Pork with vegetables, stewed in cream

Pork with vegetables, stewed in cream

Useful properties

Pork - the most easily digestible meat after mutton. Pig fat is much less harmful to the heart and blood vessels than beef. 100g of pig meat containing 2.98 g of fat and the same amount of chicken - 3.03 In addition, in pork contains a very large in comparison with other types of meat, the amount of vitamins - B1, B2, B3, B6 and B12. Pork is also rich in protein, and therefore lactating mothers are advised to eat pigs’ feet, as it promotes the production of meat breast milk.

The only danger to the health of those who consume food in fresh and salted pork is trichinosis - a disease caused by parasites that are difficult to detect in vivo and killed the animal, which may develop in the human body.

Interesting fact

Consumption of pork in food is forbidden by law in Judaism and in Islam. The Christians pork - authorized product, but in the New Testament there is no express authorization to use it for food.

For Hindus pork is one of the main types of meat, because the cow is a sacred animal.

How to cook pork

If the goal - to prepare broth or soup, pork is better to omit the cold water , in which case most valuable nutrients in the water enters . If the goal - boiled meat, omit the pork in boiling water. Cook the pork, covered, periodically removing the foam. Cooking time depends on the age of the meat. On average, the pork is cooked 1.5-2 hours. Salt pork is better for 10 minutes before end of cooking - it will be juicier.

Calorie content and nutritional value of pork

Caloric pork is 142 kcal.

Nutritional value of pork proteins - 19,4 g , fat - 7.1 g, carbohydrates - 0 g.

Pork with vegetables, stewed in cream recipe

Pancakes with kefir

Pancakes with kefir

A little history:

Pancakes - one of the oldest products of Russian cuisine appeared before the IX in pagan times. The word “damn” - distorted “Mlyn” from the verb “to grind”. “Melin” or “Mlyn” means an article of namelennogo, ie flour products. This is probably the most economical flour dish that requires a minimum of flour at a maximum of liquid (water, milk) as the pancake batter is used much liquified. Further increase the volume of the test yeast. Occurring now use baking soda for pancakes borrowed from the West long ago and unusual Russian cuisine. Russian pancakes differ very special texture; they are soft, loose, spongy, and fluffy light and at the same time as a semi-transparent, with a clearly discernible pattern of numerous pores. These pancakes are like sponges absorb the melted butter, sour cream, why are made juicy, shiny and tasty.

Pancakes with kefir recipe

Charlotte traditional

Charlotte traditional

A little history

It turns out that the simplest and most popular nowadays tea dessert is very interesting and fascinating story. Over the centuries it has changed, some components are replaced by others, but the name has always remained the same: “Charlotte”.

Prepare charlotte‘s power to not only experienced cooks, pastry chef, but also amateurs, even for a beginner.

Short article can be described as follows: “a dish made ​​of biscuit dough, which uses the filling of apples”.

In the old pre-war books found the old name of “Charlotte”, which is associated with the English word «Charlotte».

This dessert invented in the second half of the XVIII century for the wife of George III, Queen Charlotte, which protected the producers of apples. Initially, Charlotte did not need cooking, being a type of ancient bread pudding.

Pieces of bread soaked in syrup, which is used for cooking apples, pears and apricots. Then the pieces are stacked in layers, between which is placed a filling of fruit. Then covered with a layer of Charlotte, such as pieces of bread soaked in syrup. The preparation technology, by the way, is strikingly similar tiramisu: it is possible that Charlotte - an earlier version of the Italian delicacy.

The Oxford English Dictionary in 1796 said that Charlotte - a “pudding, which is used for making cookies or slices of sponge cake, and which is prepared in a special way. Can be eaten raw or roasted . The most famous of baked – apple”.

Studies show that in the XVIII century belonged to the species Charlotte pudding recipe fundamentally changed only after 20 years without the involvement of the French.

Marie Antoine Careme, the famous French chef, own recipe cooked Charlotte for the Russian Tsar Alexander I, who 19 March 1814 the winner went to Paris.

Modified charlotte so impressed the king that he wanted to take away Karem in Russia, the talented Cooks had long resisted. The dessert was called “Russian charlotte”.

Throughout the XIX century, this dessert was a hit cooking, along with the emigrants he was in the United States, where he received a new name: Charely roosh, which was transformed from Charlotte russe. In the New World, Charlotte got her own life, local chefs have repeatedly changed the composition of the dessert.

Today filling for charlotte may be very different, it may be not only fruit, but berries, jams, creams, mousses, jam.

Charlotte loved and appreciated throughout the world for its versatility to adapt to new conditions and simple, accessible ingredients. Especially valuable in the world of French charlotte, but in Russia the French chefs try to avoid prescription. Today buy or order the apple pie cooking in the department can be of any supermarket.

But there is another version of the emergence of charlotte. They say that one unknown chef burned with love for a poor girl, whose name was Charlotte and in her honor invented a new culinary masterpiece.

