Advice 1: How to cook a rump

The rump is a large fatty Deposit in the region of the tail in sheep. It is not eaten as a separate dish, and used as additions to any other. For example, to the kebab. So, if you have such a delicacy as the fat tail, feel free to grab their loved ones and went straight to the cottage for kebabs!
How to cook a rump
You will need
    • 1 kg lamb;
    • 1 kg of rump;
    • 10 heads of onions;
    • 2 large bunch of fresh Basil;
    • 8 large tomatoes;
    • 2 cups of white wine;
    • salt
    • pepper.
While you will be cooking the barbecue, will resplice grill. It is better to use natural coals than purchase. Purchased coal is worse erupted.
Chop the lamb and fatty tail pieces of medium size, such that it was easy to string on a skewer.
Prepare the marinade. Onions cut into rings 5 mm thick. Wash greens and tomatoes. Roughly chop the Basil. Tomatoes cut into rings with a thickness of about 1 centimeter.
Now, take a special vessel. It should be a comfortable roomy bowl or pan. It is very important that the utensils that you will use for marinating, were either enameled, or glass. So if you do not have such advance find her.
Now in this clean pot put the meat, and the rump in a single layer portions of the pieces of both to completely cover the bottom. Next, lay out the next layer of the onion rings. The third layer is Basil. Finally, the fourth type tomatoes. After the fourth layer, it starts from the beginning: meat, and the rump, onion, greens, tomatoes. Don't forget liberally salting and peppering each layer.
When all the ingredients are stacked in the pelvis, it is necessary to condense them. Take a wide plate or dish and giving it a shish kebab. Next, take white wine and pour over meat. Leave the skewers for half an hour.
Before stringing kebab, skewer brush with vegetable oil so that the pieces could easily remove them after cooking. Marinated meat separate from vegetables, to roast only the meat. String the pieces along the grain, alternating the lamb and the rump.
When the coals are ready, lay the skewers on the grill. Periodically twist them to the barbecue or one side is not burnt. If you receive a flame, sprinkle it with water. To check whether the barbecue, make a small incision with a knife. If you ran the pink juice, the meat's not ready yet. Well, if a clear juice - kebab can be served on the table.

Advice 2: Tourist menu: what to cook in a pot

Although saying that the food is cooked on a fire in a marching kettle, delicious in any case, this is only partly true. Seasoned travelers admit that the mindless combination of products will not save any fragrant smoke of a fire, nor a magic pot, no breathtaking scenery. Tourist menu and recipe dishes must be thought out before you go to food stocks enough for the whole period of isolation from civilization, and breakfasts, Lunches and dinners were applauded by all.
Tourist menu: what to cook in a pot


Camping Breakfast should be both dense, hearty and delicious, because its task is to charge the tourists with energy until lunch. And cereal, will do the role better than anyone.

Best grits to prepare the night before. Taking essential for future the number of consumers, rinse it in water to remove bitterness. If you soak the millet overnight, in the morning porridge cooked twice as fast. The next morning mix in a pot the milk with pure water at a ratio of 1:1, stir in the millet (ratio of grains and liquid should be 1:6 because the millet when cooked increases in volume in 6 times), add sugar and salt to taste and set over a burning fire. Sure that the contents are not escaped. While stirring cook the oatmeal until completely cooked, this usually takes 20 to 30 minutes. Possible (and desired) can fill the porridge with butter or oil.

After millet porridge for Breakfast, you can offer to drink a glass of milk or cocoa. It's the drinks that have a high energy value, which is very important for the participants of the tour.


If the campaign is scheduled fishing, the first dining dish, no doubt, must be the ear. Fish gut, remove the gills, remove the scales (perch, carp, carp to the scales removed optional), rinse and dip in a pot of boiling salted water. If a lot of fish, cook it in batches, i.e. after the first batch is cooked, remove the fish and strain the broth, then cook it in the same second portion of fish, etc.

When the whole fish is cooked in the strained broth put peeled and cut potatoes, onions and carrots. Shortly before readiness add in soup Bay leaf and black pepper, and when the ear is fully ready and the kettle removed from the fire, crumble it finely chopped dill, green onions and other greens as desired. Close the pot lid and give ear to steep (stew) for 15-20 minutes.

If fishing is planned "quiet hunting", can boil in a pot of mushroom soup. For this fit, white mushrooms, boletus and aspen mushrooms. Thoroughly wash them, coarsely chop and place in a pot with cold salted water. Bring to a boil, remove the foam and simmer for 30-40 minutes. Then add the peeled and chopped potatoes, and chopped onion (however, experts do not, so as not to interrupt the flavor of mushrooms). When submitting to the plate every tourist put sour cream and green onions and half boiled eggs.

For the second lunch goes well with potato stew. To cook this dish in a pot – a pleasure. Peeled potatoes, coarsely cut, onion slice, carrot cut into slices. Put the vegetables in boiling pot of salted water (water should just cover them). Simmer under the lid closed for half an hour. Add the stew, stir and simmer, covered for another 10-15 minutes. Remove the pot from the fire and let the contents stew for 10-15 minutes. The second dish is ready. From drinks to dinner jelly or stewed fruit.


Pasta is a favourite dish of tourists as the evening meal. Of course, the traditional recipe involves the use of minced meat, but if he was not a tourist "grocery basket", and will fit stew. If the stuffing is still present in the food stock, add the chopped onion, season with salt and sauté in a pot in a small amount of vegetable oil or just put out. In prepared stuffing add water, bring to a boil and start pasta (better to use spaghetti from durum wheat, they will not fall apart). Without ceasing to stir, hold the contents of the pot on the fire until, until the pasta does not reach the stage of full readiness. Hold the dish in the pot under the lid for 10 minutes and serve.

