Cooking recipes from chefs. Simple recipes from the world's best chefs

We feel free and confident in the kitchen if we know cool life hacks that allow us to create amazing dishes. And if we have in stock a few tricks that the best chefs in the world have shared with us? What if you gain experience from them by following their advice?

It's time to turn the cooking process into a real art, fascinating and exciting. In this review, we have collected the most interesting tips and life hacks from trendsetters in culinary fashion.

Jamie Oliver

It is unlikely that this chef needs a special introduction. Jamie Oliver is a famous English chef, restaurateur, and part-time showman who was able to interest millions of viewers in cooking and spread the philosophy of home healthy eating to the whole world. By the way, fifteen years ago, Jamie Oliver was awarded the Order of the British Empire for these achievements, and was also admitted to the Royal College of General Practitioners.

How to Peel Ginger Root Easily

• The most effective way to peel ginger is to scrape off the brown skin with a simple teaspoon. So you do not cut off the excess, retaining all the pulp.
• If you're in a hurry, just cut off four sides of the spine, leaving thick trimmings. You can then use them to make ginger tea and other healthy drinks.

How to separate the protein from the yolk

• The classic way to quickly separate the yolk from the protein is to split the egg into 2 parts and pour the yolk into one or the other shell until only it remains in it. This should be done over a bowl where the protein will drain.
• Another easy way to rid the yolk of the white is to crack the egg right into your palm and let the white drip between your fingers until only the yolk is left in your hand.
• If you have a clean 0.5 liter plastic water bottle on hand, you can, by squeezing it in the middle, gently draw the yolk from a broken egg into a plate with a neck.

Heston Blumenthal

Heston Blumenthal is a famous English innovative kitchen alchemist whose vocation is molecular gastronomy. Once a self-taught chef, his talent and ability to improvise has made him the world's leading chef, author of cookbooks and host of his own BBC shows, in which he shares fascinating insights into the combination of foods and the chemical processes involved in cooking. .

How to cook pasta

• If you are going to make excellent pasta, use only high quality products from durum wheat. Pasta loves water, so even for a couple of servings of pasta, you need at least 2 liters of water.
• Do not rely on the cooking time indicated on the package as recommended. Taste the pasta yourself (the pasta is ready when it reaches the al dente stage) and, after stopping cooking and draining the water, add olive oil to them.

How to fry food

• Frying food is not such a simple process as it seems at first glance. It is important to monitor the temperature of the fat, because too hot fat will burn the food, and too cold fat will saturate the food, which will become unpleasantly greasy in taste.
• If you regularly cook french fries, first boil the slices until soft and pull out with a slotted spoon and let the water drain, transfer to the refrigerator for an hour, then fry in a deep fryer in 2 stages. Let the fat drain a little before serving these potatoes.

April Bloomfield

April was born in the UK, although she became a world-famous chef by opening several restaurants in the US (two of them Michelin-starred). She is the author of several cookery books, in which she reveals the secrets of her home cooking, and also shares her author's meat recipes. By the way, to try her signature burger at the New York restaurant The Spotted Pig, visitors book tables a month in advance.

How to make the perfect herb sauce

Since April Bloomfield specializes in meat dishes, she knows all about the perfect sauces for them. Try to make this one - simple and insanely delicious:

1. In a bowl, chop 2 shallots, a clove of garlic, chili pepper, 50 grams of parsley, 50 grams of mint and salt.
2. Add 2 tablespoons of lemon juice and 150 ml of olive oil, then mix. The sauce is ready!

How to cook meat dishes

• Just before cooking, let the steak soak for about 10 minutes in a small amount of salt. This approach will ensure uniform frying of meat, and also create an appetizing salty crust.
• When looking for your favorite burger, feel free to experiment and try different combinations. Of course, you need to use only high-quality meat. April Bloomfield's signature burger is served with Roquefort cheese and thinly sliced ​​French fries.

Wolfgang Puck

This Austrian chef currently owns twenty restaurants around the world. He became famous not only for his unorthodox take on cooking recipes, but also for his signature original recipes and cookbooks. By the way, it is Wolfgang Puck who is the main person responsible for buffets and festive feasts at Oscar parties.

How to choose seasonings

• Universal herbs that should always be in the kitchen - rosemary, thyme, kaffir lime, mint and basil. Thanks to this set you will be able to create masterpieces even from simple products.
• Fresh fish fillets are easy to spoil with too much seasoning, and to make them just amazing, just add basil and olive oil. Rosemary and basil are great for chicken and vegetables. Thyme and mint will help refresh the taste of dishes, while kaffir lime leaves will diversify Asian recipes.

