Turkey with vegetables and noodles
- 600 g turkey breast fillet
- on 200 g of onion, carrot, sweet pepper, savoy and cauliflower
- 6 table. spoons of soy sauce
- 200 g noodles
- 3 table. tablespoons vegetable oil
- 400 ml broth
- 100 g cashew nuts
- salt
- pepper
Cooking:
1. Cut the fillets into strips, marinate in soy sauce (15 min), then fry in vegetable oil (10 min). 2. Cook the noodles as indicated on the package. 3. Vegetables cut into pieces, passerose in the remaining fat from roasting (15 minutes). Pour broth, salt, pepper to taste and simmer for another 15 minutes. 4. Add turkey and noodles, warm up and serve, sprinkled with cashew nuts.
Chicken Tupac
- 4 small chicken carcasses
- 4 cloves of garlic
- 1 teaspoonful. spoon of ground coriander
- 2 table. spoons of apple cider vinegar
- 1/2 lemon juice
- 4 table. tablespoons vegetable oil
- 4 medium tomatoes
- 20 g of green coriander
- 150 g feta cheese
- salt
- ground black pepper to taste
Cooking:
1. Let the garlic through the press mix with ground coriander, apple cider vinegar and lemon juice. 2. Carcass chicken cut into the breast, salt, pepper, cover with garlic mass and leave for 1.5 hours. 3. In a large frying pan heat the vegetable oil, put the chicken carcasses on top with a load. Fry 15-20 minutes, then turn over and fry another 15 minutes. 4. Cut the tomatoes into slices, chop the greens and mix with the cheese. Chicken served with tomatoes and cheese with greens.
Galantine foamed
For 6 servings:
- 1 chicken (1.5 kg)
- 4 slices of wheat bread
- 200 g champignons
- 200 g of pork pulp
- 100 g of cheese
- 1 egg
- 4stol. tablespoons cream
- 1 pod of sweet red pepper
- 2 table. spoons of mayonnaise
- Salt
- ground black pepper
Cooking:
1. Soak the bread, then squeeze it. Remove the chicken skin carefully, separate the flesh from the bones and, together with bread and pork, pass through a meat grinder. 2. Grind the mushrooms and grate the cheese. Egg whipped with cream. Pulp of sweet pepper cut into cubes. Z.For the filling combine meat minced meat with mushrooms, sweet pepper, cheese and egg-cream mixture, salt, pepper and mix. 4. Fill the skin of the chicken with stuffing, edge sutured. Carcase the grease with mayonnaise and bake for 1 hour at 160 °.
Chicken legs stuffed with small champignons
For 4 servings:
- 8 chicken legs
- 16 small champignons
- 1 egg
- 1 roll
- 1/2 cup of milk
- 1 glass of cream
- 2 table. tablespoons grated cheese
- 1 table. spoon of mayonnaise
- salt
- ground black pepper to taste
Cooking:
1. Bun in milk and squeeze the bun. From the legs, without cutting, peel off. Cut the flesh from the bone and, together with the bun, pass it through a meat grinder. Add the egg to the stuffing, season with salt, ground black pepper and mix. 2. Cover the chicken leg with minced meat, placing all-rind on 2 mushrooms. Screw the legs into foil. Bake for 10-15 minutes at 180 °. 3. Mix the cream with grated cheese and mayonnaise, season with salt and pepper to taste. The resulting sauce to pour chicken legs and bake for about 10 minutes.
Zrazy of chicken
For 6 servings:
- 700 g chicken fillet
- 2 onions
- 3 cloves of garlic
- 2 eggs
- 2 stale buns
- 1 cup of milk
- 200 g champignons
- 1 teaspoonful. spoon of flour
- Salt
- ground black pepper
- 3 table. tablespoons vegetable oil
- 3 table. spoons of breadcrumbs
Cooking:
1. Breads soaked in milk, then squeezed. Filet the fillet through a meat grinder along with the pressed buns, 1 onion and garlic. 2. Prepare the filling. Mushrooms pick and cut into pieces, the remaining onion chop. Mushrooms with onions to fry on 1 table. spoon of vegetable oil. Salt, pepper, sprinkle with flour and brown. 3. Forcemeat divided into 8 parts, from each to make tortillas, put them on 1 cay. spoon the filling and mold the cutlets. Roll in breadcrumbs and fry over the remaining oil.
