Products for: 400 ml beef broth, 1 onion, 4 cloves of garlic, 1 parsley root, 1 celery root, 2 slices of rye bread, nutmeg, herbs, salt and pepper. Preparation: To prepare the soup with onions and garlic, chopped onion, garlic, spices, grated nutmeg, pour in broth and cook for 8 minutes with 100% capacity.
Ready soup served with toasted slices of bread, sprinkled with herbs.
Products for : 500 g strawberries, 2 eggs, 1 teaspoon salt, 2 tablespoons sugar, 2 tablespoons almond leaflets, 1 tablespoon powdered sugar. Preparation: To make strawberry pudding Preheat the oven to 220 degrees. Strawberries wash, clean. Large berries can cut in half. Grease four tins casseroles.
Egg yolks separate from whites. In whites, add a little salt and whisk in a thick foam. Beat yolks with sugar until thick, type the beaten egg whites. Evenly spread the berries in the molds, brush with egg custard and bake for 12 minutes in the oven. In a frying pan without added fat podrumyante almond leaves, spread and cool.
Products for : 3 - 4 eggplant, 300 g of boiled meat, chicken, 1 hot pepper, 2 cloves garlic, 3 tablespoons vegetable oil 1 tablespoon adzhika, 2 carrots, 1 onion, 1 loaf rye bread, salt
Preparation: To prepare the eggplants with a sharp meat eggplants and carrots, wash, clean, cut into strips. Onions for snacks clean and cut into rings. Garlic and hot peppers for snacks clean and finely chop. Bread for starters cut into thin slices. Eggplant, carrots, onions, garlic and pepper into the pan, add oil and saute for 5 minutes on medium heat. Then add the vegetables adzhika, salt, add some water and simmer for 29 minutes. Chopped meat, add the vegetables and simmer for 3 - 5 minutes.
Ready appetizer with bread to the table.
Products for : 200 grams of cream cheese, 500 ml of fish broth, 1 can of canned salmon, 2 carrots, 1 egg yolk, green onion, nutmeg, fennel, 1 tablespoon butter, 1 teaspoon of starch, salt. Preparation : For preparation of fish soup and cheese carrot wash, clean and chop the straw. Look for soup, wash and cut. Preheat pan butter, spasseruyte carrots; add the onion and Passer few more minutes. For carrots and onions, add fish broth. On low heat, stirring, bring broth to a boil. Salmon from cans to add fish stock and simmer for 5 minutes. In the boiling soup, add cream cheese. Stir until the soup until cheese is melted. Starch is soluble in cold water, this type of soup mixture, stirring to avoid lumps formed. Bring the soup to boil. Remove soup from heat, whisk egg yolk with a fork, season with salt to taste. Yolk enters into the soup thin stream, stirring constantly. Soup salt, pepper, adds the nutmeg. Dill, washes, chop and add to soup.
Products for: 600 g chicken, 50 grams butter, 200 g of potatoes, 4 tomatoes, 6 sausages, 10 slices of bacon 8 tablespoons peas, cooking oil, breadcrumbs, 4 tablespoons grated cheese, herbs parsley, salt. Preparation: To make the chicken grilled on
Products for : 1 kg gooseberries, 1 orange, 1 kg sugar. Preparation : To make gooseberry jam with orange berries, wash.
Products for : 500 g chicken breast (cooked and cut into slices) 2 tablespoons sugar, 1 tablespoon flour, 1 teaspoon salt 2 / 3 cup orange juice, 1 egg, 1.5 cup chopped stalks celery, ¾ cup roasted and chopped almonds, 2 tablespoons sliced green onions, 1 cup tangerine slices of stewed fruit. Preparation : To prepare the chicken salad with mandarin oranges in a saucepan, mix sugar, flour and salt. Gradually add milk and beaten egg. Cook mixture over medium heat, stirring constantly. Bring the mixture to a boil, but do not boil (before thickening). Remove from heat, cool and refrigerate.
