Yak cook it tastier for Kish? Recipes from Julia Visotskoy: Kish with salmon and spinach, egg benedict with bacon and Morkvian muffins with hairy peaks Kish with salmon and spinach Visotska

Kish is popular among French cuisine as well as other pies in Russian. Sokovitiy is traditionally prepared from chopped dough with pouring from eggs, wines and sir. Isnu simple options for preparing fillings for Kish and style and recipes for dough. It is typical for us to stick to the cake, but it is not the least tasty cake to go on the basis of leafy, syrupy and sour cream paste. The development options for this preparation are presented in our statistics.

Classic recipe for dough for Kish Lauren

Thin, crunchy crust and juice filling - such are the memories of a lot of people of celebrities. On this day, it’s just for Kish to stay dry. The same option is used for this type of pies.

It's tasty for Kish and the filling for new is prepared in the following way:

A bowl of glibok seeks out 150 g of boroshny.
Add 50 g of vershok butter, diced in small cubes.
Slid injected into a small egg, a little salt and a trocha of kryzhana water.
Due to the values of the Ingredients, it is easier to slow down, to light up in the water and go to the refrigerator.
The traditional filling is prepared for an hour. In the frying pan, grease some bacon or smoked brisket (100 g). The bottle of vertices is hard to beat, for which 2 eggs are injected into the new one. Serve with sil and pepper for relish.
It is cooler, it quickly grows and grows in shape with high sides. The brisket is on top, the yak is poured with eggs and tops.
A whole lot of 30 quills are cooked at temperatures of 180 ° C.

Tisto rubane for Kish

A pair of French quiches was prepared for this type of dough itself. Bagato mister vicoristovuyt tsei option for yogo preparation and season.

The sample should be fixed for Kish, which should be cleaned for two forms with a diameter of 24 cm, it is necessary to squeeze 350 g of boros into a bowl. Then grate it on a grater or chop the butter with a knife (270 g). Slide a teaspoon of tsukru and sil (¼ h. Spoons). Cold water (80 ml) is poured into the rest of the cherry and it quietes down just more quickly. Yogo can be victorious at once or send to the freezer to be taken into the freezer.

You are ready to quickly pop up on the table, then change into a shape and fit along them, molding the sides. From above, it is possible to close it with parchment, for which peas are scattered into the form, or kvassol. The cake is vip in the spirit of 10 quilins at 200 °. Take away a lot of vantage with parchment, and the form is already sent to the oven for 10 quilins.

Recipe for sour cream cake

Traditionally, for Kish, he is victorious to use a rupture or a piece of cake. The result is a crunchy crust. And yet the wine has become less and less, then sour cream is added to the classic Ingredients. Bagatom gospodarivaniya befits the very same option yogo prigotuvannya.

To mix sour cream just for Kish, it is necessary in millet borosly (250 g) to rub even colder than butter or margarine (100 g). Then add 2 beaten eggs, 100 g of sour cream and a drop of salt. When you are ready to go, it’s guilty to go to the dot and elasticity, as it is absolutely necessary to cool down before cooking as a minimum stretch of wine.

Pokrokovy dough recipe for Kish from Yulia Visotskoy

The author and leader of the video show "mo at home" propounded his recipe for making French pie. The basis of a crispy pastry for Kish is to go for a long time, for which the filling with spinach and the egg-vershkov filling is wiggled. Julia Visotskoy has her own secrets of cooking a kind of French pie.

It is quite easy for Kish to be afraid of the offensive rank:

Croc number 1. In millet it is boroshno (200 g), diced with ice-cold butter (150 g).

Croc number 3. The base for the cake was crispy, a tablespoon of cognac or a bottle of wine should be added, as well as 2-3 tablespoons of crispy water.

Croc No. 4. You are ready to immediately be shaped according to the shape of the oblique shape of the sides. Writing the form with the base is sent to the refrigerator for a half day.

Croc number 5. After 30 minutes, it is necessary to cool it down, just need to prick it with a saw, in order to adjust the shape with the base in the oven up to 220 ° for 12 grams.

Croc number 6. The filling with spinach and filling with eggs, bread and cheese is ready for an hour. The filling is placed on the hot cake, for which the pie is prepared in rosіgrіtіy up to 200 ° spirit, 15 chilines.

