The most delicious salads from chefs. Chef salads: the art of cooking
What to cook at home, to be like in a restaurant
Eggplant Salad with Beef Tongue
sous-chef of the cafe bar Prokofiy:
This is an interesting and quite satisfying salad option on the New Year's table. The trick is that you don’t need to season the salad with your usual mayonnaise - a greasy and harmful sauce will replace a mixture of balsamic vinegar and soy sauce.
For 4 servings we will need:
Bulgarian pepper - 3 pcs.;
eggplant - half;
onions - 1 pc.;
boiled beef tongue - 40 g;
pickled champignons - 40 g;
green onions - to taste (we did not take).
For refueling:
soy sauce - 10 ml;
granular mustard - 4 g;
vinegar - 4 ml.
Cut bell pepper into strips, eggplant into cubes, onions into half rings; fry all vegetables until half ready. We cut the beef tongue and mushrooms into strips, chop the green onion. Mix everything with fried vegetables and sprinkle with sauce.
Salad is very satisfying and obviously more healthy than olivier, but it would be better to cook it in the summer - when you don’t have to give 400 rubles for one eggplant, and pepper in supermarkets will be more cheerful. So we bought in the “Ribbon” a set of three peppers of different colors, and it turned out that yellow was lying to the customer with a fresh side, but inside it rotted. Sadness.
Due to the beef tongue, the taste is unusual and festive - but put it in advance in advance so that it can cool by the time of cutting. Vegetables, if possible, it is better to fry on the grill, so it is easier to get the right condition aldente and crunch will not be lost.
Duck breast salad
head of the Admiral Restaurant:
Duck goes well with sweet ingredients. And today's salad is another confirmation of this: in it duck fillet is adjacent to a pear. For contrast, a spicy blue mold cheese is added to this composition, such as dorblu, stilton, ble d’Overgne. A pear can be either sweet, for example, Conference, or more acidic varieties.
We will need:
raw smoked duck breast;
salad mix;
pear;
blue cheese;
pine nuts;
honey;
butter.
For refueling:
olive oil;
wine vinegar;
lemon juice;
honey;
salt;
ground black pepper
Pear cut into thin slices, caramelized in butter with the addition of honey. At this time, mix all the ingredients for dressing in a separate bowl. We break cheese into small pieces with our hands. Cut the duck fillet into thin slices. Put the salad mix on the plate, on top - slices of duck breast, cheese, caramelized pear, sprinkle with pine nuts. Top watered with dressing.
The mission to “find uncooked smoked duck breast” failed. Alexander said that it is sold “in any supermarket,” but apparently Spar on Engels and Lenta are not included in any supermarket. If you know where to buy it, write in the comments, and we have replaced duck breast with more prosaic chicken.
We added a couple of cherry tomatoes for decoration - because we can.
The phrase “caramelize a pear” also causes holy horror, but there were no problems: melt the butter in a pan, add a spoonful of honey, stir and gently toss the pear back and forth until transparent.
Pine nuts and blue cheese are another source of quick ruin, but the taste is worth it: as a result, in a salad all the ingredients fit together, if you remove at least one, integrity will be lost. Pear gives sweetness, salad mix - freshness, cheese - brackish flavor, nuts - joy. Of course, to us, people brought up in a herring under a fur coat, this does not seem like New Year's salad, but it was definitely interesting to cook it.
the salad looks in the original
Soft cheese salad
chef at the Baron Munchausen Restaurant and Bar:
The salad itself turns out to be very bright and fresh, due to the herbs in the composition it is incredibly fragrant - quite a candidate to replace, if not olivier, then salad with crab sticks for sure!
We will need:
soft curd cheese without flavoring;
mint;
basil;
Fresh carrots
salad mix;
fresh broccoli;
smoked chicken fillet;
Cherry tomatoes.
For refueling:
olive oil;
ginger root;
soy sauce;
wine vinegar;
garlic;
a pinch of sugar.
Cut the carrots on a shredder, dip it in cold water. You do not need to cook broccoli: just pour boiling water over it, slightly salt it and take it apart for inflorescences. Grind mint and basil, mix with cottage cheese. Chicken fillet cut into small cubes. We put salad mix, carrots, broccoli, chicken on a plate, sliced \u200b\u200bin half or quarters of cherry, a cheese bag with a pastry bag or just a teaspoon. Top watered with dressing.
We didn’t have a shredder, we had to cut carrots in the old fashioned way. But this is the only inaccuracy: all the other ingredients were found in the store, brought home, magically chopped and mixed into a salad.
The editorial special delights are mixtures of soft cheese, mint and basil: this pasta can be prepared, for example, for breakfast and eat rumbling with fresh bread.
The salad itself turns out to be fresh and crunchy due to the salad and carrots, but at the same time hearty from cheese and chicken - our first candidate for the New Year's table.
This year's summer was not long in coming and began quickly, with the heat. In hot weather, rarely anyone can boast of an excellent appetite, and the most relevant dishes in summer menu become cold soups , refreshing drinks, light salads. Summer is the season of vitamins, and, as you know, there are much more vitamins in fresh fruits and vegetables, which is why today in our review there are 7 recipes for summer salads from chefs of popular Moscow establishments. Not difficult to prepare and very tasty, they will become not only a part of the experiment in the kitchen, but also a good option for a festive table.
The first recipe presents Brand Chef Chen Yongjiang
restaurant Soluxe Club
This is exactly the sophisticated version of the salad that has been loved by many connoisseurs of Chinese cuisine. It combines a gamut of tastes that leave in the “food” memory a desire to feel them again.
Ingredients: tomatoes - 60 g, cucumbers - 120 g, wood mushrooms - 3 g, greens - 10 g, rice noodles - 40 g, garlic - 5 g, sesame oil - 10 g, soy sauce - 15 g, sugar - 10 g
Cooking method: Put glass noodles (funkese) in cold water, as soon as it dries, add boiling water and drain the water. Cut vegetables and herbs. Add fresh cucumber, tomatoes, cilantro to the chilled noodles, wood mushrooms and garlic. Season with soy sauce, sesame oil and sugar.
