Pork in red wine
- 1 kg of pork,
- 1 large head of onions,
- salt,
- pepper,
- З ст. l. vinegar,
- 3 bay leaves,
- allspice,
- Red wine,
- vegetable oil.
Cooking:
Cut the meat into pieces of medium size and marinate: salt, pepper, add the vinegar, bay leaf, sweet pepper, thin onion rings and 1 tbsp. dry red wine. Meat should be marinated for at least 12 hours (the longer, the better). Then fry in vegetable oil in a frying pan, put into a saucepan, pour wine and water 1: 1, put out for about twenty minutes. The main thing is not to overexpose the meat - otherwise it will not turn out piquant from wine, but dry. We need: 4 boiled eggs, 1 small onion, 1 small carrot (preferably half-baked), 1 bunch of spring onions, radish leaves, peppercorns. We begin to decorate.
- Lilies. Cut a small onion head into a basket and rotate each inner layer 30 degrees to shape the flower. Inside cut into thinly carrots, the stamens are ready. Lay the radish leaves and put lilies on top.
- Swans. At the egg cut the layer, closer to the thin part, obliquely, giving it stability to the shape of the trunk. Cut out the cut out in the form of a tail. Of the other two eggs, we cut the necks and wings. From carrots make a beak, which is put on a toothpick. Small peppercorns will be eyes. Before you insert your eyes, you need to drill a hole with the blunt end of the toothpick. So do with all the holes in the whole "construction". Sheiku thread on the toothpick, the second end in the trunk under the slope. On the trunk cut 3 pockets - 2 along parallel to each other, and one across, for the tail. Paste everything into place. Paws cut from carrots. Now put everything on a frozen jellied or cold.
Meat bags
Food products:
- 0.5 kg of pulp of beef or pork,
- 0.5 kg of a cherry,
- 1 large head of onions,
- 150 grams of hard cheese,
- salt,
- black pepper,
- vegetable oil,
- 200 g of mayonnaise.
Cooking:
Mushrooms boil in salted water for 5 minutes, cool, finely chop and fry with finely chopped onions. Cheese grate on a large grater and mix with cooled mushrooms. Meat cut into portions as chops, grease with salt, pepper, lightly cover with mayonnaise and beat off delicately, carefully so that meat does not tear. Put in the middle of the filling of mushrooms and cheese, fold in the form of bags and fix the thread of the edge. Put the bags on a greased baking sheet and put in a preheated oven for 40-45 minutes. After do not forget to release the bags from the thread. The dish is ready.
Chicken with vegetables
- 1 chicken (weighing about 1.5 kg),
- 2 heads of medium size onions,
- 2 small sweet peppers,
- 3 small cloves of garlic,
- 5 small tomatoes,
- 3 sprigs of marjoram,
- 3 sprigs of rosemary,
- 3 branches of oregano,
- 1 can of canned tomatoes (300 g),
- salt,
- freshly ground black pepper,
- vegetable oil.
Cooking:
Preheat the oven to 200 "C. Cut the chicken into medium pieces, pour in the vegetable oil, put the chicken in the frying pan, fry it on all sides until it's crusty, Salt and pepper until the chicken is roasted, prepare the vegetables, cut the tomatoes in small cubes, chop the peppers, cut them along , peeled off seeds and membranes, cut into strips, cut into onions and garlic cloves, take out the ruddy chicken and carefully put it into any baking dish.In the same frying pan where we fried the chicken, on the same oil and the juices with it is easy to save onions and garlic.Add peppers and tomatoes.Fire for five minutes.Try the canned tomatoes.Write the boil, add salt, pepper.Fine for five minutes.Majoran, rosemary, oregano finely chopped.Fill the chicken with our vegetable mixture, sprinkle with herbs, pressing it into the Put it in the preheated oven for forty minutes.
Herring with green peas
- 3 herrings (900 g),
- 3 steeply boiled eggs,
- 400 g of canned peas,
- 2 large sour-sweet apples,
- 2 heads of onions,
- 4 tbsp. l. mayonnaise,
- 2 tbsp. l. sour cream,
- 3 fresh medium-sized cucumbers,
- 8-10 olives,
- sugar and salt - to taste.
Cooking:
Herrerize and cut into portions. Green peas to combine with grated on a large grater apples and onions, add mayonnaise, sour cream. Salt, add sugar to taste, mix. Mass it with a slide on a round plate, and put pieces of herring around, eggs quarters, cucumber and olives cut into thin circles.
Stuffed Herring
- 2 herrings (500 g),
- juice 1/2 lemon,
- salt,
- ground pepper,
- 4 tbsp. l. grated hard cheese,
- 2 tbsp. l. chopped parsley,
- 100 grams of ham,
- 2 eggs,
- 3 tbsp. l. flour,
- vegetable oil,
- 3 tbsp. l. sour cream.
Cooking:
Herring peel (leave the head), salt, pepper, sprinkle with lemon juice. Grated cheese mixed with sour cream, parsley, chopped ham. Stir the herring with minced meat and gently pin with skewers (toothpicks). Stuffed herring in an egg, flour. Fry in a frying pan in boiling vegetable oil.
