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Original and tasty dishes on the festive table 4 servings of dish What do you need: - 500 g of green asparagus - 500 g fresh green beans - 2 shallots onions - 50 ml of dry white wine - 200 g of butter - 10 ml of truffle juice - 20 grams of truffles - Salt, black pepper What to do: Clean asparagus, break off the hard ends. Beans and asparagus individually pour boiling water, bring to a boil, cook for 2 minutes., Fold in a colander, beat ice water. Very finely chop shallots, put in a saucepan, pour white wine, bring to a boil, cook for 2 minutes. Gradually, stirring, drive in small pieces of oil. Pour in the truffle juice, put the beans and asparagus, salt and pepper, warm. Serve immediately in warmed plates, sprinkled with slices of truffles. Fresh beans can be replaced with canned beans flax oil or creamy beans butter. Truffle juice is sold in large supermarkets. Beef carpaccio with red wine jelly 4 servings of dish What do you need: - 400 g of beef tenderloin in one piece - 4-5 branches of oregano - Extra virgin olive oil - Salt, freshly ground black pepper For galactobureko: - 8 sheets of filo test - 400 g of potatoes - 70 ml of milk - 3 yolks - 300 g of butter For jelly: - 200 ml of dry red wine - 20 g of sugar - 5 g of gelatin - Salt, ground allspice and black pepper For submission: - 300 ml of dry red wine - Extra virgin olive oil - balsamic vinegar What to do: Cut the tenderloin with salt and pepper, pour oliveOil, sprinkle rubbed in fingers with leaves of oregano, vacuum and place in the refrigerator for 24 hours. For jelly soak gelatin in 1 tbsp. Cold water for 10 minutes, mix with red wine, sugar, salt and spices, warm to dissolve sugar and gelatin. Pour into a rectangular tray and cool, 2 h. For galactobureko potatoes peel, boil, drain, dry, crush with warmed milk and half the oil. Add yolks, salt to taste, cool. Fold 2 sheets of filo, smeared them with melted butter. Put the mashed potatoes in the center, fold the envelopes, put them in the baking tray, pour the remaining butter, bake in a preheated oven to 180 ° C until golden brown, about 15 minutes. Meanwhile, heat the frying pan and grill the tenderloin from all sides, so that the meat "grabbed", about 3 minutes. Red wine to evaporate up to 70 ml. Beat up the olive oil with a little balsamic vinegar. Cut the meat into thin pieces, pour wine sauce, next to lay galactobureko and diced wine jelly. Serve with a mixture of oil and vinegar. Anolotti carbonara with sturgeon caviar 4 servings of dish What do you need: - 200 g of flour - 2 eggs - 8 yolks - 2 tsp. Gelatin - 50 g of pecorino cheese - 2 tbsp. Whipped cream - Salt, black pepper, nutmeg For sauce: - 4 slices of bacon - 1 shallot onion - 1 clove of garlic - 30 ml of dry white wine - 250 ml chicken broth - 50 g of butter - 5 chives of chives - A bit of Parmesan chips - Salt, black pepper - 20 g of sturgeon caviar What to do: For the dough mix the flour with eggs and salt, kneadSteep dough, wrapped in a film, put in the refrigerator for 1 hour. For filling fill gelatin in 2 tbsp. Cold water. Beat yolks from 2 tbsp. Hot water into the foam, add the soaked gelatin and cool. Put grated pecorino, salt, pepper and nutmeg. Mix with whipped cream. Very thinly roll out the dough, cut out of it circles with a diameter of 8 cm. In the middle of each mug put 1 tsp. Fill the top with another mug and work the edges with the egg yolk. For the sauce cut the bacon strips, chop the shallots, garlic and chives. Fry the bacon in 