tag:blogger.com,1999:blog-66623544865565582772024-02-21T12:25:03.503+02:00PicanteWhen cooking becomes an obsession...Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-6662354486556558277.post-23818033330316189222010-11-22T22:37:00.000+02:002010-11-22T22:37:12.465+02:00New Web Page<span style="font-size: large;">I'm happy to inform You about my new cooking web page! </span><br />
<a href="http://picante/"><span style="font-size: x-large;">www.picantecooking.com </span></a><br />
<span style="font-size: large;">WELCOME!!</span><br />
<span style="font-size: large;">This blog will not be renewed or edited any more. </span><br />
<span style="font-size: large;">There You will find all the old and new recipes. See You at <a href="http://www.picantecooking.com/"><span style="font-size: x-large;">www.picantecooking.com</span></a></span>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-82317399734765078342010-11-17T10:49:00.001+02:002010-11-17T10:49:43.794+02:00Spicy red lentil soup in Indian style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoITCoSu-CBMMKRdO4tQ4DfacEiDMmCOfiOTAo5JP92SkiL5uARcqr-G8xuH6tXBIMPQlQcaWWIvtNwQ_L7lYbyBZOoudjGL06uLc_Bek23LH3YtTpUNYANYWLGiq27eZEy9H25zXWKaJ/s1600/IMG_7210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoITCoSu-CBMMKRdO4tQ4DfacEiDMmCOfiOTAo5JP92SkiL5uARcqr-G8xuH6tXBIMPQlQcaWWIvtNwQ_L7lYbyBZOoudjGL06uLc_Bek23LH3YtTpUNYANYWLGiq27eZEy9H25zXWKaJ/s640/IMG_7210.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><span class="longtext"><span lang="EN"></span></span><span lang="EN"><br />
<span class="longtext"></span><i><b><span title="">Incredibly nutritious, awakening and spicy with oriental notes and an Indian accent. </span><span title="">Here's how to describe this soup.</span><br />
<span class="longtext"></span><span title="">Many of my friends do not like lentils, although it is unbelievably! </span><span title="">But in this version, lentils are a great success! Interested? </span><span title="">Try it!</span></b></i></span></div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><i><b><span title=""> </span></b></i> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFfq0pE46PC3Ki3l6e4lL2UCDIZhQvax0ZJAjXbylCUmT9EyKNYGPRACjieS0-vyRNi4-8xRtt028Kk065l6Gjs5SMSAv3qcy9SmN9hbLO86H-KgDGLM2QtAp3QH4zwnQdBisqz39rIB2/s1600/IMG_7138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPFfq0pE46PC3Ki3l6e4lL2UCDIZhQvax0ZJAjXbylCUmT9EyKNYGPRACjieS0-vyRNi4-8xRtt028Kk065l6Gjs5SMSAv3qcy9SmN9hbLO86H-KgDGLM2QtAp3QH4zwnQdBisqz39rIB2/s640/IMG_7138.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><i><b><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span></span></b></i><b><span lang="EN"><span title="">Serves 4</span><br />
<span class="longtext"></span><span title="">200 grams red lentils</span><br />
<span class="longtext"></span><span title="">250 grams onions </span></span></b></div><div class="MsoNormal" style="margin-left: 36pt;"><b><span class="longtext"><span lang="EN">3 tablespoons </span><span title="">vegetable oil</span></span><span lang="EN"><br />
<span class="longtext"></span><span title="">2 cm fresh ginger root</span><br />
<span class="longtext"></span><span title="">1 tsp </span><span title="">powdered chili pepper</span><br />
<span class="longtext"></span><span title="">1 tsp </span><span title="">turmeric</span><br />
<span class="longtext"></span><span title="">1.5 liters </span><span title="">mutton or chicken stock</span><br />
<span class="longtext"></span><span title="">450 grams canned skinned tomatoes (1 can)</span><br />
<span class="longtext"></span><span title="">Salt to taste</span><br />
<span class="longtext"></span><span title="">1 bunch cilantro</span><br />
<span class="longtext"></span><span title="">Chives for decoration</span></span></b></div><div class="MsoNormal" style="margin-left: 36pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dZOqWv7RTL8/TOOJv69mXCI/AAAAAAAAAzE/HJQPJkNNC8A/s1600/IMG_7144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_dZOqWv7RTL8/TOOJv69mXCI/AAAAAAAAAzE/HJQPJkNNC8A/s640/IMG_7144.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><br />
<span class="longtext"></span><span title="">1) </span></span><span class="longtext"><span lang="EN-US">Dice</span></span><span class="longtext"><span lang="EN"> the onions. </span><span title="">Grate ginger on a fine grater. </span><span title="">Heat the stock. </span><span title="">Chop tomatoes. </span><span title="">Finely chop the cilantro.</span></span><span lang="EN"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06hFqCs6p9uWrZh5QYiUOZ5V7kzJRgjOY5MeiwBv39nb7qu0FiEMrZQzrYd02Ng4eiQkgMssVJgooXXtCEnXQ3eHmlHeVjsHE3Jywqu1xfJp1ypKAxyQoqMWHR7MxTNEqqrscvX4-k1dR/s1600/IMG_7147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="398" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg06hFqCs6p9uWrZh5QYiUOZ5V7kzJRgjOY5MeiwBv39nb7qu0FiEMrZQzrYd02Ng4eiQkgMssVJgooXXtCEnXQ3eHmlHeVjsHE3Jywqu1xfJp1ypKAxyQoqMWHR7MxTNEqqrscvX4-k1dR/s640/IMG_7147.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><br />
<span class="longtext"></span><span title="">2) Heat the vegetable oil in a saucepan, over medium heat and onions and ginger. </span><span title="">Fry stirring until onions are translucent. </span><span title="">Add spices and stir. </span><span title=""> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYC2BF_dGfEmH990q9z9A7fX5-2AFhAhlyUzPs2SlG0BWHQmhN6EcjEKBUlO_y7askwbSxP_Oo7C3ZLRr37eQl8Ywja1swkRazMZ3lS-LNlxUIibHzbosYNJDso2BxycKLsA0ii1jS_DpN/s1600/IMG_7157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYC2BF_dGfEmH990q9z9A7fX5-2AFhAhlyUzPs2SlG0BWHQmhN6EcjEKBUlO_y7askwbSxP_Oo7C3ZLRr37eQl8Ywja1swkRazMZ3lS-LNlxUIibHzbosYNJDso2BxycKLsA0ii1jS_DpN/s640/IMG_7157.JPG" width="480" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><br />
</div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><span title="">Add lentils in a saucepan. </span><span title="">Fry stirring for 1 minute.</span></span></div><div class="MsoNormal" style="margin-left: 36pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGnI_fBuKfBuieZsX11bo38dEjwO4QrEnV7jYo6pS3Z0HRdBl7i_5vJRPAOHVHXbHWVwgEjlubw9svEqnigqzNmGMPztuJbQFPxwCxuUEuSmuWFtjTHKLWpflXYmUoUO4Vc2j1xgVYhy1/s1600/IMG_7162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGnI_fBuKfBuieZsX11bo38dEjwO4QrEnV7jYo6pS3Z0HRdBl7i_5vJRPAOHVHXbHWVwgEjlubw9svEqnigqzNmGMPztuJbQFPxwCxuUEuSmuWFtjTHKLWpflXYmUoUO4Vc2j1xgVYhy1/s640/IMG_7162.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">3) Add the hot stock. </span><span title="">Reduce heat to low and simmer for 10 minutes. </span><span title="">Add tomatoes with juice and salt. </span><span title="">Stir and cook for another 10 minutes, until lentils are soft.</span></span></div><div class="MsoNormal" style="margin-left: 36pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07hO2_xfIt1RwbRL6zBiB2s18c4cAqEXensGUugG-gLZyOR-JfeHac5xDTN8FEZ9dgG46wYwhHm_pdk7yQ3inU4BJqeAA1DWKfZjpy9X28tzSeQAWQCHNatP6H7ttSNw_2XmmrTnQFBKu/s1600/IMG_7204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07hO2_xfIt1RwbRL6zBiB2s18c4cAqEXensGUugG-gLZyOR-JfeHac5xDTN8FEZ9dgG46wYwhHm_pdk7yQ3inU4BJqeAA1DWKfZjpy9X28tzSeQAWQCHNatP6H7ttSNw_2XmmrTnQFBKu/s640/IMG_7204.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 36pt;"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">4) Remove from heat and add cilantro. </span><span title="">Stir and serve sprinkled with green onion rings on top.</span><br />
<span class="longtext"></span><span title="">Bon Appétit!</span></span><span lang="EN-US"></span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-85798079239507942432010-11-14T23:03:00.000+02:002010-11-14T23:03:30.263+02:00Almost all I know about eggs ...<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD64Vje_IfueCDQCKrbW7eGcBETSxO7wRDHi32ixL6HAZZiJolcHnVYyAbflyyu4vaOPgSXwYwk5Zp4s4ItQQ38NVH5pprsqn3vcbqEmQfedj4OHYUA8afqvQRp5k1-JBKR8m1Kwve-UIw/s1600/IMG_7361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="590" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD64Vje_IfueCDQCKrbW7eGcBETSxO7wRDHi32ixL6HAZZiJolcHnVYyAbflyyu4vaOPgSXwYwk5Zp4s4ItQQ38NVH5pprsqn3vcbqEmQfedj4OHYUA8afqvQRp5k1-JBKR8m1Kwve-UIw/s640/IMG_7361.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<i><b> Eggs - is an incredibly popular product on our table. And why not? Tasty, affordable and </b></i></span><i><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">nutritious</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">! I will focus on chicken eggs, because they are the most popular. It would seem that such an ordinary product, but not everybody knows how to use it in the kitchen and cook properly. So, will introduce you some facts and tips!</span></b></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<b><span style="font-size: large;"><u><i>About the anatomy:</i></u></span></b></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
1) Color of an eggshell depends on the breed of the hen and has no effect on the flavor or taste.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK6xVZBHr8-8hk8WD69qF8paH4FrOUFhQ4kw0zU3Y19wlijGtJks0Olb7asCVue6qNrnXubgyExeUZRE76reEfP8Z7qCbSJeK0kWokV3_-Nng_7dWphZmAfp3z_op66QB9ooK1nqDe1n3/s1600/IMG_7438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDK6xVZBHr8-8hk8WD69qF8paH4FrOUFhQ4kw0zU3Y19wlijGtJks0Olb7asCVue6qNrnXubgyExeUZRE76reEfP8Z7qCbSJeK0kWokV3_-Nng_7dWphZmAfp3z_op66QB9ooK1nqDe1n3/s640/IMG_7438.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
2) Yolk color depends on what the chickens are feed. Many connoisseurs say that the color of the egg yolks, and so the food given to the chicken influences the taste and aroma a lot.<br />
3) In a large egg yolk weighs approximately 20 grams and it collected all the fat and almost all the vitamins.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYdUxmQ7YiRYJoT4UZpvKisHa1Zr3hfAdhVcKylMVvv0MVeXlM4rqUrJpRIRxpd_1H_YPMxq99sFYeCOBSgbUZ2KxZb1PfYq2rMNA_QCAJDAEYHzAjuRdTNxvF4ky204vZ_MFjBlFaNtb/s1600/IMG_6991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiYdUxmQ7YiRYJoT4UZpvKisHa1Zr3hfAdhVcKylMVvv0MVeXlM4rqUrJpRIRxpd_1H_YPMxq99sFYeCOBSgbUZ2KxZb1PfYq2rMNA_QCAJDAEYHzAjuRdTNxvF4ky204vZ_MFjBlFaNtb/s640/IMG_6991.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
4) Egg yolk contains lecithin - a natural emulsifier and popular panacea. It is responsible for the thickening and creation of stable emulsions in sauces such as mayonnaise, hollandaise sauce. There is now way to make a dessert sauce sabayon without lecithin as well. In addition, it is incredibly beneficial for our health. Thanks to it, the statement that you can not eat a lot of eggs because of cholesterol is MYTH. Lecithin prevents the absorption of that egg cholesterol. So, my dear, eat eggs!<br />
5) Egg white of a large egg weighs about 30 grams and does not have fat, but also doesn’t have many vitamins. But it contains most of the egg protein.<br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_OeXq-3zOfUgiKFWMvv2ssoX8xSbhYssbg_a1UBgxm0Dk5PYh5M7MnSR_pNUtGVQzLu8EZKRU10rCEOK5RBzY6woDUms0WBbu8iUcunt14kgDOjH62vBhPK2i8SgBVm7KYAXHBlCEhg4/s1600/IMG_6934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY_OeXq-3zOfUgiKFWMvv2ssoX8xSbhYssbg_a1UBgxm0Dk5PYh5M7MnSR_pNUtGVQzLu8EZKRU10rCEOK5RBzY6woDUms0WBbu8iUcunt14kgDOjH62vBhPK2i8SgBVm7KYAXHBlCEhg4/s640/IMG_6934.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-size: large;"><u><i><b>About the freshness:</b></i></u></span><br />
1) A test for freshness: Place eggs in a bowl filled with water. If laid horizontally - it is the freshest. If strives upward or standing upright - it is not so fresh. If the egg floated – throw it away!<br />
2) The explanation for that is the fact that the eggs begin to accumulate air from the moment of being laid by the chicken. Creating, so-called air "pocket". The older is an egg – more air it contains.<br />
3) If You want to make neat deviled eggs it is better not to take the freshest eggs. Older eggs are easier to clean because of the air "pocket" and the skin of older egg clings less to the egg.<br />
4) But if you want nice, neat fried eggs - sunny side up, it is better to take the freshest eggs. Protein in fresh eggs is more firm and less runny.<br />
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</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span style="font-size: large;"><u><i><b>About Storage:</b></i></u></span><br />
1) It is better to store eggs in the same container they were sold in or in an airtight container.<br />
2) And eggshell has a porous structure through which the string eggs can easily penetrate.<br />
3) Keep eggs in refrigerator and not on the door, but closer to the wall, it's colder there. At room temperature, the eggs deteriorate as much in a day as in 4 days in a refrigerator.<br />
4) Not everyone knows that the egg whites and yolks can be frozen separately. Egg whites as they are, just place them in a cellophane bag or small airtight container. And add a little salt or sugar to the yolks, depending on what you are going to do with them later.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q_JMOAwXxCr7QCoFAE1gebI3GcLxNuThmJvYoJUJfB8HjtNpnMH_I9i-qPHwHw_pcQ7Rex0k1-GUoVH36G-c6qOhzIy4KXbq2tEh1sbF84_doPaqlLEOqD9oxFPqO5g97zEKJPjkaqlz/s1600/IMG_7356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2q_JMOAwXxCr7QCoFAE1gebI3GcLxNuThmJvYoJUJfB8HjtNpnMH_I9i-qPHwHw_pcQ7Rex0k1-GUoVH36G-c6qOhzIy4KXbq2tEh1sbF84_doPaqlLEOqD9oxFPqO5g97zEKJPjkaqlz/s640/IMG_7356.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">To be continued .... About methods of cooking eggs.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span style="font-size: large;"><u><b><span lang="EN" style="font-family: "Times New Roman","serif";">See also:</span></b></u></span></div><h3 class="post-title entry-title"><a href="http://picantecooking.blogspot.com/2010/11/how-to-cook-boiled-eggs.html">How to cook boiled eggs:</a></h3><h3 class="post-title entry-title"><a href="http://picantecooking.blogspot.com/2010/10/breakfast-egg-salad-on-crispy-bread.html">Breakfast egg salad on a crispy bread</a></h3><h3 class="post-title entry-title"> <a href="http://picantecooking.blogspot.com/2010/04/eggs-benedict-in-rays-of-morning-sun_10.html">Eggs Benedict in the rays of morning sun</a></h3>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-70254092994683109282010-11-14T22:58:00.000+02:002010-11-14T22:58:45.437+02:00How to cook boiled eggs:<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]--> <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHB0DXgKse26KMdrSEzFVqBfyy_HYVVVUTVy5njQdZzcmQCWdEapCZelmq4r4QBSc8r55cgoWEg6jD0v6xfEV0pDhpmdnHQxo8E_5ydWAd7aO3PZSueyD4f_1t0Ve5byQ5nPypUEA3Cgr/s1600/IMG_7649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuHB0DXgKse26KMdrSEzFVqBfyy_HYVVVUTVy5njQdZzcmQCWdEapCZelmq4r4QBSc8r55cgoWEg6jD0v6xfEV0pDhpmdnHQxo8E_5ydWAd7aO3PZSueyD4f_1t0Ve5byQ5nPypUEA3Cgr/s640/IMG_7649.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnAESclchgaQ1j3eujYNNVjBhvyxB7DgWkCbb7rN2h1hVvSOGVmF33NZVYyorwowTC1_xPUcl1xgXimRN6WZ4MXNy5ETKPPgp4eyJSpRmhCXs4NOjI4_dVkazQedDHs4w5aSFuUrSDapb/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><i><b> There are many methods, each cook has its own, but not everyone knows that the eggs can not be actively boiled. This affects that the egg white becomes rubbery and a smelly gray rind is formed around egg yolk. Eggs should be cooked in gently simmering water, over low heat. Some even pour boiling water in a pot with eggs, cover with a lid and steep them. For hard-boiled eggs water should be changed several times.</b></i><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnz3G2uarX0FtbgEIyhDRVJBJQ91GR1aEehLO1c89GWyp3QcLc6VO6A2lb0GgSv9pMJ1CLrr06ocQpGtWoQKiOP7AwdnaKGVR0s0J8XkgKAjmTqOGOrmn548BZ9TEbPdY3106tzxyVNtWC/s1600/IMG_7497.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnz3G2uarX0FtbgEIyhDRVJBJQ91GR1aEehLO1c89GWyp3QcLc6VO6A2lb0GgSv9pMJ1CLrr06ocQpGtWoQKiOP7AwdnaKGVR0s0J8XkgKAjmTqOGOrmn548BZ9TEbPdY3106tzxyVNtWC/s640/IMG_7497.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnAESclchgaQ1j3eujYNNVjBhvyxB7DgWkCbb7rN2h1hVvSOGVmF33NZVYyorwowTC1_xPUcl1xgXimRN6WZ4MXNy5ETKPPgp4eyJSpRmhCXs4NOjI4_dVkazQedDHs4w5aSFuUrSDapb/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Cooking time is indicated for large eggs, the average weight of 50-60 grams.<br />
<br />
<b>Martha Stewart' Method, so much beloved by many people:</b><br />
<br />
Place the eggs from the refrigerator in a saucepan, cover with cold water and bring to a boil. Then remove from heat, cover with a lid and steep.<br />
For soft-boiled eggs steep for - <b>90 seconds - 2 minutes.</b><br />
For hard-boiled eggs steep for - <b>10-12 min.</b><br />
After this time, transfer eggs in ice water, or cool them down under cold running water, to stop the cooking process.<br />
<br />
<b>My Husband’s Method, which I use, that has never failed:</b><br />
<br />
Bring water to a boil in a saucepan, put the eggs (from fridge) in a boiling water. Bring to a boil and reduce heat to low and cook, the water should be gently simmering:<br />
For soft-boiled eggs for <b>6 min</b> after boiling moment<br />
For hard-boiled eggs <b>12 minutes</b> after boiling moment<br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnAESclchgaQ1j3eujYNNVjBhvyxB7DgWkCbb7rN2h1hVvSOGVmF33NZVYyorwowTC1_xPUcl1xgXimRN6WZ4MXNy5ETKPPgp4eyJSpRmhCXs4NOjI4_dVkazQedDHs4w5aSFuUrSDapb/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
After this time, once the eggs should be dipped in ice water, or cool them down under cold running water, to stop the cooking process.<br />
</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span><span lang="EN"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnAESclchgaQ1j3eujYNNVjBhvyxB7DgWkCbb7rN2h1hVvSOGVmF33NZVYyorwowTC1_xPUcl1xgXimRN6WZ4MXNy5ETKPPgp4eyJSpRmhCXs4NOjI4_dVkazQedDHs4w5aSFuUrSDapb/s1600/IMG_7651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBnAESclchgaQ1j3eujYNNVjBhvyxB7DgWkCbb7rN2h1hVvSOGVmF33NZVYyorwowTC1_xPUcl1xgXimRN6WZ4MXNy5ETKPPgp4eyJSpRmhCXs4NOjI4_dVkazQedDHs4w5aSFuUrSDapb/s640/IMG_7651.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
