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.

Tag description

Alla Kovalchuk is a culinary expert of the Ukrainian TV show “Everything will be delicious” on the STB channel. Alla is 48 years old, and since childhood her life has revolved around the kitchen. According to the woman herself, she prepared her first dish already in the 5th grade, wanting to please her hard-working father. Her first dish was ordinary dumplings, but this is far from the pinnacle of her culinary skills. Alla Kovalchuk's most popular videos are about making cookies. In them, she shares not only the cooking technology, but also the secrets that allow you to get delicious and aromatic cookies.

Our website contains 7 main recipes from Alla Kovalchuk:
1. Shortbread cookies “Kurabiye”. Delicate, crumbly and elegant delicacy with apricot jam.
2. Cookies with poppy seeds and sesame seeds. Neat diamonds are created from shortcrust pastry, which are baked in a matter of minutes in the oven. Alla Kovalchuk's quick and high-quality recipe is suitable for housewives who do not want to spend a lot of time in the kitchen.
3. Oatmeal. A classic version of delicious cookies that are easy and quick to prepare. Of course, the recipe contains some author’s changes that added originality to the product.
4. Biscuit. Very tender holiday cookies filled and covered with chocolate glaze. This is one of Alla Kovalchuk’s most popular recipes, which is definitely worth a try.
5. Mushroom cookies. Quick and beautiful mushrooms are ideal for tea with friends or family.
6. “Champignons” cookies. A lush and juicy delicacy. This dessert requires some practice, but it's worth it.
7. Chess cookies. A quick recipe that will allow you to prepare a large portion of spectacular and delicious shortbread cookies within an hour. 8. The expert of the show “Everything Will Be Delicious” offers the perfect recipe with his own adjustments.
We have collected all the latest recipes from Alla Kovalchuk, with detailed descriptions and videos of the cooking process.

How to cook deliciously: tips and tricks
Making cookies can be a simple process or a very complex process. It all depends on the recipe. However, there are general rules and recommendations that will help you prepare soft, tasty and crispy cookies:
1. After preparing the dough, you need to put it in the refrigerator. Most cookie doughs hold their shape better when refrigerated. It's easy and pleasant to work with him.
2. Use only fresh and high-quality ingredients. It depends on the ingredients how tasty the delicacy will be. Don’t waste your time - it’s better to visit a couple of stores additionally than to regret later about wasted time and resources. Alla Kovalchuk never uses stale products, which is why her dishes are so delicious.
3. If you want soft and tender cookies, it is better not to finish baking them. Feel free to set the timer 2-3 minutes less than indicated in the recipe, and then you will get a soft and fluffy treat.
4. If the cookies are shortbread, after baking they should be immersed in a bowl covered with a lid or cling film. This is necessary so that the confectionery product does not lose precious moisture.
5. The more flour, the tougher and drier the cookies will be. The smaller, the softer and airier it is. Keep this in mind when you get ready to prepare a delicacy according to Alla Kovalchuk’s recipes.

On our website you will find detailed recipes with photos and videos, which fully display the entire cooking process. With us you will be able to prepare the perfect meal for all your loved ones.

How to prepare Alla Kovalchuk pancake recipes - a complete description of the preparation so that the dish turns out very tasty and original.

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How to cook pancakes with seasoning from Alla Kovalchuk - Recipe from Everything will be good

Pancakes for every taste from Alla Kovalchuk and Evgeniy Nikishin (“Everything will be delicious!”)

Classic thin pancakes (“Everything will be delicious!”)

• Milk 3-3.5% fat - 250 ml
• Flour - 2-2.5 cups
• Eggs - 3 pcs.
• Sugar - 1 tbsp.
• Salt - 0.5 tsp.
• Boiled water - 250 ml
• Vegetable oil - 50 ml

Break the eggs into a bowl and beat with a whisk until smooth. Add a glass of milk and sugar. Salt.

Add flour and a glass of warm water. Then add sunflower oil.

Mix everything well. Bake in a frying pan with thin walls and a thin bottom.

Pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.

Yeast pancakes (“Everything will be delicious!”)

• Flour - 3 cups
• Milk - 750 ml
• Eggs - 3 pcs.
• Yeast (pressed) - 20 g
• Water - 250 ml
• Sugar -2 tbsp.
• Salt - 1 tsp.
• Refined sunflower oil – 2 tbsp.

Dissolve a teaspoon of sugar and yeast in water. Add a glass of flour, make a dough and leave it to rise for 10-15 minutes.

