Eggplant rolls with cheese and nuts
Today on our menu are eggplant rolls with cheese and walnuts in the style Georgian cuisine. If you have ever cooked eggplants the way they do in the Caucasus, you will appreciate this recipe! Well, if you are yet to gain this culinary experience, welcome to the world of delicious eggplant snacks!
Ingredients:
eggplants – 4-5 pcs. (depending on size);
feta cheese – 200 g;
onions – 2 pcs.;
walnuts – 0.5-1 cup;
fresh cilantro (greens) – 1 bunch;
garlic – 1-2 pcs.;
salt, pepper - to taste.
Cooking time: 65 min.
Servings: about 20 pieces
Preparation:
1. To begin with, as with any other eggplant recipe, you need to prepare our little blue ones for heat treatment. Wash and cut into longitudinal plates of even thickness (a thickness of 0.4-0.5 mm will be most suitable). Sprinkle the eggplant slices with salt and leave for 30 minutes.
2. Agree, frying eggplants is a long, dull, and troublesome process (nobody has yet canceled half the kitchen after a frying pan “shoots” with greasy splashes). In addition, if the filling of your rolls itself is fatty or contains mayonnaise, then the result may greatly upset you. From useful vegetable snack Eggplants can turn into a heavy-on-the-stomach dish. Therefore, we wash the eggplants from salt, dry them and place them on a baking sheet. As you guessed, we will bake the eggplants. 20-25 minutes at a high temperature of 200 degrees will be enough. Pre-grease the eggplants with any vegetable oil and put it in the oven. If you bake eggplants on a sheet of parchment, you won’t have to grease the surface of the baking sheet, but if you don’t have baking paper, it’s better to coat it with a small amount of oil, otherwise the eggplants may stick.
3. Prepare the eggplant filling: chop onion, preferably thinner.
4. Fry it until slightly translucent, then cool.
5. Grate the cheese on a fine iron grater.
6. Add chopped cilantro (if you don’t like cilantro, add a small bunch of parsley), salt and pepper. Squeeze a clove or two of garlic into the cheese.
7. Add cooled and already slightly sweet onions to the rest of the filling ingredients.
8. Walnuts grind in a blender or using a towel and rolling pin, also add to the cheese and herbs. The size of the chopped nuts can be varied and added in any form, but fine nut crumbs will hold the filling together better.
9. Test for salt, since feta cheese is sold in different salinities, and mix.
10. By this time, the eggplants have also “ripened”. Leave the baking sheet in the room to cool.
11. We begin to wrap the filling in soft and golden eggplant slices. We move the seam of each roll down. If the filling is not too viscous and crumbles in the palm of your hand, add a little vegetable oil to it and mix well again. Place the rolls in the refrigerator and keep them cold until serving.
12. Eggplant rolls with cheese and nuts are ready! Bon appetit!
"Kurnik -
A type of Russian pie, often called the king of pies, royal or birthday cake. Filled with chicken, rooster, duck, lamb, beef, nuts, porridge, potatoes, etc.”
Let's simplify the task, let's prepare it very popular dish from puff pastry. It turns out very tasty and most importantly quickly. Ingredients: half a chicken, chicken or rooster carcass, 1 package of puff pastry (yeast-free), 3 large potatoes, 3 chicken eggs, 1-2 onions, greens. Preparation: boil chicken, potatoes, eggs. Separate chicken meat from bones and cut into small pieces. Cut potatoes and eggs into the same pieces. Cut the onion and fry until golden color in vegetable oil.
Roll out two sheets of puff pastry. Place the first sheet on a greased baking sheet, layer chicken, potatoes, eggs, onions and chopped herbs on top.
Cover with a second sheet of dough. Pinch the sides; the chicken pot should be closed on all sides.
An important detail: poke the top layer several times with a fork so that excess steam escapes from the pie during cooking.
Place in a preheated oven at 180°C for 20 minutes until golden brown crust.
Kurnik is good both hot and cold.
