Ceps clear and wash out. If mushrooms large cut them on slices of the size necessary to you, and if small it is possible to leave their whole. Put mushrooms in a pan, pour in 1 glass of water, put on fire and allow to water to begin to boil, then reduce fire and cook mushrooms of 15 minutes, periodically stirring slowly and without allowing to stick it to a bottom. Then reject mushrooms on a colander, and a broth pour in other pan. In a broth add salt, a bay leaf, pepper and a carnation.
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Grapes marinaded
Will boil water with sugar, pour in vinegar. Fill in with the received marinade cinnamon, fragrant pepper, a carnation and anisetree. Allow to be drawn 2-3 hours. Wash out grapes and fill in with the received solution. Sustain within 10 days.
Tkemali Sauce
Prepares from plums tkemali, garlic and grasses. Take kg of plums, wash out them and fill in with water so that to cover plums. Cook on slow fire until plums will not get rid of a peel and stones. Thus it is necessary to stir slowly weight. Together with broth wipe plums through a sieve. [...]
Hen in orange-honey sauce
Ingredients:
hen,
3 oranges,
2 tablespoons honey,
4 tablespoons mustard,
2 tablespoons olive oil,
Salt,
Pepper.
Preparation:
Warm up an oven to 200°С. Mix honey, mustard, salt and pepper, put a hen in the form for baking and accurately grease with its sauce. Cut oranges and squeeze out from them juice on a hen, the remained oranges put in a hen and in the [...]
Meat, stewed in plums
Ingredients:
500 g mutton,
10 large plums,
2 cloves of garlic,
1 bulb,
2 items of l. Olive oil,
50-70 ml of white dry wine.
Preparation:
Cut onions with small half rings, fry in oil and shift in capacity for suppression. Meat cut largely, fry to a golden crust and shift to onions. From plums remove stones, cut them four times. Garlic squeeze [...]
Appetizer with cheese
To cut small tomatoes and to merge superfluous juice. To cut small greens. To rub on a small grater firm cheese. All components to mix and fill with mayonnaise. The received weight accurately to lay out on chips and to decorate with an olive half.
French salad dressing Vinagrette
Mixes up directly ahead of the use, in ware in which salad will move. Sauce should not be much, its problem only to add a savour to salad. Bon appetit.
Sauce “Béchamel”
Melt the butter in a skillet, fry the flour in it until golden brown and a thin stream pouring milk, still stirring. Cook until thick. At the end of the salt, pepper and add nutmeg – to taste.
Risotto with mushrooms “Del Montenello”
Ingredients:
Olive oil – 60 g
Onions – 50 g (1 small bulb)
Fresh or tinned mushrooms
Rice – 80 g
A broth – 150 g
Salt, ground pepper
Grated firm cheese – 100 g
Preparation:
On oil slightly to fry small cut onions, to add largely cut mushrooms, to extinguish approximately 5 minutes.
To add the touched, washed out rice, a few to fry, [...]
Broccoli in a creamy paste with green garlic
We shake up in an egg bowl, we add cream, a flour and salt. Well we mix. In it кляре we dip inflorescences of a broccoli and it is fried on разогретом sunflower-seed oil. Small we cut garlic. Plentifully we strew from above.
Bon appetit!
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