1/3 butter, put shallot and garlic, pour with white wine, add chicken broth and leave for 3-4 minutes. On minimum fire. Strain the resulting broth through a fine sieve into a saucepan and bring to a boil. Add the remaining butter and chives, season with salt and pepper. Boil the aniolotti in boiling salted water, 3 min. Place on warmed plates, pour sauce, decorate with caviar. Submit immediately. Fillet of the Marine Language in Normandy 4 servings of dish What do you need: - 4 fillets of sea language (fish-salt) - 250 g fresh mussels in shells - 100 g of raw peeled shrimp - 150 g of champignons - 200 ml of dry white wine - 150 ml thick cream - 100 ml of milk - 100 ml of fish broth - 50 g of butter - Juice of half a lemon - Salt, freshly ground black pepper What to do: Boil the fish fillets in a mixture of 20 ml of white wine and100 ml of water on minimum fire, 10 min. Well washed mussels put in a clean pan, add 80 ml of white wine, close the lid tightly and put on medium heat. As soon as the mussels open, get them out of the shells. Dispense the released liquid through a sieve and store it. For the sauce in the saucepan, mix the cream, milk, the remaining 100 ml of wine, fish broth and the liquid remaining from the mussels cooking. Salt and pepper. Cook on low heat for 15 minutes. Finely chop the mushrooms, fry in butter, 10 min. Fold in a colander and add to the sauce along with shrimps and mussels. Cook on low heat for another 10 minutes, then pour in lemon juice. Serve the fillet of sea language with sauce. Puff pastry with caramelized apples 4 servings of dish What do you need: - 250 g of puff pastry - 4 medium sized apples - 250 g of small cane sugar - 160 g of butter - 120 ml of Calvados - Mint - 2 vanilla pods - Fresh cream or sour cream What to do: Roll out the puff pastry, prick it with a fork. Using a cardboard stencil 12-15 cm in diameter, make dough mugs. Put the dough on a baking sheet: for 1 serving-1 dough bowl. Peel the apples from the peel and core, cut the flesh into thin slices. Put apples on the dough lapped, sprinkle with sugar. Put a piece of butter the size of a nut in the center. Bake in a preheated to 190 ° C oven for about 18 minutes. Once the cakes are ready, put them on a large plate. Preheat Calvados, pour it on warm cakes and set it on fire. Flambéed cakes right before serving decorate with mint leaves and slices of vanilla pod to make it look like a stalk and apple leaf. Serve with fresh cream or sour cream. Crispy envelopes with camembert, apples and lettuce 4 servings of dish What do you need: - 4 sheets of dough, briquette or filo - 4 solid acidic apple (granny smith, renet) - 80 g of butter - 1 Camembert Circle - 2 tbsp. Milk - Salt, freshly ground black pepper - 200 grams of salad leaves for filing What to do: Peel apples from peel and core, pulpCut into small slices. In a frying pan, heat 30 g of butter. When the oil begins to boil, put the apples on and cook on medium heat for 10 minutes, stirring occasionally. Salt and pepper. Cut the camembert in half and cut into small cubes. Spice up. Heat the oil and brush the dough sheets with a brush. You can divide one large sheet into two parts - then the envelopes will be smaller. Put the slices of apples and camembert in the center of each piece of the dough, twist it, and then fold it up so that the envelopes will turn out. In the remaining warmed butter, fry the envelopes to a golden color, turning over, for 2-3 minutes. from each side. Put on a large plate of salad, flavored to your taste, around spread out envelopes with camembert.