</span><span lang="EN"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN">Bon Appétit!</span></b></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-47279533848928543202010-11-12T13:02:00.000+02:002010-11-12T13:02:40.916+02:00Egg white almond cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQh_4u4MVyYtbs3DPPPNwQdiWJnSIX2WmJehizYlf1P5mSNh6CEXtxABGDfBr0o4WV4qgzZMqT6w91UMEWdDRUz8JNe5bexVy-eHB7JgOolc_QJIqBirlOp2D0ALgFTlwGazf7D3NmJ9S/s1600/IMG_7380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDQh_4u4MVyYtbs3DPPPNwQdiWJnSIX2WmJehizYlf1P5mSNh6CEXtxABGDfBr0o4WV4qgzZMqT6w91UMEWdDRUz8JNe5bexVy-eHB7JgOolc_QJIqBirlOp2D0ALgFTlwGazf7D3NmJ9S/s640/IMG_7380.JPG" width="640" /></a></div><br />
<span class="long_text" id="result_box" lang="en"><b><span title="">Almond taste and light consistency are the main criteria for this cake. </span><span title="">Inspiration for this cake came from one interesting cooking blog <a href="http://nami-nami.blogspot.com/2009/01/egg-white-cake-recipe-angel-cake-recipe.html">"nami-nami" </a></span><span title="">I've changed for my taste and all together it worked out well. </span><span title="">If you have any unused egg whites and when You are sick of meringues, macaroons and Pavlova make this cake. </span><span title="">It is so good that I wanted to make it even if there is no unused egg whites. </span><span title="">Try it!</span><span title=""> </span></b></span><br />
<span class="long_text" id="result_box" lang="en"><b><span title="">160 grams almonds</span><span title="">200 grams sugar</span><span title="">110 grams butter</span><span title="">1 tsp </span><span title="">almond extract (or a few drops of almond essence)</span><span title="">160 grams of flour</span><span title="">1 tsp </span></b><span title=""><b>baking powder</b></span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt3GEp3Svugk7oEILZgGdv3w529IcFfw4ZzEjh8VIi1sW4OiXkFsm3kENAFXIeqVGp-KYaDlupvqXR5qhmTNxyeAnIDeFP0wcafNOGhoZZM0bgtH16tWnteAu2PVurIdOPEi30tHugZYV/s1600/IMG_7348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPt3GEp3Svugk7oEILZgGdv3w529IcFfw4ZzEjh8VIi1sW4OiXkFsm3kENAFXIeqVGp-KYaDlupvqXR5qhmTNxyeAnIDeFP0wcafNOGhoZZM0bgtH16tWnteAu2PVurIdOPEi30tHugZYV/s640/IMG_7348.JPG" width="640" /></a></div><span class="long_text" id="result_box" lang="en"><span title=""><b> </b></span><span title="">1) Blanch the almonds: place almonds in shells for 2 minutes into boiling water. </span><span title="">Strain and rinse with cold running water. </span><span title="">Peel the skin, it should </span></span><span class="long_text" id="result_box" lang="en"><span title="">slide off</span></span><span class="long_text" id="result_box" lang="en"><span title=""> easily.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNNb3qgMdSjciG1arJMnsTEKg1_TtnwgKMPIGsDEaDvYeU50zfGbvNrbR8DKJEzi0a3GcAvDqb6ceiS42I1nFFPTEdT1izbBC-hZBkcaXg9jbUjtKJt1W4-MW0-8sTOSzB8iGWw0SuEhv/s1600/IMG_7350.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDNNb3qgMdSjciG1arJMnsTEKg1_TtnwgKMPIGsDEaDvYeU50zfGbvNrbR8DKJEzi0a3GcAvDqb6ceiS42I1nFFPTEdT1izbBC-hZBkcaXg9jbUjtKJt1W4-MW0-8sTOSzB8iGWw0SuEhv/s640/IMG_7350.JPG" width="640" /></a></div><span class="long_text" id="result_box" lang="en"><span title=""><br />
</span><span title="">2) Preheat oven to 180 ˚ C.</span><span title="">3) </span></span><span class="long_text" id="result_box" lang="en"><span title="">Whisk together butter and sugar</span></span><span class="long_text" id="result_box" lang="en"><span title=""> in a food processor, or by hand </span></span><span class="long_text" id="result_box" lang="en"><span title="">with a whisk</span></span><span class="long_text" id="result_box" lang="en"><span title=""></span></span><span class="long_text" id="result_box" lang="en"><span title=""> in a bowl</span></span><span class="long_text" id="result_box" lang="en"><span title=""></span></span><span class="long_text" id="result_box" lang="en"><span title="">. </span><span title="">Add sifted flour, almonds, baking powder and almond extract. </span><span title="">Blend everything in a food processor till ingredients are well mixed.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMIAkaYIaYCJEFhtaI-3umK5S42vbdjIuj-np8xaI4byUwODgImdmHo2OWvPSAqGRx6D4bG64kZixuBmkCrv4inyI2pz1zIKAGUm_Manyfq6fQWVmEU9sjJCFrr-r3lbn-md10prdbjZD/s1600/IMG_7352.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioMIAkaYIaYCJEFhtaI-3umK5S42vbdjIuj-np8xaI4byUwODgImdmHo2OWvPSAqGRx6D4bG64kZixuBmkCrv4inyI2pz1zIKAGUm_Manyfq6fQWVmEU9sjJCFrr-r3lbn-md10prdbjZD/s640/IMG_7352.JPG" width="640" /></a></div><span class="long_text" id="result_box" lang="en"><span title=""><br />
</span><span title="">If doing by hand - chop the almonds</span></span><span class="long_text" id="result_box" lang="en"><span title=""> with a good knife</span></span><span class="long_text" id="result_box" lang="en"><span title=""> or </span></span><span class="long_text" id="result_box" lang="en"><span title=""></span></span><span class="long_text" id="result_box" lang="en"><span title="">finely </span></span><span class="long_text" id="result_box" lang="en"><span title="">shalt in pestle and mortar</span></span><span class="long_text" id="result_box" lang="en"><span title=""></span></span><span class="long_text" id="result_box" lang="en"><span title="">. </span><span title="">Then mix with remaining ingredients.</span><span title="">4) Separately, whip the egg whites to the</span></span><span class="long_text" id="result_box" lang="en"><span title=""> stage</span></span><span class="long_text" id="result_box" lang="en"><span title=""> of unstable peaks</span></span><span class="long_text" id="result_box" lang="en"><span title=""></span></span><span class="long_text" id="result_box" lang="en"><span title=""></span><span title="">. </span><span title="">Carefully fold beaten whites into the batter.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oNeX9qOrjlVUXbpdBKIiNNMfV8JbhwqA66ZGwngpPw_mifCHFM9BLAeqMHW49wd0fPQcOOiVDeAI3RQAvnvaPDZvD8IwKB2tMt4GRUXz3KoDOEOUjo0RvMD6ojTf8zbxrkKB8ass3PQy/s1600/IMG_7356.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5oNeX9qOrjlVUXbpdBKIiNNMfV8JbhwqA66ZGwngpPw_mifCHFM9BLAeqMHW49wd0fPQcOOiVDeAI3RQAvnvaPDZvD8IwKB2tMt4GRUXz3KoDOEOUjo0RvMD6ojTf8zbxrkKB8ass3PQy/s640/IMG_7356.JPG" width="640" /></a></div><span class="long_text" id="result_box" lang="en"><span title=""><br />
</span><span title="">5) Prepare the cake tin. </span><span title="">Smear it with butter and sprinkle with flour. </span><span title="">Shake off excess. </span><span title="">Tin must be coated with a a thin layer of flour. </span><span title="">Fill the form with batter and place into the oven.</span><span title="">Bake in oven for 40-50 minutes. </span><span title="">Make a test with a toothpick: insert it in the center of the cake in the center, if it comes out clean - the cake is ready - if not, bake for another </span></span><span class="long_text" id="result_box" lang="en"><span title=""> 5-8 </span></span><span class="long_text" id="result_box" lang="en"><span title="">minutes and make the test again.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l8DmfC6wEknp816X6eWTRb0_BD9jZwjM0rg3UJlnotwdOSS0l_YHQy72ggCMRUWHFhqaUFWPhM_xWljsnla6DFu6jxbbjr1dIu9099oLnRsqAzxpEQlGk-fCdP7xh5JHqnp97CRf_jhE/s1600/IMG_7365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_l8DmfC6wEknp816X6eWTRb0_BD9jZwjM0rg3UJlnotwdOSS0l_YHQy72ggCMRUWHFhqaUFWPhM_xWljsnla6DFu6jxbbjr1dIu9099oLnRsqAzxpEQlGk-fCdP7xh5JHqnp97CRf_jhE/s640/IMG_7365.JPG" width="640" /></a></div><span class="long_text" id="result_box" lang="en"><span title=""><br />
</span><span title="">Once you take the cake out , let it cool for 5 min before unmolding. </span><span title="">Then I suggest to cool another 10 minutes on a rake before You start slicing.</span></span><br />
<span class="long_text" id="result_box" lang="en"><span title="">Enjoy! </span></span><br />
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</span></span>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-40759066197703451382010-11-11T14:47:00.000+02:002010-11-11T14:47:03.688+02:00Leek and ham tart<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb29n7o0pvQ6AHFngFenC8SkYK0VTAyLpFu6EpnPB0g9X-GtoiVKN6ekI2EYUhlvAgmjvJOjuXKclhHhyphenhyphendsyhclua9VLmMkfHnAgJ6n_dJkGtWeB7n-Q4rHwdG4AJDjasaNNfjIo7BXcM/s1600/IMG_7573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsb29n7o0pvQ6AHFngFenC8SkYK0VTAyLpFu6EpnPB0g9X-GtoiVKN6ekI2EYUhlvAgmjvJOjuXKclhHhyphenhyphendsyhclua9VLmMkfHnAgJ6n_dJkGtWeB7n-Q4rHwdG4AJDjasaNNfjIo7BXcM/s640/IMG_7573.JPG" width="640" /></a></div><br />
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<b><i>Seasonal French style tart, both nourishing and elegant. So easy to make, but looks like Your have spent a day on the kitchen. Perfect as a starter for a festive meal or serve it with simple green salad with vinaigrette for a light dinner. </i><br />
<br />
For a 23 cm tart:</b><br />
<b><br />
<a href="http://picantecooking.blogspot.com/2010/11/best-basic-pastry-shell-dough.html">Basic pasrty dough</a><br />
2 leeks (white parts only)<br />
100 gram ham<br />
1 tbsp butter<br />
1 tbsp vegetable oil<br />
2 cloves of garlic<br />
150 gram cheese (Ementaler, Gauda)<br />
1 egg<br />
50 ml cream 20 % (You can substitute with dense sourcream)<br />
Salt and pepper to taste</b><br />
<br />
<b>For 28 cm tart increase the quantities of ingredients by half and take 2 eggs instead of 1.</b><br />
<br />
1) Make <a href="http://picantecooking.blogspot.com/2010/11/best-basic-pastry-shell-dough.html">Basic pastry dough</a>. Roll it and place in the tart baking pan in a thin layer. <br />
2) Preheat the oven to 180 C.<br />
3) Slice leeks into half rings, dice ham and coarsely grate cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dZOqWv7RTL8/TNvdUK2DjqI/AAAAAAAAAvc/Z598t_r2aWA/s1600/IMG_7551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_dZOqWv7RTL8/TNvdUK2DjqI/AAAAAAAAAvc/Z598t_r2aWA/s640/IMG_7551.JPG" width="640" /></a></div><br />
4) Separately in a frying pan over medium heat fry ham In 1 tbsp of vegetable oil till lightly brown. Transfer into a clean bowl. Sweat leeks till soft in the same frying pan with a tbsp of butter. <br />
5) In the mean time beat an egg with cream. Add salt and pepper to taste. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaujNdQbz0VLtWx-2ZLLZRL0jAsD00LgwSGi_J94Ghq8W6LMJIA6k069oMMd4ennDv4Kcp1RaSE1MmE3xbwicoNu-qf5ArEfyfJVK_da7LEifGw8GddAOjDPEPhfwAkNsCEoUFDyWWazV/s1600/IMG_7564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidaujNdQbz0VLtWx-2ZLLZRL0jAsD00LgwSGi_J94Ghq8W6LMJIA6k069oMMd4ennDv4Kcp1RaSE1MmE3xbwicoNu-qf5ArEfyfJVK_da7LEifGw8GddAOjDPEPhfwAkNsCEoUFDyWWazV/s640/IMG_7564.JPG" width="640" /></a></div><br />
6) In a bowl mix leeks and ham, milk and egg mixture, press garlic in and add 100 grams of grated cheese.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXGNqO_DZxraYUpYVUjYGUyr5fp51V6F7W0ZaMZ50l_ecmg-PZ7v6td4grmlTtwQD0VGtcSsazi9gbiemJYSuIFCRRNhBCKqO5Bknwthr1U46jxK6ndkBU1-WODS-gnvJD_FQaW73PCAB/s1600/IMG_7567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXGNqO_DZxraYUpYVUjYGUyr5fp51V6F7W0ZaMZ50l_ecmg-PZ7v6td4grmlTtwQD0VGtcSsazi9gbiemJYSuIFCRRNhBCKqO5Bknwthr1U46jxK6ndkBU1-WODS-gnvJD_FQaW73PCAB/s640/IMG_7567.JPG" width="640" /></a></div><br />
Stir well and transfer into prepared tart baking pan with dough. Place the tart into preheated oven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKA3_pBSrs3RsNFL90w3Fc8siBo1X0oDMi6gLqCsIGFsxJDkfDBgtAjYRyVNAdqso29AL2c9A4MmbMy3hfefyeJAUqT2P-_035LTzx9mTWzeLEFA5GXxJ1kyHQLU0FLiH4sEUSSD-YODL/s1600/IMG_7568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKA3_pBSrs3RsNFL90w3Fc8siBo1X0oDMi6gLqCsIGFsxJDkfDBgtAjYRyVNAdqso29AL2c9A4MmbMy3hfefyeJAUqT2P-_035LTzx9mTWzeLEFA5GXxJ1kyHQLU0FLiH4sEUSSD-YODL/s640/IMG_7568.JPG" width="640" /></a></div><br />
7) Bake for 20 min. then sprinkle the rest of cheese on top. Bake for another 15-20 min. The filling should thicken and the crust should be lightly brown. <br />
8) Take Your tart out and let it cool for 5 min before unmolding if you have tart pan with a removable bottom. If not then let it cool for another 5 min and carefully transfer on the plate, upside down first. Then with help of another plate turn around. If You are not sure of Your unmolding skills then carefully slice the tart in the pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_dZOqWv7RTL8/TNvf-CscedI/AAAAAAAAAwY/WrxuzeQSC0k/s1600/IMG_7578.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_dZOqWv7RTL8/TNvf-CscedI/AAAAAAAAAwY/WrxuzeQSC0k/s640/IMG_7578.JPG" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiObfQoRdBc4aAEgABRKGKMDnoxjwemaK5gHRllfazItSl74eMJ01qDmL1dwT4FjDV66F5KLGjZ_Ltx0yv_FG4jVINTKkz9h-lrzChkwldqXveJfU8X-lCxjVQbu3LX6NWvsGbnFaBtqUQ/s1600/IMG_7581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>And serve onto a plate. <br />
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It’s the best to have it with a glass of chilled dry white wine! Bon Appétit!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiObfQoRdBc4aAEgABRKGKMDnoxjwemaK5gHRllfazItSl74eMJ01qDmL1dwT4FjDV66F5KLGjZ_Ltx0yv_FG4jVINTKkz9h-lrzChkwldqXveJfU8X-lCxjVQbu3LX6NWvsGbnFaBtqUQ/s1600/IMG_7581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiObfQoRdBc4aAEgABRKGKMDnoxjwemaK5gHRllfazItSl74eMJ01qDmL1dwT4FjDV66F5KLGjZ_Ltx0yv_FG4jVINTKkz9h-lrzChkwldqXveJfU8X-lCxjVQbu3LX6NWvsGbnFaBtqUQ/s640/IMG_7581.JPG" width="640" /></a></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com1tag:blogger.com,1999:blog-6662354486556558277.post-54896569371056326452010-11-11T14:40:00.002+02:002010-11-11T14:42:22.150+02:00The best basic pastry shell dough<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawGJa9m35gPRmowtmNv2RBxCDloOMyhuSYhBZqubPYXm_x85Bn5Qh2iaObizBM44FKptujTY-ZVFup1MoMPvvSPPE1WYcpwcqCbHu0jQDFx73KHrGpvJJBFx62LOQGg4urxscJsE8quq_/s1600/IMG_7554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhawGJa9m35gPRmowtmNv2RBxCDloOMyhuSYhBZqubPYXm_x85Bn5Qh2iaObizBM44FKptujTY-ZVFup1MoMPvvSPPE1WYcpwcqCbHu0jQDFx73KHrGpvJJBFx62LOQGg4urxscJsE8quq_/s640/IMG_7554.JPG" width="640" /></a></div><i><b><br />
It’s just the best tasting, best in flavor and the easiest to work with dough I have ever made. The recipe is not mine. I’ve found it accidentally on <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/">www.smittenkitchen.com </a> . It works and it’s flavourful without adding any artificial shortenings, no eggs and a little work involved. </b></i><br />
<br />
Then best about pastry dough that You can double the amount, and keep the rest into freezer up to several months, and up to a week in a fridge. <br />
<br />
The main rules while making pastry dough are:<br />
1) All the ingredients should be cold before mixing. You can even place in a fridge your bowls and pastry blender that You are going use.<br />
2) Mix all the dry ingredients first, stir well then add diced butter. <br />
Pre-cut butter into cubes! Do not through the whole lump in. It’s better to refrigerate butter cubes for a while after dicing (15 min should be enough).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEW5pG0-36A_vQWGsyFFo-sh-oY1oqou8q8OeSH1_KK6UM1sBRVlaIONid8AKPR5-oLzXfLOSUFXEaEBWe5SNzi05aZtoFLnSHgqgMfdrRV6qXQdf1JESEKEggWUYDpomJ_ZsAa8BpsvX/s1600/IMG_7531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlEW5pG0-36A_vQWGsyFFo-sh-oY1oqou8q8OeSH1_KK6UM1sBRVlaIONid8AKPR5-oLzXfLOSUFXEaEBWe5SNzi05aZtoFLnSHgqgMfdrRV6qXQdf1JESEKEggWUYDpomJ_ZsAa8BpsvX/s640/IMG_7531.JPG" width="640" /></a></div><br />
3) Work fast not to let Your ingredients to warm up. If You work with hands, you can cool Your hands under cold running water just before You start. <br />
4) Do not overwork the dough. Tiny visible pieces of butter in the dough is ok. They make the crust tender and the dough flaky. <br />
5) If You make the dough in food processor, use impulse function. Flick by flick, and watch the consistency. Do not forget about tiny butter pieces:-). You may start it food processor, then end in a cold bowl, assembling the dough together with Your hands. <br />
<br />
Though: I must admit, after many trials, I prefer to make my dough with hand pastry blender, not in food processor. The result is much better. <br />
6) Refrigerate dough for 1-2 hours before using. Overnight is even better!<br />
<br />
<b>So here is the recipe:</b><br />
<b><br />
Makes 2 open pie 23 cm shells or you can roll it into 1 closed 28 cm pie. </b><br />
<b><br />
320 gram flour<br />
1 tablespoon sugar<br />
1 teaspoon salt<br />
225 gram butter, diced 1 cm dice<br />
125 ml ice cold water</b><br />
<br />
1) In a bowl mix sifted flour, sugar and salt. Mix well and add butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3LzKg2VB2vmJ09YRE5n1IrO-pk2CeRNjR_fY3so1yaGx1HdWMoYSRgWOZsOfXuX9deGw1NS1Sdje_GYkVZskpbTsWzMfBdgDXuWw7YfxvsPmQR8WZcUth2YdLqgv5_3_ls11gNMKNOTU/s1600/IMG_7537.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv3LzKg2VB2vmJ09YRE5n1IrO-pk2CeRNjR_fY3so1yaGx1HdWMoYSRgWOZsOfXuX9deGw1NS1Sdje_GYkVZskpbTsWzMfBdgDXuWw7YfxvsPmQR8WZcUth2YdLqgv5_3_ls11gNMKNOTU/s640/IMG_7537.JPG" width="640" /></a></div><br />
2) Work butter into the flour with pastry blender or hands. (You can also make it in food processor by impulse blending)<br />
3) Add ice water to bind the dough. Add half first and then another half. Working the dough with Your hands and form a ball. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82V2-PDV8wZhsVLxJHtWr_a0mS1TXZFm4429o8ait1hngrsMDwP2hy-9M6H3hRhcb2rMlYEgypfq_GWwBNAv1TLMu1ly7VEg-5QK4RXleuMKqyQYiBnUh1T695T44uzmJfAsonoaMD3q4/s1600/IMG_7539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg82V2-PDV8wZhsVLxJHtWr_a0mS1TXZFm4429o8ait1hngrsMDwP2hy-9M6H3hRhcb2rMlYEgypfq_GWwBNAv1TLMu1ly7VEg-5QK4RXleuMKqyQYiBnUh1T695T44uzmJfAsonoaMD3q4/s640/IMG_7539.JPG" width="640" /></a></div><br />
Press dough down to make a disc and wrap with food foil. Place into fridge for 1-2 hours or even overnight.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVrf0ZFUQM5LEcXYmWNWmexaK2nT4xIjZb8Jkpwyjhzvpgghnv2NMQq6nPAEF2gZ5C-Woxnbw8Y3uulIDrF2JqDYJhnt8ns0QrspvRpiDmbkfZVum1ua_c9MULfT9E-wWaYJGqL8JsePa/s1600/IMG_7546.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNVrf0ZFUQM5LEcXYmWNWmexaK2nT4xIjZb8Jkpwyjhzvpgghnv2NMQq6nPAEF2gZ5C-Woxnbw8Y3uulIDrF2JqDYJhnt8ns0QrspvRpiDmbkfZVum1ua_c9MULfT9E-wWaYJGqL8JsePa/s640/IMG_7546.JPG" width="640" /></a><br />
