Cooking show at home. Home kitchen. Three recipes from Lara Katsova. Fifty-fifty cutlets with grilled vegetables

The host of the Domashny TV channel shared her rich culinary experience in her debut book “ home kitchen. Family recipes”, and we have chosen 5 simple and delicious meals, which Lara Katsova cooked together with the star guests in the program "Home Cooking". Cook together!

The host of the Domashny TV channel shared her rich culinary experience in her debut book Home Cooking. Family Recipes”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the program “Home Cooking”. Cook together!

If you already have some college credits, you can also transfer them, making the path to your degree even shorter. In addition, we will remove 20% of the cost of training. Culinary trip to Kyrgyzstan, 8 days, with accommodation in good hotels and hotels with full board. They visit their families and cook together. Allocation - the second highest mountain lake in the world - Issyk-Kul.

Fifty-fifty cutlets with grilled vegetables

Kyrgyz cuisine is a wonderful mixture of different culinary traditions. Kyrgyzstan is a multinational and multinational country. There are more than 80 people here - Kyrgyz, Uzbeks, Tajiks, Russians, Uighurs, Dungans, Koreans and many others. The peoples living peacefully together for many centuries, with their different cultures, different languages, customs and customs, make Kyrgyzstan an extraordinary and multifaceted country.

1. TURKEY LIVER PATE

Ingredients:
turkey liver (not frozen) - 500 g
milk - 2 cups
cream (20%) - 1 cup
onion (medium size) - 3 pcs.
butter - 1 tbsp. spoon with slide
vegetable oil - 3-4 tbsp. salt spoons,
black pepper - to taste

Duration culinary journey to Kyrgyzstan is 8 days. During this trip, you will learn about seven different cultures and Kyrgyz cuisine, as well as the country and people. The highlight of this trip around Kyrgyzstan is definitely a visit to the picturesque Issyk-Kul Lake, the second largest mountain lake in the world.

During the trip, Families and prepare culinary delicacies - of course, with the final tasting. Grab homemade recipes and surprise your friends and family! Meeting with the guide at the airport, transfer to the hotel and accommodation. You will receive detailed information about the program in Bishkek and the necessary materials. After that, a city tour through the capital of Kyrgyzstan and others. you will see the State Historical Museum, the main square of Ala-Too and the monument to Manas.

How to cook turkey liver pate:

1. Rinse the liver well, free it from the veins. Make sure there are no green spots or a green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Put the washed and processed liver in a bowl and pour milk over it.
3. Peel the onion and cut into half rings.
4. Place the pan on medium fire, pour vegetable oil. Saute the onion for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and send to the onion along with the butter. Fry, stirring constantly for 20-25 minutes.
6. Reduce the heat, pour in the cream, add salt and pepper and simmer for 15-20 minutes.
7. Let cool until room temperature and send the liver-onion mass to a blender. Scroll a couple of times. Try for salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, and preferably overnight. The pate must be infused.

The real home cooking that fills us with warmth, joy, memories of childhood and happiness. Home kitchen.

Cod on a pillow of caramelized pumpkin and apple

After the visit, you will get acquainted with Korean cuisine. Koreans came to Kyrgyzstan in search of a better life, the first in the 1930s during the period of repression, mainly from Uzbekistan and Kazakhstan. Today, 20,000 Koreans live in the country. Korean cuisine is very popular among the locals. Today you will participate in a cooking show and then try the main course Kuksi.

The famous mackerel pate

After dinner, transfer to the hotel and overnight. The women will prepare dinner for you and tell you about traditional cuisine Kyrgyzstan. Then look at the fashion show. After lunch, head to the Oriental Bazaar for some shopping. After that, visit an Uzbek family and watch the preparation of the famous Pilaf dish. Uzbeks are the second largest ethnic group in Kyrgyzstan.

2. BABULIN OMELETTE ON TASTE

Ingredients:

Borodino bread - 1 loaf
egg - 4 pcs.
onion (medium size) - 1 pc.
vegetable oil - 3 tbsp. spoons
green onion - 2-3 feathers
salt, black pepper - to taste

How to cook baboon omelet on toast:

When the Pilaf is finished, enjoy dinner with your family. After eating at the hotel. After breakfast, departure to Chon-Kemin National Park. On the way, visit the Burana Tower Archaeological Historical Complex. The tower is located on the territory of the ancient city of Balasagyn.

