Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Fast belyash (or lazy pies) - byst...
Fast belyash (or lazy pies) - quickly and tasty!
Ingredients:
For dough:
• 2 glasses of kefir
• 0,5 h. soda spoons
• 0,5 h. salt spoons
• 0,5 h. sugar spoons
• flour before obtaining density of dough, as for fritters
For stuffing:
• mincemeat
• onions
• garlic
• salt, pepper
• the wish can add green onions and greens
Preparation:
To warm up kefir to warm state (28-30 gr. C), to put soda, to stir, add salt, sugar and again to stir, leave to stand one minute.
Then gradually to add flour, constantly kneading that density of dough was as at house sour cream (dough has to be dense moderately).
To add forcemeat to ready dough in the ratio 1:1, it is good to mix and fry on previously well warmed vegetable oil (butter layer thickness about 0,5-1 cm).
Category:
Recipes, Chebureks, pies 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category: Recipes
Fresh vegetable lasagna
Fresh vegetable lasagna
Ingredients:
• Avocado – 2 features, surely ripe;
• Tomatoes – 3 pieces cut by layers thin;
• Pepper halapenyo – feature half (it is possible to replace with our paprika);
• Cucumber-1 large, also cut by layers (instead of it it is possible to take zucchini or radish);
• Corn – kernels of young ear;
• Garlic – 3 cloves which are squeezed out through chesnokodavka;
• Fresh coriander – 3 tablespoons;
• Lime juice – 2 teaspoons;
• 6-8 leaflets of any salad chosen by you (it is better green).
Preparation:
1) We knead spoon of avocado and we divide weight in half.
2) To one part we add lime with halapenyo, and to another young corn and garlic (parts equal each other). We grind both parts properly in the blender.
3) we spread layers one by one, imposing serially: cucumber — part with halapenyo — tomatoes — corn stuffing — lettuce — cucumber — stuffing with halapenyo — tomatoes – corn part. From above we decorate with lettuce leaves.
Category:
Recipes, Pasta 
Pie The curly guy
Pie The curly guy
Ingredients:
• Sour cream — 1 kg
• Egg — 2 pieces
• Sugar — 3 stak.
• Soda — 1.5 h. l.
• Flour — 2 stak.
• Cocoa powder — 3.5 tablespoons.
• Juice of lemon (half)
• Desi — 2 tablespoons.
• Berries on - to taste, color and state :), it is possible fresh, it is possible frozen. It is possible and absolutely without berry. I was treated with pie where instead of berries there were walnut nutlets!
Preparation:
1. Biscuits: 2 glasses of sour cream (400 g), 2 eggs, 2 glasses of sugar, 1, 5 h. l. extinguished soda and 2 glasses of flour to stir. To divide dough into 2 parts, to add 2 tablespoons of cocoa to one. To bake at temperature of 200 ° about 20 - 25 minutes.
2. Cream: 600 g of sour cream, 1 glass of the sugar (processed in icing sugar) and juice of half of lemon to stir.
3. Glaze: who loves glazes more, for those quantity in brackets. 2 (4) tablespoons are swept away, to kindle 1, 5 (3) tablespoons of cocoa, 2 (4) tablespoons of desi and 2 (4) tablespoons of sugar on fire, without bringing to the boil.
Category:
Recipes, Pies and cakes 
Unusual and tasty sandwich
Unusual and tasty sandwich
Ingredients:
• thin slices of ham or smoked meat;
• 8 slices of white tostovy loaf;
• pomidorka;
• 4 eggs;
• salt, pepper.
Preparation:
To cut tomatoes segments. At 4 pieces of bread to clean crumb. Whole to lay out on baking tray, on them ham, from above bread rims without crumb. In holes to lay out pomidorka and to fill in with egg. To salt to pepper and in oven - to bake on 180 degrees - 20-25 minutes.
Category:
Recipes, Sandwiches 
Wood-grouse Nest salad
Wood-grouse Nest salad
Ingredients:
• potatoes - 3-4 pieces.
• onion - 2 pieces.
• carrots - 4 pieces.
• eggs - 5-6 pieces.
• meat of chicken the boiled
• mayonnaise
• fennel
• garlic
Preparation:
1. To cut potatoes and carrots thin straws, to cut onions half rings.
2. Vegetables serially to fry in small amounts of oil, to lay out on napkin to get rid of excess fat. (At will, potatoes can be fried and in hot fan.)
3. To sort boiled chicken meat on fibers. At boiled in abrupt eggs to separate yolks.
4. To cut whites straws, to mix with meat, fried vegetables and to dress with mayonnaise. It is possible to add small cut garlic or mustard to taste.
5. To lay out on dish, to make deepening in the center and to give the form of nest.
6. To pound yolks with mayonnaise, to add small chopped fennel. From the turned-out plastic weight to create small balls in the form of eggs of wood-grouse and to lay out in deepening on the center of salad.
