If you believe that the crown of German culinary delights are sausages and sausages, along with Bavarian beer, you will be pleasantly surprised when you get acquainted with the rich selection national dishes and baking. In Germany they love to eat delicious food, and often the amount of food consumed at one sitting exceeds the volumes we are accustomed to.

Food culture in Germany

Traditions and recipes for preparing national dishes vary in most regions of Germany. But without exception, all residents prefer to eat, adhering to approximately the same routine. Besides regular breakfast, lunch and dinner, in Germany you are supposed to sit down at the table at least twice more to “refresh yourself.”

So, for breakfast, Germans eat fermented milk products, fresh pastries with jam and honey, cereals, fruits, boiled eggs, ham, coffee with milk, cream or tea.

The average German's lunch, which usually takes place between twelve and two o'clock in the afternoon, consists of rich soups, dense meat or fish dishes with side dishes (including sauerkraut), desserts. The diet is based on pork, prepared in one of a thousand different ways.

For dinner, which takes place at approximately 6 pm, housewives in German families serve cold dishes: sandwiches, pizza, heated semi-finished products, etc.

But such a brief picture does not reflect the full richness of German cuisine.

Popular German dishes

Traditional German dishes are quite fatty and high in calories. At the same time, it is rare that a German will deny himself the pleasure of complementing a hearty meal with a glass of Bavarian foamy drink.

Traditional first courses

IN traditional menu Residents of Germany are presented with thick cream soups and soups cooked according to the principle of Russian solyanka, that is, everything that is in the refrigerator goes into the pan. Perhaps the most unusual is beer soup. When you find yourself in a German restaurant, you should try first courses of chicken, game and meat, soups with eggs, rice, tomatoes, potatoes, peas, noodles, and dumplings. Very popular and tasty:

• meat soup Eintopf;
• potato soup with sausages;
• pea soup with sausage;
• snail soup is popular in the southern regions of the country, and eel soup in the northern regions.

Meat and fish dishes

As already mentioned, pork is the favorite type of meat. A variety of schnitzels, sausages (classic meat, blood, liver, etc.), sausages, beefsteaks, chops– Kotelett, meatballs – Klops, razbrat, fillets, schmorbraten, etc. As a spice in meat dishes add garlic and coriander. On holidays, Germans traditionally cook:

• whole roasted suckling pig or its legs with dark sauces or butter;
• brisket on ribs – Rippchen;
• boiled pork knuckle – Eisbein;
• roast goose

The meat is not only boiled and fried, but also smoked. Minced meat is not used often, one of the few popular dishes from minced meat - Königsberg meatballs.

Fish is served stewed, smoked or boiled. The Germans prepare sprats, herring and sardines delicious sandwiches and cold snacks.

Side dishes and salads

Vegetables in Germany are rarely fried, preferring to eat them stewed, boiled or raw. Very varied side dishes from stewed vegetables, legumes, rice, asparagus, pasta. For the festive roast goose Buckwheat and apples are served as a side dish, and traditionally mushrooms and potatoes are served with meat dishes. Of particular note is cabbage, dearly loved by the Germans. Cabbage is salted, fermented (“sawyerkraut”) or stewed, and mushrooms, meat, and smoked meats are added to it. Traditional German dish from cabbage with the addition different varieties meat - “bigosh”. People in Germany love eggs just as much. They are used to prepare scrambled eggs and omelettes with ham, herring, potatoes, herbs, cheese, tomatoes, etc. The eggs are served “in a bag”, they are stuffed and baked.

Dessert

For dessert, those who have already tasted delicious firsts and second courses, Germans most often prefer chocolate and ice cream, fruit salads, jellies and mousses, sweet omelettes. Desserts are traditionally served with syrups and powdered sugar.

The popular dessert in Germany, Rote Rutze, is nothing more than fruit and berry puree with sugar and added starch.

Bakery

His amazing baked goods Germany is famous all over the world. Just look at the pies and pies, casseroles and muffins, pastries and sweet omelettes, cookies and gingerbread. And the buns and bread are real masterpieces German cooking. In Germany, more than three hundred types of bread are baked from various types of flour and using special technology.