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Ingredients (for 19 servings) For the sponge cake: 5 eggs 1 cup sugar (220-250 g) 1 cup flour 7-10 g baking powder 1 cup chopped (not very finely) nuts
For chocolate syrup: 1 cup sugar 3 tbsp. spoons of cocoa (I take "Russia" -generous soul")
100 g vanilla oil 1 glass of water 3-4 tbsp. spoons of rum or cognac
Cooking method:
1. Beat eggs with sugar into thick foam.
2. Sift flour and baking powder. Gradually add to eggs.
3. B ready dough stir in chopped nuts.
4. Pour the dough into the mold and bake for 20-30 minutes at a temperature of 150-180 degrees (depending on the oven).
5. While the biscuit is baking, make syrup.
Combine sugar, cocoa, vanillin, add butter. Pour a glass of water and, stirring, bring to a boil and until the sugar is completely dissolved. Pour in rum or cognac.
6. Remove the biscuit and cool slightly. Make cuts into “diamonds” (like for baklava) and pour syrup into them.
You can serve the cakes on the table. Bon appetit!
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Ingredients:
Potatoes - 1-1.5 kg Champignons - 0.5 kg Onions - 2-3 pcs. Tomatoes - 2-3 pcs. Lenten mayonnaise Vegetable oil Salt Pepper
Cooking method:
Prepare mashed potatoes with added small quantity vegetable broth, in which it was cooked. Salt to taste, add your favorite spices. Fry mushrooms and onions in vegetable oil. Cool the mushrooms and grind them in a meat grinder. Salt and pepper. The oven can be turned on in advance.
Grease a baking dish with vegetable oil, lay out 1/3 of the cooked potatoes. Then place the champignons and the second part of the potatoes on the potatoes. We spread a thin layer of chopped tomatoes on our potatoes. Place the last part of the potatoes on them. Lubricate the last layer with lean mayonnaise. Bake the potato casserole in the oven at 180 degrees until golden brown. This takes 30-40 minutes. This tasty dish You can eat while fasting!!!
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Ingredients for "Potato-buckwheat cutlets with mushroom mayonnaise"
Potatoes (for cutlets) - 6 pcs.
Buckwheat (preferably chopped) for cutlets - 200 g
Onions (for cutlets) - 1 pc.
Vegetable oil ((for frying) for cutlets; for sauce - 100 ml)
Salt (for cutlets)
Mushrooms (marinated, for sauce) - 200 g
Garlic (for sauce) - 3 teeth.
Boil potatoes in their skins, peel. Boil buckwheat. Grate potatoes on a coarse grater. Finely chop the onion, lightly fry, mix with ready-made buckwheat and grated potatoes. Form cutlets, bread with breadcrumbs, fry in vegetable oil. Rinse the marinated mushrooms, remove excess acid and salt. Grind in a blender along with the garlic cloves. Then cook mushroom mayonnaise. Beat, gradually adding vegetable oil, until creamy. The cutlets look similar in appearance to meat and are very tasty, with Russian soul. Homemade pickles will only enrich the Lenten table setting! Help yourself! Let your Lenten table will always be nourishing, tasty, varied, generous!
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Ingredients of the recipe
4 tbsp. olive oil
1/2 cup flour
1.5 tbsp. l lemon juice
2.5 tbsp. l mustard
1.5 tbsp. water
1 tbsp. l granulated sugar
1.5 tsp salt
Sift the wheat flour through a small sieve, dilute it with a small amount of water (a couple of tablespoons) and rub it so that no lumps form. Place on low heat and wait until it boils. Don't forget to stir. Remove from heat and cool.
Mix olive oil in a cup with mustard, lemon juice (you can replace it with 3% table vinegar or a solution citric acid), add salt and granulated sugar, water, beat well and add warm brewed flour in small portions. Beat for about five minutes. Lenten mayonnaise is ready.
It will highlight the taste of anyone vegetable salad, but you shouldn’t use it for baking.
