Let's eat delicious

I want to offer a recipe for mackerel stewed in sour cream in a pan. The fish is very juicy, tender and tasty. And carrots and onions, which are stewed with mackerel, perfectly complement the fish. As a side dish for this dish, you can serve rice or potatoes. I am sure that fragrant, tender mackerel in sour cream will appeal to both adults and children, try it!
To cook mackerel in sour cream in a pan you will need:
1 mackerel;
1 onion;
2 tbsp. l vegetable oil;
1 carrot;
100 g of sour cream with a fat content of 15%;
100 ml of water;
salt and spices to taste.
Peel the carrots and onions. Pour vegetable oil into a pan, put onion, sliced ​​in half rings.
Fry the onion over medium heat for 3 minutes, stirring occasionally, then put the carrots grated on a coarse grater.
Fry vegetables for 3-5 minutes, sometimes remembering to mix.
Rinse the mackerel under water, remove the tail, head, entrails and the black film from the abdomen, rinse it well again, and then cut it into fillets, removing the main bone and smaller bones. Cut the mackerel fillet into pieces and put in a frying pan to the fried vegetables.
Combine the sour cream with water and mix the sour cream mixture.
Pour the sour cream mixture into a pan with fish, onions and carrots, add salt and spices to taste. Cover the pan, bring the sour cream sauce to a boil, reduce the heat to a minimum. Stew mackerel in sour cream with vegetables for 20 minutes.
Both mackerel and vegetables cooked with the fish are very tasty and mouth-watering.
Tender, juicy mackerel, stewed in sour cream in a pan, serve hot with a side dish to taste.
Enjoy your meal!

I want to bring to your attention another recipe for yeast dough and a beautiful pie design. Pie with jam from this yeast dough turns out to be very tasty and tender, it retains its freshness for a long time. As a filling, you can take not only jam, but also minced meat or cottage cheese. Kneading the dough can be done manually or in a bread machine, I decided to tinker with the dough and knead it with my hands.
To make a yeast cake with jam, we need:
yogurt or kefir - 250 ml;
salt - 1 tsp;
wheat flour - 500 g (+/-);
dry yeast - 1.5 tsp;
water - 50 ml;
vegetable oil - 100 ml;
sugar - 1 tbsp. l .;
starch - 0.5 tbsp. l + 1 tbsp. l water;
vegetable oil to lubricate the mold.
For filling:
jam - 200 g;
any berries - 0.5 cups (I have red currants);
starch - about 1 tsp;
egg yolk for lubrication;
icing sugar for serving (optional).

Dilute the yeast in 50 ml of warm water and leave for 10-15 minutes. A magnificent cap is formed on the surface.
Dilute starch in 1 tablespoon with cold water.

Pour yogurt (or kefir) at room temperature into a deep bowl, add the suitable yeast, starch, vegetable oil, sugar, salt, mix lightly.
In the resulting mass add sifted flour.

Knead soft and soft dough. It should not stick to your hands, but it should not be clogged with flour. Leave it in a bowl, cover with cling film and put in heat for 1 hour.
Our yeast dough will rise well.
Place the dough on a silicone mat or flour powder, knead well. If you have time, you can cover the dough with a towel and leave it on the table for 30 minutes, and then again, knead well.
The finished dough is divided into two parts. Roll out one part of the dough using a rolling pin in a circle, not thinly.

Grease a baking dish with vegetable oil. Put the dough in the mold and form a side. Combine the jam with berries and mix well. Put jam on top of dough and flatten. Sprinkle jam with 1 teaspoon of starch.
Roll out the second part of the test. Using a knife, cut the dough into strips about 2-3 cm thick.
Strip the dough slightly into a flagellum, not tightly.
Put the flagella in a circular, starting from the middle of the yeast cake with jam.

Thus close the top of the pie. Leave the pie warm for 15-20 minutes to lift.

Then grease the surface of the cake with whipped yolk and put in a preheated oven. Bake at 180-200 degrees for about 35 minutes.
Remove the finished cake from the oven and cool in the mold, then remove from the mold and transfer to a flat plate. When serving, you can sprinkle with powdered sugar. Here is such a beautiful yeast cake with jam turned out with me.
Have a nice tea party!

All cottage cheese casseroles are similar to each other, however, changing its fillers, you can always give a new taste to your favorite favorite dish. Cottage cheese casserole with chocolate is both a wonderful breakfast and a delicious dessert that can be served to guests. Serve the casserole in both warm and chilled form.
To prepare a cottage cheese casserole with chocolate you will need:
500 g of cottage cheese;
2 eggs;
4 tbsp. l Sahara;
1 tbsp. l vanilla sugar;
2-3 tbsp. l semolina;
a pinch of salt;
4 tbsp. l chocolate drops;
50 g of chocolate for glaze;
butter to lubricate the mold.

Grind cottage cheese with salt, sugar, vanilla sugar and eggs into a homogeneous mass.

