/ / Delicious hot dishes for the New Year

Delicious hot dishes for the New Year

Gazpacho from fizalis and tomatoes</ P>

Servings: 4

Caloric value: 260

Cooking: 20 min

  • Tomatoes - 700 g
  • Physalis-300 g
  • Onion - 1
  • Small garlic head - 4 denticles
  • Dry basil - 1
  • Pinch walnuts - handful
  • Olive oil - 100 g
  • Bread for toast
  • Tiger shrimps (for decoration) - 12-15 pcs.
  • salt pepper

On the popes of tomatoes to make a crossCut, scald in boiling water for 20-30 seconds to peel. Remove the peduncle, cut each into four pieces. Physalis clean from leaflets. In the bowl of the blender lay physalis, garlic, onion, cut into quarters, and walnuts. Beat for 15-20 seconds. Then add chopped tomatoes and continue to whisk on. Pour in the olive oil and add salt. Whisk another 10-15 seconds. Depending on the taste preferences, you can add sugar or hot pepper. Separately, fry the peeled tiger shrimps in a frying pan. White bread (it is best to use a baguette) cut at an angle and greased with a mixture of olive oil and dried basil. Let the oil soak the bread and fry in a pan on both sides. Gazpacho put in plates, decorate with shrimps and serve with croutons.

Lemon tartlets

Quantity: 8-12 tartlets, preparation: 40 min (+1 h for cooling), cooking: 20 min

For tartlets:

  • 250 g of wheat flour
  • 250 g of butter (from the refrigerator)
  • 2 yolks
  • 1/2 tsp. Salt

For filling and syrup dishes:

  • 2 large eggs
  • 75 g of granulated sugar
  • 5 lemons
  • 75 g of non-acid sour cream
  • 2 tablespoons Orange, or tangerine, or lemon liquor (such as triplesec or Cointreau)
  • 150 g of powdered sugar
  • A few drops of vanilla concentrate

Combine the flour with the oil (175 g) and salt, chopIn small crumbs. Make a groove in the flour, pour yolks into it, quickly knead the dough with your hands. Form a ball from the test, send it for half an hour in the refrigerator. If the dough is badly molded, add no more than 2 tablespoons of ice water (there should not be too much water, otherwise the dough will not turn crispy). Take the dough from the refrigerator, divided into 6 parts. Sprinkle the rolling pin with flour and roll each part of the dough into a layer approximately equal to the diameter of the tartlet mold. Put the dough into molds, oiled, and put into the refrigerator for 20 minutes. Bake the tartlets in the oven at 180 ° C for about 20 minutes. Remove from the oven and allow the dough to cool in the molds. With lemons remove the zest, squeeze the juice. Keep the zest. Eggs, sugar, vanilla concentrate, lemon zest, sour cream, 100 ml of lemon juice and beaten with a blender with a whisk attachment. You should get a lot like jelly. Put the filling in the molds with the baked dough. Tartlets are baked for 15-20 minutes at 120 ° C. Cool, remove tartlets from molds, sprinkle with powdered sugar. Prepare the syrup. Chop 4 lemons grate or cut into very thin long strips. Zedra, sugar powder and 5 tablespoons of lemon juice, heat in a frying pan and boil over low heat (7-10 minutes). The zedra in syrup should become transparent and turn almost into jam. To cool the tartlets, pour on a tablespoon of syrup, top to lay on the curl of peel from the same syrup.

Salad with lightly salted Norwegian herring

  • 120 g fillet of lightly salted Norwegian herring
  • 2 tablespoons Low-fat sour cream
  • 5 g of lemon juice
  • 4 feathers of green onions
  • 35 grams of corn lettuce
  • 100 g of vegetable oil
  • 20 g of Borodino bread
  • 5 g sunflower seeds
  • 5 g of cranberries
  • 10 grams of red onion


1. With herring, cut off the head, remove the insides and rinse. 2. Make an incision along the back and peel off, then separate the fillets and remove the remaining bones. 3. Sprinkle the herring fillets with sugar and cut into cubes. 4. Borodino bread cut into cubes and dry in the oven. 5. In a blender mix sour cream, lemon juice, green onions and vegetable oil. 6. On a plate lay a salad with corn, on top of herring and a ring of red onions. Pour sauce, sprinkle with sunflower seeds, breadcrumbs of Borodino bread and cranberry berries.

