Cucumber rolls with crab meat
- 2 cucumber
- 300 g of crab meat
- 200 g of soft cream cheese
- 3 sprigs of dill
- 30 g of arugula
- salt pepper
Cooking:
Prepare the filling. Ruler and dill, wash, dry, finely chop and mix with cream cheese. Season with salt and pepper. Cucumbers to wash, cut into thin longitudinal plates. Cut the crab meat into small pieces, removing the chitinous plates. At one end of each cucumber plate put a little cheese mass.
Herring in Hungarian
- 4 fillets of slightly salted herring
- 1 tbsp. l. canned green peas
- 1 red onion
- 50 g of sweet canned pepper
- 100 g sour cream
- 70 ml of white dry wine
- 0.5 lemon juice
- 4 tsp. granular mustard
- parsley greens
Cooking time: 15 min. + 2 hours Servings: 10
Cooking:
Lubricate carefully each herring fillet with mustard. Roll up with rolls and put in the fridge for 2 hours. Peel onion, chop rings. Canned peppers cut into thin strips. Wash and dry the parsley. Beat up sour cream with wine and lemon juice. Before serving cut the rolls of herring into thin slices. Put on a dish with onion rings, green peas and canned pepper. Pour the prepared sauce and decorate with parsley.
Salad from sauerkraut
- 500 grams of sauerkraut
- 1 boiled beetroot
- 1 red onion
- 1 large apple
- vegetable oil
Cooking time: 10 min. Servings: 4
Cooking:
Cut cabbage from the brine. If it is chopped with very long strips, cut them into 3-4 pieces. Beet and apple peel, grate on a large grater. Peel onion, cut into thin half-rings. Mix in a bowl cabbage, beets, apple and onions. Refill with oil and mix.
Celery soup
- 0.5 celery root
- 2 stems of celery
- 1 onion
- 2 carrots
- 2 potatoes
- 800 ml of milk
- 50 g of butter
- salt pepper
Cooking time: 40 min. Servings: 4
Cooking:
Root celery, onions, carrots I and peel potatoes, finely chop. Cut celery sticks into slices. Heat the oil in a saucepan, fry the stalks of celery, 3 min. Put onions and carrots, cook for 5 minutes. Add the root of celery and potatoes. Pour in the milk. Bring to a boil, reduce heat and cook for 20 minutes. Pour the soup into a blender, grind it in a mash. Return the soup to a saucepan, add salt, pepper to taste. Bring to the desired temperature and serve to the table. You can decorate with carrot chips.
Home burgers
- 500 g ground beef
- 4 pieces of white bread
- 0.5 cups of milk
- 1 egg
- 2 cloves of garlic
- 1 onion
- 2 medium tomatoes
- 8 slices of cheese for sandwiches (cheese sliced)
- 8 leaves of lettuce
- 8 burger rolls
- vegetable oil for frying
- salt, pepper to taste
Preparation time: 50 min. Cooking time: 30 min. Servings: 8
Cooking:
Prepare cutlets. From the bread cut the crust, soak the pulp in warm milk, then squeeze lightly. Peel onion and garlic, grind. Forcemeat put in a large bowl, add soaked bread, onion, garlic, egg. Salt, pepper and carefully knead. Put in the refrigerator for 30-40 minutes. From the cooled stuffing, wipe with moist hands 8 flat meatballs about 6 cm in diameter. Heat the vegetable oil in a frying pan and fry the cutlets on high heat for 4 minutes. from each side. Reduce heat and cook under cover 5 min. Tomatoes and lettuce leafs to wash, dry. Cut the tomatoes in circles. Buns cut in half. Put on 8 halves of rolls on a lettuce leaf, a mug of tomato and a cutlet. Cover the plates with cheese and the remaining halves of rolls. Before serving, put the oven in a preheated to 180 ° C for 6-7 minutes.
Pork ribs in breading
- 1 kg of pork ribs
- 1 tsp. soy sauce
- 1 tbsp. l. lemon peel
- 2 tbsp. l. lemon juice
- 1 cup fresh white crumbs
- 4 tbsp. l. olive oil
Cooking:
Ribs wash, cut off all excess fat from them. Cut into pieces one by one. Mix in a bowl of soy sauce, zest, lemon juice and 2 tbsp. l. oil. Put in a mixture of fins, mix thoroughly and leave in a warm place for 30 minutes.
