Ingredients: Products for meat with a crust: 800 grams of pork, 1.5 kg of potatoes, 5 cloves garlic, 2 tablespoons mustard, 20 g of olive oil, 50 g of orange marmalade, parsley, and spices.
Preparation: To prepare the meat with a crust the meat rubs spices. 3 cloves garlic, cut into the plate, the rest of the chopped garlic. Meat nashpiguyte garlic. Preheat oven to 200 degrees. Combine mustard, olive oil, spices, garlic and mix the mass. Rub the meat with this mixture, put in a heat-resistant form and place in oven for 1 hour. Clean and boil the potatoes for 15 minutes, drain the water. Parsley Wash and finely chop. Put the potatoes to the meat, sprinkle with herbs and place in oven for another 10 minutes, occasionally basting with liquid from the roasting. Remove baking dish from oven, brush the meat jam, and bake another 10 minutes.
Ingredients:Products for cottage cheese with cream: 200 g cheese, 50 g sugar, 50 ml of whipping cream, vanilla, almond essence, 20 g marmalade. Preparation: For the preparation of cottage cheese and cream cheese 2 - 3 times mince, add the sugar, vanilla and almond essence. Beat cheese until the sugar dissolves. Then enter in the curd whipped cream. Cottage cheese and cream, Lay on kremankam, garnish with slices of jam or berries and serve.
Beginner housewife should know that the optimum water temperature for washing meat 25-30 ° C.
Meat for the filler to take lean: fat emulsified make broth opaque.
Panirovat meat should immediately before frying, as the breading quickly soak.
Beef tongue of the old animal is cooked for 1 hour longer than the young.
Baked ham can be baked and coated with a thin layer of rye dough, so she got more tender and juicy.
For fatty meats is perfect hot sauce with horseradish.
The readiness of meat is determined by piercing with a fork and pushing it: if this is highlighted in red juice, so the meat is not ready yet, if the juice is light, the meat ready to eat.
In order not to reduce the palatability of roasted meat, it should be prepared shortly before the filing of the table.
Many people like that meat is not completely fried, and fed with blood, but it is valid only for beef and mutton, pork and veal, the same should be well roasted.
When stewing meat can sometimes add a little water instead of broth.
Well-frozen poultry can be stored for a long time - from 1 to 6 months. At the same time fully preserved its taste and nutritional quality.
Chicken can be cooked very tasty dish. Young chickens are best for frying and old - for cooking and cutlets.
If you want to save the white skin of steam chicks or chickens, then after charging they rubbed with lemon juice or citric acid aqueous solution.
Duck and goose can cook a variety of stuffed dishes, duck and giblets can be used for cooking rossolnik.
To determine the readiness of fried poultry, it should be lifted, to drain the juice formed during frying inside the carcass. If the last drops of the juice are clear and colorless - the bird is ready.
When buying chicken at the store you need to know that the young bird carcasses are covered with white soft skin, the old poultry skin yellow and coarse.
Poultry fat is deservedly considered a premium product both in taste and nutritionally.
As a garnish for the chicken suit vegetables, cereals and pastry.
The best way to prepare venison - browning. Normally game fry whole carcasses, and for giving the most pleasant taste vomit wrapped bacon.
If the bird carcass is too oily, during frying it needs to be watered. Lean bird poured melted lard.
If at piercing the thickest part of the Cured poultry appears bright clear juice, then it is ready.
The meat is well washed and give water to drain, salt and, depending on the kind of rubbed garlic - for instance, veal, marjoram - poultry, pork and sprinkle with caraway seeds - the pork and leave for at least an hour. The meat is then lightly sprinkled with flour, spread on baking sheet, brush the top with fat (usually pork) and bake in very hot oven (200 - 220 ° C) so that it quickly browned. When fat begins to brown, pour in the pan about 1 / 2 cup water. During baking, a few times (once every 7 - 10 min), pour the meat sauce of oil, water, meat juice, so it turned out juicy. When browned entire surface of the meat, the temperature should be reduced to 180 ° C.
If you bake the meat in a pot with a lid, you first need to fry it in a pan, then bake, covered at about 150 ° C. For 10 - 15 minutes before the end of baking to remove the cover (above you can put a piece of butter). To spread the crunchy crust.
Cooking time depends on the type and quantity of meat pieces. Longest-roasted meat, designed for hot, while the sirloin roast and baked for only 20 - 25 min. Chunks of meat in English weight from 1 to 2 kg bake 1 to 2 hours fastest roasted veal, pork and young chickens. Check the readiness of meat with a fork: if the fork easily goes through the meat tissue, and after pressing serves light (not pink) juice, so the meat is ready.
There are other ways of roasting meat, such as baking in the oven on the grill. This method is more rational, since the meat is not saturated with fat, and loses less meat juices.
