Do you like dessert? No, I'm sure you love sweet as a snack, for dessert, between business, out of boredom and to maintain muscle tone. All this is so. And where can I get it, if you leave the house do not want pies eaten, but an interesting book to read? And what about our hands, who knew how to boredom? Here they are - on the spot!
Next to the kitchen, put on an apron, the favorite to lift the mood. Dagestan seamstress and cook always know what please the home, though not often make it a treat, because halva - a sign of a great holiday in the house! Do you think that it is difficult to make halva at home, because the process - absolutely industrial, and seeds have a lot of polish or sesame? No, my dear mistresses! No sunflower seeds or sesame seeds, we are not very useful. Although walnuts may be required.
Halva flour
Take a thick-walled pan or skillet, heat up, lay out there 200 grams of melted butter. Communicate it to the boil, poured a pinch of flour to test the readiness of oil (flour should be golden). And then gradually pour parts of 600 grams of sifted flour, stirring constantly, until the mixture thickens so that it is difficult to prevent.
Do not despair, soon it will become thinner, and then to add a new portion of flour. So doing, gradually vsypaya flour, and fry until it becomes like a thick cream. Let's taste, halva should have a pleasant nutty smell fried flour. If you feel the smell of raw flour, fry a little. Readiness is defined as follows: a piece of flour mixture mix it with powdered sugar, try - it should not stick to the sky. And the smell must be delicious! Pour into a mass portions of 400 grams of powdered sugar, all mix well.
While the paste is hot, she can give the desired shape. Usually it is spread in a large bowl with a layer of 3-5 cm, is spread and decorate the two halves of a walnut. Coarsely chopped or chipped walnuts can be added to the mass at the end of cooking halva. Number - to taste, some like raisins in a roll, but do not overdo it, otherwise the paste will fall apart. This paste is delicious and without nuts, but nuts is rich! If there is no powdered sugar, you can replace it with sugar. But with the icing - halva tender.
Properly prepared paste should be a pleasant light caramel color, not overdone. Consistency - firm, but easily broken. Neither the firm nor the liquid. In appearance it is misleading unless you look at it - and does not imply that it can be. But having tried once, becomes a passionate admirer for life. Rombikami slices, squares or any other pieces, she quickly comes to an end, unfortunately. Like all good.
But for the optimists is not a problem. It ended a paste - cook another!
Halva nuts
This is perhaps the most familiar dish, like it is on kozinaki.
Shelled walnuts toast, then sure clear them from the husk. This garbage we do not need. While nuts cool, boiled honey. If honey is not enough, you can add the missing part of sugar. Value for parts of sugar and honey for syrup 1:1. To heat the honey in a quiet fire warms not to boil. Slowly pour sugar and dissolve it in this syrup. Ready honey check by dropping a drop of it in cold water. Thickened drop - honey is ready.
Remove from the heat, add nuts, stir. Nuts can be crushed or take halves, quarters. While the paste is hot, we spread it in a dish or a suitable form, greased with melted butter. The number of components is taken arbitrarily, but better when the ratio of honey and nuts 1:2. For example, 500 g of honey and 1 kg of shelled nuts.
And another halva - dough
Mixing medium-soft elastic dough made from egg yolks (or whole eggs) and flour, as the noodles. Driblets skip him through the wringer with a large grid. Carefully collect the resulting yarn and fry them in oil until pale rosy color. They are fried very quickly and increase in size, to oversee this process! Stir sticks spread on a napkin to remove excess fat, cool.
Then, in a big comfortable boat, alone gently stir fried dough with boiled honey (as in khalwa run out of nuts), spread on a greased surface, gently sealing, molding a rectangle measuring about 5-7 cm is not afraid to break a few sticks, it is not considered a drawback. Khalwa cooled cut into squares or rectangles. Serve. This dish is a nice sunny honey-colored, and asks in his mouth. This halva always prepare for the wedding.
I must say that in Dagestan kitchen mainly used melted butter or a mixture of melted butter with melted margarine. This is called a home fat. It can be used in any meals, it can fry any food. Dough for halva can fry in a mixture of melted butter with the vegetable. Vegetable oil should be odorless. Can the dough mince and chop noodles, pre-roll it a thickness of about 2-3 mm.
This paste is another name - pie "chak-chak", known to many. Therefore, I will mention here a few recipes dough.
A simple version of the dough: 3 eggs, 2 cups flour, a pinch of salt.
Dough with vodka: 5 eggs, 1 st.l milk, 2 st.l vodka, 1 / 2 ch.l soda, 1 / 2 ch.l salt, flour.
Yeast dough: 10 eggs, a little yeast, salt, flour - how many will.
