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Dastali Pronto

@dastalipronto

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🍝 Having fun in the kitchen 🍴
Recipes • Cooking • Food entertainment 🕺
Contact info: [email protected]
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Pumpkin soup, dressed for Halloween. 🎃🕸️ Roasted pumpkin soup, a creamy spiderweb and crispy coffin toasts. A little spooky, very cosy. Save this for your Halloween table! 🧡 #PumpkinSoup #HalloweenFood #HalloweenRecipes #HalloweenDinner #dastalipronto by @dastalipronto
Тыквенный суп к Хэллоуину 🎃 Сливочная паутинка, ржаные гробики и тёплый суп из запечённых овощей. Листайте от первого макания к приготовлению — и сохраните идею для осеннего стола. 800 г очищенной тыквы, до 600 мл мясного бульона и 100 мл сливок плюс немного для рисунка. Тыкву, лук, морковь, картофель и чеснок запекаем под фольгой при 180 °C около 40 минут. Измельчаем, постепенно добавляя бульон и сливки до нужной густоты. Гренки подаём отдельно, чтобы макать перед самым укусом. Halloween pumpkin soup 🎃 A cream spiderweb, little rye coffin toasts and warm soup made with roasted vegetables. Swipe back from the first dip to the cooking — and save it for your autumn table. 800 g peeled, deseeded pumpkin, up to 600 ml meat broth and 100 ml cream, plus a little extra for the pattern. Roast the pumpkin, onion, carrot, potato and garlic under foil at 180 °C for about 40 minutes. Blend, gradually adding broth and cream to your preferred consistency. Serve the rye toasts on the side, ready to dip. Полное видео / Full video: Dastali Pronto на YouTube. #PumpkinSoup #HalloweenFood #ТыквенныйСуп #Хэллоуин #DastaliPronto by @dastalipronto
A pumpkin face takes shape: triangular eyes, a small nose and a toothy Halloween grin. 🎃 Save this idea for your next pumpkin carving session. Watch the full tutorial on the Dastali Pronto YouTube channel. #pumpkincarving #halloweendiy #JackOLantern #halloweendecor #dastalipronto by @dastalipronto
One pumpkin, a cheeky grin. 🎃 Swipe for the eye and tooth details, and save this for your next carving night. Watch the full tutorial on the Dastali Pronto YouTube channel. #PumpkinCarving #JackOLantern #HalloweenDIY #PumpkinArt #DastaliPronto by @dastalipronto
Немного кухонной магии — и готовим манты ✨ Баранину, тыкву и лук рубим ножом. Тонкое тесто, сочная начинка и кусочек масла внутри каждого манта. Готовим на пару и подаём с белым соусом и пряным маслом. СОХРАНЯЙТЕ РЕЦЕПТ Тесто: 500 г муки, 200 мл воды, 1 яйцо, 1 ч. л. соли, 2 ст. л. растительного масла. Начинка: 500 г баранины, 300 г тыквы, 150 г лука, 100–150 г бараньего жира на всю начинку. Специи для начинки: 2 ч. л. соли, 1 ч. л. зиры, ½ ч. л. чёрного перца. Перед лепкой добавляем в КАЖДЫЙ мант по 5 г сливочного масла. Полный рецепт: dastalipronto.com/ru/recipes/lamb-pumpkin-manti/ #Манты #УзбекскаяКухня #Тыква #Рецепты #dastalipronto by @dastalipronto
A little kitchen magic ✨ Lamb & pumpkin manti, made from scratch. Hand-chopped filling, thin dough and a little butter inside each dumpling. Steam, then finish with herb sauce and spiced butter. SAVE THE RECIPE Dough: 500 g flour, 200 ml water, 1 egg, 1 tsp salt, 2 tbsp oil. Filling: 500 g lamb, 300 g pumpkin, 150 g onion, 100–150 g lamb fat for the whole batch. Season the filling with 2 tsp salt, 1 tsp cumin and ½ tsp black pepper. Add 5 g butter to EACH manti before folding. Full recipe: dastalipronto.com/en/recipes/lamb-pumpkin-manti/ #mantı #dumplings #uzbekfood #houdini #dastalipronto by @dastalipronto
