Chicken breast

Chicken breast

Ingredients:

Potatoes — 800 g
Onion — 3 pcs.
Vegetable (olive or sunflower) oil — 2-3 tbsp. l
Chicken bouillon cube — 1 pc.
Fresh Sage — Half Middle Beam
Cream — 100 ml
Parmesan cheese (or any hard) — 30 g
Chicken breasts — 4 pcs. or half a kilo
Fresh rosemary — 2-3 sprigs
Bacon — 2 slices
Leek — 200 g
Spinach — 200 g
Frozen peas — 200 g
Salt, pepper — to taste

Cooking:
Heat the oven. In a saucepan, bring the water to a boil.

  1. Peel the potatoes, cut them into thin slices and boil in boiling water for 8-10 minutes.
  2. Peeled onions, cut into slices, like potatoes.
  3. Heat the metal baking dish or frying pan with a removable handle with olive oil, fry the onion, salt and season with salt and freshly ground black pepper, add a bouillon cube and sage. If it burns — pour in water.
  4. Rub chicken with salt and pepper, rosemary, cover with foil and beat off with a culinary hammer.
  5. Heat the frying pan with butter, fry the chicken on each side until golden brown for 3-4 minutes.
  6. Potatoes fold on a sieve to drain. Mix with fried onions and put everything in a baking dish. Grate cheese and sprinkle them with vegetables, pour cream. Send to the oven. Bake until crusted.
  7. Leek cut lengthwise, rinse and cut into thin half-rings, fry in a frying pan with a spoon of olive oil, stirring occasionally.
  8. Cut the bacon fry in the same pan, where the chicken was fried (do not remove the chicken).
  9. Put peas and spinach in a leek pan, stew until soft
  10. Put the chicken on the vegetables. Serve all together.
Chicken breast

Chicken breast

Baked Tomato Soup

Baked Tomato Soup

Ingredients for 2 servings:

Tomatoes — 600 gr
Potatoes — 150 gr
Onion — 1 pc.
Garlic — 2 cloves
Chili Flakes — 1 Pinch
Ground Sweet Paprika — 1 Pinch
Vegetable oil — for frying
Salt — to taste
Pepper to taste

For the sauce:

Sour cream 25% — 100 ml
Fresh green basil — 2-3 sprigs
Garlic — 1 clove
Salt — to taste

For submission:

Olive oil — to taste
Fresh basil leaves — to taste
Freshly ground pepper — to taste

Cooking:
Preheat oven to 200 degrees. Wash the tomatoes and put them on a baking sheet, pour olive oil, sprinkle with salt and pepper, send to a preheated oven and bake for 20-30 minutes.

  1. Pour the vegetable oil into the pan and put it on the fire.
  2. Peel and finely chop the onion and garlic, fry together, stirring gently, over moderate heat, adding the paprika and chili.
  3. Peel the potatoes, cut into very small cubes, put in a saucepan and add water to cover the vegetables. Boil for about 15 minutes.
  4. Remove ready-made tomatoes from the oven to peel, put in a saucepan. Turn everything into a puree using an immersion blender. If necessary, return to the stove and warm slightly. You can choose the consistency as you wish: you can make a smooth mash, or you can make a consistency where you can feel the slices of tomatoes.
  5. Prepare sour cream sauce. Put fresh basil in a blender glass, a clove of peeled and chopped garlic, sour cream (preferably fatter), a little salt, blender everything until smooth.
  6. Serve the soup with sour cream and red pepper.
Baked Tomato Soup

Baked Tomato Soup

Japanese Omelet with Rice

Japanese Omelet with Rice

Ingredients:

Egg: 2 pieces,
Rice: 1/3 Glass (round grain, can be rice for sushi)
Chicken fillet: 1 Piece (fried or smoked),
Mix of vegetables: 1/2 Cup (carrots, onions, mushrooms, green peas, bean sprouts),
Ketchup: 3 Art. spoons
Vegetable oil: 2 Art. spoons
Soy Sauce: 1 teaspoon,
Rice vinegar: 1 teaspoon,
Ground black pepper: to taste
Salt: To taste

Cooking:
Cook the rice in salted water until ready, as indicated on the package. It is best to use special rice for Japanese dishes. Ready rice to cool at room temperature.

