Milk - 0.25 of cup Yeast - 25-30 g or dry yeast- 11 g r Salt - 0.25 tsp. Eggs (large egg) - 1 pc. or the yolk - 2 pcs.
Egg white (for smear) - 1 pc.
Sugar - 3 tbsps
Butter or margarine - 50-75 g
Flour - 250-300 g r
For the topping:
Sugar or sugar powder - to taste For frying: Oil - how much will go
Grind yeast with 1 teaspoon of sugar, add warm milk, flour (about 1/3, about 0.5 of cup) and put away to get up for 15-20 minutes. Cover with a towel. Beat egg with sugar. Melt butter (margarine) on the low heat in a frying pan. When yeast is up connect it with beaten egg with sugar or egg yolks, melted butter and remaining flour. Knead the dough until it loses touch with the walls of the cookware. You should remember that it must be softer than ordinary dough. Leave dough in a bowl for 20-30 minutes to get up in a warm place without drafts. Be sure to cover with a towel. After roll the dough into the layer of 0.5 cm thickness on the table or board. Cut circles with cup or mould. Then cover donuts with a towel and leave for 10-15 minutes for growing. Heat oil in a cauldron to 175-180 ° C. Oil in a cauldron should fully cover the donuts (250-300 g). Then put in it at the same time 4-5 donuts and fry until yellowish-brown on both sides. Fry for 3-4 minutes on each side. When donuts are ready remove them with a straining spoon and put on the sieve or paper towel to flow down the extra oil. Cooled donuts roll in sugar or sprinkle them with powdered sugar.
Beef/veal or pork (on the bone) - 600-700 g r Smoked ribs - 300 gr Ham - 200 gr Smoked sausage - 200 gr Onions - 2 pcs Pickled cucumbers - 2-4 pcs Olives - 100 g r Capers (optional) - 50-70 gr Tomato sauce or ketchup - 2 tblsps Oil - 2 tblsps Butter - 1 tblsp Water - 2.5-3 lts Bay leaf - 1-2 pc Parsley, Lemon Sour Cream Salt Freshly ground pepper 3 peas of allspice
Beef and smoked ribs put in a saucepan, cover with water and bring to a boil. Remove the foam, put the peeled onion and cook for 2 hours at low boiling. Before 15 minutes till doneness add a little salt, put the bay leaf and peas of allspice. Remove the meat from the broth, remove the onion and spices, filter the broth. Separate the meat from the bones and cut into strips. Also, cut into strips the ham, sausage and cucumbers. Put in a pan, add a little broth and stew for 5-7 minutes. Put the cucumbers in a pot with broth. Peel the onions and cut into the quarterrings. In a frying pan heat the butter with oil, put the onion, salt and pepper and fry until softness. Add the ketchup, stir and shift frying in broth. Put in a pan boiled meat, ham and sausage. Add the olives, stir and cook for 10-15 minutes. Add the capers, stir, salt and pepper to taste. Cover the pan and let standing for 15 minutes. When serving put a slice of lemon into each plate, season with sour cream and sprinkle with herbs.
Clean the pepper from the seeds and rinse thoroughly. Boil the rice until half cooked. Peel the carrot and grate it. Peel the onion and finely chop it. In a frying pan fry the onions until golden brown, then add the carrots and cook all for about 5 minutes. Mix the rice, minced meat and fried carrots and onions. Wash and grate tomatoes. Peel and chop the garlic, add to the tomatoes. To this mixture add dill. Add to minced meat a tomato mixture, salt, sugar, spices to taste and tomato paste. Fill peppers with minced meat and put in a saucepan. Sauce: tomato paste mix with sour cream and water, mix well, add salt. Fill peppers with sauce. Cover and simmer the peppers on low heat for about 60 minutes.
Tomatoes - 150 gr. Cucumbers - 150 gr. Red sweet pepper - 100g. Olive oil - 1 tsp Salt - 2 g. Cut tomatoes into slices. Cut cucumbers into circles and add to the tomatoes. Cut pepper into strips, add to the vegetables. Salt the salad, fill with olive oil and mix.
Peanuts - 300 gr. Honey - 20 gr. Sunflower oil - 10 gr. On a baking sheet arrange the even layer of all peanuts. At a temperature of 180 degrees bake peanuts for about 5 minutes. Cool down and clean the nuts from the peel with hands. Cook the pasta. Put peeled nuts in a blender, pour the honey. Grind it all for 1 minute. Pour the oil and continue to grind all for 1-2 minutes.
Boiled beet - 1 pc. Boiled carrot - 1-2 pieces. Potatoes - 4-5 pcs. Salty cucumber - 3 pieces. Sauerkraut - 100 gr Green Onions - 50 gr Oil - 4-5 tbsp. Canned green peas - 4 tbsp.
Peel the boiled beets and cut into cubes or slices. Put in a deep dish. Boiled carrots also peel and cut into slices. Sliced carrots add to beets. Boil potatoes in their skins, cool slightly and cut into cubes. Add to the plate with vegetables. Salty cucumber cut into cubes, pour out the extra liquid. Press-up and chop the sauerkraut. All add to the plate to the other vegetables, add green peas and chopped green onions. Season vegetables with oil and mix thoroughly. Before serving, put the vinaigrette in a salad bowl and sprinkle with green onion and green peas.
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