The best dishes from a home cook. Recipes for banquet dishes from chefs

Not the most famous, but the richest chef included in the Forbes list - his fortune is estimated at one and a half billion dollars! Wong is the owner of only three restaurants: two establishments in the United States and one in Japan. But a queue of people wishing to get into them forms within a few months. This is not surprising, since Alan is Barack Obama’s favorite chef, and his gastronomic fiesta, a luau, was held at the White House. Young Wong studied culinary arts in college, immediately realizing that the kitchen was his calling. From Honolulu, where Alan was from, he went to New York, where he learned his craft under the guidance of Andre Soltner. Then the future billionaire returned to his homeland, intending to become a teacher at his alma mater, but he was immediately invited to work in a large restaurant. The fame of culinary talents quickly spread among local residents, people went not to the restaurant, but to the chef, and Alan decided to open his own establishment. And you were right!

Wong has a lot of secrets, many of them are kept cleaner than the password to a bank safe. But the public still knows something. For example, the “five components” rule, which Alan religiously adheres to: a dish should not have more than five main ingredients. The chef's style is a combination of French cuisine and ethnic Hawaiian nuances. For example, he adds wasabi to the classic French sauce of berries and wine. And the seemingly routine guacamole sauce - what can you invent here? You can, argues Alan Wong. Let's share the recipe!

Preparation:

Finely chop the avocado (under no circumstances use a blender, you need to chop it, not puree it), finely chop the white onions, green onions, tomatoes, chili peppers, ginger and garlic, grate on a fine grater. Mix all ingredients. As a result, the guacamole is more reminiscent of Hawaiian salsa. And thanks to sake, lime and chili pepper, the snack will last for about two days! Alan Wong serves his guacamole with grilled king prawns. Yummy!

Gordon Ramsay

Who doesn't know Gordon Ramsay, worldwide famous chef, awarded three Michelin stars! “Hell's Kitchen”, “Top Chef America”, other shows, an entire chain of restaurants around the world and $118 million in annual income - that's all about him. In addition, Ramsay is also a happy husband and father of many children - he is raising two daughters and a son. Ramsay is famous for his sharp tongue; his caustic comments have long been dismantled into quotes. “My job as a chef is to learn as much as possible. You know, it’s hard for me to eat something that’s burnt and under-salted. So with an open heart I'm willing to eat anything from jellied eels to beans on toast. I'll eat anything as long as it's properly salted.", says Gordon.

What do you think the Ramsay family eats for dinner? Truffles, gourmet desserts, lobsters? But no. We tell you what the world's most popular chef loves.

Spaghetti with tuna

You will need:

Spaghetti – 200 g
Canned tuna – 1 can
Shallot – 100 g
Garlic – 2 cloves
Chili pepper – 0.5 pcs.
Capers, parsley, lemon - to taste

Preparation:

Boil spaghetti until al dente. Chop shallots, garlic and chili peppers, lightly fry on olive oil. Place spaghetti on a plate, top with fried vegetables, pieces of tuna, garnish with fresh capers, parsley and a slice of lemon.

Jamie Oliver

Celebrity British chef and restaurateur Jamie Oliver earns more than $250 million a year. Charismatic and witty, he became practically the face of big cooking and, we can note, popularized the profession of a cook. Besides everything else (and everything else is a lot of TV shows, books written by himself, charity), he is an exemplary family man: together with his wife Juliet (with whom he has been together for more than 20 years), he is raising five children! We wonder when he manages to do everything?

We offer you very unusual recipe from Jamie Oliver. Yes, it will take a lot of time, but the result is worth it! Prepare this “Christmas tree” for the holiday - you are guaranteed to delight your grateful guests.

Croquembouche

You will need:

Cream Patissiere:

Milk – 1.5 l
Vanillin – 0.5 teaspoons
Egg yolks – 12 pcs.
Sugar – 250 g
Corn flour – 100 g
Butter – 125 g
Shu cakes:
Butter -200 g
Sugar – 2 teaspoons
Eggs – 8 pcs.
For caramel:
Sugar – 600 g
Glucose – 400 ml

Preparation:

Making the cream: pour milk into a saucepan, add vanillin, as soon as the milk starts to boil, remove from heat. Beat the yolks with sugar and cornmeal white-hot. Gradually add hot milk, stirring vigorously so that the yolks do not curdle. Return the mixture to the heat, cook, stirring, until thickened. Then stir in butter and let cool.

