Double snack cake
Double snack cake
Ingredients:
Puff pastry - 500 g
Spinach - 230 g
The garlic (crushed) - 1-2 tooth.
Olive oil - for frying
Salt - to taste
The black pepper ground - to taste
The paprika (cut) - 2 pieces.
Eggs - 9 pieces + 1 pieces for greasing of top
The parsley which is (small cut) - 2 tablespoons.
The green onions which are (small cut) - 1 1/2 tablespoons.
The fennel which is (small cut) - 1 tablespoon.
The estragon which is (small cut) - 1 tablespoon (at me is 1 h. l. dried tarragon)
Dry white wine (at will) - about 1/3 stak.
Cheese (grated) - 350 g
Ham (it is thin cut) - 230 g
The olives (cut in half) - 1 Bang. (I have 300 g)
Preparation:
If the dough frozen let's it be defrozen completely.
Meanwhile be engaged in preparation of stuffing.
If you use fresh spinach, pripustit it slightly with garlic on small quantity of olive oil, stirring slowly, all excess liquid will not evaporate yet. I used the frozen spinach which previously has defrozen, have merged excess liquid and pogotovit with garlic literally minute.
Salt, pepper and set aside aside.
Stew pepper in small quantity of olive oil to softness. Salt, pepper and also set aside aside.
Shake up eggs with greens, salt, pepper. At will add wine (I did not add). On small quantity of olive oil fry two omelets in frying pan which diameter corresponds to diameter of form.
Slightly roll dough and cut out 2 circles on diameter of form (I have 22 cm). Put one circle on form bottom. Cut out from leftover dough and lay out in form sides, about 8 cm high.
Warm oven to 180 gr.
Now it is possible to gather pie. On bottom layers spread: omelet, half of spinach, then half of cheese, half of ham, all pepper and all olives. And then upside-down: ham, cheese, spinach and omelet.
If get accustomed, I have a little bit other order, has got confused in protsy, but it is not terrible :D
From above put the remained dough circle, lift bokovinka and fix them on upper circle of dough.
Grease with slightly frothed eggs or, as I, the yolk which is shaken up with 1 tablespoon of milk.
Bake minutes 40 to golden crust. Let's pie stand minutes 20 before giving.
Greek musaka classical
Greek musaka classical
Ingredients:
Onion - the 2nd goal.
Garlic - 6 cloves
Tomato puree - 2 tbsps.
Forcemeat mutton - 1 kg
Tomatoes in own juice - 800 gr.
Eggplants - 6 pieces.
Red wine it is dry. - 2 St.
Kumin (zira) - 2 tsps.
Oregano dry. - 2 tsps.
Stick cinnamon - 2 pieces (I have added 2 large pinches)
Cane sugar - pinch
For the Bechamel sauce:
Oil sl. - 6 tbsps.
Milk - 1,2 l
Vitellus - 2 pieces.
Flour - 7,5 tbsps.
Grated cheese - 7 tbsps.
Nutmeg for topping - 1 tsp.
Preparation:
1. Warm olive oil in big frying pan on average fire. Add small cut onions and fry 5 minutes to softness. Add the crushed garlic and kumin and fry 1 more minute. Increase fire, add forcemeat, salt and pepper and fry 5 minutes till ruddy color. Remove excess fat.
2. Add wine and cinnamon, prepare 3-5 minutes, then add tomatoes, tomato puree, 100 ml of water, sugar and oregano. Bring to the boil, reduce fire and prepare 45 minutes, will not thicken yet. Salt.
3. Meanwhile, warm grill. Cut eggplants it is thin lengthways and oil the remained. Salt and fry from both parties to ruddy crust. Lay out on paper towel.
4. Kindle desi in small stewpan. Add flour and well mix. Remove from fire and, shaking up nimbus, slowly enter milk. Put on small fire and cook, will not thicken yet. Remove from fire and enter yolks and half of cheese. Salt to taste.
