Cake "Napoleon" with ham and pineapple
- finished puff test without yeast
- cheese with blue mold
- ham
- canned pineapple
- walnuts
- clove of garlic
- cream fat content of 22%
- 1 egg
How to prepare a dish:
Drain the dough at room temperature, 15 minutes, roll it out on a surface covered with flour into a thin layer. Align the edges and cut into 4 identical squares. Preheat the oven to 180 ° C. On each square to make punctures with a fork, surface a lightly beaten egg. Alternately lay the cakes on a greased baking sheet and bake for 15 minutes, until golden brown. Remove 3 cakes from a baking tray on the kitchen grill and allow to cool. Leave the remaining cake in the oven until dry. Prepare the filling. Garlic clean and crush. Beat cheese with cream and garlic in a homogeneous mass. Ham and pineapple cut into small cubes. Nuts chop into a large crumb. Stir the mass carefully with ham, nuts and pineapple. Fold the cakes on top of each other, promazyvaya everyone stuffing. Densely apply the cheese mass on the cake on top and sides. Dry the cake to lay on the work surface and crush into a crumb. Sprinkle the cake with crumbs from all sides and put it in the refrigerator for 1 hour.
Meat pate with mushrooms
- 700 g chicken fillet
- 150 g of pork
- 150 grams of beef liver
- 100 g of smoked bacon
- 3 onions
- 4 cloves of garlic
- 8 champignons
- 3 pieces of white stale bread
- 3 eggs
- 4 tbsp. l. milk
- 1 yolk
- 500 g of flour
- 250 g of butter
- 2 tbsp. l. cognac
- 2 tbsp. l. port
- 50 grams of red currant jam
- 2 tbsp. l. chopped parsley
- on a pinch of nutmeg and ground cloves
- salt, black ground pepper
How to prepare a dish:
Grind butter in a bowl with 2 eggs and salt, pour in 2 tbsp. l. water. Gradually sift the flour into the bowl and knead the dough. Roll it into a ball, wrap it in film and put it in the refrigerator for 30 minutes. Bread soak in milk. Peel onion and garlic, coarsely chopped. Chicken, pork, liver and mushrooms should be washed, dried, cut together with bacon in large pieces and passed through a meat grinder. Bread to wring out, put in minced meat along with onions and garlic and once again pass through a meat grinder. Add the remaining egg, cognac, spices, parsley, salt and pepper, mix thoroughly. On a flour-poured table, roll out 2/3 of the dough into a thin layer. Lubricate the rectangular shape with oil. Cover the bottom and sides of the mold with a batter, put minced meat into it. Preheat the oven to 200 ° C. Roll out the remaining dough, cover them with minced meat and tie the edges. In the middle, make a small hole, insert a tube of paper into it. Lubricate the surface of the pate with yolk and bake for about 1 hour. Remove the pate from the oven and allow it to cool slightly. Jam and port put in a saucepan, and stirring, heat on a small fire. Remove from heat and pour through the hole inside the pate. Allow to cool completely and put it into the refrigerator for the night.
Assorted banquets
- 300 g of beef
- 150 g of pork
- 150 g chicken breast
- 1 carrot
- 100 g sea kale
- 4 yolks
- 2 eggs
- 50 ml of milk
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. chopped dill
- salt, black ground pepper
How to prepare a dish:
Prepare a roll with sea kale. Beef and pork wash, dry. Beef cut into 2 pieces. Make cross cuts on meat, cover with food film and beat well into thin layers. To rub with salt and pepper. One piece of beef is put aside. Eggs beat up with milk and salt, pour into a large frying pan with preheated oil and cook for 6-7 minutes. Allow to cool. Lay layers of pork, beef, egg pancakes and sea kale. Screw meat with stuffing into a roll and bandage with twine. For a roll with carrots, cover the chicken breast with a film and discourage, season with salt and pepper. Whisk egg yolks and mix with dill. Carrots boil to half-cooked, cleaned and cut into thin slices. On a piece of deferred beef put the chicken breast, abundantly lubricating the meat with a yolk mass. Top with carrots. Roll up with a roll and bandage with twine. Cooking rolls on a steam bath for 45-50 minutes, until the softness of meat. Before serving, cut into slices and serve on a serving dish. You can decorate the dish with fresh vegetables and green sprigs.
