Recipes: fast, delicious meals

Recipes, fast delicious dishes will always be useful both at a picnic and at a festive dinner.

Rum cake with raisins and candied fruits

On 2 long cakes, 15 pieces each:

Cooking:

In a large bowl, sift 500 g of flour, make a groove in the center, crumble yeast into it. Add 2 tablespoons of sugar and warmed milk and mix with a fork with spoon. Cover with a kitchen towel and put in a warm place for 30 minutes to come up. Raisade the raisins in the rum. Preheat the oven to 200 ° C. Cover the baking sheet with baking paper. Slightly pouring flour on the work surface, mix the dough again. Divide it in half and roll it into two rectangles. One side over the other and slightly roll out. From the folded several times the foil wrap the frame around the muffins. Leave for 20 minutes to come. Bake for about 10 minutes. Reduce the temperature to 175 ° C, bake for another 15-20 minutes. In the dough, put 50 g of sugar, a pinch of salt, 150 g of butter and egg. Mix with a mixer until smooth. Add candied fruits, almonds and raisins and knead by hand. Cover and put for 1 hour to come. Melt 150 g of butter. Hot cupcakes oil and sprinkle with powdered sugar. Let cool and sprinkle powder once more. Wrap in foil - and can store 3-4 weeks.

Roe deer's back with red wine sauce

For 4 servings:

Cooking:

Soup greens and onions, clean, wash and roughly chop. With meat, if necessary, remove veins and tape, wash it and pat dry. Fold in a bag for frozen foods, meat, vegetables, onions and spices and put in a bowl. Pour in the wine, close the bag and put in the refrigerator for 12 hours to marinate. Lay the backrest in the pan. Salt, pepper, cover with bacon. Around distribute the vegetables and grill in the oven for 35-40 minutes. After 10-15 minutes, start watering the meat with marinade. Remove the backrest from the oven. Remove the fat, wrap the meat in foil. To the juice from the meat pour the base for the sauce, strain into a saucepan. Bring to a boil. Add the starch, diluted in 4 tbsp. l. water. Take the meat out. Strain the marinade in a saucepan (do not throw away the vegetables). Bring to a boil and boil over high heat for 15-20 minutes to a volume of 250 ml. Preheat the oven to 200 ° C. Cut the meat from the bone with long pieces, then cut across the slices. Pour the sauce. To the back of the roe, serve Brussels sprouts and caramelized pears.

Chicken Hainanese with rice

For 4 servings:

Cooking:

Brush and chop 2 bulbs, 2 cloves garlic and half ginger. Lemongrass peel from the outer leaves and cut the stems large. Chicken giblets wash. Put all this in a saucepan and bring to a boil in two liters of salted water with pea peppers. Simmer under the lid on a slow fire for about 1 hour. Peel and cut into cubes 1 onion, 2 garlic cloves and the remaining ginger. Cook the rice. Chicken broth strain through a fine sieve. Preheat 1 tablespoon of vegetable oil on the bottom of the pan and lightly add onion, garlic and ginger. Add the boiled rice and, stirring, lightly fry it. Pour in 400 ml of chicken broth, bring to a boil and cook over low heat for 15-20 minutes. Rinse the chicken legs and marinate for a short time in the marinade sauce. Pepper. (The meat can be removed from the bone or left on it - at your discretion.) Preheat 1 tablespoon of oil in a frying pan and fry the chicken for 5 minutes on each side: first roast the skin, then flesh. On the side of the peel once more salt. Turn the meat pulp up and continue to fry the skin a couple of minutes. (Chicken legs with bones need to be fried, turning over, 30-40 minutes).

Cucumber peel, and cut into slices, removing the seeds. Serve chicken with rice and cucumber on one dish. And separately - the remaining broth and other Asian sauces to your taste.

Chicken salad with mint and coriander

For 4 servings:

Cooking:

Fry the rice in a frying pan without oil until golden brown (8-10 minutes). Remove from a frying pan and rastolkite thoroughly in a mortar. At lemongrass remove the outer leaves. Stems wash, cut lengthwise and chop very finely. Wash meat, pat dry and cut into small cubes. Mix the sauce for frying, fish sauce, 5 tablespoons of water and lemongrass in a pan and fry the chicken pieces (5 minutes on medium heat) on this mixture. Cool them. Shallot onions and cut into cubes. Cut the green onions into rings. Chop the chili peppers, wash and cut them together with the grains. Wash the herbs, shake off the water and chop. Stir everything with chicken, rice and lemon juice. From the head of an iceberg salad, separate 10-12 leaves, wash them and pat dry. You can cut the big ones. Fill the leaves, like a plate, with chicken salad. You can still serve warm or chilled.

