Однажды моя мама увидела обзор про вкус и пользу английского пудинга и захотела приготовить его традиционным способом. Она попросила меня найти рецепт на английском и перевести его на русский язык. В тот момент мне стало интересно, какие ещё блюда готовят англичане (кроме тех, которые я видел в учебнике по английскому языку), что именно они готовят на завтрак, обед и ужин, есть ли какие-то общие блюда и ингредиенты в русской и британской кухне. Поэтому я решил подробно рассмотреть приготовление английских и британских блюд, а потом сравнить их с русскими с целью нахождения сходства, если оно есть. Это мотивировало меня на создание кулинарной книги английских и британских блюд на двух языках.

Актуальность выбранной темы

В современном мире культурный обмен между народами является неотъемлемым условием развития человеческого общества. Культурная диффузия с каждым годом становится все более глубокой и масштабной. Поэтому важно знать основные элементы культуры страны, чей язык считается языком международного общения. Кулинарная тема сейчас очень востребована и популярна. Поэтому сборник основных традиционных рецептов 2 стран, а также совмещенных (диффузных) рецептов можно считать актуальным.

Цель: создание книги основных рецептов традиционной британской и русской кухни на русском и английском языках, включая собственные рецепты, объединяющие обе кухни

Задачи:

Определить, какие блюда являются традиционными для России и Британии.

Собрать наиболее распространенные рецепты этих блюд.

Перевести эти рецепты на русский и английский языки.

Найти в рецептах сходства в ингредиентах и способах приготовления.

Создать собственные рецепты, включающие в себя одновременно русские и британские кулинарные традиции.

Traditional Russian and British dishes/ Традиционные русские и британские блюда

Изучив различные интернет источники, мне удалось найти наиболее часто упоминаемые британские и русские блюда, а также распределить их по группам – основные приемы пищи.

Traditional Russian meals are breakfast, lunch and dinner.

Breakfast is the first meal and consists of milk porridge and cheese or ham sandwiches. Hot drinks such as coffee or tea are very important and are seldom replaced with juice or yogurt.

Lunch is the second meal. The first dishes includes liquid hot or cold soup. The traditional first dish is cabbage soup (shchi), borsch or okroshka (usually in summer). This summer soup includes kvass, eggs, onions, greens, cucumbers, boiled meat and radishes and is always served cold.

As a second dish people eat buckwheat with salads, for example buckwheat with vinaigrette or other salads. They can also have mashed potatoe, rice or pasta and fish or meat cooked in different ways. But very busy people usually have no opportunity to have this traditional meal like other modern ones, that’s why they have different snacks or packed lunch consisted of only second dish.

Dinner is the third meal of a day. People have all family members got together and watch TV and talk about the events of the day. For dinner people usually cook meat or fish, garish with vegetables or porridge.

After dinner, family drink hot tea with sweets, pancakes (bliny) or pies.

Traditional English meals are breakfast, lunch, 5 o’clock tea and dinner.

Breakfast can include bacon, sausages, poached or scrambled eggs, black pudding, baked beans, tomatoes and mushrooms or oatmeal, toast with jam or marmalade (often strawberry, raspberry, apricot or blackcurrant jam) and a beverage such as coffee or tea, juice or yogurt

Lunch ( or luncheon) can consist of soup, meat or fish, fruit pudding and salads.

Five o’clock tea or just Tea-time is a small meal eaten in the late afternoon, when people drink tea with sweets, cakes, biscuits or pastry.

Dinner is an important meal of the day. Englishmen usually eat fish and chips, grilled vegetables, bangers and mash and drink tea, juice or coffee when they have dinner.

As you can see the list of dishes is not completed. The menu depends on different factors. There is no denying the fact that the most traditional Russian dishes are pelmeni(s) (dumplings), shchi (cabbage soup), borshch, okroshka, golubtsy (stuffed cabbage), bliny(s) (pancakes), kisel (milk or fruit jelly). The most famous British food in Russia is fish and chips, grilled vegetables, oatmeal, toast with jam, Spaghetti Bolognese, Scotch eggs, Shepherd's Pie, etc.

In my Recipe Book I’ve collected the most traditional recipes of Russian and British cuisine and also created my own ones trying to combine 2 cultures to the case of visiting British friends.

