Salad with beans, tuna and tomatoes

Ingredients: 
2 x 200 g cans of canned tuna in oil (oil fuse) 
2 x 400 g cans white beans, pour the liquid) 
6 ripe tomatoes (clean, remove seeds and chop the flesh) 
55 g diced anchovies (if desired) 
1 tbsp. l. fresh chopped parsley 
1 tbsp. l. chopped fresh basil (if desired) 
6 tablespoons. l. oil 
1 tbsp. l. lemon juice 
small lettuce feeding 
55 g cheese 
Preparation: 
Transfer the fish in a bowl and broke it into pieces. Rinse the beans under cold running water. Add the tuna with tomatoes, anchovies, parsley and basil. Season with and mix thoroughly. 
Separately, beat the butter with the lemon juice and spices. Pour the salad and gently mix. 
Before serving, Lay lettuce leaves on 6 plates, top-Lay snacks. Garnish with thin slices of cheese, cutting off his knife for cleaning vegetables. 
Tips: 
If the anchovies were too salty, soak them for 30 minutes. before using a small amount of milk. Drain off liquid and dry fillets with paper towel.

Cake with chicken and sausage

Ingredients: 

2 tbsp. l. oil 
700 grams of chicken without skin and bones (cut into small cubes) 
150 ml chicken broth 
3 tbsp. l. double cream 
2 teasp. starch 
2 tbsp. l. chopped fresh or 2 tsp. dried parsley 
1 / 2 tsp. dried thyme 
2 stalks green onions (finely chopped) 
6 small mushrooms (cut into plates) 
80 g sliced thin rings of sausage 
1 yolk (whip) 
For the dough: 
225 g flour + for sprinkling 
175 g chilled butter (cut into cubes) 
1 tsp. lemon juice 

Preparation: 

To test. Sift flour with a pinch of salt. Spread with butter. Mixed with 100 ml of cold water and lemon juice, knead a soft dough. Raskataytev rectangle measuring 12 x 25 cm will place the lower third of the dough up and top - down. Turn the dough so that the folds were on either side of you. Wrap the cling film and refrigerate for 15 minutes. Repeat rolling procedure 4 more times. Place in refrigerator for 30 minutes. 
Preheat oven to 220 ° C. Heat the oil in a large skillet, fry chicken until light golden brown (about 5 min.). Season with. Pour in the broth, bring to a boil and Uvarov at half volume. Add the cream and snob Boil. Mix the starch with 1 tsp. water, add to the skillet and cook for 1 minute. until thick. Mixed with parsley, thyme, onion and mushrooms. A little cool. 
Roll out dough on floured surface into a square with sides 30 cm Cut in half, to shift one-half on baking sheet. Spread the filling, leaving the edges of skirting the width of 2,5 cm on the stuffing, lay slices of sausage. 
Roll out remaining half of dough into a rectangle 33 x 20 cm sprinkle with flour and fold in half along. Make cuts at a distance from each other in a 1 cm from the line bend and never reach the edge of the test 2,5 cm 
Brush the edges are a small number of yolk. Cover the stuffing testyanym sheet, connect the region. Brush the top of the remaining egg yolk and bake for 25-30 minutes. Cut into portions and serve

Bread with dried fruit

Ingredients: 

450 g sultanas 
450 g raisins 
450 g of sugar (brown if desired) 
425 ml of tea 
butter feeding 
+ 450 g of flour for sprinkling 
1 tbsp. l. baking 
1 tbsp. l. mixture of spices for baking 
3 large eggs (beat) 
3 tbsp. l. honey for greasing 

Yield: 3 loaves 

Preparation:

Soak the dried fruit and sugar in tea at night. 
Preheat oven to 170 ° C. Brush with oil, three forms of bread with a capacity of 1 liter, sprinkle them with flour. Sift flour into a bowl with baking powder and spices. Enter, whisking in flour mixture alternately dried fruits and eggs. 
Transfer the dough in the prepared form. Leveled with a knife, spatula testyanuyu surface. bake ware 1,5 hours Check readiness: Plug the wooden stick in center of loaf, if it stays dry, the bread is ready. 
Cooled loaves 5 min., Then turn on the grid. Brush honey crust cooled loaves and let it cool.

