tag:blogger.com,1999:blog-50479451800864552512024-02-19T10:11:57.441+03:00lucky kitchenIrinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.comBlogger298125tag:blogger.com,1999:blog-5047945180086455251.post-868610860609766552018-02-14T11:28:00.001+03:002018-02-14T11:28:22.999+03:00Свиная вырезка фаршированная луком и сушеной клюквой<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Свиная вырезка - 1 шт. (500 гр.)<br />
Лук - 200 гр. (очищенный)<br />
Острый перец - 8 гр.<br />
Чеснок - 15 гр.<br />
Цедра апельсина - 1 ст. л.<br />
Тимьян (листочки) - 1 ч. л.<br />
Клюква сушеная - 70 гр.<br />
Коньяк - 2 ст. л.<br />
Яйцо (белок) - 1 шт.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
Вино белое сухое - 200 мл.<br />
Масло растительное - 4 ст. л. </div>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Вырезку зачистить от пленок, и обрезать с двух краев (нам нужен ровный кусочек).</div>
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2. Сделать в вырезке кармашек. Стараясь не прорезать края.</div>
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3. Лук нарезать кубиком, 0,5 см.</div>
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4. Клюкву замочить в коньяке и оставить на 30 минут.</div>
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5. Чеснок и острый перчик нарезать мелким кубиком. </div>
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6. Лук обжарить до золотистого цвета.</div>
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7. Отрезанные кусочки свиной вырезки прокрутить на мясорубке.</div>
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8. Клюкву слегка отжать. Добавить к фаршу, обжаренный лук, клюкву, чеснок, острый перчик, белок, цедру апельсина, белок, соль, черный молотый перец и листочки тимьяна. Все хорошо вымесить.</div>
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9. Фарш переложить в кондитерский мешок.</div>
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10. При помощи кондитерского мешка начинить вырезку.</div>
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11. С помощью зубочисток скрепить открытый край вырезки.</div>
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12. Вырезку посолить, поперчить и обжарить на сковородке со всех сторон до золотистого цвета.</div>
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13. Переложить обжаренную вырезку в форму для запекания, влить вино и запекать в разогретой до 180 С духовке в течении 20 минут.</div>
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Выложить мясо на доску и оставить на 10 минут. Нарезать мясо на ломтики, выложить на блюдо и полить оставшимся соком от запекания.</div>
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<span style="font-size: large;"><b><span class="Apple-style-span" style="color: #38761d;">Приятного аппетита!</span></b></span></div>
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<u><i><b>Поделитесь, пожалуйста, впечатлением о рецепте. Мне очень важно знать Ваше мнение.</b></i></u><br />
<u><i><b>Давайте общаться!</b></i></u></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-62349051976584115092018-02-10T16:14:00.002+03:002018-03-05T18:31:22.731+03:00Борщ любимый<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aiAPHlvziFwA9vYAYL_0j4c13_Kb0BK1BmIkw9BGmbmrXnZeiysKcGvO1YNjgCsn711hkINYAA40uDegSz3j-E02Wi-A9uODugmcCqdAULtBeXmM-8Rv6LAupxY-Z4vGmzdnjwGbg94/s1600/0.CR2" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2aiAPHlvziFwA9vYAYL_0j4c13_Kb0BK1BmIkw9BGmbmrXnZeiysKcGvO1YNjgCsn711hkINYAA40uDegSz3j-E02Wi-A9uODugmcCqdAULtBeXmM-8Rv6LAupxY-Z4vGmzdnjwGbg94/s640/0.CR2" width="640" /></a></div>
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<b><span style="font-size: large;"><span style="color: #38761d;">Исходные продукты:</span></span></b><br />
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Свекла (очищенная) - 850 гр.<br />
Морковь (очищенная) - 350 гр.<br />
Лук репчатый (очищенный) - 550 гр.<br />
Картошка (очищенная) - 420 гр.<br />
Перец болгарский (очищенный) - 200 гр.<br />
Капуста белокочанная - 850 гр. <br />
Помидоры в собственном соку - 750 гр. банка<br />
Укроп - 100 гр.<br />
Петрушка - 100 гр.<br />
Чеснок (очищенный) - 65 гр.<br />
Перец острый - 50 гр.<br />
Томатная паста "Помидорка" - 100 гр.<br />
Масло растительное - 9 ст. л.<br />
Сахар - 5 ст. л. без горки<br />
Смесь сухих кореньев (пастернак, сельдерей, петрушка) - 4 ст. л.<br />
Лавровый лист - 3 шт.<br />
Лимонный сок - 2 ст. л.<br />
Бульон - 6 - 6,5 л.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
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<u><i><b>При подаче </b></i></u><br />
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Сметана<br />
Зеленый лук <br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приготовление:</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8E6mTSVw67FOX3JCJAWGZHqWw6-zAyRtZ9HpCyHa5bzHKIRfRJZ-jM8W0Cu7-hoNxHKN5_-np5GrgZYDwr3mFmELmm1NuwK0iar_j5WbgMybJYcvh7bqpGckGgD0EiDBM7CPahXWyz4/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8E6mTSVw67FOX3JCJAWGZHqWw6-zAyRtZ9HpCyHa5bzHKIRfRJZ-jM8W0Cu7-hoNxHKN5_-np5GrgZYDwr3mFmELmm1NuwK0iar_j5WbgMybJYcvh7bqpGckGgD0EiDBM7CPahXWyz4/s400/1.JPG" width="400" /></a></div>
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1. Свеклу нарезать соломкой, посыпать сахаром, перемешать и оставить на 15 минут.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS3DCmOdFSdpI7zKwvK8hJOnt4q3H-j4T7vFajfuGgfbDEjqot2wYxpbs0K2-dRUs88OdUmilPCT82PG5BGIZF4SPT3-uYfgt2oezjdVxLgzTwKR8TOOv_6iWXvILOOyTBUc7V9u5eQY/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdS3DCmOdFSdpI7zKwvK8hJOnt4q3H-j4T7vFajfuGgfbDEjqot2wYxpbs0K2-dRUs88OdUmilPCT82PG5BGIZF4SPT3-uYfgt2oezjdVxLgzTwKR8TOOv_6iWXvILOOyTBUc7V9u5eQY/s400/3.JPG" width="400" /></a></div>
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2.Лук нарезать тонкой соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoxLmRIqjGlO_GxpYLT_jjMTyk4u9sVT-nCOiV0Di9cDBhblJyQIv39YyF_9R8fGIITRlJWUkSFnh6RYj7J0XVJjgVe-TqTrdOcvNHIdRjtTTEM9yMKEpIRvQjqjUG-IQODopbpKDg5A/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;">. <img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUoxLmRIqjGlO_GxpYLT_jjMTyk4u9sVT-nCOiV0Di9cDBhblJyQIv39YyF_9R8fGIITRlJWUkSFnh6RYj7J0XVJjgVe-TqTrdOcvNHIdRjtTTEM9yMKEpIRvQjqjUG-IQODopbpKDg5A/s400/4.JPG" width="400" /></a></div>
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3. Морковку нарезать соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUz8EosL1glbLouXSfNZDg9m6MNFqnADEDOsRswnCffCsEs3tY0pusXLT9Zb-0_NJJ3kMXucK1vO0PW7JMefKdByrS7M8iXgOXFZ0LSemHeD112yQJen16na03RT1VG-oYvxoYcI9V3A/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAUz8EosL1glbLouXSfNZDg9m6MNFqnADEDOsRswnCffCsEs3tY0pusXLT9Zb-0_NJJ3kMXucK1vO0PW7JMefKdByrS7M8iXgOXFZ0LSemHeD112yQJen16na03RT1VG-oYvxoYcI9V3A/s400/5.JPG" width="400" /></a></div>
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4. Капусту нарезать соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbnOqAPnO8STix5BwpWHd_hUm7zGKnCiM9Kd8c3Km1SES3aP4T0cgiQ8vk_Pf1lTJufP8nhCc6U1pYUUQ4fIJiI8EnTc1K9XzL07cAQL-4JrYhjQbavtT-q3W5WjafZjZYnC_KayBSgE/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbnOqAPnO8STix5BwpWHd_hUm7zGKnCiM9Kd8c3Km1SES3aP4T0cgiQ8vk_Pf1lTJufP8nhCc6U1pYUUQ4fIJiI8EnTc1K9XzL07cAQL-4JrYhjQbavtT-q3W5WjafZjZYnC_KayBSgE/s400/6.JPG" width="400" /></a></div>
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5. Острый перец нарезать тонкими кольцами.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cP6aDiatiwhOBbHAt7IFXeZLaMIUebdkn_XGNb_lw4leQYVwXbbv5irSCkQAh3gvwiANwU3HitSzEzZLa8ENP6gu31Mg-OKV6TV5TpQXlScN2er1Q1lWXWBevUIFBGo1C1Xc8FP7Na8/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2cP6aDiatiwhOBbHAt7IFXeZLaMIUebdkn_XGNb_lw4leQYVwXbbv5irSCkQAh3gvwiANwU3HitSzEzZLa8ENP6gu31Mg-OKV6TV5TpQXlScN2er1Q1lWXWBevUIFBGo1C1Xc8FP7Na8/s400/7.JPG" width="400" /></a></div>
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6. Картошку нарезать брусочками, толщиной 0,5 см.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2h1zabX15QMeKT2G4SeR6QWEFlH5bsD9UDlVqgC8RjR_qfl495e_l3RZPzlDdWCDvtvS3ZXOqfiRfX7Dxe0MQXgV5y0SbyX5w7GCmH9bTJP-rfuEN8ROKCYDKxxnJ24JPWVWmEnoXBE/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju2h1zabX15QMeKT2G4SeR6QWEFlH5bsD9UDlVqgC8RjR_qfl495e_l3RZPzlDdWCDvtvS3ZXOqfiRfX7Dxe0MQXgV5y0SbyX5w7GCmH9bTJP-rfuEN8ROKCYDKxxnJ24JPWVWmEnoXBE/s400/4.JPG" width="400" /></a></div>
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7. Болгарский перец нарезать соломкой.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNkjM3VwUdW729R7ty92F5_vU1XpeFez1Vqmg3gH0vgC86Xb3t2mLZQXATQ3wiNZet9zcbO_FVQtkcDxWsDf1pAG-oNXClN5PgJTfG4WyD8BeGpp6tJjVo1Gp4lBQi7iyFMK_uF1IYZ8/s1600/13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1066" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNkjM3VwUdW729R7ty92F5_vU1XpeFez1Vqmg3gH0vgC86Xb3t2mLZQXATQ3wiNZet9zcbO_FVQtkcDxWsDf1pAG-oNXClN5PgJTfG4WyD8BeGpp6tJjVo1Gp4lBQi7iyFMK_uF1IYZ8/s400/13.JPG" width="400" /></a></div>
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8. Укроп и петрушку измельчить. <br />
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9. Чеснок нарезать мелким кубиком.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcN1QbaQ9g4aecuxea3nXJ898ywc5ZG6YOP1HGorWYdLQ8oqDJ3lhd1OKQ8WxvccFYAnUevNW6wKxRQDPDcbg_tgETxy4CkdimaTgN9Ak0KwEvZR7WwafyR68f2XqkfViDG8yJsnXU9w/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcN1QbaQ9g4aecuxea3nXJ898ywc5ZG6YOP1HGorWYdLQ8oqDJ3lhd1OKQ8WxvccFYAnUevNW6wKxRQDPDcbg_tgETxy4CkdimaTgN9Ak0KwEvZR7WwafyR68f2XqkfViDG8yJsnXU9w/s400/8.JPG" width="400" /></a></div>
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10. В сковороде разогреть 6 ст. л. растительного масла и обжарить лук до золотистого цвета.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGFe4n6UyrqqRBbpLE6XH5GvWSANn1hglw9dLiurpMcb_mibAmmS-RAvgXm9dPj6JJ0U-Yqd63hBr2rGb5D9Wt2N8iIDok5zbrWLuoVKozEXNlk-y-6lWs24J8EPEe59tbJsLwTeXd2g/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpGFe4n6UyrqqRBbpLE6XH5GvWSANn1hglw9dLiurpMcb_mibAmmS-RAvgXm9dPj6JJ0U-Yqd63hBr2rGb5D9Wt2N8iIDok5zbrWLuoVKozEXNlk-y-6lWs24J8EPEe59tbJsLwTeXd2g/s400/9.JPG" width="400" /></a></div>
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11. Добавить к луку морковь и обжаривать все вместе в течении 3 минут.<br />
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12. Добавить к луку с морковью болгарский перец и обжаривать 2 минуты.<br />
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13. Добавить к обжаренным овощам томатную пасту и обжаривать все вместе в течении 2 минут.<br />
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14. Помидоры в собственном соку достать из банки и нарезать кубиком.<br />
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15. В кастрюльке разогреть 3 ст. л. растительного масла и обжарить свеклу в течении 3 минут.<br />
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16. Добавить к свекле лимонный сок, рубленные томаты в собственном соку,смесь кореньев и лавровый лист. Тушить на маленьком огне до готовности свеклы.</div>
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17. В кипящий бульон добавить картошку и капусту. Готовить до готовности овощей.<br />
