Chicken in mushroom sauce with cheese

Ingredients:
— 600g chicken breast
— 300 g mushrooms
— 1 onion
— 2 cloves of garlic
— 1 carrot
— 1 tbsp. vegetable or chicken broth
— 50g of cheese with low fat (I Polar 5%)
— A pinch of chili petsa
— A pinch of curry
— Salt to taste

Preparation:
1. preheat oven to 180 ° C.
2. Wash chicken breast, dried, chopped, salt and pepper.
3. Put out in 1 cup of water for 5-7 minutes after the boil.
4. Transfer to a baking dish.
5. Mushrooms Wash and coarsely chop.
6. onion, cut into half rings.
7. Garlic Crush the flat side of the knife and chop finely.
8. Carrots grate.
9. Onions, mushrooms, carrots, fry in a dry frying pan without oil.
10. Add the broth, salt and pepper, and let the liquid evaporate by about a third.
11. When the sauce is almost ready, add the garlic.
12. Pour the mushroom sauce chicken, cover with a lid shape or tighten foil and send in a preheated oven for 15-20 minutes, then remove the foil, sprinkle with cheese and bake another 5 minutes to get a golden crust.

Chicken in mushroom sauce with cheese

Casserole in pita

Ingredients:
-5-6 Thin lavash (diameter about 30cm)
Filling:
-750-800 Grams of cottage cheese (3 packs of 250 or 4 200 g)
-2 eggs
-1-2 Tbsp semolina
-4 Tablespoons Sahara
-10 G of vanilla sugar
-Izyum, Or candied fruit (optional)
Filling:
-3 eggs
-1 Cup sour cream
-3-4 Tbsp Sahara

For the filling mix all the ingredients and put a thin layer on a pita.
Lavash roll tightly roll up and put into a form that greased and lightly sprinkled with semolina or breadcrumbs. Try to lay down plump pitas each other to fill not «run away» on the bottom of the form, and covers all our rolls.
Prepare fill — Beat all ingredients. Fill rolls and put in preheated oven (180 degrees) until browning (about 25-30 minutes).

Casserole in pita

Chicken rolls with bacon

You will need:
-Kuritsa Fillets — 4 pieces
-Bekon — 4 pieces
-The Raw material cream — 4 tbsp. spoons
-Chesnok — 2 cloves, or to taste
-Green — To taste
-Perets Black pepper — to taste
-hydrochloric — To taste

How to cook:
1. Thus, we begin with the chicken. Fillet wash under running water, dry it with kitchen towels or tissues, and spread on a cutting board. After that, cover with meat cling film, kitchen hammer arming and repel the chicken. Strong beat it should not be enough to fillet thickness has decreased to 1 cm.

2. Garlic is cleaned from the husk on a cutting board and shred into small pieces of arbitrary shape. Then divide the garlic hands on 4 approximately equal parts.
Herbs for this recipe fit any, the main thing — that she liked the taste. Universal for our table can be considered such as the greens: dill, parsley, green onions. Now, select the green washed under running water, shake over the sink, put on a cutting board and a sharp knife finely shinkuem. Then again, we divide it into 4 parts.

3. Each batted piece lubricates 1 tablespoon of cream cheese. His way, you can use any brand and manufacturer, the main thing — that the product is natural.
Sprinkle fillets with 1 part chopped greens with garlic, season with black pepper to taste. And after filling in all the added bits of meat, we begin to wrap them carefully. Wrap the chicken in a roll better with a narrow margin. The resulting roll and sprinkle with salt, black pepper and wrap a layer of bacon. At the end of all the fastening with a toothpick and gently laid in a baking dish. Likewise, other chicken wrap.

4. Bake the dish in the oven at 200 degrees for 35 — 40 minutes until cooked. And that can be browned bacon stronger slightly open door of the oven and increase the temperature to 210 degrees. Bake for a few minutes until the desired crust.