The most famous and divine delicious pies are strudel – sweet roll from the finest dough with apples, cinnamon, walnuts, raisins, as well as streusel - a pie made from shortcrust pastry With sand crumbs and filling with cottage cheese, pears, plums, berries. Sweet pies are served with a lush top of whipped cream.

Beverages

Among drinks that do not contain alcohol, Germans prefer freshly squeezed juices, coffee with milk and cream, tea, and jelly. Of course, on sale you will find a large selection of international carbonated drinks and canned juices, compotes, and plain still water. But when heading to Germany, you are probably dreaming far from simple drinks, suitable for breakfast or for children.

Main national drink- German beer. It is presented in a huge number dark and light varieties. It is worth visiting small breweries where the beer is unusually fresh and the snacks are served piping hot.

There are vineyards and wineries in the Rhine region. The drink turns out to be quite tasty, much better than its Russian counterparts.

Germany also has its own rye- schnapps. It is less strong than our domestic one, easy to drink and has a mild taste.

Looking at the round bellies of German residents, you will understand how much people in this country love to eat deliciously and drink a foamy, intoxicating drink at the table.

Where and how to eat in Germany

On every street in German cities there are snack bars, fast food stalls and eateries, as well as canteens, cafes and restaurants. Establishments Catering Not only are they numerous, but most of them are cozy and inexpensive. The exception, perhaps, is fashionable restaurants.

Germans come to catering establishments not only to have lunch or a hearty dinner, but also to have a good time, enjoying local or foreign cuisine (including Russian, Ukrainian, etc.), at the same time distracting themselves from everyday worries, listening to music or dancing.

During the day you can have a quick snack of boiled or fried sausage, French fries, hamburgers, pizza, Turkish doner, grilled chicken, which are presented in the assortment of those same street stalls. If you are in close proximity to supermarkets or shopping centers, take a look at the top floor - there will probably be a self-service food court there. In such establishments it is not customary to leave a tip, although the usual amount for a waiter’s remuneration in the country is 10% of the check. IN good cafes Regulars are often treated to a compliment - a free drink.

Climate in Germany

When going on a trip to Germany, it is important to know what kind of weather awaits you in the country. Do I need to take warm clothes? Should I pack my swimsuit in my suitcase? What is the best season to travel? Let's talk about the climate and weather conditions in Germany.

Transport in Germany

When planning a trip to Germany, decide what type of transport you will use to get to the country. Of course, the most convenient way is to fly by plane. But in Germany you can go by train or bus. It is also worth knowing how you can move between cities within the country and what transport operates within one city.

Holidays in Germany

For each holiday, be it religious or state, the Germans treat each holiday with great respect and carefully prepare, decorating their houses, buying gifts and setting a rich table with beer invariably present on it. 04 Feb

I wish I could eat like this or traditional German cuisine

In this article you will learn:

The Germans work meticulously, have fun on a grand scale and eat tastefully. Traditional cuisine Germany is famous for its great variety. In addition, each German state has its own original dishes, which are their business card. For example, these are the well-known sausages for which Bavaria is famous or the snail soup in Baden-Baden.

Features of national cuisine

The variety of gastronomic preferences is explained by the influence on various areas Germany kitchen features of other nationalities. Thus, in the southwest of the country, French notes clearly appear. Here white wine is not only drunk, but also added to all kinds of dishes. Many soups and dishes are prepared in clay pots and puddings.

In the Rhineland the traditions of Belgian and Dutch cuisine. They are represented by blood sausages, horse meat dishes, potato pancakes and rye cheese buns.

In Bavaria there is a clear presence of Austrian and Czech cuisine. Various types of flour dishes. A variety of noodles, soups with dumplings, salty cheese pretzels. Also popular sour cabbage, which is added to many dishes, and liver pates. And, of course, the famous Bavarian beer.

The north-west of Germany is famous for its rye bread, and for cooking various dishes They use all kinds of root vegetables and fish. And in the northeast, pork dishes and an abundance of sweets predominate. Even the omelets here are mostly sweet.