Rolls of pikeperch with spicy zucchini sauce
For 4 servings:
- 900 g pike perch fillet
- salt
- 100 g of ham with slices
- 1 vegetable marrow
- 2 cloves of garlic
- 20 g of sugar
- 40 g of wine vinegar
- 2 table. tablespoons olive oil
- 2 onions
- 30 grams of red caviar
- 2-3 sprigs of dill
Cooking:
1. Salt fish and cut into longitudinal strips 3 cm wide. Roll with rolls, each wrap in a slice of ham and bandage with a string. 2. Roll the rolls from all sides without oil, put in a heat-resistant mold and bake in the oven for another 8 minutes at 200 °. Roll the rolls and let cool. Sour the roasting and strain and temporarily set aside. 3. Prepare the sauce. Chop the onion and let the garlic through the press. Squash and peel on a fine grater. Combine zucchini with onions, garlic mass, sugar, olive oil, vinegar, juice from roasting rolls and mix well. 4. Loose rolls from the fillet, serve with cooked sauce, decorated with red caviar and dill sprigs.
Trout with spicy crown
- 1 trout with head and skin (700 g)
- sea salt
- ground black pepper
- 4 large cloves of garlic
- 1 bunch of basil
- 2 lemons
- 50 grams of potato chips
- 2 table. spoons of fatty sour cream
- 1 yolk
Preparation:
1.Ribu clean, if necessary, remove the gills. Fish well rubbed with sea salt and pepper on the outside and inside. 2. Grind the garlic. Basil to sort, several leaves to be put aside for decoration, the rest cut into strips. 3. Limonize the limes with boiling water and dry. Peel one lemon on a fine grater. 4. Crisps crisps, combine with garlic, basil, lemon zest, sour cream, yolk and mix. The resulting mixture is put on the fish and lightly pressed. 5. Put the fish in the culinary "sleeve" and tie it at the ends. Top up in the film to make holes for the steam exit. Put the fish in the "sleeve" on a baking tray and place in the oven. Bake for 15-20 minutes at 200 °. 6. The remaining lemon cut into thin slices, the red onion - half rings. Put the fish on a dish, decorate with onions, lemon slices and basil leaves.
Sea bass with rice, shrimp and spinach
- 4 fillets of sea bass
- 50 g of flour
- 2 table. tablespoons vegetable oil
- salt
- 200 grams of frozen spinach
- 1 onion
- 80 g of butter
- 1 cup of rice
- 300 ml of white wine and broth
- 100 gr of shrimp
Preparation:
1. Fish salted, roll in flour and fry in vegetable oil (5 minutes). 2. Defrost the spinach and grind it. Onion cut into cubes and fry together with rice in butter. 3. Add spinach, pour half of the wine and cook, stirring, 10 minutes. Pour the broth and the remaining wine, cook for 25 minutes. 4. Peel the shrimp. Remove rice from heat, add shrimp and salt. Cover and leave for 6 minutes. 5. Fillets spread on plates with rice and shrimps.
Fish casserole
For 4 servings:
- 350 g fish fillets
- salt
- ground white pepper
- 1 lemon
- 1 zucchini (canned)
- 1 table. a spoon of vegetable oil
- 1 glass of cream
- 100 g of small pasta
- 80 g smoked bacon
Preparation:
1. Lemon cut into halves. From one half squeeze the juice, the second cut into thin slices. Sprinkle fish fillets with lemon juice. Bacon cut into thin slices and wrap each fillet. 2. Squash cut into cubes and fry in vegetable oil. Add the pasta, pour the cream and bring to a boil. 3. Zucchini with pasta, put in a roasting dish, put the fish on top. Bake for 15 minutes at 200 °. Serve with lemon slices.