Christmas ginger ginger bread cookies

Ingredients:

• 175 g softened butter
  
• 175 g brown sugar
  
• 2 eggs
  
• 450 g flour
  
• 2 tsp baking powder
  
• 2 tbsp. tablespoons ground ginger
  

• 2 tsp ground red pepper
  

For the glaze:

• 1 egg white
  
• 100 g powdered sugar
  
• few drops of lemon juice
  

Preparation:

• Beat butter and sugar until smooth. Gradually add eggs, sift flour, baking powder, ginger and pepper, knead a soft dough.
  
• Put the dough on surface sprinkled with flour, knead. Wrap in foil and place in refrigerator for 30 minutes.
  
• Roll out the dough 5 mm thick and cut out cup, hexagons. Within each hexagon a smaller cup, make a notch.
  
• Put cookies on baking trays and bake at 180 ° C for 8-10 minutes. The finished cookies absorb glaze and sprinkle with colored sprinkled.
  
• Glaze. Beat egg whites, powdered sugar and lemon juice in a dense foam.
  

Closed sandwiches with red cabbage

Ingredients:

• 1 loaf of rye bread with
  
• 1 small cabbage head cabbage
  
• 1 boiled beet
  
• 1 clove garlic
  
• 1 bay leaf
  
• a pinch of ground nutmeg and cloves
  
• 3 tbsp. l. sugar
  
• 0.25 cups red wine vinegar
  
• 400 g boiled beef
  
• 200 g boiled chicken fillet
  
• 200 grams of Swiss cheese
  
• 2 tbsp. l. oil
  
• salt pepper
  

Preparation:

• Peel off beet, cut into pieces and grind in a blender to puree.
  
• Cabbage must be cleaned from the upper leaves, cut into halves and finely chop, removing the stalks. Peel and chop the garlic.
  
• Heat the vegetable oil in a frying pan, fry garlic 30 seconds. Add the cabbage, bay leaf, nutmeg and cloves. Cook, stirring, 5 minutes. Then add Beetroot puree, sugar and vinegar and mix well. Cook over medium heat, stirring occasionally, for 15-20 minutes. Until all the liquid has evaporated. Salt and pepper to taste, remove from heat and allow to cool completely.
  
• From loaf cut along the length of the tip thickness of about 2,5 cm set aside. Remove from the bread crumb, leaving the edge thickness of 1-2 cm beef, chicken fillet and cheese cut into thin slices.
  
• Put into the loaf half of cooked red cabbage. Top arrange slices of beef and chicken.
  
• Even layer to pack cheese. Place the loaf a few minutes in preheated to 200 ° C oven to melt cheese.
  
• On top of putting the rest of the cabbage, cover with lazy top. Wrap bread in foil and place the food in the refrigerator. Before serving, slice the bread portions.
  

Hot pickling mushrooms

Ingredients:

• At 0.5 liters Bank:
  
• 700 g white mushrooms
  
• 3 cups water
  
• 1,5 st. l. salt
  
• 3 clove bud
  
• 3 peas pepper
  
• 1 bay leaf
  
• 0.5 tsp. Coriander
  
• 4.5 cloves garlic
  

Preparation:

• Mushrooms bust, cut with a knife contaminated sites, and then thoroughly cleaned. Cut lengthwise in half. Small mushrooms left whole. Garlic Peel and chop the plates.
  
• Omit the mushrooms in salted boiling water. Bring to a boil, remove the foam, reduce heat and simmer for 15 minutes, continuing to skim until the broth is clear. Add spices and cook for 7 minutes.
  
• Tightly put mushrooms in a sterilized jar, alternating them with plates of garlic. Pour the strained broth. Let cool, cover and put in storage in a cool place.
  
• 
  

Chicken soup with celery and tomatoes

Ingredients:

• 1 liter chicken broth
  
• 1 onion
  
• 4 stalk celery
  
• 700 g tomatoes
  
• 2 tbsp. l. oil
  
• 2 sprigs parsley
  
• 2 sprigs of green celery
  
• 2 sprigs cilantro
  
• salt and pepper to taste
  

Preparation:

• Cook the chicken broth. Remove the chicken, remove meat from the bones, cover and set aside. Strain broth. Wash tomatoes, pour over boiling water, remove peel and remove seeds. Pulp into cubes. Celery washed, cut into thin plates. Peel and chop the onion half rings. Green wash, dry out and grind.
  
