You are planning a children's party, and you are thinking about what to cook so that the children will be delighted with the treat?! Let's think about what children love most, besides sweets? It is unlikely that you will answer, porridge or soup, and vegetable stew, will also be included in the category of not the most favorite dishes. What then? It should be fun, tasty, but we shouldn’t forget about the benefits. All children love sausages like nothing else! And if these are hot dogs, then they become not only tasty, but also fun. What if this vegetarian hot dogs, then this dish becomes healthy! But we offer you more than just sausages and buns. Make vegetarian sausage rolls. And to make it more fun for the kids, call them... well, for example, “sausage mummies.” You'll see how quickly they will fly away from the holiday children's table!
So, to cook 12 sausages, we need the following products
- 1 tsp. oils,
- 1/2 cup finely chopped onion,
- 4 cloves garlic, minced
- about 3 centimeters of ginger root, chopped
- 2 cups chopped raw potatoes,
- 1/4 glasses of water,
- 1/2 cup chopped carrots
- 1/2 cup chopped vegetables ( green beans, cauliflower or other vegetables)
- 1/3 cup fresh or frozen peas
- 1/2 tsp. salt,
- 1 tsp. garam masala,
- 1 tsp. chaat masala or amhur powder (dry mango powder),
- 1 tsp. coriander powder,
- 1 tsp. cumin powder,
- 1/4-1/2 tsp. cayenne pepper powder or red chili powder,
- 1/2-1 cup breadcrumbs,
- 1 pack puff pastry
Let's start the cooking process:
1. Heat oil in a frying pan over medium heat. Add the onion and sauté for 5 minutes until translucent. Add garlic and ginger and fry, stirring continuously for 2 minutes.
2. Add potatoes and water, mix well. Cover with a lid and cook for 12 minutes. Add the remaining vegetables, peas and salt. Mix well. If the potatoes begin to stick to the pan, add 1 more tablespoon. l. water. Cover and cook over medium heat for 8-10 minutes until the potatoes and vegetables are tender.
3. Transfer vegetables to a bowl. Let them cool slightly. Press the vegetables with a potato masher. Add spices and mix well. Add breadcrumbs and knead the dough.
5. Form sausages.
6. Roll out the defrosted puff pastry and cut into thin strips. Preheat the oven to 200 degrees.
7. Wrap the veggie hot dogs in strips however you like. Make eyes from olives or peas. Grease with oil.
Last weekend, February 4, a new vegetarian cafe “Ugol” opened in the very center of Moscow. The establishment is located near the Biblioteka metro station. Lenin", at the address: .
This is a place that offers a type of food that is not quite traditional for vegetarian and vegan cuisine - fast food. The menu includes burgers, rolls, pizza, fries and much more.
The creators of this establishment are a team of guys who wanted to open a place “as if for themselves,” where they can eat tasty, satisfying, varied and inexpensive food. They don’t have an investor or sponsor, they just got together, invested their money and opened a cafe.
“We have focused on fast food in our menu. Moreover, it is more European than Asian or Israeli. This is not ethnic fast food, let's put it that way. We want to bring diversity to the Moscow vegetarian market. We ourselves have been vegetarians for quite a long time, and there are also vegans among us. We're already bored of eating falafel because it's everywhere. I want something new. I would also like to move away from curry and Indian spices, because there is a lot of this in other vegetarian cafes,” say the guys from the Ugol cafe team.
On the opening day, guests were presented with a rather modest menu, according to the creators. Three burgers with tofu, seitan and falafel, rolls with the same fillings, soups, hot dishes and desserts. The cafe also offers hot dogs and pizza. In the future, the guys plan to significantly expand the list of dishes. Those who carefully monitor their diet and do not accept French fries or burgers on their menu will also be able to eat here.
“We will develop a menu over time, in the future we will have about 7-10 types of rolls, hot dogs, pizza, and also several dozen bourgeois. For example, there will be an interesting “Green” burger, but we won’t reveal the recipe yet. Now you can try the “Hungry Lekha” roll. This is a mix of two other burgers to choose from - falafel-tofu, tofu-seitan. And of course, we will introduce homemade food. This is the first, second, salad, dessert. We will prescribe dietary supplements and want people who watch their diet to be able to eat quickly and inexpensively in the center of Moscow.”