Products for : 800 g of purified pumpkin, 1,2 kg of apples, 1 kg of sugar, ¼ teaspoon orange peel. Preparation : To make jam with pumpkin and apple stew pumpkin in a pan, then rub through a colander or sieve. Apples for jam peel and seeds and stew hot rub through a sieve. Then the pumpkins and apples are put in a bowl, Stir in half the sugar and, stirring, cook on low heat. Shortly before the end of cooking, jams, add remaining sugar and orange zest. Ready Pour jam into sterilized cans and ukuporte sterilized lids.
Products for : 1 head cabbage, 2 onions, a few cloves of garlic, 0.5 cup shelled walnuts, greens. Preparation : To prepare the cabbage with peanut sauce, cauliflower cut into cubes and boil the average. Put the cabbage thin layer on a dish and flatten the load. An hour later, tuck cabbage nuts, garlic, onions, herbs, black pepper.
Products for : 500 g of purified pumpkin, 500 g plums. Preparation : To prepare the mashed pumpkin with plum pumpkin clean, cut into pieces. Of the plum puree to remove seeds. A pumpkin with plums boil in a small amount of water until tender, then rub through a sieve, once again put on the fire, brings to a boil. Ready mashed pour in sterilized cans and ukuporte sterilized lids.
Products for : 500 g of dried fruit, 2,5 - 3 liters of water, 250 g sugar, 60 g Potato starch, ¾ cup cream or sour cream. Preparation : To make soup from dried fruits dried fruit Go through, wash, cover with cold water for 3 - 5 minutes, then wash thoroughly in several waters. Collect apples and pears, cover them with cold water and cook for 20 - 25 minutes. In the broth, place the remaining fruit, sugar, the cinnamon and simmer for another 10 minutes until cooked vegetables. At the end of cooking, pour the soup diluted in cold water with potato starch. At the request of a soup of dried fruit can add the boiled rice.
Serve soup to the table, filled cream or sour cream.
Ingredients: apples 120 g, 80 g celery, 60 g tomatoes, 50 grams of mushrooms, 80 g mayonnaise, 20 g olives, 2 eggs, black pepper powder and salt. Preparation: To prepare salad Sicilian apples, wash and cut into small cubes. Celery salad turned up 4 - 5 minutes, and also cut into cubes. Tomato salad cut into slices. Marinated mushroom salad cut into cubes. Cooked vegetables and fruits for salad mix, salt, pepper, season with mayonnaise. Ready salad garnish with olives, boiled eggs and serve.
Ingredients: 1 can of canned pineapple, 500 g squid carcasses, 2 green apples, 4 boiled eggs, 100 grams of cheese, 100 grams of ham, 0.5 cans of corn, 100 g of mayonnaise. Preparation: To prepare salad of pineapple and squid squid cook for 5 minutes. Cut the calamari salad into fine strips. Hard-boiled eggs for salad chopped. Apples for the salad, wash and cut into small cubes. With pineapple salad pour syrup. Cheese and ham salad cut into thin strips, connect with eggs, apples, calamari and pineapple, add the corn. Fill lettuce with mayonnaise, mix, put in a bowl and serve.
Ingredients: beef tongue, 1 carrot, 1 parsley root, bay leaf, peppercorns, salt, 1 onion; for the sauce - 1.5 cups of broth, 1 tablespoon flour, 1 teaspoon sugar 2 - 3 tablespoons butter, 1 tablespoon apple cider vinegar, 2 tablespoons raisins 0.5 cups of prunes. Preparation: To prepare the beef tongue in sauce language clean, wash well, cover with cold water and cook until done to the roots of carrots and parsley, pepper and onion. Boiled tongue pull, drop into cold water, clean the skin and then pour into the hot broth.
Prepare sweet - sweet sauce. To do this, fry in butter, flour, add sugar and broth in which the language was being cooked, pour the vinegar and mix well. Prunes to the sauce boil, raisins soften in water, put them in the sauce and boil for 8 - 10 minutes. Language out onto a plate and pour sauce. Also put on the dish of boiled potatoes, carrots, pickles.
