French cod casserole

French cod casserole

INGREDIENTS
1kg cod fillet, better on skin
600 g of potatoes
juice of half a small lemon
4 cloves of garlic
100 ml of milk
100 g cream fresh
300 ml extra virgin olive oil
a pinch of grated nutmeg
a pinch of dried thyme
1 bay leaf
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the potatoes, pour boiling water, bring to a boil and cook under a lid without salt until soft, about 20 minutes. Crush and finely chop 3 cloves of garlic.
Step 2
Put the cod in a pan with 2 liters of cold water, bring to a boil over low heat. Add thyme and bay leaf, cook for 8 minutes. Remove from heat and let it brew for 5 minutes.
Step 3
Throw the cod into a colander (no broth needed), free from skin and, if you find, bones. Separate the pulp into small pieces and return them back to the pan.
Step 4
At the same time, in a saucepan, heat the milk almost to a boil, after mixing it with cream fresh, in the other — olive oil.
Step 5
Put the cod pan on low heat and, stirring vigorously, in small portions, alternately, introduce milk and olive oil until a homogeneous mass is obtained.
Remove from heat.
Step 6
When the potatoes are ready, drain the water from the pan, crush the potatoes in mashed potatoes. Mix mashed potatoes with cod, add lemon juice, garlic, nutmeg, salt and black pepper.
Mix everything well. If the mashed potatoes seem too thick, add milk.
Step 7
Rub the baking dish with the remaining clove of garlic, cutting it in half. Pour the remaining olive oil into the mold, distribute it more or less evenly. Put the resulting mashed potatoes and smooth with a spoon soaked in water.
 Put the mold in the oven preheated to the maximum (but not more than 250 ° С) temperature, best of all in the “convection + grill” mode, until a golden crust is formed, 10-15 minutes.

Magic homemade tea

Magic homemade tea

INGREDIENTS
Cinnamon 1/2 sticks
Cardamom 2 pinches
Fresh ginger 2 slices
Carnation 4-5 stars
Hibiscus 1 tbsp
1 clove lemon
1 clove orange
Apple 1 lobule
Raisins 20 g

How to make magic homemade tea

In a teapot or french press we put all the ingredients (slices can be previously divided into several parts) and pour boiling water.
Close the lid and let it brew for about 10 minutes.
Stir, slightly crushing the fruit.

Magic homemade tea
Magic homemade tea

Homemade vegetarian dessert — baked apples with honey and nuts

Homemade vegetarian dessert — baked apples with honey and nuts

INGREDIENTS
Hazelnuts 50 g
Sugar 2 tbsp
Honey 200 ml
Apples (large) 5 pcs.

How to cook apples with honey and nuts:

Wash the apples and remove the core from them.
We spread apples on a baking sheet, put honey in the holes, sprinkle with water and bake for 15-20 minutes.
We clean the nuts and fry in a hot pan until the skin becomes dark in color and begins to easily depart.
Peel the nuts and chop finely.
Heat the honey in a water bath to a liquid state.
We lay the baked apples in vases, pour with honey, sprinkle with nuts and serve on the table in a warm form.
Apples with honey and nuts are ready!

Homemade vegetarian dessert - baked apples with honey and nuts.
Homemade vegetarian dessert — baked apples with honey and nuts

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
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