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Kako kuhati umak za meso? Što vam je potrebno: - 400 g gotovog umak od rajčice prirodne - 3 žlice. l. pasta od rajčice - 1 lučicama - 3-4 režnja češnjaka - 1 žlice. l. umak worčester - 2 žlice. l. jabučni ocat - 2 žlice. l. biljno ulje - 1 žlice. l. tamno smeđi šećer L. senf prahu - crvena paprika - sol, papar Što učiniti: Nasjeckajte luk i češnjak i pržiti u biljnomUlje, 5 min. Dodajte sve preostale sastojke, začine sa soli, Cayenne i crni papar na okus. Donijeti preko srednje topline do vrenja da se pripreme 10 min. Poslužite ohlađeno na rebra na roštilju (ovo je njihov umak se može podmazivati tijekom pečenja) i burgeri. srdela umaku Što vam je potrebno: - 15 brgljuna šipke - 2 vlasac - 2 žlice. l. šlag - 1 žlice. l. krema masti od 35% - 2 žlice. l. bijelo vino ocat - 150 g maslaca - 3 žlice. l. „Ekstra djevičansko” maslinovo ulje - svježe mljeveni crni papar Što učiniti: Grind češnjak i srdele, kuhane u maslinovommaslac na laganoj vatri, miješajući dok se inćuni ne postane pire. Dodajte ocat, kuhati za 3-4 minuta. Stavite vrhnje i vrhnje, dovesti do kuhati, izvadite iz topline i umutiti voziti narezane maslac. Začinite paprom. Poslužite vruće uz pečene ili kuhane govedine. Gljiva umak s peršinom Što vam je potrebno: - 100 g sirnjača - mala gomila peršina - 2 šalice mlijeka - 6 žlica. l. maslac - 3 žlice. l. brašno - sok od limuna - sol, bijeli papar Što učiniti: U gljivicama uklanjanje noge, kape izrezati na kriške,pospite sokom od limuna i pržite na 2 žlice. l. Ulje, 5 min. Pržiti brašno u preostalom ulju, 2 min. Sipati mlijeko, uz miješanje kako bi se izbjeglo stvaranje kvržica, kuhati 4 minute. Dodajte gljive i sjeckani peršin lišće, kuhati 3 minute. Poslužite toplo s pečene govedine. umak Ginger-luk Što vam je potrebno: - 300 g kiselo-slatke marelice - 1 mala kisela jabuka - 2 mala luk - mala gomila cilantro - 100 g smeđi šećer - 0,5 stakla bijelog vina ili jabučnog octa - 2 žlice. l. biljno ulje L. sol đumbir prah Što učiniti: Pour marelice 1 šalicu kipuće vode tijekom 30 minuta.Zatim sitno nasjeckajte. Sipati tekućinu u posudi, upari se do 3-4 žlice. l. Sitno sjeckani luk, pržene u ulju na transparentnosti, 5 min. Dodajte očišćenu i na kockice jabuke, suhe marelice s tekućinom i sve ostale sastojke osim cilantro. Dovesti do kuhati, kuhati na laganoj vatri 20 minuta. Cool, dodajte cilantro lišće. Poslužite hladno, na odreske. "Alfredo" Što vam je potrebno: - 120 g Parmigiano Reggiano sira - 30 g pecorino Romano sira - 250 ml 35% masti kreme - 50 g maslaca - 1 lučicama, kozjak - 7-8 režnja češnjaka - svježe mljeveni crni papar Što učiniti: Grind češnjak i luk, naribajte sir na cijelirende. Rastopiti maslac na srednje jakoj vatri, staviti češnjak i luk, kuhati 5 min. Ulijte kremu, dodajte sir, stalno miješajući, rastopiti ga. Ukloni iz topline, začinite paprom. Poslužite vruće, stavljajući umak pržena govedina trake - kako za befstroganova ili pečene govedine - kao umak za tjestenine ili ispuna za „bijele” pizza. Ulje s tri paprike Što vam je potrebno: - 150 g maslaca - 2 vlasac - 1 sat. L. crni papar i piment L. roza papra - velika morska sol Što učiniti: Omekšati maslac na sobnoj temperaturi. Stavite u mort oguljene češnjaka, veliki prstohvat soli, crnog papra i slatkog, simpatija. Dodajte protisnuti ružičasti papar i malo mnogim grašak ostao netaknut. Pomiješati ulje smjesom žbuke staviti na film ili folije, kobasice valjka i ohladi. Poslužite izrezati na krugove, na odreske.