Soup in Italian
For 4 servings:
- 1 bunch of basil
- 2 cloves of garlic
- 200 grams of frozen spinach
- 30 grams of cheese
- 65 ml of olive oil
- salt
- 1 stem of green onion with onion
- 1 small vegetable marrow
- 1 liter of vegetable broth
- 200 g noodles or spaghetti
- 50 g of pine nuts
Cooking:
Basil, cheese, 1 clove of garlic and spinach chopped in a bowl - a shredder of the blender. Onions and the remaining garlic are also chopped and browned in olive oil. Zucchini cut into large pieces. Vegetable broth bring to a boil, add zucchini and onions with garlic, cook for 10 minutes. Then, blend with a blender. In another saucepan, boil the noodles or spaghetti and add to the soup along with the green sauce. Serve with nuts.
Pie with carrots
12 servings
- 2 carrots
- 3 apples
- 200 g of almonds
- 1/2 lemon juice
- 100 g melted butter
- 1/2 cup sugar
- 1 pinch of salt
- 3 table. tablespoons cream
- 4 eggs
- 200 g of flour
- 2 table. tablespoons of starch
- 2 teas. spoons of baking powder
- 100 g apricot jam
- 2 table. tablespoons of powdered sugar
- 25 g of pistachios
Cooking:
Carrots, apples and half of the almonds are chopped in a bowl-chopper blender and sprinkled with lemon juice. With the help of an all-metal blender nozzle, mash with sugar, salt, cream and eggs. Mix flour with starch and baking powder, combine with the other prepared ingredients and mix. Bake for 45 minutes at 200 °. Half of the remaining almonds and pistachios are chopped in a bowl-chopper blender. Cover the jam with jam, decorate with powdered sugar, chopped and whole nuts.
Meatloaf with anchovies
For 4 servings:
- 1 slice of white bread
- 1 bunch of parsley
- 3 anchovy fillets
- 2 table. spoons of capers
- 200 g of chopped meat
- 1 egg
- Salt
- ground black pepper
- 4 veal schnitzel (140 g each)
- 1 onion
- 200 g carrots
- 2 table. tablespoons vegetable oil
- 1 teaspoonful. a spoonful of tomato paste
- 100 ml of vermouth
- 400 ml of broth
- 1 teaspoonful. spoon of starch
Cooking:
With white bread cut the crust, cut the cubes into cubes. Cut the parsley. Fillet of anchovies and capers finely chopped. Mix everything with chopped meat and egg. Salt and pepper. Schnitzels beat off and season. Put the stuffing and roll up rolls. Tie a culinary thread. Heat oven to 200 °. Onions and carrots peel and cut into cubes. Warm up the butter in the saucepan and fry the rolls. Transfer to a bowl. On the same oil fry the vegetables. Add the tomato paste and brown it. Pour in vermouth, broth, put rolls and bake under the lid 40 min. Put the rolls on the plates. Sauce boil for 5 minutes, season and season with a diluted 1 table. a spoonful of water with starch. Give a little paw. Drink rolls.
Curd and berry cream
For 4 servings:
- 250 g cream
- 2 bags of vanilla sugar
- 400 g of dietary cottage cheese
- juice of 1 lemon
- 3 table. spoons of granulated sugar
- 125 ml of port
- 300 g of assorted fresh frozen berries
- 1 stick of cinnamon
- 2 stars of anise
- 50 g of meringues
Cooking:
Beat cream with vanilla sugar. Cottage cheese mix with lemon juice and combine with cream. Chill for 1 hour. Mix sugar with 1 table. with a spoonful of water and heat until brown caramel turns out. Pour the port or berry juice. Add berries, cinnamon, anise and cook 5 minutes. Allow to cool. Beze to crush. Remove cinnamon and anise. Berries and meringues mixed with curd cream.
Salad with cheese and croutons
For 6 servings:
- 2 cloves of garlic
- 200 g yogurt
- Salt
- ground black pepper
- 3 table. spoons of lemon juice
- 8 table. spoons of olive oil
- 300 grams of lettuce leaves
- 2 sprigs of thyme
- 200 g of white bread, diced
- 60 g of cheese
The garlic clove is cleaned, finely chopped or passed through a hand press, mixed with yoghurt, lemon juice and olive oil (2 table spoons). Season with salt and pepper. Wash salad leaves, dry and dry in small pieces, thyme finely chopped. Garlic clean, cut and mix with thyme. Brush the bread cubes on the remaining oil. Mix with the salad and season with the resulting sauce. Sprinkle with grated cheese.
