OMELETTE WITH MEAT in Arabic

Ingredients: 
- Pulp 300 g beef, 
- Eggs 5 pcs., 
- Green onions 50 g 
- Wheat flour 15 g, 
- Butter 15 g 
- Fresh milk 150 g, 
- Salt to taste. 
Preparation: 
Beef to miss 2 times through a meat grinder with frequent bars. 
Beat eggs well, add finely chopped onion, salt, flour, milk and combine with minced meat. 
The resulting mass fry until soft in hot skillet with butter and bake in oven until ready.

Chicken, braised in tomato sauce

Ingredients: 
- Chicken 600 g 
- Tomato puree 50 g 
- Melted butter 40 g, 
- Salt to taste. 
Preparation: 
Treated chicken cut into portions and fry without fat, and then fill passerovannym with melted butter tomato sauce and stew with the lid until ready. 
The finished chicken bake in the oven until golden brown. 
For garnish you can submit boiled pasta, dressed with tomato puree. 

SCHNITZEL MEAT CUTTING ON AFRICAN

Ingredients: 
- Pulp 450 g beef, 
- Eggs 2 pcs., 
- Figure 100 g 
- Sauce "Southern" 40 g or 20 g of soy, 
- Onions 100 g 
- 12 g garlic, 
- Citric acid 2 g, 
- Animal fat, 40 g, 
- Tomato sauce with sour cream 300 g, 
- Green 20 g, 
- Wheat flour 40 g, 
- Pepper powder, salt to taste. 
Preparation:
Meat passed through a meat grinder, add the boiled rice, finely chopped and spasserovanny onions, raw eggs, sauce "South", diluted citric acid, salt, pepper, finely chopped garlic and some greens. 
Massu mixed thoroughly, to cut to the schnitzel (for 2 pcs. Per serving), zapanirovat in flour and fry in fat with the two sides. 
When serving, pour over tomato sauce with sour cream and sprinkle with remaining chopped herbs.

Roast in Arabic

Ingredients:
- Beef (sirloin, thin or thick edge) 650 g,
- Animal fat, 30 g,
- Lemon juice 20 g,
- Citric acid 4 g,
- Green onions 20 g,
- Green 20 g,
- Black pepper, ground,
- Salt to taste.
Preparation:
Meat cut across the fibers (2 slices per serving), subtly discourage and marinate for 1-2 hours with the addition of citric acid, finely chopped green pepper and salt.
Then fry in hot skillet with no fat at first, and then with fat.
When serving, pour lemon juice and sprinkle with chopped green onions.

Soup with beans ON-Somali

Ingredients: 
- Lamb (shoulder, brisket) 450 g, 
- Beans, canned bean 300 g, 
- Potato 500 g, 
- Onions 100 g 
- Tomato puree 60 g 
- 20 g butter, 
- Green 50 g 
- Spices, salt to taste. 
Preparation :
From fried meat with no fat to cook the broth, strain, add salt, put diced potatoes, bring to a boil, add the diced and spasserovanny onions in butter, tomato puree, beans, spices, cook 10 minutes. 
When serving, sprinkle with herbs.

Pea soup with pasta in Arabic

Ingredients : 
- Peas 160 g 
- Vermicelli 120 g, 
- 1,5 l meat broth, 
- Potato 550 g 
- Melted butter 40 g, 
- Onions 100 g 
- Tomato puree 40 g, 
- Wheat flour 25 g, 
- Green 30 g, 
- 12 g garlic, 
- Spices, salt to taste. 
Preparation :
In the strained broth to put enumerated peas and cook until done. 
Then add salt, add the vermicelli, diced potatoes, and after boiling put passerovanny in butter with the flour and tomato puree onion, spices. 
When serving, add crushed garlic and sprinkle with herbs.

CORN SOUP WITH MEAT in Arabic

Ingredients : 
- Beef (brisket) 450 g, 
- Corn, canned 650 g, 
- Onions 100 g 
- Tomato puree 120 g 
- Potato 500 g, 
- Melted butter 40 g, 
- 12 g garlic, 
- Salt to taste. 
Preparation : 
Prepared and served this soup as well as bean soup (see above).

Bean SOUP WITH MEAT in Arabic

Ingredients : 
- Beef (brisket, shoulder, part of subscapularis) 450 g, 
- The seeds of red beans, 200 g 
- Onions 100 g 
- Melted butter 40 g, 
- Tomato puree 120 g 
- Garlic 15 g 
- Green 20 g, 
- Salt to taste. 
Preparation :
Meat cut large pieces, fry without oil, add water and cook until done. Then strain the broth, to fall asleep in it to go bust, rinsed but not soaked beans and cook until half ready. 
Then fill passerovannym tomato puree, finely chopped and spasserovannym onions in butter, add salt and cook until ready. 
When submitting a plate arrange 2 slices of meat, add crushed garlic and sprinkle with herbs. 

Corn, fried with onion

Ingredients: 
- Corn, canned 350 g, 
- Onions 30 grams, 
- Vegetable oil 30 g, 
- Green onions 30 g, 
- Salt to taste. 
Preparation :
Onions cut into cubes and spasserovat in butter, then add corn, salt and fry for 2-3 minutes. 
Submit a cold, sprinkled with finely chopped green onions.

Eggplant Egyptian

Ingredients: 
- Aubergines 600 g 
- Vegetable oil 100 g 
- Carrot 80 g 
- Celery root 90 g, 
- Tomatoes 200 g 
- Onions 100 g 
- 10 g garlic, 
- Parsley 15 g 
- Salt to taste. 
Preparation :
Eggplants cut into halves and gently separate the flesh from skin with a knife. Onions cut into cubes and spasserovat in butter, then add chopped garlic, carrots, cooked celery root, eggplant pulp, salt and mix thoroughly. 
Received vegetables with minced meat filling eggplant halves and put them on a pan smeared with oil. 
At eggplant lay a slice of tomato and sprinkle of chopped greens. 
Bake in oven for 20 minutes. 

Sweet PEPPER ON-THE ALGERIAN

Ingredients: 
- Sweet pepper 350 g, 
- Onions 50 g 
- Olive oil 30 g, 
- Vinegar 3% 10 g, 
- Ground pepper, salt to taste. 
Preparation :
Peppers bake, peel, cut into strips and mix with sliced onion rings. 
Season with salt, black pepper, oil, vinegar and apply to the salad. 

