Enjoy the taste of fairly simple, almost peasant, in the opinion of sophisticated gourmets, dishes, each of which, however, differs in a peculiar way.
Sacher Cake
450 kcal, cooking time 160 min
Ingredients: 500 g of dark chocolate, 170 g of butter, 170 g of granulated sugar, 5 eggs, 250 g of flour, 2 tables. tablespoons of cocoa powder, 50 g of ground almonds, 150 g of thick apricot jam, 150 ml of cream, 3 tablespoons. tablespoons of powdered sugar.
Cooking method:
■ Melt chocolate (200 g) in a hot water bath. Beat butter with sugar until a homogeneous consistency is obtained. Connect with the yolks. Sift the flour with cocoa powder on top, add the melted chocolate almonds and mix well.
■ Whip the egg whites into the foam, mix with the previously prepared mass and pour into the mold. Bake for about 1 hour at 180 ° C. Let the finished cake cool, cut into 2 layers, each spread with warm jam and lay them on top of each other.
■ For icing, melt the remaining chocolate with cream in a hot water bath. Powdered sugar pour 1 table. spoon of water and cook for 5 minutes. Combine with chocolate mass. Cover the top and sides of the cake with the resulting glaze and put in the cold for 1 hour.
Asparagus Salad
320 kcal, cooking time 150 min
Ingredients: 1 small beef tongue, 300 g of green asparagus, 200 g of green peas, 2 tables.chopped dill, 120 g sour cream, 1 teaspoon. a spoonful of mustard, salt, ground black pepper to taste.
Cooking method:
■ Wash, peel, pour cold water, bring to a boil and cook for about 2 hours. Add salt at the end of cooking. Flip on a sieve, pour over with cold water and peel off the skin.
■ Tie the asparagus in a bun, place vertically in boiling salted water and cook 5 minutes after boiling again.
■ Boil green peas separately. Put asparagus on a plate, then tongue, cut into thin strips, and peas. Sprinkle with dill. Mix sour cream with mustard, salt and pepper. Pour the salad and serve.
Wiener Schnitzel
390 kcal, cooking time 50 min
Ingredients: 600 g of veal pulp, 200 g of wheat bread, 200 g of flour, 3 large eggs, 200 ml of butter, salt, ground black pepper, lemon slices, potato salad (boiled potatoes with any leaf salad, seasoned with vegetable oil).
Cooking method:
■ Wash the veal, dry well with a paper towel and cut into 4 pieces. Each of them is beaten off with a culinary hammer to make a very thin layer of large size. Salt and pepper.
■ Cut the crusts from the bread, dry the crumb in the oven, let cool and then crumble into a shallow bowl. Sift flour into another bowl. Beat the eggs well with a whisk or mixer.
■ Dissolve oil in a pan. Roll the meat in flour, dip in eggs and breaded in breadcrumbs. Fry in oil for 4 minutes on each side. Serve immediately with salad and lemon.
Lentil Soup
260 kcal, cooking time 150 min
Ingredients: 100 g of red lentils, 800 g of pork shank, 1/3 of celery root, ½ head of fennel, 1 onion, 1 clove of garlic, 1 carrot, 100 g of bacon, 1 teaspoon. spoon of caraway seeds, 4 sprigs of fresh thyme, salt, ground black pepper to taste.
Cooking method:
■ Wash the knuckle, put in cold water, bring to a boil and cook for 1 hour. Soak the lentils.
■ Cut celery root into strips, fennel - into slices, chop onion and garlic. Grate carrots on a coarse grater. Add all the vegetables to a boiling broth and cook for another 1 hour.
■ Remove the shank from the broth, separate the meat from the bone and chop coarsely.
■ Cut the bacon, fry and put in the broth with vegetables. Add caraway seeds, lentils and cook for 10 minutes. Salt, pepper and bring to a boil.
■ Arrange the meat in plates, pour hot soup, put thyme sprigs and serve with dried bread.
Bon Appetit!
The article was published on the basis of the magazine "Good advice" 12/2013
Text: Alexander Sotnikov. Photo: Konstantin Vinogradov
Material prepared by Julia Dekanova
