Stunning Brownie Brownies

Stunning Brownie Brownies

A classic combination of moist chocolate sponge cake and cherry. It is better to take a deep shape measuring about 20 to 20 so that the biscuit comes out high.

Ingredients:
200 g of dark chocolate (it is important to use only high-quality chocolate, the cocoa content from 70% — can be more if someone likes the bitterness from chocolate)
250 grams of butter
350 g of fine sugar or a little less (or substitute with powdered sugar)
65 g flour
80 g cocoa
4 large eggs
1 h l baking powder
optional
50 g cherries from tincture (you can take any other cherries, for example, dried)
50 g chopped nuts
75 g dried cherries

Cooking:
Chocolate break into pieces and put in a heat-resistant bowl with butter (you can get it in advance from the refrigerator and soften it a little). Put the bowl in the water bath and melt, stirring with a silicone spatula. Slightly cool melted chocolate.

  1. Sift flour along with cocoa and baking powder, add sugar or powdered sugar. You can grind sugar in a coffee grinder. Mix with chocolate butter mixture until smooth.
  2. Separately, beat the eggs and put them into the chocolate mass, mix until smooth. At this stage, add a cherry, you can soak it in alcohol a little beforehand — it will be more fragrant. It is allowed to add nuts to vary the texture of the dessert.
  3. Pour the dough into a previously prepared form (lining it with baking paper), send it to the oven, preheated to 180 degrees. Bake for 25-35 minutes — it is important that the brownie is not dry: a wooden toothpick should be removed with pieces of dough on it!
  4. Remove the brownies from the oven and cool, cut into pieces and serve. Decorate with orange chips as desired.

Chicken Breast Baked with Rice and Vegetables

Chicken Breast Baked with Rice and Vegetables

Delicious and quick meal for the whole family: the side dish and main course are prepared immediately.

Ingredients:
Chicken Breast — 1 pc.
Rice — 1.5 stack.
Water — 3 stack.
Vegetable oil — for frying
Tomato — 1 pc.
Onion — 1 pc.
Garlic — 2 cloves
Bread crumbs — 2 tbsp. l
Paprika sweet (ground) — 2 tsp.
Nutmeg (ground) — 0.5 tsp.
Allspice (peas) — 3 pcs.
Leek — to taste
Salt — to taste

Cooking:
Heat the oven to a temperature of 180-200 degrees.

  1. While the oven is heating, cook all the ingredients.
  2. Rinse the chicken fillet, dry it, if breast is used on bone and skin — remove them and cut the breast into portions.
  3. Mix the breadcrumbs with nutmeg, salt, paprika.
  4. Breaded chicken pieces in the mixture.
  5. Heat the pan with vegetable oil and fry the breast pieces on each side until browning.
  6. Pour the rice into the form where the dish will be cooked. Pour water (and you can replace the chicken broth), add salt to taste.
  7. Cut the tomatoes and red onions into large pieces.
  8. Put fried chicken pieces, tomatoes, onion pieces to rice, add garlic and greens, you can add leek. Sprinkle with allspice.
  9. Send the dish to the oven and bake for 20-25 minutes. It is important to follow the dish during cooking: as soon as all the liquid is absorbed into the rice, everything is ready, you can remove it from the oven.
  10. Close the form with a lid and let the dish stand for about 5 minutes, then serve to the table.

Turkish pizza — pide with meat and cheese

Turkish pizza — pide with meat and cheese

Ingredients:

eggs — 4-5 pieces;
yogurt without additives or sour cream — 2 tbsp. l .;
vegetable oil — 100 ml;
dry yeast — 11 g;
flour — about 250 g;
water — 100 ml;
sugar — 1 tbsp. l .;
minced meat (chicken, assorted or other) — 600 g;
chili — 1 pod;
Onion — 1 pc .;
garlic — 3-5 teeth;
tomatoes — 1-2 pieces;
greens — 1 bunch;
tomato paste — 2 tbsp. l .;
salt;
paprika;
black pepper;
Red pepper.

Cooking:
Prepare the dough: Mix in a bowl 2 eggs, salt and sugar, sour cream or natural yogurt, 70 ml of vegetable oil. Beat a little, add yeast, warm water, introduce flour in parts when the yeast is dissolved.

  1. Start a soft dough.
  2. For the filling, chop the chilli into thin rings (remove the seeds), chop the onions and tomatoes into cubes, cut the garlic into thin slices, rinse the greens and chop finely.
  3. Heat the frying pan with vegetable oil and fry the garlic with onion, then put the stuffing, stir, fry for another 3-4 minutes.
  4. Send tomatoes, chili pepper, spices and tomato paste to mincemeat, stir well and stew for another 3-5 minutes.
  5. Add greens to the filling, put out a little more, then cool.
  6. Divide the dough into 8 equal parts, roll out a thin elongated cake from each part, put the stuffing in the center of the cake.
  7. Lift the edges of the cake and shape the boat — leave a hole in the center.
  8. Add the remaining eggs, stirring them previously. Sprinkle with cheese if desired.
  9. Cover the baking sheet with parchment and coat the sides of the pizza with an egg. If desired, sprinkle with grated cheese on top. This time — without him.
  10. Send to the oven, heated to 220 degrees, and immediately reduce the temperature to 180 degrees. Bake for 30-35 minutes.

Buckwheat noodles sweet pork

Buckwheat noodles sweet pork

Cooking time: 30 minutes

Ingredients:
1) pork — 200 g
2) orange — 1 pc.
3) honey — 1 tbsp. l
4) Shallots — 3 pcs.
5) vegetable oil
6) buckwheat noodles — 60 g
7) salt
8) a mixture of 5 peppers
9) dates — 2 pcs.
10) chives

Cooking method:

  • Squeeze the juice of one orange, add honey to it. Dice shallots and pork into strips, fry in vegetable oil, then add orange juice with honey and dates, salt and pepper.
  • Boil buckwheat noodles in salted water, shift them to the pork, removing dates, and mix well.
  • Serve noodles with pork, garnished with chives and dates.

Triple and date lemonade

Triple and date lemonade

Cooking time: 40 hours

Ingredients:
1) Cashew nuts — 200 g
2) water
3) dates — 100 g
4) orange — 4 pcs.
5) cinnamon

Cooking method:

  1. Prepare a cashew paste. Fill with water at room temperature 200 g of cashews and leave for 4 hours. Soaked nuts chop into a paste, adding water, to the consistency of cottage cheese. Cover the bowl with a towel and leave to ferment for 36-80 hours.
  2. Prepare the cream. Fill the dates with water, let it stand, take out the stones, grind it into a paste using a blender, add a little water to a thick syrup. Mix with cashew paste, grind to a smooth mashed potatoes.
  3. Cut the peel to the pulp with a knife with oranges and cut the slices without films, squeeze the juice from the remnants.
  4. Lay the oranges and cream in creamer layers. We decorate with thin strips of orange peel.
  5. Mix orange juice with date paste, dilute with water and pour into glasses. We decorate with cinnamon sticks. Serve treyfl with lemonade.
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