Recipes - Page 5

• Potato – 600 g
• Onion – 1
• Heavy Cream – 300 ml
• Boiled water – 1.3 l
• Smoked turkey – 300 g
• Oil – 3 tbsp  

1. Dice the onion and potato.
2. Sauté the onion in a small amount of oil until golden.
3. Add the diced potatoes and smoked turkey, and sauté for 2–3 minutes.
4. Pour in hot water, bring to a boil, and cook over medium heat for 15 minutes.
5. Add 33% cream and cook for another 5 minutes.
6. Remove the meat, transfer the mixture to a blender, and blend until smooth.
7. Return the mixture to the pot and bring it to a boil. (optional)
8. Finely chop the smoked meat and return it to the soup.
9. Serve with croutons and fried bacon.

• Calories: 80.5 kcal / 100 g
• Proteins: 2.4 g 
• Fats: 5.5 g 
• Carbohydrates: 5.2 g

Choux Pastry:

• Water – 250 ml
• Butter – 100 g
• Salt – a pinch
• Eggs – 4–5

Cream Filling:

• Butter – 220 g
• Sweetened condensed milk – 1 can
• Vanilla extract – ½ teaspoon

Chocolate Glaze:

• Chocolate – 100 g (milk chocolate is preferred)
• Butter – 50 g

Choux Pastry:

1. Pour cold water into a saucepan with a thick bottom.
2. Add room-temperature butter and a pinch of salt.
3. Bring to a boil over medium heat, making sure the butter is fully melted.
4. Once boiling, reduce to low heat and add all the flour at once, stirring constantly for 1 minute to cook the dough.
5. A light white film should form on the bottom of the pan—this means the dough is ready.
6. Transfer the dough to a bowl and let it cool for 10 minutes.
7. Add the eggs one at a time. Beat the last egg separately and add gradually to achieve the right consistency.
8. The dough should resemble thick sour cream. When lifted with a spatula, it should not run off.
9. Transfer the dough to a piping bag fitted with an open star tip (1.2 cm diameter).
10. Pipe éclairs onto wax paper, each about 5.5 inches long.
11. Use a finger dipped in cold water to smooth out the shape.
12. Bake at 400°F (200°C) for 35 minutes.

Cream Filling:

1. Whip the room-temperature butter with a mixer.
2. Gradually add the condensed milk while mixing.
3. Finally, add the vanilla extract and mix well.

Chocolate Glaze:

Melt the chocolate and butter together in a double boiler or over very low heat.

Assembly:

1. Make 3 small holes on the bottom of each éclair.
2. Use a long piping tip to fill the éclairs with cream through the holes.
3. Dip the tops of the éclairs into the melted chocolate to glaze.

• 188 kcal / 100 g
• Protein: 2.6 g 
• Fat: 9.8 g 
• Carbohydrates: 22.3 g

• Chicken breasts – 2lb
• Mushrooms – 1lb
• Cheese – 1lb
• Onion 1

1. Chop the onion and mushrooms.
2. Sauté the onion in a small amount of oil until golden brown, then add the mushrooms.
3. Cover the chicken breast with plastic wrap and pound it with a meat mallet.
4. Place the sautéed onions with mushrooms and grated cheese on the chicken breast.
5. Bake for thirty minutes at 360 degrees Fahrenheit and then broil for three minutes.

• 163.4 kcal / 100 g
• Protein: 19.8 g
• Fat: 8.7 g
• Carbohydrates: 0.3 g

Biscuit:

• Eggs – 4 pieces
• Granulated sugar – 140 g
• Vanilla extract – 1 tsp 
• Salt – 1 pinch
• Flour – 165 g
• Baking powder – 1 tsp
• Milk – 120 ml
• Butter – 60 g
• Apple juice – 100 ml (for biscuit soaking)

Cream:

• Condensed sweet milk – 300 g 
• Apple juice – 200 ml 
• Lemon juice – 60 ml
• Egg -2
• Flour – 4 tbsp (60 g)
• Butter – 260 g

Sponge Cake:

(for 8-inch pan, biscuit height – 2 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.
   Pour the batter into the pan and bake at 340°F for 40 minutes.
7.   