Ingredients: 500 g shrimp, 1 liter of water, 125 g butter, 50 g onion 50 g carrot, 50 g celery, 50 grams flour, 150 grams mushrooms, 150 grams of yogurt or buttermilk, 2 eggs, salt, pepper, greens. Preparation: To prepare the soup with fresh shrimp onions, carrots, flour and celery in butter spasseruyte. Add well-washed shrimp, pour the water. Simmer the soup for 3 minutes, and then cool. Rub the soup through a sieve. Cook the pre-selected large shrimp, clean the shrimp and add the grated soup. Fungi clean, boil, cut julienne, add the mushrooms in the soup.
When applying to the table, tuck sour soup, eggs, herbs and pepper.
Any meat has three basic states: fresh, chilled and frozen. With the first and second state all clear, but the third requires some explanation. To get started is to talk about how to freeze meat, and then move on to his unfreezing. The best way to freeze - is the industry. Fast freeze in special circumstances does not form ice crystals that can destroy the cell of meat. For example, frozen in this way is supplied to
The second way - a home, which is practiced by the majority of housewives, and which I think is wrong. We bought a large piece of chilled meat, cut off for dinner, the rest being frozen in a simple refrigerator. Here the problem: slow freezing a large piece of meat is uneven - first freezes its edge, then the middle layer, and only then the center piece, and this is undesirable. While defrosting the meat, frozen in such a way that destroys cell structure and, most likely, rather than a beautiful piece of meat you get biomass, not suitable for a tasty dinner.
If homework remaining meat still needed, you must do it correctly. It is necessary to divide the meat into small pieces (one serving - one piece), arrange them on individual packages and then freeze. Of course, the taste of meat is not like the guy or cooled, but still better than a larger piece.
So how do you defrost the meat properly? The algorithm steps are very simple. Meat from the freezer to shift into a zone with zero temperature in the fridge, wait days, until the meat reaches a temperature of 0 degrees uniformly throughout the mass. It should be soft, with no internal seals, plastic.
From the zero-zone refrigerator to put the meat in warm water and bring to room temperature, under water, this process will take just 10-15 minutes. Why the water? The air heat exchanger is low, whereas the water quickly and fairly evenly bring meat to room temperature. After that, the meat should be shifted to a paper towel and blot the water from above. If the meat is intended for the preparation of the broth, you can immediately put it in cold water and boil. Do not use hot water, or the upper protein elements may curdle.
Why do we butcher meat for homework? Yes, everything is very simple - a la carte pieces of meat more quickly and uniformly throughout the depth of unfrozen meat.
To summarize, formulate briefly a few simple rules that I follow when buying, storing and cooking meat.
Better to buy chilled or fresh meat in a quantity necessary for cooking a lunch or dinner, not more.
v Buying meat, frozen only industrial way and packaged portions.
v If meat is still necessary to freeze the house, divide it into small portions.
v Begin to defrost the meat for one day prior to cooking in the zero refrigerator chambers.
Sorrel and useful, and tasty, if, of course, know when to stop in his hand. But now is exactly the time when he is begging for the language - have only to decide in what form, bring to the table "meadow apple," as some call it leafy vegetables. Opportunities - more than enough, it all depends on taste preferences of those who are designed dishes. And let as a key selection criteria take the simplicity of preparation and use of sorrel extremely fresh (so that none of the nutrients are not boiled, not excessive evaporation and not evaporated). What then can you make salads? The most diverse. For example, a dozen of the fastest.
... Tomatoes
It is very simple. We cut strips of dock (of course, well washed under running water) - so that the output was a full glass. Three medium tomatoes - first half, then the plates (you can if you wish and cloves). Everything should be laid in a bowl, salt, pepper, add the finely chopped garlic cloves and filled with vegetable oil. What could be simpler?
... With cucumbers
To a pair of medium-sized cucumbers, chopped cubes, add 5-10 Sorrel leaves (depending on their size and taste testers), torn by hand. Variety of taste chopped dill and parsley - several sprigs each of greenery, and a pair of triple-feathers green onions. Mix up, dressed with sour cream or mayonnaise - as you'd like.
By the way, if you hand a couple of small potatoes - they too can go to work, cut into cubes in the form. Then the salad will become more dense snack .
