Chicken Recipes

How to cook delicious dishes from catfish?

Som is a very nutritious and healthy fish, from which you can cook a lot of delicious dishes. Choose one or several of the interesting and simple recipes presented in the article.

Preparation of catfish

First, the catfish must be prepared. He has no scales, which facilitates the process. But the fish have skin covered with mucus. To remove it and smell, rub the carcass from all sides with coarse salt, then rinse thoroughly in warm water.

Next, go to gutting and cutting. With a sharp knife make a cut from the tail to the head, remove the insides. Cut off the head with fins, if necessary (you can leave the catfish whole).

How to cook?

How can you cook a catfish fish? Ways of mass, and below are some.

Method number 1

Interesting and tasty catfish can be baked in the oven. And this method of preparation requires the following products:

1 som of medium size;
onion head;
half a cup of cream;
100-120 grams of hard cheese;
to taste your favorite spices, salt.

Recipe Description:

Washed and gutted catfish should be cut into slices or steaks.
Peel the bulb, cut into rings or half rings.
So that nothing burns, line the baking sheet with foil. For reinsurance, you can smear it with vegetable oil, but the catfish itself will release fat in the cooking process.
Rub the catfish with spices, salt and lay on the foil. Place onions on top, sprinkle with pre-grated cheese and pour all the cream evenly.
It remains for about 45 minutes to send the baking sheet in a preheated 180 oven. During this time, the fish will be cooked and soaked with cream, and the cheese will melt and redden a little.

Method number 2

If you like Korean savory snacks, then this recipe will definitely suit your taste. Prepare ingredients from the list:

average carcass of a catfish;
three tablespoons of soy sauce;
carrot;
onion head;
0.5 liters of carbonated mineral water;
1 tbsp. l sugar sand;
a pinch of coriander;
1 tbsp. l salts;
1.5 Art. l 70% acetic acid;
ground pepper (determine the amount yourself, taking into account the desired sharpness).

Instruction:

After gutting and cutting, separate the soma from the bones, and cut the cleaned fillet with a sharp knife with long thin slices or cubes. The skin can be cut off at will.
Carrots or cut with a special knife for Korean snacks, or rub on a large grater. Cut onion after peeling with thin half rings.
Combine carrots and onions with pepper and soy sauce, mix well.
Make the marinade. To do this, simply mix mineral carbonated water with vinegar, sugar, coriander and salt. Mix everything until complete dissolution of the dry ingredients.
Spread the chopped vegetables with fish in a bowl, pour in the marinade, actively mix and put oppression on top.
Send the container for 4-5 hours or all night in the fridge, and then reach out and try a snack.

Method number 3

The classic and extremely simple option is fried fish. And catfish is the best suited for this method of heat treatment. And you need a few ingredients:

catfish (approximately two kilogram carcass);
two or three tablespoons of lemon juice;
five tablespoons of vegetable or butter;
about 80-90 grams of breadcrumbs;
spices with salt - to your taste.

Process description:

Pre-cooked catfish cut into pieces about 3 centimeters thick, sprinkle each with lemon juice, rub with spices and salt and leave to marinate for ten to fifteen minutes.
Pour the breadcrumbs in a bowl, and warm the butter in a pan.
Now take the pieces of catfish one by one, roll them in breadcrumbs and fry on all sides at medium heat from each side until browned.
And to make the catfish juicier and softer, as well as cooked inside, turn down the heat to a minimum and now, under the lid, simmer it for just five minutes.

Method number 4

Well, catfish make very tasty and nourishing meatballs. And for their preparation you will need:

800 g of catfish fillet;
large potato;
large onion;
three garlic cloves;
five green onions;
a bunch of any fresh greens;
flour for frying (how much will leave);
20 ml of lemon juice;
seasoning (for example, special for fish or universal, but you can do without it);
salt.

Cooking:

Catfish fillet should be chopped. If you decide to do it in a meat grinder, then use a nozzle with large holes so that the pulp does not come out homogeneous (the cutlets will spread). But you can chop the fillets with a sharp knife or chop them in a blender, but also not much.
Chop onion finely, but you can also grind it together with catfish.
Peel the potatoes and grate them raw, sprinkle with lemon juice to avoid browning.
Wash greens with onions, shake, dry and chop: the smaller, the better.
Mix the minced fish with potatoes, chopped green onions and herbs, chopped herbs, salt and spices. Use hands to bring the mass to a dense homogeneous consistency.
Heat the oil in a skillet.
Make medium-sized patties of mince, roll them in flour and fry from both sides. And to preserve the juiciness after roasting, you can continue for ten minutes, stewing under the lid.

Method number 5

Another option for a delicious fish in the oven is catfish with mushrooms and potatoes in pots under edible lids. You will need these components for six pots:

1 kg of catfish fillet;
2 onions;
700-1000 grams of potatoes;
500 grams of mushrooms, for example, oyster mushrooms, white s or champignons;
1.5 cups sour cream medium fat;
60 ml of vegetable oil (you can use olive oil);
three tablespoons of lemon juice;
4 tbsp. l wheat flour;
three garlic cloves;
a bunch of fresh dill;
salt.

Ingredients for lids from dough:

two and a half cups of flour;
1 tsp. fast dry yeast;
3 tbsp. l butter or vegetable oil;
a teaspoon of sugar and salt;
egg.

Instruction:

First, take a test so that it has time to come. Into warm water, add sugar with oil, salt and yeast. Then add flour in portions, knead dough of medium density, not sticking to the working surface and hands. For half an hour, leave the finished dough, covered with a napkin.
Soma thoroughly wash and sprinkle with lemon juice to remove the characteristic river smell. Cut it, roll in flour and fry quickly in butter.
Mushrooms after washing, too, fry until soft or boil.
Boil the potatoes in lightly salted water.
Chop garlic with greens.
Put the catfish and mushrooms in the pots, as well as garlic greens. Sprinkle everything with salt.
In the sour cream, stir in the flour and a little salt, pour this sauce the rest of the products in the pots.
Cover containers with dough, lubricate them with an egg.
Send pots for an hour in the oven, heated to 180 degrees.
Choose a recipe and enjoy the taste of amazing catfish dishes.

Secrets of making sour cream pie

All sweet tooths like pies. And if such a dessert is cooked on sour cream, it will turn out to be airy and tasty. Learn a few simple recipes that even an aspiring hostess can handle.

How can sour cream cake be made?

How to cook a tasty and simple sour cream cake? We offer several options.