Well, it is difficult to make halva? That's the same! And all efforts are replenished refreshments "celestial vkusnoty", as used to say to my friend. And so many words of praise hear hostess, only manage a bow! I wish you success and bon appetit!
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What we know about the Dagestan kitchen? Halva, halva ... Oh, how sweet!
Halva flour
Take a thick-walled pan or skillet, heat up, lay out there 200 grams of melted butter. Communicate it to the boil, poured a pinch of flour to test the readiness of oil (flour should be golden). And then gradually pour parts of 600 grams of sifted flour, stirring constantly, until the mixture thickens so that it is difficult to prevent.
Do not despair, soon it will become thinner, and then to add a new portion of flour. So doing, gradually vsypaya flour, and fry until it becomes like a thick cream. Let's taste, halva should have a pleasant nutty smell fried flour. If you feel the smell of raw flour, fry a little. Readiness is defined as follows: a piece of flour mixture mix it with powdered sugar, try - it should not stick to the sky. And the smell must be delicious! Pour into a mass portions of 400 grams of powdered sugar, all mix well.
While the paste is hot, she can give the desired shape. Usually it is spread in a large bowl with a layer of 3-5 cm, is spread and decorate the two halves of a walnut. Coarsely chopped or chipped walnuts can be added to the mass at the end of cooking halva. Number - to taste, some like raisins in a roll, but do not overdo it, otherwise the paste will fall apart. This paste is delicious and without nuts, but nuts is rich! If there is no powdered sugar, you can replace it with sugar. But with the icing - halva tender.
Properly prepared paste should be a pleasant light caramel color, not overdone. Consistency - firm, but easily broken. Neither the firm nor the liquid. In appearance it is misleading unless you look at it - and does not imply that it can be. But having tried once, becomes a passionate admirer for life. Rombikami slices, squares or any other pieces, she quickly comes to an end, unfortunately. Like all good.
But for the optimists is not a problem. It ended a paste - cook another!
Halva nuts
This is perhaps the most familiar dish, like it is on kozinaki.
Shelled walnuts toast, then sure clear them from the husk. This garbage we do not need. While nuts cool, boiled honey. If honey is not enough, you can add the missing part of sugar. Value for parts of sugar and honey for syrup 1:1. To heat the honey in a quiet fire warms not to boil. Slowly pour sugar and dissolve it in this syrup. Ready honey check by dropping a drop of it in cold water. Thickened drop - honey is ready.
Remove from the heat, add nuts, stir. Nuts can be crushed or take halves, quarters. While the paste is hot, we spread it in a dish or a suitable form, greased with melted butter. The number of components is taken arbitrarily, but better when the ratio of honey and nuts 1:2. For example, 500 g of honey and 1 kg of shelled nuts.
And another halva - dough
Mixing medium-soft elastic dough made from egg yolks (or whole eggs) and flour, as the noodles. Driblets skip him through the wringer with a large grid. Carefully collect the resulting yarn and fry them in oil until pale rosy color. They are fried very quickly and increase in size, to oversee this process! Stir sticks spread on a napkin to remove excess fat, cool.
Then, in a big comfortable boat, alone gently stir fried dough with boiled honey (as in khalwa run out of nuts), spread on a greased surface, gently sealing, molding a rectangle measuring about 5-7 cm is not afraid to break a few sticks, it is not considered a drawback. Khalwa cooled cut into squares or rectangles. Serve. This dish is a nice sunny honey-colored, and asks in his mouth. This halva always prepare for the wedding.
I must say that in Dagestan kitchen mainly used melted butter or a mixture of melted butter with melted margarine. This is called a home fat. It can be used in any meals, it can fry any food. Dough for halva can fry in a mixture of melted butter with the vegetable. Vegetable oil should be odorless. Can the dough mince and chop noodles, pre-roll it a thickness of about 2-3 mm.
This paste is another name - pie "chak-chak", known to many. Therefore, I will mention here a few recipes dough.
A simple version of the dough: 3 eggs, 2 cups flour, a pinch of salt.
Dough with vodka: 5 eggs, 1 st.l milk, 2 st.l vodka, 1 / 2 ch.l soda, 1 / 2 ch.l salt, flour.
Yeast dough: 10 eggs, a little yeast, salt, flour - how many will.
Well, it is difficult to make halva? That's the same! And all efforts are replenished refreshments "celestial vkusnoty", as used to say to my friend. And so many words of praise hear hostess, only manage a bow! I wish you success and bon appetit!