Light walnut salad
For 4 servings:
- 2 leaves of chicory salad
- 125 g of rucola
- 1 table. spoonful of wine vinegar
- 2 table. spoons of lemon juice
- 1 table. a spoonful of honey
- 1/2 tea. tablespoons mustard
- salt
- ground black pepper
- 2 table. tablespoons olive oil
- 2 pears
- 120 g of cheese with blue mold
- 4 table. spoons of chopped walnuts
Cooking:
Salad cut into strips, grasp the rucola. Vinegar mixed with lemon juice, honey, mustard, salt, pepper and butter, Salads mixed with half the sauce and put into plates. Pears wash, cut and remove the core. Cut into slices, put on a salad and pour the remaining sauce. Cheese to crumble. Sprinkle the salad with nuts and cheese.
Rice with chicken
For 4 servings:
- 2 cloves of garlic
- 1 teaspoonful. a spoonful of tomato paste
- curry powder
- 2 table. tablespoons vegetable oil
- 1 teaspoonful. a spoonful of honey
- 1 teaspoonful. a spoonful of leaves of rosemary
- 8 chicken drumsticks
- 1/2 tea. tablespoons turmeric
- 1 table. a spoonful of butter
- 300 g of long grain rice
- 700 ml broth
Heat the oven to 180 °. Peel the garlic and finely chop it. Mix with tomato paste, curry powder, vegetable oil, honey and rosemary. Chicken drumsticks should be put in a baking dish and greased with a prepared marinade. Put in the oven and bake for 30 minutes. In the saucepan, dissolve butter, put rice and simmer for 5 minutes. Pour in hot broth and mix turmeric. Bring to a boil and turn off the fire. Leave the saucepan on a hot plate under the lid for 20 minutes. Finished rice is spread on plates with chicken legs.
Risotto with pumpkin and cheese
For 4 servings:
- 1 clove of garlic
- 2 onions
- 2 table. tablespoons butter
- 300 g rice for risotto
- 75 ml of white wine
- 1 liter of broth
- 2 table. tablespoons olive oil
- 2 table. spoons of sage leaves
- 400 g of pumpkin flesh
- 3 table. tablespoons cream
- 30 grams of grated cheese
- salt ground black pepper
Cooking:
Garlic and 1 onion chop, the second cut into slices. Melt the butter and fry chopped garlic and onions. Add rice, fry for 5 minutes. Pour wine and broth, stew for 20 minutes. On olive oil fry the sage and put it. In the same pan, brown the pumpkin cubes and onion slices. Add the cream, cheese, sage, rice and season.
Motley rice with fish
For 4 servings:
- 1 pod of sweet pepper
- 1 onion
- 1 table. a spoonful of butter
- 300 ml fish broth
- 300 grams of rice mixture
- salt
- 6 fillets of sea bass
- ground black pepper
- flour
- 2 table. tablespoons olive oil
- 200 ml of sour cream
Cooking:
Cut the pepper pulp and mash it. Chop onion and fry in oil. Add the puree of pepper, broth, stew 10 min. Boil rice. Fish fillet season, roll in flour and fry in olive oil. Fry out the frying pan. In the frying pan put the sour cream, stewed pepper with onions, season and simmer for 2 minutes. Rice served with fish and sauce.
Rice with tomatoes
- 350 grams of rice
- salt
- 4 tomatoes
- 100 g of cheese
- 75 g of ground hazelnut
- 2 table. tablespoons butter
- 2 table. tablespoons olive oil
Rinse the rice in a sieve and allow the water to drain. Boil in boiling salted water for 20 minutes. Cut each tomato in half. Grate the cheese on the grater. Add cheese, hazelnuts and 1 table to rice. spoon of butter. In a large frying pan, dissolve the remaining butter, lay out and smooth the rice. Prepare the prepared tomatoes from above (cut upwards) and gently squeeze the frying pan to the bottom in Fig. Sprinkle with salt and sprinkle with olive oil. Cover and simmer over medium heat for 20 minutes. If desired, decorate the dish with chives.
