Crispy sticks with fried sausages
For 4 servings:
- 750 g dough for dumplings (egg, water, salt, flour)
- salt pepper
- sugar
- 3 different sweet Bulgarian pepper
- 1 head of onions
- 3 hunting sausages (100 g each)
- 3 tablespoons melted butter
- 500 grams of sifted tomatoes
- 6 tablespoons of tomato ketchup
- 1 tablespoon curry
Cooking:
Roll the dough into a long sausage into a finger thick, cut into pieces 5-6 cm long and give them the shape of "fingers". In a large saucepan, boil 2-3 liters of salted water. Portionally put in it "fingers" and cook for 5 minutes. Taking out of the water with a noise, let them drain. Sweet pepper pods wash and cut into strips. Peel the onion, and cut into cubes, and the sausages - in circles. Preheat in a large frying pan 2 tablespoons of melted butter. Portionally, turning over, fry on it "fingers" until golden brown. In another skillet, heat 1 tablespoon of melted butter. Turning over, fry the sausage slices on it - for 5-6 minutes. Remove from the frying pan. In the remaining fat after sausages, fry the peppers and onions for about 5 minutes. Add to the vegetables the mashed tomatoes, ketchup and 1 tablespoon with a curry slide, bring to a boil and simmer 5 minutes. Season to taste with salt, pepper and sugar. Add the sausages and "fingers" to the vegetables, sprinkle curry and warm everything together.
Onion soup with smoked pork
For 4 servings:
- 750 g of onions
- 2 tablespoons vegetable oil
- 750 grams of potatoes
- 4 slices of smoked pork with a bone (200 g each)
- 200 ml of dry white wine
- 1 tablespoon dried thyme
- 2 bay leaves
- salt pepper
- sugar
Cooking:
Onion peeled, cut into rings and, after heating in a saucepan, oil, fry for 10 minutes, so that the onion became transparent. Peel potatoes, wash and cut into cubes. Rinse the pork. Pour to the wine and 1 liter of 250 ml of water. Put potatoes, pork, thyme and bay leaves into a pot. Bring to a boil and simmer for 40 minutes. Take out the pork. Cut the pulp from the bone, cut into cubes and put in soup again, so that the meat warms up. Season with salt, pepper and sugar.
Roasted rice with egg and turkey
For 4 servings:
- 300 g of basmati rice
- salt pepper
- 2 stems of leek
- 3 carrots
- 400 g turkey fillets
- 2 tablespoons vegetable oil
- 6 eggs
- 6 tablespoons soy sauce
- 1-2 tablespoons of spicy paste
Cooking:
Cook the rice. Brush and wash the vegetables. Cut the leeks into rings, carrots - half rings. Wash the meat of turkey, cut into strips. In a frying pan, heat the oil and fry the meat. Season with salt and pepper, remove from a frying pan. In the remaining fat after the meat, fry the vegetables. Add the rice. Return the turkey to the frying pan. Whisk the eggs with soy sauce and stir to the rice. Continue cooking until the egg thickens. Season with hot paste.
Fried fish with sauerkraut in cream
For 4 servings:
- 600 g saithe fillets
- 2 onion heads
- 3 tablespoons melted butter
- 850 g of sour cabbage
- 1 tablespoon of not very spicy paprika
- 200 ml cream
- salt pepper
- sugar
- 800 g of potatoes
- 1-2 teaspoons lemon juice
- 2 eggs
- 5 tablespoons flour
- 1 bunch of parsley
Cooking:
Cut the onions into cubes. Preheat in a pan 1 tbsp. l. butter, fry onion on it, add cabbage. Sprinkle with paprika. Pour in the cream and bring to a boil. Season with salt, pepper, sugar. Put out. Peel potatoes and boil. Cut fish into 8 pieces. Sprinkle with lemon juice, salt. Eggs whip. Roll the fish in flour, dip in the egg and fry for 2 tbsp. l. melted butter. Serve fish with potatoes and cabbage. Sprinkle with chopped parsley.
