Observing these simple rules, you will bake a wonderful biscuit anyway.

1. Fill the mold with dough to 3/4 of the height, as it increases in volume during baking.

During the first 20-30 minutes, the biscuit should not be touched, as it can settle and bake poorly.

2. Readiness can be determined by piercing the biscuit with a wooden stick (for example, a toothpick), if the stick is dry, then the biscuit is ready.

3. Freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to stand it after baking for about a day or at least at least 8 hours.

4. To make the biscuit more fluffy and crumbly, part of the flour can be replaced with starch. The quality of the biscuit depends on the freshness of the eggs, the duration of the beating and the correct temperature.

5.In biscuit dough you can add grated lemon or orange peel, vanillin, cocoa powder, chopped nuts. They are pre-mixed with flour.

6. If water or softened butter is added to the biscuit dough, they are mixed with the yolks.
Bake the dough immediately after kneading.

7. Grease the dish or baking sheet with cold oil, you can sprinkle with flour or breadcrumbs.

8. Do not grease the side walls of the mold, otherwise the dough will rise only in the center of the mold during baking.

COLD METHOD FOR COOKING BISCUIT

Whisk the whites into strong foam with half the sugar.

Grind the egg yolks with the remaining half of the sugar white. You can add grated lemon (orange) zest or chopped nuts. When preparing dough with additives, add them (sour cream, butter, cottage cheese, pumpkin) into the yolk mass.

Mix with flour (and, if necessary, with starch) and carefully add 1/3 of the protein foam. After that, the mass will become more liquid and it is already easier to mix the remaining proteins into it - you need to mix it not in a circular motion, but lifting it upwards. Transfer to form.

Preheat the oven to t \u003d 150 ° C, put the cake pan and add the temperature to 180 ~ 220 ° C.

WARM BISCUIT COOKING

Grind the yolks with sugar and, if required by the recipe, melted butter. Heat in a water bath with constant stirring until the sugar dissolves.

Cool to room temperatureby placing in cold water and whisking constantly. In this case, the mass will become thick, lush, yellow color... Add flour or flour with starch. Then introduce proteins in the same way as with the cold method.

DRY BISCUIT
1 cup flour, 8 eggs, 1 cup sugar

CREAMED BISCUIT # 1
2 cups flour, 0.5 ~ 1 cup sour cream, 6 eggs, 1 cup sugar

CREAMED BISCUIT # 2
1 cup flour, 2 tablespoons sour cream, 5 eggs, 1 cup sugar

SPONGE WITH STARCH
0.5 cups flour, 0.5 cups starch, 8 eggs, 1 cup sugar

OIL BISCUIT # 1
1 heaped glass of flour, 150g butter3/4 cup sugar, 4 eggs, 2 tsp baking powder

OIL BISCUIT # 2
1 cup flour, 100g softened butter, 8 eggs, 1 cup sugar

BISCUIT VIENNA OIL
(prepared warm; do not separate whites and yolks)
1 cup flour, 1 tablespoon starch, 100g butter, 2/3 cup sugar, 5 eggs, 2 yolks

BISCUIT BUDAPEST OIL
2/3 cup flour, 2 tablespoons melted butter, 8 eggs, 6 tablespoons powdered sugar, 100g ground almonds

BISCUIT PARISIAN OIL
(prepared warm)
0.5 cups flour, 3 eggs, 2 yolks, 1 cup icing sugar, 2 tablespoons melted butter

BISCUIT CREAT AND OIL
3 tablespoons flour, 100g softened butter, 200g cottage cheese, 4 eggs, 1 glass of sugar, 1/4 teaspoon of baking soda

AIR BISCUIT
2 tablespoons flour, 2 tablespoons sugar, 5 eggs

BISCUIT WITH CORN FLOUR
0.5 cups flour, 0.5 cups corn flour, 6 eggs, 6 tablespoons of sugar

PUMPKIN BISCUIT
2 cups flour, 1 cup sugar, 8 eggs, 2 cups raw pumpkin puree, a pinch of salt

QUICK SPONGE
1 cup flour, 1 cup sugar, 5 eggs, 1/2 teaspoon baking soda (quench with vinegar) or 1 teaspoon baking powder

QUICK SPONGE WITH WATER
3/4 cup flour, 100g sugar, 2 eggs, 4 tablespoons hot water

Whip up sponge cake
flour - 1 cup (100 g),
eggs - 4-5 pcs,
sugar - 1 cup (180 g)
Beat eggs with a mixer until fluffy.
Then, gradually adding sugar, beat until a thick foam forms.
Gradually add flour sifted through a sieve and gently stir the dough with a spoon, lifting layer by layer until it absorbs the flour.
Gently place the dough in a greased and floured or bread crumbs shape.
Bake the biscuit for 25-40 minutes in an oven preheated to ~ 180-200 ° C.

Lemon biscuit
4 eggs
1 cup of sugar
zest and juice of half a lemon
3 tablespoons flour + 1 tablespoon potato starch (all with a slide) - together it turns out 1 glass

Grate lemon zest on a fine grater.
Divide the eggs into whites and yolks.
Stir the yolks with a spoonful of sugar and lemon juice.
Beat the whites with sugar into a strong foam, then, without stopping whisking, add the lemon zest and pour in the yolks with lemon juice in a thin stream.
In the beaten egg mass, gently stirring with a spoon from top to bottom, add flour and starch.
Immediately pour the biscuit dough into an oiled or lined with baking paper form (preferably split) measuring 20x30 cm.
Put the future sponge cake in an oven preheated to 180 ° C and bake for about 25 minutes. Willingness to determine with a wooden stick.

Lemon biscuit turns out to be very airy and has a delicate, barely audible lemon flavor. It can be served with tea as separate dish, or use as a base for a cake.

