Rolls of pork with spinach:

Ingredients: 600 g pork fillet, 2 tablespoons mustard, salt, ground black pepper 1 tablespoon vegetable oil for the filling - 125 g frozen spinach, 1 onion, 2 tablespoons vegetable oil 2 cloves garlic , 6 tablespoons cheese, 1 teaspoon lemon juice for garnish - 3 stalks green onions, 2 tomatoes, 200 ml of beer for the batter - 125 ml beer, 1 egg, 100 grams of flour, vegetable oil for deep-frying.

Preparation: To prepare the rolls of pork with spinach and meat repel promazhte mustard. To prepare the stuffing spinach saute with chopped onions and garlic in vegetable oil, then add cottage cheese and lemon juice. Spread the stuffing on broken-off pieces of meat, roll rolls and how their toothpicks. Heat the vegetable oil and fry the rolls in it.

Why do men barbecue cook better than women?

Perhaps, shish kebab - the first thing that ate the man immediately after it managed to curb the fire. Grilled meat eating everything and always. And referred to predchelovek, putting a club, and mountain shepherd, and highwaymen, and titled nobles in richly furnished rooms. 

The word "barbecue" is rooted in Turkic words "nuts" - twisting, and "face" - that on a spit. In Russia kebab known as "spinning" and meat was considered, however, like all people, food is festive and sublime. 

Now accepted that the original shish kebab made from lamb. However, eastern, accustomed us version has as much right to exist, as well as hundreds of different recipes from all over the world. For example, in some areas of the South African natives prefer more limited skewers of liver, and in Georgia (by the way, there he called "mtsvadi") prepared dish these things solely for the use of dry vine. During the Marine Research French sailors were taken with a goat and as necessary broil them, stringing on a spit of beard and tail. By the way, some linguists mistakenly believe that close to our topic today, the word "barbecue" took place precisely thanks to the brave sailors. For the French "from beard to tail" and reads. 

Continuing the theme, is to touch and true to yourself Japanese, who for cooking shish use primarily seafood, and the resulting dish is called "tempura". However, the inhabitants of the land of the rising sun turned up their noses from the tart smoky flavor (strange!), For which many people and love grilled meat. To discourage this smell, they need to tempura served pickled ginger. 

Speaking of the marinade. In olden times the marinade is not particularly valued. The reason is clear as a sunny day - fresh meat does not need artificial means of hiding the smell of decay. In order to flesh became softer in the different countries act differently. For example, besides the known methods of soaking the meat in wine, beer, a lemon or pomegranate juice, curious Australian recipe. The latter intends to use for this purpose the usual strong tea. Also insanely delicious kebab obtained if used for pickling whey, kefir or pure mineral water. 

In the past, for the preparation of fried grilled meats cook without further ado, digging a hole, filling it with glowing coals, and by pushing for more or less a straight stick, meat, set about cooking. Today, progress offers wishing to dine ancient meat dishes range barbecues, can make the process of cooking is not only a holiday belly, but also get an unforgettable pleasure of cooking. 

No sticking lumps of mud on the finished meat! 
 
For example, compact grill on wheels can be positioned in any convenient place for themselves and start cooking secrets. 
 
Outdoor rain - and again no problem! Store can offer you a grill with a roof, so your holiday is not marred by the whims of nature. 

And for those who are going to spend your holiday away from civilization, offices and other internet, offer a convenient rallying-barbecue grill, which can easily fit in the trunk of any car. 
 
In general, go ahead; make their day their relatives and friends of this barbecue. And by the way, men do not always prepare barbecue better than women. And if that happens, the reason is that most men perceive a barbecue as a ritual proof of their masculinity. And, of course, he just can not succeed.

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.

Roll fish paste

Required: 
Cabbage - 1 pc. 
cod (fillet) - 600g 
Egg - 2 pcs. 
cream - 1 / 2 cup 
white wine - 1 / 2 Glasses 
Salmon - 1 jar 
tomato paste - 1 tbsp 
lemon juice - 1 tsp 
spinach (leaf) - 75g 
butter 
dill - 1 bunch 
salt and pepper - to taste. 


Preparation: 
Cabbage leaves in boiling water omitted for three minutes, cool and dry. Mikser chop cod fillets and mix it with eggs, cream and wine until smooth. Salt fish, pepper and refrigerate. Salmon stretch with a fork, mix with tomato paste and lemon juice, salt and pepper. Bakeware butter and grease around the diameter - on the bottom and on the walls - lay out cabbage leaves. Top lay layers: half the mass of cod, spinach, salmon, spinach, and once again - a lot of cod. Wrap cabbage leaves so that the mass was completely closed. Cover with foil shape and heat the oven to 180 gradusov.Formu with fish put into a broad container with boiling water, and then all together - in the oven. After 10 minutes the temperature can be lowered to 150 degrees. Half an hour to get it all and allow to cool. Then pull out the shape of a fish from a container, pour out excess juice, and for 6 hours to put it in the refrigerator. 

Before serving, carefully turn the fish roll on a plate and cut into 12 pieces. Serve with mustard, sour cream, cream and dill.