Preheat the oven to 200°C. Grease two baking sheets with oil. Combine the butter, sugar, 650ml water and a pinch of salt in a large saucepan. Bring to a boil, remove from heat and add flour. Add the eggs one at a time, kneading the dough vigorously until it becomes thick and smooth. Transfer the dough to piping bag and form balls the size of walnut. Flatten the tails slightly with your fingers dipped in water. Bake for 15-20 minutes until golden brown. The profiteroles should rise and become hollow inside. They should not be too pale, otherwise the cooled dough will sag. Cool the profiteroles completely on a wire rack.

Place the cream in a pastry bag, make small cuts at the base of the cakes and fill them with cream. Place again on the rack. Take a conical croquembouche mold (if you don't have one, roll it into a cone regular sheet Whatman paper), grease it with butter and place it on a sheet of parchment. Next, prepare caramel for decoration. To do this, we need to pour sugar into a container and fill it with water. Put it all on the fire and bring to a boil and cook the syrup so that it curls into a ball when it gets into cold water.
Remove from heat and immediately place the saucepan on a marble or metal surface to stop the boil. Dip the profiteroles into the caramel and place them in the mold until you form a pyramid out of them. Leave to harden.
Carefully remove the pan and transfer the croquembouche to a serving platter.

Wolfgang Puck

The darling of Hollywood is about him. It is 67-year-old Wolfgang Puck who prepares buffets and festive feasts for the Oscars after-party. We suspect that celebrities want to attend the ceremony not so much because of the coveted statuette, but in order to taste specialties boss! Chicken pie in a pot, mini-burgers with cheddar cheese, canapés with smoked salmon, Oscar figurines made of chocolate in gold glaze... They say that Adele and John Travolta are crazy about pasta with cheese, which Puck masterfully performs. We invite you to join haute cuisine and make crostini with goat cheese - it's delicious!

Crostini with black and green olive tapenade and goat cheese

You will need:

Pitted olives – 1 cup
Pitted green olives – 1 cup
Baked tomatoes – ¼ cup
Garlic – 1 clove
Anchovy fillet – 1 piece (did not add)
Capers – 1 tbsp. (did not add)
Basil – ½ tbsp. chopped leaves
Parsley – ½ tbsp. chopped leaves
Thyme – ½ tbsp. chopped leaves
Oregano – ½ tbsp. chopped leaves
Olive oil – ¼ cup

Crostini

1 french baguette, cut into slices
goat cheese

Place all tapenade ingredients except olive oil in a food processor.

Grind using the pulse button until all ingredients are chopped into large pieces.

Continuing grinding, gradually pour in olive oil. Transfer to a container with a lid and refrigerate. Preheat the oven to 200 degrees. Place the baguette pieces on a baking sheet and place in the oven for five minutes (they will toast slightly). You can cook them in a toaster or lightly toast them in a dry grill pan.

Optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller with their recipes on WomanJournal.ru.

Chef's Recipes: High Art in a Simple Way

Who said that famous chefs, Michelin star holders and culinary geniuses have complex recipes?

Of course, they can spend the whole day preparing a dish with ingredients unimaginable to us. But sometimes they don’t want to! And they come up with the simplest recipes that anyone can use to build delicious lunch in a short time.

“Naked” James Oliver and optimistic Julia Child, ironic William Pokhlebkin and aristocratic Thomas Keller, vegetarianism promoter Delia Smith and sushi genius Nobuki Matsushima with their signature recipes on WomanJournal.ru.

Curd vanilla pudding from James Oliver

What you need:

110 g softened butter

220 g powdered sugar

2 vanilla pods

270 ml milk

How to cook cottage cheese vanilla pudding from James Oliver:

Cut the vanilla pods lengthwise, remove the beans, and place the vanilla in a bowl.
Grate the zest from the lemons, add butter and powdered sugar, beat everything together. Add egg yolks to the mixture and beat again.
Pour the milk in there room temperature, squeeze lemon juice, add flour. Mix.
Place the dough in a greased baking dish and bake in a water bath for 45 minutes at 280 degrees. Serve with strawberries and cream or sour cream.
James Oliver's curd pudding is ready.

Bon appetit!