Заключение.

Нам удалось собрать самые распространенные рецепты, найти определенные сходства, а также объединить блюда русской и британской кухни и создать смешанные рецепты, где сочетаются русская и британская традиции. Нам понравилось комбинировать русские и британские блюда, т.к. это вкусно и интересно, а главное полезно не только с кулинарной точки зрения, но и для расширения кругозора и практики английского языка.

Список использованных источников и литературы.

British meals

http://www.ukstudentlife.com/Britain/Food/Meals.htm#:~:text=Lunch%20(sometimes%20called%20more%20formally,biscuits%20or%20soup%20and%20bread.

Traditional British dishes

https://www.twinenglishcentres.com/blog/7-traditional-british-dishes-you-need-to-try

Foods in Britain

http://projectbritain.com/food/meals.htm

British cuisine

https://en.wikipedia.org/wiki/British_cuisine

Supper Recipes

https://www.thespruceeats.com/best-british-supper-recipes-4087237

Meals

https://en.wikipedia.org/wiki/Meal

Recipes Wiki

https://recipes.fandom.com/wiki/English_Cuisine

Recipes BBC

https://www.bbc.co.uk/food/recipes

British Recipes

https://www.andychef.ru

Традиционная русская кухня

https://ru.wikipedia.org/wiki/Русская_кухня

Национальная кухня России

https://studyinrussia.ru/life-in-russia/life-conditions/russian-food/

Рецепты русской кухни

https://www.victoria-group.ru/interesting/bluda-russkoi-kuhni/

Русские рецепты

https://www.russianfood.com/recipes/bytype/?fid=103

Рецепты русских напитков

https://eda.ru/recepty/napitki/russkaya-kuhnya

https://povar.ru/recipes/kvas-54564.html

Банки рецептов

https://www.povarenok.ru

https://www.allrecipes.com

Фото, принцип оформления

https://www.photorecept.ru

Приложение

ENGLISH TRADITIONAL FOOD

NON-ALCOHOLIC MULLED WINE

Ingredients:

red grape juice — 1 l;

drinking water (can be carbonated) - 200 ml;

lemon zest-1 tbsp.;

orange — 3-4 circles;

half an Apple;

cinnamon -1 stick or 0.5 tsp ground;

honey-1 tbsp.;

grated ginger-0.5 tsp.;

cloves-2-3 buds-cloves;

ground cardamom-on the tip of a knife.

Cooking time: 30 minutes

Number of servings: 4

Level of preparation: intermediate

Non-alcoholic mulled wine can be prepared with any juice — cherry, pomegranate, Apple, or even tea made from hibiscus petals, but the most advantageous taste will be mulled wine with grape juice.

Method

First, prepare all the ingredients.

Wash the fruit, cut 3-4 circles from the orange, and cut half of the apple into slices of medium thickness. Grate the lemon on a grater to get the zest. Put the water on the fire first and add the lemon zest, cinnamon, grated ginger, cloves and cardamom.

When the first bubbles appear on the water — signs of boiling-pour the juice into the vessel, add fruit and honey and, attention, reduce the heat to a minimum. Mulled wine should never be brought to a boil: the drink will be spoiled. As soon as the delicate foam begins to disappear, which will happen about 10 minutes later, immediately remove the pan from the heat, cover with a lid and put it in a warm place for 7-8 minutes, so that the fragrant drink is infused and slightly cooled. Strain the mulled wine through a strainer and serve.

You can serve it by decorating it with a cinnamon stick or a thin circle of lemon or orange placed on the edge of the Cup.

GRILLED VEGETABLES

Ingredients:

1/4 cup olive oil

2 tablespoons honey

4 teaspoons balsamic vinegar

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/8 teaspoon pepper

Dash salt

1 pound fresh asparagus, trimmed

3 small carrots, cut in half lengthwise

1 large sweet red pepper, cut into 1-inch strips

1 small eggplant, cut into 1-inch strips or 8 small mushrooms

1 medium yellow summer squash or zucchini, cut into 1/2-inch slices

1 medium red onion, cut into wedges

Method

In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature.

Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally.

Place vegetables on a large serving plate. Drizzle with remaining marinade.