• Heat the vegetable oil in a frying pan, fry onions in it and celery for 5 minutes. Add tomatoes and simmer on medium heat 10 minutes.
  
• Bring broth to a boil. Add sautéed vegetables, salt and pepper to taste. Cook for 5-7 minutes.
  
• Add to soup, chicken and cook another 3 minutes.
  
• Remove soup from heat, add the greens and allow to steep 10 minutes.
  

Sweet marshmallow sandwiches

Ingredients:

1. 8 pc zephyr
   
2. 400 g cottage cheese
   
3. 220 g dried prunes
   

Preparation:

• Wash the plums, cut in half and remove pit. Carefully remove the peel, pulp knead into a puree. Mix the plum sauce with cream cheese.
  
• Divide each marshmallow into 2 halves, fluff one of the mix and cover with another.
  

Tips:

• Such sweet sandwiches can be made of prunes or dried apricots, steaming. crushed and mixed with cream cheese or unsalted cream cheese.
  

Chicken salad

Ingredients:

• 600 g potatoes
  
• 300 g carrots
  
• 2 heads onion
  
• 200 g pickled cucumbers
  
• 100 g apples sweet
  
• 200 g pulp of boiled chicken
  
• 1 cup green peas
  
• 3 eggs
  
• 300 g mayonnaise
  

Preparation:

• Potatoes, carrots and boil eggs, cool, clean and finely chop. Peeled and seed cucumbers and apples, the pulp chicken, onion and finely chop. All mix.
  
• Add peas, salt and pepper to taste, mix mayonnaise and tuck.

Sandwich "Watermelon slice"

Ingredients:

• 1 tomato
  
• 1 green bell pepper
  
• 4 slices of cheese edamskogo
  
• 2 slices white bread
  
• 2 teasp. butter
  
• 2 leaves of lettuce
  
• 3 olives
  
• 1 tbsp. l. oil
  

Preparation:

• Preheat oven to 200 º C. Put the green pepper in shape for baking, sprinkle a small amount of vegetable oil and bake for 8 minutes. Let cool.
  
• Tomato wash and cut in half. Cheese and roasted peppers cut 4 "watermelon rind. According to their size of the cut 4 slices of tomato.
  
• Bread grease with butter. To spread on each slice of bread on a sheet of green salad. Top - 2 "slices of watermelon. One olives cut into small pieces, to have obtained a "watermelon seeds, and slightly going into the tomato slices. Garnish with olives.
  

Cufle with porcini mushrooms

Ingredients:

• 3.4 medium-sized white mushrooms
  
• 10.12 chanterelle or asleep
  
• 250 g ready-made puff pastry
  
• 1 onion
  
• 400 g of white chicken meat
  
• 200 g cream cheese
  
• 1 egg
  
• 2 tbsp. l. flour
  
• 1,5 bunch of parsley
  
• Spices
  
• salt and pepper to taste
  

Preparation:

• Ceps and chanterelles thoroughly cleaned. In a large pot, boil water, put chicken, bring to a boil, remove the foam. Add spices and mushrooms. Cook, removing the foam, 10 min. Remove meat from broth and mushrooms.
  
• Petrushka wash, dry out and finely chop. Chicken chop in a blender, add cream cheese and greens. Stir until smooth.
  
• Onions clean. Chanterelle and ib chop onion and fry in vegetable oil, 4 min. Add to chicken mixture and cheese chanterelles and onions, egg and flour. Add salt to taste, mix well.
  
• Bakeware greased. Roll out puff pastry thinly. Cut a piece of the same size as the top form. The remaining dough is put into shape so that a little hung edge. Whole white mushrooms put in the form at an equal distance from each other. By publishing prepared stuffing.
  
• Place the top piece of dough and gently secure the province.
  
• Preheat oven to 180 ° C. Because of heavy paper to make 3 tubes and insert them into the pie. Cover with a sheet of parchment form, put in the oven and bake 40 minutes. Remove from oven, allow to cool slightly. Turn the form on the chopping board and remove the souffle. Put souffle on a serving platter, cut into portions and serve.
  

