Baguette with garlic and greens
- 1 baguette
- 2 cloves of garlic
- 0.5 pack of butter
- 1 bunch of dill and parsley
- mixture of Provence herbs (seasoning)
How to prepare a dish:
With a sharp knife, cut the baguette into slices 2-2.5 cm thick so that the bottom crust remains intact. Soft butter thoroughly mix with finely chopped herbs, crushed garlic and seasoning. You can salt and pepper, but it's better to do without salt. Slice the baguette from the inside with an oil on both sides, gently opening the bread at the cut points. Then, just squeeze the baguette from both ends to return it to its original shape. On top of oiling the bread with a little oil, lay it on a sheet of foil and seal it tightly. Bake in preheated to 190-200 ° C oven for about 10-15 minutes (depending on the size of the baguette). Then unfold the foil, open the baguette and allow it to brown. Cut the baguette into a slice and serve to the table hot at the very beginning of the meal for soup or pasta, for salads or simply.
French Onion Pie
For the test:
- 200 g of flour
- 1h. spoonful of dry yeast
- 150 ml of warm water
- 1 tbsp. vegetable oil spoon
- a pinch of salt
For filling:
- 4 tbsp. spoons of vegetable oil
- 0,5 kg onion
- 0.5 kg leeks
- 2-3 sprigs of thyme
- 2 tomatoes
- 150 g of anchovies (or lightly salted sprats)
- 18-20 pitted olives
- pepper black ground, salt to taste
How to prepare a dish:
Sift flour and salt in a bowl, add the yeast. Pour a thin trickle of water, then - oil. Knead the dough (for 5 minutes), cover it with food film and leave to rise for 1 hour. Onion peel, leek carefully wash. Onions and a white part of a leek cut thin semirings. In a large skillet with hot oil, put onions and cook for 10 minutes, stirring occasionally. Then add the leeks and cook for 3 more minutes. Thyme wash, chop and chop. Tomatoes fill with steep boiling water, leave for 30 seconds, then cover with cold water and peel. Finely chop the flesh. Add the thyme and tomatoes to the onions, salt and pepper to taste. Stir and extinguish under the lid for 45 minutes (remove the lid 10 minutes before the end). Remove the frying pan from the heat and allow to cool. For anchovies (sprats), remove the heads, tails and entrails. Divide each fish into 2 fillets, remove the spine and large costal bones. Dough rolled into a thin layer and put on a baking sheet, oiled. Hands make the sides. An even layer lay on the onion mixture, on top - the fish fillet. Decorate with olives and bake for 30 minutes in a preheated oven to 200 ° C.
Classic ratatouille
- 1-2 zucchini or zucchini
- 1 eggplant large
- 2 Bulgarian red peppers
- 2 onion heads
- 2-3 tomatoes
- 1 stalk of leek
- 1 bunch of parsley
- 2 cloves of garlic
- 1 pod of hot pepper
- vegetable oil
- pepper black ground, salt to taste
- soy sauce on request
How to prepare a dish:
Onions cut into cubes, leek - thin ringlets. Then put it out in vegetable oil. Blanch the tomatoes and cut the remaining vegetables into cubes with a side of 1 cm. After 7 minutes after the beginning of the suppression, add the chopped vegetables to the onions. Salt and pepper. Simmer for another 20 minutes. Garlic, parsley and hot red pepper bold along with the salt and add to the dish 5 minutes before cooked. If desired, you can add soy sauce.