SPAGHETTI WITH BOLOGNESE SAUCE

Ingredients (for 2 servings):

Spaghetti - 150 g

Minced meat (beef) - 350 g

Onion - 150 g

Vegetable oil - 60 g

Garlic - 5 cloves

Dry red wine - 100 ml

Tomato paste - 2 tbsp. l

. Water-100 ml

Butter - 30 g

Salt - to taste

Spices - to taste

Bay leaf - 3 pcs.

Greens - to taste

Method:

1. Cut the onion into cubes.

2. Pour vegetable oil into a preheated frying pan and fry the chopped onion.

3. Cut the garlic into slices and immediately send half to the onion. Pass it for 30 seconds.

4. Add minced meat to the onion and fry.

5. After 4 minutes, pour in the dry red wine and evaporate the alcohol.

Then add the tomato paste, stir and reduce the heat.

6. Pour in the water and let the liquid evaporate.

7. Season the sauce with salt and spices and toss in the bay leaf. Stir and simmer for 10 minutes.

8. At the bottom of the plate in which you will serve the pasta, cut the butter.

9. Cut the dill and onion greens not too finely.

10. Boil the spaghetti. Toss the spaghetti in a colander, twist with a fork and place on a plate.

11. At the end, add the fresh herbs and remaining garlic to the bolognese sauce.

12. Put the hot bolognese sauce on top of the spaghetti and serve.

S COTCH EGGS

Ingredients:

Eggs 4 pcs.

Minced chicken — 250 gr.

Hot chili — 1 tbsp

Dill-3 sprigs

Breadcrumbs-150 gr.

Flour — 3 tbsp.

Method:

1. First of all, cook the eggs-be sure to crumple, so it will be much tastier.

2. Next, in a large bowl, mix the minced chicken, spices and herbs. I use hot chili, dill, salt and freshly ground pepper. But everything is at your discretion.

3. Now prepare three cups: with flour, breadcrumbs and eggs, well beaten. Take half of the minced meat in your hand and flatten it in the palm of your hand.

4. Roll the egg in flour, so it will hold the minced meat well. Place it in the center of the prepared tortilla and carefully wrap the egg with minced meat.

4. All that remains is to roll the resulting ball first in breadcrumbs, then in the egg mixture and again the breadcrumbs, egg mixture and again the breadcrumbs.

5. Heat the oil in a saucepan over medium heat and fry each egg until golden brown.

6. Spread on a paper towel so that the oil is absorbed into it and fry the next egg. If you doubt that the minced meat has managed to fry inside — put the eggs in the oven for 5 minutes.

SHEPHERD'S PIE

Ingredients (for 6 servings):

Potatoes-1500 g

Minced beef — 500 g

Onion - 150 g

Carrots-150 g

Celery — 70 pcs.

Canned corn — 280 g

Tomato paste — 80 g

Dry red wine — 100 ml

Salt — 6 g

Ground black pepper — 1 g

Sunflower oil — 50 g

Butter — 100 g

Milk 2.5% - 120 g

Wheat flour — 15 g

Chicken egg — 1 piece

Sour cream 20 % fat content — 40 g

Method:

1. Preparation of the filling for shepherd's pie. Peel the carrots and grate them on a coarse grater. Wash the celery stalks and cut them into small cubes. You only need to cut the stem, without leaves.

2. Peel and finely chop the onion.

3. In a frying pan, heat the vegetable oil and put the chopped onion there. Fry until golden brown. Then add the celery and carrots, stir and fry until tender for 3-5 minutes.

4.Add the minced meat to the fried vegetables in the pan. Fry until it loses its redness and becomes light. Then add salt, pepper, tomato paste, stir and simmer for a couple of minutes.

5. Pour the red wine into the pan and simmer the filling for another 10-15 minutes until the minced meat is completely ready and the alcohol is evaporated. Then add the flour and mix well. Then pour in the canned corn, stir and simmer for 3-5 minutes.

6. Wash the potatoes, peel them and cut them into large cubes. Put it in a saucepan, pour cold water and put it on the stove. As soon as the liquid boils, reduce the heat so that the water boils constantly, but slightly. Add salt. After boiling, cook until fully cooked for 20-25 minutes (depending on the variety and size of the cut cubes). When the potatoes are cooked, drain the water from them.

