If you have a package of puff pastry waiting in the freezer for a long time, then it’s time to make a crispy puff pie with berries. Moreover, while their season is still in full swing. In general, it doesn’t matter whether it’s yeasty or not. The pie can be baked from any. Baked goods made from yeast dough are more fluffy and airy, while those made from yeast-free dough are crispier. If you don't have fresh berries, use frozen ones. Just defrost them first. Be sure to brush the top of the pie with beaten egg. It will add a beautiful color and also help create a crispy crust. Baking is also good because it is very quick to prepare. You'll spend the most time waiting for the dough to defrost. Well, then everything is quick: form the cake and arrange the berries... Voila! A layer cake is already waiting for guests.

Berry layered pie

Three-layer milk jelly is one of the most impressive desserts that you can easily prepare at home. Cups with layered multi-colored jelly will not only decorate any celebration, but will also raise your culinary rating among your friends! The dessert is beautiful not only with its interesting appearance and great taste. But also because it has very few calories. This means that even PP adherents can afford it. This sweet will not affect your waistline! The jelly recipe is very simple, and a photo of each step will help you understand the sequence of actions. The list of ingredients contains the most affordable products, and the cooking technology is elementary. The only difficulty that awaits you is to wait patiently while the layers of jelly harden in the refrigerator!

Three-layer milk jelly

To create homemade currant wine, you don’t need any special skills or equipment. Choose ripe berries that have had time to warm up properly in the sun and become quite sweet. Do not wash them under any circumstances, as the peel contains the yeast we need. They will be responsible for the fermentation of the product. For wine we will use black currants. Its slightly tart-tasting berries in this recipe are not heat-treated, which means they will retain their beneficial substances and bright aroma. The finished product is a beautiful rich red color.

Homemade currant wine

The recipe for juicy peaches in their own juice for the winter is the bomb! You will have to work quite a bit, cut the fruits and put them in a sterilized jar, but the result will exceed your expectations. Fruits can be eaten plain, added to baked goods, ice cream or cottage cheese. They taste just like fresh! Unlike traditional jam and compotes, this method is more gentle. Peaches are not subject to heat treatment, and therefore are ready to give us all their benefits even in winter. For this dessert it is better to use ripe fruits. For unripe ones, it may take longer for the sugar to dissolve and you will need to add the slices to the jar when they settle.

Peaches in their own juice for winter.

Cherry confiture is an excellent preparation, which, moreover, does not require long cooking: its preparation together with processing of the fruit will take no more than an hour. The result will definitely delight you and your loved ones with its exquisite taste and magical aroma. Cherry confiture can be served for breakfast with fresh white bread, complemented with cheesecakes or pancakes, or simply eaten with a spoon, washed down with good tea. Well, if you want to bake a fruit pie in winter, know that you have already taken care of the filling for it! The confiture has a thick consistency, so it “sticks” well to the dough without spreading like jam.

Cherry jam

Flatbread with cheese and tomatoes is a great breakfast or snack option. For this recipe, you can use any ingredients that are in the refrigerator. We would like to invite you to add sweet cherry tomatoes and mozzarella as a filling. It turns out to be a kind of analogue of Mediterranean focaccia from delicate fluffy dough with viscous cheese. The convenient shape of the cakes makes it easy to take them with you to work or give them to children at school. And their bright taste goes well with a variety of sauces and additives. For example, thin circles of sausage or slices of meat, as well as arugula, basil, spinach and dried Italian herbs will help to diversify it.

Flatbreads with cheese and tomatoes

Chicken liver in a jar is an extraordinary dish not only in its composition, but also in its preparation method. Everything about it is brought to perfection - from the appetizing appearance and delicate taste to the convenience of storing the finished product - what could be better than a glass jar? Our recipe suggests filling a jar with alternating layers of liver, onions and green apples, but variations are also quite acceptable, for example, instead of apples you can take slices of dense pear or quince, instead of onions you can use shallots, and lovers of spicy and strong tastes can increase the amount of spices – add nutmeg, coriander, oregano or thyme, in short, you have a huge scope for experimentation, and rest assured that almost everything will turn out to be successful. The main thing is to carefully process the liver and do not forget to season it with good butter!

Chicken liver in a jar

Scrambled eggs with vegetables for breakfast

Shakshuka

Quesadilla with chicken, spinach and mozzarella.