When visiting the cafe, we decided to leave the principles somewhere outside its walls healthy eating(readers forgive us!) and hit fast food. Hot dogs, pizza and homemade lemonade.
Pizza 32 centimeters served on thin dough. The filling is wheat sausage, tomato sauce, vegan cheese and pineapples. Personally, we were delighted, because it is quite difficult to find this dish in a vegan version. Maybe cook it at home, but it takes a lot of time.
The hot dog includes a wheat sausage, fresh vegetables, mustard, pickles and salad. It turns out very juicy, tasty, hot! True, the guys still buy buns for hot dogs and burgers, and do not make them themselves. However, in the future, “Ugol” promises to improve.
“For now we are forced to buy buns, since our equipment is used for baking desserts. We make them ourselves. And buns are a product that needs to be baked without stopping. In the future, we will, of course, produce them ourselves.”
Guests rated the menu differently. Some were very pleased that they were able to try it already on opening day:
“Very cozy place, right in the very center. I liked the burger with falafel patty, and my friends and I also got pizza and strawberry-orange lemonade. Everything is very delicious. I haven't eaten pizza for a long time and was very glad that it was here. I think I’ll come here again in the near future,” said Maria.
Other guests, regulars at vegetarian establishments, would like to see something new on the menu.
“In general, it’s cozy here,I liked everything. It’s cool that such a place is opening, especially in the center. But I would like something new, not standard. Although I don’t know how you can surprise me. I think I'll come here. I can't say that it's constant. Although, who knows..."- Anton.
As we have already said, the establishment offers not only fast food. Desserts on the menu include several cupcakes and cakes. Hot dishes include soups like borscht or mushroom, rice with vegetables, couscous, potatoes. Drinks include tea, coffee, homemade lemonades (very tasty, by the way. Moderately sweet and refreshing). In general, the menu will be vegan, but vegetarian items will still remain.
“For the non-vegan, there will be, off the top of my head, three items - coffee with regular milk (you can also have soy milk), maybe there will be pizza with regular cheese and a topping for waffles - Nutella. The waffles themselves are vegan, the toppings will also be vegan, but at the request of our visitors, we decided to introduce Nutella. Anything that is not vegan will be marked with a special sign. But there are no eggs or milk in our desserts, buns and pizza.”
The cafe's creators are just beginning their journey, and they themselves admit that there are still many shortcomings. The Ugol cafe team responds well to criticism and is ready to listen to wishes and suggestions from visitors in order to improve.
“We all have experience working in establishments Catering, but in terms of opening an establishment, this is our debut. And we hope that the first pancake will not be lumpy.”
Daria Pruntseva
Hot dogs have long been the embodiment of the simplest dish that can be eaten on the go. This is why they are one of the most popular types of fast food around the world. Each country prepares hot dogs differently. With some national characteristics This is the dish we will introduce you to today:
Hot dog Parisian style
Sausage in a baguette with melted cheese. This dish is served with mushroom sauce.
Swedish hot dog
The sausage is served...in a plate with mashed potatoes.
Hot dog in Japanese
Boerewors hot dog (South Africa)
Lamb or beef sausage is seasoned with nutmeg, coriander and cloves and served in a bun.
Wesley Dogs ("Pig in a Blanket")
A popular dish in several countries at once: Russia, Ireland, Great Britain, Denmark, Japan, Australia, USA.
Asiadogs (Asian countries)
Texas corn dog
Sausage in dough on a stick.
California hot dog "Danger dog"
Bacon, fried onions and chilli con carne sauce are served on a bun along with sausage.
Vegetarian hot dog (Hot Dog Vegetariano)
The sausage is replaced by various vegetables (raw, fried or pickled), sprinkled with cheese.
Sonoran hot dog (Mexico)
Sausage, cheese, avocado, onions and beans are placed inside the bun and all this is seasoned with mayonnaise.
