EROTIC HOT DISHES

The baked oysters

6 large oysters (without bowls), 300 г waters, onions circle, 6 grains of fragrant pepper, a salt pinch, 1 ч. A lemon juice spoon, 150 г dense cream, 50 г grated Cheshire cheese, 2 cт. Spoons of breadcrumbs, 6—8 thin slices of fat bacon.

Oysters carefully to wash out, fill in with water, to add onions, fragrant pepper, salt and a lemon juice.
To put a pan on fire, slowly to finish to boiling and to switch off a plate. To cover and leave for 6—7 minutes.
Then oysters to take out, a white part them to cut on 2—3 slices, and pink to leave whole.

To put in a small heat resisting dish, to fill in with cream with salt in pepper. To strew cheese and crackers and to put for 15 minutes in an oven, разогретую to 180 ' With.
To roast bacon slices, yet do not become crackling. To cut and lay from above on a ready dish.

Beef in currant leaves

100 г beef, 1 carrots, 1 bulb, 1 turnip, 2 potatoes, 1 item a spoon of the crushed dry leaves of a currant.

Vegetables to clear, cut slices, onions to crush. On a pan bottom to put potato circles, on them - oblong slices of beef, from above - other vegetables. To fill in with boiling water so that the top layer has been covered, to add dry leaves of a currant, to finish to boiling and to cook on weak fire of 8-10 minutes. To insist without heating of 10-15 minutes.

Клецки from лангуста

250 г лангуста or chicken meat, 6 items of spoons of vegetable oil, 5 items of spoons of a flour, 1 item a spoon of small cut onions, 0,25 l of milk, pepper, salt, a nutmeg, 50 г a ham, 2 eggs, breadcrumbs, oil for обжаривания клецек

Onions slightly to fry in good разогретом vegetable oil, to add a ham, then a flour and milk, continuously stirring slowly a sauce that in sauce lumps have not turned out.
Meat лангуста small to chop and add in a pan. To extinguish on very weak fire, to season with salt, a nutmeg and pepper. Then to allow to weight to cool down, generate from it small balls, to roll in them in egg and crackers and to fry in boiling oil before formation of a brown crisp.

Squids in sauce

800 г squids, 2 tomatoes, 1.5 bulbs, 2 зубчика garlic, 2 glasses of water, 1 lemon, fennel, 1 bay leaf, ground red pepper, аджика, 1 item a spoon of spicy grasses, 1 egg yolk, salt.

Squids to clear and cut slices.
To pour in in a pan 2 glasses of water, lemon juice, to add мелконарезанные onions, tomatoes, garlic, fennel, spicy grasses, a bay leaf, salt and pepper. To put there squids and to extinguish on weak fire under a cover 1 hour. To salt to taste.
At giving on a table, having removed a pan from fire to add a yolk mixed with juice of a lemon and sauce.

Chicken грудки with pineapple

4 chicken грудки, 1 jar of tinned pineapples, 1 cт. A seasoning spoon карри, 1 item a lemon juice spoon, 1 cт. A vegetable oil spoon.

Knife tip to make a horizontal cut there, where chicken грудка more thickly that the pocket has turned out.
In a cup to mix the crushed pineapples, карри and a lemon juice. Half of this mix needs to be postponed, that a tax to a ready dish.
In the remained mix to pour in vegetable oil. To put on one teaspoon of a mix in a pocket of everyone грудки. With other mix to cover грудки from above.

To bake in an oven at average temperature, turning from time to time, before formation of an easy ruddy crust. To spread out грудки on a plate, to decorate with lemon segments.

Mussels in white wine

1 kg of mussels in an armour, 1 glass of white dry wine, 1 glass of an olive oil, 2 segments of garlic, sharp pepper, a parsley bunch, 100 г waters.

To warm up a frying pan, garlic small to chop. On a frying pan to pour out oil and slightly to fry garlic and sharp pepper. Then to add mussels and in 3-5 minutes as mussels will open, to pour in wine, water and to add parsley.
To close a cover and to extinguish 15 minutes at the minimum temperature.

To submit with slices of a lemon and a spaghetti.

The mussels baked with spinach

2 kg of mussels, 50 г a butter, 2 cт. Sour cream spoons, 1 l of water, 1 bulb, щепоть a saffron, salt, black pepper, 1 cт. A vinegar spoon, 100 г spinach.