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18. Добавить в кастрюльку с капустой и картошкой тушеную свеклу, обжаренные овощи, соль и черный молотый перец по вкусу и довести до кипения.<br />
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19 Добавить укроп, петрушку, чеснок и острый перец. Перемешать, накрыть крышкой и снять с огня. Настаивать борщ в течении 15 - 20 минут.<br />
При подаче добавить сметану и зеленый лук.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-70408783138381684802018-02-06T14:13:00.001+03:002018-02-06T14:13:48.463+03:00Морковь в сливочном соусе<div dir="ltr" style="text-align: left;" trbidi="on">
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Такую морковку можно подать как самостоятельное блюдо или как гарнир к мясу.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;"><br /></span></b></span>
<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span><br />
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Морковь (очищенная) - 700 гр.<br />
Лук репчатый (очищенный) - 45 гр.<br />
Чеснок (очищенный) - 15 гр.<br />
Петрушка - 10 гр.<br />
Сахар - 1 ст. л. без горки <br />
Сливки 33% - 100 мл.<br />
Масло сливочное - 25 гр.<br />
Оливковое масло - 2 ст. л.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление:</b></span></span></div>
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1, Петрушку измельчить.</div>
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2. Чеснок нарезать мелким кубиком.</div>
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3. Лук нарезать тонкой соломкой.</div>
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4. Морковь нарезать кружками толщиной 0,5 см.</div>
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5. На сковородке растопить масло, добавить лук и готовить 1 минуту.</div>
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6. Добавить к луку морковь, посыпать все сахаром и присолить. Обжаривать морковь с луком в течении 2 минут.</div>
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7. Убавить огонь до минимума и накрыть сковородку крышкой. Готовить до готовности морковки, примерно 20 минут, периодически помешивая. Воду не подливать, в процессе тушения морковка выделит сок.</div>
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8. Снять крышку, добавить чеснок и готовить 1 минуту.</div>
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9. Добавить сливки и петрушку (7 гр.). Потушить еще 2 минуты на маленьком огне (соус не должен кипеть иначе он может расслоиться).</div>
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10. Поперчить и посолить морковку по вкусу. Переложить морковку на блюдо и подавать горячей, посыпав петрушкой.</div>
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<span style="font-size: large;"><span><span><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></span></span></div>
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<span style="font-size: small;"><span><span><span style="color: #38761d;"><span style="color: black;"><span><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com1tag:blogger.com,1999:blog-5047945180086455251.post-23543670828873270452018-01-23T14:27:00.000+03:002018-01-23T14:27:09.485+03:00Салат с ветчиной, свежим огурцом и сыром<div dir="ltr" style="text-align: left;" trbidi="on">
Этот сытный с освежающим вкусом салат готовится очень быстро. <br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span><br />
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Ветчина - 330 гр.<br />
Огурец свежий - 240 гр.<br />
Сыр "Эдам" - 200 гр.<br />
Чеснок (очищенный) - 15 гр.<br />
Укроп - 12 гр. <br />
Перец черный молотый - по вкусу<br />
Соль - по вкусу<br />
Майонез - по вкусу<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приготовление:</b></span></span></div>
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1. Ветчину нарезать тонкой соломкой.<br />
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2, Огурцы нарезать тонкой соломкой.<br />
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3, Сыр натереть на крупной терке.<br />
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4. Чеснок измельчить.<br />
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5. Укроп мелко порезать.<br />
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6. Смешать в салатнике ветчину, огурец, сыр, чеснок и укроп. Посолить, поперчить и заправить майонезом. Дать настояться в холодильнике 30 минут.<br />
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<span style="font-size: large;"><span><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></span></div>
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<span style="font-size: small;"><span><span style="color: #38761d;"><span style="color: black;"><span><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-33851199741512624142017-03-27T10:30:00.000+03:002017-03-27T10:31:36.857+03:00Борщ из запеченной свеклы с грибами<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Капуста - 450 гр.<br />
Морковь (очищенная) - 150 гр.<br />
Картошка (очищенная) - 300 гр.<br />
Свекла запеченная (очищенная) - 400 гр.<br />
Опята лесные (отварные, замороженные) - 500 гр.<br />
Лук (очищенный) - 350 гр.<br />
Томатная паста "Помидорка" - 90 гр.<br />
Смесь сухих кореньев (пастернак, петрушка, сельдерей) - 2 ст. л.<br />
Вода - 4 л.<br />
Лавровый лист - 2 шт.<br />
Укроп - 50 гр.<br />
Петрушка - 50 гр.<br />
Чеснок (очищенный) - 30 гр.<br />
Сахар - 1 ст. л.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
Растительное масло - 5 ст. л.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Фольгу сложить вдвойне.<br />
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2. Свеклу помыть, обсушить и завернуть в фольгу.<br />
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3. Выложить завернутую свеклу на противень и запекать в разогретой до 200 С духовке в течении 1 часа.<br />
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4. Свеклу достать из духовки, слегка охладить и очистить.</div>
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5. Нарезать свеклу тонкой соломкой.</div>
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6. Морковку нарезать кружочками.<br />
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7. Картофель нарезать брусочками.<br />
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8. Картофель и морковь залить водой и поставить варить до полу готовности овощей.</div>
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9. Лук нарезать мелким кубиком, примерно 0,5 х 0,5 см.</div>
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10. Обжарить лук до золотистого цвета.<br />
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11. Сдвинуть лук в сторону, добавить 1 ст. л. растительного масла и
обжарить томатную пасту в течении 2 минут. Томатную пасту посыпать
сахаром и перемешать с овощами.<br />
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12. Добавить к луку и томатной пасте свеклу и готовить 1 минуту.<br />
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13. Грибы разморозить.<br />
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14. Капусту нарезать квадратиками.<br />
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15. В кастрюльку добавить капусту, грибы и смесь перцев. Варить до готовности овощей, примерно 5 минут.<br />
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16. Добавляем лавровый лист и свеклу с луком и морковкой. Доводим до кипения.<br />
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17. Чеснок измельчить.<br />
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18. Укроп и петрушку измельчить.<br />
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19. Добавить в борщ укроп, петрушку, чеснок, соль и перец. Довести борщ до кипения, снять с огня, накрыть крышкой и дать настояться в течении 15 - 20 минут.<br />
Подавать со сметаной.</div>
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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<span style="font-size: x-small;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-60964185146836754202017-03-20T12:07:00.000+03:002017-03-20T12:07:12.425+03:00Салат из маргеланской редьки и моркови<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b><span style="font-size: large;"><br /></span></b></span>
<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span><br />
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Редька (очищенная) - 170 гр.<br />
Морковь (очищенная) - 145 гр.<br />
Лук (очищенный) - 30 гр.<br />
Кинза - 15 гр.<br />
Масло растительное - 2 - 3 ст. л.<br />
Перец черный молотый - по вкусу<br />
Соль - по вкусу<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Редьку нарезать тонкой соломкой.<br />
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2. Морковку нарезать тонкой соломкой.<br />
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3. Лук нарезать тонкими кольцами.<br />
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4. Кинзу измельчить.</div>
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5. В салатнике смешать редьку, морковь, лук и кинзу. Посолить, поперчить и заправить салат растительным маслом.</div>
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<span style="font-size: large;"><span><span><b><span style="color: #38761d;">Приятного аппетита!</span></b></span></span><br />
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<span style="font-size: small;"><i><b><u>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!<br />
Мне интересно знать Ваше мнение о рецепте.</u></b></i></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-83396507816066004532017-03-11T11:56:00.000+03:002017-03-11T11:56:39.293+03:00Говядина тушеная с яблоками <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><span style="color: #38761d;"><br /></span></b></span>
<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span><br />
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Говядина -1.4 кг.<br />
Морковь (очищенная) - 370 гр.<br />
Лук репчатый (очищенный) - 550 гр.<br />
Стебель сельдерея - 130 гр.<br />
Чеснок (очищенный) - 40 гр.<br />
Яблоки (очищенные) - 300 гр.<br />
Вино белое сухое - 250 мл.<br />
Вода - 1 л.<br />
Масло растительное - 3 ст. л.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу <br />
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<b><i><u>Для маринада</u></i></b><br />
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Горчица зернистая "Ротисьер" - 1 ст. л.<br />
Соль - 1 ч. л.<br />
Перец черный молотый - 0.5 ч. л.<br />
Куркума - 1 ч.л.<br />
Зира - 1 ст. л.<br />
Паприка сладкая - 1 ч. л.<br />
Кайенский перец - 0.5 ч. л.<br />
Растительное масло - 3 ст. л. <br />
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Укроп и петрушка при подаче.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Говядину нарезать кусочками примерно 3*3 см.</div>
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2. Смешать все ингредиенты для маринада.</div>
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3. Обмазать мясо маринадом и оставить мариноваться на 2 часа.</div>
