Baked plums with nuts and cinnamon
What do you need:
- 1 kg of drains
- 100 g of raw almonds
- 500 g of Demerara sugar
- 3 cinnamon sticks
- 1 tsp. fragrant pepper oil for lubrication
What to do with the dish:
In the saucepan place sugar, 300 ml of cold water, almonds, 2 cinnamon sticks and sweet pepper. On medium heat, bring to a boil and cook for another 10 minutes. Cut the plums into halves, remove the bones. Lay the plums in a deep baking sheet covered with baking paper. Remain the remaining cinnamon stick in powder, sprinkle with plums. Half of the syrup is poured into a clean dish, and the rest, along with the nuts, pour into the plums. Bake at 170 ° C for 30 minutes. Pour the remaining syrup, cool. Transfer to banks. Store in a cool place.
By the way
Paclan baking paper on both sides is covered with food silicone, which prevents burning and sticking of baked goods to a baking sheet or mold. This paper can withstand temperatures up to 230 ° C. On the package look for the inscription: "Natural brown".
Mojito with cucumbers
What do you need:
- 240 ml of light rum
- 1 large cucumber
- 4 large sprigs of mint
- leaves 2 sprigs of basil
- 120 ml of lime juice
- 40 ml of sugar syrup
- soda water (carbonated mineral water)
- mint and lime for decoration
What to do with the dish:
Basil grind. Cucumber clean, cut, beat with a blender with basil and syrup. Spread the mint on chilled high glasses, pour lime juice and cucumber mixture, crush. Add ice and rum, mix, add soda, decorate with mint and lime.
Green cocktail with broccoli
What do you need:
- 300 ml of kefir or natural drinking yogurt
- 1 small broccoli head
- 1 clove of garlic
- medium bunch of spinach
- 2 sprigs of tarragon plus for decoration
- salt and freshly ground sweet-smelling pepper to taste
What to do with the dish:
Broccoli cut off the tops of the inflorescences (the rest is not needed), remove the stalk from the greens, chop the leaves, chop the garlic. Put all the ingredients in a blender, add a little ice and beat until smooth. Decorate with branches of tarhuna.
Pumpkin Cocktail
- 100 g of pumpkin
- 600 ml of milk
- 4-5 tbsp. l. brown sugar
- 1 large vanilla pod
What to do with the dish:
Wash the pumpkin, cut into cubes, cook a couple until soft, cool. In the milk put the sugar and cut in half a pod of vanilla (scrape the seeds into milk). Bring to a boil, remove from heat, cool under the lid, cool, removing the pod. Put a handful of ice and a pumpkin in the blender, pour in the milk, beat until smooth, pour over the chilled glasses.
"Bloody Bishop"
What do you need:
- 200 ml of dry sherry
- 300 ml of tomato juice
- 10 large stalks of celery
- 20 ml of lemon juice
- Worcestershire sauce and tabasco
- freshly ground mixture of peppers
- salt
- Cherry tomatoes
What to do with the dish:
In advance, cool a tall glass, sherry and tomato juice. Squeeze the juice out of celery. Fill the high glasses with ice, pour in all the liquid ingredients (sauces to taste), add the seasonings to taste and stir with a bar spoon. Decorate the cherry on skewers.
Vitamin mix
What do you need:
- 3 medium red apples
- 2 large carrots
- 2 large sweet peppers
- 2 cm fresh ginger root
- 1-2 tsp. honey
- bottled water
What to do with the dish:
All ingredients should be cleaned and cut into small pieces. Put the peppers in the blender, pour in a little bottled water, beat in a mash, pour over the glasses. Just make a puree of carrots with ginger, add in glasses. In the same way, prepare mashed potatoes from apples with honey, top up in glasses, immediately serve.
Pepper Margarita
What do you need:
- 200 ml of tequila
- 40 ml of orange liqueur
- 1 medium sweet red pepper
- 120 ml of lemon juice
- cayenne pepper on the tip of the knife
- salt of medium grinding
- red chili for decoration
What to do with the dish:
Pepper burn over gas to blackness, put in a bag for 15 minutes, clean, cut, chill. Lubricate the edges of 4 Margarita glasses with lemon juice and dip in a saucer with salt. To cool. Beat in a blender a large handful of ice, pepper and all other ingredients, 1.5 min., Gently pour the cocktail over the glasses, decorate the chili.
Aligo from cheese
What do you need:
- 600 grams of cheese or a young cantaloupe
- 1 kg of potatoes
- 2 cloves of garlic
- 1-2 tbsp. l. melted lard
- low-fat cream
- salt
What to do with the dish:
Cut potatoes, pour boiling water, add salt and cook until done. Drain the water, crush the potatoes in a mash, pour a little warm cream, to make the mashed potatoes not too steep. Grate the bottom of the heat-resistant bowl with a clove of garlic, chopped into it. Cheese cut into small thin slices, put in mashed potatoes. Put the bowl on a saucepan, 1/3 full with slightly boiling water. Cook, actively stirring with a spatula or a wooden spoon until the cheese melts. The mass should become viscous. Serve on warmed plates.
Cassoule
What do you need:
- 2 liters of strong chicken broth
- 2 ready-made duck legs
- 250 g of Bajon ham
- 6 natural sausages, ideally Toulouse
- 200 g of raw lard
- 600 g of dry white beans
- 1 medium onion
- 1 medium carrot
- 3 large ripe tomatoes
- 1 head of garlic
- 3 sprigs of thyme
- 2 sprigs of parsley
- 1 bay leaf (garnish bouquet)
- 3 buds of a carnation
- Salt
- freshly ground pepper
What to do with the dish:
Soak the beans in cold water for 8 hours. Then throw the beans into a colander. Pork lard and ham cut into thin slices. In a fireproof thick-walled shape with a lid put a layer of slices of fat, then a layer of slices of ham. Pour the beans, put on the beans the whole whole cloves of garlic, a bouquet of garnish, a peeled onion and carrots, cut into large slices, onto beans. Pour broth at room temperature. On medium heat bring to a boil, reduce the heat to a minimum, cook for 2.5 hours, if necessary (if the contents of the mold will quickly boil) adding water. Salt, pepper, put finely chopped tomatoes without leather and duck legs-conf. cook for 45 minutes. Sausage quickly fry on a grill until ruddy. Within 20 minutes. until the cassoulet is ready to remove the onions and bouquet of garnishes, put sausages, salt and pepper. Serve the dish very hot.