Strawberry Margarita
- 50 ml of silver tequila
- 30 ml of orange liqueur
- 1/2 lime juice
- 6-7 strawberries
- 160 g of ice crushed in a blender
- sugar (for decoration)
Dip the edges of the wineglass for Margarita first into the water, then into the sugar, so that a smooth sugar rim is formed along the rim. Grind the strawberries in the blender (leave the berries to decorate). Pour orange liqueur into it, squeeze the lime. Add ice and beat well. Pour the cocktail into a glass, decorate with strawberries.
Caesar salad"
Portions; 4, preparation: 30 min. Preparation: 5 min.
- 1 head of lettuce romaine (about 500 g)
- 3 chicken breasts
- 50 g Parmesan
- 3 tbsp. l. olive oil
- salt, pepper for filling: 150 ml of olive oil
- 3 yolks
- 1/2 clove garlic
- 1 tsp. capers
- fillet of anchovies
- 1 tsp. Dijon mustard
- 3-4 tbsp. l. dry white Ainu
- 20 g finely grated Parmesan
Prepare the gas station. To do this, whip the yolks into a thick mass, add mustard, mix everything. Pour olive oil in a thin trickle, not stopping to whip the mass. In the sauce, add white wine, grated Parmesan, finely chopped capers, anchovies and garlic. Mix again. At the salad remove the thick and coarse veins, large break the leaves with your hands. Parmesan cut into thin plates with a knife for cleaning vegetables or a special grater. Chicken fillet salt, pepper, pour with olive oil, fry in a well-heated grill on both sides, then bring it to the oven (at 180 ° C). Lettuce dress with sauce, mix, put on slices of warm chicken breast. Sprinkle Caesar with Parmesan leaves.
Eggplant "Parmigiano"
Servings: 4. Preparation: 30-40 minutes, preparation: 10 minutes
- 3 medium aubergines
- 150 g mozzarella cheese
- 100 g grated Parmesan
- 200 g chopped tomatoes in own juice
- 6 tbsp. l. olive oil
- 2 cloves of garlic
- small bunch of green basil
- salt pepper
Eggplants cut into slices 5 mm thick. Spread plenty of salt on both sides and let stand for 15 minutes. Then remove excess salt from the surface of the eggplant with a paper napkin. Fry eggplant slices in olive oil, then dry on a paper napkin. Cut the mozzarella into thin slices. Grind basil. Heat oven to 220 ° C. Put a slice of fried eggplant on a parchment laid with parchment, a mozzarella slice, chopped tomatoes, basil, a pinch of parmesan cheese on it. Salt and pepper. Cover with another slice of eggplant, top with mozzarella, tomatoes, basil and crushed garlic. Cover with eggplant and sprinkle with parmesan cheese. In total, four pyramids of eggplant should be obtained. Bake the eggplant in the oven for 7 minutes. Serve, sprinkled with grated Parmesan and sprinkled with olive oil.
Paella "Mixta"
Servings: 4, preparation: (5 minutes, preparation: 40 min
- 300 g of large rice (for example, arborio)
- 700 ml chicken broth
- chicken breast
- 100 g of large tiger shrimp (better with head)
- 4 scallops (or at the request of any frozen seafood cocktail)
- Bulgarian pepper
- 1/2 head of white onion
- 2 cloves of garlic
- 3 tablespoons white dry wine
- 8 tbsp. l. olive oil
- 2-3 pes of saffron
- whisper of turmeric
- salt pepper
Chicken and bell peppers cut into large cubes. Fry in a well-heated frying pan for 4 tbsp. spoons of olive oil until golden brown. Salt, pepper and remove from heat. Peel the shrimp from the shell (do not remove the head). Shrimp and scallops (or thawed seafood cocktail) are also quickly fried in olive oil. Very finely chop onion and garlic, fry it in 4 tbsp. spoons of olive oil in a deep saucepan or in a pan for paella. Then pour rice, quickly fry it along with onions and garlic, pour in the wine. When the wine is evaporated, pour rice about a third of the volume of salted broth so that the broth completely covers the rice. Add saffron and turmeric. Cook the rice, without interfering, add the broth as it evaporates. When approximately 1 stall of broth is left, put fried seafood, chicken and pepper on the rice, pour the remaining broth, cover with a lid or foil and let the broth completely absorb. Remove the paella from the heat and allow to stand for 10 minutes, then remove the foil or lid and serve it to the table.
Panacotthas graysh
Servings: 4. Preparation: 45 minutes, preparation: 5 minutes (+ 1.5-2 hours for freezing)
- 225 ml of milk
- 225 ml cream (30%)
- vanilla pod
- 70 g of sugar
- 9 g of gelatin
- grape-landing
- orange
- 200 ml of orange juice
- 200 ml of grapefruit juice
- banana
- 70 g of sugar
- 70 g of glucose confectionery syrup (can be replaced with liquid honey)
- for basil syrup: 100 ml of water 100 g of sugar
- small bunch of green basil
Cut the vanilla pod in half and peel the seeds with a knife. Warm the milk, cream, vanilla and sugar in the saucepan until the sugar dissolves. Add pre-soaked gelatin. Stir and strain through a sieve. Cool and pour into silicone molds. Put in the cold. Pour the orange and grapefruit juices in a saucepan, add sugar and glucose (honey). Heat over low heat until the sugar dissolves. Banana cut into slices and mash with a fork. Add to the stewpan and mix. Then remove from heat and pour granite into ice molds. Put in the cold. Prepare the syrup. To do this, pour the water with sugar into a small pot or saucepan and allow to boil. Throw the basil leaves in the pan (leave a few to decorate), remove from heat and cover with a lid. Leave it up. Cut the peel off the orange and grapefruit peel and clean the lobules of the films and veins. Remove the panacotta from the molds, put them in transparent glasses. Top the granite (you can cut the soft ice with thin strips or crush the crowbars). Pour the syrup and decorate with fruit slices and basil leaves.