... With radish
A bunch of sorrel and a bundle of radishes finely chop, as well as an egg, hard boiled. Adding straw posechennoy onion halves of the head and, if he wants, even, 1-2 Art. Tablespoons of peas from the jar. Mix, salt, dressed with cream to taste - that's all short-lived.
... With sweet pepper
All of wisdom - cut bunch sorrel, straw, and a pair of red sweet peppers (not the "giants" and "midgets" - middle) - cubes, add a tablespoon of crushed walnuts, salt and pepper, pour the vegetable oil and sprinkle with finely chopped parsley or dill, or both - as you wish.
... With Chinese cabbage and beetroot
Slightly extend the range of ingredients; you can get more exotic taste. A bunch of sorrel, and 200 g of Chinese cabbage (which is important: without thick stems) shinkuem fine strips, and a couple of small svekolok three on a coarse grater. This triad - beets, cabbage, sorrel - are the foundation of salad. Mixed up, spread on the dish, because it will fill just before serving.
For the filling to cook the sauce. The process is very simple, but requires a number of components in the kitchen. First, mix a half tablespoons of olive oil with half a tablespoon of vinegar. In this mixture add the crushed garlic clove, on 0,5 st. tablespoons soy sauce and juice of lime (or lemon) , 0.5 tsp ground ginger and salt to taste.
Watering vegetables cooked dressing, you can still sprinkle with chopped cilantro (one tablespoon will be plenty).
... Apple
In fact it seems to say out loud - with apples. It will do one green grams that way for 90 - 100. The same need sorrel, and another clove of garlic, sprig of parsley, salt and sour cream - to taste.
From the quarters of the apple and take out the core of the three on a coarse grater, not cleaning the skin. Add to it the chopped sorrel and passed through the press garlic clove, stir, salt and filled with sour cream. Laying out work in salad bowl, sprinkle with chopped parsley. Accept - quickly and without loss of vitamins.
... With grapes
Take a big bunch of sorrel and one small - parsley and dill, finely chop, salt. Fill their dressing, which is made from 2 tbsp. tablespoons vegetable oil, 0,5 st. tablespoons apple cider vinegar and 3 tbsp. Spoon a little whipped cream (for the blender so much - funny, for the shaker - also a big smear on the walls, so just take two forks and wielding acircular counter-movements).
Mix up and put into salad bowl and top placing halves vinogradinok cut down. Instead of fresh grapes can you use the marinade, but in my opinion, the first version is softer and more useful.
... With vegetables "assorted"
A couple of medium-sized carrots , one apple and onion polgolovki chip on a small grater, add a straw from one pickles and a fresh, finely chopped sorrel (100 g), dressed with either vegetable oil or sour cream. We spread a salad bowl and stretched the edges of the rim of thin circles or semicircles of radish, and midway sprinkle with dill.
... With eggs
By "raspolosovannym" leaves a large bundle of sorrel adds chopped green onions (a few feathers) and a couple of finely chopped or worn on a coarse grater boiled eggs. Mix, add, except salt, some sugar and filled with sour cream, mayonnaise or vegetable oil (for my taste, oil is less suitable). If you want more and herbal spices - to health.
... With bacon
Bacon (about 100 g) fry in a skillet until crisp, first on one side, then the other. Lettuce (one or more varieties in total - about 20 leaves) is breaking hands, so do with sorrel (ten leaves). Tomatoes (1-2 pcs. - Depends on size) cut slices. All the ingredients mix lightly sprinkled with lemon juice and vegetable oil. Yes Do not forget to salt (with me it happens).
Products for spicy strawberry jam: 1 kg of strawberries, 1 kg of sugar, ¼ teaspoon cinnamon, 3 cloves bud, 2 star anise, 1 teaspoon lemon peel. 
Products for a salad of beets: 3 kg of beet, 2 kg of Antonov's apples, 1 - 1,5 kg of carrots, 6 tablespoons of salt, 300 g of vegetable oil, 3 cups of water. 
Products for seasoning with ginger: 400 g of yellow bell pepper, 2 lemon, 30 g ginger, 3 tablespoons of honey.
Products for strawberry jam: 2 kg of strawberries, 1 tablespoon lemon juice for syrup - 2 kg of sugar, 2 cups of water.