How to cook vegetables

• Boiled potatoes are a simple and tasty dish, which requires some subtleties when preparing it. After boiling the potatoes, drain the water from the pan and put the potatoes back into it, tightly closing the pan with a lid and leaving for 5-7 minutes.
• If you are going to steam vegetables, be sure to add olive oil to them. It must be of high quality - only in this way the prepared vegetables will turn out to be truly tasty.

Vladimir Mukhin

Vladimir Mukhin is the most famous Russian chef, whose name is known outside of our country. Vladimir is a champion and laureate of various culinary competitions, the chef of the White Rabbit restaurant in Moscow. Once he started his career in the kitchen of the restaurant where his father worked, and today he oversees many restaurants himself, managing to organize gastronomic events and travel the world collecting unique regional products.

How to choose products

• The key to success is only good, high-quality products. Never buy frozen meat or fish for your meals. Always pay attention to seasonal vegetables or fruits - they are the most delicious.
• In the markets, wind up your vendors, sample their freshest products, and feel free to check out proven recipes.

Universal dishes

• Soup is a unique dish that combines many flavors at once. It does not need any sauces and side dishes, the soup replaces everything at once. By the way, Vladimir himself loves borsch: the chef eats it at any time, and if he were told that he would eat only one dish all week, Vladimir would choose this particular soup.

• Reconsider your opinion about vegetables. Today it is not only a universal side dish, but first of all - the main ingredient and an independent dish.

Ina Garten

Ina Garten is known all over the world as a famous author of cookbooks and a charming TV presenter. Aina never received a special culinary education, but in France she became interested in cuisine and fell in love with the cult of fresh and quality food. Today, as an energetic and passionate chef, Aina develops her own line of Barefoot Contessa products and continues to publish recipe books.

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It is the national pride of Scotland. A culinary genius, a magician who prepares dishes that are unique and inimitable in taste, Gordon Ramsay was born in the small town of Johnstone. The future star of gastronomy did not even think about a career as a chef. All his thoughts were connected with football. At the age of 18, Gordon was even invited to the Rangers club. But an accident - a meniscus injury thwarted the far-reaching plans of an ambitious guy. It may sound seditious, but what happened played a huge role in the fate of Gordon Ramsay. He enters college, where during his studies he receives the first skills in managing a hotel and a restaurant. And unexpectedly for himself, Gordon is fond of cooking. The art of creating miracles in the kitchen, creating real masterpieces, captured the young man so much that he decided to become an unsurpassed master in this matter. Note that the character of Gordon Ramsay, like any Scot, was not easy. Already in his youth, he was known as a quick-tempered and stubborn person.

It is surprising that, possessing such qualities, Gordon got along well in his new place of work in the prestigious Harvey's restaurant, which was directed by Marco Piero. Three years of hard study were not in vain: he learned the science of haute cuisine from the best British and French chefs. And in order to feel more confident, to consolidate knowledge, Gordon Ramsay will work on a private yacht. Even then, the public, rich and capricious for all sorts of culinary delights, spoke about him respectfully and respectfully.

Ramsay's real success came in 1998 when he opened his first own restaurant, Gordon Ramsay at Royal Hospital Road. It won't be long before Gordon's creation gets three Michelin stars. The fame of being the only British chef to be so honored is always haunted by a scandalous flavor. For example, a stubborn Scot took away the entire team of cooks from their previous place of work. True, the case was soon hushed up. And the story of the six bankers who dined at the Petrus wine restaurant, owned by Gordon Ramsay, for 44 thousand pounds sterling, will become the main topic of the British press and add even more fame to him.

Beef stew with beans

• Go to recipe

Today, Ramsay is a recognized culinary guru of the world, the owner of a restaurant empire, a writer and host of many TV shows. He is the main "inquisitor" of the popular program "Hell's Kitchen", in which for more than one season he has been "torturing" young chefs starting their way. The culinary credo of the star of gastronomy is the ability to inexpensively, tasty and quickly prepare any dish.

Star Chef's Recipe

Gordon, figuratively speaking, does not digest people's predilection for vegetarian food. And as a counterargument to such an attitude towards food is his Famous Recipe - Classic Beef Wellington.

To prepare it, we take 750 g of beef tenderloin, 400 g of mushrooms, 7 slices of Parma ham, 500 g of puff pastry (sheets), 2 tablespoons of English mustard, 2 egg yolks, 10 g of flour for dusting, 2 tablespoons of olive oil, 2 pinches sea ​​salt, 5 g ground pepper.

