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Happy Day Cookbook

Happy Day Cookbook

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Happy Day Cookbook

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1,621 pagine
16 ore
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Pubblicato:
Dec 29, 2016
ISBN:
9781365642319
Formato:
Libro

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Food is a key factor in determining if we stay healthy or develop disease, feel energized or worn out, embrace hope or drown in depression. When you eat poorly, your body is not getting the nutrients it needs. This, in turn, creates an environment in which our bodies cannot function properly, fight off disease or heal as they should.
Editore:
Pubblicato:
Dec 29, 2016
ISBN:
9781365642319
Formato:
Libro

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Correlato a Happy Day Cookbook

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Anteprima del libro

Happy Day Cookbook - William Gore

HAPPY DAY COOKBOOK

William Gore

Copyright William Gore 2016

Cookbook 1 - 500 BEST RECIPES OF DISHES FROM AROUND THE WORLD.

Introduction

Section 1. Europe

Chapter 1 - 1 German

Chapter 1 - 2 English

Chapter 1 - 3 Italian

Chapter 1 - 4 French

Chapter 1 - 5 Russian

Section 2. America

Chapter 2 - 1 USA

Chapter 2 - 2 Canadian

Section 3 Australia

Section 4. Africa

Section 5 East, Asian

Chapter 5 - 1 Chinese

Chapter 5 - 2 Japanese

Chapter 5 - 3 Turkey

Section 6 Food additives and vitamins

Cookbook 2 - 150 RECIPES OF HEALTHY FOOD

Introduction

Section 1. Salads.

Section 2. First dish.

Section 3. Second dish.

Section 4. Third dish.

Cookbook 3 - 223 RECIPES OF HEALTHY FOOD

Introduction

Section 1. Salads.

Section 2. First dish.

Section 3. Second dish.

Section 4. Third dish.

Cookbook 4 - 325 RECIPES OF HEALTHY FOOD

Introduction

Section 1. Salads.

Section 2. First dish.

Section 3. Second dish.

Section 4. Third dish.

Section 5. Councils

Cookbook 5 - 220 RECIPES OF HEALTHY FOOD

Introduction

Chapter 1. Healthy food

Part 1 - 1. For growth of muscles.

Part 1 - 2. How to grow thin.

Part 1 - 3. Carbohydrates in food

Part 1 - 4. Calories in food

Chapter 2. Salads, 39 recipes.

Chapter 3. First dish, 35 recipes.

Chapter 4. Second dish, 72 petsept.

Chapter 5. Third dish and drinks, 75 recipes.

Chapter 6. Kitchen etiquette.

Cookbook 6 - 300 RECIPES TO BE HEALTHY, HARMONOUS AND VIGOROUS.

Introduction

Section 1. Salads, 25 recipes.

Section 2. First dish, 33 recipes.

Section 3. Second dish, 69 recipes.

Section 4. Third dish, 77 recipes.

Section 5. Recipes for the Microwave oven, 103 recipes.

Section 6. Recipes of dishes 'in pots', 12 recipes.

Section 7. Councils

Cookbook 7 - 5 MINUTES RECIPES (200)

Introduction

Section 1. Salads.

Section 2. First dish.

Section 3. Second dish.

Section 4. Third dish.

Section 5. Councils

Cookbook 8 - 220 DISHES FOR THE HOLIDAY

Introduction

Section 1. Salads.

Section 2. First dish.

Section 3. Second dish.

Section 4. Third dish.

Section 5. Councils

Cookbook 9 - 10 MINUTES RECIPES (116)

Introduction

Recipes

Cookbook 10 - Caloric content

500 BEST RECIPES OF DISHES FROM AROUND THE WORLD.

It is known that each people are the founder of the original kitchen. A view of culinary

skill as on one of bases of strengthening of a family and health became nowadays

universal dominating. Sharply interest of the most wide range of people in questions of

history, the theory and practice of cookery increased.

Culinary art always developed under the influence of a certain environment, classes,

estates, often depended on fashion, prestige or habits. But until the end of XVII it

steadily was based on the local, national cuisines which are closely connected with an

environment of this or that country with historical achievements and religious

instructions of these or those people. Only in XVIII in all Europe distinctions between

kitchen of ruling classes and national kitchen are designated. From now on they differ

not only quantity of food, the range of dishes, a variety of their giving and quality of

food raw materials, but the main thing — with composition of dishes, a variation of

their components, other technology of preparation.

In XX there was a growth of urban population at the expense of rural in all developed

industrial countries there was a problem of fast and uninterrupted supply of big mass of

the population with food. These conditions left a mark on further development of world

cookery. The decision that the food has to be simple and therefore to consist of semi-

finished products or ready products combined with bread and used cold or slightly boiled

or warmed up. It gave the main prize — fast providing people with food of big masses at

the same time at relative low cost of such food.

However to the middle of the 70th years the rationalistic kitchen considerably loses the

adherents. Basic changes in the international supply, the actual elimination of

seasonality of products, opportunity in any country of Europe to have (for a decent

payment, of course) any products, at all seasons of the year, from any part of the

globe, revolution in the house kitchen equipment and equipment of kitchen the devices

and tools which are sharply preserving time — all this opened to urban population a way

to preparation of more tasty and valuable dishes. Already in the early seventies among

urban population of the industrial countries of Europe and America keen interest of

white collars in exotic national cuisines, and first of all to Japanese, Chinese,

Indian, Indonesian, Thai was found.

Short research of culinary traditions and features of world kitchen is offered to

attention of readers. Many recipes were presented to the author (about seven years of

Asia and Africa which lived in the countries) by numerous friends and represent a fine

sample of home cuisine. Other recipes were made after long conversations with owners of

small small restaurants. The big place in the book is allocated for the description of

ways of preparation of the dishes, most popular in the people. The offered dishes are

simple performed by, do not assume availability of rare or exotic ingredients and are

picked up in such a way that the ordinary hostess without special preparation and

qualification in usual kitchen will be able to prepare them, thus using habitual ware

and the equipment.

Opening of a new dish means to mankind more, than opening of a new star...

A. Briyya-Savaren

Satisfy thirst, improve appetite, strengthen spirit, take off fatigue, add forces,

diseases, cheerfulness, health, longevity treat... We will prompt how to prepare a set

of interesting and tasty dishes.

Section 1. Europe

National cuisines of people of the world were created for centuries, being submitted

influence and geography and, respectively, climate. It is clear - in certain

geographical, so, and climatic conditions that became a basis of life and food or, on

the contrary, food and life subsequently was got and grown up. The states arose and

disappeared, borders were remade, but traditions, ways and habits remained invariable.

And widespread from all national cuisines by right it is considered the most popular

European. There is no wonder, after all it took all better from national cuisines of a

set of the countries and nationalities though, of course, as a basis it is considered

the well-known three of the countries – France, England and Italy, formation of European

cuisine such what we it know today began with them.

The European cookery is, in fact, the collection of all of the most interesting and the

best of all history of the people which ever lived in the territory of Europe.