Chicken rolls with bacon

Pita bread with cheese

Ingredients:
— 2-3 thin lavash
— 3 eggs 1 for lubrication
— 400-500 g suluguni
— 150 grams of Gouda cheese
— yogurt
— Sauce «Garlic»
— greenery
— Freshly ground black pepper

Preparation:
Three cheese on a grater, whisk 3 eggs lightly, add the sauce and yogurt.
Mix.
Add the herbs and pour in the cheese.
Mix. Kefir so that the mass was a little watery.
We spread the pita bread in a greased form / baking, the edges of his (pita) hung.
Smeared with a thin layer of cheese curd, pepper, cover with a sheet of lavash, then back-filling pita bread, stuffing. As long as something is not going to end. The last layer of cheese should cover the hanging part.
Grease a little beaten egg and put them in the oven for 25 minutes at 180 C.
Take out, sprinkle with a little grated Gouda and remove it in the oven at 220 C until golden brown.

Pita bread with cheese

Three chocolate cake

You will need for the biscuit:
— 2 pcs
-Sahar — 1/3 stack.
-Muka — 2/3 stack.
-Kakao Powder — 1 tbsp. l.
-Razryhlitel Test — 1 tsp..
-Vanilin — 1 tsp
-Liker Treatement cream biscuit — 50 ml
For the chocolate mousse:
-Shokolad Black — 200 g
-Shokolad Milk — 200 g
-Shokolad White (white chocolate mousse — 200 g icing — 100 g) — 300 g
Butyric butter (mousses on 30 g icing on — 50 g) — 140 g
-Slivki (For whipping, mousses on 200 ml of gelatine — 50 ml; glaze — 50 ml) — 700 ml
-Liker Creamy — at mousses 50 ml — 150 ml (can be omitted)
-Zhelatin Crystalline mousse — 8 grams — 24 grams

Preparation of biscuit:
1.Yaytsa Whip with sugar in a lush lather.
2.Vmeshat vanilla, flour, baking powder and cocoa.
3.Poluchivsheesya thickish, bad current batter is poured into molds, previously greased and floured. The form must be on the future size of the cake.
4. Bake at 200-220 degrees about 15 minutes.
Ready cake pull out from the mold, cool and cut it from the cake with a diameter of 2 cm less than the form. Impregnated with liquor.
5. The bottom of the mold lined with baking paper, and a side rigid film (can be rolled up for this termosalfetku plastic). The height of the film should be slightly greater than the height of the form.
In the middle of the form put the cake and put it all in the freezer. This will speed up the hardening of the mousse in the future.

If you long to mess with baking biscuit do not want to, there is an alternative: Take the biscuit base for the cake — 150 g, walnuts — 20 g pine nuts — 20 g of cocoa — 20 g, 50 ml of liquor. Biscuit rub on a coarse grater, add the crushed nuts, amaretto, cocoa mix. The form of grease with butter and laid the parchment. Biscuit laid in the form of a uniform layer.

Preparation of chocolate layers:
1. Gelatin cold cream (approximately 50 ml) and split into three parts.
2. 600 ml of cold cream to whip up «strong peaks», divided into three parts and put into the refrigerator.
3. Dark chocolate broken into pieces and melt 30 g butter with continuous stirring, without boiling. Pour the liqueur and mix into a homogeneous chocolate mass. All cool and mix with whipped cream.
4. We get out of the freezer with Korzh shape and pour the mousse over it, trying to evenly fill the gap between the rim and Korzh. Again, remove the freezer. Each layer set in the refrigerator (freezer) for 20 minutes.
5. By the same principle do a layer of milk, and then the white chocolate.
6. To prepare the glaze warm the cream to a boil with the butter. Add white chocolate and heat until completely melted.
7. The finished glaze to cover the top of the cake, spreading it evenly over the entire surface of the cake. It should be noted that, after cooling the glaze does not harden, which is very handy when cutting the cake. All this once again put in the freezer — you can leave at night.
8. Ready decorate cream cake, chocolate, powdered sugar or fruit.

Three chocolate cake

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