Beef, marinated in lemons

 

Lemon juice softens fine hard fibers, so the meat marinated in it, it turns out gentle and fragrant.

Ingredients:

Beef-1,3 kg (one piece),
Lemon – 2 PCs.,
Olive oil – 4 tablespoons,

Beef, marinated in lemons

Cayenne pepper-1 teaspoon,
Salt – to taste.

Preparation: Read more »

Pasta with chicken and tomato cream sauce

Ingredients for 6 servings:
chicken thighs 6 PCs.
bulb average 1 PC.
sweet pepper medium 2 PCs tomatoes in own juice 400 grams

Pasta with chicken and tomato cream sauce

garlic 2 clove cream 20% 200 ml.
salt to taste
dry long pasta (I had linguine, suitable for spaghetti and the like) of 400 grams

Cooking recipe: Read more »

Cake a bunch of grapes

 

Ingredients
Korzh:
Flour 500 gr.
Sugar 550 gr.
Butter at room temperature 200 gr.
Eggs 8 PCs.
Milk 330 ml.

Cake a bunch of grapes

Lemon peel 4 tsp.
Baking powder 4 tsp without slide
Vanilla essence or vanillin 2 tsp / at the tip of the knife
Salt 1 tsp.
Cream:
Cream 33% 500 ml. Read more »

Easiest cake in the six cakes

 

Cakes are juicy, they do not even need to be impregnated, but very sweet, although I reduced the amount of sugar to 600 grams instead of 660, but for our taste and this is too much.
Glaze of butter and powdered sugar, I also prepared for the first time. Due to lack of time, I was dismissive about the fact that the sugar is not completely dissolved, and this is quite wrong, you need to achieve complete dissolution, then nothing creaked on the teeth.

Easiest cake in the six cakes

The rest of the cake attracts ease of preparation. You just need to mix all the ingredients and it is quite delicious! And a lot of it turns out)
According to the recipe, the cake should have 6 cakes with a diameter of 15 cm, but I do not have such forms, so I baked in two split forms for a cake with a diameter of 20 cm, the dough rose and baked perfectly, and the cake consisted of 4 cakes. The glaze turned out to be the right amount, nothing left, everything went to smearing and coating. Read more »

VIENNESE SCHNITZEL

 

Classic Viennese schnitzel is prepared from the tender veal, which must be repelled until the thickness of the piece will not be only 3-5 millimeters. The result is a juicy meat in a crispy breading.

Ingredients:
* veal (cue ball) — 2 pieces
* wheat flour — 4 tbsp.

VIENNESE SCHNITZEL

* chicken egg — 1 PC.
* salt, pepper-to taste
* breadcrumbs-4 tbsp.

Preparation: Read more »

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