Cabbage rolls with veal and buckwheat

Lunch is served directly in the historical complex overlooking the Burana tower. Today, try fish cooked with an open fire. After lunch, departure to Chon Kemin village. Today we will look at the preparation of the traditional holiday dinner Kyrgyzstan - boiled lamb.

1. Put eggs in a saucepan, fill with water, throw a pinch of salt and set to boil.

2. Peel the onion and cut into small cubes.

3. In a pan, fry the onion in vegetable oil until golden brown. Don't forget to stir constantly. To be on the safe side, lightly salt the onion. It will give juice, and the likelihood that the onion will burn will decrease.

We will also see how the National dish Kuurdaka is cooked under open fire. At lunch you can taste the national drinks of Kyrgyzstan - Kumyz and Boso. Kumyz is a popular mare's drink.

Chon Kemin Valley City of Cholpon-Ata on the shore of Lake Issy-Kul.

In the morning you drive to the city of Cholpon-Ata. You drive through the narrow boom gorge to the northern shore of Lake Issyk-Kul. In the city of Cholpon-Ata you will visit the open-air museum of rock paintings. On the territory of the museum you can find interesting drawings from the subsequent lunch in the city of Cholpon-Ata.

4. Drain the saucepan and immediately cover the eggs with cold water. Peel them after 15 minutes and transfer to a bowl.

5. Chop with a fork boiled eggs, add fried onions, salt and pepper to taste. Mix well.

6. On the board, cut Borodino bread into slices of medium thickness. Dry the toast in a dry frying pan or in a toaster.

Lunch today with a Russian family. There you will meet delicious Russian cuisine, taste Home wine and try honey. The Russians are in the 1960s. The second wave of mass migration took place during World War II. Various large plants and factories were opened, in which many highly qualified specialists took part, as well as the wounded, the elderly and orphans.

Russians settle the entire territory of the country: the Chui valley, the eastern part of Issy-Kul, the western part of Talas, other cities, and especially Bishkek. After lunch, you will see how jam is made here in Kyrgyzstan, but it is bought at the market earlier - different berries depending on the season.

7. Top the toast with the onion-egg mixture and garnish with green onions.

3. STEWED CHICKEN HEARTS IN SOUR CREAM AND SPOTTED PUREE

Ingredients:

chicken hearts– 500 g
milk - 1 glass
potatoes (medium size) - 5 pcs.
onion (medium size) - 2 pcs.
carrots (medium size) - 2 pcs.
vegetable oil - 6 tbsp. spoons
bay leaf - 2 pcs.
sour cream (15%) - 3 tbsp. spoons
butter - 1/2 tbsp. spoons
garlic - 2 cloves
dill and parsley - a few sprigs
salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

Fifty-fifty cutlets with grilled vegetables

Accommodation in a hotel on the shore of Issyk-Kul lake. The lake is located about 1.5 km from the city. Here you have enough time to walk and enjoy the beautiful view of the lake. The city of Cholpon-Ata is the city of Karakol. In the morning departure to the city of Karakol - the largest city on the Issyk-Kul area, which is located on the eastern shore of the lake. Then head to the Grigorievskoye Gorge, where you will have lunch with grilled meat and vegetables. After rest, you will see interesting sights: Dengan Mosque, Russian Orthodox Church, Central Market and Victory Park.

1. Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water just enough to cover the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.

3. Treat the hearts by cleaning them of excess veins and fat. Rinse the hearts well in a colander.

The Dungans arrived in Kyrgyzstan at the end of the century from the northwestern part of China. Because of the rebellion, they were persecuted and forced to leave their country. The Dungans settled in the Chui valley. They speak Chinese and are Muslims. These are mostly farmers and merchants.

Preparation of the national court Laghman, Chuchara or Pelmeni. Visit an Uighur family in the morning. There you will cook the national dish "Manti" - stuffed pastries. Manti are steamed in special grilled dishes or in flat reed dishes. The variety of this food depends on the type of preparation, test and filling. Manti are either made from unleavened, acidified or yeast dough. The filling is available in the most different options: pumpkin with meat, onions, onions, figs, clover, quince, vegetables, etc. you will also make Lasa sauce and bake a delicious cake.

4. Heat the first pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

5. Add half of the onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

6. Heat a second skillet over medium heat. Pour in the rest of the vegetable oil, add butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

The first Uighurs arrived in Kyrgyzstan from the Chinese province of Xinjiang in the 1920s. The second wave of emigrants was from the 50s, unlike the Dunganen, the Uyghurs belong to Turkvolk. They differ from the people of China not only in religion, but also in cultural and linguistic traditions, the Uighur language belongs to the eastern group of the Turkic branch of the Altaic language family.