Julia Child's Beef Bourguignon

250 g bacon

1 kg beef tenderloin

1 carrot

1 onion

2 tbsp. spoons of flour

750 ml dry red wine

1 tbsp. spoon of olive oil

1 tbsp. spoon of tomato paste

500 ml broth

Salt, black pepper to taste

How to Cook Julia Child's Beef Bourguignon:

Cut the beef into cubes and dry with a paper towel. Thinly slice and fry the bacon, place in a baking dish.
In the same frying pan, fry the beef, then finely chopped onions and carrots.
Post everything ready ingredients into shape. Salt, pepper, add flour, mix. Place in the oven, preheated to 200 degrees, for 4 minutes, stir again. Pour in the wine and broth, put tomato paste. Stir again and place in the oven. Simmer for 2.5 hours at 160 degrees.
Julia Child's Beef Bourguignon is ready.

Bon appetit!

Ratatouille by Thomas Keller

3 halves of red, orange and yellow pepper

5 tbsp. spoons of olive oil

3 cloves garlic

1 onion

4 cherry tomatoes

1 sprig thyme

1 sprig of parsley

1 eggplant

Salt, black pepper to taste

How to make ratatouille from Thomas Keller:

Bake the peppers in the oven, placing them on a baking sheet, crust side up. Cool, remove the skin. Slice.
Finely chop the onion and garlic and sauté in olive oil. Add chopped tomatoes and spices.
Cut zucchini, eggplant, cherry tomatoes into thin slices and place in a spiral in a baking dish. Add garlic mixture on top.
Cover the pan with foil and bake for 2 hours at 180 degrees. Then remove the foil and bake for another 30 minutes.
Ratatouille from Thomas Keller is ready.

Bon appetit!

Yellow soup from William Pokhlebkin

1.25 l meat broth

7 egg yolks

50 g butter

1–1.5 tbsp. spoons wheat flour

1 teaspoon ground ginger

1 teaspoon 6% apple cider vinegar

A pinch of saffron

How to cook yellow soup from William Pokhlebkin:

Beat the egg yolks, add vinegar and dissolve in warm meat broth.
Melt the butter over low heat in a saucepan, lightly simmer the flour in it until light yellow. Cool.
Pour the entire broth with the yolks diluted in it into the saucepan with the toasted flour and, stirring continuously, bring the entire contents to a boil. Before boiling, in the middle of cooking, add ginger, saffron, salt and 25 g of oil.
Yellow soup from William Pokhlebkin is ready.

Bon appetit!

Paula Deen's Chicken and Rice Casserole

400 g green beans

500 g chicken fillet

1 onion

225 g hazelnuts

300 g celery paste

1 cup mayonnaise

170 g cooked rice

1 glass grated cheese"Cheddar"

Pinch of salt

How to Make Paula Deen's Chicken and Rice Casserole:

Chop the onion and nuts. Boil the rice. Cut the chicken fillet into pieces.
Mix all ingredients and place in a greased baking dish. Bake for 25 minutes at 170 degrees until done.
Paula Deen's Chicken and Rice Casserole is ready.

Bon appetit!

We feel free and confident in the kitchen if we know cool life hacks that allow us to create amazing dishes. And if we have a few tricks in stock that were shared with us best chefs peace? What if you gain experience from them by following their advice?

It's time to turn the cooking process into a real art, fascinating and exciting. In this review we have collected the most interesting tips and life hacks from culinary fashion trendsetters.

Jamie Oliver

It’s unlikely that this chef needs any special introduction. Jamie Oliver is a famous English chef, restaurateur, and part-time showman, who was able to interest millions of viewers in cooking and spread the philosophy of home cooking throughout the world. healthy eating. By the way, for these achievements, fifteen years ago Jamie Oliver was awarded the Order of the British Empire, and was also accepted as a member of the Royal College of General Practitioners.

How to Peel Ginger Root Easily

Most effective way Peel the ginger - scrape off the brown skin with a simple teaspoon. This way you won’t cut off too much, preserving all the pulp.
If you're in a hurry, just trim the spine on all four sides, leaving thick trim. You can then use them for cooking ginger tea and other healthy drinks.

