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.

Sweet semolina porridge with nuts

Ingredients
Semolina 30, milk 130, 15 sugar, walnuts (core) or 10 almonds, vanillin 0.01, 15 eggs, syrup, marmalade or jam 30.

Cook the liquid porridge with milk, sugar and vanilla. Raw eggs pour in pastry boiler, which should be put in hot water (Bain Marie) and whisk the egg mixture with a whisk, heat to 45-50°, and then heating it to stop, and the churning of the mass to continue for as long as she doesn't turn into a thick foam.
Beaten eggs, stirring to combine in two to three steps with hot porridge, to which you add chopped walnuts. Spread out the porridge into a La carte dishes, and serve cold with fruit syrup, marmalade or jam.

Layered semolina porridge

Ingredients
30 semolina, milk 130, 15 sugar, cocoa 10, jam 30 and milk 200.

Cook the liquid porridge with milk and immediately after the end of cooking half the quantity of semolina to pour in an even layer on a baking sheet, previously soaked in water and sprinkled with sugar.
In the rest porridge to add cocoa powder, stir and pour it on the pan of porridge without cocoa also evenly. You can also put porridge layers in the form of small (1-2 servings) or large (8-10 servings) and refrigerate.
Submit cold with jam, marmalade or milk. Jam to put when applying for a portion of porridge, and milk submitted separately in a glass or jug.

Almond cakes

Ingredients
Flour 516, 3875 sugar, almonds 1935, eggs (whites) 1550. Out of 100 pcs. 65 g.

Almonds to sort, sift, mix with sugar and egg whites (1/3) and mince two or three times, add the remaining whites and, stirring, heat to 40-45°.
Cooled to 20° ground almond mix with sifted flour. From the pastry bag through a tube with a diameter of 15 mm to squeeze the round cakes on a sheet of paper or on a greased and floured baking tray at some distance from each other, because when baking the cakes spread out. Almond cake bake at a temperature of 150-160°C.

Cookies Slavic

Ingredients
91 Flour, sugar 456, 304 almonds, eggs (whites) 182, 76 butter, vanilla powder 1, almonds for decoration 30, 30 candied fruit for decorating, sugar syrup 46. Output 1 kg 100 pcs.

Prepared almonds mixed with sugar (50% of the norm) and egg whites (50% of the norm), mince 2-3 times. The mass is heated to 40 °C and cool, stirring occasionally.
Then add the rest of the products and whisk for 8-10 minutes. The finished dough put in a pastry bag and a tube through a gear to release the small figures in the pan, greased and lightly floured. After baking, glaze with sugar syrup.
Decorate cookies halves of almonds or pieces of candied fruits.

Ingredients
Flour 100, water 40, 10 eggs; For the stuffing: potatoes 250, 20 onions, 20 bacon, butter 5, eggs 10, 30 sour cream, pepper.

Prepare the dough as for dumplings, cook the potatoes, mash or mince. Pork bacon cut into cubes and fry together with chopped onions, mix with grated potatoes, put raw eggs, salt and pepper.
Roll out the dough into a thickness of 1.5—2 mm long stripe, on the edge of the dough with a teaspoon to put the stuffing in the distance of 2-3 cm. of the dough with the stuffing wrapped so as to cover the stuffing, then compress the dough around the stuffing and cut the metal notch.

Cook the dumplings before serving in boiling salted water, pour oil. Sour cream to file separately.

Sometimes varenyky placed on a metal pan, pour sour cream, sprinkle with cheese and bake in the oven.

Ingredients
Wheat flour, 950 eggs 6 pcs., 200 water, salt 20. Output 1 kg of dry noodles.

In a bowl pour cold water, add salt, raw egg and stir, then add the sifted flour and knead the dough. If machine kneaded dough will be not cool enough, we must divide it into pieces weighing approximately 400-500 g and kneading by hand.

The dough for the noodles should be so steep that its layers, pour the flour and folded into three - four layers are not stuck to each other or in the subsequent rolling out, or when cutting noodles.
A small amount of dough you can knead manually. For that flour be placed on the table in the form of a mound in which to make a recess, pour salted water, mixed raw eggs and begin to mix the liquid with the flour, gradually taking the flour all over the circumference from the edges to the middle. So to mix all the fluid with about 1/3 part of the flour, then the resulting semi-liquid mix the dough with the remaining flour, cutting a lot in all areas of a large chef's knife until then, until all the flour is fully incorporated. Then the total mass of dough to separate a small fraction (400-500 g) and knead on the table until then, until the dough is smooth and roll it into a bun. To process so the whole mass of dough.

After kneading balls of dough leave to rest for 20-30 minutes, which makes them easier to roll out into layers.

Each ball of dough to roll out first in elongated stripes, sprinkle it with flour, fold, roll out again, then sprinkle again with flour, fold in three to four layers and continue to roll until you get a thickness of 1-1.5 mm.