Surprisingly, but the fact, intricate dishes in preparation, expensive or rare products

are used in it extremely seldom, however from the, apparently, simplest products the

European cooks prepare the most refined dishes.

It is impossible to tell that kitchens of the people of Europe are strongly similar at

each other. Despite relatively East, Africa or America of the small territory,

tradition, the culture and living conditions of the people of Europe very and very

differed, also as well as flavoring preferences. However and it is also impossible to

call them absolutely different as all of them were born on the continent. Everywhere

meat and vegetable dishes and, of course, flour products prevail.

From time to time there is a wish to indulge himself with something original, for

example, to prepare some new dish for a breakfast or a lunch. Fine opportunity for

experiments in kitchen is offered by books about cookery. In them the most different

recipes which equally are suitable both for a festive feast, and for an everyday lunch

are collected. But before being accepted to preparation of any national dish of house

cookery, we recommend to get acquainted with a number of rules to which all kitchens of

people of the world conform. Recipes of dishes of any country have the unique features,

the general for this district.

The ethnic cuisine of any country is, undoubtedly, her face. National cuisines collected

in themselves centuries-old traditions and features of life of various people. In each

of kitchens of the world there are secrets, to learn which not so simply – for this

purpose it is necessary to visit all countries. But, having looked at recipes on this

book, you learn much about dishes and kitchens of people of the world. Kitchens of

people of the world give the chance to take the best for house preparation from

traditional dishes of each country.

Chapter 1 - 1 German

German cuisine is famous for preparation of meat dishes, snack. Very often cooks of

Germany apply meat in a chopped look. Fish often give in a boiled or stewed look. The

range of dishes from eggs is rather wide. Masters of the German cookery perfectly

combine the stuffed eggs with baked potatoes, an omelet – with cheese and dairy sauce.

German cuisine differs in a big variety of vegetable dishes. Most often as a garnish to

meat boiled haricot or carrots, stewed with cabbage, serves. Among the population of

this country peas and beans, potatoes enjoy popularity boiled.

Fragrant cream soup

3 glasses of chicken broth, 2 bulbs, 5 tomatoes, the 2nd carrots, 2 tablespoons of

butter, 1 tablespoon of vegetable oil, 4 garlic gloves, 0,5 teaspoons of grated almonds,

on 1 teaspoon of dried mint and a saffron, salt and chili powder to taste.

On the warmed vegetable oil fry it is thin the cut onions, the chopped carrots and

tomatoes and the crushed garlic. Then add butter and extinguish a dish to readiness.

Vegetables wipe through a sieve, place in a pan with broth, add salt, spices and cook on

weak fire of 5-10 min.

Game with Chestnuts cream soup

500 g of the fried fowl, 1 l of broth, 50 chestnuts, salt to taste.

Chestnuts are fried in previously warmed oven of 15 min. then clear and boiled in broth

to readiness.

Fowl is passed via the meat grinder, wiped through a sieve together with chestnuts,

placed in broth, salted and stirred before receiving homogeneous mass.

Ready cream soup is served to a table hot.

Allsorts soup

1 carcass of chicken, 2 l of water, 1 veal foot, 1 bulb, 1 root of parsley, 1 carrots, 1

glass of grits, 2 pieces of a carnation, salt and the black pepper ground to taste.

Onions, carrots and root of parsley cut. The prepared bird is placed in a pan, from

above put the veal foot split into parts, fill in ingredients with water and cooked 30

min. Then add seasonings, salt, continue to cook 20-30 more min., periodically removing

foam then pour the grain soaked in cold water and bring soup to readiness.

Meat and grain are taken out from broth, meat is separated from bones and cut large

pieces.

Vegetables wipe through a sieve, mix with grain and place in broth, add the cut meat and

serve soup to a table.

Jellied fish with a lemon and carrots

1 kg of fish, 2 l of water, 1 carrots, 1 bulb, 1 lemon, 1 root of parsley, 1 bunch of

greens of parsley, 3 bay leaves, 7 peas of black pepper, 1 teaspoon of gelatin, salt to

taste.

Fish clear, clean and wash. Separate the head, fins, a tail, place in a pan, fill in

with cold water, add korenye, onions, salt and cook on average fire of 25-30 min. Then

in broth put the fish cut by pieces, pepper, bay leaf, korenye, onions, allspice and

cook 20-25 more min. then spread pieces on a dish, having given them the form of fish.

Fish broth is filtered, mixed with the gelatin which is previously wetted in cold water,

brought to boiling and again filtered. Decorate fish with the carrots slices, segments

of a lemon crushed by parsley greens. The dish is filled in with fish broth with gelatin

and placed in the refrigerator on 3 h.

Jelly meat with gelatin for jellied meat dishes

1,5 kg of bones, 0,5 kg of meat, 3–4 l of water, 1 carrots, 1 root of parsley, 1 root of

a celery, 1 bunch of green onions, 1 pack of gelatin, 1 tablespoon of 3% - ache acetic

acid, 7–10 peas of black pepper, 2 bay leaves, salt to taste.

From bones and meat cook broth, filter, then add to broth part roasted korenyev and

onions, bring to boiling, remove foam and fat. The pan is closed a cover and continue to

cook broth on weak fire not less than 1 h. In 30 min. prior to the end of cooking add

vinegar, spices, salt and the remained korenye to a dish.

After vegetables boil soft, a pan remove from fire and allow broth to be drawn. Then

delete the remains of fat and filter broth.

In cold boiled water presoak gelatin for 30–40 min., pour in the broth heated to 70–80

°C, continuously stirring slowly then again filter, and then cool.

Jelly can be used for filling of any meat snack.

Souffle from hens with greens

300 g of chicken meat, 1 egg whites, 1 bunch of greens of fennel, 1 glass of milk, 3

glasses of water, 1 tablespoon of breadcrumbs, 2 tablespoons of red wine, 2,5

tablespoons of butter, salt and the black pepper ground to taste.

The pulp of chicken is passed via the meat grinder, the received forcemeat is wiped

through a sieve, mixed with the wine softened by butter and milk.

The received weight is placed in the refrigerator for 40 min. then well shake up. Egg

white is cooled, shaken up in foam, mixed with forcemeat, salted and peppered. The

portion form is greased with butter, sprinkled with breadcrumbs and filled with the

prepared forcemeat.

In a wide pan pour water and steam a souffle.

The ready dish is spread on a plate, from above strewed with the crushed fennel greens.

Brisket the pork jellied

500 g of pork brisket, 1 eggs, 1 tomato, 1 cucumber, 0,5 bunches of greens of fennel,

0,5 glasses of jelly, 2,5 tablespoons of butter, 2 tablespoons of mayonnaise, the black

pepper ground and salt to taste.

Meat is washed, cleared of a film and fat, dipped in crude egg, salted, peppered, fried

on butter and baked in previously warmed oven of 40-50 min.

