Presentation on theme: "Herrings in the cream. What should we know: Herrings should be in the water at least 3 hours- sometimes change water and they will be softer. You can."— Presentation transcript:
Herrings in the cream. What should we know: Herrings should be in the water at least 3 hours- sometimes change water and they will be softer. You can use also milk instead water and the herrings will be more delicate. Milk also except for salt and eliminate very intensive smell of fish(not only herrings).
Ingredients: 0.33kg of honey 1 cube of butter (200 g) 1.5 spoons of coffee 2 packets of gingerbread spices 3 whole eggs 1 cup of sugar 1 kg of flour 20 g of baking powder 2 table spoons of cocoa
Preparation: 1. Melt in a pot honey and butter, when warm add spices and coffee; do not boil! Then leave to cool it. 2. Mix eggs and sugar with a mixer until almost white and fluffy. 3. Mix in a big bowl flour with baking powder and cocoa. 4. Mix whipped eggs (2) with honey and butter (1) and flour (3). Knead it well with your hands or food procesor. 5. Roll out the dough (part of it), not too thin – about 0.5 cm. 6. Cut different shapes of cookies using metal molds. 7. Bake them for 5-10 min. In temperature 180-200 C. 8. When cold, decorate them with melted dark chocolate or iceing and dried fruit and nuts.
- 800 grams of cream cheese vanilla - 4 lemon jelly - Juice of 2 lemons - Zest of 2 lemons - Packet of biscuits - 1/2 cup butter Butter dissolve. Put the crushed biscuits to the bottom of springform pan, pour melted butter. 2 jelly dissolved in 200 ml of boiling water (do not boil), add the cream cheese, zest and lemon juice. Blend. Put cream cheese on a biscuit. Refrigerate for two hours. After this time - the other two jelly dissolved in 300 ml of boiling water (not boil). When it starts to harden, it should be on our cheesecake. Refrigerate for two hours again. Serve with whipped cream or fresh fruit. Bon appetite
Recipe 4 fillets or ringtones from carp 1 lemon, squeezed out salt and peppe r to taste 1/2 cup whole whea flour 1/2 cup bread crumbs 3 tablespoons butter 3 ta blespoons oil. How to prepare 1. fillets or ringtones from carp drizzle well with l emon juice, sprinkle with salt and pepper. Allow t o standfor several hours in the refrigerator, so fis h has passed the taste of spices. 2. prepare bag pmixing the flour with the breadcr umbs. Put a piece of CARP to the bag and lightly toss to be well covere 3. in a frying pan melt butter and add oil. Fry the fish over medium-high heat on both sides ofthe.
Nutriens 20 dag prunes 10 dag of dried apricots,, apples and figs 5 dag dried pears orange lemon piece of cinnamon 5 clowes honey
Ingredients: - 4 beets; - 2 litres bouillon vegatables; - 1 clear beetroot soup Knorr; - 200 grams raviolis; - 1 apple; - 3 cloves of garlic; - 1 spoon marjoram; - 2 spoons sugar. Preparation: 1. To peel beets, wipe off on a grater, mix with sugar. Allow to stand for 10 minutes. 2. Boil bouillone vegatables. Add crushed garlic cloves, sliced apple and beets. Cook over very low heat for 20 minutes. 3. Knorr soup mix in a little water and pour beetroot. Cook for about 10 minutes. 4. Add marjoram and leave beetroot to all the flavors came to gether. Serve with cooked grained ravioli. This beetroot tastes best when it is drained until the next day.
Ingredients and stuffing 1 liter jar of dried mushrooms 1 kg sauerkraut 1 carrot 1 parsley salt and pepper 3 tablespoons of olive oil 3 onions, cut into cubes Preparation Rinse mushrooms, cover with cold water and let stand for 6 hours or overnight. The next day, boil, add the peeled carrots, parsley and cook until soft. At the end of cooking, season with salt and pepper. Cook until tender cabbage with salt, thoroughly pressed. Mushrooms, carrots and parsley drain, keeping decoction eg. The mushroom soup. Very good squeeze out of the water and grind together with sauerkraut in a meat grinder with a very large mesh, about 1 cm in diameter. If you do not have a razor, mushrooms and vegetables can be cut into small pieces on the board. In pan, fry the onions in olive oil, add to the stuffing. Knead well stuffing ingredients, combining all the ingredients and season with salt and pepper.
