Kozunatsi (Easter Bulgarian Bread)
For bread: 0.25 Cube of extruded yeast, 50 ml of warm water, 300 g of sugar, 75 ml of milk, 75 ml of cream, 3 eggs, 1 pinch of salt, 10 g of lemon zest, 150 g of butter, 400 g of flour, 5 ml of liquid vanilla, 100 g of purified almond, 70 g of white raisin, 100 g of Rahat-Lukuma, 50 ml of dark Roma, 1 egg yolk, vegetable oil.
Time for preparing: 1,5 hour.
Pressed yeast Soak in warm water, add sugar and melted creamy oil to them. In another bowl mix warm milk and heated cream. Sugar and dissolve it in a mixture. Break into the bowl of eggs, enter salt and add a grated lemon zest. Connect this mass with yeast. Through a slightly liquid vanilla and gradually enter flour. Knead the dough, pour into it a little rum. Melt the creamy oil until soft and interfered it into the dough. Put the dough into an open oven, warmed up to eighty degrees, for a couple of minutes. Ready dough split into three parts. Share one piece on the board, lubricated with vegetable oil. Stretch it with your hands, lubricate with creamy oil, put another part of the dough from above, just stretch it and also impregnate with oil. The same to do with the third part. Then decompose the stuffing on the test - the white raisins, halves of peeled almond and sliced rosa with a rose aroma. Twist the dough into the roll and divide it into three parts, stretch each part and weave the pigtail. In the form for baking, put a wet bakery paper, lubricate it with butter, put a pigtail in the form. Put it in the oven, warmed up to 180 degrees for 30 minutes. Then lubricate the pigtail with a yolk, decorate it with peeled almonds and sprinkle with sugar. Once again, put baking in the oven and reduce the temperature to 150 degrees. After 20 minutes, you can enjoy sweet Easter bread in the best Bulgarian traditions!
Pork clipping butterflies. .
Pork clipboard butterflies
On 4 servings: 1 bulb, 2 cloves of garlic, 20 g of ginger, 500 g of pork, 100 g of shiitake mushrooms (they can be replaced by conventional white mushrooms), 4 tbsp. soy sauce, 4 tbsp. Beer, 4 tbsp. Sugar, 1 tsp. Starch, 2 tbsp. l. Water, 1 kinse bundle, vegetable oil.
Time for preparing: 40 minutes.
Onions and garlic chop and fry in a frying pan on vegetable oil. Add a finely disturbed ginger and mushrooms Shiitake. Pour soy sauce and beer into the frying pan. Pork cut into pieces, on each to make cuts so that they get the shape of butterflies. Put meat into a frying pan, rushes sugar and sliced cilantro. Pereze the dish and from time to time to pour soy sauce and beer, periodically sprinkle with sugar. At the end of the preparation, add starch, clumsy in cold water.
Salad with fish liver. .
Salad fishing liver
For 4 servings: 2 cucumber, 1 red Bulgarian pepper, 1 celery stem, 1 egg, 200 g of cod liver in oil, 2 dill twigs, 3 peons of green onions, 1 tbsp. l. vegetable oil, 1 tbsp. l. mustard, 0.5 tbsp. l. lemon juice, salt, pepper - to taste
Time for preparing: 40 minutes.
Fresh cucumber cut and pour into a deep bowl. There is also a sliced red Bulgarian pepper and celery. Child greens - dill and green onions - and add to vegetables. Boil egg, crush and lay out in a bowl with salad. Cod liver is placed on a napkin and flush from excess fat. Share the liver into small pieces and shifting them into a salad. Prepare refueling. To do this, mix vegetable oil, mustard and lemon juice. Fill the salad with a mixture and serve a dish to the table.
"Baryshnya and Culinary", "TV Center", Sunday, April 20 at 10.20