7. Mash the potatoes with a special masher into a mass similar to a thick puree. Add butter and salt to taste.

Turn on the oven to preheat to 190 °C.

8. Beat the potatoes with butter with a mixer or an immersion blender with a whisk. You should get a homogeneous mass. Heat the milk (you can use the microwave) and gradually pour it into the mashed potatoes. Beat well until smooth and fluffy.

9. Separate the yolk from the white and beat the yolk with sour cream.

10. In a baking dish, put the first layer of minced meat, smooth with a spatula or spoon. Then-a layer of mashed potatoes, smooth out. Top with egg yolk mixture. Put the pie in the preheated oven and bake for 10-15 minutes until the surface is browned. It is better to bake on the top heating mode or top heating with a fan.

According to tradition, shepherd's pie is served with fervor, with heat in the dishes in which it was baked, and everyone independently puts a portion on their plate.

RICE PUDDING

Ingredients:

Rice (round-grain) - 100 g

Milk — 600 ml

Sugar — 60 g

Chicken egg — 2 pieces

Lemon zest (from one small lemon)

Cinnamon

Method:

1. Add sugar to the milk, grated zest of one small lemon, wait until the milk boils and

2. Add the rice and cook for 10 minutes, stirring frequently.

3. Preheat the oven to 120 degrees and put a pan of rice in there for 40 minutes. Mix a couple of times - I don't like milk foam. Remove the pan from the oven, check for readiness-the rice should be completely ready, set aside the pan - let it cool a little. Divide two eggs into yolks and whites. Pour the yolks into the rice and mix

4. Add a few drops of lemon juice to the whites, beat into a strong foam and gently mix with the rest of the mass. Put in the oven for 10-15 minutes. You can immediately arrange the pudding in small molds, bake in them and serve in them.

5. Arrange the pudding in portions, lightly sprinkle with cinnamon. Serve hot or warm with jam or fruit sauce.

BANGERS AND MASH

Ingredients:

8 large baked potatoes, peeled and quartered

2 teaspoons butter, divided

½ cup milk or as needed

salt and pepper to taste

1 ½ pounds beef sausage

½ cup diced onion

1 (.75 oz) bag dry brown gravy mix

1 cup of water

Method:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Put the potatoes in a saucepan with enough water. Bring to a boil and cook until tender, about 20 minutes. Drain and mash with 1 teaspoon of butter and enough milk to achieve the desired creaminess. Continue to mash or beat with an electric mixer until smooth. Season with salt and pepper.

2. In a large frying pan over medium heat, fry the sausage until completely warmed up. Remove from the pan and set aside. Add the remaining teaspoon of butter to the pan and fry the onion over medium heat until tender. Mix the sauce mixture and water as indicated on the package, and add to the pan with the onion. Cook over low heat, stirring constantly, until a thick gravy forms.

3. Pour half of the gravy into a square saucepan so that it covers the bottom. Put the sausages in a layer on top of the gravy (if you want, you can make the sausages into a butterfly). Pour the remaining sauce over them, then top with the mashed potatoes.

4. Bake uncovered for 20 minutes in a preheated oven or until the potatoes are evenly browned.

RUSSIAN TRADITIONAL FOOD

PELMENI/DUMPLINGS

Ingredients:

Wheat flour-500 grams;

Chicken egg – 2 pieces;

Water – 100 ml;

Milk – 100 ml;

Sunflower oil without taste and smell-1 tablespoon;

Salt - ½ teaspoon;

Fat pork – 300 grams;

Lean beef-300 grams;

Onion – 1 head;

Garlic – 2 cloves;

Black pepper and salt are added to the minced meat to taste.

Method

Sift the flour on the table a couple of times. In the hill we make a recess;

Mix eggs with water, milk and salt;

Pour the resulting mixture into the recess;

Take the flour from the edges to the middle and knead the dough tight. The more we knead the base, the better.

Wrap the dough with cling film and put it in the refrigerator for 30-60 minutes.

