Salad with pasta
For 5 servings:
- 100 g of figured pasta
- 550 g white cabbage
- on 50 g of carrots, fresh zucchini, onions, onions of green
- 50 grams of granulated sugar, vegetable oil
- 100 grams of table vinegar
- 20 g of salt
- fresh greens
Cooking:
1. Clean cabbage from the top leaves, wash and finely chop. Add prepared and finely chopped carrots, squash. Onion peel, wash and cut into half rings. 2. Cook the pasta until cooked, rinse and add to the vegetables. Season the salad with vinegar, vegetable oil, sprinkle with sugar, salt and put in the fridge for about 1-2 hours. 3. Before serving, sprinkle the salad with sliced feathers of spring onion and greens.
Cooking time: 30 min.
In one serving 207 kcal
Proteins - 12 g, fats - 7 g, carbohydrates -15 g
Soup with pies
For 4 servings:
- 300 grams of broccoli
- 1 onion
- 40 g of butter
- 500 ml of broth
- 100 g of cream
- 200 ml of milk
- 1 table. spoon of flour
- salt
- ground black pepper
- ready-made puff pastry
- 1 yolk
- 200 g of cheese
- 150 g sour cream
Cooking:
1. Clean the bow, cut and brown in butter until it is clear. Broccoli is divided into inflorescences. Broil the broth, pour the cabbage. Cook over low heat until cooked. Then the contents of the pan are mashed. Flour flour in milk and enter, stirring, into the soup. Pour in the cream. Bring to a boil, season to taste. 2. Cut the dough into squares. Fold in triangles, grease with yolk, bake at 200 °. Grate the cheese and mix it with sour cream. Pies cut from the side of the bend horizontally in half. On the lower halves put the filling and cover the upper halves.
Cooking time: 50 min.
In one serving, 319 kcal
Proteins - 2 7 g, fats - 15 g, carbohydrates - 38 g
Spicy pie with salmon
For 6 servings:
- 400 g fillet of salmon
- 1 pinch of ground white pepper
- ground nutmeg on the tip of a knife
- 2 eggs
- 1 glass of creamy cream
- 1 table. a spoonful of sour cream
- 2 table. spoons of chopped green dill
- 1 teaspoonful. spoon of ground paprika
- 1 onion
- 2 plates of finished puff pastry
- 1 glass of olives
Cooking:
1. Cut the fillets, removing small bones, cut into pieces. Season with spices, add egg, sour cream, cream and mash. Peel onion, chop and mix together with dill to salmon puree. Season and stir. 2. In a single layer, lined the mold and lay on it 1/2 of the fish mass, level it. Olive cut into rings and distribute on the filling. Top out the remaining fish mass. Lubricate the dough with egg. 3. Bake for 40 minutes at 180 °. Serve with greens.
Cooking time: 50 min.
In one serving 356 kcal
Proteins - 25 g, fats -17 g, carbohydrates - 29 grams
Vitamin salad
- 200 g carrots
- 2 stalks of celery
- 1 pod of red sweet pepper
- 100 g of walnut kernels
- salt
- 4 table. spoons of canned corn
- ground paprika and chili peppers
- 4 table. spoons of mayonnaise
- 2 hard-boiled eggs
Cooking:
1. Carrots clean and cut into small cubes. Pulp the pepper. Stalks of celery cut into thin circles. Prepared food products should be combined and slightly salted. 2. Nuts to grind. Mix with corn and other vegetables, season with mayonnaise. Season with paprika and chili. Serve with eggs decorated with quarters.
Cooking time: 15 min.
