one
Mushroom soup
Ingredients: for 4 servings: 50 g of canned chickpea, 400 ml of chicken broth, 150 g of duck fillet, 80 g of soy sauce, 400 g of oyster, 4 tsp. Izyuma, 1 pinching paprika, 1 chopping curry, 4 eggs.
Cooking time: 30 minutes
How to cook: Canned peas nuts fry in a saucepan without oil, throwing the sliced mushrooms of the horses. Add curry, ground pepper, paprika and clove of garlic. Duck fillet without skin cut into cubes and fry quickly. Then cool, chop even smaller and send to the pans to the mushrooms and nude. Pour soy sauce and chicken broth. Cooking soup on slow fire for another fifteen minutes. Shortly before willingness to put in a pot of a handful of a large raisas without bones. Serve soup with fried eggs!
2.
Mushroom pancakes
Ingredients: 600 g of forest mushrooms, 4 Slices of stale white bread, 1 garlic clove, 1 bunch of parsley, 1 egg, 75 g of cheese, 3 tbsp. vegetable oil, salt, pepper. For sauce: 200 g sour cream, 1 pinch paprika, 1 pinching curry, raspberry, sugar.
Cooking time: 40 minutes
How to cook: Any forest mushrooms are crushed in a blender, and then mix in a big bowl with a crushed garlic and a sliced onion, with a twisted ball of white bread, a chicken egg, a chicken with a parsley and grated cheese. To knead the dough and fry pancakes. For sauce put in sour cream gradually paprika and curry, if desired, add slightly sugar and several crushed raspberries. Mix. Sourish sauce with sweet notes - Original addition to Mushroom Oladiam!
3.
Veal with Malina and Rosemary
Ingredients: 4-6 servings: 1.2 kg of calf pulley, 600 g of raspberries, 2 stems of white pieces of onion, 5 springs of mint, 2 sprigs of rosemary, 80 g of brown sugar, 3 tbsp. vegetable oil, 100 g of raspberries, salt, pepper. For sauce: 600 g of raspberries, 3 ppm Raise without bones, 1 pinch of paprika, 1 pinching curry, 1 cup of white dry wine, 2 mint twigs, 2 sprigs of rosemary, black pepper.
Cooking time: 1 hour 20 minutes
How to cook: pieces of calf pulley medium size slightly repel and pick up in a small amount of vegetable oil, mixed with black pepper, onion, several leaflets of rosemary, red paprika and curry. To give meats to lie in the marinade of fifteen-twenty minutes, after which itching it into the form for baking, seal the foil and send to the oven, heated to 200 degrees, for forty minutes. Meanwhile, in a small bowl, mix vegetable oil, salt, outdoor and black pepper. Then multiple raspberries in oil in oil. The resulting mixture pour to meat for minutes ten to its readiness. For sauce, raspberries fry on vegetable oil, add black pepper and a couple of pinch of brown sugar, pour white dry wine. Tomber on slow fire, gradually evaporating wine. Add finely chopped mint leaves and rosemary, as well as raisins, some curry and paprika. Tender baked veal to serve with an amazingly delicious grilled raspberry sauce!