All dishes are prepared easily and simply and even by those men who are “you” with the kitchen.
Discussions about whether to celebrate March 8 divided society into two camps. Some are in favor of flowers-gifts-day off, others consider it a relic of the USSR and suggest not to celebrate. However, in any case, on this day, most girls and women secretly hope that some kind of surprise awaits them. If men have not yet decided how to please their beloved, we offer to prepare a festive dinner for her. Focus has selected three recipes that even a novice in the kitchen will be able to do and will allow you to demonstrate your feelings. We offer to start the festive dinner with fish.
Fried river trout with lemon
river trout – 2 pcs; lemon – 1 pc; parsley – a bunch; salt – a pinch; ground black pepper – a pinch; oil for frying. It is better to take an olive.
Clean the fish from scales, cut off the head, rinse well. Put the carcasses in a bowl, salt, squeeze half a lemon on them, pepper and leave to marinate for 15-20 minutes. Heat oil in a heavy-bottomed pan with thick sides. Before putting the trout in the pan, put a sprig of parsley in each abdomen. Fry over a fairly high heat until golden brown on each side for 2-3 minutes.
Sprinkle the finished trout with the second half of the lemon and you can serve it to the table.
Fried river trout with lemon
Behind this intricate name lies pasta with butter and parmesan, which is distinguished by its ease of preparation and amazing taste.
fettuccine or tagliatelle -300 gr; parmesan – 150 gr; butter – 50 gr; salt – green basil to taste. Freshly ground pepper and other spices – optional.
Boil pasta in salted water until tender. When the fettuccine is ready, drain the water from them, pour into a saucepan, add the grated parmesan and melted butter there, mix gently. Parmesan, unlike other cheeses, does not melt, so do not worry that the sauce on the pasta is partially gritty. Sprinkle with finely chopped basil and serve while still warm. You can add other spices to the pasta if you like.
This dish can also be prepared with chicken and mushrooms.
Canned cherry mousse
As a dessert, you can make such a mousse. Sweet and sour taste, the smell of mint will be an excellent dinner chord.
canned cherries (pitted) – 250 g sour cream 20% – 200 gr; sugar – 80 gr; gelatin – 20 gr.
Drain the canned cherries in a colander to drain excess liquid. If cherries canned in their own juice, then more sugar may be needed. Remove sour cream from the refrigerator in advance so that it warms up to room temperature.
Boil water and cool completely.
Pour gelatin into a bowl and pour 80 ml of cold boiled water. Leave for 30-40 minutes for the gelatin to swell. Place the pitted cherries in a heavy bottomed saucepan. Add sugar there, grind everything with a blender until smooth. If desired, it can be rubbed through a fine sieve. Place saucepan with cherry mass over medium heat and bring to a boil. After that, remove it from the heat and add the swollen gelatin. Stir until smooth and dissolve sugar and gelatin.
Add sour cream to the mass and mix thoroughly with a whisk until smooth. If fast-acting gelatin is used, then sour cream and cherry mass must be at the same temperature, otherwise lumps will form.
Pour the resulting mousse into glasses or bowls, refrigerate for 2-3 hours to solidify. Before serving, it is fashionable to decorate the mousse with cherries, mint or sprinkle with grated chocolate.
Cherry mousse is the best dessert
Previously, Focus wrote why they began to celebrate March 8.
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