Grind the mushrooms in a food processor. Put the resulting puree on a hot frying pan and fry for 10 minutes. Do not forget to constantly stir the mass. Warm up some olive oil. Then it's time for the beef. We season it with salt and pepper. Then fry for half a minute on each side. Take the beef off the fire. We take a short break to cool it down. And then generously coat it with mustard. We lay out the cling film on which we put the slices of ham with an overlap. Then spread a layer of mushroom puree on top in such a way as to place the meat in the middle.

We carefully “pack” the ham around the beef, wrap the finished roll in a film - and in the refrigerator for about 15 minutes. We lay out a rectangle with a thickness of 3-4 mm from the dough, after sprinkling the table with flour. Then we remove the film from the roll, put it in the middle of our rectangle. Lubricate the dough around the perimeter with egg yolk. Then we wrap the roll in the dough, remove the excess with a knife. We put the resulting product on a baking sheet with the seam down, grease it with egg yolk - and refrigerate for 15 minutes.

I have always been interested in how to turn a simply delicious dish into a truly magnificent, festive one. It is clear that decorations, serving and serving are needed. However, even the chefs of restaurants, who know how to cook delicious, delicious dishes, far from all can boast of the art of decorating them. What to say about family feasts? All these roses carved from vegetables, olives and sprigs of greens ... All this is already morally outdated and at times even evokes melancholy.

Therefore, when attending chef master classes in the best restaurants in Moscow, we chose one where each dish is a real masterpiece. James Reduta, sous-chef of the Grand European Express restaurant, agreed to teach MIR 24 readers how to turn dishes into works of art.

The main thing here is not to be lazy and prepare the decor separately, - says James. - Carrot breading, and sun-dried tomatoes, and crispy rice paper fried in oil, which can be tinted with beetroot juice or turmeric at the cooking stage, and chips from the thinnest slices of bread, potatoes or sweet potatoes, and food combinations, and the finest vegetable slices, and drops of sauces.

According to him, it is very important what the color scheme of the dishes will be: for some dishes, warm colors are appropriate in the design, for others, a cold color palette is good. Before our eyes, James decorated several dishes, along the way explaining what he used in the decor.

Grilled Calamari with Kenyan Beans, Sun Dried Tomatoes and Thick Yellow Pepper Sauce

Boil mini-potatoes in their skins, then cut each potato into halves and fry them in oil with a little garlic. Separately fry the pods of Kenyan beans. We cook squid rings on the grill, pepper everything and add some salt.

Prepare a thick yellow pepper sauce. Heat olive oil in a frying pan, add onion and spices, fry them. Add the roasted bell pepper cut into strips and cook for 5 minutes. Then pour in white wine, chicken broth and cook for another 10 minutes until the pepper is completely soft. Add the cream, remove from heat, cool slightly and grind warm in a blender until a slightly watery homogeneous puree. Salt and pepper, mix.

Now let's start assembling the dish. Place the yellow pepper sauce in a deep bowl. We spread potatoes, bean pods and squid rings on it, which should drown in the sauce by a third. Then we decorate the dish with sun-dried tomatoes. You can buy them ready-made or make your own. James dries them for 6 hours in an oven at low temperatures, sprinkled with lemon zest and dry aromatic herbs.

Another spectacular move is a cap of milk foam, which is obtained by whipping milk with a small amount of sugar and food lecithin. The last ingredient ensures the persistence of a cloud of airy foam. It doesn't stay on for quite some time.

Then the thinnest slices of radish and small petals of spinach and chard (leaf beet) are sent to the dish, which, as if by chance, fell on the edges of the dish. They do not carry any taste load, this is just a decor!

The finishing touch: James sweeps the dish with a stroke of orange carrot breading along with the plate, and the milk foam does not sag - it holds it. Breading unites all parts of the dish, makes it complete and echoes the ruddy color of the sauce.

Danish halibut with sweet potato sweet potato and mushroom and anise sauce

Halibut fillet fry in a pan, salt and pepper.

Slightly fry the mushrooms, add salt, pepper, and then add cream, anise and boil a little. It turns out a thick mushroom sauce. Then we prepare mashed potatoes from baked sweet potatoes. It turns out dazzling orange and sweet in taste.

Now we start assembling the dish: put mashed potatoes on a plate. James "draws" a sweeping orange drop with a decisive stroke. She puts some mushrooms in sauce on it, places the fish on top so that the mushrooms peek out a little from under it. On top of the fish again spreads the mushrooms. So that it all turns out to be wrapped in a brilliant appetizing sauce.

