Opskrifter

4 store hvide løg

2 kopper jasminris

450 g hakkede dåsetomater

stort bundt persille

lille bundt koriander

1 kop hønsebouillon

1/2 kop olivenolie

1/4 kop granatæble-narsharab-sauce

3 spsk. tomatpuré

2 tsk. stødt zira

2 tsk. stødt koriander

2 tsk. karrypulver

2 tsk. stødt sumak + til servering

salt

friskkværnet sort peber

naturlig yoghurt

Smelt resten af smørret i en gryde. Tilsæt melet, og lad det stege, til det er cremet, 1 til 2 minutter, under hyppig omrøring. Hæld mælken i i en tynd stråle, tilsæt creme fraiche, og lad saucen simre i 5 minutter under omrøring. Smag til med salt, peber og muskatnød.

What is the classic dolma supposed to be cooked with? In the Caucasus, it is considered to be made exclusively with mutton. No beef or even less pork! This is partly dictated by religious traditions, but Caucasian chefs believe that it is mutton that provides the dish with a particularly rich flavor. Classical dolma is served hot, spread on plates in small portions so that it does not get cold. Of course, there are many variations of recipes, but the essence remains the same: there should be only two obligatory ingredients - grape leaves and meat (mutton).

Complexity: medium

Calories: 580.81 kcal/portion

Portions: 6

Cooking: 1 h 30 min.

Additional time: 1 h

B/G/U: 35.28 g/30.80 g/34.27

INGREDIENTS FOR 6 SERVINGS

Lamb flesh 1 kg

Grape leaves 600 g

Onions 2 pcs.

White rice 150 g

Fresh mint 30 g

Cilantro 30 g

Fresh basil 30 g

Ground coriander 2 tsp.

Red hot pepper…

There are some secrets to making a perfect Viennese strudel. Firstly, it is better to grease the dough with olive oil (odorless and flavorless vegetable oil will do), then it will turn out more tender. Secondly, it is necessary to add rum and crushed walnuts (or raisins, as in this variant) to the apple filling. And third, before placing the apples on the dough, you can dip them in whipped cream.

Difficulty: medium

Calories: 286.06 kcal/portion

Servings: 2

Cooking time: 2 h 30 min

Additional time: 6 h

B/G/G/U: 4.07 g/13.88 g/36.06

INGREDIENTS FOR 2 SERVINGS

250 g flour

1 large egg

1.5 tbsp. odorless and tasteless vegetable oil

0.5 tsp. salt

rolling flour

150 g butter for greasing

powdered sugar for serving

150 g stale white bread crumbs

50 g ground almonds or hazelnuts

3 tbsp. butter

1 tsp. sugar

2 kg sweet-sour apples

Heat the beans on the stove or in the microwave until warm (they will absorb the sauce better this way), transfer to the bowl with the sauce, stir. Add the celery, peppers, onion and herbs and stir again.

Finely chop the herbs. Put the meat through a meat grinder along with the onion and garlic. Add rice, herbs, salt and pepper. Mix thoroughly, then add the matsoni and lemon juice and mix thoroughly.

1 goose weighing 3,5-4 kg

150 g raw smoked brisket

2 egg yolks

100 g butter

150 g breadcrumbs

2 celery stalks

1 small onion

1 small carrot

2 green apples

3 garlic cloves

4-5 sprigs of thyme

50 g dried cranberries

400-500 ml white dry wine

1 tsp. whole cloves

2 tbsp. dried marjoram

salt, freshly ground black pepper

honey

Heat the olive oil in a frying pan and fry the stuffed cabbage on both sides. Add the sour cream and tomato sauce, pour in 100 ml of hot water, reduce the heat to low and cover the pan with a lid. Braise for 10-15 minutes, until the cabbage is soft. Serve with the sauce over the stuffed cabbage.

Stir in the spelt, reduce the heat and simmer for 15 mins. Add the beans, stir and simmer for 30 minutes. Add the parmesan, chopped mint and 1/2 cup boiling water. Salt to taste, stir and immediately divide into plates. Put 2 mint leaves in each plate.