Apple Pancakes with Cinnamon and Home Caramel

Apple Pancakes with Cinnamon and Home Caramel

INGREDIENTS
Red apples 2 pcs.
eggs 2 pieces
flour 250 g
milk 250 ml
baking powder 1 tsp
butter 30 g
cinnamon 0.5 tsp
sugar 80 g
cream 20% 50 ml


POSTHE PREPARATION PREPARATION
Step 1
One apple rub on a fine grater. Cut the second apple into 1×1 cm cubes. In a deep bowl, combine the eggs and 1/3 of the sugar. Pour in milk. Mix thoroughly. Add flour and baking powder. Knead the dough. Add grated apple. Stir. Heat a frying pan with a drop of vegetable oil. Pour the dough into the pan with a tablespoon. Roast 1 min. from each side.
Step 2
Cook the caramel. Melt the butter in a saucepan. Add the remaining sugar. Pour the apple cubes. Cook over medium heat, stirring constantly, until the mixture becomes amber-brown. Pour in the cream. Add cinnamon. Boil the mixture for 2 minutes. until uniform. Before serving, pour the caramel fritters. Serve warm.

Cupcakes with jam

Cupcakes with jam

INGREDIENTS
2 cups of flour
0.5 cup sugar
150 g butter
1 cup sour cream
3 eggs
grated zest of lemon 0.5
2 tsp. baking powder
0.5 cups dried apricots
0.5 cup jam
1 tbsp. l powdered sugar
1 tbsp. l almond flakes


POSTHE PREPARATION PREPARATION
Step 1
Dried apricots washed, dried and cut into pieces. Beat eggs with sugar. Add sour cream and softened butter, mix well. Gradually add sifted flour and baking powder. Connect the dough with zest and dried apricots.
Step 2
Preheat oven to 180 ° C. Sprinkle with silicone muffins and fill with half the dough. Put on the dough to 1 tsp. jam, cover 1-2 tbsp. l test. Bake for 20 minutes.
Step 3
Combine almond flakes with powdered sugar. Before serving, sprinkle the finished cupcakes with almond mixture.

Salad with pumpkin, pomegranate, spinach and suluguni

Salad with pumpkin, pomegranate, spinach and suluguni

INGREDIENTS


400 g sweet not tough pumpkin pulp
1 small pomegranate
100 g young spinach
1 Red onion
200 g Suluguni
freshly ground black pepper
For dressing-marinade:
juice and zest of 1 large lemon
1 tbsp. l buckwheat honey
2 tsp. mustard with kernels
2 tbsp. l sesame or peanut butter
0.5 tsp. salt


POSTHE PREPARATION PREPARATION
Step 1
For the marinade dressing, mix all the ingredients until smooth.
Step 2
Peel the onions, cut into feathers 1 cm thick. Cut the pumpkin with ribbons with a knife for cleaning vegetables. Put the pumpkin and onion in a container, pour the dressing and leave to marinate at room temperature for 1–2 hours or in the refrigerator for up to 12 hours.
Step 3
Peel the grains of pomegranate peel and all films. Suluguni break hands with small pieces of different shapes.
Step 4
Mix the suluguni and spinach with pickled pumpkin and onion, put on a plate, sprinkle with pomegranate seeds, pepper and pour the marinade.

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Chicken with Lemon Sauce

Chicken with Lemon Sauce

INGREDIENTS
salt, freshly ground black pepper
skinless chicken breast — 2 pcs.
starch — 2 tbsp. l
rice wine — 1 tbsp. l
cilantro leaves and chilli peppers
vegetable oil — 1 tbsp. l
dark sesame oil — 1 tsp.
egg white — 1 pc.
For the sauce:
lemon juice — 3 tbsp. l
lime juice — 2 tbsp. l
salt
starch — 2 tsp.
sugar — 3 tbsp. l
cold water — 6 tbsp. l


POSTHE PREPARATION PREPARATION
Chicken breast lay in a suitable dish, salt and pepper, add rice wine (can be replaced with dry sherry) and sesame oil. Cover and leave to marinate for 15 minutes.
Mix egg white with starch thoroughly and roll well in this breast mixture.
Preheat pan with non-stick coating, add vegetable oil and fry chicken fillet on both sides — 4 minutes on each side.
Meanwhile, make the sauce. In a skillet mix lemon and lime juice, add sugar, starch and water. A little salt. Bring to a boil, reduce heat and boil until the sauce thickens enough.
Serve on a pre-warmed plate, cut into slices, pour over the sauce and sprinkle with finely chopped chilli and cilantro leaves. Boiled rice is ideal as a side dish.

Pie «Golden Fish»

Pie «Golden Fish»

Ingredients:
2 canned fish (trout, pink salmon)
0.5 cup rice
2 hard boiled eggs,
1 onion,
2 packs (1 kg) of the finished puff yeast dough,
50 g butter,
salt pepper,
egg for lubrication.

Preparation:
Boil half a cup of rice until half ready. Rinse to remove excess starch — so the rice will become crumbly.

  1. Defrost the puff pastry in advance by removing it from the refrigerator several hours before cooking. Defrost only at room temperature, do not heat.
  2. Boil hard boiled eggs, clean and cool. Finely chopped.
  3. Peeled onions and cut into small pieces.
  4. Preheat pan with butter. Fry onion until golden brown.
  5. Add rice and chopped eggs to the pan to the onion, stir everything well.
  6. Lightly roll out the dough (one half) and sprinkle with flour. Fold the dough in half and cut half of the fish, expand — it turns out a layer of dough in the form of a whole fish.
  7. Put the dough on a baking tray lined with parchment.
  8. Roll out the second half of the dough. Cut the dough into strips about 1.5 cm wide.
  9. Smash an egg in a bowl and mix with a tablespoon of water. Brush the edges of the fish egg.
  10. Form the sides of the cake stripes.
  11. Put the egg-rice filling on the dough, on top put the fish, mashed with a fork.
  12. Cut from the remaining dough scales (small round cakes) and fish tail.
    Assemble the fish, sticking parts, smeared with an egg.
  13. Slide the whole cake with an egg on top, send it to an oven heated to 180 degrees and bake the cake until it is ready (this will take about 40 minutes).

Good appetite!

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