Cold salting mushrooms

Ingredients:

• 1 kg of mushrooms (mushrooms, black and white mushrooms, Lactarius, russule)
  
• 100 g salt
  
• 10.12 currant leaves
  
• 5.6 leaf cherry
  
• 2 sheets of horseradish
  
• 2 umbrella dill
  
• 2.3 bay leaves
  
• bell pepper, garlic to taste
  

Preparation:

• Mushrooms, Lactarius or russule wash and pour cold water for 5-6 hours. (Ryzhik not soaked, but only washed.) At the bottom of a wooden or ceramic dish pour a layer of salt, put half of the leaves of blackberry, cherries, horseradish and 1 umbrella dill. Place the mushrooms in rows, shifting each layer with salt, pepper and garlic and bay leaf.
  
• Put the remaining leaves on top, cover with a clean cloth, then a cutting board or plate and put under the yoke.
  
• 1-2 days mushrooms osyadut and give the juice. If they allocate little of the brine should be increased oppression.
  
• Mushrooms will be ready in 30-40 days. Then they must be rearranged in a cold place.
  

Burgers

Ingredients:

• 2 buns with sesame seeds
  
• 2 tbsp. l. butter
  
• 75 g Swiss cheese
  
• 100 g boiled-smoked ham
  
• 100 g boiled beef
  
• 2 pickled cucumbers
  
• 2 basil leaves
  

Preparation:

• With cut off the tops of muffins and set aside. Remove part of the crumb, leaving the edges of a layer of about 1 cm inside fluff rolls with butter.
  
• Cucumbers cut into thin circles, ham, beef and cheese - thin slices.
  
• Put the buns on the bottom of 3.4 mug of cucumbers, then a piece of beef, cheese, ham. Put a few more circles of cucumber, then one more slice of cheese, ham. Add the remaining cucumber, beef and cheese. Put on top of the basil leaves, cover caps and place in preheated to 180 º C oven for 6-7 minutes.
  

Bread rolls

Ingredients:

• 1 loaf of white bread
  
• 75 g butter
  
• 2 large onions
  
• 1 tbsp. l. oil
  
• 1,5 st. l. sugar
  
• 400 g of boiled meat turkey, chicken, beef or pork
  
• 2 pears
  
• 1 lettuce lettuce
  
• salt and pepper to taste
  

Preparation:

• Onion Peel and cut thin half-rings. Fry on medium heat in hot vegetable oil until soft, 6-7 minutes. Add sugar, stir and cook 4 minutes. Remove from heat.
  
• Boiled meat cut into strips. Pears Peel and grate. Mix the meat with pears and season with salt and pepper. Salad leaves to disassemble, wash and dry.
  
• With bread crusts cut off. Flesh cut into thin longitudinal layers.
  
• Fluff each layer with butter.
  
• To spread the bread evenly with a layer of caramelized onions. In it lay meat mixture with pears. A few lettuce leaves turn straw and put on one edge of the bread layer. Starting with this edge, roll the bread rolls. Also, turn the remaining bread layers.
  
• Wrap rolls in foil and food wrap and refrigerate for at least 40 minutes. Before serving, remove foil and cut the rolls in small pieces.
  
• 
  

Sandwich with Egg

Ingredients:

• 4 pieces of bread for sandwiches
  
• 20 g butter
  
• 2 eggs
  
• 2 thin slices of cheese Russia
  
• 2 thin slices of boiled-smoked ham
  
• 4 cherry tomatoes
  
• 1 tbsp. l. oil
  
• salt pepper
  

Preparation:

• Two pieces of bread smeared with oil. Put them on a piece of ham and cheese. Cover with remaining bread. Put in preheated to 180 ° C oven for 5 minutes.
  
• Tomatoes wash and fry in hot vegetable oil, 4 min.
  
• In the same pan fry the eggs fried eggs, salt and pepper. Cup or a glass of carefully cut out 2 rounds of fried egg yolk with the middle and a shovel pass on the hot sandwiches. Put the sandwiches on the a la carte dishes, served with grilled tomatoes.
  

Bun on New York

Ingredients:

• 2 buns with sesame seeds
  
• 0,25 small head of cabbage
  
• 1 carrot
  
• 1 apple
  
• 2 tbsp. l. mayonnaise
  
• 3 veal sausage
  
• salt and pepper to taste
  

Preparation:

• Finely chop cabbage. Carrot and apple peel and grate. Hot dogs cut into thin circles. Stir in cabbage, carrot and apple with mayonnaise, salt and pepper.
  
