Jellied - recipes

Ingredients for Chicken & Mushroom Jellied Pie:

Ryazhenka

• Milk

  (better melted)
  —
  1000 ml

• Leaven

  (for OURSSON fermented baked milk)
  —
  1 package.

Pie

• Ryazhenka

  —
  300 ml

• Wheat flour

  /

  Flour

  —
  300 g

• Chicken egg

  —
  2 pcs

• Baking powder

  —
  1 tsp

• Mushrooms

  —
  200 g

• Onion

  —
  1 PC

• Hen

  (boiled)
  —
  200 g

• Garlic

  —
  2 tooth.

• Salt

  —
  taste

• Sugar

  —
  1 tsp

• Sesame

  —
  2 tbsp. l.

• Vegetable oil

  —
  2 tbsp. l.

• Greens

  (dry or fresh)
  —
  taste

• Hot red pepper

  —
  1/4 tsp

Nutritional and energy value:

Recipe "Chicken and Mushroom Jellied Pie":

Cooking fermented baked milk from OURSSON sourdough.
1 sachet of starter culture is designed for 1 liter of milk. It is better to take ghee in this case. For cooking, it is convenient to use a special thermos for OURSSON sourdough culture.
We take pasteurized milk, I have 2.5%, add sourdough. After adding the starter culture, mix the milk mixture thoroughly with a clean dry spoon for 2-3 minutes until the starter culture is completely dissolved. You can simply shake the closed glass of liquid vigorously.
We put the glass in a thermos, pour boiling water up to the mark and put it in a warm place for 6-10 hours, I did it at night.
We put the finished fermented baked milk in the refrigerator and use it as needed.

From the obtained fermented baked milk, I propose to prepare a delicious and aromatic jellied pie.
We take mushrooms, preferably forest ones, but in the absence of champignons, you can also.
You can take any mushrooms: fresh, boiled, frozen.
I have pre-boiled and frozen aspen mushrooms.
Put the mushrooms in the pan, evaporate the liquid, add the vegetable oil and fry for about 10 minutes.

Add finely chopped onion and garlic, mix. Fry for 2 minutes.

Add chopped boiled chicken fillet, mix.

Put salt, dry or fresh herbs, red hot pepper to taste. We mix.
We set aside the filling to cool.

Cooking the dough.
Put eggs, salt, sugar in a bowl for beating, beat slightly.

Add cooked fermented baked milk, mix.

Pour flour sifted with baking powder. Mix with a spatula. The dough should be as thick as pancakes.

We take a convenient form. Lubricate with oil if necessary.
Pour half of the dough.

Put the cooled filling in the middle.

Fill with the remaining dough. Sprinkle with sesame seeds, I have black. We put in an oven heated to 200 degrees, bake until browned and cooked for about 40 minutes.

We take out the finished cake.

We serve the cake hot or cold. Bon Appetit!

Well, a photo from the "crime scene". In the last photo, the headquarters of the unit, where she served 15.5 years, is a senior warrant officer, head of the communications and automobile warehouse.

Recipe "Marinated mushrooms in jelly":

We sort the mushrooms. We take only perfect ones for the marinade. Wash thoroughly in running water. Each type of mushroom, if the quantity permits, it is better to marinate separately. Very small mushrooms can be marinated whole, the rest are cut into pieces of 1.5-2 cm. We put in a saucepan, add water and put on a small fire (to avoid burning). At first, it seems that there is very little water, but when heated, the mushrooms will begin to settle and the amount of liquid will increase. This usually happens after 10 minutes. Increase the heat and add salt, pepper, bay leaves and cloves. After boiling, add citric acid. Foam will begin to form and must be removed. During cooking, stir periodically with a wooden spoon.Cooking is complete when the mushrooms settle to the bottom of the pan and the brine becomes transparent. Then 9% vinegar 215 g is added to the mushrooms. Initially, it will seem that there is a lot of vinegar, but after cooling down the taste will return to normal. Mushrooms are laid out hot in prepared jars, covered with scalded lids (do not close) and sterilized in the usual way (I do it in an airfryer) 0.5 liter -30 minutes, 1 liter-45 minutes. After that, we roll it up. Stored in an apartment without any problems. If you put the jar in the refrigerator for at least an hour before use, then the marinade turns into jelly. Hope this recipe is useful to someone.