Around this composition are laid out several sun-dried tomatoes and radish slices, a pair of mini-spinach leaves and chard.

The final touch is a cap of milk foam whipped with lecithin (hello molecular cooking!).

All! Serve the dish hot until the mashed potatoes, mushrooms and fish have cooled down.

Duck leg "Confit" with polenta and crispy rice

First, prepare the duck leg: it must be salted, pepper and simmer in a pan over low heat until the meat is soft and all the fat is rendered.

When the duck is almost ready, we cook soft, non-cool polenta (this is a porridge made from finely ground corn grits, a denser version of which is called hominy in Moldova).

Then James takes a drop of balsamic cream on a wide, stiff brush and decisively draws a line across the entire plate from edge to edge. He lays the pallet in the middle, making a “pillow” out of it, on which he places an appetizing duck leg.

Now comes the turn of color and taste nuance: he uses a spoonful of tomato confiture, giving it a neat shape. To do this, James, using two tablespoons, "conjures" over the confiture, shifting it five times from spoon to spoon.

Making this exotic ingredient is not at all difficult, but it gives an interesting effect. To make jam, you need to dip the tomatoes in boiling water for a few minutes, cool, remove the skin, cut into quarters, remove the seeds, and put the pulp in a saucepan and slowly boil it with lemon juice. Then turn the mass into a puree with a blender and add sugar at the rate of 300 g of sugar per 500 g of tomato pulp. Boil to the desired consistency, cool.

And now comes the turn of the main decoration: a huge exotic “flower”, which is not even clear what it is made of. This is rice paper: James makes real miracles out of it. And all because it is not purchased, but home-made rice paper, which means that it can be tinted at the production stage by adding turmeric to the dough for yellow, or beetroot juice for bright pink.

It was precisely from such rice paper that he used decorations for a duck with a palette. Rice paper dough should be rolled out, put on a greased sheet of parchment and dried at very low temperatures until the paper hardens, and then cut into squares. In order for the dyed rice paper to take on the shape of an exotic flower, James lowers the square into deep-fried for a few seconds, where it instantly contracts, arches and takes on an intricate three-dimensional shape.

We put this “flower” on top, add a spinach leaf and serve until all this splendor has cooled down and breathes the aromas of duck and palenta.

Lamb meatballs with lightly salted cheese cream, tomato confiture and crispy flatbread

The name of this dish speaks for itself and includes almost all the ingredients included in it.

We prepare meatballs from lamb pulp: only minced meat, salt and pepper, nothing more! We fry them in a small amount of vegetable oil on both sides, having previously lined the pan with parchment.

Lightly salted feta cheese should be crumbled and ground, adding a little cream, until a homogeneous creamy state (not too liquid, because the cream should keep its shape!).

We dry half of the unleavened cake in a dry frying pan on both sides (a little bit so that it becomes crispy and acquires a slightly ruddy color). Mini-potatoes are first boiled to the skin, and then fried in oil, with the addition of finely chopped garlic.

We prepare tomato confiture in the same way as in the previous recipe.

Let's start assembling the dish. James draws a strip of balsamic cream on the plate with a wide brush, lays out one meatball, rests the cake on it, pressing its edge with the second meatball. As a result, the cake is fixed at an angle.

The sous chef puts the sous-chef cheese cream into a pastry bag with a figured nozzle and squeezes beautiful “roses” into the corners of the composition.

Fried, appetizingly sizzling potatoes and spinach petals complete the composition, settling on a plate in an artistic mess.

And the last thing: close to the top meatball, partially overlapping it, James lays an oblong slide of tomato jam. It not only gives the dish a bright color accent, but also favorably complements the taste of lamb meat.

The main thing is to do everything quickly so as not to let the meatballs cool down and serve the dish hot!

Arugula and Shrimp Salad with Balsamic Dressing and Crispy Sweet Potatoes

For this salad, peeled shrimp and mushrooms are quickly fried in vegetable oil, to which we add a little chopped garlic.

We lay the arugula in an appetizing slide, “shade” the greens with a thin stream of balsamic cream, then “shade” the same stream of vinaigrette sauce on top (here is its composition: vegetable oil, soy sauce, maple syrup, Dijon mustard, garlic).

We spread the halves of cherry tomatoes, shrimp and mushrooms in a circle. The composition is completed with sweet potato chips and the thinnest slices of black bread. Both are cut on a slicer very thinly and deep-fried for several seconds. A secret from James: in order to cut brown bread so thinly, he pre-freezes it.

Caesar salad"

Classic Caesar salad James makes very simply, and still turns out very beautiful.