Chops in a beer sauce
For 4 servings:
- 3 onion heads
- 4 pork chops (250 g each)
- salt pepper
- sugar
- 3 tablespoons melted butter
- nutmeg
- 1 bottle of beer
- 1 rutabaka (1 kg)
- 400 g of potatoes
- 2 large apples
- 3 tablespoons butter
- 1 tablespoon of starch
Cooking:
Peel onion and cut into cubes. Pork wash and pat dry. Preheat 2 tablespoons of melted butter in a frying pan and fry the meat on it - 3 minutes on each side. Season with salt and pepper. Add 2/3 of onions and fry together a little more. Pour in the beer and 250 ml of water. Bring to a boil and simmer under the lid for about 1 hour and 15 minutes. Peel potatoes and rubbish, wash and cut into large cubes. Apples clean, divide into quarters, remove the core and also cut into cubes. Heat 1 tablespoon of melted butter in a saucepan and put the remaining onions on it. Add apples, potatoes, trout and all together let in a little more. Sprinkle 1 teaspoon of sugar. Pour 250 ml of water, bring to a boil. Cover and cook for about 40 minutes. Add butter to the dressing mixture and rinse the mashed potatoes well. Season with salt and nutmeg. Remove the chops from the frying pan. Rinse the juice from the frying to a boil. Evenly, dilute the starch in 3 tablespoons of water, mix with the meat juice and simmer for 2 minutes. Season with salt, pepper, sugar. Serve chops with mashed potatoes and apples and meat sauce.
Tagliatelle with chicken and spinach
For 4 servings:
- 200 g fresh spinach
- 1 head of onions
- 1 clove of garlic
- 400 g noodles
- 500 g chicken fillet
- 1 tablespoon vegetable oil
- 125 ml of white wine
- 100 g whipping cream
- 100 g of Gorgonzola cheese
- salt pepper
Cooking:
Cook the noodles in boiling salted water according to the directions on the package. Spinach wash. Onion and garlic cut into small cubes. Wash meat, pat dry and cut into cubes. In a frying pan, heat a tablespoon of vegetable oil and fry the meat from all sides (4-5 minutes). Pepper, salt. Add the onions, garlic and fry for a little more. Pour wine, 125 ml of water, cream and bring to a boil, melt in this sauce gorgonzola. Pour the macaroni into a colander and return it back to the pan. Stir with sauce and spinach.
Tomato soup with pork minced meat
For 4 servings:
- 1 head of onions
- 1 clove of garlic
- salt pepper
- Sugar
- 1 tablespoon vegetable oil
- 250 g of minced pork
- 2 teaspoons ground zira
- 2 tablespoons of tomato paste
- 1 pot (850 ml) of tomatoes
- 1 can (400 ml) lecho
- 2 sachets of rice (125 g each, 10-minute cooking)
- 3 sprigs of parsley
- 200 g sour cream
Cooking:
Onions and garlic is peeled, and cut into cubes. Rice boil in salted water. Heat the oil in a saucepan and fry the minced minced meat on it. Season with zircon and pepper. Remove from the pan. Let the onion and garlic remain in the meat left over from the stuffing. Add tomato paste, lecho and tomatoes. Bring to a boil and simmer under the lid for 10 minutes. Cut the parsley into strips. Put half the sour cream in the soup and break everything into a puree. Put minced meat and rice into the soup. Finish the soup with sour cream and parsley.
Potato slices with Savoy cabbage in cream
For 4 servings:
- 800 g of boiled potatoes
- 1 kg Savoy cabbage
- 1 head of onions
- 100 g smoked bacon with veins of fat
- 1 tablespoon + 50 g flour
- 100 ml of milk
- 125 ml whipping cream
- salt pepper
- nutmeg
- 2 eggs
- 50 g of low-fat soft cottage cheese
- 2 tablespoons melted butter
- 2 bunches of parsley
Cooking:
Cook potatoes under the lid for about 20 minutes. Savoy cabbage clean, wash, cut into quarters and remove the stump. Cut the leaves into strips. Peel onion, and cut into small cubes. From a pot of potatoes, drain the water, lightly cool it and clean it. Another warm mash with a fork or beater and allow to cool. The brisket is cut into small cubes and browned without oil in a large saucepan until a crispy crust is formed. Remove from the pan. Allow the cabbage fat in the remaining fat from the brisket to grill, periodically turning it over. Sprinkle 1 tablespoon of flour and sprinkle a little. Add milk and cream, bring to a boil and cover with a lid, simmer for about 15 minutes. Season to taste with salt and pepper. Mix the potatoes with eggs, onion, half of the fried bacon, 50 g of flour and cottage cheese and lightly knead. Well season with pepper and nutmeg, a little salt. Blind out the resulting mass of 8 bits. In a large frying pan, heat the melted butter. Fry on it until the golden color of the beads - on medium heat for 3-4 minutes on each side. Add the remaining bacon and warm it up a little. Wash the parsley, shake off the water and chop. Potato slices with Savoy cabbage spread on plates, and sprinkle with slices of brisket and parsley.
