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.