Leg of lamb roasted with lavender, rosemary, thyme and garlic

Leg of lamb roasted with lavender, rosemary, thyme and garlic

Ingredients:

Leg of lamb — 1 kg
Lavender — 1 tsp
Rosemary — a few sprigs
Thyme — a few sprigs
Garlic — 2 cloves
Leeks — the white part
Sea salt
Ground black pepper
White balsamic vinegar or wine
Potatoes — 500 g
Cherry tomatoes — for the filing
Cognac for flambe — 50 ml
Cilantro or parsley for filing
Sleeve for baking

Preparation:

1. Leg of mutton wash, Pat dry. Trim the excess fat.
2. Well sprinkle wine vinegar, salt and pepper.
3. To make deep cuts throughout the leg. Garlic cut into thin slices, stick in every slice, there to stick a pinch of lavender. Set aside to marinate for 1.5 hours–2.
4. The potato to wash it thoroughly. To the bottom «of the sleeve for baking» put the potatoes, a few cloves of garlic, coarsely chopped leeks.
5. On top of the potatoes put the leg of mutton, leg — a few sprigs of rosemary and thyme. Tie the sleeve on both sides, transfer to a baking dish. Bake at 180 With 2-2. 5 hours (meat should be well separated from the bones).
6. Ready to shift the leg with potatoes in a dish for feeding.
7. Before serving, pour over the dish with the brandy, ignite.

Bon appetit!

84

Chocolate pie with cream

Chocolate pie with cream

Ingredients

For shortbread base:

Cookies «Jubilee» — 300 g
Butter — 130 g

For the chocolate filling:

Chicken eggs — 4 PCs.
Sugar — 150 g
Butter — 100 g
Chocolate bar
Vanilla — bag

For decoration and serving:

Whipped cream or ice cream
Caramel or chocolate — whatever you want

Preparation:

1. Grind the biscuits, mix with melted butter. Need open-ended form. Distribute the crust in shape, making a small bumpers. To put it in the refrigerator.
2. Then proceed to the chocolate filling.
3. Beat eggs with sugar. Melt the chocolate with butter, let cool slightly and pour in the egg mixture. All this liquid chocolate mixture pour into crust.
4. Then in the oven at 180 gr, until it is ready! 35 minutes, until chocolate filling is slightly raised and crust over.
5. Let cool and serve with ice cream or plums.

83

Chicken Breasts in Italian

Ingredients:

Onions — 1/2 pieces.
Olive oil — 2 tbsp
Garlic — 2 cloves
Puree tomatoes — 800 g
Oregano — 1 tsp.
Sugar — 1 tsp
Salt — 3/4 tsp
Chicken Breasts — 4 PCs.
Chicken eggs — 2 PCs.
Salt — to taste ( for Breasts)
Breadcrumbs — 50 g
Oil for frying
Parmesan cheese — 100 g
Fresh Basil — 8 leaves
Mozzarella or Edam cheese 120 g

Preparation:

1. Onion RUB on a grater and put in a deep saucepan.
2. Add 2 tablespoons of olive oil and put on medium heat.
3. Fry for 2-3 minutes.
4. Squeeze the garlic through the press (chesnokodavku) and add to the onions, fry for 1– 2 minutes.
5. Add puree tomatoes (in a blender grind the tomatoes or using a press for potatoes).
6. Add oregano, sugar, salt.
7. Mix thoroughly, bring to a boil, reduce heat and simmer for 10-12 minutes, without covering with a lid. Then remove from heat and set aside.
8. Repel the chicken Breasts and season with salt.
9. Preheat the oven to 200 degrees.
10. Beat the eggs with a pinch of salt in a separate bowl, in another Cup put bread crumbs and grated on a fine grater Parmesan.
11. Pour into a separate pan with oil for frying.
12. Dip each breast first in egg, then in breadcrumbs and Parmesan and place on a pan — fry on both sides until Golden brown.
13. Prepare a baking dish, pour on the bottom half of the prepared tomato sauce, from above to lay out the chicken Breasts.
14. Cover the remaining tomato sauce, then chopped fresh Basil and sprinkle with mozzarella cheese or cheese Edam.
15. Bake in the oven for 20-25 minutes.

82

Transparent fish

Transparent fish)))

81

Curd cake in multivarku

Curd cake in multivarku

Ingredients:

Flour — 200 g
Egg — 3 pieces (1 egg for the dough and 2 for the filling)
Butter — 100 g
Baking powder — 1 tsp
Cottage cheese — 400 g
Sour cream — 1 Cup
Sugar — 150 g
Starch — 2 tbsp
Lemon — 1/2 pieces (squeeze the juice)
Vanilla sugar — 10 g
Canned peaches — 500 g

Preparation:

1. The oil should soften, then mix with sugar.
2. Add to oil mass egg, all carefully mix.
3. Flour thoroughly sift, and then to shift with the baking powder. Gradually mix in portions with egg-oil mass.
4. The finished dough roll into a ball, leave to rest for 10 minutes -15.
5. Take the Cup multivarki lubricated with butter. Roll out the dough and spread on the bottom of the bowl (while leaving the boards with the height of 5 cm). The bowl with the dough put in a cold place for half an hour.
6. Prepare the filling: grated cake, sugar, sour cream, eggs, the juice of half a lemon, starch, vanillin all is well with the help of a blender stir into a homogeneous mass.
7. Get a container with chilled dough. Uniformly distributed on the surface of the dough the filling. Spread the filling on top of slices of peaches.
8. Included multivarku mode «Bakery», a time of 1 hour. After the signal – remove pie and allow it to cool. Bon appetit.

80

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