After holidays

Cooking time —
Complication —

How impatient we are when preparing for holidays! We buy products for such incredible sums, that only army seems to be able to eat them all. And certain amount of alcohol beverages should be added here...
It’s not surprising that by the end of vacations, most people do not feel fine after various get-togethers, parties and festive dinners : few of us were engaged in active sport during New Year days ; we should admit that more people prefer to lie down in front of TV looking through favourite films, not in a hurry eating rather high-calorie salad.
As a result of this, we’ve got extra weight plus indifferently relaxed condition and permanent desire to sleep.
However, the holidays have been over but left the troubles, so we should find it indecently and even dangerous to forget about our health. Restoran.ru offers some tested ways in its column "Club of those who wish to grow thin" to get balanced own condition and to gain former ability to work, courage and ease.

Hash Soup

The king of hangover menu is hash soup cooked from beef or mutton tows added with tripe and spices. They usually have it for breakfast, ideally – before breakfast.

Ingredients:
300 g beef tows
100 g tripe
garlic, salt, ground black pepper

How to cook:
Mature prepared beef tows and tripe for 8-10 hours in cold water changing it 3-4 times.
Boil tripe and tows separately.
Рour tripe with cold water and boil without salt until the specific smell goes away.
Water beef tows and boil on low heat without salt from time to time removing the spume until the meat is easily peeled from bones.
Get out the meat, put it off the bones, slice it and put again into the broth to boil. Add boiled sliced tripe.
Total time for boiling is 6-8 hours.
Serve hash very hot.
They serve salt and ground garlic in broth separately.

Onion Soup

Ingredients:
500g onions (very good)
50g butter
2 cloves of garlic
1 glass of dry wine
1 glass of chicken thick broth
Olive oil
1 tea spoon sugar
Salt, ground black pepper
For the broth : chicken ‘basis’, celery stalk (to chop), onion, carrot, 2 cloves of garlic (to crush with knife unpeeled), punch of verdure (thyme twig, 3-4 parsley twigs, bay leaf.
For croutons : baguette, 2 cloves of garlic, olive oil.
For baking : Gruyere cheese (Classic) or Emmental cheese.

How to cook:
Boil chicken broth.
Cut in big pieces all ingredients for the broth, put them into a pan and water until covered completely.
Put on medium heat uncovered.
Вoil for 1,5 hours removing the spume. Do not salt!
Peel the onion and cut thinly with rings.
Choop the garlic.
Melt the butter into the thick-bottom pan.
Put onion and garlic in butter and fry on full heat for 6-8 minutes.
The most important thing about Onion Soup is getting onion caramelized. If sweet flavour of onion is doubtful, it’s better to add 1 tea spoon of sugar.
When the onion is fried, lower the heat and keep stewing for 20 minutes. Finally there’s ‘Nut’ caramel on the bottom – do not be afraid, it’s correct.
Add wine, hot broth, careflly scratch the caramel from the bottom with spatula and stir all.
Add salt, pepper, get it boiled, lower the heat and forget about the soup for another 1 hour.
Keep it uncovered! Let it boil out.
At this time cook croutons. Cut baguette into pieces with 1,5 cm thick.
Arrange on the baking sheet, sprinkle with olive oil and bake in the oven heated to 200 degrees for 8-10 minutes until the gold crust.
Grate croutons with garlic.
Use big grater for cheese.
Pour the soup in pots or fireproof plates. разлить по горшочкам или огнеупорным тарелкам. Put a couple of croutons into each pot, fill up with cheese and again bake in the oven at 220 degrees on grill until the cheese melts and gets brown.
Take it out and serve to the table. If there are croutons left, bake them with cheese.

Batterred Squids

Ingredients:
3 squids
For batter:
2 eggs
2 tbsp breadcrumbs
salt, pepper
For frying:
olive oil

How to cook:
Stir up eggs, add salt and pepper.
Wash squids, get out pillicles.
Cut into rings.
Pour oil for 2 fingers deep in deep pan and heat it.
Put squids into eggs, then bread each ring into breadcrums and oil.
Fry until golden crust. Put on paper towel to remove oil.

Pear Cake Stuffed with Chocolate

This cake is incredible but very easy to cook if you read the recipe carefully.
Pear is melt with chocolate and every time (you’ll definitely have to cook the cake again and again) you get the divine stuffing.

Ingredients:
For dough:
175g flour
100g butter
2 tbsp sugar
1 yolk
2 tbsp cold water
For cream:
1 egg
1 yolk
150ml cream (22%)
some drops of vanilla essence
For stuffing:
3-4 mature pears
100g black chocolate (70% cocoa)
1-2 tbsp sugar

How to cook:
Sift out flour on the table and make a hole in the centre.
Stir butter (should be soft), yolk, sugar, salt and 1 table spoon of cold water.
Pour the mixture into the centre and knead with flour. Add another spoon of water if the dough crumbles. It should be soft and not sticking to hands. Make a ball, wrap up in parchment and leave in the fridge for 15 minutes until it is solid.
Take round split mold with diameter 24 cm.
Roll out the dough on the table using as little flour as possible.
put the dough into the mold and slightly press to the walls.
Pierce it with fork and leave into the fridge for 15 minutes.
Heat the oven to 200 degrees and get the baking sheet warm.
Stuffing:
Stir up 1 egg, 1 yolk, cream and vanilla for cream.
Halve pears, peel them and remove seeds.
Finely slice pears across keeping the form.
Powder dough with chocolate.
Arrange pears on chocolate as petals of flowers. Pour with cream.
Put the mold with cake on the baking sheet and bake for 10 minutes.
Lower the heat until 180 degrees and bake for another 20-25 minutes until the brown crust.
If pear are not caramelized, grill the cake for 2-3 minuts.
Get the cake cold for 5-10 minutes before serving.