Fruit Peach Pie

Fruit Peach Pie

Fruit cake is very simple to prepare and fabulously delicious. Easy! Summer! Sunny!

Ingredients:

For filling:
• 500 g peeled, peeled, pitted; each cut into 8 slices
• 1/2 Art. Sahara
• 1 tablespoon freshly squeezed lemon juice

For the test:
• ½ cup flour
• ½ cup of sugar
• ½ tsp baking powder
• ⅛ tsp salt
• ½ cup milk

4 tablespoons unsalted butter, melted to form

A cup of 240 ml.

Baking dish 28cm. on 17cm.

Cooking:

  1. For the filling:
    In a large saucepan, mix the peaches, sugar and lemon juice. Bring to a boil over high heat, stirring constantly, then simmer for 4 minutes over low heat, stirring occasionally. Remove from heat and set aside.
  2. Preheat oven to 190 degrees. Pour the rectangular baking dish with melted butter.
  3. For the test:
    In a medium bowl, mix flour, sugar, baking powder and salt. Then pour in the milk and stir until smooth.
  4. Spread the dough evenly into the form on top of the butter (do not mix with butter!). Spread the peaches on top with the juice that comes out (do not mix with the dough!).
  5. Bake 30-35 minutes until golden brown.

Cool at room temperature and serve with vanilla ice cream

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Strawberry lemonade

Strawberry lemonade

Ingredients:

• sugar syrup ½ l
• Lemons 6 pieces
• Water 2.5 liters
• Strawberry 3 glasses

Cooking:

  1. Lemons squeeze, strain the juice, finely chop the zest.
  2. Add lemon juice to the water, put the zest and add sugar syrup to taste. (To dissolve sugar in boiling water in the ratio 1: 2). Mix well and leave for some time.
  3. Remember strawberries with a fork and add to the already prepared mixture, leave a few things whole to decorate the glasses.
  4. Strain the drink through cheesecloth and refrigerate. Serve with a whole strawberry on the edge of the glass and with mint leaves.

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Shakshuka — Israeli breakfast

Shakshuka — Israeli breakfast

Ingredients:

• Chicken egg 8 pcs
• Pepper sweet 1 pc
• Onion 1 pc
• Garlic 2 cloves
• Tomatoes in their own juice 1 can (280 ml)
• Parsley fresh 1 bunch
• Pita flatbread 4 pcs
• Olive oil 50 ml
• Salt, sugar, freshly ground pepper to taste

Cooking:

Shakshuk is a great start to the day. It is served, as a rule, with a large piece of bread or cakes. By the way, in Israel such a “divine fried egg” has long been a traditional breakfast.

Currently there are a great many ways to cook. Each family has its own shakshuk: somewhere hot, somewhere not very good, with or without the addition of onions, maybe with thick sauce or liquid, with hard yolks or as a scoop. Chefs often add zucchini and spinach.

  1. Cut onion and sweet pepper into small cubes.
  2. Fry in olive oil. Add chopped garlic.
  3. Next, add plum tomatoes in its own juice, stew. We salt, we pepper. You can add a little sugar if the shakshuki sauce is too acidic.
  4. Then, add the chicken eggs directly to the hot sauce.
  5. Fry the eggs in tomato sauce for 3-4 minutes until the protein coagulates.
  6. Sprinkle the finished shakshuku with freshly chopped parsley
  7. And we serve real Israeli shakushuku for breakfast. I recommend to serve with pita.

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Chicken Breast with Tomato Sauce, Feta Cheese and Olives

Chicken Breast with Tomato Sauce, Feta Cheese and Olives

Ingredients:

Chicken fillet — 250-300 grams
Feta cheese — 100 grams
Lemon juice — 1 tablespoon
Garlic — 1 clove
Fresh basil
Vegetable oil — a little for frying
Freshly Ground Black Pepper
For tomato sauce:
Tomatoes — 3 pieces
Bulgarian pepper — 100 grams
Olives — 100 grams
Dry white wine (optional) — 30 ml.
Chicken / vegetable broth or water — 100 ml.
Basil greens
Salt
Freshly ground pepper

Cooking:

Breast cut across the fibers into 2-3 pieces, discard, cover with film, put in a bowl, season with pepper, pour with lemon juice, marinate for 20 minutes.

  1. Prepare the filling: mix the feta cheese with chopped basil, add freshly ground black pepper and stir.
  2. Lay the chicken on a cutting board. Put on one part of the fillet filling, close the second side of the meat layer and fix skewers, salt on top and sprinkle with ground pepper.
  3. Pour vegetable oil (olive or sunflower) into the pan, crush a clove of garlic and fry with pepperoni, if you want to make the breasts a little sharp. Remove both pepper and garlic from the pan and put chicken into the fragrant oil, fry for a couple of minutes on each side.
  4. Grease the baking dish with butter, put the chicken in shape and send it to the oven, which is already heated to 180 degrees. Bake for about 10 minutes.
  5. For the sauce, wash and chop the sweet pepper, remove the rind from the tomato, blanch them beforehand, fry in a blender or cut into cubes. Cut olives into rings.
  6. Fry the pepper, add the tomatoes, salt and pepper to taste, stew all together until the excess moisture is evaporated, then add the wine and stew for another 3-4 minutes. Add olives and reduce heat, cover and simmer on low heat for 5 minutes. Put the finished breast on a dish and pour over the sauce.

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Tuscan Pork

Tuscan Pork

Ingredients:

pork 500-600 g
ham / bacon 200-250 g
Tomato 3 pcs
cream 200 ml
milk 200 ml
Tomato paste 2 tbsp.
2-3 garlic cloves
salt, pepper, red hot pepper, chili, rosemary, thyme, basil
a couple of pieces of butter
2-3 breadcrumbs l

Cooking:

Preheat the oven to 180-200 degrees.

  1. Wash the meat and pat dry with paper towels. Cut into small pieces. Wrap each piece of meat with a thin strip of ham or bacon (you can take smoked bacon or other fragrant meat cut into thin slices, for example, prosciutto). It is best to take pork tenderloin for this dish: it makes a dish that is very delicate in taste.
  2. Put the meat in bacon in a baking dish.
  3. Prepare the sauce. Combine cream with milk and heat in a saucepan. Blanch the tomatoes, after making cuts on them, remove the skin, then cut into small pieces. When the milk-cream mixture almost boils, send tomatoes and tomato paste to it, skip the garlic through a press and send to the same place. Add dried herbs and spices to your taste. For greater flavor, spices and herbs are recommended to be ground with a pestle in a mortar: so the flavors will combine, it will be very tasty. Bring sauce to a boil. Pour the meat in the form. Sprinkle with breadcrumbs on top and spread out small pieces of butter.
  4. The oven by this time should already be warming up. Send the oven form to the dish. Bake the medallions for 40-50 minutes, then serve. Fast, easy and very tasty!

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