Necessary products:

1/2 plate kebabs
1 slice of bread
400 g canned tomatoes in pieces
1/2 onion
salt, sugar, savory

Method of preparation:

Take the kebabs and mix them with the savory, egg and pre-diluted bread. From this mixture you make mini meatballs, which you roll in flour. Then you prepare the pan for their final hour by pouring two fingers of oil and waiting for it to heat up. When the fat has reached the required temperature, fry the meatballs.
It’s time for the sauce, which is very easy. In a deep bowl (I used the casserole) stew the onion and after it softens, pour the canned tomatoes. Season with salt and sugar. I use sugar to ‘kill’ the sour taste of tomatoes. The end of the recipe is assembling the components, and in this case, pour the meatballs into the sauce and leave for a few minutes to exchange flavors. If desired, you can sprinkle with parsley.
If you have prepared this recipe, you can try beans with meatballs or meatballs in eggplant with tomato sauce
Enjoy your meal.

Necessary products:

400 g chicken meat for cooking
150 g of smoked bacon
3 medium-sized potatoes
5-6pcs. mushrooms
200 g of yellow cheese
700 ml of fresh milk
1 1/2 flour
salt, nutmeg

Method of preparation:

Boil your chicken and potatoes. When they are ready, take them off the stove and stew the mushrooms in a separate bowl. When you are done with them, cut the bacon into small pieces.
Prepare Bechamel sauce and start assembling the casserole. The first step is to put the chicken, mushrooms and bacon on the bottom of the pan. Drizzle with sauce and seal with mashed potatoes. Grate yellow cheese over the puree. Put the pan in the oven and bake until the cheese is ready.

Necessary products:

3 medium-sized fresh potatoes
50g butter
salt, a sprig of parsley

Method of preparation:

Cut the potatoes in half as wide as you can and place them in a pan. To bake evenly, I pierce the potatoes in several places with a fork and then put them in the oven at 200 degrees to bake with one finger of water in the pan.
During this time I prepare the garlic dressing. Therefore, I take the butter, put it in a bowl and melt it in the microwave until it heats up, then add 1 clove of garlic and parsley.
Once the potatoes are ready, spread them generously with the pasta and serve.

300 g of rice
400 g of pork
200 g mushrooms mushroom
1 carrot
1 onion
salt, pepper, oil, allspice, bay leaf

Method of preparation:

Boil the pork until semi-finished. In this way, when added to the rice, the pieces will retain their integrity. I boil them by putting 2-3 grains of allspice and 2 pieces in the liquid. bay leaf, and I pass the broth through a strainer and use it for rice.
Finely chop the onion and the carrots into cubes and stew in oil until soft.

Rinse the rice with water and let it stand in it for about 20 minutes. This way, once cooked, the grains will not stick together. Then add it to onions and carrots. Stew until the rice turns white and transfer to a pan.

Arrange the pork and mushrooms / I do not stew them, the rabbits are fragile enough / and pour the broth. The measuring cup of the broth is the one you use for the rice.
And if you want to diversify you can try my recipe rice with chicken.

Bake and you’re done.

Enjoy your meal.

Necessary products:

For the bread:

1 kg. flour
300 ml. warmed fresh shallow
100 ml. hot water
1 cube of live yeast
2 egg whites and one whole egg
1 tbsp. sugar
1 tsp sol
2 tbsp. oil
50g pure oil

For the first application:

2 egg yolks
1 tbsp. water

Second application:

100 g of pure butter

For me, the dough rises twice, and the second time the bread is baked in a preheated oven, first on a low heat and then at 170 degrees.

Method of preparation:

Knead a soft dough from the above products with the exception of pure butter. Leave it to rise and knead again.
Divide into 6 balls and roll each of them with a rolling pin.
Spread with melted butter and place the rolled balls on top of each other. Roll again and form balls.
Leave to rise a second time and spread with the egg in which you put water. Bake first on the lower reotan / I bake for 15 minutes because my oven is strong / and then put on the lower and upper reotan.
When it is ready, melt pure butter and spread the bread. Cover with baking paper and put a towel on it. In this way the crust will soften and become fragrant.

You are also welcome to try the fluffy bread.

In the spirit of the Christmas holidays, I present you an easy-to-make recipe – a Christmas stump.

Necessary products :

54 cookies / 24 are for the main pillar, and the rest for the small “twig /
0.500 ml. fresh small
1/2 ampoule of vanilla

For the cream:

700 g sour cream
300 g ground walnuts
powdered sugar to taste
2 p. vanilla

For the “bark”:

0.300 kg. chocolate spread

For decoration:

Snezhanka candies
powdered sugar

Method of preparation:

Let me start by clarifying how to get your Christmas stump without much effort. What I did to be able to form a roll is to use a bamboo pad on which I spread a transparent foil. With it I roll the roll more easily.

The first pillar: I arrange in two rows of 12 pcs. cookies that I have previously dipped in a mixture of milk and vanilla.
Spread with cream and roll.
I leave it in the fridge for 2 hours / I left the roll overnight /.
I do the same procedure with the second branch, and the horizontal order is in a row of 5 pieces.

For chocolate:

I bought ready-made chocolate, which I melted in a water bath and set aside to cool.

Once the rolls are tight, I unroll them and spread them with melted chocolate.