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4) After resting, roll out the dough.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil81jpjTojMGOUbABRof9PFgF_VoDGUHZ9iykj1S3tCxvffG34WdYMHWRtZ91Vb64KJoDH0M1XvHM-woXUduSaCGh_WR_LCFI7d16Ap1GIig4Ku7I576RbnU-Rf1a5hDVyQf8rQoaahZoe/s1600/IMG_7552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil81jpjTojMGOUbABRof9PFgF_VoDGUHZ9iykj1S3tCxvffG34WdYMHWRtZ91Vb64KJoDH0M1XvHM-woXUduSaCGh_WR_LCFI7d16Ap1GIig4Ku7I576RbnU-Rf1a5hDVyQf8rQoaahZoe/s640/IMG_7552.JPG" width="640" /></a></div><br />
Carefully transfer rolled dough into the tart baking mould. Rest it for 1 hour more in fridge to prevent it from shrinking. <br />
<br />
And follow the recipe…<br />
<br />
You can fill the shell according to the recipe or blind bake the shell first if the recipe calls for it. I will write separately about blind baking.<br />
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<b><br />
</b><br />
<b>P.S. If You want to make special sweet pastry dough for fruit tarts, add 16 grams of vanilla sugar and 2 tbsp of caster sugar to the main dough.</b>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-76030818024011820732010-11-09T11:22:00.000+02:002010-11-09T11:22:48.495+02:00Roasted garlic cream soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IBBl2_rYllY5pdvRvJqV0V5MPZq9K9R7DcEnrBSBm-_7P9upAQ9VGCE__GFuLzgoF1un6EjW_liT6MrHvgs26KRsB9HxiHALLpkObmrwRgaxM_RZQU0VLJPYxD7vJH3Bn8srQ6b-a3Wl/s1600/IMG_7026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1IBBl2_rYllY5pdvRvJqV0V5MPZq9K9R7DcEnrBSBm-_7P9upAQ9VGCE__GFuLzgoF1un6EjW_liT6MrHvgs26KRsB9HxiHALLpkObmrwRgaxM_RZQU0VLJPYxD7vJH3Bn8srQ6b-a3Wl/s640/IMG_7026.JPG" width="640" /></a></div><br />
<i><b>Enchanting flavor, divine taste hard to recognize what it is made of… it’s Real roasted garlic soup. Amazing strong aroma, but subtle delicate taste. After this garlic soup You can go to have a date straight away!<br />
For cream-soup preparing basics look <a href="http://picantecooking.blogspot.com/2010/10/cauliflower-cream-soup.html">HERE.</a></b></i><br />
<b><br />
Serves 6<br />
4 big garlic cloves<br />
Olive oil for seasoning<br />
2 big potatoes<br />
1 middle sized onion<br />
1 tablespoon butter<br />
1 spring thyme<br />
150 gr grated cheese Ementaker or Gruyer<br />
1,5 l. chicken stock</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZnW5AWsH3G_yR5i_aX_biz5Ji1__zbpfXTXmMOx6sndYct2n80o6iBeqckS33BprtGd2YdxUQwTUJVHfT-wA0358KdlfbPEUPa1o5IodXRClhHr-0GTdVW6Rr5sPL_9L_ocV3FWziuCt/s1600/IMG_6957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZnW5AWsH3G_yR5i_aX_biz5Ji1__zbpfXTXmMOx6sndYct2n80o6iBeqckS33BprtGd2YdxUQwTUJVHfT-wA0358KdlfbPEUPa1o5IodXRClhHr-0GTdVW6Rr5sPL_9L_ocV3FWziuCt/s640/IMG_6957.JPG" width="480" /></a></div><br />
Preheat oven to 180˚C.<br />
Cut off the upper part of garlic cloves like shown at the picture.<br />
<br />
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Place on a piece of aluminum foil, sprinkle with salt and olive oil. Wrap tightly into the foil and place in the preheat oven for 45 min. <br />
Peel and cut onion into halves. Slice it. Preheat a 3l pot over medium heat with a tablespoon of butter. Add onions and a spring of thyme, and fry until onions are slightly carmelized. Take out the thyme spring. <br />
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Peel and dice potatoes. Rinse with cold running water.<br />
When the garlic is done, take out of the oven, let it cool down for 10 min.<br />
<br />
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Then peel it or just squeeze it out garlic peel into a plate. Do not lose any drop of the precious roasting oil.<br />
Mash garlic with oil drops with a fork and add to the onions.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FJBu7RGIPlrxLyf4qRLpow7Nm17c-W4Fqg8tlQZAankI7tZrxFSxsbgNCTKpfF_9bVaRpR3DTVU88waLOXMC1PXVDfraNn6Hi-THcZmsAX51mhL0pGpe_Rp12HVHCpRDG4b78ajbXKXt/s1600/IMG_6980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7FJBu7RGIPlrxLyf4qRLpow7Nm17c-W4Fqg8tlQZAankI7tZrxFSxsbgNCTKpfF_9bVaRpR3DTVU88waLOXMC1PXVDfraNn6Hi-THcZmsAX51mhL0pGpe_Rp12HVHCpRDG4b78ajbXKXt/s640/IMG_6980.JPG" width="640" /></a></div><br />
Pour over hot stock. Add potatoes and cook until done. <br />
Withdraw 2 cups of cooking liquid from the pot, set aside and blend everything with a blender till the mass is smooth and well mixed. Add some of the liquid to adjust the consistency of cream soup.<br />
Add grated cheese and gently, over low heat bring soup to boil constantly stirring so the cheese incorporates into soup.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYQfXLCm_ISXl4Lr1ZtxrT4AM9MpOtrxRr2VzOohVTXD1sORfuPrGQcHW64CfqfgTI81ezvxmTMl4H3_fT41WA0c-2RhTL1UqYAGFfy_EhDUJZT9kz00tCpllrNHkIjlw5vBMthyphenhyphen7JTL6/s1600/IMG_6995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNYQfXLCm_ISXl4Lr1ZtxrT4AM9MpOtrxRr2VzOohVTXD1sORfuPrGQcHW64CfqfgTI81ezvxmTMl4H3_fT41WA0c-2RhTL1UqYAGFfy_EhDUJZT9kz00tCpllrNHkIjlw5vBMthyphenhyphen7JTL6/s640/IMG_6995.JPG" width="640" /></a></div><br />
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</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibtbeM4ocV0eFy1FjMXLTJpuP5XzB1UI7iJO2U080VT8STeGws59C0aOzTZE8df6cf7kZLbVzZmEZ1-MwDHjjvKLozAU7c2B8XKxqOyD3kbB-xsZ68dddRb00w9DDmmm-Z4_ldTIxNUyjl/s1600/IMG_7029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Turn off immediately. Taste the soup and season with salt and pepper.<br />
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Serve hot with a piece of crunchy bread!Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-24265084679288149962010-11-06T14:03:00.000+02:002010-11-06T14:03:05.461+02:00Spicy grog<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMccYc7y0JaNLsoVkGrijNkSXtU3G9ihayYaozghArboUVFlnvaGZOS4ojncJF4Mq18_CsR_EXc4xWbp6Q8PWPhELI2D92vDwnvPk79TUxefsueFnaxhBJM0FqeVb_IepAV_9GOjesdmm/s1600/IMG_7490.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPMccYc7y0JaNLsoVkGrijNkSXtU3G9ihayYaozghArboUVFlnvaGZOS4ojncJF4Mq18_CsR_EXc4xWbp6Q8PWPhELI2D92vDwnvPk79TUxefsueFnaxhBJM0FqeVb_IepAV_9GOjesdmm/s640/IMG_7490.JPG" width="480" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<b>Evenings become darker and colder. Comfort and warmth are appreciated like never. Grog is a perfect drink for warming up Your soul as well as body. I let myself to step aside from the classic grog recipe (in fact it is quite simple and unremarkable: hot water and rum, that’s how <span> </span>it all began), add spices and make is sweet - that all makes a nice drink for the cooler evenings.</b></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
Serves 2:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
100 ml rum<br />
300 ml water<br />
1 ½ tsp black tea leaves<br />
1 tbsp cane sugar<br />
Juice of 1 lemon<br />
Pinch of nutmeg<br />
3 cloves<br />
3 black pepper peas </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexYKj54Wu_dCxUPPV6_NMjHPP9-IENShLTNv236gg2cqwNIza3qjRbymmX3t3-iweqyLu4Ydoy5HlsJQv9S0yvJyyTTG0ZnWrauX6PEXH0Xr5xqWK84lg8ojFAidK3CfhF_XL5cQdLJfP/s1600/IMG_7467.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhexYKj54Wu_dCxUPPV6_NMjHPP9-IENShLTNv236gg2cqwNIza3qjRbymmX3t3-iweqyLu4Ydoy5HlsJQv9S0yvJyyTTG0ZnWrauX6PEXH0Xr5xqWK84lg8ojFAidK3CfhF_XL5cQdLJfP/s640/IMG_7467.JPG" width="480" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
1) Place spices and sugar in a saucepan and pour over 300 ml of water. Stir to dissolve sugar, bring to boil. </span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nUfC7e3_YkGisUi1jbqA7bCVDJ_qJEUIFZQl8UOBXuiizzLMfhDrywK1O6w_TMV5ZoC2vPEXyi_O0K9Uw8R2yoA1FYV171G8wgGWXFSd7dmeXF2DgDmUnu0-1EEnTK4dg5ZQ7g4nVCHQ/s1600/IMG_7476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3nUfC7e3_YkGisUi1jbqA7bCVDJ_qJEUIFZQl8UOBXuiizzLMfhDrywK1O6w_TMV5ZoC2vPEXyi_O0K9Uw8R2yoA1FYV171G8wgGWXFSd7dmeXF2DgDmUnu0-1EEnTK4dg5ZQ7g4nVCHQ/s640/IMG_7476.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Remove from heat and add tea leaves, cover with a lid and infuse for 2 min.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgay9uP3NCs6sWNVVqWRoenMiuFk5xSQl6daWpbfFFpy-OuSo8nQgScDY7GTeYW_NqS4HkgYGwvjKxXv0WdhPKo8CvgG4942yEG3BGBwfxxi0YkfK2_7VKxByoGwq9PxijQy_gBQT93BZS/s1600/IMG_7482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgay9uP3NCs6sWNVVqWRoenMiuFk5xSQl6daWpbfFFpy-OuSo8nQgScDY7GTeYW_NqS4HkgYGwvjKxXv0WdhPKo8CvgG4942yEG3BGBwfxxi0YkfK2_7VKxByoGwq9PxijQy_gBQT93BZS/s640/IMG_7482.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
2) </span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">In the meantime</span><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">, squeeze the lemon juice. Warm up serving glasses rinsing them with boiling water.<br />
3) Strain the infused liquid through a sieve, add rum and lemon juice. Pour into glasses.<br />
For those who love more sweet - add 1 tsp of <span> </span>honey per serving.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o9kThTQKNzxRabHrmI5PHR4SSUhBgslnCTuYEbwwWEoLzOpSf3Ol98qaoafTGEdPn8YCvNLhnM4sRYHMuyZvaOgIBHLIXLuK1G1tCkB1mqG9I1ChEhFC_V-VSh6ayaKzgb3zdJVwBoL4/s1600/IMG_7483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3o9kThTQKNzxRabHrmI5PHR4SSUhBgslnCTuYEbwwWEoLzOpSf3Ol98qaoafTGEdPn8YCvNLhnM4sRYHMuyZvaOgIBHLIXLuK1G1tCkB1mqG9I1ChEhFC_V-VSh6ayaKzgb3zdJVwBoL4/s640/IMG_7483.JPG" width="480" /></a></div><div class="MsoNormal"><br />
</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-2814691742811762882010-11-04T12:21:00.000+02:002010-11-04T12:21:54.169+02:00Ukrainian potato pancake casserole<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ekQiJ6Y17y6HnkUYK5j1uIRrIDNgizpGwGVM_iQGXn7DIBjfXhLMDHJ11ecxf2_5RHW3UTJTVIshRIzgbvdM6e8ZcW3tjV-g9Wffe6FtVeNCvO8BtYqd5C353ecHhkV1qC-4nqiuC9RJ/s1600/IMG_7396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ekQiJ6Y17y6HnkUYK5j1uIRrIDNgizpGwGVM_iQGXn7DIBjfXhLMDHJ11ecxf2_5RHW3UTJTVIshRIzgbvdM6e8ZcW3tjV-g9Wffe6FtVeNCvO8BtYqd5C353ecHhkV1qC-4nqiuC9RJ/s640/IMG_7396.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<i><b>This is just a godsend for busy people. You can cook <a href="http://picantecooking.blogspot.com/2010/10/normal-0-21-false-false-false-pl-x-none.html">potato pancakes</a> (dyruny) in larger quantities for breakfast, and then in the evening, or even better the next day evening, make a quick casserole. Very folklore and Ukrainian dish. (After making potato pancakes, let them cool down and then store in fridge in air tight container for several days).</b></i></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Potato pancakes recipe You can find<span style="font-size: large;"><a href="http://picantecooking.blogspot.com/2010/10/normal-0-21-false-false-false-pl-x-none.html"> here.</a></span></span></b></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><i><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
If you do not have little pots, put everything into a heat-resistant dish and prolong the baking time by 5 minutes when the oven in on and another 10 when it is turned off.</span></b></i></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
Serves 4<br />
12 medium-sized pancakes<br />
600 g pork meat<br />
2 medium onions<br />
1 tbsp pork lard for frying<br />
300 ml sour cream (preferably dense)<br />
200 gr grated cheese<br />
Salt and pepper to taste</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Rt3Bc1fNNlYOi8RyJFX3JsP9Zj2vmcO90sFv8YKNBps1WX034stdBSeRoWNp54xdnfrSmXbz2o6DX-Ks1af8D-XUQAXQUak2TNjIEBOCoyFlBmtNTiJzEZ4UzEwwcTQEX4SpJ_8gNYQE/s1600/IMG_7383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Rt3Bc1fNNlYOi8RyJFX3JsP9Zj2vmcO90sFv8YKNBps1WX034stdBSeRoWNp54xdnfrSmXbz2o6DX-Ks1af8D-XUQAXQUak2TNjIEBOCoyFlBmtNTiJzEZ4UzEwwcTQEX4SpJ_8gNYQE/s640/IMG_7383.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
1) Slice pancakes into small strips, cut meat into cubes of approx. 2 cm, slice onion into half rings.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K2sLts9_KfZ-0-FjuJPI-sy9MIrUEaZ-bgXafLaCDf4p8KIpn1aCA7MIEXIY_YtuMHi0izPkSyKwdkmP9zCgivfg16tlwQNbOQHhU162zLPlOW8jpmwvSU5ONyPqRuUKxNNYn-IX4oBj/s1600/IMG_7385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-K2sLts9_KfZ-0-FjuJPI-sy9MIrUEaZ-bgXafLaCDf4p8KIpn1aCA7MIEXIY_YtuMHi0izPkSyKwdkmP9zCgivfg16tlwQNbOQHhU162zLPlOW8jpmwvSU5ONyPqRuUKxNNYn-IX4oBj/s640/IMG_7385.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
2) In a deep skillet, heat the lard, put the meat along with onions and fry, stirring occasionally, over medium heat until the meat is cooked through,. Meanwhile, preheat the oven to 180 ˚ C.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqIKyvxnFGMdzqWD3FdXSv6ORBl1PtQ0yY_kt076P-jWD-XmN4h4VhAXlf5lh0pJ0uzGGD2HPOxt7ghNQPYQ8zgUV24ZgCgowTqwYCphz9-8Hih97OdLS3ECkJIJ1nXOJUMdSYXs3D17g/s1600/IMG_7388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfqIKyvxnFGMdzqWD3FdXSv6ORBl1PtQ0yY_kt076P-jWD-XmN4h4VhAXlf5lh0pJ0uzGGD2HPOxt7ghNQPYQ8zgUV24ZgCgowTqwYCphz9-8Hih97OdLS3ECkJIJ1nXOJUMdSYXs3D17g/s640/IMG_7388.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
3) When the meat is ready, add sour cream. Season with salt and pepper. Stir, bring to a boil and turn off.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdFaKMnnz6cps2uclf5JPLtpuy-HLHXWHEJ05i7gbflI_WfssQf6nb-nAzCTjqlvHiIiblGazk7yYHm748eAuYts3O3Wu5MkCT7b3k3b6GWiAfaZpNb1MUSsBXjOQMrXbmmq4g-5lW4X/s1600/IMG_7390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjHdFaKMnnz6cps2uclf5JPLtpuy-HLHXWHEJ05i7gbflI_WfssQf6nb-nAzCTjqlvHiIiblGazk7yYHm748eAuYts3O3Wu5MkCT7b3k3b6GWiAfaZpNb1MUSsBXjOQMrXbmmq4g-5lW4X/s640/IMG_7390.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
4) Divide sliced pancakes among pots. Dollop meat with sour cream sauce on top. Sprinkle everything with cheese.<br />
5) Place in the oven, bake for 10 minutes at 180 ˚ C. Turn off the oven, but do not remove the pots for another 15 min.<br />
Serve with pickles or sauerkraut!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8WjZu2FNs4UEjvFIyPZPGEyWg18hlZUXyUi8M5q3IcUbEu4IFTUnbRYCvuswuCFfMqdKciCzUdOtseAIh_i2DStVtKJX_y8j8bcY8laO_QMWeAR9WksDQLL5jI_l-dDWjLw7rlzzZO-v/s1600/IMG_7400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY8WjZu2FNs4UEjvFIyPZPGEyWg18hlZUXyUi8M5q3IcUbEu4IFTUnbRYCvuswuCFfMqdKciCzUdOtseAIh_i2DStVtKJX_y8j8bcY8laO_QMWeAR9WksDQLL5jI_l-dDWjLw7rlzzZO-v/s640/IMG_7400.JPG" width="480" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
<br />
Idea: You can add chopped mushrooms to the meat and follow the recipe.</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-807879937138550582010-11-02T09:46:00.000+02:002010-11-02T09:46:51.337+02:00Pasta with white sea fish<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOtUck6ad2asp7LFituN2Vkljq8jlPMDsPaCiR3lvCPb-hcrn7jFYJzpzNT8HBF3F9Zb8VL9E4eoED3jNCLz6h4GreOkSuN4zPn2I5pFiwRfyhE5o4XRc5xfW18nueyhRnMiE_V1PgD9T/s1600/IMG_7062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAOtUck6ad2asp7LFituN2Vkljq8jlPMDsPaCiR3lvCPb-hcrn7jFYJzpzNT8HBF3F9Zb8VL9E4eoED3jNCLz6h4GreOkSuN4zPn2I5pFiwRfyhE5o4XRc5xfW18nueyhRnMiE_V1PgD9T/s640/IMG_7062.JPG" width="640" /></a></div><div class="MsoNormal"><span class="longtext"><span lang="EN"></span></span><span lang="EN"><br />
<i><b><span class="longtext"> </span><span title="">Honestly, this dish is prepared with the remnants of various products that were in the fridge. </span><span title="">A piece of fish fillet from yesterday's dinner, the remnants of the tomatoes that remain after cooking a lentil soup ... A little bit of that, a pinch of this ... And the result overgrown expectations. </span><span title="">So I decided to share the recipe with you.</span></b></i></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_dZOqWv7RTL8/TM-44JnJwlI/AAAAAAAAArs/3rjQsFMOAwQ/s1600/IMG_7044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_dZOqWv7RTL8/TM-44JnJwlI/AAAAAAAAArs/3rjQsFMOAwQ/s320/IMG_7044.JPG" width="240" /></a></div><div class="MsoNormal"><i><b><span lang="EN"><br />
<span class="longtext"></span></span></b></i><b><span lang="EN"><span title="">200 gram farfalle pasta (bows)</span><br />
<span class="longtext"></span><span title="">250-300 gram </span><span title="">fillet of white sea fish (pollack, redfish and so on)</span><br />
<span class="longtext"></span><span title="">300 gram </span><span title="">canned skinned tomatoes</span> <br />
<span class="longtext"></span><span title="">50 gram capers</span><br />
<span class="longtext"></span><span title="">2 cloves garlic</span><br />
<span class="longtext"></span><span title="">Zest of 1 / 2 lemon</span><br />
<span class="longtext"></span><span title="">1 tsp </span><span title="">sugar</span><br />
<span class="longtext"></span><span title="">Salt and pepper to taste</span><br />
<span class="longtext"></span><span title="">Olive oil for frying</span></span></b></div><div class="MsoNormal"><b><span class="longtext"><span lang="EN">50 grams grated cheese for sprinkling (preferably Parmesan)</span></span></b></div><div class="MsoNormal"><span lang="EN"></span></div><div class="MsoNormal"><span lang="EN"></span></div><div class="MsoNormal"><span lang="EN"></span></div><div class="MsoNormal"><span lang="EN"></span></div><div class="MsoNormal"><span lang="EN"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dZOqWv7RTL8/TM-44tEVb2I/AAAAAAAAAp8/zCo7B5CG4uQ/s1600/IMG_7051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_dZOqWv7RTL8/TM-44tEVb2I/AAAAAAAAAp8/zCo7B5CG4uQ/s640/IMG_7051.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN"><br />
<span class="longtext"></span><span title="">1) Cut fillet and tomatoes into bite size pieces.</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIAv4y4JSLfbPpbXglkxRPDtYGyJhJULmACScA1rYgXHF_omjQE9HYS13oUEhmdN5GUzO3zjh2o02iCW6Lilrob46YYfSRqJolNKKm1hp5uyoCe8zLezLfhNtx0bUgfNJJH9VXIwMg1tq/s1600/IMG_7036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIAv4y4JSLfbPpbXglkxRPDtYGyJhJULmACScA1rYgXHF_omjQE9HYS13oUEhmdN5GUzO3zjh2o02iCW6Lilrob46YYfSRqJolNKKm1hp5uyoCe8zLezLfhNtx0bUgfNJJH9VXIwMg1tq/s640/IMG_7036.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">2) Cook pasta following directions on the package.</span><br />
<span class="longtext"></span><span title="">3) Heat medium-sized pan (26-28 cm). </span><span title="">Add olive oil, when hot, place the pieces of fish. </span><span title="">Fry on all sides for 2 minutes.</span><br />
