In order to cook 4 helpings of semolina, pour a little of water on the pan bottom (not to let milk burn in the pan). When the water begins to boil, add 1 liter of milk, sugar and a little of salt to your taste. Bring milk to the boil and put thin trickle of ½ glass of semolina stirring all the time. Boil 5-10 minutes. Your cereal is ready, you may proceed to eating.


Using 1 liter of milk, 1 glass of semolina, cook semolina (see recipe above) without sugar, salt to your taste. Put 50 g of butter into the cereal. 4 egg yolks grind with ½ glass of sugar, add peel of one lemon, rinsed raisings and add to cereal. 4 egg whites beat until dense foam and add to semolina carefully. The cooked mixture put into a casserole dish. Bake in an oven for 30 minutes at the temperature 1800C.
Ready baked semolina serve with sweet sauce or berries.
Bon appetite!



For dough:
2 glasses of flour
- a pinch of salt
1 teaspoon of yeast
1 teaspoon of sugar
3 tablespoons of vegetable oil
1 egg

For filling:
1 large head of fresh cabbage
1 large onion
200 g of smoked bacon
1 tablespoon of vegetable oil
- black pepper
- a bundle of dill
Cooking time 2 hours 15 minutes.
8 helpings.

Cooking process:
1. Prepare dough. Dissolve yeast in a large dish and sugar in 0.5 glass of warm water. Leave for 15 minutes until the mixture starts foaming. Bolt flour into the dish, add salt, butter, and stir well. Cover it and leave for 1 hour. Meanwhile, prepare the filling. Rinse cabbage, shake it and cut in filaments having removed the stalk. Peel onion and cut it very small. Rinse dill, dry and cut it very small. Cut bacon in small pieces.
2. Warm butter in a stew pan, roast bacon for 4-5 minutes. Add onion and cook 5 minutes. Add cabbage, mix and remove from fire immediately. Cover with dill and season with ground pepper.
3. Grease the baking dish with vegetable oil. Flatten 2/3 dough on the surface covered with flour. Put it into the dish.
4. Distribute the filling on the flattened dough.
5. Flatten remaining dough. Put the filling and seal edges. Let it stay for 20 minutes.
6. Spread beaten-up eggs over the pie slightly. Make a whole in the center and insert a pipe made of the baking paper to let steam out. Put it into the oven previously warmed to 200 0C for 15 minutes. Reduce temperature to 180 0C and bake 25 minutes more.
Before serving, leave it covered with a towel for 15-20 minutes.


For dough:
125 g of flour
125 g of confectioner’s sugar
1 tablespoon of milk
0.5 tablespoon of vegetable oil
For cream:
200 g of pastry cream
200 ml of whipped cream
10 g of Cointreau liquor

For sugar syrup:
100 g of sugar
100 ml of water

For decoration:
1 kiwi
2 canned peaches
2 rings of canned pineapple
5 berries of strawberry
10 berries of raspberry
70 g of roasted flaked almonds
3 tablespoon of apricot jam
Cooking process:
1. Beat up eggs with sugar in a dish until firm steady mass. Put the mass into a dish.
2. Put bolted flour and cocoa into the mass. Mix carefully and pour into the dish, previously slightly watering the dish.
3. Bake for 30 minutes at 180 0C.


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