French pate from chicken liver

Servings: 6-8, preparation: 20 minutes, preparation: 30 minutes

  • 500 g of chicken liver
  • 100 g of butter
  • 100 g thinly sliced ​​bacon
  • 100 ml of creamy cream
  • Clove of garlic
  • 100 ml of dry champagne (or any other dry sparkling wine)
  • 1 tbsp. L. Sahara
  • salt pepper
  • 1 lemon peel
  • toast from brioche or baguette (for filing)

Liver wash, peel off, drypaper napkin and cut into small pieces. Garlic clean and grind. Bacon finely chopped. Grate the zest on a large grater. In a frying pan, heat 1 tbsp. l. butter. Put the bacon and fry it on both sides until it turns crispy. Add chicken liver to bacon and fry for 5 minutes, stirring constantly. Remove the frying pan from the heat, allow to cool. Transfer the contents of the frying pan into the cup of the kitchen processor (blender), add the cream and chop into the pate. Put the pate in a bowl. Pour the champagne, salt, pepper, add sugar. Mix gently with hands. Preheat the oven to 190 ° C. Put the pate in a greased baking dish. Bake under the lid for 30 minutes. Serve hot or cold on slices of toasted baguette or brioche. Each sandwich is sprinkled with a shred of lemon peel.

Fettuccine with porcini mushrooms and chicken fillet

Ingredients (per serving):

  • fetuchini - 100 g
  • chicken fillet - 60 g
  • Fresh or freshly frozen mushrooms - 4 pcs.
  • leeks - half of the white part
  • olive oil-25 g
  • cream (20%) - 80 g
  • Gorgonzola or brie cheese - 5 g
  • white wine - 40 g
  • Garlic - 1 tooth
  • Parmesan grated - 20 g


In a large sauté pan at medium temperaturefry garlic and mushrooms in a small amount of olive oil to the state of chips. Add the onions and chicken fillet, cut into thin strips, pour dry white wine or water. We are waiting for the wine to evaporate. In an 8-liter saucepan, boil fettuccine for 3 minutes. We take the paste out of the water, put it in the saucepan and mix everything. Add the cream, evaporate a minute, stirring constantly, so that the fettuccini absorbs the sauce. Add gorgonzola or brie cheese, mix everything. Spread on a plate and sprinkle with Parmesan. White mushrooms can be replaced with champignons. All pastes are usually seasoned with Parmesan, except pasta with seafood. Gorgonzola or brie cheese will give the dish a special piquant taste.

Honey pears in raspberry sauce


  • pears (hard varieties) - 2 pcs.
  • honey - 4 tsp.
  • dates - 4 pcs.
  • juice and lemon peel
  • raspberries


Pears wash, cut into two pieces along,gently remove the core. Put 2 teaspoons of honey in each notch. Finish well rinse, soak to make them soft, remove bones from them. Put two dates in each pear. Sprinkle with lemon juice and add the zest. Put the stuffed pears in a saucepan, add 50 g of water and cover with a lid. Cook at the minimum temperature after the water lock has been activated for 5-6 minutes. Then you can remove the stewpan from the stove and let it stand for another 5-6 minutes. The low cooking temperature makes this dish very gentle with a wonderful, unforgettable aroma. All vitamins will be kept as much as possible inside these pears. The lower the cooking temperature, the more useful this dish will be. You can add any berries to the water, for example raspberry, a spoonful of honey, and you will have a sauce for pears. Pears can be served as a dessert or as a separate dish for dinner.

