Sour Milk Cream

Ingredients:

100 g sour milk
25 g sour cream
25 g sugar
20 g milk
3 g gelatin
1/4 egg yolk
0.1 g cinnamon

Beat egg yolk with sugar, mix in soaked gelatin and boiled milk, and warm the mixture up until gelatin dissolves and it slightly thickens. Strain and add cinnamon to the mixture. Whip sour cream and sour milk into foam and gradually add it to the jello mixture, mix well, pour into a mold and chill.

This recipe is for patients with liver disease.

Cornets with Whipped Cream

Ingredients:

1 1/4 cups flour
2 eggs
250 g/9 oz powdered sugar
1/4 cup milk
1 cup heavy cream
50 g/2 oz almonds or pistachios
1 tsp vanilla extract

Break egg into a mixing bowl, add 200 g/7 oz of powdered sugar and vanilla extract. Mix everything well until a smooth paste is formed. Add flour and mix the dough, then mix in the milk.

Put 1 tbsp portions of dough onto a slightly waxed preheated baking sheet, spread into a shape of a think pancake, then put into a preheated oven. When the edges of pancakes turn brown, take one pastry at a time (without taking the whole sheet out of the oven) and fold it into a cornet.

Finely chop blanched and peeled pistachios or almonds. Whip heavy cream into a thick foam, and then mix with remaining powdered sugar and vanilla extract. Fill cornets with whipped cream from a piping bag, put filled cornets on a serving plate. Sprinkle cornets with powdered sugar, sprinkle whipped cream with chopped nuts.

Apples in Puff Pastry

Ingredients:

500 g/1 lb 2 oz puff pastry
6-8 apples
3/4 cup sugar
2 tbsp powdered sugar
1 egg

Make puff pastry. Roll the dough on a work surface sprinkled with flour about 1/2 cm (1/5 in) thick and cut into squares large enough to wrap an apple.

Core washed apples, and pour sugar into the holes from cores. Transfer apples to dough squares and wrap the dough around apples, then sprinkle tops with sugar and transfer to a moistened baking sheet. Decorate with a leaf or a star made from dough, brush with a beaten egg, and bake in a preheated oven. 10-15 minutes after start of baking, when the dough on the top becomes lightly brown, lower the heat and bake for 8-10 minutes longer. Carefully remove baked apples with a help of a sharp knife, and transfer to a serving plate, sprinkle with powdered sugar. Apples could be served hot or cold.

Baked Apples with Preserves

Ingredients:

10 apples
1/2 cup preserves

Wash apples in cold water, remove the core without cutting apple all the way through, prick apple skin, fill apples with preserves and put them into a skillet. Add 2-3 tbsp of water to the skillet and put skillet into a preheated oven. Bake 15-20 minutes on medium heat. When apples become soft take them out of the oven, let cool slightly, and transfer to a serving plate. Pour syrup from skillet over apples.

Use berry preserves for this recipe — wild strawberry, strawberry, black currant, or cherry (pitted). If desired — add 1/2 cup crushed breadcrumbs or shortbread, chopped almonds or walnuts to preserves.

Apples stuffed with sugar following the same instructions — the only difference being — sugar is sprinkled inside apples instead of preserves.

Apples Stuffed with Rice and Walnuts

Ingredients:

10 apples
50 g/2 oz raisins
1/2 cup rice
1 cup milk
50 g/2 oz walnuts or almonds
1/2 cup sugar
1 egg
2 tbsp butter

Wash apples and remove the core and some of the flesh without cutting apples all the way through. Shell almonds or walnuts and finely chop the nuts. Pick over and wash raisins. Pick over and wash rice, cook it with milk and sugar. Add raisins, nuts, butter, and egg to the rice porridge. Stuff apples with rice mixture and put into a skillet. Bake in a preheated oven. To make sure that apples do not burn add 2-3 tbsp of water to the skillet. When apples become soft take them out of the oven and transfer to a serving plate. If desired — pour berry (raspberry or black currant) preserves over apples.

Airy Apple Pie (Souffle)

Ingredients:

6 egg whites
1 cup sugar
300 g/11 oz apples

Slice cored and washed in cold water apples into 4-6 slices, put into a skillet, add little bit of water and bake in the oven until soft. Rub baked apples through a sieve, transfer apple puree into a pot, add sugar to the pot, and cook the mixture, stirring all the time, until it thickens so much that it does not drip from the spoon dipped into it.

Put egg whites into a pot and cool them, then whip with a whisk until a thick foam forms.

Add hot puree to the whipped egg whites and mix well. Pile the mixture into a mound on a buttered skillet, smooth the top with a blade of a knife and put into an oven for 10-15 minutes until merengue is lightly brown and has risen.

Serve the merengue as soon as it is ready, otherwise it will fall. Sprinkle it with powdered sugar and serve in the same skillet it was cooked in. Serve cold milk or light cream on a side.

Apple puree or apple sauce could be used instead of apple in this recipe.

Walnut Pudding

Ingredients:

150 g/6 oz walnuts
3 eggs
250 g/9 oz white bread
3/4 cup sugar
1 1/2 cups milk
100 g/4 oz butter

Soak crustless white bread in milk. Shell walnuts and pass them through a meat grinder. Beat egg yolks with sugar and mix it with ground walnuts, soaked bread, and melted butter. Mix everything well, fold in whipped egg whites, and transfer the mix into a buttered and sprinkled with breadcrumbs baking pan or a skillet.

Bake pudding in a preheated oven on a medium heat for 30-40 minutes. Transfer baked pudding to a serving plate and serve hot. If desired — pour vanilla sauce over pudding or serve it on a side.

Vanilla Rusks Pudding

Ingredients:

150 g/6 oz vanilla rusks
3 eggs
1/2 cup sugar
2 cups milk
50 g/2 oz candied fruit
100 g/4 oz raisins
100 g/4 oz butter

Crush vanilla rusks, put into a pot and add hot milk. Cover the pot and leave for 15-20 minutes. Dice candied fruit, pick over and wash raisins in cold water.
Beat egg yolks with sugar and add to soaked rusks, then add candied fruit, raisins, melted butter, whipped egg whites. Mix everything well and transfer the mixture to a well buttered and sprinkled with breadcrumbs bundt cake mold. The mold would be filled only 3/4 to leave some space for expansion during baking. Put the mold into a preheated oven and bake on medium heat for 30-40 minutes. Pudding is done when it springy, has risen, and pulled away from the sides of the mold.

Transfer finished pudding to a serving plate and serve hot. If desired — glaze the pudding with fruit or berry sauce.

Rice Pudding

Ingredients:

1 cup rice
1 cup sugar
100 g/4 oz butter
2 cups milk
4 eggs
50 g/2 oz candied fruit
100 g/4 oz raisins
1/2 tsp vanilla extract

Put picked over and well washed rice into boiling water and parboil it for 10 minutes, then drain in a strainer. Return parboiled rice back to the pot, add hot milk, return to boil and cook 15 minutes longer. Slightly cool.

Beat egg yolks with sugar, add vanilla, and then add this mixture to cooked rice. Also add to the rice diced candied fruit, washed raisins, butter, chopped walnuts, and, finally, fold in egg whites whipped into a thick foam. Mix everything well and transfer into a well buttered and sprinkled with breadcrumbs mold or oven-proof pan. Put into a preheated oven and bake 30-40 minutes.

Just before serving transfer pudding to a serving plate. Serve fruit or berry sauce on a side.