Notes Of The Young Chef

15/04/2023

15/04/2023

Tartlets with cheese and mushrooms

Ingredients:
tartlets - 16-20 pcs.
hard cheese - 300 g
mushrooms - 300 g
onion - 2 pcs.
boiled chicken thighs - 2 pcs.
sour cream - 1 tbsp. l.
garlic - 2 cloves

Preparation:
1. Fry onions and mushrooms, add salt and pepper.
2. Put in a colander and let the excess liquid drain.
3. Cut the chicken into small cubes and mix with mushrooms and onions.
4. Grate cheese, squeeze garlic, mix with sour cream.
5. Put the filling in the tartlets.
6. Spread the cheese mixture on top of the filling.
7. Turn on the oven at 180 degrees and bake until the cheese is browned.

12/04/2023

Glaze on gelatin that does not stick and does not crumble

Ingredients:
Sugar - 200 g.
Water - 100 ml.
Gelatin - 6 g.
Lemon juice to taste.

Preparation:
1. Mix gelatin with 2 tbsp. spoons of water, leave for 15–20 minutes.
2. Dissolve sugar in the rest of the water and cook over low heat until the liquid thickens slightly, about 7 minutes.
3. Remove the syrup from the heat and add gelatin to it, stir until completely dissolved. Beat the mass with a mixer at high speed until white (about 5 minutes). Add lemon juice. Beat for another 30 seconds. After 10 minutes, you can cover the cooled strips with the glaze. Immediately, while it has not hardened, decorate them with sprinkles!
4. The glaze is very plastic, lays evenly, hardens well, does not stick to the knife and does not crumble when cut even on the second or third day. The sprinkles stay on it very well. Jelly glaze can be used to decorate not only pastries, but also cupcakes, cakes, and no-bake cakes.

Bon appetit!

11/04/2023

Soup with dumplings

Ingredients:
Water - 1.7 l.
Potatoes - 3 pcs.
Ready dumplings - 400 g.
Carrot - 0.5 pcs.
Onions - 0.5 pcs.
Vegetable oil - 40 ml
Salt, pepper - to taste
Bay leaf - 1 pc.
Dill - to taste

Preparation:
1. Cut the peeled potatoes into cubes and boil them in water until tender. Salt the water while cooking the potatoes.
2. In the meantime, cut the onion into cubes and grate the carrot on a fine grater. Fry onions and carrots in oil until light brown.
3. Put the dumplings in the pot with the ready potatoes. When they float to the surface of the soup, add fried onions and carrots. Cook the soup until the dumplings are ready, about 7-10 minutes on very low heat.
4. Taste the soup and, if necessary, add salt. A couple of minutes before the end of cooking dumpling soup, add ground pepper, bay leaf and chopped dill to it.

Bon appetit!