Recipes: Page 2

Ingredients:

Meringue:

• Egg whites – 6
• Powdered sugar – 360 g
• Lemon juice – 1.5 tbsp
• Vanilla extract – 1 tsp

Cream:

• Butter – 150 g
• Sweetened condensed milk – 190 g

Instructions:

1. Rub the inside of a mixing bowl with a slice of lemon to remove any grease.
2. Wipe the bowl dry.
3. Whip the egg whites at room temperature until soft peaks form (about 7 minutes).
4. Gradually add vanilla and powdered sugar while continuing to whip for another 4 minutes.
5. Add 1.5 tbsp of lemon juice and whip for 1 more minute.
6. Transfer the whipped egg white mixture into a pastry bag and pipe meringue onto a baking sheet.
7. Bake the meringue at 200°F (90–95°C) for 2 hours.
8. Cream Filling:
9. Whip room temperature butter for 7 minutes.
10. Add sweetened condensed milk and whip for another 4 minutes.
11. Once the meringue has cooled, pipe the cream onto one meringue and sandwich with another.

Calories: 

• 268.8 kcal/100 g
• Protein: 4.1 g
• Fat: 0 g
• Carbohydrates: 63.3 g

Ingredients:

• Ham& Sausage – 1lb
• Water- 2,5 liters
• Onion, carrot , tomatoes, potato, pearl barley, olives, lemon, oil, tomato paste

Instructions:

1. Dice the ham and sausage.
2. Sauté in a pot with oil, onion, and carrot.
3. Add hot water.
4. Add pre-soaked pearl barley and cook for 20 minutes.
5. Add potatoes, olives, pickles, lemon, and tomato paste, then cook for another 10 minutes.
6. Serve with boiled eggs and sour cream.

Calories:

• 64 kcal / 100 g
• Protein: 3.5 g
• Carbohydrates: 4.3 g

Recipe for 15 pancakes:

Ingredients:

• Buttermilk (room temperature) – 300 ml
• Eggs (room temperature) - 2
• Flour – 250 g
• Salt -1/2 tsp
• Sugar – 50 g
• Baking powder – 2 tsp
• Vanilla – 1 tsp

Instructions:

1. Whip the eggs with sugar, vanilla, and salt for 5 minutes, until they increase in volume and turn pale in color.
2. Add the buttermilk and mix well.
3. Sift the flour with the baking powder and add it to the batter.
4. Mix gently.
5. Lightly oil the frying pan and cook on medium heat for 3 minutes on each side.
6. Serve with berries, syrup, jam, sweetened condensed milk, or sour cream.

Calories:

• 206 kcal/100 g
• Protein: 6.6 g
• Fat: 5.9 g
• Carbohydrates: 31.8 g

Ingredients:

• Elbow macaroni – 1lb
• American processed cheese– 480 g
• Butter – 30 g
• Milk – 600ml

Instructions:

1. Heat 600 milliliters of milk in a saucepan. 
2. Add 480 grams of soft cheese (I use American processed cheese) and 30 grams of butter.
3. Over low heat, bring the milk to a boil, stirring until all the cheese is melted.
4. Cook 1 pound of elbow macaroni for 25 minutes.
5. Drain the macaroni using a sieve and rinse with boiling water.
6. Pour the cheese sauce over the macaroni and mix well.
    

Calories: 

• 244.8 kcal/100 g
• Protein: 9.6 g
• Fat: 6.3 g
• Carbohydrates: 36.5 g

Ingredients:

• Pacific Cod - 1lb
• Eggs -2
• Corn crumbs - 200 g
• Flour - 100 g

Calories: 

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

Ingredients:

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

Instructions:

Sponge Cake

(8-inch pan, cake height – 2 inches)

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

Calories:

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

Ingredients:

Dough:

• Eggs – 2
• Buttermilk – 400 ml
• Oil – 2 tbsp
• Sugar – 2 tbsp
• Salt – 1 tsp
• Flour – 750 g
• Baking soda – 1 tsp

Filling:

• Potatoes – 900 g
• Onion – 1
• Oil – 600 ml
• Milk – 200 ml

Instructions:

Dough:

1. Add salt and sugar to 2 room temperature eggs.
2. Mix with a whisk (do not beat).
3. Add vegetable oil, buttermilk, and baking soda.
4. Whisk everything together.
5. Gradually add 700 g of flour and knead the dough for 5 minutes.
6. Use the remaining flour for shaping the pies.
7. Cover the dough with plastic wrap and let it rest for 30 minutes.

Filling:

1. Boil the potatoes—once boiling, add salt and cook for 30–40 minutes.
2. Chop the onion.
3. Fry it in sunflower oil until golden.
4. Mash the potatoes into a purée.
5. Add the fried onions, warm milk, and a small piece of butter. Mix well.

Forming and Cooking:

1. Divide the dough into 16 pieces.
2. Roll each piece into a ball.
3. Roll out each ball and place 1 tablespoon of filling in the center.
4. Seal the pie.
5. Heat the oil over medium-high heat for about 6 minutes.
6. Place the pies into the hot oil.
7. Fry for 3 minutes on each side.
    

Calories:

• 196.7 kcal/100 g
• Proteins: 5.7 g 
• Fats: 6.8 g
•  Carbohydrates: 28.2 g