<span class="longtext"></span><span title="">4) Add tomatoes with the juices, sugar, and press the garlic in.</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhw3DdpqCFlJwxtJGSZZgc5TRF5YiAiqFdTzqJUFLUr62QZ3HJiwpo3U5UFAw7geGsIa26IeWll-g2HrFBCufAeBICOltY5j8BTJY1_cWgHBC7ptFC9feH5SbQZrrqPVb5HyMZPTnOFR9/s1600/IMG_7053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKhw3DdpqCFlJwxtJGSZZgc5TRF5YiAiqFdTzqJUFLUr62QZ3HJiwpo3U5UFAw7geGsIa26IeWll-g2HrFBCufAeBICOltY5j8BTJY1_cWgHBC7ptFC9feH5SbQZrrqPVb5HyMZPTnOFR9/s640/IMG_7053.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="EN"><span title=""> </span><span title="">Stir and simmer all together <span> </span>for 3-4 minutes. </span><span title="">Add lemon zest and capers, simmer another minute. </span><span title="">Turn off the heat and taste the sauce. </span><span title="">Season with salt and pepper to Your taste.</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pcrWQjzehbgbd_JWbzkEO3NN6B0fmAxsCGw2ZdhDFX6RaHNxEOEyWNZvC381HTsArXlR-3AbrKegBPzuXN85dbCJvjNf3l_e85-jcv-_eSw7SdRAixNJrgcBzb9haWfygV7BB63yvhOt/s1600/IMG_7056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5pcrWQjzehbgbd_JWbzkEO3NN6B0fmAxsCGw2ZdhDFX6RaHNxEOEyWNZvC381HTsArXlR-3AbrKegBPzuXN85dbCJvjNf3l_e85-jcv-_eSw7SdRAixNJrgcBzb9haWfygV7BB63yvhOt/s640/IMG_7056.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">5) Add the cooked pasta into the pan. </span><span title="">Mix well and transfer onto warmed plates (You can make this under warm running water, than wiping them or in an oven), sprinkle with grated cheese and serve!</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJP8s31ce_zYmvROSzl2i7F1cLuhyaiPk7ZjK6gzW-joYNcfbTPz1Nw9RtkraOMAXRnm_Wr-SRnXTTtFLW_WMhKQ7LP7NQAOUQjdth4vUJY3Y6S6gMO_crkoyT9fdHnzaogkoyjB3fDCq/s1600/IMG_7059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="470" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUJP8s31ce_zYmvROSzl2i7F1cLuhyaiPk7ZjK6gzW-joYNcfbTPz1Nw9RtkraOMAXRnm_Wr-SRnXTTtFLW_WMhKQ7LP7NQAOUQjdth4vUJY3Y6S6gMO_crkoyT9fdHnzaogkoyjB3fDCq/s640/IMG_7059.JPG" width="640" /></a></div><div class="MsoNormal"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">Bon Appétit!</span></span></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MDdhIH0-5wirc1OX2SoOPgyTTqREPCP_0ZmjFX84xKQKcgB1i7TEJFx4yl9AEgPov5lDwoXPbJoGQRFCZRpVxox1SF4Jc1zqy5N8UknaVxS6ThBkFpB1ptaSLRTqy5jxLbWmoWSj842L/s1600/IMG_7070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MDdhIH0-5wirc1OX2SoOPgyTTqREPCP_0ZmjFX84xKQKcgB1i7TEJFx4yl9AEgPov5lDwoXPbJoGQRFCZRpVxox1SF4Jc1zqy5N8UknaVxS6ThBkFpB1ptaSLRTqy5jxLbWmoWSj842L/s640/IMG_7070.JPG" width="480" /></a></div><div class="MsoNormal"><br />
</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-83735346704158704002010-10-31T19:14:00.000+02:002010-10-31T19:14:14.105+02:00Poppy seed cake - My husband's Birthday Cake<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZKIR7QWzXLq_YfTXs6T8Ilw8mIG59Gw6ufTTjGSZYHuoONnVsTbMgLyCZMyS5Vx7SeubGh4xH7-GzxdfuChpzbFWh2wW_AchBQ_ycRIPerPDz5UVr-BXgmM9jAUctMafwqj8Dx8d-m9r/s1600/IMG_6833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzZKIR7QWzXLq_YfTXs6T8Ilw8mIG59Gw6ufTTjGSZYHuoONnVsTbMgLyCZMyS5Vx7SeubGh4xH7-GzxdfuChpzbFWh2wW_AchBQ_ycRIPerPDz5UVr-BXgmM9jAUctMafwqj8Dx8d-m9r/s640/IMG_6833.JPG" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><i>Delicate and light cake with pleasant cherry-poppy taste. Easy to make and interesting as a treat. My husband said about taste "This cake is like poetry!". Such lyric cite filled me with joy:-)</i></b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For cake:</span></b></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6d9MLs9bySD-5uYpIthLwgpDvj3_jINXktXAq7U8hTzF78cCpWIsz_ilVMGffUbSGPfxrcAL7f8blQvrKhUAfM38kTE0-9KgggSDBUQIqfQ-7rw9FD4g8GbQdnTnFRxsKrnlESf6LgC2z/s1600/IMG_6770.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6d9MLs9bySD-5uYpIthLwgpDvj3_jINXktXAq7U8hTzF78cCpWIsz_ilVMGffUbSGPfxrcAL7f8blQvrKhUAfM38kTE0-9KgggSDBUQIqfQ-7rw9FD4g8GbQdnTnFRxsKrnlESf6LgC2z/s320/IMG_6770.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">130 gram poppy seed<br />
250 ml milk<br />
220 gram butter<br />
230 gram sugar<br />
3 eggs <br />
200 gram flour<br />
1/2 tsp. salt<br />
2 1/2 tsp. baking powder<br />
3 tsp. vanilla extract (Or 10 grams of vanilla sugar)<br />
<br />
</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For cream and feeling:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">700 ml cream 33-45%</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">8 gram vanilla sugar</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">500 gram <a href="http://picantecooking.blogspot.com/2010/10/sour-cherries-in-alkohol.html">pitted sour cherries in alcohol (brandy, cognac or even vodka)</a></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tbsp caster sugar</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>1)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place poppy seed in milk, bring to a boil, and set it aside for 1 hour. Then smash it lightly in mortar and pestle. But You can skip this step, it just brings out more flavor. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>2)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Separate eggs. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMPcc7-tYXFm6UZv9-z3fLwBDLPujpYQHoPaRogy6TIN4ZMntlAn-VSCnR6kk9BGf_HhO-_TxdBlm9bgXO1gbn21svJsL0CpsI0riooElOLI9S39px6XcpEv6xSp4VLRMwoMCV6vIdyH8/s1600/IMG_6788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOMPcc7-tYXFm6UZv9-z3fLwBDLPujpYQHoPaRogy6TIN4ZMntlAn-VSCnR6kk9BGf_HhO-_TxdBlm9bgXO1gbn21svJsL0CpsI0riooElOLI9S39px6XcpEv6xSp4VLRMwoMCV6vIdyH8/s640/IMG_6788.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>3)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Preheat oven to 180˚C. Beat butter and sugar together until creamy. Beat in egg yolks and add vanilla extract or sugar.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38ceocmJtA2qm6uPyb5kAStJxkp_kb0ptAIyviP_B1ecBqegxkkMOHdNobQRoz3JJ_HO8NySYYcnx9QVOTkXsuqPa3U8GnGpTxTGKsXW66A9Ia2cUHwKefwuuvj5mWZvz95Rng3Zbtnxj/s1600/IMG_6789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi38ceocmJtA2qm6uPyb5kAStJxkp_kb0ptAIyviP_B1ecBqegxkkMOHdNobQRoz3JJ_HO8NySYYcnx9QVOTkXsuqPa3U8GnGpTxTGKsXW66A9Ia2cUHwKefwuuvj5mWZvz95Rng3Zbtnxj/s640/IMG_6789.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> Add poppy seed-milk mixture. In separate vessel mix sifted flour, salt, and baking powder, mix well; stir into dough. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>4)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Beat whites of eggs until stiff, and fold them gently into the dough. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsmhISkoJz1dYgtKhyphenhyphenXqbvych0kX3-tqoVOfw8pigTS6veYhRhDRlma905mW2nUl3rQXy62kVOBrMilvcJ66rczU_suSNj0Fq4ZhEUYA_LNRFiCS8m3u2lKObZBd7OoYWVk1pA6skyPLl/s1600/IMG_6793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtsmhISkoJz1dYgtKhyphenhyphenXqbvych0kX3-tqoVOfw8pigTS6veYhRhDRlma905mW2nUl3rQXy62kVOBrMilvcJ66rczU_suSNj0Fq4ZhEUYA_LNRFiCS8m3u2lKObZBd7OoYWVk1pA6skyPLl/s640/IMG_6793.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>5)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Grease a large cake pan (28-32 cm) with butter. Sprinkle flour over sides so they are covered with a thin film. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholgbV-7YGetSX2Skm4AjlD49HBljZCaR6IEs9ZJZLpG4uPmn4dumhMPzJs0eCdUDgZMJp14a8BZTsuCpzYl7vzoMq0aiAVjiU9ZdKy1Crc54n3WUoUBxhAexA-hc6JJZsOpCudOZ6aaSj/s1600/IMG_6795.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEholgbV-7YGetSX2Skm4AjlD49HBljZCaR6IEs9ZJZLpG4uPmn4dumhMPzJs0eCdUDgZMJp14a8BZTsuCpzYl7vzoMq0aiAVjiU9ZdKy1Crc54n3WUoUBxhAexA-hc6JJZsOpCudOZ6aaSj/s640/IMG_6795.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Fill the pan, and bake approximately 1 hour. If a toothpick inserted in the middle comes out clean, the cake is ready. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>6)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Take it out and let it cool down before unmolded. And then transfer to rake to cool down. You can even refrigerate it for a while once cool. Cold cake is easier to handle. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>7)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">In the mean time prepare the filling: Whip cream mixed with vanilla and regular sugar until it’s fluffy and stiff. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiATN9bMlGwlavAEHk27p5AMQQyX7cRvM3wignWDgPKbJ3kXoVGv6mcwf4HIMqQwkBM0MVFy4Sg_YxGsG5brGDQlEZJ0TxkBdsuGMohV4XZMdHIrROTGVYr8XsEtJFZE4V3uqgcF-AQiYm/s1600/IMG_6799.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiATN9bMlGwlavAEHk27p5AMQQyX7cRvM3wignWDgPKbJ3kXoVGv6mcwf4HIMqQwkBM0MVFy4Sg_YxGsG5brGDQlEZJ0TxkBdsuGMohV4XZMdHIrROTGVYr8XsEtJFZE4V3uqgcF-AQiYm/s640/IMG_6799.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place it into the fridge for 15 min. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">NOTE: Cream before whipping should be properly chilled!</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><span>8)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Assembling of the cake: </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">If the surface of the cake is uneven, slice off a bit of the top. Slice cake into 2 even layers using knife or cake cutting tool. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWw1YDgntvtDavKKB_frXazvpN6ypQziaJlw6osz4RG4ZdxJs60TXLvZ9FUMX6KGBxHPwRpmyaPaI6bFIR6TapnMyINRuzoGCUP4r0W1oFIkl3KqP8K57ZQ4QUTGYU2nYB7lFu_gj6M_8/s1600/IMG_6797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXWw1YDgntvtDavKKB_frXazvpN6ypQziaJlw6osz4RG4ZdxJs60TXLvZ9FUMX6KGBxHPwRpmyaPaI6bFIR6TapnMyINRuzoGCUP4r0W1oFIkl3KqP8K57ZQ4QUTGYU2nYB7lFu_gj6M_8/s640/IMG_6797.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Spread generously whipped cream (half of it) over the top of one layer (cut side). Distribute cherries evenly over it. Place the second layer on top.<span> </span>Coat the whole cake with the rest of cream. Decorate with leftover cherries or as You like. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATMhHRFQVEW4CCrjPAtfdIrOF8LYp3kvChnKrZtM68SzB_5yskjdiWha3mN2Ks9739mvi5K7od90jon5CYMntGMCWjLvbk1xXSmOQnZT3MItCiQ1xkTxC882OFFmYyKv7TYBj649NGvlU/s1600/IMG_6803.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjATMhHRFQVEW4CCrjPAtfdIrOF8LYp3kvChnKrZtM68SzB_5yskjdiWha3mN2Ks9739mvi5K7od90jon5CYMntGMCWjLvbk1xXSmOQnZT3MItCiQ1xkTxC882OFFmYyKv7TYBj649NGvlU/s640/IMG_6803.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Keep in fridge before serving!</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">I’ve taken 30 % fat cream. It’s harder to handle, it’s less stable. But it’s so light and melting in Your mouth. It’s up to You if to take cream with higher fat content. Just do not take less than 30 %. </span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathO4q7AtUSApF7qcPy4t6cK__Sd3fgj5-rXh1ZT80oWhRfQ2Ylj_x4JyXxz5uLsf0gyh9ifEVqOR7XT1DiI2MKkw600yAh-pUPbSZAnFvbiwL3bcLqjp_KqDdjDHw0lP07HL8JT9A_fS/s1600/IMG_6820.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiathO4q7AtUSApF7qcPy4t6cK__Sd3fgj5-rXh1ZT80oWhRfQ2Ylj_x4JyXxz5uLsf0gyh9ifEVqOR7XT1DiI2MKkw600yAh-pUPbSZAnFvbiwL3bcLqjp_KqDdjDHw0lP07HL8JT9A_fS/s640/IMG_6820.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-41396384758669508702010-10-31T19:05:00.001+02:002010-10-31T19:06:04.390+02:00Sour Cherries in Alkohol<div class="MsoNormal"><i><span style="font-size: large;"><b><span lang="EN-US">Easy to make, perfect filling for desserts and cocktail treat for adults! </span></b></span></i></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US"><br />
</span></b></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeGAzMg_9TPp9wMLonC_KW_5HfRn3uMxhqTojnCmObsP503HneJtjC58xhYPlQ7Iv3_kFhSARxc0xf62HbdMfyccj0E8kVmFROnCNNdt-8OaTkGg4TX7lbtGAixqFjHsoylC65Nha1XMh/s1600/IMG_7222.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUeGAzMg_9TPp9wMLonC_KW_5HfRn3uMxhqTojnCmObsP503HneJtjC58xhYPlQ7Iv3_kFhSARxc0xf62HbdMfyccj0E8kVmFROnCNNdt-8OaTkGg4TX7lbtGAixqFjHsoylC65Nha1XMh/s320/IMG_7222.JPG" width="240" /></a></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">600 gram fresh or frozen sour cherries</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">160 ml water</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">160 gram sugar</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">8 gram vanilla sugar</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">250 ml rum or Cognac (You can use even vodka)</span></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span lang="EN-US">1)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Wash and pit cherries. Place into clean jar. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">In a pot over medium bring water, castor and vanilla sugar to the boil. Stir until sugar is dissolved. Pour over the cherries. Set aside to cool down.</span></div><div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">When the syrup and liquid are quite cool, add alcohol. Keep in cool place for 2-3 weeks and You have tasty treat and delicious liquor. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLVEb4af7qKNq7aYS4gFjP7P-lW0q0HrygLlSrGKoyPnCeGB_4RtZML3e8Fl-qySU1-E-cd2HNgAdQ8JcjX3dDzEoaewWsZN_DMEf2XeKlJCQbZa5Pp1mSLdL3bibLngo9s7IE1rrAqS1/s1600/IMG_7225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNLVEb4af7qKNq7aYS4gFjP7P-lW0q0HrygLlSrGKoyPnCeGB_4RtZML3e8Fl-qySU1-E-cd2HNgAdQ8JcjX3dDzEoaewWsZN_DMEf2XeKlJCQbZa5Pp1mSLdL3bibLngo9s7IE1rrAqS1/s640/IMG_7225.JPG" width="434" /></a></div><div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;"><br />
</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-31649333015015762532010-10-30T13:31:00.002+03:002010-10-30T13:38:24.351+03:00Roasted chicory<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16wTBRF765OZ83FKE2iJNaE9CLYMrMgO9wa0WBdcZHO6Mtff1QQmSXdLrDYwc4Uzp3CoBfUHztb12_X_iLsvvzqAIlO2AQ_e-8MC5bf9eM45XnlL8ADe5qDKg24bznT6jqBN2bocNRMus/s1600/IMG_6929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16wTBRF765OZ83FKE2iJNaE9CLYMrMgO9wa0WBdcZHO6Mtff1QQmSXdLrDYwc4Uzp3CoBfUHztb12_X_iLsvvzqAIlO2AQ_e-8MC5bf9eM45XnlL8ADe5qDKg24bznT6jqBN2bocNRMus/s640/IMG_6929.JPG" width="640" /></a></div><div class="MsoNormal"><i><span lang="EN-US"><br />
</span></i></div><div class="MsoNormal"><i><b><span lang="EN-US">So many people do not like chicory because of it bitterness. But it so laden with vitamins A, K and C, that it’s a sin to ignore it. Bitterness can be masked and smoothed by the right sauce!</span></b></i></div><div class="MsoNormal"><i><b><span lang="EN-US">This dish makes a good starter. </span></b></i></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yCZZdg3vEOQKeWuzbAjsVNs0fbz988SbHXHCIMfCprSn5pE2mtT-O2uJWsQqhQOMz6Es617-_C9PrfDWlmBsR5hrqkNnFLThY7VbUNUjJNhGhIdSm9YjaikdVLX4ZpciGd4adHE1Zzoj/s1600/IMG_6905.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3yCZZdg3vEOQKeWuzbAjsVNs0fbz988SbHXHCIMfCprSn5pE2mtT-O2uJWsQqhQOMz6Es617-_C9PrfDWlmBsR5hrqkNnFLThY7VbUNUjJNhGhIdSm9YjaikdVLX4ZpciGd4adHE1Zzoj/s320/IMG_6905.JPG" width="320" /></a></div><div class="MsoNormal"><b><span lang="EN-US">Serves 2:</span></b></div><div class="MsoNormal"><b><span lang="EN-US">2 chicory bulbs</span></b></div><div class="MsoNormal"><b><span lang="EN-US">4 bacon or smoked ham rushers</span></b></div><div class="MsoNormal"><b><span lang="EN-US">6 thyme branches</span></b></div><div class="MsoNormal"><b><span lang="EN-US">4 garlic cloves</span></b></div><div class="MsoNormal"><b><span lang="EN-US">6 tbsp balsamic vinegar</span></b></div><div class="MsoNormal"><b><span lang="EN-US">6 tbsp olive oil</span></b></div><div class="MsoNormal"><b><span lang="EN-US">1 tsp Brown sugar</span></b></div><div class="MsoNormal"><b><span lang="EN-US">2 tbsp grated Parmesan</span></b></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><b><span lang="EN-US">1)<span style="font: 7pt "Times New Roman";"> </span></span></b><br />
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<b><span lang="EN-US"><span style="font: 7pt "Times New Roman";"> </span></span></b><span lang="EN-US">Preheat oven to 180 </span><span lang="EN-US">˚</span><span lang="EN-US">C.</span></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKxkfQMdmD3hp0YGVDXm4x-GcbtvmWFp8P01UXY2xrNMQOpnk3k20i56SHio3IScWhaW0rM-gdkUAQQREOEwL1AU795ZXrBYUNWygeebLbMCv4qr7WQX1UCStpji1DjOfg1H3nZtb25Rk/s1600/IMG_6912.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPKxkfQMdmD3hp0YGVDXm4x-GcbtvmWFp8P01UXY2xrNMQOpnk3k20i56SHio3IScWhaW0rM-gdkUAQQREOEwL1AU795ZXrBYUNWygeebLbMCv4qr7WQX1UCStpji1DjOfg1H3nZtb25Rk/s320/IMG_6912.JPG" width="320" /></a></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Wash and pat dry chicory bulbs. Halve them and coat with bacon rushers. Place in heatproof dish cut side up. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea-h59c6DYjJOmohctCIQ71OMDl25Fw2gsj7XBx3Pd47AKfdMBczpTNfib8xAov4ah_t9rTzk9dmqQBEYBMraHOEC210rd_dp-hQv-xGN3hTiVPcUVLQn1SlEeFr2kYRrRXxqZ6R1E3Wc/s1600/IMG_6909.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjea-h59c6DYjJOmohctCIQ71OMDl25Fw2gsj7XBx3Pd47AKfdMBczpTNfib8xAov4ah_t9rTzk9dmqQBEYBMraHOEC210rd_dp-hQv-xGN3hTiVPcUVLQn1SlEeFr2kYRrRXxqZ6R1E3Wc/s640/IMG_6909.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Place peeled garlic cloves, thyme leaves, sugar, olive oil, balsamic vinegar in a blender or small food processor. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_dZOqWv7RTL8/TMvtyfMfwbI/AAAAAAAAAmI/cNZh3WTxARI/s1600/IMG_6920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_dZOqWv7RTL8/TMvtyfMfwbI/AAAAAAAAAmI/cNZh3WTxARI/s640/IMG_6920.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US">Blend everything together and pour the dressing over chicory. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRH63srefXBkkNjF1RONNfYv5cJEuvx2Wz9IHeJ5RsWgx6tIGpjPvg4rN89PJzNqGJWFkCY1pksPd9Drw_JWgTN5GwLH4NNQMYXhm09SK03A96Wf0xc-AYc3Dy3sF53cOq1QtFbJFnPOV/s1600/IMG_6925.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRH63srefXBkkNjF1RONNfYv5cJEuvx2Wz9IHeJ5RsWgx6tIGpjPvg4rN89PJzNqGJWFkCY1pksPd9Drw_JWgTN5GwLH4NNQMYXhm09SK03A96Wf0xc-AYc3Dy3sF53cOq1QtFbJFnPOV/s640/IMG_6925.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US">4)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Place in the oven and roast for 20-30 min. Chicory pricked with a fork should be slightly soft. Sprinkle with cheese and roast for 2-3 min more, until cheese has soften but not melted completely. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy55ZmTvXDy3dIP9mN4D5jr_BaGsEudKFuQuSG-c-8lvuvI2j_AimhT0fucq2xJnrxP8hkNWXtLnrAyOcrTbPYYweWr22VKDRpGMa86zAffGSea1v4M34Wp-_fNsJHXHX0hHlwMzZLr351/s1600/IMG_6933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy55ZmTvXDy3dIP9mN4D5jr_BaGsEudKFuQuSG-c-8lvuvI2j_AimhT0fucq2xJnrxP8hkNWXtLnrAyOcrTbPYYweWr22VKDRpGMa86zAffGSea1v4M34Wp-_fNsJHXHX0hHlwMzZLr351/s640/IMG_6933.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpLast"><b><span lang="EN-US"> Have a nice meal!</span></b></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com1tag:blogger.com,1999:blog-6662354486556558277.post-54969128000803652732010-10-28T16:12:00.001+03:002010-10-29T14:16:46.250+03:00Lamb Tikka Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQT7cjm74cN5NGdeaxjaRJ03-NqnLcsekfkUpQqQTnjSiZCm1XGwsgs9gPptPSFlmIHb7vdZ76MDaV5sPq8SbVLlWnh9XtiPu9xH4QrFaxLCODz4rjr_rlg9qk03ZUDH8nk-DsJ567q9O/s1600/IMG_6870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFQT7cjm74cN5NGdeaxjaRJ03-NqnLcsekfkUpQqQTnjSiZCm1XGwsgs9gPptPSFlmIHb7vdZ76MDaV5sPq8SbVLlWnh9XtiPu9xH4QrFaxLCODz4rjr_rlg9qk03ZUDH8nk-DsJ567q9O/s640/IMG_6870.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