Pilaf of pilaf
For 4 servings:
- 150 g of frozen green peas
- 750 grams of mutton pulp
- 2 onions
- 2 cloves of garlic
- 3 table. tablespoons of melted butter
- 3 table. spoon seasoning for pilaf
- 500 ml broth
- 275 grams of rice
- 3 table. spoons of raisins
Cooking:
Green peas thaw. Wash meat, dry and cut into small cubes. Peel onion and garlic, finely chop and fry in a sauté pan on melted butter. Add meat, sprinkle with seasonings for pilaf and fry for 5 minutes. Pour broth, cover with a lid and simmer on a small fire for 50 minutes. Add rice, green peas and raisins to the meat, pour in water (300-350 ml) and simmer for another 20 min. Finished dish can be sprinkled with chopped almonds.
Potato casserole
For 4 servings:
- 200 g of pulp of beef, pork and lamb
- 4 onions
- 2 cloves of garlic
- 1 sprig of thyme
- 1 bay leaves
- 800 ml of white wine
- 500 g of potatoes
- 5 carrots
- 1 stalk of leek
- salt
- ground black pepper
Wash meat, dry and cut into cubes. 1 onion and 1 garlic clove peeled, cut the onion rings, cut garlic. Thyme wash and dry. Put everything in a large saucepan, add wine, cover and leave overnight. Wash potatoes thoroughly, boil in a peel, allow to cool and cut into circles. Carrots and leeks peel, wash and cut into slices. Heat oven to 200 °. 3 peel and finely chop the onions. One large or four small molds should be greased and put half of the potatoes in them. Salt, pepper and pour a small amount of marinade from meat. Then put layers of meat, onions, leeks and carrots, each layer salt and pepper. Cover with the remaining potatoes and pour out the whole marinade. Cover with a lid or aluminum foil and put in the oven for 3 hours. Remove the cover 30 minutes before the end.
"New Year trees"
For 8 pieces:
- 100 g of butter
- 250 g of powdered sugar
- 1 egg
- 1 pinch of grated orange peel
- 150 g of flour
- 1-2 table. spoons of orange or lemon juice
Cooking:
Cut cold butter into small pieces, mix with 50 g of powdered sugar, egg, zest and flour. With cold hands, knead the dough, give it a ball shape, wrap it in a plastic wrap and put it in the refrigerator for 30 minutes. Heat oven to 180 °. Dough thinly roll out on the flour-poured table and cut out with the help of figured notches asterisks and flowers of various sizes. From the scraps of dough roll balls. Put on the lined paper for baking pan, put in the oven and bake for 12-15 minutes. Allow to cool. Dissolve the remaining powdered sugar with orange or lemon juice. The resulting thick glaze put in a small bag, cut off the corner and decorate all the figures on the contour. You can immediately put in the glaze sugar balls or other ready-made jewelry. Clamp the figures together with sugar glaze to make the Christmas trees.
"Winter Huts"
For 10 pieces:
- 75 g of bitter chocolate
- 30 galleons or other cookies
- 1 egg white
- 500 g of powdered sugar
- 12 candy bars
Bitter chocolate chop the pieces and melt in a hot water bath. Carefully place in a small cellophane bag, cut off the corner and apply thin patches in the form of a lattice to 20 galleons. Give the chocolate well to freeze. Egg white whip the mixer in a firm foam, gradually pouring powdered sugar to get a thick glaze. Apply a little resulting glaze to the remaining 10 galleys and put on top of the candy bar. Cover them with a protein glaze and glue the top with 2 biscuits with chocolate to make a roof. Each of the remaining bars to cut into 5 circles. Put them on the resulting houses in the form of pipes and cover everything with sugar icing. Instead of the glaze, the hut can be covered with a creamy cream (stored in a refrigerator!).