Prunes from bacon
- 10 prunes with bones
- 10 strips of bacon
- 10 thin slices of Swiss cheese
- 10 halves of peeled walnuts
- 1 tsp. cognac
- 1 cm fresh ginger root
How to prepare a dish:
Prune the rinse, pour cold I boiled water, cover and put in the refrigerator for 1 hour. Then drain the water. Remove from the drainage bones and put in place of them half of the nuts. Sprinkle with cognac. Ginger root and peel on a fine grater. On slices of bacon to lay out slices of cheese, sprinkle with ginger and wrap the prunes in them. Secure with toothpicks. Preheat the oven to 190 ° C. Lay the rolls in a fire-resistant shape and bake until crisp, 10-15 minutes.
Tartlets with herring
- 2 large herrings
- 8 medium potatoes
- 2 apples
- 250 g of cream cheese
- 1 bunch of dill
- 1 tsp. finished horseradish
How to prepare a dish:
Wash potatoes and boil them in a uniform until they are ready. Dill to wash, dry and grind. Mix cream cheese with horseradish and dill. At the herring remove the head and through the incision on the abdomen to remove the internals. Make a knife cut along the ridge and remove the thin outer film. Fingers expand the incision and divide the herring into 2 halves. Remove the spine and costal bones, gently pull out all the small bones. Cut the fillets into pieces about 2 cm wide. Peel the potatoes and cut them into circles. Wash apples, cut into circles. Cut each circle in half, remove the core. To lower slices of apples in boiling water and to cook 3 minutes. Carefully shift the whisk into a dish. Spread potato mugs with cheese mass. Put on each apple slice and a piece of herring. Place on a serving dish.
Turkey breast with jelly from sherry
- 0.5 kg turkey breast
- 250 ml sherry
- 2 tbsp. l. vegetable oil
- 1 tbsp. l. orange jam
- 1 tbsp. l. liquid honey
- 1 tbsp. l. soy sauce
- 30 g of gelatin
- salt, black ground pepper
How to prepare a dish:
Gelatin pour 2 tbsp. l. cold boiled water and set aside for 20 min. Mix jam, honey and soy sauce. Swell the gelatin in a water bath and mix with warmed sherry. Pour into the mold, allow to cool and put in the refrigerator for 2 hours, before solidification. Grind turkey from all sides with salt and pepper. Fry in hot oil on high heat from all sides, 10-12 minutes, until golden brown. Allow to cool, cover with orange-honey mixture and place in the refrigerator. Before serving, cut the turkey with slices, jelly - cubes and serve on a serving dish.
Goat cheese in grape leaves with tomatoes
- 400 g soft goat cheese
- 6 pickled grape leaves
- 6 large tomatoes
- 100 g of green olives without pits
- 4 tsp. fresh thyme leaves
- 2 tsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 6 tbsp. l. olive oil
- salt pepper
How to prepare a dish:
Cheese to knead with a fork, add 2 tbsp. l. olive oil, thyme leaves and freshly ground black pepper. Mix. Divide the mass into 12 parts. Vine leaves rinse from marinade and dry. Cut each sheet in half. Put the leaves on the work surface with a matte side up. Put in the center of each half a filling of cheese. Collapse leaves with envelopes, put on the dish with a seam down. Lightly oil, cover and refrigerate for 1 hour. Beat the remaining oil with vinegar and Dijon mustard, season with salt and pepper. Wash tomatoes, cut into circles and put on a large dish. Pour the prepared dressing. Convert the cheese with cheese and put it down on a warmed grill or grill, cook for 2 minutes. from each side. Transfer to a dish with tomatoes. Olive cut into mugs and spread out.
