What to cook for a friendly party withminimum cost and maximum taste? This was discussed in the showroom of the well-known manufacturer of household appliances - Smeg. From our article you will learn about unusual recipes for famous dishes On December 18, the manufacturer of Italian household appliances Smeg gathered specialists from architectural bureaus and design studios in its showroom in Moscow for a practical training with a culinary master class. etk-fashion.com has traditionally become an information partner of this event - we support all the most interesting events related to interior design and home improvement. So, as part of the seminar, the guests got acquainted with the main design series of the famous brand. The brand manager of the company Tatyana Lebedeva showed the possibilities of practical application of new types of equipment that correspond to the latest trends in furniture fashion. The participants of the training studied various options for installation, including the technology of embedding in kitchens with a facade "in the floor" and even in horizontal kitchen drawers. And then no less pleasant surprises began. Sergey took the baton of cognitive communicationKuznetsov is a brilliant chef, participant of the TV projects "Real Kitchen", "Time to Dinner" and the host of his own culinary show on REN TV "Lunch on Schedule". This time, he arranged a culinary master class for the guests of the showroom on the topic "Italian dishes from traditional Russian products." The guests had a unique opportunity to discover the secret of delicious Italian recipes and learn about their unusual performance from Russian ingredients. And now we will share with you the anti-crisisRecipes. Prepare them will not be difficult and will require a little financial expenses, and the appearance of these dishes and especially their amazing taste will be able to hit anyone, and in the future they will become "on duty" dishes in your festive menu.
Panakota from ryazhenka
To prepare it you will need:
- Fermented baked milk - 250 ml,
- Cream - 50 ml,
- Vanilla pod,
- Gelatin - 8 g (leaf),
- Figs - 1 pc.,
- Honey - 50 g,
- Raspberries - 30 grams,
- Blueberries - 20 g,
- Frozen raspberries - 100 g,
- Red wine - 80 grams,
- Sugar - 40 grams,
- Thyme - 5 grams,
- Pecan nut,
- Candied mint.
A pod of vanilla to split and pull out the seeds, send them into a container with fermented milk, and the pod itself - into a saucepan with cream.
Cream warm, but do not boil, dilute in them swollen gelatin. Mix cream and ryazhenka, add honey to taste, pour into molds and put in the refrigerator for an hour and a half.
In figs, make a cross-cut, pour honey and bake in the oven for 12 minutes at a temperature of 180 °.
Frozen raspberries in the saucepan covered with sugar and turned on for warming up. Once the sugar has dissolved, pour the wine and evaporate it by one-third. Then beat the mixture with a blender and wipe through a sieve.
Pean pecan glaze with honey in a pan and lay on parchment.
«Perlotto» - risotto from perlovka
To prepare a perlotto, take the following products:
- Pearl barley - 150 grams,
- Thyme - 3 sprigs,
- Shallots - 1 medium bulb,
- Garlic - 2 cloves,
- Chicken broth - 300 ml,
- Champignons - 100 g,
- A mixture of five peppers,
- Parmesan - 30 g (+ 40 g per pancake),
- Butter - 40 grams,
- Madeira - 50 ml.
In the warmed saucepan, drip a little olive oil and add chopped shallots, mushrooms and a crude clove of garlic, as well as twigs of thyme.
Warm up. Add a little butter and then pour the barley.
We warm well - so that all the croup was in the oil, then pour in Madeira and part of the hot broth.
Stirring the croup, we wait until it is saturated. Periodically, we add the broth until the pearl bar is ready.
At the end, the barley should be sprinkled with a piece of butter, remove garlic and thyme before serving, put in a plate and sprinkle with Parmesan.