, paprika, saffron, cumin ("zira") on taste

Method:

Cut meat into small cubes.
Pre-heat a deep and wide skillet with 1 tbsp oil, and fry meat, stirring, for about 4 minutes.
Cut onions, carrots, and sweet peppers into small cubes, add to the skillet.
Cut eggplant and tomatoes into small cubes, grate garlic, and add to the skillet.
Add spices, stir well, and pour ¼ g boiling water over it.
Mix well, turn heating to low, and simmer for 20 minutes under a lid.
Cut potatoes into medium cubes, add to the skillet, and simmer for about 25 minutes.
Add tomato-paste, mix well, and simmer for 1 minute.
In that time, cook spaghetti in boiling water until readiness, drain.

In every serving plate, put a portion of spaghetti, pour mix from the skillet, and sprinkle with greens.

Saturday, December 09, 2006

Herring Salad

Ingredients:

4 medium boiled potatoes
2 medium boiled beets
2 large herring fillets (de-boned, skinless)
1 medium shallot onion
3 tbsp grated cheese
3 hard-boiled eggs
Mayonnaise and vegetable oil on taste

Method:

Peel potatoes, cut into medium cubes.
Place a layer of potato cubes on a serving dish, sprinkle with vegetable oil.
Slice 1 herring fillet into small cuts,
Put them over the potato layer.
Peel onions, cut into small cubes, and put 1/3 on the herring layer.
Put a thin layer of mayo over the onions.
Peel and grate egg whites and egg yolks separately.
Put a layer of grated egg whites over the mayo layer.
Peel and grate beets.
Put ½ grated beets, as a layer over the egg whites layer.
Continue putting the next layers in the same order (potato – herring – onions – mayo – egg whites – beets) until ingredients run out.
Decorate with a mayonnaise layer, sprinkle with grated cheese and grated egg yolks.

Saturday, December 02, 2006

"Potato" Cakes

Ingredients:

6 eggs
1 cup sugar
1.5 cup all-purpose flour
1 can sweetened condensed milk
0.5 lb butter
2 tbsp cocoa
2 tbsp sugar powder
1 tsp cocoa for cream
1 tbsp brandy

Method:

Cool eggs. Separate whites and yolks; whip egg whites up to mild peaks.
Add egg yolks, continue to whip, and add sugar and flour by the teaspoon.
Whip for 2 minutes more.
Pre-heat an oven to 380-390ºF.
Grease baking sheet with butter, pour the dough in the baking sheet, and bake in the oven for about 25 minutes.
Cool the cake, and grate into crumbs.
Whip warm butter and condensed sweetened milk. Set aside 1 tbsp of this butter cream.
Add cocoa to the cream, and whip together.
Mix cake crumbs and brandy well, then add cream, and mix well.
Shape small cakes like potatoes.
Mix cocoa and sugar powder.
Roll every cake in this mix.
Create tiny potato-like "sprouts" on the every cake using 1 tbsp of cream and a confectionary bag.
Cool in a refrigerator for 2 hours.
Serve with tea, or with coffee.