Winter salad with smoked fish
- 100 g of smoked tuna
- 200 g of hot-smoked salmon
- 1 avocado
- 1 small pink grapefruit
- 1 lime
- 1 packet of salad leaf mixture
- olive oil
Cooking:
Cut the smoked tuna into thin slices. With a piece of smoked pink salmon, remove the skin and carefully remove all the bones. Slice the pink salmon into large cubes. Grapefruit peeled off, peeled into slices and cut off all white films with a sharp knife. Cut each slice into 3-4 parts. Avocado peel, cut in half, remove the stone and sprinkle with lime juice. Cut the avocado into cubes. Put a mixture of lettuce leaves on a plate. On top put the sliced fish, avocado and grapefruit cubes. To prepare salad dressing, beat the lime juice from 6 tbsp. l. olive oil, salt and pepper. Pour the salad with the prepared dressing immediately before serving.
Chicken meatballs on skewers
- 2 chicken breasts (total weight about 300 g)
- 1 egg
- 1 cucumber
- 1 lime
- 1/2 pod of red chili peppers
- 1-2 cm of ginger root
- green coriander
- mint leaves (for decoration)
- sweet chilli sauce
- salt
Cooking:
Chicken breast wash, dry and cut into small pieces. The root of the ginger is peeled and cut into thin strips or grated. Cut the chili into small pieces, while removing the seeds. Cilantro greens, dried and finely chopped. Remove the zest with lime. Chopped chicken breasts, ginger, chili, lime and coriander put in the blender's container, squeeze the lime juice there, add salt and beat together until a homogeneous minced meat is obtained. Stuff the meat into a bowl and carefully dislodge. Dipping the hands into the beaten egg, to form small balls of chicken meat (diameter 2.5-3 cm). In a frying pan, heat up the olive oil and fry the meatballs on all sides until golden brown. Cucumber with peeled peeled peel, cut along half and remove the seeds. Prepared cucumber cut into pieces with a width of about 3-5 mm. On small wooden skewers put on one fried meatball, decorate with a piece of cucumber and a mint leaf. Serve as a snack with chili sauce.
Salad cocktail with cottage cheese
- 80 grams of hard cheese
- 2 tbsp. l. granulated cottage cheese
- 2 tbsp. l. sour cream (15%)
- 80 g pineapple
- 60 g cashew nuts
- 2 sheets of iceberg lettuce
- salt to taste
Cooking:
Hard cheese cut into small cubes. Pineapple peel, cut into circles, remove the core and cut the flesh into cubes of the same size as the cubes of cheese. Cashew nuts slightly fry in a dry - frying pan and cut with a knife. Leaves salad iceberg wash, 9j dry and cut into small pieces. Put small pieces of lettuce on the bottom of small croissants or low glasses, put cheese cubes, chopped nuts and pieces of pineapple on them, alternating them with lettuce leaves. Grain curd mixed with sour cream, lightly salt and put on top of a layer of pineapple.
Snack pancakes
For filling:
- 300 g thin slices of salted salmon
- 250-300 g of the top green leaves of Savoy cabbage
- 1 onion head
- vegetable oil
For the test:
- 3 eggs
- 1 cup of milk
- 4 tbsp. l. flour
- pinch of sugar
- salt
Cooking:
To prepare a pancake batter, lightly beat eggs with sugar and salt, pour in 1/2 cup of milk, pour in flour and mix thoroughly. Then dilute the dough with the remaining milk and fry the 8 pancakes on a greased frying pan. To prepare the filling from the leaves of Savoy cabbage cut thick veins, lower the leaves in boiling salted water and boil for 5 minutes. The boiled leaves should be removed, drained and finely chopped. On vegetable oil fry onion, thinly chopped onion until transparent, then add savoy cabbage and fry all together. Fill the filling. At the edge of the pancake put a slice of fish, cut the sides of the pancake along the length of the fish slice. On the fish put a portion of cabbage filling and roll all together in the form of a dense roll.