Chocolate biscuit
Separate the whites of 6 eggs from the yolks. Beat the whites into a strong foam (10 minutes with a mixer).
Continuing to beat, add 2 cups of sugar in small portions. Introduce egg yolks (one by one).
4 tbsp. l sift the cocoa through a sieve so that there are no lumps, pour into the dough and gently mix the dough from top to bottom.
Then, in several steps, add 2 cups of flour and a third teaspoon soda, quenched in half a tablespoon of lemon juice.
Grease the form with oil, cover with paper. Pour the dough and place in the oven. Bake at 180 degrees until tender. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.

Poultry salad

350 g boiled meat poultry, 4 hard-boiled eggs, 100 g boiled champignons, 100 g canned asparagus, 150 ml mayonnaise, 100 g canned pineapple, salt and pepper to taste.

Cut poultry, asparagus and pineapple into slices. Cut the eggs into quarters. Combine all products, season with mayonnaise, adding salt and pepper to taste. When serving, arrange with pineapple and champignon slices.

Chicken salad with pineapple

350 g canned pineapples, 500 g fillets boiled chicken, 280 g of canned corn, 2 boiled eggs, 250 g of mayonnaise, herbs, salt and pepper to taste.

Sort the chicken fillet into fibers. Cut pineapples into small pieces... Strain the corn from the liquid. Peel the eggs and separate the white from the yolk. Cut the protein into pieces and mix with the rest of the ingredients. Grind the yolk with mayonnaise, if the dressing is too thick, dilute with pineapple juice. Put all the ingredients in a deep salad bowl, fill with dressing, salt, pepper and decorate with herbs.

Krill paste salad with rice

300 g pasta, 150 g rice, 200 g canned green peas, 3 hard-boiled eggs, 250 g mayonnaise, herbs, black ground pepper, salt.

Boil the rice in salted water and mix with krill paste, green peas and chopped eggs. Season with mayonnaise, pepper and salt to taste. Decorate with herbs.

Stuffed tomatoes

4 large tomatoes, 2 hard-boiled eggs, 150 g canned fish, 100 ml mayonnaise, green salad leaves, salt and pepper to taste.

Cut off the top of tomatoes and remove the pulp with seeds. Cut the eggs into strips, green salad and finely chop the dill, drain the juice from the canned food, and mash the fish with a fork. Combine the fish mass with eggs, herbs and mayonnaise, mix. Stuff the tomatoes with the resulting mixture, cover with the cut top and serve.

Tomatoes stuffed with cottage cheese

500-600 g tomatoes, 300 g low-fat cottage cheese, 2 tbsp. tablespoons of raisins, cinnamon, salt, sour cream to taste.

Pass the cottage cheese through a meat grinder, add salt, cinnamon, a little sugar, mix thoroughly. Cut off the tops of clean, well-washed medium-sized tomatoes, remove the core, salt from the inside. Fill tomatoes with prepared cottage cheese, pour sour cream on top and bake in the oven for 10-12 minutes. Serve on a wide platter, beautifully laid out and additionally watering with sour cream.

Tomatoes, stuffed with eggs

4 large tomatoes, 4 eggs, 50 g hard grated cheese, 100 ml mayonnaise, green salad leaves, salt and pepper to taste.

Turn on the oven for preheating. Wash the tomatoes, cut off the tops, core them, season with salt and pepper. Pour 1 egg into the tomatoes, sprinkle with grated cheese. Bake in the oven at 180 ° C for 20 minutes. Place tomatoes on lettuce and top with mayonnaise before serving.

Prefabricated salad

150 g ham, 200 g boiled meat, 100 g boiled potatoes, 100 g apples, 50 g pitted olives, 100 pickled cucumbers, 50 g canned green peas, 100 ml mayonnaise, salt and pepper to taste.

Cut the ham and meat into strips, cut the potatoes into slices. Peel and seed apples, pickles, cut into strips. Stir the prepared products, season with mayonnaise, salt and pepper. Put in a salad bowl, decorate with green peas, olives and herbs.

OTHER BREAKFAST

Chicken pancakes

500 g chicken breast, 1 tbsp. a spoonful of starch, 1 egg, 3 tbsp. mayonnaise spoons, 100 ml vegetable oil, salt and pepper to taste.

Cut the skinless chicken into small pieces, add the rest of the ingredients and mix well. Such minced meat can be stored in the refrigerator for several days and only fried required amount servings. Fry in vegetable oil, spreading the pancakes with a spoon.

Semolina porridge with strawberry sauce

250 g semolina, 700 ml milk, 500 g strawberries, 150 g sugar, salt to taste.

Add 300 ml of water to milk, boil, salt and, gradually stirring, add semolina... Reduce heat and simmer until cereal is tender, about 15 minutes. Ready porridge pour into bowls and cool slightly. Porridge can be prepared in the evening, poured into portioned cups moistened with water, and refrigerated, and put on plates in the morning. Before serving, pour over the strawberries mashed with sugar.

Cheese for breakfast

200 g hard cheese, 2 eggs, 1/2 cup flour, 50 g fat.

Cut the cheese into rectangular pieces about 1 cm thick. Break the eggs into a separate bowl and stir well. Pour flour onto a wide plate. Pick up a piece of cheese with a fork, roll it in flour, then in an egg and again in flour. In this way, prepare all the pieces of cheese and fry them in a pan with fat on all sides, making sure that the cheese does not lose its shape. This cheese is well served with morning coffee or tea.

Pineapple snack

300 g of canned pineapples, 400 g of crab sticks or meat, 300 g of cheese, 1-3 cloves of garlic, 200 g of mayonnaise.

Canned pineapples and crab sticks cut into small pieces, rub the cheese on fine grater, crush the garlic, add mayonnaise and mix everything, you can skip the salt.

Student breakfast

3 eggs, 2 tbsp. spoons of ketchup, 100 g salami-type sausages, 100 g white bread, salt, water.