Ingredients of the recipe
1 kg chicken fillet
200 g lard
2: 3 cloves garlic
gelatin 1 packet
spices for poultry
salt
black pepper
Cut fillet and lard into pieces
Add salt, chicken spices, black pepper, gelatin. Mix everything.
Place in a baking bag, put in a bag and in a mold, bake in the oven for 50 minutes at t-180*. The next day it’s simply delicious!!!
For the biscuit:
Egg: 4 pcs
Sugar: 120 g
Flour: 120 g
For the syrup:
Water: 110 ml
Cognac: 2 tbsp. l
Sugar: 120 g
For Charlotte cream:
Milk: 80 ml
Egg: 1 piece
Sugar: 120 g
Butter: 150 g
Vanillin: 1 g
Cognac: 1 tbsp
For sprinkling:
Cashew: 120 g
Powdered sugar: 1 tbsp. l.
Method of preparing the dish: how to prepare a Gift Cake.
Pour in sugar hot water, put on fire, boil for 5-10 minutes and set aside to cool.
Then pour cognac into the syrup.
Separate the eggs into whites and yolks.
Beat the yolks with more than half the sugar.
Beat the whites with the remaining sugar until stiff peaks form.
Gently mix the yolks with flour.
Fold the whipped whites into the dough.
Line a baking tray baking paper and pour out half the dough.
Bake the biscuit for 12-15 minutes in an oven preheated to 180 degrees.
Keep the finished biscuit in the mold for 5 minutes and then place it along with the paper on a cutting board.
Bake the second sponge cake in the same way.
It is recommended to let the sponge cake sit for 8 to 12 hours, otherwise the cakes will soften when soaked.
My cakes cooled on the table for about 2 hours. This turned out to be enough.
Make Charlotte cream.
Beat the egg with sugar, pour in hot milk, put the mixture on the fire and boil for 5-6 minutes.
During this time, the mass will thicken and become viscous.
Beat the butter with a mixer.
Continuing to beat the butter, add the cooled egg mixture in parts.
When the cream has a homogeneous consistency, add vanillin and cognac.
Stir the cream again and set aside.
Separate the paper from the biscuits.
Soak the cakes with syrup.
Let the cakes sit for 10-15 minutes.
Grease the bottom cake with cream and place the top cake on it.
Grease the top and sides of the cake with cream, sprinkle with chopped nuts and sprinkle with powdered sugar.
A simple squid salad in original cups. The creation is not mine. But the idea is suitable for both New Year and Christmas. I liked it and am sharing it with you!
Ingredients:
Squid - 4 carcasses
100 grams of crab sticks
three eggs
boiled carrots
processed cheese
mayonnaise
cheese - 50 gr.
small piece of red pepper
Preparation:
Boil the eggs. Wash and clean the squid carcasses. Boil water, add salt, place squid in boiling water for 3 minutes. Don't cut! Remove and cool. Finely chop the carrots.
Add finely chopped crab sticks. Chop the eggs. Grate the processed cheese on a coarse grater. Add mayonnaise to the salad and mix everything.
Fill the carcass halves with salad. U boiled squid cut off the pointed tip, cut the carcasses in half. Grate the cheese finely, sprinkle on the “candles”. Cut out a “flame” from the pepper, secure it in the “candles”. Let the dishes on your table (especially on holidays) be original and tasty!
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Meat (Any kind - pork, beef, chicken) - 1 kg
Egg - 1 piece
Milk - 1 cup.
Butter - 100 g
Guts
Salt
Nutmeg
Prepare necessary products. Minced meat for making sausages can be made from chicken, pork, beef or mixed. I have pork.
The minced meat should be as fine as possible. To do this, pass it through a meat grinder 4 times.
You need to add an egg, salt, spices, milk, butter, cut into pieces, to the minced meat. The nutmeg will help create the cooked sausage flavor.
The minced meat needs to be stirred for a long time, adding milk as needed. The sausages will turn out juicy
if the minced meat is wet and not dry. Mixed minced meat Place in the refrigerator overnight.