Salmon in the glaze
DRINKS WITH GRILLED MIXTURE WITH OLIVE OIL, HONEY AND SOYA SAUCE
For 6 servings:
- 6 steaks of salmon (175 g each)
- 1 kg of potatoes
- 200 g of hard cheese
- 2 table. spoons of olive oil.
For glaze:
- 2 table. tablespoons olive oil
- 1 table. a spoonful of honey
- 2 table. spoons of soy sauce
- 1 table. spoon of dry spices for fish
Preparation:
1.For glaze mix olive oil, honey, soy sauce and dry spices. 2. Fix the heat-resistant form with foil, lay out the steaks and grease them with icing. Cover with a film and leave for 10 minutes. Then remove the film, put the shape under the grill. After 4-5 minutes turn the steaks and bake on the other side. 3. Peel potatoes and cut into thin circles, cheese - slices. Lubricate the pan with half of the olive oil. Put on it, alternating, mugs of potatoes and slices of cheese in the form of sandwich sandwiches. 4. Sprinkle the remaining oil on top and bake in a heated oven to 180 ° until golden brown (20 minutes).
Peppers and sauerkraut
- 4 pods of sweet pepper
- 3 onions
- 2 small apples
- 2 teas. tablespoons butter
- 100 g of light raisins without pits
- 500 grams of sauerkraut
- 50 g of pine nuts
- 1 table. spoon of sesame seeds
- 80 g of brynza
- 1 cup vegetable broth
- 1/2 cup sour cream
- salt
- ground black pepper
Preparation:
1. Grind and season the onion, stirring, in butter (about 10 minutes). 2. Squeeze the cabbage. If cabbage is very acidic, rinse with cold water, discarded in a colander and let the water drain. 3. Add cabbage to onions and simmer for about 40 minutes. Season with salt and freshly ground black pepper to taste. 4. Raisins and mix with cabbage. Remove the apples by cutting them into cubes and add them to the cabbage. Cover and keep on low heat for another 7 minutes. Cedar nuts slightly fry in a pan without fat, remove. Brynza crumble, combine with pine nuts and sesame and mix. The resulting mixture is also added to the cabbage mass. Pour broth and simmer for about 10 min. 6 Cut pods of sweet pepper into halves, remove seeds and white septums. Prepared halves of peppers stuffed with stews and pour sour cream. If desired, decorate with parsley.
Savoy cabbage cabbage rolls
- 8 leaves of cabbage
- 100 g of wheat bread
- 100 g savoy cabbage
- 1 onion
- 1 carrot
- 2 cloves of garlic
- 1/2 pod of sweet pepper
- 4 table. tablespoons vegetable oil
- 300 g chicken breast fillet
- 1 egg
- 400 ml chicken broth
- 100 ml cream
- salt
Preparation:
Leaves cabbage cabbage for 5-7 minutes in boiling salted water. Prepare forcemeat. Bread soak in cold water, then squeeze and pass through a meat grinder with chicken fillet. Savoy cabbage boil (2 minutes), then finely chopped. Chop the onions and grate the carrots on a large grater. Vegetables toss on half of the vegetable oil. Garlic let through the press. Pepper pulp cut into small cubes. For the filling, combine the vegetables with Savoy cabbage, peppercorns, prepared meat, egg and garlic paste, add salt to taste and mix. With each leaf of cabbage cut a thick part, lay out the filling and wrap. The resulting cabbage rolls fry with the remaining vegetable oil, pour the broth and cream, and simmer for another 30 minutes.
Porridge with dried fruits
- 200 g of pearl barley
- 200 g of dried fruits
- for 1 tea. spoon of grated lemon peel and orange
- salt
- 1 table. a spoonful of sugar
- 1 pinch of cinnamon
- 1/2 lemon juice
Preparation:
1. Peel and rinse the croup in 1 liter of water for 10-12 hours. 2. Dried fruits and vegetables, cut into large berries. Prepared the groats together with the dried fruits layered in a mold, sprinkle with sugar and cinnamon. Sprinkle with lemon and orange peel, lightly salt and pour 1 cup of water. 3. Bake in the oven for about 60 minutes at 160 °. Ready porridge sprinkle with lemon juice. Serve cold.