South Korean hot dog
The sausage is pre-fried in batter and served in a bun or on a stick.
Hot dog in Polish
Sausage or frankfurter with pickled cucumber and plenty of fried onions served in a bun.
Hot dog "thai style" (Taiwan)
Chiang Mai Dog (Thailand)
The pork sausage is seasoned with chilli and lemongrass and served on a stick.
Chili dog (USA)
A popular fast food dish in California, it is seasoned with chili con carne sauce.
Bacon Wrapped Hot Dog
Chilean hot dog
With chili sauce.
Chicago hot dog
Beef, onion, fresh tomatoes and pickled vegetables seasoned with mustard, served in a bun.
Hot dog with cheese (Cheese dog)
A type of hot dog popular in various cities in the United States.
The hot dog is one of the most striking symbols of America. There, this type of fast food is so popular that there is even an unofficial holiday dedicated to the hot dog, which is celebrated on July 23.
Needless to say, this dish is also popular here, especially among young people. A quick and satisfying snack is what we need in our hectic pace of life.
Its fillings can be very different, but what remains unchanged is the bun and sausage. Even if it’s soy. By the way, soy sausages can hardly be found in regular stores; they are sold in specialized stores for vegans and vegetarians. There you can also find not only soy, but also raw food sausages and frankfurters, but that’s a slightly different story.
Well, enough talk, it's time to get down to business.
Vegetarian hot dog. Step-by-step recipe with photos
- Oblong buns – 2 pcs;
- Soy sausages – 2 pcs;
- Cabbage;
- Bell pepper;
- Green pea;
- Sweet corn;
- Carrot;
- Tomato ketchup;
- Mayonnaise;
- Basil or other herbs.
Number of servings – 2
Cuisine – American
The most important and fundamental element of a hot dog is the sausage. If it is good, then everything else is just details. Therefore, it’s not just worth saving on sausages - it’s better to look for them in advance and find the best of the best. Good options can be found in Metro, large Auchan stores or Perekrestok stores. There are also, of course, good sausages on the market. It is important to check with the seller or consultant in the store what kind of casing the sausages are in: give preference to natural ones - it does not need to be removed before frying them on the grill. Also pay attention to the shape: sausages that are too thick are not suitable, because they simply won’t fit into a more or less standard hot dog bun.
How to cook sausages
If you are using sausages from raw minced meat, first you need to cook them. In the restaurant we do this in a vacuum at a low temperature - this makes them juicier and more tender. At home, you can place the sausages in a ziplock bag and place them in a large pot of just-boiled water. Cover with a lid and leave until the water cools down.
Before putting the sausages in the bun, they need to be fried. I use a mixture of vegetable oil and butter and prefer to grill on a flat top grill that isn't too hot. At home, you can use a large cast iron or Teflon frying pan. The main thing is not to heat it too much, otherwise the sausage casing will burst.
Hot dog buns
The best buns cannot be bought in a store. You'll have to bake them yourself. The perfect recipe, which I offer, was one of the first that I mastered in the kitchen at Delicatessen when I came to work in the restaurant. At first it may seem that it is not too simple: the dough must be proofed and shaped in a strictly defined way. But the obvious bonus is that even a baker without much experience will be able to master these loaves on the first try. You just need a little more time. Once, when I first came to work as an intern in the kitchen, my colleague, a fellow beginner, and I naively thought that we could cope with the task of baking 600 rolls in one evening. As a result, of course, the work was terribly delayed, and we finished only in the morning, but the last morning games were played almost automatically. Since then I have been able to roll out and roll dough onto hot dog buns very quickly.
Ready-made buns, especially if you still use store-bought ones, definitely need to be warmed up before assembling a hot dog with them: this can be done in the microwave, but it’s even nicer to lightly fry the sides of the bun on the grill or in a frying pan, greasing it a little butter. This will give your hot dogs a delicious, tanned crust.
Victoria Boyarskaya
Chef of the recipe development department at the Delicatessen restaurant.
