# data[].attributes.body
History:

The Italian favorite of lasagne or lasagna that we all know and love originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook that highlighted a dish with layers of pasta without the tomatoes. Later, another reference was made to lasagne in an Italian cookbook in the 1880s that featured tomato sauce.

Interesting facts:

• The earliest lasagna recipes known are dated from the thirteenth century. At that time, tomatoes were not known to Europeans. This means that they couldn’t have used them in the recipes. However, depending on the recipe, different cheeses are used.

• The most well-known bit of lasagna lore is probably that the cat, Garfield, from the comic strip, has lasagna as his favorite food.

• July 29th is National Lasagna Day.

Description:

A baked Italian dish consisting of wide strips of pasta cooked and layered with meat or vegetables, cheese, and tomato sauce.

Ingredients:

For the ragu

• 4 olive oil

• 4 celery sticks, finely chopped

• 2 carrots, finely chopped

• 1 medium onion, finely chopped

• 2 garlic cloves, peeled and crushed

• 1 sprig rosemary

• 700g beef mince

• 340g pork mince

• 1 bottle red wine (750ml)

• 2 x 400 cans tomatoes, roughly chopped

• 200ml beef stock

• salt and freshly ground black pepper

For the bechamel sauce

• 1 litre/1¾ pints whole milk

• 2 bay leaves

• ¼ onion

• pinch freshly grated nutmeg

• 50g butter

• 50g plain flour

For the lasagne

• 14 sheets fresh lasagne pasta

• 3 125g balls mozzarella, cut into small cubes

• small handful grated parmesan

• freshly ground black pepper

• butter

Method

1. Preheat the oven to 180C

2. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.

3. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.

4. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.

5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.

7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through

# data[].attributes.body
MANT RECIPE
What do you need:

Dough:
4.5 tbsp. flour
250-300 ml of water
1 egg
1 tsp salt

Filling:
900 g of lamb or beef (you can take half lamb, half beef, or you can take pork altogether, this is a matter of personal preference, coercion is inappropriate here)
200 g of fat tail fat (in the absence of fat, you can choose more fatty parts of meat and take a little more of it)
600 g onions
1 tsp cumin with a slide (it is advisable not to use already ground spices)
1 tsp coriander
0.5 tsp black pepper (spicy lovers can take a little more pepper)
1 tsp salt

history:
The Russian name for the dish manti is a borrowing from the Turkic languages. The closest analogue of mantas is the Mongolian national dish, which is prepared in the same way as manty. The dough made from yeast dough is called "mantuun buuz" and the dough without filling is called "mantuu".

In modern China, a dish similar to mantam (steamed cakes with a filling) is known as "baozi" whereas "mantou" are steamed buns, usually without filling. However, some historians argue that in antiquity "Mantou" were more similar to the known manti and, possibly, appeared under the influence of the Turkic dish of the same name. The words "buuza", "bozy", "poses" come from the Chinese "baozi". The Chinese medieval classic novel "The Three Kingdoms", which describes the events of the fall of the Han Dynasty and the subsequent Era of the Three Kingdoms, mentions the history of the emergence of "Mantou". It tells that the "Mantou" were invented as an imitation of human sacrifice to the spirits of the dead. The author of the invention is the Chinese commander and statesman of that period Zhuge Liang. The described mantou were stuffed with meat. The Japanese "manju" - fried burgers - also etymologically derived from the Chinese "mantou".

# data[].attributes.body
Interesting Facts:

1.July 30 - Cheesecake Day.

2. Cheesecake is several centuries older than New York.

Many people think that cheesecake may have originated in New York or Philadelphia, due to the fact that New York cheesecake and Philadelphia cheesecake are the most popular among cheesecakes. However, the evidence is that the history of cheesecake begins in ancient Greece.

Ingredients:

shortbread cookies 300 g
butter 100 g
cream cheese 600 g
sugar 150 g
eggs 3 pcs.
cream 30-35% 200 ml

Cooking:

We prepare all the necessary ingredients for making cheesecake. After 30 minutes, we take as a basis - a sand layer. We pour our workpiece into a mold. It is best to use a detachable one, I have a form with a diameter of 24 cm. We tamp a uniform layer with something flat - for example, the bottom of an aluminum mug. Now the actual cheesecake itself. Stir the curd / cream cheese well with sugar (150 g) until smooth. The easiest way to do this is with a mixer. But! We only need to mix evenly, do not whisk! So we do everything at the lowest speed, otherwise bubbles will appear and our cheesecake will look like cheese with holes. Add eggs one at a time. Mix the mass very well after each introduction of the egg. And add cream at the very end. Pour the filling into a mold with a base and gently and evenly distribute over the entire area. Next, we will bake the cheesecake. We will bake this way: first, put in an oven preheated to 200 ° C for 10 minutes, and then reduce the temperature to 110 ° C and bring the cheesecake to readiness for about an hour.