Sweets from dried apricots and prunes
- 150 g dried apricots,
- 150 g of prunes,
- 1 tbsp. l. butter,
- 4 tbsp. l. boiled condensed milk,
- ground walnuts or coconut chips.
Cooking:
Dried apricots and prunes are well washed, finely chopped, put in a bowl, add softened butter and condensed milk. Mix well. Form balls as large as a walnut. Roll in a ground walnut or coconut shaving.
Baked "Wonder Bananas"
Dough products:
- 400 g of butter,
- 200 g of sour cream,
- 0.5 tsp. baking powder,
- 4 tbsp. flour;
For filling the dish:
- 6-8 tbsp. l. flour,
- 400 grams of cottage cheese,
- 1 tbsp. Sahara,
- 2 bananas,
- 2 egg yolks for lubrication,
- powdered sugar for sprinkling.
Beat butter with sour cream, add flour and baking powder. Knead the dough. Divide it into small balls and put in a refrigerator for 30 minutes curd mixed with sugar, flour, softened bananas. Roll the dough into a rectangle. In the middle, put the stuffing and wipe the edges. Lay on the parchment covered with a baking sheet with a seam down, to form a banana, grease with a beaten yolk. Bake at 180 ° C for 20 minutes. Cool, sprinkle with powdered sugar.
Cake "Anthill"
- 1 packet of margarine (250 g),
- 0.5 tbsp. Sahara,
- 2 eggs,
- 1/4 tsp. soda (extinguish with vinegar),
- 3-4 tbsp. flour,
- vegetable oil for greasing a baking sheet.
For cream and decoration dishes:
- 1 can of condensed milk,
- 6 tsp. poppy,
- 200 g of butter,
- half a bar of chocolate.
Preparation of the dough:
Melt 1 packet of margarine, pour 0.5 cup sugar, stir, hammer 2 eggs, 1/4 tsp. soda, extinguished with 10 drops of vinegar or lemon juice, 3-4 cups of flour. The dough should be steep, crumbly. Pass the dough through the meat grinder. Obtain the thin sausages in one layer on a baking tray, grease the baking sheet with vegetable oil. Bake at 20 ° C for 20-25 minutes. A can of condensed milk is cooked in a water bath for 1.5-2 hours. But now it's easier to go and buy ready-cooked boiled condensed milk! 6 tsp. Poppy brew with boiling water and leave until swelling. Finished baked sausages put in a bowl, break into small pieces, mix everything with boiled condensed milk, whipped with softened butter, with half a poppy. Put a lot of slides on the plate, sprinkle the top of poppy seeds, you can grate on top of a large grater chocolate.
Chocolate-nut cake
- 150 g of chocolate oil,
- 1 egg,
- 1/2 tbsp. Sahara,
- 4 tbsp. l. cream (10%),
- 1.5 tbsp. flour.
For filling the dish:
- 2 eggs,
- 1/2 tbsp. cream (10%),
- 100 g of milk chocolate,
- 200 g of grapes without pits,
- 1/2 tbsp. peeled kernels of any nuts,
- 1 tbsp. l. Sahara.
To decorate dishes:
- 1 chocolate bar,
- 100 g of grapes without pits,
- leaves of mint.
Cooking:
Chocolate butter to grind with egg, sugar and cream. Add so much flour to make a smooth, elastic dough for the cake (about 1.5 tablespoons). Turn it into food film, place in the refrigerator for 15 minutes. Dough roll out, put in a form, made with baking paper, make skirts. To prick with a fork, bake for 15 minutes at 180 ° С. Prepare the filling, at this time, melt the chocolate in a water bath, cool to room temperature. Eggs beat with cream and melted chocolate, add sugar. Wash grapes, cut along. Dry the nuts in the oven. Grapes and nuts combine with chocolate sauce. Pour into the base for the cake, bake for another 30 minutes. Finished chocolate-nut cake pour with melted chocolate, decorate with grapes and a sprig of mint.
New Year's dessert
- 1 can of canned peaches (halves)
- 250 grams of cottage cheese,
- 1 tbsp. l. sour cream,
- 1 packet of vanilla sugar,
- 1 tbsp. l. Sahara,
- 100 g of colored marmalade,
- 50 g of peeled walnut kernels,
- 50 g black bitter chocolate.
Cooking:
Peach the syrup from peaches. We prepare the filling: add the sour cream, sugar, vanilla sugar to the cottage cheese, beat it with a mixer until the air is homogeneous. Then add finely chopped marmalade and chopped nuts. Put the stuffing in peaches, decorate with grated black chocolate on top of a grater.
Salad with persimmon and orange, with pomegranate
- 2 medium-sized oranges,
- 1 small grenade,
- 1-2 persimmon,
- 2-3 tsp. yoghurt.
Cooking:
Persimmon wash, remove the peduncle, cut into large cubes. With an orange to remove a skin and too to cut coarse. Garnet to peel from the skin and films, to separate the granules. In the crockery put pieces of orange and persimmons interspersed. Sprinkle a handful of pomegranate seeds and season with yoghurt.