Option One

This cake with sour cream is very easy to make. You will need:

230 g of sugar;
two eggs;
a glass of flour;
270 ml of sour cream;
a pinch of salt;
one tsp baking soda or baking powder;
a little butter;
some icing sugar.

Process description:

First, you need to beat the eggs with sugar to leave almost white air foam.
Pour sour cream into egg composition, put salt and soda (you can extinguish it beforehand, but this is not necessary, as fermented milk bacteria will start the reaction anyway). Stir everything up.
Introduce flour, beat the dough with a blender. The consistency of it will resemble not very thick sour cream, and if you beat it very well, the cake will turn out to be airy.
Prepare the form (preferably detachable), grease its walls and bottom with soft oil. Pour the dough.
Bake the cake in the oven at one hundred and seventy degrees 40 minutes to make it rosy. Willingness is checked with a match and a toothpick, which must remain completely dry after immersion in the center.

Tip: if such a cake is cooked with fat sour cream, it will be more tender.

Option Two

It will become a terrific dessert and practically replace the cake with cherry and sour cream pie. To make it you need:

For the test:

half a cup of granulated sugar;
two incomplete glasses of flour;
140 g butter;
a pair of eggs;
hl soda (suitable baking powder);
one bag of vanillin.

For sour cream filling:

egg;
450-500 ml of sour cream (optimal percentage of fat content - 20%);
two-thirds cup of sugar;
two art. l flour or starch;
on request a little orange zest for taste.

For the filling:

One and a half cup of fresh or frozen cherries.

Instruction:

First you need to make shortbread dough. The oil should be softened, leaving it for an hour or two in a fairly warm room or in a few hours removing it from the refrigerator. Melt it is not necessary. Whip butter with sugar so that the latter is completely dissolved. Add egg, vanillin and baking powder or soda quenched with lemon juice. Finally, add flour and knead the dough with your hands so that it becomes elastic and stops sticking. If necessary, add more flour. Send the dough to the refrigerator for half an hour to make it easier to work with it.
Take care of the filling: wash the cherries, remove the bones. If it is frozen, defrosting is required.
Prepare a tender sour cream, which will resemble a cream. It's simple: Combine sour cream with egg, flour, sugar, zest. Stir everything gently, but do not whisk so that the mass does not become too liquid.
Prepare a form, grease. Remove the dough from the refrigerator, roll it into a layer and put it into a mold, spreading it along the bottom and filling out fairly high sides.
Spread the cherries on an even layer on the base, and then pour the berries with the finished pouring.
The cake will be baked at 180 degrees for about an hour. It will be completely ready when the middle one hardens and becomes elastic.

Option Three

With homemade sour cream, you can cook the famous bright cake "Zebra". To do this, prepare:

a glass of homemade sour cream;
two large or 3 medium-sized eggs;
a half cup flour;
a glass of sugar;
70 g of oil;
3 tbsp. l cocoa;
vanillin;
incomplete teaspoon of soda.

Instruction:

The first step will be beating eggs with sugar until a foam is obtained.
Put soda in sour cream, leave it for a while so that it is extinguished by lactic acid bacteria.
Oil soften or melt, enter it into sour cream, and then add egg mass. Add flour, kneading dough mixer.
Now, the resulting loose dough should be divided into two parts: add cocoa to some of them and whisk the mixture to make it turn brownish.
Take the form, lubricate its bottom and walls. And start shaping the cake. To do this, alternately in two tablespoons pour light dough and dark.
Carefully transfer the mold to the oven so that the layers do not mix. Bake a pie at one hundred and eighty degrees forty minutes.

Fourth option

You can make sour cream pie with apples. You need:

a pair of glasses of flour;
a glass of sour cream;
egg;
240 g sugar;
140 g butter;
five apples;
a third teaspoon of cinnamon;
half tsp baking powder (soda is fine).

Cooking:

Butter should be whipped with half the total sugar. It should be soft, so get it in advance from the refrigerator. Next, add half a glass of sour cream and soda (you do not need to extinguish it, because it uses a fermented milk product). Then enter the pre-sifted flour. Knead the dough, which should come out quite soft.
Round shape should be lubricated with a small amount of oil. Lay the dough, spreading it along the bottom and filling out the sides.
Peel the apples, cut out the cores. Cut the fruit into slices and spread them on the dough, sprinkle cinnamon on top.
Fill by combining the remaining sugar and sour cream, as well as the egg. Pour apples over this mixture.
Bake the cake in the oven at 170 degrees for about forty minutes.
If desired, sprinkle dessert with powdered sugar on top.

Option Five

This recipe for sour cream pie with lemon is not less than

growth than everyone else.

Prepare:

two glasses of flour;
250 ml of sour cream;
90 g of oil;
a glass of sugar;
three eggs;
hl soda;
lemon.

Process description:

For starters, get some lemon. With it you need to remove the zest, not touching the white part of the skin, which can bitter. You will need about three tablespoons, set aside this amount. Juice squeeze, it will be required in full.
Combine all the dry ingredients, mix, and even better sift: this will give the cake pomp and delicate texture.
Now add sour cream and knead the dough. Also, enter and soft butter (to make it so, it must be removed from the refrigerator). Beat the eggs and continue mixing. You have a homogeneous mass, in which you need to enter lemon zest and juice. Re-stir everything.
Prepare a baking sheet or pan, grease with oil, and if desired, sprinkle some flour or semolina to make a crisp.
Spread the dough, level it and send it to the oven for about half an hour at one hundred and eighty degrees. The surface must acquire a ruddy.
Fragrant and airy cake is ready!

Now you can make a lot of delicious sour cream pies. Pamper yourself and your family!

How to cook a delicious dish of bream?

Bream is a common river fish that can be cooked deliciously and simply. Choose any recipe and please yourself and your relatives or guests with an appetizing dish!

How to cook bream?

Bream - river fish, therefore, has several features. The first is a large number of bones, which make it difficult to separate the fillets, and therefore carcasses are usually left whole or cut into portions of steaks. The second feature is the smell characteristic of the inhabitants of freshwater bodies. But it can be removed if you first wash the fish very thoroughly (with salt), and then sprinkle with lemon juice, neutralizing the unpleasant "flavor". Now you can proceed directly to cooking, and below are several options.

Option One

You can bake very tasty bream with garlic sauce in the oven. And for this you need this:

4-5 chilled bream carcasses;
two onions;
8 teeth of garlic;
a third of a glass of sour cream 20-25% fat;
four full tablespoons of wheat flour;
a third cup of mayonnaise;
salt;
ground pepper (preferably black or a mixture of several types);
four tablespoons of regular sunflower or olive oil.