Add semolina and mix thoroughly.

Add chocolate drops and mix again.

Line the baking dish with parchment (only the bottom), grease a little with butter, put the curd mass and smooth. Preheat the oven to 180 degrees. Put the casserole in the oven and bake for 45 minutes.

Leave the finished casserole in the oven off for another 10 minutes, then remove and cool in shape.

Melt the chocolate in the microwave. Cover the cooled curd casserole with chocolate icing. Then leave the casserole in the refrigerator for the night, where it is sealed and will be well cut into pieces.
Delicate and delicious cottage cheese casserole with chocolate is ready.
Bon appetit, please your loved ones!

I want to offer a simple recipe for pasta with minced meat and cheese in a pan. Your whole family will like this dish; it can be served for dinner or lunch. It is very simple to prepare: fry minced meat with onions in a pan, add pasta (you don’t even need to boil pasta before), pour boiling water and cook under the lid, add cheese at the end and can be served. You can use any minced meat (you can buy ready-made meat, but I passed chicken fillet through a meat grinder). This delicious, appetizing, satisfying dish will undoubtedly appeal to many!
To cook pasta with minced meat and cheese in a pan, we need:
meat (I have chicken) or prepared minced meat - 500 g;
onion - 1 pc.;
pasta - 200 g;
hard cheese - 150 g;
garlic - 1 clove;
vegetable oil - 2-3 tbsp. l .;
salt and spices to taste;
tomato paste (or ketchup) - 3 tbsp. l
Skip the meat through a meat grinder.
Peel the onions and put them in a pan with vegetable oil.
Sauté the onions, stirring, for 3 minutes over medium heat. Then add minced meat.
Fry the minced meat, stirring and breaking the lumps of meat, for 10 minutes over medium heat. Then add the garlic, salt and spices passed through the press.
Stir the minced meat with spices and add the tomato paste (or ketchup).
Mix.
Pour pasta into the pan, mix. Pre-cook pasta is not necessary.
Add boiling water so that the pasta is completely covered with water (you do not need to pour too much water, it took me about 200 ml of water).
Cook pasta with minced meat under the lid for about 15 minutes over low heat. Macaroni will be cooked during this time, and all the water will evaporate.
Grate the cheese and add to the pan.
Stir pasta with minced meat and cheese, remove from heat.
Serve hot and hearty meal to the table. Preparing pasta with minced meat and cheese in a pan is very simple and fast enough, especially men like them!
Enjoy your meal!

I want to bring to your attention a recipe for croissants with cheese made from yeast dough. Croissants are very tender, airy, aromatic and incredibly tasty. Kneading dough can be done in a bread machine or manually. Try to cook yeast croissants with cheese according to this recipe and they will delight you with their taste!
To make croissants with cheese we need:
yogurt (or kefir) - 180 ml;
egg - 2 pcs.;
sugar - 1 tsp;
salt - 1 tsp;
wheat flour - 450 g;
vegetable oil - 50 ml;
dry yeast - 1.5 tsp.
For filling:
hard cheese - 200 g;
butter (softened) - 40 g;
milk for lubrication;
sesame for topping.

Prepare the products.
Pour yogurt and vegetable oil into a bucket of a bread machine, add sugar and eggs.

Then, adding the sifted flour, salt and yeast, set the bread maker mode to “Kneading the dough” (it takes me 1.5 hours).
If you are doing the batch manually, first, dilute the yeast and sugar in 80 ml of warm water. As soon as a magnificent cap appears on the surface of the water, we proceed to kneading the dough. In a deep bowl, to 100 ml of yogurt, add eggs, vegetable oil, salt and the yeast that comes up, mix lightly, add the sifted flour and knead a soft, soft dough. Covering with a towel, leave the dough warm for 1.5 hours. The dough will rise well.
Put the finished dough on the table, powdered with flour, or on a silicone mat and knead well.
Divide the dough into three equal parts. I used a kitchen scale for accuracy.
Use a rolling pin to roll the dough into a circle. I got a circle diameter of about 35 cm.
Lubricate the dough with softened butter.
Sprinkle a layer of dough with cheese, grated on a fine grater.
Put the second layer of rolled dough on top. Grease again and sprinkle with cheese.
Then lay out the third layer of dough. Cut the dough into 12 sectors.
Roll each triangle of dough into a tight croissant with cheese.
Put the resulting croissants, not tight to each other, in a mold greased with butter or vegetable oil, and leave for 30 minutes to proof in warmth.
Croissants with cheese will increase in size.
Lubricate the top of the croissants with milk, sprinkle with sesame seeds and put in a preheated oven.
Bake until golden brown at 180-200 degrees, about 25 minutes. Cool slightly in the form, and then serve. By the way, croissants with cheese cooked according to this recipe are tasty both hot and cold. And with milk, and with tea, and with coffee, and with cocoa, you can serve this amazing pastries.
Enjoy your meal!