Journalist by training. She worked as a radio correspondent, a news editor, and then, quite unexpectedly, she found herself the editor of the First. Second. Third” and started writing about food. As an editor and food writer, she traveled a lot and learned to cook from chefs in the most different countries peace.
Three years ago I decided to leave journalism and “finally get down to business.” As a result, she turned out to be one of the first students of chef Ivan Shishkin and ended up in the Delicatessen kitchen. Participated in the launch and worked in the kitchen of the Gifts of Nature and Butterbro projects.
In 2014, together with Ivan Shishkin, she wrote the book “Edible Inedible. The Big Book of Giblets”, published by Eksmo Publishing House.
Almost all the fillings from the recipes I offer can be prepared in advance. Tomato sauce, onion jam, chutney and some other preparations keep well in the refrigerator for several weeks. And here cheese sauce It’s best to make it right before your guests arrive and serve it warm. In restaurants and at outdoor banquets, in order to keep the sauce warm for a long time, it is usually kept in a water bath. You can build it at home - place a metal bowl on a saucepan with just boiled water and be sure to cover the entire structure with a tight lid. To host a buffet at home and serve your hot dog toppings hot, you can also use homemade fondue pots, which are usually heated with a miniature burner or candle.
You can cut the buns in advance so as not to have to do this with each of them separately. To get more filling inside, you can make two cuts at an angle to each other, as if cutting out part of the crumb from the bun. This is convenient to do with a bread saw.
It is better to heat buns and fry sausages to order from your guests in small batches so that everything remains as fresh and hot as possible.
Hot dog buns recipe
MIX IN A BOWL planetary mixer dry ingredients. Separately combine eggs and water and melt butter. Pour the egg and water mixture into the mixer bowl, using the dough hook attachment to mix the dough. Then carefully pour in the melted butter and knead the dough at low speed for 10 minutes.
COVER THE BOWL cling film and let the dough rise for about 20-30 minutes. Hang into pieces of 70 grams. To prevent the dough from sticking to your hands, you can grease them vegetable oil.
FORM BUNS as follows: roll out the ball of dough into a long thin pancake, roll it into a roll and place the resulting thin sausage on parchment. Thus, you need to lay out all future buns parallel to each other in one row, leaving a distance of 2.5–3 centimeters between them.
COVER THE BANK WITH FOIL and leave to separate in a warm place for 20 minutes. Preheat oven to 245 degrees. Before placing future buns to bake, sprinkle their surface with water and sprinkle with sesame seeds. Bake for seven to eight minutes. The finished buns will be close together at the sides and form a single block. They will be easy to break off for serving.
Ingredients for 14–15 pieces
Flour - 720 g
Sugar - 15 g
Dry instant yeast- 15 g
Salt - 15 g
Powdered milk - 40 g
Egg “Extra” - 1 pc.
Water - 360 ml
Butter - 40 g
Classic hot dog, like at Delicatessen
cut the warm bun, Place a couple of spoons of vegetable relish and hot sausage inside. Add homemade tomato sauce and mustard to taste, and generously sprinkle with crispy fried onions.
Vegetable relish
Homemade tomato sauce
Crispy Fried Onions
Vegetable relish
Cucumber, celery, Bell pepper , cut the onion and chili into very small cubes, place in a bowl and cover with salt. Let stand for 10–15 minutes, place on a sieve and lightly squeeze out the juice.
Mix in a small saucepan vinegar with mustard and sugar, bring to a boil and wait until the sugar dissolves. Add the vegetables and let the relish simmer for 10 minutes. If it is not thick enough, dilute the starch in a couple of tablespoons of water, shake well with a fork so that there are no lumps, pour into the boiling relish and stir. Cook the relish with starch for another five to seven minutes until desired thickness and cool.
Ready relish can be stored in the refrigerator for several weeks and can be used not only for hot dogs, but also, for example, for hot cheese sandwiches.
Ingredients
Long-fruited cucumber - 1 pc.
Celery - 2–3 stalks
Sweet pepper - 1 pc.,
remove cuttings and seeds
Onions - 1 large onion
Chili - 1/2 pod, seeds removed
Coarse sea salt - 1 tsp.