The second and third recipe from Maxim Myasnikov - Chef Restobar Spotlight
Very simple, fast and at the same time not without taste features salad for a light snack. An unremarkable name hides a very interesting approach to the composition, so always pay attention to what the dish consists of.
Ingredients: cucumber - 120 g, boiled quail egg - 3 pcs., radish - 30 g, chuka salad - 30 g, sesame - 2 g, vegetable oil - 15 g, green onion - 3 g
Cooking method: Slice cucumbers, radish slices, finely chop green onions, combine and add the chuka, season with vegetable oil and mix, adding salt and pepper to taste. Cut the eggs into halves and add to the salad, mix gently so that they do not fall apart, and put in a plate, garnished with greens and sesame seeds.
Turkey Salad
Turkey Salad - A very original and outstanding recipe from the most useful type of diet poultry. Suitable for anyone who prefers to experiment with tastes.
Ingredients: turkey fillet - 100 g, mashed pumpkin - 60 g, zucchini - 30 g, mix salad - 20 g, grapefruit pulp - 40 g, olive oil - 10 g
Cooking method: to prepare pumpkin puree, boil the pulp of the pumpkin until ready to drain the water, add salt and pepper and grind it with a blender. Stir the turkey fillet in a small amount of water. Put mashed pumpkin on a plate, put the finished turkey fillet on it. Cut the zucchini into circles, combine with the pulp of grapefruit and mix salad, season with olive oil. Put the resulting salad on a plate next to the turkey fillet.
The fourth recipe from Nikolai Bakunov - Chef Duran Bar
Octopus Salad with Baked Potatoes
and cheese Brie de Mo
Absolutely unusual salad for special occasions. To prepare it, you need a barbecue, which means that it is ideal for a country vacation in a cozy gazebo.
Ingredients: chopped octopus - 80 g, potatoes - 150 g, Brie de Mo cheese - 60 g, green onions - 15 g, cherry tomatoes - 80 g, lemon juice, parsley, garlic, butter - 10 g, one egg, salt and pepper to taste.
Cooking method: Boil the octopus with herbs for half an hour. Raw potatoes throw on the coals. When it is ready, cut it in half, then remove the baked potatoes from the peel and mash it, then add a little cheese and butter, mash, salt and pepper again. Then put the mashed potatoes back into the peel and put it on the grill again. Take the octopus and send to the coals. Make dressing: finely chop the garlic, onion and parsley, put in an saucepan to boil an egg. Halve the cherry.
Serving: Put stuffed potatoes on a plate, garnish with watercress and halves of cherry, which are sprinkled with a mixture of herbs and garlic. Put the octopus and egg in the center of the dish. Pour the dish gently with olive oil and lemon - serve!
The fifth salad from Dmitry Shurshakov -
Gastrobar Chefs Going Nowhere
An ideal summer option, the exclusivity of which is manifested in a combination of light strawberry acidity and cheese. Extraordinary gastronomic pleasure from overflow of tastes is provided to you!
Ingredients: strawberries - 75 g, tomatoes - 60 g, cucumbers - 20 g, celery - 20 g, basil twig, red onion - 10 g, beetroot mousse - 30 g, feta cheese - 70 g, sesame - 5 g, olive oil - 10 g, sesame oil - 8 g, evaporated balsamic sauce - 14 g
Cooking method: coarsely chop the tomatoes and strawberries, peel the cucumbers from the skin and seeds and cut into slices, celery with small strips. Rub half feta cheese through a sieve, crumble the second.
Serving: Put beetroot mousse, tomatoes, strawberries, cheese mousse on a plate, then add cucumbers and cheese slices. Top with onion and celery. Decorate the salad with fried sesame seeds and basil. Sprinkle with oil and pepper.
Sixth recipe from Sixty Restaurant Chef
Now this extraordinary restaurant-level dish may appear on your holiday table. Guests will surely ask for a recipe. There is nothing complicated in the preparation, however, some subtleties should be taken into account.
Ingredients for Vitello Sauce: mayonnaise - 15 g, chicken egg - 0.5 pcs., canned anchovies - 2 g, worcester - 1 g, tabasco - 0.5 g, canned tuna - 15 g
The method of preparation of vitello sauce: Beat all products with a blender until smooth.
Salad Ingredients: arugula - 15 g, corn - 15 g, lolo rosso - 10 g, cherry tomato - 30 g, Taji olives - 10 g, quail egg - 2 pcs., pickled artichokes - 30 g, fresh tuna - 100 g, vitello sauce - 20 g, olive oil - 15 g
Salad cooking method: pre-fry tuna and boil eggs. Pour Vitello sauce on a plate, spread the mixed salad leaves, fried tuna and pickled artichokes on top. Garnish with cherry tomatoes, olives and a quail egg.
Seventh recipe from Rose Bar Chef
Ingredients: kohlrabi - 20 g, cucumber - 20 g, lettuce - 30 g, crab meat - 100 g, tomato - 50 g, celery stalk - 20 g, spinach - 10 g, chard - 10 g, sauce - 60 g
Method for making sauce: Make mayonnaise, replacing mustard with wasabi paste, and lemon juice with yuzu juice, add tobiko caviar at the end.
Salad cooking method: Cut into strips kohlrabi, celery, cucumber and lettuce, add crab meat and diced tomatoes. Then mix with spinach and add the chard. Dress with sauce.
Text: Victoria Ionichevskaya
Pie "Pita in the fill." Ingredients: thin pita bread - 1 pack .; minced meat - 250-300 g; egg - 2-3 pcs; ketchup, sour cream, mayonnaise (for pouring); salt, spices, cheese; Preparation: Prepare the minced meat, as for cutlets, apply it evenly on the unfolded pita bread and let it lie for 10-15 minutes, so that it is soaked with the juice from the minced meat, it becomes more elastic (lavash will not break when rolled into a roll). Roll the buttered pita bread into rolls. Lubricate the baking dish with oil and place the rolls. Prepare a fill of eggs, sour cream or mayonnaise, ketchup, spices, salt to taste, the fill should completely cover the rolls and even be 1-2 cm higher. Put in the oven for 30 minutes. 5-10 minutes before cooking, sprinkle with grated cheese on top.
