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[ About me ] [ Poems ] [ Mixed love ] [ Dating tips ] [ Kisses world ] [ Flirting Tips: Boys ] [ Russia online ] [ Cocktails Jungle ]
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Gallery photos
22/07/2006 13:20
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Commentaire de gabille (27/08/2014 10:17) :
J’adore ! Un site sur lequel on ne voit pas le temps passer !!
Merci à vous !
voyance par mail gratuite
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 Commentaire de coeurdorizon (27/12/2014 11:07) :
Grâce à vous, j'ai pu apprendre beaucoup de choses intéressantes. J'espère
en apprendre encore. Je vous félicite pour ces merveilleux partages.
Continuez ainsi !
voyance gratuite
http://coeurdorizon.vip-blog.com/
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Commentaire de Rouma (06/02/2017 17:51) :
Magnifique site !!
Tour in Morocco
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Pelmenis, vareniks, wraps
21/07/2006 19:00
Moscow Pelmeni
flour 3 1/2 cups wheat
s 2 egg
1 1/3 cup water
salt
3/4 lb beef
or mutton 3/4 lb pork
1 onion
or water for stuffing 1 cup milk
sugar
salt for stuffing to taste ground pepper
Directions:
Sieve flour, raise it pyramid-shaped, make a hollow in the center, pour eggs, warm salty water, and knead thick dough. Wrap in a watered towel, and set aside for 30-40 minutes for thickening.
Minced meat: remove the pellicles and sinews, slice meat, and mince twice along with onion. Add salt, sugar, pepper, dilute with milk or water, and knead well until of a good spreading consistency.
Cut the pastry into long pieces, mold into 0.5-0.6 inch (1-1.5 cm) bars, cut into small bars, and roll out flat cakes.
Put the filling in the middle of cake with a teaspoon; pinch the edges, shaping pelmeni into half-moons. You can leave this shape, or, if preferred, pinch edges together. Pelmeni can be frozen in the deep-freezer, where they last for a month.
Boil the pelmeni in a salted boiling water (3 1/2 qt per 2 lb) for 7-10 minutes at low heat. When they rise to the surface, take the pelmeni out with a skimmer and serve straight with butter, sour cream, mustard or horse-radish sauce.
Siberian Pelmeni
4 cup wheat wheat flour
1 egg
1 1/3 cup water
short 1 lb (400 gm) beef
fillet 1 lb (460 gm) pork
1 onion
, peppercorn to taste salt
Directions:
Make stuffing. Cut beef fillet and pork fillet into pieces and mince. Season with salt, ground pepper, water, minced onion and stir.
Put sifted wheat flour on a table and make a conic hollow. Pour water mixed with egg and salt (1 tsp) into it and knead stiff paste well. Let it stay for 20-30 minutes to let gluten develop.
Roll the paste out into a plait and cut it into small pieces. Roll these pieces out in round shape. Put the stuffing on them, fold in half, tweak and shape pelmeni. Boil them in salted water for 8-10 minutes.
Serve the dish with butter, sour cream or table vinegar.
Trout Dumplings In Paprika Sauce
7 tbsp wheat flour
s 7 egg yolk
s 2 shallot
1 slice French bread
2 tbsp cream
1 tbsp chopped parsley greens
1 tbsp vegetable oil
and 1 raw egg 1 boiled egg
2 tbsp chopped chive
fillets 3 smoked trout
, salt to taste ground black pepper
s 2 red paprika
1/2 cup heavy sour cream
Directions:
Knead the dough ofr flour, salt and yolks, shape a ball and refrigerate for 30 minutes. Then roll out in a layer and cut into circles.
Soak bread slice in milk, then press. Sautee 1 minced shallot and parsley green in oil. Mash fish fillet, add chopped boiled egg, add raw egg, soaked bread slice, chive, salt, pepper and stir well up.
Put 1 tsp of the filling on each dough circle, tweak the edges.
To prepare sauce, cut paprika into dices, add 1 chopped shallot, simmer in a dollop of water, then mash through a sieve. Combine the puree with sour cream and bring to boil.
Put the dumplings in boiling salted water and cook for 8 minutes.
When serving, put the dumpilngs on a platter, pour with prepared sauce, top with greens and pepper circles.
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Commentaire de coeurdorizon (26/09/2013 15:02) :
Thank you for the effort you have made in creating this blog,
better shared information that's also one of the values of
democracy ... if I can do anything to help this site I 'd be happy .. Good
luck !
question voyance gratuite
http://coeurdorizon.vip-blog.com/
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Commentaire de Rouma (06/02/2017 17:52) :
Merci bien !!
Spa Marrakech
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