Rusks pudding

Ingredients
Vanilla rusks 40, 80 milk, eggs 20, 15 sugar, raisins 15, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Vanilla rusks cut into pieces in the shape of squares, put in a bowl, pour the hot milk, close the bowl with a lid and leave for 15 minutes to swell. Raisins to sort through and rinse thoroughly. Egg yolks rubbed with sugar, beat the whites until a thick foam. The cooked from raw egg yolks and sugar mixture is put raisins, rusks, stir, and then enter the beaten egg whites and the second time stir gently. The prepared mixture bake in greased forms. When serving the pudding, top with sauce of apricots.
To prepare the sauce, dried apricots, rinsed, put in a saucepan and cover with cold water. After 2-3 hours, when the apricots will swell, boil them in same water in which they were soaked. When cooking, the pan should be closed with a lid. Cooked apricots to wipe through a fine sieve, put in a pot or deep saucepan, add sugar and while stirring with a spatula to cook on low heat so that the sauce doesn't burn.

Pudding with apples from wheat bread

Ingredients
80 wheat bread, 20 eggs, milk 80, 60 apples, sugar 20, vanilla 1/10 sticks, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Wheat bread (no crust) cut into cubes with a size of 3-4 mm, put in a saucepan and pour warm boiled milk. Apples (best variety 'Antonovka') cleaned, cut into slices and mix with the prepared bread. A further process (preparation of eggs etc.) act just like when making rusks pudding.
When serving the pudding, pour the apricot sauce.

Apple pudding with nuts

Ingredients
65 apples, milk 100, egg 20, 15 sugar, walnuts (kernel) 25, 8 semolina, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Peeled and slightly dried in ovens walnuts through a meat grinder, put in a saucepan, pour the milk and cook for a few minutes, stirring with a wooden spatula. After that, pour in the milk semolina again bring to a boil and then stop heating. In the prepared mixture put the egg yolks rubbed with sugar, diced apples, add a little salt, mix, enter whipped whites and again carefully mix. Mass divided into molds, greased with butter, and cook in a water bath.
Served with sweet sauce (apricot, whipped eggs with sugar and etc).

Baked rice pudding

Ingredients
160 cooked porridge, eggs or melange 20, 15 sugar, 10 raisins, candied fruits 10, 10 butter, 5 crackers, 5 sour cream, vanilla 0,02, sauce 75 or jam 30.

Pre-ready viscous porridge to cool to 60-70°C, and then mix it with egg yolks, mashed with sugar, add purified from the twigs and washed the raisins, candied fruit, chopped into small pieces, and vanilla. In a thoroughly mixed mass, add whipped egg whites. Instead of eggs you can use egg melange, which also mix with sugar and beat until then, until the foam is formed.

Before whisking the dishes with a mixture put it into the hot water (40-45°C); the heated mixture is shaken up much faster. Thereafter the mass is spread out evenly on greased with butter and sprinkled with ground breadcrumbs a baking sheet. The surface of the pudding to align, brush with egg, mixed with sour cream, milk or cream, and bake.
Pudding bake individual portions in the metal molds.

The finished pudding cut into portions, put on a heated platter and pour hot sauce (fruit-berry or milk-sweet), jam or butter. The sauce for the pudding can be submitted in a saucepan.

Rice casserole with cottage cheese

Ingredients
60 rice, raisins 20, 40 cottage cheese, 10 eggs, 15 sugar, vanilla 0.02, 5 melted butter, 5 crackers, sour cream 35 or a fruit sauce 75.

Cook crumbly rice porridge with raisins. In cooled to 60-70°C porridge add mashed cottage cheese, whipped with sugar fluffy foam eggs, vanilla, dissolved in a small amount of hot water, all mixed gently.

The prepared mass to spread out a layer of 2-2.5 cm on the portion of the pan a la carte or layer is not more than 3.5 cm on a baking sheet, pre-grease with melted butter and sprinkled with ground bread crumbs; the surface of the mass to lubricate the egg mixture with sour cream. Bake in the oven until then, until the upper and lower sides of the casserole is not formed a crispy crust.

Serve hot with butter, sour cream or a fruit sauce.

Pumpkin casserole with cottage cheese

Ingredients
Pumpkin 150, 80 cottage cheese, semolina 20, 40 milk, eggs 1/2 pcs., 15 sugar, sour cream 40, butter 20, cumin.

