Teftelki from ground beef with cheese in tomato sauce
Teftelki from ground beef with cheese in tomato sauce
Ingredients, for 2-3 portions:
For teftelek:
300-400gr. ground beef (it is possible to replace any other, pork/beef, chicken forcemeat, paltry idea, etc.)
1 average bulb
1 egg
1 slice of white loaf without crust wetted in milk and which is slightly wrung out
0,5 glasses of the cheese grated on average grater (I have Parmesan)
2 garlic gloves
yours herbs are loved (I have added ground coriander and mix The Italian herbs)
mix of pepper
salt
For sauce:
1 bank of tomatoes in own juice (700-750gr.)
2 garlic gloves
1 bay leaf
3 large branches of fresh fennel
mix of pepper
salt
vegetable oil (at me olive), approximately 3st.l.
+eshche there is some cheese
fresh greens, at will
Preparation:
We prepare sauce:
1. On frying pan or in stewpan we heat vegetable oil, we add small cut garlic gloves. We fry until garlic starts giving the aroma.
2. Tomatoes it is pressed (fork, for example) and we add them to garlic together with juice.
3. We bring to the boil baking plate cover, we add bay leaf and the whole branches of fennel. We close cover and we allow to boil near 10min. under cover on weak fire. Minutes for 2 to readiness we add spices and salt. We pull out bay leaf and fennel, they will not be necessary for us any more. Sauce is still left alone under cover.
We prepare teftelk:
1. We pass meat via the meat grinder together with onions, garlic, bread.
2. We add egg, cheese, pepper, spices and salt (consider that cheese salty therefore add salt taking into account it). We mix everything.
3. We warm oven to 190gr.
4. In deep form for roasting we pour out sauce.
5. Wet hands we mold teftelk the size about average pomidorka of Cherry (approximately 20gr. one teftelka). We spread them at small distance to each other in sauce. we send to the warmed oven for about 15 min. Through 15min. to strew teftelk with cheese and to put back in oven for about 10 min.
To give teftelk generously having watered with their sauce and having strewed with fresh greens.
On garnish it is possible to give rice, paste, potatoes.
Bon appetit!)
Chicken quenelles with mozzarella
Chicken quenelles with mozzarella
Ingredients:
1 kg of chicken forcemeat
2 eggs
1 tsps of dry oregano
4 tbsps of bread crumbs
30 g of parmesan or similar terochny cheese
2 garlic gloves
salt and pepper to taste
24 balls of mini-mozzarella
2 tbsps of flour
For sauce:
1 average bulb
2 garlic gloves
400 g of tomatoes in own juice
1/2 tsps of dry basil
salt and sugar to taste
Preparation:
1. We put forcemeat in bowl. We add polished garlic and parmesan, eggs, bread crumbs, oregano, salt and pepper to taste.
2. It is well kneaded. We divide forcemeat into 24 parts. We create flat cake in which center we put mozzarella ball of everyone.
3. We wrap edges on cheese and we create round quenelle.
4. We roll in flour. We repeat with the remained forcemeat and cheese. In frying pan on strong fire we warm 2 tbsps of vegetable oil. We fry quenelles to golden crust from all directions. We shift to baking tray and we send to the oven warmed to 180 degrees for 15 minutes.
5. While quenelles reach, we prepare sauce. Onions and garlic are small cut. In frying pan on average fire we warm 1 tbsp of vegetable oil. We put onions and we fry, stirring slowly, 5 minutes. We add garlic and oregano, we fry, stirring slowly, 1 more minute. We add the kneaded tomatoes together with juice, we bring to the boil and we extinguish without cover of 10 minutes. We add salt and sugar to taste.
6. We serve quenelles with sauce. As garnish rice perfectly approaches.
7. It is ready!
Bon appetit!
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Category:
Recipes 
Fragrant cutlets
Fragrant cutlets
Ingredients:
For forcemeat:
forcemeat from indyushiny breast-500гр
1 big bulb
1 slice of white loaf
it is a little milk
salt
pepper
turmeric
khmeli suneli
coriander
favourite spices
1/2ch.l. baking powder
flour for breading
oil for frying
Set in pan:
fennel
parsley
celery
onions
bay leaf
bell pepper
garlic-2-3 cloves
Preparation:
1. We take forcemeat (or we do it), we add to it the browned onions processed on the meat grinder, then we add the bread soaked in milk. We add all spices and baking powder, well we knead forcemeat. I sometimes add cream. We put ready forcemeat in the refrigerator.
2. We prepare magic kastryulka: on bottom we spread on some branches of fennel, parsley and celery. Onions are largely cut by rings and we spread on greens. We put bell pepper and laurel leaf on kastryulka bottom. We cut randomly garlic gloves and too we send to pan.