Comments 9
Grades 307
Manti Ingredients: Pork and ground beef - 500 g Ice water (for minced meat) - 100 ml Salt (for minced meat) - to taste Ground pepper (for minced meat) - to taste Onion (for minced meat) - 2 pcs. Butter - 30 g Water (for dough) - 200 ml Flour (for dough) - 3-4 stacks. Salt (for dough) - 1 tsp. without slide Preparation: 1. Prepare the food. 2. Take a deep bowl, pour in it two glasses of flour, salt and ice water. Start kneading the dough. 3. In the process of kneading, add flour, the dough should be cool! Wrap it in cling film and leave for 30 minutes. 4. Cut the onion as finely as possible, add it to the minced meat. Also add water, salt and ground black pepper, knead the minced meat until smooth. 5. Divide the dough into 4 parts. From each roll a flagellum with a diameter of 4 cm, cut into pieces (about 3 cm). Roll each piece thinly, diameter - 9 cm. Put in the center of each flat cake a full tablespoon of minced meat and a piece of butter. 6. Blind the edge in the middle. Pinch the edges. Connect the edges together. 7. Grease the sieve of the double boiler, grease the manti at a short distance. Steam them from the moment of steam formation for 30 minutes. Classic manti ready! Serve them with various sauces, sour cream, can be sprinkled with melted butter. Bon Appetit!
Comments 1
Grades 31
The most delicious pasties. The recipe for these pasties for me is a godsend! Firstly, the dough is kneaded with an ordinary fork without the help of hands. Secondly, the dishes remain clean! And thirdly, pasties are fabulously delicious, crispy, bubbly and juicy inside! Highly recommend! You will need: flour - 3 cups (capacity - 250 ml); cold water - 1 cup; cream margarine - 125 g; minced meat - 450 g; onions - 1-2 pcs.; salt, ground black pepper - to taste; spices for minced meat - 0.5 tsp; dried dill - 0.5 tsp; vegetable oil - for frying; ice water (for minced meat) - 100-150 ml. How to cook: 1. Sift the right amount of flour into a deep bowl. Add 0.5 teaspoon of salt. Pour in water and quickly, using a fork, mix everything until lumps of dough are formed. 2. Melt margarine and bring to a boil. Pour hot into the dough and also, using a fork, mix everything quickly. It will turn out a very soft, tender dough. Collect the dough in a lump, wrap in cling film and place in the refrigerator for 1.5-2 hours. 3. Divide the dough into 16-18 pieces, each of which is rolled into a ball (each ball is a future cheburek). 4. Add minced onion, salt and pepper to the minced meat - to taste, spices, dill. Mix well, add ice water (the amount depends on the meat from which the minced meat is prepared - it should be rare in the end). Stir again. 5. Dust the working surface with a little flour. Roll each ball of dough thinly. Put 1 tablespoon of minced meat. To form chebureks - wrap rolled dough together with meat filling, press the edges with a fork. 6. Pour enough vegetable oil into the stewpan. Put prepared chebureks in oil, fry over medium heat for 2-4 minutes on each side (frying time depends on your taste). Spread ready-made very tasty pasties on the dish. Serve hot. The closest and dearest people will certainly appreciate your efforts. Bon Appetit!
Comments 2
Classes 225
A recipe for kefir pancakes, which are obtained even from those who never have them) Ingredients half a liter of kefir or yogurt glass of milk 1 egg 1-2 tablespoons of sugar half a teaspoon of salt a teaspoon of soda flour vegetable oil Cooking method In a saucepan pour the kefir warmed up to a warm, but not hot state (or heat in a saucepan). Then we put sugar, flour, salt, soda, an egg and mix thoroughly. Put so much flour that the dough turns out like thick sour cream. Bring 1 cup of milk to a boil and pour into a saucepan in a stream, stirring occasionally. (Yes, pour boiling milk! Just make the dough). Then pour 2 tbsp. tablespoons of vegetable oil, mix thoroughly and that's it! The pancake dough is ready. I love pancakes with holes, and according to this recipe, there are as many holes in pancakes as there are stars in the sky! Hence the name of pancakes. Pancakes are sweet, juicy, delicious. they always work out! And according to old recipes, pancake dough was always brewed with a glass of boiling milk. You can use boiling water, but the pancakes will be different.
Comments 33
Grades 1.8K
Comments 21
Grades 1.4K
Grechaniki - awesome delicious recipe for the fillet! Ingredients: - 500 grams of fillet (I used turkey fillet, you can chicken) - 150 grams of buckwheat groats - 2 eggs - 2 onions - 200 grams of tomato sauce - salt, pepper - to taste - breading flour - vegetable oil for frying Preparation: 1 Sort buckwheat, wash. Pour into boiling salted water and boil until tender. Cool. 2. Pass the meat through a meat grinder with one onion. 3. Add eggs, salt and pepper to the minced meat to taste, knead thoroughly. 4. Connect chopped meat with buckwheat, mix well again. 5. Form the cutlets from the minced meat, brew them in flour and fry the resulting grechaniks in vegetable oil from two sides until golden brown (as in the photo). 6. Cut the second onion in half rings and fry in vegetable oil until golden brown. 7. Pour in tomato sauce and warm. Homemade tomato sauce can be replaced with purchased tomato sauce or tomato pastediluted with water in a ratio of 1: 1. 8. Put the buckwheat in a pan with sauce, cover and bring to readiness over low heat for 20-25 minutes. 9. Greek cooked according to this recipe are delicious, satisfying and very tasty. Bon Appetit!