Pate BEANS

Ingredients: 
- The seeds of beans 200 g 
- Vegetable oil 40 g, 
- Onions 40 grams, 
- Vinegar 3% 10 g, 
- Pepper powder, salt to taste. 
Preparation :
Moved, washed and pre-soaked beans to boil in boiling water, discard, wipe, mix with passerovannym onions in butter, add salt, vinegar, pepper. 
From the obtained mass laminated roll and refrigerate. 
When serving, cut into 2-3 pieces per serving. 

Egyptian salad

Ingredients : 
- Bananas 100 g 
- Celery root 100 g 
- Apple 100 g 
- Tomato 50 g 
- Green salad 60 g 
- Mayonnaise 80 g 
- Green 5 g, 
- Salt to taste. 
Preparation :  
Bananas, celery, apple, green salad wash, peel and cut into sticks. 
Tomato Slice. 
Prepared food mix, season with mayonnaise, salt, put in salad bowl or in the skins of bananas and decorate with lettuce, greens, slices of tomato. 

SALAD OF FRUITS AND VEGETABLES

Ingredients : 
- Apple 100 g 
- Oranges 120 g, 
- Potato 60 g, 
- Carrots 120 g, 
- Cucumber 90 g, 
- 5 g sugar, 
- 30 g lemon or citric acid 0.2 g, 
- Mayonnaise 60 г. 
Preparation :  
Apple, oranges, cucumbers, boiled potatoes and carrots clean and cut into slices, add lemon juice or diluted citric acid, mayonnaise, sugar, and stir: 
Place the slide in the salad bowl and decorate with slices of fruit.

Mushroom ravioli

Products for mushroom ravioli: 10 large dried mushrooms, 500 g of river fish, salt, pepper, 3 onions, 100 ml of vegetable oil, 100 ml cream, 500 g of flour, 1 egg. 

To prepare the mushroom ravioli Soak dried mushrooms well and boil, then chopped mushrooms and fry for ravioli in vegetable oil. Flesh river fish chopped and add mushrooms, fry. Onions for ravioli chopped, fry in vegetable oil and add the mushrooms with fish. All the ingredients for stuffing dumpling mix well. From flour, eggs, water and salt and knead stiff dough for ravioli. From the test make sausages, cut into small pieces, roll out small cakes for ravioli, blinds dumplings. 

Dumplings boil in salted water for 5 minutes. Drinks dumplings can serve with sour cream

Chopped meatballs with sauce

Products chopped meatballs with sauce: 800 g beef, 1 white loaf, 1 onion, 2 egg yolks, 0.75 teaspoon salt, pepper, breadcrumbs, 130 ml of vegetable oil, 0,5 a tablespoon of butter, 150 ml of broth, 100 ml of milk, 50 g sour cream. 

To prepare meatballs with sauce, chopped chopped meat or skip through the meat grinder. Bulku for meatballs soaked in a small quantity of milk, add to meat, stir and again passed through a meat grinder. Add the minced finely chopped onion, egg yolks, salt and pepper. Minced Meatballs Stir well, we have created a cutlet, roll meatballs in breadcrumbs. 

Fry patties in hot oil in a frying pan until golden brown. Ready-made meatballs out onto a plate. 

In a pan, in which the fried meatballs, add the butter, broth, sour cream, boil, strain, pour over the cutlets on a platter. If the cutlets on a platter garnish with vegetables, then sauce Serve separately in Gravy boat.

Lamb, stuffed vegetables

Products for Lamb, packed with vegetables: 200 g lamb, 100 grams of rice, 2 tablespoons oil, 2 cloves garlic, 1 carrot, 1 tablespoon of tomato paste, 1 teaspoon flour, salt and pepper. 

To prepare the lamb, laced with vegetables, rice wash, soak for several hours, add oil and cook in microwave oven at full power for 6 - 7 minutes. Mutton is to cut into portions and pierced with carrots, parsley root and garlic. In dishes with rice Lay lamb and cook mutton with rice for about 10 minutes at full power. Separately connect the tomato paste with the flour, salt and pepper and lay out the tomato paste to the mutton with rice. Mutton cook for a further period of 3 - 5 minutes.

A salad with meat:

 Products for a salad with meat: 300 g meat, 4 potatoes, 2 beets, 2 fresh or pickled cucumbers, 3 medium sized salty or pickled mushrooms, 1 egg, 1 - 2 onions, 0.5 cup filling, green onions, salt, herbs . 

To prepare the salad with slices of meat, boiled meat, connect with diced boiled potatoes, beets and fresh or pickled cucumbers. Add the finely chopped onion, cut julienne mushrooms, premeshayte all ingredients and spread into the bowl. Drizzle with vinaigrette dressing, prepared mustard and cider vinegar. On top of salad garnish or a cup of sliced eggs, sprinkle with chopped spring onions and herbs.

Lamb Baked

Products for baked lamb: 1 kg mutton, 4 - 5 onions, 200 g of mayonnaise, 200 g of cheese, salt and pepper. 

To prepare the lamb roast cut into pieces 1 cm thick, well repel, lay in a bowl with pieces of one single, salt and pepper, top to put finely chopped onion. 

Grate cheese to lamb on a large grater, mix with mayonnaise. Cheese with mayonnaise Put on the meat with onion. Bake lamb for 15 minutes at medium power. Drinks lamb baked serve with boiled potatoes and fresh vegetables and herbs.

Cake with carrot

Products for cake and carrot: for test - 1,5 glasses of milk, 1.5 tsp salt, 13 g dry yeast, 2 egg yolks, 100 g butter, 4.5 cups of flour for the filling - 1 kg carrots, 100 g butter, 4 eggs, salt. 

