Cooking World

Halibut served up with a sauce “Parve”

February 14th, 2007

Before preparing a fish we get the following ingredients:

2 bulbs of peeled large onions, bay leaf, 4 tomatoes “cherry”, salt, ground black pepper, sweet-scented pepper, cream “parve” (or soya-based milk) — 150 grammes, 6 – 8 field mushrooms, cedar nuts — 100 grammes, 1 peduncle of celery, flour, refined oil. Parsley and a few spaghettis are necessary for a dish decoration.

A carcass of the halibut is traditionally cut: we separate the head, scale and eviscerate it, extract the spine and bones. The results of it are two pieces of the filleted fish which are divided into a la carte parts of 150 – 180 grammes. Each of them is powdered with flour. Then we add salt and pepper. After that we put the pieces on a frying pan and roast both sides of them slightly in oil at temperature 160 – 180 degrees until them are covered with a goldish crust. Then we place the semi-prepared a la carte parts on a dish. Then we cut the onion into bricks and put them into oil where we fried the halibut some time ago. Now we fry the onion to receive that goldish hue. We add to the frying pan the celery cut into small particles, field mushrooms divided in half, cream, tomatoes “cherry�?, salt, pepper to the taste. All these ingredients are mixed and bay leaf with sweet-scented pepper are added to this mixture. You should place two pieces of the halibut to the prepared sauce shut it with a cover and prepare at the faint fire for 5 minutes. Then we take out the fish to the dish, sauce and powder it with cedar nuts and stick fried in oil spaghettis for 2 minutes in it.

Shtrudel with apples

February 12th, 2007

Necessary products:

    wheat flour - 250 grammes
    1 egg
    butter - 150 grammes
    vinegar - 1 tea spoon
    salt
    apples - 1 kilogramme
    sugar - 80 grammes
    ground cinnamon
    dried lemon or orange peel
    raisin - 30 grammes
    grain crumbs - 100 grammes

A number of portions: 6

Time of preparation: 1 hour 30 minutes.

Way of preparation of the recipe:

You should bolt the flour on a board (in order to receive a hill), make a deepening, pour in it an egg whisked with 6 table spoons of warm water and 1 table spoon of the drawn butter, vinegar, add salt. Then make soft, shining dough. Roll the dough in a sphere and leave for 30 minutes, having covered with a damp fabric.

Then it is necessary to cut the dough half-and-half, each half unroll on a linen towel powdered with some flour. Then you should stretch the dough from the center to all sides, trying not to tear, splash of the drawn butter, put a layer of the peeled and cut apples on it, powder sugar, the cinnamon, the washed out raisin, the crushed dried lemon or orange peel and grain crumbs fried in 30 grammes of butter.

It is necessary to collar the dough, raising the edge of the towel. Transfer the roll to the baking tray and bake it in a moderately heated up oven for 30 minutes, smearing it with butter from time to time. The ready shtrudel should be cooled and cut into slices.

As editor of the Woman Journal has fallen in love with a drink

February 11th, 2007

Once, sitting in a restaurant and choosing a drink I paid attention to a cocktail with the mysterious name “Pelican”. «What is this? » - I thought, then ordered it and …. fell in love.

For a portion per day you will require such ingredients:

  • 300 g of fresh-frozen strawberries (do not forget to wash them before use, but do not defreeze!)
  • 2 bananas (best bananas for the cocktail are slightly unripe)
  • 2 table spoons of citric juice
  • 2 table spoons of liquid honey (if you have an allergy it is possible to substitute it for syrup from brown sugar)
  • a half-glass of orange juice
  • peach juice

    Strawberries and bananas are shacked up by a blender in order to prepare the puree. Then we add citric juice, honey and orange juice. We shake it up to transform it into the homogeneous mixture. Then it is necessary to dilute it with peach juice to the consistency of a liquid sour cream. So you will have approximately 6 glasses of the cocktail. It will be enough for the whole day.

    By the way, it is possible to substitute strawberry for raspberry –it will be a very tasty cocktail too.

    One more variant is to pour only a half-glass of peach and orange juices in a cocktail, and to dilute the cocktail with milk to the necessary consistency. But in this case it is not necessary to add citric juice. And this variant will be even best of all for fasting days.

    By the way, it is quite possible to experiment with juices – peaches substitute for pineapples, oranges for a grapefruits …

    • Coconut cookies

    February 8th, 2007

    Necessary products:

    • Wheaten flour — 1 glass
    • Baking powder — 2 tea spoons
    • Sugar — 2 table spoons
    • 1 egg
    • Butter — 170 grams
    • Coconut chips — 200 grams
    • Apricot preserves — 2 items of the spoon
    • Margarine — 1 table spoon
    • Vanilla sugar — 1 tea spoon

    A number of portions: 6

    Time of cooking: 30 minutes.

    The way of preparation.

    You should mix the flour, the baking powder, sugar and vanilla sugar, then put slices of cold butter on this mixture and chop it up by means of a knife in order to prepare a paste which looks like grain crumbs. Then it is necessary to add an egg, to knead dough, roll it in a sphere, to cover it with a sheet and place ii into the refrigerator for 30 minutes.

    Then you can roll out the ready dough in a rectangular layer, thickness of which is 0,7 centimetres, and lay it on a sheet, greased with some margarine.

    In order to prepare a dressing, it is necessary to shake up some butter with sugar, to add preserves and coconut chips then mix it very well.

    Then you should lay out a regular amount of dressing on dough and bake it 20-30 minutes at 200 °С.

    The baked product is necessary to cool for a while, and then it is ready to cut into rectangular pieces.

    Some melt chocolate (100 grams) can be added to the cookies.

    Mulled wine: warm with the taste!

    February 6th, 2007

    Mulled wine (from German gluhende Wein — hot, burning wine) is indispensable during cold seasons. This drink is appropriate for long winter evenings and is also very popular among people who prefer outside active rest. Mulled wine is usually cooked from red (rarely white) wine with addition of some sugar and spices, cinnamon and cloves. Sometimes people add rum, liqueur, cognac and lemons to the drink.

    Mulled wine is also recommended during the period of recovery of one’s health after infectious diseases, and when physical or psychological emaciation takes place.

    Recommendations concerning cooking:
    1. The most important thing is to avoid boiling of your mulled wine. Some inexperienced aesthetes can spoil their first impressions. The temperature must be not more than 70 degrees. The wine should be prepared in the flame – proof tableware until a white froth disappears.
    2. Dry or semidry red not strong wine is ideally suits for mulled wine.
    3. It is very important to remember! Never cool down your mulled wine, because once warmed wine, loses its bouquet and gustatory qualities. Use high (the drink does not cool so fast) and limpid (it is just nice) glasses for drinking mulled wine.

    The recipe of a classical mulled wine:

    • a bottle (0,75) of red table wine,
    • 6 -7 pieces of cloves, nutmeg to the taste,
    • 1/3 of a glass of water, tablespoon of sugar.

    It is necessary not to over boil your mulled wine. You should better take away enough hot drink from the stove. After that you can pour it to the glasses or to a ceramic teapot.