  1. Chicken fillet to fry or take a ready smoked chicken. Cut the meat into small pieces
  2. Break eggs into a bowl, beat slightly, add salt and freshly ground black pepper to taste.
  3. Mix cooled rice with rice vinegar and soy sauce.
  4. Pour some vegetable oil into the pan, heat well on high heat. Put the mixture of vegetables in a preheated frying pan and fry, stirring constantly, for a couple of minutes.
  5. Put the rice, seasoned with vinegar and soy sauce, in a pan to the vegetables, stir. Add chopped chicken, ketchup or tomato sauce to vegetables and rice, stir and fry for 1-2 minutes. Put in a separate bowl.
  6. Brush the pan with oil, pour the eggs into the pan, fry until the underside grabs, the top should remain liquid. Put rice stuffing on one side of the omelette, roll up the omelette. Done!
  7. Serve hot omelet to the table.
Japanese Omelet with Rice

Japanese Omelet with Rice

Honey Lemon Chicken with Asparagus Beans

Honey Lemon Chicken with Asparagus Beans

Ingredients:

Chicken fillet — 500 g
String (asparagus) beans — 400 g
Flour — 30 g
Cayenne pepper — ¼ tsp.
Garlic powder — ½ tsp.
Salt — 1 pinch
Olive oil — 2 tsp.
Lemon juice — 3 tsp.
Lemon — ½ pcs.
Butter — 60 g (divided into 4 portions of 15 g)
Honey — 85 g
Garlic — 1 clove

Cooking:
Wash and dry chicken fillets with towels.

  1. Prepare the breading for the chicken by mixing the flour with salt, cayenne pepper and garlic powder. Breast the chicken.
  2. Heat the pan with olive oil over moderate heat and fry the chicken on each side until browning. Put in a plate.
  3. Prepare the sauce: squeeze 3 teaspoons of juice from a lemon, pour it into a small saucepan, add liquid honey, crushed garlic clove. Bring to a boil over moderate heat, remove the sauce from the heat and add one portion of butter, stir and return to the fire. When the butter has melted, remove from the heat and add another portion of the oil. Repeat until all the oil has been added to the sauce, mix until smooth and remove the sauce from the stove.
  4. Fresh beans cut into pieces, with frozen do not need anything. Slice lemon into small rings. Fry the beans with lemon pieces in the same pan where the chicken was fried. If it burns — pour in some more oil. Put the chicken in the pan, warm it up a little. Put beans on a plate, and chicken on a bean pillow. Pour the sauce and serve the dish to the table.
Honey Lemon Chicken with Asparagus Beans

Honey Lemon Chicken with Asparagus Beans

Pumpkin Pie with Nut Crumb

Pumpkin Pie with Nut Crumb

Ingredients:

For baby:
Peeled walnuts — 0.3 cups
Flour — 0.3 cups
Sugar — 0.25 cup
Ground cinnamon — 1 tsp.
Butter — 2 tbsp. l
Nutmeg — 1 pinch
For filling:
Pumpkin Pulp — 500 g
Sugar — 1 stack.
Butter — 100 g
Eggs — 3 pcs.
For the test:
Flour — 1.25 stack.
Sugar — 0.5 tbsp. l
Ice water — 3 tbsp. l
Salt — 0.5 tsp.
Butter — 100 g

Cooking:


Sift flour and salt into a bowl where the dough will be kneaded. Cut butter into cubes, send to flour and rub with hands until crumbs form. Pour in ice water, stir. If the dough is dry, add some more water. Roll the dough into a ball and wrap with cling film. Put in the fridge for 1-2 hours.

  1. Sprinkle the table with flour and roll the cooled dough on it into a round layer. Transfer the dough into a baking dish, press it to the bottom and sides, cut off the excess dough. Send the dough in the form for another 1 hour in the fridge.
  2. Remove the dough form from the refrigerator, cover with baking paper and pour in the load (baking balls or just cereal), send to the oven, already heated to 180 degrees, for 15 minutes. Remove the base from the oven, empty it from the load and paper, bake for another 15 minutes, cool.
  3. For the filling, boil or bake the pumpkin until ready. Add a pumpkin using a blender, adding sugar and butter to it. Beat 2 eggs, mix everything up to complete homogeneity. Pour the base filling.
  4. Prepare a nut crumb: chop nuts. In a bowl, mix the sugar with cinnamon and flour, nutmeg and butter. Stir in nuts and pour over the filling. Bake for 45 minutes at 180 degrees and cool.
Pumpkin Pie with Nut Crumb

Pumpkin Pie with Nut Crumb

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