To make a cake with carrots polusloenoe Prepare the dough on yeasts. To do this, connect to the bowl, milk, salt, yeast, egg yolks, 0,5 tablespoon butter, flour, knead the dough, beat the dough well spatula. Let dough rise in a warm or cold place. When the dough rise, beat him again. Roll out the dough, brush the surface of dough with melted butter, fold in half, brush with butter, fold the dough in four, introduced the cold for 10 minutes. Then roll the dough, brush with oil, and so up to three times. Let dough rise in a cool place. An hour later, roll out pie dough, sprinkle lightly with flour, fold it four times, to shift to the pan, greased with butter, spread the dough, put on dough stuffing, pin-tucks nicely edge. Let the dough rise more in a cold place, brush the surface of the pie butter, mixed with egg yolk and a teaspoon of cold water, sprinkle with breadcrumbs and place in preheated oven to 180 degrees. Bake pie for 30 minutes until golden brown. 

To make the filling for a pie carrot cook, clean, chop, add the butter

Cabbage salad with fish

Products for cabbage salad with fish: 300 g boiled fillet of sea fish, 1 a head of cabbage, 1 onion or 2 tablespoons finely chopped green onions, 1 pickle, 0,5 cup salad dressing or mayonnaise, and salt. 

To prepare cabbage salad with fish, cabbage, chop sticks and peretrite with salt. Boiled fish salad chop slices, connect with cabbage, add the chopped onion and cucumber, add the filling or mayonnaise.

Lamb stuffed with pears

Products for lamb, stuffed with pears: 1,5 kg fillet of lamb, 2 pears, 200 g of bread crumbs, zest of 1 lemon, salt. 

To prepare the lamb, stuffed with pears, chopped pears, connect with bread crumbs and lemon zest and mix. Fillet of lamb well repel, Put cooked a lot of pears on the fillet, roll the lamb in the meat loaf, tightly styan cord, salt. Bake lamb during 45 - 50 minutes at power above average, occasionally turning the meat. 

Drinks Serve with boiled mutton and fresh vegetables.

Shrimp with tarragon sauce

Ingredients: 
450 g peeled medium shrimp 
125 g sour cream 
60 g mayonnaise 
15 g of parsley 
1 tbsp. l. minced fresh tarragon 
1 tsp. anchovy paste 
1 / 4 tsp. ground black pepper 
Preparation: 
Boil 1 1 / 2 liters of water per liter saucepan over high heat. Place the shrimp and again bring to a boil, cook for 1-2 minutes. Drain. 
Prepare a sauce of tarragon. Mix in a blender, cream, mayonnaise, parsley, tarragon, anchovy paste and pepper. Pour the sauce into a bowl. If you do not intend to serve on a table immediately, place the sauce separately and shrimp in the refrigerator. 
Serve the shrimp to the table on a large platter with the sauce.

Soup with zucchini, corn and chicken scallops

Ingredients: 
0,5 kg chicken breasts 
0,5 kg of chicken heads 
1 zucchini 
1 sweet pepper 
12 cherry tomatoes 
2 onions 
200 g celeriac 
1 carrot 
200 g canned corn 
1 tbsp. l. olive oil 
2 tbsp. l. butter 
salt, white pepper to taste peas 
Preparation: 
Chicken head wash, pour 2 liters of cold water and cook for 40 minutes. Then remove the head, and strain the broth. With chicken head cut scallops, cover them with foil and leave to serve. 
Chicken breast with olive oil to grease and bake in preheated 200 ° oven for 25-30 minutes. Roasted breast cut into slices across the grain. 
Carrots, onions and celery root peel and cut into cubes of medium size. 
In a pan heat the butter and fry the onions in it, celery and carrots. In saucepan of boiling chicken broth, place the slices of baked breast, add the fried vegetables and bring to a boil. 
In soup, omit the sweet pepper, cut in small bars, and zucchini, cut in triangular slices, add salt. White pepper squash and add to soup. 
Then put canned corn and halved cherry tomatoes, bring the soup to a boil, remove from heat and allow to steep for 5 minutes. When applying to each plate put some chicken combs. 

Zucchini should be stored at room temperature and use within four to five days. Sliced baked chicken breast can be added directly to the plate, like scallops. In this case the tray from the breast after baking must immediately cover with foil and keep warm to serve.

Salad from the chef

Ingredients: 
200 g bacon (ready to eat) 
200 g beef (ready to eat) 
150 g sharp cheese 
1 can of canned corn 
2 sweet peppers (green and red) 
3 small tomatoes 
100 g of lettuce 
1 bunch of green basil 
1 onion 
2 cloves garlic 
4 Art. l. olive oil 
2 tbsp. l. apple uksusa_ 
1 / 4 tsp. ground red pepper 
salt to taste 
Preparation: 
Canned corn in a sieve and discard give drain fluid. 
Tomatoes incision crosswise, scalded with boiling water and then immediately pour cold water. Tomatoes peel, cut in half and remove seeds. 
Onions peel and cut into cubes. Sweet pepper cleaned of seeds and partitions and cut into thin long strips. Flesh tomatoes cut into small cubes. 
Brisket and beef cut into sticks. 
Spicy cheese grate. All prepared ingredients to mix, add the crushed green basil. 
To prepare the garlic sauce Slice the plates, mixed with salt, pepper and vinegar, and. stirring, gradually pour the olive oil. Pour over prepared salad dressing and let it brew before serving for 10 min.

Shrimp cocktail and olives

Ingredients: 
750 g medium or large peeled shrimp (optional you can leave the shell on the tail) 
275 g large black or green olives, pitted 
2 tbsp. l. olive and vegetable oils 
1 1 / 2 tsp. curry powder 
1 / 2 tsp. ground ginger 
1 / 2 tsp. salt 
1 / 4 tsp. coarse grind black pepper 
2 tbsp. l. freshly squeezed lemon juice 
1 tbsp. l. finely chopped fresh parsley 
slices of lemon and celery greens for decoration 
Preparation: 
Boil 2 liters of water in chetyrehlitrovoy saucepan over high heat. Lower the shrimp, bring to a boil again and cook for 1-2 minutes. Good dry out. Place the shrimp and olives in a bowl for the microwave oven. 
Heat the oil in a saucepan over medium heat. Add the curry powder, ginger, salt, pepper and simmer 1 minute, stirring constantly. 
Remove saucepan from heat, add the lemon juice and parsley. Pour shrimp and olives with warm marinade. 
Close the bowl and store in refrigerator no less than 2 hours, occasionally shaking her. Put the shrimp with olives on a dish and garnish with lemon slices and celery leaves. Bring a dish cocktail sticks.

