Homemade Gnocchi

Ingredients:
400 g of powdered potatoes
300 g flour
4 eggs
60 g butter
nutmeg
salt
Preparation:
Potatoes cooked in use by putting it into cold water, and when they are cooked, allow to cool slightly. Push them to the fork and peel the bark.

Potatoes should be pushed through the press or extractors, can grate on the grater in a bowl.

Now we need to add butter, egg, salt, nutmeg and mix with your fingers and gradually add flour until the mixture is soft and smooth, and while he stops to catch the bowl.

The mixture then roll out into long cylinders of 1-2 cm, and cut with a knife in the form of long noodles in its sole discretion.

Gnocchi should dust with, let it rest a little and then put to cook in salted boiling water.

When they float to remove net and immediately soak in a bowl of cold water to cool

Lava chocolate cake

ingredients:

200 g chocolate
113 gr butter
200 g of powdered sugar
2 eggs
2 egg yolks
teaspoon vanilla
6 tablespoons flour

ice cream for serving
Preparation:

Butter and chocolate melt in pairs and Mix well.
Off the steam and add powdered sugar and continue mixing with a wire from the mixer.
Add eggs and egg yolks, then add the flour.
When a mixture of finely merged placed in molds previously greased with butter. Warm up the oven to 215 degrees C, filled molds to sort and let it bake for 12 minutes. When roasted, open the oven and leave in 2 minutes.
Cookies remove the decorative plate and put on each scoop of ice cream. Warm eaten.

Hamburg soup

ingredients:
200 g of white meat chickens
50 g mushroom
100 g pea
150 g butter
150 g of wheat flour
half eggs
0.6 oz of sour cream
1.5 l beef broth
salt and pepper
Preparation:
In the melted butter fry flour. Cook the peas and passed.
White meat chickens, cook and separate from the bone. Cut into small cubes and strain the broth.
Have you beef broth and pour it fried flour, add sauteed mushrooms and add chicken soup. Let it all boil together.
Add crushed peas and season if necessary. In Scramble eggs and cream before serving
 soup. The soup serve as a supplement dumplings with potato and marjoram.

lasagna bolognese

For minced meat bolognese

1/2 kg minced meat (pork and beef, or turkey and pork)

2 onions

3 tablespoons olive oil

bay leaf

2 sprigs of basil

2 cloves of garlic

1 teaspoon red pepper

salt and pepper to taste

200 ml of tomato puree

some water for pouring

Heat oil over medium heat and add the diced onion. When onions are glassy, ​​add finely chopped garlic. Add minced meat and simmer until the meat becomes brown. Add salt, infuse, add red pepper, basil and bay leaf. All mix well and add the tomatoes, reduce heat to lowest, cover and cook over low heat for about an hour. Stir and, if necessary to add a little water.

Béchamel

50g butter

55 g flour

1 liter of milk

60 g parmesan cheese

salt

nutmeg

Melt the butter in a pot on low heat. When the butter is melted, remove the pot from the heat and add a little flour. Constantly stir the butter when adding the flour to avoid lumps made.

When all the flour is added, little by little add the milk, and stir again all the time not to make lumps.

Restore the pot on low heat and stir with a wooden spoon until the mixture turns and becomes denser. When sufficiently concentrated, put out the fire and add a pinch of salt, Parmesan cheese and a little freshly grated nutmeg.

Prepare lasagna

Butter a baking sheet greased

180 g freshly grated cheese grated

Heat the water to a boil and add the tablespoon of salt and olive oil. Prepare an extra bowl of cold water. Cook the pasta for lasagna according to manufacturer's instructions, but be careful that the dough be "al dente," or that it does not overcook.

Remove the dough from the water and short out plunge into cold water in order to break the cooking process. The cooked dough stacked on a clean kitchen towel to drain excess fluid. Oven heated to 175 C

Baking pan greased with butter, and bottom coated with a thin layer béchamel and cover the dough, spread a third of the bolognese sauce, over that potkriti third béchamel. Repeat two more times, and the final layer of béchamel cover cheese.

Bake for 20-30 minutes. Lasagne are ready when the cheese is browned and become slightly brown in color.

Remove from the oven, leave ten minutes to cool it serve.

Pork Bread

Ingredients:

1 kg. flour 

 

 

 

30 rp. yeast 

6 eggs 

 

800 gr. pork meat 

500ml water

salt 

butter

 

Preparation:

Mix the flour with the water (lukewarm) and salt.  Knead until soft.  Leave to rise. (about an hour. Knead again and make balls of. Around 8 balls on this dose.  Each ball press with hand. Make a circle with it . Thin in middle , thicker on corners.  Cut the meat on small peaces put salt on on place on each dough circle.  Pour over meat little butter and place in the oven to bake. When they are half-baked take out of oven and put the scrambled eggs on each and return to oven to bake until brown on the edges.