Bicolor Lemon Cookie

Bicolor Lemon Cookie

INGREDIENTS
480 g flour
150 g sugar
225 g butter
3 small eggs
1 tbsp with a slide of sugar-free cocoa powder
zest and juice of half a lemon
0.3 tsp soda
sea ​​salt

STEP-BY-STEP COOKING RECIPE
Step 1
Chop the butter into small pieces. Combine with sugar and eggs, beaten until smooth, with a pinch of salt. Add zest and lemon juice.
Step 2
Add the sifted flour and baking soda. Quickly knead a smooth shortcrust pastry dough with cold hands. Divide it in half and stir in cocoa to one half. Wrap both parts in plastic wrap and refrigerate for 15–20 minutes.
Step 3
Roll each dough piece into a 5–6 mm thick slab. Remove again for 5-7 minutes. in the refrigerator. Remove and brush the top of the white sheet with a beaten egg. Lay the chocolate on top and press it down with your hands. Form a tight roll, cut into round slices. If desired, they can be cut in half. Transfer the cookies to a baking sheet lined with baking paper. Brush the surface with a beaten egg. Bake at 220 ° C for 15 minutes.

Honey-sugar gingerbread with almonds

Honey-sugar gingerbread with almonds

INGREDIENTS
480 g flour
150 g sugar
70 g of liquid honey, better than meadow or flower
50 g butter
3 eggs
0.5 tsp soda
0.5 tsp lemon juice
1 tsp mixtures of freshly ground spices (coriander, cinnamon, cardamom, nutmeg, cloves, allspice)
1 cup whole peeled almonds
sea ​​salt

STEP-BY-STEP COOKING RECIPE
Step 1
Put honey, sugar in a saucepan with a thick bottom, pour in 50 ml of drinking water and heat to 70–75 ° С.
Step 2
Add half of the sifted flour and spices. Stir immediately until smooth. Remove from heat and cool completely.
Step 3
Add softened butter, 2 eggs, beaten until smooth with a pinch of salt, baking soda, lemon juice, remaining flour. Knead into a soft, smooth dough.
Step 4
Roll it into a layer 5–6 mm thick. Cut out different shapes with pastry tins, transfer them to a baking sheet lined with baking paper. Brush the surface with a beaten egg and garnish with halved almonds. Bake at 220-230 ° C, 7-9 minutes.

Christmas cream soup

Christmas cream soup

Ingredients:
1 large celery root
1 large potato tuber
150 g toasted walnuts
1 large onion
1 stalk of leek
50 g butter
3 cloves of garlic
2 bay leaves
1 liter saturated chicken stock
300 ml cream
salt and ground black pepper

How to cook:
Peel and chop the celery and potatoes.
Chop the onions and leeks into small pieces.
Crush the garlic.
Melt the butter in a large saucepan.
Add the onions, leeks, and garlic to the saucepan.
Simmer over low heat for 6-8 minutes until soft.
Add bay leaves, potatoes, celery root and simmer for another two minutes.
Add salt and pepper.
Pour in the chicken broth and cream.
Increase heat to medium.
While stirring, bring to a boil.
After 2 minutes of simmering, reduce heat to low and leave covered for another 15 minutes, until vegetables are tender.
Remove the bay leaf.
Add half of the nuts.
Turn off heat and chop the soup in a blender.
Check the soup for sufficient salt and pepper.
Serve garnished with leftover walnuts.

Squid in Italian — the best party snack idea

Squid in Italian — the best party snack idea

INGREDIENTS
3-4 tbsp flour
1/2 tsp salt
100 ml light beer
4 medium squid
vegetable oil for deep fat
lemon wedges for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Pour 3 tablespoons into a bowl. flour and salt and pour in a thin stream of beer, stirring constantly with a fork. You should have a medium dough, add flour if necessary. Leave it on for 30 minutes.
Step 2
Peel the carcasses from thin film and entrails, rinse in water. Cut into rings 5 ​​mm thick.
Step 3
Heat deep-frying oil in a skillet. Dip the squid ring in the batter and dip in the oil. Fry on both sides until golden brown. Put the finished rings on paper towels.

Squid in Italian - the best party snack idea
Squid in Italian — the best party snack idea

Holiday Breakfast

Holiday Breakfast

INGREDIENTS
2 eggs
10 ml vinegar
30 g smoked salmon
30 g hollandaise sauce
2 slices of toast bread
5 g balsamic cream
10 g red caviar
30 g spinach
10 ml olive oil
salt pepper
For the Dutch sauce:
4 yolks
250 g butter
1 tbsp white wine vinegar
1 tsp white peppercorns
lemon juice
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Prepare the hollandaise sauce in advance. Melt the butter over very low heat, remove the foam, cool.
Step 2
Mix the vinegar and pepper in a saucepan, add 4 tbsp. l. cold water. Bring to a boil, evaporate in half and cool.
Step 3
Add the egg yolks to the cooled mixture and whisk vigorously. Place the saucepan in the steam bath and beat until the sauce thickens (it should not drip from the back of the spoon. Remove the pan from the heat and whisk in a thin stream with melted butter at room temperature. Add lemon juice and salt.
Step 4
Prepare poached eggs: pour vinegar into boiling water in a saucepan, use a spoon to make a funnel, gently break an egg into it and cook for a few minutes. Repeat with the second egg.
Step 5
Toast the bread in a toaster. Spread hollandaise sauce on the slices.
Step 6
Put poached eggs on the toast, salt. Put poached eggs, salmon on toast, garnish with red caviar.

Holiday breakfast
Holiday breakfast

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