Casserole
Casserole with cabbage"Antenna - Telesem" Cooking time: 15 minutes + baking time. For 4 servings: 2 large, 0.5 kg of stewed sauerkraut, 1 tsp. caraway seeds, 2 eggs, 200 ml of cream, 4 slices of bacon (about 40 g), 0.5 onions, salt, pepper - to taste.Preheat the oven to 160 degrees. Cut the potatoes into cubes and mix with the stewed cabbage and caraway seeds. Cut the onion and bacon into small cubes and rub lightly with your hands. Beat eggs with cream, add and pepper. Put the potato-cabbage mixture in a baking dish. Fill with cream and egg. Sprinkle onion and bacon cubes on top. Bake in the oven for 20 minutes, or until the lard cubes are golden brown (by the way, you can add sausage and pieces of cooked meat to the dish, and instead of lard and onions, put slices of cheese on top of the casserole).
Solyanka with prunes
Solyanka Photo:"Antenna - Telesem" Cooking time: 30 minutes For 4 servings: 1 medium onion, 2 tbsp. l. vegetable oil, 2 pickles, 1 medium tomato (or 1 tbsp. 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. Peel the onion and cut into feathers or half rings. Cut the cucumbers in half lengthwise and chop thinly. Cut the tomato into slices. Heat the vegetable oil in a frying pan, put the onion first, sauté for 5 minutes and add the tomato (tomato puree) and cucumbers. Pour in a few tablespoons of water, cover with a lid and simmer until soft. Heat the broth in a saucepan. Cut the chicken fillet into strips. Put the chicken fillet in the boiling beef broth. Cook over medium heat for 10 minutes. Cut the prunes into slices. Cut boiled meat and ham into strips. We put everything in a saucepan - stewed vegetables with liquid, meat set, prunes and olives with olives. After the broth boils again, remove the pan from the heat. Serve the hodgepodge with lemon slices, sour cream and fresh herbs. It is better to use unsalted broth for the hodgepodge, and if necessary, at the end of cooking, pour in a little strained cucumber brine. Dilute in 1 liter of boiling water 250-300 g jelly - 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.