Boil 3 eggs in a "bag", no more than 2.5 minutes in boiling water. Peel them and place in a medium-sized pot (1/2 L capacity). Grind the eggs with a knife into crumbs, right in the pot. Cut 5-6 circles of sausage and cut it into small cubes Cut 1-2 pieces of no more than 1 cm thick from a slightly stale loaf of white bread and cut them into small cubes. Add to the pot, mix thoroughly and salt. Add 1 tbsp. a spoonful of water. Put the pot in an electric stove or oven, heat up to 80 degrees. Add 1-2 tbsp. spoon of ketchup and mix everything.

Breakfast with oatmeal

4 tbsp. spoons oatmeal, 4 tbsp. spoons of honey, 500 ml of yogurt without filler, 250 g of fresh or frozen raspberries or strawberries, 1-2 tsp. Orange zest bales.

Dry the oatmeal in a dry frying pan for 1 minute, add 2 tbsp. tablespoons of honey and heat until the flakes are golden and crispy. Combine the remaining honey, yoghurt and zest, stir and pour over the berries. After 10 minutes, when the raspberries have juiced, stir gently so that streaks form on the surface of the yogurt. When serving, put half of the cereal in a vase, pour over the yogurt mixture, sprinkle with the remaining cereal and decorate with berries.

Chicken in dough

1.2-1.3 kg of chicken, 200 g of flour, 1 tbsp. spoon of butter, 70 ml of vodka, 1 teaspoon of sugar, 250 ml of water, 100 ml of vegetable oil, salt to taste.

The meat of chicken boiled in broth, remove from the bones, cut into portions. Prepare the batter by kneading the dough from flour, water, vodka, butter, sugar and salt. Chop each portion of meat on a fork, dip in batter and dip in boiling vegetable oil, remove as soon as it is browned, place on a sieve or absorbent paper.

Breakfast with beans

200 g of canned red beans in their juice, 500 g of smoked chicken legs, 200 g of pickled cucumbers, 200 g onions, 1/2 part sliced \u200b\u200bloaf, 200 g of mayonnaise, 50 g of vegetable oil.

200 g of Russian or Dutch cheese, 3 eggs, 1 tbsp. a spoonful of chopped green onions, 1-2 cloves of garlic, 2 tbsp. tablespoons of mayonnaise, salt to taste.

Cut the cheese and hard-boiled eggs into cubes, mix with onions and put in a plate with garlic crushed with salt, mix everything well, pour mayonnaise and let stand in the cold for 30-40 minutes.

Cauliflower soup with egg croutons

600 g cauliflower, 1 onion, 1 liter of milk, 1 1/2 liters of water, 1 carrot, 2 yolks, 1 tbsp. a spoonful of flour, 100 g of sour cream, 50 g of butter. For croutons: 5 eggs, 1 tbsp. a spoonful of dill, 2 tbsp. tablespoons of flour, 1 tbsp. a spoonful of ghee, 50 g of butter for frying, 1 glass of milk, 1 egg for breading, 2 tbsp. tablespoons of crackers, salt to taste.

Boil all vegetables in water with milk, then rub them through a colander, mix with flour, dilute with broth, pouring it in gradually, boil well. Before serving, season with yolks, ground with sour cream (do not let the soup boil), and put a piece of butter. Serve with egg croutons.

Cooking croutons. Grind 1 tbsp. a spoonful of oil with 1 tbsp. a spoonful of flour, diluted with hot milk, salt to taste and boil until a thick mixture is obtained, cool. Hard boil the eggs, chop finely, mix with the prepared béchamel sauce and spread the whole mass in a finger thick layer on a flat plate greased with butter. Put in the refrigerator to freeze well. Then cut into strips of finger length and thickness. Dip the strips in flour, then in eggs and breadcrumbs. Fry in a large number oils. Serve on a plate covered with paper napkinsprinkled with chopped dill toast.

Zrazy in Polish

500 g of meat (pulp), 1 teaspoon of oil for minced meat, 1 glass of milk for mince, 3 eggs, 2 tbsp. tablespoons of chopped parsley or dill, 4 tbsp. tablespoons of crushed crackers, salt and pepper to taste, 2 tbsp. spoons of oil for roasting.

Cut the meat into equal pieces, beat them off with a hoe so as not to tear the fabrics, put small sausages molded from minced meat on each piece, close them on all sides with meat so that one edge of the meat is on the other, and stab the edges cleaned of sulfur match - salt, pepper, sprinkle with flour and fry in hot oil. Put the zrazy fried on all sides in a saucepan and pour over the sauce. Serve zrazy, pouring sauce over them and overlaid with boiled young potatoes, doused with butter and sprinkled with parsley or dill.

Minced meat preparation. Pour crushed crackers with hot milk, stir, add butter, 2 chopped eggs, herbs and 1 a raw egg, salt and pepper to taste and chill.

To make the sauce - see the mushroom sauce in Pasta Baked with Meat, page 49.

Strawberry cream

4 eggs, 3/4 cups sugar, 400 g strawberries, 1 1/2 teaspoons of gelatin, powdered sugar for dusting the mold.

Grind the yolks with sugar until white, beat the whites into a foam. Gently mix the yolks with the proteins, pour in the diluted gelatin, add the juice squeezed from the strawberries, mix everything, fold into a mold doused with water and sprinkled with powdered sugar. An hour before serving, put in the refrigerator to freeze the cream.

Tomato, onion, garlic and nuts salad Lamb kharcho soup Cabbage pudding Pie with raw apples

Tomato, onion, garlic and nuts salad

300-400 g tomatoes, 1 onion, 3 tbsp. spoons sunflower oil, 1/2 cup nuts, garlic, salt and pepper.

Chop tomatoes and onions, season with salt, pepper strongly and mix with chopped nuts, crushed with garlic and sunflower oil. Keep lettuce cold before serving.

Lamb kharcho soup

600 g lamb brisket, 2 onions, 1 each carrots and parsley, 500 g tomatoes, 2 sweet pepper pods, 10 peppercorns, 1/2 head of garlic, 2 tbsp. spoons of rice, 1 bay leaf and salt to taste.