Comments 18
Grades 1.4K
Zucchini stuffed with chicken and vegetables Zucchini is not only tasty, but also very healthy vegetable. In May, more and more often on the shelves of the supermarket we can see this storehouse of trace elements valuable to our body. Step by step recipe zucchini stuffed chicken and vegetables will help you prepare an original and delicious dish for the whole family. Courgettes stuffed with chicken. Cooking will take the hostess from 40 to 60 minutes. Zucchini for him is better to choose large or medium. Then delicious toppings fit more. Ingredients: 1 zucchini; 1 chicken fillet; 1 tomato half of bell pepper; 1 small carrot; half onion; butter; Kari salt; greens. Preparation: Cut the zucchini along and clean the core. Finely chop the chicken fillet. Fry until golden in a hot frying pan. In another pan, fry finely chopped vegetables. First onions and carrots, then peppers and tomatoes. Vegetables should let the juice go. On average, they should be kept on fire for 2-3 minutes. You can add everything your refrigerator is rich in, depending on the season - cauliflower, eggplant, wheatgrass onions. Practical housewives always use the core and seeds of a young vegetable marrow. We stuff the squash. We lay the chicken below, the mixture of vegetables on top. Add a small piece of butter, curry, salt to the boats. Wrap in foil. Bake in a hot oven 30-40 minutes until cooked. The fact that zucchini can be obtained will be indicated by its softness and plasticity. Thanks to the foil, the dish becomes especially aromatic and juicy. While serving, sprinkle the stuffed zucchini with herbs. It goes well with garlic or mustard sauce.
October 20 is International Cook's Day. The profession of a cook is interesting and certainly not monotonous, well, and the best among them are those who can truly surprise and make even the simplest dish a masterpiece of culinary art.
Jamie Oliver
Chicken thighs with potatoes and oregano
Ingredients:
Jamie Oliver also known as the “Naked Cook” (not because he undresses, but because when he cooks, his principle: drop all that is superfluous and superfluous) is a famous British chef. He grew up in a small village. Today the whole world knows him. Jamie leads cooking shows, writes books and columns for various publications. Oliver founded the charity restaurant Fifteen, where he prepared 15 young people from disadvantaged families to work in the restaurant industry. Jamie is the holder of a knightly order, which the Queen of England herself awarded him.
5 chicken thighs
6 potatoes
A bunch of oregano
300 g cherry tomatoes
Sea salt and black pepper to taste
Olive oil to taste
Wine vinegar to taste
Cooking method:
Boil the potatoes.
Cut chicken thighs lengthwise and mix in a bowl with salt, pepper and olive oil.
Fry chicken thighs in a pan over high heat for 10 minutes.
Grind oregano in a mortar with salt, add 2 tbsp. tablespoons of olive oil, a spoonful of vinegar and pepper.
Put chicken thighs, potatoes and peeled tomatoes on a baking sheet, pour sauce and bake for 40 minutes.
Affogato
Ingredients:
1 tbsp instant coffee
3 tsp brown sugar
6 shortbread cookies
425 g canned seedless cherries
100 g of dark chocolate (not less than 70% cocoa)
500 g vanilla ice cream
Cooking method:
Pour coffee and sugar into a small cream jar.
Boil a half teaspoon of water.
Crumble cookies into the bottom in coffee cups, then add cherries and crushed chocolate.
Pour boiled coffee with sugar before serving.
Put ice cream in each cup with cookies and chocolate, sprinkle with grated chocolate and pour coffee.
Gordon Ramsay
Fish breaded with potatoes and pea puree
Ingredients:
Gordon Ramsay - The first Scot awarded three Michelin stars. Ramsay currently owns 10 restaurants in the UK, 6 of which have at least one star, 3 pubs and 12 restaurants outside the United Kingdom. He is the author of several cookbooks and the host of his own reality show "Infernal Cuisine", which shows not only his skill, but also a difficult character
For breaded fish:
4 skinless white fish fillets (e.g. haddock, cod or pollock)
75 g flour
salt and black pepper
1 beaten large egg
75 g fresh breadcrumbs
3-4 tbsp. l olive oil
For potatoes:
1 kg of peeled potatoes
salt and black pepper
5 cloves of garlic
a few twigs of thyme and rosemary (leaves only)
olive oil
For pea puree:
600 g of green peas (can be frozen)
a few slices of butter
some white wine vinegar
salt and black pepper
Cooking method:
Preheat the oven to 220 ° C and put the pan in it to warm up.
Cut the potatoes into strips about 1 cm thick. Blanch in salted water for 5-7 minutes until it becomes soft enough to pierce with a skewer. Drain and dry the potatoes thoroughly with a clean towel.
Put potatoes on a hot pan and sprinkle with herbs and garlic. Drizzle with olive oil and add salt and pepper. Stir while turning the slices with tongs so that they are all covered with butter and seasonings.
Put in the oven for 10-15 minutes. Turn over several times until the potatoes are golden and crispy.
While the potatoes are cooking, cook the fish. Pour the flour onto a plate, season with salt and pepper and mix well. Pour a beaten egg into a shallow dish, and pour bread crumbs on another plate.
Heat olive oil in a large skillet. Roll the fish in flour, shake off the excess. Dip the fillet in a beaten egg, and then roll in the crumbs so that they cover the entire fish in an even layer. Put in a pan and fry for 2-3 minutes on each side until the fish becomes golden and crispy.
Drain the peas, pour it into the saucepan and knead lightly with a fork or potato crusher.
Put on medium heat, add oil and a little white vinegar. Cook, stirring frequently, for several minutes until the peas warm up. Season with salt and pepper to taste.
Put potatoes and fish on a paper towel to get rid of excess oil. Then serve with pea puree.
Baked eggs with wild mushrooms
Ingredients:
20 g butter + a little more for lubrication
400 g of forest mushrooms (peel and chop)
2 large shallots (peel and finely chop)
a few twigs of thyme (tear off leaves)
sea \u200b\u200bsalt and black pepper
4 large eggs
4 tbsp. l fat cream (not less than 33%)
25 g cheddar (grate)
Cooking method:
Put the pan over high heat and put butter in it. When it begins to foam, add mushrooms, shallots, thyme leaves, season with salt and pepper and cook, stirring occasionally, 3-5 minutes.