For homemade sausages, the ideal casing would be lamb intestines; I couldn’t find them, so I use pork intestines. They are stored in a concentrated saline solution,
therefore, they go on sale in purified form. Rinse them well by putting them on the tap. We stuff the intestines with minced meat. If you do not have a special attachment for a meat grinder, you can use cream injector or a 1.5 liter bottle, cut into a cone. The filling must be placed in the casing so that there are no air bubbles inside the future sausages. To prevent the shell from bursting during cooking, do not stuff it too tightly. Vegetable oil (for frying)
Cooking vegetable pillow. Chop the onion not very finely, grate the carrots on a coarse grater, fry in vegetable oil until almost done in a large deep frying pan (or cauldron).
I used homemade pork and beef minced meat, added some buns (soaked in warm milk), or you could grate a couple of raw potatoes on fine grater, egg, salt, pepper, meat seasonings, stir well.
I divided the pita bread in half, so I got 4 rolls. Grease each piece of lavash with minced meat...roll into a tube and cut into small pieces (to make it easier to cut, wait a couple of minutes until the lavash becomes softer and then the pieces will be perfect).
They need to be “placed” in a circle on the finished frying, cut side down.
Prepare the sauce: stir the sour cream, tomato paste, add salt, pepper, add a glass of boiling water (or broth), stir, pour over our rolls, close the lid tightly and low heat simmer for 20 minutes. Turn off and do not open the lid for another 10 minutes. All is ready.
The strudels turn out very juicy, tender and tasty, soaked in sauce and vegetables. Lavash is steamed in this sauce...
Bon appetit!!
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Homemade chocolate. Pour the milk into a saucepan and heat over low heat, without bringing to a boil. Add sugar and cocoa powder. Melt the butter in a water bath and add to the milk. Stir and bring the mixture to a boil. Cook over low heat for about 2 minutes. Pour the chocolate into molds and refrigerate for several hours to cool. Ingredients: cocoa - 100 grams sugar - 1 teaspoon butter- 50 grams of milk - 2 tbsp. spoon
The world's simplest pie! Fast and tasty.
Apple pie without eggs
Ingredients:
Flour 200g
Semolina 200g
Sugar 200g
Apples 450g
Baking powder 1 tsp.
Butter 200g
Cinnamon 2 tsp.
Preparation:
1.Grate the apples.
2. Mix semolina, flour, baking powder, sugar
3. Place one layer of dry mixture on a baking sheet greased with vegetable oil
4. Place a layer of apples on top.
5. Next, lay out another “dry” layer.
6. And a layer of apples.
7. Sprinkle grated butter on top. Now place the baking sheet in the oven for 20-25 minutes. Bon appetit =)
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Homemade sweets Grilyazh The recipe is very simple: 350g sugar, 100g water, 140g nuts, 1 tsp. lemon juice Roast the nuts and grind in a blender into not too fine grains. Sift on a sieve until the finest crumbs fall out (they are not needed). Before adding to the syrup, the nuts will need to be warmed up; this can be done in the microwave (2 minutes). For the syrup, mix sugar and water, bring to a boil while stirring. Cook over medium heat until it tastes like caramel (it should break). After 5 minutes from the start of boiling, add a teaspoon of lemon juice. It takes me about 10-15 minutes to cook. The finished caramel is brittle when cooled, crunches and does not stick to the teeth. Pour hot nuts into the caramel and stir quickly. Pour onto greased baking paper and let cool. Cooled grillage breaks down well. Bon appetit!
Chocolate and vanilla pudding
Ingredients:
1/2 cup sugar
3 tbsp. flour
3 tbsp. cocoa
2 glasses of milk
1 tbsp. butter
2 tbsp. vanillin
nuts
Recipe:
Mix sugar and flour. Add milk.
Boil the mixture and let it thicken a little. Add melted butter and divide into 2 parts.
Add vanillin to one part and cocoa to the other. Heat both mixtures again until thicker. Serve the pudding in layers. Separate the layers with nuts (you can also use dried fruits, grated cookies, etc.).