History:

Historians believe that the first cheesecake was made in ancient Greece. No matter how funny the statement may seem, in the book of Mark Porcius Cato the Elder "On Agriculture", called by some "De re rustica", where he describes in detail a recipe for making curd pie for Olympic athletes. And this cake is very similar to the modern cheesecake. The Romans made the dish popular in Europe, and with immigrants it came to the United States, from where it became widespread.

# data[].attributes.body
Description: Onigiri (Japanese) is a dish of Japanese cuisine made from unleavened rice cast in the shape of a triangle or a ball. Usually onigiri is stuffed and wrapped in a sheet of dried nori seaweed.                                                    Ingredients: 1 cup of rice and nori leaf                    History:   Historically, onigiri is the food that peasants took with them to the field. Since Japan has been an agrarian country for a long time, onigiris have become extremely widespread.    Cooking:Warm rice is placed in the palm of the hand, the filling is placed in the middle and they begin to squeeze gently, "wrapping" the rice around the filling. It is very important not to "squeeze" the rice, the onigiri should not fall apart.  If you failed  to cook onigiri then no use crying over spilt milk.                                              Interesting facts: In Japan, onigiri are common and popular so much that there are specialized shops that sell only onigiri.              If you eat onigiri, an apple a day keeps the doctor away.

# data[].attributes.body
DESCRIPTION:
Nowadays pizza is very popular all over the world. There are many recipes for pizza, which belongs to the traditional cuisine of Italy. This dish is an open round cake, whose history has deep roots.

HISTORY:
Even the ancient Greeks and Romans learned how to make bread tortillas topped with stuffing. As a rule, the tortillas were smeared with olive oil, garlic and baked along with vegetables. Naples is the city of Italy, which is the birthplace of pizza. In the 16th century, tomatoes were first introduced here, which also began to be added to pizza toppings. This food was considered cheap and easy to prepare. She was the main and sometimes even the only food for soldiers and beggars. In order not to die of hunger, wars and poor peasants baked bread on hot stones. Later, began to use wood stoves. Any filling was added to the filling.

Over time, small taverns began to appear, where, for a small price, you could buy a flavored pizza that you loved so much. In the 18th century, the fame of the unique dish reached the Italian queen - Margarita Savoyskaya. In her honor, a new pizza recipe was created and named. Products included in the filling represented the national colors of the kingdom - tomatoes, mozzarella cheese, basil. The queen liked the dish very much and she ordered to install a special oven for baking in her palace. The main products were: special dough, chili tomatoes, cheese of various varieties, all kinds of vegetables, meat and seafood, mushrooms.

INGREDIENTS:

2 eggs

1 green onion, chopped

2 teaspoons water

1 teaspoon butter

1 prebaked mini pizza crust

1/3 cup shredded cheddar cheese

1/4 cup pizza sauce

12 slices pepperoni (пеперони, острая копченая колбаса)

COOKING:

In a small bowl, whisk the eggs, onion and water.

In a small skillet, heat butter until hot.

Add egg mixture; cook and stir over medium heat until eggs are partially set.

Place the crust on an ungreased baking sheet.

Sprinkle with about 2 tablespoons cheese and drizzle with about 2 tablespoons pizza sauce.

Top with scrambled egg mixture.

Drizzle with remaining pizza sauce; sprinkle with remaining cheese.

Top with pepperoni.

Bake at 200°  for 10-12 minutes or until crust is slightly crisp.

Let stand for 5 minutes before serving.

# data[].attributes.body
~Discription:

Fritters are small thick pancakes made of sour dough that were fried in oil

~History:

They were called pancakes because of their shape. They began to be called pancakes not so long ago, although the dish itself has been known since the 16th century. The fact is that before the name of the dish was written in different ways, and there was no specific name. But in 1938, the dish received the final name "pancakes".

~Ingredients:

Flour: 240 gr

Kefir: 250 ml

Eggs: 1 pc.

Sugar 2 tablespoons

Salt : to taste

Baking soda : 0.5 tsp.s.

