flour - 1 Cup (heaped) yeast - 20g milk - 1 Cup egg - 2 PCs. sugar - 1 tbsp salt - 1/2 tsp vegetable oil - 3 tbsp for the filling:
cheese (preferably Swiss) - 100g black olives (pitted) - 8-10 pieces mushrooms (fresh) - 200 g tomatoes - 2 PCs. salami - 200g grated cheese (soft type "Edamer") - 200 g butter - 1 tbsp vegetable oil - 2 tbsp oregano, salt - to taste
To cook Pizza with salami should:
Prepare yeast dough, leave to rise, again knead thoroughly and place on a greased baking sheet. Sprinkle the dough with oil.
Cut into slices cheese, olives cut in half. Peel and cut into thin slices mushrooms and fry in a small amount of butter. Cut into slices tomatoes and salami. On the dough put the cheese in the middle to put black olives, positioning around other components of the filling - mushrooms and salami. Sprinkle with salt and oregano, then grated cheese and place in preheated oven for 15 minutes.
INGREDIENTS 1kg beef (on the bone) 2 liters water 50 ml vegetable oil 1 beet (boil) 1 onion 200g cabbage 1 carrot Parsley to taste 2 garlic cloves 2 bay leaves Salt to taste 2 tablespoons tomato paste\ Prepare all the ingredients. Put the beet in a small saucepan, cover with water (the water should completely cover the beet) and boil until cooked.Take a medium sized saucepan, put a piece of beef (preferably use a piece of beef with bone) in it and cover with water. The water should completely cover the beef, while it is boiling. Remove the foam, which allocates while water is boiling. As soon as the water starts to boil reduce heat and simmer for an hour and a half without a lid. At the end add some salt. If you wish, you can add spices or a little vinegar to remove the peculiar smell of boiled meat.Chop the cabbage.Grate peeled raw carrot.Grade boiled beet.Chop the onion finely.Heat the vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat.Add the cabbage.Add some salt and cook the cabbage and onion for 5-6 minutes over medium heat.Add the carrot.Add the tomato paste, stir, cover the pan with a lid and stew for 4-5 minutes over medium heat.Add some fresh parsley.Squeeze a couple of cloves of garlic.Take the meat out of the broth, cut into cubes and let it cool down. Carefully put the vegetables from the pan in the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.
Add the grated beet and diced meat, remove the saucepan from heat, cover and let it infuse for 10-15 minutes. Check for salt.Serve with sour cream and bread.
For this recipe you will need:
flour - 1 Cup (heaped)
yeast - 20g
milk - 1 Cup
egg - 2 PCs.
sugar - 1 tbsp
salt - 1/2 tsp
vegetable oil - 3 tbsp
for the filling:
cheese (preferably Swiss) - 100g
black olives (pitted) - 8-10 pieces
mushrooms (fresh) - 200 g
tomatoes - 2 PCs.
salami - 200g
grated cheese (soft type "Edamer") - 200 g
butter - 1 tbsp
vegetable oil - 2 tbsp
oregano, salt - to taste
To cook Pizza with salami should:
Prepare yeast dough, leave to rise, again knead thoroughly and place on a greased baking sheet. Sprinkle the dough with oil.
Cut into slices cheese, olives cut in half. Peel and cut into thin slices mushrooms and fry in a small amount of butter. Cut into slices tomatoes and salami. On the dough put the cheese in the middle to put black olives, positioning around other components of the filling - mushrooms and salami. Sprinkle with salt and oregano, then grated cheese and place in preheated oven for 15 minutes.
1kg beef (on the bone)
2 liters water
50 ml vegetable oil
1 beet (boil)
1 onion
200g cabbage
1 carrot
Parsley to taste
2 garlic cloves
2 bay leaves
Salt to taste
2 tablespoons tomato paste\
Prepare all the ingredients. Put the beet in a small saucepan, cover with water (the water should completely cover the beet) and boil until cooked.Take a medium sized saucepan, put a piece of beef (preferably use a piece of beef with bone) in it and cover with water. The water should completely cover the beef, while it is boiling. Remove the foam, which allocates while water is boiling. As soon as the water starts to boil reduce heat and simmer for an hour and a half without a lid. At the end add some salt. If you wish, you can add spices or a little vinegar to remove the peculiar smell of boiled meat.Chop the cabbage.Grate peeled raw carrot.Grade boiled beet.Chop the onion finely.Heat the vegetable oil in a frying pan. Fry the onion for 2-3 minutes over medium heat.Add the cabbage.Add some salt and cook the cabbage and onion for 5-6 minutes over medium heat.Add the carrot.Add the tomato paste, stir, cover the pan with a lid and stew for 4-5 minutes over medium heat.Add some fresh parsley.Squeeze a couple of cloves of garlic.Take the meat out of the broth, cut into cubes and let it cool down. Carefully put the vegetables from the pan in the broth. Put the broth with vegetables on the fire, add the bay leaf, bring to the boil and cook over medium heat for 25-30 minutes.
Add the grated beet and diced meat, remove the saucepan from heat, cover and let it infuse for 10-15 minutes. Check for salt.Serve with sour cream and bread.