Mix eggs with sugar, pour this mixture into the dough, add salt and butter. Then, one by one, add the remaining flour and milk in small portions.

Knead the dough well until smooth. Leave the dough in a warm place for another 10-15 minutes.

Use a ladle to scoop the mixture from below. Bake in a frying pan with a thick bottom.

As for thin pancakes, pour the dough into the frying pan from the center, and then, changing the position of the frying pan, distribute it evenly over the entire surface.

Vegetable oil should be applied in a thin layer with a brush.

Pancake cake (“Everything will be delicious!”)

• Lightly salted salmon - 300 g
• Cream cheese - 300 g
• Olives - 1 jar

Cut the fish into thin strips - no more than 5 mm. We assemble the pancake cake according to the following scheme: pancake, thin ball of cheese, piece of salmon, pancake.

Leave the top layer dry.

Let the cake sit in the refrigerator for a while before slicing. We pierce the entire cake with toothpicks or skewers every 3-4 cm.

Cut into small square canapés.

Pancake rolls with red fish (“Everything will be delicious!”)

• Thin pancakes
• Lightly salted salmon - 200 g
• Cream cheese - 150 g

Spread the center of the pancake with cream cheese and place thinly sliced ​​fish on top. Roll up the pancake and cut off the empty uneven edges.

Pancakes with red caviar (“Everything will be delicious!”)

• Thin pancakes
• Red caviar - 1 jar

We twist the pancake into a narrow tube, then we twist the resulting tube again - in the shape of a snail shell.

Place the rolled pancakes vertically and place a spoonful of caviar on top.

Method 2 - envelopes.

Place 1-2 tsp on the edge of the pancake. caviar. We wrap the near horizontal edge. We alternately bend the two side ones and twist the pancake twice.

Pancakes with sweet cheese and strawberry filling (“Everything will be delicious!”)

• Butter - 100 g
• Powdered sugar - 100 g
• Cheese - 200 g
• Strawberries - 100 g
• Lemon zest - from 1 lemon

Grind all ingredients except strawberries in a blender until smooth. The last thing to grind is the strawberries so that they form small pieces in the filling.

Place the filling around the edges of the pancake, leaving the middle free. We twist the pancake on both sides, from the edge to the center. We cut the double tube at an angle into portioned pieces.

Pancake figures (“Everything will be delicious!”)

Yeast dough for pancakes

Pour the dough into a container with a dispenser and pour it into the frying pan in a thin stream.

There is probably not a person left in the world who has not tried thin kefir pancakes (recipe) with holes. Of course, each nation has already become accustomed to its own interpretation of such a dish; different products, recipes and technologies can be used, but the principle remains the same, the main thing is that in the end there is an attractive pile of fragrant pancakes on the plate, in which you can then wrap many more a variety of fillings.

Many people very often want to know what the calorie content of pancakes is. Pancakes with kefir, the calorie content of which can affect the waist, depends not only on the products, but also on the filling, on what the pancakes are served with. Of course, jams, preserves or marmalade or condensed milk will be very high in calories and then you can expect an increase on the scales. Some have learned to cook with buckwheat or oatmeal and come up with light fruit fillings. In this case, the figure will definitely not be in any danger. Maslenitsa in 2017 will also not be complete without such pancakes.

Today you can prepare pancakes with kefir in a variety of ways; all you need is a little free time, food, a desire to please your family and a delicious recipe. Homemade aromatic pastries can become a good tradition that will regularly gather the whole friendly family around a large table.

Thin kefir pancakes with holes

Housewives who already master the art of baking pancakes according to traditional recipes are constantly on the lookout, they are interested in trying something new and tasty. Many people in such searches find recipes for pancakes not with milk or water, but with kefir. As a result of such culinary searches, new and original recipes are found. It is considered real skill to bake thin pancakes with holes, very delicate and almost weightless.

This is actually not as difficult as some might think at first. You just need to carefully read the recipes that are on the Internet or watch cooking shows, remember the technology for preparing the correct pancake dough and follow the entire recipe in proportions. This is the secret.

Kefir pancakes recipe thin with holes can be obtained if you use:

• kefir – 2 glasses;
• flour – 2 cups;
• vegetable oil – 2 tbsp. l.;
• soda – 0.5 tsp;
• salt - a pinch;
• sugar – 1 tbsp. l. maybe a little more or less.
• boiling water – 1 cup.