Vitamin radish salad
For 6 servings:
- 1 radish
- 1 kohlrabi
- 2 apples
- 1 cucumber
- 1-2 carrots
- 1 pod of sweet pepper
- parsley and dill greens
- 2 table. scoops of grated horseradish
- Salt
- 50 ml of vegetable oil
- 1 table. spoon of wine vinegar or 200 g of sour cream
Preparation:
1. Radish, carrots, kohlrabi and cucumber to peel. Peeled vegetables and apples chop a thin straw or grate on a large grater. 2. Cut off the top of the paprika pod, remove the seeds, cut the flesh into thin rings. Greens to sort and grind. 3. All the prepared products are connected and mixed. 4. Prepare the gas station. Connect horseradish with sour cream or with vegetable oil and wine vinegar. Season the salt to taste and mix. The resulting dressing to pour a salad.
Curd dessert with pineapple
- 1 liter of milk
- salt
- 1/2 lemon juice
- 1 cup of rice
- 350 g canned pineapple rings
- 4 eggs
- 50 g of butter
- 100 g of sugar
- 250 g cottage cheese
- canned or frozen berries for decoration
Preparation:
1.Milko with salt bring to a boil and pour rice. Cook under the lid on low heat for 25 minutes, then cool. 2. Eggs beat up with sugar, add butter, cottage cheese, lemon juice and cooled rice porridge. 3. The resulting mass is put in a mold, smoothed. On top, lay out the pineapple rings and lightly press them. Bake for 35 minutes at 180 °. 4. Remove the prepared dish carefully from the mold, cut into slices and serve, adorned with berries.
Coffee cake
12 servings
For the test:
- 350 g of sugar
- 6 eggs
- 1.5 cups of flour
- 10 g of dry yeast.
For cream and decoration:
- 3 eggs
- 9 table. tablespoons of powdered sugar
- Z the table. tablespoons of cocoa
- 1 table. spoon of instant coffee
- 300 g of butter
- 50 g of grated white chocolate
- coffee beans.
For syrup:
- 70 g of sugar
- 50 ml of cognac
Preparation:
1. Dissolve half the sugar in a glass of warm water. Beat the whites in a thick foam. Yolks rub with the remaining sugar, until they turn white. Mix flour, yeast, water with sugar dissolved in it, yolk mass and whipped whites. Bake for 35 minutes at 180 °. 2. Prepare the cream. Eggs, sugar powder, cocoa and coffee, grind on a water bath until thick. Remove the mixture from the heat, cool and grind with butter. 3. For a syrup, boil a glass of water with sugar and cognac. 4. Peel the syrup, cover with cream, decorate with white chocolate and coffee beans. Serve, cut into small pieces.
Cake "Rigoletto"
For the test:
- 1.5 cups of flour
- 3 table. tablespoons of cocoa
- 10 g dry yeast
- 8 eggs
- 2 cups of sugar
- 3 table. spoons of water.
For cream:
- 6 yolks
- 1 cup of flour
- 150 g of butter
- 100 ml of milk
- 1/2 cup sugar
- 100 g of coconut chips.
For glaze:
- 3 protein
- 1/2 cup sugar
- 50 grams of grated dark chocolate
Preparation:
1. Prepare the dough. Mix the flour with cocoa and yeast. Separate the proteins from the yolks. Whip the whites with sugar and water in a thick foam. In a few tricks, mix the yolks and a mixture of flour with cocoa and yeast. The resulting mass is poured into a mold, bake for 30-35 minutes at 180 °. Then cut into two cakes. 2. Prepare the cream. Yolks with flour, sugar and milk to cook, stirring constantly, on a water bath, until the mass thickens. Remove from heat and cool. Cool the ground with butter and mix coconut chips. Z. For the glaze proteins whip with sugar. Lubricate one cake with cream, top with a second one. Cover the cake with icing and sprinkle with chocolate.