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Curd dessert in the style of "Tiramisu"
Ingredients:
450-500 cottage cheese
50 g sour cream
50 g yogurt
5 eggs
150 g sugar/icing sugar
250-300 ml freshly brewed coffee
50 ml cognac/liqueur
100 g Savoiardi or sponge cake or biscuits
optionally add 3-4 drops of almond essence to coffee
cocoa
Preparation:
1. Grind the cottage cheese through a sieve. Add sour cream and yogurt. Mix.
2. Separate the yolks from the whites. Beat the yolks with sugar until white. Gradually mix into the curd mass.
3. Beat the whites until thick foam. Gently fold into the curd mass. Add cognac and almond essence to the cooled coffee. 4. Dip the cookies in coffee and place in the mold. Place the curd mixture on top. Dip the cookies in the coffee again, and add the curd mixture on top.5. Place in the refrigerator. As a rule, dessert tastes better if it sits overnight. Sprinkle with cocoa before serving. Recipe author - Vanilla Dream (vsebydetvanilno.blogspot.com)
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APPLE CHEESE. TRY!!!
Per 100 g 120 kcal
5 kg apples
1.5 kg sugar
0.5 tbsp. ground cinnamon
Peel the apples, cut into thin slices, mix thoroughly with sugar and leave for 48 hours.
Place the released juice in a wide saucepan and cook over low heat until half of the liquid has evaporated and the juice begins to thicken and darken. Add 3/4 of the apples and continue cooking for about an hour, stirring, until the mixture becomes thick.
Add the remaining apples and cinnamon and continue cooking, stirring constantly, for about half an hour until the mixture begins to pull away from the sides of the pan.
Those apples that are added last remain lighter in color and are present as inclusions in the finished cheese.
Immediately place the resulting mass in damp gauze and put under a press for a couple of days. Ready cheese dry. Store in a cool, dry place.
Serve with tea, coffee or wine.
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Cherry pie with almond crumbs
Ingredients:
Dough
70 gr. cold butter
1 egg
2 tbsp. spoons of powdered sugar
2 tbsp. spoons of ice water
1.5 cups flour
2-3 drops vanilla flavoring
Filling
400 gr. cherries (thaw ice cream in half in advance)
3 tbsp. spoons of sugar
1 tbsp. spoon of flour
Chit
50 gr. almonds (peeled and ground in a coffee grinder)
2 tbsp. spoons of sugar
0.5 cups flour
30 gr. butter
2 tbsp. spoons of almond petals (flakes)
Preparation:
1. Sift a glass of flour into a bowl, add diced butter, vanilla flavoring and powdered sugar, grind everything to make crumbs, add water, egg and the rest of the flour, knead the dough.
2. Split form with a diameter of 22-23 cm, grease with butter, roll out a thin circle from the dough, transfer it to a mold, form a side 2-2.5 cm high, prick the dough on top with a fork, put the mold with the dough in the freezer while the oven is heating up, turn it on at 200 degrees .
3. Place the dough in the oven and bake for 5 minutes. Drain the juice from the cherries, add sugar and flour, stir
4. Separately in a bowl, mix almonds, sugar,
butter and flour, almond petals add last
5. Remove the dough from the oven, spread the cherries, sprinkle crumbs on top, put it back in the oven, bake until golden brown.
6. Ready pie Carefully transfer to a wire rack.
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Curd and fruit dessert (tasty and easy)
Ingredients:
500g - cottage cheese (any)
300g - sour cream
granulated sugar - to taste
30g - gelatin (preferably instant)
Any seasonal fruits(strawberries and bananas used here)
+shape (approx. 26 cm)
Preparation:
