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Roasted Marine Okun.
Ingredients: 2-4 servings: 2 sea bass, 3 tbsp. vegetable oil, salt, 4 laurel sheets. For sauce: 2 tbsp. Orange Jema, 1 tbsp. White wine vinegar, 2 ppm Papriks, 3 parsley twigs, 2 tsp vegetable oil, 1 lemon, black pepper.
Cooking time: 40 minutes
How to cook: put the fish on the baking sheet, lined with parchment. Generously pour oil, salt, add bay leaf. Send to an oven, preheated to 180 degrees, minutes to forty. Do not close the fish on top of paper so that the perch is well delighted. For sauce mix wine vinegar, orange jam and red paprika. Beat the whisk, and then add vegetable oil, lemon juice, black pepper and parsley.
2.
Kesar kebabs
Ingredients: 150 g of roman salad, 200 g of boiled chicken breast, 100 g of cherry tomatoes, 100 g of wheat bread, 1 clove of garlic, 2 tbsp. vegetable oil. For sauce: 2 tbsp. Olive oil, 70 g of mayonnaise, 70 g of natural yogurt, 10 capers, 10 g mustard, 10 g of solid cheese, 20 g Anchovov, 1 lemon, black pepper.
Cooking time: 40 minutes
How to cook: on wooden skewers to consistently stretch a cherry tomato, a piece of boiled chicken, a salad leaf and garlic sukrica. Then repeat the ingredients several times. For sauce mix mayonnaise, natural yogurt, capers, garlic, olive oil, anchovies and mustard. Add lemon juice, black pepper and grated cheese. Finished kebabs rush to pour sauce and serve to the table as a snack.
3.
Sicilian cassat
Ingredients: 70 g of water, 200 g of sugar, 100 g of almond flour, 100 g of pushed pistachios. For glazes: 150 g of powdered sugar, 45 g of sugar syrup (water and sugar in equal shares). For cream: 250 g of curd cheese Ricotta, 60 g of cream, 80 g of sugar powder, 1 vanilla pod, 12 g of bitter chocolate. For biscuits: 5 eggs, 125 g of sugar, 125 g of flour, 25 g starch.
Cooking time: 90 minutes and time to cool the dessert
How to cook: for cream curd cheese squeeze through gauze, and then wipe through a sieve with sugar powder. Add vanilla, cream and some bitter chocolate. Cool cream in the refrigerator. In order to make a marzipan, you need to mix almond flour and crowded pistachios, and then introduce sugar syrup, brought on fire to 116 degrees. The resulting mass through the parchment roll into a thin plate. Cool and cut into thick ribbons. Was out the marzipan wall of the molds. On the bottom of each form, put the biscuit and smear the apricot jam. Another biscuit in the form of strips to locate. Fill the molds with cream and close by biscuit caps. Cool the dessert for a couple of hours in the refrigerator, then carefully remove from the forms. For the glaze of sugar powder mix with sugar syrup and lemon juice. Cove the dessert from above with icing, and then decorate orange and cherry candied.