Quesadilla in Italian style

Chinese method of cooking rice

Delicious sausages in dough just like at school

Pigs in a blanket

Chicken drumsticks in the oven, prepared according to our recipe, is a dish that clearly shows how the simplest and most affordable products can become a small culinary masterpiece, you just have to be creative! This chicken is very easy to prepare. First you need to marinate the chicken in a spicy marinade so that the drumsticks become soft and juicy. And then bake them in the oven until crispy and golden brown.  We are sure that everyone will be absolutely delighted and will ask for a second helping! Place the rosy drumsticks on a plate and add a light and tasty side dish, garnish with leaves of fresh herbs and your dinner will instantly turn into a holiday! Follow our step-by-step recipe with photos, and you will definitely succeed.

Chicken drumsticks in the oven

Ingredients: Sugar - 100 gr., eggs - 3 pcs., butter - 200 gr., milk - 1 glass, baking powder - 1 teaspoon, wheat flour - 300 gr., vanillin - 1 sachet. Preparation: Grind butter with sugar, add eggs and beat. Pour in milk, stir in flour, vanillin and baking powder. Mix well. Bake in a waffle iron for 3-5 minutes until golden brown.

Viennese waffles

Almond cookie

Tortillas with cheese and ham will please everyone without exception! They have everything you love so much: fluffy golden brown yeast dough, and inside - viscous cheese and a thin piece of smoked ham. Simple and unpretentious, they are quite easy to prepare. Especially if you are familiar with yeast dough. But, even if this is your first attempt, there is only one piece of advice: strictly follow our instructions and you will succeed. Flatbreads will help you out when you want to snack on something tasty. They are convenient to take with you to work or school. And round, fragrant flatbreads are simply created for family picnics in nature.

Flatbreads with cheese and ham

The homemade fermented baked milk recipe will be useful to all lovers of this fermented milk product, especially since its preparation is incredibly simple. True, it cannot be called fast, but the result is definitely worth the time spent. Moreover, your active participation in the preparation of fermented baked milk is completely insignificant: you boiled the milk, simmered it in the oven and added sour cream. The last stage, during which the product itself is formed, generally occurs on its own, under the influence of stable heat. So, even a novice cook can take on putting our recipe into practice.

Homemade fermented baked milk

You will like chocolate pancakes no less than classic pancakes. They will diversify your breakfast in combination with aromatic strong coffee.

Chocolate pancakes

Sauerkraut with apples has been prepared for the winter in Russian villages since time immemorial. Back then, of course, they didn’t really follow the recipes, but they followed the general principles. The cabbage was chopped with a special tool - chopping in wooden troughs, then combined with thin sliced ​​carrots and placed in barrels, lined with sour apples (Antonovka). They also placed a slice of rye bread at the bottom of each container and covered it with whole cabbage leaves. Why did they do this? So that the fermentation process goes more actively and faster, of course! The result was not only delicious crispy cabbage, but also very tasty apples, which were often served separately as a snack.

Sauerkraut with apples for the winter

Any dessert with fresh strawberries is a hit. Therefore, we do not regret juicy berries for the tartlet - we ourselves will then enjoy this work of gastronomic art.

Strawberry tartlet

This is a simple and inexpensive dessert.  They prepare halva on ordinary days, but for a Georgian wedding it’s a must.

Cornmeal halva

Turkish flatbread bazlama on a skillet

For a pie with three fillings “Snail” you will need phyllo dough. Today it is easy to buy in regular and online stores, but if you suddenly don’t find it, bake a pie with three fillings from thin Armenian lavash.

Pie with three fillings Snail

Beef liver with gravy is a dish familiar to everyone since childhood, tasty, easy to prepare and at the same time very healthy. In this recipe, we will tell you how to make beef liver in a frying pan without much effort. This product goes well with a delicate sour cream sauce, because sour cream or cream makes the liver juicy and very soft. If these ingredients are used, the healthy offal does not even need to be pre-soaked before cooking - the dish will turn out delicious anyway! Most importantly, do not forget an important point: beef liver does not require prolonged heat treatment.

Beef liver with gravy

There is no such thing as too much sweet) According to this simple recipe, the halva is soft, moderately sweet and crumbly.