Potato and pepper peach sauce

Ingredients: 
3.4 potatoes 
3 sweet peppers (red, green, yellow) 
3 tbsp. l. olive oil 
thyme, salt, ground with a hedgehog 
black pepper to taste _ 
For the sauce: 
3 peaches 
1 lime 
3 / 4 cup nonfat yogurt 
dill to taste 
Preparation: 
Tubers thoroughly cleaned with a brush, boil in salted water for 10 min., Cool. Small potatoes cut in half, larger - on 3 or 4 parts. Wash sweet peppers, cut in half, remove core and slice the peppers large noodles. 
To prepare marinade, combine thyme, salt, pepper and olive oil. 
Prepared marinade smear sliced potatoes and peppers. 
Vegetables fry on all sides on the grill or pan-grill for 10-15 
To prepare the sauce, peaches, peel, remove pit and slice the flesh in small cubes. Then mix with nonfat yogurt. 
In the sauce add the squeezed lime juice and a little grated peel. Dill wash, dry out, finely chop and add to peach dressing. Sauce lay in a small bowl or gravy boat and serve grilled vegetables. 

If the sauce used for cooking very ripe peaches, they can clean, chop the pulp in a blender to the consistency of mashed potatoes and mix with remaining ingredients. In this case, the sauce will have a richer taste and aroma.

Cheeses in Batter

Ingredients: 
0, 5 kg of cheese 
0, 5 cups flour 
2 eggs 
3 tbsp. l. mineral water 
vegetable oil for frying 
black pepper, salt to taste 
Preparation: 
To prepare the batter with a mixer beat eggs, gradually podsypaya flour until the dough the consistency of thick cream. After whipping pour in the dough very cold mineral water, salt and quickly stir. 
Brynza cut into cubes with sides of about 2-2. 5 cm pieces of cheese dipped in batter and fry in the hot vegetable oil until golden brown. Roast cheese serve to the table hot, sprinkled with black pepper, Serve mustard and lettuce. 

To pieces of cheese that the square shape, after dipping in the dough can be rolled in breading, in this case is formed during the roasting very tasty, crunchy crust. Prepared in this manner is good to use cheese as an ingredient for a variety of salads.

Mexican shrimp kebabs

Ingredients: 
40 large peeled shrimp 
125 grams is not very pressing canned green chilies 
2 tbsp. l. freshly squeezed lime juice 
1 tbsp. l. chopped fresh coriander or 1 tsp. Coriander 
1 tbsp. l. olive or other vegetable oil 
3 / 4 tsp. salt 
1 / 2 tsp. sugar 
1 / 2 tsp. ground black pepper 
2 medium avocados 
20 bamboo spits 30 cm long 
slices of lemon and lime to decorate 
Preparation: 
Boil 2 liters of water in chetyrehlitrovoy saucepan over high heat. Lower the shrimp, bring them to a boil and cook for 1-2 minutes. Drain. 
Cut the chilies, leaving the liquid. Mix in a large bowl of chili with the juice, lime juice, cilantro, vegetable oil, salt, sugar and pepper. Lower into the mix shrimp, so they soaked in juice. If you are not going to apply kebabs to the table immediately, put a mixture of shrimp in the refrigerator. Before serving, cut avocados in half and remove the length of the bone. Cut off the peel and slice the flesh into pieces, 3 cm in width. 
Carefully connect the pieces of avocado with shrimp mixture, try not to mash the avocado. 
Nanizhite on each skewer and 2 shrimp and 2 slices of avocado. Lay the skewer on a large platter. Serve immediately, garnish slices of lemon and lime.

Carrot salad with walnut

Products for carrot salad with walnuts: 4 carrots, 4 tablespoons of crushed walnuts, 2 tablespoons of rose-hip syrup, 2 tablespoons lemon juice, 4 tablespoons of honey. 

To prepare salad from carrots with walnuts Grate carrots on a fine grater, mix with crushed walnuts and honey. Add the salad rosehip syrup, lemon juice and stir yet. Put lettuce in bowl and serve.

Fruit - a chocolate dessert

Products for fruit - chocolate dessert: 6 pears 3 cups of milk, 100 g of butter, 1 cup flour, 2 eggs, 0.25 cup powdered sugar, 0.25 cup of cocoa powder. 

To prepare the fruit - chocolate dessert chopped pears and lay out on the bottom of the dish even layer separately beat the butter and powdered sugar. Add the butter eggs and milk, even beat. Add the flour and cocoa, knead the dough and overlaid it with an even layer of pears. Dessert bake for 8 minutes at full power the furnace. Let dessert stand 10 minutes.

The Colonel's salad

Ingredients: 
200 g of cod liver oil 
2 fresh cucumber 
1 stalk celery 
1 egg, hard boiled 
2 green onions escape 
2 sprigs of dill 
Ingredients: 
Cod liver lay out on paper towels and let dry off. 
Cucumbers, celery, onion and dill wash, dry out. Celery finely chop. Cucumber and egg cut into cubes. Green chop. 
In bowl, knead the cod liver with a fork. Add egg, cucumber, celery and fresh herbs. Shuffle.

Rolls of lavash with Rayhan

Ingredients: 
2 sheets of Armenian lavash 
200 g sheep's cheese 
0.5 cups yoghurt 
beam Rayhan 
1 clove garlic 
pinch of hot red pepper 
Preparation: 
Garlic pass through the press, mix with yoghurt. 
I Rayhan remove the stems, leaves very finely chop and mix with mashed with fork cheese (if fixed, then grate). 
Sheets lavash cut each into 4 parts, grease one side of garlic yoghurt, even layer of cheese lay Rayhan, turn to the rolls. Writing stand 10 minutes. and serve with a salad of tomatoes and red onion.

