Ribs with Savoy cabbage and mushrooms

Pork ribs with Savoy cabbage and mushrooms

Delicious, hearty dish. The ribs will be juicy, and the cabbage and the mushrooms perfectly complement the flavours.

Ingredients:

500 g. pork ribs (beef, lamb)
300 g. Savoy cabbage
300 g. mushrooms
300 g. tomatoes
150 g. onion
salt
pepper
vegetable oil

Preparation:

Onion cut into not very small.The Prime rib slice.Mushrooms, tomatoes cut into cubes. To chop the cabbage. In vegetable oil lightly fry the onions. Add ribs, salt, pepper. Roast for 30-35 minutes. Add the mushrooms, roast for 10 minutes. Add the cabbage, fry for about another 10 minutes. Add the tomatoes, if necessary, salt. Fry for about 5 minutes.

Bon appetit!

Pork ribs with Savoy cabbage and mushrooms

Incredibly delicious chocolate chip cookies with ginger

Incredibly delicious chocolate chip cookies with ginger 😻

Ingredients:

Flour — 1,5 Сups
Ginger — 1.5 tsp.
Cinnamon — 1 tsp.
Carnation — 0,25 tsp.
Cocoa powder — 1 tbsp.
Nutmeg — 0,25 tsp.
Butter room temperature — 1 pack
Freshly grated ginger — 1 tbsp.
Brown sugar — 0.5 Сups
Molasses — 0.5 Cup
Soda — 1 tsp.
Boiling water — 1.5 tsp.
Bitter chocolate — 200 g.
Sugar —to taste

Preparation:

1. Mix in a bowl the flour, cinnamon, cocoa powder, ground ginger, cloves, nutmeg. In a mixer beat the butter with fresh grated ginger. Pour in the molasses.
2. Dissolve in boiling water soda.
3. Stir in dry ingredients in two steps, between adding soda. Mix until a homogeneous mass. Add the chopped chocolate. Wrap the dough in plastic wrap and let rest in the refrigerator for at least 2 hours.
4. Shape dough balls and place on a baking sheet. Heat the oven to 180°C.
5. Balls, roll in sugar and bake for 10-15 minutes or until cookies start to crack. Cool.

Bon appetit!

Incredibly delicious chocolate chip cookies with ginger

Incredibly delicious chocolate chip cookies with ginger1 Incredibly delicious chocolate chip cookies with ginger2 Incredibly delicious chocolate chip cookies with ginger3 Incredibly delicious chocolate chip cookies with ginger4 Incredibly delicious chocolate chip cookies with ginger5

Rack of lamb with vegetable garnish

Rack of lamb with vegetable garnish

Ingredients:

For lamb:
Rack of lamb — 1 PC.
Olive oil — to taste
Onion — 1 PC.
Garlic — 1 clove
Dry red wine — 1/3 of the bottle
Coarse salt — to taste
Black peppercorns — to taste
Rosemary — 1 sprig

For garnish:
New potatoes — to taste
Baby carrots — to taste
Olive oil — to taste
Rosemary — 2 sprigs
Garlic — to taste
Coarse salt — to taste
Ground black pepper — to taste

Preparation:

1. For four of a kind: lamb and fry on a dry pan without oil until browned.
2. In a saucepan with olive oil sauté 1 chopped onion and 1 clove of garlic until Golden brown.
3. Put into a saucepan with the caret sauté, pour the wine, let it evaporate.
4. Add the coarse salt, a few peas black pepper and a sprig of rosemary. Cover with a lid and leave to languish on low heat for about 1 hour. If necessary, add water.
5. For garnish: potatoes to boil until soft in salted water with a sprig of rosemary. Young carrots, boil until soft in water with the rosemary.
6. To get the vegetables, cut the potatoes into 2 parts (if large). Carrots cut in half and each part cut for another 4.
7. Put the vegetables in the form greased with olive oil, add a sprig of rosemary and a few cloves of garlic. If necessary, season with coarse salt and ground pepper. Put the dish in the oven and roast for about 30 minutes or until the vegetables are tender.

Bon appetit!

Rack of lamb with vegetable garnish1

Rack of lamb with vegetable garnish2

Carrot cake

Carrot cake

Ingredients:

Carrot — 120 g.
Flour — 80 g.
Butter — 100 g.
Eggs — 2 PCs.
Egg yolk — 1 PC.
Almonds — 80 g.
Sugar — 125 g.
Cinnamon — to taste
Baking powder — 1 tsp.
Salt — 1 pinch

For the glaze:
Egg albumen — 1 PC.
Powdered sugar — to taste

Additionally:
Marzipan carrots and chopped pistachios — to taste

Preparation:

1. Beat butter with sugar. Add the eggs and yolk. Again beat well. Add the flour, baking powder, cinnamon and salt.
2. Peel the carrot, chop in a blender. Almonds also grind in a blender.
3. Stir into the batter the carrot and ground almonds. Put in a buttered form and bake at 170°C for about 45 minutes. Allow to cool.
4. For the glaze: mix protein with plenty of powdered sugar until you get a thick paste.
5. To put the icing on the cake. Decorate with marzipan carrots and pistachios.

Bon appetit!

Carrot cake

Pear Tatin

Pear Tatin

Ingredients:

For the dough:
Flour — 200 g.
Butter — 100 g.
Or sugar powder — 30 g.
Egg — 1 PC.
Cold water — 1-2 tbsp.
Salt — 1 pinch

For the filling:
Pear solid — 1 kg.

For caramel:
Sugar — 100 g.
Water — 1 tbsp.
Vanilla pods — 1/2
Butter — 50 g.
Stars of anise — 1 piece.

Preparation:

1. Dough: sift the flour, sugar and salt in a bowl. Add the cold butter, cut into pieces. Fingertips to grind everything into crumbs. Egg mixed with water, pour into flour mixture and quickly knead the dough. Wrap in cling film, put in the fridge for 30 minutes.
2. The filling: pear peel, cut crosswise, remove the core. With sugar and water to cook the caramel, add the butter and vanilla. Put the cut up pears, anise, and pears hold it on the heat for 3-5 minutes.
3. Roll the dough into a circle with a diameter slightly larger shape, cover with the pear, the edges are slightly wrap. Bake at 180°C for about 25 minutes. The dough before baking prick with a fork. The finished cake immediately pull out of shape, covered with a large dish and inverting one sharp movement.

Bon appetit!

Pear Tatin

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