White vinegar- 100 ml
Dijon mustard - 1 tsp.
Sugar - 100 g
Starch - 1/2 tsp. (of necessity)
Homemade tomato sauce
In a deep frying pan fry the onion in vegetable oil until light brown.
Without turning down the fire, pour tomatoes into the frying pan own juice and mix the contents well. Add all seasonings and sugar, salt and pepper. Leave the sauce to simmer for 15–20 minutes over low heat until its volume has reduced by about a third.
Remove the thyme sprigs. Using an immersion blender, blend into a smooth paste and transfer to a ketchup bottle.
Ingredients
Onions - 1 pc.,
cut into small cubes
Vegetable oil - 3–4 tbsp. l.
Tomatoes without skin in their own
Pomito juice - 500 g
Cane sugar - 1 tbsp. l.
Thyme - 3–4 sprigs
Dried oregano - 1 tsp.
Ground cumin - 1/2 tsp.
Ground coriander - 1/2 tsp.
Crispy Fried Onions
Chop onions half rings three to four millimeters thick. Place in a deep bowl and pour in milk until it completely covers the onion. Leave for a couple of hours. During this time, the milk will draw out all the bitterness from the onion.
Place the onion in a sieve, let the milk drain, transfer to paper towels and let dry well.
Heat in a deep saucepan enough oil for deep frying (depending on the amount of onions). Place the onion in a bowl and cover with a generous amount of flour. In small batches, transfer the onions to a sieve, shaking over the sink to remove excess flour and deep-fry until golden brown.
Remove with a large slotted spoon and place in a thin layer on a baking sheet covered with several layers of paper towels. Let the prepared onions dry well on towels. Store in a large bowl in a dark, dry place.
Hot dog with pork sausage, kimchi and cheese sauce
For every hot dog you will need 50-70 grams of Korean spicy cabbage kimchi. It needs to be squeezed out of the juice, finely chopped and lightly fried for 12 minutes in butter. Place the finished kimchi in a warm cut bun, place the pork sausage on top and generously pour hot Cheddar cheese sauce over it.
Pork sausage
Korean spicy cabbage kimchi - 50–70 g
Hot Cheddar Cheese Sauce
Hot Cheddar Cheese Sauce
In a small saucepan melt the butter.
Add flour and fry it until light beige, stirring constantly with a whisk so that there are no lumps.
Pour in milk without stopping stirring the sauce with a whisk. Bring to a boil until the sauce thickens.
Salt, add grated cheese and stir thoroughly until the cheddar is completely melted. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Cheddar cheese - 100 g, grated
Salt to taste
Vegetarian hot dog with falafel, hummus
and fresh vegetable salad
Lubricate the cut warm bun with hummus, put salad on it and add falafel last.
Falafel can be prepared the day before, but it's best to deep-fry it right before the party starts. For one hot dog you will need three to four balls (depending on size), a couple of tablespoons of hummus (it can be replaced with any other enough thick sauce) and as much salad as will fit in the bun.
Falafel
Fresh vegetable salad
Falafel
Remove the roots from the cilantro and finely chop all the remaining parts, including the stems. Also finely chop all the parsley.
Place chickpeas in food processor, add onions and herbs and grind in the “Pulse” mode so that the mass becomes completely homogeneous, but is not pureed. Canned chickpeas It is convenient in that it does not need to be boiled or soaked beforehand, which speeds up the process of preparing falafel significantly.
Add all the spices, yolk and lemon juice and scroll the mass again in the “Pulse” mode. Transfer to a bowl. If necessary, add two or three tablespoons of breadcrumbs so that the mass is sufficiently dense.
Roll the balls the size of Walnut, roll in breadcrumbs and put in the refrigerator. You can fry the falafel after half an hour or leave it in the refrigerator overnight.
Before serving Heat the deep frying oil well in a deep pan, put four or five falafels in there and fry until dark brown so that the balls are completely baked from the inside. Remove with a slotted spoon, place on a kitchen towel and let the oil drain completely.
