The Moscow Pie
For the test:
- 2 eggs + yolk
- 1 cup kefir
- 1/2 cup of mayonnaise
- 1.5 cups of flour
- 1 tsp. baking powder for dough
- 1 tsp. cumin seeds
- salt to taste
For filling:
- 150 g of bacon
- 700 g white cabbage
- 1 carrot
- 2 onions
- 1 tbsp. l. tomato paste
- vegetable oil
- Salt and black pepper to taste
Cooking:
Bacon cut into plates and fry in a dry frying pan. Onion cut into small cubes, grate the carrots. Add the vegetables in a frying pan with bacon, fry. Cut cabbage, add a little salt, stir and fry in vegetable oil for 10 minutes. At the end of the frying, add the tomato paste diluted in a small amount of water. To cabbage to shift fried with bacon vegetables, season with freshly ground black pepper and salt. Prepared filling to cool. In a deep bowl, pour kefir, add mayonnaise, eggs and 1/3 cup of water and mix everything. In the resulting mixture to pour, constantly stirring, sifted and mixed with baking powder flour. Dough carefully knead. Form the baking grease with vegetable oil and pour on the bottom of 1/3 of the test. Lay the cabbage filling. Top the cabbage with the remaining dough. Bake the cake in the oven at 200 ° for 30 minutes. For 5 minutes. before the end of baking, remove the cake from the oven, grease with whipped yolk and sprinkle with seeds cumin.
Focaccia with black olives
- 675 g of flour
- 7 g dry yeast
- 15-20 olives
- 20 g fresh basil
- 110 ml of olive oil
- vegetable oil
Cooking:
To prepare basil oil in a small saucepan pour olive oil, put on a fire and slowly heat until warm. Basil wash, carefully dry and add leaves and pieces of stems in warm oil. Let the oil infuse for 20 minutes, then drain. Sift the flour into a deep bowl, add a pinch of salt and sprinkle dry yeast. Make a groove in a hill of flour and pour in 450 ml of warm water. Then pour in 3 tbsp. l. basil oil and knead smooth dough. Mold a ball out of the dough, put it in a greased bowl, cover with a foil and put it in a warm place. Approached the dough to lay out on a flour-strewn table, roll and roll in the form of a rectangular cake with a thickness of about 1.5-2 cm. Rectangular form or a tray of suitable size should be covered with parchment and greased with vegetable oil. On the baking tray, shift the cake, cover and put in a warm place. After the dough in the form has approached, to make in a small cake small deepenings and to put in each hollow on an olive. Let the cake again come up. Sprinkle the cake with the remaining basil oil and bake in preheated to 180-200 ° oven for 20 -25 minutes. until golden brown.
Apple dessert with almonds
- 4 medium sized apples
- 0.5 lemon
- 0,5 cup dried cherries
- 0.5 cups of almonds
- 1/4 tsp. ground cinnamon
- 1 tsp. extract of vanilla
- 1 tbsp. l. maple syrup (or honey)
- 1 tbsp. l. apple juice
- salt to taste
Cooking:
To prepare the filling, the almonds should be fried in a dry frying pan, cooled and cut with a knife. In a bowl, combine chopped almonds and dried cherries, sprinkle with ground cinnamon and mix. Pour vanilla extract, lightly salt, pour over maple syrup and mix. Apples are washed, dried, cut off the top and remove the core. Remove a little pulp from the apples (about 3 tsp) so that the cups turn out. Using a knife with a knife, remove the narrow strips of skin on the sides of apples or with a sharp knife, cut a thin strip of peel 2-3 cm wide around the fetal circumference. Prepared apples put in a glass tray. Clean the surface and the inside of the cup with a sprinkle of lemon juice so it does not darken. Apple cups filled with cooked fruit and nut filling. Pour the stuffed apples with apple juice, place in an oven heated to 200 ° and bake for 20-25 minutes, pouring them with liquid, accumulating at the bottom of the tray. You can serve dessert both warm and cold.
Cake with tangerines
For the test:
- 4 eggs
- 75 g of butter
- 50 grams of ground almonds
- 100 g of flour
- 125 g of sugar
- 1 packet of vanilla sugar
- 1 tsp. baking powder tangerines, almonds and chocolate for decoration
For cream:
- 3 eggs
- 250 ml cream (33%)
- 10 g of gelatin
- 1 tbsp. l. orange peel
- 200 ml of phantom
- 100 g of sugar
For jelly:
- 10 g of gelatin
- 1 pack of orange jelly
Cooking:
Whisk eggs with a mixer for 1 minute. Add sugar and vanilla sugar and whisk at an average speed of 5 minutes. Melt butter, cool and pour into beaten eggs. Sprinkle ground almonds and flour mixed with baking powder. Mix. Place the dough in a greased butter and flour-sprinkled form and bake at 180-200 ° 30 min. Corridge to cool, cut the central part, leaving the bottom and sides. Gelatin soak in 70 ml of cold water for 30 minutes. In a water bath, beat eggs with 50 grams of sugar for 5 minutes, add gelatin, stir and cool. Pour in the phantom, add orange peel and cream, whipped with the remaining sugar, mix. Fill the cream with a groove in the cake and put the cake in the fridge. Decorate the cake with mandarins, almonds and chocolate. Prepare the jelly by adding extra gelatin. Pour the surface of the cake, let it freeze.
Salty biscuits with cumin
- 1 egg
- 160 g of margarine
- 4 potato tubers
- 1 cup of wheat flour
- 1 tbsp. l. cumin
- 1/2 tsp. soda
- salt to taste
Cooking:
Wash potatoes thoroughly with a brush and, without peeling, cook until cooked. Boiled potatoes cool a little, peel, wipe through a sieve. Wipe the mashed potatoes with margarine and salt, then mix with the yolk. Mix flour with soda, combine with potato paste and knead dough. On a flour-poured table, roll the dough into a layer about 1 cm thick and cut into strips. Put the strips on a baking sheet covered with parchment, grease their surface with protein and sprinkle with cumin. Trim the dough, re-roll it and cut the biscuits. Bake the biscuits in preheated to 240 ° oven for 15 minutes. until golden brown.