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What besides incredible adventures and magic is present in almost all fairy tales? What even fairytale heroes cannot live without is food! Moreover, in fairy tales it is the most, that neither is, real: porridge from a pot, pies from the oven, a bun on a plate, and so on. In fairy tales, everyone eats - from kings to the evil Wolf. These are three crusts of bread in "Three Gudgeons" and fabulous feasts at royal weddings. What dishes were the most desirable at the fabulous feast?

Magic feast

The famous feasts at Hoggwarts, from the mere description of which I wanted to interrupt my reading and travel to the kitchen even at midnight. If from temptations such as "roast beef, fried chicken, pork and lamb chops, sausages, bacon and steaks, boiled, baked and fried potatoes, Yorkshire pudding, peas, carrots, meat gravies, ketchup" you can still somehow resist, then desserts ...

When everyone ate as much as they could, the food leftovers disappeared, leaving the plates as clean as they were at the start of dinner. Desserts appeared a moment later. Mountains of ice cream of every imaginable kind, apple pies, molasses pies, chocolate eclairs and jam donuts, trifle, strawberries, jellies, rice pudding ...

Trifle or translated from English as "trifle", this is a real flight of fantasy and fabulous temptation! It is cooked in a transparent portioned dish, which makes it even more desirable. The composition of the dessert varies depending on the author's taste preferences, but the "outline" of the work is about the same: fruits and berries of different colors, dry biscuits and biscuits, custard and whipped cream, jelly, a little alcohol. Let's try to create one of the variants of this fabulous dessert! It is perfect for summer holidays.

Fruit Trifle

Necessary:

• packaging of biscuit "fingers" or dry biscuits
• 2 packs of strawberry jelly (semi-finished product)
• 2 cups boiling water
• fresh strawberries, peaches, pineapples, etc.
• 35% cream
• 1-2 tbsp fine sugar
• liqueur (vanilla or almond)

Cooking!

Prepare jelly from a semi-finished product in advance, pouring it with half the amount of boiling water (about 2 cups) than indicated on the package. Shred the fruit in small pieces and pour over them with lukewarm jelly, and then put in the cold to solidify. Break the cookies into pieces or cut the biscuit fingers into cubes, soak a little with liquor. Whip the cream and sugar. Layer: biscuits, fruit jelly, whipped cream. Repeat layers 2-3 times. Can be garnished with melted chocolate, candied fruits and nuts. Custard or sweet curd mass can be used in place of or in addition to whipped cream. Trifle without whipped cream, you can put in the cold for a few hours to soak, and add the cream before serving.

Russian pies, magic as soft fluff

Russian fairy tales are rich in treats. How else? Fairy tales have long been made up about Russian hospitality. As it should be? First, feed and drink, or sit on a stump and eat a pie. You can’t find your way without pies, until you taste them with ardor and heat from the Russian stove! It is impossible with us without pies in any way - not in real life, not in fairy tales. Pies in Russian cuisine are almost a mystical thing - for some they are "like fluff", light, airy, melting in the mouth, while for others, for some reason, they are wooden, hard, even if you hammer nails in. And the recipes are the same, and the products are the same. What's the matter? Apparently this is not without magic!

There is one very simple recipe for dough for pies, according to which you can bake and fry them, and even with any fillings - everything works out! This recipe passes from mouth to mouth, and it appeared from the "Self-assembled tablecloth".

Necessary:

• 500 ml of kefir
• 180 ml refined vegetable oil
• 1 tbsp sugar with a slide (for sweet pies, you can add another 2 tablespoons)
• 1 tsp salt
• half a glass of warm water
• a bag of dry yeast or 25 g live
• 6 cups flour

Cooking!

Dissolve yeast in warm water, adding 1 tsp. sugar and 1 tbsp. flour, give a foam cap to rise. Warm the kefir and vegetable oil a little (the mixture should be slightly warm), so that the kefir does not curl. Then add salt, sugar and yeast mixture. Knead the dough, adding flour little by little, so that it just doesn't stick to your hands. Let it come up for 15-20 minutes and you can cut up the pies for frying (fry under the lid over moderate heat). Ready to put the pies in an enamel deep dish, covered with a linen napkin.

Before baking, baked pies should be allowed to stand still for 10-15 minutes, and after baking, grease with very sweet tea (butter) or vegetable oil (snack bars).

