Pies with butter and egg

Recipe "Oatmeal pancakes with fried butter":

I used sour milk for the test. She poured it into a bowl and extinguished soda in it. Added sugar, salt, egg, mixed everything.

I poured oatmeal into the mixture and let them stand for 5 minutes to swell.

Added flour.

She carefully connected everything, adding constantly stirring boiling water and a piece of melted butter.

Finely chopped the greens and put them in the dough. She mixed it up.

I put the dough aside and made the filling. I already had boiled butter. Finely chop the onion.

I sent the onions to a saucepan with melted butter. Gilded it and laid out the butter. I did everything until the onions were ready and the liquid from the mushrooms had completely evaporated. More tormented than fried. About two minutes before cooking, I put 4 sprigs of thyme in the mushrooms, which I then removed (threw away). The filling is ready.

We bake pancakes. The pancakes are thick. For one pancake, 2/3 cooks. I greased the pan on the first pancake. Fry the pancake on one side.

Turn over.

We spread the filling like this.

When the other side is fried to a beautiful color, bend the pancake, completely closing the filling. We finish the pancake until cooked. It's fast. You need to turn the pancake from one side to the other a couple of times.
From this amount of dough, 4 pancakes turned out, quite large, for 2 portions of 2 pancakes.

Now is the mushroom season and this dish is very relevant! Our breakfast is ready! Very tasty, of course. I love boletus very much. Such light-colored, beautiful and delicious forest mushrooms. You can make such pancakes from other mushrooms, including mushrooms. If desired, you can pour over the pancakes with a little melted butter. As the saying goes: "You can't spoil porridge with butter!" This is delicious)

Black bread with sprats recipe

This option is an excellent appetizer for a festive table. To prepare them, you need to prepare: a loaf of rye bread, a large spoonful of mayonnaise, a couple of garlic cloves, a jar of sprat, 2-3 selected eggs, pickled cucumber, fresh parsley.

1. Bread slices are cut in half diagonally.
2. The resulting pieces are lightly fried in any oil on both sides, after which they are rubbed with garlic.
3. Eggs are boiled until tender and grated on a fine grater.
4. Each portion is greased with mayonnaise, covered with an egg mixture.
5. A circle of pickled cucumber, one fish from a jar and a sprig of parsley are laid out on top.

The pungency of the snack can be adjusted by the amount of garlic used.

According to the classic (and rather ancient recipe), croutons are a completely unpretentious dish, prepared from "half-eaten" supplies. It could be stale bread, a slice of dried cheese, salt, sour milk, sometimes tomatoes and a bit of smoked meat.

However, to date, the toast recipe has taken on a fairly specific form, although, as before, it involves the use of products from those that are lying around in the kitchen.

Classic recipe

When mastering a particular dish, you always need to follow the classic (basic) recipe, and, only after practicing it several times, start experimenting.

Cooking loaf toast with egg and milk step by step. First of all, you need to put a frying pan greased on the inside with oil on a small fire so that it has time to warm up during the preparation of the bread.

Then you can use a sliced ​​loaf or toast bread, or you can cut the loaf yourself. In this case, the thickness of one slice is taken into account: thin ones will dry better and be crispy, while thick ones will retain a soft layer between the toasted sides.

When the bread is sliced, you should choose a container in which it would be convenient to dip the bread slices. Eggs are driven into this container, and then they are beaten with a mixer, whisk or fork until smooth.

After, without stopping to stir the egg mass a little, milk is poured into the container, and salted or sweetened to your taste.

The bread slice is properly soaked in the prepared mixture, that is, it should be completely dipped in it.Excessively hard or thick pieces should be kept in the container for about 20 seconds. In other cases, 5 seconds will suffice.

The processed bread slices are carefully placed in the preheated pan. Of course, it will not be possible to lay out everything at once, so it is better to dip not all the pieces at once, but as needed

The slices are fried for 2-3 minutes each, on both sides. A golden brown crust should appear on both sides.

To lay out the first ready-made croutons, you will need a plate lined with paper napkins. They absorb oil well and rid the dish of excess fat content.

How to cook in the oven?

