Pork with Mushroom Sauce

What do you need for 4 servings of pork with mushrooms:
650 g pork flesh
60g chopped unsalted butter
3 large onions, finely chopped shallots
200 g sliced ​​mushrooms
1/3 cup (80 mL), dry vermouth
1 cup (250 mL) chicken stock or water
Juice of 1 small lemon
1/2 cup chopped parsley
How to cook pork with mushrooms:
1. Slice the pork slices, 3 cm thick, then repel the hammer. Season with salt and pepper.
2. Melt a third of the oil in a large skillet over medium heat. Fry the pork chops batches for 2-3 minutes on each side or until browned. Transfer the fried pork in a bowl, cover with foil, as long as you make the sauce.
3. Add half the remaining butter and shallots to the same pan. Roast, stirring over medium heat for 2 minutes or until soft. Add the mushrooms and cook for 5 minutes, then add the vermouth and simmer for 2 minutes. Pour in the broth and lemon juice, simmer for 4-5 minutes until the sauce is boiled down to two-thirds. Add the parsley and remaining butter and season to taste. Serve with pork chops.
4. Pork with mushrooms ready.

Smoked Chicken Salad with Grapes

What do you need for 4 servings of salad with smoked chicken:
320 g thinly sliced ​​smoked chicken breast
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
2/3 cup fresh basil leaves
600g seedless grapes
1/2 cup celery leaves
55 g (1/2 cup) coarsely chopped walnuts
60 g crumbled cheese of your choice (preferably blue cheese)
How to prepare a salad of smoked chicken:
1. Whisk together oil and vinegar in a small bowl. Tear basil leaves large hands.
2. Place the chicken, grapes, celery leaves, walnuts, blue cheese and basil in a large bowl. Add three-quarters cooked filling and mix salad spoon. Season with salt and pepper salad to your liking. Divide the salad on plates and pour a batch remaining dressing.
3. Smoked Chicken Salad with grapes ready.

Beef Salad

What you need to 8 servings Beef Salad:
500 g of beef steak (cut excess fat)
100 g rice noodles (funchozy)
1 cucumber, sliced ​​lengthwise into ribbons vegetable cutter
1/2 cup fresh cilantro leaves
1/3 cup torn fresh mint leaves
Thinly sliced ​​green onions
1 small carrot, peeled, finely chopped
60 grams of salad mix
1 small fresh red chilli, finely chopped (optional)
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons of peanut butter
1 tablespoon soy sauce

How to cook beef salad:
1. Preheat a grill pan, brush it with oil. Fry the beef for 4 minutes on each side or until cooked to your liking. Thinly slice against the fibers.
2. Cook the rice noodles according to package directions. Drain. Cut the noodles kitchen scissors to make it short. Return the noodles in a bowl.
3. Mix the noodles, beef, cucumber, cilantro, mint, onion, carrots, and salad mix.
4. Mix the chili, lime juice, oil and soy sauce. Pour the beef salad and mix.
5. Beef salad ready.

Cake with cinnamon

What you need for a cupcake with cinnamon:
65 g butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Room temperature, 1 egg
1 1/2 cups sifted flour 1 teaspoon baking powder
3/4 cup milk or cream
glaze:
3 tablespoons melted butter
1/2 tsp ground cinnamon
3 teaspoons powdered sugar

How to cook a cake:
1. Preheat oven to 180 ° C. Vystelit circular form with baking paper, grease or any oil.
2. Beat with a mixer, cream the butter, sugar and vanilla until pale in color, add the egg, whisk again. Transfer the mixture to a large bowl. Stirring the mass of a large metal spoon, gradually add the flour and milk.
3. Spread the mixture into the prepared pan, so that the top was smooth. Bake for 30-35 minutes or until a match or stick inserted into the center of the cake comes out dry. Leave the cake for 10 minutes in a form, and then turn on the grill.
4. While the cake is still warm, brush the top with melted butter. Mix sugar and cinnamon and sprinkle over cake.
5. Cake is ready.

Roast beef in a pot

What you need for 10-12 servings of roast beef:
2.5 kg of beef
700 g of purified potato
3 large peeled carrots
4 small onions or shallots 8
2 dried bay leaves
4 sprigs fresh thyme
400 g diced canned or fresh tomatoes
Oregano and basil on a pinch
3 cloves of minced garlic
1 liter of water
Salt and pepper

How to cook a roast beef:
1. Sear the beef on a greased or oiled pan on all sides until brown. Put a piece of meat in a large ceramic pot (a roasting pan, pot or tureen). Potatoes, carrots cut into chunks arbitrary (but not small) and arrange around the meat. Add the onion to the pot, bay leaf, thyme, basil, oregano, salt and pepper. Combine the tomatoes, garlic, cold water and pour into the pot with the meat and vegetables. Cover with a lid.
2. Put in the oven on low heat and cook for 4 hours or until meat is tender.
3. When the meat is ready, cut it into thin slices and serve with vegetables.
4. Roast beef is ready.

Fried fish with orange peel

What do you need for 4 servings of fried fish:
Olive oil spray
3 slices of white bread
1/4 cup fresh parsley, finely chopped
Finely grated rind of 1 orange
A mixture of dry seasoning for fish
4 thick piece of white fish fillets without skin and bones
Salt and pepper
Green salad to feed
How to cook fried fish:
1. Preheat oven to 200 degrees. Grease a baking sheet with olive or vegetable oil.
2. In food processor, crumble the bread into fine crumbs. Transfer to a bowl. Mix the breadcrumbs with the parsley, orange zest, spices, pepper and salt.
3. Sprinkle the fish with oil. Dredge in bread mixture. Put the fish on a baking tray, drizzle with oil again and put in the oven for 15 minutes.
4. Serve the fish with baked potato and salad.
5. Fried fish is ready.

Skewers of lamb marinated in a special

What do you need for 4 servings of lamb kebab:
2 tablespoons olive oil
1 sliced ​​onion half-rings
1 tablespoon sweet paprika
3 cloves of crushed garlic
1 finely sliced ​​chili (for thrill)
125 ml of fortified wine Madeira is desirable
1 kg mutton, cut into slices to your liking, or (4 * 4 cm)
2 tablespoons chopped fresh parsley
3 bay leaves
1 teaspoon sea salt
Ground pepper
Mixed lettuce leaves to feed
How to cook lamb kebabs:
1. Heat the oil in a skillet over medium heat. Fry the onions until golden brown. Add the paprika, garlic and chili. Roast, stirring, for 1 minute or until fragrant odor release. Add wine and cook, stirring for 1-2 minutes or until mixture is slightly abated. Totally cool.
2. Scroll down the onion mixture in a food processor until smooth. Marinate in the mixture lamb pieces. Add the meat, parsley, bay leaf, salt and pepper. Cover the container with a lid and refrigerate for 4 hours.
3. Preheat barbecue grill or grill. Nanizhite lamb on skewers. Cook to your liking. Serve with salad leaves.
4. Skewers of lamb ready.