Cake "Tiramisu"
12 servings
For the test:
- 3 eggs
- on 3 table. spoons of flour and starch
- 1 teaspoonful. spoon of dry yeast
- 1 cup of sugar.
For cream:
- 500 g mascarpone (or whipped cream) and cottage cheese
- 1 glass of powdered sugar
- 500 g canned cherries without pits
- 20 ready biscuit sticks
Preparation:
1. Prepare the dough. Separate the proteins from the yolks. Whip the whites with sugar into the foam. In a few tricks, mix the yolks and flour with starch and yeast. Bake for 25 minutes at 160 °. Finished cake cut into two parts. 2. For mascarpone cream (or whipped cream) mix with cottage cheese and powdered sugar. 3. Peel one cake with cream, top with cherries and cover with a second crust. The resulting cake covered with cream and on the sides with biscuit sticks. Decorate at will.
Cake "Bell"
For 10 servings:
- 5 eggs
- 1 cup of sugar
- 200 g chopped nuts
- 1.5 cups of flour
- 1 teaspoonful. spoon of baking powder.
For syrup:
- 0.5 cups of sugar
- 7 drops of rum essence.
For cream and stuffing:
- 3 bananas
- 300 ml cream
- 300 grams of grated chocolate
Preparation:
1. Knead the dough. Eggs beat well (8 minutes), whilst continuing, add sugar, then nuts. Sifted flour with baking powder, stirring, put into the mixture. Bake for 45 minutes in the oven at 160 °. Cool and cut into 2 cakes. 2. For syrup, water and sugar cook until thick, add essence. For cream, whip cream, add chocolate. 3. Soak the coriander with syrup. On one lay out sliced bananas, then cream, cover with a second crust. Attach the clasp of the bell, cut the cake by stencil. Decorate if desired, for example, whiten with whipped cream.
Macedonian cake
12 servings
For walnut crust:
- 150 g of sugar and ground kernels of walnuts
- 15 g of flour
- 7 eggs
- 50 g of chocolate.
For white cake:
- 3 protein
- on 3 table. spoons of sugar and flour.
For cream:
- 200 g of sugar
- 100 ml of water
- 200 g chocolate
- 4 eggs
- 50 grams of ground nuts
Preparation:
1.For the nut crust, grate the chocolate on a fine grater. Beat the proteins with sugar, mix the yolks, nuts and flour. Bake for 35 minutes at 180 °. Finished cake cut into two. 2. For white corks whip the proteins with sugar, add flour. Bake for 25 minutes at 180 °. 3. For a cream, sugar with water to boil, remove from heat. Add the chocolate, mix the eggs and nuts. Cover the cream with the resulting cream. Fold the cake. Decorate at will.
Fruit Spas with Fruit
For 4 servings:
- 120 g of butter
- 2 cups of flour
- 4 table. spoons of sugar
- 250 g of dietary cottage cheese
- 2-3 tea. spoons of grape juice
- 500 g of fruit (oranges, tangerines, kiwi)
- 1 egg
Preparation:
1. Boil 2/3 cup of water with butter. Add flour and half of sugar, knead the dough and roll it out. 2. On the paper lined with baking paper, place the dough cut from the dough and grease them with an egg. From the remains of the dough, make skirts. Bake for 20 minutes at 200 °. 3. Fill with cottage cheese, mixed with the remaining sugar and grape juice. Garnish with fruits.
Orange sauce
For 4 servings:
- 125 ml of milk
- 100 g of sugar
- 1 pinch of vanillin
- 60 g of butter
- 50 g of flour
- 100 ml of orange juice
- grated peel 1 orange
- 25 ml of orange liqueur
- 3 eggs
- 2 table. spoons of breadcrumbs
- 2 table. tablespoons of powdered sugar
- grated peel 1 orange for decoration
Preparation:
1. Briskly boil with sugar and a pinch of vanillin. Flour the flour, stirring, on the 2 table. tablespoons of butter. In the flour pour warm milk, mix the orange juice, liqueur and zest. 2. Separate the proteins from the yolks. Whip the whites into a steep foam. Mix the milk mixture with yolks and whipped whites. 3. Lubricate the forms with the remaining oil and sprinkle with breadcrumbs. The dough is spread over the molds, bake for 20 minutes at 180 °. Sprinkle with grated orange peel and sugar powder.
