Squash on - in Italian

Products for pubs to Italian: 30 g butter, 1 onion, 1 clove garlic, 500 g zucchini, 425 g canned tomatoes, 1 tablespoon of tomato paste, 1 tablespoon sliced basil, olives and salt. 

To prepare the squash on - Italian Melt butter for 30 seconds at full power. Add the butter chopped onion and garlic and cook for 3 - 4 minutes at full power.

Stir; add the zucchini, tomatoes, tomato paste and basil. Cover the dish with a lid and cook for 5 - 7 minutes at full power, until zucchini is tender.

Garnish the finished dish with olives and serve.

Delicious simple recipe from turkey (meatballs)

Products for turkey meatballs: 400 g pulp turkey, 80 g white bread, 4 tablespoons milk, 8 tablespoons butter, 2 tablespoons flour, salt, spices. 

To prepare the cutlets, turkey meat turkey mince with soaked in milk, white bread, salt, add the melted butter. Stuffing mix thoroughly and rub with a wooden spoon.

Mix the flour and butter, dissolve one tablespoon of water and mix with stuffing. Shape small cutlets, lay them on a dish and cook in the oven 8 - 10 minutes at full power.

Yummy simple recipe salad Spring Buffet

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.

Crab stick - whether they are harmful?

Many residents of our country have long been fond of appeared initially in Japan, and later spread west and quickly "sprouted" we have a product called "crab sticks". Yes, the pluses of this product immediately noticed: it's quick preparation of a variety of dishes (mostly salads), and low price, and convenience store (bought 5-10 packs - and six months in the freezer lie, as if he had just purchased).

Most consumers, of course, do not believe in the crab origin of the product and fully realize that in fact do not buy crab meat, and meat flavored fish. But few people actually look at the reverse side of the label with the word "composition" that can tell a lot about the nutritional value of sticks.

The composition of the same sticks in all their diversity of manufacturers about the same: The main components - ground fish surimi, in the drinking water is also purified, starch, vegetable oil and deodorized, egg and vegetable protein, salt, sugar and various food additives (natural or identical to them) under the three-digit index. All of them are also listed on the label: thickeners, flavorings, colorings, flavor enhancers.

And now you can consider some of these ingredients in detail. The above meat surimi crab sticks manufacturers define as white meat fish. Although if you dig deeper, you can see that this term also indicates the waste fishing - small, damaged and other fishes.

Regarding the presence of harmful chemical additives in the crab sticks, then on this subject can firmly state: these are the Ingredients of this product (although their number still depends on the integrity of the manufacturer). So, having bought at retail packaging sticks in its composition, I found harmful drugs: a stabilizer E450, dyes, and a severe allergy E120, E160 and E171, which, in Russia, unlike Western countries, are allowed (for example, of the 72 harmful additives that are prohibited in the EU countries, law allowed only three: E121, E123, E240.) 

Of course, in a small number of substantial harm to the health data supplements are unlikely to inflict, but that's a constant use of this argument can be questioned. Especially when you consider that all of our consumer market is already saturated with products, comprised of chemical additives.

But what is most irritating in a situation with the "psevdoproduktom" to the market, it is inconsistent with its labeling established state standard, on which the product should be called "analog crab sticks. However, the sale does not meet a single product, named in accordance with GOST. Given that the Federal standard, regulatory information for the consumer on the packaging, put into effect July 17, 1997, we can say that from now the vast majority of psevdokrabovyh are beyond the law.

Prepare Fish in Batter? A few Home Recipes

 Any fish cooked in batter, becomes fragrant and appetizing. 

The first time I tried it treats in early childhood. Gentle sudachok was wearing a more delicate batter. I did not know this word - "batter" ... Then it was simply delicious. So now the fish in batter cook quite often. Especially if the fillet is small and consumers are a lot ... usually from 500 g fillet to very weighty pile goodies.

Batter - it is sparsely dough into which dipped pieces of fish, meat, vegetables and then fried them. As a result, inside is tender juicy morsel. Anything in batter - always a festive meal. And the table looks presentable, and taste perfectly. Any fish cooked in batter, becomes fragrant and appetizing.

Recipes from a myriad of batter. I have the taste of cheese, beer, protein.

The principle of cooking is always the same. The fish is cleaned, washed, sliced into pieces. Squares, rombikami, stripes. Who else like it. Slightly prisalivayut. Sprinkled with lemon juice. The fish is ready. Then, prepare batter. Dip fish pieces on a fork of this mixture and immediately stir fry deep fried or pan large quantities of oil. As soon nice browned crust - the dish is ready! Spread on a napkin to a stack of extra fat. Then beautifully served a plate. In the center - a piece of fish in batter. Garnish, if any. And podgarnirovka - figuratively diced vegetables, lemon, greens, or arrows green onions. Separately filed sauce.

Sudak firm.

Slices of pike-perch, first dipped in a mixture of 1 egg with 1 / 4 cup water, then in flour mixed with salt to taste, then fried on both sides until golden brown. Fast and delicious.

Fried milk.

In 400g of warm milk are driven 6 egg yolks, add salt, a little vegetable oil, 400g of flour and knead the dough sparsely. Then entered into beaten egg whites in solid foam, and gently mix. This amount is enough batter to 1,5 kg fish fillet.

Beer batter.

100 g flour sifts in the deepening of flour slides introduce one egg white, add 150 ml of beer. Salt. Infused 2 tablespoons vegetable oil. It turns very liquid batter. The fish in it - like a lace.

Potato batter.

Three major potato tuber peel and grate on large grater. Add one egg, two tablespoons of flour. Sol. Fish zapanirovat in potato "pillow", firmly pressing batter and fry on both sides.

Batter in Chinese.

Beaten egg, cornstarch (2 tablespoons) and salt. The fish is dipped in this batter and a very high heat quickly fries. Incidentally, this dough is very tasty obtained marinated chicken wings.

Cheese batter.

2-3 tablespoons mayonnaise, 4 eggs, 100 grams of hard cheese. Cheese Grate. Mix with mayonnaise and eggs. Stir the salt, pepper and 4 tablespoons of flour. The fish in this batter to a very satisfying and tasty.

Protein batter.

The most delicate of all proposals. It should be 4-5 proteins. Their well-whipped with the salt. Adds 2-3 tablespoons of flour, and a little water to get a mixture, both at liquid pancakes. The fish is dipped in this tender. Fry. Enjoy!

Vegetable batter.

To where your imagination can roam and opportunities! In the milk protein batter or cut into small pieces any vegetables. Interfere with finely chopped greens. The remaining steps are the same. Try. Invent your original recipe.

To fish in batter can be submitted any sauce, which is usually served with fish. I like this:

The sauce for his.

Mix the mayonnaise with sour cream in equal amounts. Add the clove finely chopped garlic, chopped greens and pickled cucumber, grated on a coarse grater. You can add chopped olives.

How to cook quick and tasty dinner of fish?

Well I am very fond of her, this fish. At the beginning of the month, with pay, buys a half kilo of fillet of hake, and then regularly once or twice a week, I cook it for dinner. Just explain why prefer fillets. Because of the bones. My Kids in the number of two persons not yet learned to separate them, so choose something that expensive. If you have this problem is not worth it, you can take the fish with bones. However, for the same fish cutlets better to use all the same fillet. 

