Roast beef with rosemary
- Veal or beef entrecote - 3,5 kg
- olive oil - 8 tbsp. l.
- fresh or dried leaves of rosemary - 2 tbsp. l.
- sharp mustard - 1 glass
- pounded black pepper-1/2 cup
Cooking:
1. Heat the oven to the highest temperature (at least 220 °). 2. Prepared meat smear with olive oil, sprinkle with rosemary and sprinkle with mustard on all sides. Dustily sprinkle with black pepper (so that the whole piece is covered). Tie the meat with twine, so that when frying, the piece retains its shape. 3. Put the meat on a baking sheet and put in the oven. Bake at high temperature for exactly 10 minutes, then lower the temperature to 175 ° and cook for another 25 minutes. - if you prefer semi-roasted meat. If you like a medium-roasted, bake another 40 min., And for a well-seasoned, it will take up to 50 min. 4. Remove the meat from the oven and wait 15 minutes. Then you can cut the roast beef. Garnish to your taste - baked potatoes, vegetables, etc.
Tomato pancakes
- Flour (peeled or grinded alone in a coffee grinder) - 2 cups
- wheat flour -1/3 cup
- Tomatoes -2 pcs.
- chili pepper fresh -1 pc.
- ginger (root) -1 small slice
- freshly chopped fresh herbs - 3 tbsp. l.
- lemon juice - 3 tbsp. l.
- baked or creamed butter
- salt - 2 tsp.
- Black pepper -1/4 tsp.
- ground coriander -1/4. l.
- turmeric - 3/4 tsp.
- cumin, zira -1 tsp.
- garlic-1 clove
Cooking:
1. Mix spices and combine with pea and wheat flour. 2. Pour a little water into the blender, add the tomatoes, put a slice of ginger root and clove of garlic. All carefully mix. 3. Add in the flour finely chopped greens and pour the mixture from the blender. Mix everything. Then put a finely chopped pod of pepper, peeled from seeds and partitions. 4. Melt 1 tbsp. l. butter in a heated frying pan. Fry the pancakes on medium heat until golden brown and crisp. Finished pancakes pour lemon juice and serve hot.
Charlotte with Pears in Swiss
- 1 can of canned pears in syrup
- 30 biscuit sticks (cookies)
- 1 tbsp. l. Roma
- 1 tbsp. l. cream
- 4 tbsp. l. milk
- 1 packet of vanilla sugar
- 200 g cottage cheese
- 30 g of powdered sugar
- 100 g of dark chocolate.
Cooking:
1. Transfer pears into a bowl and finely chop. 2. Mix the syrup with rum and dampen part of the biscuit sticks (do not let them soak - they need to keep the shape). Then lay out the bottom and sides of a round, detachable shape 18 cm in diameter. 3. Cottage cheese mix with milk, add vanilla sugar, powdered sugar and pears. Part of the curd mass is placed in the mold on top of the biscuit, on top again put a layer of biscuit sticks moistened in syrup, etc. - until the cottage cheese and biscuit sticks are finished (there should be a biscuit on top). 4. Cover the top layer with a plastic wrap and place for 2 hours in the refrigerator. Before serving, break the chocolate into pieces, put it in a saucepan, pour in the cream and melt. Remove the charlotte from the refrigerator. Remove the film, top with chocolate sauce. Cool, taking off the side, put it on the dish.
Salmon with fragrant oil
- 4 salmon steaks with skin
- Salt
- ground pink pepper
- mint and orange for garnish
For fragrant oil:
- 100 g of soft butter
- 2 tbsp. l. granular mustard
- 1 tsp. grated orange peel
- salt pepper
- 40 g dried cranberries
Cooking:
1. Mix the butter with mustard and orange peel. Season with salt and pepper, add finely chopped cranberries. Refrigerate. 2. Prepared salmon steaks abundantly grease with mustard-cranberry oil and fry in a pan a grill on both sides (about 3 minutes). 3. Put the fish on a dish, season with salt and pink pepper. 4. Serve with the remaining fragrant oil, orange slices and fresh mint sprigs.
Chocolate cake in German
- 500 g chocolate
- 250 g of sugar
- 8 eggs
- 1 tbsp. l. flour
- 120 g of butter (+ oil for lubrication and 1 tbsp of oil for glaze)
Cooking:
1. Carefully separate the proteins from the yolks. Mix yolks with sugar in a bowl, then add flour. 2. Melt 450 g chocolate and add it to the prepared mixture. Melt the butter and also mix it to the mixture. Egg whites whisk well and enter into the dough last. 3. Lightly oil the mold with oil (preferably use silicone), put the dough into it and put it in a preheated oven to 180 °. Bake for 20 minutes. 4. Melt the remaining 50 g of chocolate on a very low heat, adding 1 tbsp. l. water and 1 tbsp. l. butter. Stir well, allow to cool and cover the entire surface of the cake. Decorate with pieces of fruit (for example, kiwi, mandarin slices), crushed nuts, confectionery powder, coconut shavings or as fantasy tells.