Biscuit with cream and fruit

Biscuit with cream and fruit


4 eggs
Sugar ~ 1 / 2st
Flour 100g


Soft curd 180g
Sour cream 20% 150-200g
Cream cheese curd 140g
Icing sugar to taste

Impregnation: coffee 100ml

  • Ready biscuit (form 20cm)
  • Beat eggs with sugar until fluffy foam. Then add the sifted flour and mix with a mixer at a slow speed.
  • Bake for about 25 minutes at 180’s
  • Cream: shake all ingredients and put in refrigerator. Add sugar powder to taste, I do not have a sweet cream (like yogurt flavor, 1-1.5 tbsp).
  • When the sponge cake is ready and cold, cut into 2 cake layers, soak the coffee and fluff the cream.
  • It is advisable to put in the fridge for the night, but if time is running out, then min for 6 hours!

Potato patties with cheese and dried apricots

Potato patties with cheese and dried apricots

Potatoes, 3 pcs.
Adygei cheese, 200 g
Dried apricots, 10 pcs.
Dill, 5 pcs.
Wheat flour, 3 tbsp. l
A mixture of peppers, 1 tsp.
Olive oil, 1 tbsp. l


Rinse dried apricots, soak it in boiling water for 20-25 minutes. Boil the potatoes in a uniform.

Grate grated cheese, cut dried apricots into small pieces, add chopped greens, olive oil and spices, salt. Stir well.

Slightly cool the potatoes, peel and mash tolkushkoy, add 3 tablespoons. l flour, salt. Divide the potato dough into tortillas, spread on each filling and form zrazy.

Roll in flour, fry on both sides until golden brown.

Serve ready zrazy hot with sour cream and greens.

Potato patties with cheese and dried apricots

Potato patties with cheese and dried apricots

Potatoes Boulanger

Potatoes Boulanger

French recipe, conquered the world with its simplicity and extraordinary taste! It is made really easy! Try at least once to create it and you will understand the interesting taste of the potato Boulger. Save yourself not to lose.

You will need:
Potatoes — 1 kg.
Onion — 2 pcs.
Butter — 50 gr.
Milk — 400 ml.
Ground black pepper — to taste
Salt — to taste

Peel and slice the potatoes into thin slices — about 2 mm thick. Onions cut into thin rings.
Salt and pepper the potato slices.

  1. Grease a baking dish with butter. Lay out a layer of potato slices in the form, then a layer of onions, repeat this several times.
  2. Carefully lay out the last layer of potatoes: it should look beautiful when ready.
    Fill the potato layers with hot milk. The milk should reach the top layer of the potato, but not cover it.
    Top layer before baking, pour melted butter.
    Cover the form with foil and bake the potatoes for 40 minutes at 200 degrees. Next, remove the foil, reduce the temperature to 180 degrees and bake the dish for another 40 minutes.
  3. Finished potatoes can be served hot along with a small amount of melted butter as a sauce.
    Finely grated garlic, added in several layers, will add a more intense and interesting taste to the dish.
    Baked potatoes combine well with fresh herbs and grated cheese.
Potatoes Boulanger

Potatoes Boulanger

Chicken rolls with dried apricots in sauce

Chicken rolls with dried apricots in sauce

To prepare you will need:

chicken breast (fillet) — 6 pcs
dried apricots — 100 g
walnut — 50 g
sesame — 1 tsp

For the sauce:

Kiwi — 2 pieces
orange juice — 1 glass
starch — 1 tbsp. spoon

Cooking method:

Wash the breasts, dry and cut in half lengthwise.

Each steak repel and salt.

Dried apricots, nuts and herbs scroll through a meat grinder, mix and add sesame.

In each chicken piece wrap dried apricot sausage and nuts

Roll up with a roll and tie with a string.

Fry the finished rolls on vegetable oil over high heat with the lid closed.

With the cold rolls to remove the thread.

Prepare the sauce.

Boil the juice, add the finely chopped kiwi, boil on a small fire for 10 minutes, gradually add starch, cook for another 3 minutes.

Rub the mass through a sieve and pour over the rolls sauce.

Chicken rolls with dried apricots in sauce

Chicken rolls with dried apricots in sauce

Canned saury puree soup

Canned saury puree soup


Saury, canned in its own juice — 300 g
Medium sized peeled potatoes — 4 pcs.
Medium carrots peeled — 1 pc.
Peeled onion — 1 pc.
Tomatoes (large) — 2 pcs.
Vegetable oil — for frying
Salt — to taste
Pepper to taste
Bay leaf — to taste
Chopped dill and parsley — to taste


  1. Onion cut into half rings. Cut potatoes and carrots into cubes. Stew the onions and carrots in butter until soft. Add chopped tomatoes. If desired, they can be pre-skinned. You can put out only tomatoes, put everything else together with potatoes in water.
  2. Put the potatoes in a pan of boiling water, cook for about 10 minutes. Then add vegetables, canned saury, bay leaves and cook the soup until done. Then, removing the bay leaf, chop the soup with a blender, boil to remove it from the fire. Pour the finished soup into plates and add chopped greens.

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