Yulia Visotska kish lauren recipe. Recipes from Yulia Visotskoy: Kish with meat and spinach, egg benedict with bacon and Moroccan muffins with hairy peas. Tisto rubane for quiche

You can even add a simple homemade pie with red ribbons on a pie of salmon. The idea of ​​getting ready from my darling Yulia, thank you very much for that. It’s just a bit juicy, as it’s not difficult to find a roasted filling of fresh salmon pulp with spinach and egg-syrup filling. You can cook a kish iz with red ribbons, vicoristovuchi, if I can have a riba with meat worms, I’ll make a little salmon.

Strava of French cuisine, as well as insight into - nimetskoy, snack food, unaffected by folding, it’s easy to get ready, as it’s not easy to drink and clean up. To achieve exactly the right proportions and do not keep up - everything will look like a slid. The prototype of vipichka is quiche lauren, Lorraine pie made from chopped paste with stuffing with smoked brisket, milk and egg. Another nutritious snack is such an omelet-pizza with cracklings.

With all the versatility of the fillings, one of the most popular options is salmon quiche or salmon quiche. Chervona Riba is wonderful to be greeted with a slight hospitality, like a pikant sire, which is seen and savoring riba. It’s wonderful, how harmonious to relish it’s a feast with a red ribbon, it’s great, but it’s not the most delicious taste. Tse duzhe nіzhna appetizer, as it is wonderful to go for serving.

Do not grease the salmon pie on a pie cake, but drink it at the oven. To reduce the caloric content of the filling, it is often necessary to add vegetables and greens - spinach stews. Kish with salmon to take revenge on the filling, yak to fill the zavdyaki with eggs, milk and sir. When vypіkannі pouring trocha is solid, sprinkling and іngredієnti fillings and іdmіnno sberіgа basis of the formulation.

Pie quiche with salmon is a universal dish for any meal throughout the day. A pie with a red ribbon is not viable, and it is even impossible to go for a small setting like "Swedish style", for lunch, which you can take from you to the robot.

For bazhanny, you can cook a quiche of salmon at the viglyadі of small cats - yak, ale without cream. Take out the wonders of the porcelain pies with salmon. Oh, you can embellish the greenery, or with "quits" from the thin smoked salmon - if that svyatkovo would be staggering. It’s better to prepare a pie with a red ribbon for decoration, preparing small pies more beautifully.

Kish from salmon. Pokrokovy recipe

Ingredinti (6 portions)

• Fresh salmon steak 200 g
• Wheat dough 1.5 flasks (195 g)
• Vershkov oil 130 g
• Egg 3 pcs
• Sire cheddar 100 g
• Tsibulya licorice 1 pc
• Spinach 2 bunches
• Milk 100 ml
• Sil, black and red pepper, oregano, lemon, sumac special

1. The filling, filled with salmon, is stored in three parts. Perche, tse shmatochki fresh salmon chi syomgi - steak, peelings from shkiri and kistok. In a different way, for an increase in volume and a taste of low savor, dodamo stews in olive spinach. Such a garnir is often hesitant to serve. Well і, in tertє, pouring in milk, yєts that sira cheddar. To make the savor of dodamo trocha harder, lightly pickled malt tsibuli.

   Salmon, vegetables, sir and іnshi Ingredіonti

Marinuvannya tsibuli

2. Before tim, yak to marinate gotuvati pirig from a red riba, to marinate trocha tsibuli. Varto take a small licorice bila tsibulin, yaku taken vikoristovuvati for salads. Fioletova licorice tsibulya, as a rule, will heavily fill the filling. If the tsibulin is bigger, you can make a half. Thinly cut the cibula and break it with straws. Dodati 0.5 tsp sumakh is a skidnoy specialty, which is used for pickling, including in Turkish. Pour tsibulu 1 tbsp. l. lemon juice and mix. Tsibulya marinate duzhe shvidko, literally it will be ready, one hour with the preparation of the dough.

   Zamarinuvati tsibulya in suma and lemon

Preparing the cake pastry

3. It’s not tasty for a pie, but it doesn’t seem to be something that was cooked for a ricotta. Ask for wheat flour, give a pinch of salt and mix. To add the egg yoghtok, in front of it, having taken it out of the bottle, і 100 g of chopped roasted oil at room temperature.