At this time we will prepare the minced meat. Wash the meat under running water, dry it with a paper towel, cut it into pieces with a side of 5 cm. Chop the onion, peel the garlic; In the meat grinder, we send pieces of pork, beef, onion and garlic in turn; The resulting minced meat is well mixed with a spoon, add salt.

Take the dough, roll it into a “sausage”, cut it into pieces, roll them into 2 mm thick flat “pancakes”. Pour them with minced meat, paste edges of dough.

Put them in boiling water. After the dumplings pop up cook 10-15 minutes until cooked.

Serve with greens, sour cream or vinegar and garlic.

SHCHI/ CABBAGE SOUP

Ingredients in a three-liter saucepan:

500 g of meat per bone;

300 g sauerkraut or fresh cabbage;

3 small bulbs;

2-3 potatoes;

2 tomatoes;

1 small carrot;

1 tablespoon tomato paste;

vegetable oil for frying;

Bay leaf, salt, pepper, allspice and other spices — to taste; dill, parsley, sour cream for serving.

Traditionally, meat soup is cooked in beef broth, while choosing the brisket, chicken and other parts of the carcass with the bone. But you can use pork and even chicken.

Method

Cover the meat with water and cook over medium heat. When it starts to boil, watch the foam. Otherwise, the broth will have to be filtered. This is the main component of the soup. Sauerkraut is most often used. Even add its brine into the soup. Thanks to sauerkraut, cabbage soup gets the sourness that many people love so much.

When the broth boils, add the cabbage to the pan. If it is too vigorous, then it must be pre-washed. If you cook cabbage soup from fresh cabbage, do not forget that, unlike sauerkraut, it must be added at the end of cooking, before potatoes.

Turn down the heat and try the broth with salt. Usually, the salinity of the cabbage is quite enough, but if desired, you can add a little salt. Cabbage with meat should cook for about an hour.

Soup is a filling soup, which means that you cannot do without frying. Fry the finely chopped onion in vegetable oil, then add the chopped carrots and chopped tomatoes, and at the very end another tablespoon of tomato paste, so that the soup has a rich color.

After an hour and a half of cooking, fish the meat out of the broth, and when it has cooled a little, separate it from the bone and cut it into small pieces. Then return it to the soup along with the roast and potatoes. Initially, rye flour was added to the soup for density. With the spread of potatoes, this vegetable took over the function of starching the broth.

About 10 minutes before cooking, send the Bay leaf, pepper and other spices to taste into the pan. Try the soup. If they seem unsalted, add salt. Serve with greens and sour cream.

STUFFED CABBAGE

Ingredients:

2/3 cup water

1/3 cup uncooked white rice

8 cabbage leaves

1 pound lean ground beef or pork

1/4 cup chopped onion

1 egg, slightly beaten1 teaspoon salt

1/4 teaspoon ground black pepper

1 (10.75 ounce) can condensed tomato soup

Add all ingredients to list

Method

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.

In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

Serve with sour cream.

SEMOLINA MILK PORRIDGE

Ingredients(for 3 servings):

Semolina - 3 tbsp. l.

Milk-400-500 ml

Butter - 50 g

Sugar - to taste

Salt - to taste

Method:

1. Boil the milk.

2. When the milk boils, reduce the heat, add salt and sugar to the milk, and mix.

3. Pour the semolina into the boiling milk in a thin stream, stirring constantly.

4. Cook semolina porridge for 4-5 minutes. Constantly stir, so that no lumps form.

5. Semolina milk porridge is ready. Pour semolina porridge on plates, add butter to taste.

KVASS

Ingredients:

Rye bread — 1 kilogram

Yeast-15-20 Grams

Sugar-1 Cup

Water-6 Liters

Method:

1. Cut the bread into slices and dry it in the oven. You can even slightly over-dry, so that a very dark crust forms on some pieces.

2. Transfer the bread to a large saucepan or bucket and pour boiling water. Add the sugar, mix and leave to cool to 30 degrees. In a small cup, spread the yeast, add a spoonful of sugar to them. The yeast should rise in a foam cap. Pour them into a pan with cooled steamed bread.

3. Mix well. The soaked bread can be crushed. You can leave it to ferment in a bucket, or you can distribute it to banks. Just don't fill them all the way to the top. Close the neck of the jar with gauze and a lid with holes.

