Ceviche from Norwegian herring
What you need for the dish:
- 100 g fillets of lightly salted Norwegian herring
- 1 tbsp. l. vinegar for sushi
- 1 tsp. Sahara
- 1 clove of garlic
- 1/3 chili pepper
- 50 g of green apple
- 50 g fresh cucumber
- 20 grams of red onion
- 10 g fresh ginger
- 1 tsp. soy sauce
- 1 tbsp. l. vegetable oil
- 10 g coriander
- 50 g of young beetroot leaves (chard)
- juice of half a lemon
What to do:
1. Cut off the head of the herring, remove the insides and rinse. 2. Make an incision along the back and peel. 3. Separate the fillets and remove the remaining bones. 4. Cut the herring in small cubes, sprinkle with sugar and pour on the sushi with vinegar. 5. Cucumbers, peppers, onions, apple cut into small cubes. 6. Mix lemon juice with crushed garlic, vegetable oil, grated ginger, soy sauce and chopped cilantro. 7. Mix the herring with vegetables and fruits, pour the marinade and leave for a few minutes promarinovatsya. 8. Cut the cherry tomatoes and add them optionally. 9. Transfer the ceviche to a plate and sprinkle with leaves of chard.
Dish Mushroom Beds
There is in the word "lasagna" some magic combination of sounds, which promises an exquisite and guaranteed gastronomic pleasure. And what is most remarkable is that it can be obtained without leaving home: there are no restaurant intricacies in climbing. Lasagna is a real homemade dish, I would say - my mother. With lasagna it's so nice to tinker in the kitchen, especially when the autumn rain has already frozen. To prolong the pleasure, dough and sheets for lasagna, I often do myself. At first glance, lasagna seems rather heavy for the stomach. But it is worth eating polprotnina, as this view easily escapes. The combination of mushrooms and cheese is divine! The role of cottage cheese is very important. Cottage cheese with greens "is lost" in cheese, but at the same time gives lasagne freshness and makes it easy. In cottage cheese it is possible to add not only parsley, but, for example, tarhun or coriander, and in beshamel for piquancy - white wine. By the way, if there are lumps in the sauce - this can be corrected. No one will notice, if you rub the finished sauce through a sieve.
Dish of lasagna
Lay on the baking sheet 1/5 of a thick sauce, a sheet of lasagna, cottage cheese with egg and feta, then a quarter of mushrooms, mushrooms - mozzarella. Sprinkle with parsley. Repeat the sequence of layers until the ingredients run out. The topmost layer is a lasagna leaf, on which you need to pour out the remaining sauce and sprinkle with the remaining gruyer. Preheat the oven to 180 C. Cover the pan with foil, bake the lasagna for 40 minutes. Remove the foil and leave the baking tray in the oven for another 10 minutes so that the top of the lasagne is covered with a golden crust. Remove the dish from the oven and let it stand for 10 minutes. Cut the lasagna into pieces and serve.
The dish of effervescent apples
September is the season of apples and cider. Evenings are filled with romance, and if we do not have enough summer heat, we can use cider to make a hot spicy punch that will warm the merry company on the veranda.
5 main facts about the cider dish:
- Natural cider is a low alcohol drink, obtained by fermenting apple juice.
- In total, about 200 varieties of apples suitable for cider are known. Sweet varieties are responsible for the strength and aroma, bitter-acidic - for a general tone and aftertaste.
- 3.From whether, and in what quantity during fermentation sugar is added, the product category - brut, semisweet or sweet - depends.
- Traditional cider is always unfiltered, with the highest percentage of alcohol (up to 6 degrees).
- The three largest producers of cider are France, Spain and Britain. In the English ciders, a sweet tone of caramel and a slightly smoked taste is expressed. Spanish ciders - with floral notes and tones of honey, in French, the strongest sounds of sour apples and a barrel tree.