Layers of dough, dusted with flour, folded one upon the other in several layers, cut into strips of a width of 35-45 mm, which in turn cut in the transverse direction into strips with a width of 3-4 mm.

Noodles to sprinkle on plywood trays or iron sheets with a layer of 1 cm and dried at a temperature of 40-50° C.

The undried noodles must not be stored, it should be eaten the day of cooking. Homemade noodles used in the preparation of soups, second courses and garnish for fish and meat.

Ingredients
200g rice, 0.5 l. of milk, 1 Cup water, 50g butter, 3 eggs, 50g grated chocolate, zest of 1 lemon, breadcrumbs.

The rice pour hot water and boil, gradually adding milk, until tender. In a medium bowl, beat butter with powdered sugar until fluffy state, introducing one by one the yolks. Then in this mixture add cooked rice, lemon zest and beaten egg whites.

Stir gently. Form for baking grease oil and sprinkle with breadcrumbs. Put the mixture in layers, sprinkling them with chocolate chips. Bake at medium temperature. 

The finished cake to cool and sprinkle with powdered sugar.

Ingredients
600g flour, 6 eggs, 100 sugar, 50g powdered sugar, 60g cream, 50g of vodka, salt, vegetable oil for frying.

For the dough you need to mix cream, eggs, sugar and salt, add vodka. The whole mass pour into the bowl with the flour, stir and knead the dough. The dough should stand for about an hour. Then roll out the dough into a thin layer 1-2 mm. From the seam of the dough to cut strips 3x6.

Very nice turns, if cutting with a serrated knife. In the center of the strip make a cut about 3 cm, this cut threading the ends of the strips to make a bow.

Fry brushwood in a large amount of vegetable oil. As soon as the wood browned and float, remove with a slotted spoon and place on paper towels to remove excess fat. Sprinkle with powdered sugar.

Submit to tea or coffee to cold milk.

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
2 cups of coffee, 1 cup of cream, 100 grams of sugar, 3 eggs, 20 grams of chocolate for sprinkling.

Brew coffee and filter. Eggs mixed with sugar, to pound and put in hot coffee, continuously interfering.

Whip the cream and mix with the egg-coffee mass. Good mix. Arrange for the ice-cream bowls and freeze.

When serving sprinkle with grated chocolate. The chocolate mass can be added to the preparation.

Ingredients
250g fat cottage cheese, 2 eggs, 50g butter, zest of 1 lemon, 1 tbs. raisins, 50g of sugar, salt, powdered sugar and cinnamon for dusting.

Prepare fat cottage cheese. Cottage cheese mix well with eggs and butter. Add raisins, grated lemon zest, salt, sugar and mix.

Enter the sifted flour and knead the dough. Dough formed into sticks and fry in fat until golden in color.
Ready sticks sprinkle with a mixture of powdered sugar and cinnamon.

Ingredients
300g of cottage cheese, 2 eggs, 100g flour, 1 tbs. sugar, salt, vanilla, 100g of jam, 50g of raisins, 1 tbs. powdered sugar, 100g sour cream, bread crumbs.

Cottage cheese mixed with eggs, sugar, add the salt, vanilla and flour. The mass mix well.

Jam boil until thick with raisins and cool. From cheese to make a cake in the middle put the stuffing out of a jam and raisins, close the edge.

Before frying Syrniki dampen in raw egg, then roll in crumbs of white bread or breadcrumbs. Fry cheese cakes in a large amount of fat for 2-3 minutes until golden brown, until ready to bring in the oven.

Before serving, sprinkle with powdered sugar, eat with sour cream.

Ingredients
The broth of meat, chicken or wildfowl 400, butter 1, egg 1/2 pcs., 25 milk, greens.

Raw eggs lightly beaten whisk and gradually add them cold milk or broth. The resulting mixture of salt and strain through a sieve and pour into molds, greased. Cook the omelette in a water bath at a temperature of 80-85° or in ovens, avoiding boiling water.

The portioned forms omelet cook 12 to 15 minutes, and in the forms of capacity 400-500g - 30-35 minutes. After cooking omelets must have a dense consistency. Ready omelet cooled to 30 °.

When serving omelette removed from the a la carte form (scrambled eggs, boiled in great shape, cut into chunks), put in a bowl and pour the clear broth. To improve the appearance of the dishes you can add chopped spinach leaves cooked or scalded leaves of parsley.

Ingredients
Semolina 30, 140 milk and sugar 15, 10 almonds, vanilla 0.01, eggs 1 pcs .; For the sauce: cranberries 10, 10 sugar, potato starch 5.

Boiled in milk half sticky semolina cooled to 70-80 °C.