At the first stage of preparing such pancakes, you should combine kefir with eggs, salt and flour. To prevent lumps from forming, it is best to use a mixer, but if you don’t have such a kitchen device, then you can do everything and just mix very intensively with a whisk. When the dough becomes a homogeneous consistency, you should leave it aside and start slaking the soda.

In this recipe, the soda is extinguished in a non-traditional way. The fact is that for this you need to prepare boiling water with boiling water, you will need 1 glass. You should pour soda into it and stir everything very intensively until it goes out, and then immediately add this water-soda mixture to the dough, not forgetting to mix everything well. When these components are combined and the dough becomes homogeneous, you should add vegetable oil and you can set it aside for 10 minutes so that it rests a little and all the components come together.

After the allotted time, you can start frying the pancakes. It is better to use a pancake maker, but if you don’t have one, then you can use another frying pan. Be sure to heat the frying pan very well; pancake makers do not require additional lubrication, and a simple frying pan can be greased with vegetable oil, a piece of butter, or even lard. The dough should be poured out with a ladle and carefully distributed over the entire area of ​​the pan.

The number of holes, which are so important in this particular recipe, directly depends on how hot the pan was, you should remember this. These kefir pancakes (recipe), thin with holes, can be universal, so you can serve them with any fillings, but if you pour too much sugar into the dough, they can turn out dark or even burn during frying. Proportions should be calculated correctly.

Thick pancakes with kefir - recipe

Not everyone likes fragile and lacy pancakes made with milk. Some people prefer rosy, thick pancakes. In any case, according to various recipes that are widely available today, it is quite easy and simple to bake thick pancakes with kefir. These pancakes are distinguished by the fact that they have a rather porous structure inside and it is almost impossible to wrap the filling in them, so jam, various jams or condensed milk are served separately with them. Some people like to eat such baked goods with sour cream or curd mass with dried fruits. In any case, if you follow the technology and recipe correctly, you can feed your whole family with fragrant and fluffy pancakes. For preparation, you should take:

• kefir – 350 ml;
• sugar – 1 tbsp. l.;
• flour – 6 tbsp;
• vegetable oil – 1 tbsp. l.;
• egg – 1 pc. ;
• salt - a pinch;
• soda - a pinch.

Preparing thin pancakes:

Depending on how many pancakes you need to get in the end, you can change the initial amount of products by adding or reducing them. First of all, attention should be paid to grinding the eggs with sugar and salt. Many people use a mixer for this process, and some use a whisk; in any case, the mass should turn out homogeneous and almost white.

Next, you need to add kefir itself to this mixture, add soda and start stirring until the soda is completely quenched in an acidic environment. It is this reaction that will ultimately give the pancakes that airiness and fluffiness. Next, pre-sifted flour should be added in portions. Everything needs to be kneaded with a whisk until the dough becomes somewhat reminiscent of biscuit, thick and homogeneous. When this consistency has been achieved, you should begin the actual process of baking pancakes with kefir (recipe) thin with holes.

If necessary, grease the pan with butter or vegetable oil and begin baking. When the pancake is on the plate, be sure to brush it with butter and put them in such a ruddy, fluffy pile. You can serve it with a variety of additions, it all depends on the taste preferences of family members.

Thin-hole pancakes in boiling water

Today you can find a very large number of recipes for making delicious pancakes, but some housewives most like to combine kefir with boiling water, because this dough produces very delicate and delicate pancakes.

To prepare pancakes with kefir and boiling water, take:

• kefir – 1 glass;
• water (boiling water) – 1 glass;
• eggs – 1 pc.;
• soda - a pinch;
• salt – 0.5 tsp;
• sugar – 2 tbsp. l.;
• vegetable oil – 3 tbsp. l.

In this recipe, the first thing you should do is beat the eggs with sugar and salt. You should try to beat everything to the consistency of a good foam, it is better and faster to do this with a mixer, but everything will work out with a whisk, but it may take a little more time. When the mixture has become like foam, pour boiling water into it in a thin stream, but under no circumstances stop the beating process.

At the next stage, you need to add the sifted flour in portions, not forgetting to work intensively with the mixer or whisk. Before this, mix kefir and soda in a separate container and stir everything until the quenching process is completed. When the choux pastry is ready, add a mixture of kefir and soda to it, continuing to stir everything. Vegetable oil should be added to the dough last.

