Meat lasagna with ricotta, parmesan and mozzarella
For 8 servings of dish:
- 200 g minced meat
- 200 g of spicy sausage or sausages
- 1/2 medium bulb
- 1 clove of garlic
- 1 tsp oregano
- 1/2 tsp. basil
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1 glass of peeled tomatoes with basil, garlic and oregano (or tomatoes in their own juice)
- 1 cup tomato sauce
- 1 cup of tomato paste
- 100 g ricotta (can be replaced with medium-fat cottage cheese)
- 60 g grated Parmesan
- 1 tbsp. chopped fresh parsley
- 1 egg
- 8 ready dry sheets for lasagna
- 1 glass of grated mozzarella cheese
1.Preparately preheat the oven to 180 ° C. 2. In a large saucepan combine the mince with chopped sausage, onion and garlic. Stew on medium heat until meat is ready. Add oregano, basil, salt and pepper. 3. Also put the tomatoes, tomato sauce and pasta. Bring the mixture to a boil, then reduce the heat and fire on a small fire for 30-40 minutes. 4. In a bowl, mix ricotta, grated Parmesan, parsley and eggs. 5. Boil the water and boil the lasagna sheets for 6 minutes. Then take them out of the water, grease them with olive oil so they do not stick together, and set aside for a while. 6.1 / 4 of the finished meat sauce pour into a baking dish. Place the three lasagna sheets on the sauce. 7.Distribute 1/3 of the cheese mixture over the lasagna sheets, then top with 1/4 of the meat sauce and 1/3 of the grated mozzarella cheese. 8. Repeat the layers of lasagna cheese mixture and meat sauce, sprinkle with mozzarella, finish with a layer of meat sauce. Bake the dish in the oven for 45 minutes. 9.Then take it out, sprinkle the remaining 1/3 mozzarella on top and bake the lasagna for another 15 minutes. Allow the dish to cool for 15 minutes before serving. Serve with lasagna for portioning.
Layered meat pie with cheese
For 8 servings of dish:
• 500 g of prepared puff pastry
• 300 g minced meat
• 1 onion
• 2 eggs
• 150 g of brynza
• 150 grams of cheese
• parsley, dill, basil
• vegetable oil for frying
1. Drain the fennel, parsley and basil, rinse, dry and finely chop. Peel onion, finely chop and fry in preheated vegetable oil until golden. 2. Then add minced meat and fry, stirring constantly, until cooked. Cool down. Hard cheese and cheese, grate on medium grater and transfer to a cooled minced meat. Add 2 eggs, shredded greens and mix thoroughly. 3. Finish the puff dough into two identical pieces and roll them out. One layer of dough is placed in a greased with vegetable oil, and lay the meat filling on top. Cover the filling with the remaining dough and tighten the edges tightly. In the center of the cake make a hole with the help of a sharp knife to exit the steam and oil the cake with an egg. Bake the cake in the oven for 40 minutes at 180 ° C.
Puff pastry with meat
For 8 servings of dish:
- 700 g of beef pulp
- 1 large onion
- 1 carrot
- 2 stems of celery
- 5 large champignons
- 0.5 L of vegetable broth
- 500 g ready puff yeast dough
- salt, black ground pepper
All the vegetables and mushrooms cut into large cubes. Fry it. Pass the beef through the meat grinder. Separate fry the meat. Then, combine, add salt, pepper and broth. Put in the oven and simmer for about 1.5 hours on low heat. Put half the dough into the baking dish so that its edges hang from the mold. Then put the stew on the dough and cover with the second half of the dough. Hanging edges of the bottom piece of the dough lift up. The top of the pie is slightly cut with a knife, so that the dough is baked more evenly. Bake the meat cake for about 30 minutes at a temperature of 200 ° C.
Kish is lorin
For 8 servings:
• 2 cups of flour
• 0.5 tsp. baking powder
• 125 g of butter
1 egg yolk
2 tsp. cold water
lemon juice
a pinch of salt
200 g smoked bacon
• 300 ml of cream or milk
3 eggs + 1 protein
• Cayenne pepper
nutmeg
200 g of hard cheese
1.For the test, sift flour, salt and baking powder, rub with butter. Add the yolk, water and lemon juice, knead the dough. Give it a ball shape, wrap it in a film and put it in the refrigerator for 20 minutes. 2. For the filling, cut the brisket into strips and fry in a pan. Grate the cheese on grater. Whisk eggs and protein with cream, add pepper, nutmeg. 3.Destan the dough. Roll and lay in the mold. Top with dry beans. Place the form in a heated oven for 220-15 ° C for 12-15 minutes. Then remove the beans and bake for another 3 minutes. On the dough layers lay the brisket and some cheese. Carefully fill with cream. Sprinkle with the remaining cheese. Bake at 180 ° C for 30 minutes, until the filling has hardened.