Chop the fat lamb brisket across and cut along the ribs. Fry with onions and roots in a deep frying pan, put in a saucepan, pour over cold water, salt and cook over low heat. When everything is well boiled, add the tomatoes minced through a meat grinder, and bell pepper and fig. Boil up full readiness rice. IN ready soup put bay leaf, crushed pepper and crushed garlic. You can add hot pepper.

Cabbage pudding

1 kg of cabbage, 1/2 stale city rolls, 4 eggs, 1 glass of milk, 5 tbsp. tablespoons of crushed crackers, 1 large onion, 1 tbsp. a spoonful of oil, 1/2 teaspoon of butter for a mold, salt and pepper to taste.

Chop the onion and fry in oil. Soak the loaf in milk. Cabbage, chopped in large pieces, boil in salted boiling water, squeeze and pass through a meat grinder along with fried onions and a pressed loaf. Grind the yolks, mix with the cabbage mass, pepper, salt, add 2 tbsp. tablespoons of crackers and gently mix everything with the whipped egg whites. Grease a saucepan with oil, sprinkle with breadcrumbs, put the cooked mass in it. Cover the pan with white paper, cover tightly with a lid on top of the paper, put the pan in a deep frying pan with water and place everything in a heated oven on medium fire... When the pudding begins to move away from the edges of the pan and the sliver stuck into it remains dry, remove from the oven, put out of the pan, pour over with a mixture of heated oil and crackers and serve. You can serve the pudding with thick sour cream.

Raw apple pie

400 g flour, 3 eggs, 150 g ghee, 1 1/2 cups milk, 1/2 teaspoon salt, 2 tbsp. tablespoons of sugar, 1/4 sticks of yeast (for the preparation of the dough, see the recipe "Mashed potato soup with pies"). For the filling: 800 g apples, 2 cups sugar, 3 tbsp. tablespoons of crushed crackers.

Divide the dough that has come up in half, beat it well on the board, let it come up again. Roll out one half of the dough, place on a greased sheet. On the dough, put a layer of finely chopped apples, mixed with breadcrumbs and sugar. Cover with a second roll of dough, pinch the edges, allow to come up slightly and place in a well-heated oven with medium heat. Ready pie remove on a board, lightly grease with butter and sprinkle with icing sugar. Serve cold.

Herring forshmak cabbage soup with mushrooms Boiled tongue with green pea sauce Pasta casserole with apples

Herring forshmak

Herring, 1 stale city roll, 1 onion, 1 apple, pepper to taste, 2 tbsp. tablespoons of vinegar, 3 tbsp. tablespoons of sunflower oil, 1 egg, 1 tbsp. spoon of greens.

Soak herring, if it is very salty, in water for 3-4 hours, changing the water. Having cleared of entrails, head, bones, pass through a meat grinder together with a roll, onion, apple well squeezed from water, pepper, add vinegar, sunflower oil, mix well. Form a large cutlet, put it on a herring plate, attach the herring head on one side, and the tail on the other. To sprinkle chopped egg and greens. Serve with fresh bread.

Cabbage soup with mushrooms

400 g cabbage, 3 tbsp. tablespoons of sunflower oil, 30 g of dry mushrooms, 1 tbsp. a spoonful of flour, 2 onions, 1 carrot, 1/2 parsley, 3 bay leaves, salt and pepper to taste.

Rinse the mushrooms well, cover with cold water, add 1 onion and cook the mushrooms until soft. Finely chop onions, carrots, parsley, fry in oil, add washed to cold water and well-squeezed sauerkraut, pour in a little mushroom broth, put bay leaf and pepper, salt and simmer the cabbage until soft. When the cabbage is soft, pour the rest of the broth into it. Fry flour in 1 tbsp. a spoonful of sunflower oil, diluted mushroom broth, season the cabbage soup, add the chopped mushrooms and boil.

Boiled tongue with green pea sauce

1 beef tongue, 1 can of canned green peas (0.8 kg), 1 tbsp. spoon of butter, 1 tbsp. spoon and flour, sugar and salt to taste, 1/2 cup sour cream.

Rinse the tongue well in several waters, put in a saucepan and pour a little water so that it only covers it. Bring water to a boil and, removing foam, season with salt. Reduce heat and simmer the tongue until tender, not letting the broth boil.

Peel the boiled tongue from the skin, cut into thin slices, holding the knife obliquely, pour over the green pea sauce. Serve the rest of the sauce separately in a gravy boat.

Making the sauce. Boil green peas together with juice, add salt and sugar to taste, season with flour, ground with butter, diluted with cold pea juice, and sour cream.

Pasta casserole with apples

500 g pasta, 4 eggs, 800 g apples, 1 1/2 cups milk, 2 cups sugar, 1 tbsp. a spoonful of ghee, 100 g of sour cream, salt to taste.

Finely chop the apples. Boil pasta, strain, mix with sugar and apples, put in a saucepan with melted butter. Shake the eggs with milk, pour over the pasta mixture and bake in a well-heated oven with medium heat. Ready casserole put on a flat plate, cut into portions. Serve sour cream or hot milk separately.

Pepper, stuffed with vegetables Cold beetroot Potato pie with mushrooms Compote from fresh fruit and melons

Pepper stuffed with vegetables

8-10 pods of sweet pepper, 500 g of carrots, 500 g of onions, 250 g of parsley, 250 g of celery, 250 g of sunflower oil, 1 kg of tomatoes, 4 bay leaves, 10 peppercorns, 1/2 head of garlic, 4 tbsp. tablespoons of chopped herbs, salt to taste.

Select mature strong pepper pods, pour boiling water over them in a saucepan, cover and hold until they cool. Cut off the tops of boiled pepper pods, peel the inside of the pepper, fill tightly with minced meat, put the minced meat up in a saucepan, pour the tomatoes passed through a meat grinder, add all the oil, add salt, put a T-leaf and cook, without covering, over medium heat. When the juice has boiled down and there is red oil on top, remove the pepper from the heat, add crushed garlic and chopped herbs to it. Transfer the cooled pepper to a deep salad bowl, cover with herbs on top.