When everything is ready, the pancake dough must rest on the side for at least twenty minutes before going into the frying pan, and only then should you begin the actual frying process. You should first grease the frying pan with vegetable or butter; if the pancake maker is professional, then it does not need this, because not a single pancake will be able to stick to its surface. Such kefir pancakes recipe, thin with holes, turn out airy, with a lot of holes. Many housewives love this method of cooking precisely for this reason.

Thin Kefir Pancakes with Apples – recipe

For many, such a treat as pancakes with apples is not only traditional, but also very favorite. The dough can be prepared either on a milk or kefir basis. Pancakes with apples on kefir, the recipe for which can be found on the Internet today, as a rule, in addition to instructions, also contains a lot of photographs, and this is simply invaluable tips for those housewives who are still experiencing difficulties in cooking and preparing pancakes.

There is nothing complicated in this recipe; to prepare a treat for the whole family you should take:

• kefir – 1 glass;
• egg – 2 pcs.;
• sugar – 2 tbsp. l.;
• soda – 1 tsp;
• salt - a pinch;
• flour – 0.5 cups;
• vegetable or olive oil 2 tbsp. l.

Cooking with kefir:

This recipe differs from most others in that you don’t need to mix any components separately, you just put everything in a container and only then pick up a mixer and start whipping the pancake dough. So, you will need a deep container, where kefir at room temperature, eggs, sugar, salt and soda are immediately sent, vegetable oil, or even better, olive oil should be poured on top.

Some advise pouring even more than 2 tablespoons; this cannot spoil the dough. Then pour in the flour and start mixing everything vigorously until the consistency is until there are no lumps left in the dough. The result should be a smooth, silky and even shiny mass with a lot of bubbles on the surface. This will be a signal that you can start frying the pancakes. The pan is greased as needed and the baking process begins.

While the pancakes are frying in a frying pan, you should make the most delicious apple filling. The fruits should be peeled and all seeds removed, cut into small cubes and fried in a hot frying pan using butter. During the process, you should add just a little sugar so that the apples are covered with caramel, and some even add literally a pinch of curry before turning off the heat. The filling should be simmered under the lid until soft, after which it is completely ready to be used to stuff tender and tasty kefir pancakes (recipe), thin with holes. The whole family will definitely be delighted with such a treat.

Pancakes from Alla Kovalchuk

Culinary talk shows today not only do not lose their popularity, but also constantly occupy the highest places in the program ratings. Housewives trust culinary experts 100%, they listen to their opinions and gladly write down all the recipes they talk about in such programs. You should prepare pancakes with kefir from Alla Kovalchuk, who has already deservedly received popular recognition and love and is considered one of the main culinary experts.

• kefir – 1250 ml;
• eggs – 5 pcs.;
• flour – 0.9 kg;
• boiling water – 1250 ml;
• sugar – 0.25 kg;
• butter – 0.25 kg;
• soda 1.5 tsp. – 18 g;
• salt – 25 g.

First, you should beat the eggs very well, and then add kefir to them, followed by sugar and half the flour, passed through a fine sieve. Next, you should add the soda and mix everything well so that it is quenched well. Next, add the remaining flour and salt everything.

After that, the dough should be brewed with boiling water, continuously stirring everything thoroughly and intensively while it is poured. After the mass becomes homogeneous, it should be left to steep for 20-30 minutes and only then add melted butter to it. Thin pancakes with kefir (recipe) with holes should be baked in a very hot frying pan. If the resulting pancakes are too many, then next time you can simply reduce the amount of ingredients.

Everything will be delicious. Broadcast from 03/05/16 Pancakes. Part 3

As Maslenitsa approaches, a culinary show "Everything will be delicious" again pleases us with the secrets of making pancakes. You can watch previous “Everything will be delicious” master classes on making pancakes HERE and HERE. And in today's episode, culinary expert Alla Kovalchuk will teach you how to cook thin pancakes with curd filling, knotted pancakes with salty filling and two-color curd pancakes.

Maslenitsa is approaching - and the show “Everything will be delicious!” I have prepared a gift for you. A dish that will instantly transport you to childhood and remind you of the warmth of your grandmother’s palms. Yummy, the aroma of which made you rush to the kitchen with all your might. After all, it is simply impossible to resist this incredible vanilla scent. Tender thin pancakes and curd filling that melts in your mouth - Alla Kovalchuk will teach you how to cook grandma’s pancakes.