Chicken rolls with feta and tomatoes

Ingredients: 
5 chicken breast halves; 
100 g feta cheese (you can and fetaksu); 
1 tomato 

For the salsa: 
1 large or 2 medium tomatoes; 
1 pod pepper; 
1.2 pod halopeno; 
basil (leaves with half of the small beam; 
1 zubochek garlic; 
few feathers of green onions; 
OM salt 

Recipe Preparation: 
Chicken breast, wash, dry out, prepare for rolls. Fet fetaksu or cut into wedges (wedges along the width of the breast should be consistent), tomato strips. Put on the breast Fet and tomatoes, wrapped rolls bound with thread. Fry the rolls in a deep pan or skillet with the lid closed until ready. Remove rolls, to shift in a warm place. 
Prepare salsa. Tomatoes cut in small cubes, so do the same thing with sweet pepper with halopeno. Tear the basil leaves, finely crumble, thinly sliced green onions feathers. All mix, add salt, add the OM, if desired, sprinkle with lemon juice. Writing sauce stand up in the refrigerator for 30 minutes. 
I served rolls with fried cauliflower. It turned out very tasty. We all liked it. 
Shl: rolls have cooled down in the bandaged state, when cooled, do not forget to remove the skin.

Chicken roll with oranges

Ingredients: 
2 pieces of chicken fillet 
1 orange 
60 g of hard cheese 
10 g cranberries 
3 tbsp. l. butter 
ground pepper 
dill and parsley 
salt 
Preparation: 
Lay chicken fillet on the baking knife down, top to put the pieces of cheese, then slices of orange, salt and pepper, roll up strudel and bake until done. 
Ready roll cool, laid under the press. 
Roll form to cranberries and greens, on the surface using kornetika apply butter picture.

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 pieces 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 refrigerator. Before serving, slice the bread portions.
  

Polvorones orange

This recipe produced an rich orange. To enjoy. 
Ingredients 

1 orange. 
2 cups flour. 
150 grams of butter. 
1 tablespoon baking. 
1 / 3 cup sugar. 
1 egg yolk. 
Sugar glass. 
In preparation 

The butter was an added grated orange. Then the sugar is Polvorones orange
incorporated and stirred, then you pour the egg yolk, orange juice and sifted flour and baking soda.

How long you can keep frozen food?

How long can store frozen food? Food should be stored in the freezer while only retain all their nutritional value and taste. If you stay longer due to not lose those qualities, but the food it breaks down because of their own enzymes. The weather is very variable depending not only on the food itself but the manner of freezing, the state saved before the freeze, the amount of bacteris present at the time of freezing, and so on. 

In general, freezing caused a gradual decline in nutritive value of all foods, so what is recommended is to eat everything fresh.

Board from fruits, vegetables or meat

The wooden boards were used by housewives for starting fruit, vegetables, meats, etc.. Today it is recommended that your kitchen is at hand, plastic tables as these are practices that are easy to wash and do not waste, and this prevents the accumulation and subsequent reproduction of bacteria. 

Another option is to build a table of marble like the experts in cooking. But you are who decides what is your best option.

Tips to cook vegetables

If today you plan your meal to prepare a delicious garnish for steamed vegetables, we recommend a low heat and cook if you want to be softer than normal, adding a teaspoon of olive oil when cooking.

Rolls with raisins

Margarine and butter mixed with flour and sodoy, add sugar, a few table spoons of water, kneaded the dough and place it at 2-3 hours in the cold. 

Prepare the stuffing: nuts, raisins and black pre zamochenny nosliv Poruba pitted hammers and mix with breadcrumbs, sugar, lemon juice and peel. 

Roll dough, cut into 6x6 cm squares, each put stuffing, turn rolls, egg oil, sprinkle with sugar and half live cicatrix on oiled sheet of fat. Bake in hot oven for 10 - 15 minutes. 


500 g flour 200 g margarine, 100 g butter, 1 egg, 100 g sugar, 0.5 tsp baking soda. For the filling: 100 g peeled walnuts, 100 g of raisins, prunes 100 grams, 100 grams of sugar, 0, 5 cups crackers, juice and dried peel of lemon 0.5. 

Roll with strawberries

Egg yolks grind with sugar, gradually introduce whipped in Goose tuyu foam proteins and flour, alternating spoon a small amount of protein meal. Transfer dough to pan, covered with lubricated gamentnoy per paper, and vypech in moderately hot oven. Ready Biscuit carefully transfer to a wet wipe, cover the cream: from flour, milk and sugar boiled thick porridge, added at the end of cooking oil slivoch tion with vanilla. At cream tightly put some small berries earthlings ki and gently turn Biscuit in the form of rolls. Before serving sprinkle of powdered sugar and cut into slices. "To roll well lodge a fresh strawberries, liberally sprinkled with sugar. 


4 eggs, 5 st. spoons of sugar, 2 tablespoons. tablespoons of flour. For the cream: 2 tablespoons. spoons flour, 0,25 l milk, sugar to taste. For the stuffing: strawberries garden.

Roll with jam

Proteins whip in the thick foam, adding a little sugar, then pour the egg yolks and flour vsypat. Kneaded dough, put it on zastlanny about Shrove paper pan and bake in a hot oven for 15-20 minutes. Hot Biscuit spread jam and turn rolls. 

Proteins grind with powder sugar and add lemon juice. Pour mixture pie, sprinkle it chooped nuts and put in a few minutes in warm oven to fudge podsohla. 


100 g flour, 5 eggs, 100 g of sugar. For the filling: 300 g of plum jam or another. For sweets, and jewelry: 200 g of powdered sugar, 2 protein, 0.5 lemon juice, 100 g of peeled nuts. 

Roll of rice with fruit

Fig Classified, washed, dried, smolot to elektrokofemol and milk with water to cook porridge, to which add the sugar, eggs, 20 I of oil, mix well and cool. Rice porridge put on gauze soaked with water, a layer of 1 cm for the middle - small nashinkovannye apples and dried apricots. With the help of gauze roll turn, put on a greased pan and butter for a couple to bring up to readiness. Place on a table with butter. 

200 g of rice, 0.4 liter of milk, 2 eggs, 80 g butter, 40 g sugar, 200 g apples, 80 g dried apricots 100 ml water.