Recipes from chefs

Cottage cheese casserole

Ingredients:

●Cottage cheese-0.5 kg.
●Sour cream-4 tbsp. l.
●Semolina-0.5 cups
●Sugar-2 tbsp.l.
●Egg-1
●Butter-3 tbsp. l.(melted)
●Vanilla-pinch
●Raisins

Preparation:

Cottage cheese is ground through a sieve
Add all the ingredients
Knead the mass, put it in a mold (greased with butter and sprinkled with breadcrumbs.
Lubricate the top of the casserole with egg.
Bake in the oven at + 180, 30-35 minutes.

Coffee liqueur

The taste is very similar to the famous Baileys liqueur - you can't tell the difference!
Surprise your guests with a pleasant delicious drink!

Ingredients:
- 1 can of condensed milk
- 2 tablespoons vanilla sugar

- 0.4 liters of cream (fat content is desirable not higher than 30%) 
- 2 eggs
- 1 tablespoon of instant coffee
- 0.5 liters of vodka

Preparation:
1. Mix condensed milk, eggs and vanilla sugar with a mixer until smooth.
2. Add instant coffee to the resulting mass and turn on the mixer again. It is better if the coffee granules are smaller. But if the coffee does not dissolve completely, there is no need to be afraid. Its particles will disappear immediately after adding vodka.
3. Without turning off the mixer, pour in the cream. If they are too dense and greasy, dilute them with milk.
4. It's vodka's turn. Add it to the resulting mass and mix it well again with a mixer.
The liquor is ready. You can treat guests immediately after its preparation, but it is better to let the liquor brew for at least a couple of hours.

CRUMBLY COOKIES WITHOUT EGGS

INGREDIENTS:
● 200 g butter
● 1 cup semolina
● 1 and 3/4 cups wheat flour
● 1/2 tsp salt

preparation:
A pack of oil was left at room temperature to soften. I poured semolina and salt into it.
1. Believe me, for such a number of products, half a teaspoon of salt is not much at all. If you want to make them more salty, put more.
2. If desired, you can make cookies sweet. Then first rub the butter with the right amount of sugar (up to 1 cup), and then add semolina.Knead well so that the salt spreads evenly. I sifted flour here.I kneaded a plastic homogeneous dough, rolled it into a ball.A sheet of parchment paper was sprinkled with flour. I rolled out the dough on it with a thickness of at least 8 mm.I put it together with the paper on a baking sheet. With a pizza knife, I made horizontal cuts first, and then vertical ones.
It turned out to be such a grid of squares.

Sent for 25 minutes in a preheated 180' oven. I made sure it didn't get too browned. The removed hot cookies were once again cut with a knife along the same lines. In theory, I had to wait for the cookies to cool down and remove them from the baking sheet, but I was so impatient to taste it that the first square went not into the vase, but immediately to its destination) Cookies really turn out crumbly and delicious! The patient (that is, I) went on the mend much faster after taking them! Immediately in the amount of the daily dose.

Chicken balls in cheese and cream sauce

Ingredients:
-450-500 g of chicken breast
-2 small bulbs
-100 g of cheese
-200 ml of cream
-3 garlic cloves
-salt and pepper

Preparation:
Chop the chicken a little, cut into small pieces.
Finely chop the onion.
Add onion, egg, salt and pepper to the chicken, mix well.
Grease the baking dish with cream. Spread the chicken on the mold with a tablespoon, forming balls. If necessary, use flour for forming. Bake for 15 minutes at 180 ° C.
Prepare the filling. Grate the cheese on a coarse grater.
Add cream and garlic to the cheese, mix.
Remove the mold from the oven, pour the filling over each ball. Bake at 180 ° C for 25-30 minutes.
Bon Appetit!

Caramel sauce

Caramel sauce is a great addition to ice cream and pies, it turns ordinary yogurt into a dessert, and oatmeal porridge into a real treat. It is not difficult to prepare it, it is important to follow the basic rules. Even if the syrup starts to crystallize, add 2-3 tablespoons of water and dissolve the sugar over low heat.

Ingredients:

Fine sugar - 100 g
Cream with a fat content of 35% - 100 g
Butter — 50 g
Water — 60 ml
Salt - 1 pinch

Preparation:

1. In a small saucepan with a thick bottom, mix sugar and 60 ml of water. The exact amount of water is not very important, you just need to moisten the sugar. Put a saucepan on medium-high heat and bring to a boil, stirring occasionally, until the sugar is completely dissolved.
2. In another saucepan, put the cream to be heated, they should be hot. If you pour cold cream into the syrup, it will start to splash heavily.
3. As soon as the sugar dissolves, stop stirring, remove the foam. Moisten the silicone brush with warm water and swipe along the walls of the saucepan to wash off the sugar crystals, otherwise the syrup may begin to crystallize and turn into a sugar lump.
4. Cook the syrup for 3-4 minutes — it will thicken slightly, and then it will start to turn golden. Caramel can be light or dark, stop at the moment when you need to. If you have a sugar thermometer, put it in a bowl with hot water, and only then in caramel. Caramel syrup should reach a temperature of 160 ° C for light caramel and 175 ° C for dark. Be careful when working with caramel. Never touch it with your hands or taste it until it cools down.
5. Remove the pan from the heat and pour in 2-3 tablespoons of hot cream. Gently mix with a whisk, then pour in the remaining cream. Return the saucepan to the heat and, stirring, boil until the sauce becomes smooth and homogeneous.
6. Remove the saucepan from the heat, add salt and butter, stir well. Serve the sauce warm. The leftovers can be cooled and stored in the refrigerator for 10 days.

Bon Appetit!