To prepare the pasta nautically with meat even easier. Boil in the pot the pasta until soft, drain excess water, add stew, with salt to taste, stir and cook for 15-20 minutes. In the finished dish sprinkle green onion, serve with ketchup. Of all the drinks tourists prefer the evening tea with mint and currant leaf.

Advice 3: Catfish in a slow cooker: how to cook it

Tasty and tender meat catfish contains many useful to human body substances. First of all, the vitamins, protein and polyunsaturated fatty acids. Thanks to them stabiliziruemost the cardiovascular system, reduces the concentration of cholesterol in blood, improves brain activity. Meat catfish are recommended in the diet of children and pregnant women. It is low calorie and can be used in diets.
Cooked in a slow cooker catfish delicious and healthy

Catfish in Polish

To cook in a slow cooker catfish in Polish, you will need:
- 600 g catfish;
- 1 onion;
- 1 carrot;
- 4 eggs;
- 3 Bay eggs;
- 5-6 peas of black pepper;
- 120 g of butter;
- 4-5 sprigs of parsley;
- ¼ Of a lemon;

Catfish wash, dry and cut into portions. Onions and carrots clean, wash and coarsely chop. Egg boil hard boiled, cool and clean.

Place in the removable bowl of the slow cooker carrots, onion, Bay leaf and pepper. Pour water and add salt. Cook the vegetables in the mode "Stewing" for 15 minutes.

At the end of this time put in the broth cooked pieces of catfish and cook in the same mode for another 15 minutes. Then transfer the cooked fish to a bowl and pour part of the broth in a separate bowl. The rest of the broth is not useful.

Prepare a broth sauce. To do this, melt in a saucepan the butter, add the finely chopped eggs, salt and chopped parsley leaves. Then pour 3-4 tablespoons of fish broth, squeeze of a quarter lemon juice, season the sauce to taste with salt and mix everything well.

When serving, pour the prepared in a slow cooker catfish hot egg sauce.

Catfish with vegetables and sour cream

To prepare catfish for this recipe it is necessary to take:
- 300 g catfish;
- 1 onion;
- 2 carrots;
- 150 g of sweet peppers of different colors;
- ½ Tsp for seasoning fish;
- 3 tbsp vegetable oil;
- 150 g sour cream;
- 30 g of black olives without stones;

Vegetables wash. Onions and peel the carrots, the Bulgarian pepper, remove the stem with seeds. Then slice the onion thin half-rings, carrot grate on a coarse grater, and sweet bell pepper cut into strips. Rinse catfish under cold water, dry on paper towel and cut into portions.

At the bottom of the removable bowl multivarki pour vegetable oil, put the onion half rings and half the norm of grated carrots. On top, place the prepared steaks catfish. Sprinkle fish with remaining carrot and cut into thin strips sweet pepper. Then sprinkle the vegetables and catfish with a mixture of salt and seasoning and pour sour cream.

Install control panel mode "Pastries", and the timer time is 40 minutes. Then click "Start". 5 minutes until cooked add to the bowl of olives.

Before serving dishes to the table all components gently mix and place in the plate.

Advice 4: How to cook cream cupcakes: custard, chocolate and cream

Cupcake is a small cake made of air dough and coated with sweet cream. It is for a cap of cream this treat is a favorite for thousands of people. If you have already learned how to make cupcakes, then it's time to master the art of cooking a variety of creams to decorate this wonderful dessert.
How to cook cream cupcakes: custard, chocolate and cream


Custard cream cupcakes

Necessary ingredients:

  • 2 tbsp milk;
  • 3 tbsp. flour;
  • 1 tablespoon sugar;
  • 2 chicken eggs;
  • 20 g of butter.


In a deep dish mix eggs, flour and 1 tablespoon milk. Enameled in a separate bowl, mix the sugar with the remains of milk, then put the mixture on slow fire and bring it to a boil. When the liquid boils, gradually pour in the first part of the milk with flour and eggs. Boil the cream should until thick – about 5-7 minutes.

Remove the mixture from the heat, add to it the butter, then mix thoroughly and leave to cool to room temperature. Before you decorate the cupcakes, custard should be placed for awhile in the fridge to solidify.

Cream cupcakes from cream and condensed milk

Necessary ingredients:

  • 1 Bank of condensed milk;
  • 200 g of butter;
  • 200 g sour cream;
  • 300 g chopped walnuts.


To start, whisk the condensed milk with slightly softened butter. If desired, you can use boiled condensed milk. In the mixture add sour cream, chopped nuts and again whisk all the ingredients until smooth. The finished cream remove to cool in the fridge, then decorate them with freshly baked cupcakes.

Chocolate cream cupcakes

Necessary ingredients:

  • 200 g of black chocolate;
  • 50 g of honey;
  • 250 ml of cream.


To start, mix the cream with liquid honey in an enamel pot, put the mixture on slow fire and bring it to a boil. Then, in small portions added to honey and cream ground dark chocolate. Slowly stir the mixture to dissolve the chocolate and achieve a uniform consistency. Remove the cookware from the heat and stir the mass every 5 minutes until cool. Before you decorate the cupcakes chocolate cream, it must first be cooled in the fridge.

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