Category:
Recipes, Salads, With mayonnaise 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category:
Recipes, Fish and seafood 
Wood-grouse Nest salad
Wood-grouse Nest salad
Ingredients:
• potatoes - 3-4 pieces.
• onion - 2 pieces.
• carrots - 4 pieces.
• eggs - 5-6 pieces.
• meat of chicken the boiled
• mayonnaise
• fennel
• garlic
Preparation:
1. To cut potatoes and carrots thin straws, to cut onions half rings.
2. Vegetables serially to fry in small amounts of oil, to lay out on napkin to get rid of excess fat. (At will, potatoes can be fried and in hot fan.)
3. To sort boiled chicken meat on fibers. At boiled in abrupt eggs to separate yolks.
4. To cut whites straws, to mix with meat, fried vegetables and to dress with mayonnaise. It is possible to add small cut garlic or mustard to taste.
5. To lay out on dish, to make deepening in the center and to give the form of nest.
6. To pound yolks with mayonnaise, to add small chopped fennel. From the turned-out plastic weight to create small balls in the form of eggs of wood-grouse and to lay out in deepening on the center of salad.
Category:
Recipes, Salads, With mayonnaise 
Gefilte Phish
Gefilte Phish
Ingredients:
Fish – carp of the average sizes, kilogram one and a half in weight. It is very important to clear it in the special way therefore if Rybnik cannot make so, let will simply clean off scales and will pull out entrails.
Matzo – 3 plates.
Onions – 5 bulbs with peel.
Garlic – 4 cloves
Eggs – 3 pieces.
Carrots – 3 pieces.
Beet – 1 beet of the average sizes
Salt, pepper – to taste
Pepper – 5-7 peas
Black round pepper – 5-7 peas
Bay leaf – 4-5 leaflets
Vegetable oil
Way of preparation:
• First of all it is necessary to clean correctly fish.
• To separate flesh from skin, without cutting off the head. For this purpose, at first, without breaking through thin skin, to cut spine in two places, behind the head and near tail. • Then to make an incision flesh in that place where edges come to an end, and it is accurate, gradually, fingers to separate meat of fish from skin, it is better more slowly not to make a hole in thin skin. Gefilte-fish, by the way, is only more tasty next day. You can prepare dish in advance.
• To debone. Not to throw out bone, they are necessary to us.
• To remove peel from onions and to wash out, it to be necessary for us.
• To chop 2 bulbs. • To fry. • To set aside aside.
• In the meat grinder to overwind matzo and to set aside aside. We begin with matzo – because the meat grinder still dry.
• In the meat grinder to overwind meat of fish (some prefer to cut, as for mant) and 2 bulbs.
• To take eggs, to divide egg white and yolk. • To add yolk to the turned-out mix. • To mix. • To beat nimbus whites before receiving dense foam.
• To pour in foam in mix. • To add half of the fried onions and to mix.
• To pour matsovy crumb. • To pour some spoons of vegetable oil. • To add salt, pepper (idle time, not peas) and vegetable oil. • To mix. • To pour in quarter of glass of water. • To mix.
• In separate vessel to pour waters. There we will dip hands. • In the small portions of mix, gradually to stuff fish trunk. Not to pour out water!
• To pour oil in soteynitsa. • To cut the fourth bulb circles and to lay out pan bottom. • To clean crude beet, to cut circles and to lay out them pan bottom over onions. • To cut circles carrots and to lay out them over beet. •
• To add half of peel from onions, it will give us the correct color and will add smell. To put there bones from fish. • To lay out from above the stuffed carcasses, to pour there in water into which we dipped hands at farshirovaniye.
• To distribute the second half of the fried onions on big fishes. • To strew with goroshka of fragrant and English pepper. • To lay out the remained onions peel. • To add four garlic gloves and to put bay leaf in soteynitsa. • To add cold water that water covered vegetables and slightly concerned carcasses.
• To cover (not hermetically), to bring to the boil, to make small fire and to forget about fish for two hours.
• Accurately to shift ready carcasses to plate, to decorate with vegetables. To give with horse-radish.
Category:
Recipes, Fish and seafood 
Under Fur Coat salad
Under Fur Coat salad
Ingredients:
• 2nd banks of sea cabbage.
• 2 small beets
• 3-4 carrots
• 5 small potatoes
• 200 g of the Adygei cheese
• 1,5 tsps of salt
• 400 g are swept away
• mayonnaise
Preparation:
1. To boil vegetables.
2. On big flat plate to rub 3 potatoes, to distribute thin layer on plate.
3. From above to put 2/3 cabbages, 2/3 grated cheeses. To salt a little cheese, on it to grate 2 carrots and to fill in 1/3 sour creams, mixed with salt.
4. Then again to rub potatoes, to lay out the cabbage remains. To grate cheese, to salt a little. On cheese to lay out carrots.
5. Then from all directions to cover with polished beet and to fill in with sour cream or mayonnaise.
6. To put in the refrigerator for couple of hours.
Category:
Recipes, Salads, Fish, With mayonnaise -