Chicken Fry with Vegetables
- 4 chicken fillets
- 4 potatoes
- 2 carrots
- 1 zucchini
- 1 large onion
- 2 sprigs of parsley
- 300 g of tomatoes
- 1 tsp. Sahara
- 5 tbsp. l. vegetable oil
- salt pepper
Cooking:
Chicken fillet wash, dry and cut into small pieces. Onion and carrots peeled and cut into cubes using a combine. Preheat in a large sauté pan 3 tbsp. l. of vegetable oil, fry onion and carrots, stirring occasionally, 7 min. Add the chicken fillet and cook, stirring, stirring for 5 more minutes. In the meantime, peel potatoes and zucchini and cut into cubes using a combine. Warm up the remaining oil in a clean frying pan and fry the potatoes, 10 minutes. Add the zucchini, stir and cook for 5 more minutes. Transfer the potatoes and zucchini into the sauté pan with chicken, stir. Wash tomatoes and use a universal press combine to cook the pasta. Pour the tomato paste into the saucepan, add sugar, salt and pepper. Stir and cook without lid 15 min. Wash the parsley, dry it and chop it. Sprinkle the prepared dish.
Rice with pistachios in Indian
- 150 grams of basmati rice
- 70 g of celeriac root
- 3 carrots
- 1 onion
- 1.5 lemon
- 1.5 oranges
- 0.5 red hot pepper
- 1 tbsp. l. Peeled pistachios
- 3 buds of a carnation
- 1 cm fresh ginger root
- by a pinch of cinnamon and cardamom
- 4 tbsp. l. vegetable oil
- salt, red ground pepper
For submission:
- 1 orange
- 1 lemon
Rinse rice, boil until ready according to instructions on the package. Celery and carrots cleaned, chopped thin straws, pour a small amount of hot salted water and cook on low heat for 5-6 minutes. To merge the water. Onion and ginger root cleaned, chop. Remove the seeds from the sharp pepper, cut the flesh into thin strips. In the saucepan, heat 2 tbsp. l. vegetable oil and fry the onions, 5-6 min. Add spicy pepper, ginger and cook, stirring, for 3-4 more minutes. Put rice in the saucepan, pour in 0.5 cups of water, bring to a boil. Stew for 6-7 minutes. Add cinnamon, cloves, salt and ground red pepper, warm, 1-2 minutes, and remove from heat. Allow the rice mixture to cool slightly. Mix with celery and carrots. Squeeze juice from lemons and oranges, beat with the remaining vegetable oil and pour rice. Sprinkle with cardamom, cover and set aside for 30 minutes. Before serving, sprinkle the rice mixture with pistachios. Orange and lemon wash, cut into half rings and decorate the dish.
Fish Matlot
- 800 g of tilapia fillet
- 6 tbsp. l. white bread crumbs
- 1 tbsp. l. seasonings for fish
- 1 tbsp. l. butter and vegetable oil
For sauce:
- 300 g of champignons
- 3 onions
- 2 stems of leeks (white part)
- 200 g of peeled boiled shrimp
- 2 cups of dry white wine
- 120 g of butter
- 2 tbsp. l. flour
- 2 yolks
- 3 tbsp. l. sour cream
- salt pepper
Fish fillets are washed, dried and cut into pieces. In a bowl, mix the bread crumbs with the seasoning for the fish. Roll the fish in the resulting mixture and fry in cream and vegetable oil, for 2 minutes. from each side. To leave. Prepare the sauce. Wash the mushrooms, cut and place in a saucepan, pour wine and 300 ml of water. Cook for 10 minutes. Throw to a colander, keep the broth. Onion peel and grind. Wash the leeks and thinly chop. Melt in a frying pan 1 tbsp. l. butter, cook the whole onion on a small fire under the lid, often stirring, 20 minutes. The remaining butter melt, pour in flour and cook, stirring intensively, 2 min. Pour the broth from the mushrooms, mix. Cook for 20 minutes. Add the onion mixture, champignons, shrimps, salt and pepper to the sauce. Cook 5 minutes. Beat yolks with sour cream, add 2 tbsp. l. sauce, mix. Pour the mixture into the remaining sauce and mix again. Pour the sauce over the fish and place in a preheated oven for 170 ° C for 15 minutes.
Bread with bacon and olives
- 250 g of wheat flour
- 50 g of green olives without pits
- 50 g of smoked bacon
- 5 g dry yeast
- 75 ml of olive oil
- 1 tbsp. l. salt
Preparation time: 1 hour 5 minutes. Cooking time: 1 hour 35 minutes. Servings: 8-10
Cooking:
Stir yeast in 75 ml of warm water. Add 50 g of flour, stir and leave in a warm place for 1 hour. Salo cut into small pieces and fry in a dry heated frying pan, 10 minutes. Cut the olives in circles. Add the remaining flour and salt to the bowl, add oil and 125 ml of warm water. Stir the dough for about 15 minutes. Add olives and cracklings, knead again and allow to stand for 40 minutes. To give the test an oval shape, place on a baking sheet covered with parchment, and put in a preheated oven for 200 ° C for 35 minutes. Allow to cool on the grate.
