Fish aspic

Fish aspic

Jellied cooked from meat, fish, even from mushrooms. This recipe is with pike perch. It turns out very tasty and fragrant dish for the holiday table.

Ingredients:
water 700 g
carrots 50g
onion 20 g
black pepper 1 g
allspice 1 g
garlic 10 g
celery 7g
parsley 2 g
vodka 10 g
gelatin 15 g
pike perch 120g
salt 2 g

Cooking:
Prepare vegetable broth: peel them, cut into slices, put in a saucepan or saucepan. Pour with cold water, add parsley and pea allspice, put on fire and bring to a boil.

  1. Boil the broth over low heat until the carrots are ready.
  2. Strain the broth, remove all the vegetables and peas, and save the carrots.
  3. Return the broth to the stove and bring to a boil, pour in the vodka, cook for another couple of minutes for the alcohol to evaporate.
  4. Gelatin in advance soak, let it swell and send it to the broth.
  5. Remove everything from the stove, stir it so that the gelatin is completely dissolved, do not need to give the broth to harden, you need to use immediately.
  6. Thaw pike perch, remove bones, remnants of scales. Cut into pieces 1.5-2 cm thick, put in a saucepan, cover with water, add allspice of pepper and salt, cook until ready. Remove the fish and cool.
  7. Put the fish pieces in bowls or portion jars, shifting them into pieces of boiled carrots.
  8. Top decorate with jellied fresh parsley sprigs. Pour broth.
  9. Remove the filler into the refrigerator until it solidifies; when serving, accompany the finished mustard in the beans and canned horseradish. Portion aspic will be a real decoration of the table for any holiday.

Grapefruit Custard

Grapefruit Custard

INGREDIENTS
150 g freshly squeezed pink grapefruit juice
25 g grapefruit peel wiped with the finest grater
250 g eggs (about 5 pieces)
250 g sugar
150 g butter
sea ​​salt on the tip of a knife


POSTHE PREPARATION PREPARATION
Step 1
Beat the eggs with salt until smooth, so that there are no protein «threads». Add sugar and grapefruit juice, mix again until smooth.
Step 2
Pour the mixture into a saucepan with a thick bottom, put it on a small fire and warm it, stirring all the time with a whisk until the cream thickens (if you dip the spoon into it and then run your finger along the back of the spoon, then a clear strip remains, the edges do not converge).
Step 3
Hot cream rub through a sieve, rubbing all the lumps. Add zest to cream and mix.
Step 4
Cut the cold butter into cubes with a side of 1–1.5 cm. While stirring the warm cream with a whisk, add 2–3 cubes of butter to it to make a completely smooth mass.
Step 5
Cover the surface of the cream directly with a film (let it stick to the cream). Cool and cool for at least 12 hours. Store in the refrigerator for up to 1 month.

Beef Pilaf with Tomatoes

Beef Pilaf with Tomatoes

INGREDIENTS
700 g beef
3 carrots
2 onions
3-4 medium tomatoes
garlic head
350 grams of rice
1 tbsp. l seasonings for pilaf
salt to taste
100 ml of vegetable oil


I used beef for the recipe, but you can also make such a pilaf with pork or chicken. Rice is best used steamed.
How to cook pilaf with beef and tomatoes
Beef cleaned from films and cut into pieces. In a thick-walled saucepan, mix the butter with seasonings and salt and pepper to taste, add the meat and mix, set aside for 20 minutes. Chop the onions into quarters of rings, grate the carrot, dice the tomatoes. Put the pan on medium heat and add the onion, stirring the carcasses for 15 minutes. Add carrots and carcasses for another 5 minutes. Then add the tomatoes and stir. When the tomatoes make juice, evenly pour the rice and immerse the whole head of garlic in it, cover with water — it should cover the rice for 2 cm, cover with a lid and cook on low heat for 30 minutes. Then open and mix very carefully, close again and cook another 15-20 minutes.


Stuffed champignons with bacon and cheese

Stuffed champignons with bacon and cheese

INGREDIENTS
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

INGREDIENTS


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


POSTHE PREPARATION PREPARATION


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.
HELPFUL ADVICE
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.

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