1. Mix cottage cheese with sugar (1.5 tbsp sand)
2. Mix sour cream with sugar (1.5 tbsp sand). Wash the fruits and place them on the bottom of the mold.
3. Prepare gelatin (according to the instructions on the package) Combine cottage cheese + sour cream and mix. You get a liquid mass
4. Pour gelatin into the curd and sour cream mixture in a thin stream. Stir. Cover all the fruits with the resulting mixture (evenly)
5. Place in the refrigerator (for 1-2 hours).
6. Take out, cut into portioned pieces and serve with fruit
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Ingredients:
1 tbsp. flour
2 tbsp. Sahara
1/2 tsp. soda
a pinch of salt
1 tbsp. apple cider vinegar(lemon juice)
3 tbsp. vegetable oil (I used refined olive oil)
1 pack vanilla sugar
1/2 tbsp. water
powdered sugar for decoration
What to do:
Mix dry ingredients. In a separate bowl, mix oil, water and vinegar (juice) and add to dry ingredients, mix. Place the dough into the molds.
Bake in preheated oven for 15 minutes.
Cool the finished madeleines and sprinkle with powdered sugar or glaze.
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The most delicious and simplest cheesecake in the microwave!
I made an amazing, incredible discovery for myself!
In order: I have always classified cheesecake as not the most simple recipes, the cooking time of which is quite long. And now the world has turned upside down! Just five minutes - and cheesecake is ready! Well, of course, you will have to put it in the refrigerator so that it cools completely, but this is only 1.5-2 hours, because cheesecakes are portioned.
And about the taste: it seems to me that this is the most delicious cheesecake I have ever made: it is so tender, so creamy! Mmm... After trying one spoon, I couldn’t stop! :)
Ingredients:
(2 servings):
Cookies (crushed into crumbs) - 1/2 cup. (approximately 50 g)
Cream cheese - 120 g
Sour cream - 120 g
Egg - 1 pc.
Powdered sugar - 60 g
Orange juice - 2 tbsp. l.
Preparation:
Mix cookie crumbs with butter. Place the resulting mixture in molds, pressing to the bottom to form a base for the cheesecake.
At low speed, beat cream cheese with sour cream. A few seconds are enough for the mass to acquire a homogeneous consistency. There is no need to beat for a long time so that a lot of air bubbles do not form, which can cause the cheesecake to crack later. Add powdered sugar and egg, beat again until smooth. Then add Orange juice and mix gently. Pour into molds.
The finished cheesecake will have a jiggly center in the middle, but will set as it cools. Let cool until room temperature, and then put it in the refrigerator for 1.5-2 hours until completely cooled.
Decorate as desired (cocoa powder, berries, etc.). Bon appetit!
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Very chocolate and very tasty cake without baking.
Http://blog.kp.ru/users/2436948/post156668028/
You will need:
200g cookies (for example, “For tea”),
50g butter, 400ml sour cream,
½ glass of milk,
4 tbsp. Sahara,
3 tbsp. with a mountain of cocoa powder,
1 package of gelatin (10g),
2 bananas.
Grind the cookies in a blender. Melt the butter in a water bath. Mix crushed cookies with butter.
Line a springform pan (20cm) with baking parchment. Pour the cookies into it, compact it and put it in the refrigerator for 15 minutes.
Pour 4 tbsp gelatin. water at room temperature for 15 minutes.
Mix sour cream with 2 tbsp. Sahara.
Let's cook hot chocolate. To do this, mix 2 tbsp. sugar, cocoa and milk. Place this mixture on very low heat and cook, stirring continuously, for 2-3 minutes.
Mix slightly cooled chocolate with sour cream. Heat the gelatin in a water bath until completely dissolved, but do not boil! Add gelatin to sour cream and mix well.
Cut the bananas lengthwise and place them on the frozen crust.
Pour cream on top. And put the cake in the refrigerator for 4-5 hours, or better yet, overnight.
Remove the cake from the mold, remove the paper and decorate to your liking.
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Homemade Snickers!