Vegetable oil : 3 table.s.

~Cooking

Step 1- Prepare the necessary products. Kefir and egg to get out of the refrigerator in advance.

Step 2- Mix the egg with sugar and salt. It is not necessary to beat strongly, just stir so that the sugar and salt dissolve.

Step 3- In the microwave or on the stove, heat the kefir slightly.

Step 4- Gradually pour warm kefir into the egg mixture, stirring constantly.

Step 5- Sift the measured amount of flour into a separate bowl.

Step 6- In the liquid mixture, add flour in small portions and mix with a whisk in one direction, knead a thick, homogeneous dough.

Step 7- The dough should not slide freely from the spoon, but should slide Lazily.

Step 8- And only now, sift Soda over the dough. Carefully but quickly mix it into the dough. Let the dough stand for 10 - 15 minutes

Step 9- Dip a tablespoon in vegetable oil and scoop up the dough, spread it out, helping with a teaspoon, or with a wet finger. Fry until browned from below and until holes appear on top.

Step 10- Then turn over and fry on the other side. Pour the oil every other time, and so fry the whole dough.

Step 11- Spread the finished pancakes on a paper towel to absorb excess oil

# data[].attributes.body
DESCRIPTION:
Ramen is a famous Japanese dish that is very popular in Asian countries. In the classic version, it is noodles made from wheat flour in broth cooked on kansui mineral water with the addition of fish, meat, mushrooms, beans, vegetables, seafood.
HISTORY:
The birthplace of ramen — China, and in Japan it is also called bales-soba (Chinese noodles), in Korea - ramen. The Japanese began eating it in the 1910, around the time when Chinese cuisine began to attract widespread attention. When this dish first appeared in Japan, it was mainly sold in small street cafe stalls "ramen-ya". Today, ramen is still sold in ramen-ya, but recently it has been served in cafes, restaurants and even in special vending machines similar to coffee machines.
INGRIDIENTS:
Broth is the basis of ramen. For him you will need:
chicken;
chicken feet - 150 g;
chicken bones - 200 g;
dried anchovies - 200 g;
tuna chips - 50 g .

Other ingridients:
noodles - 100 g;
chicken fillet - 200 g;
soy sauce - 40 g;
ginger — 20 g;
garlic - 5 g;
enoki mushrooms - 120 g;
pickled bamboo - 120 g;
green onion - 40 g;
eggs — 4 pieces;
mirin — 40 g;
sake — 20 g .
COOKING:
First, the base (motodare) is added to the bowl, then the fragrant oil is added. Next - noodles, which we mix with motodare and butter so that they "grab" noodles. Then the scalding broth is poured in, and everything ends with the addition of ingredients. You can't cook everything together in the right ramen.

Choose eggs of the first category with a rich orange yolk. Cook for six and a half minutes so that the yolk remains liquid. Then during the night we marinate it in dashi broth in the fridge. We remove the eggs from one marinade and immerse them in a mixture of soy sauce, mirin and sake for at least another four hours. As a result, you will get the perfect pickled egg for ramen with a "creamy" yolk and a rich orange color.
Be careful with the base of the dish - broth. It should be cooked from whole chicken, chicken legs and bones for 10-12 hours. This will help to extract the taste from the product as much as possible. In parallel, we insist fish broth on dried anchovies - also 12 hours, then add tuna chips to it if you cook real ramen. But you can do without chips. Mix two broths in any proportions, to taste.
A mandatory ingredient of ramen is pickled chicken fillet. It must be kept in a mixture of soy sauce, ginger and garlic for about two hours, then rolled into a roll and baked in the oven. When the meat is ready, cut it into slices. Fry the meat a little before serving. It remains to collect ramen. Boil the noodles for no more than two minutes. Knead the motodare with fragrant oil, add the mixture to the noodles. Pour the broth and try to put the noodles with chopsticks parallel to each other. Carefully lay out the toppings in a circle on top of the noodles: chicken, egg ajitamago seyu, some enoki mushrooms, pickled bamboo and fresh green onions.

RECOMMENDATIONS:
the ramen bowl should be warmed up so that the noodles do not cool down for a long time.

INTERESTING FACT:
Ramen has appeared on screens many times in various anime. but he gained great fame thanks to the anime "naruto". in it, the main character, that is, Naruto loves ramen. The two main reasons for life for Naruto: ramen and the ways of the ninja. the creator of this anime, Masashi Kishimoto came up with the name Naruto while eating ramen.