Before you begin to recipes, a couple of words about the choice. The fact is that often fillets we sell, "wrapped" thin crust of ice. That is up to 40% of carcass weight while defrosting could turn into a liquid. Some manufacturers even insolently claim that there is no other way. Stuff! At one point I managed to find a company that freezes fish - each piece individually - on ice. This fillets virtually no effect on weight when it thawed, and the price is different.

And now, in fact, retseptiki. Unpretentious, but very loved by me.

Fish baked in the oven

For this recipe we will need (proportion - are arbitrary): fish, onion, mayonnaise, cheese, flour, lemon juice (optional), canned corn (optional).

Defrosted fish divided by a la carte pieces. I usually do chunks of approximately 10 cm Pour lemon juice, roll in flour and lightly fried in vegetable oil. When I was lazy, roast I ignore, but so tasty. Then Put the fish in the form, sprinkle with finely chopped onion rings, if you want - corn. It is now mayonnaise. It can be mixed with sour cream or substitute for this, more useful, product. Top and sprinkle everything with grated cheese. And - in the oven. After 20-30 minutes, the dish is ready.

Fish in batter or in cheese

These recipes are like, so give them together. We will need: fish, salt, lemon juice, flour. For the batter: 2-3 eggs, 1 teaspoon mustard, 1-2 tablespoons of flour. You can add grated cheese to the batter (if a little cheese).

Preparation quite simple. Portion fish slices in this case it is better to do less than the previous - approximately 4-5 cm in length. Fish meal, then - in the batter. And - in a frying pan. If you want to fish with a wonderful cheese crust, then the procedure is slightly different: flour, then egg and finally grated on a fine grater cheese. Last in this case takes quite a lot.

Fish cutlets

In this detective writer very useful cookbooks. Of them I draw a lot of recipes. Including this one.

Need: fish, a little white bread, milk, bread or flour. Fillet mince. In the resulting mince placing bread soaked in milk. Then add salt to taste, onion, and spices. Bread or flour and fry!

Fish Pie

Very tasty dish that does not require a garnish. A dinner is eaten immediately. By the way, as the guest version of this cake, too, would be very appropriate.

We need: fish fillet and fried onions, cheese, 2-3 eggs, 200 grams of mayonnaise and sour cream, 1 cup flour, baking soda.

Of the eggs, mayonnaise, sour cream, flour (it should add baking soda), salt make a dough that for consistency should look like on pancakes. Part (a little less than half) is poured onto a greased form. We spread fried onions, then - cut thin plates of fish fillets in a fan, so that each piece has got to fish. On top pour the remaining batter and sprinkle with grated cheese. And - for 20-30 minutes in the oven.

How to cook a delicious fish pie? Click a family meal

This recipe I inherited from her godmother (so to call her). I was so familiar believing family with strong family traditions, in which many children. One day I come to visit them, and they hospitably greeted me with a threshold (they lived in his house, cozy and warm) with a phrase: "You have come too soon! We've got a family firm is preparing a dish - fish pie! " 

I tried to keep the reaction, but it seems to me it was not very good because they've read on my face all the things that I thought before about the fish pie . Without saying anything, they just invited me to taste their dishes! Since then, I think that pie - it is only what the fish! Nothing tastes better and can not be!

I learned to bake her a cake. We are pleased to share with readers of this wonderful recipe.

Godmother, who is a first class professional chef with specialization, is in fish dishes, while the two shared the secrets of cooking fish.

First: the fish likes butter. Second: the fish likes onions. If two of these products add to the fish, then any dish just doomed to success!

So, the recipe for a traditional fish pie with fresh fish.

For its preparation kneaded normal yeast dough. You will need 1 tsp dry yeast, 2 tablespoons sugar, 1 tsp salt, 0,5 L of warm water, 0.5 cup sunflower oil. Flour is added enough to knead easily roll out the dough fairly thick. The tests allow to stand 1-1,5 hours to make it rise. Then it can stretch and divide into 2 parts.

From one - roll out the bottom of the cake and arrange on a greased baking sheet. On the layer of dough to put a stuffing of fresh purified and freed from the bones of capelin (fish cake for the best fish do not come up - that check). On top of the fish cut into slices of butter. And the next layer put chopped onion rings. It then said the godmother (and I noted in practice the same thing), onions should be almost as much, and fish! Then the cake get a juicy and tender. That's right!

Roll out remaining piece of dough. Cover them stuffing. Close the cake around the edges, connecting the upper and lower part of the test. Brush with raw egg on top (if crust is browned and crispy). Pierce the top of the dough in several places with a fork that went extra air. And bake in oven at 180 degrees for 30-40 minutes.

He took the pie from the oven, quickly lubricate it with a piece of butter, wrapped in paper and cover with a towel to make the dough was soft. Simply delicious!

The same pie can be made using fresh instead of capelin canned fish (sardines or mackerel). We obtain also delicious. Only if canned in oil, then we can not add oil.

Well, now non-traditional fish pie recipe. But also very, very tasty!

His recipe is simpler!

Prepare the dough from 2-3 eggs, 1 jar of mayonnaise (250 g), 1 cup yogurt (it repay soda), 9-10 tablespoons of flour. The dough should get the consistency of the average density of sour cream. On a greased pan or griddle pour the dough, put tinned fish (salmon can be, or saury, sardines, mackerel good fit), from top to re-inject the test. Put in preheated oven and bake until done (30-40 minutes at a temperature of 200-220 degrees).

How to cook a delicious meal of canned fish? Cheap, fast, tasty

Just love the fish and various fish products. That's purely do not like her ... 

You can certainly buy fillets. I learned to use canned, when it feel like fish, but no time to clean or lazy. Friends and guests also are treated by these goodies. Many can not even determine that it is not made from fresh fish, but from the canned food. And above all - quickly and conveniently. Attention proposes a lunch of canned fish.

Let's start with the lettuce . Fish salad fresh. He really fresh, because the main part of it - it sprouts. Take the one small head of cabbage and finely crushed in a food processor. There dent fish from a tin can (suitable saury, sardine, mackerel or mackerel), without the juice. Added green peas (1 average bank). Dressed all mayonnaise. Lay out on the platter. Top sprinkled white crackers. Rusks can also make you.

At first we will have a soup of salmon fishing. The method of its preparation, I saw in my friends in the Baltic. Since then, they often use. Tasty. And in the company generally goes with a bang.

For the soup will need (for 2 servings): 1 tin of salmon ( salmon ), natural in its own juice, 2 large karyotin, 2 medium carrots, 1 large onion, celery root. Potatoes cut into cubes, carrots and celery root cut into slices (half circles), onion, chopped smaller. Poured all 2 liters of water (I usually just lying, hot water from the kettle). There also put all the contents of canned salmon. Cook until vegetables are tender. In the end, add to the soup a little butter to give it to melt. Soup of the moment 20. Pour on plates and sprinkle with fresh dill. Very tasty sandwiches in prikusku: black Borodino bread with butter.

Well, the second offer 3 very hearty dishes - your choice.

Fish in the "sheepskin", version of the traditional herring under the "coat" . Any canned fish (salmon, saury, mackerel, sardines, and mackerel) in its own juice or butter kneaded together with the juice. If juice in the bank lot, then it can be a bit drained. Canned laid thin layer on platter. The next layer is put finely chopped onions. Next comes a layer of mayonnaise. The next layer - a shabby grated cheese. Again, a layer of mayonnaise. And the last layer - worn grated boiled eggs. Writing the whole mass of brew in the refrigerator for 1-2 hours. Serve, cutting into portions, as pie.