Slices of bread cooked in the oven always turn out more appetizing and juicier than the usual croutons in a frying pan. Their recipe includes: half a glass of full-fat cow's milk, granulated sugar or salt to taste, 1 chicken egg, butter.

1. Cut white bread into small pieces.
2. Eggs are beaten with sand or salt. The choice of supplement depends on whether you want it sweet or savory.
3. Bread slices are well soaked in a mixture of milk and eggs, and then placed on a greased baking sheet with butter.
4. You do not need to turn the pieces.
5. Croutons are cooked in the oven for 5-7 minutes.

A hot treat with jam or garlic sauce is served.

Old Russian cocot with mushrooms

Category:
Appetizers Mushroom appetizers

Hello my dear friends! Apparently, due to technical work, the site independently changed my name to L-la instead of Lel! I cannot change it back, and therefore, under the name L-la, I present to you another recipe I found in a culinary magazine for a delicious New Year's hot snack from three types of mushrooms - Kokot with mushrooms in Old Russian style. I must say right away - high in calories, but SO delicious !!! For mushroom lovers, to whom I include myself, it is simply fantastically delicious! P.S. Until the name changes back, I will write in recipes like this: the work of Leli Abilstein.

Step by step recipe with photo

Mushroom time is in full swing! We have only mushroom pickers everywhere in the Volga region. Having seen enough of the citizens with baskets, we also decided to go to the forest. I think it’s not in vain. Glades are just strewn with miniature buttermilk. How can you not collect them? At the sight of this forest abundance, the first thing that comes to mind from the dishes is mushrooms in sour cream.

Boletus fried in sour cream sauce can outshine even the most delicious meat dish.

To prepare fried butter in sour cream, products are taken from the list. For frying, although I collected large mushrooms, all one turned out to be only small ones. Apparently, someone walked up to us with a large basket, leaving us half, deciding that these gnomes would slip by.

Before frying, the boletus is boiled, and before cooking, it is soaked for a while in ice-cold salted water.

Boiled boletus until half cooked is thrown back in a colander and washed from mucus. Yes, there is more than enough slime in these wonderful forest mushrooms. This is their feature. The water should drain. The more moisture remains, the longer it will take to evaporate it in a pan.

Chopped onions are fried in oil for 5 minutes. In this case, you do not need to bring it to golden color. The onion will reach the desired condition along with the boletus.

Boiled oil is sent to the pan. Mixed with onions and fried

Important! During frying, mushrooms can "shoot", so try to stir the dish with a long spoon or spatula. If you decide to use the lid, the mushrooms will lose their proper appearance.

After 15 minutes of frying, sour cream is added to the butter with onions. Sour cream sauce is mixed. Here you can already cover the pan with a lid and darken the mushrooms in sour cream just a little.

Fried boletus sour cream is served for lunch as a second with a potato side dish or as an appetizer.

Royal tilapia salad

Category:
Salads Fish and seafood salads Fish salads

For the competition "Culinary Range of Tastes".
There lived a fish in a big sea, but she did not know troubles, the name of the fish was Tilapia.
But one day the fishermen came and caught poor Tilapushka, and she, as she began to fill up with all the notes, opens her mouth, but no sounds can be heard, she was very frightened.
The fishermen thought for a long time, wondered for a long time what story the fish told them, but let it go.
Then the fishermen came to the elder, but they asked:
- We've caught a fish, and she sings to us at all its frets, but we just can't understand ...
And the elder answers:
- Ay, you! Fools! Let go of such wealth! Catch me one more fish, and bring it here alive, and I'll reveal everything to you.
The fishermen sat by the blue sea for a long time, waited for a long time ...
And on the third day, the fish finally caught in the net, and began to sing in a voice, the fishermen took Tilapushka to the elder, and he sent them to the scribe.
He wrote down a fish letter, but not a simple one, but a musical one.
Since that time, music has been known to us, and it is called Folk today.
And as soon as they didn’t alter the fish's kind, they would call them tilapia and telapia ...

How to cook croutons in the oven

You can cook croutons with milk and eggs in the oven for any meal and it will always be appropriate. Usually, cooking in the oven involves adding ingredients that are located only on one side of the toast (in the form of a sandwich). In such cases, cooking croutons in the oven allows you not to violate the integrity of the structure.

Ingredients: depending on the recipe chosen, that is, any of the recipes above will do.