• With buns cut lids. From the bottom to remove part of the pulp. Put cups sausages.
  
• Above decomposed cabbage salad and cover with caps.
  

Sweet pork with red cabbage

Ingredients:

• 500 g bacon (cut off skin and cut meat pieces)
  
• cream feeding
  
• For the marinade:
  
• drop of chilli sauce
  
• 2 ct. l. soy sauce
  
• 1 tbsp. l. liquid honey
  
• 1 tbsp. l. tomato paste
  
• 1 tsp. mixture of dried herbs
  
• 1 tbsp. l. mustard
  
• 2 cloves garlic comminuted
  

For the garnish:

• 4 Art. l. oil
  

• 2 large onions chopped
  
• 
  
• 200 ml beef, chicken or vegetable broth
  
• 
  
• 350 g of red cabbage (chop)
  
• 
  
• 1 chopped apple
  
• 
  
• 2.3 tsp. sugar
  
• 
  
• 1 tbsp. l. vinegar
  
• 
  
• 2 clove bud
  

1. 
   

Preparation:

• Mix ingredients in a large bowl for the marinade. Put sliced meat in seasoning and otstavte pickled, at least 30 minutes.
  
• Preheat a large skillet 2 tbsp. l. oil. Fry onions (3-4 min.). Add the cabbage, onion, apple, drizzle with vinegar, sprinkle with sugar to taste and enter the cloves. pour in the broth, leaving 2 tablespoons. l. fluid. Season with. Cook, stirring, over high heat 5 minutes. Until cabbage is tender. Remove from heat and keep warm.
  
• Heat the remaining oil. Place the marinated meat, season and fry with constant stirring over high heat for 8-10 minutes. Until the meat is fried and is covered by crust. Pour broth and left, stirring, scraped from the bottom of the pan sticky residue from the juices. Remove the cloves and lay cabbage garnish on a platter, top Put steaks and drizzle with sour cream.
  

Tips:

• If marinating you can find more time, then the meat is better placed in the refrigerator. Cabbage chopped finely, it is well to boil for some time.
  

Charlotte with strawberries and cream

Ingredients:

• 6 eggs
  
• 175 g sugar
  
• 150 g flour
  
• 2 tbsp. l. starch
  
• 80 g melted butter
  

For the filling:

• 150 ml double cream
  
• 450 g chopped strawberries plates + 16 whole berries
  
• 6 tablespoons. l. strawberry jam
  
• wrap a thin sponge cakes
  

Preparation:

• Preheat oven to 180 ° C. Brush butter form a circular sectional diameter of 23 cm, its bottom and walls vystelite baking paper.
  
• Beat eggs with sugar in a heat-resistant bowl on a hot water bath until a thick cream on the surface of which must be raised by the trail of the corolla.
  
• Sift flour with starch, and gently enter the egg cream, stirring the bottom up metal spoon. pour on the edges of the bowl cooled melted butter, stirring gently. Pour the dough into shape. Bake for 35-40 minutes. until the sponge rises, will not be resilient to the touch and will not deviate from the walls of the form. Turn onto rack and cool.
  
• Cut off of cold cake with "cap" thickness 2,5 cm Carefully remove the pulp from the center Korzh, leaving the sides skirting thickness 2,5 cm
  
• Whip the cream, mix with plates of sliced strawberries. Fill center korzh cream, cover with a "cap". Preheat the jam and spread it on cake top and sides. Against the sides of the cake, cookies, decorate the top in one piece berries.
  

Tips :

• Instead of strawberries you can use apricots or peaches, and strawberry jam replace apricot or peach.
  

Peaches with honey-nut filling

Ingredients:

1. 4 ripe peaches
   
2. Juice and chopped zest of 1 lemon
   
3. 80 g crispy biscuits (large crumble)
   
4. 55 g blanched and roasted almonds (chopped)
   
5. 40 g light brown sugar (if available)
   
6. 55 g butter, diced
   
7. 1 yolk
   
8. 2 teasp. clear honey
   
9. 4 Art. l. thick unsweetened yogurt or sour cream when applying
   

Preparation:

1. Preheat oven to 180 ° C. Cut peaches in half and remove pits. Cut off from the base of each half of the thin piece that they are sustainable. Dip each peach half in lemon juice and lay in the heat-resistant form.
   