Minced meat preparation. Chop, like for noodles, roots, finely chop the onion and fry in sunflower oil until golden brown, salt and pepper with coarsely crushed pepper, put bay leaf, herbs.

Note. This pepper can be kept in the refrigerator for 7-10 days.

Cold beetroot

700 g beets, 250 g green onions, 1 tbsp. spoon of parsley, 2 tbsp. spoons chopped dill, 4 eggs, 250 g of boiled meat or doctor's sausage, 2-3 fresh cucumber, 1 cup sour cream, citric acid or vinegar, salt and sugar to taste.

Finely chop the onion, parsley and dill and crush with salt in a bowl with a wooden pestle. Cut cucumbers, eggs and meat into small cubes, mix with crushed herbs and let stand for 30 minutes in the cold. Peel the beets well, wash and boil in water until soft, grate on coarse grater and put back in the broth. Salt, add vinegar or citric acid, salt and sugar in such an amount that the liquid tastes like sweetened kvass. Cool and combine with the rest of the products. Pour into plates, season with sour cream. IN hot weather you can put pieces of ice in the beetroot.

Potato pie with mushrooms

800 g potatoes, 4 eggs, 1 kg fresh mushrooms, 1 tbsp. a spoonful of ghee, 1 onion, 2 tbsp. tablespoons of sour cream, 1 teaspoon of flour, 1 teaspoon of crushed crackers.

Boil peeled potatoes, dry, mince or special press. Cool, mix with yolks, then with whipped whites, divide the whole mass in half. Spread one half in a deep frying pan, greased with oil, put the mushroom minced meat on it. Of the rest potato mass roll up a roller and put it on the mushrooms around the edge of the pan. Lightly sprinkle the mushrooms with breadcrumbs, and draw a drawing on the roller with a knife. Lubricate the roller with a loose egg. Bake the pie in the oven at medium heat.

Preparation mushroom mince... Peel the mushrooms from the ground, wash in running water, coarsely chop and put on hot skillet with fried onions. While stirring, fry the mushrooms until all the liquid has evaporated. Cool mushrooms, add sour cream, salted and mixed with flour.

Fresh fruit and melon compote

1 1/2 cups sugar, 1 liter of water, 200 g of apples, 200 g of plums, 100 g of pears, 300 g of melon.

Boil the sugar and water syrup, add sliced \u200b\u200bplums, pears and apples without cores. Cook over low heat. Remove from heat and add the melon, skinned and seeded, and diced. Add a few pieces of ice before serving.

Eggplant caviar Green bean soup Pudding from different vegetables Dumplings with apple filling

Eggplant caviar

3 medium eggplants, 2 onions, 4 tomatoes, 2 tbsp. tablespoons of sunflower oil, 1 tbsp. a spoonful of parsley, 1 tbsp. a spoonful of chopped dill, 3-4 cloves of garlic, salt to taste.

Bake the eggplants and put under oppression between the boards for 30 minutes. Cut the tomatoes into cubes. Finely chop the onion. Grind the garlic with salt. Finely chop the eggplants, mix with the rest of the vegetables and herbs, season with oil, stir and keep in the refrigerator until serving.

Green Bean Soup

400 g green beans, 1 onion, 1 carrot, 1 parsley, 1 celery, 1 1/2 liters of water, 30 g flour, 1 glass of milk, 100 g sour cream, 3 yolks, salt to taste.

Peel onions, carrots, parsley, celery, wash, cook until soft. Peel the beans, cut into strips 1/2 cm long and boil in salted water. Vegetable broth strain, combine with beans. Dilute the flour with milk, fill the soup with it, boil it, add sour cream with yolks, warm the soup without letting it boil, otherwise the yolks will curl. Serve immediately.

Pudding from different vegetables

2 heads of cauliflower, 8 potatoes, 1 can of green canned peas (0.5 l), 1 can of canned green beans, 3 turnips, 4 carrots, 2 tbsp. tablespoons of semolina, 2 tbsp. tablespoons of ghee, 4 eggs, 1 teaspoon of bread crumbs, salt to taste.

Peel all vegetables, cut into cubes, boil. Cauliflower disassemble into cobs and boil separately from vegetables until soft. Cool everything down. Grind the butter, gradually add the yolk one at a time, mix with vegetables, green peas and semolina, add whipped egg whites, salt, mix gently, put in a greased and sprinkled with breadcrumbs form so that the mixture fills 3/4 of the mold. Cover first with paper and then a lid and put in a saucepan of boiling water so that the water reaches only half of the pudding pan. Cook for 1 hour, adding hot water... Put the finished pudding on a dish. Serve hot.

Dumplings with apple filling

300 g flour, 3 eggs, 1 1/2 cups milk, 200 g apples, salt to taste, 1 cup sugar, 1 cup sour cream.

Beat eggs and salt into a froth, pour in milk and gradually loosen with flour, beating harder with a spoon so that more air enters the dough. Add apples, grated on a coarse grater, stir. Using two spoons, form long dumplings from the dough and dip them into boiling salted water. Strain the dumplings, put on a dish, pour over sour cream, pounded with sugar.

Tomatoes with sprats Chicken broth with dumplings Fried chicken with rice Apple jelly with milk

Tomatoes with sprats

5-6 tomatoes, 3 eggs, 1 small jar of kilka, 1/2 can of mayonnaise, 1 tbsp. spoon of herbs, green lettuce leaves.

Cut tomatoes of the same size in half (across), remove the juice and grains from them, put the tomatoes on a flat plate covered with green lettuce leaves. Pour a little mayonnaise into each half of the tomato, put the sprat peeled from the heads and backbones on top, cover them with finely chopped eggs mixed with herbs. Stick a sprig of parsley in the middle of each tomato.

Chicken broth with dumplings

1 chicken, 50 g green onions, 1 bunch of parsley, salt to taste. For dumplings: 50 g butter, 1/2 cup water, 100 g flour, 3 eggs.