Pie with zucchini
For the test:
- 75 g of corn flour
- 225 g of wheat flour
- 0.5 tsp. salt
- 150 g of butter
- 30 g grated Parmesan
- 1 raw yolk
For filling:
- 2 small zucchini
- 1 onion
- 2 cloves of garlic
- 150 g of bacon
- 200 g fresh sour cream
- 2 raw yolks
- 250 g of gouda cheese
- 1 lemon peel
- 5 tbsp. l. vegetable oil
- salt pepper
Cooking time: 1 hour 10 minutes. Servings: 8
Wheat flour sift into a bowl, add salt and corn flour. Pre-cool the butter, cut into cubes and add to a bowl. Knead the crumbly dough. Add parmesan, yolk and 5 tbsp. l. of ice water. Stir until the dough becomes smooth and uniform. Roll into a bowl, wrap in a film and put in the refrigerator for 20 minutes. Roll out the dough on a lightly sprinkled worktop into a rectangular formation. Put in a greased rectangular shape measuring 28x20 cm. Make frequent punctures with a fork, cover with a sheet of parchment, pour in the dry beans and put in a preheated oven for 200 minutes for 12 minutes. Remove the beans and paper, return the mold with the test to the oven for another 10 minutes. Then remove the mold from the oven, and reduce the temperature to 180 ° C. Squash to wash, cut into thin longitudinal bands. Cut the bacon into pieces. Peel onion and garlic. Chop onion. Cheese gouda grate on a fine grater. Grind the bacon and garlic in a blender. Pour in 2 tbsp. l. Vegetable oil and beat until a paste. Onion fry in 1 tbsp. l. oil, 5 min. Spread pastry paste from bacon, top with fried onions. Beat up sour cream with yolks, add crushed lemon zest and grated cheese. Stir and pour into the cake. Put in the oven for 20 minutes. Ribbons from zucchini put in a bowl, add salt, pepper and the remaining oil. To stir thoroughly. Fry in portions in a grill pan, for 2 minutes. on each side, then spread over the surface of the cake. Return the cake to the oven for another 5 minutes. Serve hot.
Pie
- 400 g of wheat flour
- 125 g of butter
- 250 g of sugar
- 3 raw yolks
- 2 eggs
- 1 tbsp. l. light rum
- 100 g dry yeast
For cream:
- 1 liter of milk
- 250 g of sugar
- 150 g of flour
- 12 yolks
Preparation time: 2 hours Servings: 10
Prepare the dough. Mix the sifted flour, yeast, sugar and butter. Beat yolks with 1 whole egg, pour into flour mixture. Add the rum and knead the dough. Roll it into a bowl, wrap it in a film and put it in the refrigerator for 1 hour. In the meantime, prepare the cream. Milk to boil. Rinse the yolks with sugar until smooth. Add flour, mix thoroughly. Constantly mixing, pour hot milk into a thin trickle. Continue to beat, put on a water bath and cook for 2-3 minutes. Remove the cream from the heat and allow to cool. The dough is divided into 2 equal parts. Roll one part into a thin layer, lay out in a round shape with low sides. Pour the prepared cream into the mold. Roll out the remaining dough, cover the pie with it. Roll the edges of the shape with a rolling pin to remove excess dough. The remaining egg is slightly whipped, grease the top of the cake. Put the cake in a preheated oven for 180 minutes for 30 minutes. Allow to cool on the grate.
Creamy jelly with orange sauce
Gelatin pour 4 tbsp. l. cold water and leave to swell. In the saucepan mix the cream with sugar and vanilla sugar. Put on a small fire and cook, stirring until the sugar completely dissolves. Remove from heat, add the swollen gelatin. Mix to homogeneity. Pour into molds, cover with a film and put in the refrigerator for at least 2 hours. With a half of the orange, remove the zest and cut it into thin strips. From the pulp squeeze the juice. Put the zest into boiling water, cook for 5 minutes. Throw in a colander, place in a saucepan with orange juice and sugar. Cook over medium heat, stirring, 5-6 minutes. Place the jelly molds in a hot water pan for a few minutes. Then turn them over to serving plates. Molds to remove. Jelly pour the sauce.