Ingredients : Boneless lamb leg 1 kg Onions 3 medium size 200 grams Milk ½ cup 100 grams Olive oil ¼ cup 50 grams Tomato paste 2 tablespoons 20 grams Salt 2 teaspoons 12 grams Black pepper ½ teaspoon 3 grams Tomatoes 3 medium size 300 grams Green peppers 6 medium size 75 grams Servings: 8
Preparation: Cut meat into 2 cm. cubes. Peel, wash and grate the onions, drain the juice and mix it well with milk, olive oil, tomato paste, salt and black pepper. Refrigerate the meat in this mixture for 24 hours. Wash the vegetables, remove the stems of the peppers. Chop the peppers 2 cm. thick and the tomatoes into 2 cm. cubes. Pass the meat, pepper and tomatoes alternately over skews. Broil each side over charcoal fire or in an electric grill for 3-4 minutes, turning until all sides are broiled.
250 ml unsalted butter, room temperature 1 cup powdered sugar 2 egg yolks 1/3 cup semolina 2 cup flour, sifted 1 tsp baking powder 20 blanched almond Syrup: 2 cups sugar 2 cups water 2 tbsp lemon juice Boil the syrup ingredients for 15 minutes and put aside. Let it cool down. Combine the butter with powdered sugar, add the egg yolks and mix well with your hands. Now, pour in the semolina, then very slowly add the flour (otherwise the mixture will clump). You will end up with very soft and light coloured dough. Cover it with plastic wrap, put aside for 15 minutes. Preheat the oven to 375 F. Make 16 small balls and place on a tray. Lightly press on their tops. Put an almond on the centre of each Sekerpare. Bake for approximately 20-25 minutes until they are light brown. With a tablespoon, pour warm syrup over hot (freshly) baked Sekerpare. Repeat this a few times and let them soak with the syrup for about 10-15 minutes. Then with a spatula remove them from the syrup and place on a service plate. After cooling, cover them with plastic wrap and place in the fridget. Sekerpare is best served cold and is a traditional Turkish dessert
1 Pkt Puff Pastry (Tender flake 397 g) Filling: 200 gr beef or lamb cut in cubes (lamb tastes better) 1 tbsp butter 1 small onion, sliced 1/2 cup sweet peas, frozen 2 tbsp crushed tomato in can 1 cup hot water Salt Pepper On top: 1 egg, lightly beaten First sautee the beef or lamb with butter, add the onion and cook for another 3-4 minutes. Add the rest of the ingredients along with 1 cup of hot water. Cook over low heat until most of the water evaporates. For the Puff Pastry, follow the instructions on the box. Each block of pastry rolls out into a 12-inch (30 cm) square. Cut each dough in half to get rectangles. Equally divide and place the filling on one side of the rectangle. Fold, press the ends with your finger to close. Brush them with the egg on top. Put parchment paper on the oven tray, the place the Borek on it. Preheat the oven to 175 C (350 F). Bake for about 15-20 minutes, until golden brown. Serve Talas Boregi while still hot with Ayran, cherries or watermelon.Talas BoregiAyran
INGREDIENTS 6 medium sized eggplants 2 onions, finely chopped 3 tomatoes, peeled and chopped 250 grams minced meat 3 tablespoons oil 250 grams chopped parsley 2 green peppers, sliced salt, pepper Serves 6 Remove tops of eggplants. Make a deep lengthwise incision in each eggplant. Soak them in salted water for about 45 minutes. Drain and pat dry with paper towel. Fry eggplants lightly in oil, turning constantly. Remove from pan and set aside. Brown onions, minced meat and peppers lightly. Add tomatoes and continue to saute for several minutes. Remove from heat and add salt and pepper to taste.
3 cup plain yogurt 1/2 cup water 1 tsp salt This is very straight-forward but tastes great: Put all of the above in a blender. Mix for about 35-40 seconds. Pour into glasses. Also after blending, at the top, you will see bubbles and that's the best part. Makes 4 portions.
