Recipes - Page 2

• Pacific Cod - 1lb
• Eggs -2
• Corn crumbs - 200 g
• Flour - 100 g
• Spices - hot pepper, garlic, paprika, etc..

• 127.3 kcal/100 g
• Protein: 16.2 g
• Fat: 4.9 g
• Carbohydrates: 4.5 g 

• Cottage cheese – 400 g
• Flour – 100 g
• Raisins – 80 g
• Eggs – 2
• Sugar – 3 tbsp
• Salt – 1/2 tsp
• Baking powder – 1/2 tsp

1. Rinse the raisins and pat them dry.
2. In a bowl, mix all the ingredients until well combined.
3. Shape the mixture into small pancakes.
4. Heat oil in a pan over medium heat.
5. Fry the pancakes for 4 minutes on each side until golden brown.
6. Reduce the heat, cover, and let them simmer for 5 more minutes.
7. Serve warm with sour cream or your favorite jam.

• 240.9 kcal / 100 g
• Proteins: 11.6 g
• Fats: 9.6 g
• Carbohydrates: 26.4 g

• Canned pizza crust
• Any vegetables
• Tomato sauce
• Any Sausages

1. Pizza made from leftovers in your refrigerator and canned pizza crust. 
2. Cut everything into pieces and put it on the crust. 
3. Bake at 415°F for 15 minutes.

• 232.1 kcal/100 g; 
• Proteins: 10.2 g; 
• Fats: 16.5 g; 
• Carbohydrates: 11.3 g 

Biscuit:

• Eggs – 4 pieces
• Granulated sugar – 140 g
• Vanilla sugar – 10 g
• Salt – 1 pinch
• Flour – 165 g
• Baking powder – 1 tsp
• Milk – 120 ml
• Butter – 60 g

Cream:

• Heavy cream (33%) – 600 ml
• Powdered sugar – 80 g (6 tbsp)

• Strawberry – 700 g

Sponge Cake

(8-inch pan, cake height – 4 inches)

1. Bring eggs to room temperature, then add sugar and salt. Mix with a whisk over a double boiler (water bath).
2. Add vanilla extract and beat on high speed for about 6 minutes, until the eggs lighten in color and triple in volume.
3. Heat the milk in a small saucepan until it just begins to boil, then remove from heat and stir in the butter.
4. Gradually fold the sifted flour and baking powder into the whipped eggs, mixing gently with a spatula from bottom to top.
5. Then slowly pour in the hot milk and butter mixture, gently mixing to combine.
6. Line an 8-inch pan with wax paper and grease it with oil.
7. Pour the batter into the pan and bake at 340°F for 40 minutes.
8. To prevent the sponge from drying out, wrap the slightly warm cake in plastic wrap and refrigerate for 2–4 hours.

Filling

1. Wash and slice the strawberries.
2. Chill the mixing bowl, whisk, and heavy cream in the fridge ahead of time.
3. Whip the cream on medium speed (to avoid overwhipping) until heavy (stiff) peaks form — I use speed 4 on my mixer, which has a max of 6. Whipping time is about 8 minutes.
4. Add powdered sugar during the 2nd or 3rd minute of whipping.
5. Note: Whipped cream is very unstable, so keep it in the fridge between cake assembly steps.

Assembling the Cake

1. Slice the sponge into 3 layers.
2. Place the bottom layer on a cake board. Wrap a 4-inch high cake collar (plastic wrap for assembling cakes) around it and secure with tape
3. On each layer, spread sliced strawberries and cover them with whipped cream.
4. Decorate the top layer with cream and strawberries. Dust the strawberries with powdered sugar.
5. This is a delicate cake, so do not remove the plastic collar.
6. Cut the cake while still inside the collar and gently lift slices out with a fork. Place onto a plate to serve.

• 340 kcal/100 g
• Protein: 5 g  
• Fat: 23 g 
• Carbohydrates: 27 g

• Champignons – 600 g
• Onion – 1 (medium-sized)
• Hard cheese – 100 g
• Heavy cream – 300 g
• Salt, pepper, and other spices to taste

1. Fry the onion and champignons in oil 5 min.
2. Add heavy cream and spices. Use less salt when adding it to the mushrooms because the cheese might make the dish too salty later. 
3. Simmer on low heat for 10 minutes, stirring occasionally.
4. Pour the mixture into bowls.
5. Bake in the oven at 360°F for 20 minutes.
6. Add grated cheese and broil for 5 minutes until golden brown.

• 92.4 kcal /100 g
• Proteins: 8.2 g
• Fats: 5.3 g
• Carbohydrates: 3 g

Shrimps 

• Shrimp - 900 g
• Butter - 40 g
• Soy sauce - 3 tbsp
• Garlic - 1 tsp

 Rice

• Rice - 400 g
• Water - 900 g

Shrimps

1. Melt the butter in a pan. 
2. Add the shrimp. 
3. Then add garlic and soy sauce. 
4. Fry for 10 minutes.

Rice

1. Bring the rice and water to a boil. 
2. Add butter and salt. Mix well. 
3. Cover with a lid and simmer for 25 minutes.

Fried Shrimps:

• 118.4 kcal/100 g
• Proteins: 16.2 g
• Fats: 3.9 g
• Carbohydrates: 4.6 g
   

Rice:

• 119.4 kcal/100 g
• Proteins: 2.2 g
• Fats: 2 g
• Carbohydrates: 23.2 g

• Any sweet juice - 500 ml
• Semolina - 40 g
• Vanilla extract - 1tsp

• Pour 500 ml of sweet juice into a pan and bring it to a boil. 
• Add 40 g of semolina, stirring well. 
• Cook for 5 minutes, then set it aside to cool. 
• Add vanilla and whip for 5 minutes. 
• Serve cold.

• 65.1 kcal/100 g
• Proteins: 0.7 g 
• Fats: 0.1 g 
• Carbohydrates: 15.2 g