Sunday, 16 December 2007
RUSSIAN RELISH
INGREDIENTS:
1-brown bread;
2- butter;
3-russian caviar;
4-lemon juice;
5-1 tablespoom of shallots;
6-oyster;
7-salt & paprica.
PREPARATION:
1-Cut some slices of brown bread into fingers half an inch thick; spread with butter.
2- Mix some Russian caviare with lemon-juice to taste and a tablespoonful of finely chopped shallots.
3-Spread the fingers with the mixture and place an oyster in the centre of each.
4- Sprinkle with salt and a pinch of paprica
5- Serve. Garnish with thin slices of lemon and parsley.
BOM APETITE
Labels: FISH
posted by Filomena & Bill Price at
23:15
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Tuesday, 18 December 2007
Fish Recipes
FISH A LA MARSEILLESRUSSIAN RELISH
DELICIA DE BACALHAU
ORIENTAL STEWED PRAWNS
COD FISH A LA LYONNAISE
RUSSIAN BOILED FISH
MADRAS BAKED FISH
INDIA FISH
Labels: FISH
posted by Filomena & Bill Price at
12:26
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Wednesday, 28 November 2007
RUSSIAN BOILED FISH
INGREDIENTS:
1-1 whole fish;
2-1 sliced onion;
3-1/2 cup of vinegar;
4-some slices of lemon;
5-2 sprigs of parsley;
6-brown sugar;ginger;cinnamon;nutmeg.juice of 1 lemon;
7-2 beaten eggs.
PREPARATION:
1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
2- Add a table spoonful of butter and let cook until tender.
3- Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
4- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.
5-Serve cold. Garnish with lemon-slices and olives.
BOM APETITE
Labels: FISH
posted by Filomena & Bill Price at
09:08
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Saturday, 8 December 2007
RUSSIAN OMOLETE
INGREDIENTS:
1-2 shallots(small onions);
2-4 eggs;parsley;
3-1 tablespoom of cream;
4-2 tablespooms of caviar;
5-salt;butter;pepper.
PREPARATION:
1-Chop 2 shallots with a little parsley and cook in hot water.
2-Add 2 tablespoonfuls of caviar and a teaspoonful of lemon-juice;
3-Season totaste.
4-Beat 4 eggs with 1 tablespoonful of cream, salt and pepper;
5-Fry in an omelet-pan with hot butter until done.
6-Put the mixture in the centre; turn in the ends and serve at once with vegetables.
BOM APETITE
posted by Filomena & Bill Price at
07:55
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Friday, 14 December 2007
RUSSIAN STEWED CHICKEN
INGREDIENTS
1-1 fat chicken;
2-salt;pepper;
3-small onions;cauliflower;mushrooms;
4-1 cup of french peas.
PREPARATION:
1-Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper.
1-Cut a fat chicken into pieces at the joints and let stew, well seasoned with salt and pepper.
2- Then add some small whole onions, some cauliflower, mushrooms and 1 cup of French peas.
3- Let all cook untiltender.
4-Serve hot on a large platter.
BOM APETITE
posted by Filomena & Bill Price at
10:21
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Saturday, 15 December 2007
RUSSIAN BEET SOUP
INGREDIENTS:
1-5 medium sized beets;
2-chicken broth;
3-juice of 1 lemon;cinnamon;nutmeg;
4- 1 glass of red wine;1 teaspoon of brown sugar.
PREPARATION:
1-Boil 5 medium-sized beets until tender;
2- then chop and add to a highly seasoned chicken broth.
3-Add the juice of 1 lemon, some cinnamon and nutmeg; let boil fifteen minutes.
4-Then add 1 glass of red wine, mixed with a teaspoonful of brown sugar.
5-Let boil a few minutes longer and serve with fried croutons.
BOM APETITE
Labels: SOUP
posted by Filomena & Bill Price at
11:02
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Wednesday, 28 November 2007
RUSSIAN BOILED FISH
INGHEDIENTS:1-1 whole fish;
2-1 sliced onion;
3-1/2 cup vinegar;
4-slices of lemon;
5-parsley;ginger;nutmeg;cinnamon;
6-2 beaten eggs;
PREPARATION:
1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
1-Clean and season a whole fish and let boil with 1 sliced onion, 1/2cup of vinegar, a few slices of lemon and 2 sprigs of parsley.
2-Add a tablespoonful of butter and let cook until tender.
3-Remove the fish to a platter;
4-Mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
5- Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish.
6- Serve cold. Garnish with lemon-slices and olives.
BOM APETITE
Labels: FISH
posted by Filomena & Bill Price at
09:02
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Tuesday, 18 December 2007
RUSSIAN CHICKEN PATTIES
INGREDIENTS:
1-chicken or turkey breast;
2-3 chopped truffles;
3-parsley;nutmeg;
4-peal of 1 lemon;
5- puff pastry;
6-cream,
PREPARATION:
1-Chop the white meat of cooked chicken and turkey very fine and mix with 3 chopped truffles and some chopped parsley.
2-Season with thegrated peel of 1/2 lemon, a pinch of nutmeg, salt and pepper to taste,and moisten with cream.
3-Make a puff-paste and roll out very thin.
4- Cut into squares and fill with a tablespoonful of the mixture.
4- Press the ends together and fry in deep hot lard until a light brown.
5- Drain and serve very hot with tomato-sauce.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
15:02
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Monday, 26 November 2007
RUSSIAN PANCAKES
INGREDIENTS:
1-Make a pancake batter and fry in thin cakes.
1-Make a pancake batter and fry in thin cakes.
2- Then spread them with a layer of anchovies, butter and a layer of caviar.
3-Sprinkle with minced shallots, cayenne pepper and lemon-juice. 4-Roll up and serve hot as possible.
BOM APETITE
posted by Filomena & Bill Price at
10:18
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RUSSIAN PANCAKES
INGREDIENTS:For the pancake mixture:
1-110g/4oz plain flour sifted;
2-pinch of salt;
3-2 eggs;
4-200ml/7fl oz milk mixed with 75ml/3fl oz water;
5-50g/2oz butter.
To serve:caster sugar;
lemon juice;
lemon wedges,anchovies;caviar;shallots;butter.
PREPARATION:
Make a pancake batter and fry in thin cakes. Then spread them with a layer of anchovies, butter and a layer of caviar. Sprinkle with minced shallots, cayenne pepper and lemon-juice. Roll up and serve as hot as possible.
BOM APETITE
Labels: russian
posted by Filomena & Bill Price at
10:22
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Tuesday, 18 December 2007
RUSSIAN STEWED DUCK
INGREDIENTS:
1-1 duck;
2-salt & pepper;
3- 1/2 pound of bacon;
4-1 onion;2 carrots;
5-1 herb bouquet;peppercorns.
PREPARATION:
1-Clean and cut the duck into pieces and season with salt and pepper;then cut 1/2 pound of bacon into dice pieces and put in a large saucepan with 1 onion and 2 carrots.
2-Cut fine 1 herb bouquet, a few cloves and a few peppercorns; add the duck.
3- Let all cook slowly with 1cup of stock until tender; then add 1 cup of red wine.
4-Thicken the sauce with flour, boil and serve hot.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
14:49
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