Products for cherry compote with honey: 3 kg of cherries, 2 kg of honey, rum.
Preparation :
Ingredients: 
Ingredients: 
Ingredients: 
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Ingredients: 
Fast, useful, fresh and original. This salad with cucumber and fresh herbs, plus garlic toast for flavor and appetite. He likes me in its simplicity and originality. Try it and I hope you all enjoy! To get started on toast - because I am categorically against the purchase of croutons (which, as most know, are made from stale bread substandard by treating different preservatives, which can kill not only all living things, but with prolonged use of them even ourselves), then make them herself at home, that you strongly recommend.
"I love pasta ..." sang Makarevich and not without reason that uncomplicated song pops into memory each time on the table appear spaghetti, fettuccini, kanelotti or any other noodles. This versatile dish is good that variant its filing, there really neschislimoe number. Even the Italians do not know how many recipes for pasta exists in nature ... So; tell you my secret of making pasta Coronary. 
I recommend salad with corn, pineapple and chicken breast recipe my sister. It is simple to prepare, and pineapple with chicken flavor and give a very profitable Efektim. Salad light and nutritious. 
Snack is simple to prepare, but very efektnaya and tasty. Such a dish to complement your table and bring the diversity of its touch of freshness. 
It would seem that it may be easier ... But if you look all you have prepared at home in haste, always really tasty. Why? Because at home! Ingredients:
2 kg of potatoes, 3 tbsp. sour cream, salt, flour, 150 grams of smoked bacon, 2 onions, 1 tbsp. teaspoon ground crackers.
Preparation:
0,5 kg potatoes boil, hot rub through a sieve. Rest of the peeled potatoes in shallow grate grater, overcome, the liquid to settle, then pour off the water. The potato mass add settled starch, mashed potatoes, salt and sour cream. From the mass of the molded test dumpling: if it does not dissolve boiling, add the flour is no longer.
For the stuffing fucked finely chop the bacon, fry with chopped onion, add the crumbs. Cooked potato mass to cut into small lumps in the middle of each to make a hollow, put it in a teaspoon of minced meat, the edges of the dough zaschepit, make dumplings form zeppelins. Cook dumplings in salty water. Signs of readiness: dumplings after surfacing again go to the bottom. Select dumplings skimmer.
Serve with melted butter or cream sauce, lingonberry jam. Instead of bacon, you can use minced meat or chopped mushrooms, fried onions, a lot of salty cheese with fried onions or caraway.
Ingredients:
At 10 pc. Potato - 3 / 4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For stuffing: 300 g cooked meat, 1 onion, 1 tbsp. tablespoon butter, pepper, salt.
Preparation:
Boil the potatoes and pound. Then add the flour, egg, salt and mix well. The resulting dough to cut to the balls (meatballs), starting their minced cooked meat. To prepare the stuffing cooked meat mince, lightly fried in butter, add spasserovanny onion, pepper, salt and stir.
Meat balls dipped in boiling salted water, boil, and then discard in a colander to glass water.
Ready-made meatballs can pour oil, tomato or cream sauce.
Ingredients:
For 1 serving - 100 g of meat, 10 g butter, 20 g sour cream, 5 g of green.
Preparation:
Meat broth, slightly cool, cut into thin strips, breaded with flour, put the frying pan, lightly fry in butter, pour bechamel sauce (see sauces on the link at the beginning of the page), then add the tomato juice (to taste), bring to a boil and stew on low heat for 10 minutes. Before the end of cooking and add an element of sour cream.
When applying to the table to fill with melted butter and sprinkle with finely chopped lettuce.
Ingredients:
For 1 serving - 120 g meat, 1 pc. beet, 10 g butter, 40 g sour cream, 5 g of flour, 3 g of green.
Preparation:
Boil the meat until half, pour the broth. Beet slice, pour a small amount of acidified with vinegar water and simmer until cooked. Then the meat and beets into the pan, pour cream sauce, add the liquid, the remainder in fire beets, and simmer until done.
Serve with chopped greens.
