Potato salad with apples

Potato salad with apples

8-10 young potatoes boiled in the husk. Cool, remove the skin and cut into slices. 2 pickled Apple cut into cubes, mix gently with potatoes, add 3 tablespoons green con-served peas. Refill with 1 packet of mayonnaise, sprinkle with finely chopped green parsley 1 bunch dill 1 bunch celery 1 bunch. Let stand for impregnation of potatoes.

8

Young potatoes in Hungarian

Young potatoes in Hungarian

1 kg of potatoes cleaned, lightly fry with 1 onion. Sprinkle ground red pepper (1 tsp), add salt, pour little water and cook until soft. If there is liquid, drain it. In the potato put chopped boiled eggs — 3 pieces, sprinkle with dill and pour 200 g sour cream. Slightly warm and serve.

7

Cake «Bee»

Cake «Bee»

Ingredients:

flour — 2-2,5 tbsp. — 250 gr.
egg — 3 PCs.
oil — 75 gr.
sugar — 1 tbsp.
honey — 4 tbsp
soda — 1 tsp (under the knife without slides).

Heat in saucepan the honey with soda. You need to stir constantly! The longer you heat, the darker the honey mass. Remove from the heat. In a saucepan melt the butter and cool. Then add eggs and sugar. Good beat. Mix honey with egg mass and whip again. Add 1 Cup flour and stir with a mixer. Then add the remaining flour. The dough should be slightly thicker than for pancakes, and draining, and not bump with beaters of the mixer. The bottom of the pan should cover with parchment. Pour the batter into the pan and bake at 180 degrees for 20-30 minutes. The cake is ready (the readiness check with a toothpick) cut into 4 thinner. Trim the edges of the cake.

Cream:

sour cream (fat content 25-30%) — 200 g
cream 33% — 100 g
boiled condensed milk — 1 Bank (380-400 g)
honey — 1 tbsp. spoon with a slide
For the cream that covers the top of the cake, gelatin — 1 packet 5 grams (or 1 tsp). + 50 grams of cream to soak gelatin (for cream inside the gelatin cake is not needed). To connect sour cream, cream, boiled condensed milk and honey. Beat with a mixer until smooth. Divide the cream into 2 parts. Lower part for top (cells). Most of the cream to lubricate all of the cooled cakes and put the cake billet in the fridge.

Meanwhile prepare the cream gelatin: gelatin pour cold cream. Let it swell (with a good microcrystalline gelatin this happens quickly — within 5-7 min.) to Shift the gelatinous mass into a saucepan and put heat on the stove. Stir constantly, without boiling. Cool slightly the gelatin (not from sticking, for 2-3 minutes, not more). And gently, with constant stirring, to enter it into the cream (in a smaller part). After adding the hot gelatin into the cream, the cream will be quite runny — don’t worry as it should be. And immediately, not allowing the cream to «set», pour the top and use a spatula razravnjat.

Make «cell»: this is tape with bubbles to attach to the top of the cake, pressing down slightly, to press over the entire surface to make the bubbles was pushed into the cream. Potavit the cake for 15-20 minutes in the fridge to grabbed cell. You can just sprinkle sides of the cake by honey crumb layers, then applying the cling film and leave to harden overnight in the refrigerator.

For coating sides of cake grind honey crop formations (for example, with a rolling pin). And decorate with bees chocolate ganache. To make bees, to separately melt the 30 gr. 50 white and bitter (75%) chocolate in a water bath, pour into a pastry bag or just a bag, make a hole and draw on the parchment paper bitter chocolate torso. To give the chocolate to harden, from top through the package to draw the white stripes, the eyes and attach almond petals (wings). Put the cake in the cold until fully cured.

6

Fajita

Fajita

Ingredients:

Meat — 800 g
Olive oil — 30 g
Soy sauce — 30 g
Hot pepper — 1/2 tsp
Lime — 1 PC.
Garlic — 2 cloves

Preparation:

1. Take any meat (800 gr), which is of your liking, such as beef. Cut into large cubes 1 centimeter.
2. In a deep bowl connect olive oil (30 g), soy sauce (30 g), a few cloves of garlic (chopped), salt, 1/2 tsp pepper and squeeze the juice of one lime. Put meat in a bowl, mix well and allow to promarinovatsya in the fridge for an hour and a half, while the Cup is better to cover with foil.
3. On a hot dry pan fry the meat until cooked.

4. The prepared meat can be put in a deep bowl, next put the sauces: tomato and mustard. So everyone will be able to collect your fuhito. Well suited aromatic herbs — cilantro, Basil, thyme.

5

Chicken Provencal

Chicken Provencal

Ingredients:

Onion (100 g) — 2 PCs.
Red tomatoes — 400 g
Garlic cloves — 7 pieces
Salt — ¾ tsp
A mixture of dried Provencal herbs — 3 tsp.
The mixture of peppers — ½ tsp.
Chicken thigh — 800 g
Olive oil — 45 ml

Preparation:

1. Onions cleaned, cut in half lengthwise and shinkuem feathers.
2. Tomatoes are cleaned from the stems, make a cut crosswise, scald with boiling water and remove the skin. Cut into slices. The original recipe has added black olives, so if you want can add.
3. Peel the garlic and finely chop.
4. Combine all the vegetables, a little salt and add the herbes de Provence and ground pepper (pepper mix). While cross the threshold from the vegetables to the side.
5. Chicken cut into medium pieces. I already cut chicken. Put in a bowl. You can take any parts of the chicken, what are you liking, if cut up a whole chicken, you will need only half.
6. For chicken cook mix: herbes de Provence, chopped garlic, salt and olive oil. Thoroughly coat chicken in mixture.
7. In a baking dish spread half of the vegetables, sprinkle with a little olive oil. For vegetables put the chicken and top with the remaining vegetables.
8. Put in the oven and bake an hour and a half at 180 degrees. If the top starts to dry and burn, the mold can be covered with foil and in the end of baking, remove it.

Bon appetit!

29 сентября 2015

29 сентября 2015

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