Baked lamb leg or lamb
- 2.25 kg of lamb's back leg or lamb (net weight after removal of fat and pelvic bone of about 1.8 kg)
- 2 tbsp. tablespoons butter
- 0.5 teaspoons of salt
- 0.5 tsp black pepper freshly ground
For breading:
- 1 cup of parsley leaves
- 2 cloves garlic (crushed)
- 2 pcs. shallots (finely chopped)
- 120 g of good white bread (4 pieces)
- 2 tbsp. tablespoons olive oil
How to prepare a dish:
Lamb leg is sprinkled with a softened oil and sprinkle with salt and pepper. Put on the baking sheet with the outside side up and bake for 20 minutes in a preheated oven to 220 ° C. For breading, put parsley, garlic, shallot and bread in a blender and crush into a crumb. Transfer the mixture to a bowl and enter olive oil, gently shaking the crumbs so that they are completely encased in oil (this will help the breadcrumb to stay on the roast and make the crumbs toasty). Baking tin with meat, gather the formed fat and pour lamb to them. Slapping movements place the breadcrumbs on the sides of the legs so that the crumbs sticks. Return the meat to the oven, lowering the heat to 200 ° C. Cook for about 30 minutes (the internal temperature of the meat should reach 152-155 °). Transfer the leg to a heat-resistant dish and let it brew for 15-20 minutes in the oven, heated to 165 ° C. Pour 0.3 cups of water into the pan, mix it with the fat with a wooden spoon. Serve the cut lamb leg together with the resulting gravy.
Bouillabaisse
- 700 g of small fish
- 500 grams of haddock fillets
- 500 g perch fillet of sea bass
- 300 g of fresh frozen mussels
- 300 g freshly frozen shrimps
- 1 kg of tomatoes
- 5 tbsp. spoons of olive oil
- 1 onion head
- 3 cloves of garlic
- 200 ml of white dry wine
- 2 bay leaves
- pinch of saffron
- 0.5 teaspoons of chili powder
- 2 sprigs of fresh thyme
- salt to taste
- 1 French baguette
For sauce:
- 150 g of mayonnaise
- 2 cloves of garlic
- 0.5 tbsp. spoons of ground red pepper
- 1 tbsp. a spoonful of tomato paste
How to prepare a dish:
Wash tomatoes and peel them. To do this, make the cruciform cuts on the tops of the fruit, dip them into boiling water for a few seconds, then into cold water. Cut the flesh into small cubes. Peel onion and garlic and chop.
Thyme wash, dry and peel on the leaves. In the saucepan, heat the olive oil. Put the onion and garlic and fry for 5 minutes until soft. Add the tomatoes and pour the wine. Cook until the wine is evaporated. Then add the bay leaf, thyme, saffron, salt and chilli powder. Pour 600 ml of water, stir and bring to a boil. Remove the small fish, remove the gills, wash them thoroughly and put them in a pan with vegetables. Cook for a small fire for 1 hour, without stirring. Then strain the soup through a sieve and pour it into a clean saucepan. Mussels and shrimp thaw, lowering into a bowl with cold water (if shrimps are in the shell, then they need to be cleaned). Fish fillet wash and cut into slices. Add the mussels, shrimps and fish in a saucepan with soup and cook for 20 minutes. For garlic, peel and grind the garlic. Mix with mayonnaise, red pepper and tomato paste. Baguette cut into pieces and fry in a toaster or oven. Lubricate the sauce. Bouillabais pour over the plates. Serve with garlic toast.
French apple Tart Tarten pie
- 1.6 kg apples rennet (or golden, royal hala, grani smith, johnagold, johnagored)
- 70 g butter cream + 20 g for filling
- 80 g butter butter melted
- 130 g sugar + 20 g for the filling
- 170grips
- 1 egg
- a pinch of salt
How to prepare a dish:
For the dough, flour, butter, salt and sugar, rub with your hands until a fine crumb is formed. Then enter the egg and quickly mash the dough (do not knead for long, add 1 teaspoon of water if necessary). Take a shape 24 cm in diameter with the edges 5 cm high, put melted butter in it and sprinkle with sugar. Peel apples, and cut into slices. Densely place the lobules in the shape of the concave side down (in a circle). Then make another layer of apples. Between the layers, put a few pieces of butter and sprinkle with sugar. Put the form in the oven, preheated to 200 ° C, for 30 minutes. Then remove and hold on low heat for 25 minutes. Cover the apples with a layer of rolled dough, make a few holes with a fork and return the cake to the oven for another 25 minutes. When the cake is ready, let it brew for a few minutes. Then cover the form with a serving dish, quickly turn over and serve.