Monday, November 30, 2009

Stuffed Pig

Ingredients:

1 gutted pig. 

1 kg of loose buckwheat porridge. 
300 g mushroom. 
200 g onion. 
100 g butter rast. 

salt.

Instructions:

Wash the mushrooms thoroughly, chop finely and fry in oil. Fry sliced onions in oil separately from the mushrooms. Stir mushrooms and onions cooked in a crumbly kasha, salt to taste. Wash pork, rub with salt inside. Fill out through an incision in the abdomen porridge, but not tight. Zasheyte cut, place on baking sheet, fold the legs underneath. Slapped his ears and snout dough or foil. Place in a preheated to 190-200 C oven. Bake until golden brown. Pour allocated juice regularly. Serve, decorated with greenery, on a big platter with marinated vegetables and fruits.

Braised beef with carrots in mayonnaise

Ingredients:

800 g beef 

100 g fat 
500 g carrots 
100 g of grated cheese, 
2 bottles of mayonnaise, 
1.2 cups of water, 
salt, pepper, sugar, 

2 tablespoons of flour.

Instructions:

The flesh of beef slices, discourage, salt, zapanirovat in flour and fry until brown. Carrots grate on the vegetable grater. Slightly carrot broth, spiked with salt, lay out a form for fire, pour water on top to put slices of meat. Extinguish hour. K mayonnaise add 1 teaspoon of sugar, and pour the meat. Fight until soft. 10 minutes until cooked sprinkle with grated cheese. Serve with baked in the oven with potatoes and vegetable salads.

Boiled Beef Tripe

Ingredients:

500 g scar, 3-4 cloves garlic, 3-4 tablespoons chopped parsley, 1 parsley root, 1 carrot, pepper, salt

Instructions:

Tripe mop up, wash, soak in cold water with carrots and parsley 3-4 hours, cooled, sprinkle with one side crushed garlic, pepper, herbs, tightly roll rolls, bandage and dovarit in the same broth. 
Cut into slices and serve with boiled vegetables and decorate with greenery.

Fish with mayonnaise

Ingredients:

1 kg of fresh fish, 1 carrot, 3-5 onions, 1 parsley root, salt, pepper, 1 can (250 g) of mayonnaise, parsley, dill.

Instructions: First method. 
The fish are cleaned, cut into pieces, roll in flour mixed with salt, fry in vegetable oil, put in a bowl, interlay onion rings, salt and pepper, cover with mayonnaise, and bake for 20-30 minutes in oven. Serve cold with garnish parsley. 

Second method. 
The fish boil in a little water with the addition of roots - carrots, parsley, onions and spices - black pepper and sweet peas, bay leaf, salt, then cool. The pieces of fish put on a dish, cover with mayonnaise, garnish with boiled in salted water for vegetables - green peas, carrot stars, bunches of cauliflower, dill or parsley.

Christmas Pig

Ingredients:

1 pig. 

salt. 
1 / 4 tablespoons of water. 
melted butter. 

cream.

Instructions:

Scald pig, wipe dry and rub with salt inside and put on baking sheet, back up. Lightly grease the sour cream, pour the melted butter, pour 1 / 4 cup water to pan and cook in the oven for 1.5 hours. For the formation of a ruddy, dry crust, pour on it a few times with a spoon fat during frying. On the table to file on a platter.

Jelly Fish

Ingredients:

1 kg fresh fish (perch, or carp), 

dill 
1 leek, 
1 carrot, 
1 parsley root, 
2 onions, 
4 pea black pepper 
8 peas allspice, 
2 bay leaves, 
2 egg whites, 

salt, parsley, lemon.

Instructions:

The fish are cleaned, remove the entrails, cut off the tail and head, remove the gills and cut into slices. Fish heads and tails pour cold water on to boil, remove foam, add salt, peeled and diced aromatic roots, spices and cook for 20 minutes. Liquid filter, put there fish pieces and cook until done. Skimmer to remove the pieces of fish, clean them from the bones and lay rinsed in cold water small bowls or oval flat dish. Strain broth, add a bulging gelatin (for 1 cup of broth, 5 g of gelatin), fluffy white, all heated, and then settle to give 30 minutes, strain through a double folded cheesecloth and pour them spread out in pieces of fish dishes. Jelly fish decorate with lemon slices and parsley. Serve with horseradish.

Jellied pork

Ingredients:

4 pig's feet, ears and part of the flesh of the head, 1 bottle of dry white wine, 1 tbsp vinegar, 2 bay leaves, 10 peas pepper, 1 lemon, 1 / 2 tablespoons of raisins, salt, pepper 


Instructions:

Pork singe, mop up, boil in water for 15 minutes, cool in cold water to shift into another bowl, pour the wine, vinegar and water (2 liters per 1 kg of meat). Cook on low heat for about 3 hours. An hour before ready to add spices, salt. The flesh and cartilage, crush, lay out in the form of thin slices of lemon, pitted, steamed raisins, carefully pour the strained broth and cool

Jellied Beef

Ingredients:

2 legs, lips, and 1 carrot root, parsley, celery, parsnip, 1-2lavrovyh sheet, 10 peas black pepper, salt. 

Instructions:

The legs and lips carefully prepare: Opal, scraped, cleaned with a brush, put in a large bowl (cast iron pan), add the prepared roots, cover with cold water and cook first on high heat, often removing the foam, then slowly with the lid-not less than 6 hours. When the roots reach the readiness to remove them using a skimmer and continue to cook until the jelly, until the meat is freely detached from the bones and the broth takes kleykoobraznuyu consistency. Salt and spices added for 15 minutes before the end of cooking. Then strain the stock through a napkin, remove meat from bones and cut into slices, arrange in the form of stars decorate the carrots and other roots, if desired, add chopped garlic, pour strained broth, allow to congeal in the cold pantry or refrigerator (in the refrigerator to set completely cooled jelly in the sealed container). 

Serve with horseradish, vinegar, mustard. 

Note: 
Jelly - Russia's common cold appetizer. She decided to submit to the festive table with vodka with horseradish, mustard, mayonnaise, vinegar. 

In peasant families, this dish is in the good old days of eating in the period between Christmas and Baptism. Such a "seasonality" was due to the fact that with the onset of cold pores in the rural estates began slaughtering cattle: slaughtered pigs, slaughtered sheep and other animals. All parts of carcasses used rationally, in the household did not disappearing. For the most suitable jelly legs (drumsticks), head, lips and other parts, containing gelling substance. Beef or lamb leg jelly turns transparent, Pork - muddy. 

Jelly can be prepared with aromatic roots (carrot, parsley, celery, parsnip), spices and seasonings, garlic, and without him. Very tasty jelly with the addition of rabbit meat or poultr

Salad from eggs and ham

Ingredients:

200 g lean ham, 

3.4 hard-boiled eggs 
1 tablespoon chopped dill, 
1 / 2 cup of boiled rice, 
3 / 4 cup sour cream 
salt.


Instructions:

To add the sour cream, salt, dill, rice, diced ham, chopped, finely chopped egg and mix. Garnish with tomato circles.

Ingredients:

700 g mushrooms, 

200 g cucumber 
3 hard-boiled eggs, 
1 tablespoon chopped dill, 
salt, sugar, pepper, 
3 / 4 cup sour cream 
1.2 tablespoons of mayonnaise


Instructions:

Boiled mushrooms, peeled cucumbers and eggs, cut into cubes. To add the sour cream, mayonnaise, salt, sugar, pepper and dill. Sauce fill cooked products. Garnish with mushrooms, cucumbers and dill.