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4. Обжарить мясо до золотистой корочки и переложить на тарелку.</div>
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5. Стебель сельдерея порезать толщиной примерно 0,5 см.</div>
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6. Чеснок порезать пластинками.</div>
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7. Лук порезать кубиком 1 х 1 см.</div>
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8. Лук обжарить до золотистого цвета.</div>
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9. Добавить к луку сельдерей и чеснок. Обжаривать все вместе в течении 2 минут.</div>
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10. Морковь нарезать брусочками.</div>
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11. Добавить морковь к овощам и обжаривать все вместе в течении 3 минут.</div>
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12. Выложить овощи в кастрюлю. На овощи выкладываем обжаренное мясо.</div>
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13. Залить мясо водой, довести до кипения, уменьшить огонь и тушить в течении 50 минут.</div>
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14. Яблоки нарезать тонкими пластинками. </div>
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15. Добавить яблоки в кастрюльку к мясу,
влить вино, посолить, поперчить и тушить все вместе в течении 20 минут
на среднем огне. Яблоки должны практически полностью раствориться.</div>
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Подавать к столу посыпав мелко рубленной зеленью. </div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-35205397444857934402017-02-15T00:10:00.001+03:002017-02-15T00:10:42.081+03:00Куриные шарики запеченные с айвой<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qj1xNaRzjuqD6YhEJ0y8sHpEGphyPaiw39J4utbFkwB4S0Yd3LNLrzGuS4-jIQHvpxYSKAB8qclR0QbVeLDHyz6KsOo6_oZE5YSgIPUkhLafU6IZjonwHu7ZSQCANTniHtYITrDDvr4/s1600/12.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7qj1xNaRzjuqD6YhEJ0y8sHpEGphyPaiw39J4utbFkwB4S0Yd3LNLrzGuS4-jIQHvpxYSKAB8qclR0QbVeLDHyz6KsOo6_oZE5YSgIPUkhLafU6IZjonwHu7ZSQCANTniHtYITrDDvr4/s640/12.JPG" width="640" /></a></div>
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Укроп - 7 гр.<br />
Петрушка - 7 гр.<br />
Айва - 2 шт.<br />
Филе куриных грудок - 4 шт.<br />
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<b><i><u>Для маринада</u></i></b><br />
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Оливковое масло - 2 ст. л.<br />
Лимонный сок - 2 ст. л.<br />
Чеснок - 15 гр. <br />
Тимьян - 3 веточки<br />
Соль - по вкусу<br />
Черный молотый перец - по вкусу<br />
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<b><span style="font-size: large;"><span style="color: #38761d;"><br /></span></span></b></div>
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<b><span style="font-size: large;"><span style="color: #38761d;">Приготовление:</span></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRMtRrBfSONy22nW15VhMqHmFjWzUwctKxZAFGkthEVzHMvCT0nRhbgun-wIZ6tjLLrJY8QC4Kn-njwA1n2IBe005zOP5ijRMVDcycxg3Ol5fm9q1bD_Npkb89PEjfKUTbInYPQyVXYc/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRMtRrBfSONy22nW15VhMqHmFjWzUwctKxZAFGkthEVzHMvCT0nRhbgun-wIZ6tjLLrJY8QC4Kn-njwA1n2IBe005zOP5ijRMVDcycxg3Ol5fm9q1bD_Npkb89PEjfKUTbInYPQyVXYc/s400/1.JPG" width="400" /></a></div>
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1. Чеснок измельчить.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqm98j5dbRcU5wRxv6z7aZNDWUA90o1LNT11y8wfYUBkxAywLTWC0b-ZZtIkDgrXQH8w0YCu5U42tOHtuT252gkJyR2OIee1sI2Go86V1dtXnmULEX1-w3IA_QFWXz1SFY25E1n5NrzA/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSqm98j5dbRcU5wRxv6z7aZNDWUA90o1LNT11y8wfYUBkxAywLTWC0b-ZZtIkDgrXQH8w0YCu5U42tOHtuT252gkJyR2OIee1sI2Go86V1dtXnmULEX1-w3IA_QFWXz1SFY25E1n5NrzA/s400/2.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmqB23VYuviY9YTrj3WtG167A2jnOeNEs0MCS1vixForx3Ku6_U14HRBPJDyw_yWu39mBUXnGdRZ7tcRPyx_siM1lmV_63QV9r7OFVV9WHbmB4myW0EtsZD9Mfu3OjPPooGMBf7tXmWA/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxmqB23VYuviY9YTrj3WtG167A2jnOeNEs0MCS1vixForx3Ku6_U14HRBPJDyw_yWu39mBUXnGdRZ7tcRPyx_siM1lmV_63QV9r7OFVV9WHbmB4myW0EtsZD9Mfu3OjPPooGMBf7tXmWA/s400/3.JPG" width="400" /></a></div>
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2. Смешать в мисочке лимонный сок, оливковое масло, соль, черный молотый перец, чеснок и листочки тимьяна. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp7o3bXsk4q9_fTpOlwas3Ke9Nt2kosu5sqwM7fprYA37HMw26hwk2cFkeUiw2zECiamYKSjrGr0qkbzU59Kf-BR6Dg8aXyP4EPnxyiFLjj1xVMpvkl_EvfrP_tBFxxp2CbXjfWCxuLI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp7o3bXsk4q9_fTpOlwas3Ke9Nt2kosu5sqwM7fprYA37HMw26hwk2cFkeUiw2zECiamYKSjrGr0qkbzU59Kf-BR6Dg8aXyP4EPnxyiFLjj1xVMpvkl_EvfrP_tBFxxp2CbXjfWCxuLI/s400/4.JPG" width="400" /></a></div>
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3. Сделать на каждой грудке несколько поперечных разрезов, не доходя до края примерно 0.5 см.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz88dKYvCmmeRzvZGtqzPVkCBZUMh19zbuY_7oopOi1CVo53IIeAiqbzn16ajmSofPpHg2wVXCcw4wWhuPVCo_vNYEIYSDfAPyXlewbAMojmZklgFPQp8wj1xMZ7jSRmzt43gcM_kWgI/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpz88dKYvCmmeRzvZGtqzPVkCBZUMh19zbuY_7oopOi1CVo53IIeAiqbzn16ajmSofPpHg2wVXCcw4wWhuPVCo_vNYEIYSDfAPyXlewbAMojmZklgFPQp8wj1xMZ7jSRmzt43gcM_kWgI/s400/5.JPG" width="400" /></a></div>
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4. Залить грудки маринадом и оставить мариноваться в течении 2 часов.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS3Wv6T0DuTx82rzSDLfbQhlmEHVXRp_1I5x_r2EzXUGa8O7YWGeMVoQnhTcgSgLWUlo1qgcuhCs0-BUqDsQncNK6dq4Pkflzuj56bjBJojOpGWJDE74I9xE3lPT7pEWhqqCTdKhMBIk/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUS3Wv6T0DuTx82rzSDLfbQhlmEHVXRp_1I5x_r2EzXUGa8O7YWGeMVoQnhTcgSgLWUlo1qgcuhCs0-BUqDsQncNK6dq4Pkflzuj56bjBJojOpGWJDE74I9xE3lPT7pEWhqqCTdKhMBIk/s400/6.JPG" width="400" /></a></div>
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5. Айву нарезать на дольки и удалить сердцевину.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWsDbT-pKfm0UC3joDvvUPChRnGRdDRmvt2RIgn_FN09aycavhlzzRwRcC9ophe0THkrEtTiGey1hM8DATdV6jbbL04A6c9lqt2Oy0XVHlxTgP7Tf3a_SrSVtxFfLWtUcIcsgrC3SFBA/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWsDbT-pKfm0UC3joDvvUPChRnGRdDRmvt2RIgn_FN09aycavhlzzRwRcC9ophe0THkrEtTiGey1hM8DATdV6jbbL04A6c9lqt2Oy0XVHlxTgP7Tf3a_SrSVtxFfLWtUcIcsgrC3SFBA/s400/7.JPG" width="400" /></a></div>
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6. В каждый разрез вложить по дольке айвы.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgx7Z68xTjWPmyNvW5TU3Z-v-deARK2oxUo1_yGDsJTnN0ojIAZ9ieplj25TOWaJFqOC0bOI50sh0dFBz2ob6kVhJEQ1MsAR7ytSbwrJpv-E72QQLbd0wU4zgXJR1LDqtmJOgwiz20cq0/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgx7Z68xTjWPmyNvW5TU3Z-v-deARK2oxUo1_yGDsJTnN0ojIAZ9ieplj25TOWaJFqOC0bOI50sh0dFBz2ob6kVhJEQ1MsAR7ytSbwrJpv-E72QQLbd0wU4zgXJR1LDqtmJOgwiz20cq0/s400/8.JPG" width="400" /></a></div>
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7. Свернуть филе рулетом айвой наружу.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZc4bNftyFCvj-CtUReFWBrZV7w_aPbPKomqWcfGogekKC7HOvdskUPBKA9U9giLXt4ZziOWsvK_4m9_hY6IWiKt3G0bkwGYU_nv5YmcFk1ichyphenhyphenFJPG7Bik-QLVCg5QgiZpAOZaTrFKc/s1600/9.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZc4bNftyFCvj-CtUReFWBrZV7w_aPbPKomqWcfGogekKC7HOvdskUPBKA9U9giLXt4ZziOWsvK_4m9_hY6IWiKt3G0bkwGYU_nv5YmcFk1ichyphenhyphenFJPG7Bik-QLVCg5QgiZpAOZaTrFKc/s400/9.JPG" width="400" /></a></div>
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8. Завернуть каждый рулет в фольгу так, чтобы получился шарик.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQhzAGPKgJ1pRd8v4G-ymSaKObLmorbmVvRzJebUGeALlkuS6cMpuhgZbJsjd9FPntU1dYvKtDtdHeZ62jbhVYgPPC8CxsOxf4MIOkr8RRsaekwhMDocGxv9IZZq_szbVM9JNTSWayOE/s1600/10.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQhzAGPKgJ1pRd8v4G-ymSaKObLmorbmVvRzJebUGeALlkuS6cMpuhgZbJsjd9FPntU1dYvKtDtdHeZ62jbhVYgPPC8CxsOxf4MIOkr8RRsaekwhMDocGxv9IZZq_szbVM9JNTSWayOE/s400/10.JPG" width="400" /></a></div>
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9. Выложить шарики на противень и запекать в разогретой до 200С духовке в течении 25 минут.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pWX5hq4Y-lNfBwzsoNo4NZ6OytHhQV9fFi7R847wZDsVWoCZOLwqeIROSadGkZI9haRLsOqTZDh-2HPwwwYoHZIHppVEzhuQ0W4P2Q5jjhKnVlLf6VpYbXSjKKPFxH9sFehoVZa8pik/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pWX5hq4Y-lNfBwzsoNo4NZ6OytHhQV9fFi7R847wZDsVWoCZOLwqeIROSadGkZI9haRLsOqTZDh-2HPwwwYoHZIHppVEzhuQ0W4P2Q5jjhKnVlLf6VpYbXSjKKPFxH9sFehoVZa8pik/s400/11.JPG" width="400" /></a></div>
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10. Раскрыть фольгу, включить духовку в режим гриля и запекать в течении 3 минут.<br />
Куриные шарики переложить на блюдо и посыпать измельченной зеленью. </div>
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<div style="text-align: center;">
<span style="font-size: xx-small;">
<span style="font-size: large;"><span><span><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span></span></span><span style="font-size: large;"><span><span><span><span style="color: #38761d;"></span></span></span><br />
</span></span><span style="font-size: xx-small;"><br /></span>
<span style="font-size: xx-small;"></span><span style="font-size: xx-small;"></span><span style="font-size: xx-small;"></span> </div>
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</div>
<div style="text-align: center;">
<span style="font-size: small;"><span><span><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></span></span></div>
</div>
</div>
Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-64519214521038933132017-02-12T23:01:00.000+03:002017-02-12T23:01:38.001+03:00Салат с печеной тыквой, руколой и голубым сыром<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span><br />
<br />
Тыква (очищенная) - 450 гр.<br />
Оливковое масло - 2 ст. л.<br />
Тмин - 0,3 ч. л.<br />
Перец черный горошком - 0,3 ч. л.<br />
Соль - по вкусу<br />
Кардамон - 5 шт.<br />
Рукола - 60 гр.<br />
Сушеная клюква - 40 гр.<br />
Сыр с голубой плесенью - 90 гр.<br />
<br />
<u><i><b>Для заправки</b></i></u><br />
<br />
Наршараб - 3 ст. л.<br />
Оливковое масло - 2 ст. л. <br />
<br />
<br />
<div style="text-align: center;">
<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление: </b></span></span></div>
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1. Очищенную от кожуры и семечек тыкву нарезать кубиком 3 *3 см.</div>
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2. Коробочки кардамона очистить. Растолочь в ступке семена кардамона, тмин и черный перец горошком.</div>
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3. Кубики тыквы посолить, полить оливковым маслом (2 ст. л.) и посыпать специями. Все хорошо перемешать, чтобы каждый кубик тыквы покрылся маслом и специями.</div>
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4. Противень застелить пекарской бумагой и выложить кубики тыквы в один ряд на противень.</div>
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5. Запекать тыкву в разогретой до 200 С духовке до мягкости, примерно 20 - 25 минут.</div>
