Sunday, December 25, 2011

Salads from our readers. Recipes for Christmas

Ingredients: 500 grams of cooked red beets, 500-600 grams of boiled potatoes in their skins, 400 grams of boiled and boned chicken, 3-4 onions, 1-2, pomegranate, mayonnaise.
Preparation: the salad, "garnet bracelet" on the holiday recipe to chicken chop, onion crumble and mix with the meat of chicken and lightly fry in a pan, cool. Cooked beets and potatoes peel and grate (each vegetable in a separate bowl). Grated potatoes to put in a ring about 3 cm layer of the ring is smooth, you can put in the center of the cup dishes. Fluff layer of potatoes with mayonnaise, then put it on chicken, onion and mayonnaise over fluff. The last layer - a layer of sugar beet and mayonnaise on top, too, miss the mark. On the last layer of mayonnaise spread out over the entire area of the ring garnet grains.

Friday, December 23, 2011

Special recipe for special day - Snowballs

Ingredients: 6 eggs, a cup of powdered sugar, 200 grams of milk, 200 grams of cream, 2 tablespoons sugar 1 teaspoon vanilla sugar, pinch of salt on.
Preparation: for this dessert recipe vkusnou separate whites and yolks. Chilled whites beat, slightly salted until until they begin to thicken. Then, gradually add the powdered sugar and beat until thickened. Milk, cream and sugar, mix and bring to a boil, add the vanilla sugar. Take a tablespoon of beaten egg whites and immerse in boiling milk and cream mixture. Cook for 1-2 minutes on proteins, turning with a fork. Then remove with a slotted spoon and allow to dry. After that, a creamy blend of milk and strain it again, bring to boil. Egg yolks in a bowl, mash and pour a thin stream into boiling mixture, stirring constantly so the milk does not curdle. Then reduce heat and simmer on low heat until the cream thickens. Ready to pour the cream into the dish and cool. Before serving, "snowballs" Put the cream, garnish with canned fruits and berries.

Wednesday, December 21, 2011

Chocolate Mousse for Christmas Special


Ingredients:: 150g chocolate, 200g butter, 6 eggs, 50 ml of liquor, berries for decoration (you can frozen), whipped cream, mint
Preparation: Separate the whites from the yolks and beat them with a mixer in a solid foam.  Melt the chocolate in a water bath.  Then, in the chocolate, add melted butter.  Whisk whisk the egg yolks and mix with the chocolate-oil mixture and cool.  Cooked a lot of chocolate, butter and egg yolks, stirring gently, add in beaten egg whites, without ceasing to stir, pour the liqueur.  Ready to Spread the mousse and place on kremankam 2:00 in the refrigerator.  When a table garnish mousse with whipped cream, berries or a sprig of mint.


Monday, December 19, 2011

Christmas Special -Chocolate Tree

Ingredients: 560g dark chocolate, 250g cashew nuts, almonds 1, 2 teaspoons powdered sugar
Preparation: Cover the metal tray or wooden cutting board with foil food. Schedule 9 to foil crosses, size 7, 9, 11, 13, 15, 16 and 17 cm distance between the crosses should be at least 2.5 cm from the cardboard cut out a circle of diameter 20 cm circle Cardboard wrap with foil and mark on it cross size of 18cm.
Chocolate cracked into pieces and place in pan (set aside a little Christmas tree for binding). Pan larger than the chocolate, fill with water, put on fire, bring to a boil and place in this water bath pan with chocolate chips. Coarsely crush the nuts. Vsypte nuts in melted chocolate and mix everything carefully.
With Spoon chocolate in foil along the lines marked crosses. Allow chocolate to harden at room temperature or refrigerated, but do not place the dish in the freezer.
All frozen chocolate crosses, in addition, which is located on a circle (it will serve as the basis fir trees) to gently peel from foil. Melt remaining chocolate in a water bath until soft. In the middle of the cross-base Put 1 teaspoon of softened chocolate and place on top the biggest chocolate cross (17 cm). A little push and let the chocolate harden the mass. Just attach the other "branches" from largest to smallest. In the center of the last cross Put the chocolate is soft and stick it in almonds. Herringbone sprinkle with powdered sugar and decorate her cake, dessert, or just put on a festive table.

Friday, December 9, 2011

Smoked chicken salad with grapefruit

Ingredients: 300g smoked chicken meat, 1.5 cups of cooked rice, 1 grapefruit, 120g pine nuts kernels, 2 tablespoons mayonnaise 2 tablespoons sour cream, lettuce, herbs, salt to taste.  
Preparation: Smoked chicken meat cut into thin slices.  Grapefruit Peel, divide into sections, remove the film and cut the flesh into small pieces.  Wash lettuce, dry and finely chop.  Pine nuts and all prepared foods in the salad bowl combine salt, pepper, season with a mixture of mayonnaise and sour cream and mix.  Serve sprinkled with chopped greens.