Liver pate Christmas

Ingredients:

500 g liver, 100 grams of smoked bacon, 1 onions, 1 carrot, 100 g of butter, lemon juice, parsley, celery, salt, pepper, bay leaf.

Instructions:

Hepatic release of films, cut into pieces. Fat cut into slices, fry in a skillet, put the liver and continue to fry until golden brown, add a little broth or water, onions, carrots, celery, parsley, pepper, bay leaf, salt and simmer until the moment when the incision of the liver red color disappears. 

To get a delicious pie, you need to miss 2-3 liver with bacon through a meat grinder until smooth. Butter pound white-hot with lemon juice or grated nutmeg, to connect with crushed by the liver, add the juice, which tushilas liver, all thoroughly mixed, put on a dish, you arrange parsley leaves, a flower of the eggs, carrots. The surface of the paste can be decorated with whipped butter, otshpritsevav of cornet designs, inscriptions, congratulations and submit to the festive table.

Sausage cooked liver sausage

Ingredients: 500 g lung, 100 grams of beef trimmings, 100 grams of pork lard, 50 grams of raw liver, 1 tablespoon of oatmeal, onion, crushed ginger, salt

Instructions: Easy and small pieces of beef trimmings boil in salted water with onion and spices until done. Chop, mix with diced pork bacon, chopped pork liver, cool oatmeal and chopped onion. Add black pepper, salt and mix. Loose fill of the mix prepared pork intestines, wrap and cook in salted water for 1 hour

Jellied fish

Ingredients: 1 kg of fresh fish, 1 liter of water, 1 onion, one root of parsley, celery, parsnips, carrots, salt, pepper, 40-50 g of gelatin. 

Instructions:

Fresh fish (perch, carp, pike, etc.) to clean, disembowelled, wash, separate heads and tails, cut into pieces, remove the bones. Heads and tails omitted in cold water, put on the fire, bring to a boil, remove foam, add the roots (carrot, onion, parsley, parsnip, celery), bell pepper, bay leaf, salt and continue cooking 15-20 minutes, periodically removing foam. 


Heads and tails to remove from broth, omit it cleaned fish pieces and cook until done over low heat, then carefully remove from the broth skimmer pieces of fish, put them on a platter or in small bowls. Strain broth through 2-3 layers of gauze. 

In the strained broth to add a swollen gelatin in warm water, bring to boil (but do not boil) and pour them pieces of fish. Decorate the dish of boiled carrots, sliced asterisks, green peas, parsley, hard boiled egg cups, pour broth, put in a cold place. 

You can decorate the dish and slices of lemon, but only after a point, otherwise the jelly will taste bitter. 

By jellied fish lodge horseradish or mayonnaise.

"Hares" from eggs

Ingredients: 3 eggs 
1 slice of boiled carrots 
1 tablespoon sour cream 
1 / 2 teaspoon of tomato puree, 
1 teaspoon lemon juice 
salt, sugar. 

 Instructions:

Hard-boiled eggs must be cleaned from the shell, cut off their ends (thick). Carefully remove the yolks, rub them through a sieve, add the sour cream, lemon juice, tomato puree, salt, sugar and fill with a mixture of all these proteins. Put them on a plate place the filling down into the top of the eggs to stick with carrot ears, the eyes make small round pieces of bread crust, mouth and tail - from carrots. Arrange the "bunnies" in a circular plate on chopped lettuce leaves or other greens.

CHRISTMAS DISHES

Ingredients: At 18 people: 

1-1,2 kg of wheat flour, 350 ml of milk, 3 tablespoons of sour cream, 150 g of corn oil or olive oil, 50 g sugar, 1 teaspoon salt, 50 g yeast, 1 egg. For the filling: 1,5 kg fresh cabbage, 4-5 eggs, 1 onion, 150 g butter, 20 g of salt, citric acid, 1 tablespoon sugar

Instructions:

Prepare a yeast dough sponge method, give it a go. Roll out the dough layer 1 cm thick and divided into two unequal parts. Smaller part to put on greased sheet and shift the prepared stuffing. Most of the dough to cover filling, fold the edges over the edge of the first layer. Writing to come, coat with beaten egg, prick with a fork and bake in oven at moderate heat. Cooled cake cut into square pieces. 

For filling, chop the cabbage, sprinkle with salt, put in a bowl and tamp tolkushkoy, until the juice. Chop the onion, fry in part of oil, add the cabbage and the juice and in a closed pot stew until tender over low heat, gradually adding remaining oil as well as citric acid and sugar. To cooled cabbage, add boiled chopped eggs. 

Big cake can dump boiled ground beef. In this case, you have to boil 1.4 kg of beef, pass it twice through a meat grinder, add chopped onions, fried in margarine (50 g), 20 g of salt, pepper, 1 tablespoon of chopped greens, a little broth and sour cream.

Sunday, November 29, 2009

Beef with Tomatoes and Eggs

For the recipe you need: 

- Beef (thick edge) - 100g 
- Tomato - 4 pcs. 
- Egg - 4 pcs. 
- Vegetable oil - 2 tbsp 
- Marinade - 1 / 2 cup 
- Water - 1 / 2 cup 
- Sugar - 3 tbsp 
- Salt - to taste. 
 

Cut beef into cubes and pour in marinade. Eggs, salt, whisk and fry on the part of the oil. 

Tomatoes, peel, cut into slices, lightly fry in remaining oil. Then pour the water, sprinkle with sugar, simmer 5 minutes. Add beef, simmer all together until cooked meat. At the end of cooking, place the eggs and mix. 

Serve hot, filling out greens.

Beef, fried

For the recipe you need: 
- Beef fillet - 500g 
- Flour - 50g 
- Egg (protein) - 2 pcs. 

For the sauce: 
- Starch - 1 tbsp. l. 
- Vinegar - 1 tbsp. l. 
- Sugar - 2 tbsp. l. 
- Garlic - 1 clove 
- Fat - 50g. 
 

Slice the meat across the grain straw, a little salt and let stand. Prepare the batter: beat the whites and, stirring, add flour. Stir well. 

Sliced tenderloin dip in batter and fry in deep fat until a golden crust. 

Prepare a separate pan sauce: Mix the vinegar, sugar, crushed garlic, starch, diluted in 50 g of cold water. 

In a heated frying pan with a small amount of fat Arrange slices of meat, pour their sauce, stir gently and after a minute or two remove from heat.

Beef stew in Arabic

For the recipe you need: 
- Onions - 140g 
- Tomato - 90g 
- Garlic - 15g 
- Salt and pepper - to taste 
- Beef - 650g 
- Tomato puree - 20g 
- Green - 20g 
- Citric acid - 4g 
- Fat - 40g. 
 
Meat is cut into large chunks, salt, pepper, marinate 1-2 hours with the addition of citric acid and finely chopped greens. Then fry the beginning without fat, and then shifted to the red-hot frying pan with oil. Grilled meat is placed in a saucepan, add passerovannye tomato and onion, sliced tomatoes, garlic, citric acid, salt, ground pepper, cover with a lid and stew at low heat until cooked. When serving, sprinkle with herbs. For garnish - stewed rice, seasoned with tomato and saffron and passerovannym onions, or deep-fried potatoes.

Beef with Vegetables

For the recipe you need: 
- Pumpkin seeds - 1 tsp 
- Beef (sirloin) - 150g 
- Olive oil - 1 tbsp 
- Green beans - 100g 
- Green onions (stems) - 1 pc. 
- Carrots - 2 pcs. 
- Onion - 1 pc. 
- Garlic - 1 clove 
- Rosemary - 1 / 2 tsp 
- Balsamic vinegar - 2 tbsp 
- Honey - 1 tsp 
- Salt, black pepper (ground) - to taste. 
 