   Zmіshati well with a zhovtkom and olієu

4. Really zamіsiti tisto, do not add | add | water. It's okay to eat fluff and cry. With your hands, crush it, squeeze it and squeeze it. Form a kulu from this, wrap it in grub and wrap it in the cold. Do not lie down for a while, while the filling and filling is ready.

   Download it in kulu and for the cold

Preparing the filling and filling

5. Fresh salmon steak or wimiti and dry it with servetka. We carefully host the knife to the shkiru from the meat. The price can be zrobiti in one roach, squeezing the shkіr to the obrobnoy dock and squeezing down to the shkіri, squeezing the meat. Mi is so bloated to richkov riba, if gotuєmo perch and zander. Vidokremiti meat from the ridge and ribs. Whenever possible, vibrate all the dusty brushes, which can be seen with an indelible eye. Dice the meat with a size close to 2-2.5 cm.

   Peel and Narizati salmon meat

6. Spinach for a filling. When heat-treated, the greens are absorbed in volume and do not be afraid, well, it’s too big. Yakscho spinach is rich, the pie from the ribs will be especially savory. Spinach wimiti and dry out with a drip. You can see rough leaf stalks, and the leaves themselves are made with small ones. A rostopiti stewpan has 30 g of vershok butter - about 1 tbsp. l. Brush spinach with butter. In addition, as the greens are absorbed by the volume, change the fire to the minimum and extinguish the spinach from the oil pid Krishkoyu 5 min. Dati green trochas oholonuti.

   Killing spinach from butter pid kryshkoyu

7. A small drink has a drink of cold milk and two eggs. Pepper the crumbs with black pepper and worm pepper - you can use the liquorice chi to gostry, for bazhannyam. Add a pinch of oregano. Grate Seru Cheddar with a small grater. Sire cheddar is a very popular sire from England, he often stays in the Italian cuisine, especially if he is ready. The peculiarity of cheddar is its sweet sour-gostry relish with bitter notes. Zmіshati yєchno-sirna sumish.

   Pidgotuvati pouring from eggs, sir and milk

Yak vipikati quiche with salmon

8. Pidgotuvati a round shape with a ribbed side. Such form is a wonderful peculiarity of a quiche, for which it is easy to recognize. The diameter of the form is 22-24 cm, a number of products are indicated on it. The shape is even more handy with a great bottom - the vipichka is easy to pick up without the risk of popping. It is nutritious by the way from the refrigerator and put on the bottom and the walls of the form, pressed with your fingers. All rozrivi and omissions are easy to fill with shmatochkami test. Razpodіliti only on the toothed board approximately 2.5-3 cm in height.

   Dispatch according to the form

9. According to the pie dough, stews in oil, spinach. Win a good grease with a snake spoon. Tisto on the walls is not required. On top of the spinach, marinate rosemary in sumac and limoni tsibulyu. Yaksho at tsibuli є ridin, її more beautiful than vіdzhati. Spread the salmon cubes.

   Viklasti stuffing - spinach, tsibulya and salmon meat

10. When overcast, pour over the filling with egg-syrup and the speck of salmon. Before the very pouring, fill the sum with a fork. Pour the sums by hand with a spoon, pour it on the edge of the pasta, and then pour in the gaps between the salmon shrimps. Nayimovirnishe yєchnoi sumishi will be more, less demand, won’t be prepared with a small supply. It is necessary that the sum is poured from time to time from the edge of the sheet along the side, and across the whole area of ​​the pool you can see spicy salmon.

    

Kish Loren is a special test, the filling is on the yak. Ale krim special taste, in the whole recipe for the miracle of the red ribbon and spicy herbs Lovage... The smell of the herb community is even yaskraviy, spicy, leaves to revenge a lot efirnykh oliy and there may be an intense change of liquor-hot relish with light hospitality. So, there is still plenty of grass: we play the role of filling, and special at once.

I have already presented on the site the Ribbon Soup Recipe, de vikoristovuvavsya lovage, and Ribnium pie... Lovage from ribby is just one for one.

And now I will give you a recipe for my special test. For the queen, this is ideal. The pie will not be wet, but the juice filling will be enveloped in a crunchy skorinka from the lower and savory pastry. First of all, don’t bother you, but a cake of dark colora is the price of a cake in the recipe for whole-grain boroshna. You can also substitute for life.