Process description:

First you need to prepare the carcass. They are scaly and gutted, and the fins, heads and tails are completely cut off. Next, cut the pancakes into small steaks.
Heat the oil in a skillet, take the fish pieces one by one, sprinkle it with pepper and salt, roll in flour and fry until all lightness from all sides.
Cook the garlic sauce. Chop the garlic in any way, turning it into a mushy mass. In a bowl, combine mayonnaise with sour cream and garlic gruel, add a little salt.
Onions clean and scald with boiling water, then cut into half rings of small thickness and lightly fry in oil (can be the same in which the bream roasted).
Now proceed to the formation of the dish. Liberally grease the form, put the pancakes steaks in it, spread onions on top and pour all this on with garlic sauce.
Send the pan to the oven heated to 180 degrees for forty minutes.

Option Two

If you do not know how to cook dishes from bream, then fry this fish. The minimum set of ingredients:

1.5 kilograms of bream;
deboning flour;
frying oil;
salt and any spices for fish.

Cooking is also extremely simple:

Bream carve, gut, clean off scales and free from tail and head with fins.
Next, try to free the carcass as much as possible from the bones so that a tender fillet remains. Cut the bream across the pieces with a thickness of about 1.5-2 centimeters.
Roll each portion in flour mixed with spices.
Next, fry the bream in a skillet with butter until golden crisp, and then cook until a little bit under the lid until ready. Everything, the fried bream can move!

Option Three

If the bream is large, you can bake it whole and surprise the guests by putting such a dish on the table. You will need:

one large bream;
vegetable oil;
basil;
half a lemon;
salt.

And preparing fish like this:

It is necessary to gut the carcass, clean it completely. Head with a tail can not be cut off, they will not interfere, but be sure to remove all entrails.
Now sprinkle bream with lemon juice from all sides: inside and outside. Leave to lie down for about twenty minutes.
Make transverse or diagonal not very deep cuts on the fish, and then place basil branches in them. It remains to rub the carcass with salt and oil well, so that the skin does not burn.
Finally, wrap the bream in foil or place it in a sleeve.
Fish will be baked at 180 degrees for about 40-60 minutes, depending on the size.

Fourth option

Try stewing bream with vegetables to get both the main fish dish and the side dish attached to it. List of required products:

medium-sized bream;
large carrot;
one big head of turnip or a pair of small ones;
a glass of not very fat cream;
1 eggplant;
30-40 milliliters of vegetable oil;
two garlic cloves;
half a lemon;
dill greens;
a pair of bay leaves;
ground pepper or special seasoning for fish;
salt.

The recipe is:

First, the fish is completely cleaned, free from scales and head with a tail. Now you need to cut the carcass into pieces, having a medium size.
Next, sprinkle the chopped bream squeezed out of lemon juice, rub with seasoning salt or pepper and place in any container for marinating for a couple of hours.
While the fish is marinated, do vegetables. It is necessary to cut onions after peeling or half rings, or in small cubes. Carrots are cleaned and preferably rubbed, although slicing is possible. Eggplant is cut into strips or cubes of medium size.
The butter is heated in a pan, and carrots with onions are first passaged on it. Then add eggplant and fry everything together until golden and soft.
Pour cream in a pan with fried vegetables, add bay leaf and a little salt. When the mixture is boiling, place the pieces of bream that have been well-marinated.
Cover the pan with a lid and for twenty-five or thirty minutes simmer all ingredients over a low heat.
Chop the washed dill, add it to the dish, and after five minutes the frying panremove from the stove. It turns out very tasty!

Little tricks

Finally, a few tricks that will help both the novice and experienced housewife to cook the bream at home, if not perfect, then incredibly tasty and without unnecessary trouble:

To make bream steaks accurately evenly cooked, do not make them overly thick. The optimum thickness is no more than three centimeters. Otherwise, the pieces may burn inside, but remain damp inside.
To completely remove the seemingly unpleasant smell of river mud, you can not just sprinkle the carcass with lemon juice, but soak it in a lemon solution. On a liter of water, add juice, pressed from a single citrus. Immerse bream here for at least an hour. By the way, this technique will not only improve the flavor, but also soften the fish, making it more tender.
When cooking, it is possible to put seasonings or herbs in the abdomen, and then all the flesh inside will be filled with aromas and soaked.
To prevent the bream from sticking to the skin when cooking, firstly, put it in a hot frying pan or place it in a well-heated oven. Secondly, it is recommended to lubricate the surface with oil, and quite abundantly.
Bream - inexpensive and affordable fish. But this does not mean that it can not become the basis of a culinary masterpiece. Choose your favorite recipe and cook a truly delicious dish that everyone will appreciate!

Chocolate cake - a dream for a sweet tooth

Almost all sweet tooths love chocolate. And if you want to make an exquisite and delicious dessert that will satisfy any gourmet, then make a chocolate cake!

Variety of recipes

How to cook a delicious chocolate cake? Below are a few good options.

Option number 1

A stunning chocolate cake can be made from cocoa powder. And that's what it takes:

For sponge cake:

1.75 cups of flour (that is, one and another three quarters);
a third cup of cocoa powder;
four eggs;
hl baking powder or baking soda;
a glass and a couple of Art. l sugar sand;
230 g butter;
two bags of vanillin or half tsp. vanilla extract.

For making fudge:

half a cup of cocoa;
a full cup of powdered sugar;
half a glass of milk or cream;
three or four art. l butter.

Instruction:

You need to make an airy chocolate sponge cake. To do this, you must first combine and it is desirable to sift all the dry ingredients, except sugar: so the dough will be more tender. If you use soda, then quench it with boiling water or lemon juice and inject it later. Beat eggs actively with sugar until frothy. Next, softened butter (you need to get it in advance from the refrigerator), enter into the egg mixture. Now the liquid and dry parts need to be combined and whipped with a mixer.
The dough should be quite liquid, so if it is thick, you can put in some hot water. Next, pour the mass into two fluffed butter with separable identical round shapes so that the dough is cooked evenly (in one container it can burn from the bottom and top, and remain raw in the middle). On baking will take about half an hour, the temperature - 170-175 degrees. Ready-made cakes should be cooled and cut each into two parts.
Now it�s time for chocolate fudge. To get it, soften the butter, mix it with milk and heat it. Next, in this mixture, add cocoa with sugar and a mixer, whisk everything until smooth. If the mass turned out to be liquid, it can be cooled in the refrigerator. Lubricate it cakes, coat the entire surface of the cake. It can also be sprinkled with cocoa or icing sugar for decoration.

Option number 2

Airy chocolate sponge cake will complement the equally delicious chocolate cream. To make a delicious cake, you will need:

On the dough:

two glasses of flour;
two glasses of granulated sugar;
two-thirds cup of cocoa powder (natural, no added sugar);
two teaspoons full of baking soda or baking powder;
half tsp salts;
a glass of enough fat milk or cream;
100 g butter;
200 ml of water;
three bags of vanillin or tsp. vanilla extract.

On cream:

170 g butter;
three glasses of powdered sugar;
two-thirds cup of milk;
bag of vanilla.

Description of the cooking process:

In a deep bowl, mix all the dry ingredients intended for the dough. Better yet, sift them beforehand. Next, add the remaining liquid ingredients (except water), but soften or melt the oil beforehand. Beat the whole mass thoroughly with a mixer until smooth. Now gradually pour a thin stream of freshly boiled water, continue kneading the dough so that it becomes liquid. Then pour it into a greased or double mold to make it better and faster. Send containers to a preheated 180 degree oven for 25 or 30 minutes. Willingness is checked with a match or toothpick: after immersion in the center of the biscuit, it must remain dry. Cool the cakes and cut into several pieces.
Take care of the cream. The oil should be softened and whipped to make it airy and fluffy. Add caster sugar and vanilla to it, then slowly add milk. You should have a fluffy and rather thick mass.
Lubricate the cakes with cream, and then coat the upper part and sides with it. Delicious homemade cake is ready, you can serve it to tea!

Option number 3

Real cakes are made from chocolate. And to create a culinary masterpiece, prepare:

150 g of flour;
six eggs;
150 g dark chocolate;
50 g of powdered sugar;
200 grams of sugar;
150 g butter;
bag of vanilla.

For cream:

200 g heavy cream;
50 g dark chocolate;
70 g butter.

For the glaze:

a glass of heavy cream;
300 g of dark chocolate;
four art. l butter.

For impregnation:

50 ml almond liqueur.

Description:

Eggs need a long time to drive with sugar, to get a lush and stable foam. Next, add the softened, but not melted butter together with powdered sugar. Chocolate must be melted in any way: on the stove, water bath or in the microwave. Pour it in a thin stream into the dough, and then slowly add flour and knead the homogeneous dough.
Pour the dough into a detachable, oiled mold and bake it at 170 degrees for about 40 or 50 minutes. Allow the biscuit to cool slightly.
For now, get some cream. To do this, whip the cream so that they become airy mass. Enter the oil in them, whisk everything again. Now it's time to add a pre-semi-liquid chocolate. Pour it gradually, continuing the process of beating. The finished cream should get thick enough.
Cut the biscuit into three or four cakes, each mix with cream.
It's time to make the icing. To do this, warm the cream well over the fire, add butter and chocolate to it, so that all the ingredients are dissolved. Cool a little mass, and when it thickens, begin to coat the west cake.

Option number 4

Chocolate cake with nuts will be an exquisite delicacy. You will need:

1.5 cups of granulated sugar;
1.5 cups flour;
140-150 g of butter;
five art. l honey
three eggs;
50 g of walnuts;
hl baking soda or baking powder;
half a cup of cocoa powder.

For cream:

a glass of sour cream;
a glass of sugar;
five art. l cocoa;
a glass of peeled walnuts.

Instruction:

Beat the eggs first with sugar to make a lush foam. The oil should be soft, but not melted. Mix it with honey. Soda extinguish boiling water, lemon juice or vinegar. Now combine the egg and oil mixture, add soda, mix everything. Chop the walnuts, also add them to the dough and start gradually adding flour and cocoa.
The dough is baked in a greased detachable round shape at 170-175 degrees for about forty-forty-five minutes.
When the finished sponge cake has cooled slightly, it can be cut into several cake layers.
Cooking cream is very simple. First grind the nuts in a coffee grinder, mix them with cocoa, sugar and sour cream, but do it carefully and do not beat the mass, otherwise it will become liquid.
Smear cakes on the nut cream and coat the entire surface of the dessert. For decor, you can use cocoa, sprinkle them with a cake.

Choose any proposed recipe and surprise households or guests with a delicious chocolate cake!

How to cook spaghetti?

Italians know a lot about tasty and satisfying food. Fragrant pizza, crumbly risotto, funny little ravioli, multi-layered lasagna, and, of course, spaghetti. Without them, the inhabitants of Italy cannot imagine their life.

Often, with the pleasure of eating the next portion in a cafe, we are confident in the ideal result of trying to repeat the preparation of the same dish at home. But here, bad luck. The products are not enough soft, then already overcooked. How to find the "golden mean"? Let's try to figure it out.

Bellissimo!

Not all pasta may be called spaghetti. There are generally accepted sizes in cooking - a diameter of about 2 mm, and a length of about 25 cm. Those with a larger diameter are already called �spaghetti�, and thinner products are �spaghetti�.

Spaghetti is served, usually with sauce, the recipes of which the Italians know a huge amount. And every experienced hostess will tell you that almost any product can serve as a tasty additive.

The process of cooking spaghetti seems very simple, but why then the result is sometimes not at all happy? If you want the dish to be really tasty and aesthetic in appearance, listen to several important rules and recommendations:

Spaghetti, like all pasta after cooking, should have a state of "al dente", that is, be slightly undercooked. Italians categorically do not perceive the dish, which turns into porridge still in the pan. Spaghetti should be served in a few minutes in hot water, but after removal from the heat.
How strange it would have sounded, but for a perfect result you need the right pot. Large, and with a wide bottom. So the products will conveniently fall into the water and be able to cook evenly.
Do not put them in cold water, otherwise sticking together cannot be avoided.
During boiling the lid should not be closed, and to thin �strings� do not stick together, you can add a little olive oil to the water.
Rinse the finished dish is not necessary, it is done only if you want to add spaghetti in a cold salad.
How much should you cook? Usually the cooking time is indicated on the package and can be individualized for different types. But in total, the process should not take more than 10 minutes, for thin species, and 20-25 minutes, if it is thick spaghetti from durum wheat.
Do not hurry to pour out the water in which our future dish was cooked; it may be necessary for the sauce if it turns out to be too thick.

Hearty, elegant and simple

It is worth remembering that real spaghetti is made exclusively from durum wheat and water. If the package in the composition you saw the item "wheat flour" - in front of you the usual pasta.

This paste, in addition to having excellent taste, also brings considerable benefits. In addition to the B vitamins, as well as E and PP, it contains tryptophan - a substance responsible for the production of "hormones of happiness." That is why after the next portion of such a dish the mood improves.

By the way, the caloric content of such products in the finished form is only 158 kcal, while the usual pasta is almost twice as much.

Now, let's move from words to deeds, and share with you a few popular recipes.

Let's start directly with cooking the spaghetti itself. So, you will need:

pasta - 300 g;
water - 3 l;
salt - 30 g

There is a special Italian rule "110", according to which for every 100 g of paste you need to take 1 liter of water and 10 g of salt.

Put the spaghetti in boiled salted water, they should lie down like a fan. We cook the time indicated on the package, but we surely try for 2-3 minutes before the end. If our �pieces of twine� are still quite solid, you can boil another minute, but then try again. The finished dish should be aesthetic in appearance and not look like porridge.

After removing the pan from the heat, let it stand for 2 minutes, closing the lid. Next, drain the water and drain the paste into a colander.

Do not rinse, but simply wait until all the water is drained.

Spaghetti is also served in a special way. In order not to lose the temperature of the dish, the plates in which it is put must be preheated. Italians do this not only in restaurants, but even by serving the dish at home.

And for accuracy and preservation of the integrity of the "string" impose special tongs, carefully lifting the product.

It is also worth remembering that there is a special fork for spaghetti, and eating them, cutting them into pieces, is considered a bad taste. This should be done exclusively by reeling on the plug.

Now let's find out with what you can serve such a dish. The easiest option - with cheese and herbs, but a more refined taste can be achieved by adding sauces. If you put together all the recipes, there are more than 2 thousand.

We will share those who are especially revered by the inhabitants of Italy:

Bolognese.

This name is often on everyone's lips, but there are so many variations on the subject of this additive to the dishes that the traditional version has gradually been lost sight of. But we still recommend to listen to the advice of experienced chefs and cook Bolognese as it was prepared since its inception. It will take:

minced meat (beef + pork) - 0.5 kg;
onions - 1 pc .;
carrots - 1 pc .;
celery - 1 pc .;
canned tomatoes - 300 g;
garlic - 2 tooth .;
milk - 300 ml;
dry wine - 200 ml;
butter - 50 g;
seasonings;
olive oil.

The process of cooking the sauce will take some time, but the result is worth it. To begin with in a pan in a mixture of butter and olive oil to fry the finely chopped garlic. After that, put the finely chopped vegetables, and let them stew for a few minutes. Add the stuffing, and mix well to avoid large lumps.

Fry everything for 5 minutes, stirring constantly, and pour in milk. Increase the heat and let the mixture boil for 10 minutes so that the milk soaks the meat. Do the same with wine.

Add tomatoes, kneading them with a spoon, spices, make a small fire, cover with a lid so that there is only a small hole, and simmer the sauce for 2 hours.

Tomato.

Sauce with a pronounced taste that will appeal to even the most sophisticated gourmet. Take:

chicken fillet - 300 g;
onions - 1 pc .;
garlic - 2 tooth .;
tomato sauce - 150 g;
basil;
Italian herbs;
spice.

Fillet cut into small pieces, season, and fry in butter, put on a plate. Put chopped onion and garlic in a frying pan, lightly fry, put sauce and chicken. Simmer for 7 minutes, serve with spaghetti with finely chopped basil.

Creamy.

By adding mushrooms, the potting is very fragrant. You will need:

mushrooms - 250 g;
cream - 200 ml;
onions - 1 pc .;
butter;
garlic - 2 tooth .;
olive oil;
spice.

Mix olive and butter in a pan, put the crushed garlic, and fry for a few minutes. Cut the champignons into plates and send to garlic, simmer until the liquid evaporates. After that, put onions, add spices, stew for a few minutes, and pour in the cream. Cook for another 10 minutes.

Besides the fact that spaghetti can just be boiled, they can also be baked. But in this case, to get a tasty dish, the cooking time should be half the time.

Enjoy your meal!

Pasta with Fish Recipe

This recipe will appeal to lovers of Italian cuisine and pasta lovers. Prepare this:

300 grams of spaghetti;
onion;
a tomato;
three tsp. vegetable oil;
three garlic cloves;
150 g of red fish: salted or smoked;
half a cup of cream;
half a cup of white wine;
two art. l lemon juice;
60-70 grams of hard cheese;
salt and pepper.

Process description:

Cook the pasta. To do this, bring the water to the boil in a saucepan and add salt immediately, start the spaghetti and stir them so that they do not stick together.
Meanwhile, peel the onions with garlic, chop them in any way. So, onions can be finely chopped, and garlic - skip through a press or rub.
In the pan, warm the oil, fry the garlic with onion on it until the latter is transparent.
Cut the smoked fish into cubes or strips, put it in a frying pan and fry for just a minute.
Dip the tomato with boiling water to easily peel, then cut it into cubes and add to the rest of the ingredients in the pan. Roast everything for about three minutes.
Spaghetti probably already cooked, but it is important not to digest them, because the paste should be "al dente", that is, not softened and turned into a mess. Throw the pasta into a colander and let it drain, then add them to other fried foods.
Pour cream with wine, add pepper with salt, mix everything and cook for a minute.
Spread the cooked pasta into plates, sprinkle with grated cheese each portion.

How to cook an incredibly tasty steak?

Steak is a world-famous dish that implies a thick piece of meat, usually cut out from a cow�s carcass, which is roasted on a grill or frying pan in a quality and specific way.

According to some experts, this steak can only be obtained from beef, because it can have several degrees of roasting, from which the taste of the whole dish changes dramatically.

If this dish is prepared from another type of meat, then it will definitely be clarified - pork steak, salmon steak and so on. Despite the fact that the dish in question is considered to be quite expensive, since only about 10% of the whole animal�s carcass can be used to make it, it is one of the most popular and well-loved by many recipes for cooking meat.

It is believed that the country that gave the world such an exquisite and tasty dish is America, because it was there that created the real cult of the steak, in addition, it is an important part of their national cuisine.

It is in America that standards are recognized and actively applied that affect the selection of meat for steaks, as well as strict rules that dictate how to care for cattle, the conditions of slaughter and maintenance.

So, if you want to try a real steak, then you should definitely go to the USA for this business. But, it turns out, in order to try out this dish, it is not necessary to go somewhere, it is enough to learn how to cook a delicious beef steak or, for example, pork.

There is an opinion that not everyone will be able to cope with this task, because this requires certain culinary skills and specific knowledge.

It is important not to overdry meat

Naturally, in order to cook a real steak, you must adhere to a certain set of rules, because this dish is not just a fried piece of meat.

But at the same time, if you arm yourself with high-quality products and some theoretical knowledge that you can learn in our article, then there will be a quality and delicious steak on your table! Let's understand what the secrets of cooking such a seemingly simple, but at the same time, mysterious dish.

The first thing you need to understand for yourself is the fact that the taste of the final dish, in the majority, depends on the quality and freshness of the products used, in our case, this product is meat.

How to choose meat for steak?

Although it is quite difficult to deal with raw meat, we will give you an example of a few simple rules, based on which you will not make a mistake in your choice.

Remember that quality products can not be cheap, so always focus on the average price.

To begin with, inspect the meat visually: in order to get the steak juicy and tender, choose a piece that will show thin strands of fat.

Do not be afraid, they will melt during frying, but the meat will turn out to be saturated, and if the layer remains somewhere, you can remove it after frying.

For those who are not afraid to get better

The color of these veins should be white, yellow shade says about the ignorance of the meat or that the animal was old, and therefore the meat will be tough. One of the main points of meat is the structure of its fibers, for the success of the business they must be thin and rather dense, but unstable.

The next point is the color, for example, it is important that the beef is a dark red hue, the lamb is light red, but the pork is pink.

The older the animal, the darker the meat, so try not to take such pieces for your dish. At the same time, a good steak will not turn out from pale and watery meat, since during frying it will release a lot of juice and decrease in size several times, becoming solid.

And the last moment is the maturity of the meat: for the steak to succeed, it is necessary that the beef be hung for about 2-4 weeks before it can be fried, but the pork is literally steamy for this dish.

To check the maturity of the meat, press with the index finger on a piece of meat, if the dent has remained and the birch trees have returned to their place for a while, then the meat is fresh and mature. In other cases, it is better to avoid such products.

The secrets of cooking delicious steak

Before you begin the process of frying, it is necessary to understand for yourself that there are several degrees of roast steak meat. Among them there are three main and most popular options:

well-done (absolutely roasted, practically without juice, t = 70 � -100 �),
medium (medium degree of roasting with an inner light pink juice, t = 60 � -65 �),
rare (meat with blood, fried only outside and red inside, t = 49 � -55 �).

Naturally, everyone chooses for himself exactly the option that suits him best in taste, but it is believed that the most correct option is the medium roasting.

At home, it is harder to cook such a dish, because meat can sprinkle. To do this, be sure to dry the steaks before sending them to the pan.

It is important to clarify the moment of defrosting: of course, it�s good if you instantly fry a piece of meat brought from the market, but if you got it out of the freezer, it is important to defrost it correctly, so as not to damage the integrity of the fibers.

The best option is to leave the frozen piece for a day in the fridge, during which time it will have time to be defrosted without affecting its taste.

In the microwave or in hot water, thaw meat on a steak categorically not rivers It is recommended, since even in the process of thawing, the upper layers begin to prepare, which is why it is then difficult to achieve even cooking.

How to cook a juicy steak in the oven and in a pan?

Cut the meat into large enough pieces - about 7 cm in length, 3-4 cm in width.
Pre slices of raw steak should be marinated - in wine, in soy sauce, you can add spices, for example, mustard powder for softness, herbs - for flavor. Do not be afraid to overdo it with spices, the more herbs, the better the meat will smell. Experts are constantly arguing about pepper and salt, some of them believe that it is better to add them already in the plate on the finished piece, and some prefer to salt and pepper at the level of marinating. We chose the second option, so the meat gets a richer taste.
Before putting the pieces in the pan, smear them with vegetable oil, so they will burn less and splash. It is also important to remember that the pan is initially heated to the limit, and only then we spread the meat.
On a hot skillet, fry 1 minute on each side, then reduce the heat and heat the meat for about 5-6 minutes on each side for complete cooking. To meat came, you can put it in the oven for just a couple of minutes, or just leave on a warm frying pan for 5-10 minutes. If you want to get a version of the steak with blood, then you need to fry it only for a couple of minutes on each side, and then let it walk for a few more minutes on the stove.

What to do with meat steak?

Best of all steaks are combined with red sauce, grilled vegetables, pickled and pickled vegetables, baked potatoes and greens. Enjoy your meal!

Risotto - Italian dish is easy to cook

Italy is an incredible country, which is filled with its customs, history, traditions, characteristic features and which, of course, is proud of its national cuisine. It was the Italians who presented the world with a large number of various recipes of dishes that have long since firmly taken root in the cuisines of other nations, that they are beginning to be perceived �for their own�.

Delicious pizza, flavored pasta and, of course, risotto! Anyone who has never tried this dish, at first glance, may doubt its uniqueness, because in appearance it is similar to pilaf or, for example, ordinary rice porridge, which is seasoned with vegetables or meat.

And only having tasted this unique masterpiece of Italian cuisine, you will understand how badly wrong, the fundamental differences of these dishes will instantly open even to the most inexperienced cook.

Northern Italy is considered to be the birthplace of risotto, and specifically those areas where �small rice� is grown, because the name of this dish literally translates. His first written mention appeared in culinary literature relatively recently, at the beginning of the XIX century, although there are legends that the secrets of making real risotto were known much earlier, from about the XVI century.

In order to give birth to such a wonderful and amazing dish, there was not so much needed: rice with a high content of starch, meat broth and butter. All these ingredients could easily be found in flourishing Northern Italy, which was located at the crossroads of many of the world's trade routes.

Today, there are an incredible variety of risotto recipes, complex and simple, some of them serving as snacks, and some as a serious main dish.

How to cook a real, tasty and traditional risotto? This question interests many housewives and young cooks, because really, everything is not so simple, there are a number of rules, without the knowledge of which you will never get that unique delicate creamy taste, for which this dish is so famous.

Gorgeous dish

In addition, the risotto with chicken by the method of preparation is significantly different from the risotto with mushrooms or seafood, everywhere has its own secrets, but do not worry, to master them, in fact, not so difficult.

The main rule: if you want to treat your guests or loved ones to a truly delicious and fragrant risotto, then never cook it in advance, not on the table, it should be, as they say, piping hot.

Key ingredients and cooking secrets

Rice selection and preparation

If you want to cook the real risotto that is served by cooks in small cafes and large restaurants in Italy, then you will need the most important component, without which in this case nowhere is medium grain or round grain rice with a high content of starch.

It is he who is able to transform in the process of cooking, betraying that unique delicate creamy look to the finished dish, but still remain dense and structural inside the dish. Which rice is best for this purpose?

With seafood

Indeed, today the variety of varieties in the stores is large, but the Italians prefer only three main ones: Arborio, Vialone Nano and Carnaroli. In fact, you can take any of the above, but the most popular among them is Arborio, since it contains starch more than any other, which makes the unique and legendary velvety easily given to the dish.

Beginner cooks, after all, should be more careful with him and, for a successful start, try the variant with �Vialone Nano�, since it is not so easy to boil down as �Arborio�, which makes it harder to overdo it.

Before you begin the process of cooking, the seeds must be bruised, removed damaged, because they boil soft faster and can harm the overall consistency of the finished dish.

Before cooking, rice should not be washed so that it does not lose its valuable starch.

The procedure of cooking rice is very different from the usual "cooking", for risotto it must be fried in a pan or in a saucepan with a thick bottom.

The subtleties of roasting

In most standard recipes, rice is fried in some kind of fat, in most cases, it is butter, sometimes olive, sunflower, pumpkin, or rapeseed. Sometimes butter and olive oil are mixed in equal proportions, it happens that together with them dry white wine is also added, and sometimes even strong alcohol is used.

The thing is this: in the process of such roasting, in every grain of rice, so-called pores are opened, through which he later will actively absorb the broth, and, at the same time, preserve his form, without becoming a mess. During this process, rice should be constantly stirred and kept the pan over low heat, and when it comes time to add broth, make sure that it is fully absorbed by each grain.

Experiment with pleasure

Alcohol, like butter, also has a good effect on rice, pores open faster and deeper, besides this, the already unique taste of the dish is complemented by pleasant wine notes. To make the dish even more tasty, at the stage of roasting, one more traditional ingredient can be added to it: onions.

Usually it is cut into small half-rings and sent to rice after a couple of minutes of frying it in a frying pan. The rest of the fillers, which, naturally, wonderfully complement its taste, can be very diverse to your taste: vegetables, seafood, pieces of meat or fish, mushrooms and much more.

For example, there is even sweet risotto, desserts, in which condensed milk, chocolate, berries, roasted almonds are used as fillers, sometimes pudding is prepared on the basis of such a dish.and, complemented by wine sauce and fresh fruit.

Recipe for Italian Risotto with Mushroom Filler

As an example, we decided to offer you a fairly common and very tasty option, mushroom risotto. So what do we need?

Arabio rice - 200 g;
white mushrooms or champignons - 100 g;
chanterelles - 300 g;
white wine - 100 ml;
Pecorino Romano cheese - 50 g;
olive oil - 50 g;
onion - 1 pc;
rosemary, thyme, basil, dill, parsley, salt, pepper.

Put the pan on the fire, heat the olive oil on it, pour the rice there and fry for 1 minute, then add the onion, chopped into half rings, fry for a few more minutes. Then pour the wine, do not forget to constantly stir the mass, until the liquid is completely evaporated, periodically adding water or chicken broth.

When the rice is ready, and the liquid is evaporated, you can add mushrooms. To do this, thoroughly wash them beforehand, cut them into small pieces and fry in olive oil in a separate frying pan.

A small bunch of thyme, a sprig of rosemary and a few sprigs of the rest of the greens are finely chopped and, together with the fried mushrooms, are sent to stew in risotto until ready. Do not forget to salt and pepper the dish to taste, and two minutes before the readiness add grated cheese.

Salted Fish Recipe

If you do not know what can be prepared from red fish, pickle it. This snack, perhaps, everyone loves, and salting can be done independently at home. Here is what you need for this:

carcass of red fish (weighing about 3.5-4 kg);
five art. l sugar sand;
Art. l ground pepper (you can use red, black or even a mixture);
ten art. l coarse salt (suitable natural sea);
lemon;
three bay leaves

Step-by-step instruction:

The first step is to trim the fish. First, flutter the belly and gut the carcass, removing from it all the excess. Further along the whole ridge, make a deep incision to the bone, separate the flesh from the head and remove the layer of meat together with the rib bones. Remove the bones, remove the films from the pulp. You can feel small bones with your fingers and get them with tweezers to get a clean fillet.
When you have two pieces of flesh on your skin, you can start salting. Prepare the mixture by combining and carefully mixing the salt with pepper, granulated sugar and crushed bay leaf.
Prepare a long rectangular container or other container in which the carcass of a red fish will fit. Sprinkle the bottom with pickling mixture. Lay one layer of peel down, rub the pulp with salt and other components.
Cut the lemon into thin ringlets and place the fish on top of the pickling mixture. Rub the second piece on both sides with salt, lay the flesh down on the first one.
Close the container and send in a cold place for two or three days for salting.
Remove the fish, rinse thoroughly and leave in cold water for twenty minutes to remove excess salt.
Leave the plates in a colander or blot with paper towels to remove any remaining liquid.
Remove the skin by cutting it off with a knife. Cut the layers into pieces and help yourself, delight households and guests.

Secrets of cooking cake "Snickers"

If you are a sweet tooth, you probably have heard of such a terrific and appetizing delicacy as the Snickers cake. And this magnificent dessert can be cooked with your own hands at home. The article discusses various options for execution.

What is this cake?

�Snickers� is a terrific dessert invented by enterprising pastry chefs, which, by its taste and performance, resembles a chocolate bar of the same name. But since there is no standard and GOST, there are various all kinds of delicacy variations. They are combined with the obligatory presence of chocolate, nuts (mainly peanuts, as in a bar), as well as several layers of filling, which can and should be experimented with.

Good to know! Layers of nougat, air meringue, mousse, shortbread dough, condensed milk and other components that can be made at home can be used as a filling.

How to cook a cake: interesting options

How can you make a very tasty unusual cake "Snickers"? In many ways, which there is a huge set. And below are interesting options: the most simple and for "advanced" housewives and chefs.

Option One

This recipe is pretty simple, so you can handle it, even if you haven�t prepared cakes before, and, in general, you don�t have outstanding culinary skills. And you need this:

230 grams of cracker (other unsweetened crunchy biscuits will do);
250 grams of peeled peanuts;
a pack of butter;
a glass of sugar;
four eggs;
140 g of flour;
chocolate bar;
half a small spoon of baking soda;
Bank of boiled condensed milk.

Description of the whole process:

Proteins are separated from the yolks and whipped to form a stable foam with peaks using a mixer. First, beat the protein mass without sugar for about six minutes, then, without interrupting the process of beating, add granulated sugar in portions. As a result, a magnificent airy non-falling mass is formed.
Next, add the yolks to the squirrels, beat everything together for about ten minutes, so that a thick, dense, but airy mass remains.
Pre-quenched with ordinary boiling water or lemon juice, foam and sifted flour are introduced into the egg foam. Beating continues.
Prepare the basis for the cake layers, pouring the dough into the form of air (for convenience, use the split), bake it at 170 degrees for about an hour. Remove the prepared base, cool and separate with a sharp long knife on the cake layers.
Fry the peanuts in a dry frying pan or dry in the oven.
Oil, previously taken out of the refrigerator and softened, combine with boiled condensed milk.
Crackers chop with a knife or break your hands to get pieces (not baby).
Now shape the cake. Coat the first cake with butter and condensed milk cream, sprinkle nuts with biscuit pieces on top of it. Also process all the cakes.
Ready cake grease with pre-melted (in a microwave oven or in a water bath) chocolate. Send dessert to the fridge for an hour and a half and reach for tea.

Option Two

Make a stunning homemade dessert "Snickers" with meringue. And the list of products will be as follows:

five egg whites, previously separated from the yolks;
four eggs;
100 ml of vegetable oil (odorless, refined);
four tablespoons of cocoa;
a tile of milk or bitter (at your discretion) chocolate;
jar of condensed milk;
half a pound of granulated sugar (250 grams for meringue and the same amount for cake layers);
470 g of wheat flour;
160 grams of butter;
bag of baking powder or an incomplete teaspoon of baking soda (quenched with lemon juice);
230 grams of peanuts (other nuts, such as cashews or almonds);
a glass of milk;
bag of vanilla.

Instructions step by step:

First of all, do meringue: pour the proteins into a separate container, begin to actively beat with a mixer and add sugar in parts. Next, the protein mass is portioned with a spoon or a special pastry bag (syringe) onto a baking sheet laid with baking paper, which is placed in an oven heated to 120-130 degrees for an hour. Meringue is ready.
After compulsory cleaning, peanuts fry until a characteristic aroma appears in the pan (without oil). Cool the nuts and grind: wrinkle with a rolling pin or a knife chop.
Cook cakes. Combine the remaining sugar with the eggs, whisk. Add vanilla, flour, cocoa and baking powder (soda), beat again. Pour in the butter with warm milk, stir the blender or mixer all over again. Pour the dough into the form, cook at 170-180 degrees in the oven for fifty to sixty minutes. Cut cooled sponge cake into a few cakes.
The time has come for the cream, for which you just need to actively whip up the soft butter with condensed milk that was previously extracted from the refrigerator.
Cakes are coated with cream and sprinkled with slices of peanuts, meringues are laid on them. And on top of the formed cake is smeared with chocolate (pre-melt the tile to a liquid state).
After an hour of cooling, the cake will be ready to serve.

Option Three

This option is also quite feasible at home. Ingredients are prepared:

150 grams of peanuts;
three eggs;
120 g butter;
seven large spoons of sugar;
150 g of boiled condensed milk;
60 grams of wheat flour;
30 g dark black chocolate;
three teaspoons of cocoa.

Department But for mousse:

a quarter cup of water;
two egg whites;
full glass of cream;
tablespoon of gelatin;
80 g of natural honey (not candied);
two thirds cup of peanuts.

For the glaze:

150 grams of chocolate.

Recipe:

Pour gelatin with cool water and leave to swell.
Peanuts are cleaned, roasted on a dry skillet and turned into a powder by grinding.
Melt 90 g of butter with chocolate to make a cream. Cool it down a bit to make it thicker.
Mix cocoa with baking powder, add sifted flour here.
The yolks are separated from the proteins: the latter are whipped with a couple of tablespoons of granulated sugar until frothy.
The yolks are combined with the remaining sugar and butter, then gently injected flour mixture and protein foam. This mass is poured into a form (the optimal diameter is about 15-16 cm) and baked in the oven for half an hour at 175 degrees, and after cooling it is divided into three cake layers.
Make a mousse. Honey with sugar dissolves in water, the liquid is almost brought to a boil. This is a syrup. Now whip the squirrels to a stable foam, and then pour in a thin stream of slightly cooled syrup here, continuing to beat. Melt the gelatin, add it with the peanut powder to the remaining ingredients, pour the mass into the same shape as the sponge cake, and send it to the fridge before freezing. Cut the frozen mousse into two parts.
Collect the cake. Coat the cake with chocolate cream, put a layer of mousse, coat it with condensed milk, cover with the second cake and repeat the steps. Cover the entire surface with melted chocolate, put your dessert in the fridge for an hour and a half, and then offer it to the household or guests.

Fourth option

For a holiday, you can submit a stunning "Snickers" with a homely nougat. For cakes you need:

300 g of flour;
seven eggs;
four large spoons of cocoa;
190 ml of water;
two tsp. soda;
170 grams of sugar;
two large spoons of butter.

On the cream go:

160 grams of peanuts;
can of boiled condensed milk;
70 g butter;
three large spoons with a slide of icing sugar.

For nougat:

70 ml of water;
a tablespoon of lemon juice;
six tablespoons of liquid natural honey;
300 g of powdered sugar;
200 grams of peanuts;
two squirrels;
bag of vanilla.

On the icing:

90 grams of sugar;
60 g butter;
70 g natural cocoa powder;
60 grams of peanuts;
100 ml sour cream.

Process description:

For airy sponge cake, beat the whites separately. In another container, combine all the other ingredients for the test, also whisk. Carefully connect the components. Pour mass into the mold, bake for about an hour at 170 degrees, and then after cooling, cut into the cake layers.
Go to the nougat. Nuts after cleaning and toasting in a dry skillet shred. In the water, dissolve the icing sugar with honey, cook over low heat until a rather thick syrup is obtained. Beat whites, then gradually add peanut butter and hot syrup, as well as lemon juice with vanilla. Cool nougat to make it thick enough.
The cream is very simple to prepare: combine the butter with powdered and condensed milk, add not very shredded roasted peanuts.
Finally, the icing. Crush peanuts, combine with melted butter and the remaining components.
Collect the cake: coat the cake with nougat, then cream. And cover the entire surface with icing.
The cake is cooled in the refrigerator for about two hours and served.

Be sure to prepare the cake "Snickers" to please and surprise loved ones or guests!

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How to choose meat for steak?

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What to do with meat steak?

Risotto - Italian dish is easy to cook