Carefully to wash out mussels, using a brush, in several waters.
Припустить small cut onions in 25 г a butter, there to put mussels, mixing that they have mixed up with an onions and oil. To extinguish some minutes, having closed a cover.

To select spinach leaves, to wash up them, to allow to flow down to water and separately припустить in the remained butter, having covered.

To take out mussels from a pan, уварить broth on 3/4 and cautiously to merge it in other pan, having left sand if it is.
The merged broth to salt, pepper, add a saffron, vinegar and sour cream, to bring down веничком. To take out pulp from bowls, to lay on greased with a butter противень at first spinach, and then meat of mussels and to fill in with the prepared mix.
To bake in a wind case some minutes.

Shrimps in sharp sauce

2 kg of shrimps, 1 head of garlic, 1 large tomato, 1 pod of sharp pepper, 1/4 ч. Caraway seeds spoons, 1/4 ч. Spoons of ground black pepper, 3 cт. Vegetable oil spoons, 1 ч. A spoon of ground sweet red pepper, salt, 1/2 l of water.

To pound together garlic, salt, a pod of sharp pepper, black pepper, caraway seeds. To clear of a thin skin a tomato and small to cut. To put all in разогретое vegetable oil and to fry 5 minutes.
To pour water, to add the washed out shrimps and ground red pepper. To extinguish on weak fire of 30 minutes.

Baked shrimps

2 glasses of shrimps, 2 cт. Oil spoons, 2 cт. Flour spoons, 1/2 glasses of table wine or orange juice, 1/2 glasses of milk, a lemon peel, salt, pepper, a dried peel of a nutmeg, 2 eggs.

Shrimps to wash up and dry. To warm up oil on a frying pan, to put in it of a shrimp. To stir with a flour. To add milk, it is good to stir and hold on fire, there will be no yet bubbles.
To add wine or orange juice, a little a lemon peel, salt and pepper to taste and to strew a nutmeg peel.
To stir with the shaken up eggs and to bake 20 minutes.

Ragout from fish with pineapple

500 г a haddock or other fish to taste, 100 ml of pineapple juice, 1 pineapple, 3 cт. Vegetable oil spoons, 2 cт. Spoons карри, 100 ml of a fish broth, 120 ml of fat cream, salt, black ground pepper, 1 ч. A starch spoon, 100 г crabs, sugar.

Pineapple to clear, cut on 8 parts and to cut slices. Pineapple slices to extinguish in vegetable oil, to strew карри and to continue to extinguish on small fire. Then to cook in a fish broth with cream on small fire of 5 minutes.

Haddock fillet to lower for some minutes in pineapple juice. Then to get from juice, to get wet a napkin, to cut small slices, to salt and pepper.
Starch to stir in pineapple juice, to pour out in a broth and, stirring slowly to finish to boiling.

And crabs to put fish in sauce, to close a cover and to extinguish 5—6 minutes. To fill with salt, black ground pepper and a sugar pinch.

To submit with fig.

Яхния from a turtle

150 г meat of a turtle, 50 г onions, 1 item an oil spoon, 10 г torments, 5 г tomato mashed potatoes, 5 г red ground pepper, parsley, salt.

The onions small to cut and спассеровать. To add a flour and to extinguish until onions it will not be reddened. To add tomato mashed potatoes and after the tomato becomes granular, to pour red pepper.
Meat of a turtle to extinguish with oil and to add to a tomato mix. To prepare on small fire within 20 minutes.

Хве from a squid

1 kg of squids, 20 г table vinegar, 3 г black ground pepper, 3 г red ground pepper, 16 г garlic, 10 г salts, 80 г vegetable oil.

To boil, cut a squid strips the in length of 5 sm, to add vinegar, black and red ground pepper, the salt, the crushed garlic. To fill with boiling vegetable oil.

Oysters in egg white

10 pieces of oysters, 1 egg white, 20 г torments, 25 г lard, 5 г salts.

Oysters to take out from water, to roll in in a flour, to moisten in the shaken up fiber and to fry in hot fan until they will not get brown colouring. Then to cast away on a colander and to lay in the form of a hill on a plate.

Omelette with oysters

20 г a chicken broth, 2 eggs, 8 pieces of oysters, 30 г lard.

To shake up eggs, to add a chicken broth, oysters and it is good to stir. A mix to pour out on strong разогретую a frying pan with fat and, at numerous stirring of a frying pan, to fry to readiness, then to pour in the kindled fat.