Sandwich cookies "Snowflakes"
In the middle of each place edible silver balls
For 30 pieces:
- 200 g of flour
- 320 g of powdered sugar
- 140 g of butter
- 2 teas. spoons of grated lemon zest
- 1 egg yolk
- 1-2 table. spoons of lemon juice
Cooking:
Oil finely chopped, mixed with flour, 70 grams of powder, zest and yolk. Knead the dough, give it a bowl shape, wrap it in a plastic wrap and put it in the refrigerator for 60 minutes. Dough roll out and cut with the help of a figured notch snowflake. Heat oven to 180 °. Place cookies on a baking sheet lined with baking paper and bake for 12-15 minutes. Finished cookies leave to cool. Combine the remaining powder with lemon juice and mix well. Then the resulting glaze to cover the cooled cookies. Immediately apply a pattern with a toothpick.
Figured gingerbread with rye flour
On 25 pieces:
- 200 g of butter
- 250 g of granulated sugar
- 1 bag of spices for gingerbread
- 200 g of rye flour
- 300 g of wheat flour
- 1 teaspoonful. spoonful of baking powder
- 2 eggs
- 250 g of powdered sugar
- 1-2 table. spoons of orange juice
Cut the butter into small cubes, mix with rye flour and spices. Add the sifted wheat flour, baking powder and eggs. Knead the dough, wrap in food film and put in the refrigerator for 30 minutes. Heat oven to 180 °. The dough is rolled out and cut with the help of the cutouts of the figurine. Gently lay on a sheet lined with baking paper and bake for 15 minutes. Mix sugar powder with orange juice and mix well to make a thick glaze. Lay it in a strong plastic bag, cut off the corner and decorate the carrots that have cooled.
Goose with red cabbage
Ma 6 servings:
- 1 goose ready for cooking (5 kg)
- salt
- ground black pepper
- 3 apples
- 3 onions
- 1.2 kg of red cabbage
- 2 table. tablespoons of melted butter
- 250 ml of sour berry juice
- 2 bay leaves
- 1 pinch of cinnamon
- 2 buds of a carnation
- 250 ml chicken broth
- 1 table. spoon of dried oregano
Heat the oven to 220 °. Carcase the goose and dry it. From the outside and inside, the carcass should be rubbed with salt and pepper. 2 apples and 2 onions cut into large cubes and mix with oregano. Fill the goose, chop the edges and tie. Put the goose in the frying pan with the breast down. Put on the bottom level of the oven and bake for 30 minutes. Then turn the bird over and leave it in the oven for another 30 minutes. Temperature in the oven to reduce to 80 ° and stew the goose for at least 7 hours. Cut cabbage and rub with salt. The remaining apple and onion chop and brown on melted butter. Add cabbage, after 2 minutes mix berry juice and spices. Stew for 30 more minutes, then season. Put the goose out of the oven, raise the temperature to 220 °. In the remaining fat pour broth, strain and boil. Cut the goose and, without the filling, put it in the frying pan upside down under the grill for 6 minutes. Serve with cabbage and sauce.
Goose legs in sauce
For 4 servings:
- 4 goose legs
- Salt
- ground black pepper
- 1 onion
- 1 apple
- 2 carrots
- 250 g celery root
- 2 table. tablespoons vegetable oil
- 1 table. a spoonful of tomato paste
- 200 ml of dry red wine
- 400 ml chicken broth
- 2 bay leaves
- 2 table. tablespoons butter
- 12 pcs. prunes
- 4 table. spoons of cognac
Heat the oven to 160 °. Clean the goose feet, dry them, rub them with salt and pepper. Peel onion, remove the core from the apples. Carrots and celery root clean. All cut into cubes and fry in a brazier in vegetable oil. Add the tomato paste and simmer for 5 minutes. Pour the wine and half the broth. Add the bay leaf. Put the legs and lubricate them with butter. Stew in the oven for 3 hours, pouring sauce. Top up the remaining broth, simmer for 30 minutes.