The nutrition of the Germans, as in all areas of their life, cannot do without their national practicality and thoroughness. Germans love rich, tasty and satisfying food. Perhaps this is due to ancient traditions, when chefs loved to prepare dishes that had to look very appetizing and different great taste. In addition, traditional German beer has always been combined with the consumption of not only salty, but also smoked and fatty foods.

Sausages with sauerkraut

Daily, popular main dishes include meatloaf with mushrooms and other fillings, schnitzels and, of course, sausages. Pasta, French fries and stewed cabbage. Sauerkraut occupies a special place in the national cuisine of Germany; it is considered a favorite dish of the Germans. And everyone cooks it here by known methods. In addition to adding to salads, it is boiled, fried, stewed and even mashed.

It should also be noted special dishes, served on major national holidays and prepared in full accordance with old recipes. These include: asparagus with braised pork sauce, braised pork leg with a side dish of potatoes and sauerkraut, and baked suckling pig.

A special place in German cuisine is occupied by dessert dishes. Sweets are amazing in variety: air buns, shortbread cakes, fruit cupcakes, sponge and custard cakes, rice puddings, waffles, and gingerbread cookies. This is just a small list of common, everyday desserts.

German rice pudding

But there are special sweet products that are usually eaten only during the Christmas holidays. These include stollen - fruit bread. It is a hard muffin with candied fruits, nuts and marzipan added to the dough. It is baked a month before use and kept until it is purchased. special taste and aroma. German confectioners add strong alcoholic drinks. They believe that this reveals fruit aromas in a special way, highlighting the taste of almonds and chocolate.

German fruit bread - stollen

From drinks besides traditional beer, prepared with special love and according to ancient traditions, the Germans drink cider, schnapps and mulled wine. They are also popular good wines.

German mulled wine with cinnamon stick

If we talk about diet, the Germans are used to eating up to five times a day. This traditional breakfasts, lunches and dinners, and a few snacks in between.

Breakfast in German

No German breakfast is complete without bread or rolls. These products in Germany are given Special attention. No one can say how many varieties of bread there are here. It is made from variety of dough(for example, potato, carrot) with the most unusual additives (olives, pumpkin seeds). Fresh baked goods are served with jam, honey, ham and cheeses.

Breakfast can be supplemented with eggs, cottage cheese, yogurt and fruit. Drinks traditionally include coffee or tea.

As a rule, this happens between seven and eight o'clock in the morning. Breakfast times can of course vary depending on people's work schedules.

Dinner

The Germans start having lunch at twelve o'clock in the afternoon. Full-fledged dinner table consists of soup, main course, appetizer and dessert.

Snacks include a variety of sandwiches. To prepare them, sausages, cheeses, fish and, of course, butter are used. There are many snack dishes made from eggs, which can be boiled, stuffed, or served with sauce. Omelettes with various additives are very popular. Herring and sardine snacks are very popular.

Soups also amaze with the variety of ingredients: beer, potato, cheese, lentil, fish, noodle soup. The soup can also contain pumpkin, spinach, cauliflower, broccoli. Ginger is often used as an additive.

The main course consists of fried or stewed meat, schnitzels, steaks, fish or minced meat dishes. Vegetables, potatoes or rice are served as a side dish.

Desserts can be very different: cakes, muffins, gingerbreads, marzipans and a huge number of other options. They can be served with compote, which prepares them large quantity fruits with minimum quantity water.

Dinner

Dinner takes place from six to seven o'clock in the evening and mainly consists of cold dishes. But, nevertheless, it is quite satisfying and plentiful. These are fish dishes, baked pork, beef rolls with sauerkraut and pickled cucumbers, sausages and cheeses. During dinner, Germans allow themselves to drink traditional beer.

Categories:// from 02/04/2015

The main feature of national German cuisine is the huge number of meat dishes. Pork is held in high esteem here in all its various forms, from roasts to sausages. And in general, traditional German cuisine is not particularly dietary.

The Germans love to eat heartily. This is especially true for Bavaria, with its original and hearty dishes. And everywhere in Germany, national dishes are dense and contain a large number of fatty foods. But it’s definitely worth giving them their due, because German cuisine tastes simply wonderful.

