Chicken fillet chops are especially loved by kids, big connoisseurs of chicken dishes. Moms, because they’re easy to make. Dads, because they’ll be surprised they’re chicken. And if you cook them early in the morning or at 12 a.m., so will the neighbors, because there’s really no need to chop anything. In other words, this chicken filet recipe is worthy of your culinary notebook.

The main secret – you can make cutting the fillet a little easier, to do this, put it in the freezer for 15 minutes beforehand. Also, I often marinate chicken meat in the morning and fry a little bit of chicken chops during the day. In the evening I finish frying what’s left over. It turns out a fresh hot dish for lunch and dinner, and sometimes for breakfast. What is left over in the evening marinades very well. And it turns out very tender chicken meat.

The main binder in these chops is starch. I use corn starch, but potato starch will do just as well. If you don’t have starch, use flour.

Wash and dry chicken fillets. You can let it frost it for about 15 minutes to make it easier to cut. Cut the filet into small cubes. I also like to use thigh fillet. It’s much juicier. Turkey is also good. At the point of slicing the meat, of course, I realize that a lazy person would not do them.
Spices added.
We add the egg, starch, mayonnaise, salt, spices. Of the spices, I most often use either chicken mix or curry, black pepper and paprika. You can use corn or potato starch. If you don’t have any, use flour. Rice flour, for example, will be very tasty.
marinade the meat
We mix everything thoroughly and put it in the fridge for at least an hour. Look at the consistency. In the refrigerator, the “stuffing” will become thicker. If too liquid – the mass will not hold and will disintegrate when frying. Add the starch. It is very important to give time to marinade the meat, this will make our cutlets tender.
in a pan
Fry in vegetable oil in a pan, pouring with a spoon, like pancakes. Shape the chops so that they are nicely shaped. Chicken cooks quickly, so don’t fry it until it is dry. It is very important to catch the balance when the poultry meat is cooked through, but not too dry. This is usually 2-3 minutes on each side.
chicken fritters
These chicken fritters are delicious both hot and cold. You can make sandwiches with them or serve them with vegetables and other side dishes.

You can use a billet for these chops and freeze them. Try it, it is enough to prepare once a few portions and ease your time in the kitchen. See the video for lots of ideas.

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Today I will show you how to pickle plums, because this is my favorite winter delicacy. We pickle plums for the winter every year in July, 15 jars. Terrific, tangy, usually served as an appetizer. But I’ll reveal to you a whole other side of this wonderful canning. Serve pickled plums with meat or make them part of a dessert.

Relative to many other recipes, this is a pretty simple recipe for pickled plums for the winter. You don’t have to fiddle with them for a week or pierce each one. Plus I use a very tangy marinade.

When you open a jar of plums – you immediately smell the holiday. And mulled wine. Yes, yes, the spice set is very similar, and the smell of cognac gives a light holiday flavor. And if you are afraid that there will be alcohol in the plums and it is not allowed to children – do not worry, when heating the marinade, the alcohol evaporates and only the flavor remains. So, both adults and children will like plums in the marinade.

By the way, I used this same recipe to make cherry plums last year. Only because it is finer, I poured hot marinade over it only once and infused it for an hour. Next, just boiled and rolled up jars with pickled cherry plums. You can even make an assortment for the winter – plums and cherry plums, beautiful and bright jars will turn out.

There are thin-skinned varieties of plums. For the first time it is better to pour not boiling marinade, but slightly cooled. So the skin will not burst.

And one more difference of this recipe. Pickled plums are made without sterilization.

If you want to pickle plums for the winter without canning, then at the stage where you third time pour the fruit with hot liquid in jars – just let them cool and put them in the fridge. The recipe below specifies this point. Or you can put it in a large jar or glass container and store it that way. The plums will be ready to serve in about a week.

And the last nuance. Spices we calculate for 1 kg of plums. I.e. for 4 kg we multiply the amount by 4, for 5 – by 5.

But the marinade I give at the rate of 1 liter of water. 1 portion of marinade is enough for 1-2 kg of plums. For 3 kg you need 1.5-2 servings of marinade.