4. Leave in a warm dark place for a couple of days, let it wander. And now we need to strain everything through a linen towel. Carefully wring out, the soaked bread can be used as a starter for the next batch of kvass. The resulting liquid is bottled, but again do not fill up to the top. You can add a few raisins to each bottle. We put it in the refrigerator for another day or two. And then you can try kvass.

PANCAKES WITH MILK: A TRADITIONAL RECIPE

Ingredients:

Milk-0.5 l

Eggs - 3 pcs.

Vegetable oil - 1 tablespoon + for greasing the pan

Flour - 250 g

Sugar - 1 tablespoon

Salt - 1 pinch

Butter - 1 tablespoon

Method:

1. Mix eggs, salt, sugar and mix with a mixer. Enter the flour and pour in the milk. Beat the pancake batter to achieve a smooth consistency.

2. Then add vegetable oil to the dough, so that the pancakes are easily turned over at the time of frying and do not burn.

3. Heat a frying pan and brush with oil.

4. Pour a small portion of the dough into the center of the pan. Immediately rotate the pan in a circle so that the dough is evenly distributed over the entire surface.

5. Fry the pancakes on medium heat on both sides until browned. The pancakes are very thin, so turn them carefully with a spatula. Once the pancake is ready, remove from the pan and brush with butter, so that the edges are not dry, and the pancakes are tender.

MIXED RECIPES

PASTA WITH MEAT AND BOLOGNESE SAUCE (BAKED)

Ingredients (8 servings):

Penne — 450 g

Ground beef — 450 g

Onion - 85 g or 1 pc. (cut into slices)

Garlic-18 g or 3 teeth. (cut)

Tomato paste — 350 g

Milk — 200 g or 1 g.with.

Dry red wine — 60 g or 0.3 g.with.

Beef broth 200 g or 1 g.with.

Italian herb — 11 g or 1 tbsp.

Mozzarella — 240 g or 2 g.with.(tert.) (or other choice)

Ground black pepper to taste

Salt to taste

Method:

1. Preheat the oven to 180 ° C.

2. Boil the pasta in salted water, drain the liquid.

3. Mix the beef, onion and garlic in a large saucepan.

4. Cook over medium heat, stirring, for 5-6 minutes, until the beef is white.

5. Add the tomato paste, milk, wine, broth and Italian herbs; cook, stirring, for 10-15 minutes.

6. Place the ingredients in a 33 x 23 cm heat-resistant mold in the following order: half the pasta, half the sauce, and half the cheese. Repeat the layers. Bake for 20-25 minutes. Allow to cool slightly before serving.

FRIED DUMPLINGS WITH GRILLED VEGETABLES

Ingredients:

Dumplings-500 g

Onion - 1 piece

Carrot — 1 piece

Butter (for frying) - 100 g

Tomato paste-1 tbsp. l

Bay leaf-2 pcs.

Water — 100 ml

Salt (to taste) Black

pepper (to taste)

Method:

1. Put the oil in a preheated frying pan

2. When the butter melts, spread the dumplings

3. Fry the dumplings on both sides until a golden crust forms

4. Onion cut into half rings

5. Three carrots on a coarse grater

6. Add the onion and carrot to the dumplings

7. Combine the tomato paste with water

8. Pour tomato dumplings

9. Simmer for 10-15 minutes on low heat

10. Serve with grilled vegetables.

PANCAKES WITH FRUIT

Ingredients:

Salt

Cream

Juice - 100 ml

Orange zest

Milk - 400 ml

Cocoa powder

Assorted fruit - 800 g

Sugar-5 tbsp. l.

Wheat flour-200 g

Butter - 50 g

Chicken egg - 2 pieces

Method:

1. Beat the eggs with sugar until white, add the juice and beat at a low speed, add half the flour and beat again, then add half the milk and also beat, again flour with zest, beat and milk + butter and salt, mix.

2. Bake on a hot frying pan, the pan can not be greased, pancakes and so do not stick.

3. Put the ready-made pancakes on a platter and grease with butter or cream, stuff with fruit and roll, pour the cream and sprinkle with cocoa.

FRIED FISH IN BREADCRUMBS WITH MASHED POTATOE

Ingredients:

potatoes - 1 kg

butter - 70 g

milk-150 g

fresh fish - 1 kg

breading-300 g

spices-to taste

lemon juice-1st. l.