Mushrooms stuffed with onions and carrots

Ingredients: 
10.12 mushrooms with large caps 
2 medium carrots 
2 onions 
150-200 g of cheese 
garlic (optional) 
salt, spices 
butter oil 
Preparation: 
Rinse mushrooms. Cut stem and remove the "insides" of the cap to get a "basket". Hats immediately sprinkle with lemon juice. 
Onions and carrots clean. Finely cut onions, carrots, grate, legs and other fungi from the same grind. In a pan melt the butter, fry the vegetables and mushrooms until half ready, add salt, sprinkle your favorite spices or herbs. 
Reheat oven to 200 º C. Hat stuffing prepared with minced meat, sprinkle with grated cheese (you can also squeeze the garlic out onto a greased with butter, baking and bake for 20-25 minutes until cooked. 

Easy cottage cheese souffle with pineapple

Ingredients: 
400 g cottage cheese 
3 tbsp. l. decoys without slides 
7 rings of canned pineapple 
cherries for decoration 
powdered sugar 
4 eggs 
pinch of salt 
Preparation: 
Rings of pineapple lay drain and dry out. 
Mold split diameter of 22-24 cm and lay a greased baking paper. Put a ring of pineapple at the bottom of the form in each ring to put on a cherry. 
Whip the whites with a pinch of salt until stiff peaks sustained. Egg yolks separate whip, add the semolina and add cheese (if you want to get maximum light structure, the curd should be wiped), mix, then carefully lay beaten egg whites, mix shovel. 
Put a lot of cottage cheese on top of pineapple, bake 25-30 minutes at 180 C in a preheated oven. 
When you receive a crust, and the middle casserole cease to be liquid, remove the form, allow to cool, remove the ring. Cover dish and gently turn over the ring of pineapple would be on top. 

Souffle does not contain sugar, but give the sweetness of pineapple. If absolutely nothing without sugar, it has few options - put a whipping with vanilla sugar and sprinkle with the laid in the form of cottage cheese the mass of brown sugar before baking or sprinkle with powdered sugar supply (as an option - pour over chocolate or honey).

Chicken breast White Nights

Ingredients: 
1 kg chicken breast fillets 
1 lemon 
200 g dried apricots 
greens, mayonnaise 
salt, spices, soy sauce 
Preparation: 
Soak the breast in soy sauce for 20 minutes. 
Lemon (with skin) and dried apricots cut into small cubes, mix with mayonnaise and greens. With chicken goes well in green, you can use green marigolds. 
Lubricate the breast with mayonnaise, spices, salt, be careful, because fillet absorbed salt from soy sauce. 
Set chicken pieces in small incisions - pockets - and stuff them with a mixture of lemon with dried apricots. 
Fry in skillet with butter until done.

Cake on condensed milk

Ingredients: 
2 cups flour 
1 cup sugar 
200 g sour cream 
200 g condensed milk 
2 eggs 
1 tsp. baking 
raisins and nuts, optional 
powdered sugar 
Preparation: 
Eggs pound of sugar, add condensed milk and cream (better to take low-fat and sour), add baking powder and flour. Knead dough, to shift into a greased form. 
Bake in oven at 180 C for 20-30 minutes (depending on the size of the form). 
Ready to remove the cake from the mold, cool, sprinkle with powdered sugar. 

When preparing the test at will, you can add raisins or chopped nuts.

Salad-cocktail with fruits

Ingredients: 
for half an orange, green apple, nectarine, kiwi 
2 pieces of dried apricots 
100 g of thick cream 
sugar to taste 
fruit decoration 
Preparation: 
Clear all fruits, dried apricots. 
Orange, apple, apricots and nectarines cut into sticks, slices of kiwi. 
In a wide wine glass or kremanku lay out all the layers of fruit in the following order: orange, apple at him, then nectarine and dried apricots. 
Cover with sour cream, whipped with sugar. At the request of sour cream can be replaced by any yogurt or cream, whipped with powdered sugar. 
Top decorate slices of kiwi and banana, grapes, any other fruit.

Hot sandwich with blue cheese and apples

Ingredients: 
8 slices white bread 1 cm thick 
200 g spicy cheese (Camembert, Brie or blue cheese mold) 
1 / 2 cup cream, fat 33% 
1 small red apple 
handful of walnuts 
big bunch of parsley 
olive oil 
salt and freshly ground black pepper 
Preparation: 
Parsley and chopped walnuts, place in a blender or combine, grind. Continuing to stir, pour 3 tbsp. l. oil to obtain a homogeneous mass. Season with salt and pepper. 
Whip the cream cheese (Camembert and Brie have previously cut the crust). Apple cleared from the core and cut into thin slices. 
Lubricate one side of all pieces of bread with oil. The second side of the 4 pieces of cheese to smear the mass, put on top of sliced apples. The second side of the remaining pieces to smear peanut mass. Close sandwiches. Preheat skillet over medium heat, fry sandwiches on both sides until golden brown (cheese should melt). Serve immediately.

Sauce white beans and tuna

Ingredients: 
canned tuna 
canned white beans 
olive oil 
parsley 
garlic 
Preparation: 
Crush in a mixer or blender jar of canned tuna, pre-pouring juice from a jar of canned white beans, a small amount of olive oil, parsley and coarse chopped garlic.

Exotic donuts

Ingredients: 
6 eggs 
0.5 cups sugar 
3 / 4 cups flour 
6 bananas 
oil for deep-frying 
coconut 
Preparation: 
Yolks pound of sugar, add beaten egg whites into the froth and flour and mix well. 
Bananas are cut into circles 1 cm thick 
Prick circles on a fork, dip in batter and fry on both sides in oil. 
Ready donuts sprinkle coconut

Cake curd

Ingredients: 
2 cups flour 
pinch of salt 
pinch of baking powder 
1 tbsp. l. sugar 
150 g chilled butter (or margarine) 
For the filling: 
0,5 kg curd 
3 eggs 
1 cup granulated sugar 
canned cherries, pitted 
Preparation: 
Make dough: butter knife, crush and mix with flour, add salt, fluffing and sugar, stir until the crumbs. 
Make filling: cheese, eggs and sugar, mix thoroughly until smooth. Add cherries, pitted. 
Half of the test, pour into a deep form. Top lay the stuffing, top to pour the remainder of the test. Bake until done at 180-200C

Meat and beans

Ingredients: 
2 peppers 
500 g mincemeat 
1 stock cubes 
2 cans of beans (preferably red) 
salt pepper 
greens 
vegetable oil for frying 
Preparation: 
Pepper cut into cubes, fry in oil. Add minced meat and fry until half ready. 
Pour the water, sprinkle with crushed cube, bring to a boil. Add beans and simmer 10 minutes, salt and pepper to taste. 
Ready to decorate the dish with greens. 