Main dishes of German cuisine

• Schweinebraten or pork roast

Well-done pork is a staple in most German restaurants. To try it means to better understand the spirit of Germany. Dumplings are usually served as a side dish for pork.

• Sausage

There is a lot of sausage in Germany, it is varied and varies from region to region. So, in Berlin you will be offered fried sausage with curry sauce, and in Bavaria - white sausage with sweet mustard.

There are about 600 different types of bread in Germany. From different flours, with different fillings, served with different dishes. Bread here is a very respected and valuable product.

• Fried chicken

Another meat dish. Once a festive dish, chicken has now become the most popular beer snack. At Oktoberfest you will find chicken on almost every corner.

• Steckerfisch

Whole fish baked on a skewer on the grill. Another favorite dish of the Germans. The taste is amazing, especially with beer and bread.

• Eintopf

The secret of this meat soup with vegetables is that it is cooked in the oven in a pot. And they serve it in it. The soup is thick and rich, with the aroma of local spices.

• Käzespätzle

One of the few non-meat dishes in Germany. Egg noodles, sprinkled with grated cheese. Sometimes fried onions are added to it.

• Sauerkraut

Sauerkraut is so popular in Germany that people even talk about it outside the country. In addition to cabbage, Germans value carrots, potatoes, a variety of beans and peas. Vegetable side dishes are most often prepared in the form of pureed soups or simply boil the vegetables separately.

• Pretzel

You will find an airy pretzel made from delicious dough in any stall with German delicacies. Sometimes butter is served with it. So, as you can see, it’s quite easy to have a cheap and satisfying meal in Germany.

• Gingerbread

The famous Nuremberg gingerbread cookies fill the shelves of shops and stores before Christmas. Almost every confectioner tries to make his creation the most original due to the shape and multi-colored glaze.

• Rothe Grütze

This wonderful dessert is made from a mixture of red berries - cherries, raspberries, strawberries and others. Most often served with whipped cream or vanilla ice cream.

• Black Forest cherry cake

What do you need for this dessert? Lots of chocolate, lots of cherries and a skilled pastry chef. Leave your fears for your figure and be sure to try this miracle. After all, you won’t find such a delicacy outside of Germany.

If we talk about drinks in Germany, the leader here is, of course, beer. Bavaria is especially famous for its various varieties of this drink. Beer culture has firmly entered into the everyday life of the Germans. The country hosts three beer festivals per year. In February, in May and, of course, the famous Oktoberfest in October.

There are many restaurants in Germany; it is better to look for details about them on the pages of our resource dedicated to the cities of the country. The cost of an average meal in restaurants starts from 10 EUR and increases in accordance with the class of the restaurant and the choice of dishes.

German cuisine Most of our compatriots associate it exclusively with beer, stewed sauerkraut and sausages. Of course, all these products are truly characteristic of German cuisine, but the Germans have something to boast about besides sausages, cabbage and beer.

Of course, traditional German cuisine is unimaginable without sauerkraut, dark sauces, a wide range of meat dishes and the Germans’ great love for pork. Typical food product throughout Germany it is sausage (wurst). In addition, the Germans are very fond of various salads and soups made from potatoes and meat, hot dishes from potatoes, fish, various dumplings, cutlets, chops, and roasts. Of all the desserts, Germans choose creams, cookies, puddings and cakes. Particularly wide range fermented milk products, sandwiches (after all, the word “sandwich” itself is of German origin), egg dishes.

The German breakfast is usually not very filling. In the morning they drink coffee with cream, sometimes with hot milk. They eat various sandwiches (or buns) with butter, sausage, cheese or marmalade. Some families like to have a slightly heavier breakfast - they eat broths, puree soups and simple hot dishes.

Lunch is the main meal in Germany. At lunch, the average German eats soup first, then meat or a fish dish, and at the end - dessert. The most popular option is a portion of meat and vegetables with a side dish of potatoes ( boiled potatoes in uniform potato salad, puree or potato pancakes). It's rare that a German denies himself the pleasure of drinking a glass of weak alcohol with lunch. German beer. Lunch ends, like breakfast, with a cup natural coffee with cream or milk. Evening reception food in Germany is less filling than lunch, but hot meat dishes are also served for dinner, and dinner is almost never complete without beer.