Beef soup noodles
Servings: 4. Preparation: 15 min. Preparation: 10 min.
- 1 l beef broth
- Zucchini
- 300 g of cherry
- 100 g of egg noodles
- 1/4 chili pepper
- clove of garlic
- 4-5 sprigs of parsley
- 4 tbsp. l. soy sauce
- 2 tbsp. l. vegetable oil
- handful of spinach leaves
- salt
Zucchini cut into cubes, chili pepper - rings, remove the hats from the vesennes (leave the rigid mushroom legs for veal). In the boiling broth throw egg noodles and cook, as indicated on the package. While noodles are brewed, fry zucchini along with oyster mushrooms and pepper on a heated frying pan in vegetable oil for 3-4 minutes. Fried vegetables, finely chopped garlic, parsley, spinach and soy sauce add to the noodles and cook until completely ready. Then remove the soup from the heat and salt, if necessary.
Veal on sugar bone
Servings: 4, preparation: 40 minutes, preparation: 1.5-2 hours
- 4 pieces of veal on bone
- 3 liters of water
- 2 carrots
- 2 onions
- stalk of celery
- 100 grams of cherry (or scraps from the leaves, left over from the soup)
- 4 cloves of garlic
- 4 sprigs of rosemary
- 3 tbsp. l. tomato paste
- 3-4 tbsp. l. flour
- 8 tbsp. l. vegetable oil
- 3 tbsp. l. Sahara
- salt pepper
Onions and carrots cut into half rings, a celery stalk and oyster mushrooms - across, in large slices. In a well-heated deep saucepan, pour half of the vegetable oil and fry onion, carrots, oyster mushrooms and celery together with peeled garlic and rosemary twigs for 4-5 minutes. In the fried vegetables add the tomato paste and leave on medium heat for another 4-5 minutes. Then add water, cover, increase the heat and bring to a boil. While the broth with vegetables boils, pieces of veal well salt, pepper, sprinkle with flour on both sides and fry in a heated frying pan on the remaining vegetable oil until golden. Add sugar, salt, fried veal pieces to the boiling broth, reduce the heat to a minimum and extinguish the meat with the lid closed for 1.5-2 hours (depending on the size of the pieces). Ready meat should be easily punctured with a wooden skewer or toothpick.
Stewed red cabbage
Servings: 4, Preparation: 15 min,
Preparation: 1 hour
- 600 g of red cabbage
- 200 ml of apple juice
- 150 ml of dry red wine
- 3 tbsp. l. Sahara
- cinnamon stick
- 3-4 gvozdichki
- salt
Cabbage thinly chopped. Wine with apple juice pour into a deep saucepan and bring to a boil. Add sugar, cinnamon, cloves, cabbage, cover and simmer over medium heat for an hour, stirring occasionally. If cabbage is stiff, leave it on fire for another 10-15 minutes. Add salt, stir and remove from heat.
Salad with sour cream and pumpkin in caramel
Servings: 4, preparation: 40 min, cooking: 5 min
- 500 g of pumpkin
- 300 g of feta
- 60 g of arugula
- 4 tablespoons pumpkin seeds
- 3-4 tbsp. l. chalk
For refueling:
- 2 tbsp. l. honey
- 2 tbsp. l. balsamic
- 7 tbsp. l. olive oil
- salt pepper
Pumpkin peel and seeds, cut into large cubes and abundantly oiled with honey. Cover the tray with parchment and put a pumpkin on it. Bake at 240 ° C for about 15-20 minutes. Then get the pumpkin out of the oven and lightly cool it. Feta cut into the same large pieces, like a pumpkin, or break with a fork. Mix all the ingredients for refueling. Pumpkin seeds fry in a dry frying pan until golden brown. Put a pumpkin and cheese on the plate, on top - leaves of arugula, dressed with salad dressing. Sprinkle with pumpkin seeds.
Cowberry fruit
- 1 liter of water
- 2 cup cranberries (fresh or frozen)
- 1/2 cup sugar-mint leaves (optional)
Cowberry pick, wash. If the berries are frozen, pour them with boiling water to boil the berries, and wait for the berries to melt. Mash the cranberries with a wooden pestle, cover with sugar and leave for 2-3 hours. Then drain the syrup and set aside. Berries pour cold water and boil for 5-7 minutes. Remove from heat, add the resulting syrup and mint leaves (optional). Mix well, cool and clean in the refrigerator. Let it brew for 3-5 hours (preferably left overnight). Serve the mors with chilled.
Pumpkin Pancakes
Servings: 4, preparation: 25 min. Preparation: 20 min.
- 250 g of pumpkin
- 250 ml of milk
- 150 g of flour
- 1 egg
- 100 g ground almonds
- 2-3 tbsp. l. Sahara
- 3 tbsp. l. Amaretto
- 1 tsp. baking powder
- 1/2 h, l. soda slaked with lemon juice or vinegar
- 5 tbsp. l. sunflower oil
- salt
Egg with milk, sugar and a pinch of salt whisk with a mixer or whisk for 2-3 minutes. Then add the pumpkin, grated on a large grater, "Amaretto", almonds, soda, baking powder and flour. Stir until a thick paste is obtained and leave the dough for 20 minutes. Fry fritters on both sides in a heated frying pan on sunflower oil, laying out 2 tablespoons each. spoons of dough. Pancakes served with honey or apricot jam.