Rice noodles with shrimps

For 4 servings:

Cooking:

Fry the noodles with boiling water, leave for 3 minutes, then throw it back into the colander. Onion and garlic chop. Carrots clean, and cut into thin strips. Spread the soybean seedlings and discard them in a colander. Chop green onions with rings. Cut the meat into strips. Defrost the shrimp; if necessary, wash and pat dry. Mix the two ingredients separately with 1 teaspoon of starch. Heat 2 tablespoons of oil in a wok or another large frying pan and fry the prawns with chili and pork for 4-5 minutes. Season with salt and pepper, remove from the pan. In the remaining fat after frying, add 1 tablespoon of vegetable oil. Quickly grind garlic, onions and carrots. Add the prawns, meat and noodles, mix. Pour in soy sauce and continue cooking for 3-4 minutes. Stir the seeds of soy and green onions. Season with pepper and a pinch of sugar. Lettuce leaves cut into strips, lemon - lobules. Spread salad and noodles on plates, sprinkle with fried onions, sprinkle with chilli oil and a few drops of lemon juice. Decorate with lemon wedges.

Pancakes with shrimps and corn

For 4 servings:

Cooking:

If necessary, allow the shrimp to thaw. Rinse the corn, let it drain and roughly blend it. Chop the chili along and, after removing the seeds, chop very finely. Shallot the shallots in small cubes, chop the garlic finely. Green onion, clean, wash and chop. With shrimp remove the shell and remove the dark vein. Rinse and cut the prawns into cubes. Transfer all the prepared ingredients into a bowl, add the flour and egg and mix to make the mass homogeneous. Season 1 teaspoon of salt, a teaspoon of pepper and 1 teaspoon of coriander. In a wok or large frying pan, heat the vegetable oil. Scoop up a spoonful of shrimp paste, dip it into butter and fry for 2-3 minutes on each side. Put the flat cakes on a paper towel so that excess fat is gone. Eat these flat cakes, dipping into a sauce, for example a light soy sauce.

Double peanut buttercakes

For 12 pieces:

Cooking:

In 12 depressions of the muffin tray, put one paper cuff on each side. Preheat the oven to 150 ° C. Chop 50 grams of peanuts and mix with flour, baking powder, baking soda and sugar. In a large bowl, beat the egg, add buttermilk, butter and 150 grams of peanut butter and stir well with a spoon. Enter the flour mixture and stir a little more - to connect all the ingredients. Fill the dough with molds and bake in a hot oven for 20-25 minutes. Then cool down. Combine honey, cheese and 100 g of peanut butter and mix evenly. Fill the resulting mass with a syringe with an asterisk. Squeeze the cream onto the muffins. On top, decorate each with a peanut kernel.

Austrian mini cakes

For 12 pieces:

Cooking:

In 12 depressions of the muffin tray, put one paper cuff on each side. 50 g chocolate chop and chop it together with butter in a hot water bath. Let it cool down. Preheat the oven to 1150 ° C. Whisk the egg in the bowl. Mix sugar, pinch of salt, flour and baking powder. Add to the egg and stir. Combine with the chocolate melted in a water bath. Fill the mold with a dough and bake for 20 minutes. Allow to cool, then remove from cuffs and cool. Add 2-3 tablespoons of water to the confiture and warm, stirring constantly. Lubricate them with cakes from all sides and put in the refrigerator. Chop the remaining 150 grams of chocolate and melt together with coconut oil in a hot water bath. Pushing cakes on wooden skewers or a dessert fork, immerse them in turns in chocolate. Allow to drain and put on the grate. Decorate with silvery sugar peas. Let the chocolate completely solidify.

