Macaroni salad with apples
- 250 g farfalle
- 1 head of lettuce
- 4 red apples
- 70 g of celeriac root
- 100 g of peeled walnuts
- juice 2 lemons
- 1 tbsp. l. olive oil
For cooking homemade mayonnaise:
- 100 ml of olive oil
- 1 tbsp. l. apple cider vinegar
- 2 quail yolks
- 1 tsp. granular mustard
- 1 clove of garlic
- salt pepper
Preparation time: 1 hour
Cooking time: 20 min.
Servings: 6
What to do:
Wash salad leaves. Turn in a damp towel and put it in the refrigerator for 1 hour. Wash the apples, remove the core from them. Flesh cut into small cubes and sprinkle with lemon juice. Prepare the mayonnaise. Garlic clean and crush. Beat in a small bowl of yolks with a pinch of salt. Continue to beat, pour a thin trickle of half of the olive oil. Add the vinegar, the remaining olive oil and mustard, whisk again until a homogeneous mass is obtained. Put the garlic, season with salt and pepper if necessary. In the saucepan, boil the salted water, add the olive oil, pour the farfalle and cook according to the instructions on the package. Throw to a colander and rinse under running water. Root the celery, cut into small cubes. Walnuts chop the knife into a large crumb. Combine in a bowl of pasta, celery, apples and walnuts. Add the mayonnaise and mix gently. Cover the serving bowls with lettuce leaves and put a pasta salad on them.
Snack "ships"
- 4 cucumber
- 150 grams of crab sticks
- 1 red and yellow sweet pepper
- 3 boiled eggs
- 3 tbsp. l. canned corn
- 3 tbsp. l. mayonnaise
- 1 tbsp. l. chopped dill
- ground black pepper
- salt
Cooking time: 10 min.
Servings: 8
What to do:
Cucumbers to wash, cut along in half, remove the flesh. Remove the core from the sweet pepper. Cucumber pulp, yellow pepper, eggs and crab sticks finely chopped. Mix with corn, mayonnaise, herbs, salt and pepper. Fill the cucumber boats with the prepared mixture. From the red pepper cut the triangles in the form of a sail, thread on the toothpicks and place on the boats.
Vinaigrette with yoghurt dressing
- 2 boiled beets
- 2 boiled potatoes
- 2 cooked carrots
- 2 pickled cucumber
- 1 onion
- 150 g of canned peas
- 150 ml of natural yogurt
- 1 tbsp. l. apple cider vinegar
- 1 clove of garlic
- salt pepper
Cooking time: 15 min.
Servings: 6
What to do:
Prepare the gas station. Garlic clean and crush. In a small bowl, beat the yogurt with vinegar, garlic, salt and pepper. Beets, carrots and potatoes peel and cut into cubes. Sliced cucumbers cut into thin slices, onion - semirings. Mix the chopped vegetables and canned peas in a bowl. Pour the dressing and serve to the table.
Tomato soup with meatballs
- 400 g of tomatoes
- 1 onion and carrot
- 2 potatoes
- 3 tbsp. l. vegetable oil
- 3 tbsp. l. tomato paste
- 1.5 tbsp. l. sprigs of dill
- parsley and basil
- salt pepper
For meatballs:
- 300 g ground beef
- 0.5 bulbs
- 1 clove of garlic
- 1 egg
Cooking time: 50 min.
Servings: 8
What to do:
Onion and carrots peeled, finely chopped. In a frying pan, heat the vegetable oil and fry the vegetables, 7 minutes. Basil rinse, cut the leaves into strips. On tomatoes, make cross-shaped incisions, drop them into boiling water for 1-2 minutes, then beat ice water. Remove the cuticle, cut the flesh into slices. Add in the frying pan with basil and cook for 5 minutes. Peel potatoes, cut into cubes. Rinse the rice in running cold water. Boil in a pan 2 liters of water, put rice, bring to a boil, cook for 10 minutes. Add the potatoes, season with salt and pepper and cook for another 6 minutes. In the meantime, cook meatballs. Peel onion and garlic, grind. Mix the forcemeat with egg, onion, garlic, salt and pepper. Wet hands to glue from the mass of balls the size of a walnut. Stir the tomato paste in 1 ladle of potato-rice broth, pour into a saucepan, stir. Put the meatballs and fried vegetables in the soup. Simmer for 8 minutes. Dill and parsley to rinse, finely chopped. Pour the soup over the plates and sprinkle with herbs.
Cream soup with beets
Cooking time: 25 minutes.
Servings: 6
- 500 g of boiled beet
- 1 onion
- 1 tbsp. l. butter
- 1 liter of chicken broth
- 150 ml of cream with a fat content of 12%
- 4 tbsp. l. sour cream
- salt, black ground pepper
What to do:
Onion peel and grind. Cut the beets and cut them into slices. Heat the butter in a saucepan and fry the onion over a low heat for 10 minutes. Pour broth into a saucepan with onion and bring to a boil, put the beets, cook for 5 minutes. Season to taste with salt and pepper. Then grind the soup with a blender, add the cream and warm, 3-4 minutes. Serve to the table with sour cream and finely chopped greens.
Chicken breasts with cheese filling
- 1 kg of chicken fillet
- 150 g of cold butter
- 1 bunch of parsley
- 2 cloves of garlic
- 100 g of cheese
- 2 eggs
- 200 g breadcrumbs
- 3 tbsp. l. vegetable oil
- salt pepper
Cooking time: 1 hour 10 minutes.
Servings: 6
What to do:
Cheese and butter grate on a large grater. Porridge should be washed, dried and finely chopped. Garlic clean and grind. Mix the butter, cheese, garlic and greens. Form small balls from the resulting mass, spread them on a cutting board and put them into the freezer for 20 minutes. Make a deep longitudinal cut on each fillet, open the filet as a book. Cover with a film and beat well. Add salt and pepper to taste. Lay the frozen stuffing on the fillet, curl it and fix it with a toothpick. Cover with a film and return to the freezer for another 15 minutes. Prepare breading. In a bowl, beat the eggs with a pinch of salt, add breadcrumbs to the plate. Remove the chicken fillet from the freezer, remove the toothpicks. Dip breast into eggs, then roll in breadcrumbs. Heat the vegetable oil in a large frying pan and fry the breasts on all sides for 10 minutes. - to a ruddy crust. Chicken meat is an excellent source of protein, phosphorus and B vitamins. A natural whole "Chicken breast fillet in breading" from Golden Cockerel will turn out juicy and delicious in just 7 minutes. Just fry it from two sides to a golden crust and come up with an interesting side dish.