Goose breast with carrots
For 4 servings:
- 2 goose breasts (350 g each)
- 1 table. a spoonful of melted butter
- Salt
- ground black pepper
- 400 ml of dry white wine
- 2 small carrot bunches (800 g)
- 2 table. spoons of honey
- 1 table. a spoonful of butter
Heat the oven to 160 °. Breasts are washed, dried, skin is cut in the form of lozenges. Grate on all sides with salt and pepper, fry well with melted butter. Breasts lay on the grate of the oven, substituting a frying pan for them. Fry 30 minutes. Breast wrap in foil and leave in the off oven. Fat drained, in the collected juice from roasting pour a little wine and stir. Pour into the saucepan, add the rest of the wine and boil to half the volume. Carrots clean. Add honey to the sauce. Put carrots in it, cover and cook for 8 minutes. Then mix the cold butter. Sauce salt and pepper. Roll the slices and cut into slices. Put on carrots and pour with sauce.
Nut roll
For 15 servings:
For the test:
- 500 g of flour
- 40 g yeast
- 225 ml of milk
- 75 g of sugar
- 1 egg
- 75 g of softened butter
- grated lemon peel on the tip of the knife
- 1 pinch of salt
For filling and decorating:
- 200 g of ground hazelnut
- 100 g ground almonds
- 50 g of sugar
- 4 table. spoons of rum
- 1 egg
- 5 table. tablespoons of powdered sugar
- 2 table. spoons of chopped hazelnuts
Sift flour into a bowl with a slide. Make a deepening and crush the yeast. Add 4 table. spoons of warm milk, 1 table. a spoonful of sugar and mix. Cover with a napkin and leave for 15 minutes. Then add the remaining ingredients, knead the dough and let it come over for 45 minutes. Heat the oven to 180 °. Mix the ground hazelnuts, almonds, sugar, rum and egg. Then pour a little water and stir until a creamy mass is obtained. Dough rolled in a layer and smear with the resulting nut butter. Collapse the roll. Lay the seam down on the pan lined with baking paper and leave to stand for 15 minutes. Bake for 40 minutes. Sugar powder diluted with a little water, grease the top roll and sprinkle with chopped hazelnuts.
Banana-nut bread
For 15 servings:
- 700 g ripe bananas
- juice of 1 lemon
- 140 g of granulated sugar
- 25 g of butter
- 2 eggs
- 250 g of flour
- 2 teas. spoons of baking powder
- 1 teaspoonful. a spoonful of ground cinnamon
- 100 g of chopped walnuts
Heat the oven to 180 °. Deep rectangular shape for cupcakes to grease with any fat and lightly sprinkle with flour. Bananas are washed, peeled and cut into small pieces. Immediately sprinkle with lemon juice, put in a bowl of blender and make a mash. Heat the warm butter with sugar until a homogeneous consistency is obtained. Then hammer one egg at a time, after each thoroughly kneading the mass. Add the banana mashed potatoes and mix well in a large bowl. Sift flour with baking powder and ground cinnamon. Mix to the resulting oil and banana mass. Lastly add chopped walnuts and knead the dough. The resulting dough should be put in prepared form and leveled. Put into the oven and bake for 1 hour. 45 minutes after the start of baking, take the bread loaf form and cover the top with aluminum food foil. Ready to take the bread out of the oven and let it cool down a little in the form. Then gently shift to the kitchen grill to cool completely. Before serving, you can sprinkle a loaf of powdered sugar powder mixed with ground cinnamon.
Coffee cupcake
For 14 servings:
For the test:
- 200 g of butter
- 3 eggs
- 200 g of sugar
- 200 g of flour
- 50 grams of ground almonds
- 1 table. spoon of instant coffee powder
- 50 g of chopped walnuts
- 1 teaspoonful. spoonful of baking powder
- 50 ml of coffee
For filling and decorating:
- 50 g of flour
- 50 g of ground hazelnut
- 75 g of sugar
- 75 g of butter
- 50 g of chopped nuts mixture
Heat the oven to 180 °. Oil rub with sugar, one by one to insert eggs. Mix the flour, almonds, coffee powder, chopped nuts and baking powder. Together with warm coffee add to the oil mass. Put the dough in a greased form. Mix flour with hazelnut and sugar, grind with butter. Stir in the nuts and sprinkle the cake. Bake for 45 minutes.