Ready meat is cooled, cut slices, spread on a wide flat dish, decorated cut by circles

tomato and a cucumber, filled in with the mayonnaise mixed with jelly, strewed with

fennel greens.

Roll from veal

1 veal shovel, 500 g of calf's liver, 4 slices of bread, 3–4 slices of salted pork fat,

1 bulb, 0,5 bunches of greens of parsley, 2 glasses of milk, pepper and salt to taste.

The veal shovel is washed, the pulp separated from bones is cut pieces, salted, peppered

and left on a table for 40–50 min. The liver is washed, cleared of films, cut, fried

with salted pork fat and onions, cooled, passed via the meat grinder together with the

bread wetted in cold milk. Add ground pepper, small cut greens of parsley and salt to

the received weight.

Forcemeat is spread on pieces of veal, turned in the form of roll and baked in

previously warmed oven.

Ready roll is put under freight and left for 1 h in the refrigerator.

Roll from a pig

1 pig, 100 g of salted pork fat, 200 g of language, 200 g of a liver, 200 g of ham, 3–4

l of water, 2–3 eggs, 0,5 bunches of greens of parsley, 1 teaspoon of gelatin, salt and

pepper to taste.

By means of a sharp knife of a pig oshkurivat, skin together with a thin layer of meat.

Then on skin spread the crushed salted pork fat, boiled language, a liver, ham, eggs and

fill in products with the gelatin which is previously wetted in water.

Ingredients turn in the form of roll in a gauze napkin, tie up a twine, place in the

boiling water and cook on weak fire.

The ready dish is put under a press and cooled. Before giving to a table roll is sliced

thin, displayed on a flat dish and decorated with greens.

Zelts house

1 pork heads, 2 pork legs, 2 pickles, 2 bulbs, 0,5 glasses of wine vinegar, 1 tablespoon

of sugar, pepper and salt to taste.

The pork head is split into 2 parts, filled in with solution of salt and insisted three

days.

Then two halves of the head throw back on a colander, and in the remained broth cook

pork legs.

Ready meat is separated from bones, small cut, filled in with broth, brought to boiling

then add segments of pickles without seeds and a thin skin, the chopped onions, salt,

pepper, sugar and wine vinegar. Ingredients in a pan mix and bring to boiling. Zelts

cool in forms.

Sandwiches German

2 wheaten rolls, 1 banana, 4 tablespoons of peanut butter, 1 tablespoon of butter.

Rolls cut lengthways and take out part of pulp. Banana is mashed a fork and mixed with

peanut butter. The received weight is placed in rolls and fried from two parties.

Sandwiches Special

1 long loafs, 3 tablespoons of butter, 2 tablespoons of mayonnaise, 1,5 glasses of the

cleared walnuts, 100 g of processed cheese, 4 garlic gloves, 2–3 branches of parsley.

Pass walnuts and garlic via the meat grinder. In separate ware pound processed cheese

with mayonnaise, mix and add ground nuts and garlic to the received weight. From a long

loaf cut off a crust, give it by means of a knife the form of a rectangle and cut

lengthways on 2 half. One half of a long loaf is smeared with the softened butter, and

another – cheese weight.

The smeared halves connect together, put in a plastic bag and place in a cold place on

1–2 h.

Before giving to a table the long loaf is sliced thin and decorated with greens.

Sandwiches of Gavia

6 slices of white bread, 100 g of pork, 100 g of beef, 1 bulb, 1 tomato, 3 branches of

parsley, 3 tablespoons of grated cheese, 2 tablespoons of mayonnaise, 1 tablespoon of

fat, 2 teaspoons of mustard, salt and pepper to taste.

Meat is cut in cubes, salted, peppered and fried on fat to readiness. Then mix it with

the crushed onions. Three slices of bread grease with mustard and from above spread

meat.

Sandwiches water with mayonnaise, decorate with the tomato grated by cheese, the cut

greens cut by circles and cover with the remained bread slices.

Sandwiches Morning

4 slices of white bread, 200 g of pork, 1 egg, 1 bulb, 1 segment of garlic, 2

tablespoons of vegetable oil, 30 g of breadcrumbs, 2 tablespoons of mayonnaise, 1

teaspoon of mustard, salt and pepper to taste.

Pork is cut on 2 pieces, beaten off, salted, peppered, dipped in the shaken-up egg,

rolled in crackers and fried on vegetable oil. Two slices of bread smear with mustard,

spread on them chops.

Mayonnaise is mixed with the crushed garlic and water with it meat. Onions are cut rings

and spread on sandwiches. Sandwiches cover with the remained bread slices.

Sandwiches Children's

4 slices of bread, 120 g of ham, 80 g of not strong cheese, 1 egg, 0,5 glasses of

almonds, 2 tablespoons of butter, salt to taste.

Slices of bread are dipped in the egg which is shaken up with salt and fried on butter

to a ruddy crust then cool.

Ham is cut on 4 slices and placed 2 of them on the fried bread. Cheese is cut on 2

slices.

Nuts crush, put an even layer on cheese. From above place the remained size. Sandwiches

cover with the remained bread slices.

Chapter 1 - 2 English

In the field of cookery England is full of surprises. Cards of the menu abound with

names of foods from all countries of the world. However it does not mean that actually

English cuisine disappeared or turned into some international conglomerate. On the

contrary, thanks to the congenital conservatism British and in this sphere kept

traditional foods in the primordial look. After all the visitor those products which are

bought by the foreigners living mainly in the large cities are evident.

British attach great value to a breakfast. Unlike French who hasty swallow of a

croissant, having washed down it with black coffee, the English breakfast forms a solid

basis of a diet for all day. Tea before a breakfast makes as if the base for nourishing

food. Possibly, this tradition originates in seafarers who influenced customs of

islanders.

British find for a breakfast enough time, quietly eat poridzh - quite thick porridge

from oat flakes with cream and milk or the corn flakes cornflakes which are washed down

by fruit juice. Then white loaf with jam and the well-known fried eggs with bacon

follows. But British willingly eat for breakfast and hot smoked fish or sausages. In

this country will not suffer interests and fans of meat.

Gourmets will appreciate a bouquet of flavoring shades which are given to foods by

molasses, malt vinegar or dark brown cane sugar - all this seasonings which we in the

Central Europe do not use. The special attention is deserved by really ritual relation

to tea. This national drink was loved in the XVII century, it was widely adopted

probably because helped to overcome the depression caused by severe climatic conditions

and also improved taste of marsh and rotten water.

In England the culture of tea drinking plays approximately same role, as the code of the

Samurai in Japan. Tea accompanies the Englishman throughout all life, it steadily is

present at each English house and office. Where you appeared - at restaurant or at a

serious business meeting - to you will always offer on a choice some grades of tea. This

obligatory rule consecrated with tradition after all in the British society a daily

routine is under construction from tea drinking to tea drinking, and for any time, any

mood there is the tea grade. Ancient drink became part of an invariable daily routine

according to which old kind England lives from morning to evening. The ordinary

Englishman drinks not less than six cups of tea in day. Morning, earliest tea, about six

o'clock in the morning, sometimes directly in a bed drink. Then tea is given around

eight, during the first light breakfast. It is best of all to drink tea freshly brewed

as substances which give to drink remarkable aroma and color, very much letuch and at

repeated heating evaporate. So

true taste of drink is learned only by those who got used to drink it immediately after

tea leaves.