You can put these layers on baking sheet and bake. Then get a hot meal - fish and cheese casserole. Equally delicious!

Fish, stewed with potatoes, I remember from childhood. We cooked it in the country, and sometimes liked to eat at home. Despite the simplicity of manufacturing, it turns out very tasty "roaster".

For this dish you can use any canned fish in tomato sauce. I use even pilchards traditionally buy for their pussies. Potatoes peeled and cut into strips. 1 onion cut rings. Potatoes and onions are put in the pot, add a little water and butter. All this is stewed until cooked potatoes. When the potato is almost done, it added canned fish in tomato sauce. All this is stewed for about 1-2 minutes. Further removed from the fire, the lid and wrapped in a blanket. After 15 minutes the potatoes soak fish flavor, and it can bring to the table. Yum!

Pie? Do not worry, it's easy!

Do you always succeed? There will be delicious and beautiful - you are all surprised! The recipe is simple and versatile. Universal in the sense that by changing the stuffing, you get every time a new pie. Plenty of room for your imagination is boundless. And it will have only your cake! So, to the point. 

For the filling, for example, pink salmon - a fish, a half kilogram. Mayonnaise, tomato sauce, onion, butter. Protyven Teflon with high rim - 5-7 cm Well, salt and sugar you have. Go!

Turn oven on medium heat, let them hot. In quart crumble yeast, poured 1st. spoonful of flour, 1st. spoonful of sugar, 1 / 2 teaspoon salt and pour warm water to two thirds of the banks. Stir thoroughly and put on top of the stove, which has included oven. Some will be warm - it was good. The process has started!

You take the fish. Wash, clean is not necessary. We cut off the head and tail. Cut along the spine in half. Ridge. From the head, tail and spine can then boiled soup, and you can just throw it away. Put half a carcass of fish on chopping board and knife, cut the meat from the skins. Crumble the meat into pieces. We put in a bowl.

Pouring through a sieve the flour, about 1 kg, the pot volume liter four. Pour back diluted yeast from banks. Stir with a spoon. Should stirred, but not be runny. If the dough liquid - podsypte flour. If it is not stirred, thick - pour hot water. Put the top on the stove. Plate already warm. Cover the top with something for warmth, even heated and suitable.

The oven is heated up, make the fire smaller. Clear and crumble two or three large onions - in the same bowl, where the fish. Mix onion and fish. Prepare sauce. In a half-quart pour 250 g of mayonnaise and add to the top of the tomato sauce. If you think that the severity of salt and sauce is not enough - you can salt the and pepper. Do not overdo it! Sprinkle better some aromatic spices, such as "Hop-suneli.

 Periodically check the dough. If you missed it, and it will come out of the pot, you know what will happen. The dough has risen to the top of the pans, then Finish. Butters butter the pan - bottom and sides. And pours, helping to spoon, half of the dough on the baking pan.

Smoothing layer of dough. On the whole surface evenly spread stuffing - a fish with a bow. Do not push too much and dub with a spoon, so the dough does not sank.

Pour cooked sauce, stuffing. Reserve in the bank the third part of the sauce. Crumble 100 grams of butter and lay on top evenly. Pour remaining batter and close them mince, leveled. Pour remaining sauce on top and wiped a spatula around the pie. Everything we put in the oven. Temperature of about 180-200 degrees. Bake 1 hour. Do not rush to get a hot pie. Hot dough is afraid of shaking, a tendency to subsidence. Turn off the oven; let them stand up there for about 15 minutes.

Remove the pie and cut it into pieces with a wooden spatula for Teflon cookware. Reach for one piece and place on plates. From hot pie will go a wonderful aroma? But the cold pie is delicious.

Now about fantasies. You understand that as a topping, you can use anything. I made this pie with chicken, mushrooms (mushrooms from a can), you can add cheese. Even with a simple sausage tasty!

Stuffed pike. Do you know why I have not forgotten this recipe?

Since cook gefilte fish our neighbor in the apartment, an elderly Jewish woman Rosa. Well, its work lives, although she died thirty years ago. The recipe that I did not write. But when I catch a suitable pike, I remember my neighbor and do the fish. And the pies it too remembers. Ah ... But that is another story. 

The dish is prepared simply and tasty. Pike needed a fresh, two kilograms, not frozen, stress. Of the other fish do not try, so - it was pike. Although I think suits and other fish, such as salmon. She is also very durable skin. Here you can take and frozen fish, but should not take the evisceration and thawed before cooking.

The fish for this dish needs a large and clean it better right in the sink, washing with water. So fewer flies scales. Another need two or three large onions, carrots medium - three things, white bread - can be dried - a quarter of a loaf, 100-150 grams of butter, a little milk. Ground black pepper, bay leaf, salt.

Onions and carrots clean. Bread soak in milk. Disembowel fish should not cutting the stomach along. To do this, separate the tail near the rear opening, carefully make an incision in the stomach near the head and take out the innards. Beware - not to damage the gallbladder. If this happens, the more you can do nothing. Fish spoiled.

Separate the fish head and remove the gills. The carcass is split into pieces 4-5 inches in width. Tail divides into two pieces. Fins do not remove. Now we take a narrow knife and cut out pieces of flesh, taking care not to damage the skin of fish. Clippings should be only where the back where the ribs - do not. From the head and tail also take out the pulp. From the ridge of the tail should be removed: the skin can be turned, like a stocking, and cut off the ridge.

The flesh of fish should mince knife on the board. It combines words, but the old recipe, and I always cut with a knife. Ready Stuffing and stack them in a large bowl. There is finely crumble onions. Soak in milk, white bread. Cork, too, must be melted, or have it cut. Milk overcome, bread adds to the stuffing. There also add 100-150 grams of butter, melted, but not melted. Beat one or two eggs, add black pepper and salt. Ground Stir with a spoon, if necessary - hand until smooth.

All the pieces completely fill the stuffing with a spoon. Put stuffing, where cut, and where his stomach. The head and tail of the pike, too tightly lined. Now you can estimate what you will need a pot, to place the whole fish. It is better to take a broad, to put it in two layers. But in this case and the second layer should be filled with fish completely. This is necessary in order to make it as dry as possible.

The bottom of the pot should be spread with butter and put sliced rings of onions and carrots - to close the entire bottom. Now put the fish. First, put the head, it is big. Trying to fit pieces tightly, but do not crease them. At the first layer of fish again put a layer of onions and carrots, then a second layer of fish. Top again bow. Cover with cold water so that fish is completely covered. At the same time to the top of the pot should be five inches, not less. It is necessary to avoid passing out water as the fish during cooking will increase in volume.

Cover with a lid tightly and put on a small fire - not to burn. To salt and pepper will not do it - we minced salt and pepper a little bit more than necessary. He boils, and will be fine. You can relax.

Boil this case about half an hour. Then cook should have two or three hours at the very low heat. Bones become soft. You can periodically pour cool water, if boils. At the end of cooking, add bay leaf. Eating fish can be hot, be cool. Cold fish freezes like jelly, so it is still hot put it in a deep dish and pour broth. When the broth begins to harden, you can sprinkle with parsley.