3. On frying pan we heat vegetable oil, I this time fried on rape (kanolovy) not purified oil, it yellow and very toothsome. We create cutlet to your taste - round or oval, we roll in flour and on frying pan, we fry from two parties on strong fire and we put in magic kastryulka.
4. We cover pan and on slow fire we steam 30 minutes. Cutlets will absorb all aromas of herbs and spices, excess fat and oil will remain at the bottom of pan, and you receive fragrant, most delicate cutlets!
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Category:
Recipes 
Very lazy stuffed cabbage leaves.
Very lazy stuffed cabbage leaves.
Ingredients:
Cabbage — 100 g
Carrots – 1 piece.
Chicken forcemeat — 500 g
Sour cream — 100 g
Tomato paste — 50 g
Eggs — 2 pieces.
Water — 100 ml
Salt, ground black pepper
+ (at will)
Rice – 50 g
Bulb – 1 piece.
Preparation:
We slice carrots and cabbage on the combine. We mix with forcemeat and we add eggs.
Now we prepare filling – we mix tomato paste, sour cream and water, we salt and we pepper.
We create balls (teftelk) of forcemeat and we put in kastryulka (better poultry roaster). We fill in balls with filling sauce and we extinguish on small fire of 25 min.
Notice that in ingredients still onions and rice are registered. You can add to forcemeat the boiled rice and the chopped onions (together with cabbage and carrot in the combine). But on my taste and without rice with onions lazy stuffed cabbage leaves turn out very tasty and more gentle.
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Category:
Recipes 
The trout in garlick sauce baked on potato podushk...
The trout in garlick sauce baked on potato pillow.
Ingredients (for 4 portions):
trout
potatoes
cream
garlic
flour
carrots
onions
creamy and vegetable oil
spices (salt, mix of pepper, bay leaf)
Preparation:
At first we prepare sauce. In stewpan to kindle desi. To potomit couple of minutes in it small cut garlic that it has given the aroma. To add flour tablespoon, slightly to fry and add cream, intensively stirring slowly. As soon as sauce thickens, add a little boiled water and spice: salt, bay leaf and mix of pepper. Bring sauce to the boil, switch off and cover.
Then we fry polished carrots with onions.
Potatoes are cut by circles of average thickness. We stack in form, we add salt, pepper and a little vegetable oil. From above on potato we spread fish, slightly prisoliv it, on fish carrots with onions and from above we spread garlick sauce.
Fish of 40-45 minutes is baked at temperature of 180 degrees.
#рыбarecepti
Category:
Recipes 
Meatballs from oven.
Meatballs from oven.
Category: Recipes
Teftelki in creamy mushroom sauce
Teftelki in creamy mushroom sauce
Ingredients:
- Egg — 1 piece
- Onion (1 piece in forcemeat, 1 piece in sauce) — 2 pieces
- Mushrooms (any) — 200 g
- Black pepper
- Salt
- Rice — 200 g
- Vegetable oil — 4 tablespoons.
- Mincemeat — 500 g
- Hard cheese — 50 g
- Cream (fat content of 10-20%) — 200 ml
Preparation:
1. Mix small cut onions, forcemeat, egg, the boiled rice, salt, pepper, properly knead.
2. Roll balls size about mandarinka and fry them on vegetable oil.
3. On separate frying pan while teftelk are fried, on vegetable oil fry the onions cut on kubichka and mushrooms.
4. To fill in with cream, to salt, pepper. Sauce is ready.
5. When meatballs are fried from two parties - fill in them with mushroom sauce, strew with grated cheese and put in the oven warmed to 180 degrees.
6. In 30 minutes meatballs are ready! When giving it is possible to strew still with grated cheese or chopped greens.
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Category:
Recipes 
Teftelki in the swept-away sauce.
Teftelki in the swept-away sauce.
Ingredients:
- Forcemeat-500 gr.
- Rice (to boil)-1 glass.
- Onions repch.-2 pieces (in advance to fry),
- (To crush) garlic,
- Egg,
- Salt, pepper.
- Stol.lozhka flour-3 (for breading).
Preparation:
To add rice, luk.chesnok, salt, pepper, egg to forcemeat, it is good to mix.
To create teftelk, to bread in flour, to lay in greased form and to put in oven for 20 minutes.
Then to fill in with sauce and for 15 minutes.
For sauce to fry morkov+1stol.lozhka sour creams (to dilute in 0.5 glasses of water) +sol, pepper, greens, is a little garlic. To bring to the boil.