Curd cakes with shortcakes

On 12 pieces:

Cooking:

Fold down 2 paper cuffs, placing them one in the other, and lay the muffin tray in 12 deepenings. Melt the butter. Finely crumble the sandy crusts and, mixed with butter, spread on the bottom of paper cuffs. Preheat the oven to 1150 ° C. Connect the eggs, sugar, 1 bag of vanilla sugar and a pinch of salt and mix until creamy. Mix the low-fat and cream cheese, powder for pudding and, adding a spoon, mix it all with the egg cream mass. Spread the curd mass on the molds on the sand crumbs and bake in a hot oven for 35-40 minutes. Let it cool down. Cream whisk in a thick foam, gradually pouring 1 packet of vanilla sugar. Fill the resulting mass with a culinary syringe with a nozzle in the form of a large star. For each cupcake, squeeze a little cream and decorate with a drop of cranberry jam.

Cakes with apples and raisins

On 12 pieces:

Cooking:

Fold down 2 paper cuffs, placing them one in the other, and lay the muffin tray in 12 deepenings. In a frying pan fry chopped almonds without butter. Raisin wash and let it drain. Cut the marzipan mass in small cubes. Remove the large apple, divide into quarters, remove the seeds, cut into cubes, and sprinkle with lemon juice. Preheat the oven to 1175 ° C. In a large bowl, whip the egg. Mix the flour, baking powder, soda, a pinch of salt, vanillin, sugar and mix it all to the egg. With a cooking spoon, mix sour cream and butter. Add 2 tablespoons of almonds, raisins, apple slices and marzipan and mix everything evenly. Fill the dough with molds and bake in a hot oven for 18-20 minutes. Cool down. In the meantime, wash a small apple, cut into quarters and remove the core. Cut the flesh into slices. Apricot confitures warm up and pripit in it apple slices within 2 minutes. Spread the slices on cakes, sprinkle the remaining almonds.

Baked apples with vanilla sauce

For 4 servings:

Cooking:

Preheat the oven to 175 ° C. Cut dried apricots with straws and mix with crispy muesli, 100 g of butter. Combine lemon juice with honey. Apples are washed, cut into quarters, remove the cores and sprinkle the pulp with a lemon-honey mixture. Put the apples in a lubricated oil refractory, spread over the mass of dried apricots from muesli and bake for 15-18 minutes. Meanwhile, to make vanilla sauce boil the milk. Remove the pan from the heat and mix the vanilla powder with vanilla sauce. Continue stirring for 1 minute, let the sauce stand for 3 minutes and mix it well again. Add mascarpone and dissolve it. Serve fried apples with hot vanilla sauce.

Alfalfa parfait and nougat with chocolate sauce

For 8 servings:

Cooking:

In 8 holes, place the muffin tray on the paper cuff. Burn the almonds without oil. Separate the yolk from the protein. Yolk whisk in a foam with 25 g of powdered sugar. Whisk egg yolk into a firm foam with 1 tbsp. l. of powdered sugar. Whisk in a thick foam 200 g cream, combine with egg yolk, protein, honey, nougat and nuts. Fill with the resulting mass of cuffs, cover the food film and put it in the freezer for 4 hours. Chop the chocolate. Preheat 100 g of cream, add chocolate, 1 tsp. cocoa and let the chocolate melt. Finish the parfait flip, remove the cuffs, sprinkle the dessert of cocoa and serve with a chocolate sauce.

Spicy tartlets with raspberries

For 12 tartlets:

Lubricate the 12 grooves of the pans for cooking muffins. Unroll the layer of dough and roll it a little, sprinkling with flour. Extrude or cut 10 circles of 10 cm diameter from the dough. Keep the remaining dough together (without kneading) and squeeze out 2 more circles. Place the dough circles in the grooves, press them around the edges and put them in the refrigerator. Preheat the oven to 200 ° C. Vanilla pod cut and scrape the pulp. The pod itself together with 1 tsp. Put the butter in the milk, bring it to a boil. Chop the chocolate and melt it in the milk. Sift in a bowl of 2 tablespoons of flour and mix with sugar, spices and a pinch of salt. Add to milk and stir. Bring to a boil and simmer for 3-4 minutes. Remove the vanilla pod. Whisk egg and yolks with vanilla pulp. Mix 2-3 tablespoons of hot cream, then stir with the bulk of the cream. Distribute the cream into baskets and bake for 15 minutes. Remove the tartlets from the oven and allow them to cool on a baking sheet. Sprinkle cocoa and decorate with berries.