The lasagna rolls with cheese filling

The lasagna rolls with cheese filling

Ingredients:

6 sheets of dough for lasagna
0,5 l meat broth
1.5 l of water
1 kg of tomatoes
400 g of cottage cheese
200 grams of grated little salty cheese
50 g grated Parmesan
a bundle of Basil
0.5 tsp. black pepper paints
1 tbsp olive oil
2 bulbs
10 black olives, pitted
salt, black pepper to taste

Preparation:

Tomatoes pour over boiling water and remove the skins; grind in a blender. Put into a saucepan and bring to a boil. Season with salt and pepper to taste. Reduce heat and cook, stirring occasionally, until the sauce is reduced in 2 times.

Basil leaves wash, dry and chop. Onions to clear, cut half rings. Olives cut into circles. Reheat in a saucepan the olive oil, sauté onions 4 minutes, Add in tomato sauce 1 tbsp Basil, fried onion and black olives. Stir, remove from heat.

Mix the cottage cheese and Parmesan cheese. Stir until smooth. Add remaining Basil and stir again.

Mix the broth with water, bring to a boil. Sheets of lasagna to drop one by one into the broth for 1.5 minutes, then shift slotted spoon into cold water. The cooled dough is to dry with paper towels.

Evenly spread the cheese filling on lasagna sheets, flatten. Roll them rolls. Cut each roll in half.

Preheat the oven to 180°C. Lay the rolls in a baking dish, pour tomato sauce. Cover with foil. Bake for 30 min.

Bon appetit!

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Vegetable lasagna

Vegetable lasagna

Ingredients:

parsley – 1 bunch
cheese grated – 50 g
fresh Basil for decoration
shallots – 4 bulbs
olive oil – 2 tbsp
dried tomatoes in oil – 150 g
asparagus boiled – 200 g
the finished dough for lasagne – 12 sheets
zucchini – 2 small
garlic – 2 cloves

Preparation:

Onion and garlic chopped and saute in oil until transparent. Add chopped zucchini, asparagus and dried tomatoes. Stir and heat for 5 min. Sprinkle with chopped parsley, season with salt and pepper.

In the form of lasagna to spread, alternating layers of dough and vegetables, sprinkling each layer of vegetables with grated cheese. The top layer of dough and drizzle with remaining oil. Preheat the oven to 200°C and bake the lasagna until Golden brown, 40 min. Serve, garnished with Basil.

Bon appetit!

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Pie with plums and nuts

Pie with plums and nuts

Ingredients:

1.5 kg of ripe plums
130 g butter
80 g brown sugar
120 g flour
3 eggs
30 g almond flakes
30 g hazelnuts
1 teaspoon baking powder
a pinch of salt
1 tsp. powdered sugar for decoration

Preparation:

Nuts chop with a knife or chop in food processor. From plums remove seeds and cut the flesh into quarters.

With a mixer beat the room temperature butter with the sugar, to the mixture was ivory, and the sugar is dissolved. Enter the eggs one by one and then the flour, baking powder, salt and nuts.

Preheat the oven to 180 °C. cover the Form with baking paper. Put the part of dough into shape, put almost all the plums, and then remaining batter and remaining plums. Bake for 45 minutes, the readiness check with a wooden toothpick. If the toothpick is wet and sticky, let the cake stand in the oven for another 5 minutes while dry – remove, let cool and serve for tea. Before serving, sprinkle with powdered sugar.

Enjoy!

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Baked chicken with bacon

Baked chicken with bacon

Ingredients:

4 fillet chicken Breasts
250 grams puff pastry
1 medium onion
8 cherry tomatoes
100 g of bacon
2 eggs
220 ml cream 30% fat
salt, freshly ground black pepper

Preparation:

Peel and chop the onion. Bacon cut into cubes 1 see Chicken thighs treat the fillets and cut into cubes 1.5 cm
Put the bacon in the pan, put on medium heat, the fat. Add the onion and chicken, cook, stirring, 10 minutes. Remove from heat, add salt, pepper and cool.

Preheat the oven to 200 ‘C. Whisk the eggs with cream, salt and pepper until smooth.

Cut the dough into 4 squares, each roll, lay in deep portions of the molds for baking with a volume of 300-350 ml so that the borders were closed. Often prick the dough with a fork. Lay the dough on the chicken with bacon and onion, pour over the egg mixture, garnish with cherry halves. Bake quiches in the centre of the oven until cooked dough and filling, about 30 minutes. Serve hot or cold.

Bon appetit!

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Rolls with veal and mushrooms

Rolls with veal and mushrooms

Ingredients:

garlic – 2 cloves
red sweet pepper – 2 PCs.
walnuts – 2 tbsp
eggplant – 2 PCs.
parsley – 0,5 beam
veal – 200 g
salt, pepper
dill – 0,5 beam
mushrooms – 100 g
zucchini – 2 PCs.
vegetable oil – 4 tbsp

Preparation:

Wash vegetables. Peppers cut in half, remove the core. The flesh is cut into thin longitudinal strips. Eggplant and zucchini with the peel on, cut into thin longitudinal plates. Spread eggplant on a tray, generously sprinkle with salt and leave to stand for 30 min. Then rinse with warm running water and dry.

To prepare the filling. Meat wash, dry and cut into small pieces. Mushrooms wash and cut into thin plates.
In skillet, heat 2 tbsp oil and fry the meat, 5 min., add mushrooms and cook for another 8 min.
Put in a blender the meat, mushrooms and nuts. Grind until a homogeneous mass. Salt and pepper to taste, mix well.
Garlic peel and finely chop. Greens wash, dry and chop. Add garlic and herbs to cooked meat, mix well.

Put one plate of eggplant and zucchini so that they went at each other. On one end put 3-4 strips of pepper and 1 tablespoon of the stuffing. Roll the roulade and secure with toothpicks. To prepare the rolls of the remaining ingredients. Sprinkle rolls with remaining butter and bake on the grill, grill for 4 minutes on each side.

Bon appetit!

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