Dish is better to cook in a cauldron.

Cake "Sweet chill"

Ingredients: 
250 g shortcakes 
1 can (400 g) condensed milk 
0,5 kg curd 
100 g sugar 
Fruits 
Preparation: 
Pastry blender grind. Mix together condensed milk, sugar and cream cheese, beat with a mixer, so that no lumps. 
In the form of lay crushed biscuits, then part of the piled masses above - sliced fruit to taste (bananas, kiwi, peaches). Then pour the remaining whipped the masses, to decorate the fruit. Put in refrigerator for at least 6 hours.

Apple pie bulk

Recipe: 
Ingredients: 
4.5 apples (about 1 kg) 
1 cup flour 
1 cup semolina 
1 cup sugar 
1.5 tsp. baking 
150 g butter 
vanilla or cinnamon to taste 
1.2 tsp. powdered sugar for sprinkling the tops of the cake 
Preparation: 
Prepare a dry mixture: mix well the flour and baking powder, sugar, semolina and vanilla. 
Wash apples, peel and grate. 
Bakeware smear butter (I cook in glass, if the form of Teflon - no need to grease) and lay out the layers: a dry mixture, then grated apples, etc. yet complete the form. The last layer should be of the dry mixture. Top grate well chilled butter (I have previously put the butter in the freezer for 15 minutes). 
Bake pie in the oven at 180 ° C about 40-45 minutes. 
Ready to remove the cake, give a little to stand up and cut into square or rectangular pieces. Sprinkle with powdered sugar. Serve as hot or cold. 

I recommend to serve with a scoop of vanilla ice cream or whipped cream. 
You can adjust the calorific value and the usefulness of the pie by reducing the amount of sugar, or substitute white sugar for cane. 

Cake turns out very tasty, tender inside and crispy on top. Will be fast and simple so that even a man in such a state that's yummy to please his beloved. Just shortly Saint Valentine's Day.

Plain winter salad

Ingredients: 
1 carrot 
1 medium apple 
canned green peas 
Preparation: 
Boil the carrots and cut into cubes. 
Apple must be cleaned from skin and seeds and cut into cubes. 
Add to taste green peas. Season with salt and mayonnaise.

Banana Cake

Ingredients: 
3 very ripe banana 
2 eggs 
1 cup sugar (can be less than that cake was not sugary) 
100 g butter 
vanilla sugar or vanilla 
sachet baking powder (10 g) 
1.5 cups flour 
pinch of salt 
Preparation: 
Bananas are crushed in puree (with a fork or a blender). Drive eggs, add sugar and melted butter. All mixed thoroughly, you can beat. 
Add the flour is mixed with vanilla and baking powder and a pinch of salt. Shuffle. 
Put the dough into shape and bake in the oven for 45-50 minutes min. at 180 º C (depending on oven size and form of the cooking time may be different - as smaller or larger than this). Readiness check a wooden stick.

Camembert with pears and porto

Ingredients: 
3 medium circles Camembert 
2 small firm pears 
1 cm fresh ginger root 
200 ml port Ruby 
handful of pine nuts 
pinch of sugar 
freshly ground pink 
pepper 
Preparation: 
Ginger Peel and cut into very thin strips. Pears Peel and core, cut in small cubes. Port pour into the saucepan, add the pears and ginger, bring to a boil, cook over medium heat 2 minutes., Lay skimmer on a plate. 
In wine, add sugar, Uvarov half. 
Each circle of cheese cut into 2 round halves, cut up to fit on a tray, lined with parchment. Put cheese on the pears with ginger and season with pepper, sprinkle with pine nuts. Bake in preheated to 230 ° C oven for 3-4 minutes. Serve immediately with green salad mix, watering with warm port wine sauce.

Puff with strawberries in honey

Ingredients: 
250 g puff pastry 
1 kg medium-sized strawberries 
1 cup liquid honey 
2 sprigs rosemary 
pimento and black pepper 
Preparation: 
Cut the dough into 4 equal parts, bake at 180 ° C for 15 min. Ready-made puff pastry separated into 2 halves. 
Select 32 berries, and the rest into cubes. Honey with pepper and rosemary, bring to a boil, cook 2 minutes., Pour a whole strawberries, cool. Stir in sliced strawberries with 8 art. l. of cold honey (no seasonings and whole berries). 
Put on the soft side of sloek 1 tbsp. l. honey mass, the top pack of 4 whole berries, pour more honey

Swedish meatballs

Ingredients: 
For the stuffing: 
800 g minced meat (pork or mixed) 
1 cup bread crumbs (you can take bread crumbs) 
100 ml milk 
2 eggs 
2 cloves garlic 
1 / 4 tsp ground allspice 
salt and ground pepper to taste 
For the sauce: 
70 g butter 
50 g flour 
180 ml milk 
600 ml chicken or beef broth 
salt to taste 
cranberry jam for serving 
Preparation: 
Mix ground beef, bread crumbs, chopped garlic, a little beaten eggs, milk and spices. Stir until smooth. 
From stuffing to form meatballs the size of a small tangerine, lay them on the laid foil pan. 
Bake in preheated to 220 º C oven for 15-20 minutes (until cooked). 
Prepare sauce. Melt the butter in a skillet, add flour and cook, stirring, 2-3 minutes (Do not let the flour to brown!). Then a thin stream, stirring constantly, pour the milk in saucepan first, then warmed broth. Add salt and cook, stirring constantly, until sauce thickens. Sauce should have acquired the consistency of sour cream. 
Ready balls lay in a large deep bowl and pour sauce and mix to sauce is evenly distributed. 
Serve meatballs with lingonberry jam and mashed potatoes, as is done in Sweden.

