Soodley (pilaf with bream)
- 100 g of bream pulp
- 120 g of long grain rice
- a glass of milk
- 40 g dried apricots
- 40 grams of white raisins
- 40 g of dates without pits
- 10 g ground cinnamon
- 100 g of butter
- 10 g of saffron broth
- 10 g turmeric
Cooking:
1. A glass of milk is mixed with 500 ml of iodine. We put it on the fire and bring it to a boil, then add rice and cook until half-ready. We throw it back to the colander. 2. Fry raisins, dates and dried apricots in cream butter. Add the cooked rice. Sprinkle with cinnamon, turmeric and add saffron. We mix it well, put it in a saucepan and on slow fire bring it to the ready. 3. Bake fish in foil. After cooling, separate from the bones. Finished pilaf is sprinkled with pieces of baked fish.
Pahla (pilaf with lamb chicken)
- 250 grams of lamb chops
- 50 g of dill
- 120 g of rice
- 10 grams of cumin grains
- 60 g of onions
- 10 g of saffron infusion
- 60 g of beans smelled
- 100 g of butter
Cooking:
1. Corsica lamb, salt, pepper. Onions are cut into cubes and with cumin grains added to the meat. We put in a cool place for 6 hours. 2. Boil rice and beans until half cooked. We throw it through a colander and mix it with dill, saffron infusion and butter. 3. A third of the rice with beans is hired in a saucepan, on top, in raw form, spread the marie and the bath meat, fall asleep with the remaining rice with the beans. On a slow fire, make it ready.
Rice for pilaf
Choose for plov only long-grain rice, be sure to rinse it with water to wash off the powder, in which there is a lot of starch, then the pilaf will be crumbly.
Salad from zucchini and tomatoes
- 1 zucchini
- 1 large tomato
- 50 ml sauce
- 30 g of Parmesan
- 5 grams of parsley
Cooking:
Delicate courgette zucchini can be eaten raw, if you choose fruits the size of a cucumber-10-15 cm. 1. Cut the zucchini into thin long strips. Put on the plate. Zucchini slightly add salt, pepper, cover and leave for 5-10 minutes to allow the juice to separate. 2. Cut the tomato into small cubes, grate on a fine grater, chop parsley finely. 3. After 10 minutes, put pieces of tomatoes on top of zucchini slices. Top with Caesar sauce. Sprinkle with grated parmesan and parsley. 4. For Caesar sauce: beat the yolk with a third glass of olive oil, add lemon juice and mustard, 1-2 anchovies and a little grated parmesan.
Apple salad with mint
- 1 large sweet and sour apple
- 10 grams of dry mint
- 2 tbsp. spoons of lemon juice
- pinch of lemon peel
- several leaves of fresh mint
Cooking:
1. Clean the apple, remove the core. Cut into medium pieces, add mint and lemon juice. 2. Put on a plate, sprinkle with the rind of lemon and decorate with mint.
Cake with apples and poppy seeds
- 300 g of flour
- 100 g of powdered sugar
- 150 g of butter
- 1 egg
- 80 g ground almonds
- salt
For filling:
- 600 g antonovki
- a packet of poppies
- a glass of milk
- half a cup of sugar
- lemon (juice and peel)
- 0.5 tsp. Cinnamon
Cooking:
1. Mix flour, powdered sugar with butter, egg and salt and knead the dough. Cool it well in the fridge. 2. Peel and cut apples and mix with lemon juice, cinnamon and a half sugar. 3. Boil the milk with the remaining sugar, poppy seeds and lemon zest. 4. Roll out the dough and lining up small molds. Raise the side boards. 5. Lay the poppy seed from above, join the sides and put apples slices in the middle, grease with butter and sprinkle with sugar. Bake for 20 minutes.
Baked apples
- 8 large green apples
- 100 g of butter
- glass with muesli top
- 1 cup of berries (black currant or raspberry)
- brown sugar to taste (depending on how much acidic berries you take)
- 3 tbsp. spoons of honey
- 3 tbsp. spoons of chopped walnuts
Cooking:
1.Iz of apples to cut out a core not up to the extremity or end, to place them in a refractory form. 2. Fill the holes in the apples of muesli, mixed with sugar and berries, and pour the apples with honey. 3. Extract the excavated cores in a small amount of water with sugar. Then pour this water onto the bottom of the mold. 4. Bake the apples in the oven until cooked, sprinkling cinnamon and chopped walnuts on top.
Strudel for dough
- 400 g of flour
- 200 ml of water
- 50 g of vegetable oil
- salt
For filling:
- 500 g of apples
- 50 g of almonds
- juice of 1 lemon
- 50 ml of cognac
- 30 g breadcrumbs
- 50 g raisins
- 50 g of butter powdered sugar
Cooking:
1. Knead the dough from warm water, flour, oil and salt, make a ball and oil it. Cover with a film and leave for an hour in a warm place. 2. Peel apples, and cut into small cubes, add lemon juice, cognac, sugar, biscuits, leave it soaked. 3. Roll the dough very thinly, shift it on a towel. Lubricate with melted butter. Sprinkle with breadcrumbs and sugar. Lay out the apple filling, roll the roll. Edge the edges and place on a greased baking sheet. Bake for about 20 minutes. Cool and sprinkle with powdered sugar.
Sambuc
- 400 g of apples
- 8 g of gelatin
- 2 egg whites
- sugar to taste
- vanillin
Cooking:
1. Peeled apples grate on a large grater, put in a pan and put on a small fire, cover and put out 10-15 minutes. 2. Beat apples in a blender, cool. 3. Pour gelatin into water and leave to swell for 20 minutes. Then lightly heat up to dissolve. 4. Whip the whites until lush foam, then gradually introduce sugar. 5. Mix the protein mass with apple and beat until foam. 6. Pour gelatin with a thin trickle, stir and pour into molds. Put in the refrigerator for freezing.