So what is the secret of Russian pies? You just need to bake them with a good mood and kindness in your soul, otherwise they won't come out!

A feast according to the rules of the dwarves

I hope there is something left to eat and drink for the latecomers! What is it? Tea! No thanks! I have some red wine, I think. "

"And me," said Thorin.

"And raspberry jam and apple pie," Bifour said.

"And pies mins-pais and cheese, "said Bofur.

“And pork pie and salad,” Bombur said.

Those of you who have read the story of the adventures of the little hobbit Bilbo Baggins know how many supplies the gluttonous gnomes destroyed in his storerooms. Moreover, the description of the feast of the dwarfs at Bilbo's table makes the reader want to visit his own refrigerator and buffet. Most of the dishes stored in the bowels of the hobbit's pantries are known to us: muffins, apple pie, and so on. But what are these wonderful pies mins-pais that the feasting gnomes liked so much? These wonderful pies can be stored for a while, about as long as you have enough patience not to eat every single one! Once upon a time these were purely meat pies, but today preference is given to fruit filling, with which they can "tolerate" until tomorrow and the day after tomorrow ... if possible.

Mins-pais

For filling

• 2 large green apples (Antonovka, Semirenko, etc.)
• 200 g of raisins of different varieties (dark, light, large raisins)
• 200 g lemon zest or candied fruits
• 200 g lard (melted interior fat)
• 200 g cane sugar
• ¾ Art. brandy (liquor, etc.)
• 1 lemon and 1 orange
• 100 g almonds (finely chopped or flaked)
• 2-3 tsp mixtures of cinnamon, cloves, ginger and nutmeg

for dough (you can use regular shortcrust pastry)

• 0.5 kg flour
• 150 g sugar
• 120 g butter
• 120 g pork fat (lard)
• 1 egg (or 2 yolks)
• 3 tbsp. l. fat milk

Cooking!

It is necessary to prepare the filling in advance (a day or two) and for future use - it should be infused twice, all the aromas and tastes have mixed and saturated each other, creating an unforgettable bouquet of fabulous taste sensations.

So: peel the apples and cut them into small cubes, rinse the raisins and dry them on a towel. Mix all ingredients in a large bowl (except brandy) and refrigerate overnight. Then, covered with foil, put the bowl in the oven (at a temperature of no more than 120 degrees!) And simmer the mixture for 2-3 hours. Then, after cooling the mixture to room temperature, pour out the brandy, stir again and let it brew again under a towel for 10-12 hours. After that, spread the filling into clean dry jars and cover with lids. It should be enough for several servings of pies (the filling can be stored well for a long time). The magic filling is ready!

Dough: sift flour, add chopped butter and softened pork fat, grind everything with your hands into crumbs, add sugar, egg and milk (literally drop by drop). Knead the dough with a wooden spatula, shape it into a ball, wrap it with foil and put the refrigerator for at least 1 hour.

Mins-pais: Grease a muffin dish, roll out the dough 3-4 mm thick, cut out circles with a diameter of about 7 cm and so much 1 cm less (patty lid). Place the large mugs in the molds, lay out the filling - 2 tsp each. (with a slide), seal and cover with lid circles, pinch the edges and grease the top of the pies with milk. Bake for 20-25 minutes at 190 degrees until golden brown. Cool and sprinkle with icing sugar before serving.

Enjoy your fabulous appetite!

In Russian folk tales, feasts were described especially colorfully. And what about the famous enumeration of dishes in the royal palace of Ivan the Terrible, performed by Savely Kramarov: "Kidneys of hare twisted, pike heads with garlic ...". And even in an era when sushi or pizza delivery has become commonplace, you can still try to surprise gourmets with amazing dishes. And these dishes are from Russian folk tales.

Of course, you can hardly make jelly banks or porridge from an ax in your kitchen. But there are many more surprisingly simple recipes and spectacular-looking dishes with which you can surprise both your children and guests who come to your place for lunch. One example is a kolobok. The most common round dough, on which you can depict a muzzle in the form of fruit. Half an hour in the oven - and the hero of a children's fairy tale is ready.

Additional examples

If the kolobok on the table doesn't seem enough for you, there are some more interesting recipes:

Cranberry jelly... With cranberry juice, nuts, starch and sugar, you can make a delicious and healthy treat in 40 minutes. Instead of cranberries, you can use currants, raspberries, and even lingonberries.

