"Cooks"

Our group has searched a lot of recipes from Ukrainian, American and British cuisine and we chose the most tasty dishes.                                                      

American Pizza

• Ingredients

• 6 bacon rashers
• 150g baby spinach leaves
• 2 medium pizza bases
• 1/2 cup (125ml) tomato pizza sauce
• 1 cup (80g) grated pizza cheese
• 2 eggs
• 100g truss grape tomatoes
  

•     
  1. Step 1
     Preheat oven to 220°C. Heat a large frying pan over high heat. Add the bacon and cook, turning occasionally, for 5 minutes or until bacon is crisp. Transfer to a paper towel-lined plate.
  2. Step 2
     Add spinach to pan and cook, stirring, for 2-3 minutes or until wilted. Season with salt and pepper. Remove from heat.
  3. Step 3
     Place pizza bases on an oven tray. Spread evenly with sauce. Sprinkle with half the cheese. Top with spinach and bacon then crack an egg in the middle of each pizza. Sprinkle with remaining cheese and top with tomatoes. Bake in oven for 8-10 minutes or until cheese is golden brown and bubbling and egg is cooked as desired. Remove from oven and serve immediately.

     
     

     Ukrainian borsch

      

     Ingredients:
     500 g of meat (pork or beef)
     2-3 potatoes
     1 beet
     2 onions
     2 carrots
     2 tbsp of tomato paste
     2-3 tomatoes
     1 red or green pepper
     1/4 of cabbage
     some greens
     a small piece of pork fat
     a glove of garlic
     some salt

     
     Wash the meat, cut it into small pieces. Pour some cold water into a pot, salt and cook the meat until it is almost ready. Cut the potatoes into squares and put it in the meat bullion. Cut the beet into strips and fry it with some oil. Cut the onion and the carrots into squares and add them to the beet. Fry until everything is golden-brown. Add some tomato paste and grated tomatoes (without the skin) to fry as well. After a little bit add a cup of bullion. Cut the pepper into squares and add them as well. Stew everything for about 10 minutes. Now back to the bullion. Cut the cabbage into straws and put it in the bullion. After the bullion is boiling, add the mix of fried veggies and tomato paste. Add a lot of greens as well. Cook everything for about 5 minutes and then add a small piece of pork fat (I didn't add any pork fat but the borscht was still amazing) and a squeezed glove of garlic. The borscht is ready. Serve it with some sour creme and croûtons (or bread). 
     
     

     Eve's pudding

                                                 

     Ingredients:

     • 6 large Bramley apples , finely sliced
     • 200g unsalted butter
     • 140g raisins
     • 100g soft brown sugar
     • 4 eggs
     • 200g self-raising flour

     • 

     1. Heat oven to 180C/160C fan/gas 4. Peel, core and slice the apples. Grease a large serving dish, about 2.5 litre/3 litre with 25g/1oz of the butter and tip in the apple. Scatter the raisins over the top.
     2. In a separate dish beat the remaining butter and sugar together for 10 mins until the butter turns pale and the sugar starts to dissolve. Beat in the eggs, then carefully fold in the flour with a large spoon. Spread the batter over the apples, then bake for 45 mins until golden. Serve with the custard, below.