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6. Руколу промыть и обсушить. Выложить руколу горкой на тарелку.</div>
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7. Сушеную клюкву промыть горячей водой и обсушить. Выложить клюкву на руколу.</div>
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8. Сыр поломать на небольшие кусочки.</div>
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9. Сыр выложить на руколу и клюкву.</div>
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10. Сверху выкладываем кубики запеченной тыквы.</div>
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11. Для заправки салата смешиваем оливковое масло и наршараб.</div>
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12. Поливаем салат заправкой и подаем на стол.<br />
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<span style="font-size: large;"><span><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span></span><span style="font-size: small;"><span style="font-size: large;"><span><span style="color: #38761d;"></span></span></span><br />
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-5023714941792552912017-02-07T22:45:00.000+03:002017-02-07T22:45:08.574+03:00Рыба в соусе киндзмари<div dir="ltr" style="text-align: left;" trbidi="on">
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В грузинской кухне рыбные блюда очень просты в приготовлении. Как правило это либо запеченная или отварная рыба, подаваемая с традиционными грузинскими соусами. Предлагаю вам приготовить рыбу в соусе киндзмари. Название грузинского соуса киндзмари образовано двумя словами "киндз", т. е. кинза и "дзмари", что значит уксус и буквально переводится как кинза с уксусом.<br />
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<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span><br />
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Рыба (треска) - 600 гр.<br />
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<i><u><b>Для бульона</b></u></i><br />
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Вода - 1 л.<br />
Соль - 0,5 ч. л.<br />
Лук репчатый - 1 шт.<br />
Морковь - 1 шт.<br />
Смесь сухих кореньев (пастернак, сельдерей, петрушка) - 1 ч. л.<br />
Лавровый лист - 1 шт.<br />
Перец душистый - 4 шт.<br />
Перец черный горошком - 5 шт.<br />
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<i><b>Для соуса</b></i><br />
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Кинза - 80 гр.<br />
Чеснок - 8 гр.<br />
Острый зеленый перец - 6 гр.<br />
Белый винный уксус - 30 мл.<br />
Рыбный бульон (или вода) - 200 мл.<br />
Соль - по вкусу<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. В кастрюльку влить воду, добавить лук, морковь, перец черный горошком, перец душистый горошком, смесь сухих кореньев, соль и лавровый лист. Довести до кипения и кипятить в течении 5 минут.</div>
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2. Аккуратно положить рыбу в бульон и готовить на среднем огне до готовности, примерно 5 минут.</div>
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3. Вынуть готовую рыбу на тарелку и остудить.</div>
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4. Острый перец измельчить.</div>
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5. Чеснок измельчить.</div>
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6. Мелко нарезать кинзу.</div>
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7. В ступку сложить кинзу, чеснок, острый перец, соль и уксус. Все перетереть пестиком до состояния кашицы.</div>
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8. Переложить кашицу из кинзы в тарелку и добавить охлажденный, процеженный рыбный бульон. Все хорошо перемешать.</div>
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9. Рыбу разделить на порции. В тарелку налить немного соуса и положить кусочек рыбы.</div>
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10. Полить рыбу сверху соусом. Дать настояться в течении 1 часа и подавать к столу.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span><span style="font-size: medium;"><span style="font-size: large;"><span style="color: #38761d;"></span></span><br />
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-91187491002956287702016-10-09T12:15:00.000+03:002016-10-09T12:15:10.892+03:00Щи с крапивой и капустой<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span><br />
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Крапива (листья) - 150 гр.<br />
Капуста - 380 гр.<br />
Морковка - 180 гр.<br />
Перец болгарский - 130 гр.<br />
Лук репчатый - 380 гр.<br />
Картошка - 400 гр.<br />
Чеснок - 25 гр.<br />
Смесь сухих кореньев (пастернак, петрушка, сельдерей) - 1 ст. л.<br />
Бульон или вода - 4 л.<br />
Масло растительное - 4 ст. л.<br />
Перец черный молотый - по вкусу<br />
Соль - по вкусу<br />
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<u><i><b>При подаче</b></i></u><br />
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Укроп<br />
Петрушка<br />
Зеленый лук<br />
Острый перец<br />
Сметана<br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление:</b></span></span></div>
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1. Картофель нарезать брусочками.<br />
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2. Лук нарезать тонкой соломкой.<br />
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3. Капусту нарезать соломкой, шириной примерно 0,5 см.<br />
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4. Болгарский перец очистить от семян и нарезать соломкой.<br />
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5. Чеснок измельчить.<br />
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6. Крапиву нарезать соломкой.<br />
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7. Морковь нарезать соломкой.<br />
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8. Лук обжарить до слегка золотистого цвета.<br />
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9. Добавить к луку морковку и обжаривать все вместе 2 минуты.<br />
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10. Добавить к луку и морковку болгарский перец и обжаривать все вместе 2 минуты.<br />
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11. Добавить в сковородку к овощам чеснок и обжаривать все вместе 1 минуту.<br />
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12. Картошку залить бульоном, довести до кипения и варить в течении 5 минут.<br />
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13. Добавить к картошке крапиву, смесь кореньев и варить в течении 5 минут.<br />
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14. Добавляем в кастрюльку капусту, лавровый лист и варим до готовности капусты.<br />
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15. Добавляем в щи соль, зажарку, доводим до кипения и выключаем плиту. Накрываем кастрюльку крышкой и даем настояться в течении 15 минут.</div>
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<span style="font-size: large;"><span><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span></span><span style="font-size: large;"><span><span><span style="color: #38761d;"></span></span></span><br />
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<span style="font-size: small;"><span><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-24354687088693461422016-10-02T22:08:00.002+03:002016-10-02T22:08:44.488+03:00Томатно-луковый релиш с имбирем<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span><br />
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Репчатый лук (очищенный) - 1,3 кг.<br />
Помидоры - 2,6 кг.<br />
Перец чили (очищенный) - 100 гр.<br />
Имбирь (очищенный) - 70 гр.<br />
Чеснок (очищенный) - 70 гр.<br />
Оливковое масло - 4 ст. л.<br />
Соль - 3 ч. л. без горки<br />
Сахар - 120 гр.<br />
Лимонный сок - 4 ст. л.<br />
Итальянские травы - 1 ст. л. с небольшой горкой<br />
Паприка сладкая - 0.5 ч. л.<br />
Острый перец молотый - 0.5 ч. л.<br />
Черный перец молотый - 0,5 ч. л.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Репчатый лук нарезать кубиком, примерно 0,7 х 0,7 см.</div>
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2. Обжарить лук на оливковом масле до слегка золотистого цвета.</div>
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3. Помидоры вымыть и срезать плодоножку.</div>
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4. Залить помидоры кипятком и оставить на 5 минут.</div>
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5. Вынуть помидоры из кипятка и опустить в холодную воду. Очистить помидоры от шкурки.</div>
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6. Помидоры нарезать кубиком.</div>
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7. Засыпать помидоры сахаром и оставить на 1 час.</div>
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8. Чеснок нарезать мелким кубиком.</div>
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9. Имбирь нарезать мелким кубиком.</div>
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11. Смешать в кастрюльке помидоры, острый перец, чеснок, имбирь и обжаренный лук.</div>
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12. Довести содержимое кастрюльки до кипения. Уменьшить огонь и варить на небольшом огне 30 минут, периодически помешивая.</div>
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13. Добавляем к овощам лимонный сок, соль и приправы.</div>
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14. Варим наш релиш на небольшом огне, при постоянном помешивании до выпаривания жидкости. Релиш должен загустеть, а жидкость практически полностью выпариться.</div>
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15. Крышки вымыть и прокипятить в течении 10 минут.<br />
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16. Банки вымыть и простерилизовать в разогретой до 100 С духовке в течении 15 минут.<br />
Разложить релиш по банкам и закатать. Хранить при комнатной температуре.</div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-79999917263454467402016-04-02T21:14:00.000+03:002016-04-02T21:17:01.735+03:00Борщ с квашеной капустой, сушеными грибами и уткой<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ2nMILohRjl3mc0y9GMbYojP1Yq3G9F8WL_chkOKqtfDxJnB1wFfmCTQHAqHayusruUgMO1Jxv0QfWKnOb-YHMaJ_XzboT1lHGOvCGa-Mr-bukF3ZRIMsGFVSGznK4RlvcIIimQy9DI/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbJ2nMILohRjl3mc0y9GMbYojP1Yq3G9F8WL_chkOKqtfDxJnB1wFfmCTQHAqHayusruUgMO1Jxv0QfWKnOb-YHMaJ_XzboT1lHGOvCGa-Mr-bukF3ZRIMsGFVSGznK4RlvcIIimQy9DI/s640/2.jpg" width="640" /></a></div>
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Утиные грудки с кожей - 3 шт. <br />
Картофель - 300 гр.<br />
Свекла - 630 гр. <br />
Морковь - 80 гр.<br />
Лук - 400 гр.<br />
Капуста квашеная (без рассола) - 750 гр.<br />
Чеснок - 25 гр.<br />
Острый перец - 1 шт.<br />
Укроп - 30 гр.<br />
Петрушка - 30 гр.<br />
Смесь сухих кореньев (пастернак, сельдерей, петрушка) - 2 ст. л.<br />
Белые сушеные грибы - 100 гр.<br />
Аджика домашняя - 1 кофейная чашка<br />
Сахар - 1 ст. л. с горкой<br />
Лавровый лист - 4 шт. (маленький)<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
