Recipes of Caretny Dvorik Grand Café


Presenter of RTG TV Stanislav Salnikov cooks Russian cuisine dishes at Karetny Dvorik Grand Café. This house keeps features of genuine Russian inns offering to customers robust dinner with tens of dishes.

Presenter of RTG TV Stanislav Salnikov cooks Russian cuisine dishes at Karetny Dvorik Grand Café. This house keeps features of genuine Russian inns offering to customers robust dinner with tens of dishes. The building where it's located has a curious history. In Peter the Great times it was there that a famous Carriage Yard was situated, the workshop where carriages for royal families were produced (name of Karetny Dvor is literally translated as Carriage Yard). Get to know what kind of carriage Peter the Great preferred, what Catherine the Second used for travelling, what the phrase «appear in society» meant, as well as recipes of unusual salad, stuffed chicken and carrot pie from a new film by RTG TV.

 

Recipe «Carrot cake»

Recipe «Stuffed chicken leg with country-style potatoes»  

Recipe «The empress’ coach salad»  

Carrot cake recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 30 minutes Ingredients: 3 carrots, 250 g. butter, 200 g. sugar, 3 eggs, 300 g. flour, 1 tsp. cinnamon, 1 tsp. baking powder. Ingredients for the frosting: 200 ml. heavy cream, 200 g. powdered sugar, white chocolate, 100 ml. carrot juice. Directions: Finely grate the carrots. Melt and mix the butter with the sugar. Then add the egg, flour, cinnamon and baking powder and stir. Mix in with the carrot mixture. Put into a greased pan and cook for 30 minutes at 180 degrees Celsius. To make the frosting, beat the cream and the powdered sugar together. To decorate the cake, melt white chocolate, using carrot juice to dye it an orange color. Cut the cake into individual squares, put on the cream and decorate with the white chocolate. Stuffed chicken leg with country-style potatoes recipe serves 2 persons; preparation time ~ 20 minutes; cooking time ~ 20 minutes Ingredients: chicken legs with the skin still on them, 1 white onion, 100 g. ham, 200 g. mushrooms, 1 egg, 100 ml. cream, salt, pepper, 150 g. flour, 100 g. breadcrumbs, 2 potatoes, garlic, fresh green herbs. Directions: Remove the skin from the chicken legs. To make the stuffing, finely chop the chicken and ham. Finely chop and fry the onion and mushrooms and mix in with the meat. Add in a little cream and mix well. To make the liaison, beat the egg and cream together, adding in the salt and pepper. Stuff the skin from the chicken legs with the meat, onion and mushroom stuffing made earlier. Roll in flour, and then dip in the liaison, and finally, in the breadcrumbs. Fry the stuffed chicken skin in a fair amount of oil. Place in the cooker for 10 minutes to bake at 180 degrees Celsius. Cut the potato into wedges and fry in oil. Add salt, chopped garlic and sprinkle freshly chopped greens on top. To make the sauce, lightly fry some chopped white onion and mushrooms in a frying pan. Then put them in the blender with cream and blend until the mixture obtains a uniform consistency. Serve the chicken leg with the potatoes and mushroom sauce. The empress’ coach salad recipe serves 2 persons; preparation time ~ 10 minutes; cooking time ~ 20 minutes Ingredients: pumpkin, 1 uncooked potato, 200 g. boiled chicken breast, 1 hard-boiled egg, 100 g. gherkins, 100 g. ham, 1 red bell pepper, 1 boiled potato, canned pineapple, 1 white onion. Directions: Turn the pumpkin into a carriage shape by removing the pulp and baking it in the cooker for 10 minutes at 180 degrees Celsius. Take the uncooked potato and carve out 4 wheels, which you should then fry in oil in a frying pan until crispy and brown. Chop the gherkins, chicken breast, egg, ham, bell pepper, boiled potato, pineapple and white onion. Add salt and mayonnaise. Mix the salad together and scoop into the pumpkin. To assemble the dish, put fresh greens on a plate, and put the salad-filled pumpkin on top. Arrange the wheel-shaped potatoes in the correct place so that the dish looks like a carriage.