Pie with hazelnuts, pecans and cedar nuts
For a short pastry:
- 180 g flour
- salt
- 70 g of granulated sugar
- 1 egg yolk
- 120 g of butter
For the dough:
- 100 g of butter
- 100 g of sugar
- salt
- 4 eggs
- 120 g of ground hazelnut
- 60 g flour
- 200 g pecan nuts
- 100 g of pine nuts
- 1 table. a spoonful of powdered sugar
Quickly mix the flour, a pinch of salt, sugar, yolk, cold butter, sliced, and knead short pastry. Screw into food film, put in refrigerator for 30 minutes. Heat the oven to 180 °. Roll the dough on the flour surface of the working surface into a thin layer and put it into a 26 cm diameter by making a side. From above put a sheet of paper for baking and scatter on it dried peas or beans. Put for 20 minutes in the oven. For the dough, mix the warm butter, sugar and a pinch of salt. Beat and one by one to introduce eggs. Add hazelnut, flour, knead the dough. If it turns dry, you can pour a little milk. Peel the crochetes from the oven, remove the paper and peas. Top the dough out. Lower the oven temperature to 160 °. Pecan nuts and pine nuts decompose from above and lightly press into the dough. Bake for 30 minutes. Sprinkle with powdered sugar.
Biscuits with almonds
For 40 pieces:
- 80 g of light nougat
- 200 g of flour
- 75 g of granulated sugar
- 100 g ground almonds
- 100 g of butter
- 2 table. tablespoons cream
- 150 g of bitter chocolate
- salt
Cut the nougat into cubes. Oil chop, mix with nougat, flour, sugar, a pinch of salt and almonds. Add the cream and knead the dough. Screw into film and put on for 30 minutes in the cold. Heat oven to 200 °. From the dough to form 40 balls and lay on a pavilion lined with paper for baking. In the middle of each make a small groove. Bake for 12-15 minutes. Chocolate melt, put in a bag, cut off the corner and squeeze out into a spiral on the cooled balls, filling the grooves.
Biscuits with hazelnuts
Extremely fragrant!
For 40 pieces:
- 100 g nougat
- 200 g of flour
- 50 g of powdered sugar
- 150 grams of ground hazelnut
- 1 teaspoonful. a spoonful of ground cinnamon
- 1 pinch of ground cloves
- 150 g of butter
- 20 ml of rum
- 1 egg
- 250 g of bitter chocolate
- 120 g of white chocolate
Cut the nougat into cubes. Oil chop, mix with flour, powder, nougat, nuts, cinnamon, cloves, rum and egg. Knead the dough and cool well. Heat oven to 180 °. Dough rolled into a layer and cut out small circles. Bake for 12 minutes. Both chocolate individually melt and decorate the cooled cookies.
Cake "Mocha"
12 servings
For biscuit:
- 4 eggs
- salt
- 150 g of granulated sugar
- 1 packet of vanilla sugar
- 1 teaspoonful. spoon of instant coffee
- 125 g of flour
- 1 teaspoonful. spoon (without top) of baking powder
For almond crust:
- 125 g walnut nougat
- 100 g crumbled almond cookies
For coffee mousse:
- 6 g of gelatin
- 125 g of white chocolate
- 2 egg yolks
- 30 g of powdered sugar
- 200 ml of strong coffee
- grated peel 1 orange
- 1 packet of vanilla sugar
- 250 ml cream
For impregnation:
- 125 g of sugar syrup
- 125 ml of espresso coffee
- 2 table. spoons of almond liqueur
Heat the oven to 180 °. The eggs are divided into squirrels and yolks. Whip the whites with a pinch of salt and sugar. Stir yolks, vanilla sugar and coffee. From above sift the flour with baking powder and mix well. Place the dough in a paper with a diameter of 26 cm, lined with paper for baking, and gently level it. Put for 20 minutes in the oven. Then get it and let it cool. Nougou is chopped, lightly heated and mixed with crumbled cookies. The resulting mass is put on the bottom of a 26 cm wide, split form, lined with baking paper. Top cover with a food film and roll a few times with a rolling pin. Soak gelatin in cold water. Chop chop finely. Rinse the yolks with sugar powder, mix in a metal bowl in a hot water bath with coffee, orange zest and vanilla sugar until smooth. Gelatin squeeze and dissolve in hot coffee mass. Then pour it on chopped chocolate and mix thoroughly to make it melt.