Pork sausages in tomato sauce
- 8 pork wursts
- 1 red onion
- 1 clove of garlic
- 75 ml of red dry wine
- 500 g of mashed tomato pulp
- 2 tsp. fennel seeds
- 3 tbsp. l. vegetable oil
- salt
Cooking time: 30 min. Servings: 4
Cooking:
Onions and garlic, peel, grind, fry in a saucepan in 1 tbsp. l. preheated oil, 8 min. Transfer to a bowl. Cut the sausages into mugs. Add the saucepan, where the onion was cooked, the remaining butter and sausages. Fry, stirring occasionally until a brown crust is formed. Add fennel seeds, stir and cook for 2 more minutes. Return the onion and garlic to the saucepan, pour in the wine and cook until it is completely evaporated. Add the mashed tomatoes, add salt to taste, cover with lid. Cook 5 minutes.
Chicken with lemon-ginger crust
- 1 chicken weighing 1.2 kg
- soy sauce
- grated zest and juice of 1 lemon
- fresh ginger root
- clove of garlic
- a glass of flour
- ground paprika
- ground chili
- a glass of vegetable oil
- Sahara
- salt, black ground pepper
Preparation time: 2 hours 20 minutes. Preparation time: 1 hour Servings: 10
Cooking:
Chicken washed, drained and cut into 10 portions: 2 wings, 2 hips, 2 lower legs and 2 breasts, cut in half. The remaining ridge and neck should be placed in a saucepan with 1 liter of water, bring to a boil. Remove foam, lightly salt and pepper. Boil for 30 minutes. Broth the broth. Ginger and garlic clean, grind. Mix in a bowl of zest and lemon juice, soy sauce, ginger and garlic. Add 0.25 glasses of cold water. Put the chicken and mix thoroughly. Put in the cold for 1 h. Mix the flour, paprika, chili, salt and black pepper, pour half of the mixture onto a separate plate and set aside. Remove the chicken from the marinade (pick up the marinade). Roll the pieces in a flour mixture and place in the freezer for 1.5 hours. Remove and let stand for 30 minutes. at room temperature. Roll the chicken pieces in the larded flour mix. Fry in preheated oil for 3-4 minutes. from each side. Transfer to a baking dish with low sides. Mix the marinade with 0.25 cups of chicken broth, then pour into the mold with chicken. Sprinkle the bird with sugar. Put the oven in a preheated oven to 180 ° C for 45 minutes.
Kapustnyak Don
- 400 g of pork
- 600 grams of sauerkraut
- 400 g of potatoes
- 3 tbsp. l. millet
- 50 g of lard
Cooking:
Pork put in a pan with 3 liters of water, bring to a boil, remove the foam and cook for 1.5 hours. Put the meat aside. Strain the broth and bring it back to a boil again. Cut cabbage and chop it. Millet to rinse. Salo to pass through a meat grinder and grind with millet. Peel potatoes, cut into strips, add to broth, cook for 10 minutes. Put cabbage, lard with foie gras and cook for 20 minutes. Return the meat to the pan, add the roast. Boil for 5 minutes. Add salt to taste.
Perlotto
- 300 grams of pearl barley
- 1 large white onion
- 2 cloves of garlic
- 5 tomatoes
- 150 ml of white dry wine
- 800 ml of vegetable broth
- 40 g grated Parmesan
- 3 tbsp. l. vegetable oil
- salt pepper
Cooking time: 40 min. Servings: 4
Cooking:
Wash the peel off. Peel onion and garlic, grind. Preheat 2 tbsp. l. oil, fry onion and half garlic, 8 min. Add the pearl barley and cook until the grains become clear. Pour in the wine, cook until evaporated. Then pour in the hot broth on 1 ladle, letting it completely absorb. Add salt, pepper. When the pearl bar becomes soft, remove from heat, add parmesan, stir. While perlotto is brewed, tomatoes are cut into large pieces and fried in oil with the remaining garlic, 10 min. Add to the perlotto, mix and immediately submit to the table.
Cheesecakes with bananas
- 500 g cottage cheese
- 1 egg
- 2 bananas
- 100 g flour + a little more for breading
- 1 tsp. baking powder
- 100 g of sugar
- 50 ml of vegetable oil
Cooking:
Cottage cheese rub through a sieve and mix with egg, sugar, sifted flour and baking powder. Peel bananas, chop finely. Add to the cottage cheese mass and mix thoroughly. Divide the dough into 10-12 equal parts, with wet hands roll them into balls, roll in flour and then with a spatula give them the shape of flat cakes. Fry in a pan, hot oil, for 4 minutes. from each side. Serve with sour cream.
Curd-honey cake
- 500 g cottage cheese
- 250 g candied fruits
- 75 g of honey
- 50 g of sugar
- 2 eggs
- 2 yolks
- 1 tsp. ground cinnamon
For merengue:
- 2 fresh egg whites
- 50 g of sugar
For the test:
- 250 g flour + a little more for powdering the work surface
- 150 g of butter
- 100 g of sugar
- 1 egg
Cooking time; 1 hour 30 minutes. Servings: 10
Cooking:
Prepare the dough. Soften the butter, grind it with sugar (sugar should completely disperse). Add the egg and 1 tbsp. l. flour, whip until smooth. Continue to beat, pour the remaining flour. Knead the dough, roll it into a bowl, wrap it in a food film and place it in the refrigerator for 20 minutes. Form a diameter of 26 cm lightly oiled and sprinkled with flour. On the work surface, sprinkled with flour, roll out the dough into a circle of the same diameter, lay it in a mold. Do on the surface of the test, frequent punctures with a fork, return to the refrigerator for another 20 minutes. Cover the dough with parchment, pour in the dry beans and put in a preheated oven for 200 minutes for 12 minutes. Remove the beans and parchment, bake for another 5-7 minutes. Take out the form and set aside. The temperature of the oven is reduced to 180 ° C. Cottage cheese rub through a sieve, mix thoroughly with eggs, yolks, honey and cinnamon. Add candied fruits, mix again. Prepare a meringue. Beat the whites in a magnificent foam. Continuing to beat, gradually add sugar. Beat until the foam becomes dense and shiny. Gently, stirring very lightly from the bottom up, introduce the merengue into the curd mass. Put the resulting mixture into a mold with a dough. Bake in the oven until golden brown, 30-40 minutes. Before serving, sprinkle cake with sugar powder and decorate with candied fruits.
Almond waffles
- 125 g almond flakes
- 2 raw egg whites
- 80 g of sugar
- 1.5 tsp. flour
- 2.5 tbsp. l. butter
Cooking:
Melt 1.5 tablespoons. l. oil. In a bowl, mix the sifted flour with protein, sugar and melted butter. Stir the almond flakes, cover and put in the fridge for 2 h. Cover the parchment with parchment, grease with the remaining oil. Spread on it the resulting mixture in portions of 1 tbsp. l. at a distance of 5 cm. Mash into cups 1 mm thick. Put the oven in the preheated to 175 ° C for 7-8 minutes. Hot waffles one per shift on the rolling pin to give them a semi-circular shape. In the same way, bake the wafers from the remaining almond mixture.