Sunflower seeds roasted in a wok (or pan), without adding fat. Put. Meat in slices. In 1 teaspoon of vegetable oil to fry meat and lay out. Beans, green onions and carrots Wash, peel and finely chop. Onions and garlic clean, chop and fry in remaining oil. Rosemary, along with chopped vegetables and add to the wok, fry 10 minutes. Add slices of fillet and pumpkin seeds and fry for 2 minutes. Vinegar mixed with honey, salt and black pepper, pour into wok and stir. Once again, add salt and pepper.

Beef with bamboo shoots

For the recipe you need: 
- Beef - 400g 
- Spring onions - 2 pcs. 
- Sweet pepper - 2 pcs. 
- Bamboo shoots (canned) - 1 small jar 
- Vegetable oil - 4 tbsp 
- Garlic - 1 clove 
- Ketchup - 1 tablespoon 
- Soy sauce - 4 tbsp 
- Salt - 1 / 2 tsp 
- Cayenne pepper - 1 / 2 tsp 
- Chicken broth - 1 / 2 cup 
- Coriander - 2 tsp 
 
Meat slices into fine strips. Onion crumble. Sweet pepper julienne slices. Bamboo shoots Throw in a colander, let drain and finely slices. 

In wok or large frying pan razogreem oil and grill it on the onion until transparent. In wok on high heat with continuous stirring in 2-3 doses for 1-2 minutes before meat is thoroughly browned. 

it from the frying pan and put it off in a warm place. On the rest of the oil with continuous stirring for 2-3 minutes grill bell peppers and bamboo shoots. Garlic Peel and grind it into the vegetables. Mixed vegetables with ketchup, soy sauce, salt and cayenne pepper and continue frying another 2 minutes. 

Add the meat and broth and razogreem them for 1-2 minutes. Before serving posyplem green coriander.

Beef with Pickles

Beef with Pickles 

Products

Beef fillet - 500 g, 
Oil - 1 tbsp. spoon 
onions - 2 heads 
Pickles - 3-4 pc.; 
napiform or green onions for garnish, 
black pepper 
garlic and salt - to taste. 
Instructions: 

Fillet (tenderloin) cut into small pieces, sprinkle with salt, fry in butter with chopped onions. Adding black pepper, crushed garlic, 1 / 4 cup boiling water, put out 10 minutes, then put pickles (sliced into small pieces) and simmer, stirring, for 5 minutes. Serve with chopped raw onions (bulb and green).

BEEF WITH CHEESE AND BANANAS

BEEF WITH CHEESE AND BANANAS 

Products: 

1 kg of beef flesh, 
1.2 banana 
200 g cream (10-15% fat), 
100-150 g cheese, 
juice of one lemon, 
1 teaspoon salt 
0.5 teaspoon pepper. 

Instructions: 

Beef cut into thick slices about 2 cm and well-recapture. Put on baking sheet with high sides. The bottom is not lubricated. To lay the pieces of meat close to each other. Bananas stretch of porridge in the bowl blender food processor, cheese grate and whip the cream, salt and pepper. Squeeze of lemon juice, add it to the sauce. The resulting sauce, pour beef. Bake in preheated oven until well cooked

Beef with ginger

Beef with ginger 

Products: 

Products based on 4 servings: 

chicken broth 125 mL 
vegetable oil 3 st.l, 
1 slice ginger, 
carrot 300 g, 
2 bunches green onions, 
starch 2 teaspoon, 
soy sauce 4 - 5 st.l, 
fillet of beef 400 g, 
dry sherry 2 st.l, 
salt 
pepper 

Instructions

Meat with cold water, wet towel and cut into thin strips. Sprinkle with meat 3 tbsp. tablespoons soy sauce and leave for 10 minutes. Sprinkle the meat with starch and fingers to rub it into meat. Onions clean, wash and cut into strips 4 cm long Carrots washed and cleaned, cut into thin strips along the first, and then strips the length of 4-5 cm Ginger peel and cut into thin slices. Butter very warm in the wok. Fry meat 1 / 2 minutes, then remove. Fry in the same carrot and ginger with constant stirring until semi-soft. Add onion and fry vegetables 1 minute more. Add meat. Pour in meat and vegetable broth, sherry and 1 -2 station. tablespoons soy sauce, bring everything to a boil, stir again, add salt and pepper. Dish is sprinkled with coarse chopped roasted and salted peanuts.

Beef with onion and cucumber

Beef with onion and cucumber 


Preparation time: 25 min. Quenching: 75 min. In one portion: 560 kcal 
Products: 

For 4 servings: 
4 pieces of beef (for 180 g), 
salt, pepper, 
1 table spoon of mustard, 
and 1 table spoon of flour, ground red pepper and tomato paste, 
8 small pickled cucumbers 
and 2 table spoons of ghee and butter, 
8 slices bacon (20 g), 
500 ml beef broth 
300 g of carrots and onions. 
Instructions: 

Meat discourage, salt, pepper and spread with a thin layer of mustard. Cut cucumbers lengthwise slices. Put each piece in 2 slices of bacon and cucumber. Knead the meat and fix it. Sprinkle with flour. Fry the rolls in melted butter. Stir in broth, tomato paste, red pepper, and pour the meat. Cover and simmer 75 minutes. Carrots cut into slices. Onion Peel and cut each onion in half. 
Add both to the rolls for 25 minutes until cooked and put out. Remove meat. Uvaria sauce. Mix with butter and season. Serve rolls with vegetable sauce

Beef with wine sauce

Beef with wine sauce 

Products: 

For 6 servings: 
100 g cooked ham, 
and 1 table spoon of mustard and tomato paste, 
1kg beef fillet, 
50 g butter, 
300 g mushrooms, 
and 2 table spoons of chopped parsley, baked and vegetable oil 
600 g frozen puff pastry, 
2 cloves garlic 
1 tea. teaspoon dried chervil, 
60 ml sherry 
250 ml of red wine and broth, 
100 g onion 
1 egg 
150 g sour cream. 
Instructions: 

Fry fillets in melted butter. Remove and season with mustard and grease. Disintegrate freezingly dough. Garlic and 150 g chopped mushrooms. Cut ham into cubes. Extinguish all together with the parsley 5 minutes in the melted butter and season. Lubricate water plate test (leaving 1 plate), lay down on top of each other and roll with a layer thickness of 2 mm. Put in the middle 1 / 2 stuffing, put the top fillet and the remaining stuffing. To separate the protein from the yolk and smear the edge of the test protein. Fold the dough over the fillet. Roll out remaining dough, cut out decorations and press the test. Lubricate yolk and bake for 40 minutes at 220 °. Chop the remaining onion and mushrooms. Stew in vegetable oil. Add the tomato paste, chervil, wine, broth and sherry. Uvarov, mash and rub through a sieve. Mixed with sour cream, boil and season. Serve meat with sauce

BEEF Roasted Flemish

BEEF Roasted Flemish 

Products: 

8 steaks to 125 g 
150 g onion 
80 g of lard, 
1 tsp salt 
1 / 2 tsp ground pepper 
0,5 l of beer 
bunch of greens, 

0,4 l brown sauce. 

Instructions: 


Fried in a pan, place the steaks in a pan with thick bottom layer of sliced and lightly fried in fat onion, cover top of another layer of onions, all the salt and sprinkle with pepper and pour beer. Pull down a bunch of greens in a pot and add brown sauce. Close the lid and place for 2 hours in the oven with average heat. Preparedness remove fat from the sauce and serve.