How to separate the white from the yolk

The classic way to quickly separate the yolk from the white is to split the egg into 2 parts and pour the yolk into one shell or the other until only it remains in it. This should be done over a bowl where the whites will drain.
Another simple way to rid the yolk of the white is to crack an egg directly into your palm and let the white run between your fingers until only the yolk is left in your hand.
If you have a clean one on hand plastic bottle from under 0.5 liters of water, you can, squeezing it in the middle, carefully draw the yolk from the egg broken into the plate with its neck.

Heston Blumenthal

Heston Blumenthal is the famous English kitchen alchemist-innovator, whose vocation is molecular gastronomy. Once a self-taught chef, his talent and ability to improvise have made him a leading world chef, author cookbooks and the host of his own shows on the BBC, on which he talks fascinatingly about the combination of products and the chemical processes that occur during cooking.

How to cook pasta correctly

When preparing excellent pasta, use only high quality from durum varieties wheat. Pasta loves water, so even for a couple of servings of pasta you will need at least 2 liters of water.
Do not rely on the cooking time indicated on the package as recommended. Taste the pasta for yourself (the pasta is ready when it reaches al dente) and, after stopping cooking and draining, add olive oil.

How to fry food

Frying food is not such a simple process as it seems at first glance. It is important to monitor the temperature of the fat because fat that is too hot will cause food to burn, and fat that is too cold will saturate the food making it taste unpleasantly greasy.
If you regularly cook French fries, first boil the slices until soft and, after removing them with a slotted spoon and allowing the water to drain, transfer them to the refrigerator for an hour, after which fry them in the deep fryer in 2 stages. Before serving these potatoes, let the fat drip off a little.

April Bloomfield

April was born in the UK, although she became a world-famous chef, opening several restaurants in the USA (two of them awarded Michelin stars). She is the author of several books about cooking, in which she reveals the secrets of her home cooking, and also shares his copyright meat recipes. By the way, to try her signature burger in New York restaurant The Spotted Pig, visitors make reservations months in advance.

How to Make the Perfect Herbal Sauce

Since April Bloomfield's main specialty is meat dishes, she knows everything about the perfect sauces for them. Try making this one - simple and incredibly delicious:

In a bowl, chop 2 shallots, a clove of garlic, chili pepper, 50 grams of parsley, 50 grams of mint and salt.
Add 2 tablespoons lemon juice and 150 milliliters of olive oil, then stir. The sauce is ready!

How to cook meat dishes

Just before cooking, let the steak rest for about 10 minutes in a little salt. This approach will ensure uniform roasting of the meat and also create an appetizing salty crust.
In your search for your favorite burger, don't be lazy in experimenting and trying different combinations. Of course, you need to use only high-quality meat. April Bloomfield's signature burger is served with Roquefort cheese and thin-cut fries.

Wolfgang Puck

This Austrian chef currently owns twenty restaurants around the world. He became famous not only due to his unconventional view on cooking recipes, but also because of his signature original recipes and cookbooks. By the way, Wolfgang Puck is the main person responsible for buffets and festive feasts at Oscar parties.

How to choose seasonings

Universal herbs that should always be in the kitchen are rosemary, thyme, kaffir lime, mint and basil. Thanks to this set, you can create masterpieces even from simple products.
Fresh fish fillets are easy to spoil with unnecessary seasonings, but to make it simply amazing, just add basil and olive oil. Rosemary and basil are great for chicken and vegetables. Thyme and mint will help refresh the taste of dishes, and kaffir lime leaves will diversify Asian recipes.

How to cook vegetables

Boiled potatoes - simple and delicious dish, when preparing which it is important to observe some subtleties. After boiling the potatoes, drain the water from the pan and place the potatoes back into it, tightly closing the pan with a lid and leaving for 5-7 minutes.
When planning to steam vegetables, be sure to add olive oil to them. It must be of high quality - that’s the only way prepared vegetables they will turn out really tasty.

Vladimir Mukhin

Vladimir Mukhin - the most famous Russian chef, whose name is known even outside our country. Vladimir is a champion and laureate of various culinary competitions, the chef of the White Rabbit restaurant in Moscow. Once upon a time, he began his career in the kitchen of the restaurant where his father worked, and today he himself oversees many restaurants, managing to organize gastronomic events and travel around the world, collecting unique regional products.

How to choose products

The key to success is only good ones, quality products. Never buy frozen meat or fish for your meals. Always pay attention to seasonal vegetables or fruits - they are the most delicious.
At the markets, get your own sellers, try their best fresh food and feel free to check out proven recipes.