English cream soup

150 g of meat of chicken, 1,5 l of water, 1 bulb, 2–3 roots of parsley, 3 slices of

fried white bread, 0,5 glasses of milk, 2 tablespoons of wheat flour, 2,5 tablespoons of

butter, salt to taste.

The prepared chicken cook with korenye and the crushed onions. Boiled chicken take out

from broth, separate pulp, and again lower bones and skin in ware with broth and

continue to cook 1 more h.

2–3 times pass meat of chicken via the meat grinder then place in the boiling broth,

bring to boiling, pour in mix of oil and a flour, hot milk and add salt.

Ready soup is served to a table with toasts.

Fragrant soup

300 g of chicken meat, 1 carrots, 1 root of a celery, 1 bulb, 1 bay leaf, 2 glasses of

water, 2 tablespoons of vermicelli, on 0,25 teaspoons of ginger and a carnation, the

black pepper ground and salt to taste.

Meat is washed, cut small slices, placed in a pan, add the cut carrots, onions, a celery

root, salt, pepper, ginger, a carnation, filled in with water, cover ware and cooked

30–35 min.

Then pour vermicelli into broth and cook soup to readiness. To a table the dish is given

cooled or hot.

Liver in a pot

500 g of a liver, 15 tubers of potatoes, 2 bulbs, 1 bunch of greens of fennel, 1,5

glasses of meat broth, 5 tablespoons of fat, 1 tablespoon of a tomato mashed potatoes,

salt to taste.

The liver is cleared of films, washed, cut small pieces and fried on fat. Potatoes are

peeled, cut in cubes and fried on fat. Onions are crushed and browned on fat with

addition of a tomato mashed potatoes.

Ingredients are put in a pot layers: liver, potatoes and onions. Then the dish is

salted, filled in with broth, cover ware and extinguished to readiness.

The ready dish is strewed from above with the crushed greens of fennel and given to a

table.

English pie to tea

The cherries candied – 500 g, sugar – 250 g, potato flour – 250 g, milk – 150 g, butter

– 150 g, eggs – 5 pieces, wheat flour – 2 tablespoons, the almonds crushed – 2

tablespoons, candied fruits crushed – 2 tablespoons, rum – 2 tablespoons, a lemon dried

peel – 0,5 h. spoons, sugar vanilla – 0,5 h. spoons, soda – 0,5 h. spoons, salt – 0, 5

h. spoons.

Oil, sugar, dried peel of a lemon and vanilla sugar are shaken up, mixed with potato and

wheat flour, salt, soda and eggs.

Almonds are added together with candied fruits to dough. Cherries cut, strew with a

flour, sprinkle rum and add to dough.

The received weight is mixed, put in the oiled form and baked in previously warmed oven

of 40 min. at an average temperature.

Ginger dessert

Water – 1 l, sugar – 350 g, milk – 250 g, cream – 250 g, blackberry – 150 g, the ginger

candied – 50 g, lemons – 3 pieces, starch corn – 4 tablespoons, cinnamon – 0,5 h.

spoons.

Ginger is boiled in a small amount of water of 10 min. and pounded. Cream mixes with

water, 200 g of sugar, brings to boiling and adds ginger weight.

Milk is mixed with corn starch, added to ginger mix with cream, sugar and water, brought

to boiling and cooked 1–2 min.

Two lemons are grated and added to a pan with hot mix. Carefully mix contents and spill

on portion formochka, having rinsed them cold water. For preparation of sauce fill up

blackberry with the remained sugar, leave for 2 h, throw back on a sieve, add juice of 1

lemon, cinnamon to berry syrup, put on fire and bring to boiling.

Berries of blackberry are put in syrup and remove a pan from fire. Sauce is mixed

carefully and cooled.

The cooled-down ginger dessert is watered with blackberry sauce and given to a table.

Beefsteak with corn

Beefsteaks beef – 8 pieces, corn ears – 4 pieces, pepper sweet red – 4 pieces, pepper

sweet green – 3 pieces, pepper sweet yellow – 2 pieces, spicy ketchup – 6 tablespoons,

red wine – 4 tablespoons, vegetable oil – 4 tablespoons, salt, pepper to taste.

Wine is mixed with vegetable oil, ketchup, salt and pepper. Beefsteaks cut on 2 parts,

fill in with marinade and put in the refrigerator for 15 min.

Sweet pepper is cut wide strips, and ears of corn cut on 2 parts.

Marinated meat together with strips of pepper and segments of corncobs is strung on

skewers and fried on a grill, periodically turning and watering with marinade.

Liver with mushrooms

Beef liver – 300 g, water – 500 ml, sour cream – 30 g, butter – 200 g, mushrooms dried –

100 g, potatoes – 5–6 pieces, onion – 1–2 pieces, salt to taste.

The liver is washed, cleared of films, cut small slices and fried in the boiling oil.

Mushrooms touch, wash, presoak on 2 h in cold water then cook in the same water.

Broth is filtered, mushrooms take out, cut straws and fry in the boiling oil together

with the onions cut by rings to readiness. Potatoes are cut in cubes and fried in

butter.

The liver, mushrooms, onions and potatoes are put in a clay pot, filled in with mushroom

broth, salted, add sour cream and extinguished to readiness.

Wafers

Flour – 500 g, milk – 500 ml, butter – 150 g, eggs – 6 pieces, icing sugar – 3

tablespoons, sugar – 1 tablespoon, yeast dry – 1 h. a spoon, salt to taste.

Milk is mixed with the kindled oil, yeast, salt and sugar. Add a flour, yolks, whipped

whites, knead dough and put in a warm place on 1–1,5 h.

Dough a thin layer is poured in a waffle iron, bake wafers and strew them with icing

sugar.

Cottage cheese and cherries pie

Cherry – 500 g, a flour – 300 g, cottage cheese – 250 g, sugar – 100 g, milk – 50 g,

eggs – 4 pieces, butter – 1 tablespoon, yeast dry – 1 h. spoon.

Cherries are washed and delete from them stones. Eggs are shaken up with sugar, add

cottage cheese, the yeast divorced in warm milk and a flour. Dough is kneaded well,

rolled and stacked in the oiled form. From above distribute cherries and bake pie in the

warmed oven during 1 h.

Prunes in milk

Milk – 250 g, prunes – 10 pieces, sugar – 1 tablespoon.

Prunes are washed, filled in with the boiling milk and left for 1 h. Then pour sugar,

mix, put in the warmed oven and bake 15 min.

