to be healthy = to eat healthy food

My own recipe for cooking sweet apricots pie.

hand made by Altynshash, bon appétit! :)

  For the dough - the sweet pastry: 125 grams butter, 500 grams flour, 20 grams sour cream, 1 pinch sea salt, 10 grams vanilla sugar, 9 grams vanilla powdered sugar, 10 grams baking powder - sodium bicarbonate, 200 grams kefir ( or possible 200 grams yogurt instead kefir ), 3 free-range eggs yolks, 120 grams sugar.
  For pie filling: 120 grams sugar, 3 free-range eggs glair, 180 grams sour cream, 200 grams curd, 40 grams hot honey, 1 fresh banana and 15-20 fresh apricots.
 For the first bowl: beat 3 free-range egg yolks with 120 grams of sugar to look like as a thick sour cream and to add 200 grams kefir ( or possible 200 grams yogurt instead kefir ) mix thoroughly, then also thoroughly stirring to add 225 grams of flour. Then, for the second bowl: mix thoroughly grind 125 grams of butter with 225 grams of flour and with a pinch of sea salt, to add 10 grams of baking powder, 9 grams of powdered sugar, 10 grams of vanilla sugar. Mix the dough of the first bowl with the dough of the second bowl in one bowl and to add 50-150 grams of flour, then roll out into a big circle, which the thick is 1-1,5 cm and put it in the mold for baking the pie, the mold is greased by the sunflower oil. Cool the dough in the fridge during 3 hours at a temperature of 3-5 degrees Celsius. Three hours later, we take the mold with the dough and put it in the oven to bake during 15-20 minutes at 200 degrees Celsius. Then lightly golden baked pastry will cover the sweet pie filling, which is prepared from: 3 free-range eggs glair beat with 120 grams of sugar, 120 grams of sour cream and 200 grams of curd. Then bake the dough with the sweet pie filling in the oven during 10-15 minutes. Take off the pie from the oven, slice ​​fresh apricots and banana and put fresh slices fruits on the filling, then pour 40 gram hot honey on fresh fruit. The pie served with 40 gram whipped cream mixed with 5 - 7 drops of fresh lemon juice.

Bon appétit! :)

hand made by Altynshash, bon appétit! :)

to be healthy = to eat healthy food

My own reciepe for cooking Sweet Curd Pie with cherry jam in the middle of pie and with fresh apples & bananas

hand made by Altynshash, :)

I've cooked Sweet Curd Pie with cherry jam in the middle of the pie & with fresh apples & bananas.

 For dough: 2.5 glass of flour, 1/3 glass of milk, butter 200 g, 5 eggs, 1 tea-spoon of yeasts, 185 g of sugar and 0.5 tea-spoon of salt.

For the pie filling: 800 g of curd, 2 eggs, 0.5 tea-spoon of salt, 185 g of powdered vanilla sugar; to remove seeds from fresh cherries 400 g and  to powder fresh cherries powdered vanilla sugar 185 g; added a puree of 3 fresh apples and 1 banana with 50 g of honey

For baking: a 50 g of oil.

The ready leavened dough is thoroughly kneaded and left for 10-15 minutes,then it is rolled in round, than the pie filling is put in the middle of the pie and the edges are turned up. The filled dough is baking in hot oven undre 200' during 35 or 55 minutes depends fron the oven. Bon appétit! :)

Belayshes 

(the recipe from book ''Kazakh national kitchen'')

For dough: 2.5 glass of flour, 1/3 glass of milk or water, 0.5 tea-spoon of yeasts, 1 tea-spoon of salt.

For force-meat: 600 g of mutton or beef ( or duck, or fish), 2 onions, 0.5 tea-spoon of black pepper, 1 tea-spoon of salt.

For frying: a glass of oil.

The ready leavened dough is thoroughly kneaded and cut in small rolls which are left for 10-15 minutes,the they are rolled in rounds in the middle of which force-meat is put and the edges are turned up. The filled dough is fried in hot oil with the opening down on both sides. Before frying belayshes are slightly oiled. The force-meat is made of minced meat with addition of finely cut onion, black pepper, salt. Bon appétit! :)

to be healthy = to eat healthy food

Meat dumplings

hand - made, by Altynshash, :)

  For force - meat: 700 g. of mutton, 2 onions, 1 tea - spoon of salt, 0.3 of tea - spoon of black pepper, 1 glass of sour - cream, 5-6 table - spoons of melted butter.