He fries chicken fillet pieces very quickly on both sides so that they remain juicy. Iceberg lettuce is torn into pieces and stacked in a slide, around this slide are cherry tomatoes cut in half and canned capers. The leaves are poured with classic Caesar sauce, and still warm pieces of chicken are laid on top. Finally, top everything with grated Parmesan. And sets at an angle to each other two deep-fried rice chips, tinted yellow with turmeric.

Caprese

This appetizer is based on the classic caprese salad, but how different it is from its prototype!

James peeled the tomatoes, cut them into quarters, and before placing them on a dish, sprinkled with powdered sugar and caramelized it with a cooking gas burner.

Basil in the salad is completely present in the form of an airy mousse. Green basil should be cut very finely, but it is better to chop in a blender and add to the liquid biscuit dough. Pouring the dough into cups, put them in the microwave and after a few minutes we get a porous bright green “sponge” with the taste and smell of basil. Carefully cut it out of the glass with a knife, tear it into pieces and lay it on a plate. Between the pieces of airy mousse we lay out the mozzarella, which we also tear with our hands.

Then comes the turn of tomatoes with a caramel crust around the edge. He sets them in a geometric order, resting a little on the cheese, and sprinkles everything with a little fragrant olive oil.

James paints the rest of the plate with drops of balsamic cream. He does it this way: first, he squeezes out the balsamic cream in small circles, dotting the plate with them in a checkerboard pattern. And then he takes a wooden skewer and, dipping it into each circle, draws a stroke.

But what about the indispensable for caprese - the famous pesto sauce? His James squeezes out a few drops on either side of each piece of mozzarella. At the end, the geometric pattern of the dish is slightly diluted with radish slices and spinach leaves, which the chef arranges with tweezers in an artistic mess. Agree that it turns out just a fantastic beauty!

Tatyana Rubleva

October 20 is International Chef's Day. The profession of a cook is interesting and certainly not monotonous, but the best among them are those who can truly surprise and turn even the simplest dish into a masterpiece of culinary art.

Jamie Oliver

Chicken thighs with potatoes and oregano

Ingredients:

Jamie Oliver also known as the "Naked Chef" (not because he undresses, but because when he cooks, his principle is: discard everything superfluous and superficial) - the famous British chef. He grew up in a small village. Today the whole world knows him. Jamie hosts cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he trained 15 young people from disadvantaged backgrounds to work in the restaurant industry. Jamie is the owner of an order of knighthood, which he was awarded by the Queen of England herself.

5 chicken thighs
6 potatoes
bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste

Cooking method:

Boil potatoes.

Cut the chicken thighs lengthwise and toss in a bowl with salt, pepper and olive oil.

Fry the chicken thighs in a skillet over high heat for 10 minutes.

Grind oregano in a mortar with salt, add 2 tbsp. spoons of olive oil, a spoonful of vinegar and pepper.

Put the chicken thighs, potatoes and skinless tomatoes on a baking sheet, pour over the sauce and bake for 40 minutes.

Affogato

Ingredients:

1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned pitted cherries
100 g dark chocolate (at least 70% cocoa)
500 g vanilla ice cream

Cooking method:

Pour coffee with sugar into a small container for cream.

Boil half a teapot of water.

Crumble the cookies on the bottom into coffee cups, then add the cherries and chopped chocolate.

Pour boiling water over coffee with sugar before serving.

Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour over coffee.

Gordon Ramsay

Breaded fish with potatoes and pea puree

Ingredients:

Gordon Ramsay- the first Scot to be awarded three Michelin stars. Currently, Ramsay is the owner of 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the United Kingdom. He is the author of several cookbooks and the host of his own reality show "Hell's Kitchen", in which he shows not only his skill, but also a difficult character.

For breaded fish:
4 skinless white fish fillets (like haddock, cod, or pollack)
75 g flour
salt and black pepper
1 large beaten egg
75 g fresh bread crumbs
3-4 st. l. olive oil

For potatoes:
1 kg peeled potatoes
salt and black pepper
5 garlic cloves
a few sprigs of thyme and rosemary (leaves only)
olive oil

For pea puree:
600 g green peas (can be frozen)
a few pieces of butter
a little white wine vinegar
salt and black pepper

Cooking method:

Preheat the oven to 220 ° C and put a baking sheet in it to warm up.

Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until they are soft enough to be pierced with a skewer. Drain the water and dry the potatoes thoroughly with a clean towel.

Place potatoes on a hot baking sheet and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Toss, turning the slices with tongs so that they are all coated with oil and seasonings.