Salad cabbage with chicken meat

The white cabbage – 300 g, boiled chicken meat – 180 g, is swept away – 100 g, apples –

2 pieces, carrots – 1 piece, a celery root – 1 piece, the green peas preserved – 2

tablespoons, vegetable oil – 1 tablespoon, a horse-radish – 1 h. a spoon, vinegar – 1 h.

a spoon, sugar – 1 h. a spoon, basil greens, salt to taste.

The cabbage is sliced, apples clear of a thin skin, cut out a core and cut pulp cubes.

The root of a celery is washed, cleaned and rubbed on a large grater. Meat is cut in

straws or small cubes. All mix in one capacity, add tinned peas, a horse-radish,

vinegar, vegetable oil, salt, sugar and once again carefully mix. Salad is mixed with

sour cream and decorated with branches of greens and circles of carrots.

Fruit and vegetable vinaigrette

Potatoes – 4 pieces, carrots – 1 piece, a cucumber – 1 piece, apple – 1 piece, a pear –

1 piece, tangerine – 1 piece, orange – 1 piece, a lemon – 1 piece, a celery root – 1

piece, mayonnaise – 4 tablespoons, the green peas preserved – 3 tablespoons, parsley

greens, lettuce leaves, salt to taste.

Apple and pear are peeled of a thin skin, delete a core and slice pulp. Orange and

tangerine clear, divide into segments and cut everyone on 2–3 parts.

The root of a celery is washed, cleaned and rubbed on a large grater. Potatoes are

washed, boiled in a uniform, cleaned and cut cubes. Boiled carrots and a cucumber are

cut straws, lettuce leaves slice. Ingredients connect in deep capacity, add tinned green

peas, the crushed parsley greens, salt, sprinkle lemon juice and dress with mayonnaise.

Salad is spread in a salad bowl on lettuce leaves and decorated with slices of fruit.

Salad from squids

Squids – 5–6 pieces, eggs – 3–4 pieces, onion – 2 pieces, mayonnaise – 150 g, greens of

parsley and fennel, salt to taste.

Squids wash and cook in the added some salt water of 4-5 min., then cut straws and mix

with the cleared and chopped onions.

The cooked eggs cut cubes, add to salad, dress with its mayonnaise, salt and mix. Before

giving to a table salad is decorated with greens of parsley and fennel.

White broth from mutton

Water – 2 l of water, bones mutton – 150 g, carrots – 4 pieces, onion – 4 pieces, a

parsley root – 2 pieces, bay leaf – 1 piece, a marjoram, a carnation, salt and black

pepper peas to taste.

In a pan put mutton bones, fill in 1 l of cold water and bring to boiling on moderate

fire, periodically removing foam. Carrots, a root of parsley and onions clear, slice,

add to broth together with salt, pepper, bay leaf, a marjoram and a carnation. In a pan

pour in the remained water, cover capacity and cook broth of 3-3,5 h. on slow fire.

Ready broth is filtered and brought to boiling.

Fish and haricot soup

Broth fish – 1 l, haricot tinned – 150 g, fillet of fish – 100 g, onion – 1 piece, vodka

– 1 tablespoon, butter – 1 tablespoon, parsley greens – 0,5 bunches, salt, pepper.

Onions are cut rings, browned on butter, shifted in a pan, filled in with broth and

cooked 5 min.

Add the fish cut by small slices, haricot, vodka, salt and pepper. Cook 20 more min. The

ready dish is decorated with small cut parsley greens.

Soup vegetable with nuts

Broth beef – 500 g, potatoes – 8 pieces, paprika – 2 pieces, onion – 2 pieces, hazelnuts

– 50 g, bacon – 50 g, it is swept away – 3 tablespoons, fat – 2 tablespoons, caraway

seeds, fennel greens, salt, pepper black and red ground to taste.

Bacon is cut straws and fried in fat. Nuts clear and crush.

Potatoes, onions and paprika, cut straws, put in a frying pan where bacon was fried,

salt, pepper, add caraway seeds, fry, fill in with broth and cook, having covered

capacity, 20 min.

Ready soup is spilled on plates and given to a table, having filled with sour cream and

having strewed with the crushed greens of fennel and nuts.

The liver fried with fruit

Liver chicken – 500 g, onion – 2 pieces, oranges – 2 pieces, apples – 2 pieces, cream –

3 tablespoons, wheat flour – 1 tablespoon, cooking fat – 1 tablespoon, butter – 1

tablespoon, greens of parsley and fennel, salt and pepper to taste.

The liver is rolled in the flour mixed with pepper fry 5–6 min. on average fire in the

boiling cooking fat.

In the warmed butter fry the cleared and chopped onions, add the oranges and apples

cleared of a thin skin and seeds and cut. Ingredients extinguish 5 min. then pour in

cream.

The fried liver is spread in a dish, from above put weight from fruit and when giving to

a table strewed with chopped greens of parsley and fennel.

Cheese pie

Milk – 400 g, wheat flour – 300 g, cheese – 200 g, eggs – 5 pieces, butter – 4

tablespoons, salt, pepper to taste.

The flour is browned in butter, add milk and, constantly stirring slowly, hold on fire

before solidification. Dough is cooled, mixed with the grated cheese, the shaken-up

eggs, pepper and salt.

Dough is poured out in the oiled form and baked in previously warmed oven of 30 min.

Chicken in clay

1 carcass of a chicken, 100 g of chicken giblets, 100 g of a chicken liver, 2 sweet

pepper, 1 tomato, 1 bunch of greens of fennel, 0,5 glasses of rice, 2 tablespoons of

mayonnaise, salt and pepper to taste.

The chicken is filled with forcemeat from the chopped vegetables, the rice, giblets cut

by small slices, and the crushed liver. Then add pepper, salt and the chopped greens. A

chicken grease with mayonnaise, turn in parchment paper, cover with clay and bake in

previously warmed oven to readiness.

The baked chicken is exempted from clay, spread on a dish, greased with mayonnaise,

strewed with the remained greens of fennel and given to a table.

Chicken ham in mushroom sauce

800 g of chicken quarters, 1 bulb, 200 g of fresh mushrooms, 1 bay leaf, on 1 bunch of

greens of fennel and parsley, 5 peas of allspice, 5 tablespoons of white wine, 2 glasses

of meat broth, 2 tablespoons of a flour, 4 tablespoons of butter, 2 tablespoons of

vegetable oil, 1 teaspoon of lemon juice, 1 asterisk of a carnation, salt and the black

pepper ground to taste.

Ham split into portion pieces, rub with salt, black pepper, fry them on the warmed

vegetable oil and shift in other ware.

In vegetable oil brown the cut onions together with bay leaf and a carnation. Then in

weight pour in broth and wine, add allspice and hold 10 min. on weak fire then filter.

Ham fill in with the received broth, cook 20 min. then separate meat from bones, once

again filter broth and cook in it the cut mushrooms to readiness.

The flour is fried on butter, mixed with hot broth and, stirring slowly, fill with lemon

juice. In sauce place mushrooms and chicken meat and extinguish 10 min. When giving to a

table the dish is decorated with the cut greens.

