Boiled tongue
- Beef tongue,
- mayonnaise,
- garlic,
- salt,
- Bay leaf,
- pepper,
- seasoning, greens.
Method of cooking:
Tongue wash, pour water, salt, put bay leaf, boil. Remove the top layer from the tongue. Cut the tongue into pieces, grease with mayonnaise with garlic, season, and decorate with greens.
Cake "Visiting the Christmas tree"
Dough:
- flour - 550 grams,
- granulated sugar - 460 grams,
- Butter - 360 g,
- cocoa - 30 g,
- egg - 1 piece,
- baking powder -40 g.
Cream №1:
- milk - 100 ml,
- flour - 400 grams,
- granulated sugar - 400 grams,
- Butter - 60 g,
- lemons - 40 g.
Cream №2:
- butter - 500 g,
- lemons - 100 g,
- condensed milk - 700 g.
Syrup dishes:
- lemons - 100 g,
- cognac - 40 ml,
- walnuts -400 g.
Method of cooking:
In the mixer, beat the egg with sugar. Butter the butter on a water bath, add to the mixture, bring to a homogeneous state. Add flour to the mixture, baking powder. Divide into two equal parts. In one part, add cocoa. Place both parts of the dough into molds and bake at a temperature of 180 ° for 1 5-20 minutes. Prepare cream number 1. Milk warm, add flour, sugar, lemon zest, stir and cook until thick. The resulting mass is cooled and beat until homogeneous with a softened oil. Prepare cream number 2. Mix the softened butter with boiled condensed milk. With lemons remove the zest and squeeze the juice. Add the juice and zest into the mixture. Mix the mixture until smooth. Prepare the syrup. Mix cognac, lemon juice. Cut the biscuits in half, soak the syrup. On the dark cake put cream № 1. Cover with a light crust. Put cream № 2 on the light cake. Repeat. Cake sprinkled with chopped nuts, decorate.
Cake-salad
- 1 cup of rice,
- 300 g of sea kale (ready-made salad),
- 300 g of Korean carrots,
- 300 g of prunes,
- 300 g of boiled and frozen mussels.
Method of cooking:
Rice boil, rinse, to be crumbly, mixed with Korean carrots, seasoned with mayonnaise, salt and pepper. Prunes to steam, finely chopped. Mussels to give boiling water, chopped. Mix mussels with prunes, season with mayonnaise. In a split form lay layers. 1st layer: 1/2 rice with carrots. The second layer: sea kale, a mesh of mayonnaise. 3rd layer: prunes with mussels. 4th layer: rice with Korean carrots. Put in the refrigerator at night, and in the morning decorate, "drawing" a portrait of a tiger with the help of Korean carrots, prunes and sea kale.
Salad with cheese
Hard cheese (150 g) cut into strips. Cut the apple into 4 parts, cut the cotyledons and cut into thin slices. Pulp of 1 orange finely chopped. Mix the cheese, apples, orange, add chopped walnuts. Add the garlic, passed through the press, to taste, pepper at will. For sauce: mix mayonnaise with mustard in arbitrary proportions (as someone like it better), add a little honey, mix. Season with salad dressing, put in a croissant or a large glass. Top sprinkle with freshly chopped fresh herbs.
Jelly «Assorted»
Take 3 glasses of fruit juice, 1 bag of gelatin, 1 grapefruit, 1 apple, several strawberry berries, several plums, and other fruits and berries. Gelatin pour 1 cup of boiled water or 1 glass of fruit juice, leave for half an hour, then dissolve on a small fire, in no case leading to a boil. Add the rest of the juice (we most often take cherry, apple or orange), stand on the fire for 3-4 more minutes. Prepare the fruit. Grapefruit clean and carefully remove all the film from the lobules, so that there remains one flesh. Apple peel, cut out the core, cut into slices. Wash the cream, cut it in half, remove the bones. Strawberries are washed and cut in half or left whole berries. Arrange the fruits and berries according to the molds, pour the cooked jelly, cool and put in the refrigerator to freeze.
Cake "Love-carrot"
- 5 eggs (-100 g),
- 250 g of sugar (1.5 cups),
- 1 tsp. grated lemon peel,
- 3 tbsp. l. lemon juice,
- 230-250 grams of ground almonds (1.5 cups),
- 250 g grated carrot (this is 3 medium carrots),
- 80 g of flour (3/4 cup),
- 2 tsp. baking powder.
Method of cooking:
First, bake a carrot biscuit. The most interesting is that the carrot in the cake is completely unintelligible. Mysterious biscuit is obtained! Almond should be cleaned, dried, fried in an aerogrill or in a skillet. Grind in a coffee grinder. Grate the carrots. Form a diameter of 25 cm vystelit paper for baking, grease with oil. Beat the yolks with sugar, add gradually all the ingredients. At the end, add whipped proteins. Bake in moderate heat for 35-40 minutes. Cool the biscuit. To cover: whisk 1 protein with 200 g of powdered sugar and add a couple of spoons of lemon juice. Weight should be like a cream. Carefully apply on the cake and decorate with "carrots" from marzipan or mastic. Boka decorate chopped nuts.
New Year's Cheesecake
Basis of the dish:
- 450 g chocolate chip cookies,
- 150 g melted butter.
The filling of the dish:
- 450 g of soft non-acidic cottage cheese,
- 1 cup of sugar,
- 3 large eggs,
- 1 packet of vanilla sugar,
- orange peel 1,
- 450 g of sour cream (20-25%).
In the combine crush the chocolate chip cookies. Add the melted butter, mix well. Pour the mixture into a mold with baking paper, tamp down and make a 2.5 cm edge. Put it in the refrigerator. In the combine mix at low speed cottage cheese with sugar until smooth. Continuing to mix, add one egg, vanillin and zest one by one. Last add sour cream. The filling should be homogeneous. Beat up to airiness it is not necessary, only well to mix. Pour the filling into the base, smooth. This cheesecake is baked on a steam bath. Therefore, you need a form (if it is detachable) to wrap it well with foil, so that water does not run out. Put the cheesecake into a deep pan. In a pan, pour hot water to half the shape. Bake in a preheated to 165 ° oven for 50 minutes. Then turn off the oven and leave the cheesecake there for 1 hour. Then gently separate cheesecake from the shape with a knife and put in the refrigerator for at least 4 hours. After removing the form and carefully shift the cheesecake to a dish. Decorate the cheesecake with fruits and a hare from a short pastry.