Universal dishes

Soup - unique dish, which combines many flavors at once. It does not require any sauces or side dishes; soup replaces everything at once. By the way, Vladimir himself loves borscht: the chef eats it at any time and, if he were told that he would only eat one dish all week, Vladimir would choose this particular soup.

Reconsider your opinion about vegetables. Today it is not only universal side dish, but first of all - main ingredient and a separate dish.

Ina Garten

The whole world knows Ina Garten as a famous author of cookbooks and a charming TV presenter. Aina never received any special culinary education, but in France she became interested in cuisine and there she fell in love with the cult of fresh and high-quality food. Today, being an energetic and passionate chef, Aina is developing her own line of Barefoot Contessa products and continues to publish recipe books.

(Soluxe Club Restaurant, Chef Chen Yuzan)

Ingredients:

Chinese pear – 400 g
Dried apricots – 120 g
Vanilla bean – 10 g
Grenadine syrup – 35 g
Powdered sugar – 45 g
Lemon juice – 25 g

Cooking method:

Peel the pear, cut into small cubes, dried apricots into strips. Clean out the vanilla pods, place everything in a saucepan and add the rest of the ingredients. Cook over medium heat until the pear is semi-soft. Ready mass Place in pans, sprinkle with ginger streusel on top and bake for 10 minutes at 200 degrees.

Streusel:

Mix in a bowl 100 g of softened butter, 100 g almond flour, 100 g wheat flour, 100 g powdered sugar, 20 g. ground ginger. Roll the dough into a sausage shape and wrap it in cling film. Place in the refrigerator for 2 hours until set.

Buckwheat Bolognese style

(Restobar “Prozhektor”, chef Maxim Myasnikov)

Ingredients:

Buckwheat – 70 g
Onion – 30 g
Tomato confit – 10 g
Greens – 1 g

Parmesan sauce (35 g):

Cream – 250 g
Parmesan cheese – 40 g

Bolognese sauce (100 g):

Beef – 1000 g
Celery – 300 g
Peeled carrots – 300 g
Onion loop – 300 g
Red wine – 500 g
Tomatoes in own juice– 500 g
Fresh rosemary – 10 g
Olive oil – 50 g
Garlic – 3 g
Oyster mushrooms – 40 g
Cilantro – 15 g

Cooking method:

Wash and boil the buckwheat. Fry oyster mushrooms in olive oil with salt, pepper and garlic. Cut the onion in half and divide it into segments, scald in boiling water for 10 seconds and bake for a few seconds on the stove. Place Parmesan sauce on a plate, top with buckwheat, onions, fried oyster mushrooms, pour over Bolognese sauce, sprinkle with herbs and garnish with tomatoes.

Bolognese sauce:

Grind the vegetables through a meat grinder. Fry in olive oil with garlic and rosemary. Scroll the meat through a meat grinder, after the vegetables are fried, add the meat and fry everything together. Pour in red wine - evaporate, add tomatoes and simmer until tender, add salt. Pepper and add sugar.

Parmesan sauce:

Heat the cream, add grated Parmesan cheese. Melt cheese in cream to make cheese sauce.

Confit tomatoes:

Take the tomatoes, peel them, cut them into 4-6 pieces, sprinkle on top with salt, sugar, citrus zest (orange, lime and lemon) with the addition of thyme. Bake at 100 degrees for 2.5 hours.

Sweet cherries with chocolate mousse and waffle crumbs

(Restaurant Sixty, chef Carlo Grecu)

Ingredients:

Milk chocolate – 300 g
Cream – 370 g
Gelatin – 10 g
Egg (yolk) – 3 pcs.
Sugar – 40 g
Dark chocolate – 160 g
Waffle Crumb – 160 g
Cherry – 150 g

Cooking method:

Melt dark chocolate and add waffle crumbs. Place the resulting mass in a mold and freeze.
Break the cream in half. Soak gelatin in cold water. Mix the yolks with sugar, heat the first part of the cream to 80 degrees. Brew the yolk with cream. Brew the mixture a little. Add gelatin to the heated mixture and dissolve it. While straining, add the mixture to the chocolate, cool slightly, beat the second part of the cream and add to the mixture. Pour into molds, cover with frozen waffle crumbs.
Decorate the dessert with chocolate and cherries.