Charlotte traditional recite

Kefir pancakes with apples

Kefir pancakes with apples

A little history

Pancakes - a culinary product, the very word - Pancakes occurs from mid XVI century. In Russian it until 1938 did not even have a solid writing: writing and “ALADI” and “browns”, although the root of the word – “oleum“ that is “oil”. So called small but plump, Pancakes from sour dough that fried in butter. But as this purely external sign says nothing about the composition of the test or the characteristic features of cooking, or of consistency, the notion of “browns” for three centuries invested enormously varied content, because of sour dough in butter and grilled pancakes, pancakes and muffins, and tuposki (in the North, the Urals and Siberia).

The boundary separating these types of pancakes from products of the liquid dough, nothing definite was not indicated. In addition, they baked cakes and of non-yeast doughs and mass - hash browns, pancakes millet , semolina pancakes , so very often the word was understood by only a certain pancake shape of the product , not its composition and its method of preparation.

However, in the XIX century browns are more often call such blinopodobnye products that were similar to the thickness of the cake, and in the middle had the stuffing (usually a layer of apple sauce, jam or marmalade), and which served as a hot dish of sweet. But this view fritters is not widespread outside of both capitals, generally understood as fritters only in St. Petersburg.

In Moscow kitchen of the second half of XIX century under fritters knew little thick, palm-size Pancakes, which you can fit a few in a frying pan (unlike pancakes!) and who had strongly pastry with lots of eggs and milk, although cooked pancakes and water.

In general, currently under fritters are understood products made from wheat flour , or a combination of the flour with oat, pea, buckwheat, potato, which, when mixed with water or milk, with lots of yeast , give the batter the consistency of thick pancake but easily takers spoon, which is allowed to approach twice, eggs and butter flavoring to enhance its richness. Small portions of the flowing layer of dough fried in oil, which is much thicker than pancake, but thinner than used for donuts.

Sefir pancakes with apples recite

Charlotte classic

Charlotte classic

There are several versions of the origin of the names of dishes. According to one of them, this recipe was suggested by Queen Charlotte, the wife of the King of Great Britain George III. According to another version, the name of the dessert comes from OE. charlyt, which means a dish made ​​from beaten eggs, sugar and milk. In the XV century in England was also a popular meat dish of the same name. There is also a romantic story about a hopelessly in love with the chef who devoted their dessert invented by a lady of his heart Charlotte. According to another version, at the end of the 19-20 century in Russia there were many German bakeries, which prepared this cake out of the remnants of bread and bakery products. Russian laughed and said that the wives of the Germans and save even make pies out of crackers, and summarizing for themselves wives of all the eye called Charlotte, so it was quite a popular name, has already become a household name for all Germans living in Russia.

Charlotte classic recipes

Cheese pancakes with cottage cheese

Cheese pancakes with cottage cheese

A little history:

Each product has its own culinary history, and today we will try to bring clarity to the creation of such dishes as cheese cakes with cottage cheese. And immediately begs the question: “Why, in fact, cheesecakes?” if the main ingredient of cheese. And the thing is that the word “cheese” came into our everyday life in the heyday of manufacturing. It was in this country were born the tradition of cheese making, there were first made ​​cheeses. Then there was so familiar to us, the name “cheese”, this term is called the raw material, which was the basis for the production of a new product. And when he appeared cheese, reliably nobody knows. Almost impossible to determine who was the first to notice that the sour milk in a warm environment is stratified by serum and, in fact, cottage cheese. And if this is the curd from the whey to separate, you get an independent, tasty, and most importantly healthy and hearty dish. But no matter who was the discoverer of the people from time immemorial use this ability of milk, it's a great way to recycle and save it. Our ancestors used raw, that is raw milk, wait until it turn sour, warmed it up and get “cheese”, hence the name, because the foundation was a crude product. Formerly known as “cheese” was used many Slavic nations, and even now in some languages, it has been preserved, but we still accustomed to call “cheese” cheese.

Unfortunately, the story did not keep any information about the first man who cooked curd cheese cakes; you can definitely say it was a Slav. And whoever invented these pancakes with cottage cheese, but at its opening, simple and ingenious than one generation of a sweet tooth.

Initially, cheesecakes had a fairly simple recipe, but with time, every woman, every cook was added to the basic recipe for something, and now you and I have the opportunity to choose the best recipes from dozens of possibilities.

To date, an infinite number of recipes for cheesecakes and each of them in their own interest, some hostesses recommend adding in cheesecakes 3-4 eggs, others categorically state that the egg should be only one. Many paneer weights in flour and other argue that it needs to use semolina. Some prefer to loosen the dough soda, and other housewives do without baking powder. But whatever recipe you have not taken as a basis, perhaps it is a proven recipe for Grandma, or a completely fresh, found on the Internet or read in the glossy cookbook, remember that this is only the foundation. And here is your imagination, experimentation and inspiration to help you create a unique and original cheese masterpiece. And here are a few ideas for that.

Cheese pancakes with cottage cheese Instruction