Meringues with berries

Meringues with berries

Ingredients:
The foundation:
● 3 squirrels
● 150g sugar
● 1 tsp (with a slide) of starch
● 1 \ 2 tsp lemon juice
● 1 coffee spoon of vanilla extract (optional)
Filling:
● 200g whipping cream
● icing sugar (to taste)
● 300g of different berries

Cooking:

  1. Put three squirrels in a bowl, beat in a strong foam, add half of 150 g of sugar and beat until density and shine.
  2. Pour the remaining sugar, a teaspoon of starch and pour half a teaspoon of lemon juice (or vinegar). Beat another 5-7 minutes to a very dense state.
  3. Transfer the squirrels to a culinary or regular bag and squeeze them in a basket on a baking sheet covered with baking paper.
    I got 10 baskets. Bake at 150C for 10 minutes, and then at 100C for 50 minutes, until creamy.
  4. Fill with whipped cream. Garnish with berries. The meringues turned out to be crispy on top, inside soft, stretched.

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Meringues with berries

Chicken Breast with Tomatoes and Garlic

Chicken Breast with Tomatoes and Garlic

Ingredients:
• Chicken breast without bones and skin — 4 pcs.
• Dried oregano — 0.5 tsp.
• Salt — to taste
• Pepper — to taste

For the sauce:
• Vegetable oil — to taste
• Tomatoes, chopped — 4 pcs.
• Garlic, chopped — 3–6 cloves
• Salt — to taste
• Dried oregano — 0.5 tsp.
• Greens (fresh basil) — for serving

Cooking:

  1. Wash, dry and cut the breast into small pieces. Salt and pepper to taste, sprinkle oregano. Simultaneously heat the pan with oil.
  2. Put the chicken in the pan.
  3. Peel and chop the garlic, sliced ​​the tomatoes.
  4. Fry the chicken on both sides, remove from the pan.
  5. Sauté the garlic until light brown.
  6. Add tomatoes, salt, add oregano. Stew them for a couple of minutes if you want a wetter sauce, or evaporate the main juice completely — as you like.
  7. After putting the chicken back, add the greens to taste and serve.

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Chicken Breast with Tomatoes and Garlic

Chicken Breast with Tomatoes and Garlic

Eggplant rolls

Eggplant rolls

Ingredients:

Eggplant (medium) — 1 pc.
Cottage cheese — 200 g
Garlic — 1 clove
Hard cheese — 50 g
Parsley — 1 bunch
Vegetable oil — for frying
Salt to taste
Pepper to taste

Cooking:

  1. Cut the eggplant into strips. Sprinkle strips of salt, let lie for 10 minutes and pat dry with a paper towel. Grease each strip with a cooking brush with vegetable oil. So the eggplant will not pick up excess oil, as it happens when frying.
  2. Fry the eggplants in a dry hot skillet. Put strips on a paper towel.
  3. Grind a clove of garlic. It is best to grind it into a paste with a knife on a cutting board, adding a little salt. Finely chop a bunch of parsley. Mix greens with garlic, mashing well with a spoon.
  4. Mix cottage cheese with herbs and grated cheese. Add salt and pepper to taste. Put a spoon of cottage cheese on a slice of eggplant. Roll up and stab with a toothpick.

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Shrimp with vegetables

Shrimp with vegetables

Cooking time: 30 minutes

Ingredients:
king prawns — 150 g
bell pepper — 50 g
zucchini — 150 g
celery stalk — 50 g
apple — 30 g
dry white wine — 20 g
garlic — 1 clove
lime juice
olive oil
black pepper
salt
arugula
Cherry tomatoes
balsamic vinegar

Cooking method:

  1. Cut into small strips Bulgarian pepper, zucchini, a celery stalk, an apple. Pour olive oil into a heated pan, fry all the ingredients.
  2. Peel the thawed king prawns, salt and sprinkle with lime juice. Add olive oil, dry white wine to the shrimp, mix everything. Grind a clove of garlic and add to the shrimp, mix again.
  3. Fry the shrimp in a preheated pan for a couple of minutes.
  4. We spread the fried vegetables, a large amount of greens, shrimp, chop the cherry tomatoes for decoration and sprinkle the dish with balsamic vinegar.

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Ratatouille -traditional vegetable dish of Provencal cuisine

Ratatouille -traditional vegetable dish of Provencal cuisine

Cooking time: 30 minutes

Ingredients:
eggplant — 1 pc.
salt
mixture of 5 peppers
zucchini — 1 pc.
tomato — 3 pcs.
olive oil
basil
dill
parsley
carrots — 1 pc.
garlic — 1 clove
onions — 1 pc.
olive oil with spices — 2 tbsp. l
rosemary
thyme
mashed tomatoes — 200 g
sugar

Cooking method:

  1. Cut the eggplant into circles, fill with salted water, add the zucchini mugs, let lie in the water. Cut the tomatoes in half rings.
  2. Prepare the sauce. Cut the carrots into thin slices, chop the garlic, 1/2 chop the onion into strips. We spread the chopped carrots, onions and garlic in a saucepan with aromatic olive oil, fry.
  3. Add the leaves of rosemary and thyme, chopped basil and coarsely chopped half of the tomato. Add a little more oil, grated tomatoes in our own juice, salt, add sugar, stew, punch the sauce in a blender and warm up a little.
  4. We put the mugs of eggplant, zucchini and slices of tomatoes on an overlap on a baking sheet with parchment. Salt, pepper, sprinkle with olive oil without spices. Bake in the oven, heated to a temperature of 200 degrees, for 10 minutes.
  5. Pour the sauce at the bottom of the plate, spread a portion of the ratatouille on top, decorate with basil, dill and parsley, sprinkle with olive oil.

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