Salad with pickled cheese and fruit

Salad with pickled cheese and fruit

INGREDIENTS
400 g of Adyghe cheese
4 large plums
4 peach or nectarine
2 ripe tomatoes
200 g of a mixture of dense lettuce leaves (spinach, arugula, corn)
50 g of a mixture of nuts and seeds
salt, freshly ground (large) black pepper
For marinade dressing:
100 ml of olive oil
1 tbsp. l wine vinegar
1.5 Art. l mustard with kernels
0.5 tsp. salt and pepper

Step-by-step recipe preparation
Step 1
Cut Adygei cheese into cubes with a side of 2-3 cm. Mix all the ingredients of the marinade-dressing, put the cheese into the resulting mixture, mix gently and marinate for 1 hour at room temperature or up to 24 hours in the refrigerator.

Step 2
At plums and peaches, remove the bones, cut the flesh into thin slices. Just cut the tomatoes.

Step 3
Fry the mixture of nuts and seeds in a dry frying pan, 1-2 minutes.

Step 4
Drain the marinade from the cheese and fill it with part of the mixture of leaves. Arrange them on plates. Top with plums, peaches and tomatoes, pour the remaining dressing, pepper and, if necessary, add salt. Next put the cheese.

Pizza with tuna and olives

Pizza with tuna and olives

Ingredients:

  • tomato sauce (recipe below)
  • several olives and pitted olives
  • can of tuna fish
  • half sweet red pepper
  • a few cherry tomatoes
  • juice of a couple of lemon slices
  • olive oil

Dough:

  • 1 kg. flour
  • dry yeast — 1 bag 11g.
  • 1st.l. Sahara
  • 1st.l. salt without a hill
  • 4st.l. olive oil
  • 0.5 l. warm water

Tomato sauce:
tomatoes in their own juice or fresh — 400g.

  • garlic — 1- 2 cloves
  • fresh or dry basil
  • salt and sugar on a pinch of each.
  • olive oil — 2 tbsp.

Cooking:
Make yeast dough: sift flour into a spacious bowl, mix with yeast, sugar and salt. Make a well in the mixture and pour water there first, stirring slowly, then add butter to the dough.

  1. Put the dough on the table and mix well.
  2. Sprinkle the dough with flour and place in a bowl, cover with a towel, leave to proof for 3-4 hours.
  3. Prepare a tomato sauce: make cross-shaped cuts on tomatoes, blanch the tomatoes for a minute, cool with ice water, peel, cut the tomatoes.
  4. Fry the garlic in a pan with vegetable oil (tastier with olive oil) for a minute, add tomatoes, basil, salt and sugar, and then cook until ready. Rub through a sieve or pass through a blender.
  5. Rested dough roll out with a rolling pin or stretch your hands into a cake so as to be as thin as possible. Make bumpers. Smear dough with sauce, put tuna, slices of tomatoes and sweet peppers, top with olives and olives, pour with lemon juice and olive oil.
  6. Preheat the oven to the maximum (it will be great if the temperature is 280-300 degrees). Send pizza inside and bake until fully cooked, at the specified temperature the pizza will be ready in 6-8 minutes.

Beef roll in wine sauce

Beef roll in wine sauce

Exquisite dish for the festive table, perfectly decorate a romantic dinner!

Ingredients:
For roll:
Beef tenderloin — 900 g
Green beans «romano» — 400 g
Ceps — 250 g
Garlic — 3 cloves
Pitted prunes — 150 g
Dry red wine — 200 ml
Olive oil — 1 tbsp. l
Pine nuts — 50 g
Butter — 20 g
Salt, pepper — 1 pinch

For the sauce:
Beef on the bone — 500 g
Tomatoes — 3 pcs.
Leek — 1 pc.
Onion — 2 pcs.
Carrots — 1 pc.
Dry red wine — 200 ml
Water — 3 L
Olive oil — 3 tbsp. l

Cooking:
Prepare the broth for the sauce in advance. First, fry the bones in olive oil in a deep, thick-bottomed saucepan over high heat.