2. Put the biscuits in a bowl. Add the almonds, sugar, lemon zest and butter. Toss in a lot of small homogeneous crumb. Add the egg yolk and mix again.
   
3. Arrange the mixture on a crisp peach halves and press gently. Bake 15 minutes. Until the filling is not browned. Pour half honey. Serve with yogurt or sour cream.
   

Tips :
"Fast" version of dessert: put in each half slice of peach butter, sprinkle with lemon juice and pour 1 / 2 tbsp. l. honey. Bake until the honey begins to bubble.

Cheese-nut bread

Ingredients:

1. vegetable oil for greasing
   
2. 225 g wholemeal flour
   
3. 2 teasp. baking
   
4. 1 tsp. salt
   
5. 1 / 2 tsp. mustard
   
6. 50 g butter, diced
   
7. 100 g shredded cheese on a grater
   
8. 25 g chopped walnuts
   
9. 150 ml milk
   
10. 1 egg (beat)
    

Preparation:

• Preheat oven to 180 ° C. Brush butter form to bread with a capacity of 500 ml, vystelite baking paper, smeared with butter.
  
• Mix flour, baking powder, mustard and salt. Then add pieces of butter and pound mixture into small crumbs. Enter cheese and nuts. Mixed with milk and eggs and knead a soft dough.
  
• Transfer the dough into shape, smooth and make a small hole in the center, bake for 40-45 minutes. Until the loaf is not browned (check the readiness of a wooden stick).
  
• Leave the loaf in the form of a few minutes, then flip the bread onto rack. Remove the paper. Cut the slices of warm bread and serve.
  
• 
  

Orange-lemon granite

Ingredients:

1. 9 lemons
   
2. 9 oranges
   
3. 350 g sugar
   
4. 900 ml of water
   

Preparation:

• Grind grated zest of 3 lemons and 3 oranges and squeeze their juice into a container. (Flesh needed.) Cut off the "caps" with the remaining fruit. Separate the pulp from the rind with a knife, using a spoon Remove the contents and put in dish. Squeeze the juice from the remote pulp in a bowl with the juice of 6 citrus. Cut off the bottoms with citrus "cups", to shift to the pan and place frozen in the freezer.
  
• Boil water in a saucepan with the sugar. Boil 5 minutes. Until sugar dissolves and the liquid does not turn into syrup. Cool. Mixed with a syrup of the juice from the rind. Pour into a container with a lid and freeze 2-3 hours
  
• Mash frozen mass with a fork or use blender. Put the mixture into an airtight container and place in the freezer. Repeat the procedure for mixing and freeze two more times. After the last mixing freeze a lot of 8 hours Break into pieces and once again grind or mix in blender. Arrange the dessert on the "cups" and put it in the freezer before filing.
  

Basic marinade for roast meat

Ingredients:

1. 1 1 / 2 tsp. dried thyme
   
2. 8 Art. l. oil
   
3. 3 tbsp. l. cider vinegar
   
4. 1 / 2 tsp. pieces of dried chili
   
5. 1 finely chopped clove of garlic
   

Preparation:

• Combine the thyme, vinegar, chili, olive oil and garlic.
  
• Pour cooked mixture of meat and let stand for 30 minutes. Often it upside down during marinating. Fry the meat and serve.
  

Tips :
As part of the marinade for lean meat and pork should be less vinegar than the seasoning for more fat varieties of meat and mutton. Acid found in vinegar, destroys the fat, namely, it makes the meat juicy.

Steak in a creamy mushroom sauce

Ingredients:

1. 4 steaks
   
2. 25 g butter
   
3. 175 g sliced mushrooms plates
   
4. 1 shallot
   
5. 300 ml dry white wine or broth
   
6. 240 ml double cream
   
7. 1-2 tbsp. l. chopped green
   

Preparation:

• Pozhar'te 4 steaks in the pan. Remove from pan and keep warm. Melt in the juice left over from frying meat and butter.
  
• Fry mushrooms with chopped onion shallots until golden brown. Pour 300 ml dry white wine or broth. Uvaria sauce by half.
  
