gourmet Dishes

ODUVANCHIKOVOE WINE

3 l tsvetkov without a receptacle, a raisin handful, 1,25 kg of sugar, 1 orange and 1 lemon, wine yeast, 0,8 l of boiled water.

Petals to clear of a receptacle, to make boiled water (approximately 1 and to insist 2-3 days. Then infusion to merge, add in it the remained warmed-up water, the dissolved sugar, in warm tincture to add lemon and orange juice (it is possible also a peel if fruit was not exposed to chemical processing), raisin and yeast.

Within 3 days the weight will wander, ware to close a cloth or a gauze. Then a tubule to choose wine, to pour it in a large bottle, to close its barmy stopper. After the fermentation termination to pour wine in bottles and to maintain it 3-6 months for maturing.

ODUVANCHIKOVYJ the SYRUP ("honey")

200 g tsvetkov a dandelion, 1,5 l of water, 2 lemons, 1,5 kg of granulated sugar.

Petals to clear of a receptacle, to wash out, fill in with boiled water. To close and insist days. Then to decant, tsvetki to wring out and in a liquid to add the lemons cut on cubes (or only juice from them), sugar, and to cook, stirring slowly, to zagustenija. A warm syrup to pour in jars and to close covers.

To Sterilize it is not necessary, preservation is provided by sugar enough. To clean in a dark cold place. It is possible to smear on sandwiches, to add in tea at cold and for good digestion.

COTTAGE CHEESE PASTE WITH FENNEL

250 g soft cottage cheese, 100 g milk, 1 small bulb, 1 pepper, 1 tomato, a handful of the cut fennel, shnitt-onions (or onions-batuna greens), salt.

To Pound cottage cheese with milk, to add small cut onions, pepper, a tomato, fennel and shnitt-onions, to stir, salt. To smear on black bread.

GURMANSKY SALAD

200 g a fried chicken, 200 g the sterilised or stewed field mushrooms, 100 g green peas, 50 g mayonnaise, 2 table spoons of sour cream, 1 table spoon of vinegar (lemon juice), 1 table spoon of cognac, 1 table spoon of ketchup, pepper, salt, half-spoons of the pounded garlic, 3 spoons of the cut fennel, leaves kochannogo salad.

Meat and field mushrooms to cut, add to them tinned peas. From sour cream, vinegar, cognac, ketchup and mayonnaise to prepare marinade. To add garlic, pepper salt and fennel. All is easy for mixing. On a plate decorated with leaves of salad to lay out the cooled salad and to submit on a table.