Baked apples with apple sauce
4 servings of dish:
- 4 apples
- 100 g of brown sugar
1 tsp cinnamon
250 g cream 350 g berries (strawberries or raspberries)
800 ml of water
150 g of sugar
30 grams of potato starch
powdered sugar
Apples peel and cut out the core. Cut the apples into circles 1 cm thick. Fry brown sugar with cinnamon in the saucepan. After a minute, pour in 250 grams of lightly whipped cream, mix thoroughly and boil until thick. Circles of apples dip in the sauce. Fold the circles of apples in turrets, put them on a baking sheet, bake for 10 minutes in the oven at 200 ° C. For serving, prepare the sauce. Berries wipe through a sieve. In the mashed potatoes, put the sugar, pour in the water, bring to a boil, add the starch pre-soaked in a small amount of water.
Apple cupcake
For 10 servings of dish:
For the cake:
• 150 g of sugar
• 3 eggs
• 100 ml of vegetable oil
170 ml freshly squeezed orange juice
• 650 g of flour
• 2 tsp. baking powder
• 1/4 tsp. salt
1 tbsp. ground cinnamon
• 1 tbsp. vanilla essence
• 3 sweet and sour apples
• 50 g walnuts
For sauce:
• 100 g of sugar
• 1 tbsp. l. butter
• 100 ml of milk
1. Preheat the oven to 160 ° C. 2. Shape the oil with oil, lightly sprinkle with mango. In a large bowl, beat the eggs with sugar, then add butter, juice, flour, baking powder, salt, cinnamon and vanilla essence and mix until homogeneous. Stir in the dough apples and nuts. 3.Distribute the dough by capacity, bake in the oven for about an hour. 4. Dissolve butter in milk, add sugar and stir until the sugar dissolves. Allow to simmer for 1 minute. Take out the cupcake and evenly top with sauce. Leave in the form for an hour until completely cooled.
Pancakes with apples and wine
For 6 servings of dish:
- 1 cup of flour
- 1 egg
- 1 cup of milk
- 3 tbsp. l. vegetable oil for dough
- vegetable oil for frying
- 3-4 tsp Sahara
- salt to taste
For filling:
- 3 apples
- 50 ml of water
50 ml of dry wine
3 tbsp. l. Sahara
In a bowl, stir to a homogeneous mass flour, egg, milk and vegetable oil. Salt to taste. Allow the resulting mass to stand for 15 minutes. Preheat the frying pan well, add a little vegetable oil to it and pour a thin layer of dough. Roast pancakes on both sides. Let the pancakes cool. To make the filling, peel and cut into ripe apples. Mix in water and wine saucepan, add apples, simmer on low heat for 15 minutes. Add sugar and mix. Ready to fill the stuffing on pancakes, and roll them into a tube.
Vinaigrette sauce
For 6 servings of dish:
• 3 tbsp. l. white wine vinegar
• 135 ml of olive oil
• 175 ml of vegetable or meat broth (the latter will give the sauce a dark color)
1 egg
• a bunch of parsley
5 g of green onion
• salt to taste
1. Pour the vinegar into a bowl and add salt. Constantly whisking the mixture with a whisk, slowly pour olive oil. 2.In the same way add broth. Shake well until smooth. 3. Boil the hard-boiled egg and crumble it. Chop parsley and onions. Add all the ingredients to the sauce, stir. Serve on the table in the gravy boat. This sauce is often used for cooking green salads, as well as fruit salads.
Spicy sauce "Cocktail"
For 6 servings:
• 2 tbsp. l. tomato paste
75 g of low-fat cottage cheese
• 150 ml cream
• 0.5 tsp. sauce "Tabasco"
• salt, pepper to taste
Mix until a homogeneous mass of tomato paste and low-fat cottage cheese. Add 150 ml of cream and mix. 3. Salt, pepper to taste and add the spicy sauce "Tabasco".
Cocktail "Green Abundance"
For 2 servings of dish:
- 2 limes
- bunch of chard leaves
- bunch of leaves
- 2 green apples
1.Wash under running water greens, cucumbers and apples. Peel two limes from the peel. Pour over the glasses and serve immediately.
Cocktail "Freshness and Renaissance"
For 2 servings:
- 2 apples
- 2 bunches of grapes
- 2 lemons
- 60 ml soda water
- ice for feeding
1. Peel the lemon from the peel, and separate the grapes from the twigs. 2. Carefully cut out the apples from the apples. 3. Run the fruit through the juicer, and then pour in it soda water. 4. Strew the drink into glasses. Serve a cocktail with ice cubes and tubes.