Purified pumpkin cut into pieces and simmered in butter until tender. Then combine with a thick semolina porridge, boiled in milk, and rubbed cottage cheese. Put the eggs, sugar, salt to taste, cumin. Well mix and put on a greased pan or a la carte pans, smooth, brush with egg and bake in the ovens.

Pumpkin porridge

Ingredients
200 Pumpkin, wheat or semolina 25, butter 25, 30 milk, sugar 10.

Peeled, chopped pumpkin simmered with milk and oil, then put washed millet or semolina into a pumpkin, sugar, salt and cook on low heat until tender.
When submitting put a piece of butter to the porridge.

Pumpkin baked with egg

Ingredients
Pumpkin 200, eggs 1 pcs., 50 milk, butter 25, 5 flour, pepper, dill.

Prepared pumpkin cut into pieces of 15-20 g, sprinkle with pepper, breaded in flour and fry in butter until tender, then put the pan and pour the egg mixed with milk. bake in ovens.
When serving sprinkle with dill.

Ingredients
100 spinach, wheat bread 50, 70 milk, eggs 1/5 pcs., butter 15, 40 sour cream, cheese 5, crackers ground 5, nutmeg.

Thinly sliced white bread pour the hot milk, add to it chopped stewed spinach, raw egg yolks, salt, grated nutmeg, melted butter and mix well.

Before baking in weight to enter whipped in a lush foam egg whites, stir gently, spread on a greased and sprinkled with breadcrumbs a baking sheet or portion pans, smooth the surface, to grease with sour cream, sprinkle with grated cheese mixed with bread crumbs, drizzle with oil and bake in the oven.

To submit hot with sour cream or cold with hot cream sauce (30 g).

Ingredients
Potatoes 100, cabbage 50, 75 carrots and turnips, cauliflower 50, 20 green peas, semolina 20, 40 milk, 1 egg, butter 15, 5 cheese, sour cream 30.

Carrots and turnips, cut into small cubes, and chopped cabbage simmered. Cauliflower boil and rub. Potatoes, cut into small cubes, lightly fry. Prepared vegetables and canned or cooked green peas combine with cooked in milk semolina and add beaten eggs.

Mix thoroughly and spread the mixture in portions molds or on a baking pan, greased and sprinkled with breadcrumbs. Sprinkle with grated cheese, drizzle with oil and bake. 

This pudding can be boiled steamed, and cheese in this case should not be sprinkled.
Submit pudding with sour cream.

Ingredients
Spinach 50, potatoes 150, eggs 1/3 pcs., butter 20, 100 sauce, 10 cheese, pepper.

Boiled potatoes in water slightly dry, pass through a sieve or wiping the machine, add the butter, raw egg yolk, salt, pepper and stir. Seasoned mashed release on a greased baking sheet or a la carte meal in the form of boxes open on one or two pieces per serving, brush them with egg and bake in slightly ovens.

Boxes filled with stewed pureed spinach.

Then pour the hot milk sauce of medium thickness, sprinkle with grated cheese, drizzle with oil and bake until Golden brown.

Ingredients
Porridge ready 200, melted butter 15, 10 eggs, 10 raisins, sugar 10, 5 crackers, sour cream 5

In millet sticky porridge, cooked with milk diluted with water, add peeled from the stems and washed the raisins, eggs beaten with sugar, and stir.
Seasoned porridge to put an even layer (no more than 4 cm) greased with melted butter and sprinkle with breadcrumbs a baking sheet.

The surface of the cereal to flatten, brush with mixture of egg and cream, milk or cream, porridge and then bake it in the oven at 250-280°C, so that the top and bottom of the casseroles formed a crispy crust.

The casserole is ready, remove from the pan and cut into pieces of square or rectangular shape. Serve the casserole hot with butter or drizzled with melted butter, sour cream, fruit or milk sweet sauce.

Ingredients
250g of gingerbread, 0.5l milk, 3 eggs, 100g sugar, 300g of fruit, vanilla sugar, salt.

The gingerbread crumble and put in shape, greased. Prepare the sauce for which to mix the milk with the yolks of eggs, sugar, salt, add vanilla, all the ingredients are well mixed.

Pour the gingerbread milk mixture, shape put in the pan with hot water, and then into the oven. When the mixture slightly hardens, the form is removed from the oven, laid on the surface of the pudding fresh or canned fruit and pour over beaten egg whites. 

Again put in the oven, so the squirrels have acquired a nice cream color. Cut the pudding after cooling.

