We are preparing delicious and tender orange cookies with cracks for dessert. Baking is very simple to prepare, but the result exceeds all expectations. The cookies are soft and tender on the inside with a crispy sugar crust on the outside. Orange zest and juice give the products a unique citrus aroma. If desired, you can use red Sicilian oranges for the recipe or replace them with lemons. In this case, it is necessary to regulate the amount of sugar, focusing on the sweetness of the fruit. During the cooking process, cracks form on the cookies, giving the baked goods a marbled effect.

To achieve this result, the cookies should be formed and sent to the oven quickly enough. The pieces should be generously coated in powdered sugar before baking. A thin layer of powdered sugar will melt under high heat and will not be noticeable on the finished cookies.

During the baking process, the cookies increase significantly in size, so place the pieces on a baking sheet at a large distance from each other. From the specified amount of ingredients, 16 products are obtained.

Ingredients for making orange cracked cookies:

Recipe for orange cracked cookies

Step-by-step instruction:

1. In a deep bowl, mix sugar and softened butter. At maximum speed of the mixer, beat the ingredients for 2-3 minutes until a fluffy and light mass is obtained.

2. Beat the chicken eggs into the mixture one at a time, each time beating the ingredients with a mixer until smooth.

3. Wash the orange, remove the zest from it using a fine grater and add it to the dough. Cut the orange in half and squeeze out the juice. Pour 50 ml of orange juice into the dough. Mix the ingredients with a mixer until smooth.

4. In several steps, add sifted wheat flour, mixed with salt, vanillin and baking powder, into the dough.

5. Knead a soft and homogeneous dough. It should be elastic and not stick to your hands. Wrap the finished dough in a plastic bag or cling film and place it in the refrigerator for 1 hour.

6. After the specified time, take the dough out of the refrigerator and divide it into 16 equal-sized pieces. It is convenient to use a culinary scale for this. Form each piece of dough into a ball. Dip the pieces liberally in powdered sugar.

7. Place the products on a baking sheet covered with parchment paper, at a large distance from each other.

8. Place the orange cookies in an oven preheated to 180 degrees for 15-20 minutes. When the products are cracked and browned, carefully remove the baked goods from the oven. Transfer the finished cookies to a wire rack and cool to room temperature.

9. Serve tender and aromatic orange cookies with tea, coffee or milk.

The finished cookies are stored well in an airtight container and remain fresh for a long time.

Bon appetit!

Radish is one of those root vegetables that retain their juiciness, taste and beneficial properties well during the winter. Thanks to these qualities, radish is indispensable in our diet to fill the body with vitamins and essential microelements. Today I suggest making a radish salad with carrots, apples and walnuts. For dressing we will use olive oil, lemon juice, honey and mustard beans. It’s a real vitamin bomb!

The salad turns out light, juicy and tasty. All ingredients go well with the dressing, making the salad taste delicate and balanced. The recipe is simple, quick and inexpensive.

Any type of radish is suitable for making a salad; I used watermelon. It is best to choose a juicy, sweet and sour apple. This light, crisp salad can be served as an appetizer or as a side dish for poultry, meat or fish.

Ingredients for preparing radish salad with carrots and apples:

Recipe for radish salad with carrots and apples

Step-by-step instruction:

1. Wash the carrots, peel them, chop them into thin long strips on a grater to prepare vegetables in Korean.

2. Wash the radish, peel it, and chop it in the same way as carrots. Add radish to carrots.

3. Wash the apple, peel it, remove the core and seeds. Grate the apple and add to the vegetables.

4. To prepare the dressing, mix olive oil, honey, lemon juice and mustard beans. Add salt and ground black pepper to taste. Mix the dressing until it has a homogeneous consistency.

5. Add finely chopped walnuts and chopped parsley to the salad.

6. Pour the prepared dressing over the salad.

7. Gently mix the salad so that all the ingredients are combined. The finished dish can be served immediately after cooking or pre-cooled for 20-30 minutes in the refrigerator.

8. A fragrant and juicy radish salad will help strengthen your immune system and improve your well-being.

Bon appetit!