For dough: 3 glass of flour, a not full glass of water, 2 eggs, 1 tea- spoon of salt.

  Meat and onions are minced, salt and pepper are added and all this mass is thoroughly mixed.

  Dough is made of screened flour, eggs, water and salt. After kneading it's left for 30-40 minutes, then rolled in a thin layer 1.5-2 mm thick and cut in small circles about 50 mm each, force - meat is put on them and the edges are stuck together. Meat dumplings are cooked in boiling salted water no more than 10-15 minutes after they up to surface. Meat dumplings are served in soup - plates with broth or sour cream. Meat dumplings could not only be boiled, but also fried to readiness in heated melted butter. Bon appetite, :)





 

 For celebrating Nauryz

Manty with meat and pumpkin

(book of recipes "National Kazakh kitchen")

book of recipes "National Kazakh kitchen"

For stuffing : 600g of mutton or beef, 550g of pumpkin, 4 onions, 200g of fat, a tea-spoon of salt, 200g water, 2 table-spoons of melted butter or 200g of sour cream.

For dough : 600g of flour, 150g water, a tea-spoon of salt.

Meat for stuffing is cut in small pieces or minced using a meat-chopper with a coarse grating. Cut fat and pumpkin in small pieces, rings of onion, red and black peppers are added, salted water is poured in. All this is thoroughly mixed.

Dough is kneaded stiffly like for noodles and left for 10 minutes. Then small balls of walnut's size are made. They are rolled in round thin layers on which a table-spoon of force-meat is put and manty are shaped. Manty are put on the thoroughly oiled gratings of the special pan for cooking manty, sprinkled with water and steamed for 45 minutes.

Festive plov

(book of recipes "National Kazakh kitchen")

book of recipes "National Kazakh kitchen"

800g of mutton, 1 kg of rice, 3 table-spoon of melted butter, 7 large carrots, 4 onions, 4 gloves of garlic, 2 quinces, 150g of dry peas, 2 table-spoons of raisin, 50 g of pomegranate's grains, 2 eggs, salt, red and black peppers to taste. In the cauldron with boiling oil, onions cut and put, a little later cut meat which is fried untill a brown crust is formed, than carrot cut in small ubes are added. All this is fried to half-redness. Then peas beforehand soaked in water,cloves of quince and garlic are added, all this are covered with water and boiled on slow fire untill the peas soften. salt and pepper are put in only after the peas are ready. As soon as the mentioned ingredients are ready throughly washed rice is put in the cauldron, water is added and all this is boiled on slow fire. As soon as the plov is ready thoroughly washed raisins are added, the lid is covered with a towel and the plov is left to stew for 20 minutes.

Samsa ( my own recipe and cooking )

hand made by Altynshash

For stuffing : 600g curds, 550g of cheese, 4 sprigs fresh green onions, 3 sprigs fresh fennel, 2 gloves of garlic, a tea-spoon of salt, 2 table-spoons of melted butter or 100g of sour cream, thimbleful of black peppers.
For dough : 600g of flour, 150g water, a tea-spoon of salt.
Cheese for stuffing is cut in small pieces or minced using a meat-chopper with a coarse grating. Cut curds in small pieces, cut as rings 4 sprigs fresh green onions, cut on small pieces 3 sprigs fresh fennel, cut on small pieces 2 gloves of garlic and add in 2 table-spoons of melted butter or 100g of sour cream than a tea-spoon of salt and thimbleful of black peppers are added. All this is thoroughly mixed.
Dough is kneaded stiffly like for noodles and left for 10 minutes. Then small balls of walnuts size are made. They are rolled in round thin layers on which a table-spoon of force is put and samsa is shaped. Samsa are put on the thoroughly oiled gratings of the special oven at 200C during 11 - 18 minutes for cooking samsa, sprinkled with water.