Homemade halva with peach jam Maheev

Stewed beef shoulder according to our recipe has every chance to be included in the list of your favorite dishes. “Middle” (the shoulder part is called this by many butchers) is meat, one might say, lean, ideal for boiling, simmering and stewing. This cut has a very high taste and rich aroma, which are perfectly revealed during “slow” cooking. And of course, the advantage of such a dish is that its preparation does not require much effort, and soft stewed beef is combined with most side dishes.

Braised beef shoulder

Kharcho soup with walnuts is a thick and satisfying dish of Georgian cuisine. The rich beef broth is seasoned with rice, tkemali sauce and nuts, and then, once in a bowl, the soup is sprinkled with finely chopped herbs. Thanks to the fact that garlic and spices are added to kharcho, it turns out spicy, spicy and aromatic - exactly what the true taste of Caucasian cuisine should be. It’s hard to imagine a soup that could better warm you up in the cold - after a plate of fiery kharcho you simply forget that it’s freezing outside! In order not to deviate from the canon, add suneli hops, Imeretian saffron and hot pepper to the soup, take small short-grain rice and ripe tomatoes. Prepare kharcho soup according to our step-by-step recipe and drive away the frost and winter blues!

Kharcho soup with walnuts

Zangaza, the Uzbek brushwood flower, is named so for a reason. This dessert is not inferior in appearance to the exquisite works of professional confectioners. Strips of elastic and plastic dough are formed here in such a way that the finished delicacy takes the shape of a fairy-tale flower. Based on our step-by-step recipe, you will see that this is not at all difficult to do. So in just an hour you will have delicious crispy brushwood ready! Added bonus: Because the dough expands significantly when deep-frying, you'll be serving up a huge plate of this spectacular treat.

Zangaza, Uzbek crispy flower pastry

Homemade crumbly brushwood with milk is a favorite treat for children and adults. In order to knead the correct dough, you will need wheat flour, milk, melted butter and eggs. Baking powder and rum will make the dough especially crispy and light, and to decorate the finished dessert, sprinkle the brushwood with powdered sugar - use a fine-hole strainer to do this. Try not to pour too much flour onto the work surface - if it gets into the frying pan with oil, the flour will start to burn and your kitchen will fill with fumes. It is most convenient to roll out the dough on a sheet of baking paper, to which it will not stick - then certainly nothing unnecessary will get into the oil.

Homemade crispy cookies on milk

Milk pie is probably the easiest and fastest baked product. There is no need to put yeast in it, which means the dough does not require long proofing. Just mix all the ingredients, pour the dough into the pan and bake. In an hour, you will have a tender, airy, sweet homemade pie ready. Which, for sure, will appeal to all household members. It is very easy to prepare such baked goods, especially if you know one little secret: the milk should be warm enough. Then the dough will rise well in the oven, and the pie itself will have a pleasant creamy aroma. Our step-by-step recipe with photos will help you do everything right and get a delicate dessert for tea.

Milk pie

You can cool this warm drink to room temperature - it will not get any worse. So you should definitely try it warm or moderately cool!

Milk with figs and honey

Manti with meat and pumpkin is an authentic dish of Uzbek cuisine. The combination of meat and juicy pumpkin is delicious on its own. But in the version with manti, pumpkin also reduces the calorie content of the finished dish. And this is important for everyone who watches their weight. To ensure that manti has a harmonious and balanced taste, prepare them according to our step-by-step recipe. If you don't have a special device, make this dish in a double boiler. It does not have as many tiers as a manti cooker, but what it does have will be quite enough to cook a small amount of manti.

Manty with meat and pumpkin

Hawaiian mixture with meat cooked in a frying pan is a dish that will help you out in an emergency when you have very little time or do not have enough energy for complex recipes. To prepare this simple and tasty dish, all you need is some minced meat and a pack of frozen vegetables with rice. Here it is the vegetable mixture that is the highlight of the program! In just half an hour, you can serve a healthy and satisfying lunch that meets all the recommendations of nutritionists: it will contain proteins, slow carbohydrates, and fiber! Prepare the dish in a deep frying pan, in a saucepan or in a wok, and before serving, garnish with fresh herbs and season with ground pepper.