Put the chopped, seared and washed chicken into a saucepan, add the peeled offal (except for the liver and heart), put on high heat and bring to a boil. Remove foam, add salt, put tied in one bundle green onions and parsley. Reduce heat and cook the chicken over very low heat. Strain the broth, let it boil, dip the dumplings into it; when they rise to the surface, turn off the fire.

Cooking dumplings. Boil the salted water with oil and immediately add all the flour. Stir so that there are no lumps, and, turning off the heat, leave on the stove so that the mass gradually cools down to temperature fresh milk... Rub the eggs into the warm mass one by one. Take the dough with a teaspoon and dip it into the boiling soup. You can cook the dumplings separately in boiling water, rinse in cold water, dry and let it boil once in broth.

Chicken fried in dough with rice

1 chicken, 200 g flour, 1 tbsp. spoon (without top) ghee, 1 glass of water, 1 glass of vodka, 1 teaspoon of sugar, salt to taste. For rice: 1 cup rice, 1 onion, 1 teaspoon oil, salt to taste.

The meat of chicken cooked in broth, remove from the bones, cut into portions. Take each portion on a fork, dip in dough (knead from flour, oil, water, vodka, sugar and salt) and dip in boiling fat. Remove as soon as they are reddened. Serve with rice.

Cooking rice. Rinse the rice in several waters until the water becomes completely transparent; pour boiling water over it and boil. Drain, salt, put a raw onion in the rice, add oil and pour boiling water over so that it only slightly covers the rice. Place in another saucepan with boiling water and steam the rice until tender, then remove the onion and serve the rice hot.

Apple jelly with milk

600 g apples, 1 1/2 cups sugar, 2 tbsp. tablespoons of potato flour, 1 liter of milk.

Cut the apples into quarters, cut the core, add a little water and boil the apples in it. Rub through a colander, add water and sugar, boil, pour in diluted in cold water potato flour, boil again, cool and serve cold with milk.

Celery salad with nut sauce Root soup with pie Veal baked with white sauce Melon salad

Celery salad with peanut sauce

100 g celery, 5-6 cloves of garlic, 3/4 cup peeled walnuts, 1 slice of stale rolls, 2 tbsp. tablespoons of sunflower oil, 2 tbsp. tablespoons of vinegar.

Chop the celery greens, put in a salad bowl and stir with the sauce.

Cooking the sauce. Heat the nuts with garlic until an oily homogeneous mass is obtained, add a soaked and well-squeezed slice of white bread, vinegar and oil. Stir everything well and salt.

Root soup with pie

500 g of meat, 2 carrots, 2 turnips, 1 small head of cabbage, 1 onion, 1 celery, 1/2 can (0.5 kg) green peas, 2 yolks, 100 g sour cream, 1 tbsp. a spoonful of butter, 2 tbsp. tablespoons of flour. For the pie: 1 1/2 cups milk, 50 g butter, 2 eggs, 2-3 tbsp. tablespoons of sugar, 300 g of flour, 1/4 sticks of yeast, salt to taste. For minced meat: meat from soup, 1 tbsp. a spoonful of oil, 1 onion, 1 1/2 cups of broth, 1 tbsp. a spoonful of chopped herbs, pepper and salt to taste.

Boil the broth with all the roots and green peas. Remove the ready-made roots, rub through a colander, grind with flour, combine again with broth, boil. 5-10 minutes before serving, fill the soup with yolks, ground with sour cream and, without letting it boil, steam until thickened. Put butter in a piece before serving.

Dough preparation. Grind yeast with 1 teaspoon of sugar. Beat eggs with the remaining sugar and salt, dilute with milk and combine with yeast and flour. Knead the dough by putting a piece of butter in it. Cover with a towel and put in a warm place to come up. When the dough has doubled in size, remove it from the pan, divide into 2 parts and beat each well against a board. Transfer one rolled half on a rolling pin to a greased sheet, flatten, cut off excess dough. Put the minced meat on the dough rolled out on a sheet, cover with the second rolled half of the dough, pinch the edges and leave to rise for 20-30 minutes, then grease with a loose egg or sweetened milk and place in a well-heated oven.

Minced meat preparation. The cooled meat, cooked in broth, pass through a meat grinder. Finely chop the onion, salt, fry in oil until golden brown, put the meat in the same place and fry. Add 1 1/2 cups broth, salt and pepper. Cover and simmer over low heat until all the broth is absorbed. Add greens and cool well.

Veal baked with white sauce

1 kg of veal (kidney), 1 tbsp. a spoonful of ghee for frying, 2 cups of broth, salt and pepper to taste. For white sauce: 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, 2 glasses of milk, 50 g of grated spicy cheese. For garnish: 250 g noodles, 70 g butter, salt to taste.

Remove the bones from the veal, roll the pulp into a roll, tie with boiled twine, season with salt, pour over with melted butter and put on a baking sheet in the oven. When the veal is browned on all sides, add the broth and continue to fry the veal until soft. Water the veal with the resulting juice more often. Remove the twine from the finished veal, cut the roll obliquely into thin slices across the fibers. Grease each slice with white sauce. Fold the roll from the smeared slices as it was before cutting. Put the roll folded in this way on an oblong enamel dish, coat with the remaining sauce on all sides, sprinkle with grated cheese and brown in the oven. Serve fried noodles to the roll.

Cooking white sauce. Heat flour with butter in a pan, dilute it with hot milk, salt and boil, stirring occasionally, so that the sauce thickens strongly.

Cooking vermicelli. Raw vermicelli quickly fry in a pan in oil, stirring constantly. Put the toasted vermicelli in a saucepan, pour over salted boiling water so that the water covers the vermicelli by 2 fingers, stir with a fork and steam until cooked.

Melon salad

1 large melon, 1 lemon, 1 glass of sugar.