I would like to share with you this delicious salad recipe:

Salad “Crab Fantasy”

We prepare very tasty, tender and juicy fish cutlets for dinner for the whole family. Thanks to semolina, minced fish turns out elastic and fluffy. Therefore, the cutlets are easy to form, turn out beautiful and hold their shape well when frying. Sauteed onions give the products a unique taste and aroma, and butter makes the cutlets incredibly juicy.

In addition to hake, you can use any white sea fish for the recipe, such as pollock, halibut, tilapia or cod. Freshwater fish include bream, burbot, pike perch or pike. An excellent side dish for fish cutlets would be mashed potatoes or cauliflower, fluffy rice or bulgur, baked or steamed vegetables.

If desired, hake cutlets with semolina can be baked in the oven. This way they will be more healthy and less caloric.

Ingredients for making hake cutlets with semolina and butter:

Recipe for hake cutlets with semolina and butter

Step-by-step instruction:

1. Defrost the hake carcass at room temperature, wash it, cut off the fins and remove the entrails. Remove the skin from the fish and remove the backbone and bones. We disassemble the hake carcass into fillets. Pass the fish through a meat grinder with a fine mesh.

2. Peel the onions and cut them into medium-sized cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions over medium heat until golden brown.

3. Pass the vegetables through a meat grinder and add to the minced fish.

4. Beat 1 chicken egg into the resulting mixture and add semolina.

5. Add finely chopped dill, fish spices and salt to taste to the minced meat.

6. Mix the minced meat for fish cutlets thoroughly. Leave it for 20 minutes so that the semolina swells.

7. Divide the finished minced meat into 8 parts. From each part of the minced meat we form a flat cake, in the center of which we place a small piece of butter.

8. Form round cutlets so that the butter is inside the products. Place the cutlets in a frying pan with heated vegetable oil.

9. Fry the products over low heat until golden brown. Then we turn them over to the other side. Cover the pan with a lid and cook the fish cutlets until cooked.

10. Serve soft, juicy and aromatic hake cutlets with semolina hot with your favorite side dish, fresh or pickled vegetables.

Bon appetit!

If you have a package of ready-made puff pastry in the refrigerator, make a delicious and aromatic snack pie from it. As a filling we will use sautéed onions, boiled sausage and cherry tomatoes. A gentle filling of sour cream and eggs will perfectly complement all the ingredients. It turns out very tasty, satisfying and juicy! The combination of crispy puff pastry and juicy filling will please everyone without exception. This pie is good both warm and chilled. It is convenient to take it with you on the road or on a picnic as a snack.

If desired, boiled sausage can be replaced with cervelat, hunting sausages, smoked sausages, ham or boiled chicken fillet. Everything depends on your imagination and taste preferences.

Thanks to the fact that we will use ready-made puff pastry, preparing the pie will take a minimum of time. Therefore, this recipe is suitable even for novice housewives.

Ingredients for making puff pastry pie with sausage, tomatoes and onions:

Recipe for puff pastry pie with sausage, tomatoes and onions

Step-by-step instruction:

1. Peel the onions and cut them into half rings 3-4 mm thick. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown. Cool the vegetables to room temperature.

2. Remove the puff pastry without yeast from the refrigerator in advance so that it defrosts and becomes elastic. Roll out the dough into a round layer 3 mm thick and 30 cm in diameter.

3. Transfer the dough into a heat-resistant baking dish with a diameter of 22 cm, forming the sides of the future pie. Prick the dough with a fork to prevent it from deforming during baking.

4. Evenly distribute the sautéed onions over the dough.

5. Peel the boiled sausage from the casing and cut it into medium-sized cubes. Place sausages on top of vegetables.

6. In a deep bowl, mix the ingredients for pouring: chicken eggs, sour cream, salt and spices.

7. Mix the ingredients with a whisk until smooth.

8. Fill the filling with the prepared mixture.

9. Wash the cherry tomatoes and cut them in half. Place the vegetables cut side down on top of the filling.

10. Place the pie in an oven preheated to 180 degrees for 40-45 minutes. When the filling is completely baked and the edges of the pie are browned, carefully remove the pie from the oven.

11. Cool the sausage and onion pie slightly on a wire rack, cut into portions and serve warm.

Chilled baked goods are no less tasty and juicy.

Bon appetit!

