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Heat the fat in a deep pan or pot. In the heated fat stew the washed, clean and chopped onion until it softens. Add the chopped half the tomatoes and minced meat, pepper and savory, and a teaspoon of salt. You can use the mince you have on hand, but the most delicious moussaka is minced meat - 50% pork and 50% beef.
Once the water from the tomatoes boils add the pepper. Wash, clean, peel and cut into small cubes the potatoes and add them to the meat. Grease a tray at the bottom of which you put the other half of the tomatoes and pour the moussaka mixture over them. Add an incomplete cup of hot water and put it in a preheated 200-degree oven. Bake until the water is ripe and the potatoes become golden.

The time has come to prepare the moss cover. It's easy and fast. Stir the yoghurt and eggs, then add the flour with constant stirring until a smooth mixture is obtained. Finally, add the grated cheese to the cheesecake. Pour moussaka and bake while pouring.

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Prepare the stuffing by frying the onion (1/2) into a little oil until it becomes golden. Add shredded carrot (1 pc) and it is also cooked for a few minutes. Then add the mince (1/2 kg) and rub with a fork until it is split into small pieces.

After 3-4 minutes add the rice (1 h) and water, and season with salt and celery dried. The hob is reduced and the water is taken from the rice. Once the water is taken up, the filling is removed from the hob and allowed to cool.Add 3-4 tablespoons of stuffing to each cabbage sheet and turn the leaves into saplings. They are stacked in a pan and poured with a glass of water. Add 2-3 tablespoons of oil. The green sardines are baked for about 50 minutes in the oven until the water evaporates.

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The first step in recipe for cheese pie and ready bark is the preparation of the stuffing. Stir the eggs (pre-frozen), yogurt, curd / cheese, ½ cup of cooking oil and baking soda. You can also use curd. If you use cottage cheese, add about a flat teaspoon of salt. Mix the products thoroughly until a homogeneous mixture is obtained.
In a greased pan, add 1-2 leaves of corn on which you put around a soup of the mixture. Then sprinkle with a few drops of the remaining oil. At the top, put a sheet of two of the crust and again the mixture, and finally the oil. Repeat the procedure in this sequence until the bark and mixture run out.

Pour the last sheet of crust with oil and carefully cut with a sharp knife in pieces so that you can cut the banitsa into pieces after baking. Bake the pastry in a preheated 200-degree oven for about 30 minutes until the sauce has a golden color.

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Flour is sifted in a deep dish. Separately with a mixer, eggs are cooked very well with sugar, add the lemon peel (or essence) and a spoon of rum. The milk is warmed up to a little over body temperature - it has to lightly fake on the finger. In it, crush the yeast, add a pinch of salt, 1 tsp. sugar and 1 tablespoon from the flour and pulls away.
In the deep dish, the sifted flour is formed as a well in which the egg mixture, the yeast milk, is poured. The dough is mixed. Mix thoroughly until a homogeneous mixture is obtained.

At first you will get lumps, do not be afraid, it's normal. Just mix it hard and you will have a normal, dough, after all. Depending on the flour you are using, and the size of the eggs, you may not get flour or leave it. The dough should be soft, easy to mix, but not stick firmly to the fingers. If you do not get flour, just add as much as you need. Once involved, the dough is removed from the dish and placed on the gouged table.

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In the bowl we put 1 h. warm water, fresh yeast and sugar, stirring until the tea is melted and let go about 10 minutes.

Then add the remaining warm water and salt. We begin to dabble a little of the flour until it gets a dough. Brush with oil and let it heat warm.

Then we cut the bark and cut the lower half of the strips. Two by two we entangle them and so with everyone.

Roll the top of the roll and the strips roll them to the roll.

We wrap everything in the shape of a snail, and add the cake in a greased pan. Pick up with yolk and bake 180 degrees until ready. Once the cake is removed, it is melted with melted

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Вкусотийки ОТ БАБА МИМА

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Вкусотийки ОТ БАБА МИМА added a new photo.

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The first step in the beef recipe recipe is the preparation of the beans. Soak the beans in cold water for several hours, maybe even in the evening. Pour the water in which it has shed, pour another and put on the hot plate. Once the beans are boiled, pour the water and pour another. You can change bean water once more. In each house there are secrets and traditions of what to do to get the beans faster and to make them lighter. Some put brandy in the brewing, sometimes the baking soda. The truth is that the change of water is quite sufficient. Otherwise everything depends on the variety and quality of the beans. After changing the water pour so much water to cover the beans with one finger and put on the hot plate. Do not put salt!

Clean and cut the onions and carrots and add half of them to the boiling beans. Add cloves of garlic, mint and half of the oil. Let the beans boil on low heat until full cooking. The time required to cook beans depends on their variety and quality, but about an hour and a half should be enough. Once the beans are almost ready add, washed, peeled and chopped tomatoes, and salt, about 1 teaspoon should be enough.
The time comes when we have to fry the beans. In the frying pan pour the remaining oil, and after the remaining half of the chopped onions and carrots are boiled. Add the red pepper, mix for about 20-30 seconds, then put the beans in a saucepan and stir well. Let it boil for about a minute.