MEAT WITH CHEESE AND MUSHROOMS

MEAT WITH CHEESE AND MUSHROOMS 

Products: 

Beef - 800 gr., 
butter - 50 gr., 
Onions - 2 pcs., 
Salt and pepper to taste 
Mustard - 100 gr., 
cheese - 350 gr., 
mushrooms mushrooms (or mushrooms) - 200 gr., 
Mayonnaise - 50 oz. 
Instructions: 

Beef wash, cut into pieces (10x6), discourage, salt and pepper. Each piece of grease on both sides with mustard and lay on each other in a pyramid. And it leaves soaked for 15 - 20 minutes. The meat soaked in mustard, it turns very soft, juicy and tasty. Then lubricates the dishes, where we bake meat and butter. It should be laid with meat on it - sliced rings of onion and sliced mushrooms. Asleep on top with grated cheese and mayonnaise. We put in preheated oven for about 50 minutes.

Beef stew with olives

Beef stew with olives 

Products: 

0,5 kg of beef 
4 st.l vegetable oil 
2 onions, 
olives - 100 g 
1 clove garlic, 
dry white wine - 200 ml 
tomato paste - 1st.l, 
salt, pepper, thyme, bay leaves. 
Instructions: 

Wash the meat, cut into small pieces and fry in butter with finely chopped onions, add water and boil for some time until half ready. Then, add the wine, crushed garlic, tomato paste, salt and spices and simmer until done over medium heat with the lid. Before serving, add olives to the table and give the brew for 10 minutes.

MEAT JUDGING

MEAT JUDGING 

Products: 

per one serving: 
tenderloin of beef - 200 g; 
cooking fat - 10g; 
onions - 50g; 
margarine - 10g; 
Pickled cucumbers - 30g; 
tomatoes - 20g; 
canned mushrooms - 20g; 
mayonnaise - 50g; 
cheese - 20g; 
spices to taste 

Instructions: 

Tenderloin slightly discouraged, fry in cooking oil. At the roast out and put passerovanny onions, pickled cucumbers and fresh tomatoes, cut circles from above - canned mushrooms (sliced). Meat from the component is filled with mayonnaise and sprinkle with grated cheese. Baked in the oven for 5-7 minutes. Served with a garnish (fried or boiled potatoes, green peas, fresh herbs).

Tasty BEEF WITH SPICES

Tasty BEEF WITH SPICES 


Very tasty way progotovleniya beef. Spices perfectly suited to meat. If you want beef you can substitute lamb. 
Products: 

For 4 servings: 
300 ml oil 
3 onions, chopped, 
2.5 cm ginger root, chopped, 
4 cloves garlic, chopped, 
2 cinnamon sticks, 
3 whole green cardamom pods, 
3 cloves 
4 peas, black pepper, 
6 dried green chilies, finely chopped, 
150 ml yogurt, 
450 g of beef, with bone or without, cut into cubes, 
3 green chilies, chopped finely, 
600 ml of water, 
fresh coriander. 
Instructions: 

Heat oil in a frying pan and fry onions, stirring, until golden brown. 

Reduce flame, add ginger, garlic, cinnamon, green cardamom, cloves, black pepper and red chillies, fry 5 minutes. 

In bowl, beat yogurt with a fork. Doba yoghurt to the onions and stir. 

Add meat and 2 green chilies in a pan and fry, stirring, another 5-7 minutes. 5. Gradually pour the water into the pan, stirring occasionally. Cover and cook ground beef and spices, another 1 hour, stirring, gradually adding more water if necessary. 6. When ready, remove the pan from the heat, and to shift the meat and spices on a plate. Serve with green chillies and fresh coriander

Beef with Pickles

Beef with Pickles 

Products: 

Beef fillet - 500 g, 
Oil - 1 tbsp. spoon 
onions - 2 heads 
Pickles - 3-4 pc.; 
napiform or green onions for garnish, 
black pepper 
garlic and salt - to taste. 
Instructions: 

Fillet (tenderloin) cut into small pieces, sprinkle with salt, fry in butter with chopped onions. Adding black pepper, crushed garlic, 1 / 4 cup boiling water, put out 10 minutes, then put pickles (sliced into small pieces) and simmer, stirring, for 5 minutes. Serve with chopped raw onions (bulb and green).

MEAT mayonnaise

 
Products:
600 grams of beef without bones, 
3 onions, 
8.10 potatoes, 
1 jar of mayonnaise, 
40 g cheese 
Salt and pepper to taste. 
Instructions: 

Beef cut into slices, discourage, salt and pepper and fry. Peeled potatoes cut into circles, onions - half-rings, salt and fry, too. To spread out all in a pot or deep 'pan, cover with mayonnaise, sprinkle with grated cheese and bake in the oven.

Wednesday, November 25, 2009

Pie "Zebra"

Ingredients: 
For the dough: 
2.5 cups flour 
2 teasp. baking 
2 cups sugar 
5 eggs 
1 cup sour cream 
2 tbsp. l. cocoa powder 
1 tsp. vanilla sugar 
For the glaze: 
150 g dark chocolate 
5 tablespoons. l. milk 
1 tbsp. l. cocoa powder 
100 g shelled walnuts 
Preparation: 
Eggs are poured into a large bowl, add sugar and vanilla sugar with a mixer beat white hot. Still whisking, add the sour cream. Sift flour with baking powder, add the egg-cream in the mixture. Beat with a mixer until smooth. 
Divide the dough into 2 equal parts, one to leave as is, but to the other add cocoa powder and mix with a mixer. 
Round dish lay a parchment. Tablespoon from the center, spread in turn two test until they run out. Put the pie in preheated to 180 ° C oven for 40 minutes. 
Meanwhile, prepare glaze. Chocolate break into small pieces, put in a heatproof bowl and place over a saucepan of boiling water. Cook until the chocolate completely melted. Remove from heat, add the warm milk and cocoa powder, stir until smooth. 
Ready to turn the cake out of shape on a large platter. Let cool. With shovels smear cake on all sides cooked chocolate icing. Writing glaze harden slightly (but not completely). 
Nuts chop with a knife in a large litter, sprinkle cake.

Chicken legs stuffed

Ingredients: 
4 chicken leg 
4 eggs 
100 g of cream or milk 
100 g fresh mushrooms 
1 tbsp. l. flour 
1 pinch of grated nutmeg 
2 tbsp. l. bread crumbs 
salt 
Preparation: 
In the legs loosen the knife and cut off inside the bones with flesh. Flesh remove from bones and grind. 
In the crushed mass, add egg whites and beat, gradually pouring cream. Season with salt and mix with chopped mushrooms and nutmeg. 
Knife from the legs, Fill prepared minced meat, edges connect. Zapaniruyte thighs in flour, soak in lezone (a mixture of egg yolks with water) and zapaniruyte in breadcrumbs. 
Fry in deep fat until a golden crust. 
Serve with cooked broccoli or cauliflower.

Chicken roll with oranges

Ingredients: 
2 pieces of chicken fillet 
1 orange 
60 g of hard cheese 
10 g cranberries 
3 tbsp. l. butter 
ground pepper 
dill and parsley 
salt 
Preparation: 
Lay chicken fillet on the baking knife down, top to put the pieces of cheese, then slices of orange, salt and pepper, roll up strudel and bake until done. 
Ready roll cool, laid under the press. 
Roll form to cranberries and greens, on the surface using kornetika apply butter picture.

