When loved ones gather at the dinner table, as a rule, you want to please them with a delicious menu. Fantasy and desire can turn even simple food into a work of art. It is only necessary to supplement the well-known recipes with culinary finds.
It is necessary
-
- For cod liver eclairs:
- 1-2 cans of canned cod liver;
- 5 eggs;
- 200 g flour;
- 150 g butter;
- salt.
- For turkey in batter with mushrooms:
- 4 turkey schnitzels, 60 g each;
- 150 g champignons;
- a slice of ham (30 g);
- onion head;
- a bunch of green onions;
- a clove of garlic;
- 2 eggs;
- 30 g of cheese;
- 3 tbsp. tablespoons of flour;
- 25 ml of white wine;
- 150 ml heavy cream;
- 2 tbsp. tablespoons of butter;
- vegetable oil;
- ground black pepper;
- salt.
- For banana pudding with caramel sauce:
- 110 g pitted dates;
- 0.5 teaspoon of baking soda;
- 100 g butter;
- 1 egg;
- 90 g flour;
- 100 g granulated sugar;
- 1/4 sachets of baking powder;
- a pinch of cinnamon;
- 1 tbsp. a spoonful of cocoa powder;
- 1 st. a spoonful of unsweetened yogurt;
- 1 banana;
- 60 g brown sugar;
- 70 g cream 33% fat.
Instructions
Step 1
Eclairs with cod liver
Prepare the dough for the eclairs. To do this, pour 200 ml of water into a saucepan, add 100 g of butter, a pinch of salt and bring everything to a boil. Reduce heat to low and stir in flour while stirring. Boil for 2 minutes and remove from heat. Cool the mass a little and, stirring thoroughly, beat in eggs one by one. The dough should be elastic and stretchy. Line a baking sheet with baking paper and brush with vegetable oil. Using a teaspoon or pastry syringe, place small balls of dough on the sheet. Bake the eclairs in the oven at 200 degrees until golden brown (8-10 minutes). Mash canned cod liver with a fork and add the remaining 50 g of butter, softened beforehand. Mix everything well - the filling for the eclairs is ready. Inject it into the cooled eclairs using a pastry syringe. Wash the greens, dry and chop finely. Serve chilled eclairs garnished with herbs.
Step 2
Turkey in batter with mushrooms
Prepare the batter: beat the eggs well and mix with 50 ml of cream. Add 2 tbsp. tablespoons of flour, grated cheese, a little salt and pepper. Grate the turkey schnitzel with a mixture of salt and pepper, bread in the remaining flour, dip in batter and fry in butter for 2-3 minutes on each side until golden brown. Cut the mushrooms into quarters and fry in vegetable oil. Put onion, peeled and cut into half rings, and fry it together with the mushrooms for 5 minutes. Pour in the wine and remaining cream, bring to a boil and simmer for 2-3 minutes. Put the garlic, minced garlic, chopped ham and chopped green onions into the resulting sauce. Season with salt and pepper to taste and stir. Serve the schnitzel with mushroom sauce.
Step 3
Banana pudding with caramel sauce
Preheat oven to 180 degrees. Place the dates in a saucepan, add baking soda and 100 ml boiling water. Drain off the water after two minutes. Grind the dates in a blender to a thick paste. Whisk 40 g of softened butter and sugar with a wooden spatula until fluffy. Then add the egg, flour, cinnamon, baking powder and cocoa powder. Place yoghurt and chopped dates in the mixture. Mix everything thoroughly. Grease a form with high sides with oil and put the resulting dough into it. Peel the banana and cut it into thin slices. Place them on top of the dough and press lightly. Place the pudding in the oven for 25 minutes. During this time, prepare the caramel sauce. To do this: put the remaining butter (60 g), brown sugar and cream in a saucepan or stewpan. Put on a low heat and heat, stirring constantly. The sugar should completely dissolve and the sauce should become thick and brown. Put the finished pudding on a plate and pour over the caramel sauce.