Preheat the oven to 190 ℃. Lightly grease 4 serving baking tins with butter and spread the mushroom mixture over them. Make a recess in the center and carefully break into each egg. Sprinkle cream around the egg, sprinkle with cheese and a pinch of salt and pepper.
Put the molds on a baking sheet and bake in the oven for 10-12 minutes, if you want to get a semi-liquid yolk, or a couple of minutes longer if you prefer fried fried eggs. Serve immediately with fresh bread or buttered hot toasts.
Alain Ducasse
Googers
Ingredients:
Alain Ducasse - one of the most famous chefs of our time. He is the owner of more than 20 restaurants worldwide. Lunch, where he works as a chef, costs more than 50 thousand euros, but the line for such dinners stretched for years to come. Ducasse is the holder of the highest French award - the Legion of Honor.
0.5 cups of milk
0.5 cups of water
113 g butter
Hard cheese (grated, 100 g per dough, 30 g per topping
Salt (sea coarse)
A pinch of ground nutmeg
Pinch of black pepper
112 g flour
4 large eggs
Cooking method:
Preheat oven to 200 ° C. Cover the pan with parchment.
In a small saucepan, combine water, milk, butter, salt and bring to a boil.
Add flour and stir the dough with a wooden spoon until a smooth consistency is obtained. Stirring, boil over low heat until it becomes smooth and well behind the bottom, about 2 minutes.
Let the dough cool for about a minute. Drive an egg into the dough and mix it very well, only then take the next one and combine with the dough. Add cheese and a pinch of salt, pepper and nutmeg.
Put the dough in a pastry bag and drop the balls at a distance of about 2 cm from each other - the dough in the oven will grow well. The size of the balls is to your taste.
Sprinkle cheese on top of the workpiece.
Bake for about 20 minutes or until puffed and golden brown.
Serve hot or slightly cooled - - as desired.
Buns can be frozen for up to 2 months and, if desired, preheat for several minutes in a hot oven.
Trout in green pea sauce
Ingredients for 8 servings:
1 trout (3.5 kg)
For the sauce:
2 kg fresh or frozen peas
150 ml olive oil
4 large onions
500 ml hot chicken stock
200 arugula
1 head of romaine lettuce
450 g of mushrooms washed and peeled
150 g butter
200 ml cream
Cooking method:
Boil the peas in boiling salted water until tender. Put 1/3 of the peas to the side and pour cold water. The remaining peas continue to cook for a few more minutes, then drain the water and beat the peas until the consistency of mashed potatoes in a blender.
Sprinkle the mashed potatoes with olive oil, salt and pepper.
Heat olive oil in a large skillet and add diced onions. Simmer for 3 minutes until it becomes soft and transparent. Add salt and pour in the broth gradually. Cook for 10 minutes until the onion is completely soft.
Cut the rocket lettuce into rectangles about 4 cm long.
Cut the fish fillet into 8 parts, approximately 150 g each.
Grate each slice with salt and fry in a hot pan until cooked.
Add a piece of oil at the end of cooking to form foam in the pan.
In a separate pan, fry the mushrooms in a small amount of butter for 5 minutes. Add pea puree, whole peas, onions with the remaining liquid. Add butter. Put out a little.
Add crushed rocket salad leaves. Add a little more butter and drizzle with olive oil to thin the sauce.
Bring the cream to a boil and quickly fly them into pea sauce - everything should foam.
Pour on a plate a little sauce with mushrooms. Put fish on it. Pour around the sauce again, decorate with salad. Season with salt and pepper.
Pierre Erme
Cracow syrnik
Ingredients:
Pierre Erme - the famous French confectioner. It is called "Picasso Confectionery Art." At the age of 20 he was appointed the chief pastry chef of the Fauchon Grocery House, and today he is the creator and owner of two pastry shops in Paris, the owner of a pastry shop and tea salon in Tokyo, professor at the French Higher National Confectionery School, professor at the Culinary Academy, a knight of two national orders France, holder of the gold medal of the Academy of Chocolate and the “Culinary Trophy” of the Association of French Pastry Chefs, author of two books awarded the Best Chefs Book title in France and America.
Sand base:
250 g flour
125 g icing sugar
Seeds 1 vanilla pod (or a teaspoon of vanilla extract)
125 g butter at room temperature
1 egg
Curd filling:
1 kg of soft cottage cheese 0% fat
8 eggs, split
100 g softened butter
250 g icing sugar
3 tbsp. l vanilla sugar
3 tbsp. l potato starch
100-200 g raisins
1 egg yolk for lubrication
Glaze:
150 g icing sugar
juice of 1/2 lime or lemon
Cooking method:
Beat butter with icing sugar until creamy. Add the egg and vanilla seeds. Shuffle until combined. Pour in flour and knead soft, elastic dough.
Roll it into a ball, gently press it on top with your hand and put it in the refrigerator for 40-60 minutes.
Take two-thirds of the chilled dough and roll out a layer of 0.4 cm thick.
Very carefully transfer the dough to a baking sheet covered with parchment paper, pierce the surface with a fork and put everything in the refrigerator for 30 minutes.
The second part of the dough is also rolled into a layer 0.4 cm thick and cut into even strips, about 1 cm wide.
Transfer strips of shortcrust pastry onto a cutting board, stacking them next to each other. Refrigerate before use.
Preheat the oven to 180 o C.
Bake shortcake for 15 minutes. Then allow to cool completely.
Trim the cake so that it fits into the mold.
Curd filling:
Rub the cottage cheese 2-3 times through a sieve. It should be a very soft, smooth mass.
In a bowl of a food processor, beat butter with 200 g of powdered sugar and vanilla sugar until creamy.