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Category:
Recipes 
Ground
beef balls with cheese in tomato sauce
Ground beef balls with cheese in tomato sauce
Ingredients, for 2-3 portions:
For meatballs:
- 300-400gr. ground beef (it is possible to replace any other, pork/beef, chicken forcemeat, paltry idea, etc.)
- 1 average bulb
- 1 egg
- 1 slice of white loaf without crust wetted in milk and which is slightly wrung out
- 0,5 glasses of the cheese grated on average grater (I have Parmesan)
- 2 garlic gloves
- your favourite herbs (I have added ground coriander and mix The Italian herbs)
- mix of pepper
- salt
For sauce:
- 1 bank of tomatoes in own juice (700-750gr.)
- 2 garlic gloves
- 1 bay leaf
- 3 large branches of fresh fennel
- mix of pepper
- salt
- vegetable oil (at me olive), approximately 3st.l.
- +eshche there is some cheese
- fresh greens, at will
Preparation:
We prepare sauce:
1. On frying pan or in stewpan we heat vegetable oil, we add small cut garlic gloves. We fry until garlic starts giving the aroma.
2. Tomatoes it is pressed (fork, for example) and we add them to garlic together with juice.
3. We bring to the boil baking plate cover, we add bay leaf and the whole branches of fennel. We close cover and we allow to boil about 1 0min. under cover on weak fire. Minutes for 2 to readiness we add spices and salt. We pull out bay leaf and fennel, they will not be necessary for us any more. Sauce is still left alone under cover.
We cook meatballs:
1. We pass meat via the meat grinder together with onions, garlic, bread.
2. We add egg, cheese, pepper, spices and salt (consider that cheese salty therefore add salt taking into account it). We mix everything.
3. We warm oven to 190 gr.
4. In deep form for roasting we pour out sauce.
5. Wet hands we mold meatballs the size about average pomidorka of Cherry (approximately 20gr. one teftel). We spread them at small distance to each other in sauce. we send to the warmed oven for about 15 min. In 15 min. to strew meatballs with cheese and to put back in oven for about 10 min.
To serve meatballs generously having watered with their sauce and having strewed with fresh greens.
On garnish it is possible to give rice, paste, potatoes.
#горячеarecepti
Category:
Recipes 
The trout in garlick sauce baked on potato podushk...
The trout in garlick sauce baked on potato pillow.
Ingredients (for 4 portions):
- trout
- potatoes
- cream
- garlic
- flour
- carrots
- onions
- creamy and vegetable oil
- spices (salt, mix of pepper, bay leaf)
Preparation:
At first we prepare sauce. In stewpan to kindle desi. To potomit couple of minutes in it small cut garlic that it has given the aroma. To add flour tablespoon, slightly to fry and add cream, intensively stirring slowly. As soon as sauce thickens, add a little boiled water and spice: salt, bay leaf and mix of pepper. Bring sauce to the boil, switch off and cover.
Then we fry polished carrots with onions.
Potatoes are cut by circles of average thickness. We stack in form, we add salt, pepper and a little vegetable oil. From above on potato we spread fish, slightly prisoliv it, on fish carrots with onions and from above we spread garlick sauce.
Fish of 40-45 minutes is baked at temperature of 180 degrees.
Category: Recipes
The meatballs with mushrooms baked in oven in the tomato swept-away sauce
The meatballs with mushrooms baked in oven in the tomato swept-away sauce
161kkal. on 100gr.
Ingredients:
450g forcemeat
300g mushrooms (champignons)
80g cheese
1 head of onions
2 garlic gloves
0,75 glasses of round grain rice
0,75 glasses of water
1.5 glass of tomatoes in own juice
3 tablespoons of flour
4-5 tablespoons are swept away
salt, black sprinkling pepper to taste
1 ch.lozhka of fennel
1 ch.lozhka of sugar
Preparation:
1. Rice previously to weld and cool
2. To crush mushrooms together with onions and garlic in the blender to average slices
3. Properly to knead forcemeat, time 3-4 having well knocked in pan. To add rice, onions and mushroom mix, the cheese (grated on small grater), fennel, salt and pepper … It is good to mix everything …
4. To moisten hands with cold water and to create from teftelka forcemeat. To lay out them in heat resisting form in one layer
5. We take tomatoes (I have slices) and we add sugar, we mix
6. Now to add sour cream to juice and once again to mix
7. Separately we take 0,75 glasses of cold water and we dissolve in it flour so that there were no lumps
8. To mix the tomato swept-away mix and the flour dissolved in water. To fill in our teftelk
9. We cover form with foil and we put in the oven which is in advance warmed to 180 degrees … To bake 60 minutes …
Category:
Recipes, Forcemeat -
