Spaghetti bolognese

Hello my dear! Up to surprise you yet another delicious dish. I think everyone loves Italian food, how can you not love "spaghetti italiani, pizza, ravioli e lasagne?" We will begin to learn Italian cooking with spaghetti bolognese. This is a very famous dish and easy to prepare. This bolognese is a little different from the usual, but I hope you enjoy it. So let's get started! ;)

"Spaghetti Bolognese"

Ingredients:

Spaghetti - 300-400 grams
Onions - 1
Carrots - 2 medium or 1 large
Tomato paste - 160 ml
Mix minced pork and beef - 650 grams
Grated cheese
Vegetable oil - 4 tablespoons
Butter - 40 grams
Salt
Black pepper
Red pepper

So, first we will clean our vegetables. Can cut an onion half-rings and carrots grate. Now you can start to make our stuffing for pasta.
Put a large frying pan on the fire, pour vegetable oil, wait until the pan heats up.

* It is very important to know when the pan is heated, or maybe not yet. If the oil is too last minute deal, from the very first seconds of the burn our bow or something else. But if the pan is not heated sufficiently, onions have plenty of time to languish, and we did not wait for the desired result - golden brown. My mom (I love her very much ♥)

 taught me how to check the heated pan. To do this you need to put your hand over the pan, palm down, as close as possible. If the surface of last minute deal, so ready for the frying pan.

Now fry the onions until golden brown, until soft:

add the grated carrots to it. Fry for 3-4 minutes, stirring occasionally. Carrots should let your juice and connect with the onion in a single dance, ahah just so guys! :)

At this time, you can put on fire a pot of water for pasta. When the water comes to a boil, season with salt water and immerse the pasta, reduce heat to a slight wildness and let it stew. Back to our toppings to the onions and carrots add a pig-ground beef


* If you have a beef frozen before cooking then do not forget to defrost. Generally used for bolognese mix of this particular meat for the perfect taste. Ground beef gives a beautiful color, fragrant aroma and unique flavor of the meat in the pasta and pork dilutes some stiffness ground beef and gives it a more tender and juicy taste. Oh my God, I want to have it, let's quickly prepare it! :) 

And now we fast movements crashed stuffing wads, stirring constantly. Break up lumps until the entire stuffing will not roasted, ie white. Fry all together 5 minutes over medium heat. Then add tomato.

* I have had a thin tomato paste as thick tomato juice. If you do not have such a tomato, it's okay, take an ordinary tomato paste. Add 2-3 tablespoons, mix well adding boiled water and you could do it!

Add salt, black pepper, and you can add a bit of red pepper for sharpness. Close the lid and cook on moderade fire at a small boil for 15-20 minutes.

While the meat is ready, we shall filter cooked spaghetti from the water and add a knob of butter.

* Butter incredibly perfect balance with pasta, and indeed with everything. I love butter. I prefer to add it to all possible options. And what flavor with melted butter, love it, love it, love very much! ♥

Our filling for bolognese almost ready. Top of the meat can be sprinkled dried parsley. Often use this seasoning is perfect for meats, sauces and for fish ! The meat add spaghetti neatly mix everything, top to bottom. Finally, our bolognese ready, it's time to eat! :) Serve an dish of spaghetti on top and sprinkle with grated cheese (the paste will suit almost any kind of grated cheese), sprinkle of dried parsley and voila! Our trip to Italy is complete, with you was Yana! See you soon!♥

Bon Appétit ♥

"Cheesecake"

Hello everyone! I am Yana, i`m 16 years old. I live in Portugal, in the beautiful city of Lisbon. This is my first blog and it is about food, delicious desserts and more. A couple of days ago I would not even have thought that I would do a cooking blog.A friend of mine helped me to get this blog, she has a blog in which. She writes short poems .One day in class, she said, "Hey,Yana, you like to cook? So why don't you also create your own culinary blog!" I doubt very much if I could do this blog? And will it be important to people? But then, I thought, because I love to cook so this is my passion, so why not share with others what you love to do? And there was a blog "Let`s study cooking together" I try to tell all my culinary adventures with you and together we will improve the ability of our culinary. I hope you enjoy it! Let's get started!

      - My first post is certainly sweet. This gentle, cheesecake. I found out about it 1 year ago from the Internet, since I prepare regularly. Its not hard to do, the main thing you need is a little practice.

Cheesecake with strawberry

Thus, the ingredients of the pie:
for the dough:
flour - 1.5 cups (~ 150-160 g)
Sugar - 0.5 cups,
butter - 100-125 g,
baking powder - 1 tsp
for curd filling:
cottage cheese - 450-500 g,
sour cream - 0.75-1 glass
Eggs - 3 pcs,
Sugar - 5-6 tablespoons, or to taste
vanilla sugar - 1 tsp

To begin with we'll do the filling. Сottage cheese beat with a fork or electric mixer until smooth. Separate the yoke of proteins by adding the yokes to the cream cheese, and proteins in a separate bowl.

* Department of yokes from whites is a very fun activity, but also difficult and responsible. After all, if a drop of yoke gets into the whites, they do not stray into the ideal, thick foam.

To our mass,add the sour cream, vanilla sugar, sugar to taste (I use 5-6 tablespoons, but it depends on the tastes of human

P.S. Sweet tooth "sugar to taste" in limiting measure)

Getting our proteins, starting with a minimum speed of electric mixer, beat whites, gradually increase the speed to high.

* I love the beat whites. For me it is unrealistic when the transparent liquid stretching just a couple of minutes turns into a white, thick, beautiful foam.

To find out whether you are shot down proteins is enough to turn the dish with proteins and foam should not fall. I for example, whenever whisking proteins flip the dishes with them over his head ahahaha. I saw it in a cooking show where the judge checked fairly well beaten egg whites contestants. This gives me some adrenaline in the kitchen, but the guys I'm crazy cook ahah ;)

Proteins add to the weight of the curd and spoon (preferably, plastic or other material, but not with iron), moves down mix protein mass. Our filling is ready! We proceed to the test.
* At this time, you can already turn on the oven to 180 degrees, so that it was warm.

To test rub the softened butter and sugar until light in color, pour the flour and slide It adds baking powder, lightly stirring the mixture 2, then it is all together. It is better to do it all by hand. It's hard to guess how much flour you need for the test, it depends on the type of butter or the type of flour, so add the flour to the state of small flour crumbs, as in the photo:

Now the fun part, we add our cake piece by piece, take the form (you can use square, round, rectangular shape, I chose a rectangular). Fill in the form 2/3 of the flour crumbs, a little stamping it to the bottom of the form,

from top to pour the filling, spread evenly over the surface. 

And the final touch, sprinkle the rest of the flour crumbs 1/3.

Enjoy your progress work and put our cheesecake in a preheated oven to 180 degrees and bake 25-30 minutes (cooking time also depends on the oven, it took me 30 minutes to bring the main pie crust to brown on its sides) - see below for photos .

After 30 minutes, pull out the cake and leave it to cool.
* Do not rush immediately to cut the cake, filling it more liquid because of the heat, she needs time to thicken.

When the cake has cooled, we can taste it. To decorate, I used strawberries, combined with the cake very well. The rest of the cake can be put in the refrigerator to improve the taste. That's all you were a novice cook Yana, Hoping you liked. See you soon! :)

Bon Appétit ♥