Millet casserole with dried apricots and nuts

Servings: 4-6, preparation: 20 minutes, preparation: 40 minutes

  • 400 g of millet (or millet porridge)
  • 250 g dried apricots
  • 600 g of sour cream (20%)
  • 100 g of any nuts
  • 5 egg yolks
  • 170 g of sugar
  • butter (grease form)
  • salt

Millet rinse and fall asleep in boiling saltedwater. Add 3 tbsp. l. sugar and cook until done. Beat the yolks with sour cream and the remaining sugar. Mix with the millet, add crushed nuts and dried apricots. Form the roasting pan or deep frying pan with butter. Spread the mixture, smooth and dispense into the oven at 160 ° C for 40 minutes. Serve with sour cream or apricot jam.

Rice casserole with cherries and cinnamon

Servings: 4-6, preparation: 20 minutes, preparation: 30 min

  • 100 grams of boiled rice (and yesterday's rice porridge is suitable)
  • 700 g cottage cheese
  • 200 g of sugar
  • 4 eggs
  • 2 tablespoons semolina
  • vanillin sachet
  • 1 tbsp. Ground cinnamon
  • 300 g of cherries (can be thawed)
  • 200 g of butter

Beat the eggs. Mix all the other ingredients (you can pre-mix the cottage cheese with a mixer). Combine the curd mass with the beaten eggs. Put the mixture in a greased baking dish or a deep frying pan. Bake in the oven at 180 ° C for about 30 minutes.

Manna casserole with orange

Servings: 4-6, preparation: 30 minutes, preparation: 15 minutes

  • 50 g of semolina (or finished semolina porridge)
  • 400 ml of orange juice (ideally - freshened, but can also be packaged)
  • 350 g cottage cheese
  • 4 eggs
  • 70 g of sugar
  • butter (grease form)

Carefully separate the proteins from the yolks. In a saucepan or a saucepan with a thick bottom bring the juice to a boil. In a thin trickle, pour in the mango and cook until ready, stirring constantly so that there are no lumps. Cool the mango, mix with 2 yolks. Mix the cottage cheese with the remaining yolks and sugar. To make the casserole tenderer, you can pre-beat the cottage cheese with a mixer. In a baking dish or frying pan greased with butter, lay a layer of curd mass, on top - a layer of mango. Bake in the oven at 190 ° C for about 15 minutes. Serve with orange jam. To ensure that the proteins do not disappear, whip them with a mixer until a thick foam is placed on top of the manga layer and send it to the oven. Get a casserole with a crispy crust.

Conquilion with bacon, tomatoes and spinach

For 4 servings:

  • 10-12 boiled shells (concillions) for the filling:
  • 200 g of cherry tomatoes
  • 200 g of smoked bacon
  • handful of spinach
  • handful of arkola
  • 2 tomatoes
  • 30 g grated Parmesan
  • 3 tbsp. L. olive oil
  • salt pepper

Blast 2 blanched tomatoes, grated Parmesan anda tablespoon of olive oil. In a well-heated frying pan fry the bacon, cut into cubes, and cherry tomatoes, cut in half, with 2 tablespoons of olive oil 4-5 minutes. Then add to the bacon and tomatoes spinach, whipped with parmesan cheese, salt, pepper, put out another minute and remove from heat. The resulting filling fill the boiled shells and put for 5 minutes in the oven, heated to 150 ° C. Warm stuffed conciglions to serve, decorating the leaves with arrows.

Conquelion with vegetables and basil

For 4 servings:

  • 10-12 boiled seashells (concillions)

For filling:

  • 1/2 zucchini
  • 1 Bulgarian pepper
  • 150 g green peas
  • 1 tbsp. l. balsamic
  • 4 tbsp. L. olive oil
  • a few sprigs of basil
  • salt pepper

Green peas scalded with boiling water and cut itin half at an angle of 45 degrees. Zucchini cut into thin circles, the Bulgarian pepper - large slices. Sprinkle the vegetables with olive oil, salt with pepper and fry on a hot grill on both sides for 3-4 minutes each. Then the fried vegetables are not finely chopped, so that they can stuff the consquilion. Stuff shells with prepared vegetables, sprinkle with balsamic and warm in the oven at 150 ° C for 5 minutes. Warm seashells decorate with basil leaves and serve.

