CULINARY RECIPES
POTATOES DUMPLINGS WITH TOMATO STUFFING
|
Dough:
|
Stuffing:
|
Execution:
Prepare stuffing: ham, tomatoes and cheese into a small dice and mix all the ingredients. Peel potatoes and cook in salted water. After boiling, knead potatoes. Add groats, baking powder, salt, egg, soft butter. Hand-made dough, filling enough flour to be dense and flexible. Spread the pie about 4 - 5 mm on a flour flake. Cut it into squares with a side of about 6 cm. Place a spoonful of stuffing and squeeze the triangular dumplings on each square. Place on a baking sheet lined with baking paper. Yolk mixed with cream, grease the top of the dumplings. Bake 25 minutes at 200 degrees C.
JAM FROM GREEN TOMATOES
Components:
- 1 kg of green tomatoes
- 60 dag of sugar
- lemon peel
- lemon juice (2 pieces)
Execution:
Green tomatoes peel - 1 kg, cut into pieces, put into a pot, add sugar, peel and lemon juice. Heat, stir until jam thickens (about 60 minutes). Pour over the scented jars, pasteurize in a pot of 30 minutes.
...
TOMATO CREAM SOUP
Components:
- 1.5 kg of tomatoes
- 4 tablespoons of oil
- 1 large onion
- 3 garlic cloves
- 3/4 liter vegetable broth
- 1 carrot
- oregano
- thyme
- basil leaves
- salt and pepper
Execution:
Garlic and onions peel, finely chop. Heat the olive oil in a pan, toss garlic with the onion. Stir fry for a few minutes until softened. Tomatoes bake, peel, cut into halves, cut the roots of the tail. Put in a pot, pour the vegetable broth. Carrot peel and cut into thin slices, toss into the pot. Cook over low heat for about 20 minutes, stirring to keep the vegetables from sticking to the bottom of the pot. After this time, mix the soup into a smooth cream and add salt, pepper, a pinch of oregano and thyme. Decorate the soup with basil leaves.
TOMATO TART
Components:
- 12 pieces of tomatoes
- 9 dag of dried tomatoes marinated in olive oil
- 60 dag onions
- 3 tablespoons of white sugar
- 3 tablespoons of grated goat cheese
- olive oil
- Herbes de Provence
- a roll of frozen French pastry
- Italian nuts
Execution:
Tomatoes cut into halves. We lay out the baking sheet with paper. We put tomatoes on it with the side up. Salt and pepper, a tablespoon of sugar, Provencal herbs. We bake in a preheated oven at 150 degrees (without hot air) 45 minutes. We heat the oil, pour a tablespoon of sugar and heat on low heat until the sugar is slightly caramelized. We set up from the fire and tightly set the halves of the toasted cherry tomatoes, cut to the bottom. Between put dried tomatoes. Peel onions and cut into small cubes. In the pan heat up 2 tablespoons of oil and add the onion with the rest of the sugar. Mix until heated, until the onion becomes glassy. We even put on tomatoes. Finished French pie lightly roll. We cover the ingredients in the form. Hanging edges of the dough are pressed against the outer edges of the mold. We put in the oven 200 C (without hot air) and bake 25 minutes. We prepare the prepared tart on a plate, sprinkle goat cheese and walnuts.
EGGPLANT WITH TOMATOES
Ingredients:
- pepper and salt
- mozzarella balls
- olive oil
- basil leaves
- dried oregano
- small tomato concentrate
- 6 cherry tomatoes, cocktails
- 2 small eggplants
- onion
- 2 garlic cloves
Method of preparing:
Eggplant cross section in half. Hollow the flesh, cut it into cubes. Flesh and eggplant seasonings spices and leave for an hour. Rinse with water and dry with a paper towel. Peel the onions and garlic and chop fine. Put on a frying pan, add the tomato paste to the onion and garlic. Cook under cover. Add the eggplant and cook everything together. What is left of the eggplant oiled with olive oil, put on the pulp. Put in a oven-pan lined with aluminum foil oiled. For eggplant we put a sliced tomato and mozzarella, sprinkle oregano. Seasoning spices. Bake for 40 minutes at 180 ° C.
TOMATO JELLY
Ingredients:
- 500 ml tomato juice
- 50 ml white wine
- 15 dag of sausage
- 20 dag cooked hams
- 5 tomatoes
- 4 teaspoons of gelatin
- 4 drops of Tabasco sauce
- celery salt
- 1 teaspoon of sugar
- 1 teaspoon of ground pepper
Method of preparing:
Blanched tomatoes peel from the skin and cut into small pieces. Sausage peel from the casing and cut into cubes, ham also cut into cubes. Add the wine and tomato juice to the bowl, season with: tabasco, sugar, salt and pepper, all this warm up on low heat. In hot water dissolve the gelatin, cool down. Pour half of the jelly into the dish. Put in the fridge to cool down. Place the tomatoes and sausage on the jelly, pour the other half of the jelly. Let stand until cool. After cooling, remove from the mold on the plate and cut into small slices.
CABBAGE WITH TOMATOES:
Ingredients:
- 2 raspberry tomatoes
- dill
- salt and pepper
- 1 cabbage
- 1 cube of bouillon
- 1 onion
- spoonful of flour
- 2 teaspoons of oil or lard
- 1 bay leaf
Method of preparing:
Cut cabbage, put in water, boil and then strain. Pour hot water up to half a pot. Peel and chop the tomatoes finely. Add a broth, bay leaf and chopped tomatoes to cabbages. All boil 5 minutes. Peel and chop onions, fry on lard. Onion add to the cabbage. On the same fat frying flour, add it to the cabbage. Cook for 3 minutes, season with your taste. At the end add a dill.
CHICKEN STEWED IN TOMATOES
Ingredients:
- the oil
- salt and pepper
- a tablespoon of corn flour
- 75 grams of chicken breast filet
Sauce:
- 2 tablespoons black olives
- 2 tablespoons of olive oil
- chilli powder
- 1 clove of garlic
- the onion
- can cut tomatoes
- oregano
Method of preparing:
Breast cut into cubes. Spices. Leave in the fridge for about an hour. Treat the meat in flour, fry in oil. Onions and garlic chop into cubes. Fry onions in olive oil. Add the tomatoes with canned and sliced garlic. Cook on low heat 5 minutes. Season well and add olives and fried chicken. All Cook on low heat 10 minutes.
TOMATOES BAKED WITH BROCCOLI
Ingredients:
- 4 raspberry tomatoes
- 1 whole egg
- rice
- broccoli
- pepper
- olive oil
- salt
- 5 grams of cheese
Method of preparing:
Wash and dry the tomatoes, cut the caps off. Remove the middle part from the tomato. Cook the rice in salted boiling water. Separate broccoli into small parts, insert to the boiling water for a few minutes. Egg with broccoli, pepper and salt mix, add rice. Crush the cheese on the grater. Mix the rice with the egg and put to the tomato. Tomatoes sprinkle grated cheese. Put in a heat resistant dish, lubricate with oil. Preheat the oven to 180 C, bake for 10-15 minutes.