Vkusnyatina with shrimps
- 400 g ready puff pastry
- 8 large peeled shrimps
- 150 g small peeled shrimp
- 2 yolks
- 2 tbsp. l. sour cream
- 1 cm of ginger root
- 0.5 lemon juice
- 0,25 tsp. dry mustard
- salt, red ground pepper
How to prepare a dish:
Roll the dough into a layer. Cut out 16 cakes with a diameter of about 7 cm. Place 8 cakes on a greased baking sheet. Lubricate the edges with a yolk. Cut the middle of the remaining cakes. The resulting rings are placed on the cakes so that their edges coincide. Top with a yolk and bake for 25 minutes. at 200 ° C. Ginger root rub, mixed with chopped small shrimps, sour cream, lemon juice, mustard, salt and pepper. Fill the filling and decorate with large shrimps.
Tuna clafout with black olives
- 600 g of tuna in own juice
- 400 g large black olives without pits
- 400 g of tomato pulp
- 4 eggs
- 350 ml of milk
- 50 gr grated emmental
- 1 tbsp. l. cornstarch
- 1 tbsp. l. olive oil
- salt pepper
How to prepare a dish:
Tuna plucked from a jar and crushed with a fork into a homogeneous mass, adding 1-2 tsp. brine. Dilute the starch in 3 tbsp. l. milk. In a bowl, whip the eggs. Continue to beat, add the remaining milk. Pour in the eggs the diluted starch. Add the meat of tuna and the flesh of tomatoes. Season with salt and pepper to taste. To stir thoroughly. Round the round ceramic baking dish with olive oil. Lay out the cooked fish mass, shred the surface with a spatula. Spread the olives on top at approximately the same distance from each other. Sprinkle with kafuti cheese. Put the oven in a preheated oven to 180 ° C for 30 minutes. Allow to cool to room temperature, then transfer to the refrigerator. Serve with salad leaves or a salad of fresh vegetables.
Fish with marinade
- 500 g cod fillets
- 1 onion
- 2 carrots
- 1 parsley root
- 1 tbsp. l. tomato paste
- 1 tbsp. l. flour
- 0.5 tsp Sahara
- 50 ml of vegetable oil
- 70 ml of 3% vinegar
- 2 bay leaves
- peppercorns
- salt, black ground pepper
How to prepare a dish:
Vegetables cleaned. Carrots and parsley cut into strips, onions - rings. Fry the vegetables in half the preheated oil, 5 minutes. Add the tomato paste, 2 tbsp. l. water, stew 10 minutes. Put vinegar, salt, sugar, pepper and bay leaf, cook over low heat for another 10 minutes. Fish salt, pepper, roll in flour and fry in the remaining oil, for 4 minutes. from each side. Pour the fish with a hot marinade and allow to cool.
Hot snack from salmon
- 400 g fillet of salmon
- 2 stems of leek
- 200 g sour cream
- 50 g grated Parmesan
- 1 tbsp. l. red caviar
- 1 lemon
- 1 tbsp. l. chopped basil
- salt, black ground pepper
How to prepare a dish:
Peel the leeks and rinse. Cut white stems and cut them in half, unfold. Green and broad white leaves cut into identical length strips. From thin stems cut strips for tying rolls. Cut salmon fillets in thin slices, add salt and pepper. Cut the lemon in half: put half of it aside, squeeze the juice out of the other and water the fish. Wide strips of leeks put in boiling salted water and cook over a small fire, 2 min. Fold in a colander and cool with cold water. Discuss. For each green strip of leeks put white. Top with slices of fish, basil and a little grated cheese. Tightly roll into rolls and tie with thin strips of onions. Cover the pan with foil, put rolls on it and bake for 3 minutes. at 180 ° C. Prepare the sauce. Half of the lemon slice is peeled, the pulp is crushed. Mix sour cream with caviar and lemon pulp, salt to taste. Serve the rolls with the sauce.