Add 1 egg yolk. Wait until the mass becomes homogeneous, and introduce 1 large spoon of cottage cheese. Thus, one by one, without ceasing to whip everything at the average speed of your mixer, add yolks and the whole cottage cheese.
Beat egg whites in fluffy foam with a pinch of salt. Pour 50 g of sugar in a thin stream. Continue whipping until a dense peak.
Gently mix raisins and starch into the curd mass. Then gradually, in three doses, introduce beaten egg whites.
Put the curd filling on top of the shortcrust pastry, smooth.
From the strips of shortcrust pastry make a wire rack.
Lubricate the grate with slightly whipped yolk.
Put the baking sheet in the oven preheated to 180 o C for 50-60 minutes.
After baking, slightly open the oven and leave the cheesecake to stand inside for another 1 hour.
Remove the syrnik from the mold and allow to cool completely. Ideally, put in the refrigerator overnight.
Glaze:
Whisk icing sugar with lemon or lime juice. Apply with a brush to the dessert surface. Let her freeze.
Viennese Chocolate Chip Cookies
Ingredients for 45 pieces:
260 g flour
30 g cocoa powder
250 g butter, room temperature
100 g icing sugar
2 large egg whites
a pinch of salt
Cooking method:
Heat the oven to 180 ° C. Cover the pan with baking paper. Prepare a pastry syringe or bag to set cookies.
Sift flour with cocoa powder.
Beat butter with icing sugar until creamy.
Beat whites in a separate bowl with a pinch of salt.
Combine the oil mixture with flour. After complete mixing, add the proteins and gently mix them in the dough, in three doses, from the bottom up, so that they would not fall if possible.
Place the dough in a cooking bag and jig zigzag cookies.
Bake for 10-12 minutes. Remove and let cool 10 minutes. While the cookies are hot, they are very fragile. Then shift to a wire rack and allow to cool completely.
March 11, 2017 No comments
The French are very fond of a tasty meal. They have a special concept for a person who understands cooking and appreciates truly delicious food - gourmet. But this word refers to mid-level chefs, and this does not apply to real chefs. Since they are true masters of culinary masterpieces, and their work is very difficult and inspires respect. Authentic chefs are not only well versed in food and ingredients, but also have excellent skills in such sciences as chemistry and biology. Therefore, the French treat the chefs with great respect, because they believe that cooking is a real art and science, in order to master which it takes an extremely long and hard study.
In this article you will meet recipes salads from the chefs. This article analyzes not only salads from French chefs, but also chefs of other nationalities representing cuisines of different countries of the world. Salad recipes from the chef are distinguished by their variety, sophistication and sophistication, beautiful appearance and creative approach to cooking. A feature of the selected recipes is that it is not necessary to be a real chef to cook them. Therefore, be sure to try to cook one or more of them.
This salad is very bright and full. different tasteshowever, at the same time, he collects a culinary composition amazingly compatible. Juicy butter avocados, honey persimmons, saturated tomatoes, crispy radishes, as well as slightly sour spinach - you will want to cook this dish more than once.
Essential Ingredients:
juice from 0.5 lime
100 g spinach
75 g watercress
200 g of cherry tomatoes
1 red onion
50 ml peanut butter
50 ml of wine white vinegar
1 PC. mature persimmons
a pinch of salt
1 avocado
Peel one avocado and one persimmon. Cut the persimmons into thin strips, and free the avocado from the stone, cut into cubes and sprinkle with half the lime juice.
Peel the onion. Wash the cherry tomatoes, spinach, and watercress. Cut spinach into strips, onion into small cubes, and cut the tomatoes in half.
Next, you need to make a salad dressing. Whisk walnut oil and wine vinegar in a small bowl, add a pinch of salt and black pepper to taste. Then mix avocados, watercress, as well as tomatoes and spinach in a salad bowl. Add persimmon, mix thoroughly again. The salad is ready, it remains only to pour it with dressing and leave to brew for about 20 minutes. Enjoy your meal!
Essential Ingredients:
salmon fillet hot / smoked - ½ pcs.
very small potatoes - 0.5 kg
large red onion - 1 pc.
chicken eggs - 4 pcs.
capers - 3 tablespoons
red caviar - 1 tablespoon
olive oil - 1 tablespoon
mustard - 1 tbsp
mayonnaise - 1 tablespoon
salt - a pinch
ground black pepper - to taste
sprig of dill for decoration
Wash small potatoes with a brush, do not peel. Cook it until soft, dry the potatoes and crush slightly.
Boil the hard boiled eggs, cool and peel. Disassemble the fish into small pieces, carefully check for bones.
Peel the onion, cut across in half, cut into medium size feathers, salt, drizzle with olive oil and lightly shake hands. Mix with capers.
Mix a tablespoon of mayonnaise with mustard and a little olive oil (see to taste). Season hot potatoes, add fish, mix well. After 15 minutes add the onion mixed with capers, pepper.
Cut chicken eggs into quarters. Put the salad in a salad bowl, sprinkle with dill for decoration. On top of the salad put the quarters of eggs, as well as red caviar. The salad is ready, you can serve it to the table.
Pomegranate Bracelet Salad with Bacon
Essential Ingredients:
fillet chicken breasts - 400 g
bacon - 5-6 thin strips
chicken eggs - 4 pcs.
pomegranate - 1 pc.
beets - 300 g
potatoes - 300 g
carrots - 300 g
red sweet onion - 1 pc. average the size
a bunch of dill - 1 pc.
clove of garlic - 2 pcs.
thyme - 4 branches
mayonnaise - 200 g
lemon juice
olive oil - 1 tsp
salt - a pinch
ground black pepper
Boil carrots, potatoes and beets separately in slightly salted water until fully cooked (or steam). Cool, clean. Grate vegetables on the finest grater. Hard-boiled chicken eggs, cool, peel and finely chop. Peel red onion, cut into small cubes and sprinkle with lemon juice. Chop dill. Peel pomegranate.
