Casserole
Casserole with cabbage Photo: "Antenna - Telesem" Cooking time: 15 minutes + time for baking. For 4 servings: 2 large, 0.5 kg sauerkraut stew, 1 tsp. cumin, 2 eggs, 200 ml of cream, 4 slices of lard (about 40 g), 0.5 onions, salt, pepper - to taste. Let's heat the oven to 160 degrees. Cut potatoes into cubes and mix with braised cabbage and cumin. Chop the onion and lard into small cubes and lightly rub it with your hands. Beat eggs with cream, add salt and pepper. We spread in the baking form potato-cabbage mixture. Fill with cream and egg. Sprinkle with diced onion and bacon on top. Bake in the oven for 20 minutes or until the cubes of bacon become golden brown. By the way, the dish can be supplemented with sausage and slices of boiled meat, and instead of bacon and onion put on top of the casserole slices of cheese.
Solyanka with prunes
SolyankaPhoto: "Antenna - Telesem" Preparation time: 30 minutes For 4 servings: 1 medium onion, 2 tbsp. l vegetable oil, 2 pickled cucumbers, 1 medium tomato (or 1 tablespoon L. tomato puree), 1.2 l of beef broth, 100 g, 8–12 pcs. olives and olives, 4 pcs. prunes, 170 g of boiled meat and ham. We clean the onions and cut them with feathers or half rings. Cucumbers cut along in half and thin shred. Cut the tomato into slices. Heat the vegetable oil in a frying pan, put the onion first, sauté 5 minutes and add the tomato (tomato puree) and cucumbers. Pour in a few spoons of water, close the lid and simmer until soft. Heat the broth in a saucepan. Chicken fillet cut into strips. In boiling beef broth put chicken fillet. Cook on medium heat for 10 minutes. Cut the prunes into slices. Boiled meat and ham cut into strips. We put everything in the pan - steamed vegetables with liquid, meat set, prunes and olives with olives. After the broth begins to boil again, remove the pan from the heat. Serve with a slice of lemon, sour cream and fresh herbs. It is better to use the salt soup without salt, and if necessary, pour in a little strained cucumber brine at the end of cooking. We dissolve in 1 liter of boiling water 250–300 Mr. brawn - and the broth is ready!
Champagne Sorbet
SorbetPhoto: "Antenna - Telesem" Cooking time: 10 minutes + time for cooling and freezing. For 4 servings: 0.5 cups of sugar, 2 tbsp. l freshly squeezed lemon juice, 0.5 bottles of champagne or sparkling wine, 1 tsp. Italian vermouth. Sugar pour 0.5 cups of water and cook for 5-7 minutes. Add lemon juice, remove the syrup from the heat and cool. Mix the cooled champagne with syrup and vermouth and pour it into a large flat container. Put it in the freezer for 2 hours, stirring occasionally to make the sorbet more tender and less granular. Prepare the sorbet with berries and fruits. If there is no vermouth, add any flavored liqueur - blackcurrant, strawberry, orange ...
Sweet toasts
Sweet toastsPhoto: "Antenna - Telesem" Preparation time: 20 minutes For 2 servings: 20 grapes, 0.5 oranges, 1 apple, 2 tbsp. l sugar, 2 eggs, 1 glass of milk, a pinch of sugar, 4 slices of white bread, 25–30 g of butter, 1 tsp. sugar with cinnamon for dressing. Cut the grapes in half and remove the grains. Apple cut into cubes. From the orange cut several thin strips of peel, remove the peel, cut the flesh into pieces. Pour sugar into a skillet and set on fire. When the sugar begins to melt and change color, put the orange slices with zest first, and then the apples and grapes. Stew on medium heat for 5 minutes, close the lid and set aside. We stir eggs with milk and a pinch of sugar. Immerse the bread slices in this mixture for 1-2 minutes and fry on both sides in butter until golden brown. We put one crouton on a plate, on it - a fruit mixture and close the second. Cut diagonally into two parts, sprinkle with sugar and cinnamon and serve in the form of heat. We do the same with the remaining croutons. For this sweet filling, not only fresh berries and fruits are suitable, but also berries and fruits from compote, if you add a pinch of starch to them during heating.
Rice pudding
Rice Pudding Photo: "Antenna - Telesem" Cooking time: 30 minutes + cooling time 2 servings: 1.5 cups boiled rice, 1 glass of milk, 1 bag of vanilla sugar, 2 tbsp. l sugar, 0.5 tsp. gelatin, 200 g of heavy cream, some vegetable oil to lubricate the form, 10 canned apricots. Put the cooked rice in a saucepan and pour hot milk. Add vanilla sugar and cook for 20 minutes, stirring occasionally. Rice during this time should be well boiled soft. Soak gelatin in cold water, then dissolve in a water bath and add to rice. Put the rice porridge to cool, but before the mass hardens, gently stir in tightly whipped cream. Fold the mixture into the form, smeared inside with odorless vegetable oil. Leave for 2 hours in a cool place. Before serving, we dip the form into hot water for a few seconds and turn it over onto a plate. We rub the canned apricots through a sieve and pour the pudding on the resulting sauce. Any rice, long or round, will work for the pudding, it is important that it is not steamed initially.