So, on the grill - openwork metal support, the proper size disgusted - laid salted, oiled or sprinkled with other fat meat. Fatty pork fat is not lubricated, and placed on a lattice appendage of the top. Baked meat in a very hot oven (about 200 ° C) for about 15 minutes, and for-
to reduce the temperature to 180 C and continue baking until cooked meat. To make the meat brown evenly, it needs to be periodically rotated and every few minutes, pour the juice, flowing down the pan by adding to it from time to time a small amount of water.
On the grid, you can bake, for example, meat in English, various poultry and game. Meat in English to prepare baked already known manner. The place that put the meat, you need a little grease and cook the meat in very hot oven, so it is quickly browned.
Preparation: To prepare the salmon stew cut into small pieces, salt and pepper. Arrange fish in a saucepan; add 3 tablespoons of water and oil. On top of the salmon, place the lemon. Put it salmon under the lid at medium power for 15 minutes.
Food & Drinks salmon stew Serve with boiled and fresh vegetables and herbs.
Ingredients: 500 g salmon, 2 tablespoons butter, 2 circle, lemon, salt and pepper.
Preparation: the salmon steamed fish cut into pieces 50 g, salt and pepper. Arrange salmon in a bowl; add a little water (3 tablespoons) and oil. On top of the fish, place the slices of lemon. Put it salmon under the lid at full power for 15 minutes.
Food & Drinks salmon stew serve with boiled vegetables: potatoes, broccoli, and cauliflower. Bring to the table fresh vegetables and herbs.
Eggplant - a favorite vegetable in our family. But because we are expensive and are not in such large quantities in order to save we do so: my eggplant and clean so that the skin has been with the flesh that is very thick. Thus, we get fresh meat for the two pieces at once.
Now you can begin to piece. For those and other eggplant needs a lot of onions and garlic (onion finely shinguard can semi rings, straw or whatever you prefer, garlic chops, you can press a), as well as the Bulgarian pepper, cut into strips.
Ingredients:1 duck, 6 apples, 30 g walnuts, 2 teaspoons of dried herbs, 50 ml of vegetable oil, 2 onions, 500 ml white wine 150 ml cream, 3 tablespoons apple vodka.
Prepare: duck stuffed with a duck evisceration rub with salt and pepper, coarsely chop two apples. Duck stuff the apples, walnuts and herbs. The incision in the abdomen ducks sew. Brush with butter and duck breast up in a bowl, place the baking dish. Around the duck Lay halved onions. Roast duck in a heated 225 degrees oven for 45 minutes.
Then in a bowl with the duck and pour the wine around, Lay duck whole apples. Roast duck in the oven for 75 minutes, sprinkling with juice from time to time by roasting. Ready duck, onions and apples out onto a plate and place in a warm place. Juice from the roast duck strain, remove excess fat and bring to a boil. Fill with cream and cook over low heat in sauce for 5 minutes. Add the vodka sauce, salt and pepper.
Duck with apples and onions served with table sauce for the duck served separately.
Ingredients: 4 chicken legs, 3 tablespoons lemon juice, 1 tablespoon seasoning for chicken, 1 pod of red chili pepper, a piece fresh ginger, 2 cloves garlic, paprika, curry, 750 ml fat-free yogurt.
Prepare: the chicken with ginger chicken legs, wash and dry. Shred the chicken legs with lemon juice and seasoning for chicken. Bean chili, wash, cut in half lengthwise, remove seeds and chop. Ginger root peel, grate and mix with chili. Add the passed through the press garlic, salt, pepper and add the paprika.
Place the legs in shape for baking and sprinkle with the spiced mixture. Pour feet yoghurt and sprinkle curry. Cover the legs with foil and place the form with legs in the fridge overnight
Products for spicy strawberry jam: 1 kg of strawberries, 1 kg of sugar, ¼ teaspoon cinnamon, 3 cloves bud, 2 star anise, 1 teaspoon lemon peel.
To prepare the spicy strawberry jam from berries, place in prepared pan, pour the sugar. Wait for the allocation of juice, add 100 ml of water and put the berries on the small fire. Bring jam to a boil and cook for 40 - 45 minutes. At the end of cooking, add spices and lemon zest. Boiling Pour jam into sterilized jars, close the sterilized lids and ukuporte. Banks turn upside down until cool.
Products for cherry compote with honey: 3 kg of cherries, 2 kg of honey, rum.
To prepare compote of cherries and honey in a large saucepan, melt the honey, honey, pour in boiling cherries prepared so that it was completely covered with honey. Give the cherries with a little honey boil, removing scum formed at this. Add the cherry quickly remove the skimmer from honey and immediately Spread into prepared jars. Boil honey, pour hot honey cherries. In each jar, add rum. Banks quickly close the sterilized lids and ukuporte. Banks tighten up in a blanket and hold until cool compote
At 10 pc. Potato - 3 / 4 cup flour or potato starch, 1-2 eggs, pepper, salt.
For stuffing: 300 g cooked meat, 1 onion, 1 tbsp. tablespoon butter, pepper, salt.
Preparation:
Boil the potatoes and pound. Then add the flour, egg, salt and mix well. The resulting dough to cut to the balls (meatballs), starting their minced cooked meat. To prepare the stuffing cooked meat mince, lightly fried in butter, add spasserovanny onion, pepper, salt and stir.