German cuisine is very fatty and not at all dietary. German main courses are usually fried, baked or stewed. The most popular of them are a great variety of sausages and sausages, baked duck with apples, pork cutlets, fried liver. Potatoes or cabbage are usually used as a side dish. German dishes are fatty but not spicy. In addition to their favorite pork, Germans enjoy eating meat from wild animals - venison, wild boar, hare, and game.

It is important to note that different regions of Germany eat differently. In the cuisine of some regions, Austrian motifs are noticeable; in others, the influence of French, Scandinavian, Czech or Polish cuisine. National German dishes, enjoying equal popularity throughout the country, are such delicacies as pork leg with stewed sauerkraut, pea puree and boiled potatoes, sausages with stewed sauerkraut, pickled herring with spices, suckling pig with horseradish, pork knuckle, stuffed pork side, potato salad and apple dessert.

King German drinks, without a doubt, is beer. Almost every village in Germany has its own brewery, which brews unique beer according to own recipe. In German bars and specialized stores The choice of beer is so huge that even the Germans themselves hardly have time to try all the varieties of their favorite drink in their lifetime. In addition to beer, some dishes are often served with natural dessert wine or schnapps.

On October 3, Germany celebrates German Unity Day (Tag der deutschen Einheit). This is one of the most important events in the country. On this day, residents of the country congratulate their relatives and friends on national holiday. We invite you to plunge a little into the atmosphere of Germany by preparing some traditional German cuisine:

SCHWARZE RIWELSUPPE. This is a fried soup

Cut the potatoes as if for soup and cook. At this time we make frying: chop the lard small pieces, fry with finely chopped onion. Salt the soup. When the potatoes are cooked, add Rivel, when they float, add the frying mixture, Bay leaf, a couple of peas allspice, black pepper and turn off. Let it brew for 10 minutes.

Rivel: From 1 egg, a pinch of salt and flour, mix into a very stiff dough. Now we pinch off small pieces from the lump of dough with our thumb and forefinger and scroll this piece between our fingers once down and up. Place in a cup and sprinkle with flour to prevent them from sticking together. Before adding to the soup, sift them through a sieve to remove excess flour.

MEAT BAKED IN CABBAGE

Ingredients: fry 1.5 kg of meat tenderloin in pieces and place on a plate. Cut 1 large head of cabbage into leaves and blanch them in boiling water for 7 minutes.

700 g carrots, 2 onions cut into slices. Preheat the oven to 200C. Bottom deep form add 125 g of smoked thinly sliced ​​loin.

Preparation:
Then lay out 3/4 of all the cabbage leaves. Place meat in the middle. Place greens, carrots and onions around it, add salt and pepper. Place another 125 g of smoked thinly sliced ​​loin on top. Cover with remaining cabbage leaves. Lightly salt and pepper, pour in 2 glasses of dry white wine.
Cover with a lid and place in the oven for 3 hours. After 2 hours, open the lid, if the liquid has boiled away, then pour in 1 cup of boiling water. Prick 1 smoked sausage with a fork and place on top. Cover with a lid and place back in the oven for 1 hour. Serve everything together on a platter.

DUCK ROLL

Ingredients: 1 duck (1600-1800), 1 leek, 2 types of cheese 50-70 g each (dor blue, gouda, edam), cream (22%) approximately 100 ml, 200-250 g ham , cut into thin slices, mushrooms 250-300 g, 1/2 sweet and sour apple, soy sauce, spices
For sweet and sour sauce
A handful of dried apricots, prunes, walnuts, pomegranate sauce to taste

On the side
red cabbage. 1/2 apple, lemon juice, salt.

Preparation:
Rinse the prunes and dried apricots thoroughly, place in a small bowl, pour boiling water over them (so that the water just covers the berries), cover with a lid and leave to steam.
Cut the duck lengthwise along the back, unfold it and remove the skin along with the meat, trimming where necessary with a knife and trimming the bones. Salt, pepper and marinate the remaining “case” in soy sauce.
Peel and cut the mushrooms into medium cubes, 1/2 leek (white part) into half rings and fry in small quantity sunflower oil until golden brown.