Chanterelle Julienne

(Gastrobar “We’re not going anywhere”, chef Dmitry Shurshakov)

Ingredients:

Chanterelles – 80 g
Boiled veal heart – 40 g
Onion – 15 g
Cream – 50 g
Chicken broth – 50 g
Vegetable oil – 10 g
Poached egg – 1 joke
Smoked suluguni cheese – 10 g
Dill greens – 3 g
Green onion – 3 g

Cooking method:

Steam the chanterelles and boil the veal heart for 1 hour. Fry the onions in oil, add the chanterelles - lightly fry, pour in the broth, add the heart - simmer. Pour in the cream and cook until the sauce thickens.
Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.

Lamb shank with mashed potatoes, Crimean port and gooseberries

(Restaurant Duran Bar, concept chef Nikolay Bakunov)

Ingredients:

Potatoes – 350 g
Lamb shank ( rear end) – 1 piece
Salt – 2 g
butter – 80 g
Cream – 30 g
Carrots – 1 piece
Onion – 1 piece
Parsley – 3 branches
Tomatoes – 1 piece
Butter – 50 g
Half a head of garlic
Bay leaf half
Peppercorns – 5 pieces
Gooseberries – 200 g

Cooking method:

Boil the potatoes, drain the water, and let stand on the stove for 2 minutes. Take the butter out in advance and cut into medium-sized cubes. Heat the cream separately. Rub the potatoes and butter through a sieve and add cream. Salt
Strip the knuckle of veins and wrap it with twine to maintain its shape. Place in a small saucepan, add spices and roots (onions, carrots, garlic), butter, add water to the level of the meat. Cover tightly with foil and place on the stove over high heat. Bring to a boil, then reduce heat to low for 1.5 hours.
Prepare marinade for wood structure. Take a container slightly larger than the diameter of the plate, pour in water, add garlic, brandy, herbs, spices, peppercorns - heat to a temperature of 80 degrees to release the aroma of the spices. Cool, immerse the wood structure. Marinate for an hour to a day.
Pierce the gooseberries with a needle, immerse them in port wine and simmer over medium heat by half. Discard the gooseberries and combine with demiglass sauce.
Place the finished shank and puree on the tree. Pour the sauce over the shanks and potatoes and place in the oven. Cook for five minutes.

RICE ZAZZA WITH CHAMPIGNONS. I HAVE NEVER EATEN ANYTHING tastier! Lightweight and budget option feed a large family! Ingredients: Round rice - 400 g Champignons - 300 g Water - 800 ml Onion - 1 head Garlic - 2 cloves Breadcrumbs - 100 g Vegetable oil - 3-4 tbsp. l. Starch - 1 tbsp. l. Salt - to taste Spices - to taste Preparation: Boil the rice until tender, so that it softens a little. Then cool and add starch, mix well. Cut the champignons into pieces and fry along with onions and garlic. Add a little salt. With wet hands, form a ball of rice mixture and make a depression in it. Let's put a little in it mushroom filling and shape it into a ball. Roll the balls in breadcrumbs. Press lightly and fry on both sides until golden brown. Serve hot. Bon appetit!

Comments 8

Classes 411

Shortbread cookies Ingredients: ● 0.5 cups sugar. sand, ● 2 eggs, ● 2 cups of flour, ● 150 gr. drain oils, ● 1 tsp. baking powder, ● a pinch of salt. Preparation: Beat eggs with sugar + softened drain. butter+salt+flour (sift with baking powder). Knead the dough (just don’t knead it for too long). Place in the refrigerator for 20 minutes. Then roll out, cut out shapes, bake in a preheated state. oven. When the cookies have cooled, sprinkle with sugar. powder. Enjoy your tea!

Comments 6

Classes 216

HOW TO FRY FROZEN CUTLETS Heat a frying pan, pour oil, place medium heat and place the cutlets. The oil should not boil, otherwise the cutlets will burn on the outside and be raw (or even cold) on the inside. Cook the cutlets uncovered for 3-4 minutes, then turn over. Cover with a lid and cook for another 3-4 minutes. Turn the cutlets over again, reduce the heat and cook covered for another 3-4 minutes. So turn over several times, taste the softness of the cutlets. When the cutlets are almost ready, you don’t need to cover them with a lid - all that’s left is to fry the cutlets until golden brown. Serve the finished cutlets hot with your favorite side dish. If desired, you can blot them to remove excess fat. Enjoy!