Custard:

1. Place sweetened condensed milk into a saucepan. 
2. Add 200 milliliters of apple juice and 60 milliliters of lemon juice. 
3. Mix with a whisk. Add one egg and 60 grams of flour. 
4. Place over medium heat and cook until the cream thickens. 
5. Cover with plastic wrap directly on the surface and let it cool. 
6. The butter for the cream should be at room temperature.
7. Once the custard base has cooled, beat softened butter, then gradually add the cooled custard in portions and whip until smooth.

Assembling:

1. Prepare the pineapple: peel it and cut it into small pieces
2. Cut the biscuit into 3 layers.
3. Use a plastic collar for assembling the cake.
4. Soak the cake layers with 100 ml of apple juice.
5. Transfer the cream into a piping.
6. Spread the cream over the bottom layer and place chopped pineapple pieces on top.
7. Spread some more cream on top and place the second layer.
8. Repeat the same process with the second layer.
9. Spread cream on the third layer, add pineapple, and decorate as desired.
10. Cover the sides of the cake with cream.

• 225.6 kcal / 100 g
• Protein: 4 g 
• Fat: 9.5 g 
• Carbohydrates: 31.1 g

• Catfish – 2lb
• Bread – 100 g
• Onion -1 
• Eggs -2
• Spices

1. Grind the fish, a bit of bread, and a peeled onion using a meat grinder. 
2. Add spices to the fish mixture. 
3. Form patties. 
4. Fry in oil for 4 minutes on each side over medium to high heat.

• 172.7 kcal /100 g
• Protein: 16.3 g 
• Fat:8.1 g 
• Carbohydrates:8.5 g

• Egg whites – 2 (60 g)
• Powdered sugar – 120 g
• Vanilla extract – ½ tsp
• Lemon juice – ½ tsp
• Raisins – 60 g
• Peanuts – 40 g

1. The mixing bowl must be clean and dry. You can remove any grease by rubbing the surface with a piece of lemon and wiping the bowl with a paper towel.
2. Add a pinch of salt to the room temperature egg whites and beat in a stand mixer for 12 minutes.
3. At the 7-minute mark, gradually add powdered sugar and vanilla extract, and continue beating for another 4 minutes.
4. At the 11-minute mark, add lemon juice and beat for 1 more minute.
5. Gently fold in the raisins and peanuts.
6. Spoon the mixture onto a baking sheet using a tablespoon, forming round cookies of any shape.
7. Bake at 200°F for 2 hours.
8. Two egg whites yielded 7 cookies, each weighing 30 grams. 

• Calories: 460 kcal / 100 g
• Protein: 14 g 
• Fat: 17 g 
• Carbohydrates: 62 g 

Biscuit:

• Eggs – 1
• Sugar – 80 g
• Flour – 80 g
• Vanilla extract – ½ tsp
• Milk – 65 g
• Butter – 30 g
• Salt- 1/4 tsp
• Orange Juice – 30 ml (for biscuit soak)
• Zest from one orange

Mousse filling:

• Orange Juice – 400 ml 
• Heavy cream (33%) – 500 ml
• Powdered sugar – 5 tbsp
• Sugar – 100 g
• Gelatin – 18 g
• Zest from one orange

Jelly filling:

• Orange juice – 300 ml
• Sugar – 85 g
• Gelatin – 7 g 

For 8.5-inch form:

Making the Biscuit:

1. Add sugar, salt, and vanilla extract to the room-temperature eggs and whip until they increase in volume and lighten in color.
2. Bring the milk and butter to a boil.
3. Sift the flour and gradually add it to the egg mixture, mixing gently by hand.
4. Slowly add the hot milk and butter mixture, continuing to mix by hand.
5. Lightly grease the mold with oil.
6. Bake in the oven at 360°F (180°C) for 20 minutes in an 8.5-inch form.
7. Let the biscuit cool, then cut off the top.
8. Place the biscuit into an 8-inch round form and line the sides with wax paper.
9. Lightly grease the wax paper with a little oil.
10. Soak the biscuit with a small amount of smoothie.