• Otzhe, tisto:
• Barley wheat ─ 150 g.
• Whole grain wheat or rich grain ─ 100 g.
• Kharchova soda - ½ tsp
• Zukor ─ 1 tsp
• Vershkov butter (grate on a large grater) ─ 50 g.
• Brinza abo m'yaky vershkovy sir (cream-cheese abo ricotta) - 150 g.
• Milk - 3-4 tablespoons

Sil, black pepper, 1 nipple each

Ask for an insult to see it through a sieve, add silt, tsukor and soda. Submit | add | rub the oil | mastic |, and rozіtrіt with the tips of your fingers just until I become krykht. Dodati sir abo brinza, rubbed on the great tertsi. Brinza bazhano in front of the front, rub it in the cold water, but the trochas rose and went to the sea. Pour in milk. Spoon a spoonful of 2 spoons, use it, and sometimes 1-2. So, a good oily spring cooler was formed, ale not sticky. Wrap it with grub and send it to the refrigerator for 30 min.

• Filling:
• File abo steak red ribby - 300 g.
• Bunch of lovage
• Dzhusai stock onion ─ 2 stalks with arrows and a white part
• Sire cheddar ─ 150 g.
• Chicken eggs - 2 pcs.
• Milk - 200 ml.
• Nutmeg ─ 1-2 pinches
• Morska sil is great ─ 1-2 nibs

Black chalk pepper ─ 1 pinch

So, the consistency of juice and the relish of pie in ribs. I took a steak of fresh, unfrozen trout, knew the skins and cut them into 3-4 cm shrimps.

I musty lemon juice! I don’t need to sprinkle it with lemon juice. And more beautifully, serve pid with a lemon-vershkovo sauce, vikoristovyuchi zest, and cook ribniy steak.

Well, now everything is simpler, and the smut is smart!

Razkotit only in cola more for the diameter of your form. My 24 cm. І vikladit just like that, the sides are fixed. Pierce the bottom of the maybut pie with a fork, so that it doesn’t pop when you wipe it. I viklada shari: a sprinkle of sire, another riba, trochas are harvested with a great sea silly, another chop is the green of lovage and tsibuli jusa, then another sire. Pour the sum of milk from the top with a pinch of black pepper and nutmeg.

Drive the oven at a temperature of 180-190 degrees in the "top-bottom" mode. Take 35-40 quilins.

You can serve such a pie of Lauren with ribbons both warm and cold.

Kish is popular among French cuisine as well as other pies in Russian. Sokovitiy is traditionally prepared from a chopped test and pouring from yauts, vershkiv that sira. Isnu bless options for preparing fillings for teeming styles and recipes for dough. It is classic to vvazhaєtsya pisochne, but it is not less delicious cake to go on the basis of leafy, syrupy and sour cream paste. The available options for this are presented in our statistics.

Classic dough recipe for Keisha Lauren

Thin crust, how to grumble, and the juice filling - so many people remember so many celebrities. Today's day it’s just for the queen to keep quiet. The same option is used for this type of pies.

It is juicy for a teeming filling to be prepared in the following way:

1. A bowl of glibok seeks out 150 g of boroshny.
2. Add 50 g of vershok butter | mastic |, diced in small cubes.
3. Slide into the egg with a fork, a pinch of salt and trocha of water.
4. Due to the values ​​of the Ingredients, it is easier to slow down more quickly, to light up in the water and go to the refrigerator.
5. The traditional filling is prepared for an hour. In a frying pan, grease the pieces of bacon or smoked brisket (100 g). The bottle of vertices is hard to beat, for which 2 eggs are injected into the new one. Add sil and pepper for relish.
6. When it is cold, it quickly grows and grows in shape with high sides. A brisket is on top, a yak is filled with eggs and tops.
7. A quiche of 30 khvili is prepared for a normal temperature of 180 ° W.

Tisto rubane for quiche

A pair of French quiches was prepared for this type of dough itself. Bagato gospodarovyt vikoristovuyut tsei option yogo prepaid and season.