Pear and strawberry with champagne

Ingredients: 
4 firm pears (Williams, conference) 
150 g large strawberries 
100 g of white seedless grapes 
1 bottle of semisweet sparkling wine 
juice and zest of 1 lemon 
4 Art. l. brown sugar 
1 stick cinnamon 
1 vanilla bean 
3 boxes of cardamom 
2 clove bud 
2 tbsp. l. brandy 
Preparation: 
Pears Peel off, no cutting, remove the grapes from the twigs. In refractory pot pour the wine, bring sugar, juice and zest of lemon, cut along the vanilla bean, a broken stick of cinnamon, cloves and cardamom. Bring to a boil, put pears, rearranged in preheated to 170 ° C oven, cook 30-40 minutes. Add grapes, cook another 5 minutes., Cool. 
Strawberries cut in half along; pears removed, cut into quarters, put the pears and strawberries in a saucepan. Put in refrigerator for 6-8 hours then remove the skimmer fruits and spices from the syrup, remove spices. 
Fruit sprinkle with cognac, tightly close the foil, place in refrigerator. Syrup pour into a wide bowl and freeze 3-5 hrs, thrice mixed up in that time. 
Submit the sorbet into large glasses with fruit.

Rice with Bananas

Ingredients: 
1 / 2 cups rice 
1.5 cups milk 
4 Art. l. sugar 
5 bananas 
butter 
vanilla sugar 
Preparation: 
Boil rice in milk with sugar. Bananas lengthwise and cut in half, put out a little bit of butter. 
Put rice on a dish, top banana. Sprinkle with vanilla sugar. 
 

Chocolate quiche with rice pudding and Swiss cheese

Ingredients: 
150 grams of Swiss cheese 
150 g of Borodino bread 
70 g dark chocolate (70% cocoa) 
50 g butter 
1 egg 
350 ml cream 20% fat 
4 Art. l. Arborio rice 
pinch of chili powder 
Preparation: 
Bread grate. Chop 50 grams of chocolate, combine in saucepan, place it over boiling water and let soften. Chop the cold butter with bread crumbs, add egg, chili and chocolate, stir until smooth. Wrap in foil, refrigerate, 20 minutes. 
Distribute the dough on the sides and bottom of the small heat-resistant forms. Send the form in preheated to 170 ° C oven for 15 min., Then remove and cool. 
Cheese grate, heat the cream to a boil, but do not boil. Fig pour on the heated pan, pour in the cream. Bring to a boil, subtract fire to a minimum and cook, stirring occasionally, until almost all liquid is absorbed and rice is not seethe, 20-25 min. Remove from heat, add cheese and stir until a homogeneous mixture, a little cool. 
Remove the dough from the finished form. Put pudding in a "basket" of the dough cool. Submit, sprinkle with grated chocolate.

Cream of white mushrooms

Ingredients:

400 g mushrooms

2 onions 

200 ml cream 

2 slices white bread or loaf 

salt, spices, vegetable oil 

Preparation: 

* Onions chop sticks, fry in oil for 3-4 minutes, add large sliced mushrooms and fry until cooked mushrooms. 
**Pour the cream, cook for 2-3 minutes. Then, whisking the soup in a blender for 5-7 minutes, he turned to the air. 
***Bread or bread into small cubes, fry in the oven. Ready to shift into soup plates, sprinkle with croutons.

Strawberry liqueur

Ingredients: 

400 g strawberries

1 tsp. brown sugar or Demerara River muskovado 

4 Art. l. orange liqueur

small bunch mint (leaves only)

 

Preparation: 
Rinse strawberries, dry out in a colander, remove the stalk, cut fruit cups. 
Sprinkle berries with sugar, pour the liqueur, mix gently and put on glasses or outlet, put in the refrigerator for 20-30 minutes. Serve, garnish with mint.

Top-10 winter soup

Cream of Broccoli 

Coarsely Chop a large onion and fry in a pan with a little olive oil. Add 1 tablespoon of flour and mix. Disassemble florets 2 heads broccoli, stems cut in slices and put everything in a saucepan. Pouring 10 cups of chicken broth or water (in this case you need to add a few chicken wings) and bring to a boil. Cook on low heat for 25 minutes or until broccoli mitigation. If you put wings, then skim, and when ready take out their ground in a blender until smooth and add 0.5 cups of cream. Cook another 2 minutes on low heat and serve. 

Minestrone with pasta 

Cut celery, carrots, onions and leeks, fennel (with petioles), put in a saucepan and fry in olive oil for 10 minutes. Add 1 can of canned chopped tomatoes, 100 g of tomato paste and 8 glasses of water. Seasoned with salt and pepper, you can add a little grated parmesan crust - this will make the soup spicy. We would like to boil and boil for 30 minutes on low heat. Add 0.5 cups short pasta, a little spinach leaves (optional) and cook another 15 minutes. Served with parmesan cheese. 

Pea soup with kabanos 

Coarsely Chop a large onion and carrot and flush in the pan with olive oil. Add 500 g of dried peas and 10 glasses of water. We would like to boil and boil for 45 minutes to almost complete cooking of peas. Separately roasting 1 teaspoon of cumin in a small amount of olive oil and add it to the soup. 1 kabanos Cut sausage into small pieces, fry in the same pan for 1 -2 minutes, and converted into a saucepan. Mix and serve. 

Chicken Soup in Asian style 

Washes and dries a large handful of basil, cilantro, parsley and mint. Finely chop a small hot pepper. Spread greens and pepper on a la carte dishes. We would like chicken broth to a boil, add to it unpeeled ginger root, thinly sliced, and 2 tablespoons of soy sauce. Must bear in mind that if ginger will cook too long, the soup becomes too spicy. Before serving at the table can be added to the broth a few drops of sesame oil. 
To prepare the chicken broth in a saucepan put 800 g chicken, cut into parts, an addition of 2 peeled carrots, cut an onion, parsley root and celery (with leaves can be). Fill with water, bring to a boil and cook for 1 hour on low heat. Seasoned salt to taste and filter. In such a stock does not need to add MSG. 