Conquilion with salmon and asparagus

For 4 servings:

  • 10-12 boiled seashells (concillions)

For filling:

  • 200 g salmon fillets (without skin and bones)
  • 250 g of asparagus
  • 100 g of pitted olives
  • 1 avocado
  • 5 tbsp. L. olive oil
  • Juice of half a lemon
  • 1 clove of garlic

Punch in a puree with a blender avocado pulp, denticlegarlic, 4 tablespoons of olive oil and juice of half a lemon. The resulting mashed potatoes and pepper. With asparagus, peel the top layer of the skin (so that it is more tender), sprinkle with olive oil, add salt, pepper and fry on the grill on both sides for 3-4 minutes each. Fried vegetables to grind so that they are placed in the conciergion. In each shell lay half of a teaspoon of avocado puree, then chopped salmon, asparagus and quarters of olives, warm in the oven for 4-5 minutes at a temperature of 150 ° C.

Red Ginger Salad

  • 4 persimmon koronek (persimmon should not be soft)
  • 200 grams of cherry tomatoes or
  • 3 regular tomatoes
  • 2 heads of red onion
  • 2 tbsp. l. walnuts
  • 2 chili peppers
  • 4 sprigs of cilantro

For refueling:

  • 4 tbsp. L. olive oil
  • 2 tbsp. l. teriyaki sauce
  • 1 tsp. honey salt

Baked walnuts in a dry frying pan. Persimmon cut into large slices, cherry tomatoes in half (regular tomatoes cut into slices, like persimmon). Remove the seeds from the chili pepper, cut into thin rings. Cut the red onion into thin semicircles. Cilantro finely chopped. Mix everything you need to refuel. Put the ingredients for salad in a large bowl, stir and refill. Serve as an independent dish or accompanied by roasted meat or chicken.

Snack from smoked mackerel and zucchini

Servings: 4, cooking: 10 min

  • 4 boiled potatoes
  • zucchini
  • 150 g smoked mackerel (fillet without skin)
  • a handful of leaves of any lettuce (frieze, rucola, iceberg)
  • 3 feather of a green onion
  • 4 tbsp. l. olive oil
  • salt pepper

Potatoes and zucchini cut into circles, salt,pepper and fry on a grill or a hot frying pan in olive oil. Cut the mackerel with small slices. Fried vegetables neatly put on a plate, alternating with each other. From above put mackerel, and on it - lettuce leaves and green onions.

Chicken with lime and spices

Servings: 4, cooking: 20 minutes (+10 min for pickling)

  • 4 chicken breasts without bones and skin
  • 25 ml of natural yogurt
  • 2 tbsp. l. vegetable oil
  • fresh chili pepper (or a pinch of ground chili powder)
  • Juice of 1 lime
  • 1 tsp Dry oregano (or a pair of fresh twigs)
  • 1 clove of garlic
  • 2 sweet peppers
  • 1 onion
  • a handful of frozen spinach or cabbage
  • pack-cho boiled rice (when served as a garnish) or pita
  • salt

In a large bowl, mix the yogurt, butter, chili(from fresh to remove seeds and cut into thin rings), lime juice and oregano. Salt. Put the chicken breasts in the mixture and leave to marinate for 10 minutes. Remove the sweet pepper from the seeds and cut into quarters. Cut the onion and cut into eight. On a well heated frying pan lay chicken breasts (no marinade) and vegetables, except spinach. Fry the vegetables until soft and ruddy. Cook the fried chicken for 3-4 minutes on each side. At the end, add spinach leaves or pack-choy, put out another 30 seconds and remove from heat. Serve chicken with vegetables, accompanied by boiled rice or pita.

Mandarins in white chocolate

Servings: 4, cooking: 20 min.

