Nourishing meat soup

Nourishing meat soup

NGREDIENTS
2 kg of beef brisket
1 beef tongue weighing 1.3 kg
4–5 chicken thigh fillets
200 g lean bacon
1 onion and 1 carrot for broth
3 onions
4 pickles
200 g tomato puree
1 tbsp. l sweet paprika
salt, black pepper
vegetable oil
lemon slice, capers and olives for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Cook the broth in advance: pour the brisket over 6 liters of cold water, bring to a boil, salt, remove the foam, put the baked onions and carrots, cook for 6 hours.
Strain the broth, remove the meat from the bone and cut into small pieces. Chop the connective tissue very finely. Return everything to the broth.
Step 2
Simultaneously with the broth, boil your tongue in boiling salted water, cool in the broth (pour the broth), peel, cut into 1.5–2 cm cubes (cut sublingual meat very finely).
Add the tongue to the broth.
Step 3
Cut the meat of the thighs and bacon into 2 cm slices. Cut the peeled cucumbers and onions into small cubes.

Sauté the onion and bacon in vegetable oil, 10 min.
Add chicken, sauté for 15 minutes. Season with paprika, fry for 30 seconds. Put in the broth.
Step 4
Fry the cucumbers in oil, 3-4 minutes., Transfer to soup. Add tomato puree, salt, pepper, bring to a boil. Stew on a minimum heat for 10 minutes.
Step 5
Serve the soup very hot, with capers and olives, as well as a slice of lemon.

Nourishing meat soup
Nourishing meat soup

Homemade curd soufflé with kiwi jelly

Homemade curd soufflé with kiwi jelly

INGREDIENTS
7 eggs
60 g icing sugar
cottage cheese — 200 g
7 g of corn starch
20 g butter
10 kiwi
sugar — 15 g
8 g of gelatin

STEP-BY-STEP COOKING RECIPE
Step 1
Separate the egg whites from the yolks. Beat whites in a strong foam, and grind the yolks with icing sugar until white.
Step 2
Rub the cottage cheese through a fine sieve, put in a bowl and mix with the yolks.
Step 3
Then carefully introduce the proteins and starch, mixing everything with a wooden spatula. The resulting mixture to fill the baking containers, previously coated with butter.
 Place in the oven, preheated to 190 ° C, and bake for 12-14 minutes.
Step 4
Peel and wipe the kiwi through a sieve, add sugar and gelatin soaked in warm water. Mix well and pour into small tins.
Put in the refrigerator and let harden for 1 hour. Serve hot soufflé with cold jelly.

Homemade curd soufflé with kiwi jelly
Homemade curd soufflé with kiwi jelly

Breaded chicken fillet with orange sauce

Breaded chicken fillet with orange sauce

INGREDIENTS
700-800 g chicken thigh fillet
1 large egg
1/3 cup corn starch
3 tbsp. l soy sauce
1 tsp dark sesame oil
deep-frying vegetable oil
salt, freshly ground black pepper
long grain boiled rice and mint for serving

For the sauce:
3 large juicy oranges
4 cloves of garlic
3 cm fresh ginger root
3-4 tbsp soy sauce
2 tbsp brown sugar
100 ml white dry or semi-dry wine
70 ml rice or apple cider vinegar
2 tbsp corn starch

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken into convenient 4×4 cm slices. Eat a little salt and pepper generously. Leave on for 15 minutes.
Step 2
For batter, mix lightly beaten egg with starch in soy sauce and sesame oil.
Step 3
Preheat the deep-frying oil to 170 ° C. In batches, dip the chicken into the batter, let it drain and put the chicken in hot oil.
Fry, turning, until golden brown on all sides. Put the finished pieces in a sieve on paper towels.
Step 4
For the sauce, wash the oranges with a brush, dry, remove the zest with a fine grater, squeeze the juice. Mix juice and zest with wine, soy sauce and vinegar.
Step 5
Peel ginger and garlic, chop finely. In a saucepan, heat 1 tbsp. l oil, put ginger and garlic, fry over medium heat, 30 sec.
Step 6
Pour in the orange mixture, add sugar, bring to a boil.
 Mix starch with 4 tbsp. l cold water, pour into boiling sauce, stirring constantly. Cook, stirring continuously, 1 min.
Step 7
Put the chicken in the sauce, mix, cook 1 min.
Remove from heat and let stand for 3-4 minutes.

Meanwhile, spread the rice over the warmed plates with a slide, make a recess in the center. Put the chicken and sauce in the recesses, garnish with finely chopped mint and serve.

Breaded chicken fillet with orange sauce
Breaded chicken fillet with orange sauce

Simple homemade tangerine pie

Simple homemade tangerine pie

Ingredients:
Flour-300 gr
Baking powder-15g
Sugar-150g
Milk 50ml
Vegetable oil-150g
Eggs — 3 pcs.
Tangerines — 6-7 pcs.

Cooking
Mix all the ingredients for the dough.
Grease a baking dish with butter and sprinkle with sugar — 1 tbsp.
Fill in the shape of the halves of the tangerines and cover them with dough
Bake for 40-45 minutes. at a temperature of 180C

Simple holiday cupcake recipe

Simple holiday cupcake recipe

INGREDIENTS
400 g flour
12 g of baking powder (or soda)
300 g sugar
250 ml of milk
2 eggs
For cream
powdered sugar — 1 part
butter — 1 part
milk — 2 parts

STEP-BY-STEP COOKING RECIPE
Step 1
Set the oven to warm up (175 C).
Step 2
Whip all the ingredients. Stir until smooth.
Step 3
Spread the dough on the tins (filling them in 2/3).
Step 4
Put the molds in the oven for about 20 minutes.
Step 5
Remove from the oven, cool.
Step 6
Prepare a cream — mix powdered sugar, butter and milk in a ratio of 1: 1: 2, respectively.
Step 7
Garnish the cupcakes with cream, squeezing it out of a pastry bag. Add mastic, sugar sprinkles and sugar beads for decoration, if desired.

Simple holiday cupcake recipe
Simple holiday cupcake recipe

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