Making the Orange Mousse:

1. Squeeze enough oranges to get 800 ml of orange juice.
2. Mix 500 ml of the juice with 120 g of sugar and heat gently (do not boil) until the sugar dissolves.
3. Set aside 100 ml of the juice for soaking the sponge layer.
4. Soak 18 g of gelatin in 70 ml of juice, then warm it over a water bath until fully dissolved.
5. Gradually stir the warm gelatin into the sweetened orange juice.
6. Tip: Chill the mixing bowl and whisk attachment in the refrigerator beforehand.
7. Whip the cold heavy cream until soft peaks form (about 4–5 minutes on medium speed), adding powdered sugar after 2 minutes of whipping.
8. Gently fold the whipped cream into the orange juice and gelatin mixture, stirring constantly.
9. Soak the sponge with the chilled sweetened juice.
10. Pour the mousse mixture over the biscuit layer in the form.
11. Refrigerate for 1 hour to set.

Preparing the Orange Jelly:

1. Add 85 g of sugar to 300 ml of orange juice and heat until the sugar dissolves (do not boil).
2. Soak 7 g of gelatin in a small amount of juice and warm it over a water bath until dissolved.
3. Gradually stir the warm gelatin into the sweetened orange juice.
4. Pour the cooled jelly mixture over the mousse layer in the form.
5. Refrigerate for 3–4 hours until fully set.
6. After refrigerating the cake, carefully remove it from the form.
7. Decorate as desired. 
8. I used grated white chocolate, fresh fruit, and mint leaves.

Note: I used an 8.5-inch pan for baking and an 8-inch pan for assembling the cake so the sponge fits tightly in the form. You can also use a larger baking pan and then trim the edges to fit the 8-inch cake form.

• 214.2 kcal / 100 g
• Protein: 4.9 g 
• Fat: 11.8 g 
• Carbohydrates: 21.4 g

• Chicken breasts - 3 lb
• Butter - 100 g
• Parsley, cilantro
• Breadcrumbs - 300 g
• Eggs - 5
• Oil - 400 ml

1. Mash the butter at room temperature. 
2. Finely chop the parsley and cilantro. 
3. Mix the butter and herbs, add a little lemon juice, then roll the mixture into a log. 
4. Freeze it.
5. Cut the chicken breast lengthwise. 
6. Pound each piece with the flat side of a meat mallet for 5 minutes. 
7. For each cutlet, pound one large piece of chicken breast and one small piece.
8. Cut the frozen herb butter log into small pieces. 
9. Salt and pepper each piece.
10. Wrap each piece of frozen butter first in a small piece of pounded chicken, then in a larger one.
11. Coat the chicken cutlets alternately in breadcrumbs and beaten egg twice. 
12. Try to seal the cutlets well so there are no openings.
13. Deep-fry the cutlets for 3 minutes. 
14. Then bake them in the oven at 360°F for 15–18 minutes.

290.7 kcal / 100 g
Protein: 17.9 g
Fat: 23 g
Carbohydrates: 3.2 g

• Cottage cheese – 350 g
• Eggs – 2
• Flour – 215 g (170 g for the dough, 30 g for shaping)
• Salt – a pinch
• Sugar – 40 g

1. Place the cottage cheese in a bowl.
2. Add 2 eggs.
3. Add salt, sugar, and flour.
4. Stir first with a spoon, then knead the dough by hand.
5. Divide the dough into 4 parts. Roll each part into a rope and cut into 16 pieces.
6. Place the pieces on a floured board.
7. Bring water to a boil and add salt.
8. Drop the dumplings into the boiling water and cook for 5 minutes.
9. Serve with sour cream.
10. Any unused dumplings can be frozen.

• 200 kcal / 100 g
• Protein: 13 g
• Fat: 5 g
• Carbohydrates: 28 g