How delicious pickle red fish at home?

It just so happened that the fish they eat much less than the various kinds of meat, but this does not mean that it does not satisfy, not tasty, or does not contain useful substances - the exact opposite. And for the festive New Year's table is always a pleasure to submit salted fish and red caviar on the same piece of fresh white bread with butter ... And this yummy you can make yourself at home. So, let's begin. 

Step № 1. Purchase

To fish turned out delicious, it naturally must be fresh. So we go to the nearest market or supermarket for a whole fish carcass, for example, pink salmon, chum salmon, trout or salmon. The main thing - do not take already in split fish, without head or fins: all work must be done at home itself. The fish is better to buy chilled or frozen, but has not yet been unfreezing.

Thus, the purchase made and you - happy owner of a frozen or fresh salmon with a complete set of fins, scales, and possibly eggs (there could be as lucky, but milt in males is also delicious).

Step № 2. Pre-salting

If the fish is frozen, then put it defrosted a few hours, but in any case do not try to shove it in the microwave - everything has to happen naturally. In the meantime, prepare all necessary for pickling: the capacity for fish, butcher knife, cooking scissors, a mixture of pickling, oppression.

As the tank clogging can be taken as enamel ware, and plastic container. Metal utensils better not to use, because the fish can acquire foreign metallic taste. The knife is better to take a medium-sized and sharp, and for cutting the fins can use cooking scissors.

One of the most important moments - this is cooking the mixture for pickling. Naturally, we must take the salt and necessarily large or grinding № 1 (this is written on the pack) because, unlike the fine salt, it absorbs excess moisture and makes fish pickle "in their own juice." You also need to take the sugar in 3:1 ratio (3 parts salt and 1 part sugar), considering that 1 kg of fish requires about 3 tablespoons of the mixture. The fish for this can be weighed, but it is usually done by eye. There is still important to remember that fish is, of course, will not assume the excess salt (this is an unusual product), but from experience I realized that it was better with the salt still do not overdo.

As additional ingredients permitted bay leaf (3-4 pieces on the carcass), fragrant black pepper (5-6 peas) or special spices for cooking fish, but in moderation. As oppression can take an ordinary three-or two liter jar with water.

Step number 3. Razdelyvanie fish

There is already prepared mixture and fish on the table. First, cut with a knife fish's head. It can be used later for cooking soup. Cooking scissors, cut the fins, then cut along the belly and remove the insides.

Here you can expect a surprise in the form of caviar, if female, or milk - if the male. If you were inside the milk, then gently wipe them from the remnants of fish offal and grease, along with a carcass, after a little rubbing with a mixture of Canning.

If you are lucky and you find eggs, you really do not dispose of it. Carefully remove, put on a plate. You can immediately cleanse it from the film, but after salting it removed a lot better. Then treat with boiling water to disinfect and place for 7-9 minutes in warm salt water per 2 tablespoons of salt per half liter. But back to the fish.

Once you cut the belly, free them from the remaining viscera. Scissors, cut left and right of the spine, as if separating it from the rest of the bones. Before you will have a fish carcass and bones that need to be carefully removed. This is done by hand, they usually can be removed easily. Slaughtered, had no bones, viscera and head, can be cut in half, if it is fairly large, small as you can leave as is.

Step № 4. Pickling

You must remain on the table fish carcass with the skin. Disclose the carcass and evenly covered with mixture of pickling. Pea black pepper and bay leaf is better to lay directly in laying the fish in a bowl that you are doing, spreading it in the tank for salting. Next, cover the fish oppression and leave in a warm place, such as the kitchen, a couple of hours, and then put in the cold. A day later the fish can be served to the table.

Tips

If you pickle salmon or salmon, they will not be as fat as salmon and trout . Therefore, when pickling can be a bit to flavor olive oil.

All of the tools that were used in razdelyvanii red fish, should be carefully and not once wash with dish detergent. If you do not, then the fishy odor may remain.

Buns of carrots recipe

Code your dear husband loves muffins, have to learn to bake. The first time it is not easy, especially when you do not know how to put the dough. Try to find something that is not very sophisticated. For a long time I was looking for recipe buns, appropriate to my qualifications and seniority in the family kitchen. Here, finally, found.

This recipe for some pluses: the products are all available, and preparation technology overpowers even the novice and the result as a tasty pastries.

We need: 2-3 carrots, 1 / 3 teaspoon baking soda, vinegar canceled; ½ cup granulated sugar 4 tablespoons vegetable oil, a little salt, flour.

Carrots three on a coarse grater. The result is such a sunny mush. To our carrots add vegetable oil, baking soda, vinegar canceled and sugar, and salt.

All the ingredients mix. Flour add so much to get a stiff dough.

From our miracle-test lepim buns. I have the best of their skills can do only this form. The main condition - rolls should be small.

Crumb cakes in flour and spread on a baking sheet, greased with vegetable oil. We put in the oven for 15-20 minutes.

By the way, you can bake these muffins in aero grill. To do these buns spread on foil, the average lattice. Options: 205 degrees speed HIGH time - 20 - 25 minutes.

PS Another benefit of these muffins is that they are fasting. I think this recipe is very like those who abide by orthodox positions.

Lazy-cheese strudel

Prior to our picnic, I was faced with the fact that the cook it is necessary:

a) quickly;

b) tasty;

c) from something that is at home.

When you open the refrigerator and on reflection, I realized cheese roll, which, judging by the speed of its disappearance, turned out to be quite handsome in taste, outdoor and other qualities, which he began to have after this impromptu.

Actually, as promised, in order to transfer the experience, I repeat this experiment, for which we need (or rather, what I found today):

1. One sheet of frozen puff pastry Puff pastry;

2. Cheese sulguni European "- why so he called, I was right word, as if I can not say - 200 grams;

3. Three sprigs of dill;

4. Three arrows green onions;

5. Please note - the most the feature of this dish - the sauce for the meat "garlic-cream sauce;

Explanation: Despite the fact that the mayonnaise, I categorically refuse to use even under torture, this sauce in the refrigerator for my almost always present, because it is unrealistic delicious in any form and to any dish. I therefore recommend that in every way.

6. Vegetable oil for greasing form;

7. A bit of flour to assign the place dough sheeting, the family rolling pin and, later, himself;

Make no mistake: because I love to cook quickly, you rarely hesitate, as if to be honest, almost all never to cook homemade puff pastry. But because the purchase dough more than satisfied me on all sides, wanting to impress guests and families of its culinary talantosposobnostyami, after the completion of baking, sprinkle with flour and I can languish. Say, half rolled and rolled, kneading and kneading, so tired, it's something. This is a joke, if that.

8. Clean hands, warm heart, well, and the other setting for this wonderful culinary classes.

So, when all ingredients are at full strength, you can start preparations before cooking:

Step 1. Cheese cut into small cubes, roughly

Accuracy is not required, since it still be melted ...

Herbs finely chopped, about the so - is, in my opinion, the best, aesthetically ...

Mix cheese, herbs and a bit of sauce-very magic ...

Step 2. Dough rasktat thin coal seams, and lay evenly syrozelensous, and roll into a tube, graft edge, in order to prevent the escape of our European sulguni, although it is still a little escape ...

