Praline
For nougat dish:
- Almond crushed nuts
- sugar - 6 tbsp. l.
- honey -6 tsp.
- water -150 ml
For peach cream:
- Peaches (can be used frozen or canned) - 3 pcs.
- cream (33%) - 150 ml
- gelatin - 15 g
- rum (or peach liquor).
For a peach sauce:
- peaches - 3 pcs.
- granulated sugar - 3 tbsp. l.
- Water - 9 tbsp. l.
To decorate dishes:
- Mint - 6 sprigs
- strawberry (you can use frozen) - 6 berries
- dark chocolate -100 g
Prepare peach cream: peas to grind until mashed. Cream to shake. Gelatine diluted in water according to the instructions, give a swell, melt in a water bath. Combine all the ingredients, add the rum, mix thoroughly. Make a tube of food plastic, pour the peach mass into it and place it in the freezer. Let it freeze. Finished the cream to release from the film, cut into pieces by piece with a heated knife blade. Prepare nugatine: sugar, water, honey and almonds mix and place in an oven heated to 130 °. Boil until thick, pour the hot mass on a silicone mat with a layer of 3-4 mm. Ready nougatine cut into hot knife blade for portioned pieces. Prepare peach sauce: peach the mash to a puree state, add water and sugar, boil for 10 minutes. To cool. Chocolate melt in a water bath, pour on a silicone rug, cool. With a hot knife blade, cut out the necessary shape. On a plate lay out pieces of nougat, put peach cream on top of each. On the cream "bridge" put the chocolate decor, decorate with strawberries and sprigs of mint.
Sponge cake cheese
- Biscuit cakes (ready-made) - 200 g
- cottage cheese - 300 g
- egg - 3 pcs.
- Butter - 125 g
- sugar powder -1/2 cups
- Vanillin - on the tip of the knife
- Strawberry (can be frozen) - 2 cups
- sugar - 2 tbsp. l.
Method of cooking:
Strawberries (1.5 cups) are covered with sugar. Vanillin dissolve in a small amount of hot water. Oil rub with sugar powder, adding portions of cottage cheese and yolks. Beat to a homogeneous mass, at the end adding a few drops of vanillin. Put biscuit cake on a plate, cut out circles of equal diameter from it. On the biscuit put a layer of strawberry mass, then - a layer of cheese mass and so put the layer after layer until all the ingredients run out. Garnish with strawberries. Before serving, put the cheese cake in the fridge for 2 hours.
Delicious bread with olives
For the test:
- flour - 600 g
- Butter - 90 g
- yeast (fresh) - 15 g
- water 230 ml
- salt on the tip of the knife
For filling:
- sun-dried tomatoes - 100 g
- garlic - 2 cloves
- black olives - 100 g
- Thyme dry - 3 tsp.
- ground paprika to taste
- chive-onion - small bundle
- olive oil to taste
Method of cooking:
Finely chop the olives, garlic, dried tomatoes, chives. Prepare the yeast dough. Writing to come up. Hang up and let go again. Add in the dough spices and finely chopped olives, garlic, tomatoes, chives. Stir thoroughly. Add olive oil to the dough to taste (about 1 tbsp.). Stir again. Give the bread a loaf shape, put it on a baking tray. Let stand and bake in the oven at 200 ° 15 min.
Salad "Passion"
- 1 avocado
- 200 g of medium or large shrimp
- 1 stalk of leek (white part)
- dill greens
- 1/2 yellow sweet pepper
- 5 tbsp. l. olive oil
- 1 clove of garlic
- 1/2 tsp. a mixture of herbs (preferably Proven)
- Salt
- ground white pepper
Method of cooking:
Shrimp boil in boiling water with salt, dill, garlic (1 clove) and clean. Avocado cut into cubes, leeks - rings. Half a yellow pepper cut into strips. All put in a salad bowl. In a mortar pound the pepper, salt, spicy herbs, add olive oil and fill with this sauce a salad.
Curd brisket
- 500 g cottage cheese
- 300 g of margarine
- 700 g of flour
- 1/2 tsp. soda (slaked vinegar)
- 100 g of sugar
Method of cooking:
Cottage cheese grind with margarine, add the soda. Pour in the flour and place until smooth. Allow the test to lie for 30 minutes. Then roll the dough into a layer 5 mm thick and cut out the crusts with a mold. Top sprinkle with sugar. Bake in preheated to 180 ° oven for 12-15 minutes.