5. On bottom of the oiled fire-resistant round form lay out layer of eggplants, then layer of forcemeat and sauce, repeat layers. From above grease with the remained sauce and strew with cheese and nutmeg.
6. Previously warm oven. Bake 25-30 minutes to golden crust at 200 degrees.
P.S.: I used forcemeat of govyadina+svinin since I do not love mutton, but in the classical recipe nevertheless mutton is welcomed. And also took all ingredients twice less since the dish nourishing, it has turned out and very much but if it is necessary to prepare on big family, safely prepare by the given amount of ingredients.
#горячеarecepti
Burrito with ham and mozzarella
Burrito with ham and mozzarella
Ingredients:
1 packaging of flat cakes of Tortilyas
400gr. ham
2 bulbs
0,5 cans of corn
1 red paprika
2-3 tomatoes (from banks in own juice or 2st.l. tomato paste, divorced 2st.l. waters)
0,2kg. cheese mozzarella
Salt, black pepper, Chile pepper the ground
Parsley
1 egg
2 tbsps of milk
Preparation:
Small to cut ONIONS and to fry on vegetable oil till golden color. HAM very small to chop and add to onions. To fry on average fire, periodically stirring slowly. To cut paprika with small cubes. To add corn and paprika to frying pan. Fry couple of minutes without cover, then couple of minutes under cover. Add in advance cut tomatoes (it is possible with small amount of juice) and extinguish everything a few baking plate cover. Salt, popechit. Add Chile, extinguish everything without cover a little that excess liquid was evaporated, remove from plate.
Make omelet:
Shake up egg, slightly salts and add milk, again shake up. Pour out on the warmed frying pan slightly oiled cover. In about 3 minutes slightly open cover, check readiness of omelet.
Cut in half.
Put frying pan grill (with stripes) one fire higher than average (7 of 9), oil absolutely slightly vegetable (brush).
Take flat cake Tortilla, on one half lay out omelet (it is possible to add small cut Chinese cabbage), on it put 3-4 tbsps of mix of ham with vegetables and strew all with chopped greens of parsley and polished mozzarella. Put flat cake in half and fry from 2 parties on the warmed frying pan before emergence of stripes on flat cake.
Bon appetit!
#горячеarecepti
Spinach and cheese pie snail
Spinach and cheese pie snail
Ingredients:
1 tablespoon of olive oil
2 garlic gloves to squeeze out
6 green onions (shallot), are thin to cut
1 bunch of spinach to wash up and small to cut
50 g of pine nuts
200 g of feta
200 g is fresher than some ricotta
1/4 teaspoons of nutmeg
2 eggs, slightly to shake up
parsley bunch, small to chop
105 g of fresh crackers
375 g fit dough
150 g of the kindled desi
To shake up 1 yolk with small amount of milk
it is a little poppy
sauce of dzadzika or tomato
Preparation:
Heat oven to 180?C.
On olive oil fry garlic and green onions on small fire. Slightly stir slowly within 5 minutes. Lay out spinach and prepare 2-3 more minutes so far it will not wither. Merge and cool. Then squeeze out all excess juice. On dry frying pan fry pine nuts till slightly golden color about 5 minutes.
Mix cheeses, nutmeg and egg. Add spinach, parsley, nutlets and crackers.
Lay out 1 leaf of test for pure land surface, slightly grease it with the kindled desi. From above lay out the second, again oil and, at last, close the third leaf.
Lay out couple of spoons of stuffing along dough, leaving 4-5 cm since each end. Twist dough that sausage has turned out, fix edges. Moderately grease with frothed eggs with milk. Repeat with other dough and stuffing. Lay out from sausages pie snail, since the middle of round form. Among themselves also miss the mark parts of pie with egg for fastening. Powder with poppy. Bake 30-35 minutes or golden crust. Give with sauce of dzadzika or tomato paste.
