Fried Chicken in Garlic Sauce

Fried Chicken in Garlic Sauce

Ingredients

chicken — 1.8 kg.
Enters marinade:
Water — 500 ml.
Sugar — 1 tbsp. spoon
Salt — 3 tbsp. spoons
White balsamic wine vinegar (can be apple 5%) — 50 ml.
Bay leaf — 4-5 pcs.
Black pepper (peas) — 10 pcs.
Highly carbonated water — 500 ml.
Vegetable oil — 2 tbsp. spoons
Garlic sauce includes:
Garlic — 1 head
Oil (olive or vegetable) — 50 ml.
Water (bottled or boiled cold) — 50 ml.
Parsley (fresh)
Salt
Black pepper
Lemon juice
For the paste you need:
Pasta (penne) — 300 gr.
Milk — 480 ml.
Flour — 4 tbsp. spoons
Butter — 60 gr.
Cream 10% — 200 ml.
Mustard powder — 1 tsp
Salt — 1 tsp
Ground black pepper — 1 tsp
Hard, well-melted cheese (cheddar, Maasdam or Gouda) — 250 gr.

Cooking:
Let’s start with cooking marinade for chicken. Pour water into a saucepan, add salt, sugar, vinegar, bay leaf, peppercorns. Bring everything to a boil. After the contents of the pan have cooled, add sparkling water and mix thoroughly.
Chicken wash. We cut it on the ridge into two parts and dip it in the marinade. Cover the pot with a lid or plate so that the marinade completely covers the chicken.
Leave the chicken in the marinade for 10-12 hours. Can be left in the fridge overnight.
Find a baking dish for chicken. Put on her both halves and pour 3 tablespoons of marinade with 2 tablespoons. spoons of vegetable oil.

Preheat oven to 200 degrees. Bake a chicken in the shape of about 20 minutes, covered with a lid or foil. After the meat must be baked for another 20-25 minutes not covered.
While the chicken is cooking, make garlic sauce and pasta.
To make a garlic sauce, skip the garlic through a press, add butter, lemon juice, water, salt, pepper, chopped parsley and mix thoroughly.
The sauce should infuse, and in the meantime proceed to the paste. Cook the paste as indicated on the package.
For pasta sauce, place another saucepan on the stove (on medium heat). It is better to use a stewpan with high walls. First you need to completely dissolve the butter in milk, add flour, while constantly stirring, so as not to form lumps.

The resulting mixture is complemented with cream, mustard, salt, pepper and grated cheese on a coarse grater. Without increasing the fire sauce you need to bring to a boil. After boiling for another 5 minutes, or until thick. At the same time, do not forget to constantly stir.
Next, put the cooked pasta in the sauce (before that, be sure to drain the water). Stir and heat evenly.
Finished chicken grease garlic sauce.

Pasta served with chicken and wine.

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Mackerel Rolls with Cheese and Vegetables

Mackerel Rolls with Cheese and Vegetables

Ingredients:

Mackerel — 2 pcs.
Cheese — 100 g
Onion — 1 pc.
Carrots — 1 pc.
Garlic — 1 clove
Bulgarian pepper — 0.5–1 pcs.
Greens to taste
Salt — to taste
Ground black pepper to taste
Vegetable oil — 2–3 tbsp. l

Cooking:

Thaw the fish completely at room temperature.

  1. Peel the onions, carrots and paprika. Onion and pepper cut into cubes, rubbed carrots on a large grater, and cut a clove of garlic into 4 pieces.
  2. Preheat the pan with vegetable oil, fry the garlic, so that it gives off its flavor. When the oil becomes fragrant, remove the garlic, then put the carrots and onions in the pan, fry until half cooked, stirring occasionally with a spatula. Add chopped paprika to vegetables, fry for about a couple of minutes. Remove from the stove, before cooking, pour greens, salt to taste, add spices.
  3. To cut the carcass mackerel. Remove the head and insides, wash the carcass, remove the ridge, remove the bones, cut off the tail.
  4. Get 4 fish fillets. Each sprinkle with salt and pepper, you can pour the lemon juice for flavor.
  5. Sprinkle the fish with grated cheese.
  6. For each fillet lay out ¼ of the total number of vegetables. Fold into a roll, fasten skewers.
  7. Put the rolls in heat-resistant form. Send in preheated to 180 degrees oven.
  8. Bake rolls for 30 minutes. Remove from the oven, remove the skewers and serve rolls to the table as a dish on their own, but you can also make a side dish, for example, rice with vegetables.

