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: 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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