Rejuvenating apples... For their original preparation, bake the apples in the oven, having previously stuffed them with cottage cheese. You can also bake a goose with apples, which is also a popular dish in Russian folk tales.

Oven pie... To make your baked goods look like fairy tales, use rye flour. It was her grandmother who scraped the bottom of the barrel, intending to bake a kolobok.

Well, an important factor is not so much the preparation of the dish as its serving. If you are preparing a themed dinner for your children, then set a tablecloth of the appropriate color (bright colors) on the table, turn it on from fairy tales or put it on. And then the cooked dishes will become really colorful and not only will your children like it, but they will also plunge you into the world of childhood.

In fairy tales, not everything is fiction. For example, the dishes in them are the most "real".

And, as a rule, they are very tasty. We read to children and cook!

Semolina

With semolina, most children “get to know” not from a book, but in “practice” - at home or in kindergarten, one day it “happens” for breakfast. And most often from the very first acquaintance, the child determines whether he is “friends” with such porridge or not.
“The crane went to the invited feast. And the fox boiled semolina and spread it on a plate. "
From the fairy tale "The Fox and the Crane"
The main secret of delicious semolina porridge: the cereal must be poured into boiling milk in a thin stream with continuous stirring - then the porridge will turn out without lumps. However, there is another option: slightly moisten the cereal with cold water and stir with a whisk, and then pour boiling milk. To prepare semolina of medium density for half a liter of milk, you will need about 2-3 tablespoons of cereal. You only need to cook the porridge for a couple of minutes, and then cover the pan with a lid and let the porridge brew.
It is recommended to give semolina to children no more than two to three times a week. Semolina lacks coarse dietary fiber, so it is easily digestible - this is its absolute plus. But if we talk about the nutritional value of semolina, then it should be recognized that it contains a small amount of fats, vitamins and minerals compared to other cereals. To make milk semolina more beneficial, you can add berries, fruits and nuts to it. Children with reduced appetite or underweight can add 2-3 g of butter or vegetable oil per serving of porridge

Okroshka

"The next day the fox comes to the crane, and he cooked okroshka and put it in a jug with a narrow neck."
From the fairy tale "The Fox and the Crane"
Okroshka is definitely an adult dish. Not all children agree to dilute an edible salad with kvass or kefir. But they will not refuse to participate in the cooking process. Plastic children's knives will do an excellent job of cutting doctor's sausage and boiled eggs. And you can also pay attention to serving okroshka - carefully put the salad on a plate in the shape of a well, and serve the liquid component separately - like in a fairy tale - in a jug.

Rye pies

In Russia, the “main thing” has always been bread made from rye flour, while bread was baked from wheat - they were eaten in those houses where there was wealth.
- Stove, stove, tell me where the swan-geese flew?
The stove answers her:
- Eat my rye pie - I'll tell you.
- I'll eat rye pie! My father doesn't even eat wheat ...
From the fairy tale "Geese-Swans"
Therefore, it is not surprising that in the book by Elena Molokhovets "A Gift for Young Housewives", written in 1901, the recipe for biscuits made from rye flour is in the "Food for ministers" section.
Rye flour is rarely used in baked goods, because it does not contain gluten and has a peculiar taste, but at the same time, these properties can be an advantage. The dough with such flour will be more crumbly, and the taste can be beaten with fillings. Remember the same gates - Karelian open pies on rye flour dough. The fillings in them can be from cereals, most often from millet, as well as from root crops - turnips or potatoes. Sweet gates are also baked, adding dried fruits to millet porridge.
The dough for gates is quick, prepared without yeast, in yogurt or kefir: you need to mix 1 egg and 150 ml of kefir, add a pinch of salt, add about 350 g of rye flour in parts and knead the elastic dough. Knead the dough thoroughly and leave to brew for 15 minutes, then divide into 8-10 equal parts, roll out the circles, fill them with a filling - crushed potatoes or thick sweet millet porridge with dried apricots.

Kissel

- Milky river, jelly banks, where did the swan-geese fly?
- Eat my simple jelly with milk - I'll tell you.
- My father doesn't even eat cream ...
From the fairy tale "Geese-Swans"
Traditional Russian jelly comes in three consistencies: very thick - it solidifies in shape and resembles jelly; semi-thick - served warm, in a salad bowl and liquid - it used to be served as a gravy. Children are unlikely to appreciate the last two options for jelly, but thick, in the form of mousse or jelly, they will definitely like it. Thick jelly can generally be passed off as Italian panna cotta, especially if it is cooked with cream.
To prepare milk jelly, you need to dilute 1 tablespoon of starch in 1/3 cup of cold milk, add 2-3 tablespoons of sugar and a little vanillin. In a saucepan on the stove, bring 1 glass of milk to a boil and pour the mixture with starch into it. Bring to a boil, but do not boil. Cool, garnish with berries, sprinkle with chocolate and refrigerate for an hour.

