Vanilla panna cotta with berry sauce

What you need:

Powdered sugar - 100 g
cream fat content of 9% - 2.3 cups
milk - 2 cups
gelatin granules - 1 tbsp. liter.
For the sauce:

sugar - 2 cups
Fresh-frozen strawberries - 250 g
vanilla pod


What to do:
Step 1
Pour gelatin into a bowl, add 0.3 cups of cream. Post a gelatin swell.


Step 2
Mix the remaining cream in a saucepan with the milk and powdered sugar. Put on medium heat. Bring to a boil. Remove from heat, let cool slightly.

Step 3
Add swollen gelatin. Whisk to stir until completely dissolved gelatin.

Step 4
Pour into the mold. Allow to cool to room temperature. Then cover

Step 5
Prepare the sauce. Vanilla bean cut in half lengthwise, scrape seeds. Pour into a saucepan 1 cup of water. Add the sugar and vanilla (and the pod and seeds), put on the heat and bring to a boil. Reduce heat and cook for 10 minutes. To remove from a of fire.

Step 6
Add thawed berries in syrup, mix gently, cover and let cool completely. Remove from vanilla syrup. flip form with panna cotta on a serving dish, cover with a hot towel. After a couple of minutes panna cotta falls on a dish. Remove the form, pour sauce panna cotta and serve.



Cuisine: Italian
Vegetarian: Lacto
Preparation time: 2:00 +
Difficulty: easy

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T22:40:00-07:00 Vanilla panna cotta with berry sauce 3 11 reviews

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Buckwheat Risotto with mushrooms

What you need:

2 tbsp. liter. olive oil
1 pc. Knorr bouillon " Soul lunch mushrooms "
200 grams of mushrooms
1 cup buckwheat
1 medium onion tetramer
2 cloves of garlic
20 g butter


What to do:

Onions, garlic and mushrooms cut into small cubes. 1 pc. Knorr bouillon " Soul lunch mushrooms "dissolve in two cups of hot water. At the heated olive oil fry the onion and garlic until golden brown. Add the mushrooms and butter and cook, stirring, for 2 minutes. Pour buckwheat washed with cold water. Fry is still a couple of minutes, then slowly pour in the broth until buckwheat has absorbed all the liquid.

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T22:11:00-07:00 Buckwheat Risotto with mushrooms 3 11 reviews

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Pkhali vegetables

 ''Resep: Marianne Orlinkova" All the ingredients for this dish is already on the market - the young cabbage, spinach, coriander, spices and walnuts. Cooking from such fresh food - a real pleasure! "



What you need:

pomegranate seeds for decoration
Fresh spinach - 800 g
Hops suneli
cabbage - 400 g
salt and freshly ground black pepper
average bunch of cilantro
large handful of walnuts
Garlic - 3 cloves
small onion - 1 pc.


What to do:

Cabbage leaves to dismantle, remove stalks and tough base of the leaves. Boil until tender whole leaves in boiling water for about 10 minutes, fold in a colander. Wash the spinach thoroughly, boil in another pan for 2-3 minutes on minimum fire. Cast away on a screen when the water flow down, with the power of press leaves hands. nuts and garlic in a food processor or grind in a coffee grinder. Finely chop the garlic with a knife. Chop the onion and cilantro. Route spinach and cabbage through a meat grinder (if left in the vegetables too much fluid is removed, remove a lot of hands in the screen), combine all the remaining ingredients, adding hops suneli, salt and pepper to taste. Thoroughly knead, formulated from the resulting mass oval "dumplings" the size of a half-palm and place on a platter. Make a small indentation on top of the thumb. Stir in the pomegranate is deepening and serve.



Source: Gastronom.
Vegetarian: strictly

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T10:46:00-07:00 Pkhali vegetables 3 11 reviews

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Curry from rooster combs with spiced rice

What you need:

600-700 g rooster combs
2 medium tomatoes
3 medium onions
4 cloves of garlic
3 cm of fresh ginger root
1 red chili pepper
2 tbsp. liter. tomato paste
2 tbsp. liter. melted butter
1/2 tsp. brown sugar
1 tsp. ground cumin
1 tsp. ground coriander
a pinch of ground cardamom and nutmeg
1 tsp. curry powder
1/2 tsp. ground turmeric
1/2 tsp. freshly ground black pepper
salt


For the garnish:

2 cups basmati rice
2 tbsp. liter. melted butter
1 star anise
1 bay leaf
1 cinnamon stick
salt