Soup "generous"
- 1.2 liters of chicken broth
- 250 g of pumpkin
- 250 g carrots
- 250 g of frozen green peas
- orange for decoration
- 1 onion bulb
- 2 tbsp. l. brown rice
- 1/4 nutmeg
- cinnamon to taste
- salt, black pepper
- ground to taste
Cooking:
Pumpkin, peeled from seeds and peel, cut into cubes of medium size. Onions and carrots clean and cut: onions - small cubes, carrots - straw. Cut the pumpkin, onions and carrots into a saucepan. Brown rice thoroughly rinse and shift into a pan with vegetables. Put the pan on fire, pour vegetables and rice with boiling chicken broth and cook for 15 minutes. Pour green peas (do not need to defrost it), mix and bring to a boil. Add the salad and season to taste freshly ground black pepper, cinnamon and grated nutmeg. Orange wash, drain and cut off from it four identical thin circles. With the remaining orange, remove the zest and squeeze out the orange juice. The zest is thinly sliced and added to the soup, pour the orange juice, mix. Spread soup on plates, decorate with orange slices and serve.
Pasta with shrimps, tomatoes and basil
- 250 g of paste (e.g., fettuccine)
- 750 grams of large shrimp
- 400 grams of tomatoes canned in their own juice
- 200 grams of cherry tomatoes (yellow and red)
- 2 cloves of garlic
- Basil
- olive oil
- salt, pepper to taste
Cooking:
Boil the pasta according to the instructions on the package, flip it over the colander and allow the water to drain. Shrimp clear of shell, remove - a black "vein", sprinkle shrimp with salt and freshly ground black pepper. In a large frying pan, heat up the olive oil and fry the prawns on it for 3 minutes. Transfer the fried prawns to a plate. In the same frying pan add a little oil, put the garlic cloves cut into quarters and fry for about 30 seconds. Add the tinned tomatoes cut into 4 pieces with a small amount of juice and bring to a boil. Then add the half-cut cherry tomatoes, salt and pepper to taste. Mix the pasta, shrimp and sauce and serve immediately.
Potatoes with spinach
- 4 potatoes
- 2 tomatoes
- 2 bunches of fresh spinach
- 1 onion bulb
- 2 cloves of garlic
- for 1 tsp. coriander and mustard seeds
- refined vegetable oil
- salt
Cooking:
Spinach soak in cold salted water for 20 minutes. Peel potatoes, cut each tuber into 4 parts. In a deep frying pan heat some vegetable oil and fry the potatoes until golden brown. Onion peeled, cut into slices and fry in a separate frying pan in vegetable oil. Stir fried onions in a frying pan with potatoes. Garlic cloves to peel, cut into small pieces and put to vegetables. Add the grain of mustard and coriander, stir and cook another minute. Pour a little hot water into the pan, cover and simmer for 10 minutes. Spinach taken out of the water, rinsed, dried, coarsely chopped, added to stewed vegetables and mixed. Tomatoes cut into large pieces, put in a frying pan, add salt to taste and stew all together for about 1 minute.
Cod in apple wine
- 100 ml of broth
- cod without giblets without head (about 1 kg)
- 6 tbsp. l. butter
- 200 ml cream
- 2 large sour apples
- 2-3 sprigs of thyme
- 200 ml of cider (apple wine)
- 2 tbsp. l. calvados
- 1 tsp. sharp mustard
- 1 tsp. Sahara
- salt, pepper to taste
Cooking:
Cut the apples into 4 parts and remove the seeds. Sugar heated in a dry frying pan until light brown, then add 2 tbsp. l. butter. Slices of apples are dipped in cider and fried on both sides in butter with sugar. Pour into the frying pan 1-2 tbsp. l. cider and put out the apples in it for 3-5 minutes. Put the cress in the tray, pour the remaining cider, add the hot broth, cover the tray with foil, oiled with butter, and put out 10 minutes. in the oven at 200 °. Form for baking, cover with foil, richly lubricated with butter, and put the fish there, left in the tray to preserve the juice. Pour the fish from above with melted butter (2 tablespoons) and bake in a preheated oven for 180 minutes for 10 minutes. Put the fried apples in the shape to the fish. Mix 1/2 tsp. mustard with Calvados, spread the mixture with cod and put in the oven for another 10 minutes. The juice left after extinguishing the cod, drain and boil up to 100 ml. Then add the cream to it and boil it until a thick sauce is formed. Add in the sauce 1 tbsp. l. butter, salt, pepper, thyme leaves and the remaining mustard, mix the sauce and remove from heat. Before serving, place the fish on a dish, around the fish, decompose the apples. Sauce to serve separately.