  • 200 g of white chocolate
  • 20 g cream (22%)
  • 250 g of natural yogurt
  • 10-12 tangerines without seeds
  • 4 tbsp. l. grated bitter chocolate

Melt chocolate together with creambath, cool the mixture to room temperature. Add the yogurt, mix and put into the fridge. Peel the tangerines from the peel and white veins, cutting them with a knife. Put a teaspoon of cream in a tall glass in a thin layer. Add the mandarin slices, on top - the second layer of the cream. Thus, alternate the tangerines and cream layers until the glass is filled. Decorate the dessert with grated chocolate and serve.

Beef tenderloin with vegetables

Servings: 4, cooking: 30 min

  • 250 g cleaned from blood and veins of beef tenderloin (4 pieces)
  • 1 eggplant
  • 1 sweet pepper
  • 100 g of Baku tomatoes
  • 1 clove of garlic
  • 1 onion
  • 4 tbsp. L. olive oil
  • 2 tbsp. l. melted butter

Beef off, salted, peppered with bothparties and set aside. Pepper cut in half and cleaned of seeds and veins. Eggplant peel off (keep a few stripes). Cut the vegetables into large cubes. Lay the eggplants on a well-heated frying pan and fry on a mixture of olive (2 tablespoons) and creamy (I tablespoon) oils for 2 minutes. Then add a spoonful of butter and leave the frying pan on the fire for 3 minutes, then add onion, chopped garlic, a couple of minutes, pepper, then tomatoes. Meanwhile, heat up the second frying pan - for meat. In a hot frying pan fry beef on the remaining olive oil for 5 minutes on both sides. Finished meat put on a plate, and in a frying pan, where it was fried, shift the vegetables so that they soaked with meat juice. Serve meat on a plate with vegetables.

Dorad for a couple

Servings: 4, cooking: 30 min

  • 2 Doradas (whole)
  • 1 onion
  • a handful of dried dogwood
  • handful of dry mint
  • a handful of chopped parsley
  • juice 1/2 lemon or 1 tbsp. l. olive oil
  • 10 grams of narcharab sauce
  • salt

Cut the onion into cubes not very finely. Mix onion, dogwood, mint, parsley, sprinkle with lemon juice or butter. Mix well with your hands. Wash fish, remove the insides, salt and stuff. Put in a steamer for 25 minutes. Serve with lemon and sauce narsharab.

Lamb steak and lamb with asparagus

Servings: 4, cooking: 30 min

  • 4 pieces of lamb loin on bone
  • 50 grams of kurdjuk
  • 200 grams of liver lamb
  • 2-3 stalks of green asparagus
  • bulb onion
  • 3-4 cherry tomatoes
  • 10 grams of narcharab sauce
  • Salt, black ground pepper

From the liver remove the film and cut thinslices. Thinly cut the trousers. Cut the Korean into segments on the bone. All meat is slightly repulsed. Salt and pepper. On a dry, well-heated frying pan lay out first the pieces of the kurdyuk. When the fat is over, add the loin, after a few minutes turn each piece and press the meat with a spatula. Put the asparagus and onions in a pan, add slices of liver and tomatoes a minute later. Fry all 2-3 minutes on high heat. Then slice the liver turn and press the spatula into the frying pan. The first to remove the frying pan from the frying pan, then the liver, asparagus, loin, onions and, last but not least, tomatoes. Put everything on a plate and pour over sauce Narsharab.