Original aspic

350 g of calf's liver, 1 bulbs, 2 pods of sweet pepper, 4–5 peas of allspice, 2–3

segments of orange, 1 glass of ready chicken broth, 0,5 glasses of white wine, 2,5

tablespoons of vegetable oil, 0,5 teaspoons of gelatin, parsley greens, salt to taste.

The liver is washed out, delete a film, cut large pieces, fried on vegetable oil and

spread in a soup plate. Onions and sweet pepper crush and fry.

In 0,5 glasses of cold chicken broth presoak gelatin, and mix the rest of broth with

wine, I will merge, black pepper and bring to boiling. Fill in with the received mix the

fried liver, pour in broth with gelatin and mix.

The ready dish is strewed with chopped greens of parsley, decorated with segments of

orange and given to a table.

Aspic from sea fish

1 kg of fish or 500 g of fillet, 2 l of water, on 1 root of parsley and a celery, 1

bulb, 1 carrots, on 1 bunch of greens of fennel and parsley, 3 bay leaves, 6–7 peas of

black pepper, 1 pack of gelatin, 1 glass of mayonnaise, 1 tablespoon of lemon juice,

boiled vegetables for ornament, pepper and salt to taste.

Fish clear of scales, clean, skin. The tail, fins, the head and skin are placed in a

pan, filled in with cold water, add greens, korenye, a bulb, carrots, pepper, bring

broth to boiling, remove foam and fat and cooked at weak boiling of 1 h.

In hot broth put fish and cook at weak boiling. In 5 min. prior to readiness broth is

salted, add bell pepper and bay leaf. Ready fish take out from a pan, in broth pour in

lemon juice and filter broth.

The gelatin wetted in cold boiled water is added to hot broth and, continuously stirring

slowly, heat mix, without bringing to boiling. The cooled fish clear of bones, small

cut, strew with the crushed greens, mix with jelly and mayonnaise, spread on a dish and

cool in the refrigerator.

In broth with lemon juice moisten parsley leaflets, spread on fish, then fill in a dish

with the remained weight.

Aspic from chicken

1 chicken, 200 g of a soup vegetable set without cabbage, 0,5 banks of tinned green

peas, 3 glasses of water, 3 teaspoons of gelatin, 1 bunch of greens of parsley, 4 leaves

of salad, salt.

The chicken is washed, placed in a pan and filled in with cold water, brought to boiling

and salted. In the boiling water place the vegetables cut by straws and cook 40 min. on

weak fire. Boiled meat is cooled, cleared of skin and bones and divided into small

slices.

Gelatin is presoaked in cold boiled water and dissolved in hot chicken broth. On a

bottom of other ware pour 0,5 glasses of broth and put in the refrigerator. On stiffened

jelly spread green peas, vegetables cooked in broth, the crushed parsley greens. Put

slices of chicken meat on vegetables, fill in with the remained broth with addition of

gelatin and place in the refrigerator.

The ready dish is spread in a soup plate, decorated with lettuce leaves and given to a

table.

Chicken jellied

1 chicken, 2 pods of red pickled peppers, 1 pickle, 1 bulb, 5–6 olives, 1 glass of

jelly, 2,5 tablespoons of melted butter, salt to taste.

Chicken bake in an oven or roast on a frying pan on melted butter to a ruddy crust,

cool, fill in jelly and place in the refrigerator on 2 h.

Before giving to a table the dish is decorated with pepper, rings of onions and circles

of a cucumber, olives.

Forshmak from chicken with a herring

500 g of roast chicken, 100 g of fillet of a herring, 3–4 bulbs, 5 eggs, 1 bunch of

greens of parsley, 1,5 glasses of cream, 0,5 glasses of panirovochny wheaten crackers, 4

tablespoons of butter, salt and the black pepper ground to taste.

The pulp of the fried chicken, fillet of a herring and onions pass via the meat grinder.

The received weight is wiped through a sieve, mixed with pepper, I will merge also crude

yolks. Separately beat egg whites and cream and add to forcemeat.

The received mix is spread in the form sprinkled with crackers, watered with butter and

baked in previously warmed oven. Ready forshmak cool, cut for the portion and strew with

the crushed greens.

Aspic from fillet of a game

1 hazel grouse or partridge, on 200 g of ham and boiled language, 10 eggs cooked in

abrupt, 1 boiled carrots, 1 bunch of greens of parsley, 1 glass of meat jelly, 0,5 banks

of mayonnaise, 1 glass of prunes, salt to taste.

The partridge or hazel grouse are processed, pripuskat and cooled. Meat is separated

from bones and undressed on part. The small piece of fillet is made an incision a sharp

knife, insert slices of egg whites, slices of ham, boiled language into cuts and fill in

ingredients with meat jelly. The biggest piece of meat is filled in with the mayonnaise

mixed with jelly.

The ready dish is decorated with the cut boiled carrots crushed by parsley greens,

prunes and water jelly.

Sandwiches of Columns

2 wheaten rolls, 100 g of bacon, 1 tomato, 0,5 fruits of avocado, 3 branches of an

asparagus, 0,5 glasses of grated cheese, on 2 tablespoons of tomato paste and butter.

Bacon is sliced and fried on butter, tomato and avocado are cut in cubes. Ingredients

mix with the tomato paste crushed by an asparagus, grated cheese. Rolls cut lengthways,

take out part of pulp, inside place the received weight. Sandwiches are baked in

previously warmed oven.

Sandwiches Evening London

2 slices of white bread, on 2 slices of ham and Gouda cheese, on 0,5 apples and pears, 1

tablespoon of butter.

Bread is greased with a butter layer. From above put slices of ham and cheese. Halves of

fruit clear of a thin skin and a core, is thin cut and spread on sandwich.

Cookies salty

100 g of butter, 1 glasses of a flour, 4 tablespoons of milk, salt to taste.

The flour is mixed with oil before obtaining elastic weight. Dough is matured by 1-1,5

h, then is thin roll and cut rectangular slices.

Cookies are spread on a baking sheet, greased with the milk mixed with salt and baked in

the warmed oven of 5-7 min. Hot cookies are greased again with the added some salt milk.

Chapter 1 - 3 Italian

The variety of Italian cuisine developed centuries. Italy nearly the only country, whose

commander became famous not so much for military victories, how many a feast and binges,

and expression luxurious banquet became nominal. Since the time of Roman the tsezary

the tradition remained to cook meat in the natural form. For example, a pig in Italy

prefer to fry entirely, and the favourite meat dish of Italians – ragout – represents

the big piece of meat at first fried entirely and then stewed in tomato sauce.