Ingredients: At 500 g of meat (flesh) - 800 g potatoes, 2 pcs. carrots, 1 pc. leeks and 1 rena.
Preparation:
Prepared and washed meat (rump, rump, sirloin, brisket) by a piece to put in a pan and pour hot water so that it only covers the meat. Pot cover and put on fire. When the water boils, remove the scum skimmer and cook on low heat for 2-2,5 hours
For 30 minutes before the end of cooking, add peeled and sliced carrots, turnip, white parts of leeks or onion slices (good and add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peas pepper ( or 5-10 g cayenne pepper) and salt. When the meat and vegetables are ready, drain the broth for cooking the sauce with horseradish, and a pot with meat, cover with lid.
Before serving, slice the meat in small chunks, put on a dish with vegetables, add the cooked potatoes and pour sauce (see sauces on the link at the beginning of the page).
Ingredients: 800 grams of beef with bone (rump, brisket), 250 g of vegetables, 1 teaspoon chopped parsley.
Filling: 40 g of salt in a mixture with nitrate (3:1), 2 g sugar, 2 g of coriander, 1 pc. cloves, a few peas black and white pepper, 1 bay leaf, 1 clove garlic, 0.5 liters of water.
Preparation:
Meat wash, dry cloth to clean from the films, remove the bone (in Brisket cut edges).
Spices to grind, mix with salt, saltpetre and sugar (in the summer does not add sugar). Part of the shredded mixture strongly rub into the meat (as votretsya) and put it in the pottery. At room temperature, hold for 2 days. Cover the wooden circle with the load. The water to boil, cool, combine the remaining ingredients and salt and refrigerate. 2 days to fill this meat and put it in a cool dark place (+4- +8 °).
Meat expose Ambassador 14 days, turning every 2 days.
Remove from the filling, wash. Pour the meat with boiling water and cook until soft. When it is almost ready, put the peeled and washed vegetables, cook all together until done.
Remove meat from broth and slice across the grain into thin slices (cut into portions of brisket, with bone), put on a hot platter and drizzle with elongated few spoons of hot broth in which meat was cooked. Sprinkle with herbs.
Serve with pea puree and horseradish and vinegar.
Ingredients: 800 grams of beef (brisket, rump, brisket, shin), 250 g of vegetables, 50 g onion, bay leaves 0,5, 2-3 sweet pea or black pepper, 1 kg of potatoes.
Dill sauce: 40 g butter, 30 g flour, 0.5 liters of broth, 3 tablespoons chopped dill, 0,5 l cream, salt.
Preparation:
The brisket is cut across the ribs into pieces 8-10 cm in width, wash, put in boiling salted water, add seasonings and cook on low heat under cover.
Vegetables wash, clean, rinse. Look clean, cut in half, Brown the putting cut down on the hot pan. When the meat is almost ready, put the vegetables, onions, Dowar.
Peel the potatoes, wash and cut into very large cubes, fill with boiling water, boil until almost ready, drain the water. Prepare the sauce with dill. The sauce put the potatoes, salt, and cook until done, add the dill, Mix with sour cream.
Ready to remove the meat from the broth, cut across the grain slices of medium thickness or chunks (in the brisket and bacon do not remove ribs), the meat out onto a plate, pour sauce with potatoes.
Pickles served separately or a salad of fresh cucumbers.
Ingredients: 800 grams of beef with bone (rump), 250 g of vegetables, 50 g onion, bay leaves 0,5, salt, peas 2-3 black and sweet pepper, 1 tablespoon coarsely chopped parsley.
Preparation:
Bone wash, pour cold water, and boil. Rinse meat and place in a saucepan with the bones, add seasoning, and add salt. Cook on low heat under cover.
Vegetables washed, clean, rinse. Look clean, cut in half, put cut down on the hot cooking pan. By semi-meat add vegetables, onions, cook until done.
Ready to remove the meat from the broth, cut across the grain diagonally sliced average thickness, or pieces, put on a hot plate elongated, surrounding it with boiled potatoes, and garnish with sliced boiled in a broth of vegetables. Pour a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.
Served separately pickles, beet or tomato, onion sauce, horseradish sauce or dill.