In one portion 210 to feces
Proteins - 8 g, fats - 5 g, carbohydrates - 23 g
Vinaigrette with squid
For 4 servings:
- 200 g of canned squid
- 2 beets
- 3 potatoes
- 1 carrot
- 2 medium salted cucumber
- 1/2 onion
- 1/2 bunch of green onion
- 2 table. tablespoons vegetable oil
- salt
- pepper
Cooking:
1.Sveklu, potatoes and carrots boil until ready (beets - about 40 min, potatoes and carrots - 10-15 min). Vegetables cool, clean and cut into cubes or thin slices. 2. Pickled cucumbers and cut them with straws. 3. Crush onion, beat with boiling water and discard in a colander. Chop the green onion into thin rings. 4. Drain the liquid from the squid. Flesh cut into strips. 5. All the prepared products are combined, poured with vegetable oil and seasoned with salt and pepper. Then mix well and serve.
Cooking time: 50 min.
In one serving 226 kcal
Proteins - 12 g, fats - 12 g, carbohydrates - 20 g
Salad "Tashkent"
- 2 black radishes
- 300 g of boiled beef
- 3 eggs
- 1 large onion
- 2 table. tablespoons butter
- 250 g of mayonnaise
- fresh greens
- 4 radishes for decoration
Cooking:
1. Peel and peel the shredded straw. Pour cold water for 20 minutes to get rid of the bitterness. Then discard the radish in a colander, let the liquid drain completely, and dry the product. 2. Cut the onion into thin rings and fry, stirring constantly, in a frying pan with butter (10 minutes). 3. Eggs boil hard to peel from the shell. One egg cut into mugs for decoration, the rest - cubes. 4. Cut the meat across the fibers with fine straw. 5. Lay out layers, pouring each layer with mayonnaise: meat, then fried onions, radish and egg cubes. 6. Salad decorate with greens and mugs of eggs. Radish cut into curly and put on a salad.
Cooking time: 30 min.
In one serving 484 to the feces
Proteins - 15 grams, fats-44 grams, carbohydrates-7 grams
Salad with chicken breast
For 4 servings:
- 2 large chicken breasts (about 500 g)
- 2 carrots
- 1/2 small head of Chinese cabbage
- 20 olives without pits
- Salt
- 1 egg
- 1 pinch of mustard
- 1/2 lemon juice
- 100 ml of vegetable oil
Cooking:
1. Boil chicken breasts in salted water, lightly cool and cut into small cubes. 2. Shred the Chinese cabbage. Carrots boil, peel and cut into small cubes. Cut the olives into halves. 3. Prepare the sauce. Egg rub with a pinch of salt. Continuing to grind, add mustard, pour lemon juice and vegetable oil. 4. All the prepared products are connected, poured with sauce and stirring. Decorate, if desired, with fresh mint leaves or lemon balm.
Cooking time: 40 min.
In one serving 350 kcal
Proteins - 45 grams, fats - 17 grams, carbohydrates-15 grams
Sticks with sesame seeds
For 6 servings:
- 300 g of flour
- 150 g hard cheese
- 180 g of butter
- 1 teaspoonful. spoon of salt
- 1/2 tea. spoons of ground paprika
- 1 egg
- 100 grams of sesame seeds
Cooking:
1. Wipe the cheese on a fine grater, mix with butter, salt and paprika. Stir in the flour and knead the dough. Place in a food film and place in the refrigerator for 1 hour. 2. Dough to get from the refrigerator and put on flour-poured work surface. Shape small balls and roll out of them a stick the size of a pencil. 3. Beat the egg with 1 teaspoonful. spoon of cold water. Sticks grease the prepared mixture and roll in sesame seeds. 4. Place the rods gently on a dry baking tray. Bake for 15-20 minutes at 180 °. Then remove from the pan, allow to cool and serve.
Cooking time: 50 min.