Put in the oven for 10-15 minutes. Flip a few times until the potatoes are golden and crispy.

While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour the beaten egg into a shallow dish, and pour the bread crumbs onto another plate.

Heat olive oil in a large skillet. Dip fish in flour, shake off excess. Dip the fillet in the beaten egg and then roll in the crumbs so that they cover the entire fish in an even layer. Place in the skillet and fry for 2-3 minutes on each side until the fish is golden and crispy.

Drain the peas, pour them into a saucepan and lightly mash with a fork or potato masher.

Place over medium heat, add oil and a little white vinegar. Cook, stirring frequently, for a few minutes until the peas are heated through. Season with salt and pepper to taste.

Place potatoes and fish on paper towel to remove excess oil. Then serve with pea puree.

Baked eggs with forest mushrooms

Ingredients:

20 g butter + more for greasing
400 g wild mushrooms (peeled and chopped)
2 large shallots (peeled and finely chopped)
a few sprigs of thyme (leaves torn off)
sea ​​salt and black pepper
4 large eggs
4 tbsp. l. heavy cream (not less than 33%)
25 g cheddar (grated)

Cooking method:

Put the pan on a high heat and put the butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.

Preheat oven to 190℃. Lightly oil 4 serving tins and spread the mushroom mixture over them. Make a well in the center and carefully crack an egg into each. Drizzle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.

Put the molds on a baking sheet and bake in the oven for 10-12 minutes if you want a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately, with fresh bread or buttered hot toast.

Alain Ducasse

Gougères

Ingredients:

Alain Ducasse one of the most famous chefs of our time. He owns over 20 restaurants worldwide. The lunch at which he works as a chef costs more than 50 thousand euros, but the queue for such dinners stretched for years ahead. Ducasse - the owner of the highest French award - the Order of the Legion of Honor.

0.5 cup milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g for sprinkling
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs

Cooking method:

Preheat oven to 200°C. Line a baking sheet with parchment.

In a small saucepan combine water, milk, butter, salt and bring to a boil.

Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. While stirring, simmer over low heat until smooth and well off the bottom, about 2 minutes.

Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine it with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Place the dough in a pastry bag and pipe the balls about 2 cm apart - the dough will rise well in the oven. The size of the balls is up to you.

Sprinkle cheese on top.

Bake for about 20 minutes or until puffed up and golden brown.

Serve hot or slightly chilled - - as desired.

Buns can be frozen for up to 2 months and reheated for a few minutes in a hot oven if desired.

Trout in green pea sauce

Ingredients for 8 servings:

1 trout (3.5 kg)

For sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken broth
200 arugula
1 head romaine lettuce
450 g mushrooms, washed and peeled
150 g butter
200 ml cream

Cooking method:

Boil the peas in boiling salted water until tender. Set 1/3 of the peas aside and cover with cold water. The rest of the peas continue to cook for a few more minutes, then drain the water and beat the peas to a puree consistency in a blender.

Drizzle the resulting puree with olive oil, salt and pepper.

Heat olive oil in a large skillet and add diced onion. Simmer for 3 minutes until it becomes soft and translucent. Add salt and gradually pour in the broth. Cook for 10 minutes until the onion is quite soft.

Cut lettuce leaves "rocket" into rectangles, about 4 cm long.

Cut the fish fillet into 8 parts, about 150 g each.

Grate each piece with salt and fry in a hot frying pan until cooked.

Add a piece of butter at the end of cooking so that foam forms in the pan.

In a separate saucepan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, onion with remaining liquid. Add butter. Simmer a little.

Add chopped rocket lettuce leaves. Add some more butter and drizzle with olive oil to thin the sauce.

Bring the cream to a boil and quickly pour it into the pea sauce - everything should foam up.

Pour some mushroom sauce onto a plate. Put fish on it. Pour around more sauce, garnish with salad. Season everything with salt and pepper.

Pierre Herme

Krakow cheesecake

Ingredients:

Pierre Herme famous French confectioner. He is called the "Picasso of confectionery art". Already at the age of 20, he was appointed chief confectioner of the Fauchon Grocery House, and today he is the creator and owner of two confectionery boutiques in Paris, the owner of a confectionery shop and a tea salon in Tokyo, a professor at the Higher National Confectionery School of France, a professor at the Culinary Academy, a knight of two national orders France, winner of the gold medal of the Academy of Chocolate and the "Culinary Trophy" of the Association of French Pastry Chefs, author of two books awarded the title of Best Chefs Book in France and America.