Ingredients
500g potatoes, 100g onion, 1/2 lemon, 3 egg yolks, 100g of cottage cheese or cheese, 2 tbs. vegetable oil.

Boil the potatoes in their skins. Onions finely cut and pour lemon juice and let stand for 15-20 minutes. Beat the egg yolks and vegetable oil.

Cottage cheese or cheese minced and mixed with red pepper. Mix cottage cheese with pickled onions and egg yolks. 

Potato peel and pour the resulting mixture. Bake in the oven at 180 °C.
We recommend to cook the potatoes in Finnish and potatoes in Savoy.

Ingredients
600g potatoes, 300g of fresh herring, 1 onion, 200g of milk, 2 eggs, 2 tbs. vegetable oil, 1 tbs. flour, salt.

Peel the potatoes, cut into thin slices.

Layers of potatoes, onions and fish sprinkle with flour and pour the vegetable oil. Put on low heat, simmer, covered. Prepare a mixture of milk and eggs, beat until smooth.

Pour this mixture of potatoes with fish and bake in the oven under the lid closed.

We recommend you to try to cook the potatoes in Spanish and potatoes in Savoy.

Ingredients
0.5kg of fish fillet, 300g of fresh mushrooms, 50g of vegetable oil, 100g of cheese, 100g of sour cream, 2 tbs. crumbs, 1 tbs. flour, salt.

Prepare fish fillet of sea fish. Place the fish in a baking dish. Fresh mushrooms fried in butter with the addition of flour. Place the mushrooms on the fish. Top fill with sour cream or milk with cream, sprinkle with bread crumbs mixed with grated cheese. Drizzle with oil and bake in the oven until golden brown.

Breadcrumbs are preparing the house.
Callous white bread or rye dry in the oven, then crush with a rolling pin or in a blender. Homemade crackers can be used for the preparation of fish, meat and vegetable dishes. They can be mixed with any dry grass, then the dish is fragrant smell.

Ingredients
65 Groats, milk or water 170, 10 sugar, butter 5, eggs 8, apples or pears fresh 60, sour cream 5, 4 crackers, fruit sauce 75.

Boil the milk or water, sticky porridge of rice, millet, or semolina, add to it egg, mixed with sugar and stir.

Half dressed porridge put an even layer on the pan, greased and sprinkled with breadcrumbs, it diced (10 mm), apples, pears without skin and seeds, or plums, apricots, pitted.

Fruit cover the rest of the cereal layer, brush the surface with a mixture of eggs with sour cream and bake.
Serve the pudding with a sweet fruit sauce or sour cream.

Ingredients
500 sorrel, 1 onion, 1 tablespoon of flour, 50 butter, 50 cheese, 1 cup of milk, white bread 100

Sorrel rinse, boil and mince. The broth does not pour. Add fried onion, flour and broth of sorrel. All pour milk or meat broth and cook until tender. Then whisk blender until the consistency of mashed potatoes. Enter butter and grated cheese.

At the bottom of the form to lay out slices of white bread, pour the sauce on top shaped mass. Bake in the oven until golden brown.

Ingredients
Groat 70, 75 milk, water 60, 100 pumpkin, sugar 10, eggs or egg powder 10 or 3, 35 cream, butter 15, 5 crackers.

Purified from the peels and seeds pumpkin cut into small cubes, dipped in boiling water or milk, add salt, sugar and bring to a boil. Pour the mixture prepared millet porridge and cook until tender.

Cooled to 70 ° porridge add raw egg, stir, put on a baking sheet, greased and sprinkled with bread crumbs. 

Porridge surface smoothed, brush with a mixture of eggs with sour cream and bake in the Ovens. Post casserole with sour cream, butter, milk or cream sauce.

Ingredients
Carrot 200, 100 cottage cheese, semolina 15, egg 1/2 pcs., 15 sugar, butter or margarine cream 15, 5 crackers, cream sauce 30 or 75.

Carrots cut into pieces and simmered in a little water. Stewed carrots finely chop or grind in a meat grinder, put in a saucepan, heat strongly, then fill trickle semolina and stir well.

Cottage cheese, pre-Pressed, mince, or rub through a sieve, combine carrots, add the eggs, sugar, salt and mix thoroughly. 

Prepared to put a lot on the greased baking tray or in a small skillet, flatten, sprinkle with breadcrumbs, sprinkle with butter and bake. Cut into pieces, put on a plate or dish, pour milk sauce or sour cream served separately.