Ingredients 400 g doner kebab slices 2 rounds of pide bread 4 large chili peppers 50 g tomato puree 2 large tomatoes 500 g yogurt 4 large cloves of garlic 50 g butter salt to taste Preparation Time: 30 minutes Cooking Time: 20 minutes Warm the pide by placing on a barbecue grill and keep warm. When all other ingredients are prepared, slice the pide into 3cm squares, divide into 4 portions and place as a layer on each plate. Crush the garlic and add to the yogurt, mix well adding a little salt to taste. Spoon onto the pide squares just before adding the doner kebab slices. Heat the doner kebab quickly taking care not to allow the strips to become too dry. Cut the tomatoes in half and grill slowly until hot, do not allow to overcook and become too soft. Grill the green chillies taking care not to burn, again do not allow to overcook and become too soft. Mix the tomato puree with the olive oil and cayenne pepper and heat in a small pan on the grill. Add salt to taste.
Ingredients Measure Amount Onion 6 large 600 gr. Olive Oil ¾ cup 150 gr. Pine nuts 2 table spoons 20 gr. Rice 1/3 cup 240 gr. Tomato 3 small 250 gr. Salt 3 dessert spoons 18 gr. Sugar 2 dessert spoons 8 gr. Water (hot) ¼ cup 500 gr. Currants 2 table spoons 20 gr. Green Peppers 12 medium 850 gr. Parsley 1 small bunch 40 gr. Dill 1 small bunch 30 gr. Fresh Mints 10-15 leaves 10 gr. Cinnamon 1 dessert spoon 2 gr. Black Pepper ¾ dessert spoon 1.5 gr. Allspice ¾ dessert spoon 1.5 gr. Lemon juice 2 table spoons 20 gr. Servings: 6 Preparation : Peel and finely chop the onions, place in a sauce pan together with the oil and the nuts, cover and put on low heat to get tender, stirring occasionally. Remove the lid and stir for a few minutes to get the nuts slightly browned. Wash the rice and drain, add to the pan and stir a couple of times. Wash the tomatoes, set aside one and grate the others into the pan. Add 2 dessert spoons of salt, sugar and 1 cup of water, stir, sprinkle the currants and cook for 10 – 15 minutes first on medium and then low heat until the juices are reduced. Wash the peppers, parsley and dill, push open the stalk ends of the peppers and clean out the seeds. Sprinkle the remaining salt to the insides. Sort the parsley and dill, chop finely and add to the rice together with the mint and the spices. Let simmer for 10 minutes. Quarter the remaining tomato and slice half cm. thick. Fill the peppers with the prepared stuffing and cover the tops with tomato slices and place in a shallow pan. Cover them with a heath resistant plate. Add the remaining 1/4 cup of hot water and cook for approximately 50 minutes.
INGREDIENTS 1 cup rice, washed 7 cups onions, chopped 1 cup olive oil 1/2 cup parsley chopped fine 1/4 cup dill, chopped Juice of 1 lemon Salt and pepper to taste 1/4 cup currants (optional) 1/4 cup pine nuts (optional) About 50 grape leaves Squeeze the chopped onions with your hands to make them soft, add all the rest of the ingredients and mix well. This mixture is the filling. If the leaves are freshly picked, soak them in boiling water for a few minutes. If they are canned, then wash them in hot water. Cut off the stems. Spread a leaf on a small plate, wrong side up and stem end towards you. Put a teaspoon full of the filling near the stem end, with your hands fold over the sides, then start rolling from the stem up like a cigarette. Place some leaves in the bottom of the pan to prevent the Sarma from burning and arrange the rolled leaves side by side in the pan and in two or three layers according to the size of the pan. Place a plate over the to to keep them in place, add two cups of water, cover and cook on slow fire for one and a half hours, or better, cook in medium oven for the same length of time. After they are cooked, do not remove plate until Sarmas have cooled to prevent discoloring. Serve cold, sprinkle with olive oil to make them shine. Garnish with lemon slices.