If your cookies seem very juicy, sprinkle them with powdered sugar. This will remove some of the moisture on them.
Spread with chocolate, leave to cool and pass with a fork lengthwise. In this way, the chocolate resembles the bark of a tree.
I arrange the snowflakes and sprinkle with icing sugar, which resembles snow.

Necessary products:

4pcs. medium-sized neck steaks
4pcs. cabbage leaves / from sauerkraut /
1 tsp cabbage juice
1/2 tsp Red wine
2-3 grains of allspice
1-2 bay leaves

Method of preparation:

Separate the largest leaves from the sauerkraut and cut the hard veins.

Take a steak and wrap it in leaves. This is how you prepare the other steaks.
Arrange in a saucepan and pour a little oil.
Add the spices and bake at 180 degrees for 1-1.5 hours. I had a horseshoe of raw sausage, I put it so that it does not become green :).
When they are ready, make a stuffing with red pepper and water. Bake for another ten minutes.
If you do not want to fry, you can sprinkle them with red and black pepper and bake again for ten minutes. And if you want to prepare ordinary sauerkraut, you can view pork with cabbage http: // PORK WITH CABBAGE IN POTTER Good appetite.

My advice is if you are skilled enough to prepare them immediately after heating the fat, and if possible during frying, because the moist stuffing softens quickly and another thing you can pay attention to is that these patties fry very quickly. Therefore, decide for yourself whether you will make them in advance or during frying.

I prepared mine in advance and it was a little difficult for me to transfer them to the heated oil and it turned out to be impossible, you just have to work more precisely so that they don’t fall apart in your hands.

Necessary products:

1 package of pie crusts / I bought from the thicker version /
5 eggs
100 g grated yellow cheese
100 g of cottage cheese
50 g of cheese

Method of preparation:

Prepare the stuffing from the above products in advance.

After dissolving the crusts, divide them into two halves in the middle of the sheets diagonally.

Take a double sheet and put a tablespoon of the stuffing and form a tight roll.

“Glue” the end of the crust with a small part of the filling.
Fry in hot oil.

If you find it very complicated or do not have time, you can always prepare a spectacular biscuit cake with bananas.

The tops turned out fragrant, the cream is just the way I want it – thick enough so that it doesn’t spill and I can spread it.

What I did: first I made my own cream and put it in the fridge to harden and then I started working on the marshmallows.

I prepared the trays separately because I was worried that the large mixture would not allow them to bake evenly and would remain raw in places.

Servings: 10 pieces with a height after assembling the cake 10 cm and a diameter of 25 cm. Therefore, I advise you to leave enough space after dinner.

Necessary products:

6 eggs
200 ml. oil
400 g powdered sugar
700 g grated carrots
600 g of flour
100 g of walnuts / and another 100 g for sprinkling /
2 p. vanilla
20 g of baking powder

For the cream:

6 op. cream cheese
2 cups sour cream
powdered sugar to taste
For additional supplements:
200 g of dried figs
50 g of raisins pre-soaked in cognac

For the syrup:

100 ml. water
5 tbsp. sugar

Method of preparation:

Beat the eggs until the volume doubles and add the oil.
Once homogenized, add the dry ingredients spoon by spoon.

The mixture you will get is thicker than cake and slightly sticky. Don’t let that bother you. Carrots have enough moisture and will transmit juiciness to the swamps.

Divide the mixture in two and spread them on baking paper.
Bake at 180 degrees for about 40 minutes or until dry.

Allow to cool and push the base with a toothpick or skewer.
Prepare the sugar syrup and pour over the cold pan.

Take the cream from the fridge and spread the first loaf. Cut the figs in half and place on top of the cream.

Spread the figs with cream and place the second tray on top. Cover it with cream, smooth and sprinkle with walnuts, which you have previously ground.

Arrange the raisins on the board of the cake.

Put it in the fridge to harden and then serve with a cup of tea or coffee.
Enjoy your meal.

In the original recipe there are mini pancakes / I call them cocoons /, which you taste with different salty stuffing, and mine will be in Bulgarian size / understand that we like to eat if possible tasty and in abundance /.

In the Netherlands, pancakes are prepared for dinner, and if you do not make them at home, you can always take advantage of the so-called pancake restaurants, where you can enjoy a bouquet of pancakes for every taste and requirements.

Well, I will present them to you with standard flour, with the aroma of spices and bites that melt in your mouth.
And here the rule is not to deviate from the proportions.

Necessary products:

cup capacity: 300 ml.

3 eggs
2 tsp flour type 450
2 tsp milk
pinch of salt
a pinch of savory

For the stuffing:

2 chicken steaks
1 carrot
2 tbsp. peas
pickles, mayonnaise and lyutenitsa

Method of preparation:

In a deep bowl, beat the eggs with the salt. Add the milk, savory and flour. The mixture you need to get is an idea rarer than the consistency of boza.

For frying pancakes, it is best to have a special flat pancake pan, and if you do not have one, you can also use an ordinary pan. Heat it and grease it with a lump of butter or oil.

In a heated greased pan, pour a tablespoon of the pancake mixture and distribute evenly. The pancake is ready on one side, when its edges are slightly separated from the pan, this is the moment when you have to turn it on the other side. Place the finished pancakes on top of each other.

The second part of making stuffed pancakes is to chop the vegetables for the stuffing into small pieces. And pre-baked steaks in the oven or on the grill.

Coat the pancake with mayonnaise or lyutenitsa and place part of the filling at one end. Turn once, fold both ends and wind again.

The garnish is optional.
Enjoy your meal.