Kish for dough without eggs

The basis for such a French pie is prepared from the simplest Ingredients, but not less savory and crunchy, not from the pastry. For a tsim recipe vikorystovutsya only 200 g of top of butter, a teaspoon of salt and 2 cups of boros. All the Ingredients are kindly moved in the bowl of the Mixer until the one-sided bowl is approved. If necessary, add some water (no more than 60 ml).

It’s just right at once to grow in shape, then to cool down and vip in spirit. The filling is made into a ready-made cake. In the first place, the wine will become wet and sour.

Recipe for sirny dough

The basis for a French pie, prepared according to the recipe for zim, is served to top it off with pulp and lower, ale even more savory.

It is just for Kish to stop with the top of the oil, sir, boroshna (300 g each) and salt. All Ingredients are guilty but are kindly cold. A sprinkle of vershkovo butter is cut with small pieces of butter behind the help of a knife. Then dry sir and a teaspoon of salt are served. In the rest of the day, before the Ingredients, it’s hard to get through. It’s easy to slow down and think about it in the robot, because it’s possible to change the shape right away, and then cool down before printing.

Kish Lauren ─ a great test of a special taste, the filling is on the yak. Ale krіm special dough, in the whole recipe there is a recipe for red ribbons and spicy herbs Lovage... The smell of the whole herb is even yaskraviy, spicy, leaves revealing rich essential oils and an intense malt-malt gust with light spicy flavor. So it’s already enough of the grass itself: you’ll play the role of both filling and special at once.

I have already presented on the site the Ribbon Soup Recipe, de vikoristovuvavsya lovage, and today we will get the Ribniy Pie. Ribbon lovage is simply one for one.

And now I will give you a recipe for my special dough. For Kish, this is ideal. The pie will not be wet, but the juice filling will be enveloped in a crunchy skorinka from a low and savory pastry. І don’t hate you, don’t bother you, what a cake of a dark color ─ tse vid vikorystannya in the recipe whole grains boros... You can also substitute for food.

Otzhe, tisto:
Wheat dough ─ 150 m
Whole grains wheat or lively ─ 100 m
Kharchova soda ─ ½ tsp.
Zukor ─ 1 tsp
Vershkov's butter (rub on a great tertsi) ─ 50 m
Brinza abo m'yaky vershkovy sir (cream-chiz abo ricotta) ─ 150 m
Milk ─ 3-4 tablespoons

Sil, chorny chalk pepper for 1 nib

Ask for an insult to see it through a sieve, add silt, tsukor and soda. Give the oil to rub, and rub it with your fingertips until you start cricht. Give a vershok sir or a brinza, grated on a large grater. Brynza bazhano in front of the cold water, So, you won’t get a little bit out of the way and went to work. Pour in milk. Spoonful of 2 spoons, and sometimes 1-2. So, the schob has formed a good oily spring kulu, ale not sticky. Wrap it up with food and send it to the refrigerator for 30 min.

filling:
File abo red ribby steak ─ 300 m
a bunch of lovage
Dzhusai stock onion ─ 2 stalks with arrows and a white part
Sir Cheddar ─ 150 m
Chicken eggs ─ 2 pcs.
Milk ─ 200 ml.
Nutmeg ─ 1-2 pinches
Morska sil is great ─ 1-2 nibs

Black chalk pepper ─ 1 pinch

So, outpost of juiciness and relish of pie in ribs. I took a steak of fresh, unfrozen trout, knew the skins, and cut them into 3-4 cm shmat.

First and foremost lemon juice! I don’t need to rip off the ribs lemon juice... And more beautifully, serve pid with a lemon-vershkovo sauce, vikoristovyuchi zest, and cook ribniy steak.

Well, now everything is borderline simple, and the smut is smart!

Pump out just on a cola larger than the diameter of your form. My 24 cm. І vikladit just like that, the sides are fixed. To pierce the bottom of the maybutny pie with a sawdroke, so that it doesn’t go bad when you wipe it. I viklada shari: a spat of sire, a little riba, lightly harvested with a large sea silt, a chop of greens, lovage and tsibuli Dzhus, then again a sire. Pour the sum of milk from the top with dry black pepper and nutmeg.