Step 3. Lovingly and tenderly put on pre-greased form on top of ... MCA ... smear, in general, so-very magic sauce, and a smile, send a pre-heated to 180 Celsius oven for half an hour.

More can be covered with flour, take haggard appearance, and go about their business.

After a specified time is what is obtained

Pomegranate Ring Salad

This salad is first tried on the wedding, when re-marry her husband's brother.

And then, when there was a reason - BIRTHDAY DAUGHTER - decided to do it myself. The results of their culinary experiment would like to share now with you. But just want to note that although this salad and delicious, the cooking is very time consuming. But it's worth it, I assure you!

Thus, the ingredients for cooking this dish as follows:

• Pineapples (rings) - 2 banks;
• Chips - 2 pack;
• Boiled egg - 5 pieces;
• Fresh Carrot - 5 pieces;
• Garlic - 2 - 3 cloves (or to taste - if you like it hot - and could put more);
• Jerky - 100 - 150 grams;
• Hard cheese (can be smoked) - 300 - 400 grams;

Mayonnaise

Garnet - two pieces (if the fruit is fine);

Green decoration

This salad is layered and almost every layer of mayonnaise who does not like mayonnaise, you can replace it with sour cream. Can a mayonnaise or sour cream to add chopped fresh herbs, if you like it. Then salad will be slightly different flavor, and color too! I think it will be good for you, and beautiful!

First, we must take a flat dish or plate and put it on the middle of the ring of pineapple. Then you knead the chips and put them around the pineapple - this will be the first layer. Mayonnaise his smear is not necessary.

The second layer - grated on a fine grater, fresh carrots and garlic mayonnaise. Did - spread on chips!

The third layer - rubbed on a fine grater egg. Lay out? Well done, me too. And now we have to smear a layer of mayonnaise! What is a bit difficult, but doable!

Fourth layer - sliced julienne salami. I laid her first stripes in a circle, and then plastered and this layer with mayonnaise.

The fifth and final layer - grated on a fine grater cheese. This layer must also be generously greased mayonnaise.

Now you only have to decorate the salad pomegranate, so tightly as you can do, or how much you have enough time and patience. I have both of them lacked, so I did so, as we could. So in the end you can decorate the salad with parsley or dill, camouflaged the middle of an impromptu cake. Personally, I do forget, there were many other concerns.

Here's a salad, I get and if you like to experiment, as I do, take this recipe for weapons.

Pumpkin salad with horseradish

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.

Oranges and whipped cream

Products for oranges and whipped cream: 2 large oranges, 200 ml cream 30% fat, 2 teaspoons of sugar and nuts. 

To prepare the oranges with whipped cream or sour cream to cool, whisk the sugar with a mixer, spread into glasses, garnish with orange slices and nuts.

Cake with apricots

Products for cake with apricots: dough - 400 g flour, 150 g of butter, salt, 1 cup buttermilk, baking soda, 1 tablespoon sugar, for topping - 1 kg apricots, 300 g sugar, 3 protein, 3 tablespoons sugar. 

To prepare the cake with apricot butter pound of flour, add salt, sugar, yogurt and soda, a little cold water, knead the dough kutoe. Put dough into shape, making the rim. Bake the pie in a preheated 180 degrees oven for 25 minutes. Apricots pitted boil with sugar and a little water until soft. Prepared in the dough, place the apricots and bake for another 10 - 15 minutes. Beat the whites with 3 tablespoons of sugar in the steep foam proteins on apricots. Put the pie in the oven for a few easy minutes.

Mushrooms in beer batter

Products for mushrooms in beer batter: 2 eggs, 100 grams flour, 100 g cheese, 250 ml beer, 500 grams mushrooms, frying oil, 150 g lettuce, 300 g cheese, 150 grams cherry tomatoes, 3 tablespoons olive oil and spices.

To prepare the mushrooms in beer batter egg yolks separate from whites. Obdelno Beat whites and yolks. Mix the yolks with the whites and whisk again. Add the vegetable oil. Dissolve flour beer, stir. Grate cheese, add the flour and beer. Add the cooked mixture into the egg mass, salt and stir. Cooked mushrooms dipped in batter and fry in deep fat. Sauteed mushrooms skimmer out onto a paper towel. 

 Tear lettuce into small pieces, cheese cut into cubes. Lettuce, cheese and tomatoes join, mix and dress with olive oil. Put the mushrooms on the dish and salads.

For what so disliked poor Olivier? After weighing all the pros and cons

Whenever it comes to shape, diet, healthy lifestyle, and most interestingly, about misspecification lifestyle, commemorate a bad word old, good, I adore salad "Olivier". And calorie-it, and some fat from his waist and hips lovely ladies is growing, and the proletarian, and the person in it after heavy Christmas effusions fall uncomfortable ... 

It's time to debunk the myths and return to its former glory unjustly offended predostoyneyshemu "Olivier" .

First, a bit of background, and "for dessert" recipe of my grandmother for the production of the aforementioned salad, which is carefully passed down from generation to generation in our family and I hope you enjoy and, captious reader.

The rich Moscow merchant Jacob Pegov and French cook Olivier captive during the war with Napoleon, and so they settled in Russia, bought the land from "Afonka tavern, known drinking establishment, made a first-class French restaurant.

In his essay, VA Gilyarovskogo "on the pipeline" tells in detail about the creation in the 1860's, the inn "Hermitage" in Pipe Square. The building survived the inn, this house 14 to Petrovsky Boulevard, corner Neglinna, now there are publishing and theater.

The people here are going to elect, with the excellent taste to chrevougodnichanyu, and a new salad Monsieur Chef instantly became popular.

Alexei Borodin: "It consisted of cooked fillet of grouse and partridges, arrangements of layers of jelly broth. Along the edges of dishes were boiled crawfish and small pieces of language. In the center of the design adorned gorochka potatoes with cornichons and sliced boiled eggs as decoration.

One day Lucien Olivier noticed that some Russian, order this dish, just broke the whole scheme, mixing spoon, the entire structure, and with great gusto devoured this tasty mass. On another day, an enterprising Frenchman mixed all components and thickly poured sauce.

"The recipe was a secret, which Olivier took with him to the grave (buried at the cemetery in Moscow, in 2008, his tomb restored). For the first time it was published in the book, PP Alexandrova's "Guide to the fundamentals of culinary arts" in 1897 edition.

That's part of this salad (although already in its period of decline - 1904), recreated from memory one of the regulars of the restaurant:

• meat cooked two grouse
• One boiled veal tongue,
• 100 grams of pressed black caviar
• 200 grams of fresh lettuce,
• 25 boiled crawfish or 1 can of lobster,
• half a jar of very small pickled gherkins (pickles)
• half a jar of soy Kabul (spicy sauce)
• Two chopped fresh cucumber,
• 100 grams of capers (plant, whose spicy pickled flower buds),
• finely chopped 5 eggs, hard-boiled.

Sauce "Provence" , invented by the talented Olivier (French vinegar, egg yolks and pound olive olive oil), gave the salad taste. They say that the chef was preparing the sauce is always in a room behind a closed door and add to it some magical seasonings. This mystery is a murky and unlikely ever to be solved.

Over the years, the ingredients have changed depending on the tastes and wallets of its creators.