Appetizer of zucchini and Baku tomatoes

Servings: 4, cooking: 30 min

  • 2 zucchini
  • 4 Baku tomatoes
  • 50 grams of grated Parmesan
  • Small bunch of parsley

For sauce:

  • egg
  • 100 g of sunflower oil
  • 20 g of olives
  • 20 g of anchovies
  • 20 g of mustard
  • a couple drops of Tabasco sauce
  • 100 g soy sauce
  • 2 tbsp. l. chicken broth
  • Clove of garlic
  • 10 g of lemon juice
  • 40 g grated Parmesan

For the sauce, first beat the egg with a fork withsunflower oil. Then put all the ingredients in a blender and beat until a thick, homogeneous mass. Cut the zucchini obliquely into thin ovals. Lay them on a plate in a circle, add salt, pepper, cover and leave for 5-10 minutes to lightly stand out the juice. With tomatoes, skin is removed (the skin is easily removed if scorch tomatoes in boiling water first, and then dip into ice water). Cut the tomatoes into small cubes. Finely chop parsley, leaving a few twigs for decoration. In the center of each circle of zucchini, drizzle the sauce, top the tomatoes, sprinkle with parmesan and parsley. Center the dish with the remaining parsley.

Pork baked in spices in cranberry-mandarin sauce

For pork:

  • 1 kg of pork loin
  • 5-6 cloves of garlic
  • 2 tbsp. l. mayonnaise
  • 1 tbsp. L. Mustard
  • 3 tsp. condiments for pork
  • 1 tsp. mixture of peppers
  • 1 tbsp. l. sesame seeds
  • 50 ml of olive oil
  • 20 g fresh rosemary

For cranberry sauce:

  • 150 g cranberry juice
  • 2 tangerines
  • 2 tbsp. l. whiskey or cognac
  • 1 tbsp. l. honey
  • 1 tbsp. l. cane sugar
  • 1 tbsp. l. cardamom in the mills
  • a pinch of salt

Salmon under the fur coat with avocado

Servings: 4, preparation: 20 minutes, preparation: 10 min

  • 400 g salmon fillet without skin
  • 3 ripe avocados
  • 3-4 medium cucumber
  • 1/4 cabbage iceberg salad for refueling
  • 1 tbsp. L. Mustard
  • 4 tbsp. l. olive oil
  • 150 ml of natural yogurt
  • 4 tbsp. l. teriyaki sauce
  • salt pepper


Servings: 4, preparation: 40 min

  • 1 kg beef (veal) tenderloin
  • 3 tbsp. L. olive oil
  • 250 grams of frozen cherry
  • salt pepper

For sauce:

  • 250 grams of frozen cranberries
  • 3 tbsp. l. Sahara
  • 1/2 tbsp. l. butter
  • 3 tbsp. l. water

Defrost berries. Cut out the tenderloin from the films and tendons. Cut it like a book, and turn it upside down. Cover with a film and discourage it to form an even layer. It is good to salt and pepper. Put the cherry on the meat and roll the roll. Tie up with kapron thread or twine. Fry the roll until golden brown in olive oil. Then put it in a parchment-covered tray and bake in the oven at 180 ° C for 25 minutes. While the roll is baked, take care of the sauce. Put half a cranberry, sugar, butter in a saucepan, add 3 tbsp. l. water and bring to a boil. Cook for 5 minutes, stirring occasionally. Add the remaining cranberries, bring them back to the boil and remove from heat. Take the finished roll from the oven and let stand for 5-7 minutes. Serve with warm sauce.

Apple strudel with vanilla sauce and raspberry jam

Servings: 4-6, preparation: 40 minutes (+30 min to let the dough stand), preparation: 40 min

For the test:

  • 250 g of flour
  • 150 g of butter
  • 30 ml of warm water
  • Egg
  • 1/2 bag of baking powder
  • 50 g of melted butter (for lubrication)
  • salt

For filling:

  • 5 apples
  • 200 g of sugar
  • 150 g raisins
  • 4 tbsp. l. pine nuts
  • 1 tsp. cinnamon
  • vanillin sachet
  • Juice of half a lemon

For vanilla sauce:

  • 200 g cream (35%)
  • 4 yolks
  • 70 g of sugar
  • 1 vanilla pod
  • a jar of raspberry jam (for serving)

