In the original this cake is baked with red currant, frozen red but I have not seen, and still fresh to wait and wait. But black came out not even worse, very tasty, try it!


We will need:

1.5 Cup + 1,5 tbsp flour

125 g butter

220 g sugar

1 teaspoon baking powder

a pinch of salt

3 eggs

1 teaspoon of starch

600g currants (I have the black, frozen)


  1. 1.5 cups flour chop with butter in a small crumb.


  1. Pour it in a bowl, add to 100 grams of sugar, 0.5 teaspoons of baking powder and a pinch of salt. Detachable whites from yolks, proteins — in refrigerator, egg yolks — flour crumbs.


Knead the dough with your hands, it will quickly begin to gather in whom.


  1. From it formed a ball, wrap in clingfilm and put into the fridge for half an hour.

Frozen currants put in a colander and running over boiling water for about ten minutes, let drain, and then sprinkling it on a napkin, a little dried.


  1. Chilled whites, beat up the steep peaks.


  1. Gradually adding the remaining sugar, baking powder, flour and starch, and then gently beat in the currants.


  1. Oven included 180 degrees. The bottom and edges of a split form grease with some butter. Take out of the refrigerator the dough and with your hands distribute it along the bottom of the form, and the edges make the boards. On the dough spread the filling.


  1. Bake the pie for 25-30 minutes, the first 15 minutes I baked at 180 degrees, and then reduce it to 150. Before you cut the cake needs to cool to room temperature. Bon appetit!


Note: sharp-sighted falcons, I think, noticed that my filling a little negocjacjach. The fact that I somehow, this time I decided to bake in the form of 20 cm in diameter. But now I know — this form is too small, the cake is too high, and all the stuffing has time to set. Here is 23-26 cm. And still — well, sooo tasty!


Sometimes Julien can be eaten along with the clay pot…

Sometimes Julien can be eaten along with the clay pot…


So, well washed tubers ( the skin it is advisable not to clean, but where there is suspected sites — just remove them with a knife) cut the tip if the tuber is put to one side. This will allow future cocotte become more and more spacious.


Then gently dessert or tea spoon will viscreen, so to speak, flesh to the sides and bottom of ramekins» was no thicker than 5-7 mm. What to do with pulp then — decide for yourself, in this dish it is not useful.


Ready to «ramekins» put into cold water that the potatoes not darkened.

Meanwhile , putting on the heating oven (180-200 degrees) cook mushroom julienne is one of the common ways. That is, melt in a pan 50-70 grams of butter and place in a 400 grams of relatively finely chopped mushrooms (or other mushrooms).


While stirring, wait for the mushrooms will allocate juice and settle down, simmer them for two to three minutes at a moderate temperature and add the finely crumbled medium to lokavidu.


Continue to simmer for five minutes to seven, stirring, and add about half a tablespoon of flour to thicken Julien. Again, all mix thoroughly.


Making sure that the flour is evenly dispersed, pour the 250 ml heavy cream or same amount of sour cream if anybody who likes spicy sour Julien.


Very lightly salt (just a pinch) pepper freshly ground black pepper and cook the mixture until thick cream or sour cream. It’s another 3-4 minutes. Set aside the pan aside.


On a greased butter or melted butter ovenproof dish (or baking sheet) put «ramekins» from potatoes, tapping out the water in each clay pot, add a few grains of salt, freshly ground black pepper and a tiny knob of butter. Then with a spoon lay in «ramekins» stewed in cream or sour cream mushrooms consistently and uniformly distributing them in the «cocotte».


Filled ramekins put in a preheated 180-200 degree oven — about in the middle, between the top and bottom level.

About 15 minutes after the beginning of roasting will take out the «ramekins» and pricipe Julien grated cheese to form a kind of «cover» over the filling, which will not allow the stuffing to dry out and, in fact, make Julien Julien. «Ramekins» will once again send in the oven.