In France, the dish did not take root. "Here, love is like fish salad -" nitsuas. “Instead of taking the fish meat. Adds eggs, potatoes, carrots, green peas and asparagus. Rybno-vegetable salad is filled with mayonnaise, mixed with green basil and ginger. Put a bit of cucumber. (Www.gazeta.ua)

But in Russia, a country where almost half cold and lots of potatoes, completely myself stuck.

Why only "Olivier" in my memory is not planing. Carrots boiled, pickled cucumbers, fresh cucumbers, green onion, onion, sausage, Doctorate, ham overseas can (straaashny deficit was, in the order given), the domestic chicken (after which the restaurants appeared salad) and even an apple.

My grandmother cooked it so (and I willed).

Take a bowl with a flat bottom. We cut relatively so little cubes of boiled beef, is better than good. I really at this point not often follow the precepts. I use some horrible, that is, that in the soup to cook. It is very convenient: the first and second time.

Now the most important thing! Flat bottom - a necessary element of the process, since all the ingredients must meet at the bottom of the equidimensional knots. Kuchka is measured by the number of meat. The size of cubes, respectively, also should not differ.

Hard-boiled eggs, pickles (strong, tasty and desirable from the familiar drum grandmother with the local market), potato, canned peas (preferably from the firm Bonduelle, or good old Hungarian). Salt, pepper to taste, mayonnaise. salad should soak! And - voila! - Welcome to the table!

I really, really like Olivier in grandma's version. Most of his cooking. About calories and body fat in different places do not think, because I think that their (calories and sediment) availability does not spoil the appearance of such a raving beauty, as I do.

Myths about nutrition. Is it fair to them?

Health, handsome figure, a moderate weight, the strength of our muscles does not start at the dinner table and in the gym. They start in my head. It is known that people with low self-esteem, shy more often obese than those who self-confident, goal-oriented, open and sociable, inclined to communicate. 

Around the theme of the useful and healthy food always been talk, debate and discussion on the basis of which there are persistent misconceptions, prejudices, myths and biases, often without a real basis. On the site they named much as 50, with 3 of them are devoted to products from GMOs . And curiously, the proponents of GMOs can scientifically prove the benefits of using products from them, but opponents simply can not scientifically prove their injury. 

We have all heard a lot of popular opinion about nutrition; many of them support the belief that since many people say so, then - it's true. However, the general opinion is not always true, and sometimes harmful. This is often the result of massive media exposure, imposing common opinion about the food in the interests of advertisers. Call first at least seven of these misconceptions or myths. 

Raw food is cooked more useful. It is not always the case. For example, beans, eggplant and some other raw foods contain toxins (poisonous substances), which decay and become harmless to humans only after heat treatment. 

Table salt increases blood pressure. The scientists, who once voiced that argument, now less sure about him. As it turned out, the complete exclusion of salt from the diet promotes the development of human heart disease because it increases the level of "bad" (harmful) cholesterol (low density cholesterol, which causes the development of atherosclerosis, heart attacks and strokes). 

Spicy foods harmful for the digestive tract. It turns out the opposite: pepper, horseradish, mustard kill bacteria and thus improve liver and gallbladder. 

Chicken eggs raise cholesterol levels. In the eggs really a lot of cholesterol, but it does not come directly into the blood. If a person has normal metabolism, it can be fearlessly have eggs without causing yourself any harm. In any case, one egg a day just does not hurt anyone. 

Fresh vegetables are more useful than frozen. No one would argue that fresh vegetables straight from the beds of the most useful. So it fresh, straight from the beds. And we buy them in the store, where they received after storage in a warehouse, and then put in the refrigerator and keep there is sometimes a long time. During this time, Vegetables lose a lot of useful properties, while the frozen vegetable retains nutrients longer. 

Fry over an open fire healthier than in the pan. This is quite untrue. When fat drips on the coals, he burns to form carcinogenic substances, which together with the smoke rise up and saturated with product. Well, if so want to roast, and then wrap the product in aluminum foil, and only then - on fire. 

When food intake can not be read, talk and watch TV. Quite the contrary. Abstracting, we eat slowly and chew food more thoroughly, so it is better to digest. But those who eat fast, "in haste", at risk of ulcer and gastritis. 

All we repeatedly hear from nutritionists that the "snacks" during the day is harmful, but rather a full meal three times a day. It turned out that most useful is not when the clock strikes, and when there is a physiological need for food. It's not a rich breakfast, no food, no later than 18 hours, and how much food we eat during the day. And it is very harmful to overeat. From the table to get up with a slight hunger, as saturation will be felt in about 20 minutes. 

And the worst thing for the body - it is starving. The effect of it - short and injury - long. During fasting the body as energy source began to use their tissue. For the brain - the main organ regulating the whole body, the main energy source is glucose, which supplies in the human body lacks less than a day. When the reserves in the body of the protein, which is synthesized from glucose, depleted, the body begins to break down proteins of skeletal muscles, liver and other organs. Therefore, damage from starvation far outweigh its benefits, it is pointless, but its effects can appear after long time. 

You can often read like a useful cereal, pretzels with beer or coffee, muffins "muffin" , a pizza with mozzarella, Japanese cuisine - all this is nothing more than a myth. Each muffin contains 600 calories, the average slice of pizza - 700-800 calories, and of Japanese cuisine can be considered as dietary miso soup, salad and sashimi. So not all Japanese are equally useful. 

Advertised on all channels of TV chips from natural organic potatoes by themselves, and even with an excess of salt, are "heavy", food. Olive oil is good, no doubt, if he does not drink glasses and do not add all the dishes. Suffice it to 2 tablespoons salad. That's it! 

We are told what to drink during the day 2 liters of water, without specifying where we are. This very much. Main Used fluid - a thirst. And quenches her need clean water. 

They say that from the noodles and potatoes grow fat. But they just do not fat! It is dangerous to that with which they cook and eat. 

Do not have a lot of raw vegetables and fruits. Their relationship to the cooked food should not exceed 2:3. And most importantly - do not overeat either one or the other. 

Common sense - this is the best defense against fantasies, myths and legends about the useful and healthy food. There is a measure, not to overeat, chew; balancing her on nutrition, to control their numbers in the day, and everything will be fine. 

And the doctors, especially a nutritionist should be treated only in case of any pathology. But their recommendations must be treated critically, recheck, consultation, etc. We are talking about how cool you are your body! I personally have always liked the setting eating should be less!

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.

How to cook sandwiches

Who invented the sandwich? "Probably a very cheerful person, the one who first said: toast always falls butter side down. But it said about the simplest sandwich - bread and butter. In the light of the same sandwich - millions! Well, not millions - thousands! Well, not thousands, so if there is a hundred! Most sandwich sandwiches made in Scandinavia - there generally hot eat once a day. At the dinner, which is very late - as our dinner? The rest of the Scandinavians - Swedes, Danes, Norwegians and Finns - eating sandwiches. They believe that food tasty, practical and beautiful. 

In Denmark, for example, count up to two hundred different kinds of sandwiches. Danes with such respect for the sandwiches that almost everyone was given the name. In Danish shops you can buy any of these hundred sandwiches. But the Swedes love sandwiches even more than the Danes. No wonder the table with cold appetizers, salads and sandwiches is Swedish. He is popular worldwide. And the Finns are not very fond of pure butter, so mix it with finely chopped onions, dill and a little garlic. This "butter" butters a piece of bread, served as a Finnish snacks and a very colorful and variously decorated. 