For a quiche to grind for two forms with a diameter of 24 cm, it is necessary to squeeze 350 g of borosh into a bowl. Then rub it on a grater or chop the butter with a knife (270 g). Take a teaspoon of zukru and sil (¼ teaspoon). Cold water (80 ml) is poured into the rest of the cherry and it quietes down more quickly. Yogo can be victorious one way or send it to the freezer to be taken into the freezer.

You are ready to quickly roll up on the table, then change over to the shape and move along the sides, molding the sides. From above it is possible to close it with parchment, for which chi kvassol peas are scattered in the form. Korzh vipіkaєte in the spirit 10 hilin | minuti | at 200 °. Take a lot of vantage with parchment, and the form will know the virus up to the oven for 10 quilins.

Sour cream dough recipe

It is traditional for a keeper to be victorious to use rubans that are tasty. As a result, there is a crusty and frayed cake. And yet the wine has become lower, sour cream is added to the classic Ingredients. Bagatom gospodarivaniya befits the very same option yogo prigotuvannya.

Stir the sour cream just for the quiche, it is necessary in the millet borosly (250 g) to rub even colder than butter or margarine (100 g). Then add 2 eggs with a fork, 100 g of sour cream and a drop of salt. Pislya vimіshuvannya maє viyti take on a dot and elasticity, as it is absolutely necessary to cool down before cooking as a minimum stretch of pіvgodini.

Pokrokovy recipe for dough for quiche from Yulia Visotskoy

The author of the leading video show "Amo at home" propounded his recipe for cooking French pie. The basis of a pastry for a queen is to go for a long time, for which a filling of spinach and a roll of egg-and-vershkovo filling. Yulia Visotska has her secrets of cooking a kind of French pie.

It’s rather simple for the swarm to roam like this:

Croc number 1. In millet it is boroshno (200 g), diced with ice-cold butter (150 g).

Croc number 3. The base for the cake was crispy, a tablespoon of cognac or a bottle of wine is added to the cake, as well as 2-3 tablespoons of crispy water.

Croc No. 4. Ready to immediately shape the shape with the binding shape of the sides. Writing a form with a base should be directed to the refrigerator for a half-hour.

Croc number 5. After 30 minutes, cool it down, just need to prick it with a fork, so that the shape is brought back to the base in the oven at 220 ° C for 12 minutes.

Croc number 6. The filling is ready for an hour with spinach and filling with eggs, verhkiv and shmatochkiv syomgi. The filling is placed on the hot cake, for which the pie is prepared in rosіgrіtіy up to 200 ° spirit, 15 chilines.

Kish for dough without eggs

The basis for such a French pie is prepared from the simplest Ingredients, but not from the savory and crunchy, not from the pastry. For a tsim recipe vikorystovuєtsya deprive of 200 g of vershok butter, a teaspoon of salt and 2 cups of boron. All the Ingredients are kindly to be moved by the Mixer's bowl until the one-sided bowl is approved. If necessary, add some water (no more than 60 ml).

It’s just at once to grow in shape, then to cool down and vip in spirit. The filling is ready to be wicked into the ready-made crust. Inakshe vin rozmokne that rozkisne.

Recipe for sirny taste

The basis for a French pie, prepared according to the recipe for cim, is used to finish it with pulp that is low, ale, even more savory.

It’s just for the quiche to mix up from the top of the oil, sir, boroshna (300 g each) and salt. Usi іngredіunti may be good cool. A little bit of butter is poured behind the aid of a knife in small pieces. Then a dry sir and a teaspoon of salt are served. Flour will flow to the left until the Ingredients. It’s easy to keep quiet and accept it in the robot, as it is possible to immediately follow the shape, and then cool down before printing.

Today on our table is a Frenchman - a quiche, or an open pie. I would like to get yogo for French patterns, ale with a Russian accent: chervona riba and krіp in stuffing - everything that I love. The secret of be-yak kisha - at correct test... According to the rules, it’s not uncommon for home and piskov. It tasted crunchy, and the demand didn’t uniformly add a trifle of meat to alcohol - a bottle of cognac, the aroma was not important here. I still respect those who need to put the cake in the freezer before the vipichkoyu, just use it quickly, and then kindly start the oven, so that the cake will become more frequent and not sour before the filling. It’s just as easy to eat as handy with a reserve: make enough food, burn it in a bowl, just stand in the fridge for a few days, and in the freezer it’s a little bit of tea. And then you can bake from a variety of vegetables - classic, with bacon, and vegetables, for example, from liquorice and tomatoes. Ale with red ribbons, vershoks, spinach and the fresh smell of cropping - the combination for an open pie is absolutely unprogrammed, and the one with the most beautiful.