Add powdered sugar and vanilla egg yolks, chopped toasted almonds, mix gently with the whipped whites and place in a la carte dishes. 

Serve cold with cranberry sauce.

Ingredients
Eggs 3 pcs., milk or cream 45, 40 crabs, butter 15, sauce 30.

Canned crab cut into small pieces, warmed with butter, add the milk and boil the sauce.
Prepare the stuffing with the omelet as omelette with smoked salmon.

Ingredients
Spinach and nettles 100, 15 onions, meat juice 75, 10 butter, wheat flour 3, egg 1 pcs., pepper and nutmeg; For the croutons: white bread 25, 25 milk, eggs 1/5 pieces, 2 sugar, butter 8.

The young spring nettles or hardened still tops summer nettle 4-5 upper leaves wash several times in cold water, then immerse in boiling water, boil for 3-5 minutes and drain.

Then, squeeze and chop with a knife or mince with a sparse grid. Just process fresh spinach.

Fold the nettle and spinach in a bowl, add the browned onions, pour meat juices and cook in a sealed container 10-15 minutes.

When the greens becomes soft, season it with salt, pepper and nutmeg, add flour mixed with butter and stir until thick warm. 

When serving put the spinach in a bowl or a porcelain salad bowl, put in the middle of a bunch of chopped egg, poached. Around lay toasted croutons of white bread.

Ingredients
Asparagus 150, 150 milk, eggs 1 pcs., butter 5.

Purified asparagus cut crosswise into pieces 2-3 cm long, boil in salted water, recline in a colander and put on a greased pan with butter a la carte.

Raw egg is thoroughly mixed with the milk, salt, strain and pour this mixture of asparagus. Put the pan with the asparagus in a steam or a not very hot ovens for 10-12 minutes.

Milk and egg mixture into the finished form should have the consistency of jelly gentle.
Post asparagus on the same pan in hot or cold. To prepare this dish you can use instead of the pan porcelain cup of broth.

Ingredients
Eggs 3 pcs., 45 milk or cream, butter 10, salmon or lax 35, 40 sauce, croutons 6 pcs.

Salted salmon, or lax without skin and bones (the flesh), cut into cubes (1 cm), mix with the egg mass and cook as an omelet natural.

When submitting omelet pour the egg-butter sauce with lemon juice.

Around the omelette onto a plate to put fried croutons of white bread or baked in puff pastry in the shape of triangles.

Ingredients
For the dough: flour 50, 20 milk, eggs 10, sugar 2, 3 butter, salt 1
For the filling: 105 fresh apples, sugar 15, cream for watering 30. Exit 230.

Flour is positioned on the table in the form of a mound, which make a hole, pour it in salted water, mixed raw eggs and begin to mix the liquid with the flour, the flour is gradually taking over the entire circumference from outside to inside. Thus all of the liquid to mix with about 1/3 of the flour, then the resulting semi-fluid mix with the rest of the dough with flour, cutting the mass in all directions to a large toque knife until the entire meal has been completely absorbed by the dough. Thereafter, the total mass of dough to separate a small fraction (400-500 g) and the kneading arms on the table up until the dough is uniform, then roll it into a bun. Recycle as whole mass of dough.

After kneading the dough balls to leave alone for 20-30 minutes, making it easier to roll out in layers.

Roll out the dough into a long strip of 1-2 mm and a width of 40-50 cm. Strip of dough to grease the egg. During the entire length of the strip, retreating 4-5 cm from the edge, put in groups of 10-12 g apple stuffing at a distance of 4-5 sm one from another pile. Stuffing close the test edge, the top layer of his hands pressed to the lower portion around each filling and cut the dumplings notched groove diameter of 4-5 cm.

Varenyky dipped in salted boiling water in small batches and cook at low boil for 6-8 minutes. Surfaced on the surface to remove the dumplings from the water with a slotted spoon, and before serving, pour the sour cream.

To prepare the stuffing apples peel and core, cut into small slices, add sugar and stir, cook until tender apples, then cool

You can also cook vareniki with fresh cherries, plum jam, cabbage, cheese and potatoes with mushrooms.

Ingredients
Eggs 2 pcs., 150 squash, butter, sunflower 15, 20 onions, 30 milk, pepper.

Fresh zucchini, peeled and seeds, cut in the form of large noodles. Onions chop, fry it with vegetable or animal oil, then add the prepared zucchini, milk, mix, close the lid and bowl, stirring occasionally, simmer until cooked zucchini. After that, the mass of salt, add the chopped dill or parsley and pepper.

Seasoned squash a lot to put on a greased pan, a la carte, smooth surface.

Then, the blunt end of the egg to make two holes in the mass, in each of which pour raw egg, salt and put in the broiler. 

As soon as the egg white will take a milky white color and slightly hardened, remove the eggs from the closet and immediately submit to the same pan in which it is baked.