Peel the melon of skin and seeds, cut into thin slices, put in a salad bowl, sprinkle each row with sugar. Pour lemon juice on top.

Russian salad Broth with mushrooms Telnoe s fried potatoes Sour cream pancakes with custard and meringue

Russian salad

100 g of boiled meat, 300 g of cucumbers, 100 g of green onions, 2 tbsp. spoons of chopped parsley, 2 tbsp. chopped dill, 3 hard-boiled eggs, 1 can of mayonnaise, salt to taste.

Chop the onion finely, top it with herbs and mix with the diced cucumbers. Season with salt and let stand. Add eggs, meat and mayonnaise. Mix everything, put in a salad bowl and sprinkle with herbs and onions.

Mushroom broth

EGGS IN JELLY

8 eggs, 1 glass chicken broth (can be made of cubes), 1 tbsp. spoon of gelatin, 2 tbsp. spoons of wine, 2 tbsp. tablespoons of vinegar, salt.

Hard boil the eggs, peel and cut into slices. Dilute the strained broth with 1/2 glass of water, heat, remove from heat, season with wine, vinegar and salt, add diluted gelatin. When the aspic begins to freeze, pour it into glassware, laying egg circles in layers.

Serve with fried potatoes.

"SUPPER IN THE CUSTOMER"

2 large loaves of bread, 1 tsp. a spoonful of butter, 2 slices of boiled ham, 1 tbsp. a spoonful of vegetable oil, 2 eggs, 1 arrow of green onions, 1 tomato, 1 pickled cucumber, salt, pepper.

Spread the bread with butter, put the ham on top. Fried, lay on top of the ham and garnish with chopped onions, chopped tomato and cucumber.

INDIAN EGGS

5 eggs, 1 tbsp. a spoonful of olive oil, 1 onion, 2 cloves of garlic, 3 large tomatoes, 1 tea. a spoonful of ground hot pepper, 2 tea. tablespoons of butter, 4 pita bread.

Sauté the diced onion and garlic rings in olive oil until golden brown. Add diced and peeled tomatoes and ground pepper, and hold over low heat until the liquid evaporates. Transfer to separate dishes... Beat eggs with 50 ml of water, put in butter heated in a pan and cook, whisking right in the pan.

Fill the prepared eggs evenly with pita bread, cut in half and heated in the microwave, top with tomato sauce, garnish with parsley. Serve hot.

EGGS WITH MUSTARD CREAM

8 eggs, 1 tbsp. tablespoons of mustard, 4 drops of Tabasco sauce, 1 tbsp. a spoonful of vinegar, a pinch of sugar, 1 glass of unsweetened yogurt without fruit, 3 tbsp. tablespoons of mayonnaise.

Put the eggs in boiling salted water, boil for 8 minutes, cool in cold water and peel. Whip mustard with Tabasco, adding sugar, vinegar, yogurt and mayonnaise. Pour the halved eggs with the sauce, serve with crispy toast, butter and fresh vegetable salad.

OMLETTE "IN DUTCH"

800 g potatoes, 5 tbsp. tablespoons of grated cheese, 200 g of ham, 2 onions, 1 tbsp. a spoonful of herbs, 1-2 tbsp. tablespoons of vegetable oil, 3 eggs, nutmeg, pepper, salt.

Cut the peeled potatoes into large wedges. Fry the ham with chopped onions, add the potatoes, season with salt, cover and fry until tender. Then sprinkle with grated cheese and chopped herbs, pour over beaten eggs, sprinkle with grated nutmeg, pepper and bake in the oven.

OMLETTE WITH WARM VEGETABLE SALAD

For salad: 1 pc. yellow and red paprika, 2 carrots, 150 g celery root, 200 g green onions, 250 ml vegetable broth, bay leaf, garlic clove.

For the sauce: 50 g cream, 3 tbsp. tablespoons of a mixture of chopped parsley and tarragon, salt.

For an omelet: 3 eggs, 4 tbsp. spoons of mineral water, 2 tbsp. tablespoons of cream, 1 tbsp. a spoonful of butter.

Cut paprika into wide strips, finely chop all other vegetables. Cook for 8-10 minutes in broth with the addition of bay leaf and garlic. When the vegetables are ready, take them out and chill 100 g of broth separately.

From chilled broth, cream, green mixture and salt, make a sauce with which to pour over vegetables.

Beat eggs, add mineral water, cream and salt. Pour the mixture into a preheated frying pan, stir after 3 minutes and cook until tender (the omelet should remain slightly damp).

FRENCH OMELETTE

4 eggs, 2 tbsp. cold spoons boiled water, salt, black ground pepper, 15 g of butter.

Beat eggs in a bowl with a fork, add water, salt and pepper to taste. Beat the mixture again with a fork. Heat oil in a deep frying pan, but do not let it darken, pour in egg mixture and spread with a fork over the entire surface of the pan, trying to achieve the same thickness over the entire area. As the omelet is baked, "disperse" with a fork raw part closer to the sides of the pan. Classic omelet should be crispy on the bottom and soft on the top. When the bottom is ready, fold the omelet in half and hold it in the turned off pan for another half minute so that it bakes from the inside. Place the omelet on a warmed plate and serve immediately.

BEHIND EAR SALAD WITH EGGS

1 can of cod liver, 6 boiled eggs, 100 g green peas, 2 lightly salted cucumber, 3 tbsp. spoons of liquid mayonnaise, 60 g of green salad, 1 bell pepper, a small bunch of dill and parsley each, salt and black pepper to taste.

Cut onion and pepper into thin rings, lettuce leaves into strips. Finely chop the eggs, cucumbers and cod liver. Add to green pea, season with mayonnaise, salt, pepper and chopped herbs. Stir well, put in a salad bowl, garnish and serve.

"AIR" SALAD WITH EGGS

Onion, medium apple, 3 hard-boiled eggs, 50 g of hard cheese, mayonnaise.

Finely chop all ingredients and put on great dish in next order: onion, apple, eggs. Coat each layer with mayonnaise. Top it off with cheese.