Sand base:
250 g flour
125 g powdered sugar
Seeds of 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg

Curd stuffing:
1 kg soft cottage cheese 0% fat
8 eggs, divided
100 g softened butter
250 g powdered sugar
3 art. l. vanilla sugar
3 art. l. potato starch
100-200 g raisins

1 egg yolk for greasing

Glaze:
150 g powdered sugar
juice of 1/2 lime or lemon

Cooking method:

Beat butter with powdered sugar until creamy. Add egg and vanilla seeds. Mix until combined. Add flour and knead a soft, elastic dough.

Roll it into a ball, lightly press it on top with your hand and put it in the refrigerator for 40-60 minutes.

Take two-thirds of the chilled dough and roll it out to a thickness of 0.4 cm.

Very carefully transfer the dough to a baking sheet lined with parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.

The second part of the dough is also rolled out into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.

Transfer the shortcrust pastry strips to a cutting board, stacking them next to each other. Place in refrigerator until use.

Preheat the oven to 180 o C.

Bake shortbread for 15 minutes. Then let cool completely.

Trim the cake so that it fits into the mold.

Curd stuffing:

Rub the cottage cheese 2-3 times through a sieve. You should get a very soft, smooth mass.

In the bowl of a food processor, beat the butter with 200 g of icing sugar and vanilla sugar until creamy.

Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoonful of cottage cheese. Thus, alternately, without ceasing to beat everything at the average speed of your mixer, add the yolks and all the cottage cheese.

Whip the egg whites into fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue beating until stiff peaks.

Gently fold in the raisins and starch into the curd mass. Then gradually, in three doses, introduce beaten egg whites.

Put the curd filling on top of the shortcrust pastry, smooth it out.

Make a lattice out of strips of shortcrust pastry.

Lubricate the grate with a little beaten egg yolk.

Put the baking sheet in the oven preheated to 180 o C for 50-60 minutes.

After baking, slightly open the oven and leave the cheesecake inside for another 1 hour.

Take the cheesecake out of the mold and let it cool completely. Ideally, refrigerate overnight.

Glaze:

Whisk powdered sugar with lemon or lime juice. Using a brush, apply to the surface of the dessert. Let her freeze.

Viennese chocolate biscuits

Ingredients for 45 pieces:

260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g powdered sugar
2 large egg whites
a pinch of salt

Cooking method:

Preheat the oven to 180 ° C. Line a baking sheet with baking paper. Prepare a confectionery syringe or a bag for depositing cookies.

Sift flour together with cocoa powder.

Beat butter with powdered sugar until creamy.

In a separate bowl, beat egg whites with a pinch of salt.

Combine butter mixture with flour. After complete mixing, add the proteins and carefully mix them into the dough, in three steps, from the bottom up, so that they do not fall off if possible.

Place the dough in a piping bag and pipe the cookies in a zigzag pattern.

Bake 10-12 minutes. Take out and let cool 10 minutes. While the cookies are hot, they are very fragile. Then transfer to a wire rack and let cool completely.

RICE ZRAZY WITH MUSHROOMS. I DID NOT EAT ANYTHING BETTER! An easy and budget option to feed a large family! Ingredients: Round rice - 400 g Champignons - 300 g Water - 800 ml Onion - 1 head Garlic - 2 cloves Breadcrumbs - 100 g Vegetable oil - 3–4 tbsp. l. Starch - 1 tbsp. l. Salt - to taste Spices - to taste Preparation: Boil the rice until cooked, so that it is a little soft. Then cool and add starch, mix well. Cut mushrooms into pieces and fry with onion and garlic. We add a little. We form a ball of rice mass with wet hands, make a recess in it. We put a little mushroom filling in it and form it into a ball. Roll the balls in breadcrumbs. Press lightly and fry on both sides until golden brown. Serve hot. Bon appetit!

Comments 8

Classes 411

Shortbread Cookies Ingredients: ● 0.5 cup sugar. sand, ● 2 eggs, ● 2 cups of flour, ● 150 gr. drain. oils, ● 1 tsp. baking powder, ● a pinch of salt. Preparation: Beat eggs with sugar + softened plums. butter + salt + flour (sift with baking powder). Knead the dough (just do not knead it for a long time). Place in refrigerator for 20 minutes. Then roll out, cut out figures, bake in preheated. oven. When the cookies are cool, sprinkle with sugar. powder. Happy tea!