Potato pancakes with greens and cauliflower
4 servings of dish:
- 3 large potatoes
- 150-200 g of cauliflower
- 70 g of cottage cheese
- 1 yolk
- fresh herbs to taste
- flour, salt to taste
- pinch of ground nutmeg
- vegetable oil
1. Boil the potatoes, peel and grate on a fine grater. 2.Coloured cabbage on inflorescences and boil in slightly salted water. 3.Razomnite cauliflower with a fork in mashed potatoes. Mix cabbage with potatoes. 4. Add the cottage cheese, yolk, shredded greens, salt, a little flour and a pinch of ground nutmeg. 5.From the potato-cabbage mixture, form the cutlets and fry in vegetable oil on both sides until golden brown. Serve hot.
Rice pudding with nutmeg
4 servings of dish:
• 200 g of round rice
50 g of sugar
• 200 g of condensed milk
• 300 ml of milk
1-2 tsp ground nutmeg
• 25 g of butter
1. Lubricate the oil with a heat-resistant dish, pour rice and sugar into it, mix. Mix milk and condensed milk, bring to a boil, pour the milk into rice and mix thoroughly. 3. Sprinkle the pudding with nutmeg, cover with foil and bake in the oven for 30 minutes at 150 ° C. Take the pudding from the oven and mix it well so that there are no lumps. Re-cover with foil. Bake for another 30 minutes at the same temperature. Remove and mix again. Lubricate the pudding with butter and sprinkle with nutmeg, bake for another 45 minutes until the rice is softened and a golden crust appears.
Sweet pumpkin pie
For 10 servings:
- 250 g of flour
- 75 g of sugar
- 175 g of butter
- 4 eggs
- 1 tbsp. vinegar
- 500 g pulp of pulp
- 1 tsp ground cinnamon
- pinch of nutmeg
- 6 tablespoons honey
- 100 ml of milk
- 4 tablespoons cream
- 40 g of starch salt to taste
1. Mix 250 g of flour, 1 tbsp. sugar, a pinch of salt, 125 g of butter, 1 egg, 1 tbsp. vinegar and knead the dough. Wrap the dough in film and put it in the refrigerator for 30 minutes. 2. Finish the pumpkin, fry in oil, sprinkle with cinnamon and a pinch of nutmeg. Add honey, milk and cook for 10 minutes. Make a mash. 3. Preheat the oven to 200 ° C. Roll the dough and put it in a greased with butter, making the sides. Eggs beat into foam, combine with sugar, cream and starch. Put the pumpkin mass on the dough. Bake the cake for 35-40 minutes.
Chocolate fondue
For 4 servings:
- 100 g of cream
- 250 g of natural chocolate
- 20 g cognac
In the fondue, heat the cream, then add the chocolate that has been broken into small pieces. Stir until a stiff mass forms. Immediately before use, pour in cognac. Fondue is not too hot, so that the taste of chocolate does not disappear. Suggest a fresh strawberry, bananas, peaches, apples or pear to the chocolate fondue.
Cheese Fondue
For 6 servings:
- 150 g emmental cheese
- 170 grams of cheese
- 1 clove of garlic
- 2 tsp. corn flour or cereals
- 150 ml of dry white wine
- 30 ml of cherry vodka
- Nutmeg and black ground pepper to taste
1. Run the garlic through the press. Lubricate the inner surface of the fondue bowl. 2. Wipe the cheese on a fine grater. Pour wine into the fondue bowl and lightly warm it over low heat, not allowing boiling. In a separate bowl, combine corn flour with vodka and add 2/3 of this mixture to the warmed wine. Stir the mixture with a wooden spoon. Put in the grated cheese and again stir everything thoroughly. 4.Add the rest of the mixture of cornmeal with vodka, nutmeg and black pepper (you can also try saffron or turmeric). 5. Stir until the weight begins to thicken and become uniform. Cook over low heat. 6. Prepare bakery products, cookies and vegetables to taste. Move the bowl of cheese contents to the table, onto a special fondue stand, turn on its burner or a heating candle to maintain the temperature. Give the guests a fork for fondue and enjoy!
Tiramisu
For 4 servings:
• 6 eggs
• 500 g of mascarpone cheese
• 100 g of powdered sugar
• biscuit biscuits or biscuit sticks
• 50 ml espresso coffee
• 25 ml of cognac (or rum)
• chocolate or cocoa for sprinkling
1. Separate the proteins from the yolks, combine the yolks with the sugar powder and mix with a mixer until the yolks turn white. 2.Zheltki combine with cheese and mix thoroughly. 3. Separately whisk the squirrels into a thick, thick foam and gently (not to lose airiness) mix with the cheese. 4. Cook the espresso, cool, add the cognac to the chilled coffee and in this mixture soak the biscuits. 5.Throw the cream on the bottom of the mold, top the cookie and pour the remaining cream. 6. Sprinkle the top with grated chocolate or cocoa. Put in the refrigerator for cooling.