Recipes - Page 1

• 8 trout fishes

1. Rub each fish with coarse salt (½ tsp per fish) and let it sit for 24 hours.
2. Soak the apple chunks in water for 30 minutes.
3. Light the charcoal in the side grill and allow it to heat up for 30 minutes.
4. Place the soaked apple chunks on the side grill.
5. Put a bowl of water on the bottom of the main grill, then place the fish on the main grill.
6. Close the lid and smoke the fish for 1 hour.
7. Enjoy your delicious hot-smoked trout!

• 243 kcal / 100 g
• Protein: 27.7 g
• Fat: 14.2 g
• Carbohydrates: 0 g 

• 800 g mushrooms
• 1 onion
• 4 potatoes
• 1700 ml water
• 200 ml heavy cream
• Spices – salt, pepper, Italian seasoning, paprika, garlic, parmesan

1. Fry the onion in a pot with vegetable oil until golden brown. 
2. Add the mushrooms and diced potatoes, then season with spices and salt. 
3. Fry for 5 minutes. Add 1700ml of hot water and simmer for 10 minutes.
4. Pour in 200ml of 33% heavy cream and cook for another 5 minutes. 
5. Blend the hot soup in a mixer on smoothie mode. Serve with croutons.

• 54.5 kcal/100 g
• Proteins: 1.8 g
• Fats: 3 g
• Carbohydrates: 5.5 g

For 8-inch pan

• Apples – 6
• Eggs – 4
• Sugar – 160 g
• Salt – 1/3 tsp
• Powdered sugar – 10 g
• Vanilla – 1 tsp
• Flour -160 g

1. Wash the apples, peel them, dry them, and cut them into small pieces.
2. Place them in a bowl and drizzle with lemon juice to prevent browning.
3. Add sugar and salt to the eggs and beat with a hand mixer or stand mixer on high speed for 10 minutes. The eggs should be at room temperature, and after whipping, they should turn white. 
4. Add the flour in three stages, gently mixing by hand.
5. Add vanilla, grease the form with a little of oil, pour the batter into a baking dish, and bake at 360°F (180°C) for 40 minutes.
6. After turning off the oven, leave the cake inside for another 20 minutes.
7. Remove the cake, let it cool, and sprinkle with powdered sugar.

• 177.5 kcal/100 g
• Proteins: 4.6 g
• Fats: 3 g
• Carbohydrates: 32.7 g

• Pork ribs (riblets)
• Spices: hot pepper, paprika, cayenne pepper, garlic
• Soy sauce

1. Cut the ribs into smaller pieces.
2. Add all the spices and soy sauce, then mix thoroughly with your hands.
3. Leave them under pressure for 24 hours.
4. Start the coals, and after 20 minutes, place the ribs on the grill.
5. Grill for 1 hour, turning them every 10 minutes for even cooking.

• 329 kcal/100 g
• Proteins: 19 g
• Fats: 28 g
• Carbohydrates: 1 g

• Potato – 2 lb
• Ground beef – 300 g
• Grated cheese – 100 g
• Eggs – 2
• Spices, onion

1. Cut the onion and blend it in a chopper.
2. Peel the potatoes
3. Add spices, onion and 1 egg to the ground beef
4. Boil the potatoes for 30 minutes
5. Mash the potatoes
6. Add pepper, 1 egg and 1 tbsp of flour
7. Mix it
8. Fry the ground beef for 10 minutes
9. Form the casserole
10. Brush the casserole with egg
11. Sprinkle with parmesan
12. Bake at 410 decrees for 30 minutes + 2 minutes on broil
13. Enjoy the fantastic taste!

• 134.1 kcal/100 g
• Proteins: 9 g
• Fats: 7.3 g
• Carbohydrates: 8.3 g

Biscuit:

• Eggs – 4
• Flour – 100 g
• Odorless oil – 35 ml
• Milk-40 ml
• Salt – 1/3 tsp
• Sugar – 80 g
• Vanilla – 1tsp

Cream:

• Sour cream – 400 g
• Sugar Powder – 80 g

1. Crack 4 eggs into a bowl. Add salt and sugar.
2. Whip with a stand or hand mixer until the eggs increase in volume and turn white.
3. Add oil, then carefully mix by hand.
4. Add milk and vanilla, mixing gently by hand.
5. Gradually add the flour in three parts, mixing carefully by hand.
6. Bake for 15 minutes at 375°F (190°C).
7. Remove from the oven and let the roll cool.
8. Turn it upside down and remove the wax paper.
9. Cream: Mix sour cream and sugar powder.
10. Spread cream over the top of the roll and roll it up.
11. Refrigerate for 1 hour to stabilize.
12. Decorate as desired.

• 294.8 kcal/100 g
• Proteins: 4.7 g
• Fats: 20 g
• Carbohydrates: 23.8 g

• Water – 2,5 liters 
• Chicken - 1 pound
• Rice - 125 g
• Fresh lemon juice – 125 ml
• Eggs - 4

1. In a large pot, cook the broth and strain it.  Set aside 2 cups of broth.
2. Add rice to the remaining broth, cover, and simmer over low heat for 20 minutes.
3. Whip 4 eggs with a little salt until they increase in volume and turn white.
4. Add lemon juice gradually and mix carefully.
5. Slowly pour the reserved hot broth (reheat in the microwave if needed) into the egg-lemon mixture in several additions, stirring constantly to prevent curdling.
6. Turn off the heat.
7. Pour the egg-lemon mixture into the soup, stirring vigorously for a few minutes until fully combined. 
8. Turn on the heat again.
9. Cook over medium-low heat, stirring, until the soup thickens, about 5-10 minutes. 
10. If desired, add the shredded chicken to the soup.

• 100.4 kcal/100 g 
• Proteins: 7 g
• Fats: 6.3 g
• Carbohydrates: 3б5 g

For 2 servings (120-150 ml each)

• Heavy cream (33%) – 300 ml
• Egg yolks – 3 (60 g)
• Sugar – 35 g + 2 tsp for caramel
• Vanilla – 1 tsp

1. Heat the heavy cream (33%) until hot but do not boil.
2. Whisk the egg yolks with sugar and vanilla until smooth, don't whip it.
3. Gradually add the hot cream to the yolk mixture, stirring constantly.
4. Strain the mixture.
5. Pour into heat-resistant ramekins.
6. Bake in the oven at 230°F for 50 minutes.
7. After cooling, sprinkle 1 tsp of sugar on top of each ramekin.
8. Use a kitchen torch to caramelize the sugar for 1-2 minutes until golden brown.
9. Refrigerate and serve chilled.

• 191.9 kcal/100 g
• Protein: 4.2 g
• Fat: 8.3 g
• Carbohydrates: 25.7 g