More recipes:
What to cook with sorrel? Egg DishesWhat to cook with sorrel? Chicken
What to cook with sorrel? Fish
What to cook sorrel? Cold soups
What to cook with sorrel? Shrimp
What to cook sorrel? Top 10 simple salads
What is a green wine and how to bring to the table?
Do you eat raw meat? Carpaccio
Do you eat raw meat? Tartar
Filling for pies. How can it vary?
Uzbek bread: what is its main secret?
How to make sushi and rolls at home?
Myths about nutrition. Is it fair to them?
A balanced diet, or diet - which is better?
There is thin - is this possible?
How to make dietary kebab at home?
What to eat if you want to save?
How to organize diet picnic? Down with fat, flowing down the lips!
How useful nettles and that from it can be cooked?
Why do people still eat meat? Brief History.
Steamer. How to save time?
Fish, potatoes and fantasy, or How to continue the holidays?
Cereals or cereal? Grasses on our table
Beets. What is it to prepare?
How to cook meat? On the steaks taste
Beets. What it delivers to our table?
How to bake leg of lamb?
This Viennese apple strudel: how to cook?
How to make a stunning meatless borscht? Easy!
How to prepare lula-kebab?
As the Hungarian fishermen prepare soup in its own name?
Oysters: the myths and facts, or who eat alive?
What will the Greeks? Secrets of the Greek culinary arts
What and how to eat in Russia? Peculiarities of the Russian national cuisine
Champagne: what to know about it?
What drink in Russia? Features of the Russian national drink. Meda, mead, and brose
Red caviar for your table. How to cook delicious dishes from eggs and fish?
Chinese cuisine. What are the basic principles of nutrition and differences from the European cuisine?
How to cook an omelet-secret adventure? Recipe accidental chef
What should I do with small potatoes?
How to make liqueur Baileys and alcoholic dessert jellies at home?
Cabbage. How to grow, detach and cut?
Pistachios: What are they useful?
No sugar. And with what? ..
How to quickly prepare mushroom soup?
Solanka: Is there a better way to cheer?
How to quit drinking ... coffee?
What to eat alcoholic beverages?
How to bake meat? Favorite barbecue ...
When and how to cook delicious soup from burbot?
How to cook an omelet Kaiser? On the role of cooking in the history
Stuffed pike.
Grass Carp: as one fish to feed the whole family? Collection of simple recipes
How to make cottage cheese pudding as a child?
How to cook vegetables in the microwave?
What can be cooked from bananas? Roast, stew, bake ...
What to cook for breakfast? Toast!
Oats? In winter and summer - better not!
How many species kharcho prepared in Georgia? Build your collection!
How to cook a duck, stuffed mushrooms? Collection of simple recipes
How to make "cranberry duck"? Collection of simple recipes
How delicious pickle red fish at home?
How many calories in a glass?
How to bake rich biscuits pies?
How delicious to cook the chicken for just half an hour? Collection of simple recipes
How to cook a festive dinner for two hours? Collection of simple recipes
Apples: that you can bake with them?
How to start the morning, as the day to finish? Cheese paste
How do I cook lecho?
Neither fish nor flesh. How to diversify the table in the post?
How to make hot sandwiches?
Onions. What is the secret of being a family? ..
It useful to chew sunflower seeds?
Features of Spanish cuisine: eat or not eat?
Pie? Do not worry, it's easy!
How to cook barbecue? Very old recipe
How to eat a snake?
Garnish: how to make it tasty and original?
Pea soup. What is his classic?
Kissel. How to cook and what tastes best to eat?
Cake of fresh juices. What can one make?
Want kharcho? Let's cook together!
Again cabbage? Winter salads for all occasions
How to cook an omelet Europeans? Center and south of Europe
How to cook a delicious meal of canned fish? Cheap, fast, tasty
Menu layout is: why and how to make?
How to cook a delicious fish pie? Click a family meal
What can you cook a pumpkin?
How to choose a sweet oranges?
How to make Bulgarian dinner? Shopska salad
Meet: eggplant, or What, and now you can hear in the oases of the Sahara?
How delicious to save on food
Do you have a cold? Cook garlic soup!
Ground: What will enjoy a delicious four letters?
How to make Bulgarian dinner? Moussaka
What to eat for breakfast? Utilities
Cranberries. What could be more useful?
Sauerkraut: sometimes it tastes better? Variations of cabbage "mayonnaise" ...
How to bake a hot flavored bread for breakfast? Easy!
How to cook the meat in vegetables? Recipe for lazy people
How to cook a chicken in beer? Recipe for lazy people
Kofe glyase.
Lazy, very lazy cabbage rolls. How long to cook a favorite dish?
What we know about the Dagestan kitchen? Halva, halva ... Oh, how sweet!
