Lasagne with tuna
For 6 servings:
- 2 heads of onions
- 3-4 cloves of garlic
- 2 pods of red chili peppers
- 1 tablespoon of olive oil
- 2 tablespoons of tomato paste
- 1 pot (850 ml) of tomatoes
- salt, pepper, sugar
- 1 can (850 ml) of red beans
- 2 cans (185 g each) of tuna without oil
- 150 g hard cheese
- 125 grams of mozzarella
- 12-15 layers of lasagna
Cooking:
Onions and garlic is brushed, and cut into small cubes. Chop the chili peppers in length and, after removing the seeds, wash and finely chop. Preheat olive oil in a large saucepan and fry onion, garlic and chili pepper on it. Stir in the tomato paste and sprinkle a little. Add the tomatoes with the juice and 125 ml of water. Tomatoes slightly mash. Wait for the liquid to boil, and after covering with a lid, soak for about 10 minutes. Season to taste with salt, pepper and sugar. Rinse the beans and let it drain. Remove from the tuna cans, also allow to drain and mash with a fork. Hard cheese grate, mozzarellu cut into thin slices. Tuna and beans mix with tomato sauce. Preheat oven to 175 ° С in advance. On the bottom of a rectangular baking dish, spread a thin layer of a little sauce. Lay the layers of dough in layers, promising with sauce and sprinkling with hard cheese (2 tablespoons of sauce and cheese set aside). Top with lasagna the remaining sauce, lay out the mozzarella slices, sprinkle with the remaining hard cheese and bake in a hot oven for 45 minutes.
Lasagne bolognese
For 4 servings:
- 1 head of onions
- 2 cloves of garlic
- 1 tablespoon vegetable oil
- 500 g mixed mixed pork / beef
- salt pepper
- sugar
- 2 tablespoons of tomato paste
- 500 g of tomato slices
- 1 tablespoon of a mixture of Italian herbs
- 100 g of Parmesan
- 2 tablespoons butter
- 2 tablespoons flour
- 250 ml of milk
- 9-12 layers of lasagna
To prepare the bolognese sauce, peel onion and garlic, and cut into small cubes. Heat the vegetable oil in a frying pan and fry minced minced meat on it. Add onions and garlic and fry for a little more. Add tomato paste and lightly salvage. Add the tomatoes, 125 ml of water and herbs, bring the liquid to a boil and let it sit under the lid for about 10 minutes. Season to taste with salt, pepper and sugar. Meanwhile, for the bechamel sauce, chop the Parmesan. Heat the butter and lightly sprinkle the flour on it. Gradually pour, stirring, milk and 250 ml of water. Bring to a boil and simmer for 5 minutes. After setting aside 2 tablespoons of Parmesan, stir the rest to sauce and melt. Salt and pepper. Preheat the oven to 175 ° C. At the bottom of a large rectangular shape, spread a thin layer of a bit of béchamel sauce. Lay layers of dough for lasagna, layering them in turns with bolognese and beshamel sauces. The top layer of dough should be smeared with bechamel sauce. Slice the mozzarella into thin slices, place it on the lasagna, sprinkle with the remaining parmesan and bake in a hot oven for about 45 minutes.
Lasagna Carbonara
For 4 servings:
- 2 stems of leek
- 400 g of champignons
- 100 g smoked bacon with veins of fat
- salt pepper
- 5 eggs
- 500 ml of milk
- 150 g whipping cream
- 1 tablespoon of starch
- 150 g of Parmesan (piece)
- 3-4 sprigs of thyme
- grease for lubricating the mold
- 9-12 layers of dough for lasagna
Cooking:
Peel the leeks, wash and cut into thin rings. Mushrooms clean, if necessary, wash and cut into quarters. Cut the brisket into cubes and fry until crisp in a skillet without oil. Add the mushrooms to the bacon and fry them all together for about 5 minutes, stirring. Add the leeks and continue frying for another 2-3 minutes. Season with salt and pepper to taste. Milk whisk with eggs, cream and starch. Grate the parmesan on a grater. Thyme wash, pat dry and chop. After setting aside 2 tablespoons of Parmesan cheese, stir the cheese and thyme to the egg-creamy mass. Rectangular baking dish grease. Preheat the oven to 175 ° C. At the bottom of the form, spread a thin layer of egg-creamy mass. Lay layers of dough, brisket with onion and egg mixture. On top should be a layer of dough, smeared with egg mass. Sprinkle lasagna with two tablespoons of Parmesan and bake in a hot oven for about 45 minutes.
