Meatloaf

pita
Minced raw — 500g
Carrots — 1 pc.
Onions — 1 pc.
Tomato — 2 pcs.
Cheese — 150 g
Greenery
Eggs — 3 pcs.
Mayonnaise or sour cream

Preparation:

1. Spread pita bread, sour cream lubricates, then stuffing (it add onion + carrot + tomato + salt + spices), on top of herbs, crumble egg, cheese, sour cream. And twisting in the roll.
2. Put in the oven for 40 minutes. Top lubricates egg or oil for 15 minutes until tender. Serve warm !!
onions and carrots can fry gently until golden brown

Meatloaf

BABY Curd BISCUITS 5 MIN

Ingredients:
— 150 g butter,
— 200 grams of cottage cheese,
— 250 g of flour,
— 100 g sugar.

Preparation:
Cold oil grind with sugar and curd cheese. Pour the flour and quickly knead the dough. Wrap the dough in plastic wrap and put into the refrigerator at least 2 hours.

I make the dough in the evening and in the morning I bake cookies. And I sometimes add a few drops of vanilla essence. Preheat oven to 200 degrees. Roll out the dough to 3 mm thick, cut into biscuits and put on the laid paper baking pan. Put baked for 10-15 minutes, depending on the size of the cookies.

BABY Curd BISCUITS 5 MIN

Lazy cake with peaches

Ingredients:

● 25g of gelatine
● 2 packs of cheese
● 1 Bank of condensed milk
● Canned or fresh peaches (you can take your favorite any favorite fruit,

Preparation:

1. Gelatine mix with a glass of cold boiled water. Heat over low heat until dissolved.
2. Mix cottage cheese with condensed milk until smooth.
3. Add the diced canned peaches, stir again. To this mixture add our solution is gelatin, which is a little cold. Again, a little stir. Pour into a mold and leave in the refrigerator for 5 hours.

Lazy cake with peaches

Baked eggplant with cheese and tomatoes

Ingredients:

Eggplant — 2 pcs.
Poshehonsky Cheese — 200 gr
Tomatoes — 2 pcs.
Greens — 1 bunch
Garlic — 2 cloves
Mayonnaise — 150g

Preparation:
Washed eggplant cut into slices 5-7 mm thick. To rub salt each circle.
2. baking grease a little vegetable oil to the eggplant is not stuck. Put on a baking cups eggplant.
3. Finely chop the garlic, who loves witty — you can use more garlic. Chopped garlic mixed with mayonnaise. Preparation of the mixture on top of each slice of eggplant grease.
4. Cut the cheese thin rectangles. Cheese can be put on any sorta.Syr eggplant.
5. Cut the tomatoes into slices. And eggplant with tomato slices and cover with the cheese on top of the rectangle.
6. Sprinkle the eggplant finely chopped herbs — parsley, dill, basil and pepper.
7. Put in the oven to 150-180 degrees for 15-20 minutes. A clear sign of readiness to emanating a delicious flavor with a dash of garlic aura. Cheese should melt, and eggplant and tomatoes — bake.

Baked eggplant with cheese and tomatoes

Turkish baklava

Dough:
-4 st.muki
-3 eggs
-300 G oil
-300 G sour cream
-a pinch of salt
-by 1 sachet baking powder and vanilla sugar
Filling:
-454 G peeled almonds sludge is peeled walnuts, or a combination of both finely chopped
-2.5 st.sahara
-1 Tablespoon ground cinnamon
Extras needed:
-4 protein
-2 Yolk on grease
-1 Tablespoon fresh lemon juice
-poloska lemon peel
-75 G of honey

Flour mixed with baking powder and vanilla sugar, add the softened butter to the flour and mix until crumbs handed state. In this mass to make a hole and put it in the eggs and sour cream. Knead a soft elastic dough. Wrap in plastic wrap and put into the refrigerator for 30 minutes.
Preheat the oven. Mix the nuts with sugar and cinnamon. Place 8 dough sheet to the bottom of the pan. Lubricate each sheet with melted butter. Then, each leaf sprinkled with a generous amount of the nut mixture and cover with a sheet of dough with oil up. Repeat this process has not yet left a little bit of the nut mixture. Place the remaining dough on top and brush with butter.

Cut the baklava into small diamond-shaped pieces with a sharp knife. Put a pot of water on the bottom shelf in the oven and put Baklava over the water and bake for 2 hours until golden brown. Make sure that the pan is always water. Although baking is Pahlava, the syrup can be prepared, which it will then watered. Add remaining sugar, lemon zest and lemon juice in a saucepan with water. Bring to a boil and then simmer on low heat composition for 15 minutes. Add honey and cook another 5 minutes. Remove the lemon zest and let cool. When the baklava is cooked, let it cool and pour the syrup on top.

This is a dish that can be made in advance and frozen then thawed and it is served on the table, pre-pour syrup.

Turkish baklava

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