Apply pressure to the front to heat the oven at temperatures of 180-190 degrees in the "top-bottom" mode. Take 35-40 quilins.

It is possible to serve such a pie of Lauren with ribbons both warm and cold.

Today on our table is a Frenchman - a quiche, or an open pie. I want yogo gotuєmo according to French patterns, ale with a Russian accent: chervona riba і crіp in stuffing - everything that I love. The secret of being Kish is in the correct test. According to the rules, it is guilty that it is not uncommon for home and food. It was just crunchy, in the new demand it is not uncommon to add a trifle of meat to alcohol - a bottle of alcohol or cognac, the aroma is not important here. And I still respect those who need to put the cake in the freezer before the vip, but it’s well enough, and then in good time I’ll start the oven, so that the cake will become loose and will not dry out with the filling. It’s even easier to eat with a little extra food: fill it up with a cold meal, tint it in a bowl, and it’s easy to keep in the refrigerator for a few days, and in the freezer it’s a little bit of tea. And then you can bake from absolutely delicious quiches - classic, with bacon, and vegetables, for example, from liquorice and tomatoes. Ale with a red ribbon, a top-fill, spinach and a fresh smell of crop - the combination for an open pie is absolutely unprogrammed and one of the most beautiful.

Before the hour of the wintering saints, honestly knowing, they led the wrong way of life and sat for style in the main neighbor until the night, - it's time to correct. On the other hand, there are not so many recipes, as the boules were invented specially for the woman, and Benedict's egg is one of the best rank herbs. It is not for nothing that eggs prepared in such a rank are served in expensive European hotels. And we are so powerful as an aristocrat with our own powers. The most classic recipe - poached egg, hollandaise sauce and bacon grease. Eggs without shkaralupi mi have tried to cook with you more than once, but it’s not so easy to cook. It is important to give the water a trocha otstu, I won’t be aware of it, we only need it so that the bricks are immediately stored in sprinkles and not roasted. Another trick is to gently break the egg into a cup, and then let it drain into the casserole, trim the edge of the cup just above the surface of the water. The water is to blame for the ice-ice boiling - we don't need a burlivy boil here. Varto has a little time - and everything will be gone. And the axis of the hollandaise sauce, or Hollandaise, is tse, the yak is not marvelous, as a matter of fact a French thing. The whole secret is in good top butter, the very base of the sauce. Oil is necessary for rostopiti, ale nі in any case, if you don’t let it darken, don’t let it get dark, like a svitska krasunya. The French add to the hollandaise sauce і shallots, і more wine, but we will have a simpler option, more oily and acidity of lemon, we are quite enough. If you don’t know a booth similar to bacon, you can pick lard with meat veins, and add some crumbs to smoked bread. And a bun for a whole super breakfast, be it-yak - grain, chorn, grain. The French, for example, are victorious to make a licorice brioche bun, and my mother, Natalya Petrivna Konchalovskaya, victorious Benedict's egg on the Borodino Khlib, it’s even more sweet and sweet to go.

And on licorice, Christmas muffins. I still love carrots cakes with cream from top sira, and the whole thing is a delicious version. Until then, we will not have the chance to mess around with bisque cakes. Muffin Chim Good? Tim, the stench is lighter in cooking, less classic muffins and biscuits. You just need to change the environment dry and in theology of the Ingredient and the Z'adnati. If it’s too easy to get some breasts in the test, it’s not bad, if you want to kill it, if it’s killed, then it’s just to suck in lightness. I add cinnamon, cloves and nutmeg, the stench is great, the carrot base is great, or maybe I can add cardamom and orange peel. Carrots nada nada muffini not only badorii kolir, ale and vologist, timid things are not. Carrots can be substituted for tertiary zucchini, beetroot or garbuz, povirt, vegetable drink in liquorice is absolutely not visible and not addicted to anyone. I, nareshty, hats with white syrup cream will transform our cupcakes for the winter season. The cream should be passed on, it will not flow out, so the mafia will be hand-packed in a box and taken on the robot, or on a visit, so that it’s holy to continue to see it.

(3-4 portions)

Ingredinti:

For filling:

bread roll	1 PC.
Smoker egg	1 PC.
bacon	50 g
ocet	1 tbsp. l.
salted salmon	150 g
Smoker egg	3 pcs.
Solid sort siru	50-70 g
spinach young	2 women
krіp	1 bundle
Tops 35%	150 ml

How to prepare:

Oven in front rozіgrіti up to 220 ° С. Cut into cubes 150 g of cold top butter in front of the front and put in a blender bowl with borosh. Add sour cream, zhovtok, tsukor and sil, pour cognac and add everything to the krykhta. Do not vimikayuchi combine, pour 3-4 st. l. kryzhanoi vodi - just get into one ball. With top oil, make a baking papyr, whistle a small form for a vip, viklast just, quickly spread it along the bottom and sides of the form and send it to the freezer. Place the spinach in a drushlyak and sprinkle it with sprinkles. Eggs lightly beat, pour in tops and beat a trocha. Cool the cake out of the freezer, often prick the saw and drink in the pink spirit 10-15 minutes. Krip dribno chop. Grate the sire on a large grater. Sjomgu narіzati small shmotochki, viclasts up to eggs with vershoks, add half of the trimmed crop and mix everything up. On the baking of Viklasta cake, scald spinach, whitewash the egg filling with salmon and rub it with sire. Reduce the temperature in the oven to 200 ° С and the vipikati kish with a stretch of 15-20 khvili. Put the ready-made quiche with a crop.

You can also add a simple homemade pie with red ribbons on a pie with salmon. The idea of getting ready to see my daughter Yulia, thank you for the greatness. It’s just a bit juicy, as it’s not difficult to find newcomers and a roasted filling of fresh salmon pulp with spinach and egg-syrup filling. You can cook a quiche of red ribbons, or if you can get a riba with red meat, I will make some slightly salted ribbons.

A dish of French cuisine, as well as insight into - nimetskoy, snack food, do not marvel at folding, it’s easy to cook, because it’s not easy to drink and drink. To achieve exactly the right proportions and do not keep up - everything will be needed. The prototype of the vipichka is the quiche lauren, the Lotharinzky pie made of chopped pastry with stuffing of smoked brisket, milk and eggs. It’s even more nutritious and nutritious snack - such an omelet-pizza with cracklings.

For all the versatility of the fillings, one of the most popular options is a quiche of salmon or a quiche of salmon. Chervona Riba is wonderful to be greeted with a slight hospitality, like a pikant sire, which is a welcome and delicious ribby. It’s wonderful, how harmonious for gusto to go through a pie with a red ribbon, vrahoyuchi, how much more all ingredinti may not be turning gusto. Tse duzhe nіzhna appetizer, as it is wonderful to go for serving with.

Do not grease the salmon pie on the pie dough, but drink it in the oven or spirit. To reduce the calorie content to the filling warehouse, often add vegetables or greens - spinach stew. Kish with salmon to make amends for the filling, yak to go to the salmon filling, milk and sir. When vypіkannі pouring trocha is harder, screeching іngredієnti fillings, and it is clear that the basis of the formulation.

Pie quiche with salmon is a universal dish for any meal throughout the day. A feast with a red ribbon is not a must for a small decoration like "Swedish style", but for lunch, which you can take with you on the robot.

For bazhannyam, you can cook a lump of salmon at the viglyadі of small cats - yak, ale without cream. Take out the small portions of the salmon pies. Oh, you can embellish the greenery, or with "quits" from the thin smoked salmon - it will be even more staggering and svyatkovo. It’s better to prepare a pie with a red ribbon for decoration, preparing small pies more beautifully.

Kish with salmon. good recipe

Ingredinti (6 portions)

Fresh salmon steak 200 g
Wheat dough 1.5 flasks (195 g)
Vershkov oil 130 g
Egg 3 pcs
Sire cheddar 100 g
Licorice tsibula 1 piece
Spinach 2 bunches
Milk 100 ml
Sil, black and red pepper, oregano, lemon, sumac special

The filling, which will be full of salmon, will be stored in three parts. Perche, tse shmatochki fresh salmon or somgi - steak, peelings from skins and skins. In a different way, for a better ossyagu and a taste of low relish, dodamo stews in an olive spinach. Such garnir is often hesitant to serve. Well і, in-tertє, pouring from milk, egg and sira cheddar. For podsilennya relish dodamo troja lightly pickled licorice onions.
Salmon, vegetables, sir and іnshi Ingredіonti

marinating tsibuli

Before tim, yak pochati gotuvati pirig with a red ribbon, marinate trocha tsibuli. Varto take a small amount of licorice tsibulin, yaku taken vikoristovuvati for salads. Purple malt onions, as a rule, will heavily bar the filling. If the tsibulin is great, you can make half. Thinly cut the cybula and dispense it with straws. Dodati 0.5 h. L. sumakh - skidn_y specials, as it stays for pickling, including in Turkish. Pour tsibulu 1 tbsp. l. lemon juice and mix. The onion is marinated duzhe shvidko, literally, it will be ready, one hour with the preparation of the dough.
Zamarinuvati tsibulya in suma and lemon

Preparing the cake pastry

It’s not tasty for a pie, but it’s not like what they cooked for Kish with a ricotta. Ask for wheat flour, add some salt and mix. Add the egg yoghtok, in front of the front, having taken it out of the bottle, і 100 g of chopped rosin room temperature top oil.
Take a good drink with butter and butter
Retighten it tightly, do not supply water. It's okay to eat fluff and cry. With your hands, crush it, squeezing it and squeezing it. Shape it into a cake, wrap it in grub and put it in the cold. Do not just lie down, while the filling and egg filling are getting ready.
Download it in kulu and lay down for the cold

Preparation of filling and filling

Fresh salmon steak or wimiti and dry it with servetka. We carefully cut out the skin from the meat with a knife. The price can be squeezed in one rocket, squeezing the shkіr to the obrobnіy dosage and, squeezing it down to the shkіri, squeezing the meat. Mi so chubby rychkova riba, if gotuєmo perch or pike perch. Vidokremiti meat from the ridge and ribs. Whenever possible, vibrate all the dusty brushes, which can be seen with an indelible eye. Narizati the meat in cubes with a size close to 2-2.5 cm.
Peel and add salmon meat
Spinach for the filling can be a lot. When heat-treated, the greens take a lot of money and do not be afraid if it will be even more abundant. Yakshcho spinach is rich, the pie with riba will be especially savory. Spinach vimiti and dry out as krapel. You can see rough leaf stalks, and the leaves themselves are dwarfed. A rostopiti stewpan has 30 g of vershok butter - about 1 tbsp. l. Brush the spinach in oil. In addition, as the greens are absorbed in volume, change the fire to a minimum and spinach carcass in oil with a crouton 5 min. Dati green trochas oholonuti.
Gasiti spinach in oil with krishkoyu
A small drink has a drink of cold milk and instead of two eggs. Pepper the crumbs with black and worm-like pepper - it is possible with a licorice or gostry, for bazhannyam. Add a drink of oregano. Grate Seru Cheddar with a small grater. Sire cheddar (Cheddar) is a popular sire from England, he often stays in the Italian cuisine, especially if he is ready. The specialty of Cheddar is its sweet-sour taste with bitter notes. Zmіshati yєchno-sirna sumish.
Pidgotuvati pouring from eggs, sir and milk

Yak vipikati quiche with salmon

Pidgotuvati round shape with ribbed side. Such form is a primitive peculiarity of Kish, as it is easy to recognize. The diameter of the form is 22-24 cm, on which the number of products is indicated. The shape is even more handy with a great bottom - the vipichka is easy to pick up without the risk of popping. It is nutritious by the way from the refrigerator and put on the bottom and the glasses are pressed with your fingers. All razrivi and omissions are easy to catch with a little test. Rise on the toothed rim by about 2.5-3 cm in height.
Distribution according to form
For the short dough, stews with stews in spinach. Win a good grease with a snake spoon. Tisto on the walls is not required. On top of the spinach, pickled rosters in suma and lemon tsibulya. Yaksho in tsibuli є ridina, її more beautiful than vіdzhati. Spread the salmon cubes.
Viklasty stuffing - spinach, tsibulyu and salmon meat
Pour over the filling with egg-syrup and salmon speck. Before the very pouring, there was some sumish vidkoyu. Pour the sums by hand with a spoon, pour over the edge of the dough, and then pour over the slips between the salmon. More and more money will be needed, it is prepared with a small supply. It is necessary that the dough is poured from the edge of the dough on the side, and the salmon spike can be seen throughout the whole area.