After lunch with Uighur family to Kochkor village. There you can see how women work with felt. On the way you will visit the picturesque valley of Dsheti Oguz. There you can see falcon hunting. Hiking in the gorge on request. There is a break to enjoy the beautiful view of the lake and swim in the lake if needed.

7. Put the pot of potatoes on the fire, salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

9. Chop the dill, parsley and a couple of cloves of garlic.

10. 5 minutes before cooking, send the greens and garlic to the pan with hearts. Stir.

In Kochkor, accommodation in a guest house. Today you will see how to bake bread and sweets: Boorsok, Kattama, Chak-Chak. Dinner with tasting of bread and national drinks. Trip to Bishkek, along the Orto-Tokoy reservoir along the Bum gorge. Lunch is now held in the city of Tokmok - you will visit a Kazakh family. There you will meet Kazakh cuisine and try the national dish - Besh Barmak. "Besh Barmak" means "five fingers" in Turkic. When eating, the nomads did not use cutlery and took the meat with their hands.

This dish consists of boiled meat with noodles. Some of them are indigenous, while others came to Kyrgyzstan in the 1930s during forced collectivization, which was especially strong in the area of today's Kazakhstan, to avoid starvation.

11. Drain the water from the pot of cooked potatoes. Slightly heat the milk in a saucepan. Make a puree. Stir the fried onions and carrots into the puree. Try for salt.

4. FIFTY-FIFTY CUTLETS WITH GRILLED VEGETABLES

Ingredients:

pulp chicken thigh or drumsticks - 500 g
milk - 1 glass
white bread - 1/4 loaf
egg - 1 pc.
eggplant - 1 pc.
zucchini - 1 pc.
tomato - 1 pc.
cilantro - 1 bunch
dill - 1/2 bunch
parsley - 1/2 bunch
green onion- 1/3 bunch
vegetable oil
salt, black pepper - to taste

How to cook Fifty-Fifty cutlets with grilled vegetables:

Mackerel pate

After lunch, visit a sparkling wine factory in Bishkek. It is possible to visit the factory. Wine and champagne tasting and Shoro and Talkan drinks. Subsequently, you have the opportunity to go shopping. Farewell dinner in a traditional restaurant. After breakfast transfer to Manas airport.

List of hotels. Any data with at least four regular travelers! This is a great opportunity to get to know the national national cuisine Uzbekistan. You consider the richest cuisines in the East! During city visits, we organize cooking classes for you, where you can not only observe, but also contribute to the preparation and serving of dishes. Of course, try your masterpiece.

1. Rinse chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop the cilantro, parsley and dill along with the roots. Chop the green onion. Put everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add an egg. Salt, pepper to taste and beat the minced meat well.

Day 1: Tashkent - Urgenz

Sights in the old city of Tashkent. We also visit Chorsu Bazaar. Cooking class and dinner. Walk through the evening city of IchchanKala. Bus transfer to the camp. A culinary master class and lunch baking bread "Lepeshka" in TandirOfen. Preparation of Tukhum Barak, Shivit Osh, Gumma or Kouurdak. Transfer to Bukhara through the Kyzylkum desert.

Quick eggplant salad

Culinary master class and lunch-preparation of the Bukhara plow, fish, BalasaNakhat. Optional: tasting of spiced tea and coffee-oriental sweets and dried fruits. Dinner at the restaurant "Dolon". Bus Breakfast with fresh Kaymak. Transfer to Gijduvan, sightseeing. Cooking class and lunch. Transfer to Samarkand Arrival.

5. Form round patties and fry in vegetable oil.

6. Cut the eggplant into large rings and salt a little. Let stand 10 minutes and rinse with cold water. Pat dry with paper towel.

7. Cut the zucchini, like the eggplant, and divide the tomato into two parts along.

8. Preheat the grill pan. Brush the surface vegetable oil and fry vegetables over medium heat. Salt and pepper to taste.

5. COD ON A PILLOW OF CARAMELIZED PUMPKIN AND APPLE

Ingredients:

cod fillet - 4 pcs.
green apple (medium size) - 2 pcs.
lemon - 1 pc.
pumpkin "Butternut" - 1/4 pc.
flour - 2 tbsp. spoons
butter - 2 tbsp. spoons
olive or sunflower oil - 2 tbsp. spoons
brown sugar - 1 tbsp. a spoon
parsley - 1/3 bunch
salt, black pepper - to taste

How to cook cod on a pillow of caramelized pumpkin and apple:

1. Pour flour into a plate, salt and pepper. Stir.

2. Bread cod fillet in flour and shake off excess.

3. Heat the pan, pour in sunflower or olive oil. Quickly fry the cod fillets until golden brown and transfer to a baking dish.