Tuesday, November 24, 2009

Chicken with watermelon

Ingredients: 
4 pcs. chicken fillet 
1 / 4 pcs. watermelon 
6 tablespoons. l. ketchup 
2 tbsp. l. liquid honey 
6 tablespoons. l. vegetable oil 
ground pepper 
red pepper powder 
salt 
3 tbsp. l wine vinegar 
10 g of lemon peel 
Preparation: 
Ketchup, honey, vinegar and red pepper mix. Fillet slices slices, pickled in a mixture prepared 2 hours. 
Marinated fillets dry out and fry in 2 tablespoons of the hot oil. Cool. 
Watermelon is clear from the seeds and cut flesh from the balls. 
Of the remaining oil, wine vinegar Prepare the filling, mix all ingredients and season with salt and black pepper. 
Watermelon and Arrange fillets on a dish lined with salad leaves. 
Pour the dressing, peel chains.

Chicken legs in sauce

Ingredients: 
4 chicken leg 
30 g margarine 
100 g bacon 
100 g carrots 
200 g onion 
250 g of chicken broth 
10 g of corn starch 
ground pepper 
salt 
Preparation: 
Chicken onorochka Rub with salt and pepper. Fat slice. Place margarine in a baking hearth half slices of bacon, then legs, then close the remaining bacon on top, add the diced carrot and onion. 
Fry for 20 minutes in the oven, meaner broth and simmer until done. Pour cornstarch dissolved in water. 
Prepared chicken legs out onto a plate, garnish with cooked rice, plums and raisins. Pour sauce leg, in which they tushilis.

Monday, November 23, 2009

Cheese Chicken

Cheese Chicken 

Ingredients: 
1 kg chicken 
75 g cheese Dutch 
75 g butter 
100 g of chicken broth 
100 g of fruit 
1 pinch of grated nutmeg 
salt 
Preparation: 
Treated birds rub them with salt, lay on baking sheet and roast at 240 ° C until ready. 
The finished bird cool, separate the flesh from the bones and grind passing 2-3 times through a meat grinder. Combine pulp with grated cheese, softened butter and whisk, gradually adding the broth. Fill with salt and nutmeg. 
From the masses we have created a ready-made bread or circle the form to its grid of butter, fruits and herbs.

Chicken baked in a special

Ingredients: 
1-1 1 / 2 kg chicken 
2 tbsp. l. vinegar 6% th 
1 tbsp. l. honey 
2 tbsp. l. orange juice 
2 cloves garlic 
ground pepper 
salt 
Preparation: 
Carcase chicken disembowelled, rinse, dry out, cut the front and spread-eagle, so that the ribs were greased brazier. 
Vinegar dissolve in 150 g of water, soak them chicken, rub it crushed garlic, salt and pepper, leave for 12 hours in a cool place. 
Chicken roaster with cover with foil and bake chicken 1,5 hours at 150-160 ° C. 
Foil clear. Orange juice mixed with honey, pour over chicken. Bake until golden brown.

Fried chicken in American

Fried chicken in American 

Ingredients: 
1 chicken (about 1,5 kg) 
1 egg 
2 tbsp. l. milk 
75 g fresh white breadcrumbs 
40 g of shredded cheese on a grater 
flour with salt and pepper 
4 tbsp. butter 
4 tbsp. oil triangular toasts 
slices of lemon and parsley (if desired) for decoration 
Preparation: 
Remove the fat from chicken and cut it into 8 pieces. Wiped with a paper towel. Lightly beat egg with milk. 
In another container, mix crumbs with cheese, salt and pepper to taste. In a third bowl Sprinkle flour with salt and pepper. 
Zapaniruyte chicken in flour, egg and breadcrumbs (breading should be tightly 
fit). Refrigerate meat (1 hour). 
Preheat oven to 200 ° C in a heat-resistant form of melt butter and vegetable oil. Place the chicken pieces and pour their fat from the pan. Bake in oven on the upper level, turning twice, until crispy golden brown (30-35 min.). 
Serve hot with toast, slices of lemon and parsley. 

Tips: You can use chicken instead of 8 small or 4 large portions of thighs, legs or breasts, cut in half. But first need long marinade and bake.

Sunday, November 22, 2009

A cake with pine nuts

Ingredients: 
For the dough: 
200 g flour 
0.75 cup vegetable oil 
1 egg 
pinch of salt 
For the filling: 
150 g pine nuts 
1 tbsp. l. apricot jam 
50 g of honey cream: 
50 g butter 
50 g ground almonds 
50 g of light honey 
1 egg 
1 yolk 
2 tbsp. l. Roma 
100 ml milk 
Preparation: 
Sift flour with salt, add butter and egg, knead dough is homogeneous. Knead the dough into a ball, wrap in foil and place in refrigerator for 30 minutes. 
Powdered sugar. Milk bring to the boil. Whip the egg yolk with honey. Still whisking, pour a thin stream of hot milk. Pour mixture into a saucepan. Send to a small fire and cook, stirring constantly, until mixture thickens. Remove from heat. Let cool. 
Butter room temperature, mix thoroughly with ground almonds. Continuing to stir, to drive a whole egg and add the rum. 
Gently add the warm cream mixture of rums, mix light movements. 
Bakeware with low bumpers, grease with butter, sprinkle with flour. Rolled out into a round layer of dough is spread into the form, make it a few punctures with a fork. Mix the apricot jam and honey and pour on the bottom of the form. Put almond cream, smooth surface. 
Sprinkle pie pine nuts. Put in preheated to 210 ° C oven for 35 minutes.

Strawberry trayfl

Ingredients: 
200 ml yoghurt "Strawberry" 
200 g strawberries 
50 g chocolate 
100 g biscuits 
Preparation: 
Biscuits crushed into crumbs. Chocolate grate. Wash strawberries and cut each berry into 4 parts. 
Mix the yogurt with chocolate. 
In 2 high glass decomposed in equal portions half galetnyh crumbs, then half the strawberries. Pour a few spoonfuls of yogurt. Repeat all layers and pour the remaining yogurt.

Chicken with mayonnaise

Ingredients: 
500 g of cooked chicken flesh 
2 tomatoes 
1 teaspoon ground paprika 
1 bunch green onions 
1 cup mayonnaise 
40 g leeks or lettuce 
Preparation: 
Flesh Cut chicken into cubes. 
Green onions cut into rings and mix it with chicken and a part of mayonnaise. 
Wash and drain the leeks, overlaid it on a dish. Place chicken on top and pour its remaining mayonnaise. 
Tomatoes, cut into four pieces, lay around the chicken. Sprinkle all the paprika.

Cheese balls with pepper sauce

Ingredients: 
420 g ricotta cheese 
400 g soft goat cheese 
4 pen green onions 
2 eggs 
1 tbsp. l. flour 
100 g breadcrumbs oil for deep-frying 
For the sauce: 
2 sweet red peppers 
1 small red onion 
1 clove 
1 / 3 cup broth 
2 tbsp. l. olive oil 
Preparation: 
Perez bake, peel and seeds. Chop the onion and garlic, fry in oil for 5 minutes., Add pepper and broth, bring to a boil, remove from heat. Grind in a blender, cool. 
Mix together ricotta, goat cheese, chopped green onions, flour, salt, pepper and beaten eggs. Wet hands laminated balls, roll in breadcrumbs. Send for 10 minutes. in the refrigerator. 
Fry the chunks in a heated to 180 ° C oil. Serve hot with sauce.

