Soviet Cooking. Apples Dishes Recipes

In the Soviet Union as well as in other countries, was very fond of apples. And of course come up with different recipes the cooking of these juicy fruits.

Apples fried in dough
Ingredients
Apples 70, 20 flour, eggs 20, 20 milk, sour cream 5, 3 sugar, salt 0.2, 10 melted butter, powdered sugar 5; For the sauce: 10 dried apricots, sugar 15.
The prepared apples to be peeled, cut it in even slices with a thickness of 0.5 cm, put in non-oxidizing dishes and cover with sugar.
At the same time to prepare the dough. The yolks separated from the whites, put the sugar, salt, sour cream, flour, stir well, add the milk, whipped in a dense foam proteins, and gently stir again.
The prepared slices of apples to chop for the cook needle or a fork, dip in dough, quickly shift into a bowl with the hot fat and fry until golden brown.
Some varieties of apples after frying should be 5 minutes in the oven to complete softening.
When serving, the apples put on a plate and sprinkle with powdered sugar. In addition, you can separately apply apricot or other sweet sauce.

Apple sambuk
Ingredients
Apples 45, 16 sugar, gelatin 2 eggs (protein) 28.
Fresh apples are rinsed in cold water, columnar recess cut out of them, or core apples cut in half and remove the core with a knife. Prepared apples lay on a baking, pour a little water and cook until tender in ovens at 120-140 ° for 20-30 minutes.
Ready apples cool and rub through a sieve.
The resulting puree to put sugar, egg white, stir thoroughly, put the dishes on the ice and blend the contents of confectionery whisk until a white fluffy mass. Mass volume increases in two - three times.
Prepared gelatin connect with a small amount of water and heated with stirring to 45-50 °, then drain and pour a thin stream to the whipped mass, continuously and rapidly stirring whisk.
The prepared mass pour into molds, cooled, and then the elder put on plates or in bowls.

Apples with rice
Ingredients
Apples 70, rice 15, 45 milk, butter 5, sugar 10, vanilla 0.01, 4 eggs, citric acid 0.2, zest 2, cloves of 0.01; For the sauce: 10 dried apricots, sugar 15.
Prepared apples peel, put in boiling water and cook until tender. For flavoring added to water, citric acid, lemon zest and cloves.
Rice rinse thoroughly in warm water, immerse for 5 minutes in boiling water and drain in a sieve. Put the rice in the pot and cook until tender in milk, mixed with butter, sugar and vanilla.
In prepared rice porridge to put over the raisins and eggs, stir well, cover the pot with a lid and put on 15-20 minutes in the oven.
To make an apricot sauce dried apricots to sort, rinse well in warm water, put in bowl, pour hot water and boil. Ready apricots through a sieve. In obtained puree, add sugar and boil for a few minutes until the puree thickens.
Before serving the rice to spread out in a circular or round shape and then place them on small plates. On top of the rice put the hot apples and pour a thick apricot sauce.

Bon appetit!


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Keywords: Apples fried in dough, Apple sambuk, Apples with rice

By: CookRook

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