I do as follows. Let’s say I have 5 kg of plums. I immediately prepare a marinade of about 2 times less – i.e. 5 divided by 2, it is 2.5 liters, approximately increase to 3l. Te take 3 liters of ode and all the ingredients for marinade increase by 3 times. If it is not enough – it is not difficult to quickly make another liter of marinade. If the marinade stays – it’s amazingly delicious as a drink or a base for sauces. Many of my subscribers write that they make specially a couple of jars of marinade separately.

• For the marinade, boil water, add sugar and apple cider vinegar. For canning, I try to use apple cider vinegar, because the usual table vinegar is not very “useful”. And I can not so much canning, to save money. It turns out to use two bottles of apple or wine vinegar for the canning period.
• Marinade should boil a little. Literally 10-20 minutes. Although at first it seems that you just boil water for nothing, then you will see the marinade thicken a bit. We add cognac to the marinade. Of course, you can do without it. But I like the combination of flavor of cognac and spices in pickled plums. In winter, just a holiday every jar.
• Rinse the plums. Put in a glass or ceramic container. Fold in spices. Pour marinade. Cover with lid and leave for an hour. After an hour drain the marinade, bring to a boil and pour the plums again. So we need to pour the marinade plums 3 times. I.e. we marinate the plums for three hours.
• At the end of three hours we drain the marinade. Plums spread out in sterilized jars. We try to evenly distribute spices. From a kilogram of plums I got about five 300 gram jars. But, as you can see in the video, they are like barrels, so it is more compact to stack the plums. Also, it all depends on the court of plums, I have “Hungarian”.
• Pour the marinade over the plums and close with sterile lids. Turn the jar with plums in the marinade and wrap with a warm blanket. If you do not want to roll – just put in jars and in the refrigerator.

We store the pickled plums as an ordinary canning. And in winter treat friends and acquaintances.

I recommend serving plums to the baked pork, just an incredibly festive combination! And from the marinade you can make an excellent sauce to the meat. Just add to the juice that forms when baking the meat, plus a spoonful of starch and boil it down. Bon appetit!

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How could you refuse these pies? Tender, airy and fluffy dough, very tasty juicy filling – you will make these apple pies more than once! Sometimes, in addition to apples, plums or peaches are added to the filling. They also turn out wonderful.

Also, they have a very good dough. It is quite simple to make and will turn out even a beginner. So surprise your loved ones and make apple pies on yeast dough. I will bake in the oven, and if you want to make fried pies with this filling, but on this dough.

To the sifted flour I add dry quick yeast (you don’t need to make a sourdough with it), sugar, vanilla sugar and mix all the dry ingredients.

I pour warm milk (at room temperature), add the eggs. At the same stage add the starter, if you are using live yeast. I begin to knead the dough. You can knead the dough by hand nothing complicated in this process, I prefer to use a stand mixer.

When the dough is lumpy and all the ingredients are mixed, I begin adding butter at room temperature. The butter should incorporate well, then add the next part of the butter.

When all the butter is added, I knead the dough for about another 5 minutes to make it homogeneous. If you are kneading with your hands – the dough shouldn’t stick to your hands, but the process will take longer. If you find it a bit difficult to knead the dough, grease your hands with sunflower oil for the first time.

I cover the dough with clingfilm and leave it to proof for about 40-60 minutes. It all depends on the temperature in your kitchen. The dough should prove in a warm place without drafts.

While the dough is proofing – let’s deal with stuffing. To do this, peel apples, remove cores and cut into not large cubes. To the sliced apples I add about half a tablespoon of lemon juice and mix. Adding the lemon juice will require less sugar to sweeten the filling.

I heat a frying pan with butter, add the sliced apples and begin to stew them. When apples become soft, I add cinnamon to taste, you can also add raisins.

After a couple of minutes, I add sugar and, occasionally stirring the apples, continue cooking until all the juice that forms has evaporated. The apples should become soft.

See if the filling has enough sugar and let the filling cool.

The dough has come up well, let’s get to shaping the patties. Knead the dough, dividing it into 24 pieces. I try to make them about equal.

Each of the received parts roll into a ball, set aside and be sure to cover the balls of dough with a towel, so they do not become weathered.