Pork "Sounds of France"

Category:
Hot dishes Meat dishes Hot pork dishes

If you like “French-style meat” .. then it’s just blasphemy to make it with mayonnaise… such meat should be cooked exclusively with “Béchamel” sauce .. it is thanks to him that the taste turns out to be truly royal .. and the dish is worthy of any festive table ..
Bechamel has long been a legend among sauces. Simple, sophisticated, experimentation and consistently delicious, the sauce also has a very high origin.
This dish has its pedigree from the Marquis de Nointel, Louis de Bechamel, who served as a chamberlain under the French king Louis XIV. You can serve the famous sauce with meat, fish and vegetable dishes.
.. this dish is so easy to cook that even the most inexperienced cooks can do it .. BUT at the same time it is SO TASTY !!! .. that just AH!

Recipe "Chicken and Mushroom Jellied Pie":

Cooking fermented baked milk from OURSSON sourdough.
1 sachet of starter culture is designed for 1 liter of milk. It is better to take ghee in this case. For cooking, it is convenient to use a special thermos for OURSSON sourdough culture.
We take pasteurized milk, I have 2.5%, add sourdough. After adding the starter culture, mix the milk mixture thoroughly with a clean dry spoon for 2-3 minutes until the starter culture is completely dissolved. You can simply shake the closed glass of liquid vigorously.
We put the glass in a thermos, pour boiling water up to the mark and put it in a warm place for 6-10 hours, I did it at night.
We put the finished fermented baked milk in the refrigerator and use it as needed.

From the obtained fermented baked milk, I propose to prepare a delicious and aromatic jellied pie.
We take mushrooms, preferably forest ones, but in the absence of champignons, you can also.
You can take any mushrooms: fresh, boiled, frozen.
I have pre-boiled and frozen aspen mushrooms.
Put the mushrooms in the pan, evaporate the liquid, add the vegetable oil and fry for about 10 minutes.

Add finely chopped onion and garlic, mix. Fry for 2 minutes.

Add chopped boiled chicken fillet, mix.

Put salt, dry or fresh herbs, red hot pepper to taste. We mix.
We set aside the filling to cool.

Cooking the dough.
Put eggs, salt, sugar in a bowl for beating, beat slightly.

Add cooked fermented baked milk, mix.

Pour flour sifted with baking powder. Mix with a spatula. The dough should be as thick as pancakes.

We take a convenient form. Lubricate with oil if necessary.
Pour half of the dough.

Put the cooled filling in the middle.

Fill with the remaining dough. Sprinkle with sesame seeds, I have black. We put in an oven heated to 200 degrees, bake until browned and cooked for about 40 minutes.

We take out the finished cake.

We serve the cake hot or cold. Bon Appetit!

Well, a photo from the "crime scene". In the last photo, the headquarters of the unit, where she served 15.5 years, is a senior warrant officer, head of the communications and automobile warehouse.

Jellied pie with mushrooms and sauerkraut

This version of the jellied pie with mushrooms and sauerkraut can be prepared in several layers. The baked goods will look very beautiful and unusual.

• Kefir - 2 tbsp.;
• Baking powder - 1 tsp;
• Eggs - 2 pcs.;
• Flour - 2-2.5 tbsp.;
• Salt - a pinch;
• Mushrooms - 400 g;
• Sauerkraut - 300 g;
• Onions - 4 pcs.;
• Lean oil;
• Ground black pepper - 1 tsp.

Fry cabbage in oil until tender, add chopped onion, add a little oil and simmer for 15-20 minutes over medium heat.

Cut the champignon mushrooms into pieces, fry separately, combine with cabbage, salt, sprinkle with pepper and mix thoroughly, let cool.

Pound the dough: mix the kefir, eggs, baking powder, salt and flour, beat well with a whisk until smooth and divide into two parts.

Grease a baking dish, sprinkle with flour and pour out ¼ part of the dough.

Spread the filling over the entire surface of the dough and pour in one more part.

There should be 4 such layers of filling and jellied dough.

Bake for about 40-45 minutes at 190 ° C.

You will be surprised how delicious the jellied pie with mushrooms and sauerkraut is.

Jellied pie with mushrooms and carrots

This recipe for a jellied pie with mushrooms is also prepared with kefir, which makes it unmatched in taste, juicy and tender in consistency.

Jellied pie with mushrooms on kefir simply melts in your mouth and is eaten in a moment. You will see, your loved ones will ask you to cook such a delicious one more time.

• Kefir - 400 ml;
• Butter - 100 g;
• Flour - 350 g;
• Eggs - 3 pcs.;
• Baking powder - 1-1.5 tsp;
• Sugar - ½ tbsp. l .;
• Salt - ½ tsp;
• Champignons - 600 g;
• Carrots - 2 pcs.;
• Onions - 2 pcs.;
• Cream - 120 ml;
• Salt (for filling) - to taste.

Warm kefir is mixed with melted butter, sugar, salt, eggs are added and beat with a whisk.