Вода - 4,5 л.<br />
Сметана при подаче<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMm-EBOxQCow6zAWAVQTOMKDf6Tn8MLelLb06F_vZOwmTN0i6aeI29Leakev9oUWrtnButJpvQAI4AXTyDUfJRYT9JNSp8KXeiO_GFhC1UYAV99u-oe8BQCNGRy3kKlyGkjRsss2-suw/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFMm-EBOxQCow6zAWAVQTOMKDf6Tn8MLelLb06F_vZOwmTN0i6aeI29Leakev9oUWrtnButJpvQAI4AXTyDUfJRYT9JNSp8KXeiO_GFhC1UYAV99u-oe8BQCNGRy3kKlyGkjRsss2-suw/s400/4.JPG" width="400" /></a></div>
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1. Свеклу нарезать тонкой соломкой.</div>
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2. Лук нарезать мелким кубиком.</div>
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3. Морковку нарезать тонкой соломкой.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgKir55GbJNsl6eI5lkyvdXmK5_F2D7t1ZuR0hlvOPnsYmCvamchyChz5L24py9xz5YWQLgd0QYr7ir4Q3bo-xUuz3AiImV06rVJjo4psG4LpcFdNf7rwoMb5HtFnWYvEFZosx6i2riA/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" kasperskylab_antibanner="on" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglgKir55GbJNsl6eI5lkyvdXmK5_F2D7t1ZuR0hlvOPnsYmCvamchyChz5L24py9xz5YWQLgd0QYr7ir4Q3bo-xUuz3AiImV06rVJjo4psG4LpcFdNf7rwoMb5HtFnWYvEFZosx6i2riA/s400/2.JPG" width="400" /></a></div>
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4. Грибы залить водой (0.5 л.) на 40 минут.</div>
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5. Картофель нарезать кубиком примерно 1 х 1 см.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70dtV5SKJeIBzFWhyY-y4P0S-ndYD7_lfhE6yhW0a1xlJMHs_ejpW9fszTNkXes7JcDM1sKaUVu7YCUXh7xgtIAeHjDiNppFdkeWCbB6LRBiArbHQsHvTBXF1wYeLs_VHQwoRv8h6iWo/s1600/17.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi70dtV5SKJeIBzFWhyY-y4P0S-ndYD7_lfhE6yhW0a1xlJMHs_ejpW9fszTNkXes7JcDM1sKaUVu7YCUXh7xgtIAeHjDiNppFdkeWCbB6LRBiArbHQsHvTBXF1wYeLs_VHQwoRv8h6iWo/s400/17.JPG" width="400" /></a></div>
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6. Чеснок нарезать мелким кубиком.</div>
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7. Укроп и петрушку измельчить. </div>
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8. Картошку и морковку положить в кастрюльку, залить водой (2 л.) и варить до готовности овощей.</div>
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9. С утиных грудок снять кожу.</div>
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10. Нарезать утиную кожу на небольшие кусочки.</div>
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11. Утиную кожу выложить на разогретую сковородку и вытопить жир. Шкварки убрать из сковородки (они нам не понадобятся). Половину жира перелить в другую сковородку.</div>
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12. Достаем грибы и промываем под проточной водой. Нарезаем грибы соломкой. Воду из под грибов процеживаем через 3 слоя марли.</div>
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13. В сковородке на утином жире обжарить грибы до золотистого цвета. Переложить грибы на тарелку.</div>
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14. В сковородке где жарились грибы обжариваем лук до золотистого цвета.</div>
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15. Добавляем к луку свеклу и обжариваем все вместе 4 минуты.</div>
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16. Добавляем к свекле и луку аджику и тушим до готовности свеклы.</div>
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17. Капусту отжать от рассола (если капуста очень кислая, то ее надо промыть под проточной водой), у меня капуста домашнего приготовления, поэтому я ее не промывала. Обжарить капусту в утином жире до золотистого цвета.</div>
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18. Добавить к капусте лавровый лист, смесь кореньев и процеженную воду из под грибов. Тушить капусту до мягкости.</div>
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19. Утиные грудки порезать на небольшие кусочки и обжарить до золотистого цвета.</div>
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20. В кастрюльку к сваренным картошке и морковке добавить свеклу с луком и аджикой, укроп, петрушку, грибы, капусту и оставшуюся воду. Все хорошо перемешать и довести до кипения.</div>
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21. Добавляем в кастрюльку чеснок, острый перец, соль, сахар, черный молотый перец, утиное мясо.</div>
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22. Доводим борщ до кипения. Выключаем огонь, накрываем крышкой и даем настояться в течении 15 минут.</div>
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Подаем со сметаной и зеленью.</div>
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span><span style="font-size: x-small;"><span style="font-size: large;"><span style="color: #38761d;"></span></span><br /></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-20094517748154877392016-03-26T21:05:00.002+03:002016-03-26T21:05:51.307+03:00Картофельная запеканка с рыбой<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><span style="font-size: large;"><b><br /></b></span></span>
<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Филе трески - 600 гр.<br />
Морковь - 190 гр.<br />
Лук порей - 250 гр.<br />
Чеснок - 15 гр.<br />
Горошек - 150 гр.<br />
Сыр "Российский" - 100 гр.<br />
Картофель - 1 кг.<br />
Сливки - 200 мл.<br />
Яйца - 1 шт.<br />
Желток - 1 шт.<br />
Сливочное масло - 40 гр.<br />
Оливковое масло - 2 ст. л.<br />
Сушеный укроп - 1 ст. л.<br />
Приправа для рыбы - 1 ч. л. <br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление:</b></span></span></div>
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1. Морковку нарезать кубиком, примерно 0,5 см.</div>
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2. Лук порей нарезать кольцами. </div>
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3. Чеснок нарезать мелким кубиком.</div>
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4. Лук обжарить до слегка золотистого цвета на оливковом масле.</div>
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5. Добавить морковку и обжаривать все вместе до золотистого цвета морковки.</div>
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6. Добавить к овощам чеснок и обжаривать все вместе примерно 1 минуту.</div>
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7. Добавляем сливки, соль, черный молотый перец и даем содержимому сковородки закипеть. </div>
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8. Картофель отварить, слить воду, добавить соль, сушеный укроп, сливочное масло, яйцо и сделать пюре.<br />
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9. Сыр натереть на средней терке.<br />
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10. Добавить сыр к горячему картофельному пюре и все хорошо перемешать.<br />
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11. Форму смазать сливочным маслом.<br />
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12. Рыбу порезать на кусочки толщиной примерно 1,5 см. и выложить на дно формы и посыпать приправой для рыбы.<br />
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13. На рыбу выложить овощи со сливками.<br />
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14. Сверху выложить зеленый горошек.<br />
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15. Картофельное пюре переложить в кондитерский мешок и выложить поверх горошка. Аккуратно смазать картофельное пюре желтком.<br />
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16. Запекать в разогретой до 200 С духовке в течении 30 - 35 минут.</div>
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Достать запеканку из духовке и дать постоять примерно, 10 минут.<br />
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<span style="font-size: medium;">
<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span><span style="font-size: small;"><span style="font-size: large;"><span style="color: #38761d;"></span></span><br /></span></div>
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<div style="text-align: center;">
<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-35331121568998018372016-03-23T22:18:00.002+03:002016-03-23T22:18:29.605+03:00Блинный торт с заварным кремом и апельсиновым ароматом<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
<br />
<u><i><b>Для блинчиков</b></i></u><br />
<br />
Мука - 312 гр.<br />
Какао - 105 гр.<br />
Сахарная пудра - 105 гр.<br />
Молоко - 790 мл.<br />
Пиво светлое - 90 гр.<br />
Яйца - 390 гр. (вес без скорлупы)<br />
Масло сливочное - 105 гр.<br />
Соль - небольшая щепотка.<br />
<br />
<u><i><b>Для крема</b></i></u><br />
<br />
Молоко - 600 мл.<br />
Сахар - 150 гр.<br />
Крахмал кукурузный - 50 гр.<br />
Желтки (от больших яиц) - 7 шт. (164 гр.)<br />
Ванилин - 2 гр.<br />
Масло сливочное - 70 гр. (комнатной температуры)<br />
Цедра с 1-го большого апельсина (примерно 1,5 ст. л.)<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. В чаше миксера смешиваем муку, сахарную пудру, соль и какао.</div>
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2. Добавляем яйца и взбиваем до однородности.</div>
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3. Вливаем молоко и взбиваем до однородности.</div>
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4. В кастрюльке растопить сливочное масло.</div>
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5. Добавить в тесто пиво и растопленное сливочное масло.</div>
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6. Взбить все до однородности и оставить тесто при комнатной температуре на 40 минут.</div>
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7. Разогреть блинную сковородку и слегка смазать ее растительным маслом
(сковородку я смазываю маслом только один раз, остальные блинчики я
выпекаю не смазывая маслом сковородку).</div>
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8. Держа сковородку в руке на весу, с помощью половника налить на
середину сковородки тесто. Круговым движением поворачивать сковороду
так, чтобы тесто равномерно распределилось по ее дну. Поставить
сковородку обратно на огонь и жарить блин, пока тесто по краям не начнет
подсыхать и зарумяниваться.</div>
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9. Аккуратно при помощи лопаточки перевернуть блин на другую сторону и обжарить блинчик до зарумянивания.</div>
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10. Переложить блинчик на тарелку. Аналогично приготовить оставшиеся блинчики.<br />
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11. Для приготовления крема смешать в чаше миксера, ванилин, сахар и крахмал. Добавить желтки и взбивать пока желтки не станут свело-жёлтого цвета.<br />
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12. С апельсина снять цедру.</div>
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13. Молоко довести до кипения. Не переставая взбивать медленно влить молоко в яичную смесь и продолжать взбивать 1 минуту.<br />
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14. К молочно - яичной смеси добавить цедру апельсина и перемешать.<br />
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15. Перелить молочно - яичную смесь в кастрюльку и поставить на средний огонь. Постоянно помешивая, довести до кипения.
