Peat Cake
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Cooking:
1 hour
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Servings per container:
8
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Complexity:
Insanity
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Calorie content:
44.01
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Carbohydrates:
6.16
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Fats:
2.12
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Squirrels:
0.45
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Water:
0.99
The potatoes for this dish should be a little smaller than the average size. I peel them with the abrasive side of a kitchen sponge. First we boil the potatoes. Early potatoes can contain a lot of nitrates. One way to get rid of them is as follows. Fill the potatoes with cold water and bring them to a boil. Then pour new water over the potatoes and boil them until they are ready. While the potatoes are boiling, prepare the dressing. Unfortunately, the ingredient list didn't allow me to add two mustards. But there are two kinds here, 2 tsp. spicy, for spiciness and 1 tbsp. diugenia, for spicy mustard grains. Combine the vegetable oil, both types of mustard, salt and pepper. All beat until a homogeneous emulsion. It may eventually separate, so before you fill the potatoes, you need to beat it again. By this time the potatoes are cooked. Crush each potato with a pusher to about 1.5 cm thickness. Spread mustard dressing on each half. Place the Potatoes on a parchment-lined baking sheet and place in a preheated oven at 180-200 degrees for 15 minutes. While the potatoes are baking, grate the cheese. Spread it on the potatoes and bake for another 5 minutes. These tender potatoes won't leave anyone indifferent! Bon appetit!
Young Portuguese potatoes with mustard dressing
The potatoes for this dish should be a little smaller...
This is the kind of stuff you'll need. Instead of sauce you can use mayonnaise. Slice the potatoes and mushrooms thinly into circles (or chop them with a chopper or in a combine), the onion - in half rings, the fillet - thin slices. The form can be greased, I did not do this, since I have 150 gr. of vegetable oil in the sauce. The first layer in the form put the potatoes. Scatter the onions on top of the potatoes, salt a little bit. Next layer - slices of fillet, then - mushrooms, salt and sprinkle with Provencal herbs. Then layer in any order, as long as the potatoes are on top. Do not forget to salt and sprinkle with herbs, they are the beauty and taste of this dish! The top, potato layer is lightly crimped by hand and covered with homemade or store-bought mayonnaise. I got the recipe here on Povaryonka: put all the products of the same temperature in a half-liter jar, lower the immersion blender so that the egg was inside it and beat the first 10 seconds without lifting the blender, then lift and lower it. In a minute the sauce is ready! Bake at 180-190 degrees for 40-45 minutes. Check readiness with a fork - if the potatoes don't
Baked potatoes with chicken and mushrooms
This is the kind of stuff you'll need. Instead of sauc...
Boil and cool the beets, potatoes and carrots beforehand. Shred the cabbage, lightly salt + sugar, dress with vinegar, grate. Cut the potatoes and carrots into small cubes, place them in the cabbage, dress them with 1 tbsp of oil, mix them. This will protect the coloring of the vegetables with beets, for some reason in the summer light vinaigrette is more beautiful. Similarly chop the onions and cucumbers, add to the vegetables. In the same way, chop the beets and put them in a bowl, mix. Add salt to taste and add oil. When serving, add chopped greens.
Vinaigrette with young cabbage
Boil and cool the beets, potatoes and carrots beforeha...
Bake in the oven at 180 degrees 25 minutes. Then sprinkle with grated cheese. Bon Appetit!!! Cook the stuffed eggplants for another 5 minutes, then sprinkle with herbs and can be served. Pour eggplant on top with the resulting sauce. Peel the remaining tomatoes from the skin by pouring boiling water, chop finely and cook in a pan with vegetable oil. Add the garlic passed through the press, sugar and salt. Cook to sauce. Slice some cheese into slices and grate the rest, cut 2 tomatoes into rings. Put cheese slices and tomatoes in between in eggplant. Put stuffed eggplant in a baking dish. Wash eggplant and cut into plates without cutting to the end to make a fan. Grate with salt and spices.
Stuffed eggplant
Bake in the oven at 180 degrees 25 minutes. Then sprin...
Pour gelatin with cold water and leave to swell for about 15-30 minutes. Honey Mastic is always perfect, it is perfect for making jewelry, as well as for wrapping cakes. This mastic is quite durable and, unlike some types, it does not tear when stretched. Sugar grains are not felt in the finished mastic; it has a uniform and delicate texture. Such a mastic will definitely decorate any cake giving it bright colors. You can paint the finished mastic in any colors with the help of liquid dyes. Add powdered sugar gradually and knead the mastic well. She will be ready when pressing the recess to maintain its shape. Sift the icing sugar and separate one glass. Pour honey with gelatin into the rest of the icing sugar and knead well, this will not be too easy. Mix honey with gelatin and melt in a water bath.
Honey Mastic
Pour gelatin with cold water and leave to swell for ab...
Cut the tomatoes into thin slices, and cut the onions in half rings. Transfer vegetables to a salad bowl, add salt and pepper to taste, pour vinegar and oil. Mix well. Salad ready. Bon Appetit!!! Tomato salad is very simple and quick to prepare and tastes very good. This salad is perfect for meat dishes, mashed potatoes and other side dishes. Wine vinegar adds piquancy to the salad, I also recommend to definitely add a little pepper and preferably not only black, but also red.
Tomato salad
Cut the tomatoes into thin slices, and cut the onions...

