Casserole with eggplant

Ingredients:
Potatoes — 500 g
Eggplant — 2 pcs
Carrots — 2 pcs
Onions — 2 pcs
Tomatoes — 3 pieces
Cheese — 100 g
Mince 250 g myasnoy-
Mayonnaise — to taste

Preparation:
1. Chop and saute the onions, carrots, cut into thin slices of eggplant with salt and leave for 30 minutes (will leave the bitterness). Potatoes cut into thin slices.
2. Prepare a dish for casseroles. Spread layers, the first layer of potatoes, salt and spread with mayonnaise, sour cream can, then mince the meat, followed by fried onions, prisolit, then eggplant, carrots, chopped tomatoes followed rings (preferably boiling water pour over the tomatoes and remove the peel). All is well lubricated with mayonnaise (sour cream) and sprinkle with grated cheese.
3. Form a casserole put in the oven heated to 180 ° C for 40 minutes. Serve with chopped greens can be.

Casserole with eggplant

GOULASH

Ingredients:
veal, beef 500 g.
onions 2 pc
flour 1 tbsp. l.
tomato paste 3 tbsp. l.
salt, pepper, bay leaf
greenery

Preparation:
1. Meat is good wash, dry and cut into cubes. Chop the onion finely. In a deep skillet heat the oil and fry the meat over high heat for about 5 minutes.
2. The meat add the onion and cook, stirring occasionally, about 10 minutes on medium heat. Meat salt, pepper, add the flour, mix well and fry for 3 minutes periodically disturbing.
3. Next, add the tomato paste and pour interfere in the stew 2-2.5 cups of water or broth (you can use a meat cube). All the mix, add the bay leaf, cover with a lid and simmer on low heat, at low boil for 1-1.2 hours.
4. You can use any garnish at serving, sprinkle with chopped herbs.

GOULASH

French dish Roe

Ingredients:

Beef stew — Bank 1

You can mix tushenok: beef, pork, lamb, horse. It is advisable to take the stew in a glass jar, if you can not, then the most expensive.

White beans in tomato sauce — 1 can

Carrots — 2 pcs.

Onions — 2 pcs.

Bay leaf

Garlic

Preparation:

It is desirable to prepare in a ceramic pot, but I had no choice, and I use a regular iron.

Pot inside grate garlic. You can squeeze chesnokovyzhimalkoy and then smudge on the walls.
Carrots grate, chop the onion finely. All mix and blanch in vegetable oil until soft.
The bottom of the pan put a bay leaf, pcs3.
Stew put in a bowl and crush large pieces.
In a saucepan over a bay leaf to put a layer of blanched vegetables, then a layer of corned beef on top layer of beans. Then repeat the layers — vegetables, stew, beans, etc ..
Pan placed in a cold oven (heated to simultaneously pan with an oven, or pan burst)
Preheat oven to 200 gr. And after reaching this temperature for 20 minutes to extinguish.
It is important to remember that the fat melts from the stew, so not to stuff the pot to the brim.

French dish Roe

Belyashi with chicken

Ingredients:

For the dough:
— 4.5 cups flour
— 1.5 cups of yogurt 3.2% fat
— 75 grams butter
— 1/2 tsp salt
For filling:
— 1 chicken (eviscerated it from the bones, skin, and use all the meat and dark, and white)
— 6 potatoes
— 1 onion
— 5-6 bay leaves
— 1 egg yolk
— 1/2 cup chicken broth or water
— salt pepper

Preparation:

Let us first test. Combine flour, buttermilk, oil and 1/2 tsp Salt is necessary to knead dough. Wrap in plastic wrap and put into the refrigerator for 30 minutes. Chicken and potatoes cut into cubes, I cut as finely as possible, I love so much more. Onions finely chop. Laurel leaves break into small pieces. Putting chicken, karotofel, onion, bay leaf, salt and pepper. The dough from the refrigerator and divide into equal small balls. Because each piece of dough is rolled thin cake. In the center put the filling and pinch the dough with your fingers toward the center, so it would have remained a small hole. In this small hole put a piece of butter, very small. Then oil the vac-belyashi beaten egg yolk. Bake 40-50 minutes at 180 degrees in oven. Once vak-belyashi will be ready in the same hole into which we have put the butter, pour one table spoon of broth, for juiciness.

Belyashi with chicken

Jelly cake kiwi and cream

Ingredients:
Korzh:
400 g shortbread
150 g butter
I jelly:
2 pack. Groceries jelly with kiwi flavor
2 kiwi
Gelatin 25 g
Jelly II:
750 g sour cream
500ml milk
Gelatin 35 g
Sugar 200 g

Preparation:
1. Biscuits I turned into crumbs using a blender.
2. Butter melted, cool and added to the liver. Knead the dough. It turned out quite crumbly, but wet.
3. Cover the baking dish with cling film. At the bottom I put the dough and spread it over the entire surface, pressing down well. Then I put in the fridge.
4. Packaged jelly spread on instructions, has filled in a vessel, which is shaped like a form for baking, but it was less and less by volume. She put in the fridge to harden.
5. After a while, he adds chopped kiwi slices. That this was my mistake. It turns kiwi and pineapple can not add fresh jelly, because they neutralize the action of gelatin.
6. During the night it was not frozen, but I’m not desperate, melt over low heat. Meanwhile, an additional gelatin has dissolved in hot water and added to the syrup with kiwi. She put back in the refrigerator.

7. The move worked, and after 4 hours of jelly was ready.
8. The bowl held it a little hot water and jelly easily moved away from the cruets. Form for the cake covered on the top and turned, that’s how it turned out in the middle.
9. Next, the milk brought almost to a boil and flooded them gelatin. Thoroughly stir until dissolved and let him cool down.
10. Sour cream whipped with sugar with a mixer until sugar is dissolved. In the process of adding vanilla. During cooking, try the cream, it should be sweet, since later to add freshwater milk.
11. Not turning off the mixer trickle added milk with gelatin. This is done to ensure that there were no lumps and gelatin is not immediately grasped by the cold cream.
12. The mixture was poured carefully into space in the form and put in the fridge for another hour.
13. That was enough time to get to grips. Carefully she removed the bumpers and plastic wrap. The weight of the finished cake about 2 ½ — 3 kg.

Jelly cake kiwi and cream

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