Archive for the ‘Carb recipes’ Category

Recipe for the carp filled with cheese

Monday, May 11th, 2009

Carp stuffed with cheese

Products:
2000 grams of carp
250 grams cheese
100 grams butter

Preparation:
1. Cleaned carp put salt outside and inside
2. Shredded cheese mixed with tender butter and black pepper to taste
3. Carp are filled with the mixture and neck
4. Door carp to help with some oil and pour water enough to cover half the fish
5. Top is spread with butter or oil
6. 30-40 min to bake in quick oven as periodically irrigated with sauce
7. Since red is ready
Served with boiled potatoes with butter and flights dusting with dill.

Type: main dishes
Season: Winter
Type of cuisine: fish cooking
Nationality: Bulgarian cuisine

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Recipe for the carp, stuffed with nuts and mushrooms

Monday, May 11th, 2009

Carp, stuffed with nuts and mushrooms

Products:
2000 grams of carp
1 onion fresh peak
300 grams tomatoes
100 grams walnuts
100 grams mushrooms
100 ml white wine
125 grams butter
10. pepper beans
1 / 2 peak fresh parsley

Preparation:
1. Carp are cleaned, washed and sprinkled with salt and pepper beaten
2. Cut into small onions and mushrooms to stew in some of the fat
3. Then they added 3 / 4 of the tomatoes, cut into fine, ground walnuts, fine-chopped parsley, a few grains of pepper, wine and salt to taste
4. This mixture is filled carp, neck and put in oiled pan
5. Cover with sliced tomatoes on the other circles and irrigation with oil and remaining 1 / 2 cup water
6. Bake in moderate oven.
Type: main dishes
Season: Spring
Type of cuisine: fish cooking
Nationality: Bulgarian cuisine

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Recipe for Christmas carp (Austria)

Thursday, April 30th, 2009

Products

1500 grams of carp
120 grams carrots
80 grams old onions 
2. parsley root
1 Ch. celery
SC 3. old garlic
12. pepper beans
2. laurel leaves
1 ch.l. thyme
1 tablespoons vinegar
250 ml beer

Preparation

1. Parsley, carrots and celery is cut long and thin strips
2. onion is cut into circles and appear to be boiled with roots in 750 ml hot water and beer.
3. Put in a pan and wrapped in gauze spices: garlic, thyme blade, laurel leaves and pepper beans
4. 1 hours after cooking with gauze to remove spices
5. In the aromatic broth add vinegar, salt and carp - all or, if pan is not wide enough, cut into pieces
6. On fish is 5-6 tablespoons help oil
7. Pan is closed tightly
8. Food is cooked on low fire 45 minutes

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Recipe for jellied carp

Thursday, April 30th, 2009

Products
500 grams of carp
80 grams onions kromid old
100 grams red peppers
2. eggs
2. egg white
100 grams tomatoes
5 grams gelatin
Preparation
1. Clear carp fillets and remove the two
2. Bones, head and caviar Boil for about an hour in some water
3. Add sliced peppers and tomatoes
4. Strained bouillon, seasoned salt and it sys paprika, Push it vyrhu Boil the pieces of fish and low fire
5. Place the fish in the cool deep dish and topped with affiliates of hard boiled eggs, strips of red peppers and eggs
6. Saturated gelatin in 1 / 2 tea cup cold water
7. For clarification of fish broth protein break with a little water, Add them to him and constantly fight with telta while bulyonat Stick
8. Remove pan from fire and nakisnatiya Add gelatin
9. Strained Add broth and fish.
Type: main dishes
Type of cuisine: fish cooking
Nationality: Hungarian cuisine

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