I suggest preparing a simple, but at the same time delicious puree soup with zucchini and rice for lunch. You will need few ingredients, but the result will exceed all expectations. Thanks to zucchini, the first dish turns out light and tender. Rice makes the texture of the soup silky and thick, and fresh tomatoes add piquant sourness and a beautiful golden hue. The soup can be prepared with any meat broth, or with water or a decoction of onions, carrots, celery and herbs. In this case, you will get a lean version of the dish.

This recipe is ideal for children and those watching their figure. If desired, you can not add potatoes, but simply increase the amount of zucchini. This soup can be prepared all year round using frozen vegetables. In my opinion, this is a great option to diversify your daily menu!

Ingredients for making zucchini soup with rice and tomatoes:

Recipe for zucchini soup with rice and tomatoes

Step-by-step instruction:

1. Peel the onions and cut them into medium-sized cubes. Peel the garlic cloves and cut into thin slices. Pour olive oil into a thick-bottomed pan and add a piece of butter. When the oil mixture is hot, add chopped onions and garlic to the pan. Stirring occasionally, saute the vegetables over medium heat until golden brown.

2. Wash the zucchini, cut off the tails. Without peeling the vegetables, cut the zucchini into medium-sized cubes. Add it to the pan with the sautéed vegetables.

3. Wash the potatoes, peel them, and cut them into medium-sized cubes. Add the chopped tubers to the rest of the vegetables. Stirring, continue to fry the ingredients over medium heat for 5 minutes.

4. Pour hot chicken broth over the vegetables in the pan. For flavor, add bay leaf and black allspice. Covering the pan with a lid, simmer the soup over low heat for 7 minutes after the broth has returned to a boil.

5. Add thoroughly washed rice to the soup.

6. Wash the tomatoes. Make a cross-shaped cut on the fruits, lower the vegetables into boiling water for 1 minute. Peel the tomatoes and cut into small cubes. Add chopped tomatoes to the soup after the rice.

7. Add salt and spices to taste and mix. Continue cooking the soup over low heat until all ingredients are ready.

8. At the end of cooking, add finely chopped dill and parsley.

9. When the rice and vegetables in the soup are ready, puree the ingredients with an immersion blender until smooth.

10. Return the pan with the soup to the heat, bring to a boil and remove from the stove.

Pour the finished zucchini soup with rice and tomatoes into bowls, garnish with croutons, herbs and smoked paprika. If desired, the soup can be supplemented with heavy cream or sour cream.

Bon appetit!

I would like to share with you this delicious soup recipe:

Zucchini soup with rice and tomato

You can cook many delicious and original dishes with oyster mushrooms. Often these mushrooms undeservedly go unnoticed by housewives. But they are very aromatic, tasty and affordable!

Let’s cook oyster mushrooms in batter! They turn out crispy on the outside and tender on the inside. This savory appetizer can be served on a holiday table or taken with you to a picnic. Mushroom snacks will be an excellent addition to beer, so they are ideal for friendly gatherings.

Any cultivated mushrooms, such as champignons or shiitakes, can be prepared in this manner.

Ingredients for cooking oyster mushrooms in batter:

Recipe for oyster mushrooms in batter

Step-by-step instruction:

1. Separate the oyster mushroom clusters into individual mushrooms. Cut off their rough base. Wash the oyster mushrooms and dry them from moisture on paper towels. Cut large mushrooms in half, leaving small ones whole.

2. In a deep bowl, mix cornstarch and wheat flour in equal proportions. Salt the batter to taste, season with spices for aroma.

3. Add 1 egg yolk to the batter.

4. Constantly stirring the batter with a whisk, pour cold milk into the mixture in a thin stream. Mix the batter thoroughly, achieving a uniform consistency.

5. Bread the oyster mushrooms in the remaining cornstarch on all sides.

6. Dip the mushrooms into thick batter so that the oyster mushrooms are completely covered.

7. Place oyster mushrooms in batter in a frying pan with heated vegetable oil. Fry the mushrooms over medium heat until golden brown on both sides.

8. Place the finished oyster mushrooms on a plate lined with paper towels to remove excess oil.

Serve the appetizer warm or chilled with spicy tomato sauce. Bon appetit!

Often, after cooking cottage cheese or hard cheese, whey remains – a useful product rich in trace elements and calcium. Use it to make pancakes. Thanks to this ingredient, pancakes are very soft, elastic and thin.