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</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><i><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">This is so much flavorful, India inspired dish I want to share with You. Devoted to everyone who likes it hot!;-)</span></b></i><br />
<i><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">If You do not have lamb, make it with chicken. Chicken breast's meat is the best to use. </span></b></i></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serves 4:</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 onion</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Vegetable oil for frying</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tsp of <a href="http://picantecooking.blogspot.com/2010/10/garam-masala.html">garam masala</a></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ tsp turmeric</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tsp sugar</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">½ tsp chilli powder</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tsp cinnamon</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 red chilli pepper</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">40 gram fresh ginger</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">3 garlic cloves</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">70 gr tomato paste</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">450 ml canned skinned tomatoes</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">150 ml yogurt </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt to taste</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Fresh cilantro for decorating</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDa14MVYLNNsytYkYTeuxk64Oc1zRXNgCkX1S-72WySRsr2ufNdLH-cHtO0K6JUpTEbd1oor1qx6DP9aSaPDnwMqAzpOTPMZDK83kS4Bvaw3NNwSbwW31vee28cPbHJSbfW1PPNXJrtIm/s1600/IMG_6846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHDa14MVYLNNsytYkYTeuxk64Oc1zRXNgCkX1S-72WySRsr2ufNdLH-cHtO0K6JUpTEbd1oor1qx6DP9aSaPDnwMqAzpOTPMZDK83kS4Bvaw3NNwSbwW31vee28cPbHJSbfW1PPNXJrtIm/s640/IMG_6846.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span style="font-family: "Times New Roman","serif"; font-size: 12pt;">For lamb:</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">800 grams lamb</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">50 grams of lamb fat cut into tiny pieces</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Salt and pepper to taste</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Wash and pat dry lamb. Cut it into bite size pieces. Season with salt and pepper to taste. Set aside for 15 min.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place pieces of lard into cold frying pan and heat over medium heat, when fat is partially rendered add meat and fry till done. Set aside and keep warm.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckr8JP_-zvNa88Ahdol70tyhJHm0BS3EY2figgGaNx9Lr6uHRnAIJbylQXhUvaWDPdXYUpi81D1boJ1aXWrpbbwnbXC6Bw6n-YEMs1lgdQYS0kJuXfEJw-mhyphenhyphenJV0n_ucawk_PMsfyojya/s1600/IMG_6857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckr8JP_-zvNa88Ahdol70tyhJHm0BS3EY2figgGaNx9Lr6uHRnAIJbylQXhUvaWDPdXYUpi81D1boJ1aXWrpbbwnbXC6Bw6n-YEMs1lgdQYS0kJuXfEJw-mhyphenhyphenJV0n_ucawk_PMsfyojya/s640/IMG_6857.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Peel Your onion, ginger and garlic cloves. Slice onion, chop ginger, fresh chili pepper and tomatoes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9KwHv0p_FMufU_mERqWSh5hklXFS3SWzeahc9x0TM47c9GJfZXALYCb5klURLAXzNbc5GLPVAfXvaK8B2j8htFzuoSiItM87csn-T5wAsoEuKtdkaFpJ_XGYj6GJe_v2_OIzkHpx9NG-/s1600/IMG_6852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU9KwHv0p_FMufU_mERqWSh5hklXFS3SWzeahc9x0TM47c9GJfZXALYCb5klURLAXzNbc5GLPVAfXvaK8B2j8htFzuoSiItM87csn-T5wAsoEuKtdkaFpJ_XGYj6GJe_v2_OIzkHpx9NG-/s640/IMG_6852.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">4)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Heat separate middle sized (28 cm) frying pan over medium heat. Add oil, when it’s hot add sliced onion. When it has soften add dry spices and sugar. Stir constantly. Let it heat through for 1 min. Watch out not to burn the spices. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbn0eThWyUGj3I-N2f9EMAe3DAA-Mt2VvFvSBZhcaUAckwO1M9Ios5nPdKhobcGJd7rXdgjRxRvpNdMEaB6_iPYwpddAqpvMnDpi-YB4DLZP7ZACMjZ9jNvuKqSY87gPePRljQe8KUJce/s1600/IMG_6859.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbn0eThWyUGj3I-N2f9EMAe3DAA-Mt2VvFvSBZhcaUAckwO1M9Ios5nPdKhobcGJd7rXdgjRxRvpNdMEaB6_iPYwpddAqpvMnDpi-YB4DLZP7ZACMjZ9jNvuKqSY87gPePRljQe8KUJce/s640/IMG_6859.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> 5)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Add chopped ginger and press the garlic into the pan. Stir. Heat through. Add tomato paste. Stir and fry everything for 1 min more. Add tomatoes</span><span lang="RU" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> and salt</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">. Simmer for 3 min.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">6)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Place all the sauce mixture into food processor. Blend till smooth. Transfer back into the frying pan, add yogurt and lamb pieces.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmzMfzvXIyvqRBOyDG-fpk6FUPcyXiUAJdjLg29o8widEbtxFWpaQFQcEgxhcWEjYiP9WHqnbOZJybyr-Z8WQ-ZIMTkeJtfXDh3hPoGa415N4iQ6jf6k1vSUBHPHoUtfIzYQRgFGIuc_0/s1600/IMG_6862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFmzMfzvXIyvqRBOyDG-fpk6FUPcyXiUAJdjLg29o8widEbtxFWpaQFQcEgxhcWEjYiP9WHqnbOZJybyr-Z8WQ-ZIMTkeJtfXDh3hPoGa415N4iQ6jf6k1vSUBHPHoUtfIzYQRgFGIuc_0/s640/IMG_6862.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"> Heat everything through and simmer for 2 min. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Serve with <a href="http://picantecooking.blogspot.com/2010/10/steamed-rice-la-gordon-ramsey-for-asian.html">steamed rice</a> generously sprinkled with chopped cilantro. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_dZOqWv7RTL8/TMlywuTOpQI/AAAAAAAAAlY/3kssn4R_YOM/s1600/IMG_6875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_dZOqWv7RTL8/TMlywuTOpQI/AAAAAAAAAlY/3kssn4R_YOM/s640/IMG_6875.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 54pt;"><br />
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</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-40597952802339148032010-10-28T16:06:00.003+03:002010-10-28T16:07:12.430+03:00Garam Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW5N6ud6Y1i5oIsnDvTSbDVWM8LRAcPVDpFxcjkXsOxrL8RzMLLlxGFEP0gfTcSBGZt0dLobplyAg-j4fwSiqp-_dFZ7MIDQ0_2AKKmYS9SDU5AdK2aoTPMYlzeytLNg9ajxwqtfb0vNp/s1600/IMG_7167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRW5N6ud6Y1i5oIsnDvTSbDVWM8LRAcPVDpFxcjkXsOxrL8RzMLLlxGFEP0gfTcSBGZt0dLobplyAg-j4fwSiqp-_dFZ7MIDQ0_2AKKmYS9SDU5AdK2aoTPMYlzeytLNg9ajxwqtfb0vNp/s640/IMG_7167.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Garam Masala is one of the most common Indian spice mixture. “Garam” means “hot”, masala actually “mixture”. If You do not have it ready to buy, here is a basic way to substitute it.</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tbsp ground coriander </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">2 tsp ground cumin </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 1/2 tsp crushed black pepper,</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tbsp ground cinnamon </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">1 tbsp ground cloves</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Just mix all the ground spices together and follow the recipe. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;">Authentically all the spice are dry roasted first whole and then grounded. Just heat it through in the oil and onions before adding extra ingredients. You will have similar effect. All of those spices have fat soluble aroma compounds, so it will work well. Just watch out! Spices are easily burnt, that will spoil any dish.</span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-72513426262758609382010-10-28T16:05:00.000+03:002010-10-28T16:05:33.877+03:00Steamed rice a la Gordon Ramsey for Asian dishes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3lyxpxpyDFH0XoCc1zur3H0wyZ_d8Z9u6bkc_-L_AJDrgkR7YIUvtr3AVVBZ4N-aSpJQv-V9f_YgOSv8M8-fWQpQWI35LHJAyEo-QCpXGQttpXSOQyDsXhhmGIN9AQ4czw-7MFhQPzlj/s1600/IMG_6854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ3lyxpxpyDFH0XoCc1zur3H0wyZ_d8Z9u6bkc_-L_AJDrgkR7YIUvtr3AVVBZ4N-aSpJQv-V9f_YgOSv8M8-fWQpQWI35LHJAyEo-QCpXGQttpXSOQyDsXhhmGIN9AQ4czw-7MFhQPzlj/s640/IMG_6854.JPG" width="640" /></a></div><br />
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</span></div><div class="MsoNormal"><i><b><span lang="EN-US">This is the best method of making steamed rice I know. I’ve seen it Gordon Ramsay makes it at “F World” program. I’ve tried it and it has never failed. It has always been a success. You can adjust quantities according to the serving portions You need. You can easily divide or double it. Just mind the proportions of water and rice. So this is the way it goes:</span></b></i></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span lang="EN-US">Serves 4:</span></b></div><div class="MsoNormal"><b><span lang="EN-US">400 gram basmati rice</span></b></div><div class="MsoNormal"><b><span lang="EN-US">Salt and freshly crushed black pepper</span></b></div><div class="MsoNormal"><b><span lang="EN-US">2 cardamom pods</span></b></div><div class="MsoNormal"><b><span lang="EN-US">1 star anise</span><span lang="RU"></span></b></div><div class="MsoNormal"><b><span lang="RU">1 cinnamon stick</span></b></div><div class="MsoNormal"><b><span lang="EN-US">600 ml cold water</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcrTeNp7JoMRX3qbFtmGWQ_4O6hXX-rc96Szwc-lB1XEdzzJ9XOCli9rMW84aENbhBYuybDmzg4ki0kTX7QyNMoNsn9i9yt3QjGhGBuOmMfNjVj85qVh_2VsHkI7MqpD-13BqJEBZRNah/s1600/IMG_7183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNcrTeNp7JoMRX3qbFtmGWQ_4O6hXX-rc96Szwc-lB1XEdzzJ9XOCli9rMW84aENbhBYuybDmzg4ki0kTX7QyNMoNsn9i9yt3QjGhGBuOmMfNjVj85qVh_2VsHkI7MqpD-13BqJEBZRNah/s640/IMG_7183.JPG" width="640" /></a></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span lang="EN-US">1)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Wash thoroughly the rice with cold running water. The water pouring down should be transparent, not white. It means that rice is washed properly. </span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span lang="EN-US">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Place into the pot. Add spices, salt and pepper and cold water. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt_-gJNF9vKjGR7DgXyYNlM2H-gIEYtfwsQMZROGWXoyY2J3egryiMzejwrkv6NBKRq1NbAOWuASG-FrIg4mhGvjE02AsMtnA3BG81CsQ18tktyZgaQYVKxywIOT0RoCvYOExDSd85HDz/s1600/IMG_6847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt_-gJNF9vKjGR7DgXyYNlM2H-gIEYtfwsQMZROGWXoyY2J3egryiMzejwrkv6NBKRq1NbAOWuASG-FrIg4mhGvjE02AsMtnA3BG81CsQ18tktyZgaQYVKxywIOT0RoCvYOExDSd85HDz/s640/IMG_6847.JPG" width="640" /></a></div><br />
<span lang="EN-US">Cover with a lid and bring to the boil as soon as possible. </span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Turn down the heat for gentle simmer, <b>DO NOT TAKE OFF</b> the lid. Cook for 8-10 min. </span></div><div class="MsoNormal" style="margin-left: 36pt; text-indent: -18pt;"><span lang="EN-US">4)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Take off the lid. Take out the spices that should be on the surface. Stir and serve!</span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-86760705702809407502010-10-26T23:25:00.001+03:002010-10-26T23:27:01.739+03:00Goose meat roket salat<span style="font-size: large;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-YM3vWEyNDp-w6ClAVrGMJ1VfAVRoONNthnzLCXePnfYCB3PnUiQngNrJJcHhme2MCbCFcOVhjW88FNjAOIZpaWACfXGo1DqwWxXIm3KmkXI_Ja1Gg_4NMTwunOIVdrVAM24jOBTGvCc/s1600/IMG_7092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk-YM3vWEyNDp-w6ClAVrGMJ1VfAVRoONNthnzLCXePnfYCB3PnUiQngNrJJcHhme2MCbCFcOVhjW88FNjAOIZpaWACfXGo1DqwWxXIm3KmkXI_Ja1Gg_4NMTwunOIVdrVAM24jOBTGvCc/s640/IMG_7092.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpFirst"><span style="font-size: large;"><b><span lang="RU"><br />
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</span></div><div class="MsoListParagraphCxSpLast"><span style="font-size: large;"><i><b><span lang="EN-US">With the autumn coming, came season for household birds. Roasted geese, ducks, turkeys, stuffed or just rubbed with herbs, will improve any event or simple family meeting. Some meat leftovers are often left in a small family. What to do with that aromatic meat…? Here is my option… (I had goose meat, You can use duck or even less aromatic turkey meat)</span></b></i></span></div><div class="MsoListParagraphCxSpLast"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpLast"><span style="font-size: large;"><b><span lang="EN-US">Serves 2: </span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">300 gram cold roasted goose meat</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">200 gram roket salad </span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1 grapefruit</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1 tsp white wine vinegar</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">2 tbsp vegetable oil</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">¼ tsp honey</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">Salt and pepper to taste</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2qbwy0u5dR3glVhKhtBTiyueZIv6XHpyZjb0X641OnTPx4cNOvaQ2C5kirbPyascNoMBnrnQTbSJFLgiRZ5Dr76fvJXGeVEDpu7WgS8BdGLL5xILn7uAm4C_ax_E8u8qbOxmFOIukTWk/s1600/IMG_7073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR2qbwy0u5dR3glVhKhtBTiyueZIv6XHpyZjb0X641OnTPx4cNOvaQ2C5kirbPyascNoMBnrnQTbSJFLgiRZ5Dr76fvJXGeVEDpu7WgS8BdGLL5xILn7uAm4C_ax_E8u8qbOxmFOIukTWk/s640/IMG_7073.JPG" width="640" /></a></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">1)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Cut meat into bite size pieces. Wash, dry and tear with Your hands roket salad. Place into a salad bowl. </span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPTVbFEMnFCgNxWGoAC-ZCuYiHfPyLdXOSr_XF5Sti8WxPrPGMcpFF3KfoAwCTukhg2GXBO3DOaZXY0-D2Ou1YwNKCNiv0vCZqIhd5t4y-Pw0GbcsZIzH3JbjudgYsXukvM8gAxcunFBz/s1600/IMG_7076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPTVbFEMnFCgNxWGoAC-ZCuYiHfPyLdXOSr_XF5Sti8WxPrPGMcpFF3KfoAwCTukhg2GXBO3DOaZXY0-D2Ou1YwNKCNiv0vCZqIhd5t4y-Pw0GbcsZIzH3JbjudgYsXukvM8gAxcunFBz/s640/IMG_7076.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">2)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Squeeze juice out of one half of grapefruit. Divide into sections the second half. Cut off all the bitter membranes. Add pieces of the fruit to the salad.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYIUGwWblajjrHix_4OY6vxRvQ8XwPzO8fpL36qvCbui606CoJMpzCPhfgin0adlbrtHiEqDm9wFIuaDTNTLW71xdOiF70nkbJy_TDdiaTyHvZ-Df5HzJamn6IVD2E55Y5k8sMV_IvHR4/s1600/IMG_7080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRYIUGwWblajjrHix_4OY6vxRvQ8XwPzO8fpL36qvCbui606CoJMpzCPhfgin0adlbrtHiEqDm9wFIuaDTNTLW71xdOiF70nkbJy_TDdiaTyHvZ-Df5HzJamn6IVD2E55Y5k8sMV_IvHR4/s640/IMG_7080.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">3)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">In a small bowl mix grapefruit juice, vinegar, a pinch of salt and ground black pepper, honey and oil. Whisk everything well. Add to the salad.</span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2n4XULCcWbk9GPAK9gTO4kVVHiPa2cNF_L4aQJFUIhCqE2nzXOlvxlYyUhGCZKAC85NgH9s9yfbqnkKKCK3XEFfOEkARdrD-C1xADPr1eEe0SSnUt9whau1o2Kx9nwD2cG6Dif5J_tQv/s1600/IMG_7082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2n4XULCcWbk9GPAK9gTO4kVVHiPa2cNF_L4aQJFUIhCqE2nzXOlvxlYyUhGCZKAC85NgH9s9yfbqnkKKCK3XEFfOEkARdrD-C1xADPr1eEe0SSnUt9whau1o2Kx9nwD2cG6Dif5J_tQv/s640/IMG_7082.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt; text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">4)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Stir salad well, try it and add extra seasoning if necessary. Serve immediately!</span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Cj_8wUY-rYdgHjWI0Jb3LaeOPWBwlW31RDbUBTC56rFcpDbGvqeSU9z7Fmr5bIfhrtuCDthE-CwJX3AXxlLdIFedVeWtwKoVAnVUEQzG0HBaqrXagBcWo1rYjyz6BJXJDSvOHiAq9ChM/s1600/IMG_7085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_Cj_8wUY-rYdgHjWI0Jb3LaeOPWBwlW31RDbUBTC56rFcpDbGvqeSU9z7Fmr5bIfhrtuCDthE-CwJX3AXxlLdIFedVeWtwKoVAnVUEQzG0HBaqrXagBcWo1rYjyz6BJXJDSvOHiAq9ChM/s640/IMG_7085.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt; text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span lang="EN-US" style="font-size: large;">IDEA: You can add grated Parmesan to enrich the taste. </span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-25984421391546818452010-10-24T23:23:00.001+03:002010-10-24T23:26:24.742+03:00Super tender pear pancakes<div class="MsoNormal"><span lang="RU"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJgBGm63l5_SG6FyaRfVmAh_6QRE3RJXyUxtnnfHymJyMRQxpWu9FGiekW6BCEDekBhQe8SpIi6qJAqpUiU4WSUcuL-leXd2YeLXhJbpkC8ZC3VDN01asAZ_pESNa4ou1kMDRQ2LCj-o/s1600/IMG_6941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZJgBGm63l5_SG6FyaRfVmAh_6QRE3RJXyUxtnnfHymJyMRQxpWu9FGiekW6BCEDekBhQe8SpIi6qJAqpUiU4WSUcuL-leXd2YeLXhJbpkC8ZC3VDN01asAZ_pESNa4ou1kMDRQ2LCj-o/s640/IMG_6941.JPG" width="640" /></a></div><div class="MsoNormal" style="margin-left: 18pt;"><span lang="EN-US"><br />
