mix all ingredients with cracked ice in a blender and strain into a chilled cocktail glass.

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• kotletin hazirlanmasi

Mix all ingredients with cracked ice in a blender and strain into a chilled cocktail glass.

3 cups all-purpose flour
salt.
Two eggs, slightly beaten
water.
1 pound ground beef.
One medium onion, finely chopped
1/4 teaspoon pepper
one egg yolk, beaten
4 cups chicken stock or broth.
2 to 4 cups beef stock or broth.
Chopped fresh dill

. How to Make.

Stir together flour and 1/4 teaspoon salt. Stir in two eggs and 6 to 8 tablespoons warm water, making a smooth dough. Wrap in plastic wrap, let stand 20 min. Knead dough until smooth, set aside. In a large bowl, combine beef, onion, 3 tablespoons ice-cold water, 1 teaspoon salt and pepper. Divide dough into four equal pieces. On a lightly floured surface, roll out dough, one piece at a time, and till 1/16 inch thick. Cut dough into 1 1/2 inch to 2 inch circles. Brush edges of circles with egg yolk. Place 1/2 teaspoon meat mixture on each dough circle. Fold dough overfilling, crimp edges with a fork. Arrange ravioli, not touching, on floured surface; let stand 10 min. to dry slightly. Pour chicken and beef broth or stock into a large pot, bring to a boil. Add ravioli, a few at a time; keep liquid boiling. Reduce heat; simmer ravioli, uncovered for 10 min.. Pour ravioli and cooking liquid into a tureen dish or serve in individual bowls. Garnish with dill.

Yield: Makes about 200 Ravioli.

Variation.
While ravioli Stansted dry, add sliced carrots and onion rings to hot broth; bring to a boil. Continue as directed above.

one (10 ounce) can condensed chicken broth
, water.
Mixed fresh herbs, tied with string.
One large carrot
one onion, chopped
one Bay leaf
for black peppercorns
3 tablespoons red – wine vinegar
one half to three-quarter pound halibut or other white fish.
One (quarter ounce) envelope unflavored gelatin (1 tablespoon)
two egg whites.
Several dill sprigs.

How to Make.

In a large saucepan, combine broth, broth can of water, mixed herbs, whole carrots, onion, Bay leaf, peppercorns and vinegar. Bring to a boil. Reduce heat; simmer 15 to 20 min. or until carrot is tender. Strain cooking liquid, reserving liquid and other ingredients. Sliced carrot; cut and decorative shapes, if desired. Set aside. Bring strain liquid to a boil; add fish. Poach 8 min. Remove poached fish; reserve liquid. Cut fish in a small pieces; refrigerate until needed.

To make aspic, softened gelatin into tablespoons cold water. Line a sieve with muslin, or three layers of cheesecloth; set aside. In a small bowl, beat egg whites until stiff. Bring cooking liquid to a boil; stir in softened gelatin and beaten egg whites. When liquid begins the phone, remove from heat; strain through a sieve. Cool aspic to room temperature; do not refrigerate.

To complete, spray eight individual molds with nonstick aerosol. Arrange carrot slices and molds; add a few small dill sprigs to each mold. Pour aspic one quarter inch deep in each mold; refrigerate until set. Top with pieces of fish; Phil molds with aspic. Refrigerate until set. To serve, turned out onto a platter or onto individual plates. Makes eight servings.

Directions
Gut trout. Wash both inside and outside under cold running water thoroughly. Pat dry.
Cut lemon into half and set one half aside. Blend together mustard, honey, oil, fresh lemon juice and zest.
Rub inside and outside of trout with salt and pepper. Spread marinade evenly inside each trout. Slice the remaining lemon half and stuff into trout.
Grill both sides on aluminum foil or tray. Baste with marinade while grilling.

Directions
Wash fish under cold running water, pat dry, cut into large pieces and sprinkle with lemon juice.
Wash vegetables and cut into large pieces.
Place fish and veggies on aluminum tray or foil. Season to taste with salt and pepper.
Grill one side for about 5 minutes. Flip, sprinkle with cheese and grill the other side for another 5 minutes.

Directions
Finely chop green onions and 200 g (=0.4 lb) onions.
Cut lamb into small cubes (20-30 g (=1 oz)). Place in a clay pot and rub with sugar, salt and pepper. Combine with chopped onions and wine. Knead marinade into the meat. Cover and refrigerate for at least 2-3 hours.
Slice remaining onions. Cut tomatoes, egg plants and bell pepper into cubes and thread onto skewers in alternating order.
Thread lamb onto separate skewers.
Turn skewers frequently while grilling to cook meat evenly.
Slide lamb and veggies off skewers. Combine in a bowl carefully. Pour melted butter and some wine over. Sprinkle with lemon juice and chopped herbs.
Seite weiterempfehlen

Directions
Cut pork into cubes (5-6 cm (=2 inches)).
Slice remaining onions.
Place pork cubes and onions in a saucepan, pour in wine, pomegranate and lemon juice. Season to taste with herbs, salt and pepper. Knead marinade into the meat. Mix oil in (without kneading). Cover and refrigerate overnight or up to 24 hours.
Thread pork onto skewers. Turn skewers frequently while grilling to cook meat evenly.

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• shashlik marinade
• pork shashlik recipe
• pork shashlik
• shashlik lamb recept

Directions
Cut pork into cubes (5-6 cm (=2 inches)).
Finely chop three onions.
Place a layer of pork in a saucepan, follow with a layer of chopped onions. Repeat. Season each layer with salt, pepper and other spices. Pour in kefir and refrigerate for about 24 hours.
Slice remaining onions. Thread pork cubes onto skewers alternating with onions slices. Baste with marinade while grilling.

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• russian pork shashlik recipe
• pork and kefir recipe

For cauliflower
1 big cauliflower
1/2 bunch green (spring) onions
2 tbsp vegetable oil for frying
salt, pepper

Directions
Fish Hamburger

Finely chop onions and sauté until translucent.
Grind fish fillets in a food processor. Add onions and breadcrumbs and grind everything once again. Add eggs, season to taste with salt and pepper and mix well.
Melt butter in a pan. Form fish hamburger and cook both sides until golden brown.
Cauliflower

Chop cauliflower into small florets and cook in boiling water for 10-15 minutes until crisp-tender. Drain.
Clean green onions and chop finely.
Preheat a pan, add vegetable oil and sauté green onions shortly. Add cauliflower and sear for about 5 minutes. Season to taste with salt and pepper.