420 g ricotta cheese 
400 g soft goat cheese 
4 pen green onions 
2 eggs 
1 tbsp. l. flour 
100 g breadcrumbs oil for deep-frying 
For the sauce: 
2 sweet red peppers 
1 small red onion 
1 clove 
1 / 3 cup broth 
2 tbsp. l. olive oil 
Preparation: 
Perez bake, peel and seeds. Chop the onion and garlic, fry in oil for 5 minutes., Add pepper and broth, bring to a boil, remove from heat. Grind in a blender, cool. 
Mix together ricotta, goat cheese, chopped green onions, flour, salt, pepper and beaten eggs. Wet hands laminated balls, roll in breadcrumbs. Send for 10 minutes. in the refrigerator. 
Fry the chunks in a heated to 180 ° C oil. Serve hot with sauce.

Saturday, November 21, 2009

Chicken in wine

Chicken in wine 

Ingredients: 
1 1/2-2 lbs chicken 
250 g onions sevok 
250 g mushrooms 
100 g bacon 
2 tbsp. l. melted butter 
250 g of dry red wine 
1 1 / 2 cup chicken broth 
1 tsp. potato starch 
3 tbsp. l. brandy 
Preparation: 
Carcase chicken cut into portions. Rub each piece with salt, pepper, zapaniruyte in flour. Fry in butter. 
Fat cut into cubes, fry in butter, remaining ate roasted chicken. Onions clear. Mushrooms oshparte, cut into slices. Simmer onions and mushrooms in melted fat is 15 minutes. Then place the chicken, add wine and 1 / 2 cup of broth, simmer with the lid on low heat for 40 minutes. 
Remaining broth Uvaria half, tuck brandy, salt and pepper. Starch Dissolve 2 tablespoons of water, stirring, pour in the sauce. 
When serving, pour the chicken sauce.

Kefir soup with vegetables

Kefir soup with vegetables 

Ingredients: 
300 ml yoghurt fat 2,5% 
to 1 eggplant, zucchini, sweet red peppers, carrots and onion 
1 clove garlic 
2 sprigs of dill 
salt and pepper to taste 
Preparation: 
Dill wash, dry out and finely chop. Peel and chop the garlic. Mix the yogurt with 200 ml of water, dill and garlic, season with salt and pepper. Refrigerate. 
Pepper to remove the core. Eggplant, zucchini and pepper Wash and cut into cubes. Carrot and onion peel and cut into cubes the same. Fold vegetables to the skillet, pour 0.5 cups of salted water and simmer 14-16 minutes. until soft. Water merge. 
To spread cooled vegetables on plates and pour kefir mixture

Chicken cooked "Heh"

Chicken cooked "Heh" 

Ingredients: 
2 pieces of chicken fillet 
2 heads onion 
2 tbsp. l. vegetable oil 
2 cloves garlic 
1.2 pickled cucumber 
1 tsp. sesame seeds 
1 tsp. vinegar 6% th 
parsley 
Preparation: 
Rinse fillets, boil until cooked and cut into julienne. 
Slice the onion half rings, fry in oil until golden brown and cool. Garlic chop. 
Fill with a mixture of fried onion fillet with garlic, kunzhutok pepper, vinegar, salt and stir. 
Serve chilled chicken, filling out slices of cucumber and herbs.

Mushroom ctroganov

Mushroom ctroganov 

Ingredients: 
For befstroganova: 
2 tbsp. l. oil 
55 g butter 
125 g finely chopped onion 
2 cloves garlic comminuted 
1 / 2 tsp. ground black pepper 
400 g small mushrooms, whole or sliced 
120 ml broth 
140 ml natural yogurt 
3 tbsp. l. milk 
1 tbsp. l. chopped fresh or 1 tsp. dry Tarhunah 
25 g finely chopped gherkins 
1 tsp. mustard 
1 beaten egg yolk 
Upon filing: 
4 slices bread rolls 
1 clove of garlic 
Tarhunah 4 sprigs for decoration (if desired) 
Preparation: 
In large skillet, warm the vegetable oil and butter. Put the onion, garlic and pepper. Passer, until onion is soft (4-5 min.). Add the mushrooms, a little increase fire and cook for another 5-6 minutes. pour in broth. Simmer until the liquid reaches the consistency of syrup. 
Pour milk into a saucepan, place the yogurt. Heat and type in mushrooms. Add, stirring, tarragon, cornichons and mustard. Bring to a boil and simmer on low heat for 1 minute. 
Mix the sauce and a little beaten egg, whisk whisk. Add this mixture to the mushrooms and mix well. Reduce heat. If necessary, add salt and pepper. 
Fry slices in toasted buns and rub them with garlic. Lay the beef stroganoff on 4 plates and garnish with sprigs Tarhunah. Serve with warm rolls.

Chicken with orange sauce

Chicken with orange sauce 

Ingredients: 
2 chicken fillets 
1 orange 
1 lemon 
1 clove onion 
3 tbsp. l. yogurt 
1 tsp. black tea 
2 cloves garlic 
2 tbsp. l. grated orange peel 
2 tbsp. l. butter 
Preparation: 
Orange and squeeze of lemon juice and connect it with the infusion of black tea, add 1 teaspoon of red pepper, 1 / 5 teaspoon salt, grated garlic and chopped onion. Pour this mixture of chicken fillets and refrigerate for 1 hour. 
Chicken fillet, remove and fry in oil until golden crust. Pour the marinade and cook in low heating for 20 minutes. 
Add the yogurt and zest Combine the sauce with the chicken. 
Serve chicken with sauce. Garnish with boiled rice with saffron and vegetables.

Blueberry cocktails

Ingredients: 
300 ml yogurt "Blueberry" 
1 large pear 
2 bananas 
Preparation: 
Grusha peel and cut into pieces, removing the core. Banana peel and beat together with a pear in a blender in a homogeneous puree. 
To spread fruit puree and 2 tall glasses, pour equal portions of yogurt. Serve with cocktail spoons.

Thursday, November 19, 2009

Classic sponge cake with cream

 Classic sponge cake with cream 
 
Ingredients: 
Biscuit: 
175 g softened butter + butter for greasing 
175 g sugar 
3 eggs (beat) 
175 grams of flour (sifted) 
1 tsp. baking 
For the filling and decoration: 
6 tablespoons. l. jam or jam 
150 ml whipped cream 
powdered sugar 
Preparation: 
Preheat oven to 180 ° C. Brush with butter and baking paper vystelite Dona detachable two deep with a diameter of 20 cm 
Spread the butter and sugar into a light fluffy mass. Portions, add beaten eggs, thoroughly rubbing each of them. Enter the flour and baking powder. gently mixing the dough. 
Divide the dough in two forms, and bake for 20 minutes. Until the biscuit will not bounce under your finger. Drop in the form of 2 min., To shift to the grate and let it cool. 
Brush flat side of one of the biscuits with jam or marmalade, whipped cream, lay on top. Cover with a second biscuit, flat side down, and sprinkle with powdered sugar.



Salad-cocktail "Shanghai"

Ingredients: 
400 g of pulp of boiled chicken 
120 g canned pineapple 
120 g pickled mushrooms 
1 / 2 cup mayonnaise 
4 Art. l. white wine 
1 tbsp. l. prepared mustard 
lettuce 
parsley 
Preparation: 
For the sauce, mix mayonnaise with wine and mustard. 
In broad glasses or bowls Lay the lettuce leaves. 
Chicken pulp, pineapple and mushroom slice, spread by the glass or bowl, pour over the sauce. 
When submitting the form to a cocktail salad greens.