Ingredients

№ Title Value
1. Butter Dough 250 gram
2. Sugar Dough 100 gram
3. Flour Dough 400 gram
4. Cocoa Dough 5 tbsp
5. Cottage cheese Filling 500 gram
6. Sour cream Filling 150 gram
7. Sugar Filling 200 gram
8. Potato starch Filling 3 tbsp
9. Chicken egg Filling 4 PC.
10. Vanilla sugar Filling 20 gram

Cooking

1 . Stage

To make this soft cake I needed: cottage cheese, sour cream, flour, butter, eggs, sugar, cocoa powder, potato starch, sugar and vanilla sugar (can be replaced by vanilla),

1. Stage. Peat Cake: To make this soft cake I needed: cottage cheese, sour cream, flour, butter, eggs, sugar, cocoa powder, potato starch, sugar and vanilla sugar (can be replaced by vanilla),

2 . Stage

Preparation of the dough: knead into a crumb of butter at room temperature with sugar (100 g), add flour and cocoa.

1. Stage. Peat Cake: Preparation of the dough: knead into a crumb of butter at room temperature with sugar (100 g), add flour and cocoa.

3 . Stage

You should get a crumbly, slightly moist mass

1. Stage. Peat Cake: You should get a crumbly, slightly moist mass

4 . Stage

Now let's start the filling :) We beat with a mixer the cottage cheese, sour cream, remaining sugar (200 g), add potato starch, eggs and vanilla sugar

1. Stage. Peat Cake: Now let's start the filling :) We beat with a mixer the cottage cheese, sour cream, remaining sugar (200 g), add potato starch, eggs and vanilla sugar

5 . Stage

Grease a round mold with butter (the diameter of my mold is 23 cm)

1. Stage. Peat Cake: Grease a round mold with butter (the diameter of my mold is 23 cm)

6 . Stage

Place parchment paper on the bottom of the mold and pour half of our chocolate batter, gently smoothing it out.

1. Stage. Peat Cake: Place parchment paper on the bottom of the mold and pour half of our chocolate batter, gently smoothing it out.

7 . Stage

1. Stage. Peat Cake:

8 . Stage

Then we also carefully distribute all our stuffing

1. Stage. Peat Cake: Then we also carefully distribute all our stuffing

9 . Stage

Bake in the oven for 45-50 minutes at 180 ºC Decorate at your discretion before serving, I used powdered sugar and sugar balls) Cake must cool completely before you get to your table:) Bon appetit!