Cut the breast fillet into small cubes. Crush two cloves of garlic flat with a knife and peel. Preheat the pan, grease with olive oil and fry the bacon until it turns rosy on both sides. Transfer to paper towels in order to remove excess fat. After the bacon has cooled, cut it into small pieces.
Leave about one tbsp in the pan. l fat, the rest must be drained. Add garlic and fry 1 minute, until aroma appears. Put chicken fillet and thyme sprigs in a pan and fry over high heat, stirring occasionally, until cooked for about 7 minutes. Remove from heat and cool, remove garlic and thyme. Put a round glass in the center of the dish. Spread the salad in layers in a circle, with all the layers a little salt, pepper and grease with mayonnaise.
The first layer is potatoes. Put the carrots in a second layer. The third layer is chicken meat and small pieces of bacon, lay onion and dill on them. Then a layer of eggs. The next layer is laid beets, which we close the salad in a circle.
Well pack the salad, cover with cling film and put in the refrigerator for a couple of hours. Then carefully remove the glass. Tightly cover the whole salad with pomegranate and remove again in the refrigerator for 2 hours.
This salad is an example of how, with the help of a small amount of baked or boiled meat, tasty and satisfying to feed several people. Make this salad according to the recipe of Asian chefs. Often use healthy dressing and fresh green vegetables instead of mayonnaise, you will definitely like it!
Essential Ingredients:
baked pork - 300 g
Chinese cabbage - 0.5 heads
cucumber - 1 pc. great the size
celery petioles - 5 pcs.
green onions - 3 feathers
hot red pepper - ½ pc.
brown sugar - 1 tbsp
rice vinegar - 40 ml
lemon - 1 pc.
hot red pepper - 1 pc.
cilantro - 10 branches
sesame seeds - 30 g
sesame oil - 1 tablespoon
soy sauce - 1 tablespoon
fish sauce - 1 tablespoon (optional)
Using a sharp fine grater, remove the zest from the lemon and squeeze the juice. Separate the cilantro from the twigs, and cut the twigs lightly. To wash spicy pepper, free it from seeds and partitions and finely chop.
Prepare a dressing. Sugar put in a small saucepan, add vinegar, as well as lemon juice and 1 tablespoon. water. Boil until sugar is completely dissolved. Remove from heat, add hot pepper and cilantro stalks, cool. Pour the resulting mixture into a blender and grind. Add lemon zest to the dressing, 1 tbsp. aromatic sesame oil, soy sauce and mix.
Cut the pork meat into thin strips, remove excess fat. Mix with a small amount of dressing, leave to marinate for half an hour.
Cut a large cucumber and celery stalks into strips as thick as a match. Shred the Beijing cabbage salad, cut the hot red pepper into thin rings. Transfer all ingredients to a bowl, season with the remaining dressing. Transfer the salad to a wide dish, lay the meat on top, sprinkle with cilantro leaves and sesame seeds.
Essential Ingredients:
beef tongue - 1 pc. small size
cucumber - 1 pc. large
apple - 1 pc.
beets - 5-6 small
capers - 3 tbsp. l
lettuce - 1 head
mayonnaise - 2 tbsp. l
mustard - 1 tbsp. l
lemon juice - 1 tsp.
salt
black pepper
Wash the beef tongue well, put in a deep pan, pour boiling water and cook for about 1.5 hours (or more if the tongue is large). Immerse the cooked tongue immediately for a couple of minutes in cold water. Then remove the skin from the tongue as from a “stocking”. To dry. Cut off excess meat in the area of \u200b\u200bthe base of the tongue, and cut off the flesh into narrow strips.
Wash the beets with a brush, bake in the oven at a temperature of 180 degrees for 20 minutes. Then cool and peel.
Cut into strips a large cucumber. Put it in a colander, which is installed above the bowl, sprinkle with salt and leave for half an hour. Peel and core apples, cut into strips, sprinkle with 1 teaspoon lemon juice. Mix cucumber with chopped tongue, apple and capers.
In a separate bowl, mix 2 tbsp. mayonnaise and 1 tablespoon mustard, salt, and pepper. Pour the resulting mixture into a salad and mix thoroughly. Serve on lettuce leaves with baked beets.
Essential Ingredients:
200 g salad leaf mixture
150 g sliced \u200b\u200bParma ham
100 g cherry tomatoes
1 large orange
For refueling:
50 ml olive oil
1 tbsp. l balsamic vinegar
2 tbsp. l pumpkin oil
½ sweet bell pepper
salt - a pinch
a few drops of Worcester sauce
1. Wash and dry the lettuce leaves. Cut the cherry tomatoes in half.
2. Peel the orange and carefully cut the flesh out of the film.
3. For dressing, beat 3 tbsp. olive and 2 tbsp pumpkin oil, balsamic vinegar, a few drops of Worcester sauce, adding salt and pepper. Put a mixture of lettuce leaves on serving dishes. Spread slices of orange on top of them, as well as sliced \u200b\u200bham and cherry. Pour dressing. You can also sprinkle with grated hard cheese (such as parmesan) and pumpkin seeds.
Essential Ingredients:
whole champignons - 400 g (canned).
Sweet corn - 400 g (canned.)
white sweet onion - 1 pc. small. the size
4 eggs
vegetable oil - 40 ml
mayonnaise - 2 tbsp.
1. Separate sweet corn with whole mushrooms separately in a colander, dry. Peel the onion, finely chop and fry in a skillet in vegetable oil over moderate heat with mushrooms until browning for about 10 minutes.
2. Hard-boiled chicken eggs, cool under a stream of cold water; peel and chop finely.
3. Mix corn, chopped eggs, and mushrooms with onions in a bowl. Salt, season with mayonnaise. Serve immediately or after some time. Such a salad is well worth a couple of days in the refrigerator, and the next day it becomes even tastier.
In addition, for taste, in this salad you can add:
sweet bell pepper, in baked canned form; olives, with a bone previously taken from them, crushed by the back of the knife; salmon, canned in its own juice, with pre-removed seeds and crushed flesh.