Ingredients for 18 pieces
Canned chickpeas - 300 g (1 can, if liquid is completely drained)
Onions - 1 small onion, about 50 g, cut into very, very small cubes
Parsley - 3–4 sprigs, 25 g
Cilantro - 3–4 sprigs along with roots, 25 g
Lemon juice - 2 tbsp. l.
Fine breadcrumbs - 150–200 g
Egg yolk - 1 pc.
Ground cumin - 1 tsp. with a slide
Ground turmeric - 1/2 tsp.
Ground coriander - 1 tsp.
White pepper - 1/3 tsp.
Salt - 2/3 tsp.
Oil for frying - 500 ml
Fresh vegetable salad
Vegetables cut as thin a straw as possible.
Mix in a large bowl, season with oil and salt and pepper to taste.
Ingredients
White onion - 1 small onion
Sweet pepper - 1 pc.,
remove core and seeds
Cucumber - 1–2 pcs.
Chinese cabbage - 3–4 leaves
Olive oil for dressing
Salt, black ground pepper to taste
Hot dog with lamb sausage and salted lemon relish
and apple chutney
PUT INTO A HOT BUN enough apple chutney, put the sausage on top and sprinkle it with lemon relish with vegetables.
Salted lemons are one of my favorite ingredients that Delicatessen chef Ivan Shishkin taught me to cook. They're surprisingly versatile: they can be added to sauces, batters, and - as in this case - fresh vegetable relish to give it a bright, fermented, sour flavor. It would be really cool to find lamb sausages for this hot dog, but you can also use regular beef sausages.
Bun
Lamb sausage
Apple chutney
Lemon relish with vegetables
How to make pickled lemons at home
In the restaurant, for this recipe we use aromatic Abkhazian lemons, which are sold on the market only during a certain season. That is why we prepare them in large quantities for future use, so that there is enough for the whole year. However, you can start the experiment with ordinary lemons - in this case it is better to choose the yellowest ones, with thin skin.
Cut the lemons crosswise on the sides and add a large teaspoon inside sea salt. Place tightly in glass jar, cover with a cloth and leave at room temperature for a day. During this time, the lemons will give juice, soften and begin to ferment slightly. Then they need to be completely filled with vegetable oil without removing them from the jar, closed with a lid and put in the refrigerator. It is better to try salted lemons no earlier than after a week.
Fresh relish with pickled lemons
We mainly use only the rind of a salted lemon: its pulp is too saturated with salt and oil, so it is inedible, but the rind contains all the most valuable things. It needs to be removed from the lemon and cut into small cubes of two by two millimeters.
Also finely chop cucumber and celery stalk.
Combine all vegetables and lemon peel, season with sugar, salt, pepper and mustard oil. Let the relish sit in the refrigerator for at least an hour.
Ingredients
Cucumber - 1 pc.
Salted lemon - 1 pc.
Celery - 1–2 stalks
Sugar - 1 tbsp. l.
Mustard oil - 4 tbsp. l. (can be replaced with bitter olive oil)
Salt, ground black pepper to taste
Apple chutney
Apple cubes Place in a deep bowl, add cinnamon and paprika, stir and leave. Melt the butter in a deep saucepan, add the onion and fry for about five minutes until it is completely softened, stirring constantly. Add sugar and let it melt slightly, stirring constantly. Add apples to the pan, mix thoroughly and let them fry in caramel for 2-3 minutes.
Pour in lemon juice, a glass of water, add spices and leave the chutney to simmer until the apples are completely soft.
Add mango pickles to taste - they are quite spicy, so it’s better to start with two tablespoons.
Ingredients
Onions - 1 pc., cut into cubes
2 Granny Smith apples, peeled and cut into small cubes
Ground cinnamon - 1 tsp.
Sweet ground paprika - 1 tsp.
Cane sugar - 3 tbsp. l.
Butter - 2 tsp.
Juice of one lemon
Ground cumin - 1 tsp.
Ground white pepper - 1/2 tsp.
Salt to taste
Pataks mango pickles (can be bought at Indian Spices) - 3–4 pcs.