Before the hour of the wintering saints, honestly knowing, they led the wrong way of life and for the style they sat nearer to the night, - the hour was corrected. On the whole, there are not so many recipes, as the boules were invented specially for the woman, and the egg benedict is one of the best ranked herbs. Quite a few eggs are cooked in such a rank and served at expensive European hotels. And mi vlashtuєmo sobі sіdanok of an aristocrat of self-rest. Nice recipe - poached egg, hollandaise sauce and bacon grease. Eggs without shkaralupi mi more than once tried to cook with you, but it’s not so easy to cook. It is important to add a troch of water to the water, we don’t see it, we don’t need it so that it’s just buried in sprinkles and didn’t get roasted. Another trick is to gently break the egg into a cup, and then let it drain into the casserole, trim the edge of the cup right above the surface of the water. Water is to blame for the water boiling - we don't need more water here. Varto has a little time - and everything will be gone. And the axis of the hollandaise sauce, chi hollandaise, is tse, the yak is not marvelous, typically a French thing. The whole secret is in the garnished top-butter, the very base of the sauce. Oil of demand for rostopiti, ale, in good times, do not let it darken, don’t let it get dark, like sweet redness. The French add to the hollandaise sauce and shallots, and more wine, but we will have simpler options, the richness and sourness of lemon is quite enough for us. If you don’t know a house similar to bacon - you can pick lard with meat veins, add some pudkopchene. And a bun for a super-sweet cake, be it-yak - grain, chorn, grain. The French, for example, are victorious to make a brioche bun with liquorice, and my mother, Natalia Petrivna Konchalovska, victorious Benedict's egg on the Borodino Khlib, it’s even unaware that it’s delicious to go.

And on licorice there are Christmas mafini. I still love carrot cakes with cream from the top sira, and the whole porous version. Until then, we will not have the chance to turn to squeaky cakes. Muffin Chim Good? Tim, the stench of nabagato leggs at preparatory, nizh classic cupcakes that little bit. You just need to change okremo dry and vologi ingredinti and z'adnati. As soon as the dough gets too fast, it’s not a waste, if you want to kill it, if you’re killing it, then it’s just to suck in lightness. I add cinnamon, cloves and nutmeg, the stench miraculously blends the carrot base, or even cardamom and orange peel. Carrots nada mafin not deprived of badyorogo kolor, ale and vologosti, shy ones and nizhnishoyu. Carrots can be substituted for grated zucchini, beetroot chi garbuz, povrte, vegetable drink in liquorice vypichtsi is absolutely not visible and not addicted to anyone. I, nareshty, hats with white syrup cream will rewrite our cupcakes for a special occasion. winter cossack... The cream should be used as a gift, it will not flow out, so the muffin should be packed into a box by hand and taken to the robot or on a visit, so that it’s sacred to continue living.

(3-4 portions)

Ingredinti:

For filling:

How to prepare:

The oven has grown to 220 ° C. Chop into cubes 150 g of cold top butter beforehand | and eat in a blender bowl with a blender. Add sour cream, zhovtok, zukor and sil, pour cognac and add everything to the krykhta. Do not turn on the combine, pour 3-4 st. l. kryzhanoi vodi - just get into one breast. With top oil, baking papier has become overflowing with zmastiti, whistle a small form for a vipychka, viklasta just, quickly spread it along the bottom and sides of the form and send it to the freezer. Put the spinach in a drushlyak and scald with sprinkles. Eggs of trochas, pour in tops and beat up of trochas. Cool the cake from the freezer, often prick it with a fork | і vipіkati in the rozіgrіtіy spirits 10-15 chilin | minuti |. Krip dribno chop. Rub the sire on the great tertsi. Sjomgu narіzati small shmotochki, viclasts up to yaєts іz vershoks, add half of the trimmed crop and change everything. On the baking cake Viklasta scalded spinach, whitewash the filling і from the syomgoyu and rub it with sire. Change the temperature in the spirit to 200 ° C and vipikati with a stretch of 15-20 minutes. Put the ready-made quiche with a crop, which is overflowing.