Sandwiches make a variety in the menu, allow beautiful and appetizing dish up a variety of products. They serve as an independent dish, an appetizer before lunch or dinner, the soup, tea or coffee in a nice snack with a cold table, and take along on picnics hiking, etc. You can prepare sandwiches, and when unexpected visitors come. Depending on the number and choice of available products at home preparing high-calorie sandwiches, very small snack or hot sandwiches on toasted bread. 

For sandwiches and use the remaining food, which is not enough to prepare separate meals? That they were beautiful and tasty, we need only look into the secrets of cooking, think about how and from where the existing home to achieve the best possible product combinations. 

Good sandwiches like everybody. The children willingly eat sandwiches, even with those products that they are not very fond of. For these very important food is beautifully designed, so the sandwiches and children must be particularly bright and attractive. 

Features sandwiches are almost unlimited. They are very nutritious and suitable for high-calorie diet, if oil is spread with a thick layer on them, and put the top foods rich in fats: salads with mayonnaise and sour cream, fatty fish products and hot, fried cutlets, etc. . With lean meat, fish, eggs and cheese can be prepared by the so-called high-calorie sandwiches, rich in protein. For low-calorie sandwich bread should not be butter or fat, it is enough to cover the low-fat food such as salads of raw vegetables, fresh lettuce or spinach, tomatoes, cucumbers, cheese and nonfat cottage cheese, marinated vegetables and fruits. The main attention should be paid to good taste and juiciness sandwiches. 

Sandwiches can be prepared from nonfat dry biscuits. Soft black or white bread can be fried on both sides so it was crispy outside, and inside - soft. Fried bread or toast, very tasty, and it is possible to eat without butter. 

Products for sandwiches are selected in accordance with the seasons. At the same sandwich you can put a few species suitable for the taste of food. If you enjoy the gastronomic and culinary products, or canned food, to cook sandwiches requires very little time. When all the components of a sandwich to prepare himself, it will significantly increase the volume of work. 

Sandwiches are divided into several types: 
- Hot and cold sandwiches, depending on the form in which they are served at the table; 
- Salty and sweet sandwiches, depending on the flavor of products; 
- Cool salty sandwiches the size, shape and method of preparation: easy, high-calorie, sandwiches, towers and sandwiches pyramid, adorned with small (cocktail); 
- Snack (canapé), puff; 
- Sandwich rolls and sandwich cakes, hot (fried bread), sweet. 

You can still make a lot of different sandwiches and find new ways to feed them on the table. Served only fresh sandwiches, prepared as possible just before serving. A large number of sandwiches in the cold store and covered so they do not dry. 

In the absence of a cold room a tray or plate for sandwiches is served dipped in cold water with a towel, put the top few layers of parchment or cellophane on them - sandwich, covered, in turn, thin paper or cloth. 

Sandwiches, respectively, to organize, that this work did not take long. Advance should consider what to do sandwiches, how to apply them on the table, which make products and tools. 

To prepare the sandwiches are needed: board or meals ready for sandwiches, a sharp knife or nail file and a board for cutting bread knife with a round end for buttering oil plug to lay soft products. Ham, hot sausage and cut a special sharp knife. To obtain a thin slices of bread, you should use a slightly stale bread. Fresh bread to hold several hours in a cold place, so he would rather stale. 

Products for sandwiches prepared before you slice the bread. Oil is recommended for several hours to keep in a warm room or beat. Cheese, ham, meat, sausage, cut into thin slices or crushing. Fish Peel and crush. Salads, spreads the mixture and cook in advance. 

Sandwiches with plenty of products that are suitable for them to taste and color and improve their taste. Eggs, tomatoes, radishes, cucumbers, slice or crush separately put products in one color. 

Lettuce, dill and parsley leaves in cold water to keep at least one hour, then carefully dry towel to dry a little - it will help keep them fresh. Sandwiches prepared at the rate of 75-100 g of black and white bread and biscuits for one person, but if offers only sandwiches, then the rate of 100-150 grams per person. The layout is given in all types of sandwiches. Typically, products have to take as much bread, and for high-calorie sandwiches and sandwich cake - a little more. 

The board should be directed to the possibility of more different sandwiches. Their choice depends on what else will be served at the table. Sandwiches can be the central dish of any table. But the sandwiches are especially useful as a supplement or part of other dishes. Breakfast can start with salty sandwiches and then file a sweet porridge with jam or cottage cheese, milk soup, or sweet curd and drink. Sweet sandwiches can be served for breakfast after a solid meal. 

Lunch is a great opportunity for sandwiches. Small cold sandwiches with a variety of products can serve as a cold appetizer - 2-3 varieties of sandwiches will be enough (the remaining sandwiches lose their flavor). Toasts can be served as hot snacks (1-2 sandwiches per person). Products in this case chosen depending on subsequent meals: if the main dish of meat, for starters prepared fish or vegetable sandwich, and vice versa. 

For soups, broths and soups, mashed very convenient instead of pies and serve sandwiches. From the cold for this purpose suitable cheese, ham, egg sandwiches and sandwiches with pate. From hot to meat and vegetable soups are suitable sandwiches with brains, cheese, ham, tomatoes and spinach. By the ear serves fish, egg and cheese sandwiches. They are very well suited to soups of the products with poor taste, such as potato, vermicelli, macaroni, and vegetable soup. It is also good sandwiches with sausage, onion, hot, celery salad, with ham and radishes. 

Eating sandwiches to soups consisting of various products, such as borscht, Salsola and other acute soups, be careful. In this case fit sandwiches from dried or toasted bread with a small number of products. After caloric, consisting of a large variety of products instead of hot soup can apply a hot sandwich. 

For meat Sloane suitable toast with vegetables, egg and cheese to cabbage - with egg and cauliflower and spinach, egg and cheese, egg whites and sautéed mushrooms. Suffice hearty dish can be obtained if the serve with a sandwich right to him by the color and composition of lettuce. 

At dinner, a vegetable dish can be served small, coated with various oils tucked sandwich - canapés. For baked potatoes and cheese sauce are especially good sandwiches with herring oil or oil from the smoked fish. Dinner may consist only of caloric or hot sandwich, then garnish should be more abundant. 

Together with a sandwich can be a drink of juice or tea, and biscuits or crisp bread with cottage cheese mass. As the dinner should be light, relatively low calorie, it is enough for one person 1-2 sandwiches. Sandwiches - a tasty snack for both called, and for unexpected guests. Enough to file a small sandwich, but you need to on the table were still rolls, pie or cake. Where to receive guests prepared sandwich cake, small sandwich does not need or they should be in small quantities, one or two varieties of non-core. Sweet cake need not apply, you could serve small cakes or buns. 

Sandwiches or bread products, suitable for sandwiches, especially appropriate for the reception at a picnic in the garden, woods, etc. Fresh air and the situation itself such meetings stimulate the appetite, so the need to stock up food in sufficient quantity. For such a case it would be better to make a large cut along an entire loaf of bread, high-calorie sandwiches and make them to each other in a "tower", cook puff sandwiches or "match" refreshments (on skewers). 

Vegetables no sense specially processed, it is more convenient to use them raw, whole. Meat and fish products with a more solid consistency, as well as cheese is not necessarily placed on top of the bread, they can be served separately, but butter and spreads should be smeared on the bread beforehand. 