Chicken salad with dressing kefir

Ingredients: 
2 cucumbers 
8 cherry tomatoes 
1 boiled chicken filet 
200 g rucola 
100 g black olives, pitted 
2 tbsp. l. pine nuts 
For the filling: 
200 ml fat yogurt 1% 
1 tsp. mustard 
salt and pepper to taste 
Preparation: 
Cucumbers, tomatoes and arugula wash, dry out. Cucumbers and olives cut into circles, cut tomatoes in half. Chicken fillet chopped straw. 
Mix in a salad bowl cucumber, tomatoes, chicken, arugula and olives. Salt and pepper to taste. 
Kefir whip whisk in mustard and season salad. Before serving, sprinkle with pine nuts.

Chicken with almond crust

Chicken with almond crust 

Ingredients: 
4 chicken fillets 
100 g potato crisps 
50 g chopped almonds 
1 egg 
2 tbsp. l. flour 
salt 
ground pepper 
Preparation: 
Chicken fillet repel, salt and pepper. Potato chip grind, mix with almonds. Whip the egg. Zapaniruyte Chicken fillet in flour, dip in egg, almond chipsovoy zapaniruyte in the mixture. Place on baking sheet, parchment, and the laid fry in the oven for 20 minutes. 
When serving, garnish with chicken teriyaki salad.

Herring salad with apples

Herring salad with apples 

Ingredients: 
500 ml canned herring without liquid 
120 ml vegetable oil 
pepper 
175 g of cold, boiled, diced potatoes 
4 peeled and diced apples 
1 sliced hard-boiled egg 
50 g chopped pickle 
4 Art. l. chopped onion 
2 tbsp. l. vinegar 
To decorate: 
lettuce, washed and dried 
3.4 sliced olives 
Preparation: 
Thoroughly wash the herring in cold water. Drain the fish with paper towels. Cut the fillets in small pieces and place in bowl. 
Mix half the vegetable oil and a pinch of black pepper. Pour the seasoned butter and herring is a good mix. Cover and let stand for 30 minutes. pickled. 
In a large container, mix potatoes, apples, egg, cucumber and onions. Add obsushennye pieces of herring. 
Mix the remaining olive oil and vinegar. Season with taste and pour in the salad. Shake the container thoroughly. Vystelite bowl salad leaves and lay out a slide appetizer. Garnish with olives and serve.

Chicken salad with vegetables

Chicken salad with vegetables 

Ingredients: 
2 pcs. chicken fillet 
1 clove garlic 
1 tbsp. l. wine vinegar 
4 Art. l. vegetable oil 
150 g of white cabbage 
1 carrot 
1.2 pickled cucumbers 
1 clove onion 
1 tsp. sugar 
1 / 2 tsp. salt 
Preparation: 
Chicken fillet slice. 
For marinade, finely chop the garlic, mix with ginger, vinegar, 2 tablespoons of butter, sugar and salt. 
Fill the prepared fillets and let marinade for 1 hour, then fry in remaining oil. 
Cabbage, carrots and cucumbers cut into strips, onions - rings. 
Before serving in the salad bowl Place the vegetables in layers in the following order: cabbage, carrots, cucumbers, onions. Arrange fillets on top. 
Place a lettuce greens.

Sunday, November 15, 2009

Bread with pumpkin and green onions

Bread with pumpkin and green onions 

Ingredients: 
100 g wheat flour 
175 g corn flour 
1 tbsp. l. baking 
1 tbsp. l. sugar 
250 g pumpkin flesh 
1 bunch green onions 
200 ml milk 
2 eggs 
4 Art. l. oil 
0.5 tsp. salt 
Preparation: 
Squash grate, chop onions, folded into a bowl. Pour the milk and mix thoroughly. Add sifted flour, salt, baking powder, corn flour and sugar. Shuffle. 
Beat eggs well with butter and add to mixture. Knead dough is homogeneous. 
Bakeware generously greased. Put the dough and place in preheated to 200 ° C oven for 30 minutes. Remove from the oven and leave in the form of an additional 10 min. Serve warm.

Chicken salad with pineapple

Chicken salad with pineapple 

Ingredients: 
100 g of pulp of boiled chicken 
60 g of canned pineapples 
1 tbsp. l. lemon juice 
2 tbsp. l. mayonnaise 
2 tbsp. l. cream 
20 g walnut shelled 
parsley and dill 
Preparation: 
Flesh chickens cut large cubes, pineapple - slice. Place on a platter, alternating, pineapple and chicken flesh. 
Walnuts grate on a grater, 2 cores leave for registration. Green Crush, 2 sprigs leave for registration. 
For the sauce, mix sour cream with mayonnaise and lemon juice. 
Serve salad, watering sauce, sprinkle with grated walnuts and greens, chains intact kernels and sprigs of greenery.

Wednesday, November 11, 2009

Beet soup

Ingredients: 
350 g of raw or boiled beets 
1,7 l chicken broth 
1 sliced onion 
1 chopped leek 
2 chopped celery stalks 
2 sliced carrots and chopped proteins shells 2 eggs 
4 Art. l. orange juice 
To decorate: 
3.6 Art. l. double cream 
18 thin strips of orange zest 
1 tbsp. l. chopped fresh or 1 1 / 2 tsp. dried parsley 
Preparation: 
If you are using raw beets, grate it on grater if cooked cut them into cubes (5 mm) in a large saucepan, place the beets, both types of onions, celery and carrots. Whip the whites in the foam and enter, stirring with comminuted shells in vegetable mixture. 
In another saucepan, bring to a boil chicken broth. Pour it, stirring in a saucepan with vegetable mixture. Bring to a boil, stirring constantly. When the surface of the soup will be thick foam, stop stirring, reduce heat to low and simmer without a lid 1 hour 
Vystelite muslin strainer and set it over a deep capacity. Skimmer collect the foam. Carefully strain the soup. 
Before serving, pour in orange juice. Pour into dish, place the sour cream, garnish with zest and sprinkle with parsley.

Tuesday, November 10, 2009

Eggplants in Oil

Ingredients: 
1 kg aubergines 
2 tbsp. l. salt 
1 clove garlic 
oil 
Preparation: 
Wash eggplants, cut along the thin plates. 
Sprinkle with salt, lay in a bowl and put under pressure. After 1 h to merge the separated juice. 
Peel and crush garlic. Fry eggplant chunks in hot oil until golden brown, for 1,5 min. each side. Very tightly pack into the jar, alternating with pressure garlic. 
Pour in a jar calcined oil. Close the lid and put in storage. 

Tips: Cooked this way eggplants stored all winter. They can be used as an ingredient for salads, as garnish for meat and fish, serve as a cold appetizer

Spicy Cheese Sticks

Ingredients: 
100 g butter for greasing + 
+ 175 g of flour for sprinkling 
salt pepper 
40 g of shredded cheese on a grater 
1 tbsp. l. chopped green onions 
1 tbsp. l. Rosanna fresh or 1 tsp. dried parsley 
pinch of hot red pepper 
1 / 2 tsp. mustard 
1 beaten egg 
Preparation: 
Preheat oven to 200 ° C. Brush griddle with oil. Peretrite butter with the flour to the mixture, similar to bread crumbs. Add a pinch of salt, cheese, parsley, pepper and mustard. 
Enter 4.5 tbsp. beaten eggs. Continue mixture. Form testyanoy ball and refrigerate it. Thinly roll out the dough on a floured board and cut into strips (2 x 7,5 cm). 
Make bows from strips of twisted twice around its axis. Bake for 8-10 minutes. or until golden brown. Leave on pan for 5 minutes., Then carefully remove with shovels and applied them to a dish. Serve either warm or ostyvshimi.

