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Dumplings with cabbage and duck
09 Of december 2015

INGREDIENTS:

  • The dough for Siberian pelmeni
  • Duck 2 kg
  • White dried mushrooms 20 g
  • Cabbage 260 g
  • Melted butter 140 g
  • Onions 100 g
  • Salt, pepper

 

 

 DESCRIPTION

  1. Prepare dough for Siberian pelmeni
  2. A duck to remove the meat from the bones and boil to readiness, to make out in fibre and chop.
  3. Half of the onions to chop, chop mushrooms in the flour in a coffee grinder. Kapu - STU chop, fry in butter with onions and mushrooms. - To put on a steam bath (to mushroom powder), sprinkle with salt and pepper, cool. Mix the cabbage with duck meat.
  4. Roll dough into a harness finger, cut into pieces and roll out of them circles the size of the bottom of the glass. On each circle put a full teaspoon minced cabbage, the edges of the dough well stung.
  5. Pelmeni dipped in boiling salted water and cook until they float to the surface. The remaining slice the onion into rings and fry. The boiled meat dumplings put on a plate and pour over melted butter, mixed with fried onions.
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Contacts
09 Of december 2015

Address: Moscow, street of Lenin, 35/5

Phone: +7 495 888-60-60

E-mail: info@companyname.fo.ru

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World championship pizza
09 Of december 2015

In winter 2012 restaurant «Luciano» in the face of Alexei Sanduleac, successfully passing all exams and earning the attention of the jury knowledge Neapolitan traditions and professionalism, entered into Neapolitan Association of Picar.
And now, in July 2012 Alexey took part in the competition for the preparation of Neapolitan pizza in Naples and in Northern Italy, adequately presenting PPCR and Russia in General.
Alexey has well proved in the nomination «classic» and «fantasy», has taken a worthy place.
It is worth noting that Alex was the only participant from Russia!
Our congratulations!

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Opening culinary school
09 Of december 2015

Friends!!! Great news!!! Began recording in culinary school «Ask the cook». Courses start with 10.19.2079. All the information you can get by phone 8-965-661-10-60 or send your request to ase.chef@yandex.ru

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Cooking school of the Ask the Chef: master-class on fish and seafood from Constantine Ivleva
09 Of december 2015

February 20, Cooking school of the Ask the Chef again when school opened its doors to professionals and fans of cooking. The first lesson of this year was dedicated to dishes from fish and seafood, and the master-class was held a working kitchen of restaurant «Parus». Konstantin Ivlev, chef and owner of the restaurant «Parus», one of the founders PPCR and Cooking schools Ask the Chef, has prepared for the participants of the special menu is modern, light and at the same time, versatile enough for both restaurant supply, and for home use.
Participants of the master class under guidance of Konstantin Ivleva two hours prepared carpaccio Dorado with puree of olives, Tartar of tuna with sesame sauce, guacamole, tar-tar of salmon with celery and cucumber on tomato gazpacho soup with seafood and pasta with sea bass and asparagus.
The master class was held in a unique atmosphere of culinary creativity - Konstantin not only showed and explained the proposed formulation, but also gave advice on product selection, preparation of sauces and garnishes, planning menus. After cooking guests gathered around a large table in the restaurant «Parus» and were able to enjoy the hand-made delicacies. All participants of the master class, noted the serious approach Culinary school Ask the Chef to the supply of material and practical skills, and also thanked Konstantin Ivleva for fun and interesting cooking lessons!

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