Truffles "Temptation"
For 6 servings:
- 200 g of dark chocolate
- 200 ml of creamy cream
- 60 g of butter
- 1 table. spoon of cognac
- 2 table. tablespoons of milk powder
- 50 grams of wafers
- 3 table. spoons of cocoa powder
- 50 g of almonds
Preparation:
1. In separate containers, prepare powders, in which you roll off the ready-made chocolate balls. Almond to crumble a little. Mix two tablespoons of cocoa with a spoonful of milk powder. Wafers chop and mix with a spoon of cocoa and a spoonful of milk powder. 2. Chocolate chill, chop with a knife and grind in a blender into a fine crumb. 3. In a small saucepan, combine the cream, butter and brandy. Bring to a boil over a small fire. 4. Pour hot cream into the chocolate crumb with a thin trickle. Stir until homogeneous. The resulting mass cool. To expose to the cold for 2 hours. 5. From a well-frozen mass with wet hands, form balls with the size of a walnut. 6. Divide all the balls into three parts and each roll in a pre-prepared powder: a third - in a wafer crumb, a third - in cocoa powder with milk and a third - in nuts. Before serving, it is recommended to keep the truffles in the cold for an hour.
Cake with raw apples
For 4 servings:
- 5 apples
- 250 grams of cookies
- 50 g raisins
- 5-7 drops of rum essence
- 4 table. spoons of ground walnut kernels
- 2 table. tablespoons of powdered sugar
- 100 ml whipped cream
- grated rind
- 1 lemon
- 4 cinnamon sticks
Preparation:
1. Raisin with rum essence. Biscuit crumble into a crumb. 2. Clean and rub four apples and grate on a large grater. Juice drained. Mix apples with raisins, cookies, nuts, powdered sugar and lemon zest. 3. The resulting mass is put on the dish, giving it a neat shape, smooth. Apple for decoration cut into thin slices, removing the core. Lubricate the finished cake with cream. Garnish with apples and cinnamon sticks. 4. Before serving, put the cake into the refrigerator for thirty minutes.
Persimmon with honey and cottage cheese
For 4 servings:
- 400 g of dietary cottage cheese
- 2 table. spoonful of cream fat content 30%
- 2 table. spoons of white sugar
- 60 g of honey
- 4 large ripe persimmons
- 2 table. spoons of brown sugar
- Leaves of mint or lemon balm
Preparation:
1. Cottage cheese with cream and sugar beaten with a mixer in a homogeneous mass and spread out into four transparent kremanki or bowls. 2. Melt the honey in a water bath. Persimmon wash, cut into thin slices, removing bones and stems. 3. Put the persimmons in a frying pan with non-stick coating, sprinkle with brown sugar and keep on fire until the sugar begins to melt. 4. Prepared persimmons put on the curd mass, pour honey, decorate with mint or melissa.
Cream "Champagne"
For 6 servings:
- 30 g of gelatin
- 500 ml of dry champagne
- 4 yolks
- 250 ml cream fat content of 30%
- 100 g of powdered sugar
- 30 g of peeled pistachios
Preparation:
1. Gelatine pour cold boiled water and leave to swell. 2. With the swollen gelatin drained of excess water, put it in a saucepan. Dissolve gelatin in a water bath on low heat, without overheating. 3. Whisk the yolks with sugar powder, pouring in a thin trickle of champagne. 4. Mix the resulting mass with gelatin and put into the refrigerator for 20-30 minutes, until the cream begins to thicken. 5. Whip the cream into a thick foam. A little to leave for decoration, the rest to enter into the frozen cream, gently stirring until a uniform consistency is obtained. 6. Set aside a few whole nucleoli of pistachios for decoration, the rest is finely chopped. 7. Dessert spread on glasses, decorate with cream, crushed and whole pistachios. Serve chilled.