Kaltsone with stuffing from mashed potatoes
Kaltsone with stuffing from mashed potatoes
Ingredients:
olive oil
450 g of dough for pizza of room temperature to divide into 4 parts
flour
250 g of mashed potatoes of room temperature
4 pieces of bacon
1/4-1/2 glasses of milk
55 g of soft goat cheese
salt and sprinkling pepper
green onions
100 g of grated cheese (cheddar)
Sauce:
235 ml of the Greek yogurt
2 tablespoons of milk
2 tablespoons of Dorblu
salt and sprinkling pepper
garlic powder, to taste
Preparation:
Heat oven to 230 degrees. Slightly oil olive the baking tray laid by paper for pastries.
Fry bacon to crisp from both parties about 7-10 minutes. Get wet in paper towel to clean excess fat, and small cut.
In the food processor shake up mashed potatoes with milk and goat cheese. Salt and pepper. Add the cut bacon and green onions, mixing scapula.
Roll all pieces of dough. On the middle lay out 1/4 all mashed potatoes on one half of test of circle, from above lay out grated cheddar. Repeat with other dough and stuffing.
Close to the kaltsena, fix dough. Shift to the kaltsena to baking tray. Bake 10-12 minutes to golden-brown crust. Cool before giving.
While to the kaltsena are baked prepare sauce. Mix all ingredients in the blender to homogeneous mass.
Give to Kaltsona with sauce.
Leavened egg pie.
Leavened egg pie.
Ingredients:
On 1 kg of unfermented dough:
800 gr wheat flour
300 gr are swept away by fat content of 20%
180 gr melted butter
1 ch.l carried salt top
For stuffing:
6 large eggs
Big bunch of green onions
100 gr desi
Salt, sprinkling pepper to taste
1 yolk for obmazyvaniye
Preparation:
1. For dough carefully pound sour cream with the softened desi and salt wooden spoon to uniformity. Add sifted flour and knead dough. Knead dough of 5-10 minutes. Inwrap ready dough in film and put in the refrigerator for 30 minutes.
2. For stuffing of egg weld abrupt, 10 minutes, rastreskayta shell spoon, cool baking plate stream of cold water and clear. Small crumble.
3. Small cut green onions. Dismiss oil on frying pan, put onions, fry on small fire of 10 minutes. Mix eggs and onions, salt, pepper to taste.
4. Roll dough in oval, 1 cm thick, lay out stuffing on half of dough. Bend dough, having closed stuffing the second half. On surface make some small openings for steam-out. Grease top with yolk.
5. Bake in the oven of 30-40 minutes warmed to 200 gr.
Kaltsone with stuffing from mashed potatoes
Kaltsone with stuffing from mashed potatoes
Ingredients:
olive oil
450 g of dough for pizza of room temperature to divide into 4 parts
flour
250 g of mashed potatoes of room temperature
4 pieces of bacon
1/4-1/2 glasses of milk
55 g of soft goat cheese
salt and sprinkling pepper
green onions
100 g of grated cheese (cheddar)
Sauce:
235 ml of the Greek yogurt
2 tablespoons of milk
2 tablespoons of Dorblu
salt and sprinkling pepper
garlic powder, to taste
Preparation:
Heat oven to 230 degrees. Slightly oil olive the baking tray laid by paper for pastries.
Fry bacon to crisp from both parties about 7-10 minutes. Get wet in paper towel to clean excess fat, and small cut.
In the food processor shake up mashed potatoes with milk and goat cheese. Salt and pepper. Add the cut bacon and green onions, mixing scapula.
Roll all pieces of dough. On the middle lay out 1/4 all mashed potatoes on one half of test of circle, from above lay out grated cheddar. Repeat with other dough and stuffing.
Close to the kaltsena, fix dough. Shift to the kaltsena to baking tray. Bake 10-12 minutes to golden-brown crust. Cool before giving.
While to the kaltsena are baked prepare sauce. Mix all ingredients in the blender to homogeneous mass.
Give to Kaltsona with sauce.
