Juicy chicken in honey sauce with curry

Preparation:
1. thawed chicken and its three garlic,
2. In a separate bowl, mix 2 stol.l.meda 3 stol.lozhki soy sauce, chuuuut little water pol.ch.l. salt and 1.5-2 stol.l. curry,
3. coated with a chicken and give it all the time (if you have time, a few hours)
4. We spread the chicken in the arm for baking, cut onion rings, throws a couple of cloves of garlic and then pour on top of the remains of the sauce,
5. Close the sleeve for baking and bake 45-50 minutes,
6. 10 minutes before the happy ending cut on top of the sleeve, so that the color of chicken appeared lean macho.

Juicy chicken in honey sauce with curry

Donuts with sugar and cinnamon

Ingredients:

Flour — 360 g
Sugar — 120 g
Baking powder — 1.5 tsp..
Milk — 180 ml
Butter — 110 g
Chicken egg — 1 pc.
Grated nutmeg — 0.5 tsp..
Cinnamon — 1 tsp..
Sugar — 2 tbsp. l.

Preparation:

1. Mix in a bowl the flour, sugar, baking powder. Add the milk.
2. Melt the butter and add to the flour mixture.
3. Lightly whisk the egg in a small bowl and add to the batter, whisk thoroughly.
4. Add the nutmeg and whip.
5. Place the dough in a large pastry bag.
6. Preheat the unit for baking donuts. Drizzle a non-stick spray and put the dough into the recesses.
7. Bake the donuts for about 4 minutes, turn over and continue to bake for another 4 minutes to brown on both sides.
8. Mix the cinnamon and sugar.
9. Pour into a package with lockable top.
10. Put the finished donuts in a bag with sugar and cinnamon and shake to coat the mixture

Donuts with sugar and cinnamon

Canned stewed meat

Ingredients:

Beef brass — 600 g
Vegetable oil — 30 ml
Onion (100g) — 1 pc.
Meal, corn — 4 g
Dry red wine (table) — 200 ml
Sea salt — ¼ tsp
Dried basil — ¼ tsp
Oregano — ¼ tsp

Preparation:

1. Stew turns very soft, fragrant due to the use of wine in the process of extinguishing. Of course, the recipe is best suited for beef, but also can cook and other meat.
2. Pieces of meat, cut oblong slices across the grain, put loosely on a hot frying pan.
Fry on all sides until crisp.
3. Transfer the meat into another bowl and fry in a pan for 1-2 minutes, sliced ​​a quarter-onion rings along with a teaspoon of corn flour.
4. Next, pour in the wine and bring it to a boil.
Return the meat to the pan.
Fill with boiling water or broth so that it almost covered
5. meat, salt, add spices and simmer with the lid on low heat for about an hour.
The finished meat should be soft and fragrant. Serve it with vegetables or other light garnish

Canned stewed meat

Stuffed baguette with chicken, cheese and mushrooms

Ingredients:

Baguette — 2 pcs.
Chicken fillet — 1 chicken breast
Mushrooms — 200 g
Tomato — 3 pieces.
Onions — 1 pc.
Greenery
Sour cream — 250 g
Cheese
Salt pepper

Preparation:

1. Finely chop the chicken, mushrooms and onions, fry them until ready to use vegetable oil, salt, pepper, add sour cream, bring to a boil. Remove from the heat.
2. baguette cut in half lengthwise, remove it from the crumb.
3. Fill the baguette finished filling. Put a baguette in a baking dish, the laid foil.
4. Sprinkle with cheese baguette, grated on a coarse grater. Decorate with slices of tomatoes, herbs, mushrooms, and send it in the oven to bake at 200 degrees for 20 minutes.

Stuffed baguette with chicken, cheese and mushrooms

BRUSHWOOD

Dough:
3 tbsp. flour
1 tbsp. mineral water
1 h. L. Sahara
1 pinch of salt
3 tbsp. l. vodka
(I added more 1 tbsp. L. Sour cream.)

Pour the flour into a bowl, make a well. The pit pour sour cream, mineral water, vodka, salt, sugar and spoon to mix everything thoroughly. After knead until elastic on the table, sprinkle with flour. Let the dough is now a little lie down under a napkin (the crust is not formed). Then again knead. Next, roll out a thin (about 1 mm). (For it was easier to roll out, I divided the dough into 5 pieces smaller) The resulting plate is not very tight, but not lax, rolled into a roll. (At first I was afraid that the dough slipnetsya after twisting, therefore rolled out layer of greased with butter. When the oil is suddenly over, the last test portion had little sprinkle flour on your own risk twist. And I say that get even better! Unfolding pieces of fried more beautiful!) Take a sharp knife and cut our «roll» 45-degree angle into slices about 2 cm thick. (to the further frying the dough does not spin, the free edge I was a little pinch to the most recent turnover test.)
Is heated vegetable oil (approximately 0.5 liters) in a deep frying pan, fry the pieces formed on both sides until golden delicious. When roasting pieces roll slightly open and layered pieces are obtained.

Fried baklava spread on paper towel to soak up the remaining oil.

Now, prepare the syrup:
1 tbsp. Sahara
2/3 Art. water
1 h. L. honey

Boil on the fire, stirring constantly, until then, until the liquid bubbles go. Dip in syrup need is a little chilled baklava — to «hrustyaschest» has not disappeared. Top sprinkle izmelchennymi nuts. Either powdered sugar.

BRUSHWOOD

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