For the test: mix flour, salt, egg, baking powder, butter and 30 ml of warm water. Knead the elastic smooth dough, roll it into a bowl and leave it at room temperature for 30 minutes. Peel apples, cut into quarters, remove seeds and cut into neat thin slices. Immediately sprinkle apples with lemon juice, so as not to darken. Mix apples with pine nuts, raisins, vanillin, sugar and cinnamon. Dough very thin roll out on a smooth towel and, without removing from the towel, grease with melted butter. Stepping back from the edges of the dough by 2 centimeters, lay the topping over the dough with an equal layer. Roll the dough into a roll with a towel. Lubricate the strudel with melted butter and lay with a suture down on the baking sheet covered with parchment. Bake strudel at a temperature of 180 ° C for about 40 minutes. While the strudel is in the oven, cook the sauce. A vanilla pod is cut along and scraped with seeds. In a separate saucepan pour the cream, add a vanilla pod together with the seeds and sugar. Bring to a boil and cook for 4 minutes. Separately whip the yolks with a pinch of sugar in a thick foam. Remove the vanilla pod from the sauce and add whipped egg yolks into it. Do not stop stirring the sauce, let it thicken on a quiet fire. Remove from heat and cool. Ready strudel cut into portions and serve on a plate with vanilla sauce and raspberry jam.

Rucola with shrimps

Servings: 4, preparation: 10 minutes, preparation: 10 minutes

  • 300 g peeled tiger shrimp
  • 100 g of rucola
  • 100 g of Parmesan
  • 2 tbsp. l. olive oil
  • salt, pepper for refueling:
  • 4 tbsp. L. olive oil
  • 2 tbsp. l. balsamic
  • 2 tsp. powdered sugar
  • salt pepper

Shrimp the shrimps in olive oil, get weta napkin from excess fat. Salt and pepper. Mix all the ingredients for refueling. Fill the rucola, sprinkle with grated parmesan and top with shrimp.

Profiteroles with caramel cream

Servings: 4, preparation: 1 hour, cooking: 20 min

For profitroles:

  • 100 g of butter
  • 1/2 bag of baking powder

For cream:

  • 400 g cream (35%)
  • 50 g of cane sugar
  • 4 tbsp. l. caramel liqueur (for example, "Bayliss")
  • 100 g of bitter chocolate (70%)
  • 2 tbsp. l. cream of any fat content

For the test: Milk bring to a boil in a deep saucepan. Add salt, butter and reduce the heat to a minimum. Continuously stirring the milk with a whisk, add the sifted flour with the baking powder. Continue to stir, without removing from the fire, to avoid lumps. When the mass becomes homogeneous, quickly mix 2 eggs and again mix everything well. Just consistently enter the rest of the eggs, not forgetting to beat the whisk with the mixture. The dough should be smooth and homogeneous. Preheat the oven to 180 ° C. Put the dough into a confectioner's bag and squeeze out dough balls with the size of a walnut, spreading them on the parchment covered with a baking sheet at a distance of 3 centimeters. Each feeder should not open about 20-25 in the baking process - the brewing dough does not like the temperature difference. Finished profiteroles carefully remove from the tray and puncture each profiterrol with a skewer. Allow to cool. Cream (35%) beat with sugar with a mixer until thick foam. Introduce the liquor and continue to whisk until smooth. To cool. Melt the chocolate in a water bath with the remaining cream. Cool and mix 100 g of cream with liqueur. Lay out the remaining whipped cream with a cream in a pastry bag and stuff the profiteroles. Dip profiteroles in chocolate cream. Or apply the cream separately.

Mushroom snack

Servings: 4-6, preparation: 30 minutes, preparation: 10 minutes

  • 500 g any mushrooms (you can use dried or frozen)
  • 4-5 feathers of spring onions
  • 1 tbsp. L. Lemon juice
  • 150 g fatty sour cream
  • Proteins 4-6 eggs
  • hard-boiled
  • 1 tbsp. L. Chopped dill
  • pinch of cayenne pepper or chili
  • 1 tbsp. L. Butter
  • Freshly ground black pepper sea salt

Melt the butter in a frying pan, addchopped mushrooms. Fry the mushrooms until the moisture evaporates, until a golden crust appears. Salt, pepper, add chopped green onions. Add the lemon juice and sour cream, stir and after 2-3 minutes remove from heat. Add cayenne pepper or chili and dill. Mushrooms cool and stuff them with halves of eggs. Before serving on the table, clean it in the refrigerator.