Puff pies with chicken of curry
Puff pies with chicken of curry
Ingredients:
Potatoes – 150 g
Olive oil – 1-2 tablespoons
The small bulb which is (small cut)
Garlic – 2 cloves (small cut)
Curry – 2 teaspoons
Chicken forcemeat – 150 g
The frozen peas – 80 g
The cilantro which is (small cut)
Puff pastry
Egg (slightly to shake up)
Sesame for topping
Preparation:
Clear and cut potatoes on cubes about 2 cm. Boil in the added some salt water about 10 minutes so far potatoes will not be boiled thoroughly. Merge and set aside for a while.
Heat olive oil in frying pan on average fire. Slightly fry onions and garlic that they have started up aroma, and then add to them curry. Mix and through couple of seconds spread chicken. When chicken meat was fried thoroughly, spread potatoes and peas in frying pan (there is no need to defreeze in advance). Mix and remove frying pan from fire to cool down. When the stuffing became room temperature, add the cut cilantro.
Heat oven to 190 degrees.
Roll puff pastry and round form for cookies or small pan of diameters in 10 cm cut out circles (about 20 pieces are necessary for stuffing in such quantity). Lay out approximately on stuffing tablespoon in each circle and densely fasten edges of pie. Lay out pies on the baking tray laid by paper for pastries, grease with frothed eggs and powder with sesame seeds. Bake 15-20 minutes to golden crust.
Salad with pomegranate, proshutty and fennel
Salad with pomegranate, proshutty and fennel
Ingredients:
Fennel (sweet fennel) cut small – 2 glasses
Olive oil – 3 tablespoons
Salt – ? teaspoons
Arugula – 100-120 g
The green onions cut it is thin – 1 glass
Mint leaves – ? glasses (optionally)
Balsam vinegar – 1,5 tablespoons
Proshutto (the dried it is thin the cut ham) – 170 g
Pomegranate seeds – ? glasses
Preparation:
Mix fennel and 1 tablespoon of olive oil, salt (1/4 teaspoons).
In salad bowl mix arugula, green onions, mint, fill with vinegar and 2 tablespoons of olive oil. Salt and pepper. Mix.
Spread out salad on plates, atop lay out fennel and beautifully put ham. Powder with pomegranate seeds.
Empanadas - the Latin American meat pies
Empanadas - the Latin American meat pies
Ingredients:
Forcemeat (if use chicken, add more oil) – 300 g
Average bulb
Olive oil – 2 tablespoons
Paprika – 1 teaspoon
Caraway seeds – ? teaspoons
Salt and pepper
Average tomato
Egg (hard-boiled) – 2 pieces
Green onions – 2-3 pods
Olives (without stones) – 65 g
Puff pastry – 750 g
Egg
In addition (for stuffing):
Cheese cubes
Preparation:
Heat oil on frying pan and fry small cut onions, lay out forcemeat and bring it to brownish state. Season with spices and prepare some minutes. Then lay out potatoes boiled and cut by small cube and mix. If forcemeat is fried thoroughly, switch off fire and let's stuffing time cool down. It can also be frozen if prepare in advance.
Green onions and olives cut, peel boiled eggs and small to their arezhta. Roll puff pastry and cut out circles with a diameter about 12 cm.
Heat oven to 180oC and lay baking tray paper for pastries.
Mix the cooled-down forcemeat with green onions, egg and olives. Lay out approximately about stuffing teaspoon in each circle of dough and stick together from it pie, having fixed carefully edges., make rim. Lay out pies on baking tray, grease shaken up by egg and bake 20-25 minutes to golden crust. Give warm with tomato sauce (fresh pomidory+sol+perets+chil = to shake up in the blender).
The most tasty champignons!
The most tasty champignons!
Ingredients:
champignons
capers
small cut garlic
some small cubes of desi
dry white wine
olive oil
salt
pepper
Preparation:
We mix all ingredients: champignons, capers, small cut garlic and some small cubes of desi. We alter
Then we fill in less, than on half, dry white wine, we add a little bit olive oil, and we prepare salt and pepper in oven at 230 degrees of 15-20 minutes.
Can sprinkle ready mushrooms lemon juice and strew with greens!
Bon Appetit!
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