Pancakes

- How can we be, what do we have?
- Wait, - said the old woman, - I'll try the millstones.
She took a millstone and began to grind: pancake and pie, pancake and pie, whatever it turns - all pancake and pie! And I fed the old man.
From the fairy tale "Cockerel-Golden Scallop and the Miracle-baby"
Yes, such grinders are definitely cooler than a multicooker and a bread machine: modern gadgets are not yet capable of a "full cycle" of production. It's no problem to make dough, but they can't make pies or bake pancakes out of it. But you can make several products manually from one dough without any problems.
From the same dough, you can easily make pies, pancakes and pancakes a la pancakes. But for thin pancakes, you still need a thinner dough. To make pancakes and pies more useful, I advise you to cook them from a mixture of wheat flour (preferably whole wheat, wholemeal) and buckwheat (you can just grind dry buckwheat in a coffee grinder).
And here is the recipe itself: soak 10 g of dry yeast in 700 ml of warm milk and let it stand for a while. Then add two eggs to the milk, add 150 g of wheat flour and 150 g of buckwheat flour, mix thoroughly. The dough will be thick enough. Leave it to rise in a warm place. As soon as the dough rises, knead well and add 50 ml of vegetable oil, mix again and let rise again. The pancake dough is ready! If you need not pancakes, but pancakes, together with butter you need to add a little warm water to the dough - until the consistency of kefir. And for pies - just increase the amount of flour to 300 g of each type (all you need is 600 g of flour).

Very often in books there are descriptions of what literary heroes eat ... You read, and salivation keeps coming ... Besides, if we like a book, we always immerse ourselves in it, it captures us and, for sure, many would like to try the food described by the author (of course, if the hero enjoys it :). So, catch a selection of delicious dishes from popular works!

Fried, green tomatoes from Sipsey

“Last week, next to me, next to the post office, the Polustanok cafe was opened. Its mistresses, Idgie Threadgood and Ruth Jamison, seem to be pleased: things are slowly getting better. [...] Idgie says the vegetable dishes include corn with white sauce, fried green tomatoes, fried okra, cabbage or turnips, cow peas, sweet potatoes, Caroline beans or lima beans. And for sweets - pie. "
Fannie Flagg "Fried green tomatoes at the Polustanok cafe"
2. Cakes from Marcel Proust

“She sent for those short and plump cookies, they are also called 'madelens', which seem to be baked in the wavy shell of a scallop. And, dejected by a gloomy morning and the thought that tomorrow is another dull day, I mechanically raised a spoonful of tea to my lips, in which I soaked a piece of madelena. But at the very moment when a sip of tea mixed with cookie crumbs reached my palate, I shuddered and felt that something unusual was happening to me. A delightful pleasure descended upon me, completely unreasonable in itself. Immediately the vicissitudes of life became indifferent to me, its sorrows are harmless, its transience is illusory - this happens from love - and a precious substance poured into me; or rather, she did not enter into me, but became me. "
Marcel Proust "Towards Swann"
3. Bouillabaisse from the house elves of Hogwarts

“The dishes, as always, started to fill up with food. This time the house elves have outdone themselves. What kind of food was not there, including overseas!
- What is it? Ron asked, pointing to a platter of soup or clam stew next to Yorkshire kidney beef pudding.
"Bouillabaisse," Hermione replied.
- Bless you! Ron responded.
- It's a French dish. I ate it on vacation the summer before last. Very tasty".
J.K. Rowling "Harry Potter and the Goblet of Fire"
4. Fish in Creole from Scarlett O'Hara

“The best food in New Orleans was the food. When Scarlett remembered the terrible days of hunger in Tara and the very recent period of abstinence, it seemed to her that she would never get enough of these delicious dishes. Okra pod soup, shrimp cocktail, pigeons in wine and oysters baked in crispy dough with sour cream sauce; mushrooms, sweet meat and turkey liver; fish, cunningly baked in oiled paper, and limes to it. Scarlett never lacked appetite, for as soon as she remembered the constant peanuts, dried peas and sweet potatoes in Tara, she was ready to swallow literally all the dishes of Creole cuisine.
Margaret Mitchell "Gone with the Wind"
5. Kulebyaka in Chekhov's style