Ingredients:
For the first layer:
200 g milk chocolate
50 g toffee candies
50 g butter
For the second layer:
4 tbsp. butter
1 cup of sugar
1/4 cup condensed milk
1 1/2 cups marshmallow cream
50 g peanut butter
1 tsp vanillin
1 1/2 cups chopped salted peanuts
For the third layer:
400g toffee candies
1/4 cup heavy cream
For the fourth layer:
200g milk chocolate
50g toffee candies
50g butter
For marshmallow cream:
3 squirrels
2 tbsp. spoons of jam
3 tbsp. spoons of sugar
1 tsp gelatin
1/4 cup water
1/4 tsp. salt
1) For the first layer: Melt in a small saucepan over low heat milk chocolate, toffee and butter. Mix well until formed homogeneous mass. Pour the mixture into a greased baking tray (22.5 cm x 32.5 cm). Using a spatula, smooth the surface of the mixture and place in the refrigerator.
2) For marshmallow cream: Pour gelatin into water, mix well and leave to swell for 40-50 minutes. Beat the whites with a pinch of salt. Strain the jam and mix with sugar. Cook for 7 minutes over low heat. Then gradually pour into the dissolved gelatin. Add whipped whites there. Stir thoroughly. Close cling film.
3) For the second layer: In a medium saucepan, melt the butter over medium heat. Mix with sugar and condensed milk. Once the mixture boils, cook for another 5 minutes, stirring constantly. Then remove from heat and quickly stir in marshmallow cream, peanut butter and vanilla. Add nuts. Remove the baking sheet from the refrigerator. Pour the marshmallow mixture over the first layer. Using a spatula, carefully smooth the mixture into an even layer. Place in the refrigerator.
4) For the third layer: Place the toffee candies in a medium saucepan. Mix with cream. Cook over low heat, stirring constantly, until the mixture is completely melted and has a uniform consistency. Remove the baking sheet from the refrigerator. Pour the toffee mass over the second layer, smooth the surface of the mass with a spatula and put it in the refrigerator.
5) For the fourth layer: Add milk chocolate, toffee and butter to a small saucepan. Cook over low heat, stirring constantly until smooth. Pour over the third layer and smooth with a spatula. Place in the refrigerator for at least 1 hour. Cut into squares and serve chilled
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Tender, crumbly cookies, which melts in your mouth. Very easy to prepare.
Required ingredients:
Vanilla dough:
- flour - 1 tbsp.
- granulated sugar - 1/3 tbsp.
- oil drain. - 100 gr
-egg - 1 pc.
-vanilla sugar- 5 g (or vanillin)
Chocolate dough:
- flour - 1 tbsp.
- granulated sugar - 1/3 tbsp.
- oil drain. - 100 gr
-egg - 1 pc.
-cocoa powder - 1 tbsp. l.
-egg for gluing - 1 pc.
Cooking method:
Preparation of vanilla and chocolate dough the same, just the ingredients are different. Stir butter, sugar and eggs until smooth. Pour flour and vanilla sugar (cocoa) into this mass and knead the dough. If the dough gets hot from your hands, then it must be cooled before cutting. To make chess cookies, cut some of the white and chocolate dough into square bars. To prevent the bars from becoming deformed when connecting, cool them. Roll out a thin sheet of white dough, brush it and the bars with egg and wrap the bars in a checkerboard pattern into the layer. When making cookies with a spiral or ring pattern, also roll the white and chocolate layers together, cool well so that they do not wrinkle when cutting, cut into slices, and place on a clean, dry baking sheet. Bake cookies for 10 - 15 minutes at a temperature of 230 - 240 degrees.
Most delicious cheesecake for the whole family :)
Ingredients for 2 servings:
***
Chocolate cookies (crushed into crumbs) - 1/2 cup (about 50 g)
Butter (melted) - 2 tbsp. l.
Cream cheese - 120 g
Sour cream - 120 g
Egg - 1 pc.
Chocolate chips - 1/3 cup
Powdered sugar - 60 g
Vanillin - 2 tbsp. l.
Salt - 1/4 tsp.
Preparation:
Mix cookie crumbs with butter. Place the resulting mixture into cups, pressing to the bottom to form a base for the cheesecake.