Separate the green part into individual “feathers”, pour boiling water over them and set aside. Add chopped small cube peel 1/2 apple and fry for another 5-7 minutes, stirring occasionally.
Pour in the cream, add the chopped cheese and, stirring, heat the mixture until the cheese melts. Add salt to taste. Chop the red cabbage into thin noodles, add salt, add the second half of the apple cut into strips, sprinkle lemon juice, mix and leave to infuse.
When the cheese and mushroom mixture has cooled, remove the duck fillet with skin from soy sauce, dry with a kitchen towel, spread on foil, level. Place the cheese-mushroom mixture on the “cover”, then the unfolded leek “feathers” ( green part), then slices of ham. Roll it up across the “cover”, wrap it tightly in foil, and for greater effect, place the roll in a baking bag. Bake in the oven at 200C for 1.5 hours. 10-15 minutes before you are ready to open the “packaging” and let the roll “sunbathe”.
Prepare the sauce. Scroll the steamed berries together with the liquid in a blender or chopper, adding a pinch of salt and a couple of tablespoons pomegranate sauce.
Salad from red cabbage pour hot juice from the duck, stir and serve immediately with a piece of roll, sprinkled with sweet and sour sauce.

TURKEY GERMAN STYLE

Ingredients: 1 turkey weighing 3-4 kg, salt, 0.5 l water, 3 onions, 1 bay leaf, white pepper, turkey liver, 80 g melted butter, 1 bunch of parsley, 5 croutons, 125 g sausages, 3 stalks of fresh sage, grated nutmeg, 2 large thin slices lard so that they cover the turkey breast, 1 bunch of herbs, 0.125 l of semi-dry white wine or dry sheri, 200 g of sour cream, 0.125 l of whipped cream, 40 g of butter, 30 g of flour.

Preparation:
Remove the bag of giblets from the turkey, rinse well and let dry. Set aside the liver. Boil salt water, put the neck, stomach, heart, bay leaf into the pan. Cook, covered, for 60 minutes. Remove and strain the broth, place in a warm place.
Rinse the turkey, pat dry and season with salt and pepper. Finely chop the liver and onion, fry the onion in 30 g of oil until transparent, add the liver, and, stirring, fry for 2 minutes. Chop the parsley, fry the croutons and cut into 0.5 cm cubes. Mix the liver with onions, parsley, croutons, sausages and 0.125 liters of broth in a bowl. Season with finely chopped sage, nutmeg, salt and pepper. Stuff the turkey with all this and sew it up.
Place the turkey, breast side up, in the casserole dish, pour over the heated melted butter. Spread the bacon slices over the turkey. Cover with foil. Place in the oven for 3 hours at 180 degrees. Baste the turkey with roast juices from time to time. After 60 minutes, remove the foil. Coarsely chop the greens, finely chop the boiled giblets. 60 minutes before readiness, add everything to the juice from the roast.
Remove the turkey from the casserole. Pour wine or sheri into the juice from the roast and strain. Mix flour with butter, mix with juices from roast. Stirring, cook for 5 minutes, season with salt and pepper. Carve turkey and serve with side dish.

And also in Germany wonderful pies. They are so tender and unusual!

KÄSEKUCHEN MIT ZWETSCHGEN or CHEESE PIE WITH PLUMS

For the test:
200 g flour, 1 teaspoon buckpulver, 1 egg white, 70 g sugar, 100 g cold margarine
For the curd mass:
500 g of cottage cheese 40% fat (I didn’t have it, I took low-fat), 250 ml. milk, 125 g sugar, 2 yolks, 1 pinch of salt, 1 sachet vanilla pudding(powder), 500 g fresh plums(Zwetschgen) are small garden plums.
Protein mass:
2 egg whites, 1 tbsp. l. sugar, 1 yolk, 1 tablespoon milk, 1 sachet vanilla sugar, 1 level tablespoon of flour.

