English - 26
4. Special Occasions
Code/Food
Ingredients / Instructions
4-1
Bell pepper
stufed with
meat
(1) Bell pepper - 2 pc per 80 g, Minced meat (beef & pork) - 150
to 190 g (divide to two part), Cooked regular rice - 10 to 20 g,
Salt - 5 g, Black pepper powder - 0.5 g, Beef stock or water with
dry concentrate - 200 ml
(2) Mix for sauce: Wheat - 5 g, Tomato paste - 20 g, Water -
50 ml
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stu pepper by
meat. Put it into a bowl shaped plate add stock(1). Start cooking.
Prepare all ingredients for the Mix for sauce(2). As soon as oven
beeps, pour the mix into stock with stufed pepper. Upside down
it and continue cooking process.
4-2
Fish pie
rasstegai
(1) Frozen puf pastry (2 square forms) - ¼ part of form
(2) Filling: Pike perch let small diced - 25 g, Champignons diced
- 6 g, Cooked regular rice - 4 g, Egg yolk - pc for brushing
Defrost the pastry. Cut pastry to necessary size(1).
Mix all ingredients for illing(2). Put illing in the center of piece of
pastry. Form it to boat. Brush it with egg yolk. Put it on a plate.
Put the plate on the low rack. Start cooking.
4-3
Cheese in bread
crumbs
Cheese - 125 g (4 to 5 pc per 25 g each), Egg - 0.5 pc, Bread
crumbs - 3 to 5 g
Cut cheese into bricks. Put into egg yolk and covered with bread
crumbs. Put cheese on a wax paper. Then put it on the high
rack. Start cooking.
4-4
Chicken
shashlik
Chicken leg let - 380 g, Tomato paste - 20 g, Salt - 5 g, Garlic
chopped - 3 g, Oil - 7 g, Regular yogurt - 70 g, Sticks. For
marinate: tomatoes, olive oil, salt, pepper, lemon peel
Cut let into 3 x 3 cm dices. For marinate mix tomatoes smashed
in blender, olive oil, salt, pepper, lemon peel. Mix marinate with
chicken ilet. Pickle meat for more than 1 hour. Put chicken
pieces to the wooden skewers.
Put it on the plate and on the high rack. Start cooking.
Code/Food
Ingredients / Instructions
4-5
Boyar style
meat
Pork neck - 280 g (cut in 4 pieces), Salt - 2 g, Black pepper
powder - 0.5 g, Champignons slices - 45 g, Mayonnaise - 55 g
Season meat. Put meat on the plate. Put plate on the high rack.
Start cooking. As soon as oven beeps, put champignons on
meat and cover with mayonaise. Continue cooking process.
4-6
Coulibiac with
salmon
Frozen puf pastry - 130 g
Filling: Salmon ilet small diced - 100 g, Salt - 1 g, Pan fried onion
diced - 20 g, Hardboiled egg small diced - 30 g, Egg yolk - 1 pc
for brushing
Defrost pastry. Roll it to 2 mm thin. Mix all ingredients for lling.
Put lling in the center of pastry. Combine ends of the pastry
together. Form it. Make some cuts. Brush it by egg yolk. Put
formed pastry on a wax paper. Then put it on the low rack. Start
cooking.
4-7
Salmon shashlik
Salmon big diced - 350 to 370 g, Lemon - 25 g (squeeze juice),
Salt - 5 g, Oil - 10 g, Parsley chopped - 10 g, Sticks
Mix all ingredients and ish. Marinate 15 - 20 min. Put on sticks it.
Put it on the plate and on the high rack. Start cooking.
4-8
Trout baked
with vegetables
Butter - 5 g, Carrot julienned - 35 g, Onion julienned - 25 g,
Garlic chopped - 3 g, Celery leaves chopped - 5 g, Trout - 1 pc
(220 to 250 g), Salt - 1 g, White pepper powder - 0.5 g, Butter
- 5 g
Grease butter in the centre of wax paper. Put carrot, onion,
garlic and celery on it. Put seasoned trout on vegetables. Grease
butter on top of the sh. Cover it. Put it into microwave oven and
start cooking.
4-9
Cookies
Wheat - 85 g, Ice sugar - 25 g, Butter - 50 g, Egg - 0.5 ps, Salt
- 1 g
Mix well wheat, ice sugar and butter. Add salt and egg.
Mix well. Form it in two tablet forms. Put it with wax paper on the
low rack. Start cooking.
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2014-04-24 5:05:32