# data[].attributes.body
What is "Khinkali"?:
Khinkali is a visiting card of Georgian folk cuisine. The dish owes its origin to the inhabitants of mountain springs. The homeland of the famous delicacy is Pshavi, Mtiuleti and Khevsureti. There is a version that they were the first to learn how to cook them in Kakheti.
Sometimes you can find khinkali with cheese, mushrooms, potatoes or even crab meat.
To eat khinkali properly, you need to grab the "leg" and bite " pouch "on top. Then suck out the broth. The use of a knife and fork is strictly prohibited. If after the meal the plate remains clean - congratulations, you won!
How to cook Khinkali?:
1. Meat cleaned of veins is turned into the minced meat - the brisket or the back of a young individual. Then add lard, finely chopped onion and garlic. At the end, water intervenes - as much as the minced meat can absorb, without separating into meat and water fractions. For a pound of meat - about 150 ml. You can add salt, cumin, hot pepper (you can cook it yourself) and cilantro to taste.
2. Knead flour, salt and 150 ml of water - quite dense and tight. Kneading and rolling it by hand will be difficult - so if you have a kneader and especially a dough sheeter, they will make the process a lot easier. The dough can be stored in a cool place for no more than an hour, then it begins to rapidly lose its noble qualities.
3. The success of future khinkali depends on the number of layers in the dough: ideally, there should be about twenty. To do this, roll out the dough with a rolling pin into a centimeter layer and cut it into 4 × 4 cm squares.Each piece must be rolled out and folded, sprinkled with flour every time, over and over again - at least 10 times. The result should be 3 mm puff sheets.
4. Minced meat is prepared in advance, because as soon as the sheets of dough are ready, you need to wrap the meat in them immediately so that the dough does not dry out. Put a small ladle of minced meat in the middle of each sheet, about 40 grams. If the mixed water has already appeared on the minced meat, before spreading it on the dough, it must be thoroughly mixed again until smooth.
5. The edges of the sheet are folded like an accordion as tightly as possible. There are nineteen folds in an ideal khinkali.Take the fastened bag in one hand, and twist the other in the same direction as the folds were made, and tear off the excess dough - the khinkali will have a dense stump on top. Place the khinkali on the board so that it has a flat bottom, which will then be convenient to bite.
6. Use a spatula to spin boiling water in a spacious saucepan, add salt, add a dozen khinkali and make a whirlpool in the pan again. The point is that khinkali do not squeeze or stick to each other or to the bottom. Cook until the khinkali float up belly. Plus another two or three minutes - about ten minutes in total. Carefully remove with a slotted spoon.
7. The catch is laid out on the dish. As a rule, a multiple of ten is boiled, each subsequent portion is prepared anew. The final gesture before the start of the meal is to sprinkle freshly ground black pepper on the still damp, steaming khinkali, which immediately releases the right spirit from them. They start eating immediately.
Facts:
The perfect khinkali is sculpted by hand and has 28 folds. It’s not just that. 28 is a sacred number, because the sun passes over a large circle of the celestial sphere in 28 days. The tail of the khinkali was considered the sun, and the folds were considered rays. This is ideal, but khinkali can be fine and there are fewer folds.

# data[].attributes.body
Pasta Carbonara

Ingredients

3 cups uncooked pasta

6 bacon strips, diced

2 garlic cloves, minced

1-1/4 cups milk

1 package (8 ounces) cream cheese, cubed

1/2 cup butter, cubed

1/2 cup grated Parmesan cheese

Directions

1.Cook pasta according to package directions.

2.Meanwhile, in a large skillet, cook bacon until crisp.

3.Remove to paper towels.

4.In the drippings , saute garlic until tender.

5.Add the milk, cream cheese and butter; stir until smooth. Stir in the Parmesan cheese and bacon; heat through.

6.Drain pasta; toss with sauce.

and eat)😘

# data[].attributes.body
- serving -
According to the Japanese tradition, a circular dish should be a piece of food of a rectangular shape and vice versa. Therefore, sushi usually have on a rectangular or square plate. The round plate must be coherent with a rectangular, set by the maternity (Rhombus, reminding rhombus. A sauce is usually poured in a row of round or curly shape. The round cup should be located on a square tray. The contrast rule works and when choosing a size of dishes: large plates should be near small saucers, high - low. In the design of the Japanese table, according to the rules, two colors must be combined: preferably black and red that should be alternate among themselves. Paradised dishes are especially valued. Looks very exquisitely and aesthetically. An indisputable requirement is an odd number of plates on the table. You should pay attention to how the sticks are located. They provide special supports, called Hasioki (they are Hasi). Sticks should be faced with thinners. In the absence of special supports use plates or put sticks on the table.