</span><span lang="RU"></span></div><div class="MsoNormal"><span style="font-size: large;"><i><b><span lang="EN-US">You know, I have never eaten more tender melting in Your mouth pancakes. They are so fruity and not floury at all! My husband even doubted if You can call it pancakes, because You can’t feel the dough while enjoying sophisticated vanilla pear taste… </span></b></i></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">Serves 2</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">500 gram pears (semisoft)</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1 egg</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">2 tbsp all-purpose flour</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">8 gram vanilla sugar </span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">¼ tsp baking powder</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1,5 tbsp sugar</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">Vegetable oil for frying</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBvoru_aSdJ6_G3hUNY1c0RRggtynLDWE7O-1wjPK-AFJfOntXnFaFVMalrUel3Xj3R-EgSrFsIUlK8vK8wdg0vBN1xIFidWoNje0FGDHKckEdo7UikFuHlpDyiowKgYrT5LtjKQTqmMq/s1600/IMG_6763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBvoru_aSdJ6_G3hUNY1c0RRggtynLDWE7O-1wjPK-AFJfOntXnFaFVMalrUel3Xj3R-EgSrFsIUlK8vK8wdg0vBN1xIFidWoNje0FGDHKckEdo7UikFuHlpDyiowKgYrT5LtjKQTqmMq/s640/IMG_6763.JPG" width="640" /></a></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">1)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Grate pears coarsely (using the biggest grater’s holes). Transfer it to the colander and drain slightly.</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">2)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">In a bowl mix flour, baking powder, vanilla and castor sugar. Stir well and add an egg.</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4UNWjXLaNOBOrtjAp_Z5Y0Sk5GI6DW1AkBqaeSQtfz4UnAlT9-23yoXTqyPLM-qemBNiLO57iXzZcJB6H0rKlRGdnH0CzJjRiIH3JKR_SJjNjOLsQTvV1291g_kRwVFlE3go7mL6GpdX/s1600/IMG_6935.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4UNWjXLaNOBOrtjAp_Z5Y0Sk5GI6DW1AkBqaeSQtfz4UnAlT9-23yoXTqyPLM-qemBNiLO57iXzZcJB6H0rKlRGdnH0CzJjRiIH3JKR_SJjNjOLsQTvV1291g_kRwVFlE3go7mL6GpdX/s640/IMG_6935.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;"> Stir again until everything incorporated. Add pears. Stir, but not to much. <b>Less stirring means more tender pancakes. </b></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAzEuxjqyEusx_zWIFU1DPCnLtakhYobmaLYJ47LNhKZFqQ2JxoZvKNK58vgmlb_nx2cI2AvFV_YWjcDanUwq-mUfXv1ZIGN_wE97cjKG1wkDSEhUP3-6s8NTXlPeul6I3BJ2Nu0RXRSx/s1600/IMG_6936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibAzEuxjqyEusx_zWIFU1DPCnLtakhYobmaLYJ47LNhKZFqQ2JxoZvKNK58vgmlb_nx2cI2AvFV_YWjcDanUwq-mUfXv1ZIGN_wE97cjKG1wkDSEhUP3-6s8NTXlPeul6I3BJ2Nu0RXRSx/s640/IMG_6936.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="RU" style="font-size: large;"><b> </b>3)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Pre-heat a frying pan. Add a dash of vegetable oil, just not too much. Drop a large spoonful of batter into the hot pan and flatten it out a little, otherwise You’ll have problem to getting them cooked in the center before the skin in burnt. Do not overcrowd the frying pan and fry over low to medium heat. Flip over when the skin starts turning golden brown underneath and fry 2-3 minutes more. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoyX8Ce-7ATxtk0oJvyKtMk8UsH-7DWNp4qCom_j-bfutNLreHPZc8yvmkJl2Hhe1PSitMj5io-yvsu0Lp_OK-52P8jL27X4WPRlhJpslbkJicWEjP72cQVNms8RCqwUKs9Fsib5E0ElR/s1600/IMG_6939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcoyX8Ce-7ATxtk0oJvyKtMk8UsH-7DWNp4qCom_j-bfutNLreHPZc8yvmkJl2Hhe1PSitMj5io-yvsu0Lp_OK-52P8jL27X4WPRlhJpslbkJicWEjP72cQVNms8RCqwUKs9Fsib5E0ElR/s640/IMG_6939.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;"> </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">4)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Then fry another batch of pancakes.</span></div><div class="MsoListParagraphCxSpMiddle"><span lang="EN-US" style="font-size: large;">Serve with chocolate or vanilla ice-cream and chocolate sauce. </span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QdhtMSqPwNZm31N4FPdHo8isXWrI_dlE4YaJe88sgc3EPF6RSXawTQeMAxD_peIjul5BKkfVJQVXaiLr7KGzDzF5WyXF7ipCeEweMECqXl4Ajx_xZha8udXbTu37OVBoNXxqv-beCSkr/s1600/IMG_6943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9QdhtMSqPwNZm31N4FPdHo8isXWrI_dlE4YaJe88sgc3EPF6RSXawTQeMAxD_peIjul5BKkfVJQVXaiLr7KGzDzF5WyXF7ipCeEweMECqXl4Ajx_xZha8udXbTu37OVBoNXxqv-beCSkr/s640/IMG_6943.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpMiddle"><span style="font-size: large;"><b><span lang="EN-US"> For a homemade chocolate sauce:</span></b></span><br />
</div><div class="MsoListParagraphCxSpMiddle"><span lang="EN-US" style="font-size: large;">Melt 100 grams of dark chocolate over water-bath and add 50 ml of hot double cream. Stir well and energetically until incorporated.</span></div><div class="MsoListParagraphCxSpLast"><span lang="EN-US" style="font-size: large;"> For extra shine add a bit (10 grams) of cold butter in the end, and mix well. </span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-2290191209846926162010-10-20T23:23:00.001+03:002010-10-20T23:24:05.063+03:00Italian classics – rabbit in wine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVfxUoX9d7gyDFxGxq7S-B3qquPoqxYaOJBq3K44iGhcG_-fbbX6a38mwlpEgygcRNHKBTmd4FKzrgQ6g6BDqxYKMEp96CfCNWtz_tLYCrupVW4e34OEVpQna28B8PsEJqUrgUkypBhEk/s1600/IMG_6899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigVfxUoX9d7gyDFxGxq7S-B3qquPoqxYaOJBq3K44iGhcG_-fbbX6a38mwlpEgygcRNHKBTmd4FKzrgQ6g6BDqxYKMEp96CfCNWtz_tLYCrupVW4e34OEVpQna28B8PsEJqUrgUkypBhEk/s640/IMG_6899.JPG" width="640" /></a></div><div class="MsoNormal"><i><b><span lang="EN-US"><br />
</span></b></i></div><div class="MsoNormal"><span style="font-size: large;"><i><b><span lang="EN-US">Intoxicating aroma, tender winy melting in Your mouth meat… Light and nourishing at the same time. Rosemary and wine, are leading taste creating ingredients in this dish, along with tomatoes and garlic make posh sauce! French techniques and Italian ingredients. I do not know any better way to cook rabbit yet..</span></b></i></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir11KldWCt4u-1HufVt1PHmPKPOoAmyWqsNEbgzdMvieP5O51W6VhQWXNCZD-ntiDBYq7Mc0C2Qbwap3K6dGbpc2v7Yg8t1mJcjjSY3uGE516hOWllzwCl4mVjo-DUzqH8-xxalfxRfODk/s1600/IMG_6878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir11KldWCt4u-1HufVt1PHmPKPOoAmyWqsNEbgzdMvieP5O51W6VhQWXNCZD-ntiDBYq7Mc0C2Qbwap3K6dGbpc2v7Yg8t1mJcjjSY3uGE516hOWllzwCl4mVjo-DUzqH8-xxalfxRfODk/s640/IMG_6878.JPG" width="640" /></a></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
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</span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1 whole rabbit</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">1 can peeled tomatoes with juice (450 mg) </span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">Flour for coating</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">300 ml white dry wine</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">100 ml olive oil</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">2 middle sized carrots</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">15 black olives </span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">5 big garlic cloves</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">3 springs of rosemary</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><b><span lang="EN-US">Salt and pepper to taste</span></b></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIVtw6mwkterkHQeZhvoiDmw5F6gbnGKGC9z5j16PO32vinHKstF5UaccoCPsHRJljO05hEEqSmuWdTYA0rg4vKylydFPM11TpwncFhqCIie9Ws8ib1csKEkazke5HbAyq0CKoz-Zij8t/s1600/IMG_6882.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnIVtw6mwkterkHQeZhvoiDmw5F6gbnGKGC9z5j16PO32vinHKstF5UaccoCPsHRJljO05hEEqSmuWdTYA0rg4vKylydFPM11TpwncFhqCIie9Ws8ib1csKEkazke5HbAyq0CKoz-Zij8t/s640/IMG_6882.JPG" width="480" /></a></span></div><div class="MsoNormal"><span style="font-size: large;"><br />
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</span></div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">1)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Clean and cut rabbit into parts. Pat dry with pepper towel and coat with flour. Shake off excess of it. Peel carrots and cut into chunks. Peel garlic cloves. Pre heat oven to 160 </span><span lang="EN-US" style="font-size: large;">˚</span><span lang="EN-US" style="font-size: large;">C. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">2)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Heat a large frying pan with 2 tablespoons of olive oil over medium heat. Brown rabbit pieces in batches from both sides and place them in big (about 3-5 l) fireproof pot, ceramic, glass or any You have.</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ct_XpSmbg1sqTDK75mtvyiKEr9kvNTnlweAW8PnY09_BxHxQoxJ2qWcL_2pJJlTPlYGG8WMk0XZsYuZwHq04dU8KrF0le9xgAWBeQdNjbPAEefZ8H7v2lU0ejDRICX3skBI6jWW7MM6r/s1600/IMG_6885.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4ct_XpSmbg1sqTDK75mtvyiKEr9kvNTnlweAW8PnY09_BxHxQoxJ2qWcL_2pJJlTPlYGG8WMk0XZsYuZwHq04dU8KrF0le9xgAWBeQdNjbPAEefZ8H7v2lU0ejDRICX3skBI6jWW7MM6r/s640/IMG_6885.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
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</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">3)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Add wine, the rest of oil, olives, garlic cloves, carrots, rosemary springs, season generously with salt and pepper. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy63DLk45qvD7NtzNqLL0-TWrJiq9Ka3ncMt2YXKyBMJA65NZ_1TzwnlPmeicBtNcssp0xol4FPo7BQRw2gWSbJoGl7WjemJfe192H-joJ5OF6n34Kz_hMuy1oqTD-fLp6Fwan-Yv93y7/s1600/IMG_6890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYy63DLk45qvD7NtzNqLL0-TWrJiq9Ka3ncMt2YXKyBMJA65NZ_1TzwnlPmeicBtNcssp0xol4FPo7BQRw2gWSbJoGl7WjemJfe192H-joJ5OF6n34Kz_hMuy1oqTD-fLp6Fwan-Yv93y7/s640/IMG_6890.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
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</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;"> Mix everything well. Cover with lid and place in the pre-heat oven for 2 hours or until rabbit is tender and meat easily slides off the bones when pressed.</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VXmy_JF0G3wAR8ftU2KyaLC5q67aU5ok6s148rTqwT_Mtu-P8TM6C9KgHjuq0wTzX2Ej3onxFKJzlNAaGdJSfcNsxiJyGxlXq2g2-iLCoxtapvXoPSCHwEQijNSDIS1M2vy0vEn0DHq8/s1600/IMG_6896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4VXmy_JF0G3wAR8ftU2KyaLC5q67aU5ok6s148rTqwT_Mtu-P8TM6C9KgHjuq0wTzX2Ej3onxFKJzlNAaGdJSfcNsxiJyGxlXq2g2-iLCoxtapvXoPSCHwEQijNSDIS1M2vy0vEn0DHq8/s640/IMG_6896.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
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</span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;"> Then take off a lid and cook for 15 min more. </span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGq6KkWaUOuI3OqErBUQah7C111RJAmaVlAKe2x4iYgFIrnZmVZ5htjWVTcqXFUl9m-XwbA0BXvlhb3qsC1rK6fRZqOhugDAnRt9GwhpTiagvGSLa-MLozs3J6Qk9LscOpotGGwYMIQYY/s1600/IMG_6898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUGq6KkWaUOuI3OqErBUQah7C111RJAmaVlAKe2x4iYgFIrnZmVZ5htjWVTcqXFUl9m-XwbA0BXvlhb3qsC1rK6fRZqOhugDAnRt9GwhpTiagvGSLa-MLozs3J6Qk9LscOpotGGwYMIQYY/s640/IMG_6898.JPG" width="640" /></a></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoListParagraphCxSpLast" style="text-indent: -18pt;"><span lang="EN-US" style="font-size: large;">4)<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span><span lang="EN-US" style="font-size: large;">Take the pot out and let the meat rest for 15 min as it is. Then serve with a good dollop of winy sauce. </span></div><div class="MsoNormal" style="margin-left: 18pt;"><span style="font-size: large;"><br />
</span></div><div class="MsoNormal" style="margin-left: 18pt;"><span style="font-size: large;"><b><span lang="EN-US">P.S. Mashed potatoes or couscous make perfect match for it. Even for those who do not like couscous, like my husband:-)</span><span lang="EN-US">.</span></b></span></div><div class="MsoListParagraph"><span style="font-size: large;"><br />
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</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-76519302121957569992010-10-19T14:38:00.001+03:002010-10-19T14:40:56.127+03:00Breakfast egg salad on a crispy bread<div class="MsoListParagraphCxSpFirst"><span class="longtext"><span lang="EN"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscyfKxWOqNDGEJQPxBumT5B1bQ9uBgZk4kuCjp87GFT-guP7iYPtaM2XX2KdaP3Ktc0w0XWMQvfwzvFq5_Pe_DopfJdSBn4SZ3kTiepla2hRkARILs10YBT25SnpD_AEPcnuBn0PtOvLQ/s1600/IMG_6998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhscyfKxWOqNDGEJQPxBumT5B1bQ9uBgZk4kuCjp87GFT-guP7iYPtaM2XX2KdaP3Ktc0w0XWMQvfwzvFq5_Pe_DopfJdSBn4SZ3kTiepla2hRkARILs10YBT25SnpD_AEPcnuBn0PtOvLQ/s640/IMG_6998.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><i><b><span class="longtext"><span lang="EN">It’s easy, piquant and not trivial! </span><span title="">You can make it a night before serving . </span><span title=""> It can also be served as an appetizer, make beautiful canapés on toasted rye bread with a half ring of fresh cucumber.</span></span></b></i><span lang="EN"><br />
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<span class="longtext"></span></b> </span></span></div><span style="font-family: Verdana,sans-serif; font-size: large;"><span title=""> <div class="MsoListParagraphCxSpLast"><b><span class="longtext"><span lang="EN">Serves 2</span></span></b><span lang="EN"><b>:</b></span></div><div class="MsoListParagraphCxSpLast"><span lang="EN"><b><br />
<span class="longtext"></span><span title="">5 hard-boiled eggs</span><br />
<span class="longtext"></span><span title="">2 tablespoons </span><span title="">mayonnaise</span><br />
<span class="longtext"></span><span title="">Juice and zest of ½ lemon</span><br />
<span class="longtext"></span><span title="">½ tsp </span><span title="">powdered paprika </span><br />
<span class="longtext"></span><span title="">Freshly ground white pepper</span><br />
<span class="longtext"></span><span title="">2 rye rolls or bread</span><br />
<span class="longtext"></span><span title="">10 grams butter</span><br />
<span class="longtext"></span><span title="">Salt</span></b></span></div><div class="MsoListParagraphCxSpLast"><span lang="EN"><b><span title=""> </span></b> <br />
<span class="longtext"></span><span title="">1)Peel and chop the eggs coarsely. </span></span></div><div class="MsoListParagraphCxSpLast"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXyw2N_UkosDZq0v3Ok4-9SEHGGJL1cBm881-bdvF0dCnwi9EQeeAfwQ_tqTJN0aGfd9upF0BWje9VWIgieyjNq9tf31TJHOthxwbkwo8EAilDgdDMSpSOVl7ByZv1znReZ6eNM-7xZ_m/s1600/IMG_6986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXyw2N_UkosDZq0v3Ok4-9SEHGGJL1cBm881-bdvF0dCnwi9EQeeAfwQ_tqTJN0aGfd9upF0BWje9VWIgieyjNq9tf31TJHOthxwbkwo8EAilDgdDMSpSOVl7ByZv1znReZ6eNM-7xZ_m/s640/IMG_6986.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast"><span title=""><br />
<span class="longtext"></span><span title="">2) Add mayonnaise, paprika, lemon zest, salt and freshly ground pepper. Mix everything thoroughly. </span><span title="">Set aside in refrigerator for 1 hour or for the whole night, that is even better.</span></span></div><div class="MsoListParagraphCxSpLast"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tRPACn3TyR3C1-yxogWZNku5msFWIQAq9SbQnIFvUX0nEXT7Dc99Tmgv1eIu2DhptKSWDgNw6-3mvBXNjQB1yF1KWG_bKU3bGv0KZV_7M7LpQCX5YDPHalEIpkwnbNCa7mTdU1e1JKWm/s1600/IMG_6989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tRPACn3TyR3C1-yxogWZNku5msFWIQAq9SbQnIFvUX0nEXT7Dc99Tmgv1eIu2DhptKSWDgNw6-3mvBXNjQB1yF1KWG_bKU3bGv0KZV_7M7LpQCX5YDPHalEIpkwnbNCa7mTdU1e1JKWm/s640/IMG_6989.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast"><br />
</div><div class="MsoListParagraphCxSpLast"><span title=""><span title=""> </span><br />
<span class="longtext"></span><span title="">3) Brown rolls parts or bread pieces in toaster. </span><span title="">Smear it with butter and place egg salad on top.</span></span></div><div class="MsoListParagraphCxSpLast"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSFLDotjpn9oq6Yzog-i37ZQt3MKLPsD97X1Lls1bAnHMsUZE81V6Cu71tO37emjcXtId4be0NIPE4ym6kN34mV4wUryUF1AiVupUfyFTLRmrnFvhTrlOGiFa_YUKu8ijqwFCTXECw56s/s1600/IMG_6999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDSFLDotjpn9oq6Yzog-i37ZQt3MKLPsD97X1Lls1bAnHMsUZE81V6Cu71tO37emjcXtId4be0NIPE4ym6kN34mV4wUryUF1AiVupUfyFTLRmrnFvhTrlOGiFa_YUKu8ijqwFCTXECw56s/s640/IMG_6999.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast"><span title=""><span title=""> </span><br />
<span class="longtext"></span><span title="">Bon Appetit!</span></span></div></span></span><span lang="EN-US"></span>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-20440194120984037712010-10-17T00:02:00.000+03:002010-10-17T00:02:17.233+03:00My signature salad with honey mustard dressing<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>PL</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh306p80bxSP_Jb1KEtXxnxfnxwOI3vYK784diyuUf-5HbqbmKkUzhMB__qiikDliydE-mbn_0EUmH7oSgtvYFolPqWZj83SU24mv9rczalbh4AuxB9jfvH5eqCtYBXm7QYIpdBlMEHzxh5/s1600/IMG_6750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh306p80bxSP_Jb1KEtXxnxfnxwOI3vYK784diyuUf-5HbqbmKkUzhMB__qiikDliydE-mbn_0EUmH7oSgtvYFolPqWZj83SU24mv9rczalbh4AuxB9jfvH5eqCtYBXm7QYIpdBlMEHzxh5/s640/IMG_6750.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"><br />