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Pie with apples and spices

Pie with apples and spices

Ingredients:

For the test:
Cold butter — 150 g
Flour — 300 g
Water — 7-8 st. l
Salt — 1 pinch
For filling:
Apples — 800 g
Sugar — 3 tbsp. l
Butter — 2 tbsp. l
Corn starch — 1 tsp.
Ground cinnamon — 1/4 tsp.
Ground ginger — 1/4 tsp.
Ground Clove — 1 pinch
Additionally:
Egg yolk — 1 pc.
Water — 1 tbsp. l

Cooking:
Prepare the dough: cut very cold butter into cubes and rub it into oily crumb together with sifted flour and salt (you can use your hands, a spatula or a blender). Pour in ice water and connect everything. Kneading the dough is not necessary, it is enough that it just stuck together. Divide the dough into 2 parts: bigger and smaller. Wrap in a bag and put in the fridge for 40 minutes.

  1. Prepare the filling: rinse and peel the apples, remove the core. Cut the apples into slices, mix with sugar, cornstarch, cinnamon and ginger, cloves, butter.
  2. Roll out of the greater part of the dough layer and put it in a baking dish, press it to the bottom and walls. Put a fork on the bottom of the foundation, then put apple filling in the base.
  3. Roll a smaller part of the dough into a layer and cut it into strips of medium width. Lay out the mesh stripes over the apple filling.
  4. Preheat oven to 200 degrees.
  5. Beat 1 egg yolk with 1 tablespoon of water. Using a cooking brush to lubricate the surface of the cake. Send the cake to the preheated oven and bake for 1 hour. Cool in the mold to room temperature and serve.

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Pizza in a roll (stromboli)

Pizza in a roll (stromboli)

Ingredients:

Pizza dough — 250 g
Tomato sauce — 1 stack.
Mozzarella — 1.5 stack.
Slices of salami — 9 pcs.
Slices of ham — 7 pcs.
Egg — 1 pc.
Oregano — to taste

For the test:

Warm water — 1 stack.
Dry yeast — 2 ¼ tsp.
Honey or sugar — 1 tbsp. l
Salt — 2 tsp.
Vegetable oil — 2 tbsp. l
Flour — 3 stack.
Cooking:
Heat the water to 30-40 degrees. Mix 1 teaspoon of sugar, water and yeast, then add 2 teaspoons of salt and 2 tablespoons of olive oil.

  1. The dough is best prepared in a combine: knead it there for 15-20 minutes (long kneading gives the dough elasticity), then put it in a greased bowl with oil, cover with a towel and put into a warm place for 1-1.5 hours. Come up the dough divided in half and roll out of each rectangular layer.
  2. Cover the dough with tomato sauce (purchased or homemade), leave 6-7 cm of free space on each side. Sprinkle with grated mozzarella (or other cheese; leave a little cheese for sprinkling before baking), top with salami and ham. Beat 1 egg a little, smear free edges.
  3. First wrap the narrow edges, and then roll up the entire structure into a roll, put it on the prepared baking sheet. You can wrap it in another way: cut the free edges, fasten it with a braid on top of the roll.
  4. Preheat the oven to 240-250 degrees.
  5. Roll grease with egg on top and sprinkle with cheese residue. Make cuts on the roll, sprinkle with parsley or oregano and bake for 10-15 minutes.

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Pancakes with cottage cheese and peaches

Pancakes with cottage cheese and peaches

Ingredients:

Kefir — 500 ml
Eggs — 4 pcs.
Flour — 300 g
Baking Powder — 5 g
Vegetable oil — 50 ml
Cottage cheese — 500 g
Sugar — 6-8 tbsp. l
Sour cream — 100 ml
Canned peach — 500 g
Frozen red currant — 1 stack.
Corn starch — 1 tbsp. l

Cooking:

Using a mixer, beat 2 eggs with 2 tablespoons of sugar, kefir, flour and baking powder. The dough should resemble thick sour cream.

  1. Add a glass of boiling water and mix until uniform with a whisk. Let the dough stand for half an hour, pour in the oil.
  2. Fry the pancakes in a pan on both sides until browning.
  3. Drain the syrup from the canned peaches, but do not pour it out.
  4. Rub the curd through a sieve, add some sugar if desired.
  5. Grease the baking dish with oil. Line one pancake to the bottom.
  6. Stuff pancakes: put cottage cheese on the edge, peaches on it, roll them up. Put pancake rolls in the prepared form.
  7. To make the pot, beat the sour cream, the remaining 2 eggs and 2 tablespoons of sugar.
  8. Sprinkle pancakes with sour cream, send to the oven and bake for 15 minutes at 200 degrees.
  9. In order to prepare the sauce, a glass of syrup and a tablespoon of starch mix, heat over low heat until boiling, add a glass of currants and boil. Cool the sauce.
  10. Pancakes gently put on a dish, turning them out of shape, and pour over the cooled sauce and decorate on your own.

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