Juicy dumplings, hand-chopped lamb and sweet pumpkin. Meet Uzbek manti. 🥟🎃 Twenty years in Tashkent stayed with me in the flavours I love. These manti bring them back: thin dough, a generous filling and a little butter tucked inside each one. Swipe for the juicy filling, the folds and the finished platter. Save the recipe 💛 DOUGH 500 g flour • 200 ml water • 1 egg • 1 tsp salt • 2 tbsp vegetable oil FILLING 500 g lamb • 300 g pumpkin • 150 g onion 100–150 g lamb fat for the whole batch 2 tsp salt • 1 tsp ground cumin • ½ tsp black pepper Plus 5 g butter inside EACH manti. Chop the filling by hand. Roll the dough thin, add the filling and butter, then seal the opposite edges and join the sides. Keep the unused dough covered so the edges stay soft. Steam the manti and make the fresh herb sauce and spiced butter while they cook. Serve hot and open one to see that juicy filling. The full step-by-step video is now on Dastali Pronto YouTube, with close-up folding and both sauces: https://youtu.be/jYeCvY9REzg Full recipe: https://dastalipronto.com/en/recipes/lamb-pumpkin-manti/ #Manti #Dumplings #UzbekFood #PumpkinRecipes #DastaliPronto by @dastalipronto
Juicy dumplings, hand-chopped lamb and sweet pumpkin. Meet Uzbek manti. 🥟🎃 Twenty years in Tashkent stayed with me in the flavours I love. These manti bring them back: thin dough, a generous filling and a little butter tucked inside each one. Save the recipe 💛 DOUGH 500 g flour • 200 ml water • 1 egg • 1 tsp salt • 2 tbsp vegetable oil FILLING 500 g lamb • 300 g pumpkin • 150 g onion 100–150 g lamb fat for the whole batch 2 tsp salt • 1 tsp ground cumin • ½ tsp black pepper Plus 5 g butter inside EACH manti. Chop the filling by hand. Roll the dough thin, add the filling and butter, then seal the opposite edges and join the sides. Keep the unused dough covered so the edges stay soft. Steam the manti and make the fresh herb sauce and spiced butter while they cook. Serve hot and open one to see that juicy filling. The full step-by-step video is now on Dastali Pronto YouTube, with close-up folding and both sauces: https://youtu.be/jYeCvY9REzg Full recipe: https://dastalipronto.com/en/recipes/lamb-pumpkin-manti/ #Manti #Dumplings #UzbekFood #PumpkinRecipes #DastaliPronto by @dastalipronto
Love four-cheese pizza? Try this khachapuri 🧀🤤 Soft dough, a generous cheese filling and a golden cheesy top. This Georgian cheese bread deserves a spot on your table! Save the recipe 💛 Makes 2 small khachapuri or 1 larger, thicker one. INGREDIENTS • 300 g flour, total • 170 ml warm milk • 1 tsp dry yeast • 1 tsp sugar • ½ tsp salt • 2 tbsp vegetable oil • 1 whole egg + the white of a second egg FILLING • 600 g suluguni or low-moisture pizza mozzarella • About 50 g Dorblu blue cheese TOPPING • The remaining egg yolk + 1 tsp milk • Some cheese reserved from the filling • Melted butter and optional thyme, to finish HOW TO MAKE IT Mix the warm milk, sugar, yeast and 2 tbsp flour taken from the 300 g total. Leave for 5 minutes. Add the remaining flour, egg, extra egg white, salt and oil. Mix into a soft, sticky dough. Cover and let rise for 1 hour. Coarsely grate the main cheese and reserve some for the top. Finely grate the slightly frozen blue cheese and mix it into the filling. For 2 khachapuri, divide both dough and filling in half. Shape each portion of cheese into a firm ball. Roll out the dough, place the cheese in the centre, gather the edges over it and pinch completely closed. Turn seam-side down, gently flatten and roll out with the filling inside. Brush with yolk and milk, then sprinkle with the reserved cheese. Bake at 180°C / 350°F for about 15–20 minutes. One larger, thicker khachapuri needs longer: check that the dough is cooked through. Brush the hot bread with melted butter and add thyme if you like. I used suluguni and Dorblu; low-moisture pizza mozzarella is an easy alternative to suluguni. Would you add blue cheese or keep it all mozzarella? 👇 #Khachapuri #cheesebread #CheeseLovers #GeorgianFood #dastalipronto by @dastalipronto