At low speed, beat cream cheese with sour cream. A few seconds are enough for the mass to acquire a homogeneous consistency. There is no need to beat vigorously, otherwise the mixture will fill with air bubbles, which can cause the cheesecake to crack later.
Grind the egg with powder, add vanillin, mix with sour cream.
Add 1/4 of all the chocolate chips to the batter.
Microwave at 700 W for about 2 minutes. When the center just starts to bubble, remove.
The finished cheesecake will have a jiggly center in the middle, but will set as it cools. Let cool to room temperature.
Top with remaining chocolate chips.
Then put it in the refrigerator for 1.5-2 hours until completely cooled.
A large cheesecake can be prepared using the same recipe, increasing the amount of ingredients and cooking time.
Pancake chocolate cake for breakfast.
Ingredients:
Pancakes:
Egg - 4 pcs.
Milk - 1.5 cups,
Water - 1 cup,
Flour - 2 cups,
Cocoa powder - 1/2 cup,
Butter - 6 tablespoons,
Sugar - 2 tablespoons,
Vanillin - 2 teaspoons.
Filling:
Whipped cream/ Nutella/ chocolate mousse or anything you wish.
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200 ml. warm milk () Butter buns with chocolate and sprinkles Ingredients: 200 ml. warm milk For sprinkling: 1 tbsp. l. butter Preparation: Pour warm milk into a small bowl and add 1 tsp yeast and 1 tsp sugar, dissolve. Add 2 tbsp flour, mix and leave until a cap appears. In another bowl, rub the sugar and egg together, add salt, vegetable oil, vanilla sugar, melted-warm margarine, mix. Add the dough, mix. Sift the flour, it took me 2.5 tbsp, and gradually adding flour to knead the dough. Grease the bowl and the dough vegetable oil, cover with a towel and leave in a warm place for 1.5 hours. Divide the dough into 10 balls, flatten it into flat cakes with your hands, but so that the flat cakes are not thin. Add the filling, I use 1 coffee spoon of Nutella. Connect the edges to make a round bun. Place the buns at some distance from each other on a baking sheet greased with vegetable oil seam down. Cover with a towel and leave for 20 minutes in a warm place. Preheat oven to 180.
flour () Ingredients: Cottage cheese - 400 g Preparation: 1. The margarine is chopped, and then grated on a fairly large grater, mixed with grated cottage cheese, and salted. 2. After this, mix the mixture with flour and soda, and then knead the dough. 3. Each circle of dough is dipped in sugar on one side, and then folded in half so that the sugar is inside. This semicircle is again dipped in sugar on one side and folded as before. 4. Score the edges to resemble feathers. 5. Dip the resulting cookies into sugar again, then place them on a sheet, sugar side up, and bake until done.
DONUTS - DELICIOUS How to make these yourself delicious donuts? Recipe follows! We will need: For the dough: 300g milk 1 packet of yeast 3 tbsp. spoons of sugar 50 g butter or margarine 1 egg 1 teaspoon salt 500 g flour 1 liter of oil for deep frying. For the filling: You can make a wide variety of fillings. Sweet and even salty. Boiled condensed milk, chocolate paste, jam, you can cut a banana into small cubes without any additives, an apple cut into small cubes with sugar and cinnamon. Still very delicious filling with cottage cheese: 150g cottage cheese, 1 yolk, finely chopped dill and salt. We're making a tough dough. It should be very tender, but not like a pancake. We put it in a warm place to rise. Let's warm it up and get to work. Cut a piece of dough, roll it in flour and roll out the sausage. Cut the sausage into small pieces. Knead them in flour and lightly roll them out with a rolling pin. There must be an even number of pieces. Place the filling on the circle. Cover the top with a second circle. and cut with a glass. The edges are glued together quite tightly. Place the resulting donuts in a deep saucepan or frying pan with heated oil. And fry until golden brown on both sides (watch the oil temperature: if the oil is too hot, the donuts will burn on the outside and not bake on the inside). Take it out and place it on a towel to drain off excess oil. Serve the donuts hot, sprinkled with powdered sugar.
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