Смесь должна загустеть, на поверхности от кипения должны пойти пузырьки.<br />
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16. Снять кастрюльку с кремом с огня и взбить крем венчиком с маслом. Переложить крем в другую посуду, закрыть
плотно плёнкой и оставить остывать при комнатной температуре.<br />
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17. Собираем наш торт. На тарелку выложить блинчик. На блинчик нанести тонким слоем крем.<br />
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18. Накрыть блинчик с кремом другим блинчиком.<br />
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19. Опять нанести на блинчик крем.<br />
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20. Таким образом соберите весь торт.<br />
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21. Украсьте торт по своему желанию и уберите в холодильник как минимум на 3 часа.<br />
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<span><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span></span><span style="font-size: medium;"><span style="font-size: large;"><span style="color: #38761d;"></span></span><br /></span></div>
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<div style="text-align: center;">
<span style="font-size: small;"><span><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-58736765182181843392016-03-22T22:27:00.001+03:002016-03-22T22:27:40.571+03:00Блинчики с какао<div dir="ltr" style="text-align: left;" trbidi="on">
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Эти блинчики придутся по душе любителям шоколада. <br />
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<span style="color: #38761d;"><span style="font-size: large;"><br /></span></span></div>
<b><span style="color: #38761d;"><span style="font-size: large;">Исходные продукты:</span></span></b><br />
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Мука - 312 гр.<br />
Какао - 105 гр.<br />
Сахарная пудра - 105 гр.<br />
Молоко - 790 мл.<br />
Пиво светлое - 90 гр.<br />
Яйца - 390 гр. (вес без скорлупы)<br />
Масло сливочное - 105 гр.<br />
Соль - небольшая щепотка.<br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление:</b></span></span></div>
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1. В чаше миксера смешиваем муку, сахарную пудру, соль и какао.</div>
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2. Добавляем яйца и взбиваем до однородности.</div>
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3. Вливаем молоко и взбиваем до однородности.</div>
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4. В кастрюльке растопить сливочное масло.<br />
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5. Добавить в тесто пиво и растопленное сливочное масло.<br />
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6. Взбить все до однородности и оставить тесто при комнатной температуре на 40 минут.<br />
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7. Разогреть блинную сковородку и слегка смазать ее растительным маслом (сковородку я смазываю маслом только один раз, остальные блинчики я выпекаю не смазывая маслом сковородку).<br />
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8. Держа сковородку в руке на весу, с помощью половника налить на середину сковородки тесто. Круговым движением поворачивать сковороду так, чтобы тесто равномерно распределилось по ее дну. Поставить сковородку обратно на огонь и жарить блин, пока тесто по краям не начнет подсыхать и зарумяниваться.<br />
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9. Аккуратно при помощи лопаточки перевернуть блин на другую сторону и обжарить блинчик до зарумянивания.<br />
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10. Переложить блинчик на тарелку. Аналогично приготовить оставшиеся блинчики.<br />
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<span style="font-size: large;"><span><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span></span><span style="font-size: medium;"><span style="font-size: large;"><span style="color: #38761d;"></span></span><br /></span></div>
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<span style="font-size: small;"><span><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-78787161571793225282016-03-18T16:01:00.004+03:002016-03-18T16:01:51.196+03:00Капустный салат Коул слоу (Coleslaw)<div dir="ltr" style="text-align: left;" trbidi="on">
Этот капустный салат очень популярен в Америке. Основные ингредиенты этого салата капуста, морковка и сливочный соус. Как и любое популярное блюдо этот салат имеет массу вариаций: хозяйки добавляют в салат яблоко, репчатый лук, чеснок, кукурузу, корень сельдерея, ананасы, сочетают различные виды капусты и т. д. Базовые составляющие соуса –
сметана, уксус или сок лимона, соль либо соевый соус, сахар или мёд. К
этим ингредиентам можно добавлять по своему вкусу другие специи и
приправы. Наиболее интересные и популярные варианты – мак, хрен,
горчица, семена горчицы, фенхеля или сельдерея. <br />
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span><br />
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Капуста белокочанная - 320 гр.<br />
Морковка - 155 гр.<br />
Лук репчатый - 60 гр.<br />
Семена сельдерея - 1 ч. л. (можно заменить на семена фенхеля)<br />
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<u><i><b>Соус</b></i></u><br />
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Сметана - 80 гр.<br />
Майонез - 65 гр.<br />
Сахар - 15 гр.<br />
Соль - 5 гр.<br />
Черный молотый перец - 0,3 ч. л. <br />
Уксус яблочный "Кюне" 5% - 1 ст. л.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Капусту тонко нашинковать.<br />
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2. Репчатый лук нарезать тонкими полукольцами.<br />
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3. Морковку натереть на крупной терке.<br />
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4. Перемешать капусту, лук и морковку.<br />
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5. Добавить к овощам семена сельдерея и все хорошо перемешать.<br />
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6. Делаем соус. В отдельной мисочке смешать, соль, черный молотый перец, сметану, майонез и уксус.<br />
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7. Заправить салат соусом и хорошо все перемешать. Дать салату постоять в холодильнике минут 40.</div>
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетита!</b></span></span></span><span style="font-size: large;"><span style="color: #38761d;"></span><br /></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-19726806375275234532016-03-03T19:30:00.001+03:002016-03-03T19:30:27.730+03:00Говядина тушеная в красном вине<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span></div>
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Говядина - 600 гр.</div>
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Морковь - 120 гр.</div>
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Стебель сельдерея - 70 гр.</div>
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Чеснок - 10 гр.</div>
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Острый перец чили - 17 гр.</div>
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Лук репчатый - 185 гр.</div>
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Вино красное сухое - 200 мл.</div>
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Томаты в собственном соку - 500 гр.(можно заменить на свежие, только снять шкурку)<br />
Оливковое масло - 4 ст.л.<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу<br />
Итальянские травы - 1 ч. л. </div>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Мясо нарезать кубиком, примерно 2 х 2 см.</div>
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2. Сельдерей нарезать кубиком 0,5 х 0,5 см.</div>
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3. Лук нарезать кубиком 0,5 х 0,5 см.</div>
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4. Морковь нарезать кубиком 0,5 х 0,5 см.</div>
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5. Чеснок измельчить.</div>
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6. Острый перчик очистить от семян и измельчить.</div>
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7. На сковородке разогреть оливковое масло и обжарить до золотистого цвета, лук, морковь и сельдерей.</div>
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8. Добавить к овощам мясо и обжаривать все вместе в течении 5 минут.</div>
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9. Добавляем чеснок и обжариваем все вместе 2 минуты.</div>
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10. Вливаем вино и полностью его выпариваем.</div>
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11. Добавляем к мясу помидоры и тушим 2 минуты.</div>
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12. Добавляем соль, черный молотый перец, итальянские травы и тушим в течении 2 минут.<br />
К мясу Я подавала кус-кус.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приятного аппетита!</span></b></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-58744702126268765412016-02-18T18:00:00.000+03:002016-04-16T15:48:41.828+03:00Куриные котлеты по - венгерски от Бени Сайда<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="color: #38761d;"><b>Исходные продукты:</b></span></span><br />
<u><i><b><br /></b></i></u>
<u><i><b>Для фарша</b></i></u><br />
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Филе куриной грудки - 1 кг.<br />
Петрушка - 25 гр.<br />
Панировочные сухари - 30 гр.<br />
Картофель (отварной) - 115 гр.<br />
Яйца - 2 шт. (140 гр. без скорлупы)<br />
Соль - по вкусу<br />
Перец черный молотый - по вкусу <br />
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<u><i><b>Для соуса</b></i></u><br />
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Чеснок - 25 гр.<br />
Кипяток - 250 мл.<br />
Масло сливочное - 60 гр.<br />
Мука - 16 гр.<br />
Грибной порошок из белых грибов - 1 ст. л. (автор советует 1 бульонный кубик, но я заменила на грибной порошок)<br />
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Панировочные сухари (для панировки) - по вкусу<br />
Масло растительное (для жарки котлеток) - по вкусу <br />
<span style="font-size: large;"><b><span style="color: #38761d;"><br /></span></b></span>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Петрушку измельчить.</div>
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2. Куриное филе прокрутить на мясорубке со средней решеткой.</div>
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3. Картошку подавить картофелемялкой.</div>
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4. Смешать куриный фарш, яйца, панировочные сухари, соль, перец черный молотый, петрушку и картофель.</div>
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5. Чеснок выдавить через чеснокодавку.</div>
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6. Приступаем к соусу. Сливочное масло растопить в небольшой кастрюльке. </div>