Comments 3

Classes 75

Real Tatar wak belyash Ingredients: For the dough: Chicken egg - 1 pc. Kefir – 120 ml. Wheat flour – 2 cups For filling: Chicken egg – 1 pc. Potatoes – 4-5 pcs. Meat or minced meat – 500 g Onions – 2 pcs. Butter – 70 g Ground black pepper Salt Spices – to taste Preparation: Prepare the dough from the above ingredients so that it becomes soft and elastic. Divide the dough into balls the size of a ping pong ball. Take the meat and cut it into small pieces. Peel the potatoes and onions and cut them into cubes. Combine meat and potatoes, salt and pepper, add spices to taste and mix all ingredients thoroughly. Roll out each dough ball into thin flatbread, in the middle of which we put the filling, and put a piece of butter on top. We gather the edges of the vak belyash with a beautiful frill, without pinching the edges, so that we get a bag with the filling in the center. Place the whites on a baking sheet lined with parchment, brush each one with beaten egg and place them in an oven preheated to 200 C. During cooking, add water (1-2 tablespoons) to the top of the left hole in each vak so that they do not dry out (3-4 times). Bake the belyashi for approximately 40 minutes. You can cook for whites delicious sauce. To prepare it we will need: Tomato – 1 pc. Garlic – 1 clove Pickled cucumber – 2 pcs. Mustard – 1 teaspoon Vegetable oil – 0.5 teaspoon Apple vinegar – 0.5 teaspoon Salt and pepper to taste Preparation: Remove the skin from the tomato, after scalding it with boiling water. Cut it into small cubes and simmer in a frying pan for vegetable oil, adding salt, pepper and vinegar. Then add mustard, chopped garlic and grated tomatoes to the tomatoes. coarse grater cucumbers Mix everything - the sauce is ready! Enjoy the taste Tatar vak whites baked according to traditional recipe, seasoning them with aromatic sauce!

Comments 5

Classes 282

Cheesecake with condensed milk (no baking)😜

Comments 14

Classes 526

How to cook chips in the microwave.

Comments 3

Classes 228

Your loved ones will definitely be satisfied. Such delicious cake they won't try anywhere else. Ingredients: Dough: Eggs - 4 pieces Sugar - 1 cup (volume 200 ml) Flour - 1 cup Baking powder - 1 heaped teaspoon Salt - 1/4 teaspoon Vanillin Oil for greasing the mold Cream: Milk - 250 ml Egg - 1 piece Sugar - 1/2 cup Flour - 2 level tablespoons Butter - 50 grams Vanillin Impregnation: (if you want to achieve a greater resemblance to store-bought, do not soak or reduce the amount of syrup) Warm water 1/2 cup Sugar 1 tablespoon Glaze: Chocolate without additives - 50 grams Odorless vegetable oil 2-3 tablespoons Preparation: Preparation of the cakes: Beat eggs with sugar and salt. Mix flour with baking powder and vanilla, mix with eggs with a spoon. Grease a 22 cm pan with butter and sprinkle with flour (1 tsp). Or lay baking paper. Lay out the dough and bake for about half an hour at 180 degrees. You can also bake in a slow cooker on the baking mode for an hour. Cool the biscuit mixture on a wire rack. Cut into two layers horizontally. Soak each cake on the inside with 1/4 cup of syrup for soaking. Leave a tablespoon of cream, put the rest of the cream on the bottom cake layer, and cover with the second one on top. Coat the surface with the remaining spoonful of cream (the glaze will lie more evenly). Apply warm glaze on top. (it’s convenient to do this with a brush) Leave for several hours to infuse. Preparation of cream: Mix flour with sugar and vanilla, add egg and mix. Add milk little by little and mix well so that no lumps form. Place the mass on slow fire and cook until thickened. (you can put it in the microwave 3-4 times for 1 minute - stir every minute) Add butter to the hot cream. Preparation of glaze: Break the chocolate into pieces, add butter and melt in a water bath or in microwave oven(30 seconds at full power 2-3 times, stirring until the chocolate is completely dissolved). Bon appetit! #cake #sorceress #recipe