When the above mentioned temperature Julien will bake for another 15-20 minutes. Landmark full readiness — a good Golden brown on the top and around the potatoes. Before serving, each potato is a good idea to shed a teaspoon of melted butter, and the there is a Julien, turning the «cocotte» with julienne bottom up.


Cake «Orange»

Cake «Orange»




700 g of sour cream 20% fat

300 g of cracker (with poppy seeds, small «hrustik»)

25 g gelatin (instant)

1 packet jelly (orange)

1-2 pieces of orange (for decoration)

1 tbsp. sugar

1 cat. sugar vanilla




  1. Bred gelatin in 150 ml of hot water. Leave to cool.
  2. Dilute according to the instructions, jelly in 300 ml of hot water. Also let’s getting cold.
  3. Cracker break in half. You can take other crackers (chocolate, soft), then to break finely.
  4. Cut slices of orange. Spread on the bottom of the pan and pour the orange jelly. Let them cool in the fridge.
  5. In a bowl or pan pour sour cream, pour sugar, vanilla sugar and a good whisk. When the mixture whipped, add the cooled gelatin and whisk again.
  6. In a bowl with sour cream add crackers. Carefully vymeshivayut.
  7. Sour cream pour thickened jelly with orange. Put in the refrigerator until fully cured.
  8. Extract the cake from the pan onto a plate. For a few seconds, put the saucepan in a bowl of hot water until the jelly is melted. And overturn on a dish.


Can cake to do in a detachable form for baking. Then first layer of sour cream pour, then put the fruit and pour gelatin.


German poppy seed cheesecake

German poppy seed cheesecake


… it’s incredibly tasty, the filling is fantastically gentle and nice! Cake big and tall!


You will need:


The dough

flour — 300 g

butter — 130 g

sugar — 100 g



milk — 750 ml

sugar — 150 g

unsalted butter — 100 g

cottage cheese — 250 g

egg — 1 PC.

ground poppy 150 g

semolina — 150 g


How to cook:


  1. Grind into crumbs flour, cold butter and sugar.


  1. Take 2/3 of the crumbs and lay on the bottom of a split form 24 cm, compacted by hand and put into the refrigerator.


  1. In large saucepan mix milk, sugar and butter for the filling, bring to a boil.


  1. In boiling milk add semolina and poppy seeds, stir and let stand for 10 minutes.


  1. Get a thick as sour cream mass.


  1. Cottage cheese whipped with egg blender.


  1. Add in poppy cottage cheese mass and mix.


  1. Spread the filling on cooled dough.


  1. Sprinkle the remaining dough crumbs. Send in the oven for 1 hour at 180 °C


Bon appetit!


Casserole of meat dumplings «Lazy wife»

Casserole of meat dumplings «Lazy wife»




— Frozen dumplings — 800 g

— Onions — 2-3 PCs.

— Cheese — 100 g

— Eggs — 4 PCs.

— Mayonnaise — 250 g

— Salt — 1-2 teaspoons

— Pepper — 1 pinch

— Greenery — to taste




1.To turn on the oven. Peel and wash onion, cut into cubes.

2.Preheat a frying pan to pour vegetable oil. Put onions and fry, stirring, for 2-3 minutes, until Golden brown.

3.Form of grease with vegetable oil and place in oven for 1-2 minutes. Slightly warmed form will not give meat dumplings to stick to the surface.

4.Put the dumplings in the form of a single layer. Season with salt and pepper.

5.Sprinkle fried onions.

6.In a bowl, to drive the eggs, salt and pepper. Add mayonnaise

7.Beat well.

8.Pour dumplings egg-mayonnaise mixture.

9.Cheese to grate on a coarse grater.

10.The last layer is grated cheese. Put the form in the oven on the middle shelf.

11.Bake a casserole of meat dumplings at a temperature of 200-220 degrees for about 40 minutes.

12.Sprinkle the finished pudding «Lazy wife» chopped fresh herbs


Bon appetit!



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