  1. Onions, carrots, tomatoes, leeks clean, cut into large chunks, send to a saucepan and fry with meat, add red wine, wait for alcohol to evaporate, and pour 3 liters of water.
  2. Cover the pan with a lid and cook for about 3 hours. Strain the broth through a sieve, refrigerate overnight. Leave carrots, discard other vegetables. The next morning, remove the fat from the broth.
  3. Thaw frozen mushrooms and beans. Pour prunes with wine and leave for half an hour.
  4. Cut the mushrooms into cubes, fry in butter.
  5. Beans fry in olive oil with garlic.
  6. Cut carrots from broth into cubes.
  7. Cut the cut in a spiral to make a rectangular wide layer of meat. Beat off the meat, sprinkle with salt and pepper, put the stuffing strips, as shown in the photo.
  8. Sprinkle the stuffing with pine nuts, roll everything into a roll, grate the outside with salt and black pepper, wrap it with cooking twine.
  9. Fry the roll on high heat on all sides to seal the meat juices.
  10. Pour in 200 ml of red wine, wait for the alcohol to evaporate, and pour a glass of broth. Close the pan with foil and send to the oven preheated to 180 degrees. Bake the roll for 1.5 hours, from time to time, pour in a little broth and turn the roll over.
  11. Remove the prepared roll from the oven and cool it.
  12. Broth strain.
  13. Before serving roll warm, watering broth, in the oven.

Blueberry tart with lavender

Blueberry tart with lavender

Ingredients:

For the test:
Butter — 70 g
Wheat flour / grade — 120 g
Cocoa powder — 2 tbsp. l
Sugar — 1 tbsp. l
Egg — 1 pc
Salt — 1 pinch
Baking powder — 1/2 tsp.
Dried Lavender — 1 pinch

For cream:
Ryazhenka — 500 ml
Icing sugar — 2-3 tbsp. l

For ganache:
Dark chocolate — 85 g
Cream — 50 ml (fat content of 33%)
Blueberry — 1 cup
Cooking:
Pre-freeze ryazhenku for cream. Line up the double gauze in a colander, lay out the ryazhenka. Leave, to ryazhenka melted and excess liquid glass. The remaining gauze mix with powdered sugar, mix with a mixer, put in the refrigerator.

  1. Cut cold butter into cubes, put it in a blender bowl. Sift the flour with cocoa and baking powder and add to the butter, add a pinch of salt, dried lavender (rub between the palms), turn into crumb. Add the egg to the mass, knead, so that the dough is collected in a bowl.
  2. Form a base with high sides from the dough in a baking dish, freeze for 10 minutes.
  3. Lay parchment on the dough, pour in special balls or beans to pin down the dough.
  4. Send in the oven, preheated to 200 degrees, for 20 minutes. Remove the load and parchment, return the base to the oven and bake until completely cooked, then cool the base on the grill.
  5. Heat the heavy cream, put the dark chocolate broken into pieces in it, stir to dissolve the chocolate until it becomes homogeneous. Pour everything onto a sand base.
  6. Wash the blueberries and dry them, put them on the chocolate mass.

Carrot roll with soft cheese filling

Carrot roll with soft cheese filling

Ingredients:

Carrots — 500 g
Chicken eggs — 3 pcs.
Cheese (hard) — 50 g
Processed cheese — 2 packs
Mayonnaise — 50 g
Green onions — 100 g
Fresh dill — to taste
Butter — 30 g
Vegetable oil — 2 tbsp. l
Salt — to taste
Ground black pepper to taste

Cooking:
Peel raw carrots and grate them on a fine grater.

  1. Put the butter in a frying pan and pour in the vegetable oil, warm it up. Fry the carrots until soft, covering the pan with a lid. Throw the roasted carrots in a colander.
  2. Grind dill and onion.
  3. Divide the eggs into yolks and whites, enter the yolks to the roasted carrots. Add salt and pepper to taste, mix carrots with chopped dill and onion, stir. Proteins put in the fridge cool.
  4. Separately, beat the whites, adding a pinch of salt to them, into the foam. Posting to the carrots and stir gently.
  5. Cover the form with parchment, brush with oil and pour out the carrot mass in an even layer, the thickness of which should not be less than 0.5 cm.
  6. Send the blank to the oven and bake for 15 minutes at 180 degrees.
  7. Prepare the roll stuffing: freeze the processed cheese for half an hour.
  8. To rub ordinary and melted cheese on a grater. Wash and cut the green onions. Mix cheese with onions, mayonnaise, spices.
  9. Remove the base of the roll from the oven, leave it in shape for 5 minutes, then turn it over onto a surface lined with food film and remove the parchment.
  10. Put the cheese filling on a carrot base in a uniform layer, leaving no uncovered areas. Helping yourself with a film, roll the design into a roll.
  11. Clean the finished roll in the refrigerator and soak for several hours (it is better to leave it overnight).
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