Indian pumpkin soup 

We place a large pan with 1 peeled carrot and 800 grams of diced pumpkin with the skin. If pumpkin is not enough, you can add a little sweet potatoes. Fill the chicken broth or water (chicken wings) and bring to a boil. Cook on low heat for 30 minutes or until soft pumpkin. Clean the pumpkin from the skin (it's easier to do after boiling) and mix the contents of saucepan in a blender until smooth. Add 1 tablespoon of curry powder, slightly crushed chili pepper and 1 can coconut milk (can substitute cream). Cook 5 minutes on low heat. While the soup is cooked, ignited a large handful of pumpkin seeds in a pan with the lid with a small amount of olive oil. Seeds to serve soup. 
Soup of red lentils 

We put in a pot 1.5 cups red lentils, pouring 4 cups water, add peeled and sliced carrots, cut an onion, salt and pepper and bring to a boil. Cook on low heat 30 minutes or until cooking lentils. Served with yogurt and a slice of lemon. 

Tomato soup with rice 

Cut a large onion and flush in the pan in a small amount of olive oil. Add 2 crushed cloves of garlic, 1 jar of canned crushed tomatoes and the same amount of water. Seasoned with herbs oregano, salt, black pepper and chili pepper to taste. We would like to boil and cook on low heat for 20 minutes. Add a third cup of rice and cook another 15 minutes. Before serving at the table add grated Parmesan and a little olive oil. 

Corn Soup 

Defrosts large packing corn. Heats the oil in a large pan, roasting corn and fill it with chicken soup or water (in the second case we add to improve the taste of a few chicken wings). We would like to boil and cook on low heat for 25 minutes. Take out wings and beat the contents of saucepan into blender. Again bring to a boil, add the beaten egg into the soup, seasoned with salt and pepper and serve. 
Pear soup with cinnamon 

Clean up and cut the pears in half and take out the 5 core with seeds. We place pear slices in brown sugar and fry in a pan in a small amount of butter for 2 minutes prior to the acquisition of brown. Pours into the pot 1 liter of apple juice and add 0.5 teaspoon of cinnamon. We would like to boil and cook over low heat for 20 minutes. Served in hot form. If you'd like to submit, along with ice cream. 

Bean soup with beef and chili 

Coarsely Chop a large onion and fry in a pan with olive oil. Add 2tolchenyhzubchikachesnoka, half a teaspoon of paprika and fry acute another 30 seconds. We place the pan 500 grams minced beef and loosens his two wooden spoons to the acquisition of a dark color. Add 5 chopped fresh tomatoes, 1 can of canned crushed tomatoes, 1 can of beans in tomato sauce and 8 glasses of water. Seasoned with salt, chili pepper and 1 teaspoon of cumin. We would like to boil and cook over low heat for 1 hour. If we want to get a thick soup, soup can endure for a night in an oven at a temperature of 90 degrees. 
And a few tips from the chef 
Do not be lazy to cook soup at this chicken or vegetable broth. This is much more useful than using a soup powder, which contains MSG, preservatives and salt. In addition to this or that, the soup made from natural products are much tastier and more fragrant. 

Many soups are boiled on the basis of chicken broth. The best way to cook it from the cheap chicken parts - wings, neck, back. Take 800 g of these products, put in saucepan, add two peeled carrots, one halved onion, parsley root, root (as you can and leaves), celery and pour more and more water. Bring to a boil, remove foam and cook on low heat for an hour.

Coconut soup

Ingredients: 
1 large onion 
2 cloves garlic 
2 cm ginger root 
250 ml coconut milk 
1 liter of vegetable broth 
1 tbsp. l. oil 
1 tsp. soy sauce 
few drops of Tabasco sauce 
0.25 tsp. allspice 
salt and freshly ground black pepper 
4.5 feathers green onions 
0.5 tsp. paprika 
Preparation: 
Onions, garlic and ginger to clean, cut into small pieces and fry in hot oil until soft, 6-7 minutes. Pour the broth, add the allspice, soy sauce and Tabasco sauce, bring to a boil, cook on low heat for 15 minutes. Season to taste with salt and pepper. Pour the coconut milk and stir well. Remove soup from heat and allow to cool slightly. 
Portions, pour in blender and whip until smooth. Green onions, wash and finely chop. Pour soup plates, sprinkle with green onions and paprika.

Cheese balls

Ingredients: 
100 g flour 
2 eggs 
50 g butter 
150 g Emmentaler cheese 
salt and freshly ground white pepper, nutmeg 
Preparation: 
Sift flour. Beat eggs well. Melt butter in a saucepan with 180 ml of water, salt, pepper and nutmeg. Subtract the fire, stirring, add the flour; prevent another 3-4 minutes., Until smooth. Remove from heat, set aside for 5 minutes. Drive 1 egg carefully knead, then the second egg, knead again. Add the grated cheese and mix well. 
Reheat oven to 220 ° C. Sheet pan lay a parchment. Put the dough into a pastry bag, squeeze the balls on parchment, using the largest nozzle. Bake for 8-10 minutes. During cooking in any case not open the oven door, as the ball can not rise. 
Ready to leave the balls in the oven for another 5-7 minutes. Serve warm with red wine.

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 chunks 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 fridge. Before serving, slice the bread portions.

Chocolate with blue cheese

Ingredients: 
250 g dark chocolate (60-70% cocoa) 
50 ml double cream 
300 g of soft cream cheese 
100 g of cheese with blue mold 
2 large firm pears 
2 tbsp. l. ghee 
pinch of cayenne pepper 
freshly ground black pepper 
ground paprika 
Preparation: 
Pears Peel and core, cut thin slices. Fry them over medium heat in melted butter until soft, ready to shift slices on paper towel. 
A water bath over a hot but not boiling water melt the chocolate broken into pieces with cayenne pepper and cream (remove from the bath when the will has not yet melted a few pieces). Often do not disturb! Wide spatula to smear melted chocolate on a sheet of thick foil or parchment layer 3-4 mm thick. When the chocolate begins to fasten, but not harden, cut it into squares with a hundred - 
Rhone 3 cm with a thin sharp knife or pizza wheel. Frozen chocolate remove from foil and break up into squares. 
Beat with a mixer or blender, soft cream cheese with blue cheese, black pepper and paprika in a homogenous mass. Put mixture into pastry bag or a syringe. Fill a flat dish of chocolate squares, to squeeze out every bit of cheese mass, lay lobule pears on it - yet 
a little cheese mass and the second box of chocolate. Serve as an aperitif.