- History-
Sushi has been around for a surprisingly long period of time, although not in its present form. The history of sushi is an interesting tale of the evolution of a simple dish. What was to become sushi was first mentioned in China in the second century A.D. Originally, sushi arose out of a way of preserving food. Fish was placed in rice and allowed to ferment, which allowed an individual to keep the fish edible for some time. The rice was thrown away and the fish was eaten when needed or wanted.

The method spread throughout China and by the seventh century, had made its way to Japan, where seafood has historically been a staple. The Japanese, however, took the concept further and began to eat the rice with the fish. Originally, the dish was prepared in much the same manner. In the early 17th century, however, Matsumoto Yoshiichi of Edo (now Tokyo) starting seasoning the rice with rice wine vinegar while making his ‘sushi’ for sale. This allowed the dish to be eaten immediately, instead of waiting the months it might normally take to prepare the ‘sushi.’
In the early 19th century, a man by the name of Hanaya Yohei conceived a major change in the production and presentation of his sushi. No longer wrapping the fish in rice, he placed a piece of fresh fish on top of an oblong shaped piece of seasoned rice. Today, we call this style ‘nigiri sushi’ (finger sushi) or “edomae sushi” (from Edo, the name of Tokyo at the time) and is now the common way of eating Japanese sushi. At that time, sushi was served from sushi stalls on the street and was meant to be a snack or quick bite to eat on the go. Served from his stall, this was not only the first of the real ‘fast food’ sushi, but quickly became wildly popular. From his home in Edo, this style of serving sushi rapidly spread throughout Japan, aided by the Great Kanto earthquake in 1923, as many people lost their homes and businesses and moved from Tokyo.

- Ingredients -

For the rice

300g sushi rice

100ml rice wine vinegar

2 tbsp golden caster sugar

For the Japanese mayonnaise

3 tbsp mayonnaise

1 tbsp rice wine vinegar

1 tsp soy sauce

For the sushi

25g bag nori (seaweed) sheets

choose from the following fillings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion

To serve with all styles of sushi

wasabi (optional - and fiery!)

pickled ginger

soy sauce

- Method -

STEP 1

KIDS the writing in bold is for you. ADULTS the rest is for you. TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.

STEP 2

Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.

STEP 3

Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.

STEP 4

Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.

STEP 5

Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.

STEP 6

Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.

STEP 7

TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.

STEP 8

Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.

STEP 9

Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.

STEP 10

TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.

STEP 11

Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.

# data[].attributes.body
Ingredients

For the ragu

4 tbsp olive oil

4 celery sticks, finely chopped

2 carrots, finely chopped

1 medium onion, finely chopped

2 garlic cloves, peeled and crushed

1 sprig rosemary

700g/1lb 9oz beef mince

340g/12oz pork mince

1 bottle red wine (750ml/26½fl oz)

2 x 400g/14oz cans tomatoes, roughly chopped

200ml/7fl oz beef stock

salt and freshly ground black pepper

For the bechamel sauce

1 litre/1¾ pints whole milk

2 bay leaves

¼ onion

pinch freshly grated nutmeg

50g/2oz butter

50g/2oz plain flour

For the lasagne

14 sheets fresh lasagne pasta

3 125g/4½oz balls mozzarella, cut into small cubes

small handful grated parmesan

freshly ground black pepper

2 tbsp butter

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the ragu, heat the olive oil in a frying pan over a low heat and fry the celery, carrots and onion for approximately 15 minutes, until softened and golden. Add the garlic and rosemary and fry for two more minutes.

3. Add the beef and pork mince and cook until the liquid from the meat has been absorbed.

4. Pour in approximately 400ml/14fl oz of red wine and stir well. Cook for approximately 45 minutes.

5. Once the wine has evaporated, add the tomatoes and stock. Leave the mixture uncovered to cook slowly for two hours. Top up with more warm stock if necessary. Season with salt and freshly ground black pepper to taste.

6. To make the bechamel sauce, place the milk in a large non-stick saucepan, add the bay leaves, onion and nutmeg and gently bring to the boil.

