Saturday, January 26, 2008

Green Cabbage-Calamari Salad

Ingredients:

1/3 lb green cabbage, grated or cut into Angel-Hair style
0.75 lb boiled squid (calamari)
3 tbsp grated carrots
3 tbsp green onion cuts
4 tbsp Mayonnaise

Method:

Soften cabbage with 1/3 tsp salt, until a juice come out.
Cut calamari into julienne-style cuts, mix all ingredients, and serve.

Saturday, January 19, 2008

Simplest Fish Pate

Ingredients:

1 lb fish
2 tbsp flour
2 tbsp butter
1 cup milk or whipping cream
1 medium onion
1 celery stalk
1 dill stalk
0.5 parsley root
2 bay leaves
1 parsley stalk
1/3 lb margarine or butter
Salt and red pepper on taste

Method:

Put cleaned and washed fish in a saucepan, pour 1-2 cups of cold water over it, then add bay leaves, onions, celery, dill, parsley root, and bring to boil with small heating.
Boil for about 25 minutes, and then let to cool.
Drain fish; de-bone and mash with a wooden spoon to an even consistency.
Then, add warm margarine or butter to the fish, and mash together with a wooden spoon to an even consistency.
Melt 2 tbsp margarine or butter in a skillet, and fry 2 tbsp flour with small heating, stirring thoroughly, until the flour turns a light-yellow color.
Pour milk or whipping cream into the skillet continuing very small heating and maintaining stirring, in a thin stream, until a sour cream consistency reached. Let cool, stir with the fish-butter mix, and blend with salt and pepper using the wooden spoon.

Notes:

This appetizer has to be eaten within 8 hours.
To serve, toast or fry bread pieces, spread with pate, and decorate with parsley greens.
You can add fried onions, fried mushrooms, or greens to this pate.

Friday, January 11, 2008

Appetizers with fish and vegetables

Ingredients:

2 sticks (100g) butter
3 eggs
1 cup flour
1 medium tomato
1 medium English cucumber
1/2 red sweet peppers
1 cup lightly salted steelhead (or salmon)
1 tbsp vegetable oil
1 tsp soy sauce
1/2 medium lemon
Salt and pepper for taste

Method:

Boil 0.5 cup water in a saucepan, add butter and let it to melt, then add flour by teaspoon, and knead dough. Let it cool, and whip quickly adding eggs by one. Whip until an even consistency.
Pre-heat an oven to 180 C (390 F).
Grease a baking sheet with butter. Divide dough to 1-1.5” balls, and place them on the baking sheet. Bake for 12-15 minutes, and then let them cool.
Wash, peel, and cut into small cubes all the vegetables. Mix them, and add salt and pepper.
Cut steelhead into thin stripes; mix with vegetables. Mix vegetable oil and soy sauce, pour over the vegetables with fish; mix well.
Cut baked balls into halves, and place 1 tablespoon of the fish-vegetable mix on each of them.
Put them on a large flat dish, decorate with lemon cuts and fish stripes.

Saturday, January 05, 2008

Chicken-Mushroom-Cheese Salad

Ingredients for 5:

1/2 lb boiled with salt and greens chicken meat
1/4 lb brined, pickled, or salted mushrooms
1/2 lb grated cheese
1/4 lb canned green peas
1/2 cup sour cream
Horseradish, salt, pepper, greens and spices on taste

Method:

Cut chicken meat and mushrooms into small cubes. Mix sour cream with horseradish and spices.
Mix all ingredients, place in a salad bowl, and decorate with greens.