one
Meat
Ingredients: 800 g of pork, 200 g of mushrooms, 1 tomato, 250 g of cheese, 100 g of mayonnaise, 200 g sour cream, 4 cloves of garlic, 1 tbsp. Olive oil, salt, pepper, spices.
Cooking time: 40 minutes
How to cook: pork cut into large pieces, to wrap each piece in the food film and repel. Lubricate with olive oil bastard, put meat on it, salt and pepper. From above, lay thinly sliced tomatoes without leather, grated cheese and champignons, sprinkle with garlic, as well as a mixture of sour cream and mayonnaise. Bake 20 minutes in the oven, heated to 200 degrees.
2.
Barsky Moscow SUP
Ingredients: 1 kg of beef flesh, 10 pieces Cherry tomatoes, 2 Bulgarian peppers, 1 garlic head, 2 bulbs, 2 tbsp. vegetable oil, 1 l beef broth, salt, pepper, greens.
Cooking time: 30 minutes
How to cook: boiled veal thinly cut and fry on olive oil. Separately bake Bulgarian peppers, onions and garlic. Baked peppers cool, clean the skin and finely cut, and cut the baked onions into small pieces. In the plates, lay out roasted meat, baked vegetables and halves of fresh cherry tomatoes. Pour the filling right in a plate of boiling beef broth, if you wish, decorate the greens and serve to the table!
3.
Cake "Moscow"
Ingredients: For an attitude: 276 g of egg proteins, 307 g of sugar, 400 g crushed hazelnut. For cream: 383 g of butter, 747 g boiled condensed milk, 315 g of crushed hazelnut, 62 g cognac. For glazes: 150 g of white chocolate, 100 g of gel for coating cakes, 4 g of natural dye. For decor: 100 g of white chocolate.
Cooking time: 2 hours 30 minutes
How to cook: Chilled proteins beat at high speed in a mixer for two minutes, then lowing the heating rate, small portions to pour sugar and continue to beat another ten minutes before obtaining a dense resistant mass. Then, without stopping the whipping, pour crushed hazelnut and turn off the mixer in a minute. The resulting mass is divided into four parts, put in round forms lined with parchment, and bake four embers. Bake for 5 minutes at a temperature of 150 degrees, and then 2 hours at a temperature of 100 degrees. For cream, beat the mixer soft butter to lush consistency, then, continuing to beat, introduce boiled condensed milk, crushed hazelnut and cognac. Each korzh lubricate with cream and lay out one on another. The remaining cream is evenly distributed over the top and side surfaces of the cake. For the glaze, melt white chocolate on a water bath, add a special gel to cover the cakes, as well as a natural red dye. To stir thoroughly. Chilled cream covered with colored glaze and, if desired, decorated with white chocolate.