Baked trout stuffed with almonds

Baked trout stuffed with almonds

INGREDIENTS

1 small onion
2 thin slices of bacon
150 g chilled butter
2 sprigs of parsley
75 g white bread
100 g toasted almonds
2 tsp grated lemon peel
10 sprigs of thyme
1 small egg
8 skinless trout fillet
1 glass of white wine
1 tbsp lemon juice
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Peel and chop. Cut the bacon into small cubes. Melt 30 g butter in a skillet over medium heat, lay onions and fry for 2-3 minutes. Add the bacon and sauté for another 2 minutes.
Step 2
Slice parsley and place in a blender bowl along with bread crumbs and almonds. Grind to a state of coarse crumb. Add fried onions with bacon, grated lemon zest, thyme and egg mix well. Season with salt and pepper.
Step 3
Pat the fillet with paper towels and evenly distribute the filling. Roll the fillet into rolls and chop with a skewer. Put the finished rolls on a plate, cover with a film and remove for 30 minutes. in the fridge.
Step 4
Preheat the oven to 180 ° C. Lightly grease the baking dish. Put the rolls seam down. Pour with wine and season with salt and pepper. Cover the mold with foil and put in the oven for 15-18 minutes.
Step 5
For the sauce, strain the liquid from the mold into a saucepan and bring to a boil over high heat. Half boil.

Cut the remaining butter into small cubes and add one piece to the stewpan, stirring the butter with a whisk until completely dissolved. Pour in the lemon juice at the end, salt and pepper the sauce.

Baked trout stuffed with almonds
Baked trout stuffed with almonds

Baked chicken fillet with cheese and vegetables

Baked chicken fillet with cheese and vegetables

Ingredients:
Chicken fillet — 500 g
Wheat flour / Flour — 50 g
Chicken egg — 1 pc.
Salt — 1/4 tsp
Black pepper — to taste
Sweet pepper — 100 g
Tomato — 150 g
Garlic — 1 clove
Semi-hard cheese — 100 g
Vegetable oil — 3 tbsp.

Recipe:
Chicken fillet (breast) cut in half lengthwise.
Lightly beat off every bite. (through cling film)

Drive the egg into a suitable bowl. Beat with a whisk.
In another bowl, mix the flour with salt and black pepper.

Dip each piece of beaten filet first in an egg, then in flour. Shake off excess flour.

Fry the fillet in well-heated vegetable oil over high heat on both sides until golden brown. (1.5-2 minutes on each side, no longer needed)
 
Put the fried filet on a paper towel.

Sweet pepper and tomato cut into small cubes. Pass the garlic through the press. (garlic if desired) Grate the cheese on a fine grater and add half the cheese to the vegetables.

Stir, slightly salt if necessary.
Put chicken fillet on a baking sheet or in a large baking dish. Spread vegetables and cheese evenly on each piece of fillet.

Sprinkle with the remaining cheese.
Bake the fillet in a preheated oven to 190 ° for 13-15 minutes. (the main thing is not to dry the filet.

Therefore, always consider the features of your oven.)
Everything is ready! By the way, and when cold, this dish is also delicious.

Baked chicken fillet with cheese and vegetables
Baked chicken fillet with cheese and vegetables

Macaroons with chocolate icing

Macaroons with chocolate icing

INGREDIENTS
75 ml of milk
100 g of dark chocolate (60% cocoa)
1.5 tbsp. l butter
130 g ground almonds
1.5 cups icing sugar
4 squirrels
2 tbsp. l Sahara
1 tbsp. l cocoa powder

STEP-BY-STEP COOKING RECIPE
Step 1
Cook the icing. Chop the chocolate finely and put it in a bowl. Bring milk to a boil and immediately pour into chocolate. Stir until smooth. Cut the butter into small pieces and add to the chocolate mixture. Melt by gently stirring with a wooden spoon.
Step 2
Sift together icing sugar and cocoa powder, add almonds. Whisk the whites in a thick foam with a whisk, adding sugar at the very end. Pour the resulting mixture of powder, cocoa and almonds into the proteins, gently stirring with a wooden spoon.
Step 3
Transfer the dough into a pastry bag with a smooth nozzle. Squeeze the dough onto a baking sheet covered with parchment in the form of small hemispheres with a diameter of about 3 cm and place in the oven, preheated to 200 ° C for 2 minutes.

Reduce the temperature to 180 ° C and bake for another 7 minutes.
Step 4
Remove the baking sheet from the oven, lift the sheet of parchment around the corner and pour 0.5 cups of cold water under it. Let the cookies cool. Transfer the icing into a pastry bag. Put a little glaze on a flat surface of one cookie, put the second on top and lightly press. Glue two remaining cookies together.

Macaroons with chocolate icing
Macaroons with chocolate icing

Grilled pork ribs in a vanilla marinade

Grilled pork ribs in a vanilla marinade

INGREDIENTS
50 g brown sugar and coarse sea salt
2 vanilla pods
1 pod of hot red chili
36 g black pepper peas
2 kg pork ribs

STEP-BY-STEP COOKING RECIPE
Step 1
In a large saucepan, boil 2 liters of water. Add salt and sugar. Cut the vanilla pods in half and with the end of a sharp knife, scrape the seeds into a stewpan. Put the pods yourself there. Bring to a boil, cook until salt and sugar are completely dissolved, 5-7 minutes.
Step 2
In chili, remove the stem and seeds, cut the pod into rings. Remove the stewpan from the heat, put the chili rings and peppercorns crushed with a knife blade. Cool completely for about 2 hours.
Step 3
Cut the ribs into sections of 2-3 ribs, put in a wide bowl with high edges and pour the marinade. Close and refrigerate for 4-6 hours.
Step 4
Fry the marinated ribs on hot coals or under the most heated grill in the oven. In the first case, it will take 10-15 minutes, in the second — about 20 minutes. Remember to turn the ribs during baking.

Grilled pork ribs in a vanilla marinade
Grilled pork ribs in a vanilla marinade

Homemade vegetable soup with cheddar cheese

Homemade vegetable soup with cheddar cheese

INGREDIENTS
potatoes — 2 pcs.
milk — 300 ml
4 petiole celery with herbs
butter — 25 g
200 g cheddar cheese
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Wash the celery, cut into small pieces. Peel potatoes, cut into medium-sized cubes.
Melt butter in a pan, add potatoes, fry for 5 minutes. Pour 1 liter of hot water. Bring to a boil, reduce heat and cook for 20 minutes.
Step 2
Add celery, pour some more water, add the maggie to the roast, boil everything together for 5 minutes. Then beat in a blender. Return the soup to the pot.
Step 3
Pour in milk, salt and pepper. Allow to boil again and remove from heat. Add grated cheese, stir and pour on plates.

Homemade vegetable soup with cheddar cheese
Homemade vegetable soup with cheddar cheese

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