Pork chop with mashed potatoes
- 3 pork cutlets on a bone (total weight about 700 g)
- 60 g of butter
- 400 g of frozen green peas
- 5 cloves of garlic
- 3-6 leaves of watercress
- Greenery (parsley, basil)
- olive oil
- black pepper
- salt, sea food
Cooking:
To prepare puree green peas, without thawing, pour into boiling salted water and boil for 25-30 minutes. After that, take the peas out of the water, put them in a bowl and grind them with a submerged blender. Add 2 cloves garlic, sliced greens, salt and pepper to taste, pour 1 tbsp. l. decoction of the peas and chop everything together again. At the end of a thin trickle pour 2 tbsp. l. olive oil. To make garlic oil, 3 garlic cloves should be cleaned and crushed in a mortar with a pinch of salt. Crushed garlic chop with butter, then mix the resulting mass, mold it in the form of a sausage or a small piece, wrap it in a film and place it in the freezer before serving. Pork cutlets slightly beat off the blunt side of the knife on both sides, salt and season with freshly ground black pepper. Pour the chops 2 tbsp. l. olive oil and rub it into meat. Chop the fry in a dry hot frying pan for 3-4 minutes. from each side. Fried chops grease with garlic butter and serve with mashed potatoes, decorating the leaves with watercress.
Chopped beef in Mexican style
- 500 g of beef pulp
- 2 Bulgarian peppers (red and yellow)
- 1 spicy pepper
- 2-3 tomatoes
- 250 g canned red beans
- 150 g of canned corn
- 2 onion bulbs
- 4-5 cloves of garlic
- 3-4 tbsp. l. tomato paste
- parsley greens
- salt, sugar, vegetable
- butter to taste
Cooking:
Bulgarian peppers washed, cut in half, remove seeds and stalk and cut into squares. Onions peeled and cut into large cubes, cloves of garlic cut into 4 pieces. Wash tomatoes, turn over with boiling water, peel and cut into large pieces. The beef pulp should be washed, dried and finely chopped with a sharp knife. Put onion and garlic on a heated frying pan with vegetable oil and quickly fry. Add chopped beef and fry over medium heat, stirring occasionally, about 5-6 minutes, to evaporate all the released liquid. Then put sliced Bulgarian pepper and tomato paste, stir and simmer over medium heat, stirring, for another 5 minutes. After that add tomatoes, canned corn and beans (the liquid of which must be pre-drained) to the pan, add salt, add sugar to taste and mix well. Spicy pepper along with the seeds cut obliquely with rings and add to the frying pan with meat and vegetables. Stir, reduce heat, cover the pan with a lid and simmer for 10-15 minutes, occasionally stirring. Serve, sprinkled with chopped herbs.
Winter vegetables under a potato coat
- 4 large potatoes
- 150 ml cream (10%)
- 3 tbsp. l. butter
- 50 grams of hard cheese
- 0.5 glasses of chicken broth
- 2 onion bulbs
- 1 clove of garlic
- 2 carrots
- 2 small turnips
- 2 stems of celery
- 1 small fennel
- 250 g white cabbage
- 1/4 tsp. thyme
- vegetable oil
- salt, pepper to taste
Cooking:
Potatoes boil in salted water until ready, rub through a sieve. Season with black pepper and combine with 1 tbsp. l. butter. Gradually pour the cream, stirring the mashed potatoes. Cut the vegetables: onions - half rings, carrots - thick circles, chop the garlic finely, cut the celery and fennel stems across the plates, cut the turnip into 4 pieces and then cut across the slices. Cut cabbage into large squares. In a frying pan heat up 1 tbsp. l. cream and vegetable oil and fry onion and garlic until golden brown. Add carrots, turnips and fry for 3-4 minutes. Add cabbage and fry for 5 minutes. Put the cut celery and fennel to the vegetables and cook all together for another 5 minutes. Pour the chicken broth and simmer, stirring, for 10 minutes, adding salt, pepper and thyme at the end of the preparation (the liquid must be evaporated). For the baking form, grease the remaining butter and put the stewed vegetables into it. From above evenly put the mashed potatoes, grease it with a beaten egg and a spoon to apply a pattern on the surface of the potato. Sprinkle with grated cheese and bake for 10-15 minutes. at a temperature of 200 °.