Hawaiian mix with meat in a pan

Potato hash brown can be called the brother of Belarusian pancakes, a relative of Jewish latkes or a friend of Swiss rösti. Simply put, hashbrowns are one of the varieties of potato cakes that can be found almost everywhere - in popular fast food establishments, at traditional Christmas markets, and in fine dining restaurants. The main difference between hash brown and traditional potato pancakes is the potato processing technology. For potato pancakes, grated raw potatoes are used, and to make hashbrown, potato strips are pre-blanched. We suggest you prepare a classic hashbrown at home, in which chopped garlic and grated cheese are added to the potatoes. And don't forget to serve a sauce of thick Greek yogurt mixed with lemon juice, olive oil, salt and paprika - it's the best hashbrown accompaniment!

Potato hash brown

Manti with onions and pumpkin is a real find not only for those who do not eat meat, but also for sophisticated gourmets. Appetizing manti in a thin dough shell are filled with juicy vegetable filling, flavored with aromatic spices. In order for the dish to turn out especially juicy, you need to maintain the correct ratio of onion and pumpkin - usually for the filling you take one medium-sized onion for every 100 g of pumpkin. The onion, cut into small cubes, is lightly crushed with your hands so that it releases the juice. The pumpkin can be grated or cut into the same cubes as the onion. Be sure to season the filling with spices; dried garlic, nutmeg, hot pepper, cumin and coriander are great.

Manti with onions and pumpkin

Beef tongue in the oven is an excellent homemade delicacy that will decorate your holiday table. The tongue, baked whole, turns out very juicy and soft. And also very aromatic, thanks to the spicy marinade in which the lightly boiled meat is kept for 30 minutes. By baking food in a sleeve, you are guaranteed to receive a dish of the highest quality and, in addition, save your time. After all, all you need to do is pack a whole beef tongue tightly into a heat-resistant sleeve, and then just put it in to bake. In 2 hours the tongue will be completely ready. It should be cooled and cut - thin slices will perfectly complement a plate of cold meats and will appeal to even the most sophisticated gourmets.

Beef tongue in the oven

Ant hill salad

Chicken drumstick in honey sauce is a dish with an interesting and piquant taste. Chicken meat is quite neutral and goes well with ingredients that have a distinct taste and aroma. In our recipe, the chicken is kept in an original Asian-style marinade. Its main ingredients are soy sauce, paprika and honey. It is the marinade that provides the beautiful color and rich taste of the finished dish. Baked chicken drumsticks turn out unusually juicy due to the correctly selected temperature conditions. First, they are baked for 30 minutes at 180 °C - during this time the chicken is almost ready. Then the heat is increased to 210°C and the chicken drumsticks are quickly covered with an appetizing crust. Serve baked chicken drumsticks with potatoes or fluffy rice and don't forget to complement the dish with vegetable salad.

Chicken drumstick in honey sauce

Baked beef liver is a quick and easy dish that's great for the whole family. No one doubts the benefits of this product - it is known that liver is easily digestible, and the omega-3 and omega-6 fatty acids it contains help normalize cholesterol levels and strengthen the cardiovascular system. In addition, vitamin A, present in large quantities in the liver, has a positive effect on vision and supports the reproductive function of the body. In general, beef liver is a valuable component of dietary, children's and sports nutrition. Baked in the oven without pre-frying, beef liver with sour cream and onions turns out very tasty - tender, soft and juicy. Serve it for lunch or dinner straight from the oven, hot, with a side dish of potatoes, fluffy rice, couscous or roasted vegetables.

Baked beef liver

Carbonara sauce with bacon is a popular addition to spaghetti. Every pasta lover has repeatedly tried this wonderful Roman dish, and everyone would not refuse to be able to cook delicious homemade carbonara. All you need for this is good bacon, fresh cream and delicious cheese, and a deep frying pan or a saucepan with a thick bottom. By the way, the presence of cream in the sauce is controversial for many and is considered a modern innovation; in the authentic recipe, only raw yolks are added to the sauce at the rate of one yolk per serving of pasta. We offer a step-by-step recipe for carbonara in its author's interpretation and prepare a sauce with mushrooms and cream - they will add additional softness and grace to its taste.

Carbonara sauce with bacon

Alaska - simple rye bread with seeds. It is beautiful precisely because of its simplicity - it is simply prepared, it has a wonderful, clean, simple taste of rye bread, and it contains the simplest toasted sunflower seeds, so ours, so dear, which give the bread such a warm and close character to any Russian person.

Rye bread Alaska

This compote is made from apricots without sterilization, which greatly simplifies the process and eases the lot of the summer housewife, who has more than enough troubles in the summer. The recipe is incredibly simple: remove the pits from the apricots, put them in jars, pour boiling water over them and leave for a while. After which we drain the water and cook the syrup in it, which we then return to the jars. And that's the end of it! There is no need to sterilize the compote: the apricots have undergone double heat treatment, which is quite enough to provide the workpiece with reliable resistance to spoilage.