• Add the cream. Cook over medium heat, stirring frequently, 1-2 minutes. Season with, and add more greens. Serve with prepared meat.
  

Sushi sandwich

Ingredients:

1. 2.5 cups of cooked glutinous rice
   
2. 2 tbsp. l. water
   
3. 2 tbsp. l. white wine vinegar
   
4. 1 tbsp. l. sugar
   
5. 2 sheets nori
   
6. 8 slices salted
   
7. salmon 1 cucumber

1. 
   

Preparation:

• Stir in water with vinegar and sugar. Pour in the rice and mix thoroughly. Wash cucumber and cut into fine strips.
  
• Place on mat sheets of nori. Divide between the prepared rice. Tightly squeeze hands.
  
• On one sheet on top of rice to put slices of salmon and chopped cucumber. Cover with second sheet. Cut the sheets into 4 squares, then diagonally into triangles.
  

Sponge cake with pears

Ingredients:

1. 5 eggs
   
2. 200 g sugar
   
3. 200 g flour
   
4. 0,5 CP vanilla sugar
   
5. 3 pears
   
6. 1 tbsp. l. butter
   
7. 200 g dark chocolate
8. 
   

Preparation:

• Preheat oven to 200 ° C. Sheet pan cover with parchment, sprinkle with water. Separate the whites from the yolks. Proteins from 100 g of sugar beat in the lush foam, rub the yolks with remaining sugar. Combine whites with the yolks, add flour and vanilla sugar Mix the fast movements from the bottom up. Pour the mass is in the pan, put in the oven and bake 12 minutes.
  
• Remove sponge from the oven, cover with a damp towel and allow to cool.
  
• With special seizure or a glass of suitable size cut out biscuit cups with a diameter 5-6 cm
  
• Wash pears, cut in half, remove the core. Flesh cut into thin strips Heat the butter in a frying pan, add pears and cook 3-4 minutes. At half biscuit circles put equal portions stuffing. Cover with remaining circles and lightly press.
  
• Chocolate break up into small pieces. Fold them into the fire-resistant bowl and place in a water bath. Cook until all the chocolate is not melted.
  
• Put on a baking bars, put on her sponge cake. Culinary brush cover them with a layer of chocolate. Put in a cool place to chocolate froze.
  

Tips:

1. As a filling for sponge cakes suitable apples, sliced circles grapes, figs or canned pineapple. You can also use fruit or berry jams.
   
2. 
   
3. If these cakes are intended only for adults, saturate the sponge a small amount of brandy or liqueur, for example, "Ku-Anthropogen.
   
4. 
   
5. Chocolate glaze can be decorated with coconut, crushed nuts or a pattern of sugar fondant.
   

Vegetables with honey glaze

Ingredients:

1. 4 medium beets
   
2. 4 medium-sized turnip
   
3. 6 medium carrots
   
4. 40 g butter
   
5. 4 Art. l. honey
   

Preparation:

• Cut vegetables rectangular small bars of 5 cm with a small sharp knife blade carefully cut the corners that turned out "kegs". Prepared vegetables lower in the water.
  
• Boil the vegetables separately (water should just cover them in a pot), adding a third vessel in each of butter and honey, season with salt.
  
• Boil, stirring the liquid in one direction. Cook over high heat until the liquid evaporates and vegetables are tender and will be covered with icing. Lay on a heated serving platter and serve.
  

Cookies white chocolate with cranberries

Ingredients:

• 125 g butter
  
• 150 g sugar
  
• 1 egg (beat)
  
• 0.5 teaspoons of vanilla sugar
  
• 150 grams of flour (sifted)
  
• 1 tsp. baking
  
• 100 g white chocolate chopped into small pieces
  
• 50 g dried cranberries
  

Preparation:

1. Beat-hot oil and sugar. Add egg and vanilla sugar.
   
2. Add the flour, baking powder, chocolate and cranberries, stir, add 2 tbsp. tablespoons cold water and knead until a uniform mass.
   
3. Spoon dough into pan to spread, leaving plenty of space. Cookies will rise during baking.
   
4. Bake at 200 ° C for 15-20 minutes until golden brown.
   
5. Store in tightly closed box no more than two days.
   
6.