Posts Tagged ‘cuisine’

Potato-with mushrooms (Transcarpathian cuisine)


Potatoes cook until done, wipe, raw eggs, margarine, salt, and mix well. Developing potato mixture in the form of circles. Slices prepared to put the mushroom stuffing, formed into patties, paneer in flour and fried in a pan in a well-heated oil until tender. Presoaked for stuffing and well washed dried mushrooms cook until tender, cool and finely whipped. Then mixed with chopped mushrooms passerovannym onions and seasoned with pepper. Ready hot potato-served with sour cream. Application rate per serving: 200 g potatoes, eggs 1/4 pieces, 5 g margarine, 15 grams of dried mushrooms, onion 36 grams, 5 grams of margarine, black pepper powder 0.01 g, 5 g of flour, 5 g butter, salt 2 g cream '30

Stuffed pike (Transcarpathian cuisine)


Pike clear of the scales, the fins are cut, washed, skin incision around the head and carefully, so as not to tear, remove it in the direction of the tail. Spine nadlamyvaet the tail so that the tail fin was left with the skin. The flesh of fish separated from the bones, roll, soaked in milk, browned onion, mince the garlic, then put the egg yolks, softened margarine, salt, ground black pepper and mix well. Prepared meat densely fill pike skin, giving it the shape of the whole fish. The hole through which farshiruvalasya fish sewn. Prepared fish are placed in a container, pour in the broth made from the bones of the head, and cook over low heat for about an hour. At the end of cooking, add the broth bay leaf. Cooked fish are placed in a dish, cooled and served whole or cut into pieces and decorate with parsley or green salad. By stuffed pike sauce served separately-horseradish. Stuffed pike can be served with a side dish of boiled potatoes or mashed potatoes. Application rate per serving: 198 g pike, white bread 17 g, 20 g of milk, onion 48 grams, 8 grams of table margarine, eggs, 1/2 pieces, garlic, 1 g, 2 g of salt, black pepper powder 0.02 g, bay Sheet 0.01 In addition, horseradish sauce, 75 g, 150 g garnish