Cheese juicy. A beet

CHEESE JUICY ROZMARINOVYJ

100 g firm cheese (Dutch, poshehonsky, Kostroma), 10 g rassolnogo cheese (suluguni, Osset, tubs, kobijsky), 1 teaspoon of a rosemary (5 grains of white pepper are possible a sage), 5 zubchikov garlic, 2-3 branches of fresh fennel or a basil (fresh or in peas).

To Rub cheese on a small grater, to mix before reception of homogeneous weight. Dry spices to mix with fresh (fennel, melkonarezannyj garlic). Carefully to mix cheese weight with spices.

It is applied to macaroni, noodles, vermicelli (boiled), and also it is good to strew black bread after a toaster.

THE BEET ON-ZAVOLZHSKI

1 kg of a beet, 250 g carrots, 5-6 pieces of dried mushrooms, 1-2 pieces of onions, 1/2 lemons, 100 g sour creams or a kefir glass, 8 zubchikov garlic, 8 grains of black pepper, 3 leaves of a bay leaf, 1/2 teaspoons of red pepper, 1/2 - 1 teaspoon of mint, 1 teaspoon of salt.

Vegetables to clear, wash out and cut large pieces, then to place in a metal pan or kazanok, to fill in with cold water that they were.pokryty, to add dry mushrooms and to boil. When water will begin to boil, mushrooms to take out, cut straws and vkinut back. At once to put the salt, Small cut onions and to lower to a minimum fire, having left all to pine.

When water almost will boil away, to pour black pepper, mint, a dried peel lemon, half of garlic, a bay leaf and to give potomitsja even 3-4 minutes, then all properly to mix and warm up about 5 minutes. In the meantime sour cream to flavour with garlic, red pepper and it is good to stir. To switch off fire, to water on a beet a lemon juice and to sustain 2-3 minutes. Then it is possible to submit to a table, having cut on smaller pieces and having watered with sour cream as sauce. To submit it is possible as independent snack for a breakfast or a supper and as snack before a dinner.