4. Bring to readiness in the oven at a temperature of 200 ° C for 10 minutes.

5. On the board, cut the pumpkin into cubes, peeling and seeds.

6. Peel the apple and core. Cut into slices of medium thickness.

7. In the second pan, melt half the butter, put the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze a little lemon juice, stir and turn off the heat.

8. For the sauce in a saucepan, melt butter, add finely chopped parsley leaves, salt and pepper a little. After 5 minutes, squeeze some lemon juice.

9. Put apple slices on a serving plate, pumpkin slices on top. Then cod fillet. Drizzle with sauce and serve immediately.

On November 24, the Domashny TV channel starts a new season of the Home Cooking program, and the host, charming and charismatic Lara Katsova, will again share delicious recipes and cooking secrets with the audience.

With "Cleo" Lara also shared several recipes - they will surely help you out in the event of an unexpected appearance of guests.

Quick eggplant salad

Deep-fried eggplant combined with juicy tomatoes and fresh herbs is a quick and super healthy salad.

Ingredients:

1 large eggplant
2 small plum tomatoes
Half of a small onion
1 green chili (use red if you like it spicy)
Juice of half a lemon
bunch of dill
Vegetable oil - for frying

How to cook:

1. Pour a sufficient amount of vegetable oil into the pan and heat it up.

2. Cut the eggplant into very thin strips and deep-fry.

3. Peel the tomatoes from seeds and pulp, cut into small cubes. Finely chop the onion and chili pepper.

4. Put the fried eggplants, tomatoes, chili peppers into a deep bowl. Add lemon juice and a few sprigs of dill. Mix well and serve.

Draniki

Lara inherited this recipe from her grandmother, the legendary cook Esfir Markovna Trakhtman. The thinnest, crispy, tender potato pancakes were known to all of Odessa. Therefore, Lara advises to cook two-three-four servings, potato pancakes will disappear in an instant.

Ingredients:

3 potatoes
100 g flour
1 egg
1 yolk
Salt, pepper - to taste
Olive oil - for frying

How to cook:

1. Grate the potatoes coarse grater. Add eggs (the secret is that thanks to the extra yolk, potato pancakes will become more juicy and saturated), flour, salt and pepper, mix thoroughly.

2. Heat the pan with olive oil, fry potato pancakes.

Red borscht

Ingredients:

1 kg veal ribs with light fat or a piece of veal with sugar bone
3 medium sized beets
2 large carrots
1 small head of cabbage
3 medium but not young potatoes
2 onions
Half a kilo of tomatoes
2-3 celery stalks
1 small head of garlic
Half a bunch of parsley
3 bay leaves
Vegetable oil
Salt, sugar and pepper - to taste
Sour cream

How to cook:

1. Prepare the broth: pour water over the ribs, 1 carrot and onion, bring to a boil over medium heat.

2. Remove foam with a slotted spoon and add bay leaf, a few sprigs of parsley and celery. The broth should cook for 1.5-2 hours.

3. Remove the skin from the heated tomatoes, chop and cook over low heat in a saucepan tomato puree with vegetable oil, a couple of cloves of garlic, pepper and salt.

4. After an hour of cooking, add the peeled whole beets. When the broth is almost ready, salt to taste, remove the vegetables. Set the beets aside, discard everything else.

5. Saute the onion in a pan until transparent, add the carrots cut into strips, after 20 minutes send the tomato puree and 1 tsp to the mixture. sugar and put out some more.

6. At intervals of 10-15 minutes, throw cubed potatoes, shredded cabbage, the contents of the pan and chopped beets into the broth.

7. Cook without boiling for another 15 minutes, turn off the heat and add chopped garlic to the borscht. For fullness of taste, let it brew.

Mackerel pate

This lightweight and inexpensive recipe especially relevant if guests suddenly appeared and you need to do something quick from what is at hand.

Ingredients:

1 large bunch of parsley
1 hot smoked mackerel fillet
1 tbsp creamy horseradish
150-200 g soft cream cheese
lemon zest
Pepper - to taste

How to cook:

1. Chop the parsley straight with the stems, cut the mackerel into pieces of any size.

2. Put all the ingredients into the blender bowl and beat well.

3. Hot smoked mackerel pate is ready!