The simplest and quite a budget fish pie

The simplest and quite a budget fish pie


I love pies with a fish filling (with red-fish, of course), even with konservirovannoy.


Ingredients for the dough:


  • kefir 1st.,
  • egg 1 PC.,
  • flour 1 tbsp.,
  • soda ½ tsp



  • canned fish 1 b.,
  • boiled eggs 2 PCs.,
  • any herbs, cheese, 50 g




Start with the dough. Mix all ingredients and pour into a greased form.

The fish separated from the oil and mash with a fork. Add chopped eggs and greens. Cheese RUB on a small grater.

The filling put into the form, trying to leave free a thin strip of dough at a side.

The form put in preheated oven for 20 minutes. Get almost ready cake and sprinkle it with cheese, then again sent to the oven for 5 minutes.

The cake is ready. It is delicious either warm or cold. In the photo — the remnants that managed to carry to work for Breakfast…


Bon appetit!



Beautiful vegetable casserole

Beautiful vegetable casserole




The young zucchini — 1 PC.

Carrots large 1 PC.

Tomato — 2 PCs.

Egg — 3 PCs.

Sour cream ( I have 15 % ) — 100 g

Hard cheese — 50 g

Garlic ( optional ) — 3 cloves





  1. Zucchini and carrots cut into thin strips with peelers. Tomatoes cut into slices.
  2. Each strip of zucchini and carrots to twist rolls. Put rolls in a staggered manner in a baking dish ( I have a square shape of 20 x 20 cm).
  3. The tomato spread along the shape perimeter. To prepare the dressing. To do this, whisk eggs, sour cream, salt and cheese.

4. Pour filling vegetables. Top as desired sprinkle garlic melkorublenym. Bake in the oven for 25 — 30 minutes at 180 degrees.



Rolls of chicken breast in cheese sauce

Rolls of chicken breast in cheese sauce




breast of chicken (8 pieces)400 gr.

ham 8 goals(250 gr.),

cream cheese 8 washers( 200 gr.),

cheese 50-80 g.,

salt/pepper to taste, thyme.



sour cream 250-300 gr.

salt/pepper to taste

garlic 1-2 cloves(chopped finely)

delicate mustard 1-2 tsp,

dry white wine 50 ml)



How to cook


Beats the breast pieces, sprinkle them with salt/pepper/herbs and placing it between the tape. The size of the chicken breast should be approximately equal to the goals of ham. Of all components required to prepare the sauce, all the whisking,and pour it into the baking dish. To chopped meat add ham and puck puck cream cheese (for toast), sprinkle with dried thyme,wrap in rolls and put into the form in the sauce (if necessary ,fasten with wooden skewers). Sprinkle the top with grated cheese and send in a preheated 200° oven for 20 minutes. Garnish can be any favorite: bulgur,couscous,buckwheat,rice…Yes, just a pita….


Bon appetit!!!







800 g — legs

3-4 — small potatoes

1 — carrot

1 — yellow pepper

3 cloves of garlic

1 — red onion

400 g tomato puree

200 g — canned pineapple, drained and postpone

2 tablespoons — soy sauce

3 — Bay leaves

a handful of green peas

salt and pepper — to taste

6 tablespoons vegetable oil



Potatoes fry in oil for 1 minute. Then add the carrots and sauté for 2 minutes. Add the pepper and cook for another 1 minute. To shift the vegetables in a colander and drain off the oil.

Fry the onion and garlic for 1-2 minutes. Then add the chicken and fry until Golden brown.

Add tomato puree, pineapple syrup, soy sauce and Bay leaves.

Bring to boil, cover and simmer for 20 minutes, stirring occasionally.

Add the potatoes, yellow peppers, carrots and pineapple and continue to cook for 5-6 minutes, or until the potatoes are done. Add green peas, season with salt and pepper and bring to readiness.


Bon appetit!


Marbled meat

Marbled meat is amazingly delicious and looks amazing…


First, the recipe is simple to prepare. Secondly, the meats looks impressive on the table. And most importantly, it turns out very tasty!


Chicken fillet – 700 g

Instant gelatin – 30 g

Sweet paprika (ground) – 1 tbsp

Garlic – 3-4 tooth

Ground black pepper


Greens chopped


Chicken fillet cut into small pieces.

Add the finely chopped garlic, salt, pepper, paprika, gelatin and herbs. Prescription recommend dried herbs. I took the frozen parsley.

Mix well.

Put the mass into the sleeve for baking. Tie sleeve.


The package put in a baking dish. It is better that the form was rectangular. I took the baking of bread. To leave the ground for about an hour. During this time the meat is soaked with spices, gelatin will bulk up slightly and then it will be a uniform gelatin layer.

Package pierce in one or two places with a needle. I always do. Then the package isn’t bulging and does not stick to the walls of the oven. And a lot of moisture through small holes will not go away.

Bake at 180* 50 minutes.

Form to remove from the oven, the package is not removed. Put on top of the cargo. I put on top of a rectangular plate and her Cup of water. Leave it to cool. The goods need to juice evenly distributed in the form inside the package.

Cold meat is put into the refrigerator. Can at night.

Morning sleeve removed, meat cut into layers.


Great meat keeps the shape. Not crumbling. With gelatin for the time spent in the oven, nothing happens – it does not lose its generousi properties. It turns out very tender and tasty in a gelatin shell meatloaf. Note that this dish immediately attracts attention and leaves no one indifferent.


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