1. Stage. Peat Cake: Bake in the oven for 45-50 minutes at 180 ºC Decorate at your discretion before serving, I used powdered sugar and sugar balls) Cake must cool completely before you get to your table:) Bon appetit!
The potatoes for this dish should be a little smaller than the average size. I peel them with the abrasive side of a kitchen sponge. First we boil the potatoes. Early potatoes can contain a lot of nitrates. One way to get rid of them is as follows. Fill the potatoes with cold water and bring them to a boil. Then pour new water over the potatoes and boil them until they are ready. While the potatoes are boiling, prepare the dressing. Unfortunately, the ingredient list didn't allow me to add two mustards. But there are two kinds here, 2 tsp. spicy, for spiciness and 1 tbsp. diugenia, for spicy mustard grains. Combine the vegetable oil, both types of mustard, salt and pepper. All beat until a homogeneous emulsion. It may eventually separate, so before you fill the potatoes, you need to beat it again. By this time the potatoes are cooked. Crush each potato with a pusher to about 1.5 cm thickness. Spread mustard dressing on each half. Place the Potatoes on a parchment-lined baking sheet and place in a preheated oven at 180-200 degrees for 15 minutes. While the potatoes are baking, grate the cheese. Spread it on the potatoes and bake for another 5 minutes. These tender potatoes won't leave anyone indifferent! Bon appetit!
Young Portuguese potatoes with mustard dressing
The potatoes for this dish should be a little smaller...
This is the kind of stuff you'll need. Instead of sauce you can use mayonnaise. Slice the potatoes and mushrooms thinly into circles (or chop them with a chopper or in a combine), the onion - in half rings, the fillet - thin slices. The form can be greased, I did not do this, since I have 150 gr. of vegetable oil in the sauce. The first layer in the form put the potatoes. Scatter the onions on top of the potatoes, salt a little bit. Next layer - slices of fillet, then - mushrooms, salt and sprinkle with Provencal herbs. Then layer in any order, as long as the potatoes are on top. Do not forget to salt and sprinkle with herbs, they are the beauty and taste of this dish! The top, potato layer is lightly crimped by hand and covered with homemade or store-bought mayonnaise. I got the recipe here on Povaryonka: put all the products of the same temperature in a half-liter jar, lower the immersion blender so that the egg was inside it and beat the first 10 seconds without lifting the blender, then lift and lower it. In a minute the sauce is ready! Bake at 180-190 degrees for 40-45 minutes. Check readiness with a fork - if the potatoes don't
Baked potatoes with chicken and mushrooms
This is the kind of stuff you'll need. Instead of sauc...
Boil and cool the beets, potatoes and carrots beforehand. Shred the cabbage, lightly salt + sugar, dress with vinegar, grate. Cut the potatoes and carrots into small cubes, place them in the cabbage, dress them with 1 tbsp of oil, mix them. This will protect the coloring of the vegetables with beets, for some reason in the summer light vinaigrette is more beautiful. Similarly chop the onions and cucumbers, add to the vegetables. In the same way, chop the beets and put them in a bowl, mix. Add salt to taste and add oil. When serving, add chopped greens.
Vinaigrette with young cabbage
Boil and cool the beets, potatoes and carrots beforeha...
Bake in the oven at 180 degrees 25 minutes. Then sprinkle with grated cheese. Bon Appetit!!! Cook the stuffed eggplants for another 5 minutes, then sprinkle with herbs and can be served. Pour eggplant on top with the resulting sauce. Peel the remaining tomatoes from the skin by pouring boiling water, chop finely and cook in a pan with vegetable oil. Add the garlic passed through the press, sugar and salt. Cook to sauce. Slice some cheese into slices and grate the rest, cut 2 tomatoes into rings. Put cheese slices and tomatoes in between in eggplant. Put stuffed eggplant in a baking dish. Wash eggplant and cut into plates without cutting to the end to make a fan. Grate with salt and spices.
Stuffed eggplant
Bake in the oven at 180 degrees 25 minutes. Then sprin...
Pour gelatin with cold water and leave to swell for about 15-30 minutes. Honey Mastic is always perfect, it is perfect for making jewelry, as well as for wrapping cakes. This mastic is quite durable and, unlike some types, it does not tear when stretched. Sugar grains are not felt in the finished mastic; it has a uniform and delicate texture. Such a mastic will definitely decorate any cake giving it bright colors. You can paint the finished mastic in any colors with the help of liquid dyes. Add powdered sugar gradually and knead the mastic well. She will be ready when pressing the recess to maintain its shape. Sift the icing sugar and separate one glass. Pour honey with gelatin into the rest of the icing sugar and knead well, this will not be too easy. Mix honey with gelatin and melt in a water bath.
Honey Mastic
Pour gelatin with cold water and leave to swell for ab...
Cut the tomatoes into thin slices, and cut the onions in half rings. Transfer vegetables to a salad bowl, add salt and pepper to taste, pour vinegar and oil. Mix well. Salad ready. Bon Appetit!!! Tomato salad is very simple and quick to prepare and tastes very good. This salad is perfect for meat dishes, mashed potatoes and other side dishes. Wine vinegar adds piquancy to the salad, I also recommend to definitely add a little pepper and preferably not only black, but also red.
Tomato salad
Cut the tomatoes into thin slices, and cut the onions...