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7. В масло добавляем муку и хорошо перемешиваем венчиком чтобы не было комочков.</div>
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8. Тонкой струйкой вливаем кипяток, постоянно перемешивая венчиком, чтобы не образовалось комочков.</div>
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9. Варим соус до загустения , постоянно помешивая.</div>
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10. Снять соус с огня, добавить чеснок и перемешать.</div>
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11. Добавить грибной порошок и все перемешать. Остудить соус до 40 С.</div>
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12. Добавить соус к фаршу и хорошо все вымесить. Убрать фарш на 2 часа в холодильник.</div>
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13. Достаем фарш из холодильника. Формируем из фарша котлетки и обваливаем их в панировочных сухаря. </div>
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14. На сковородке разогреть растительное масло и обжарить наши котлеты на среднем огне в течении 3 минут.</div>
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15. Аккуратно перевернуть котлетки и обжаривать в течении 3 минут.</div>
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16. Переложить готовые котлетки на блюдо и подавать к столу.</div>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приятного аппетита!</span></b></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-4642380939083087132016-02-12T14:26:00.000+03:002016-02-12T16:47:54.019+03:00Жаренные куриные грудки с соусом из сушеной клюквы и лука<div dir="ltr" style="text-align: left;" trbidi="on">
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За рецепт большое спасибо Нине Фоминой.</div>
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные ингредиенты:</b></span></span></div>
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Филе куриных грудок - 2 шт. (500 гр.)</div>
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Масло сливочное - 20 гр.</div>
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Масло оливковое - 4 ст. л. </div>
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<u><i><b>Для панировки </b></i></u></div>
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Мука кукурузная - 4 ст. л.</div>
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Тимьян сушеный - 1 ст. л. без горки</div>
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Паприка - 1 ч. л.</div>
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Кайенский перец - 0,5 ч. л.</div>
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Соль - 1 ч. л.</div>
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Перец черный молотый - 0,5 ч. л.</div>
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<u><i><b>Для соуса</b></i></u></div>
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Вино белое сухое - 250 мл.</div>
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Клюква сушеная - 60 гр.</div>
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Лук репчатый - 140 гр.</div>
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Тимьян - 2 веточки</div>
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Сахар - 1 ст. л.</div>
<div style="text-align: left;">
Соль - по вкусу</div>
<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Для панировки смешать муку, соль, тимьян, черный молотый перец, паприку и кайенский перец.<br />
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2. Лук нарезать мелким кубиком.<br />
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3. Куриные грудки разрезать пополам.<br />
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4. Запанировать наши грудки в панировке.<br />
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5. На сковородке разогреть сливочное и оливковое масло. Выложить на сковородку запанированные куриные грудки и обжаривать в течении 3 минут.<br />
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6. Грудки перевернуть на другую сторону и готовить в течении 3 минут. Переложить готовые грудки на тарелку.<br />
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7. В сковородку где жарилась курочка выложить лук, посыпать его сахаром и жарить до слегка золотистого цвета.<br />
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8. К луку добавить веточки тимьяна, клюкву и обжаривать все вместе в течении 2 минут.<br />
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9. Влить вино и выпарить его наполовину.<br />
Выложить соус на грудки и сразу подавать на стол.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приятного аппетита!</span></b></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-19266052663337444242016-02-11T15:21:00.002+03:002016-02-11T15:27:43.441+03:00Курочка фаршированная ароматным маслом.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><span style="font-size: large;"><b>Исходные продукты:</b></span></span></div>
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Курочка - 1,7 кг</div>
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Лимон - 1 шт.</div>
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Коробочки кардамона - 9 шт.</div>
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Корица (палочки) - 2 шт.</div>
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Звездочный бадьян - 5 шт.</div>
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Соль - по вкусу</div>
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Черный молотый перец - по вкусу</div>
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Вода - 50 мл. </div>
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<u><i><b>Для ароматного масла</b></i></u></div>
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Сливочное масло (размягченное) - 90 гр.</div>
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Мед - 60 гр.</div>
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Коньяк - 3 ст. л.</div>
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Цедра одного лимона</div>
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Паприка - 1 ст. л.</div>
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Кайенский перец - 0,5 ч. л.</div>
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Соль - 0,5 ч. л.</div>
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Перец "Райские зерна" - 1 ч. л. (можно заменить на черный перец горошком)</div>
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Чеснок - 20 гр.</div>
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Коробочки кардамона - 8 шт.</div>
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<b><span style="font-size: large;"><span style="color: #38761d;">Приготовление:</span></span></b></div>
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1. Очищаем 8 коробочек кардамона.</div>
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2. В ступке растираем перец "Райские зерна" и семена кардамона.</div>
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3. С лимона снять цедру.</div>
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4. Чеснок натереть на средней терке.</div>
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5. В тарелке смешать коньяк, размягченное сливочное масло, кайенский перец,, паприку,цедру лимона,мед,соль, чеснок, растертые зерна кардамона и перца "Райские зерна".</div>
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6. Курочку вымыть и обсушить. На грудке аккуратно отделить кожу от мякоти. Под кожей на грудке распределяем наше ароматное масло.<br />
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7. Подготавливаем пряности которые будем класть внутрь нашей курочке.<br />
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8. Посолить и поперчить курочку изнутри. Внутрь нашей курочки кладем лимон (предварительно наколоть ножом лимон в нескольких местах) , палочки корицы, звездочный бадьян и кардамон. Связываем кулинарным шпагатом или нитками ножки курочке. Курочку сверху посолить и поперчить.</div>
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9. Выложить подготовленную курочку в пакет для запекания, влить 50 мл воды, наколоть пакет сверху в нескольких местах. Запекать курочку в разогретой до 180 С духовке в течении 45 минут. Достать курочку из духовки, разрезать пакет и запекать еще примерно 15 минут.<br />
Подавать такую курочку можно с любым гарниром.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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</span><span style="font-size: xx-small;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-32792249972990439892016-02-10T10:48:00.000+03:002016-02-10T13:03:22.812+03:00Жареная скумбрия с острым соусом в азиатском стиле<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span></div>
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Скумбрия - 3 шт.</div>
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Соль - по вкусу</div>
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Перец черный молотый - по вкусу</div>
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Масло растительное - 4 ст. л. </div>
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Кинза - 20 гр.</div>
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Перец чили - 10 гр. (нарезать тонкими кольцами)</div>
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<u><i><b>Для соуса</b></i></u></div>
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Цедра лимона - 1,5 ст. л.</div>
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Лимонный сок - 3 ст. л.</div>
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Соевый соус - 3 ст. л.</div>
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Чеснок (очищенный) - 13 гр.</div>
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Имбирь (очищенный) - 13 гр.</div>
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Чили (очищенный) - 22 гр. </div>
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Кунжут - 1 ст. л. (без верха) </div>
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Мед - 17 гр.<br />
Оливковое масло - 7 ст. л. </div>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span><br />
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1. Снять цедру лимона.<br />
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2. Острый перчик очистить от семян и натереть на мелкой терке.<br />
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3. Имбирь очистить и натереть на мелкой терке.<br />
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4. Чеснок очистить и натереть на мелкой терке.<br />
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5. Смешать цедру лимона, мед, чеснок, острый перец, имбирь, лимонный сок, соевый соус и оливковое масло.<br />
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6. Добавить семена кунжута и перемешать. Соус готов.<br />
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7. Кинзу крупно нарезать.<br />
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8. Скумбрию разделать на филе. Филе промыть, обсушить, поперчить и посолить.</div>
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9. Обжарить скумбрию на разогретом растительном масле с двух сторон до готовности.<br />