The country's experienced chef Alla Kovalchuk will teach you how to cook perfect pancakes. We guarantee that you won’t drag your family away by the ears from this dish. And get the title of the best, most talented, most beloved chef. And in addition to incredibly juicy “homemade” pancakes, you will become a master at preparing two more amazing dishes: original knotted pancakes with a savory salty filling and amazingly beautiful, unusual, plump two-color curd pancakes.

Will you find out what to do to ensure your pancakes never burn? Using a proven folk method, you will create a non-stick coating on your frying pan yourself. We will tell you what to add to the dough to make the pancakes thin and dense. What to put in the filling so that it does not fall out during cooking? How to bake pancakes so that they remain tender and soft? And how to form them so that they do not stick together into one lump? And also a unique method from Alla Kovalchuk: how to knead the dough in a matter of minutes and with just a few movements?

Everything will be delicious. Broadcast from 03/05/16 Pancakes. Part 3. Watch online
PART 1

Pancakes with cottage cheese (nalistniki)

Ingredients (16 pcs):
flour - 250 g
milk - 250 ml
eggs - 4 pcs.
sugar - 35 g
salt - 3 g
water - 250 ml
butter - 80 g
cottage cheese - 500 g
sour cream - 100 ml
powdered sugar - 3 tbsp
raisins - 100 g
vanillin - 1 g

Mix butter (50 g) with sugar. Beat the eggs a little with a whisk and add to the sugar-butter mixture.

Add half of the milk mixture to the eggs and stir. Pour the flour into a mound and make a well in it. Pour the liquid egg mixture into the flour in two stages and stir until smooth.

Gradually add the remaining milk-water mixture to the dough and mix until it reaches the consistency of cream. Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour half a ladle of dough into a hot frying pan. Fry the pancakes (1mm thick) for a minute over medium heat, flip and cook for another 30 seconds. Place the finished pancakes on a plate.

Grind the cheese through a sieve. Add powdered sugar and vanillin (diluted in 1 teaspoon of hot water) and mix. Add sour cream and stir until smooth.

Pour hot water (no more than 70°C) over the raisins for 5 minutes. Dry them with paper towels, add them to the filling and stir.

Place the pancakes tightly.

Bake in a preheated oven at 150°C for 5 minutes. Remove the foil and bake for another 10 minutes. Remove the pancakes and cut each one in half diagonally.

Ingredients (8 pcs):
flour – 250 g
milk – 250 ml
eggs – 4 pcs.
vegetable oil – 70 ml
sugar – 25 g
salt – 3+3 g
water – 250 ml
cottage cheese – 250 g
bell pepper – 1 pc.
pickled cucumbers – 3 pcs.
dill – 5 sprigs
garlic – 1 clove
ground black pepper – 3 g

Prepare pancakes (2mm thick) in the same way as for pancakes. Just add sunflower oil to the dough instead of butter.

Cool the pancakes to room temperature.

Grind the cottage cheese through a sieve.

Peel the bell pepper from seeds, white membranes and cut into cubes 0.5 by 0.5 cm. Cut the pickled cucumbers in the same way.

Add peppers and cucumbers to cottage cheese and stir.

Pass the garlic through a garlic press and finely chop the dill. Add them to the cottage cheese and stir. Add 3 g of salt and ground black pepper and stir.

Place 1.5 tbsp. l. filling onto the edge of the pancake with a sausage, retreating 1.5-2 cm. Leave 4-5 cm from one edge of the filling.

Wrap the pancake in a tube and twist it crosswise like a snail.

Fold the free edge into the center of the snail. Form all the knots like this.

Two-color curd pancakes

Ingredients:
cottage cheese – 200 g
milk – 210 ml
flour – 120 ml
eggs – 3 pcs.
vegetable oil – 35 ml
sugar – 25 g
salt – 3 g
cocoa – 25 g

Grind the cottage cheese through a sieve and stir the eggs with a whisk. Add eggs to cottage cheese and stir until smooth.

Add milk and stir, then add sugar, salt and stir again.

Add flour and stir until smooth. Add the oil, stir again and pass through a sieve.

Separate ¼ of the finished dough. Stir cocoa with 3 tbsp. l. milk. Add cocoa to the dough. Stir.

Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour 2/3 of a ladle of white batter into the pan and spread evenly over the surface.

1 tbsp. l. pour the chocolate dough in a thin stream in a spiral onto the white dough. Fry pancakes (3-4mm thick) for 1 minute on each side over medium heat. Cool and roll them into tubes.