Spaghetti with dates
For 4 servings:
- 600 g of raw shrimp (with a shell, but without a head)
- 75 g of dates
- 200 grams of cherry tomatoes
- 2 heads of shallots
- 2 cloves of garlic
- salt pepper
- 2-3 tablespoons of olive oil
- 250 ml of dry white wine
- 200 g whipping cream
- 400 g of spaghetti
- 2-3 branches of oregano
Cooking:
Shrimp, if necessary, let it thaw. Clean, leaving the caudal fin, cut along the back and remove the dark vein. Wash and pat dry. Dice cut in length, remove bones and cut into large pieces. Wash the tomatoes. Shallot shallots and garlic, finely chop. Heat olive oil in a skillet and fry the shrimp. Salt and pepper. Boil 3-4 liters of salted water. In the remaining after frying shrimp, grease the onions and garlic. Add tomatoes and dates, fry for 2 minutes. Pour in the wine, bring to a boil. Pour cream over the sauce and boil for 8 minutes until it thickens. Cook the pasta according to the instructions on the package. Stir them from time to time. Oregano wash and nip off the leaves. Put the shrimp and oregano in the sauce. Season with salt and pepper. Mix the spaghetti with the sauce.
Schnitzel from turkey in a peanut breading
For 4 servings:
- 1 kg of potatoes
- 1 lime
- 1 pod of chili pepper
- 1 head of onions
- 1 piece of ginger (2 cm)
- 2 tbsp. l. vegetable oil
- 2 eggs
- 3 tbsp. l. wine vinegar
- salt pepper
- sugar
- 4 thin turkey schnitzels (200 g each)
- 75 grams of salted peanuts
- 75 g breadcrumbs or fine breading
- 3-4 tbsp. l. flour
- 4 tbsp. l. melted butter
- 1 salad cucumber
Cooking:
To make a salad, boil the potatoes. Drain the water, peel the potatoes with cold water, clean and let cool. Lime wash, grate the grated zest. From the pulp squeeze the juice. Cut the chili perch in length, remove the seeds, wash and cut into rings. Peel onion and ginger and chop. Cut potatoes in circles. Put the onions in hot oil. Add 200 ml of water, vinegar, bring to a boil and soak. Mix the juice and lime zest, ginger, chili, salt, pepper and 1 teaspoon of sugar. With the resulting mixture pour the potatoes, mix, and at least 1 hour leave to soak. Wash the schnitzels, blot, cut each into three parts. Peanut finely chop, and mix with breadcrumbs. Eggs beat, season with pepper. Roll the schnitzels in flour. Then dip into an egg and roll in breading. While heating in a large skillet, 2 tablespoons of melted butter, fry the schnitzels on it - on medium heat for 3-4 minutes on each side. Wash the cucumber, cut into length into four pieces, then into slices and mix with the potatoes. Serve this salad with hot schnitzels.
Schnitzel in a country style in breadcrumbs from large breadcrumbs
For 4 servings:
- 1 radish
- 2 stalks of green onion
- 1 head of lettuce salad
- 3 tbsp. l. apple cider vinegar
- salt pepper
- sugar
- 2 tbsp. l. olive oil
- 4 slices of smoked bacon
- 4 thin pork schnitzel (150 g each)
- 4 tbsp. l. sweet mustard
- 75 g of salted straw or salted biscuit "pretzels"
- 1 egg
- 3 tbsp. l. flour
- 3 tbsp. l. melted butter
- 4 wooden skewers
Cooking:
To prepare salad radish clean, wash and cut into thin circles. Green onion, clean, wash and cut into rings. Wash salad, dry and chop into pieces. Combine the vinegar, salt, pepper and a teaspoon of sugar, pour the olive oil and season with this sauce the green onions, radish and lettuce. Stir well. Fry the brisket in a pan without oil. Take off. Schnitzels dry and beat off lightly. Lubricate mustard and season with salt and pepper. Place the slices of the brisket on the schnitzel so that everyone takes half a piece of meat, cover with the other halves, press and fix with wooden skewers. Put the pastry (straw or cookie-pretzels) in a bag for frozen foods, close and use a rolling-pin to grind into a crumb. Whisk the egg. First, roll the schnitzels in flour and shake off the excess. Then dip into an egg, and finally, roll in breadcrumbs made from straw. Preheat the melted butter in a large skillet and fry the schnitzels on medium heat for 4-5 minutes on each side. Serve with a radish salad and spicy mustard.
Veal schnitzel in breaded parmesan and thyme
For 4 servings:
- 15 grams of dried white mushrooms
- bunch of thyme
- 75 g of Parmesan
- 75 g of breading
- 4 veal schnitzel (150 g each)
- salt pepper
- 1 head of onions
- 1 clove of garlic
- 5 tbsp. l. olive oil
- 4-5 tbsp. l. flour
- 100 g of cream
- 125 ml of dry white wine
- 2 eggs
- 400 g of pasta
- 2 tbsp. l. butter
Cooking:
Mushrooms soak for 20 minutes in 250 ml of warm water. Thyme wash and finely chop. Rub 50 g of Parmesan, the rest chop thin chip. Mix biscuits, thyme and grated parmesan. Cut the schnitzels into three pieces and beat them off. Onion and garlic, brush, cut into cubes. Fungus mushrooms into a colander; The water in which they are soaked, set aside. Mushrooms chop. Assail in 1 tbsp. l. olive oil garlic, mushrooms and onions. Sprinkle with 1 tbsp. l. flour and rescue. Pour the remaining water from the mushrooms, wine and cream, bring to a boil. Steep for 5 minutes, season with salt and pepper. Boil 3 liters of salted water. Schnitzel pepper and salt. Eggs whip. Roll the schnitzels in flour, then dip into an egg and roll in a breading mixture. Cook the pasta according to the instructions on the package. Schnitzel fry 2 tbsp. l. olive oil and 1 tbsp. l. creamy. Mix macaroni with mushroom sauce. All spread out on plates and sprinkle with parmesan shavings.