Переложить рыбку на блюдо, полить соусом, посыпать кинзой и колечками острого перца.<br />
Подавать такую рыбку можно с рисом, картофелем и т. д.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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<span style="font-size: xx-small;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-35353715133128330012016-02-08T12:53:00.001+03:002016-02-08T12:53:43.366+03:00Картофель тушеный по-парижски<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #38761d;"><b><span style="font-size: large;">Исходные продукты:</span></b></span></div>
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Картошка (очищенная) - 1 кг.</div>
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Масло сливочное - 140 гр.</div>
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Лук репчатый (очищенный) - 230 гр.</div>
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Укроп - 15 гр.</div>
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Петрушка - 15 гр.</div>
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Тимьян - 4 веточки</div>
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Розмарин - 1 веточка</div>
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Куркума - 1 ч. л.</div>
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Перец черный молотый - по вкусу</div>
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Соль - по вкусу</div>
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Лук нарезать мелким кубиком.</div>
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2. В кастрюльке растопить сливочное масло.</div>
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3. Обжарить лук до слегка золотистого цвета.</div>
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4. Добавить к луку картошку. Залить картошку водой так чтобы она его покрыла.<br />
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5. Связать в пучок, тимьян, укроп, петрушку и розмарин.</div>
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6. Добавить к картошке, куркуму, соль, перец и пучок трав. Довести картофель до кипения. </div>
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7. Уменьшить огонь и тушить картофель до готовности. Вынуть пучок трав и подавать картофель посыпав листиками тимьяна.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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<span style="font-size: x-small;"><span style="color: #38761d;"><span style="color: black;"><span style="font-size: small;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-77998912113042760032016-02-07T12:52:00.001+03:002016-02-07T12:52:26.304+03:00Спагетти со шпинатом, грибами и сыром<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: large;"><span style="color: #38761d;">Исходные продукты:</span></span></b></div>
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Шпинат - 400 гр. (у меня замороженный)</div>
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Шампиньоны - 200 гр.</div>
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Лук - 130 гр.</div>
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Чеснок - 8 гр.</div>
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Сливки 20% - 250 мл.</div>
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Масло сливочное - 10 гр. </div>
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Масло оливковое - 2 ст. л.</div>
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Сыр "Российский" - 70 гр.</div>
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Сыр "Пармезан" - 40 гр.</div>
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Спагетти - 300 гр.</div>
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Соль - по вкусу</div>
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Перец черный молотый - по вкусу</div>
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<span style="color: #38761d;"><span style="font-size: large;"><b>Приготовление:</b></span></span><br />
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1. Лук нарезать мелким кубиком.<br />
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2. Шампиньоны нарезать соломкой.<br />
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3. Чеснок нарезать очень мелким кубиком.<br />
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4. На разогретом оливковом и сливочном масле обжарить лук до прозрачности.<br />
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5. Как только лук начнет зарумяниваться добавить шампиньоны к луку и жарить до слега золотистого цвета шампиньонов.<br />
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6. Добавить к луку с шампиньонами чеснок и жарить все вместе 2 минуты.<br />
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7. Добавляем сливки и готовим в течении 1 минуты.<br />
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8. В отдельную сковородку налить воду (25 мл) и выложить шпинат. Готовить под крышкой до выпаривания всей жидкости, примерно 5 - 7 минут.<br />
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9. К шпинату выложить сливочно-грибную смесь и все перемешать.<br />
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10. Сыр "Российский" натереть на крупной терке.<br />
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11. Добавить сыр к шпинатно-грибному соусу и прогреть все до расплавления сыра.</div>
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12. Спагетти сварить до состояния аль-денте и слить воду (воду из под спагетти не выливать так как возможно нам понадобиться добавить несколько ложек в соус, если на Ваш взгляд соус будет густоват). Добавить спагетти в сковородку с соусом и прогреть все вместе в течении 30 секунд. </div>
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Подавать порционно посыпав сверху натертым пармезаном.</div>
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<span style="font-size: large;"><span><span><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></span></span></div>
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<span style="font-size: small;"><span><span style="color: #38761d;"><span style="color: black;"><span><span><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b></span></span> </span></span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0tag:blogger.com,1999:blog-5047945180086455251.post-89115413334537199052016-02-01T15:03:00.001+03:002016-02-01T15:47:53.375+03:00Борщ с бычками по - одесски<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><span style="color: #38761d;">Исходные продукты:</span></b></span><br />
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Капуста - 540 гр.<br />
Морковь - 260 гр.<br />
Лук - 460 гр.<br />
Чеснок - 25 гр.<br />
Свекла - 500 гр.<br />
Картошка - 200 гр.<br />
Томатная паста "Помидорка"-90 гр.<br />
Бычки в томате - 2 банки (баночки по 240 гр.)<br />
Фасоль белая - 1 б. <br />
Укроп - 70 гр.<br />
Петрушка - 40 гр.<br />
Лавровый лист - 2 шт.<br />
Смесь сухих кореньев (пастернак, сельдерей, петрушка) - 1.5 ст. л. с горкой <br />
Помидоры - 170 гр.<br />
Перец болгарский - 170 гр.<br />
Аджика сырая домашняя - 4 ст. л. <br />
Масло растительное - 6 ст. л.<br />
Лимонный сок - 2 ст. л.<br />
Соль - по вкусу<br />
Сахар - 1 ст. л. без горки<br />
Острый перец - 1шт. при подаче<br />
Вода - 4.5 л.<br />
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<span style="font-size: large;"><b><span style="color: #38761d;">Приготовление:</span></b></span></div>
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1. Лук нарезать мелким кубиком, примерно 0,5 х 0,5 см.<br />
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2. Болгарский перец очистить от семян и нарезать соломкой.</div>
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3. Капусту нарезать соломкой, шириной примерно 0,5 см.</div>
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4. Помидоры нарезать тонкими четверть кольцами.</div>
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5 Укроп и петрушку измельчить.</div>
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6. Чеснок измельчить.</div>
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7. Морковь нарезать тонкой соломкой или натереть на крупной терке.</div>
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8. Свеклу (300 гр.) нарезать соломкой.</div>
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8. Лук обжарить до золотистого цвета.</div>
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9. К обжаренному луку добавить морковку и жарить все вместе в течении 2 минут.</div>
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10. Добавить болгарский перец и обжаривать все вместе еще 2 минуты.<br />
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11. Сдвинуть овощи в сторону, добавить 1 ст. л. растительного масла и обжарить томатную пасту в течении 2 минут. Томатную пасту посыпать сахаром и перемешать с овощами.<br />
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12. В сковородке разогреть растительное масло, выложить свеклу, полить ее лимонным соком обжаривать в течении 2 минут. Добавить 1 половник воды и тушить свеклу до состояния аль-денте.<br />
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13.Картошку и свеклу (200 гр.) залить водой и варить до готовности овощей. <br />
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14. Вынуть из кастрюльки картошку и свеклу.<br />
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15. В кастрюльку добавить смесь сухих кореньев, фасоль и капусту. Варить 5 минут.<br />
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16. Добавить нарезанные помидоры и варить до готовности капусты.<br />
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17. Отварную свеклу натереть на средней терке.<br />
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18. Отварной картофель размять толкушкой.<br />
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19. К капусте добавить тушеную свеклу, обжаренные овощи, лавровый лист, сырую аджику и все перемешать.<br />
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20. Добавить натертую отварную свеклу, мятый картофель, укроп, петрушку, чеснок, соль и довести до кипения.<br />
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21. Добавить бычки в томате, аккуратно перемешать, довести до кипения. Снять борщ с плиты накрыть крышкой и дать настояться минут 15.<br />
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Подавать борщ с нарезанным колечками острым перцем и зеленью.<br />
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<span style="font-size: large;"><span style="color: #38761d;"><b>Приятного аппетит</b></span><span style="color: #38761d;"></span><span style="color: #38761d;"><b>а!</b></span></span></div>
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<span style="font-size: small;"><span style="color: #38761d;"><span style="color: black;"><b><u><i>Если Вам понравился рецепт, порекомендуйте его друзьям в соц. сетях и дайте ссылку на мой блог!</i></u><br />
<u><i>Мне интересно узнать Ваше мнение о рецепте.</i></u></b> </span></span></span></div>
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Irinahttp://www.blogger.com/profile/10199370932834316593noreply@blogger.com0