Alla Kovalchuk

Ingredients needed to make fish pie

Preparing yeast dough (safe method)

1. Dilute dry yeast in warm water, add sugar and mix well

• Instead of water, you can use whey, potato broth, milk or kefir.

2. Add an egg, a pinch of salt, vegetable oil and sifted flour

• Do not break the egg over a bowl: shell particles may get into the dough or the egg may not be fresh
• You can immediately pour 1.5 cups of flour into the dough, and then add flour, focusing on the consistency of the dough

3. When the dough is difficult to stir with a spoon, transfer it to a work surface sprinkled with flour and continue kneading with your hands

4. The consistency of the dough should be very soft and slightly stick to your hands.

5. So that you can work with the dough, grease your hands with vegetable oil and continue kneading: do not add flour!

6. This is what a properly kneaded dough looks like

7. Grease a bowl with vegetable oil, place the dough in it, cover with a towel and place in a warm place for 30-40 minutes: during this time the dough should double in volume

Preparing the pie filling

1. Make a fry: fry finely chopped onion together with carrots in heated oil until golden brown.

• Leeks are best for making pie

2. Cut the skin off the fish, remove the bones and cut into small pieces

• Instead of silver carp, you can take any river fish.
• The larger the fish, the less damp it smells.
• do not pass the fish through a meat grinder; the fishy taste should be felt in the pie.
• If you are using cheap fish, put it in boiling water for a minute - this will make it easier to separate the bones.

3. Add pieces of fish to the frying. Salt, pepper and fry for 2 minutes

4. Pour in the cream, heat and remove from heat

Cooking a pie

1. While the filling is cooling, knead the risen dough again, transfer it to a bowl, cover with a towel and leave to rise again

2. When the dough rises for the second time, divide it into two parts (one should be a little larger) and roll each into a round layer

3. Grease a baking dish (you can use portioned molds) with vegetable oil and line it with dough: the thickness of the bottom layer should be approximately 1 cm

4. Place the filling on the dough and sprinkle with chopped herbs

5. Cover everything with the second part of the dough and pinch the edges

• the cake can be shaped however you like: open, closed, round, square - it all depends on your imagination

6. Make the decor for the pie: cut out 5 circles of the same diameter from the dough, overlap them and wrap them in a roll.

7. Cut the resulting workpiece in half and get a rose

8. Decorate the pie with roses

9. We make several punctures in the middle with a skewer: we pierce only the top cake. Cover the cake with a towel and leave in a warm place for 15 minutes

10. Brush the surface of the pie with beaten egg and bake in an oven preheated to 180°C for 20-25 minutes.

11. Cover the hot pie with a towel and leave until it cools completely: this will make the pie crust soft

Fish pie is ready! Delicious!

the site thanks the hotel and restaurant complex and Alla Kovalchuk for help in preparing the material

The material was prepared by Inna KARNAUKHOVA, Olga ZAYTSEVA,
photo Roman BALINSKY,
website

Don't want to start fermenting cabbage because it takes a lot of time? Sauerkraut from Alla Kovalchuk will be very tasty, and the cooking process will not take even half an hour. The express recipe presented in the TV program “Everything Will Be Delicious” can also be prepared at home. It will allow you to save money and please your family with an appetizing, healthy dish.

Preparing Ingredients

It is recommended to use dense heads of late varieties. It is best to select forks that weigh at least 800 g. You can see many varieties of white cabbage on the market, but it is better to give preference to Belarusian, Mozharskaya, Saburovskaya and Ladoga. Late-ripening varieties are also suitable: Slavyanka, Likurishka, Kubyshka, etc. After thoroughly washing the cabbage leaves, chop them into thin strips.

Video “Express method for fermenting cabbage”

From this video you will learn about an express method recipe that will help you ferment cabbage in just a day.

Step by step recipe

Once on the television program “Everything Will Be Good,” Alla Kovalchuk shared her own recipe for making sauerkraut. It will require the following ingredients:

• 3.5 kg of white cabbage;
• 1 large carrot;
• 2-3 currant leaves;
• 1 horseradish leaf;
• a sprig of dill with seeds;
• 2 bay leaves;
• 3 tbsp. l. salt;
• 4 black peppercorns.

The cooking process is as follows:

1. Remove the top leaves, wash and chop the rest.
2. Grate the carrots on a coarse grater and combine the vegetables.
3. Add salt and mash the cabbage with your hands.
4. Place the mixture in a special container.
5. Place a layer of leaves on the bottom of a sterilized glass jar, add dill, horseradish and currant leaves, throw in pepper and bay leaf.
6. Place the cabbage in several layers, compacting well.
7. Put under pressure.
8. Leave for 2-3 days at room temperature.
9. To eliminate carbon dioxide, the mass must be pierced with a fork twice a day.
10. Remove the resulting foam with a slotted spoon.
11. Eat after 5-6 days.

The result will be a delicious dish: the vegetable will crunch, attract with its aroma and surprise with its unique taste.

Alla Kovalchuk told how in just 10 minutes you can turn Ukrainian dumplings for soup into another dish - tovcheniki with meat, browned in butter, golden fried onion and tender chicken.

Preparation

Boil water and add salt. Boil the dumplings for 2 minutes. Pour them into a sieve and then place them in a heated frying pan with butter and vegetable oil. Fry for 5 minutes.

Separately, heat a frying pan with oil, put chopped chicken fat on it, and after three minutes - chopped peel.

Cut the meat into small cubes, and the onion into small cubes. Grate the carrots on a coarse grater. Add the meat until the cracklings are made of fat and skin and fry for 5 minutes. Then add onions and carrots.

Add salt, pepper and simmer covered for another 3-5 minutes. Place the fried dumplings into the prepared frying pan and stir.

How to make bean cake - Recipe from Everything will be good - Issue 308 - 12/19/2013

The recipe that Alla Kovalchuk will discover today was not known to even the expert’s closest friends for a long time. Bean cake remained a family secret for a long time, but only for you Alla will reveal all the secrets and subtleties of preparing a dish that will certainly not leave anyone indifferent.

Ready beans - 2 cups

Breadcrumbs 1 cup

Sugar 1 cup

Almond flavoring to taste

Chocolate 100 g

Sour cream 25% (for cream) 400 g

Sugar (for cream) 0.50 cup

Cream 30% 1 cup

Powdered sugar 2 tbsp.

Nut crumbs for sprinkling to taste

Preparing the cake crust

Grind the beans in a blender. Separate the whites from the yolks. Beat the yolks with half a glass of sugar until thick. Beat the whites until foamy with a pinch of salt. Add sugar and beat into a fluffy foam. Add breadcrumbs to the yolks (in 3 additions). Add proteins and flavoring in several batches. Put in the beans. Line the bottom of the springform pan with parchment, grease with butter and pour in the dough. Bake the cake in an oven preheated to 180 C for 40 minutes. Cool the finished cake.

Preparing the cream for the cake

Beat sour cream with sugar. Whip cream with powdered sugar. Melt the chocolate in a steam bath, fill a pastry bag with melted chocolate and draw arbitrary shapes on the parchment - they will decorate the cake. Let them harden in a cool place.

Preparing the cake

Cut the cake in half lengthwise. Grease the bottom cake with sour cream. Cover with the top cake, press down lightly, grease the sides with cream and sprinkle with nut crumbs. Decorate the top of the cake with whipped cream and chocolate decorations.