Comments 6

Classes 216

HOW TO FRY FROZEN CUTLETS Preheat a frying pan, add oil, set the heat to medium and add the chops. The oil should not boil, otherwise the cutlets will burn on the outside, and inside they will be raw (or even cold). Cook cutlets without a lid for 3-4 minutes, then turn over. Cover with a lid and cook for 3-4 more minutes. Turn the patties over again, reduce the heat and cook, covered, for another 3-4 minutes. So turn over several times, try the softness of the cutlets. When the cutlets are almost ready, you can no longer cover with a lid - it remains only to fry the cutlets until golden brown. Serve hot meatballs with your favorite side dish. You can, if desired, blot them from excess fat. Enjoy!

Comments 3

Classes 75

Real Tatar vak belyash Ingredients: For the test: Chicken egg - 1 pc. Kefir - 120 ml. Wheat flour - 2 cups For the filling: Chicken egg - 1 pc. Potatoes - 4-5 pcs. Meat or minced meat - 500 g Onion - 2 pcs. Butter - 70 g Ground black pepper Salt Spices - to taste Preparation: We prepare the dough from the above ingredients to make it soft and elastic. Divide the dough into balls the size of a ping pong ball. Take the meat, cut it into small pieces. Peel potatoes and onions and cut into cubes. We combine meat and potatoes, salt, pepper, add spices to taste and mix all the ingredients well. We roll each ball of dough into a thin cake, in the middle of which we spread the filling, and put a piece of butter on top. We collect the edges of the vac belyash with a beautiful frill, without pinching the edges, so that we get a bag with stuffing in the center. We spread the whites on a baking sheet covered with parchment, grease each with a beaten egg and put them in an oven preheated to a temperature of 200 C. During cooking, pour water (1-2 tbsp. Spoons) into the left hole of each vak belyash from above so that they do not dry out (3-4 times). Bake the whites for about 40 minutes. You can cook a delicious sauce for belyashi. To prepare it, we need: Tomato - 1 pc. Garlic - 1 prong Pickled cucumber - 2 pcs. Mustard - 1 teaspoon Vegetable oil - 0.5 teaspoon Apple cider vinegar - 0.5 teaspoon Salt and pepper to taste Preparation: Remove the skin from the tomato, after scalding it with boiling water. We cut it into small cubes and stew it in a pan in vegetable oil, salt, pepper and add vinegar. Then add mustard, chopped garlic and grated cucumbers to the tomato. Mix everything - the sauce is ready! Enjoy the taste of Tatar vak belyashi baked according to a traditional recipe, seasoning them with a fragrant sauce!

Comments 5

Classes 282

Cheesecake with condensed milk (without baking)😜

Comments 14

Classes 526

How to cook chips in the microwave.

Comments 3

Classes 228

Your loved ones will definitely be satisfied. They will not try such a delicious cake anywhere else. Ingredients: Dough: Eggs - 4 pieces Sugar - 1 cup (volume 200 ml) Flour - 1 cup Baking powder - 1 heaping teaspoon Salt - 1/4 teaspoon Vanillin Oil for greasing the mold Cream: Milk - 250 ml Egg - 1 piece Sugar - 1/2 cup flour - 2 tablespoons without a slide Butter - 50 grams Vanillin Impregnation: (if you want to achieve a greater resemblance to store-bought, do not soak or reduce the amount of syrup) Warm water 1/2 cup Sugar 1 tablespoon Glaze: Chocolate without additives - 50 grams Odorless vegetable oil 2-3 tablespoons Preparation: Cooking cakes: Beat eggs with sugar and salt. Mix flour with baking powder and vanilla, mix with eggs with a spoon. Grease a 22 cm form with oil and sprinkle with flour (1 tsp). Or lined with parchment paper. Put the dough and bake for about half an hour at 180 degrees. You can also bake in a slow cooker on the baking mode for an hour. Cool the biscuit blank on a wire rack. Cut into two layers horizontally. Soak each cake from the inside with 1/4 cup of syrup for impregnation. Leave a tablespoon of cream, put the rest of the cream on the bottom cake, cover with the second one on top. Coat the surface with the remaining spoon of cream (the icing will lie more evenly). Spread warm frosting on top. (it is convenient to do this with a brush) Leave for a few hours to infuse. Preparation of the cream: Mix the flour with sugar and vanilla, add the egg and mix. Gradually pour in the milk and mix well so that no lumps form. Put the mass on a slow fire and cook until thickened. (you can put in the microwave 3-4 times for 1 minute - stir every minute) Add butter to the hot cream. Glaze preparation: Break the chocolate into pieces, add butter and melt in a water bath or in a microwave oven (for 30 seconds at full power 2-3 times, stirring until the chocolate is completely dissolved). Bon appetit! #cake #enchantress #recipe