Snack bread-Mediterranean

Ingredients: 
1nebolshoy eggplant (cut into thin circles) 
2nebolshih zucchini (cut into thin strips along) 
2 red onions (cut into rings of thickness 0.5 cm) 
2 tbsp. l. oil 
2 small red and 2 yellow sweet pepper (bake, peel skin, remove seeds and cut into strips) 
350 g spinach 
1 round loaf of white bread 
8 olives, pitted 
400 g soft cheese (in slices) 
125 g tomatoes (cut into thin circles) 
For the marinade: 
1 red chilli (cut into small cubes) 
12 leaves fresh basil or 1 tsp. dried 
2 cloves garlic (finely chopped) 
6 tablespoons. l. oil 
2 tbsp. l. vinegar 
Preparation: 
Mix ingredients for marinade in a large bowl. Brush slices of eggplant, zucchini and onion in oil. Periodically turning, under the grill or fry in a pan with a grill in batches for 2-3 minutes. Cool. Place in the marinade, along with strips of roasted peppers. Cover and refrigerate for 1-2 hours 
Heat 1 tbsp. l. marinade in a pan and fry, stirring, spinach (it should be soft). Good wring, season and chill. Put vegetables skimmer from the marinade. Cut off from the bread flat "cap" and cut out the pulp so that the left "wall" thickness of 1 cm Spread olives in a mortar to a paste. 
Smear the bottom of the bread from the inside of the olive paste. Put layers of spinach, eggplant, cheese, red pepper, zucchini, cheese, yellow peppers, red onions and tomatoes. Savor each layer. Close the "lid" and tightly wrap the cling film. Cover with a plate, hold the tin cans or other press and put in the refrigerator overnight. 
Stabbed with a sharp serrated blade carefully cut loaf into thick slices

Monday, November 9, 2009

Mushroom soup

Ingredients: 
4 peeled and diced potatoes 
1 chopped carrot 
1 chopped turnip 
200 g small mushrooms 
10-15 g butter 
4 finely chopped onions young 
1 sliced red apple 
1 / 2 diced cucumber 
600 ml cream 
600 ml kvass 
1 tbsp. l. mustard 
2 tbsp. l. vinegar 
1 tbsp. l. chopped fresh or 1 tsp. dried dill, celery leaves 
chopped hard-boiled egg for decoration 
Preparation: 
Boil in different pans, potatoes, carrots and turnips. Express breast fluid. Cool the vegetables, then place in refrigerator. Fry mushrooms in butter. 
In a deep bowl, mix onion, apple and cucumber. Enter, stirring, cream and kvass. Add the mustard, vinegar and dill. 
Put the milk mixture is chilled diced vegetables and mushrooms, add the spices. Pour the soup in bowls. Garnish with celery leaves and chopped egg. 

Tips: If instead of fresh mushrooms you want to use canned, then mix them with onion, apple and cucumber.

Peaches baked with chocolate and ginger

Ingredients: 
6 peaches 
6 pcs. Cookies 
100 g dark chocolate 
1,5 cm of fresh ginger root 
1 fresh egg yolk 
2 tbsp. l. dessert wine 
150 ml apricot or peach juice 
50 g melted butter 
Preparation: 
Wash the peaches, cut in half, remove seeds. 
Grind cookies into crumbs. Chocolate and ginger grate. Mix the biscuits with chocolate, ginger, egg yolk and wine. 
Peaches put in the form of cut-up. Top with the mixture, pour the melted butter. Pour in the form of juice and place in preheated to 160 ° C oven for 20 minutes. Put peaches on a platter, pour the juice from the form. Serve warm.

Omelet with onions in Spanish

Omelet with onions in Spanish 
 
Ingredients: 
2 tbsp. l. oil 
chopped green onion to taste 
8 eggs (beaten and spice) 
Preparation: 
Fry onions until golden brown. Pour the egg, rotating the pan, cover them fried onions. Stir the omelet toward the center of the mass is distributed evenly in the bottom of the pan. 
When the eggs are ready, stop stirring to get a good fry the bottom side of the omelet. Turn it on a plate and once again put into the pan to the other side is browned. Cut into portions and serve cold or hot.

American pumpkin pie

For the base: 
1.5 cups (360 ml) flour 
1 / 3 cup (80 ml) cold water 
3 / 4 - 1 cup (175 - 225 g) margarine 
For the filling: 
3 cups (720 ml) pumpkin puree 
1 cup (240 ml) of sugar - more or less, depending on how sweet you have a pumpkin gourd 
1 / 2 tsp. salt 
4 eggs 
520 ml evaporated milk 
A set of spices for the stuffing 1: 
1.5 tsp. ground cinnamon 
1 tsp. ground cloves (possible) 
1 tsp. ground allspice (possible) 
1 / 2 tsp. ground ginger (dry) 
A set of spices for the filling 2: 
1.5 teaspoon ground cinnamon 
1 / 2 tsp. ground ginger 
1 tsp. lemon peel 
1 / 2 tsp. nutmeg 
1 / 2 tsp. ground cloves 
1 / 2 tsp. ground cardamom 
A set of spices for the filling 3: 
1 / 2 tsp. vanilla 
1.5 tsp. ground cinnamon 
1 / 2 tsp. nutmeg 
1 tsp. lemon peel 
(perhaps even 1 / 2 tsp. carnation, but I like without it) 
Preparation: 
Rub the flour with margarine, gently add a little water and knead the dough so that almost kept pace with the hands (dough get sticky). Water may need less than this rule - it depends on the moisture content of flour. Wrap the dough in the food wrap and place in refrigerator for at least 30 minutes. 
Well whisk all the ingredients for the filling. Choose the most suitable set of spices (in general, these sets are similar, differ only in degree of spices). You can experiment with other spices. The stuffing should get a liquid. 
Preheat the oven to 210-220 º C. Roll out the dough between layers of foil or baking paper and spread into the greased baking pan. Pour the filling into a prepared form, without adding some polsantimetra to-edge basis. The edges of the test, close the foil and place in oven. 
After 15 minutes, turn down the temperature to 175 º C and cook 45-60 minutes. 20 minutes before the end of baking remove the foil and let dopechsya to the end. Ready to define a wooden toothpick. 
Pie eating in the warm and cold. When serving, be open for whipped cream or ice cream.

Tomatoes with chili garlic toast on

Ingredients: 
8 medium tomatoes dense 
150 g pitted black olives (sliced) 
1 tsp. sugar 
50 g butter 
1 red chilli (remove seeds, slice the flesh) 
1 green chilli (remove seeds, slice the flesh) 
Comminuted 1 clove garlic 
85 g lettuce feeding 
For the garlic toasts: 
1 / 2 thin baguette (cut into 8 slices) 
2 cloves garlic 
2 tbsp. l. oil 
Preparation: 
Preheat oven to 200 ° C. With a sharp knife make deep slits crosswise on top of tomatoes. Lightly press the fruit, so they opened and flatten slightly on the "bottoms". Transfer the tomatoes in a shallow heat-proof dish. Fill the vegetables half olives, sprinkle with sugar, season. 
In a saucepan melt butter, spasseruyte chilli and garlic. Pour the herb butter tomatoes, put them in the oven for 10-12 minutes. Podrumyante slices of bread on both sides. Another hot grate garlic toast and sprinkle with oil. 
Place on each plate of 2 pieces of toast on them - on roasted tomatoes around Arrange lettuce leaves, chilli and olives, watering their juices from the form.