Apricot compote without sterilization

Compote of apricots and plums has a very harmonious flavor with a pleasant light acidity. There are few fruits in the jar, so the syrup turns out not too dense. Whether to drink it in its pure form? It's up to you! We think that to get a light refreshing drink, it is better to dilute the syrup with drinking or even carbonated water in the proportion of 1:1. Apricots and plums from the compote, however, can be served for dessert, which is many times better than fatty cakes, cakes or candies. By the way, the "compote" fruits make a delicious cocktail: just peel them from the skin and pips, and then beat the pulp with one or another fermented milk drink.

Apricot and plum compote

Imagine a winter morning, it’s still dark outside, and on your table in a vase the bright and impossibly fragrant sun is shining. What's the secret? It's simple - it's apricot jam! And while these sweet, honeyed fruits are in season, let’s prepare this jam with seeds for the winter. What variety of apricots should I choose for this jam? Yes, anyone! The main thing is that you like the taste and that the seed does not taste bitter. You can use your imagination and add natural honey, vanilla sugar or crushed nuts to the apricots, and the rest is just simple culinary magic created by your own hands.

Apricot jam with pits for the winter

Five-minute currant jam cooks quickly, five minutes is enough for it to be ready. But there is one important condition: the berries must be sorted, all spoiled and wrinkled ones must be removed. Whether or not to remove the peduncle is a matter of taste. You can trim a dried flower with scissors. This will not particularly affect the quality of the finished jam.

Five-minute currant jam

It is quite possible that this homemade lemon jam will become your favorite addition to pancakes, pancakes, cheesecakes, and simply to slices of toasted bread. So, if you don’t really like the sugary-sweet taste of fruit and berry preparations, preferring exquisite sourness to it, then be sure to try to bring our recipe to life. Moreover, there are no particular difficulties in this matter! Well, your loved ones will be captivated by this lemon jam even at the preparation stage, thanks to the dizzying citrus aroma.

Homemade lemon jam

Pork cooked in the oven will always be a win-win option on your table. The dish turns out so tasty, juicy and appetizing that even picky eaters will be satisfied with the taste combinations of golden brown honey crust with subtle notes of wine, combined with dried fruits.

Pork baked with dried fruits under honey glaze

Pine cone jam, or &quot;pine jam&quot; as it is sometimes called, has a pink-brown color and a honey-resinous flavor. Despite the unusual nature of this preparation, pine cone jam is tasty enough to be eaten not only for health reasons

Jam made from pine cones

Original cookies made from buckwheat flour with chocolate can be prepared not only for home tea, but also as a healthy and tasty gift, for example, for New Year or Christmas. Buckwheat flour will give baked goods a light nutty, caramel-like flavor. And cookies are prepared like any other: knead the dough, place the formed “washers” on a baking sheet and bake until golden brown for 15 minutes.

Buckwheat flour cookies with chocolate

Honeysuckle pureed with sugar without cooking is the best way to preserve all the beneficial properties of this berry. And there are many such properties. It has been proven that honeysuckle fruits have a pronounced healing effect. They perfectly reduce fever, remove inflammation, help with diabetes and gastrointestinal disorders. They have a beneficial effect on the liver and cardiovascular system. However, most of the vitamins and nutrients disintegrate during prolonged cooking. Our step-by-step recipe will tell you how to process honeysuckle and preserve its benefits as much as possible.

Honeysuckle for winter without cooking, mashed with sugar

Redcurrant juice is a light, refreshing, vitamin-rich drink for any time of year. In summer, cooled, it quenches thirst well, and in winter, warm, it warms and saturates the body with valuable vitamins. During the berry season, prepare it from fresh currants, raspberries, cherries, strawberries and wild strawberries. And in winter, frozen stocks will come to your aid. It is in fruit drinks, unlike compotes, that more beneficial vitamins are retained. All thanks to a special cooking technology: the berries are first mashed and juice is obtained, and then added to the compote. It contains a lot of vitamin C, which is responsible for immunity, as well as iodine. The bright color of the drink understands the mood and relieves fatigue. And with the help of various additives, you can make the taste of fruit drink even more original.

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