Wednesday, December 7, 2011

Pie with chicken liver

Ingredients: For the dough: 1 cup of yogurt, 0.5 cups of mayonnaise, salt, 1 teaspoon baking powder 1 cup flour, 3 eggs, 1 / 2 cup vegetable oil. For the filling: 400g chicken livers, 1 cup milk, 1 carrot, 1 clove of onion, salt, pepper, nutmeg (a pinch), oil. 
Preparation: Boil the milk with one cup of water, add salt and boil the chicken livers, then cool and cut into small pieces.  Two hard-boiled eggs boil, chopped and mixed with the liver.  Finely chop the onion, carrots, grate and fry in vegetable oil. For dough, mix yogurt, mayonnaise and salt, add egg, vegetable oil, stir and add the sifted flour with baking powder.  The finished dough should be in consistency, like thick cream. Grease a baking pan with oil and sprinkle with flour, then pour half of the dough.  Top with the liver, sprinkle with nutmeg and black pepper, and lay on the liver carrots and onions.  Then cover with remaining filling test. Bake the pie for 40-50 minutes in a per-heated to 180 ° C oven.

Monday, December 5, 2011

Layer cake with cabbage


Ingredients: 2 layer prepared puff pastry, egg grease, ½ head of cabbage for stuffing, 1 bunch dill 1 onion, butter or vegetable oil.
Preparation: Remove from the freezer, puff pastry, thawed to it.  Cabbage for stuffing finely shred, onions too finely chop.  Then simmer until tender cabbage and saute onion until transparent in butter.  When the cabbage is tender, add the onions.  Cut greens and arrange the rest of the ingredients, season with salt and pepper to taste and mix well. Roll out one layer of dough slightly larger than the size of the form.  Transfer the dough to a greased form and place the dough on cabbage stuffing.  Then cover with a second layer of dough and the edges well together.  Lubricate the surface of the dough egg, place in preheated 180 ° oven and bake until done for 30-45 minutes.

Saturday, November 26, 2011

Fried fish with walnuts.

Ingredients: 1kg fillet of any marine fish, 1 cup walnuts, 2 tablespoons flour, 2 eggs, salt, vegetable oil for frying
Preparation: Wash the fish fillets, dry, cut into slices, season with salt and leave for about 15 minutes.  Chop walnuts, egg whisk. Roll the fish pieces in flour, then dip in beaten eggs and roll in chopped nuts. Fry the fish in a frying pan with the heated vegetable oil on both sides until golden brown

Thursday, November 24, 2011

Eggs with chicken liver

Product for: chicken liver, onions, mushrooms (or other mushrooms), milk or cream, eggs, pepper, salt, cheese, fresh herbs
Preparation: Saute until transparent finely chopped onion, add chopped (or minced) chicken livers, after 2-3 minutes, place sliced mushrooms and saute until soft.  Beat 5 eggs with a glass of milk or cream, black pepper and salt.  Then pour the egg mixture liver with mushrooms and place in preheated oven.  After 15 minutes, sprinkle with grated cheese omelet and bake another 5 minutes.  Ready omelet sprinkle with chopped herbs and serve hot to the table.

Tuesday, November 8, 2011

Pork roast with mushrooms


Ingredients: 500g pork tenderloin, 1 onion, 3 pieces of carrot, 1 small celery root, 1 / 3 teaspoon nutmeg, 2 tablespoons balsamic vinegar 2 tablespoons olive oil 200g mushrooms, 500g pumpkin flesh, 100ml cream, 100g of grated cheese, herbs, salt and pepper to taste.
Preparation: Meat cut into flat pieces, season with salt and pepper, sprinkle with nutmeg, sprinkle with balsamic vinegar wine and leave to marinate for 10 minutes. Brushed cubed onions, carrots and celery root - julienned.  All the vegetables saute in olive oil.  Clean the mushrooms and cut into plates, then add the vegetables and cook together for 5 minutes. The flesh of pumpkin cut into cubes.

Monday, November 7, 2011

Potato dumplings with meat


Ingredients: 600g potatoes, 100g of flour, 2-3 eggs, 200g of beef, onion, 2.5 tablespoons of vegetable oil, salt, pepper and garlic - to taste.
Preparation:Boil potatoes in their jackets, peel and mince, then add eggs, flour, salt and knead dough. Mince meat and fry in vegetable oil with finely chopped onions, adding salt and pepper, if desired, you can add chopped garlic and. Potato dough roll seam 1 cm thick, cut glass circles, put on every 1 teaspoon of the filling, combine the edge and zaschipnite.  Put down the dumplings in boiling salted water and simmer for 15 minutes.  Serve with butter or sour cream.

Sunday, November 6, 2011

Liver- baked with vegetables

Ingredients: 1 kg of beef liver, 3 onions, 4 tomatoes, 2 sweet peppers, 100g cheese, mayonnaise 100g
Preparation: herbs, salt and pepper to taste, oil for frying  Liver flush and clean the films, then slice on the plate, season with salt and pepper and place on half an hour in the refrigerator.  Then fry until soft. Cut pepper and onion rings, tomatoes - slices.  Saute onion in vegetable oil until golden brown. In baking dish Put layers of liver, onions, tomatoes, peppers, cover with mayonnaise, sprinkle with grated cheese and bake for 30 minutes at 180 ° C.  When a table garnish with greens.