Preparation:
Sift flour with buckpulver, make a well, add sugar and protein, cut margarine into pieces and place along the edge. Mix everything, wrap in film and leave for 30 minutes. in the refrigerator.
Wash the plums, dry them, remove the pit and cut into small pieces (I cut them into 4 pieces).
Roll out the dough into a 26 cm mold. Grease the springform pan with butter and sprinkle with flour. Cover the bottom with dough. If the edges protrude, simply press it against the walls.
Preheat the oven to 180 degrees.
For the curd mass, beat the curd, milk, sugar, yolks, salt and pudding powder well with a mixer. Add the plums and stir gently with a spatula. Pour over the dough into the mold.
Beat the whites until fluffy, gradually add sugar, whisking. Yolk, milk, vanilla sugar, beat the flour until foamy. Carefully fold in the egg whites and place on curd mass. Bake for 60 minutes. In 20 minutes. With a sharp knife, from the edge at an angle towards the middle, make a 2-centimeter cut into the curd mass in a circle. Continue baking. Turn off and 30 min. leave it in the hot oven to stand. Pull it out. Cool, run a knife along the sides, remove the rand, and place the pie on a plate. Sprinkle with powdered sugar.

STRUDEL

Ingredients: flour - one and a half cups, semolina- 2 tables. spoons, yolk - one, margarine - 1-2 table. Melt spoons, cream - 6 table. spoons, water - 4 table. spoons, coriander - on the tip of a knife, salt - a little

Knead the dough and let it rest for 20-30 minutes. For this, I use the same bowl in which I kneaded the dough, I simply put the dough on the table and cover it with an inverted bowl.

Filling:
cookies (for coffee) 500 grams, almonds - 100g, cherries - 1kg (I used defrosted, sprinkle with cinnamon and sugar), sugar - half a glass, ground cinnamon - 1 teaspoon.

Preparation:
Roll out the dough very thin. Sprinkle cookies onto the dough ground nuts on 2/3 sheets. Place cherries on top. Roll the dough into a roll
Place pieces of butter on the roll so that the roll is not dry on top and cover with foil so that it is properly baked inside. The temperature is approximately 200 degrees. The oven must be hot. After 20-25 minutes, remove the foil and let the roll brown. While cooking, make a sauce from the cherry juice: add a little flour and bring to a boil. And now on the table.

SHEPHERD'S PIE (Shepherd's Pie)

Ingredients: 500 g lamb, 1 kg potatoes, 1 head of garlic, 2 onions, 2 tbsp. spoons of flour, 1 glass of broth, 1 tbsp. spoon of tomato paste, 150-2oo g of green peas, 8 tbsp. spoons grated cheese cheddar, 4 tbsp. spoons of Parmesan cheese, dill, salt, pepper.

Prepare mashed potatoes.
Fry the diced meat in a frying pan along with onions and garlic. Add salt, pepper and simmer over medium heat for another 3-4 minutes, stirring constantly. Mix flour with tomato paste, dilute with broth, pour it all into the meat and simmer until the sauce thickens. In 5 min. Before the meat is cooked, add peas and chopped dill. In a greased baking dish, place a layer mashed potatoes, then layer meat filling, and on top there is another layer of puree. Sprinkle with cheese and bake until golden brown.

PIE WITH SALMON

Ingredients: Salmon fillet without skin - 25 g, drained. Oil - 20 g, eggs - 3 pcs., onion - 1 pc., vegetable matter. butter - 2 tbsp, milk - approximately 150 g, flour - 200 g, Saf-Moment yeast - approximately 0.5 sachets, salt, pink pepper - 3 pcs., any hard cheese- 100 g.

Preparation:
Cut the onion into quarters and fry on butter. Cut the salmon fillet into small cubes, add salt and pepper, add to the onion and fry for 5-7 minutes.
Beat 3 eggs with a pinch of salt. Continuing to beat, add milk and vegetable matter. oil. Mix the flour and yeast and pour them into the resulting mass, then stir, add salt and add 3 crushed black peppercorns. Then add fried salmon with onions and 3 peas of chopped pink pepper to the dough. Grate the cheese and add it to the dough. Grease the mold. oil and lay out the dough. Bake in a preheated oven for approximately 40-45 minutes. Can be served warm or chilled.