Stuffed champignons with bacon and cheese

Stuffed champignons with bacon and cheese

12 mushrooms for stuffing
150 g bacon
1 onion
2 cloves of garlic
100 g of hard cheese
salt and pepper to taste
vegetable oil

In addition to bacon, you can use any ham to make the filling. The amount of garlic can be adjusted, as well as you can supplement the recipe with any spices to your liking.
How to cook stuffed champignons with bacon and cheese
Cut the mushrooms and chop them finely, chop the bacon and onions too finely and chop the garlic. Roast the bacon for 2 minutes, then add the onions and the legs of the mushrooms, fry to a rosy color, salt and pepper to taste. Turn on the oven at 200 degrees. Mix the stuffing with garlic and fill the caps of mushrooms, put them on a greased baking sheet. Bake for 20 minutes, then powder with cheese and bake for another 5 minutes.

Coffee with pepper and ice cream

Coffee with pepper and ice cream

ground coffee — 4 tsp.
hot water — 300 ml
red pepper, ground — 1/8 tsp. (or on the tip of the knife)
ice cream — 100 g
red pepper pod — for decoration

Step 1
Pour ground coffee with red pepper in a french press for 4-5 minutes. Put glasses of 50 grams of ice cream into glasses.
Step 2
Pour brewed coffee into glasses. Decorate each glass with a pod of red pepper.
Terms of making coffee:
The best grinding for cooking in a French press is large. For cooking in the Turk is used as small as possible, literally ground into dust, coffee.
When brewing coffee in the Turk, it is never boiled — when lifting the turkey, the Turk must be removed from the heat, if necessary — for a more intense taste — you can repeat this operation 2-3 times.

Shawarma with chicken and oriental spices

Shawarma with chicken and oriental spices

300 g chicken fillet (breast and thighs)
1 sweet Baku tomato
3 g turmeric
3 g ground paprika
2 g black freshly ground pepper
5 g Svan salt
2 sprigs of cilantro
thin pita or pita for serving

Step 1
Cut chicken fillets into thin, long slices.
Step 2
Peel tomatoes and skin and cut into small cubes. Chop greens.
Step 3
All ingredients for the filling mix and simmer on low heat until cooked chicken. Then fry the filling for 2-3 minutes in a hot frying pan.
Step 4
Wrap the hot stuffing in pita or pita bread. Fry a finished pita on a grill or grill pan for a couple of minutes on each side so that appetizing strips appear on it.

Pike fillet with mushrooms and rice

The recipe is quite simple and you can cook not only pike, but also any other fish to taste. This dish is suitable for a family dinner, and for the holiday table.

pike fillet 400-500g each — 2 pcs.
round grain rice — 100 g
champignons — 300 g
onions — 1 head
cheese — 100 g
greens (dill, parsley, green onions) — 100 g
vegetable oil for frying and lubrication — 4-5 tbsp.
salt, black pepper — to taste

Pour 600 ml of water into the pan, set on the fire and bring to a boil. Add rice and cook for 15-17 minutes until cooked. Throw back in a colander and leave to cool. Flush is not necessary.
Chop the mushrooms, cut the onion into small cubes. Preheat pan with 3-4 tbsp. l vegetable oil, lay out the onion and fry until transparent. Then add the champignons, make a strong fire and fry, stirring for 5-7 minutes before the mushrooms turn red. Remove from heat and let cool.
Greens are washed, dried and finely chopped. Grate cheese on a coarse grater. Put the cooled rice, fried mushrooms, greens and grated cheese in a bowl. Pepper, salt and mix gently.

Spread foil on the working surface in 3-4 layers. Grease 1 fillet with vegetable oil, spread on foil. On the fillet lay out the rice-mushroom stuffing and press a little hand.

On the second fillet we make cuts on the outside, without cutting the fish to the end. We spread the second fillet on top of the filling and grease with vegetable oil.

Wrap the fish in foil and spread on a baking sheet. We heat the oven to 200 degrees, bake fish for half an hour. Then we get out of the oven, open the foil from the top and return to the oven for 10 minutes so that the top turns red. You can skip this stage so that the fish remains gentle on top.
With the help of two wide shovels, we transfer the fish to a serving dish, garnish with lemon slices and fresh herbs, serve it to the table.

Baked Pears

Cooking time: 15 minutes

1) pear — 1 pc.
2) cottage cheese — 2 tbsp. l
3) hazelnuts — 20 g
4) bitter chocolate — 10 g
5) butter

Cooking method:

  1. Cut the pear in half and remove the core, making a depression in the middle of the pear. Prepare the filling: combine curd cheese, chopped hazelnuts and bitter chocolate.
  2. Fry the pears in butter, fill the groove in the pears with the filling and put them in the oven at 190 ° C for 5 minutes.
  3. Baked pears are ready.
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