Friday, October 28, 2011

Roasted Fish recipes


Ingredients: 1 kg fish fillets, 4 onions, 3 carrots, 5 pcs.  potatoes, 200g of cheese, 1 liter fish stock, 150g butter, parsley and dill sauce for fish, paprika powder, pepper and salt to taste.
Preparation: Fish fillets cut into pieces, salt, pepper, season with herbs for fish to taste and leave to marinate for 30 minutes.  Onions, carrots and potatoes clean and cut small strips.  Sauté onion and carrots in butter, add paprika.  Wash greens and chop. At the bottom of each batch, place the pot a little butter.  This is followed by a layer of fish, vegetables, potatoes and onions and carrots.  Season with salt and pepper to taste, pour the broth so that it reached the last layer, and place the pots for 20 minutes.  in an oven preheated to 180 °.  After 20 minutes remove the pot, put in each layer of grated cheese and place in oven for another 5-7 minutes.  When you see golden brown, the dish is ready.

Wednesday, October 26, 2011

Sausages in potato


Ingredients: 300g sausages 800g potatoes, 1 / 3 cup semolina, 2 eggs, 2 / 3 cup flour, 3 tablespoons grated cheese, 2 tablespoons butter, salt to taste.
Preparation: Hot boiled potatoes mince, add egg, semolina, flour, salt and mix thoroughly stirred the dough.  Potato dough roll on floured table and cut into rectangles, corresponding to the length of sausages. With sausage remove the shell, spread on the prepared boxes and zaschipnite edges of dough on all sides.  Put the sausage in the dough on greased baking sheet, brush with egg on top, mixed with butter, sprinkle with grated cheese and bake in the oven. When a table you can pour the sour cream and sprinkle with herbs.

Monday, October 24, 2011

Rice with mushrooms and chicken


Ingredients: 0.5 kg chicken stomachs, 1 cup rice, 1 onion, 150 grams of mushrooms (white, boletus, aspen), 1 / 2 pod of pepper, 1 clove garlic, 15g celery, vegetable oil for frying, parsley, minced pepper and salt to taste.
Preparation: Boil chicken gizzards almost until tender, remove and strain the broth.  Celery cut into strips and fry in vegetable oil, then add the sliced ​​mushrooms, Bulgarian pepper, onion, salute all and cool.  Pass the garlic through a press and add the chilled mixture of mushrooms and vegetables, salt and pepper to taste.  In each pot, place the washed rice (3-5 tablespoons), then cooked and diced chicken gizzards, and the last layer - the vegetables and mushrooms.  Pour the broth almost to the top, sprinkle with chopped herbs and put in 30 minutes in an oven preheated to 180 °.

Saturday, October 22, 2011

Spectial Roasted Fish Recipes


Ingredients: 1 kg fish fillets, 4 onions, 3 carrots, 5 pcs.  potatoes, 200g of cheese, 1 liter fish stock, 150g butter, parsley and dill sauce for fish, paprika powder, pepper and salt to taste.
Preparation for: Fish fillets cut into pieces, salt, pepper, season with herbs for fish to taste and leave to marinate for 30 minutes.  Onions, carrots and potatoes clean and cut small strips.  Sauté onion and carrots in butter, add paprika.  Wash greens and chop. At the bottom of each batch, place the pot a little butter.  This is followed by a layer of fish, vegetables, potatoes and onions and carrots.  Season with salt and pepper to taste, pour the broth so that it reached the last layer, and place the pots for 20 minutes.  in an oven preheated to 180 °.  After 20 minutes remove the pot, put in each layer of grated cheese and place in oven for another 5-7 minutes.  When you see golden brown, the dish is ready.

Wednesday, October 19, 2011

Fish croquettes with sauce


Ingredients: 250g cooked fish fillet (you can use any fish), 250 g of mashed potatoes, 2 tablespoons vegetable oil 1 small onion, one third of a teaspoon of turmeric, garlic powder, ground coriander, ground cumin, ground chili pepper, 1 tablespoon chopped green coriander, 1 egg, 3 tablespoons of ground dried bread, salt, butter for greasing the pan.
Preparation: 4 tablespoons unsweetened yogurt, 1 tablespoon mustard powder, 1 teaspoon sugar. All the ground spices (turmeric, garlic, coriander, cumin, chili) to mix in a bowl with 2 teaspoons water.  On the hot oil until golden brown with chopped onion, add the soaked ground spices and stir fry over low heat for 1-2 minutes.

Monday, October 17, 2011

Fish Recipe-Trout in Greek


Ingredients: 600g fillet of trout, the juice of half a lemon, 2 cloves garlic, breadcrumbs 50g, 60g walnuts, 1 egg, 2 tablespoons of olive oil, salt and basil.
Preparation: Cut portions of trout sprinkle with lemon juice and leave to marinate for half an hour. Garlic grate on fine grater, mix with chopped walnuts, olive oil and breadcrumbs, egg, add salt to taste, chopped basil and mix well. Obmazhte the mixture pieces of fish, place on greased baking sheet and bake in oven for 20-30 minutes at 180 ° C until golden brown on the fish.

 

Sunday, October 16, 2011

meat and Stew


Ingredients: 100 grams of meat, 130 grams of potatoes, 60 g carrot, 30 g of green canned peas, 20 g of roots, 5 g of flour, 5 g butter, 15 g cream, 10 g of tomato paste, 4 g of greens, 2 g of salt and 100 g of vegetable broth.
Preparation: To cook beef stew meat to cook until soft, cut into slices.  Carrots, and white roots finely chopped, put in saucepan, cover with vegetable broth 90 g, and simmered until soft, put the tomato, meat, add the remaining vegetable broth and continue cooking 30 minutes.  Potatoes cut into cubes, put the pan, season with salt and mix with 5 g of cream.  Baked potatoes combine with meat and roots, season the flour, cream, butter, and cook for 10 minutes, then add canned green peas and bring to boil.  Before serving, sprinkle with finely chopped greens.  Season with salt before serving.

Thursday, October 13, 2011

Cream of the liver-Soup


Products for : Soup - Cream of the liver: 400 g of liver, 500 grams of meat to the broth, 4 tablespoons butter, 2 tablespoons flour, 1 carrot, parsley, onions - Leeks, for filling - 2 eggs, 1 cup cream or milk. 
Preparation:To prepare the soup - Cream of the liver or liver calf beef brush from the films, wash and chop into small cubes.  Then the liver a little brown in butter with finely chopped onions and roots - leek.  Add 100 ml of water or broth and cook the liver with vegetables under cover for 30 - 40 minutes.  Then grind the soup into a puree with blender. Separately, prepare a white sauce for soup - puree.  Little brown flour with two tablespoons of butter, 4 cups broth, spread and cook for 20 minutes.  Then strain the sauce, add the puree liver, stir and bring soup to a boil (if the soup turns out very thick, add broth).  After this season the soup egg yolks, mixed with cream (or milk) and slices of butter.

Saturday, September 24, 2011

Fish soup with seafood and saffron


Ingredients:
Servings: 4
150 g onions
150g carrots
2 stalks celery
350 g small new potatoes
1 tbsp. l. olive oil
1 clove garlic
125 ml dry white wine
300 ml fish stock
10.12 saffron threads
500 g fish fillets (cod or salmon)
150 g green beans
125 g peeled shrimp ready
Salt and pepper
2 tbsp. l. finely chopped green
Preparation :
Peel the onion and carrot, onion rings, slice, carrot slices.  Clean and wash stemmed celery, cut into thin slices.  Wash potatoes and cut brush along the half or into four parts.
Heat the olive oil in a saucepan.  Fry the onion, carrot and celery about 5 minutes.  Add the potatoes and garlic through a press missed.  Cook without a lid for about 5 minutes.  Then pour in the wine and fish broth, put the thread of saffron.  Bring to a boil and simmer, covered for 10 minutes. Meanwhile, wash the fish dry with her slightly and cut into chunks.  Clean and wash beans, then cut each pod in half.  Put the fish and beans in a saucepan and cook all together for about 8 minutes. Add the shrimp and then a little soup.  Season with salt and pepper, sprinkle with finely chopped herbs.  Serve hot.

Thursday, September 22, 2011

Recipe-Shrimp with fish


Ingredients :
3 tbsp. l. olive oil
1 large onion, finely chopped
2 cloves garlic, minced
stemmed celery, finely chop the leaves, leave for decoration
1 red bell pepper, cut into
0.5 tsp. chili powder (to taste)
1 tsp. ground cumin
225 g long-grain rice
800 g canned tomatoes
1 tbsp. l. fresh or 1 tsp. dried thyme
300 g fillet of monkfish with the skin removed, cut into 4 pieces
8 peeled raw prawns (about 75 g)
2 tbsp. l. fresh parsley
Preparation:
Pour oil into a large deep frying pan and gently warm up.  Put the onion, garlic, celery, red bell pepper, chili and cumin.  Cook, stirring often, 10-12 minutes, until soft.  Vsypte rice and cook, stirring, 2 minutes. Drain the juice from the canned tomatoes into a measuring cup or bowl.  Leave the juice, and tomatoes, place in Fig.  Sprinkle with the thyme, stir well and turn down the heat a bit. Top up with tomato juice to 1 liter of boiling water, pour into the pan and mix well.  Bring to a boil, reduce heat, cover the pan, leaving a crack, and cook in boiling quiet for 10 minutes. Season the rice to taste and arrange on top slices of monkfish.  Continue to cook in a frying pan loosely covered for 5 minutes.  Gently stir rice, turn the fish pieces and add shrimp.  Again, loosely cover the pan and cook for another 5 minutes until the shrimp become pink, fish pieces do not reach full readiness, and the rice is tender.  The dish should be juicy, not dry. Remove from heat, cover tightly and let stand for 5 minutes.  Sprinkle with parsley and celery leaves and serve with lemon wedges, so you can pour the fresh juice dish.

Tuesday, September 20, 2011

White mushrooms with eggplant


Ingredients:
500 g mushrooms
2 eggplants
3 cloves garlic
2 tablespoons butter
2 tablespoons olive oil
1 bunch parsley
Salt and pepper           
Preparation:
Rinse mushrooms cut into slices of mushrooms legs, shpyapku-along bars.  Cut the onion half rings.  Eggplant cut into strips. Preheat a frying pan.  Pour the olive oil, to dissolve it in butter. Add sliced ​​mushrooms.  Broil for about 10 minutes, stirring occasionally. Then add the eggplant, cover and cook for about 10-15 minutes.  At the end of the salt and pepper, add chopped garlic.

Monday, September 19, 2011

Carp fried with sour cream


Ingredients:
Servings: 2
400 g of fresh carp
4 tbsp sour cream
1 bunch fresh parsley
vegetable oil
Salt and pepper           
Preparation:
Karp clean.  Obrazat fillet with bone.  Cut into strips. In vegetable oil over medium heat, fry the fish slices.  Broil for 3 minutes on each side. Add sour cream, salt and pepper, cover with lid.  Simmer about 10 minutes on low heat. Cooked fish sprinkled with fresh parsley.

Friday, September 16, 2011

Trout with herbs in white wine


Ingredient:
4 fresh or frozen trout to 200 g
 1 bunch parsley (juice)
 1 sprig lemon balm
 250 ml dry white wine
 1 onion
 4 cloves garlic
 6 tablespoons.  l.  olive oil
 2 tbsp.  l.  flour
 salt and freshly ground black pepper to taste
Preparation: The fish is cleaned of scale, gut, cut off the fins and clean.  Defrost frozen fish at first.  Fish dry with a paper towel, salt and pepper inside and out, roll in flour. Parsley, lemon balm, onions and finely chop the garlic and stir.  In a pan pour some olive oil and fry the garlic and herbs.  Put the trout in the frying pan and fry each side for 2 minutes.  Add a spoonful of white wine, as soon as it boils away a bit, add a serving.  So fry trout for 15 min.  Put on a platter and pour sauce.

Wednesday, September 14, 2011

Salmon in Rybacki


Ingredient:
1 whole salmon (1 kg)
 250 g cherry tomatoes
 200 g peeled shrimp with tails
 200 g mushrooms
 100 ml dry white wine
 3 tbsp.  l.  olive oil, extra-class
 1 bunch parsley
 salt and black pepper to taste
Preparation: Wash Shrimp and mushrooms, cleaned and cut into slices. Salmon to clean, gut, wash and salt inside and out, put in a refractory form, greased. Cherry tomatoes cut in half, put on the salmon cover with shrimp and mushrooms, season with salt and pepper. Drizzle salmon with olive oil and dry white wine, sprinkle with chopped parsley.  Preheat oven to 200 ° C.Cover the salmon with foil and bake 30 minutes. On the finished salmon off the skin. Serve salmon with tomatoes, shrimp and mushrooms.

Monday, September 12, 2011

Recipe Marinated mackerel


Ingredients:
4 fresh or frozen mackerel (300 g)
 1 bunch fresh mint
 1 bunch parsley
 green leaves for decoration
 1 lemon (3-4 Art. L. Juice)
 2 bay leaves
 2 cloves garlic
 125 ml white wine vinegar
 1 / 2 tsp.  black peppercorns
 4 tbsp.  l.  olive oil
 salt and black pepper to taste
Preparation:
Heat oven to 200 ° C.  Fresh mackerel gut, remove the scales, wash well.  Frozen mackerel thawed first.  The fish is put into a fireproof ceramic or glass form, salt and pepper and put bay leaves.  Sprinkle with lemon juice and add enough water so that it almost covered the fish.  Place in oven and bake for 10-15 minutes. The fish is removed from the broth, dry paper towel.  Still warm fish cut in half lengthwise, cut off his head.  A little cool, then clean off the bone. Mint slice into thin strips.  Parsley and garlic chopped.  Herbs and garlic mix, add the vinegar, olive oil, salt and pepper.   

Saturday, September 10, 2011

Dried cod Genovese


Ingredients:
600 grams of dried cod
 500 g tomatoes
 1 stalk celery petioles
 1 carrot
 300 g potatoes
 1 small bunch parsley
 1 small bunch basil
 3 tbsp.  l.  pine nuts
 1 onion
 2 cloves garlic
 5, Art.  l.  olive oil
 1 liter of vegetable broth (you can of cubes)
 salt and black pepper to taste
Preparation:
Cod soaked in cold water 24 hours, water changed 1-2 times.  Then rinse the fish, remove skin, remove bones, cut into pieces.

Thursday, September 8, 2011

Perch - baked in parchment


Ingredients:
4 medium-sized perch
 1 / 2 lemon (juice)
 50 g black olives, pitted
 2 cloves garlic
 8 Art.  l.  olive oil
 3 bay leaves
 1 / 2 tsp.  black peppercorns
 salt and freshly ground black pepper to taste
Preparation:
The fish is cleaned of scale, gut, wash and put in a bowl.  Garlic press to squeeze through, add lemon juice, 4 tbsp.  l.  olive oil.  Cracked bay leaf, peppercorns to grind.  All mixed and poured onto the fish.  Put the fish in the refrigerator for 2 hours. Heat oven to 200 ° C.  4 sheets of parchment with olive oil to grease.  Remove fish from marinade, place on parchment (one fish on a leaf), salt, pepper and pour over the marinade.  Finely chop the olives, put on a fish.  Fish wrapped in parchment and bake in oven for 8 minutes.  Fish serve on parchment.

Tuesday, September 6, 2011

Trout with potatoes and artichokes


Ingredients:
1 trout (1 kg)
 2 fresh artichoke
 2 potatoes
 1 lemon
 1 clove shallots or onions
 1 tbsp.  l.  dry white wine
 3 tbsp.  l.  olive oil, extra-class
 1 bunch parsley
 salt and freshly ground black pepper to taste
Preparation:
Trout wash, clean, gut and salt inside and out, put into a form that the laid a sheet of parchment.
Artichokes cleaned of the old outer leaves.  From other sheets to tear the tops.  Slice the artichokes and put them in water with lemon juice so they do not darkened.

Saturday, September 3, 2011

Special recipe vegetable salad with shrimp


Product for:  400 g of white and green noodles, salt, 1 zucchini, 1 carrot, 1 pod of red pepper, 2 cloves of garlic, 2 tablespoons butter, 100 ml dry white wine, 150 grams of cooked peeled shrimp, black pepper, 4 tablespoons sour cream.
Preparation: To prepare the Vegetable Salad with Shrimp Boil the noodles in plenty of salted water until soft.  Prepare the vegetables for a salad.  Zucchini, carrots and bell pepper cut into strips for the salad.  Garlic dressings clean and finely chop.
In a frying pan, heat the butter and fry the prepared vegetables in it, adding the garlic for 3 minutes.  Pour in the wine to the vegetables and cook vegetables for 2 minutes.
Fold the noodles in a colander and add to vegetables.  Add shrimp and heat the salad, season with salt and pepper.
 Ready to Spread salad on plates, add a spoonful of sour cream and serve.

Thursday, September 1, 2011

Special recipe - Japanese fish snack


Products for: 2 servings: 250 g fish fillets, 2 eggs, 2 tablespoons soy sauce, vegetable oil, 1 tablespoon sweet wine, flour, cornmeal, 1 teaspoon sugar, salt and pepper.
 Preparation: Fish fillet mince, mixed with cornmeal.  Add egg yolks, vegetable oil, wine and pre-whipped egg whites with sugar.  Pour the lot into the pan with the heated oil and fry until golden brown on both sides.  Cool, cut into strips.  Submit to the table can be with greens, avocado, cucumber, green salad.

Tuesday, August 30, 2011

Special Chahohbili Beef


Ingredients: 500g of fat beef, 3 onions, 1 tbsp.  spoonful of flour, 500 grams of tomato, garlic (to taste), chilli, coriander, parsley, salt to taste.
Preparation: Cut the washed and dried beef slices and fry, slipped dried in a pan with flour.  Then add the meat chopped onion and continue frying for another 10 minutes.
Thereafter Transfer meat and onion in a saucepan, add the peeled and diced fresh tomatoes, crushed garlic and chilli, and boil for 10-15 minutes.  By the end of cooking add the chopped greens chakhokhbili cilantro, parsley, and, giving a boil, remove from heat.  Before serving, sprinkle with parsley chakhokhbili.

Sunday, August 28, 2011

Recipes Pork in Beer


Ingredients: 1kg pork, 0.5 kg of potatoes, 120g prunes, 2-3 onions, 3 tbsp.  tablespoons margarine, 250 ml of light beer, 250ml water, 1 teaspoon seasoning for meat, pepper to taste.
Preparation: Cut meat in pieces, as in stew, put in saucepan, tax potatoes, coarsely chopped onion, soaked prunes, pitted.  Pour beer and water.  Add salt and spices.  Simmer in a not very hot oven.  Before ending the fighting garnish sprinkle chopped herbs.  By this time the liquid should evaporate completely.

Friday, August 26, 2011

Liver - fried with orange



Ingredients: 500g of liver, 1 teaspoon mustard, 2 tablespoons flour, salt and pepper to taste 2 oranges, butter, half a glass of dry wine.
Preparation: Purified from liver ducts films and slice about 1 cm thick, brush with mustard and roll in flour.  Then fry the liver in oil until light brown crust, sprinkle with salt and pepper and cook another few minutes on low heat.
Cooked liver Transfer to another bowl.  In a pan, add a little water, mix it with juice obtained during frying, strain and add the butter.
Oranges should be cleaned, then one of them to squeeze out the juice and the other with a sharp knife cut into thin slices.  Filtered liquid from cooking, mix with orange juice, wine and bring to a boil, then remove from heat.
Cooked liver out onto a plate, cover with sauce and garnish received orange slices.