Add flour and baking powder, beat until smooth, let the dough brew.

The champignons are cut into cubes, fried in oil, salted and mixed.

The onions are fried until golden and mixed with mushrooms and carrots.

Pour in cream, add salt to taste and simmer over medium heat for 15-18 minutes.

Grease the mold with oil, pour out a part of the dough and spread it over the filling.

Pour in the second part, spread with a spoon and put in the oven.

Bake at 190 ° C for about 35-40 minutes. The pie is checked for readiness with a toothpick so that it remains dry after immersion. If the toothpick is damp, let the cake bake for another 15 minutes.

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Double Bottom Meat Pie

Category:
Baking Pastry products Open pie, tart

Today I want to treat you to a delicious shortbread pie with meat and vegetables. It is incredibly tender, juicy, with crispy sides and a double bottom. Healthy ingredients that work well with each other make you reach for the next bite. I prepared it today for two with the expectation to: have dinner, have breakfast tomorrow morning and wrap a slice for your beloved for work. As a result: we ate one piece for dinner, one more, and one more .. We ate almost the entire huge pie! And now we are sitting and looking at the remaining lonely piece) I feel that he is not destined to live until tomorrow! By the way, when cold, it is no worse than hot. So let's see how to cook it.

Wheat flour Butter Sour cream Sugar Salt Minced meat Onion Garlic Cheese mushrooms Broccoli Chicken egg Hard cheese Soy sauce Spices Green onions

Recipe for jellied pie with mushrooms, potatoes and onions

Pouring pie with mushrooms and potatoes in a batter with mayonnaise turns out to be so airy and nutritious that after the first preparation you will want to make it again.

• Mayonnaise - 250 ml;
• Sour cream - 2 tbsp. l .;
• Eggs - 3 pcs.;
• Baking powder - 1 tsp;
• Salt - ½ tsp;
• Breadcrumbs;
• Flour - 8-9 tbsp. l .;
• Champignons - 400 g;
• Potatoes - 4 pcs.;
• Onions - 2 pcs.
• Salt (for filling) - to taste;
• Butter or margarine - for frying.

To make a jellied pie with mushrooms and potatoes, you need to peel and wash the vegetables and mushrooms, and also start kneading the dough.

The mushrooms are peeled and washed, cut into pieces and fried in butter for 15 minutes.

The onion is cut into quarters, added to the mushrooms and fried until transparent.

The potatoes are cut into thin slices and washed in water to remove excess starch.

Mayonnaise, sour cream and baking powder are mixed, whipped and infused for 5-8 minutes.

Eggs, salt and sifted flour are added, beaten with a whisk.

The mold is greased with margarine or butter, sprinkled with breadcrumbs.

Pour out ½ part of the jellied dough, lay out potato circles, add salt.

The filling of mushrooms and onions is laid out on top, and it is also added.

Pour in the second half of the dough and spread with a spoon.

The mold is placed in the oven for 35-40 minutes and baked at 180 ° C.

We assure you that jellied pie with mushrooms and potatoes is a great option when guests unexpectedly come.

Recipe "Creamy mushroom aspic":

The starting products are very simple and affordable.
I have frozen porcini mushrooms, they must first be defrosted. You can use champignons, honey mushrooms; fresh or frozen. Cream - 20% fat. Instant gelatin.

Pour mushrooms with 500 ml of water, add salt and boil for 15 minutes.
We taste the broth with salt; the broth should taste distinctly salty.
We pour the broth through a sieve into a separate container, and divide the mushrooms in half.

Chop the dill and garlic

Cut one part of the mushrooms into small pieces, add dill and garlic, mix

We send the second part of the mushrooms to a blender, pour in the cream and turn it into a homogeneous mass. Add some salt, if necessary, and add a little black pepper.

Add gelatin to the mushroom broth, put on fire and constantly stirring, heat until the gelatin is completely dissolved. Do not bring it to a boil!

Pour 100-150 ml of gelatinous mushroom broth into your favorite or just a suitable form and put it in the cold until it solidifies. You can put it in the freezer for 10 minutes, you can put it in the refrigerator for 40 minutes.

Divide the remaining broth in half

Add mushrooms with garlic and dill to one part, and creamy mushroom mass to the other.

Pour the creamy mixture onto the frozen first layer and put it back in the cold. This is the second layer of aspic.

Pour the third layer onto the frozen (!) Second and remove it in the cold
hours for 3.

Dip the jellied form into a bowl of hot water for 6-8 seconds and gently turn the jellied over onto a dish.
We decorate to taste. READY!

Recipe for jellied pie with mushrooms and potatoes in mayonnaise

The recipe for a jellied pie with mushrooms and potatoes in mayonnaise is prepared only for pleasure.