“Well, as soon as they brought a kulebyaka out of the kitchen, now, immediately, we need a second drink.
- Ivan Guryich! - the chairman said in a crying voice. - Because of you, I ruined the third sheet!
- The devil only knows about food and thinks! - grumbled philosopher Milkin, making a contemptuous grimace. - Are there really no other interests in life besides mushrooms and kulebyaki?
“Well, sir, have a drink before the kulebyaka,” the secretary continued in an undertone; he was already so carried away that, like a singing nightingale, he heard nothing but his own voice. - Kulebyaka must be appetizing, shameless, in all her nakedness, so that there is temptation. You wink at her with an eye, cut off a kind of bite and wiggle your fingers over her like that, out of excess of feelings. You will eat it, and from it butter, like tears, the filling is fatty, juicy, with eggs, with giblets, with onions ... "
A. P. Chekhov "Siren"
6. Blancmange in Pushkin style

“So we sat down at the table, the clerk in the first place, I am beside her ... and the daughters pouted, but I don't give a damn about them ...
- Oh, Nastya, how boring you are with your eternal details!
- How impatient you are! Well, we left the table ... and we sat for three hours, and the dinner was glorious: blue, red and striped blancmange cake ... So we left the table and went into the garden to play burners, and the young master here he came. "
A. Pushkin "The young lady-peasant"
7. Royal Pie from the Dwarf Nose

“The prince has been staying with the duke for two weeks already. They ate at least five times a day, and the duke was delighted. He saw that his guest liked the dwarf's concoction. On the fifteenth day, the duke called Jacob into the dining room, showed him to the prince and asked if the prince was pleased with the art of his cook.
“You cook well,” the prince said to the dwarf, “and you understand what it means to eat well. During the entire time that I have been here, you have not served a single meal on the table twice, and everything was very tasty. But tell me, why haven't you given us the queen's pie yet? "
Wilhelm Hauf "Dwarf Nose"
8. Meatballs from Carlson

“Carlson suddenly stopped pacing the room. He froze in place and began to sniff, like a bloodhound. “Meatballs,” he said. - I love juicy tasty meatballs. [...] Oh, lovely little meatballs! They smelled so delicious and they were so crispy, rosy - in a word, the same as good meatballs should be! The engine hummed, Carlson quickly dived from the bed straight to the plate of meatballs. He grabbed the meatball on the fly, then soared up to the ceiling and, making a small circle under the lamp, with a contented look began to chew. - Delicious meatballs! - Carlson exclaimed. - Extremely delicious meatballs! You might think that they were made by the world's best meatball specialist! .. "
Astrid Lindgren "The Kid and Carlson Who Lives on the Roof"
9. Roast beef from Eugene Onegin

"Before him is a roast beef bloody
And truffles, the luxury of a young age,
French cuisine is the best color ... "
A. Pushkin "Eugene Onegin"
10. Barley cakes from Bilbo Baggins

“Only a large coffee pot was put on the fire, only the gnomes, having finished with the muffins, switched to barley cakes with butter, when suddenly there was ... not a bell, but a loud knock. A barrage of blows rained down on Bilbo Baggins' beautiful green door. Someone was hammering at her with a stick! "
J.R.R. Tolkien "The Hobbit"

Reading and cooking: recipes from the fairy tales of Hans Christian Andersen

The whole family can read the tales of Hans Christian Andersen: the writer himself believed that he wrote not only for children, but also for adults. True, fairy tales must undergo a strict selection: by no means in all, good triumphs over evil and justice triumphs. But even in the saddest and most philosophical stories, there are beautiful passages that are worth reading to the little ones. And in fairy tales, mouth-watering dishes are mentioned that can be prepared for the joy of the whole family.

petrograd99 / dpepositphoto

Baked apples

Baked apples are a delicious and healthy dessert that can be prepared at any time of the year. The main thing is to find dense sour or sweet and sour apples in the store - when baked, they keep their shape well.