Wednesday, August 24, 2011

Meat balls with Fruit


Ingredients: 300g minced meat (pork and beef), 1 onion, 1 egg, 2 tablespoons breadcrumbs, 1 Bulgarian pepper, salt, pepper powder (pinch), 1 kiwi fruit, 50g of canned pineapple, 150g of cheese.
Preparation: Mix meat, chopped onion, egg, bread crumbs, salt, pepper and chopped peppers.  Make 4 balls and fry them in a pan for 5 minutes.  Place meatballs on a foil, cover with slices of kiwi, pineapple and cheese cubes.  Wrap the balls with the addition of the foil and bake in oven for 20 minutes.
 Put the meatballs are ready to dish, garnish with herbs, and as a side dish can be submitted boiled rice or French fries.

Wednesday, August 10, 2011

Fish Recipes : Trout fried in a lattice


Products for: trout, roasted on a lattice: 1.5 kg trout (river), 50 g onion, 150 grams mushrooms, 50 grams of vegetable oil, 30 g parsley, salt and pepper.
Preparation: To prepare the trout fried on a lattice, cleaned trout with salt, sprinkle with black pepper, place on parchment paper, add sliced ​​onions, finely sliced ​​fresh mushrooms and finely chopped parsley.  Drizzle with oil and wrap in parchment (each fish separately.)  Well tuck the edges and cook on the grill.
Serve the fish to the table without removing the paper, to garnish salads with fresh vegetables and lemon.

Tuesday, August 9, 2011

Fish recipes-Mackerel with herbs


Products for: mackerel with herbs: 2 bonito, 200 g onions, tarragon, parsley and dill, nutmeg, 0.5 lemon, juice of 1 lemon, black pepper powder and salt.
Preparation: To prepare the mackerel with herbs, prepare a homogeneous mass of finely chopped onion, tarragon, nutmeg, threadbare, pepper, salt, chopped dill and parsley.  Start a fish with this mixture.
Sprinkle fish with lemon juice, wrap each fish separately in aluminum foil and cook in the oven at moderate temperatures.
Cooked fish sprinkle with lemon juice, garnish with lemon wedges and serve hot with mashed potatoes and green salad.

Monday, August 8, 2011

Special Recipes - Fish in the pot


Products for: fish in the pot: 500 g fish fillets, 1 onion, 1 tablespoon vegetable oil 4 potatoes, 2 tablespoons of tomato sauce, 3 tablespoons sour cream, 2 pickles, salt, ground black pepper. 
Preparation: To prepare the fish in a pot onions chopped and fry in vegetable oil.  Heat oven to 200 degrees.
Potato brush, cut and style in pots along with onion, salt and pepper, pour a little water, cover and place in oven for 15 minutes.
Fish fillets cut into small chunks, cucumbers - thinly.  Add to vegetables in pots with tomato sauce and sour cream.  If necessary, top a little water.  Simmer for another 15 minutes.
Serve in prepared dish, place the greens.

Tuesday, July 5, 2011

Turkey apricot sauce


Products for turkey in apricot sauce: 1 kg of turkey, 200 grams of fresh apricots, pitted, 3 onions, 200 g butter 20 g flour, 40 g tomato - puree, 100 ml grape vinegar 15 g sugar, cinnamon, pepper, salt , herbs, garlic and bay leaf.  To prepare the turkey in the turkey, prepare the apricot sauce, cut portions, fry in butter, put in a roasting pan. Onion chopped, saute in butter, combine with tomato - puree, sugar, pepper, cinnamon, grape vinegar, to shift in a roasting pan with turkey, stir and simmer for 30 minutes. Then add the chopped apricots, browned and diluted broth flour, bay leaf, salt and simmer over low heat for another 10 - 12 minutes. At the end of fire season the turkey chopped garlic and herbs.

STRAWBERRY CAKE


Products for strawberry cake: 250 grams of milk chocolate, 100 g of corn flakes, 100 grams of chopped almonds, 250 ml cream, 70 g of powdered sugar, 1 package cream fixative, 0.5 bags of vanilla sugar, 300 g strawberries, mint leaves for decoration. To prepare the strawberry shortcake cake for milk chocolate chunks break and melt in a hot water bath. Add corn flakes and chopped almonds. Put half of the cooked mass into lined with paper baking round, smooth and tamp. divide the remaining mass of 10 - 12 servings each, and lay out on foil or paper in the form of slides. Put in refrigerator for 1 hour. Put the cooled cake from the mold on a large flat plate. Whip cream with powdered sugar with a mixer, fixative and vanilla sugar until smooth fluffy mass. Put cooked cream on the cake, smooth and store it in the fridge for 30 minutes. Strawberries loop, clean and wash with cold running water. Drain berries, cut in half, lay on the cake, covered with cream, along with the "chutes" of flakes, nuts and chocolate. Garnish with mint leaves cake and serve.