What to do:
Step 1
For the rice in a heavy-bottomed saucepan, heat the butter, broken into pieces, place the cinnamon stick, bay leaf and star anise, warm over medium heat for 1 minute. Stir in the rice, add salt and stir well to all risinki were covered with oil. Pour 3 cups of boiling water, cover, bring to a boil and cook for 15 minutes. Then remove the pan from the heat, wrap in a blanket and leave to feed at least 20 minutes. 
scallops I cut the bottom edge, rinse scallops, pour 1 liter of boiling water, bring to a boil, remove the foam and cook over low heat, covered until tender, from 40 minutes. up to 1 hour then fold the scallops in a colander (Strain broth and save.) Cut the scallops into small pieces or leave whole.
Chop the onion, garlic, ginger and chili (chilli seeds can remove if you do not like spicy). Finely chop the tomatoes.

Step 2
In a large heavy-bottomed skillet, heat the oil, put the onion, saute over medium heat, stirring occasionally, 10 minutes. Add the garlic, chili and ginger, cook for 2 minutes. Then Stir in all the spices and salt to taste, pour 1 tbsp. liter. broth, stir, cook for 30 seconds.
Put the pan in the tomatoes, tomato paste and sugar, cook, stirring, 5 minutes. Pour in 1.5 cups of broth, place scallops cook for 15 minutes. Serve with hot rice. Council deli While cooking scallops start trying them for about 30-40 minutes. In young males scallops are cooked quickly - and you need to cook them until soft, but not completely seethe.


Source: Books Deli: about the bird
Preparation time: 1.5 hours
Difficulty: hard

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T10:12:00-07:00 Curry from rooster combs with spiced rice 3 11 reviews

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Curry Chicken

What you need:

1.5 kg chicken thighs
2 medium onions
3 cm of fresh ginger root
1 large tomato
4 tbsp. liter. melted butter
2 bay leaves
1 cinnamon stick
4 clove bud
a small piece of nutmeg
3 boxes of cardamom
2 tsp. ground turmeric
1/2 -1 tsp. ground red pepper
salt


What to do:

1.Carefully mix in a large bowl, salt, turmeric and chili peppers with 2 tbsp. liter. hot water.

   Now spread the chicken pieces on all sides of the resulting paste, cover with foil and let sit

   at room temperature for 1 hour

2.Finely chop the onion, ginger and tomato. In a deep, heavy-bottomed skillet, heat the oil.
   Place the bay leaf, cloves, pounded piece of nutmeg, cardamom and crushed boxes are
   broken     own into pieces of cinnamon stick, cook over medium heat for 1.5-2 min.

3.Put in oil with spices onions and ginger, fry until golden brown, stirring occasionally, 10
   minutes. Place the chicken pieces, cook until crisp weak, 2-3 minutes. on each side.

4.Pour into the pan 1 cup of boiling water, cover, cook for 5-7 minutes. Add the tomatoes,
   season with salt, stir, cook without cover until tender, 35-40 minutes., If necessary, pouring
   hot water. Serve the curry hot with boiled basmati rice, white or brown.


Council deli
Lubricate the chicken pieces with a mixture of spices is good to wearing gloves (we usually use disposable, surgical) - turmeric badly painted, and then wash it away with is not easy.


second course
Cuisine: Indian
Preparation time:
2:00 +
Difficulty: medium

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T09:49:00-07:00 Curry Chicken 3 11 reviews

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Turkey salad with grapes

For the filling:

a small handful of blanched almonds

1 small onion, shallots

1 cup (125 g) plain yogurt

1/2 tsp. honey

1 tbsp. liter. olive or almond oil salt

What to do:
1.Cut the turkey breast into small cubes. Celery, cut into thin slices, grapes -
   circles (if the grapes are small, cut them in half). Mix turkey, celery and grapes.

2.For the filling very finely chop the almonds with a knife or blender. Just finely chop
   the shallots. Mix almonds and shallots with the remaining ingredients. Season the salad,
   cover and    refrigerate for 1-2 hours Serve cold.


Council deli
This salad is very popular with the children - those who eat celery. Only here like celery is not all! For opponents of this, we are deeply convinced that the beautiful vegetables to make a salad option with green apples, sprinkle apple slices (peeled and core), lemon or lime juice.


Source: Books Deli: about the bird
Preparation time: 
2:00 +
Difficulty: easy

Cooking recipes with photosspan class='item'> By Cooking recipes with photos Published: 2013-05-16T03:04:00-07:00 Turkey salad with grapes 3 11 reviews

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