</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US">Crusty meat, sour-sweet sauce perfectly coating salad leaves… This salad has become favorite among my closest people. It is good for breakfast, perfect for lunch and and suitable even for a light dinner. <span> </span></span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US">One of the best features of this dressing that You can skip adding salt. The eater will not even notice the absence of it because of the richness of the sauce.</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US">Do not be confused if You have only one type of salad, make it with what You have!</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Serves 4:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 chicken breasts</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">4 tbsp olive oil</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">4 eggs </span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">400 grams mixed salad</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 big tomatoes</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 short cucumbers</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">1 big white onion</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 tbsp carpers</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">For dressing:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">1 tsp honey</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">6 tbsp lemon juice</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 tbsp mild European mustard (Dijon mustard is ok)</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">12 tbsp olive oil</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Salt if You wish</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7sn9AQRrccj-yxLbgKp-ude3BHnmX1TtWIjP0DBwtfHtpgwHwwNZTsmPp6Wlq47631VnLF7VS2QfFUIAlZDc_V66tZdFT3qf9GRtWsmXR614oA_NcI3-BSs9xOAWTGkWXHFehqHVMFIU/s1600/IMG_6723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir7sn9AQRrccj-yxLbgKp-ude3BHnmX1TtWIjP0DBwtfHtpgwHwwNZTsmPp6Wlq47631VnLF7VS2QfFUIAlZDc_V66tZdFT3qf9GRtWsmXR614oA_NcI3-BSs9xOAWTGkWXHFehqHVMFIU/s640/IMG_6723.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><b><span lang="EN-US"> </span></b><span lang="EN-US"><span>1)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Rub chicken breasts with salt and pepper. Cover in foil and beat them lightly.</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"><span>2)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Heat up a frying pan with 4 tbsp of olive oil and fry chicken breasts from both sides till done (approximately 10-15 min). (If You have grill griddle frying pan, then perfect! Use it!)<span> </span>Then set the breasts aside for resting cooling down a bit. Slice them afterward.</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"><span>3)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Hard</span><span lang="EN-US"> </span><span lang="EN-US">boil</span><span lang="EN-US"> </span><span lang="EN-US">the</span><span lang="EN-US"> </span><span lang="EN-US">eggs</span><span lang="RU">. </span><span lang="EN-US">Let them cool a bit and quarter.</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"><span>4)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Wash and dry salad leaves property. Tear them with Your hands,<span> </span>place them in a big bowl. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWp2Nm98ARg9RaXREw9Y6i8aKI0NFjqv5lqfh3Bysx5Q7zXVW4XHGsIMJ9i68JeZYKRIhhpOuMLLwsFlyBOCkkBx9q0DnDszFTpia_SIZQ2tXyyzFhxzcYHxsw16XPpOz93kZKHyP7aeT/s1600/IMG_6741.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDWp2Nm98ARg9RaXREw9Y6i8aKI0NFjqv5lqfh3Bysx5Q7zXVW4XHGsIMJ9i68JeZYKRIhhpOuMLLwsFlyBOCkkBx9q0DnDszFTpia_SIZQ2tXyyzFhxzcYHxsw16XPpOz93kZKHyP7aeT/s640/IMG_6741.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"> <span>5)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Wash vegetables. Peel onion and cut in halves, then slice it thinly. Cut tomatoes into halves and slice it roughly. Cut both ends of the cucumbers. Slice them. Add vegetables to the salad.</span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"><span>6)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Make dressing: place all ingredients into separate little bowl and whisk energetically till the sauce is emulsified. </span></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFitN-CGJ5H_4bOJ_vovt66tI5ACxp3Ig_rbQybbkRfZ2toO8SfdHgX_S3islkBfcK-JceihUuEC8mo_a-arczf2hFPsglEVWQVMZW_VSbhyphenhyphenDa3rpD9CbGHdMlKGMvmBNI_hC-BrhUOM03/s1600/IMG_6746.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFitN-CGJ5H_4bOJ_vovt66tI5ACxp3Ig_rbQybbkRfZ2toO8SfdHgX_S3islkBfcK-JceihUuEC8mo_a-arczf2hFPsglEVWQVMZW_VSbhyphenhyphenDa3rpD9CbGHdMlKGMvmBNI_hC-BrhUOM03/s640/IMG_6746.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><span lang="EN-US"><span>7)<span style="font: 7pt "Times New Roman";"> </span></span></span><span lang="EN-US">Place 2/3 of the dressing into the salad bowl with vegetables. Mix</span><span lang="EN-US"> </span><span lang="EN-US">well</span><span lang="RU">.<span> </span></span><span lang="EN-US">Transfer salad into serving plates, place chicken slices on top and egg quarters on the sides. 1 egg per plate. Sprinkle with carpers and pour over the rest of dressing. Serve immediately! </span></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF33Ws7lPkSBqAkSm2rFRQavKzpV9mu95OgJz5bU0hWmhYVfd8QNLBnvGv0k6UQxmFZSNK9N4VdkGbrzyJyf-6x_Y07z33S0T-Ni-403e_LedXquVLngvenr5g2bSAbCuYob0E0jru5sZb/s1600/IMG_6747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF33Ws7lPkSBqAkSm2rFRQavKzpV9mu95OgJz5bU0hWmhYVfd8QNLBnvGv0k6UQxmFZSNK9N4VdkGbrzyJyf-6x_Y07z33S0T-Ni-403e_LedXquVLngvenr5g2bSAbCuYob0E0jru5sZb/s640/IMG_6747.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast" style="line-height: normal; margin-bottom: 0.0001pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Ideal with a glass of chilled white wine!</span></b></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com2tag:blogger.com,1999:blog-6662354486556558277.post-25089189091086828182010-10-15T09:24:00.001+03:002010-10-15T09:25:31.467+03:00Stock - as a basis of good cooking<div class="MsoListParagraphCxSpFirst"><span class="longtext"><span lang="EN-US"></span></span><span class="longtext"><span lang="EN"></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlRwzfBMSkvjQAsww98QSsjbOuhAsw8YDvEk-i2bhgL1GbpCdebzDsRUq5jwTFXklKivTYPeoAsAXKYyI5EVXdq0djY6Z-tRjZ5mXMGbiYevWtHdU3MHUiU-k57vp3dZQm_EMv7eFwVa_/s1600/IMG_6733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmlRwzfBMSkvjQAsww98QSsjbOuhAsw8YDvEk-i2bhgL1GbpCdebzDsRUq5jwTFXklKivTYPeoAsAXKYyI5EVXdq0djY6Z-tRjZ5mXMGbiYevWtHdU3MHUiU-k57vp3dZQm_EMv7eFwVa_/s640/IMG_6733.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle"><i><b><span lang="EN"><br />
<span class="longtext"></span><span title="">It is often called for stock in so many recipes. As a soup base, or for risotto, also for creation of delicate fragrant sauce. </span><span title="">It is absolutely simple to make it, the taste will be rich and harmonious, and you will completely forget about the stock cubes with synthetic </span></span><span class="longtext"><span lang="EN-US">after</span></span><span class="longtext"><span lang="EN">taste.</span></span><span lang="EN"><br />
<br />
<span class="longtext"></span></span></b></i></div><span title=""> <div class="MsoListParagraphCxSpMiddle"><span class="longtext"><span lang="EN">There are different stocks, made of chicken, fish, veal, beef, vegetables, mushroom. </span><span title="">Pork and other meats stocks are usually made only as a basis for a particular soup (for example in traditional Ukrainian cuisine, see <a href="http://picantecooking.blogspot.com/2010/07/ukrainian-borsch.html">Borsch</a>), but not as a common ingredient on a kitchen, because other kinds of meat have too intense flavor to act as a neutral basis.</span></span><span lang="EN"></span></div><div class="MsoListParagraphCxSpMiddle"><span lang="EN"><br />
<span class="longtext"></span><span title="">If bones and vegetables are roasted before making a stock out of them, then the stock is called brown stock - if not, then it is white stock.</span></span></div><div class="MsoListParagraphCxSpMiddle"><span lang="EN"><span title=""> </span><br />
<span class="longtext"> </span><span title="">Today I will give an example of my basic white chicken stock. </span><span title="">Every cook has its own. </span><span title="">You can change the proportions to your taste or add some additional ingredients. </span><span title="">Just do not overdo with the carrots, they make stock sweet and that is not always desirable.</span><br />
<br />
<span class="longtext"></span></span></div><div class="MsoListParagraphCxSpMiddle"><i><b><span class="longtext"><span lang="EN"> </span><span title="">My version is:</span></span></b></i></div></span> <br />
<div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpMiddle"><b><span class="longtext"><span lang="EN">For 10 liters pot:</span></span></b></div><div class="MsoListParagraphCxSpMiddle"><b><span lang="EN"><br />
<span class="longtext"></span><span title="">1 chicken (or 1,5 - 2 kg of bones, carcasses, legs)</span><br />
<span class="longtext"></span><span title="">2 onions </span><br />
<span class="longtext"></span><span title="">1 stalk of leek</span><br />
<span class="longtext"></span><span title="">1 large carrot</span><br />
<span class="longtext"></span><span title="">100 gr. </span><span title="">celery root (can be replaced by stalks)</span><br />
<span class="longtext"></span><span title="">1 tsp </span><span title="">salt</span></span></b></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvt8-xSWXd12MeMaPZXtzII5ctdfjWQqbZtFDWslA1_YxgDvBQwCApEe-4VyDX3Udn4YnBCAfZ6Lpt1MZANrJZd3SletxErFjl834mQ7l19vRZ6V7xVvpsV_FHvjuPjDbxv3VMmxz_8t_f/s1600/IMG_6725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvt8-xSWXd12MeMaPZXtzII5ctdfjWQqbZtFDWslA1_YxgDvBQwCApEe-4VyDX3Udn4YnBCAfZ6Lpt1MZANrJZd3SletxErFjl834mQ7l19vRZ6V7xVvpsV_FHvjuPjDbxv3VMmxz_8t_f/s640/IMG_6725.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle"><b><span lang="EN"><br />
<span class="longtext"></span><span title="">Bouquet garni (basic):</span><br />
<span class="longtext"></span><span title="">1 bay leaf</span><br />
<span class="longtext"></span><span title="">5 grains of black pepper</span><br />
<span class="longtext"></span><span title="">3 sprigs thyme (You can lose and replace some of your favorite herbs)</span><br />
<span class="longtext"></span><span title="">3 large parsley stems (stems and not leaves, leaves tend to make stock darker)</span></span></b></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZu-OFZbWZxpNvQQybHkV17pCKo2mR16_tCyVC1RZgASbXGb7njP0X5OheWFUR31dpePamARxb6Hijf9UMwUnbz6_kb8J67bsXYIwafM7wQupyoJfhy8rBE4mWH82RDbOawkbMxw6P8gO/s1600/IMG_6721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuZu-OFZbWZxpNvQQybHkV17pCKo2mR16_tCyVC1RZgASbXGb7njP0X5OheWFUR31dpePamARxb6Hijf9UMwUnbz6_kb8J67bsXYIwafM7wQupyoJfhy8rBE4mWH82RDbOawkbMxw6P8gO/s640/IMG_6721.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpMiddle"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><span class="longtext"><span lang="EN-US">1)</span></span><span class="longtext"><span lang="EN">Wash chicken thoroughly, cut it into pieces. </span><span title="">Wash and peel vegetables. </span><span title="">Cut carrots, onions and leeks in half. </span><span title="">Wash herbs.</span></span><span lang="EN"><br />
<span class="longtext"></span><span title="">2) If you are not sure in Your chicken quality, do this:</span><br />
<span class="longtext"></span><span title="">Place chicken parts in a pot, cover with cold water so that its completely covered, bring to a boil, then drain. </span><span title="">Rinse chicken again, and wash the pot properly. </span><span title=""> And follow the rest of the instructions in the recipe.</span><br />
<span class="longtext"></span><span title="">If You are sure of good quality of Your chicken, then skip this step (like me).</span><br />
<span class="longtext"></span><span title="">3) Put chicken in a 10 liter pot. </span><span title="">Add leek, carrot, 1 onion, salt and bouquet garni. </span><span title="">Can you it up or place it loosely, stock has to be strained anyway.</span><br />
<span class="longtext"></span><span title="">4) Heat up a dry pan over high heat, do not add any fat. </span><span title="">Put 2 halves of onions cut side down, and fry. </span><span title="">Onion must be literally burnt. </span><span title=""> </span></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6_WCrp8YdyvNrgpaPDIWz4RMsCBS0Muph0mXMk4DoNELguiTUYM2CAJMXzCIJCKonSD3Fdz7stS8GfHTahorEilMyl8Z1UzvDL30g8lqMK79VKLzskGXjF6JS85Kz3Ju7UdGsXFtYLvS/s1600/IMG_6729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr6_WCrp8YdyvNrgpaPDIWz4RMsCBS0Muph0mXMk4DoNELguiTUYM2CAJMXzCIJCKonSD3Fdz7stS8GfHTahorEilMyl8Z1UzvDL30g8lqMK79VKLzskGXjF6JS85Kz3Ju7UdGsXFtYLvS/s640/IMG_6729.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><br />
</div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><span lang="EN"><span title="">This will give golden color to Your stock. </span><span title="">When the onion is ready, put it in the pan to the other ingredients.</span></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><span lang="EN"><span title=""> </span><span title="">5) Fill the pot with cold water. </span><span title="">Place over medium heat, bring to a boil and reduce heat to a minimum, so the stock just gently simmers.</span></span></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkNsAneJbC_VuC8l5X0yl6KH-LZufq5I5HuchixQXKWGyvJw6e0qJ_sKnSwySgIQUWQTgCdmSb0BgXMFsDHjbkEVH9AVOg85nGjUWHfz5oVZKhgSNyfMo7fIp9ruVW2MAT0q_WY_kvkcb/s1600/IMG_6736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRkNsAneJbC_VuC8l5X0yl6KH-LZufq5I5HuchixQXKWGyvJw6e0qJ_sKnSwySgIQUWQTgCdmSb0BgXMFsDHjbkEVH9AVOg85nGjUWHfz5oVZKhgSNyfMo7fIp9ruVW2MAT0q_WY_kvkcb/s640/IMG_6736.JPG" width="640" /></a></div><div class="MsoListParagraphCxSpLast" style="margin-left: 54pt;"><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">6) Regularly remove submerging scum and filth with a skimmer and fat with a spoon. </span><span title="">Cook for 2-3 hours. </span><span title="">This is sufficient time to dissolve chicken collagen into the water. </span><span title="">That is exactly what gives body to the stock and makes it reach. 1 hour is not enough for this. </span></span><span title=""></span><span class="longtext"><span lang="EN-US"></span></span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;">So here are the main NOTs of making stock:<br />
<br />
<b><i>1) Do NOT cover it with a lid while cooking!<br />
2) Do NOT let it boil! (Stock will taste bitter and becomes cloudy)<br />
3) Do NOT stir! (You will disturb impurities and cloud the stock)</i></b><br />
<br />
7) When the stock is ready, cool it as soon as possible. (If you made stock from whole chicken, rather than bones, leave meat to cool along in the stock and then remove it. So the meat will soak a little bit of fluid and will be juicier). Strain stock through a fine sieve, you can also place a layer of gauze over it, for better result.</span></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr_kc4HWEKP7jhUrRY2sDP-e7AhUFLxh0yjKMMNwDF2dhoqoChCafmn5hC6GdDqNchTb6NLFtBaapciiVt14QEizZhZumkdO9-VLMXLrf3AfJrTcNgdP2UrZaRp0lyVrUSsvdJmaBgx_b/s1600/IMG_6778.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr_kc4HWEKP7jhUrRY2sDP-e7AhUFLxh0yjKMMNwDF2dhoqoChCafmn5hC6GdDqNchTb6NLFtBaapciiVt14QEizZhZumkdO9-VLMXLrf3AfJrTcNgdP2UrZaRp0lyVrUSsvdJmaBgx_b/s640/IMG_6778.JPG" width="480" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><span lang="EN" style="font-family: "Times New Roman","serif"; font-size: 12pt;"><br />
8) Divide stock into portions, leave the required amount in the fridge and freeze the rest.<br />
Stock stays fresh in fridge for 2-3 days and 3 months in the freezer.<br />
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Good luck!</span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12pt;"></span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-36107141836153682302010-10-13T11:25:00.004+03:002010-10-15T09:28:49.279+03:00Cauliflower Cream Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWHaPZewUH2yyTdbI6XJ5TCKskbiUJhrvyrE717oDFQe321Mc8_C5nzUWoz69AixWAifSzdE3eEIrQO2L52SdXRbWPT5pfdMz1KC9kxCce24yihOXBx9_3L6-yKSlpIlYjdOV35ybVGOP/s1600/IMG_6838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTWHaPZewUH2yyTdbI6XJ5TCKskbiUJhrvyrE717oDFQe321Mc8_C5nzUWoz69AixWAifSzdE3eEIrQO2L52SdXRbWPT5pfdMz1KC9kxCce24yihOXBx9_3L6-yKSlpIlYjdOV35ybVGOP/s640/IMG_6838.JPG" width="640" /></a></div><div class="MsoNormal"><b><i><span class="longtext"><span lang="RU"> </span></span></i></b></div><div class="MsoNormal"><b><i><span class="longtext"><span lang="RU"> С</span></span><span class="longtext"><span lang="EN">auliflower</span></span><span class="longtext"><span lang="EN-US"> is in season now</span></span><span class="longtext"><span lang="EN">. </span><span title="">Not everybody loves it, but not everyone can cook it well. </span><span title="">In this tender and creamy soup, there is no typical sulfurous aftertaste, that is so disliked by people. </span><span title="">Delicate cheese neutralizes it completely and brings the dish on an entirely different level! It's just a delight for Your stomach:-) Try it!</span></span></i></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u><b><span class="longtext"><span lang="EN">About pureed soups:</span></span></b></u></div><div class="MsoNormal"><b><span class="longtext"><span lang="EN"> </span></span><span lang="EN"><br />
<span class="longtext"></span><i><span title="">Pureed soups are easy and difficult to make at the same time.</span></i></span></b></div><div class="MsoNormal"><b><span lang="EN"><span title=""> </span><br />
<span class="longtext"></span><span title="">Easy, because You cook all together, blend everything and the soup is ready.</span><br />
<span class="longtext"></span><span title=""> </span></span></b></div><div class="MsoNormal"><b><span lang="EN"><span title="">Difficult because:</span></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="longtext"><span lang="EN">First, You have to find ingredients that are go well together and complement each other so that soup would not be as baby food, that nobody wants to eat. </span><span title="">Think well what You are going to cook! </span></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="longtext"><span lang="EN">Second, consistency of the soup. </span><span title="">Soup has to be rich and nourishing not like a tea. </span><span title="">For this You have to remember, when vegetables are cooked, drain about 1 / 3 of the liquid into a separate bowl. </span><span title=""> </span></span></b></div><div class="MsoNormal"><b><span class="longtext"><span title="">Then, blend your soup and adjust the consistency with the same liquid.</span></span><span lang="EN"><br />