Description: Another delicious classic recipe from Alla Kovalchuk. Of course, he is unlikely to be able to win the competition, since the filling is not original, but if you pay attention to some little things, you will turn a familiar and classic dish into almost a masterpiece. Nalystniki is the name given to very thin pancakes in some regions of Ukraine, which are stuffed with various fillings, the most common of which is cottage cheese. There are, of course, similar recipes on the site, but they are somewhat different and do not contain many important details. I advise you to pay attention to the dough. It is ideal for pancakes with filling Even though I personally love pancakes with yeast and rye flour, I just fell in love with these pancakes! I share with you too

Ingredients for “Nalistniki with puffed cottage cheese”:

Recipe “Nalistniki with puffed cottage cheese” :

And so, I make the dough in a bread machine. I pour milk into a bowl and dilute it with boiling water. This is necessary so that the mixture of milk and water is at room temperature and the vegetable oil is well mixed into it. Next, add salt and Oleina vegetable oil. I've been buying only this for many years. We cut the butter into flakes and also put it in the bread machine. Beat the eggs with a fork with sugar and place them in the bread maker bowl. Please note that there is no baking powder in this dough. That's how it should be. These pancakes are ideal for wrapping fillings in them, and we don’t need holes. By the way, if you are preparing a savory filling, add more than 10 g of sugar. Pour in flour and turn on the program. I don’t have a fresh dough mode; I turn it on to the “Yeast dough” mode for 15 minutes. Next, a small nuance specifically for bread makers. Since you need much less flour for pancakes than for bread, the dough turns out with lumps. I just strain it through a sieve. Then I lower the sieve back into the dough several times and carefully, stirring with a spoon, dissolve in the dough those lumps that remained in the sieve.

For those who don't have a stove. Prepare the dough as follows.
Grind sugar with softened butter. Add eggs and beat lightly. Dilute the milk with hot water and add salt to it. Pour half of the diluted milk into the flour and knead until smooth. Gradually add the remaining diluted milk to the dough. Finally, add vegetable oil to the dough and mix thoroughly.

Cover the dough, either in a bread machine or by hand, with a towel and leave at room temperature for 20 minutes.

After 20 minutes, fry the thinnest pancakes. Before frying each pancake, grease the pan with a thin layer of Oleyna using a paper towel. Leave the sheets to cool to room temperature. The pancakes come out thin, soft, but at the same time dense and do not tear. Without holes, which prevents the filling from leaking through them. Just perfect for wrapping something in them.

In the meantime, let's prepare the filling. But before you start cooking it, put a piece of butter in the freezer to freeze it.
To ensure that the filling comes out airy, you MUST grind the cottage cheese through a sieve.

Add powdered sugar and vanillin.
If you use vanillin, use a little on the tip of a knife, otherwise the filling will be bitter. If you use vanilla sugar instead of vanilla, be sure to grind it into powder in a mortar. Please note that we use powder, not sugar. The powder will dissolve in the cottage cheese without weighing it down.

Pancakes from Alla Kovalchuk

powdered sugar – 75 g

Mix butter with sugar. Beat the eggs a little with a whisk and add to the sugar-butter mixture.

Mix milk with hot water. Add salt to it and stir for a minute.

Add half of the milk mixture to the eggs and stir. Pour the flour into a mound and make a well in it. Pour the liquid egg mixture into the flour in two stages and stir until smooth.

Gradually add the remaining milk-water mixture to the dough and mix until it reaches the consistency of cream. Cover the bowl with the dough with a towel and leave on the counter for 20 minutes.

Pour half a ladle of dough into a hot frying pan. Fry the pancakes for a minute over medium heat, flip and cook for another 30 seconds. Place the finished pancakes on a plate.

Grease each pancake with butter and cover with a towel. Cool to room temperature.

Grind the cottage cheese through a sieve. Add powdered sugar and vanillin to it and mix. Add sour cream and stir until smooth.

Soak raisins in hot water for 5 minutes. Dry it with paper towels, add to the filling and stir.

Apply 2 tbsp to each crescent-shaped pancake in an even layer. l. fillings.

Roll the pancakes into a tube. Fold the edges of the pancake inward.

Cut frozen butter into thin slices. Place 6 slices on the bottom of the baking sheet.

Lay out the sheets tightly.

Sprinkle 1 tsp. sugar and cover the pancakes with foil.

Bake in an oven preheated to 150°C for 5 minutes. Remove the foil and bake for another 10 minutes. Remove the pancakes and cut each one in half diagonally.

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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 becomes 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