Baked beans in Mediterranean
For 4 servings:
- 250 g of dry white beans
- 2 heads of onions
- 2 cloves of garlic
- 2 tablespoons of olive oil
- 1 pot (850 ml) of tomatoes
- salt pepper
- sugar
- 1 bunch of smooth-leaf parsley
- 150 grams of Feta cheese
Cooking:
Beans soak for 2 liters of cold water at night. The next day, put the beans in the same water on the stove, bring to a boil and cook under the lid for 1-2 hours until it becomes soft. Onions and garlic, peel, cut into small cubes and, warming up the vegetable oil in a saucepan, lightly let it sit. Add the tomatoes along with the juice and bring to a boil, while the tomatoes are well mash. Cover and soak for 10 minutes. Season with salt, pepper and sugar. Preheat the oven to 200 ° C. Wash the parsley, shake off the water and cut into strips. Put the beans in a colander and allow to drain. Together with parsley, mix beans with tomato sauce. Put into four small (or one large) baking dish. On top of crumbled cheese. Bake in a hot oven for 8-10 minutes. This dish can be served with a thin pita bread.
Pizza with corn and minced meat
For 6 pieces:
- 1 can of corn (200 ml)
- 1 small onion head
- 1 tablespoon vegetable oil
- 250 g mixed mixed pork / beef
- salt pepper
- 5-6 tablespoons of tomato ketchup
- 3 tomatoes
- 400 g chilled pizza dough
- 100 grams of grated cheese
Cooking:
Remove the liquid from the can of corn. Peel onion, and cut into small cubes. Heat the vegetable oil in a frying pan and fry minced minced meat on it (about 5 minutes on medium heat). Pepper, salt, add the onions and fry together a little more. Stir ketchup and corn, allow to cool for 5 minutes. Tomatoes are washed and cut into slices. Dough for pizza roll on paper and cut into three equal in size rectangular strata. Preheat the oven to 225 ° C. For the preparation of ordinary pizzas, spread on 3 slices of dough half of tomatoes, minced meat and cheese. To prepare pizza pockets for the remaining three pieces of dough, also place the mince and tomatoes, but leave half of each dough free of the filling. Cover this half with the filling and press the dough around the edges. Sprinkle with the remaining cheese. Bake all the pizzas together in a hot oven for 12-15 minutes. Take it and immediately serve it on the table.
Italian cutlets with potatoes in a country style
For 4 servings:
- 1 kg of potatoes
- slightly-hot paprika
- Cayenne pepper
- sea salt
- dried oregano
- 4 tbsp. l. olive oil
- 1 tbsp. l. lemon juice
- 100 g of dried tomatoes
For bits:
- 1 yesterday's bun
- 1 head of onions
- 1 clove of garlic
- 600 g mixed mixed pork / beef
- 1 tsp. sea salt
- 1 tsp. mustard
- 1 egg
- 2 tbsp. l. vegetable oil
Cooking:
For cooking potatoes, preheat the oven to 175 ° C. Wash potatoes, peel and slice. Mix 1 tablespoon of paprika, 2 teaspoons of cayenne pepper, 2 teaspoons of sea salt and 2 tablespoons of oregano. Set aside 1 teaspoon of this mixture, the rest dilute with 4 tablespoons of olive oil and lemon juice. Hand over the potatoes in the resulting spicy olive oil. Bake on a baking sheet in a hot oven for about 30 minutes, turning occasionally. Soak the bit for bread. Cut the onions into cubes. Garlic chopped. Mix the minced meat, pressed bread, egg, onion, garlic, a teaspoon of salt and mustard. Pepper and blind 8 sausages. Fry them for 4 minutes on each side on 2 tablespoons of vegetable oil. 10 minutes before the end of the potato preparation, spread tomatoes between his wedges. 3-4 minutes before the final, sprinkle the potatoes with the remnants of the spice mixture and turn it over. Place the potatoes on the plates together with the bitlets.
Waldorf salad
For 6-8 servings:
- 1 fresh egg yolk
- 1 teaspoon + 2 tablespoons lemon juice
- 125 ml of vegetable oil without a smell (for example, rapeseed oil)
- 75 g whipping cream
- salt pepper
- sugar
- 1 celery tuber (about 750 g)
- 4 sourish apples (with a total weight of about 800 g)
- 75 grams of walnut kernels
Mix in a high bowl of egg yolk and 1 teaspoon of lemon juice. Whisk until a mayonnaise consistency, pouring in vegetable oil - first dropwise, and then a thin trickle. With the help of a mixer, using the whiskers, whisk to a medium density cream and gently mix them with mayonnaise. Season with salt and pepper. Wash the apples, cut into quarters and remove the core. Also chop or cut into thin strips and mix immediately with the celery until they have darkened. Nuts finely chop, and add to the salad. Season to taste with salt, pepper and sugar. Cover and leave to soak for about an hour. Then season to taste again. Salad ready!