Sandwiches at a picnic eating with his hands, for drinks is recommended to take a strong and stable ceramic, plastic or wooden cups. If the table only serves sandwiches, bread, taking the rate of 100-150 g per person, oil, grease or margarine 20-30 g of products to cover the 100-150 g. If included are other meals, sandwiches made smaller. 

Bread 

Sandwiches prepared mostly on bread wholemeal, wholemeal flour (Sepik), white bread or crisp bread. Their composition and taste well with many products, so that sandwiches can be made with a variety of products and mixtures. Less frequently used ad hoc basis, biscuits and cooked for sandwiches. 

What is put on a sandwich 

Meat products 

Meat products very well suited for making sandwiches. However, meat can be used and a number of other products. 

Fresh meat can be put on the sandwiches, boiled, stewed, fried or baked form. 

Chilled meat with a sharp knife cut across the grain into thin slices. However, meat should be used and delicious brown crust and frozen sauce. Products made of minced meat can be put on the sandwiches in different ways: meatballs - entirely, chops, cutlets, rolls - cut in half or in slices. 

Sausage before eating clean from the film. The thickness of slices depends on the type and diameter of the sausage. "Meat bread, jam and liver sausage cut into slices 3-5 mm thick, with a thick sausage cut straight and thin - at an angle. Half-smoked sausage and slice thickness of 2 mm. 

From smoked meat need to remove the skin and remove the bones, then cut across the grain. Fat ham chop recommended to mix low-fat part of the bacon. At the sandwich with the meat, it is recommended to put a lot of vegetables, eggs and salads. 

Tinned meat is removed from the box on the possibility completely, then cut a sharp knife across the grain. Since canned goods in their manufacture are cooked at high temperatures, the canned meat often breaks, so you should try to slices remained intact. 

Fish products 

Fish is easily digested, her tender flesh, so the sandwiches with fish products are valued highly. By the delicate taste of fish are good seasonings such as onions and green onions, horseradish, etc. The fresh fish is recommended to put on sandwiches fried. Boiled or braised fish is better to use with mayonnaise, tomato sauce, dill or green onion. Cooled fish is cut into thin slices, depending on its size, you can put on sandwiches and small fish fillets completely. 

Salted fish, soaked to the need for a mixture of milk and water. The fish is cleaned from the innards and bones, remove the head. With large fish skins. Salted salmon and sturgeon slice, which put the sandwiches evenly, wavy or folded into a tube. Herring fillet is cut into small pieces, covering them a sandwich, or on larger pieces of 3-5 cm, while for the sandwich is enough in one piece. Grilled sprats or herring can be put on the sandwich pipe, flat piece or wavy. Usually the fish is put on the sandwich skin upward. Unappetizing skin can be removed. 

Smoked fish at first brush, remove the entrails, bones and head, and then cut with a sharp knife. If smoked fish can not be cut into neat slices, then the best pieces of fish mixed with mayonnaise sauce. Canned fish taken out of the box, give drain oil or sauce. Large pieces can crush and remove the bones. Canned fish in jelly is put on a sandwich with jelly. 

Caviar spread on a sandwich stainless steel and plastic knife. Steel and darken the silver from contact with the caviar and caviar becomes unpleasant taste. 

Eggs 

At the sandwiches are usually put hard-boiled eggs, omelets or scrambled eggs less often. 

Cooking should only absolutely fresh eggs. If the eggs were stored for a long time, add water a little vinegar or pierce the blunt end of egg with a pin that will warn cracking the shell. Hard-boiled eggs can be cut or chop. To the yolk was hard enough, the eggs should cook no more than 10 minutes, or around the yolk formed a dark band. Boiled eggs should immediately pour cold water. Cut them with a knife or a special yaytserezkoy on slices or wedges. From a single egg are 5-8 slices. 

Eggs can be cooked without the shell (poached eggs). They are used mainly for cooking hot sandwich. Add to 1 liter water 1 tbsp. spoon of salt and vinegar. Shell smashed, and the egg gently to release in a little boiling water so that the protein remained around the yolk. Cook on low heat for 5-6 minutes to finally cure the yolk, remove and pour cold water. At the sandwich is an egg put a whole.

How to make dietary kebab at home?

Once upon a time on New Year decided to surprise guests a barbecue in a city apartment. On the balcony raskochegaril brazier of firewood nazheg coals and in principle all happened. Until now, no idea how to react to my "event" neighbors. I do not think that the approval of ... 

Many have since water has flowed more to me such nonsense in my head did not come. But you must admit - sometimes shackles citizens want. If little to reduce the high demands of its taste, then a good alternative to leaving the nature can serve. 

I have such a vertical type. The heating element is installed in the middle, and slowly revolves around skewers. The main drawback of this design - no smoke, because the fat does not drip on the heater, and flows down the barbecue and accumulates in a small saucer. Of course, barbecue flavor without the carcinogens has a special, different from "natural", but also delicious. 

On the other hand - the lack of it? Carcinogens - chief whip all kinds of dishes cooked on the grill. Taste - taste, but also about the health of bad times to remember. Another plus - shashlik without smoke is quite possible to use not only in the courtyard of a country house, but in the kitchen of a city apartment. Absolutely no inconvenience. 

Once tried to make a chicken kebab. It did not at once, about the secrets of a little below. But over time, developed a simple prescription diet food from the available ingredients. Moreover, labor costs - the bare minimum. Judge for yourself. 

For the chicken kebab, in principle, any suitable part of the chicken. About 30 years ago in Alma-Ata to sell it at every step, stringing pieces on skewers with chopped chicken straight from the bones. Chew pieces of chicken bones - not the most exciting job, I can not recommend him. 

In addition, the question of prescription diet food, and that means fat must be a minimum amount. By both criteria as a semi finished product is perfect chicken. In another way - chicken breast, cut to the bone. 

Breasts in refrigerated or frozen for sale in any grocery store packed 
on plastic trays in pairs. From one such package weighing about six pounds produced sticks tasty and healthy barbecue. 

Fillets cut from the bones, free from skin and fat, cut into pieces a la carte. Here, the first secret. A typical barbecue skewers placed horizontally, in this case you can not fool a particularly his head and cut, as like. But in the vertical soft and tender slices of filet on a skewer held with difficulty, everybody wants to leave down. 

To cope with this inconvenience, cutting along the grain is better to make long, narrow pieces, which can be strung on a skewer, pierce in several places, which increase the contact area and frictional force. 

Sliced pickle in mayonnaise. Naturally, low-calorie mayonnaise, or what diet? To sound more important, add pepper and onion, but without them it is possible to do. To salt to taste better right before the stringing together on skewers. However - and this is not a dogma. 

To fillet pickled, just hours - a half. But if delayed - does not matter, marinated fillet of the evening it is possible to prepare for breakfast, even if he had to hurry to work. 

Exactly. The second secret of success - a little while cooking. From the moment of laying threaded on skewers of raw kebabs to barbecue until the end of cooking is not more than 10-15 minutes. 

During the cooking gazes at a shish kebab. Once the surface was dry - Nadrezhte biggest piece. Readiness criteria - the white color of the cut. Immediately turn off the barbecue and remove the finished dish with fire. Enough to overexpose just a bit, and barbecue will be spoiled. Of course, he is still edible, but will lose juiciness and flavor.