Cakes "Potato"

Cakes "Potato"

I can’t live without something sweet. You can make this recipe by our own hands.

You need:

250g biscuits

100g hulled filberts

2 tbsp sugar

2 tbsp cacao powder

1 tbsp butter

50 ml milk

1 tbsp rum

powdered sugar and cacao for breading

Step 1: Crush biscuits as small pieces and grind by blender with hulled filbert;

Step 2: Combine cacao and sugar, fill up with milk and heat up stirring until sugar and cacao will be dissolved;

Step 3: Add butter and reduce almost to boiling, take away fire and leave to get cold. At the same time stir it to avoid skin;

Step 4: Little by little pour chocolate mass to filberts with biscuits until getting smooth homogeneous mass. Add rum or coffee or chocolate liquer (the best choice is Sheridan's);

Step 5: Make small balls from this mass and roll up them into powdered sugar and cacao mix.

Ready!

Soup with mushrooms

If the weather don’t bring you happy today, cook something tasty. But, what can be tastier than hot aromatic soup with field mushrooms? The best choice is to go and breathing fresh air to pick mushrooms in a field or steppe, I can add that you may take white mushrooms (brown cap boletus, cep, orange-cap boletus) – pick in a forest. Or, if you haven’t such opportunity, take marinated mushrooms – good equivalent for lazy people :).

Very easy soup consists of:

500g mushrooms

2 tbsp semolina

3 potatoes

2 tbsp butter

salt, pepper

1 bay leaf

1 tuft fresh green

Step 1: If you have fresh mushrooms, peel it, wash and slice mushrooms;

Step 2: Heat up 1 tbsp butter in a large thick-walled pan, take out mushrooms there, add 2 tbsp water, make little fire and stew 15 min covering above.

Step 3: Slightly dry semolina in a pan without oil;

Step 4: Peel potatoes, wash them and dice;

Step 5: Powder mushrooms with semolina and fry stirring slowly around 7 min.;

Step 6: Add there potato and pour 3l hot water in, reduce to boiling, salt, pepper, add bay leaf and cook 10 minutes (small fire);

Step 7: Prepared soup strew with chopped green and tbsp sour-cream.

Note: You can cook with meat bouillon – very interesting variant.

Meat with “nameko” mushrooms

Meat with "nameko" mushrooms

This is a dish liked by everybody who eats meat. Aromatic smell and ingredients composition put together extraordinary range of gustatory sense. I cooked this dish using my imagination and products that I had in refrigerator at this moment. So, if you'll want to try it you can vary ingredients composition.

We need:

1kg meat (pork, mutton or beef but use marinade for this one. For example, combine some tablespoons olive oil, basil, pepper, salt (sea salt is better). Rub beef with this mixture and leave for 20 minutes)
100g mushrooms (you can take marinated. Usually I take namekoes but if you haven't take another kind)
1 glass of dry red wine
2 large onions
2 handfuls of cranberries
little handful of flour
salt, pepper, species

Step 1: Wash meat, dry it up, dice or carve average pieces;

Step 2: Dice onion rather finely (but not too finely);

Step 3: You can use deep pan or cauldron. Fry meat in a cauldron with 1-2 tsp olive oil some minutes, add flour, mix.
Step 3a: Add onion, mix and close cauldron. Let to stew in meat's own juice;
Step 4: Over 10 minutes add mushrooms (if mushrooms are large, cut it), mix;

Step 5: Later some minutes add glass of wine and mix. Stew;

Step 6: After 15 minutes add cranberries.

Step 7: After 15 minutes more season meat with salt, pepper and species, dry or fresh greens;
Step 8: Total cooking time for fresh pork should be around 1-1,15h, for beef - 1h and 30min.

Great! Fantastic!