Whey-based pancakes have a delicate texture and a light sour-milk taste. Serve them with homemade sour cream, your favorite jam, maple syrup, condensed milk or melted chocolate. If desired, pancakes can be stuffed with poppy seed filling, cottage cheese, ricotta, mascarpone, berries or caramelized fruit.

From the specified amount of ingredients you get 15-20 pancakes with a diameter of 16 cm.

Ingredients for making whey pancakes:

Recipe for making pancakes with whey

Step-by-step instruction:

1. In a deep bowl, mix 1 chicken egg and sugar.

2. Stir the mixture with a whisk until the sugar is completely dissolved.

3. Add 1/3 of the sifted wheat flour to the resulting mixture. Stir the mixture until smooth.

4. Constantly stirring the dough with a whisk, pour 100 ml of warm whey into it.

5. Add half of the remaining wheat flour into the dough. Mix the ingredients until smooth.

6. Stirring constantly, pour the remaining whey into the dough in a thin stream. This way the dough will be homogeneous, without lumps.

7. Pour the remaining wheat flour into the dough, mix until smooth.

8. Add salt to the dough to balance the flavors and vanillin for aroma. You can also use vanilla sugar or extract.

9. To make whey pancakes soft and elastic, pour 2 tablespoons of refined vegetable oil into the dough. Mix the pancake batter thoroughly. Leave it at room temperature for 20 minutes to allow the dough to settle.

10. Grease a hot frying pan with a small amount of vegetable oil. It is convenient to use a pastry brush for this. Pour a small amount of pancake batter into the pan. Rotating the pan in a circular motion, distribute the dough evenly around its entire perimeter.

11. When the edges of the pancake are browned, carefully turn it over to the other side and cook until done.

12. Place the finished pancakes in a stack on a plate. If desired, each product can be greased with butter.

Serve fragrant and very tender whey pancakes warm with your favorite filling. Bon appetit!

Also, an interesting recipe for delicious pancakes comes to your attention:

Kefir pancakes with salmon and cream cheese

Pate of sprats with hard cheese and sautéed vegetables is a delicious and filling snack. It is convenient to spread it on slices of fresh bread or toast. You can also prepare pita bread rolls or stuffed chicken eggs with this pate.

Cooking will not take much time and effort, and the result will definitely please you. The pate is tender and spicy, the sprats give the spread a light smokiness. Thanks to sautéed vegetables, the snack turns out to be very juicy and aromatic. It is perfect for an everyday menu or a festive table. Ready sprat pate can be stored in a tightly closed glass container in the refrigerator for several days. Therefore, you can prepare an appetizer for the holiday table in advance.

If desired, dill or cilantro can be used instead of parsley for the recipe. When adding salt to the pate, keep in mind that hard cheese and sprats are also quite salty.

Ingredients for sprat pate with hard cheese and sautéed vegetables:

Recipe for sprat pate with hard cheese and sautéed vegetables

Step-by-step instructions:

1. Peel the onion and cut it into small cubes. Put the vegetables in a pan with heated oil. Stirring periodically, fry the onion over medium heat until golden.

2. Wash the carrot, peel it, grind it on a grater with a large cloth. Add the grated carrot to the sautéed onion. Mix the ingredients. We continue to fry the vegetables on medium heat until ready. Cool the carrots sautéed with onions to room temperature, transfer to a blender bowl.

3. Hard-boil chicken eggs, cool in cold water, peel, cut into 4 parts. Add boiled eggs to vegetables. Open a can of canned fish. Remove the sprats from the oil, put them in a blender bowl. Cut the hard cheese into large pieces, add to the rest of the ingredients. Add parsley to the mixture for flavor. Salt the ingredients, season with ground black pepper to taste.

4. Blend the ingredients with a blender until a uniform consistency. You can also use an immersion blender or a meat grinder with a fine grate for this purpose.

5. Transfer the finished sprat pate to a dry dish, cover hermetically with a lid and send it to the refrigerator.

Serve the snack chilled. Aromatic sprat pate can be used to fill shortbread tartlets or spread on ready-made pancakes.

Bon appetit!

Fans of crab stick salads will probably like this recipe. It is inexpensive and easy to prepare, but its taste is simply incredible. Cucumbers give the dish a fresh note, and grated apple makes the salad juicy. The ingredients are perfectly combined, creating a delicate and harmonious taste.