Pizza or khachapuri? 🧀 Swipe for the close-up and every step! Soft dough, plenty of cheese inside and a golden top. Save the recipe 💛 Makes 2 small breads or 1 larger, thicker one. INGREDIENTS 300 g flour TOTAL, 170 ml warm milk, 1 tsp dry yeast, 1 tsp sugar, ½ tsp salt, 2 tbsp vegetable oil, 1 whole egg + the white of a second egg. Filling: 600 g suluguni or firm, low-moisture pizza mozzarella + about 50 g Dorblu blue cheese. Reserve some of the main cheese for the top before mixing in the blue cheese. To finish: the remaining yolk + 1 tsp milk, reserved cheese, melted butter and optional thyme. METHOD 1. Mix milk, sugar, yeast and 2 tbsp flour taken from the 300 g total. Leave for 5 minutes. 2. Add the remaining flour, egg and extra white, salt and oil. Make a soft, sticky dough. Cover and let rise for 1 hour. 3. Coarsely grate the main cheese and reserve some for the top. Finely grate the slightly frozen blue cheese and mix the filling. 4. For 2 breads, divide both dough and filling in half. For 1 large bread, keep them whole. Press the filling into a ball. 5. Roll out the dough, put the cheese in the centre, bring the edges over it and pinch firmly closed. Turn seam-side down and gently roll out again with the filling inside. 6. Brush with yolk and milk, add the reserved cheese. Bake at 180 °C for about 15–20 minutes. A larger, thicker bread needs longer: check the dough is cooked through. 7. Brush the hot bread with melted butter; add thyme if you like. The photos show suluguni; pizza mozzarella is the suggested substitute. Which cheese would you use? #khachapuri #cheesebread #homemadefood #georgianfood #dastalipronto by @dastalipronto
Pear & Camembert Puff Pastry with Honey and Walnuts Crisp pastry, soft pear and melted Camembert — about 5 minutes to prepare, then around 15 minutes in the oven. Save this recipe for your next cosy evening! Ingredients: • 1 sheet of ready-made puff pastry (approximately 200–250 g) • 1 pear • 125 g Camembert • 50 g walnuts, chopped • Honey to taste (I used 50 g) • A little olive oil • A little ground black pepper • A little mint before baking and to garnish 1. Roll out the pastry on baking parchment and fold the edges inward. 2. Thinly slice the pear and arrange it on the pastry. 3. Slice the Camembert and place it over the pear. 4. Drizzle with honey, scatter over the walnuts and add a little olive oil. 5. Add a little mint and black pepper. 6. Transfer to a baking tray with the parchment. Bake in a preheated oven at 180°C for about 15 minutes, until golden. Check the pastry instructions and adjust to your oven. 7. Garnish with mint and serve warm with tea or a glass of white wine. Tea or white wine — what would you serve with it? Dastali Pronto #PuffPastry #Camembert #PearTart #EasyAppetizer #DastaliPronto by @dastalipronto
Pear & Camembert Puff Pastry with Honey and Walnuts Crisp pastry, soft pear and melted Camembert — about 5 minutes to prepare, then around 15 minutes in the oven. Save this recipe for your next cosy evening! Ingredients: • 1 sheet of ready-made puff pastry (approximately 200–250 g) • 1 pear • 125 g Camembert • 50 g walnuts, chopped • Honey to taste (I used 50 g) • A little olive oil • A little ground black pepper • A little mint before baking and to garnish 1. Roll out the pastry on baking parchment and fold the edges inward. 2. Thinly slice the pear and arrange it on the pastry. 3. Slice the Camembert and place it over the pear. 4. Drizzle with honey, scatter over the walnuts and add a little olive oil. 5. Add a little mint and black pepper. 6. Transfer to a baking tray with the parchment. Bake in a preheated oven at 180°C for about 15 minutes, until golden. Check the pastry instructions and adjust to your oven. 7. Garnish with mint and serve warm with tea or a glass of white wine. Tea or white wine — what would you serve with it? Dastali Pronto #PuffPastry #Camembert #PearTart #easyappetizer #dastalipronto by @dastalipronto

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