A hearty pie will be a good help for meeting guests. In addition, it is perfect for everyday menus. This version of the jellied pie can be made without potatoes, only then add more mushrooms.

• Eggs - 3 pcs.;
• Mayonnaise - 300 ml;
• Sour cream - 100 ml;
• Baking powder - 1 tsp;
• Salt - a pinch;
• Flour - 1 -1.5 tbsp.

Filling:

• Champignons - 500 g;
• Potatoes - 5 pcs.;
• Onions - 4 pcs.;
• Salt;
• Garlic - 3 cloves;
• Dill greens;
• Mushroom seasoning - ½ tsp;
• Vegetable oil.

Peel the potatoes, wash, cut into slices and leave in water to release excess starch.

Peel mushrooms and onions, cut into cubes and fry in oil until tender.

Put the potatoes in a hot pan with butter and simmer for 10 minutes (do not fry!).

Grease a baking dish with butter, lay out the potatoes, salt to taste.

Fry mushrooms and onions until tender, season with salt, sprinkle with mushroom seasoning, chopped herbs and chopped garlic, stir and put in a mold on top of the potatoes.

Mix eggs, mayonnaise, sour cream, salt, whisk everything.

Introduce sifted flour and baking powder, beat and pour over the form in which the filling lies.

Jellied pie with mushrooms and potatoes in mayonnaise is baked for 30-40 minutes at 180 ° C.

Recipe "Jellied from the tongue with mushrooms":

Boil pork tongues until cooked with the addition of salt, allspice and bay leaf.
Place the finished tongues in ice water and leave for a few minutes, after which they will be well cleaned.
Cut the tongues into small pieces and put in a mold in which the aspic will be cooked.
Boil the mushrooms for 15-20 minutes in salted water, drain the water and add the whole mushrooms to the tongue, mix.
Pepper the tongue with mushrooms, add seasonings (I added a mixture of Provencal herbs, they are very fragrant).
In the hot broth in which the tongues were cooked, add gelatin at the rate of 1 tbsp. l. gelatin in 1 glass of water. Dissolve the gelatin completely in the broth (do not boil).
Gently pour the gelatin broth through a strainer into the mold with the tongue and mushrooms.
Decorate aspic with lemon, herbs, cucumbers ...
Leave to cool at room temperature.
Place the cooled aspic in the refrigerator for several hours.

Enjoy your meal!!!!!

Jellied rabbit baked in wine marinade

Category:
Jellied snacks

Dear friends! I read this recipe in the book "My Kitchen" by Gerard Depardieu. Listen to how poetically he describes this dish: "At my castle of Tigne, in the province of Anjou, I often cook a jellied rabbit and every time I fondly remember the one we ate with a slice of toasted country bread and a glass of cool white wine." Since Gerard collected old recipes for his book in many regions of France, you and I can be sure that this dish belongs to traditional French cuisine.

Depardieu himself has been positioning himself for several years not as an artist, but as a winemaker and culinary specialist. And no wonder! French cuisine and wine have always inspired creativity. That is why the genre of French still life has become so widely known in the world. The French still life is characterized by grace and lightness of colors. With your permission, I have tried to serve this dish in the style of a French still life.

For the Once Upon a Time in France competition.
P. S. During the preparation of the recipe, the children took away the card. I had to cook the rabbit twice))))

Recipe "Jellied Pie with Forest Mushrooms":

These are the wonderful mushrooms we found in the forest. Mushrooms must be washed, peeled if necessary and boiled. When cooking, season with salt, then rinse and discard on a drushlag.

We will prepare all the necessary ingredients. The mushrooms are already boiled (I also added boiled mushrooms found the day before).

First, let's start preparing the filling. Chop the onion finely and fry in butter and vegetable oil.

Chop the mushrooms and add to the onion, add a little salt, mix and heat a little in a pan with the onion.

While the filling is cooling, prepare the dough. Mix the eggs well (I don't use a mixer for this dough - just a whisk), add sour cream, kefir, salt, flour and baking powder. Mix everything well.

Grate cheese and mix with cooled mushrooms and onions.

Pour 1/2 of the dough into a baking dish (silicone mold, I did not grease).

Spread the filling evenly on the dough.

Fill with the remaining dough and the oven (preheated to 200 degrees).

Bake in the oven on a medium level until tender.

Check the readiness of the pie with a wooden stick - there are no traces of dough, then it is ready. We put it on a plate and let it cool, a warm pie tastes better.

This is a cutaway cake. By the way, brought to work the next day and heated in the microwave is also very tasty.

Bon Appetit!!!