Hot dog with sausage in curry sauce and fries
Cut the bun, remove part of the crumb and place the finished French fries in the bun. Place the sausage on top and pour a generous amount of sauce over the potatoes and bun.
To avoid the hassle of peeling and cutting potatoes, you can use frozen French fries for this hot dog, which you need to deep fry right before the party without defrosting first. The curry sauce can be prepared in advance and reheated a couple of hours before the party starts, adding fried sausages to it. To make them even better soaked in the sauce, the surface of the sausages can be scored in several places.
Sausage
Curry sauce
French fries
Curry sauce for sausages
Fry the sausages and cut along the entire length with a knife.
Mix ground spices and fry in a very hot dry frying pan for about 30 seconds, until their characteristic smell appears. Set aside. In a deep saucepan, fry the onion in vegetable oil until golden brown. Pour in the soda and, stirring, wait until the onion begins to soften and turn very yellow; this will happen in five to seven seconds.
Add butter and let it melt completely.
Pour in tomato paste , add spices and simmer everything together for one minute.
Add water and broth, bring to a boil and puree with an immersion blender so that there are no onion or tomato pieces left in the sauce.
Turn down the heat so that the sauce barely boils, put the sausages there and leave for a couple of hours so that they are completely soaked in the curry.
FOR vegetable broth take a couple of onions, two or three stalks of celery, one large carrot. Chop all the vegetables in large pieces, onion - into quarters and place on a baking sheet. Drizzle with vegetable oil and place in the oven at 200 degrees for 15 minutes or longer, until the vegetables are very brown. Place them in a saucepan, add a few sprigs of thyme, a couple of sage leaves, a bay leaf, salt and peppercorns; pour 1.5 liters of water, cover with a lid and cook for 30–40 minutes over low heat. The finished broth can be strained, poured into small containers of 200-300 milliliters and frozen. One container of broth is enough to prepare an entire pot of soup or sauce.
Ingredients
Onions - 1 pc., cut into large cubes
Soda - a couple of pinches
Vegetable oil - 3–4 tbsp. l.
Butter - 2 tbsp. l.
Tomato paste - 150 g
Vegetable broth - 300 ml
Water - 150 ml
Madras curry (can be purchased at Indian spices» mild madras curry) 2 tbsp. l.
Ground cumin - 1 tbsp. l.
Ground coriander - 1 tsp.
Hot dog with chicken sausage, onion jam and blue cheese
Cut a warm bun and spoon a generous amount of hot Blue Cheese sauce inside. Place on top chicken sausage, a couple of spoons of onion jam and pieces of fresh pear. You can also decorate the hot dog with crumbs blue cheese.
Chicken sausage
Blue cheese sauce
Onion jam
Onion jam
Heat oil in a large saucepan and fry the onion until light brown, stirring all the time. When all the onions are evenly brown, pour the wine into the pan, add sugar and all the other ingredients.
Turn down the heat to a minimum, so that the mass barely boils. Cook the jam over low heat for about 45 minutes, stirring occasionally, until it is completely smooth, dark brown, and has a thick jam-like consistency.
Ingredients
Onions - 2 pcs. medium size, cut into thin quarter rings
Vegetable oil - 4 tbsp. l.
Cane sugar - 4 tbsp. l.
Dry red wine - 1 glass
Balsamic vinegar - 2–3 tbsp. l.
Narsharab sauce - 2 tbsp. l.
Salt - 1/2 tsp.
Ground coriander - 1 tsp.
Ground black pepper to taste
Hot Blue Cheese Sauce
Melt in a small saucepan butter.
Add flour and fry until light beige in color, stirring constantly with a whisk to avoid lumps.
Pour in milk without stopping stirring the sauce with a whisk. Add Blue Cheese and stir thoroughly until the cheese is completely melted. Season with salt and pepper to taste. Serve hot.
Ingredients
Flour - 1 tbsp. l.
Milk - 150 ml
Butter - 1 tbsp. l.
Blue cheese (gorgonzola or any other type of blue cheese) - 100 g, broken into small pieces
Salt, ground pepper to taste
Photos: Mark Boyarsky