Time: 10 minutes.

Calorie content: depending on the selected recipe.

First of all, you just need to prepare croutons according to any recipe suitable in your opinion. In parallel with the preparation of the croutons, the oven should be warmed up (up to 220 ° C).

When the preliminary steps are completed, croutons are laid out on a baking sheet greased with a thin layer of oil, and the baking sheet itself is placed in the oven for 5 minutes. The croutons do not turn over.

After the set time, the croutons can be served.

It is noteworthy: toasts in the oven are juicier and tastier than usual, regardless of the recipe chosen.

Recipe for cheese croutons with milk and eggs

If you want to add a little spice to the taste of ordinary croutons, then you can try the recipe with cheese.

Ingredients (for 2 servings):

1. Loaf (can be replaced with white bread) - 200 g;
2. Milk - 1 tbsp. (200-250 ml);
3. Butter - 20 g;
4. Chicken eggs - 2 pcs;
5. Hard cheese (pre-rub) - 20 g.

Cooking time: 10 minutes.

Caloric content: 274 kcal.

How to fry cheese croutons with egg and milk? When all the ingredients are prepared, the bread is cut into 1 x 1 cm cubes. After that, a mixture of beaten eggs and milk is prepared in a separate container.

If the cheese has not been grated beforehand, then it will need to be grated after the mixture is prepared.

When the "cheese crumb" is ready, you can dip the bread cubes in the milk and egg mixture, and then sprinkle them with cheese.

The butter is heated in a frying pan. Bread cubes are laid out on a preheated frying pan.

The bread is toasted over medium heat until lightly browned (about 2-3 minutes).

After that, the cheese croutons are ready to eat.

Sweet croutons recipe

Egg and milk croutons can be savory or sweet as you wish. To sweeten the treat, all you need to do is add more sugar to the milk and egg mixture. Below is one of the options for making sweet croutons.

Ingredients:

1. Slices of dried white bread - 8 pcs.;
2. Chicken egg - 1 pc .;
3. Milk - 1 tbsp. (200-250 ml);
4. Sugar - 1 tablespoon;
5. Salt - to taste (but a little, otherwise it will overpower the sweetness);
6. Cinnamon - 1 tsp;
7. Vegetable oil - 3 tablespoons;
8. Butter - 20 g;
9. Powdered sugar - at your discretion (required for sprinkling).

Time: 15 minutes.

Caloric content: up to 300 kcal.

How to make sweet croutons with egg and milk? First of all, the egg is beaten with milk, sugar, salt and cinnamon.

If there are no ready-made slices of dried white bread, then you can cut the bread yourself into slices 1.5 cm thick.

The crispbreads are dipped in the prepared mixture and laid out in a greased and preheated frying pan.

Slices of bread are fried on both sides until crusty and laid out on a plate.

Already finished slices are greased with butter and sprinkled with powder. After that, the dish is ready to eat.

There are several other ways to make croutons sweeter:

You can take a banana instead of eggs. Bananas, mashed with milk, give a good thickness and are suitable for dipping slices of bread in them, and at the exit they give a sweet taste and pleasant aroma;
You can add sweets after making the croutons.

To do this, you just need to pour the crouton with sweet syrup, spread it with fruit jam (preferably sweet and sour) or dip it in condensed milk;
You can also add vanillin to the dipping mix, which emphasizes the sweetness of the dish.

• stale, dry bread is most suitable for cooking, which, when tasted, will not seem undercooked inside;
• the oil is heated in a pan before frying, this prevents the egg-milk mixture used for dipping bread from spreading;
• in addition, there should not be a lack of oil (threatens to burn the dish) or its excess (the treat will taste too greasy);
• instead of vegetable oil, you can use butter, which gives a more delicate taste sensation (but, at the same time, multiplies the number of calories);
• milk, if necessary, can be replaced with kefir, cream or an additional egg;
• also, instead of milk, you can use sour cream, but not necessarily sour;
• To make the egg and milk croutons more satisfying and crispier, you will need to rub some hard cheese.

Bon Appetit!

It's great that someone long ago came up with the idea of ​​frying small pieces of fresh or stale bread in butter, resulting in delicious crunchy croutons. They are prepared easily and quickly, for this you do not need to have any special skills.

Croutons are used both in the daily menu and for holidays, they are especially convenient for buffet and outdoor events in nature.

Croutons can be used as a stand-alone meal as a light snack, or serve as a flour side dish.

Croutons are simple and complex. In the first case, you just need to fry the bread slices on both sides. And for the second option, all kinds of additives are already used in the form of meat, mushrooms, fish, cheese, vegetables and fruits, eggs or seafood.

There are salty croutons. When preparing them, use ground black pepper, salt, other seasonings and spices. They are served with beer, soups, or used as an ingredient for salads. You can make salty croutons from any type of bread.

Sweet croutons are most often made from a loaf and wheat bread. They are served with hot drinks (cocoa, tea, coffee) as a separate dish. To prepare such croutons, they are often pre-soaked in milk or in a specially prepared mixture called a lezon (milk is mixed with eggs). Ready-made sweet croutons can be sprinkled with powdered sugar, poured with jam, honey, jam or condensed milk.

So if you really want to please your family with delicious and fresh pastries, but you have neither the time nor the desire to tinker with the dough, take into account the recipes below and cook toasts from a loaf with egg and milk. Consider four cooking options.

Regular croutons with milk and egg

Croutons with milk and eggs are now almost the most popular type of breakfast. Why not? While the oatmeal is brewing and the coffee is brewing, in a few minutes in a pan fry the slices of yesterday's loaf in a pan, get a traditional Western European breakfast and enjoy crispy, aromatic pastries.

Ingredients for Butter Fried Oat Pancakes:

For the test

• Milk

  (sour, you can-kefir)
  —
  130 ml

• Soda

  —
  1/2 tsp

• Sugar

  —
  1 tsp

• Salt

  —
  1/4 tsp

• Chicken egg

  —
  1 PC

• Oat flakes

  (with a slide, TM MISTRAL whole grains)
  —
  4 tbsp. l.

• Wheat flour

  /

  Flour

  (with a slide)
  —
  2 tbsp. l.

• Water

  (boiling water)
  —
  70 ml

• Butter

  (into dough)
  —
  20 g

• Greens

  (parsley, dill, green onions)
  —
  1/4 bundle

For filling

• Butterlets

  (boiled)
  —
  200 g

• Onion

  —
  1 PC

• Butter

  —
  20 g

• Thyme

  (not big)
  —
  4 branches.

Cooking time: 30 minutes

Servings: 2

Nutritional and energy value:

Recipe "Oatmeal pancakes with fried butter":

I used sour milk for the test. She poured it into a bowl and extinguished soda in it. Added sugar, salt, egg, mixed everything.

I poured oatmeal into the mixture and let them stand for 5 minutes to swell.

Added flour.

She carefully connected everything, adding constantly stirring boiling water and a piece of melted butter.

Finely chopped the greens and put them in the dough. She mixed it up.

I put the dough aside and made the filling. I already had boiled butter. Finely chop the onion.

I sent the onions to a saucepan with melted butter. Gilded it and laid out the butter. I did everything until the onions were ready and the liquid from the mushrooms had completely evaporated. More tormented than fried. About two minutes before cooking, I put 4 sprigs of thyme in the mushrooms, which I then removed (threw away). The filling is ready.

We bake pancakes. The pancakes are thick. For one pancake, 2/3 cooks. I greased the pan on the first pancake. Fry the pancake on one side.

Turn over.

We spread the filling like this.

When the other side is fried to a beautiful color, bend the pancake, completely closing the filling. We finish the pancake until cooked. It's fast. You need to turn the pancake from one side to the other a couple of times.
From this amount of dough, 4 pancakes turned out, quite large, for 2 portions of 2 pancakes.

Now is the mushroom season and this dish is very relevant! Our breakfast is ready! Very tasty, of course. I love boletus very much. Such light-colored, beautiful and delicious forest mushrooms. You can make such pancakes from other mushrooms, including mushrooms. If desired, you can pour over the pancakes with a little melted butter. As the saying goes: "You can't spoil porridge with butter!" This is delicious)

Brown bread croutons like in a restaurant - crispy on the outside and soft on the inside

For the first time, we fried croutons until they crunch, but how to cook them, if you want to have a crunch and leave a soft core. There is a little secret to making such croutons. Try to fry them and you may become a real fan of them. For these croutons, we will take a round loaf of classic rye bread, also called Darnitsky. It is light gray on the inside, brown on the outside and has a slight sourness, but at the same time, we all have loved it since childhood.

You will need:

• loaf of rye bread - 1 pc,
• garlic - 5-6 cloves,
• dill, parsley and green onions - 2 sprigs each,
• vegetable oil for bread - 2-4 tablespoons,
• vegetable oil for frying,
• salt and pepper to taste.

Preparation:

Cooking soft croutons on the inside and with garlic paste on the outside.

Let's prepare a garlic paste so that while we fry the bread, it is infused and gives the maximum taste. Place peeled garlic in a bowl or flask in a hand blender, lightly salt and pepper. Add twigs of greens there, you can cut them into 2-3 pieces so that they are not too large. Pour in a few tablespoons of vegetable oil and grind with a blender until an almost homogeneous paste is obtained. Pieces of greens and garlic may come across, but very small.

If it turns out too thick and does not grind well, add a little oil. The final paste should resemble mayonnaise in density.

Now cut the round bread into large slices at least an inch thick.Do not use humpbacks, it is better to eat them for lunch with borscht.

Heat vegetable oil in a skillet. Place slices of bread in a skillet and fry until golden brown on both sides. This usually takes less than a minute. Don't let the bread darken.

Place the finished croutons on a paper towel and lightly blot the frying oil. After that, take a butter knife and spread the garlic paste that you prepared in advance on the hot croutons. Spread the entire surface of the slice on one side.

Now take a sharp knife or bread saw knife and cut the slices into strips slightly diagonally. Place nicely on a plate and serve with a delicious sauce. From above they will crunch, but inside they will remain soft.

Bon Appetit!

Black bread croutons with spices - cook in the oven

Another type of brown bread that can be found in the store is Stolichny. This is a type of rye-wheat bread, it is made from two types of flour at the same time, but it looks more like black, so I will put it in this category. It tastes different from Darnitsky or Borodinsky, but you can also make excellent crackers from it.

By the way, if you want to make small croutons on your own in cubes or straws, then Darnitsky or capital bread is just more suitable for this. Borodinsky is denser and more moist and the crackers will turn out to be harsh when fried.

Let's make small croutons with strips of black bread and spices to replace store-bought snack croutons. These will go well with beer, and it will be delicious with soup and just like that. If you do not make it too spicy, then children can feast on a little, but quite a bit.

You will need:

• black bread - 1 loaf,
• vegetable oil - 50 ml,
• salt - 3 teaspoons,
• dried garlic - 1 teaspoon,
• hot or sweet red pepper - 0.5 teaspoon,
• aromatic spices (for example, hops-suneli) - 1 teaspoon.

Preparation:

To make brown bread croutons similar to those sold in the store, cut a loaf into slices and then each slice into thin strips. Bread can be any of your favorite varieties, if you don't like Stolichny. The main thing is to make a thin straw with a side no more than a centimeter.

Place the sliced ​​bread in a sturdy plastic bag.

Combine the spices in a separate cup. For such croutons, you will need different spices. Dried minced garlic will give flavor without burning. Pepper will give pungency and spice, if you wish, you can skip it, especially if you don't like spicy. But the most important component is a fragrant set of spices for cooking various dishes. Very tasty if you add suneli hops. You can take a set for cooking meat or chicken. Spices are suitable for marinating kebabs or grilled meat. Italian or Provencal herbs. You can get creative and mix the spices yourself if you understand them.

Pour the mixed dry spices into a bag with slices of bread, add vegetable oil there. Then tie the bag so that an air bubble remains inside and the future crackers roll freely. Shake the bag well to mix everything.

Instead of a bag, you can use any container with a lid, a saucepan, or a plastic container for storing food.

Heat the oven to 140-150 degrees. Put slices of bread covered with spices on a baking sheet in one layer and bake for 20-30 minutes. Stir future croutons from time to time and taste them for crunchiness. Finished brown bread croutons should be firm, ruddy and crunchy.

Serve chilled as a snack with a variety of dishes just for the mood.