Toast with fish

  • 300 g of salted salmon, smoked halibut or sturgeon balyk
  • 100 g of butter
  • egg yolks 3 eggs
  • hard-boiled
  • 1 tbsp. L. Lemon juice
  • 1 lemon peel
  • 1/2 tsp. finished horseradish
  • 8 toasts of black or white bread
  • Freshly ground black pepper

Beat butter with yolks, addlemon juice, horseradish, chopped peel and pepper. Spread butter on toast from black or white bread, from above to lay out slices of finely chopped fish. Serve.

Crispy salad

Servings: 4, preparation: 20 min, cooking: 5 min

  • 2 head of iceberg lettuce (choose the smallest kochanchiki)
  • 100 g curly endive (frieze salad or fryslice)
  • 1 small head of radicchio (or 1 chicory)
  • 5 feathers of green onion
  • 300 grams of radishes (about 20 pieces)
  • 150 g of sun-dried tomatoes in oil
  • 2 tbsp. l. capers freshly ground black pepper
  • sea ​​salt

For refueling:

  • 1 clove of garlic (grind with salt in mashed potatoes)
  • 2 tbsp. l. lemon juice
  • 6 tbsp. L. olive oil
  • 1 tbsp. l. sunflower or peanut butter
  • a pinch of powdered sugar

Leaves of salads to wash, dry paper orcloth towel, so that leaves a little moisture on the leaves (so the dressing will better impregnate the greens). Break the salad with your hands on large pieces. Cut the radish into thin circles. Dried tomatoes removed from the oil, dried on a paper napkin, cut into thin strips or quarters. Cut the spring onions roughly. Mix the salad, salt and pepper to taste. Combine the ingredients for refueling. Serve the salad before serving.

Mushroom risotto

Servings: 4, preparation: 30 min (+ 30 min for soaking mushrooms), cooking: 20 min

  • 250 g rice for risotto
  • 50 g of dry white mushrooms
  • 60 g Parmesan orange
  • 4 tbsp. l. shredded leaves of dry sage
  • 2 cloves of garlic
  • 1 tbsp. L. olive oil
  • 2 tbsp. L. Butter
  • Freshly ground black pepper sea salt

Soak the mushrooms in a lot of water. After half an hour, drain and save the water, and wash the mushrooms through a colander and cut into pieces. Grate the orange peel on the grater, squeeze the juice out of the orange. Mix the zest with the juice and add the sage. Peel and chop the garlic. The water in which the mushrooms were soaked, strain, warm thoroughly on fire, salt and pepper to taste. In a saucepan with a heavy bottom, heat a tablespoon of butter and olive oil. Add the mushrooms and garlic and, stirring, fry all over a small heat until the garlic is soft. Then add the juice and orange peel together with the sage. Pour rice into the pan with mushrooms (dry).

Chicken with mushrooms and thyme

Servings: 4, preparation: 50 min.

  • 2 small chicken (300-4OQ g each) or 8 chicken legs
  • 150-200 g of fresh champignons or cherry
  • 7-3 stems of fresh or 2 h, l. dry thyme
  • 3 small white bulbs of garlic cloves
  • 1 tbsp. L. Butter

Melt butter in a frying pan orsaucepan with a heavy bottom. Add the finely chopped moons, a pinch of salt, ground black pepper and the second half of thyme. Bow onion until it becomes clear. Add cuts to other plates of mushrooms and chopped garlic. All this is to be fired on the fire for 3-4 minutes without covering it with a lid. Add the flour by sifting it over the frying pan through the sieve. Pour in the wine, bring the contents of the frying pan to a boil.

Pay attention to: