Chicken Recipes: Vegetarian Food Recipes

Secrets of making sour cream pie

All sweet tooths like pies. And if such a dessert is cooked on sour cream, then it will 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:

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!

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!

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!

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!

How to cook hot rolls?

If you like Japanese cuisine and want to cook your own original dish, try making amazing hot rolls. And this is not as difficult as it seems!

Tempura Hot Rolls

If you don't know how to cook, then make an original tempura dish. For this you need:

a glass of round grain rice;
2 glasses of water;
300 g shrimp;
150 grams of tender cream cheese;
150 g salted salmon or other red fish;
1.5 Art. l sugar sand;
2.5-3 Art. l rice or apple vinegar;
three sheets of nori seaweed;
avocado.

To prepare the tempura:

100 ml of very cold water;
three art. l flour;
Art. l starch (preferably corn);
two egg yolks;
Art. l soy sauce;
vegetable oil.

Process description:

It should be noted that it should be cleaned. Boil the rice on low heat, put in a bowl.
It is important that you immediately mix it with water.
Take care of the filling. Shrimp need to boil for a minute and clean. Salmon is peeled and bones (if any) and cut into thin strips. Avocados should be freed from the bones and peel, also cut into strips.
Covering up the bag
Spread the rice, evenly, leaving the edges together. Approximately centering with creamy rice.
Form rolls by rolls. Fix the edges with a small amount of water.
Go to the tempura. In order to ensure that it is a mixture of water, yolks, soy sauce, flour
Rolls can be cut from all sides. But you can fry the rolls and cut them later.
In the deep frying pan, bring the heat and bring in a boil a sufficient amount of oil.
Fry the rolls until crisp, serve with wasabi, pickled ginger and soy sauce.

Spicy rolls

At home, you can cook savory hot rolls. Will be as follows:

100 grams of rice (you can choose a special, designed for Japanese dishes);
cooking water;
100 grams of crab meat (sticks will do);
100 g lightly salted red fish (for example, salmon, trout, salmon);
four art. l mayonnaise;
a pinch of chili powder (can be replaced with red);
hl rice vinegar;
� tsp Sahara;
hl soy sauce;
one or two sheets of nori;
a small clove of garlic.

Cooking:

Catch boiling rice, but rinse it first. For water, it will follow the manufacturer's recommendations.
Add sugar and rice vinegar to hot rice.
Make a spicy sauce. Simply add pre-peeled and chopped garlic, ground chili and soy sauce to mayonnaise. All actively mix.
You get not exactly rolls, and sushi, wrapped in nori. It is finely chop or even chop the salmon with crab meat.
Cut nori algae into strips about 10 centimeters long and about 5 cm wide.
Form still oval or rectangular cakes from the still warm rice with moistened hands. If you have a set of sushi, then you need to set up the process and even the forms.
The rice has been each patterned with a strip of nori, fastened with warm water.
Put it on the rice board with a spicy sauce (for a teaspoon for each roll).
For example, it appears that it appears on the surface.
It will be very tasty, especially if you serve the dish hot right away.

How to cook delicious rolls at home?

The modern level of trade and close ties between different countries allow you to taste the cuisine of other nations and nationalities without leaving your hometown - restaurants are teeming with traditional dishes, and supermarkets offer a wide selection of ingredients for independent cooking.

If, for example, you wanted to try traditional Japanese cuisine, then it is not necessary to run in search of the right restaurant, and you can cook there, to put it mildly, not in the best way. But to cook sushi or rolls yourself is a sweet thing, considering that this is a very exciting process for the whole family or company of friends, and, moreover, you will definitely get a fresh and very tasty product.

If you take cooking rolls for the first time, do not worry, there is nothing complicated in this, they may turn out not too beautiful, but they will not lose their taste value for sure. By the way, sushi and rolls are not the same thing, in Japanese restaurants the offer is so great that visitors simply get lost.

Rolls are a kind of sushi that is made from a single roll, cut into separate parts, and they look like a tight roll filled with various traditional ingredients - vegetables, algae, fruit or seafood. But sushi is prepared one by one, they are a lump of rice with a piece of seafood.

Those who are new to this simple affair, of course, it�s best to try a mix of different types of rolls and sushi, here you can taste different flavors of traditional Japanese cuisine and decide what you like best.

The most common and popular are Philadelphia rolls and California rolls, which, by the way, got their name from their own additives.

The true connoisseurs of a delicate combination of red fish and fine Philadelphia cheese will have such rolls to their liking, you can even be sure. But how to cook Philadelphia rolls at home, we will tell you right here and now, because, as you know, what is cooked with your own hands is doubly delicious.

These rolls are prepared according to a special technology - urakami, which implies fish stuffing outside the roll, which is somewhat unusual, as it most often happens inside.

By the way, Philadelphia rolls owe their existence not to the Japanese at all, but to the American sushi specialist, who offered such an unusual technique at the beginning of the 20th century.

As you know, there are quite a few recipes for making delicious rolls at home. After all, how many people, so many opinions, sushi is a rather customizable dish to suit your desires and tastes.

Philadelphia rolls are rightfully considered a dietary dish, because the energy value of one serving of such sushi is only 280 calories.

The main thing is to make a dish

So if you want to eat something tasty and unusual, but do not gain extra pounds, then Philadelphia rolls - for you, by the way, they also look very festive on the dinner table, on a note. So, there are many dish options, we will consider one of them, the classic one. Stock up on special tools in advance: food wrap, roll mat (makisu) and a sharp knife.

Philadelphia rolls

For cooking you will need:

Special rice for sushi - 120 g;
Salmon fillet - 60 g;
Cucumber - 1 pc .;
Avocado - 1 pc .;
Philadelphia cheese - 35 g;
Pressed seaweed (Nori) - 1 sheet;
Lemon, tobiko caviar.
Wassabi (Japanese horseradish).
Acetic mixture.

Oddly enough, but it is rice that is the main component in the preparation of sushi, it is very important to cook it correctly, because the whole taste of rolls depends on it. Special Japanese rice will do (it has short rounded grains), keep in mind that plain rice will not work as it absorbs too much water.

Try rice Minori Kahomai or Nishiki. To begin with, we thoroughly wash the rice, to do this, pour it into a container and pour it with cold water, after which we clean it from any small debris with massaging movements, the water will become turbid, similar to milk. If you skip this moment, the rice will be covered with sticky starch during cooking, which is not acceptable for sushi.

Such a miracle can be done in your kitchen.

Drain the water, squeeze the rice with your hand, then refill with clean water, squeeze and drain, repeat this action only as many times as necessary until the water is completely transparent. Drain.

During cooking, the water should be completely absorbed by the rice, after boiling it should boil only 10-12 minutes, after which vents are formed on the surface, indicating that the rice is ready. Remove the saucepan from the heat and let it brew for 15 minutes.

After that, we shift the rice into a wooden bowl and pour it with vinegar mixture for sushi, by the way, it can be cooked by yourself. To do this, mix 50 ml of vinegar, 10 g of salt and 30 g of sugar, you can gently heat the mixture so that the sugar and salt are dissolved in vinegar.

Now we will cut cucumber and avocado. There is nothing complicated here, the cucumber can be peeled and cut into thin long strips. Someone prefers to cut out the middle with seeds, but someone has to taste it.

Tasty and bright

When choosing an avocado - the main thing is not to make a mistake, because an unripe fruit is not very tasty in rolls, during the selection, slightly squeeze it in your hand, if it succumbs to your movement, then it is ripe. Better a few hours before cooking, pull the avocado out of the refrigerator, otherwise it will be hard and cold to taste.

It is also cut into small strips, pre-scrape the skin. Salmon fillets are best purchased in specialized stores marked �sushi grade�, in order to cut them into thin slices, make sure that you have a sharp knife.

How to twist

Is Philadelphia rolls? To do this, we need makisa and food film, spread it on a bamboo mat, and put half of the nori seaweed on top. Pre-wet your hands with water and lemon, and spread the rice evenly over the entire surface of the leaf, leaving only 1 cm of algae on the edge, which should be free of rice. Now fold makisa in half, cover the rice and turn it over.

Open the mat, and observe that the rice will be at the bottom, and the algae at the top. We smear them with cream cheese, spread the prepared slices of cucumber, apple or avocado, to taste. By the way, following the rules, in Philadelphia rolls you cannot use more than two vegetables or fruits.

Now we turn the makis into a straw to make one long roll. We spread slices of salmon, raw, slightly salted or smoked, pre-cut into a thin layer, on the upper part - this is a matter of your personal tastes and preferences.

The formed roll must be cut with a sharp knife, pre-moistened in cold water. Before serving, garnish with ginger and wasabi, you can add tobiko caviar, but this is purely to your taste.

Baked pasta with goat cheese

Baked pasta is one of the most popular dishes in Italian and American cuisine. In a classic pasta, it is hard to disappoint you about the flavor of vegetarian pasta cooked with goat cheese baked with ingredients such as tomato sauce and melted cheese.

This dish has a good taste and texture as it is removed from the oven. Typically baked pasta is prepared with penne, but this vegetarian pasta is gluten-free, not only without meat, but also by brown pasta. The recipe for pasta in every oven is not the same. This meatless baked goat cheese pasta recipe is full of antioxidant-rich vegetables and spices. It is also extremely easy to make this recipe.

Materials

3.5 cup brown pasta, boiled,
1.5 cups of spinach,
Half a glass of dried cauliflower
1 piece of medium size pumpkin, chopped,
2 cup cherry tomatoes, sliced,
half a teaspoon of garlic powder,
Half a teaspoon of sea salt,
Half a teaspoon of black pepper
Crumbled goat cheese, half a cup
2-3 cups of tomato sauce,
115 g top mozzarella,
� cup lettuce, chopped,
Fresh basil leaves

How to;

Preheat the oven to 180 degrees to a rectangular and greased oven cup. Take the boiled macaroni.

Add spinach, cauliflower, pumpkin, sliced ??cherry tomatoes, crumbled goat cheese and spices on top.

Add the tomato sauce and mix until all ingredients are thoroughly blended.

Sprinkle with mozzarella cheese and basil leaves and pour into the oven.

Bake the pasta in the oven for 30-35 minutes. Before serving, allow to cool for 5 minutes and serve with fresh, chopped basil.

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