Pie Egg in your beer

Pie Egg in your beer

The cake layer, seems to me, any which you know will approach. It is possible even without it.

Ingredients:

Souffle:
1 Art. of sour cream of room temperature
1 Art. of sugar
3 Art. of cream
1 Art. of cold milk
3 bags of gelatin (in the 1st packaging of gelatin 4 bags are on sale)
Glaze:
3 tablespoons of cocoa powder
2-3 tbsps of sugar
30 gr (3 Art. of l) plums. oil
1 bag of gelatin

Preparation:

We do souffle! sour cream + sugar to shake up, add separately whipped cream. Then in small pan we dissolve gelatin with milk, and to wait 1-2 minutes, then we put on fire and we bring to the boil, thus stirring slowly with spoon that has not undertaken lumps. As soon as has begun to boil it is poured gradually in souffle and in the refrigerator. 15-30 min. stiffen quickly.
We prepare glaze. We do on fire. To kindle oil with sugar, we pour cocoa and 1 bag of gelatin divorced with 1 Art. of water. We bring to the boil, stirring slowly with spoon, then we put aside, and we fill in on the stiffened souffle. The cake turns out very gentle and melts in the mouth.

Bon appetit!

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Marinated ginger

Marinated ginger

Ingredients:
Ginger of fresh 500 g
Sugar of 4 tablespoons.
Balsam vinegar of 100 ml

We clean ginger, then it is very much thin we slice it.
We put water on fire and we bring to the boil, we salt it and we will fill in with this water ginger, minutes through five-ten it will become slightly softer.
After everything has cooled down, we will merge water, having left thus half of glass which we pour out in other bowl. Now we will add the vinegar seasoned with sugar (approximately about four tablespoons) and we put in the refrigerator.
Our ginger will be ready-to-serve in some hours and that it became beautiful pink color, can put tiny piece of beet.

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Mashed potatoes with sour cream

Mashed potatoes with sour cream

Ingredients:
Potatoes of 1500
Milk of 120 ml
Desi of 110 g
It is swept away 120 ml
Salt to taste
The black pepper ground to taste
Garlic powder of 0,5 h. l.

To put potatoes in big pan, to fill in with water and to put on fire. To bring to the boil and to cook 20-25 minutes until potatoes are softened.
To merge water, to return potatoes to pan and to crush potato press in mashed potatoes.
To add milk, to shake up up to the magnificent weight.
To cut oil and to add to potatoes, carefully to shake up.
To add sour cream.
To season with salt, pepper and garlic powder.

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Roll with salmon from spinach and basil

Roll with salmon from spinach and basil

Ingredients:
50 g of fresh spinach
20 g of basil
3 egg to divide
1 tablespoon of the cut fennel
250 g of light cream cheese
dried peel and juice of 1 lemon
2-3 tablespoons of capers
250 g of smoked salmon
Salt and pepper

Preparation:
Heat oven to 175 degrees. Lay out spinach in pan and fill in with small amount of water, close cover and bring to the boil. Cook even minutes 2 in the boiling water, merge and shift in bowl with ice water. Squeeze out spinach dry.
Shake up spinach with basil leaves, yolks, salt and pepper to homogeneous mass in the blender.
Beat whites to steady peaks and enter them into osnovy weight. Evenly distribute this weight about the baking sheet laid by paper for pastries (also from above grease with desi). Bake about 15 minutes that everything has grabbed. Shift the baked leaf to chopping board and let's time cool down completely.
For stuffing mix cream cheese, fennel, dried peel and juice of lemon. Salt and pepper to taste.
Lay out the baked leaf on piece of food wrap. Evenly put stuffing, leaving side approximately in 1 cm. Powder with capers, additional portion of fennel and ground black pepper. Over stuffing lay out the cut salmon. Smoke roll by means of food wrap. Twirl edges that roll has not collapsed.
Put in the refrigerator minimum for couple of hours, one night better.

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French spinach and ham pie

French spinach and ham pie

Ingredients:

Fat cream - 1/2 cups
Eggs - 4 pieces
Spinach - 3 handfuls
Olive oil - 1 teaspoon
Desi (cold) - 8 table spoons
Salt - 3/4 teaspoons
Flour - 2 cups
Hard cheese Gruyere (or any other on your taste) - 1/2 cups
Ham - 1/2 cups
Svezhemoloty pepper - 1/2 teaspoons
Whole milk - 1/2 cups

In average bowl mix flour and 1/4 tsps of salt, add the desi cut on cubes and it is carefully mixed. Make deepening in the center of dough, add 1/4 cups of cold water, peremeshiayta there. Send dough to the refrigerator for 30 minutes.

Lay out dough on the table strewed with flour and roll on 30 centimetric circle.

Put dough in half and place on baking sheet. Carefully straighten that did not remain air bubbles. Carefully carry out rolling pin on external surface of baking sheet to cut off edges of dough.

On average fire warm up olive oil, add spinach and prepare until it becomes soft. Then dry up paper towel. Cut in cubes ham and cheese. Shake up in average bowl of egg with cream, milk, pepper and 1/2 tsps of salt

Warm oven to 180 degrees. On dough lay out spinach, then cheese and ham. Pour out egg mix and send to oven.

Bake 50-60 minutes until the top of pie becomes golden-brown color. Take out from oven and let's cool down a little before giving.

Just cook! -

Cottage cheese and apple souffle in microwave

Cottage cheese and apple souffle in microwave

Ingredients:

Cottage cheese (not granular) — 180-200 g
Apple (big, sweet) — 1 piece (apple can be replaced with any other fruit with your taste)
Egg — 1 piece
At will it is possible to add raisin

Preparation:

1. To grate apple. To add cottage cheese and egg.
2. To mix everything fork.
3. To spread out on the formochka suitable for microwave. The souffle at pastries does not rise, it is possible to fill formochka to the very top.
4. To put in microwave for 5 minutes. To check readiness, having touched dessert top - if on finger there is trace from cottage cheese, to bake still couple of minutes.
5. When giving it is possible to strew with cinnamon.

It is possible to bake souffle and in oven. Apple can be replaced with any other fruit with your taste.

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