7. In a separate saucepan melt the butter and add the flour. Beat well and cook for two minutes. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

8. For the lasagne, blanch the pasta in salted boiling water for three minutes. Spoon a third of the bechamel sauce into the bottom of a lasagne dish in a layer, then place some of the pasta strips over the top. Follow this with some of the mozzarella and parmesan, and sprinkle over freshly ground black pepper. Follow with a layer of ragu. Repeat this step twice until all the ingredients have been used up. Dot knobs of butter over the surface and cook in the oven for 30 minutes, or until golden-brown on top and completely cooked through.

# data[].attributes.headline
My favorite dish is chocolate chip cookies 

# data[].attributes.subject
My favorite dish is chocolate chip cookies 

# data[].attributes.body
1) DISCRIPTION: it is simple biscuits, but with chocolate chips. Most of people like it with milk. It is very popular in USA, children there take it for lunch.

2) HISTORY: it was cooked for the first time in 1930. By Root Wakefield. She she was the owner of the hotel.  Suddenly, she wanted to cook chocolate cookies for guests. But she didn't have liquid chocolate.  And then she broke a regular bar of chocolate and mixed the liver with crumbs. That's how it turned out chocolate chip cookies

3) INGRIDIENTS:
240g of flour
180g of sugar
125g of butter
100g of chocolate
1 egg

4) COOKING:
1-Add sugar to the butter and beat in an egg, using a mixer, beat everything until the sugar grains dissolve and homogeneity.
2-add sifted flour and mix until smooth.
3-Chop the chocolate with a knife and pour into the dough, mix.
4-Cover a baking sheet with parchment, use a spoon to lay out the mass in the form of separate small cookies
5-Put a baking sheet with cookie cutters in an oven preheated to 180 degrees.

# data[].attributes.headline
My favourite dish ☺️💓👀🎧🎧❤️‍🩹 “ICE CREAM”

# data[].attributes.subject
My favourite dish ☺️💓👀🎧🎧❤️‍🩹 “ICE CREAM”

# data[].attributes.body
1.DESCRIPTION
Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It may be made from dairy milk or cream and is flavoured with a sweetener, either sugar or an alternative, and any spice, such as cocoa or vanilla
2. HISTORY
History of ice creams followed the rise of the modern human civilizations. Its incredible appeal and high manufacturing price fueled the minds of countless inventors, who trough centuries of trouble finally enabled the creation of the modern day ice cream industry. Find out more about ice cream history, timeline, and popular types here.
3.INGREDIENTS

3 cups (710 ml) whole milk

1 cup (200 g) sugar

8 egg yolksPinch of salt

1 teaspoon (5 ml) vanilla

4.COOKING
1.Simmer the milk. Pour 3 cups (710 ml) of whole milk into a medium pot and place it on the stove. Heat the milk on medium-high for about 5 minutes or until it comes to a simmer. Take it off the heat as soon as bubbles form on the surface, and allow it to cool. You can substitute heavy cream or a combination of whole milk and heavy cream if you prefer.
2.Combine the eggs, sugar, and salt. Add 8 egg yolks, 1 cup (200 g) of sugar, and a pinch of salt to a large bowl. Whisk the ingredients together until a thick paste forms
3.Cool the milk and add it to the egg mixture. Once the milk has cooled to room temperature, which should take about 10 minutes, slowly pour it to the egg mixture in a steady stream. Stir the milk in gently until it is fully incorporated
4.Transfer the mixture to a pot and cook it until it reaches 170°F (77°C). When the egg mixture and milk are fully combined, return it to the pot. Place it back on the stove over medium-low heat. Stir the mixture in an “S” shape so you can scrape the bottom of the pot, and allow it to cook until it reaches 170°F
5.Strain the mixture over an ice bath and add vanilla. Place a wire mesh strainer over a bowl that’s set in a larger bowl filled with ice water. Pour the ice cream base through the strainer and into the smaller bowl to remove any lumps. Next, mix in 1 teaspoon (5 ml) of vanilla and stir well
6.Chill the mixture for a half hour. Once the ice cream base is fully mixed, cover the bowl with a piece of plastic wrap and leave it over the ice bath for 20-30 minutes. Alternatively, place it in the refrigerator, and chill it for 3 hours or overnight
5.RECOMMENDATIONS
This recipe will make a basic vanilla ice cream base. If you want to create a specific ice cream flavor, you can add herbs such as lavender, coffee beans, or even chocolate into the milk to steep or melt into it.