Sunday, July 3, 2011

Dessert, cherry



Products for dessert of cherries: 1 kg of ripe cherries, 200 ml of strong red wine, 300 g sugar, 1 teaspoon ground cinnamon, 1 large lemon, 2 tablespoons of starch, 250 g of cottage cheese cream cheese 200 ml sour cream 1 teaspoon vanilla sugar.
To prepare the dessert cherry cherries wash well with cold water, dry on paper towel.  Remove the seeds from berries, to shift into a saucepan and fill with non-alcoholic red wine, add sugar and ground cinnamon.
Wash the lemon, obleyte boiling water, dry and remove the float with zest.  Juice of a lemon squeeze.  Add zest to the pot with cherries.  Cherries put on fire, bring to a boil and simmer on low heat for 5 - 7 minutes.
To add lemon juice 2 tablespoons cold water and dissolve the starch.  Pour the mixture into a saucepan with the cherries, bring to a boil and immediately remove from heat.  Okay cool.
Cottage cheese with sour cream whisk, add the remaining sugar and vanilla sugar, still beat until smooth.
The resulting cream and cherries lay in layers in large wine glasses or kremanki.
Dessert in refrigerator for 1 - 1.5 hours, then serve.

Saturday, July 2, 2011

Chicken fillet with spinach


Products for chicken and spinach: 700 g spinach, 4 chicken fillets, 1 pod of chili peppers, 3 tablespoons vegetable oil, 0.5 teaspoon ground ginger, 1 tablespoon of starch, 60 ml soy sauce 250 ml chicken broth, minced black pepper, salt.
To prepare the chicken with spinach loop.  Wash in cold water, a little dry and coarsely chop.
Wash the chicken fillets and cut into strips not wide, salt and pepper.  A pod of chili wash, clean and finely chop.
In a large skillet in hot vegetable oil (2 tablespoons) brown the fillet on all sides until golden brown.  Arrange fillets on a plate.
In the same skillet, add remaining oil, place the spinach, chili pepper, sprinkle with ginger and cook, stirring, for 3 minutes.  To add the spinach and fried chicken all together, warm.
Starch Dissolve 2 tablespoons of cold water.  Combine soy sauce with chicken broth and starch, pour into pan with chicken and vegetables, bring to boil.
Spread cooked dish of la carte plates and serve.  As a side dish of boiled rice may apply.

Tuesday, June 28, 2011

SOUP - CREAM OF THE LIVER


Products for soup: Cream of the liver: 400 g of liver, 500 grams of meat to the broth, 4 tablespoons butter 2 tablespoons flour, 1 carrot, parsley, onions - Leeks, for filling - 2 eggs, 1 cup cream or milk.
To prepare soup - Cream of the liver or liver beef calf from the clean film, wash and cut into small cubes. Then the liver slightly brown in butter with finely chopped onions and roots - leek. Add 100 ml of water or broth and cook the liver with vegetables, covered for 30 - 40 minutes. Then chop puree soup in blender with.
Separately, prepare the white sauce for soup - puree. Little brown flour with two tablespoons of butter, 4 cups broth, spread and cook for 20 minutes. Then strain the sauce, add the puree livers, stir and bring soup to a boil (if the soup turns out very thick, add broth). After this season the soup egg yolks, mixed with cream (or milk) and slices of butter.
When serving soup to the table serve small croutons and fresh herbs.

Sunday, June 26, 2011

Soup with chicken


Products for cabbage soup with chicken: 1 chicken breast, 5 potatoes, ½ head of cabbage, 1 onion, 1 carrot, 2 tomatoes, 2 sweet peppers, fennel, 1 tablespoon of vegetable oil, salt, black pepper, 100 ml sour cream.
To prepare the cabbage soup with chicken breast, boil in salted water, broth, dice the meat.  Peppers cut into strips for the soup, finely chop the tomatoes.  Carrots to cabbage soup and rub the brush on a coarse grater.  Finely chop the onion.  Ing to clean the potatoes and dice, shred the cabbage.
Heat oil, saute onions and carrots, add the tomatoes and pepper, simmer for 5 minutes.  Broth bring to a boil, add the potatoes, then cabbage, simmer for 5 minutes.  Add the steamed vegetables and simmer soup for 10 minutes.  Pour in chicken soup and simmer another 5 minutes.
Dill chopped, add to soup and bring to a boil.
Serve each bowl, add in sour cream.

Tartlets with apples



Products for apple tartlets: 100 g of raisins, 4 tablespoons of rum (for children - 4 tablespoons of syrup), 8 apples, 4 tablespoons of lemon juice, 175 g butter 125 g sugar, 4 eggs, 1 pinch of salt, 400 g flour, 2 teaspoons baking powder, 100 ml of milk, 8 tablespoons of honey.
To prepare the apples with raisin tartlets connect with rum and let it brew for a bit.  Apples are clean, cut into 4 pieces, remove the core with the seeds.  3 apples cut into thin slices, the remaining cubes.  Combine apples with lemon juice.
Beat softened butter.  Add sugar, eggs and salt.  Flour with baking powder sift through a sieve and combine with egg - oil mixture, pour a thin stream of milk.  Mix well until a homogeneous dough.  In the batter, add chopped apples and raisins and mix.  Preheat oven to 200 degrees, grease the baking tins with oil.
Pour batter into molds.  Cover with slices of apples and bake tarts in the oven for 30 - 35 minutes until they are lightly browned well.  Med connect with 2 - 3 tablespoons of water and heat.  Tarts smear honey syrup.