“… Yes, the children lived well, but not for long. Their father, the king of that country, married an evil queen, and she disliked poor children from the very beginning. They experienced it the very first day. There was a feast in the palace, and the children started a game to visit. But instead of cakes and baked apples, which they always got enough, their stepmother gave them a teacup of river sand - let them imagine that this is a treat. "

Before baking apples, they need to be washed and cored. Inside, you can add berries, cottage cheese or cinnamon. For sweetness - honey or dried fruits. In order for the apples to retain as much benefit as possible, they need to be baked for no more than 15 minutes at a temperature of 150-180 degrees.

Apples are healthy in any form. Of course, during heat treatment, vitamin C is partially destroyed, but many other useful components remain. For example, soluble dietary fiber - pectins, which improve bowel function and lower cholesterol levels. Apples are rich in potassium, which helps to remove excess fluid from the body. Fruit acids are partially destroyed by heating, so even the most acidic baked apples have a mild taste and delicate texture.

Daria Rusakova

Candidate of Medical Sciences, Researcher of the Federal State Budgetary Scientific Institution "Research Institute of Nutrition" of the Russian Academy of Medical Sciences, Scientific Consultant of the Clinic "Nutrition and Health"

Accordion potato

Andersen's tale "Potato" tells how people did not immediately "recognize" potatoes and learned how to cook them. Children, especially those who helped their parents plant and dig potatoes (or just saw how this is done), will be especially interested in hearing this tale.

“Not just anyone, but the city fathers showed the people outlandish tubers and loudly taught how to plant potatoes, how to fetch them and how to cook them. What's the point: it went into one ear, into the other came out. People did not understand what they were told, and began to taste raw potatoes. - Ugh, how disgusting! - they said and threw the potatoes into the gutter, and saw with their own eyes that even the dogs disdained them. There were also those who tried to plant potatoes: some of them buried the potatoes far from each other and waited for trees to grow out of them, and it would be possible to pick the fruits "

After reading the fairy tale with your child, you can recall the dishes that are prepared from potatoes - mashed potatoes, fried with mushrooms, fries, "village style" slices, casserole, dumplings ... And treat them with another one - "accordion potatoes." To prepare it, you need to select large potato tubers, peel them and wash them, then make cuts on the tubers with a sharp knife, without cutting to the end of 5-7 millimeters. The thickness of the slices is also about 5 mm. Insert slices of ham or bacon into the slots, sprinkle with salt on top, sprinkle with vegetable oil, wrap tightly in two layers of foil and send to the oven for 40-60 minutes (depending on the size of the potatoes). Gently unfold the finished potatoes, grease with butter, sprinkle with chopped herbs and serve.

Roast

Roast is considered a traditional Russian dish, but in fact, in various variations, it is cooked all over the world. Modern roast is more reminiscent of Hungarian goulash - meat stewed with potatoes and other vegetables, after preliminary frying or without it. Often served with broth and in a pot.

“A large table was laid in the upper room; something that only was not on it: wine, and roast, and the most wonderful fish; the hostess and the sexton were sitting at the table — no one else. "

G.Kh. Andersen "Little Klaus and Big Klaus"

Recipe. Roast in pots

Ingredients: lean pork 700 g, potatoes 5 pcs., Onions 1 pc., Carrots 1 pc., Bulgarian pepper 1-2 pcs., Tomatoes 2-3 pcs., Sour cream 200 g, salt and spices to taste.

Cut the meat into small pieces, salt and pepper. Prepare the vegetables: peel and dice the potatoes, chop the onion, coarsely grate the carrots, cut the pepper into small cubes or cubes, and cut the tomatoes into half rings. Put in a pot in layers: potatoes, a little salt and grease with sour cream, carrots, peppers, tomatoes, onions, meat. Grease liberally with sour cream. Add water to the pots (it should reach the top layer) and cover them with lids. Send to an oven preheated to 220 degrees for about 1 hour.

If desired, after 30-40 minutes, you can remove the lids, sprinkle the top with grated cheese and send the pots - already without the lids - back to the oven for the remaining time. The cheese will brown and turn into a delicious crispy crust.

Honey gingerbread

Gingerbreads are gingerbread products, but they differ from piece gingerbread in shape and large size. Typically, the gingerbread is a low "pie" with or without filling and decorations, which is already cut into pieces when finished.

