Let's eat it all together

Beautiful and delicious meat salad "Korel"

Ingredients:

400 gr of boiled beef

400 g boiled potatoes

400 g boiled beets

300 gr ready Korean carrots,

1 apple

250 gr mayonnaise

Salad is laid out in layers:

1 layer - chilled boiled meat, cut into thin strips

2 layer - peeled, grated apple, mayonnaise

3 layer - grated boiled potatoes, mayonnaise

4 layer - grated boiled beets

5 layer - ready-made carrots in Korean (slightly cut if long)

6 layer - a thick layer of mayonnaise

We decorate at our discretion.

Fishman or yeast cake with fish.

You will need:

For the test:

500 g flour

1 cup milk

2 tbsp Sahara

2 tsp dry yeast

1 tsp salt

2 eggs

100 g melted butter

1 yolk to grease the top of the pie

For filling:

500 g fillet of white sea fish

3 medium onions

2 tbsp vegetable oil plus a few more drops to grease the pan

salt and pepper to taste

How to cook:

1. If we make the dough in a bread machine, then pour milk onto the bottom of the container, break the egg and pour the melted butter.

Pour flour, sugar and salt on top. In the flour we make a deepening and pour the yeast there. We put on a quick cycle for the test - 45 minutes.

2. If we prepare the dough without a breadmaker, then first dissolve sugar and yeast in warm milk and leave it in a warm place for 15 minutes. Sift flour with salt, make a hole in the flour, pour milk and yeast into it, drive in an egg, pour in the melted butter. Knead the dough and leave for 30 minutes in a warm place.

3. While the dough is coming, we are preparing the filling. Rub the fish fillet with salt and pepper.

Cut the onion in half rings and fry in heated vegetable oil until light golden brown, about 6 minutes.

4. The dough is rolled out on a surface greased with vegetable oil rather thinly, to a thickness of 6-8 mm. It should be an oval layer.

5. We distribute onion dough onion in the center, closer to one of the narrow edges of the oval.

We put the fish fillet on the onion. Around the filling, we make incisions as shown in the photo. We braid the filling with stripes of dough like “pigtails”. We leave the fish tail unbent. We shift onto a baking sheet covered with foil and oiled.

6. We put in the oven preheated to 190 C for 25 - 30 minutes. In the middle of the process, grease the cake with egg yolk.

We take out of the oven and leave for 10-15 minutes, covering with a towel.

Salad "Admiral"

Ingredients:

squid - 400 g
carrots - 1 pc.
pears - 1 pc.
pickled cucumbers - 100 g
onions - 1 pc.
egg - 4 pcs.
shrimps - 10 pcs.
lettuce
mayonnaise
Boil squid and shrimp. Slice squid thinner, clean the shrimp.
The secret of juiciness of seafood is that they are laid only in boiling salted water and boiled for no more than 2 minutes. White or black pepper, dill, bay leaf, parsley, cloves, coriander or basil shade the taste of seafood wonderfully.

2. Cook the eggs and grate on a coarse grater.

3. Finely chopped boiled carrots.

4. Onion and pear cut into cubes.

If the pear is sprinkled with lemon juice, it will not darken.

5. Put a lettuce leaf on a plate, put food on it and spread with a thin layer of mayonnaise in the following order:

squid
bow
carrot
pear
squid
cucumbers
egg
The top layer is decoration - shrimp and fresh sprigs of dill and parsley.

Gingerbread cookies at home.

measured capacity - a glass of 250 ml
sour cream (20%) - 1 cup,
sugar - ¾ cup,
honey - 2 tbsp.,
yolk - 1 pc.,
melted butter - 2 tbsp.,
vegetable oil - 1 tablespoon,
salt - 0.5 tsp,
soda - 0.5 tsp,
baking powder - 1 tsp,
vanilla sugar - 1 sachet,
flour - 3 cups.

In a container in which we will knead the dough, pour honey, add soda, mix and leave. Add yolk to sour cream (protein can be used for glaze), mix and pour into a bowl with honey, add sugar, salt, oil. We mix everything until it is combined and in portions add flour mixed with baking powder and vanilla sugar.

Knead the dough, form a gingerbread man, cover with a towel and leave for 20-30 minutes. Cover the baking sheet with parchment, grease with oil.

Roll out the dough with a thickness of about a finger (we have such a unit), cut out the gingerbread cookies with a mold, put it on a baking sheet and put it in the oven for 25-35 minutes at 180 degrees.

Glaze for circulation: 1 cup of sugar, 0.5 cup of water. Mix, put on fire and cook for 15 minutes with uniform boiling over the entire plane, i.e. to a temperature of 108-110 degrees.

Put the finished gingerbread cookies in a large cup, pour hot syrup and shake until they turn white. If which sticks or sticks together, separate with a spatula.

Hake cutlets with peanuts.

Hake fish - 500 grams;
Fillet of any oily fish - no more than 200 grams, otherwise the cutlets will be too fat;
Boiled rice, long - 1 cup or a little less;
Large onion - 1 piece;
Carrots - half the large;
The egg is one small or half large, otherwise the forcemeat will be too soft;
Milk - not more than 50 grams;
Roasted peanuts, unsalted - 0.5 cups;
Vegetable oil for frying all cutlets - 200 grams;
Ground allspice - 2 pinches or black - 1, the main thing is not to overdo it;
Nutmeg (prepared ground or grated manually) - 2 pinches;
Salt - as anyone loves;
Breadcrumbs in minced meat - 1 tablespoon;
Breadcrumbs for loafing cutlets;
How to cook fish cakes:
Hake fish and oily fish fillets must be thawed and washed. Boil long rice in advance until fully cooked. Peel and wash the onions and carrots. Pour breadcrumbs into a bowl in advance. Take peanuts, spices, seasonings.
Peel the Hake fish from the skin, fins, remove the fillet from the bone. Cut all the fish into pieces.
Cut the onions (in any way) and grate the carrots. Fry well on any fat (preferably sunflower) onions and whole grated carrots.
Prepare the milk and the egg. Grind all the fish, onions with carrots, and the other half of the onions with a blender. Add warm milk here. Pour everything from the blender into a bowl.
Additionally, grind the roasted peanuts on a blender. Add it to the minced meat, and put the breadcrumbs, rice, egg, nutmeg, pepper and salt.
Mix everything well and leave the minced meat for a few minutes in the refrigerator so that all the ingredients are “friends”. Stick and roll cutlets in breadcrumbs.
Fry the home-cooked product in a frying pan until golden brown. At the end of frying, add boiled water to the pan. To steam the cutlets, cover them with a lid. Put it out for about five minutes, so that the cutlets “reach” and become soft, tender. Serve hot with greens and ketchup.