Favourite food of Italians is pasta from firm grades of wheat. All of them are called

paste. They are trained with tomato sauce, oil, cheese, meat, mushrooms and

vegetables. The most popular grade of pasta – spaghetti, long and thin macaroni, and

kannellon, short and wide macaroni tubules. But the Italian flour products are not one

paste. So, Italians very much love ravioli – small square pelmeni which give in tomato

sauce with grated cheese, and still a lasagna – the wide sheets pastes interlaid with

meat and vegetables and baked in sauce in the furnace. By the way that the first types

of paste appeared in Italy in the Middle Ages. Ability to prepare paste - the most

important criterion of culinary art. It is not casual that in Rome there is a museum

devoted to paste.

Pizza, but strangely enough, mostly enjoys wide popularity of tourists. The pizza which

became famous for the whole world once was a dish of poor people - a flat cake with

tomatoes and spices, sometimes with cheap cheese. Over time, however, culinary

specialists learned to give it juicy, sometimes refined taste, using in the recipes

champignons, various seafood, artichokes and even pineapples.

Bread in Italy eat only the wheat. The bread manufacturing techniques were brought to

Italy by the Greeks who located on Sicily in the eighth century B.C. In the country a

set of types of the bread which is very differing on technology of preparation:

focaccia, bruschetta, a miketta, a rosette, banana, a biov, bovolo, ciabatta, a

chiryola, a manina to a ferrareza, the sir kazarechyo - one of the main favourites of

the South from Tuscany to Sicily.

And though the kitchen of certain regions differs one from another, we will find in it a

number of the general signs: Italians love fish and seafood; snack - anti-mouths -

contain, as a rule, the seasonings stimulating appetite; their kitchen knows an

uncountable set of variations of pasta. Preparation of dishes is impossible without

fresh vegetables and greens. In preparation of dishes Italian cuisine enough

prostonarodn also tries not to suppress natural taste of a product. The rich range of

pasta does not mean that they forced out other classical garnishes. Almost all foods

from pasta which at us are known as the second dish, in Italy are served between

separate changes. Therefore as a garnish to the second dish potatoes, but in particular

- all favourite rice usually serve. It is worth to remember, however, that Italy is the

major rice-growing country in Europe.

At gourmets of the whole world Italian cuisine is inseparable from production of

parmesan. You will find this cheese in a polished look on each Italian table, with it

strew many soups and pasta dishes (PASTE). Northern Italy makes also the greatest number

of meat. Here the extraordinary attention to milk processing therefore on meat grow up

mainly bull-calves is paid. From the North also veal which in Italy very much is loved

is delivered. Some experts even claim that no other European country consumes such large

number of veal.

Minestrone

2,5 l of meat broth, 50 g of lard, 1 garlic glove, parsley bunch, some branches of a

celery, 2nd carrots, 1 bulb, 4 potatoes, 1 small vegetable marrow, 0,5 heads of cabbage

of a white cabbage, 3 tomatoes (or 1 tablespoon of tomato sauce), handful of peas, 250 g

of haricot, 200 g of rice, grated cheese, salt.

To wet haricot and peas in cold water on 12 h. To prepare forcemeat from fat, garlic and

parsley. To cut vegetables, to leave 2 potatoes entirely. To put everything in a pan, to

fill in with cold broth, to salt and cook on small fire of 3 h. In 30 min. prior to

readiness to take out the whole potatoes, to knead them and again to put in a pan. To

pour rice and to cook 20 more min. A tax with grated cheese.

Tomato salad with bread

3,5 glasses of slightly hardened cut white or black loaf, 4 large tomatoes, 1 large red

bulbs, basil leaves.

For sauce: 4 tablespoons of olive oil, 2 tablespoons of white wine vinegar, black

pepper, salt.

To place thin slices of bread in small ware and to fill in with water on half an hour.

To cut tomatoes segments and to lay out on a dish. Is thin to cut a bulb and to put

there. To squeeze out bread and to add to onions and tomatoes. To prepare oil and

vinegar sauce, to salt, pepper. To sauce salad, to mix. To allow to stand in a cool

place it is not less than 2 hours. To decorate with a basil.

Sausage from spinach

500 g of spinach, 50 g of a tuna in oil, 1 sprat cleared of bones, a crumb of white

bread, 0,5 glasses of milk, 4 tablespoons of grated cheese, 4 tablespoons of

breadcrumbs, tomato sauce (or mayonnaise), salt, black ground pepper.

To clear, wash out and boil spinach. To wring out it, to turn via the meat grinder with

the bread crumb soaked in milk and which is wrung out. To mix with the cut tuna, a

sprat, to add grated cheese, breadcrumbs, salt and pepper. To wrap the received mix in a

gauze in the form of sausage and to connect from both parties. To put in a pan, to boil

30 min. To filter and in 15 min. to remove a gauze.

To cut on slices, to fill in with tomato sauce or mayonnaise.

Pea puree with egg

400 g of dry peas, 100 g pork salaib eggs, 2 bulbs, 2nd carrots, 1 bunch of greens of

parsley, 1 glass of milk, 50 g of butter, vinegar, salt, black ground pepper.

To soak peas in the cold added some salt water, to put in a pan. On fat to fry the

carrots and onions, parsley greens cut in cubes to a golden shade. To add peas, water,

to boil, wipe through a sieve, having removed parsley. To put mashed potatoes in a pan

and to put on small fire. Constantly stirring slowly, to add hot milk, butter, salt,

pepper. To prepare eggs: to fill other pan on 3/4 water, to pour in a glass of vinegar,

before boiling to pour out eggs. To cook 3 min., then to take out a skimmer and to put

on a Torah.

Small fishes cutlets

200 g of boiled fish, 0,5 glasses of cold milk, 0,5 glasses of water, 50 g of small cut

potatoes, 2 eggs, butter, 3 tablespoons of grated cheese, 3 tablespoons of greens of

parsley, a grated nutmeg, a flour, breadcrumbs, 100 g of green peas, a lemon, salt,

black ground pepper.

To fill in potatoes with the boiling added some salt water with milk, to mix. To add

small cut fish, crude egg, grated cheese, small cut parsley greens, salt, pepper, a

nutmeg. Carefully to mix, roll in mix in a flour, to roll in a sausage, to cut small

slices. From everyone to create a small fish, to roll in in egg and breadcrumbs, to

roast in butter before formation of a ruddy crust. To lay out on a dish, to each small

fish to make an eye of green peas. To decorate with segments of a lemon and greens of

parsley.

Noodles for gourmets

400 g of noodles, 40 g of margarine, 1 bulb, 100 g of ham piece, 0,5 glasses of milk, 1

processed cheese, grated cheese, salt, black ground pepper.

To boil noodles in the added some salt water, to filter and wash out. To dismiss

margarine on small fire, without bringing to a golden shade. To add small cut bulb, ham

small cubes, salt, pepper. To fry some minutes, then to pour in milk, to put small cut

processed cheese. As soon as sauce thickens, to fill in with it noodles. Separately to

serve grated cheese.

Cheese pizza

For dough: 150 g of a flour, 50 g of butter, 1 egg, 0,5 glasses of milk, salt.

For a stuffing: 150 g of Swiss cheese, 3 eggs, 0,5 glasses of milk, salt, black ground

pepper.

