The Secret-Paste sandwich

Product for:

300 g of fish abdomen 300 g feta cheese

100 g butter

Mayonnaise

Preparation:

The abdomen is cleaned from the skin, mince, add to the weight of cheese and mix with the blender. To the resulting masses add softened butter and 1-2 tablespoons mayonnaise. All mix thoroughly until smooth. Serve on toasted bread.

Quantity of butter may be increased depending on the texture and salinity of the resulting paste.

Pasta Carbonara

"I love pasta ..." sang Makarevich and not without reason that uncomplicated song pops into memory each time on the table appear spaghetti, fettuccini, kanelotti or any other noodles. This versatile dish is good that variant its filing, there really neschislimoe number. Even the Italians do not know how many recipes for pasta exists in nature ... So; tell you my secret of making pasta Coronary. 
a pound of pasta (at your option any) 
200 ml of fresh cream 
3 egg yolks 
100 gr. cheese 
300 gr. ham 
200 gr. fresh mushrooms 
2 cloves garlic 
Salt and pepper to taste 

So, beat the egg yolks, add cream and mix together. Add salt and pepper to taste. Good mass beat. 

At the same time you can cook pasta. It is very important it does not digest - on the contrary, it should be slightly damp. By the way, the secret of Italian harmony with abundant eating pasta lies precisely in the fact that she was in no case be digested, but allowed some damp. 

Fry in butter, minced garlic for 1 minute, then put the diced ham, salute a few minutes and finally Fresh mushrooms - another 3-4 minutes. In this mass pour the egg mixture. Now mix a lot with pasta and let boil, and then leave under the closed lid for a few minutes. 

Serve pasta coronary should definitely nice. Choose a beautiful dish, garnish with lettuce, put pasta, then sprinkle with grated cheese to melt and serve immediately!

Pasta cheese "Spicy"

Ingredients: 
125 g butter, 50-60 g brine cheese, 2-3 tbsp. tablespoons milk (or cream), 1 slice of stale loaf of white bread, a few drops of onion juice and garlic, crushed cumin, black pepper, a few drops of lemon juice, parsley. 
Preparation: 
All components stir until the creamy pasta. Used for filling and buttering sandwiches without oil-based. 
Before serving, sprinkle with finely chopped parsley. 

Pasta cheese

Ingredients: 
3 tbsp. spoon curd, 1 tbsp. tablespoon butter, 1 egg, 1 / 4 onions, 1 tart apple, 1 teaspoon tomato puree, cumin, black pepper, parsley, 1-2 pinches of salt. 
Preparation: 
Apple Peel and grate on a fine grater. The remaining components of the mix until the creamy pasta. Adding salt, tomato paste, cumin, black pepper, grated onion, then rubbed the apple. All stir well and sprinkle with finely chopped parsley. 
It is used for sandwiches, slices and snack bars as a supplement to the cold buffet, cold dish or as a garnish to the liver nemyasnomu dish. 

Pasta cheese type "Roquefort"

Ingredients: 
125 g butter, 50 g cheese "Roquefort", 3-4 tablespoons. sour cream, a pinch of salt. 
Preparation: 
Beat butter until fluffy for the masses, adding a little crushed cheese. Beat sour cream until creamy mass, mix in parts of the above mass and salt (if needed). Used for filling snack of sandwiches, tartlets and other products without oil-based. 
Note: to improve the taste spread with pate snack sandwiches, tarts, etc. Sprinkle with cheese such as Parmesan or other sharp dry cheese. 

Pasta of cheese and cheese

Ingredients: 
125 g butter, 3 tbsp. tablespoons grated cheese brine, 3 tablespoons. Tablespoons grated cheese, 20-30 g cheese "Roquefort", cumin and fennel. 
Preparation: 
All components are stirred until a homogeneous paste. If you wish, add finely chopped green onions. 
It is used for conventional smears sandwiches and snack slices.

Pasta "Imperial"

Ingredients: 
150 g whole sheep's cheese, 2 tbsp. sour cream, 1 slice of stale loaf of bread, a few drops of lemon juice, a pinch of grated peel. 
Preparation: 
Brynza split and, together with bread soaked in cream rub it through a large sieve. Adding lemon juice and grated zest and beat until smooth smooth mixture. It is used for sandwiches, sandwich cake (sandwich-towers) and other products without oil-based.