Place in the refrigerator for 1 hour to soak.

Honey cake

The cake was born on the occasion of the purchase of the freshest honey, and in general they haven't baked honey for a long time ...
It turned out very tasty!

Ingredients:
For the test:
3 eggs
2 tablespoons honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a slice
flour

For cream -
500 gr 20-25% sour cream
Sugar to taste
vanillin
1-2 tbsp gelatin

Honey cake with banana cream


Such a cake does not sit for a long time))))

Ingredients:
For the test:
2 tablespoons of honey
1/2 teaspoon of baking soda,
2 eggs,
100 g butter
3 cups flour.
1/2 cup sugar

For the cream:
500 g sour cream.
1 cup granulated sugar
vanilla powder on the tip of a teaspoon,
2 medium-sized ripe bananas,
50g of liquor.

Honey cake (no oil)


This recipe for a honey cake without butter (and God forbid, without margarine)). The cake turns out to be very honey, tender and VERY tasty!

Ingredients:
cakes:
3 eggs
1 cup of sugar
2-3 st. spoons of honey (liquid),
1 tsp baking soda,
~ 3 cups flour
cream:
0.5 l. sour cream (you can also thick, but for the cake with the photo I used 10%)
slightly less than 1 tbsp. Sahara

Honey beehive


Here are the ingredients for 1 kg of the finished cake. The cake in the photo is 6 kg.

Ingredients:
For honey cakes:
- wheat flour 250 gr
- eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
- honey 60 gr

For the cream:
- sour cream 400 gr
- cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey

Kefir cake


Light cake, since there is no butter in the cakes, but there is 1% kefir. And the cream for it is not high in calories, I chose another.

Ingredients:
For the test:
kefir - 0.5 liters (preferably one percent),
sah. sand - 1.5 cups,
2 eggs,
a pinch of salt,
2 cups of flour,
soda - 0.5 teaspoon,
3 tbsp honey.

For the cream:
1 cup (250 ml) milk
1 cup of sugar,
2 eggs,
1 tbsp. a spoonful of flour
200 g butter (soften at room temperature),
vanilla sugar.

Medovik


A very festive and unusually tasty cake.

Ingredients:
Dough:
500 g flour
3 spoons of powdered sugar, removed
4 tablespoons full of honey
125 g margarine
1 teaspoon baking soda
2 eggs

Filling and cream:
500 ml heavy cream (30 - 36 %.)
OK. 200 g cream cheese (cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped

Chocolate honey cake


You will have to spend a lot of time on this cake, but it's worth it - the honey cake is very tasty and beautiful. Ready cake let it brew and soak.

Ingredients:
Dough:
3 tbsp. cocoa spoons
4 tbsp. spoons of honey
1 tsp baking soda
50 g butter
3 eggs
1 cup of sugar
3-3.5 to 4 cups flour

Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 scoops)

Glaze:
100 g dark chocolate
7 - 8 tablespoons of sweet cream (I had 10%)

Honey cake

Ingredients:
For cakes:
4 tbsp. spoons of honey
80-100 gr. butter
2 teaspoons of baking soda (quicklime!)
1.5-2 cups granulated sugar
4 eggs
a pinch of salt
about 4 cups flour

For the cream:
1.5 cups sand
1 liter of milk
3-4 tbsp. tablespoons of flour
250 gr. butter

Cake "French"

Another cake from my old homemade recipes. I bake it, too, for 15-20 years, always New Year... I don't even remember where it came from and why it is called that.

Ingredients:
Dough:
4 squirrels,
1 and 1/3 cups sugar
4 tbsp. spoons of honey
1/2 teaspoon baking soda, slaked with vinegar
150 g butter (melt)
2.5 cups flour

Cream:
300 g butter
4 yolks,
1 cup powdered sugar
2 glasses thick sour cream (enough store-bought 20%),
1 tbsp rum (cognac, whiskey, vodka)

Filling:
1 cup crushed walnuts
300 g prunes

Honey cake with prunes


Oh, and I love honey lovers! More to me, perhaps, only Napoleon is to my heart)) Although .. Honey cake for me is still a taste of childhood .. Rolls and pies with custard, butter rolls from plum jam and nuts, burning (and who will let them cool down ???))) apple pies and ... Honey cake!

Ingredients:
For the test:
3 eggs
2 tablespoons honey
1/2 tbsp. Sahara
120 g soft butter
a pinch of salt
1 tsp soda with a slice
flour

For cream -
500 gr 20-25% sour cream
Sugar to taste
vanillin
prunes

"Ladies' whim" chocolate cake


The cake is incredibly tender, it just melts in your mouth, and how soft and fragrant it is ... It's just a miracle!

Ingredients:
Cream:
- milk - 4 glasses
- eggs - 4 pcs.
- flour - 4 tablespoons
- sugar - 2 glass
- cocoa - 2 tablespoons
- vanillin - to taste
- drain. oil - 200g
- walnuts (peeled) - to taste

Dough:
- eggs - 4 pcs.
- honey - 4 tbsp.
- sugar - 2 glass
- soda - 4 tsp.
- drain. butter - 4 tablespoons
- cocoa - 4 tablespoons
- flour - how much it will take

Glaze:
- chocolate
- vegetable oil

Cake "Golden Key"


The recipe is very old, from the mother-in-law's notebook for writing down recipes, she baked it 25-30 years ago.
It turns out delicious and light cake... It is not done so long and for many housewives it serves as a real lifesaver for the arrival of unexpected guests))

Ingredients:
Dough:
7 eggs
2 tbsp. sugar (for someone sweet, you can take 1.5 tbsp.)
1 tsp slaked soda
2 tbsp. l. honey
2 tbsp hot water
2.5 tbsp. flour
2-3 tbsp cocoa
1 tbsp. chopped walnuts

Cream:
200 gr butter
1 can of boiled condensed milk
Vanillin
for sprinkling:
1 tbsp. chopped nuts