“During the fair there was always a hustle and bustle and it almost always rained; the humid air smelled like peasant caftans and - what is much nicer - honey gingerbread. The whole shop was packed with gingerbreads! Nice! And what is even better - the owner of the shop stayed with Knud's parents, and the boy, of course, got a gingerbread every time, which he immediately shared with Johanna. The most important thing was that the gingerbread seller knew how to tell wonderful stories about almost anything, even about his gingerbreads. "

We warn you right away: "Under the willow" is a sad fairy tale, it is better for kids to read only an excerpt from it - about gingerbreads - a gentleman and a girl who lay on the counter for so long as samples that they fell in love with each other.

Recipe. Honey gingerbread

Ingredients: 250 g + 3 tablespoons liquid honey, 90 g butter, 375 g flour, 1 tsp. a mixture of chopped spices (cinnamon, cloves, nutmeg), 1 tsp. soda, 60 g of candied cherries or soft raisins, 60 g of a mixture of candied citrus peels (chop), 3 eggs, 3 tbsp. milk, zest of 1 large lemon, 30 g of almond petals (optional).

Preheat oven to 170 degrees. Grease a square baking dish and line the bottom and sides with baking paper. Pour 250 g of honey into a saucepan, add oil and heat slowly, stirring, until completely dissolved. Sift flour and baking soda into a large bowl, add spices, cherries and candied fruits. Beat eggs with milk and add to the honey mixture along with the lemon zest, then pour in portions into the flour mixture, stirring well after each portion. Put the mixture into the prepared dish and sprinkle with almonds. Bake for about 1 hour 15 minutes. Willingness to check with a wooden skewer. With the same stick, make punctures over the entire surface of the cake and grease with the remaining honey. After soaking up the honey, transfer the gingerbread to the wire rack and let it cool completely, then remove the paper. Cut the rug into squares or rectangles.

Sweet soup

Any child will be surprised by the combination "sweet soup". And, most likely, she will not refuse to try such a soup.

“That was joy! The whole evening and the whole next day the pot was on fire, and there was not a single kitchen left in the city, be it the house of a chamberlain or a shoemaker, about which the princess did not know what was being cooked there. The ladies-in-waiting danced with joy and clapped their hands.

- We know who has sweet soup and pancakes today! We know who has porridge and pork cutlets! How interesting!"

It turns out that sweet soup is not at all a fabulous invention, but the national Danish dessert - Rødgrød med fløde - is a cross between puree soup and jelly. It is prepared from boiled fresh or frozen berries (strawberries, currants, blueberries) and rhubarb. The resulting "red porridge" is poured with cream and served as a dessert.

But in combination with pancakes, we are talking more about another sweet soup - made from dried fruits and spices with the addition of rice or tapioca, garnished with whipped cream. In such a soup, more likely even pudding, and thin pancakes are dipped!

Maria Reshetnikova

Recipe. Danish Pancake Soup

Ingredients: for soup - 1/2 cup dried apples, 1/2 cup dried pears, 20-25 pcs. pitted prunes, 20 pcs. dried apricots, 1/2 cup currants or small raisins, 1/2 cup large light raisins, 1 cinnamon stick, 1 star anise, 2-3 whole dry cloves, 5 cups water, 1 cup fruit juice (optional), 2-3 slices of fresh lemon, 4 rounded tablespoons of tapioca, whipped cream or sour cream; for pancakes: 2 eggs, 1 glass of flour, a pinch of salt, 1 teaspoon of sugar (optional), 2 tablespoons of melted butter, 1 to 1.5 cups of milk, vegetable oil for greasing the pan.

Tapioca can be replaced with half the amount of starch previously diluted in cold water. You can use flour instead of tapioca, directly according to the recipe. You can take rice - a sticky variety like Krasnodar or rice for sushi - and add it boiled to the dish (the amount is 2-3 times more than tapioca in the recipe).

Maria Reshetnikova

Pastry Chef of the Bakerschool Basic Course

Combine all dried fruits and berries, water and juice in a saucepan. Bring to a boil and reduce heat. Add spices and lemon slices, cook until fruit is soft, about 10-15 minutes. Add tapioca, stir well and continue cooking until the soup thickens (about 10-15 minutes). You can add more tapioca and cook the soup until it becomes a pudding consistency.

To make pancake dough: Beat eggs with flour, salt, sugar and melted butter. Gradually, without stopping whipping, pour in the milk until the dough reaches the consistency of buttermilk. Grease a skillet with butter and bake pancakes in it.

Decorate the finished soup with whipped cream and serve with pancakes.