The salad can be served in portions, putting it in wide glasses or cream cups. It is also convenient to shape the dish with the help of a cooking ring or the sides of a detachable baking dish.

Ingredients for preparing “Crab Fantasy” salad:

Recipe for salad “Crab fantasy”

Step–by–step instructions:

1. Grind the processed cheese on a fine grater, put it in a deep salad bowl. We apply a mesh of mayonnaise on top.

2. Remove the crab sticks from the refrigerator in advance so that they thaw. We clean them from the packaging, cut them into small cubes. Place half of the chopped crab sticks on top of the melted cheese. Add a little mayonnaise.

3. Wash fresh cucumbers, cut off the tails, peel the vegetables. Cut the cucumbers into thin strips, put them in a salad bowl with the next layer. Add salt to taste, grease the vegetables with a small amount of mayonnaise.

4. Hard–boil the chicken eggs, cool them in cold water, and peel them. Carefully separate the whites from the yolks. Grind the proteins on a large grater, add to the salad. Salt the ingredients to taste, apply a mesh of mayonnaise on top.

5. As the next layer, put cold butter, finely grated, into the salad. This layer does not need to be greased with mayonnaise.

6. Wash the sweet and sour apple, peel it, remove the core with seeds. Grind the apple on a large grater. Evenly distribute the grated apple on top of the butter. Spread a layer of fruit with a small amount of mayonnaise.

7. Spread the second half of the chopped crab sticks on top of the apples, apply a thin mesh of mayonnaise.

8. The last layer of the salad is grated boiled yolks. It is not necessary to grease them with mayonnaise.

9. Juicy and delicate salad “Crab Fantasy” is ready. We decorate it with fresh herbs and send it to infuse in the refrigerator for 1 hour.

Bon appetit!

For dessert, we are preparing a luxurious Italian cupcake based on red wine. Alcohol gives this pastry its uniqueness, nothing can reproduce this characteristic exquisite taste. It is very thin, delicate and unique. If you experiment with different types of wine, you will get a new cake every time.

The combination of aromatic red wine, chocolate and nuts will make this cupcake a favorite at any feast. The pastry turns out to be very tender, fluffy, it literally melts in the mouth, leaving notes of bliss behind.

In addition to almonds, you can use hazelnuts or walnuts for the recipe.

Ingredients for making a chocolate cupcake with red wine and almonds:

Recipe for making a chocolate cupcake with red wine and almonds

Step–by–step instructions:

1. In a deep heat–resistant dish, mix butter, liquid honey, sugar and 3 egg yolks. Add vanilla, vanilla sugar or extract to the mixture for flavor.

2. Send the bowl with the mixture to a water bath. Stirring constantly, we heat the mass to a homogeneous consistency. Do not bring the mixture to a boil. As soon as the butter is completely melted and mixed with the rest of the ingredients, carefully remove the mixture from the water bath.

3. When the mass cools down a little, pour semi–sweet red wine into it. Add baking soda, stir the mixture with a whisk until smooth.

4. Add sifted wheat flour mixed with cocoa to the dough.

5. Mix the dough with a whisk, achieving a uniform consistency. Cut almonds into large pieces, add to the dough.

6. In a separate bowl, mix 3 chicken proteins and a pinch of salt. At the maximum speed of the mixer, beat the ingredients for 7–10 minutes until stable peaks are obtained. Add the beaten proteins to the dough.

7. Carefully mix the beaten proteins into the dough, bringing the mixture to a homogeneous consistency.

8. Pour the finished dough into a muffin tin lined with parchment paper. I used a form measuring 31×12 cm, with a volume of 1.7 l.

9. We send the Italian cupcake to the oven heated to 160 degrees for 40 minutes. Then carefully remove the cupcake and check its readiness with a wooden skewer. If it comes out of the cake dry, without traces of dough, the pastry is ready.

10. Cool the finished cupcake with red wine on a wire rack to room temperature. If desired, the pastry can be decorated with black chocolate melted in a water bath and confectionery sprinkles.

Italian cupcake with wine is very tender, airy and aromatic. Be sure to try this recipe again, it’s delicious!

Bon appetit!