Essential Ingredients:
green beans - 300 g
canned white beans - 350 g
canned tuna in own. juice - 300 g
cherry tomatoes - 200 g
green leaf lettuce - 1 head
bunch of lettuce leaves
red onion - 1 pc.
red wine vinegar - 50 ml
canned capers - 2 tbsp. l
sugar - 5 g
coarse mustard - 1 tsp.
olive oil - 70 ml
white bread - 2 slices
garlic - 2 cloves
Cut the crust from white bread and chop the flesh into 2 cm cubes. Peel and chop the garlic.
In a pan, heat 2 tbsp. l olive oil, put the cubes of sliced \u200b\u200bbread, sprinkle with chopped garlic and fry, stirring, until golden brown. Remove from heat and set aside.
Rinse green beans, cut the ends. Then boil water in a saucepan, put the beans on a low heat for 8 minutes, until it is soft. Drain and rinse the beans under a stream of cold water.
Prepare a dressing. Why take capers, discard in a colander, chop finely. In a saucepan, beat vinegar, mustard, pepper, sugar, and the remaining olive oil. Add capers.
Remove the tuna from the pickle, divide into medium pieces. Rinse and dry the white beans. Wash the tomatoes and lettuce in cold water, tear the leaves coarsely with your hands. Peel the onion and cut into half rings.
In a salad bowl, mix white and green beans, lettuce, cherry, slices of white bread and onions. Add slices of tuna and season with dressing, then serve immediately.
The Greek name for this salad is choriatics, and it is prepared only using feta cheese (it is rather fatty and buttery, but not salty, like feta cheese and thick enough in consistency). However, many chefs in other countries prepare such a Greek salad with feta cheese, and also use feta cheese and fetaki. An important nuance of cooking is to take only ripe tomatoes for it, otherwise the taste changes.
Essential Ingredients:
cucumbers - 2 pcs. medium size
red bell pepper - 1 pc.
yellow bell pepper - 1 pc.
cherry tomatoes - 200 g
red onion - ½ pcs.
feta - 220 g
Kalamata olives - 100 g
garlic - 2 cloves
dry oregano - 1 tsp
mustard - 1/2 tsp
red wine vinegar - 50 ml
sea \u200b\u200bsalt - 1 tsp
coarse black pepper - 1/2 tsp
olive oil - 120 ml
Cut the cucumbers in half, cut the seeds and cut into strips about 5-6 mm thick. Cut the pepper into squares about 1.5 cm in size.
Cut the cherry tomatoes in half, cut the half of the onion into thin half rings. Mix everything in a deep bowl.
Prepare a dressing. To do this, finely chop the garlic, mix with a whisk with oregano, mustard, vinegar, salt and pepper in a small bowl. Continuing to mix, gradually pour in olive oil. Pour salad dressing and mix.
Cut feta into cubes also about 1.5 cm in size. Release the olives from the seeds. Arrange feta, olives on top of the salad, mix. Leave at room temperature for an hour, then serve.
Essential Ingredients:
tiger prawns (raw) - 23 pcs.
lettuce leaves - 1 bunch
cilantro - a small bunch
coriander seeds - 1 tsp.
curry powder - 1 tsp
vegetable oil - 40 ml
salt, black pepper
For refueling:
lemon sorghum - 1 stalk
hot chili pepper - ½ pcs.
fish sauce - 50 ml
light soy sauce - 2 tbsp. l
peanut butter - 3 tbsp
1 lime juice
1. Peel the shrimp off the shell, make an incision on the back and remove the black intestinal wreaths. Crush coriander seeds with a pestle, mix with curry powder and oil. Pour the resulting mixture of tiger prawns, mix and leave for about 30 minutes.
2. Prepare dressing: first, lemon sorghum peeled from the upper leaves and cut into small enough. Peel the chili seeds and grind. Then grind all the ingredients for dressing in a blender into one mass.
Heat a wok pan or a deep pan with a thick bottom, fry the shrimps until they turn pink, about 4-5 minutes. Add dressing to the pan, mix it with shrimp, remove from heat.
Wash and dry the lettuce leaves, put them on a wide plate, put shrimps on them and pour the sauce formed on the wok. Garnish with fresh cilantro leaves on top.
For cooking, you can use dry lemon sorghum, but it must first be soaked in warm water for 2 hours. It is advisable to extract sorghum from the cooked salad, as it is too hard.
Essential Ingredients:
1 PC. green apple
2 fresh cucumbers
1 tbsp. l lemon juice
1 avocado
2 chicken eggs
200 g crab meat
50 g of red caviar
salt
80 g mayonnaise
clove of garlic
Remove chitin plates from pieces of crab meat. Put the meat on paper napkins and let it dry a little.
Wash the cucumbers and cut into thin strips. Sprinkle with a small amount of salt, leave for 10 minutes. After the cucumbers produce juice, wring them out.
Peel the apple, cut into quarters, remove the core. Cut the apple flesh into strips, sprinkle with lemon juice. Shell eggs and mash them into small crumbs with a fork. Then mix the cucumbers, eggs, apple and 1 tablespoon of mayonnaise.
Peel and chop the garlic clove. Wash avocados, cut into two parts, remove the stone. Using a spoon, remove the pulp and chop it. Combine the avocado with garlic and 1 tablespoon of mayonnaise.
Put mixed cucumbers, an apple and eggs, as well as avocados and crab meat in layers in glasses. On this mixture, put 1.5 tbsp. l mayonnaise and garnish with red caviar.
Essential Ingredients:
200 g salted herring fillet
200 g seaweed
200-250 g daikon
150 g soy pickled asparagus
1 lemon
1 tbsp olive oil
ground paprika
salt
Step 1
Cut salted herring and asparagus into small pieces. Fold in a salad bowl.
Step 2
Daikon grate. Add to salad.
Step 3
Add seaweed to the salad.
Step 4
Make a dressing of lemon juice, olive oil, salt and ground paprika. Pour the salad. Good appetite!