<br />
<span class="longtext"></span></span></b></div><b><span title=""> <div class="MsoNormal"><span class="longtext"><span lang="EN">The best way to make soup is to blend it with stand blender, it aerates the soup, fills it with air, making it heaven like. </span><span title="">Of course You can force it through the sieve or blend it in food processor.</span></span><span lang="EN"><br />
<br />
<span class="longtext"></span></span></div></span></b> <b><span title=""> <div class="MsoNormal"><span class="longtext"><span lang="EN">Salt soup in the end of cooking, when the soup is already blended. </span><span title="">Then you can evaluate the taste more adequately.</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="longtext"><span lang="EN">Reheat Your cream soup gently and slowly, over low to medium heat, stirring often, so soup does not stick to the pot walls, it spoils the taste a lot.</span></span><span lang="EN"><br />
<span class="longtext"></span><span title=""> </span></span></div><div class="MsoNormal"><span lang="EN"><span title="">Good luck!</span></span></div></span></b><b><span lang="EN-US"></span></b> <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN">For 6 portions:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN"><br />
</span><span title="">1 medium onion<br />
</span><span title="">25 gr </span><span title="">butter<br />
</span><span title="">500 gr </span><span title="">cauliflower<br />
</span><span title="">0.6 liters </span><span title="">Water<br />
</span><span title="">0.6 liters </span><a href="http://picantecooking.blogspot.com/2010/10/stock-as-basis-of-good-cooking.html"><span title="">chicken stock</span></a></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN">400 gr </span><span title="">paste-like processed cheese</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN">½ tsp </span><span title="">grated nutmeg<br />
</span><span title="">Salt to taste</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn24r-WY3guqNEKoFj78XmJdhtDAoZz-DIvdOGn2VQqAiOoIJfjCoiZ4UwLHMLJh68TWRTbsR6v7strpYl-od-UMXQPd1iQlxx86Ho3frpVFfFQJrpblw2LCSrbpmoMH8Ny6CDf6JAxFd/s1600/IMG_6775.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidn24r-WY3guqNEKoFj78XmJdhtDAoZz-DIvdOGn2VQqAiOoIJfjCoiZ4UwLHMLJh68TWRTbsR6v7strpYl-od-UMXQPd1iQlxx86Ho3frpVFfFQJrpblw2LCSrbpmoMH8Ny6CDf6JAxFd/s640/IMG_6775.JPG" width="640" /></a></div></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoListParagraphCxSpFirst" style="text-indent: -18pt;"><span class="longtext"><span lang="RU">1)</span></span><span class="longtext"><span lang="EN"> Clean and slice the onion into half rings. </span><span title="">Bring stock and water to the boil. </span><span title="">Wash cauliflower and divide it into florets.</span></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span class="longtext"><span lang="EN-US">2)</span></span><span class="longtext"><span lang="EN"> Heat the butter with a little bit of vegetable oil in a three-liter saucepan over medium heat. </span><span title="">Add onions and fry for 15 minutes, stirring from time to time. </span><span title="">It has to be partially carmelized but not brown. </span><span title="">You will feel pleasant aroma with mushroom-walnut notes.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsD8hlGOb-VKbq9kEfbOBdQtMw4FRhluuKpoP54iswUK7CQ8IWDlgNNxGZIrM5CURR7MPG_Yj3_Vi1pFXvCydbrfMdlZwl3Ye8oxHPCUTFBS8anMYx3J3mt_G2laZJSBghPCgBNN34Vgr/s1600/IMG_6773.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcsD8hlGOb-VKbq9kEfbOBdQtMw4FRhluuKpoP54iswUK7CQ8IWDlgNNxGZIrM5CURR7MPG_Yj3_Vi1pFXvCydbrfMdlZwl3Ye8oxHPCUTFBS8anMYx3J3mt_G2laZJSBghPCgBNN34Vgr/s640/IMG_6773.JPG" width="640" /></a></div></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span class="longtext"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span></span><span class="longtext"><span lang="EN"> Pour hot water and stock over the onions. </span><span title="">Add cauliflower florets. Cook until tender for 8-10 minutes. </span><span title="">It is ready when it's easy to pierce with a fork.</span></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span class="longtext"><span lang="EN-US">4)<span style="font: 7pt "Times New Roman";"> </span></span></span><span class="longtext"><span lang="EN"> Do not remove from heat, take 2 cups of liquid from the soup. </span><span title="">Set aside.</span></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span class="longtext"><span lang="EN-US">5)<span style="font: 7pt "Times New Roman";"> </span></span></span><span class="longtext"><span lang="EN"> Place the cheese in a soup pot and mix well. </span><span title="">Cook for 2 minutes. </span><span title="">Turn off the heat and blend soup with blender until smooth. </span><span title="">If the soup is too thick, add a little of set aside liquid from the soup.</span></span></div><div class="MsoListParagraphCxSpMiddle" style="text-indent: -18pt;"><span class="longtext"><span lang="EN-US">6)<span style="font: 7pt "Times New Roman";"> </span></span></span><span class="longtext"><span lang="EN">Taste, add salt if necessary (cheese usually is already quite salty). </span><span title="">Add the grated nutmeg and mix well. </span><span title="">Cover with a lid and set aside for 10 minutes to infuse.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBDdkDmRPHg5Uwtb_g977koSJpzm4h76_PXd_cuG7K_mGxRhqZrVCMlVd5kVZYxFYWKBjCT_Lk8JoOobeaLF_CY4iHz8av5bhZ3c7Ejf9Be_Jt4HcsTUZfIA_w8W-A0h03Dw0hJtZw8OE/s1600/IMG_6784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBDdkDmRPHg5Uwtb_g977koSJpzm4h76_PXd_cuG7K_mGxRhqZrVCMlVd5kVZYxFYWKBjCT_Lk8JoOobeaLF_CY4iHz8av5bhZ3c7Ejf9Be_Jt4HcsTUZfIA_w8W-A0h03Dw0hJtZw8OE/s640/IMG_6784.JPG" width="640" /></a></div></div><div class="MsoListParagraphCxSpLast"><span lang="EN"><br />
<span class="longtext"></span><span title="">Serve warm with crusty bread. </span><b><u><span title="">Bon Appetit!</span></u></b></span><br />
<span lang="EN"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMl3EdHIUKd7A1bKEmD-TgWOVg3XauSHte7_XFKFpJv0ECdfe5nadV8kKuPFrY3FQkJ6-mlX-0QgF07asYWVc25Fx5ZOlhIVKc5YNJKnGM5SAuCACkG5Z0o3IAjncTU9f-5ywaFAQkAAxu/s1600/IMG_6840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMl3EdHIUKd7A1bKEmD-TgWOVg3XauSHte7_XFKFpJv0ECdfe5nadV8kKuPFrY3FQkJ6-mlX-0QgF07asYWVc25Fx5ZOlhIVKc5YNJKnGM5SAuCACkG5Z0o3IAjncTU9f-5ywaFAQkAAxu/s640/IMG_6840.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUBDdkDmRPHg5Uwtb_g977koSJpzm4h76_PXd_cuG7K_mGxRhqZrVCMlVd5kVZYxFYWKBjCT_Lk8JoOobeaLF_CY4iHz8av5bhZ3c7Ejf9Be_Jt4HcsTUZfIA_w8W-A0h03Dw0hJtZw8OE/s1600/IMG_6784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><span lang="EN"><br />
<span class="longtext"></span><span title=""><b>P.S.</b> </span><span title="">Place remaining liquid in the refrigerator. </span><span title="">Cream soup tends to thicken during the subsequent reheating. </span><span title="">And if You do not eat the soup at once, you can dilute it with this same liquid to the desired consistency, when You reheat it the next day.</span><br />
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<span class="longtext"></span><span title=""><b>IDEA:</b> You can cut the bacon into small cubes and fry until crispy. </span><span title="">When You will be serving the soup sprinkle it with crispy bacon.</span></span><span class="longtext"><span lang="EN-US"></span></span></div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0tag:blogger.com,1999:blog-6662354486556558277.post-69496857787369199612010-10-11T10:57:00.004+03:002010-10-15T09:28:35.917+03:00Wiener Schnitzel with Potato Salad - delicious memories from Vienna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUnJBeCyWlc4nEJMNzOn3FjddVQ7PLYE2_gXahlq8gV1HJbUz1Jh-j-3BOKm6QlDn-o2ixNNWqu4S6KMfFkH5u9qmAmkkC0GEukQD-dDBNzHviTEW0mY4pDsWy41sxP61wtonrkMXdJwA/s1600/IMG_6529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTUnJBeCyWlc4nEJMNzOn3FjddVQ7PLYE2_gXahlq8gV1HJbUz1Jh-j-3BOKm6QlDn-o2ixNNWqu4S6KMfFkH5u9qmAmkkC0GEukQD-dDBNzHviTEW0mY4pDsWy41sxP61wtonrkMXdJwA/s640/IMG_6529.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> Soft, thin Schnitzel meat, melting in Your mouth with a company of sourish potato salad with smoked sausages… what a great meal to enjoy with a glass of good beer. It's "must do" in Vienna.</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32pXEh2Ot2C-3BX4emkXnPL6U6d7PxbGcwfPy3KoWnF0o_TaqCTWJ8yAwJQztNYIPjzBgvuzSpXtVRpi6dRXo36yizcKulIMEYuhVecSylKxUyHlHdhXqlXy3LUhwj-lyPGNx9OaCm6dm/s1600/Austria+263.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg32pXEh2Ot2C-3BX4emkXnPL6U6d7PxbGcwfPy3KoWnF0o_TaqCTWJ8yAwJQztNYIPjzBgvuzSpXtVRpi6dRXo36yizcKulIMEYuhVecSylKxUyHlHdhXqlXy3LUhwj-lyPGNx9OaCm6dm/s320/Austria+263.jpg" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> </span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
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</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> Bohemian atmosphere, hypnotizing music, interesting architecture - You have this all in old good Vienna! </span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyaDKCA4U_cjmi2EOKRXTCnAQx-Ys2179Blr9sRmQ-qxpjoWzr2Xcla-XQQktwU_h_WNgyENef83xYxFlMbJbw8CDD_Wd4ZUoAUOy_61XY-dWmDo_PoenxICyJv6ytRLXa0a_x8NsLmX3/s1600/Austria+218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglyaDKCA4U_cjmi2EOKRXTCnAQx-Ys2179Blr9sRmQ-qxpjoWzr2Xcla-XQQktwU_h_WNgyENef83xYxFlMbJbw8CDD_Wd4ZUoAUOy_61XY-dWmDo_PoenxICyJv6ytRLXa0a_x8NsLmX3/s640/Austria+218.jpg" width="640" /><i><b><span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"> </span></b></i></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><i><b><span style="font-size: small;">City that makes You dream, city that makes You happier! City You want to be back to.... </span></b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa7uMCUhQW7Ksw1S9Lma060RWS1EmhH6lXwvKQZu1Z9VMGH63sPno626sQBr6xIKeFusywpNkS-bbpmJROYr4yz2supr_L7bCu_YCDR1d8fW84QMuCqhhpby4L40ytOhz81MofGsXC-y7/s1600/Austria+201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJa7uMCUhQW7Ksw1S9Lma060RWS1EmhH6lXwvKQZu1Z9VMGH63sPno626sQBr6xIKeFusywpNkS-bbpmJROYr4yz2supr_L7bCu_YCDR1d8fW84QMuCqhhpby4L40ytOhz81MofGsXC-y7/s640/Austria+201.jpg" width="480" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><i><b><span style="font-size: small;"><br />
</span></b></i></div><span style="font-size: x-small;"><i><b><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;">Maria-Theresia beloved Austrian queen, Hubsburg dynasty, mother of Marie-Antoinette, she has been pregnant for 16 times!!! loved eating the same much as she loved making love:-)</span></span></b></i></span><br />
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</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> </span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US">Going back to the meal...</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> Classic Wiener Schnitzel made of veal. I had really fine cuts of pork. And it worked really well! You can decide what You prefer. It is important to make it as thin as possible, but not by slicing it, but by beating …</span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><i><span lang="EN-US"> One more good thing about potato salad that You can make that salad even one night ahead and keep in closed tight container in the fridge till serving time. Then You can heat it up a bit, or serve it as it is – cold. </span></i></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">For 4</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">For Potato Salad:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">600 gram potatoes</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">3 tablespoon vegetable oil</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 big onions</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">200 gram thin smoked sausages</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">2 tablespoons whole-grain mustard</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">150 ml <a href="http://picantecooking.blogspot.com/2010/10/stock-as-basis-of-good-cooking.html">chicken stock</a></span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">6 tablespoon white wine vinegar</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Salt and pepper to taste</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">For Schnitzel:</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">4 pork or veal scallops beaten lightly till thin</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">3 eggs lightly beaten</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">½ cup flour</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">1 cup white bread crumbs</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Vegetable oil for frying</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">Salt and pepper to taste</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b><span lang="EN-US">1 lemon for serving</span></b></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><b>For potato salad<span lang="EN-US">:</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3lc1sVRVfrS1CIbacqRgnVHgjBzRzKgSJD_j7JGjsrrodd4RjO7_ATuKgXIH_Xu3-wZXDZopmBOXe2TjIi2Dg8ncYSSxbqnCk1fzqOcVwsYFH8TKdhuGEbpTcX3kcHTd8vY7rLayMfHG/s1600/IMG_6518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif3lc1sVRVfrS1CIbacqRgnVHgjBzRzKgSJD_j7JGjsrrodd4RjO7_ATuKgXIH_Xu3-wZXDZopmBOXe2TjIi2Dg8ncYSSxbqnCk1fzqOcVwsYFH8TKdhuGEbpTcX3kcHTd8vY7rLayMfHG/s640/IMG_6518.JPG" width="480" /></a></div><div class="MsoNormal" style="line-height: normal; margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">1)<span style="font: 7pt "Times New Roman";"> </span></span>Wash and <span lang="EN-US">peel</span><span lang="EN-US"> </span>potatoes<span lang="RU">. </span><span lang="EN-US">Slice them approximately 0,5 cm and Cook In salted boiling water till done.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">In the meantime peel onions, halve and slice them. Slice sausages (quite thick slices app. 1 cm). Heat a deep frying pan, add vegetable oil and onions, fry till softening. Add sausages and fry 2 min more.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWttsSuA61p5nuReOcfJlaJ-pVim0qASQPpagVimgHmhSb7gs8DxsBLCXaxewEA0ChtvPI-XwFw7Mwz3xyblbPhmWyOhU7PSYD2sZv9pXvrV5du2ZtN-FmrLge1kBPfG3ctQRUUxRMmeLL/s1600/IMG_6520.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWttsSuA61p5nuReOcfJlaJ-pVim0qASQPpagVimgHmhSb7gs8DxsBLCXaxewEA0ChtvPI-XwFw7Mwz3xyblbPhmWyOhU7PSYD2sZv9pXvrV5du2ZtN-FmrLge1kBPfG3ctQRUUxRMmeLL/s640/IMG_6520.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Drain potatoes. Add the to the onion-sausage mixture, and fry 2 min more. Add hot stock, mustard, vinegar, freshly ground pepper , mix it well and boil everything together for 1 min.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Eu6pyHqMKaqbXTh2o1YOZekWmsR9gwQrmPWaGc0Tp4JS8Hfqd8mzpl8SNZPMyX2KqaemE3Di8-MlqthmmThnBhrIkF9tWuYyGneC3RqCUbMEgBkHbS7CgcsctH3rjKzD9GbdrotuLF9G/s1600/IMG_6524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Eu6pyHqMKaqbXTh2o1YOZekWmsR9gwQrmPWaGc0Tp4JS8Hfqd8mzpl8SNZPMyX2KqaemE3Di8-MlqthmmThnBhrIkF9tWuYyGneC3RqCUbMEgBkHbS7CgcsctH3rjKzD9GbdrotuLF9G/s640/IMG_6524.JPG" width="640" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">4)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Turn off the heat, cover with a lid and set aside at least for an hour. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><span lang="EN-US">P.S. You can make it also a day before. Serve cold or lightly warm, as a garnish or separate dish.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0.0001pt 36pt;"><br />
</div><div style="margin: 0cm 0cm 0.0001pt;"><span lang="EN-US">To make Schnitzel: </span></div><div style="margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">1)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season scallops with salt and pepper. Dredge in flour, shake off excess, dip into egg, and last dredge in breadcrumbs. Shake off excess of breadcrumbs. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFNO-1-seYPtONqQHwQxlM8zdgYTMd6Qb-cm3egeG4hGVrr8-sEYaKAD-6vY8iisBCMM3h9OUNFyuOJsY4CMaCDY6OS-A-IVMqWFs_B_xhvMy6xW4FdOOBQWDkpcfORkKB1Ag08hMbr66/s1600/IMG_6526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoFNO-1-seYPtONqQHwQxlM8zdgYTMd6Qb-cm3egeG4hGVrr8-sEYaKAD-6vY8iisBCMM3h9OUNFyuOJsY4CMaCDY6OS-A-IVMqWFs_B_xhvMy6xW4FdOOBQWDkpcfORkKB1Ag08hMbr66/s640/IMG_6526.JPG" width="640" /></a></div><div style="margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><br />
</div><div style="margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">2)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Heat the oil in large shallow frying pan. Add 1 Schnitzel at a time to the pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and keep it warm. Repeat with other Schnitzel. </span></div><div style="margin: 0cm 0cm 0.0001pt 36pt; text-indent: -18pt;"><span lang="EN-US">3)<span style="font: 7pt "Times New Roman";"> </span></span><span lang="EN-US">Cut lemon into 4 wedge.</span></div><div style="margin: 0cm 0cm 0.0001pt 18pt;"><br />
</div><div style="margin: 0cm 0cm 0.0001pt 18pt;"><span lang="EN-US">Serve with one lemon wedge at a plate accompanied with potato salad! Perfect</span><span lang="EN-US"> </span><span lang="EN-US">match</span><span lang="EN-US"> </span><span lang="EN-US">for</span><span lang="EN-US"> </span><span lang="EN-US">beer</span><span lang="RU">! </span><span lang="EN-US">Mahlzeit</span><span lang="RU">! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcHzB1rMjVLaF8FVLX9p_DmYyPeZar7E2AXh_N46cndM4nUjklTNerUUrWf_a9YFhoNJVtDb9lgRAGKbXfEI9IUMiecXfEGTfMAbqCj_QYJoHQdivLoZyl7xw1jHSrrSof95VwRrFrgpc/s1600/IMG_6531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcHzB1rMjVLaF8FVLX9p_DmYyPeZar7E2AXh_N46cndM4nUjklTNerUUrWf_a9YFhoNJVtDb9lgRAGKbXfEI9IUMiecXfEGTfMAbqCj_QYJoHQdivLoZyl7xw1jHSrrSof95VwRrFrgpc/s640/IMG_6531.JPG" width="640" /></a></div><div style="margin: 0cm 0cm 0.0001pt 18pt;"><br />
</div>Cooking Ukrainianhttp://www.blogger.com/profile/02614116991775733549noreply@blogger.com0