According to the materials of the site www.kuking.net
Summer overtakes us unexpectedly. It would seem that only a minute ago had to be content with spring greens, when suddenly a riot of taste begins, and zucchini and pumpkins begin to "spike" right before our eyes. Salad leaves and green beans delight with a plentiful harvest, as well as tomatoes, cucumbers, sweet peppers and, of course, strawberries, raspberries, blueberries, cherries. The end of May and the beginning of summer is the time of the highest quality and freshest seasonal products: fruits, berries and vegetables of various shapes and colors. With the onset of summer, even the usual meat and poultry dishes I want to make especially beautiful and tasty. We offer you several dishes familiar to everyone, cooking them and moving from simple to complex (or vice versa), you can really feel the approach of summer .... To feel it. Go ahead, you will succeed!
Cannelloni with minced meat
For those chefs who do not dare to cook classic lasagna, we suggest first to cook this Italian dish, which is not inferior in taste or appearance.
Ingredients:
For 4-6 servings:
White Sauce:
- 600 ml of milk
- 50 g butter
- 3 tbsp. l flour
- 50 ml double (fat) cream
- 8 to 10 large pasta (cannelloni)
- 4 large tomatoes, sliced in circles, or a can of tomatoes in their own juice
- 150 g diced mozzarella cheese
- 5 g grated Parmesan cheese
Filling:
- 2 tbsp. l olive oil
- 1 red onion, finely chopped
- 1 tbsp. l chopped sage
- 500 g minced meat
- 50 g fresh breadcrumbs
- 1 egg
Cooking method:
- Heat oil in a large frying pan. Add the onion, fry for 4-5 minutes, add sage and minced meat, fry for 10-15 minutes over high heat. Allow to cool, add breadcrumbs and egg, season.
- To make a white sauce: combine milk, butter and flour in a saucepan. Then slowly bring to a boil over medium heat, whisking from time to time. Cook on the smallest fire for 5 minutes. Pour in cream, season, cover and set aside.
- Preheat the oven to 180 ° C. Divide the filling into 8-10 parts and fill it with cannelloni tubes, previously boiled for 23 minutes in salted water. Unfold the tubes in ceramic mold for the oven.
- Pour white sauce, put slices of mozzarella and finely chopped tomatoes on top, sprinkle with parmesan. Put in the oven and bake for 40 minutes until golden brown.
Blueberry Muffins
Airy fruit muffins with berries are perfect for any time of the day. Muffins are delicious and blueberries are part of a healthy diet.
Ingredients:
For 12 pieces:
- 180 g plain flour
- 60 g fine sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 175 ml of milk
- 1 tsp vanilla extract
- 1 tsp grated lemon peel
- 175 g fresh or frozen blueberries
Cooking method:
- Preheat the oven to 200 ° C. Place 12 separate muffin tins on a baking sheet or oil a mold with 12 holes for muffins.
- Sift flour, salt and baking powder into a bowl. In another bowl, beat the eggs, add milk, butter, vanilla and lemon zest and mix.
- Make a deepening in the dry ingredients and pour in the egg-oil mixture. Mix the flour with a large metal spoon so that the dough is wet, but not homogeneous.
- Add blueberries and mix gently, taking care not to crush the berries.
- Lay out the dough in paper molds, without filling the whole, so that the cupcakes were where to go.
- Bake for 20-25 minutes, until the cupcakes are elastic, if you click on them. Turn the finished muffins onto the wire rack and allow to cool slightly. If using a form, wait 6 minutes before removing them.
Fresh muffins are delicious with various additives. Try the main recipe to replace blueberries with black currants, pitted cherries or raspberries. Serve with tea or coffee with honey or jam.
The Kiev's cutlets
A classic recipe, quite laborious to prepare, but giving a delicious result!
Ingredients:
For 2 servings:
- 160 g chicken
- 80 g butter
- 1 egg
- 50 g breadcrumbs
- Salt, pepper and herbs to taste
- Cooking Oil
Cooking method:
- Remove the skin from the chicken breast, cut 2 sirloin pieces with bones. Remove the tendons and divide each piece of meat into two so that the inner (thicker) and outer (thinner) edges are obtained.
- Lightly beat off the outer edge of the fillet, put a nut-sized piece of cold (preferably frozen) butter in the middle, pre-mixed with finely chopped garlic and parsley, wrap everything in a smaller loin and fasten the edges.
- Salt the prepared cake mix, dip in the egg, roll in breadcrumbs, dip in the egg again and roll in breadcrumbs again. Fry for 3-4 minutes in a large amount of very hot oil until golden brown. Then put in the hot oven for 1-2 minutes.
- Chicken Kiev must be fried immediately before serving. As a side dish, fried potatoes and green peas or rice with vegetables are perfect.
Enjoy your meal!