Method:

1. First, we clean the fish from the entrails and husks. We cut it into the necessary pieces. Then marinate with salt, pepper and lemon juice. Leave for 10 minutes.

2. In the meantime, peel the potatoes, cut them into cubes, pour cold water and put them to cook. Add salt and bay leaf to the water for flavor.

3. Roll the fish steaks on both sides in breadcrumbs (I use coarse corn flour, it forms a very crisp crust, you can use any breadcrumbs or flour), then fry in a hot frying pan with vegetable oil on both sides until tender.

4. Prepare the puree. When the potatoes are cooked, drain all the liquid from it, add the butter and trample the potatoes with a masher, until the consistency of mashed potatoes. Then add the warm milk and beat with the same masher or mixer. The puree will acquire a soft and airy texture

5. Serve the mashed potatoes on the same plate with the fish. If desired, garnish with herbs

ЖАРЕНЫЕ ПЕЛЬМЕНИ С ОВОЩАМИ ГРИЛЛЬ

Ингредиенты:

Пельмени — 500 г

Лук репчатый — 1 шт

Морковь — 1 шт

Масло сливочное (для жарки) — 100 г

Томатная паста — 1 ст. л.

Лист лавровый — 2 шт

Вода — 100 мл

Соль (по вкусу)

Перец черный (по вкусу)

Приготовление:

1.На разогретую сковороду кладём масло

2.Когда масло растопится выкладываем пельмени

3.Обжариваем пельмени двух сторон до образования золотистой корочки

4.Лук режем полукольцами

5.Морковь трем на крупной терке

6.Добавляем лук и морковь к пельменям

7.Соединяем томатную пасту с водой

8.Заливаем томатом пельмени

9.Тушим 10-15 минут на медленном огне

БЛИНЫ С ФРУКТАМИ

Ингредиенты:

Соль

Сливки

Сок - 100 мл

Цедра апельсина

Молоко - 400 мл

Какао-порошок

Ассорти фруктовое - 800 г

Сахар - 5 ст. л.

Мука пшеничная - 200 г

Масло сливочное - 50 г

Яйцо куриное - 2 шт

Приготовление:

1.Яйца взбить с сахаром до бела, подлить сок и взбивать на маленькой скорости, подсыпать половину муки и опять взбить, потом долить половину молока и тоже взбить, опять мука с цедрой, взбиваем и молоко + сливочное масло и соль, перемешать.

2.Выпекаем на раскалённой сковороде, сковороду можно и не смазывать, блинчики и так не прилипают.

3.Готовые блинчики выкладываем на блюдо и смазываем сливочным маслом или сливками, фаршируем фруктами с сворачиваем, полить сливками и посыпать какао.

ЖАРЕНАЯ РЫБА В ПАНИРОВКЕ С ПЮРЕ

Ингредиенты:

картофель - 1 кг

масло сливочное - 70 гр

молоко - 150 гр

рыба свежая - 1 кг

панировка - 300 гр

специи - по вкусу

сок лимона - 1ст.л.

Приготовление:

1.Для начала очищаем рыбу от внутренностей и шелухи. Разделываем ее на нужные кусочки. Затем замаринуем солью, перцем и лимонным соком. Оставим минут на 10.

2.Тем временем очищаем картофель от кожуры, нарезаем кубиком, заливаем холодной водой и ставим вариться. Добавьте в воду соль и лавровый лист для аромата.

3.Рыбные стейки с обеих сторон обваляйте в панировке (я использую кукурузную муку грубого помола, она образует очень хрустящую корочку, Вы можете использовать любую панировку или муку), затем обжаривайте на раскаленной сковородке с растительным маслом с двух сторон до готовности.

4.Приготовим пюре. Когда картофель свариться, слейте с нее всю жидкость, добавьте сливочное масло и топчите картофель толкушкой, до консистенции пюре. Затем добавьте теплое молоко и взбивайте той же толкушкой либо миксером. Пюре приобретет мягкую и воздушную текстуру

5.Подавайте картофельное пюре на одной тарелке с рыбой. По желанию украсьте зеленью