Meat balls dipped in boiling salted water, boil, and then discard in a colander to glass water.
Ready-made meatballs can pour oil, tomato or cream sauce.
For 1 serving - 100 g of meat, 10 g butter, 20 g sour cream, 5 g of green.
Preparation:
Meat broth, slightly cool, cut into thin strips, breaded with flour, put the frying pan, lightly fry in butter, pour bechamel sauce (see sauces on the link at the beginning of the page), then add the tomato juice (to taste), bring to a boil and stew on low heat for 10 minutes. Before the end of cooking and add an element of sour cream.
When applying to the table to fill with melted butter and sprinkle with finely chopped lettuce.
For 1 serving - 120 g meat, 1 pc. beet, 10 g butter, 40 g sour cream, 5 g of flour, 3 g of green.
Preparation:
Boil the meat until half, pour the broth. Beet slice, pour a small amount of acidified with vinegar water and simmer until cooked. Then the meat and beets into the pan, pour cream sauce, add the liquid, the remainder in fire beets, and simmer until done.
At 500 g of meat (flesh) - 800 g potatoes, 2 pcs. carrots, 1 pc. leeks and 1 rena.
Preparation:
Prepared and washed meat (rump, rump, sirloin, brisket) by a piece to put in a pan and pour hot water so that it only covers the meat. Pot cover and put on fire. When the water boils, remove the scum skimmer and cook on low heat for 2-2,5 hours
For 30 minutes before the end of cooking, add peeled and sliced carrots, turnip, white parts of leeks or onion slices (good and add celery, parsley or parsnips - 30-40 g), 2 bay leaves, 5-8 peas pepper ( or 5-10 g cayenne pepper) and salt. When the meat and vegetables are ready, drain the broth for cooking the sauce with horseradish, and a pot with meat, cover with lid.
Before serving, slice the meat in small chunks, put on a dish with vegetables, add the cooked potatoes and pour sauce (see sauces on the link at the beginning of the page).
800 grams of beef with bone (rump, brisket), 250 g of vegetables, 1 teaspoon chopped parsley.
Filling: 40 g of salt in a mixture with nitrate (3:1), 2 g sugar, 2 g of coriander, 1 pc. cloves, a few peas black and white pepper, 1 bay leaf, 1 clove garlic, 0.5 liters of water.
Preparation:
Meat wash, dry cloth to clean from the films, remove the bone (in Brisket cut edges).
Spices to grind, mix with salt, saltpetre and sugar (in the summer does not add sugar). Part of the shredded mixture strongly rub into the meat (as votretsya) and put it in the pottery. At room temperature, hold for 2 days. Cover the wooden circle with the load. The water to boil, cool, combine the remaining ingredients and salt and refrigerate. 2 days to fill this meat and put it in a cool dark place (+4- +8 °).
Meat expose Ambassador 14 days, turning every 2 days.
Remove from the filling, wash. Pour the meat with boiling water and cook until soft. When it is almost ready, put the peeled and washed vegetables, cook all together until done.
Remove meat from broth and slice across the grain into thin slices (cut into portions of brisket, with bone), put on a hot platter and drizzle with elongated few spoons of hot broth in which meat was cooked. Sprinkle with herbs.
800 grams of beef with bone (rump), 250 g of vegetables, 50 g onion, bay leaves 0,5, salt, peas 2-3 black and sweet pepper, 1 tablespoon coarsely chopped parsley.
Preparation:
Bone wash, pour cold water, and boil. Rinse meat and place in a saucepan with the bones, add seasoning, and add salt. Cook on low heat under cover.
Vegetables washed, clean, rinse. Look clean, cut in half, put cut down on the hot cooking pan. By semi-meat add vegetables, onions, cook until done.
Ready to remove the meat from the broth, cut across the grain diagonally sliced average thickness, or pieces, put on a hot plate elongated, surrounding it with boiled potatoes, and garnish with sliced boiled in a broth of vegetables. Pour a few tablespoons of hot broth and sprinkle with coarsely chopped parsley.
Served separately pickles, beet or tomato, onion sauce, horseradish sauce or dill.
Products for pumpkin salad with horseradish sauce: 350 g pumpkin, 2 tablespoons horseradish, 2 onions, green onions, parsley, 100 ml of mayonnaise, 2 teaspoons mustard, black pepper, salt.
To prepare the pumpkin salad with horseradish pumpkin peel, pulp grate on a coarse grater. Look for chopped salad. Horseradish dressing to give it a grater. Parsley Salad chopped and mixes with the pumpkin. Add mustard, mayonnaise, pepper, salt and switch to the salad bowl. Sprinkle the finished salad chopped green onions and serve.
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.
Ingredients: Products for meat with a crust: 800 grams of pork, 1.5 kg of potatoes, 5 cloves garlic, 2 tablespoons mustard, 20 g of olive oil, 50 g of orange marmalade, parsley, and spices. 