To prepare dough, to roll it in the form of a leaf. To put on the frying pan oiled,

having closed a bottom and walls. To cover with the cheese sliced the eggs which are

shaken up with salt, pepper and milk. To bend a leaf at the edges, to put in an oven

with a moderate temperature at 30 min. before formation of a golden crust.

Stewed meat with olives

800 g of pulp of beef a piece, 400 g of olives, 80 g of butter, 1 bulb, 1 branch of a

celery, 1 carrots, greens of parsley, basilicas, 0,5 glasses of white dry wine, 1

tablespoon of the tomato sauce diluted with one serving spoon of meat broth, salt, black

ground pepper.

To put meat in a pan with the butter which is small cut by onions, a celery, carrots,

parsley, a basil. To salt everything, to pepper, fry from all directions, to fill in

with wine. When wine evaporates, to add the diluted tomato sauce. To close a cover and

to extinguish 1,5 h. To put the olives cleared of stones and to extinguish 1 more h,

adding if it is necessary, broth.

Delicious cutlet

600 g of pulp of beef a piece, 200 g of ham, 200 g of green olives, 2 the eggs cooked in

abrupt, 50 g creamy buttering, 0,5 glasses of white dry wine, meat broth, salt.

Ham small to cut and mix with the olives cleared of stones and segments of eggs, to lay

out Massu on the beaten-off meat, to create roll, to salt, tie up a thread. To put in a

pan with butter, to fill in with wine. When wine evaporates, to add a serving spoon of

meat broth, to close a cover and to leave small fire approximately for 1,5 h, adding

broth. To remove a thread. To slice cutlet. To give to a table with sauce, boiled

potatoes and siliculose haricot.

Three-colored roll

600 g of well beaten off pulp of beef one piece, 1 slice of boiled sausage, fried eggs

from 3 eggs, 50 g of butter, 0,5 glasses of white dry wine, meat broth, salt.

On a piece of meat to put a slice of boiled sausage and fried eggs. To wrap, tie up meat

a thread and to fry from all directions in butter, to salt, water with wine. When it

evaporates, to add one serving spoon of broth. To leave on fire of 1,5 h, from time to

time adding broth. To remove a thread, to slice and give to a table with hot sauce.

Bologna sauce

On 500 ml of liquid: 15 g of dried mushrooms, 1 carrots, 1 stalk of a celery, 50 g of

salted pork fat, 1 bulb, 1 garlic glove, 2 tablespoons of olive oil, 250 g of ground

beef, 125 ml of red wine, 2 tablespoons of tomato sauce, salt, black pepper, marjoram,

grated nutmeg.

To soak mushrooms in water, to clean and wash carrots and a celery. To cut salted pork

fat in cubes. Small to cut garlic, mushrooms and vegetables. To warm oil and to fry in

it salted pork fat slices to transparency. To add onions, carrots, a celery, mushrooms,

forcemeat and everything to extinguish. To season with salt, pepper, a marjoram, a

nutmeg and to put on slow fire, if necessary adding water. Sauce has to cook on small

fire at periodic stirring about 2 h. Sauce is given to any pasta, adding grated cheese.

Pears in red wine

12 juicy pears, 500 ml of red wine, 200 g of granulated sugar, are a little carnation,

whipped cream.

To place pears, without rinding, in a high form for roasting. To fill in with wine to a

small stalk, to sugar. To add a carnation. To bake in previously heated oven on average

fire until pears become soft. Wine has to evaporate and turn into syrup partially. To

get ware from an oven, to cool, a tax with whipped cream. It is also possible to prepare

peaches or cherries.

Pineapple drink

1 bank of tinned pineapples in syrup (500 g),

2 lemons, 30 g of granulated sugar, 500 g of water.

To bring water to boiling, to remove from fire, to pour in juice of lemons, to put a

little sugar, a dried peel, to mix and cool in the closed ware. To cut pineapple in

cubes. To filter chilled water through a gauze in a decanter, to add pineapple cubes

with syrup and to put in the refrigerator.

Chicken broth Sharp

1 carcass of chicken, 1,5 l of water, 2 bulbs, 2 tablespoons of vegetable oil, 3 glasses

of water, 0,5 teaspoons of a coriander, 1 teaspoon of mix of chili powder and ginger,

salt to taste.

The prepared chicken is cut on portion pieces, placed in a pan, filled in with cold

water, brought to boiling, remove foam, salted and cooked to readiness on weak fire.

The coriander, mix of ginger and chili powder pound in a mortar, dilute with broth, then

mix with is thin the onions cut and browned in vegetable oil. The received mix is

brought to boiling.

Pieces of chicken spread on plates, fill in with broth and give to a table.

Meat Allsorts aspic

500 g of ham, 500 g of meat jelly, 3 eggs, 1 carrots, 1 cucumber, 2 tomatoes, 4 leaves

of salad, 0,5 glasses of sauce from a horse-radish, 3 tablespoons of tinned green peas,

a half of a lemon.

In portion forms pour jelly and put on 1 h in the refrigerator then to the weight which

stiffened on walls fix slices of a lemon, the cut boiled vegetables and eggs cooked in

abrupt.

Ham is sliced, spread in forms, fill in jelly, decorated with the tomatoes cut by

circles and a cucumber, lettuce leaves, green peas.

Pig with a horse-radish

1 pig, 4 l of water, 2 cucumbers, 2 tomatoes, 1 carrots, 1 bay leaf, 1 root of parsley,

1 bunch of greens of fennel, 2 glasses of sauce with a horse-radish and sour cream, 1,5

glasses of jelly, the black pepper ground and salt to taste.

The processed pig is wrapped in a napkin, tied with a twine, placed in a pan, filled in

with cold water, salted, add carrots, onions, parsley and bring a dish to boiling on

strong fire. Then remove foam and continue to cook on weak fire of 50-60 min. Shortly

before the end of cooking add bay leaf to a pan.

The boiled pig is cooled, without taking out from broth, split along a trunk into 2

parts, cut on portion pieces.

Sausages from beef

1,5 kg of beef, 2 bulbs, 4 slices of white loaf, 3 tablespoons of vegetable oil, 1

teaspoon of salt.

Meat is passed twice via the meat grinder, salted and mixed. From the received forcemeat

form flat sausages, oil them vegetable and bake on a lattice of 15 min.

The ready dish is given to a table with the onions cut by rings and slices of white

loaf.

Delicious pork

750 g of pork fillet, 100 g of smoked salted pork fat, 2 red sweet pepper, 2 bulbs, 50 g

of champignons, 0,5 glasses of vegetable oil, a curry, water, salt and the black pepper

ground to taste.

Meat is washed, cut large pieces. Onions, pepper and salted pork fat slice and,

alternating to champignons, string on a spit.

Ingredients salt, pepper and add a curry. The spit is put on the lattice oiled vegetable

and fry meat over the heated coals.

Spaghetti with chicken giblets

400 g of a chicken liver, 1 packs of creamy margarine,

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