I begin to form patties. To do this, I roll out the dough into a small circle, lay out the filling. If you put an equal amount of filling on each pie, they will be the same size. I form a pie, feel the edges well, as the filling from apples is very insidious and can leak in the process of baking. I wrap the edges of the pie inside and have a pie like this.

I put the patties on a baking tray lined with baking paper or a silicone mat. You can just grease the tray with butter. I cover the patties with a towel and leave them for about 30 minutes in a warm place to rise.

I mix a yolk with a tablespoon of milk and grease the patties. The less milk, the more golden crust the patties will have.

The oven at this point in my life is heated to 180 degrees, and I send the patties in the oven for 20 minutes. As soon as the patties are golden, immediately take them out of the oven. You can once again brush the hot apple pies with egg yolk and milk – then they will turn out even more golden.

I cover them with a towel to let them cool. And that’s how I made these apple pies.

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From the Hungarian cuisine, hostesses have brought to our national cuisine a recipe for goulash. In Hungary goulash (Hungarian: Gulyás) is served as the first dish and is a soup made of pork or beef. In our country goulash is considered as the second dish with obligatory sauce and side dish. The ingredients for goulash can be found at home, so it is a universal dish. In addition, goulash is cooked quickly, it can be served with different side dishes, which is very important if it remains after dinner.

Pork goulash recipe

For a standard family of 4 people, take a kilo of pork, chop it, put it in a frying pan and fry over high heat.
When adding boiling water to the pan, remember that the meat should be completely covered with water. Bring the heat to a minimum, close the lid tightly and braise the meat until tender.
Select 2 medium onions and cut them into half rings.
Fry 4 tablespoons of flour in another bowl with butter and onions for 2-3 minutes.
Once the flour and onions have turned golden, add them to the meat.
Mix tomato paste (2 tablespoons) and sour cream (200 ml) with water. Add the sauce, salt and pepper to the pork. Almost ready dish boil, at the very end add fresh herbs.
The dish is considered ready only when the gravy thickens, so turn off the pan with goulash should stand on the stove for a while.

Goulash is considered a very economical dish, because left for the next day, it can always be supplemented with garnishes and new ingredients, getting a completely new dish. Asparagus, beans, mushrooms, Korean-style carrots, stewed cabbage, pickles – all these products go well with the meat, so feel free to add them to the rest of the goulash, change the side dish (macaroni for mushrooms, rice for carrots), and none of your family members will not guess that the dish was yesterday.

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Do you like eggplant? I do. And I adore Asian cuisine for its versatility of flavors and quick cooking. So it’s no surprise that I cook Asian eggplant very often.

There are several things to consider for cooking.

First, do not save money, buy sesame oil. It is not expensive and is sold in any major supermarket. And don’t replace the cilantro with parsley.

Secondly, you’ll need a high-powered burner, or the vegetables will not be fried, but stewed.

The main point in cooking is to heat the pan well and to stir the vegetables constantly. Otherwise, you will get sautéed, stewed, anything, but not roasted vegetables.

Cooking

• Let’s start with the eggplant. I cut them into large cubes. I always soak them in cold, salted water, since I don’t know if they’re bitter. Also, after that, they’ll absorb less oil when frying. I leave them for 20 minutes and then I put them in a colander.
• Peel and coarsely chop the bell peppers.
• I heat the pan on the most powerful burner of my stove.
• I add olive oil and about the same amount of sesame oil. Sesame oil will give the eggplant the flavor typical of Asian cooking. Add the bell peppers and stir-fry for a couple of minutes.
• Add the eggplant. Fry a couple more minutes. If necessary – add more oil, so the eggplant does not stick to the bottom of the pan.
• Finely chop chili and garlic. I love spicy dishes, but I am always guided by the spiciness of the peppers I use. Sometimes chili peppers are not spicy at all, try it, but I like a lot of garlic. I add it to vegetables and stir-fry for a minute more.
• I add sesame, soy sauce. All “by eye”, to taste. Fry again for a minute.
• The final touch – cilantro. Coarsely chop, turn off the heat, add the cilantro and stir.
• Immediately serve to the table, sprinkle with green onions if desired.

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