In one serving 390 kcal
Proteins - 11 g, fats - 15 g, carbohydrates - 26 g
Home-made appetizer
For 8 servings:
- 600 g of beef heart
- 300 grams of boiled ham and onions
- proteins
- 6 boiled eggs
- 400 g of champignons
- juice of 1 lemon
- 200 ml of mayonnaise
- 4 table. tablespoons vegetable oil
- salt
- 2-3 buds of a carnation
Cooking:
1. Beef heart boil in salted water with cloves (1.5 hours). Then, removing the films and blood vessels, cut into large strips. 2. Champignons to sort, cut into large slices and boil in salted water with lemon juice. Fold in a colander, then lightly fry in a pan in half the vegetable oil. 3. Protein and ham cut into large strips. 4. Cut the onion into slices and fry, stirring, in the remaining vegetable oil until golden brown (10 min). 5. All the prepared ingredients of the salad are combined, lightly seasoned, poured with mayonnaise and mixed well.
Cooking time: 50 min.
In one portion 420 kcal
Proteins-22 grams, fats-12 grams, carbohydrates-13 grams
"Seafood" salad
For 6 servings:
- 3 avocados
- 200 g fillets of fresh-salted red fish
- 200 g of peeled shrimp (can be frozen)
- 200 g of mayonnaise
- 1 lemon
Cooking:
1. Cut the avocado into halves, remove the stones and remove the pulp to make "boats". Flesh avocado and cut into cubes. 2. Boil the prawns in salted water (2-3 minutes) and cut into small pieces. 3. Cut the lemon into halves. From one to squeeze juice, another cut into slices. 4. Combine the pulp of avocado, chopped shrimp, fish, sprinkle with lemon juice and mix well. Fill the halves of avocado and cover with mayonnaise. 5. Sliced lemon slices on toothpicks, stuck in the center of each salad.
Cooking time: 25 min.
In one serving 348 kcal
Proteins - 13 g, fats - 11 g, carbohydrates - 8 g
Vegetarian soup
For 4 servings:
- 2 cans of white beans
- 2 carrots and tomatoes
- 1 onion
- 1/2 pod of chili pepper
- 40 ml of vegetable oil
- 1 liter of vegetable broth
- 2 stalks of celery
- Sliced coriander
- 3 slices of white bread
- 2 cloves of garlic
Cooking:
1. Vegetable broth to bring to a boil over a small fire. 2. Carrots cleaned, washed and cut into thin strips. Peel onion, wash and cut into small cubes. 3. Carrots, chili peppers and onions in a half oil and put into broth. After 10 minutes add the washed and peeled tomatoes, sliced celery. Cook for about 15 minutes and mash or rub through a fine sieve. Beans are thrown in a colander to make the glass liquid. 4. Add the beans to the vegetables, once again bring the soup to a boil, stirring occasionally. Garlic clean and pass through a press or grate. 5. With bread finely cut the crust, cut the cubes into cubes and fry in the remaining oil along with the garlic, passed through the press. Put on a napkin to stack excess fat. 6. Before serving, sprinkle with garlic croutons and finely chopped greens.
Cooking time: 50 min.
In one serving 320 kcal
Proteins - 18 g, fats - 15 g, carbohydrates - 57 g
Potato soup
- 0,4 kg of potatoes
- 1 onion
- 4 table. tablespoons butter
- salt
- ground black pepper
- 1,2 l broth
- 2 pods of red sweet pepper
- 4 slices of bread for toast
- 100 g sour cream
- 1 bunch of green onions
Cooking:
1. Peel the potatoes. Wash and cut into large cubes. Onion peel and cut into half rings. 2. Onions and potatoes fry a little on 2 tablespoons of oil. Then pour over warmed broth and cook, stirring occasionally, about 10 minutes. 3. Wash the sweet pepper, cleanse the seeds and remove the base of the peduncles. Cut into thin strips. Add the pepper to the potatoes and onions. Boil another 10 minutes. Salt and pepper. 4. Bread cut into cubes and fry in oil. Wash the spring onion and cut into rings. Before serving on the table in the soup, add toast, sour cream and sprinkle with green onions.
Cooking time: 35 min.
In one serving 289 kcal
Proteins - 24 g, fats -19 g, carbohydrates - 27 grams