Shrimp with lentil salad
5 servings
- 24 large shrimps (approximately 250 g, with shell, but without head, chilled or frozen)
- 2 heads of shallots
- 2 carrots
- 4 tablespoons vegetable oil
- 200 g of lentils
- 2 bay leaves
- 5 tablespoons white balsamic vinegar
- salt pepper
- sugar
- 1 bunch of parsley
- 1 lemon
- 1 clove of garlic
Cooking:
Shrimp, if frozen, allow to thaw. Shallots and carrots are cleaned, cut into very small cubes and let it warm in a saucepan 2 tablespoons of vegetable oil. Add lentils, bay leaf and 600 ml of water. Bring to a boil, cover and cook for 25-30 minutes. From the pan with lentils, take out the bay leaf and drain if necessary. Season with vinegar, salt, pepper and 1 teaspoon of sugar. Wash the parsley, shake off the water, cut into strips and mix it with the salad. Let it cool down. Wash lemon with hot water and cut into slices. Peel the garlic and finely chop it. Shrimp clean from the shell, leaving only the caudal fin. Cut on the back and remove the dark vein. Rinse, pat dry. Preheat in a pan 2 tablespoons of vegetable oil and fry the prawns on it for 3-4 minutes. Add garlic and lemon and all together fry a little more. Season with salt, pepper and lay on a pillow of lentil salad.
Turkey in cider with fried apples
For 5 servings:
- 1 turkey thigh (approximately 1.75 kg, boneless flesh)
- salt pepper
- 125 g smoked bacon with layers of fat
- 850 g carrots
- 3-4 sprigs of sage
- 1.5 kg of potatoes
- 450 ml cider (apple wine)
- 6 small apples
- culinary threads
Cooking:
Wash meat, pat dry, season with salt and pepper. With the help of culinary threads, pull them together so that the roller turns out. Cut the brisket into cubes. Carrots clean, wash, cut in half, and then into pieces. Sage wash, pat dry and pinch leaves from the stems. Peel potatoes and wash, if large - cut into halves. Preheat the oven to 175 ° C. In the brazier without adding oil, fry the brisket. Lay out the turkey, fry from all sides, then remove and set aside. Add to the brisket potatoes, carrots and sage, season with salt and pepper. Pour 300 ml of water and cider. Put the roasted turkey on the vegetables, cover with a lid and put in the oven for about 2 hours. Wash the apples and, an hour after you put the roast in the oven, distribute them over the dish. After this, continue baking without a lid. Finely cook the roast on thick slices. Vegetables and sauce season with salt and pepper. Put everything together on the table.
Lemon cake with raspberry syrup
- 250 grams of frozen raspberries
- 5 lemons
- 200 g + more flour
- 50 g +100 g + 2-3 tablespoons of sugar
- 100 g + a little more chilled butter
- 4 eggs + 1 egg yolk
- 1 vanilla pod
- 2 tablespoons breadcrumbs
- 200 g + 50 g of powdered sugar
- 1 tablespoon of starch
- 125 g cream for whipping
Give the raspberries to Malina. Wash lemons with hot water, in two finely chop zest. Mix 200 g of flour, 50 g of sugar, 1 teaspoon of zest, 100 g of butter slices, egg yolk and 2-3 tablespoons of cold water. Knead the dough to a homogeneous mass. Cover and refrigerate for 30 minutes. Separate form for the cake (diameter 25 cm), also for half an hour, put into the refrigerator. Grease the form with fat and sprinkle with flour. Preheat the oven to 225 ° C. On a small amount of flour, roll the dough into a circle (about 30 cm in diameter), lay it in a mold and press it around the edges. Pierce the bottom with a fork. Bake for 12-15 minutes. Lemons, from which you took the zest, cut in half and squeeze out the juice. Scrape the inside out of the vanilla pod. Remove the base of the cake from the oven and sprinkle with breadcrumbs. Lower the temperature in the oven to 150 ° C. Mix 200 g of powdered sugar, vanilla and 4 eggs. Beat with a mixer. Add lemon juice and starch, stir. Stir the remainder of lemon peel and thickly whipped cream. Transfer the cream to the base of the dough and bake for 40-50 minutes. Take the cake out of the oven. Boil 100 ml of water in a saucepan with 100 g of sugar. Slice 3 lemons in thin slices and simmer for 2-3 minutes in a syrup. Raspberry with 2-3 tablespoons of sugar mash in puree. Slices of lemon put on the cake and sprinkle 50 g of powdered sugar. Place in the oven under the grill for 3-5 minutes. Serve with raspberry syrup.