Sweet pepper in oil (in Bulgarian)
- 2.5 kg of sweet pepper
- 0.5 liters of water
- 200 g of vinegar (5%)
- 250 g of vegetable oil
- 100 g of sugar
- 1 parsley root
- 1 head of garlic
- salt to taste
How to prepare a dish:
Fruits of pepper wash, peel from seeds, peel the root of the parsley, and cut into slices. Peel the garlic with denticles. For marinade in water, dissolve salt, sugar, add vinegar and vegetable oil. Pepper, garlic and parsley spread over the jars. Fill with a hot marinade, cover with lids, sterilize (liter cans -15 minutes), close and cool.
Sorrel natural
- sorrel
Fresh leaves of sorrel, clean and wash for 2 minutes in boiling water. Tightly lay the sorrel in hot jars, pour hot water, which blanched the leaves, sterilize 40 minutes. Roll up, turn upside down until it cools down.
Canned beetroot
- beet tops
For marinade:
- 1 liter of water
- 100 g of vinegar (apple or 9%)
- 70 g of sugar
- 25 g of salt
- bay leaf pepper, cloves to taste
How to prepare a dish:
Prepare the marinade by boiling all the ingredients. Wash the water well and cut it (with the petioles). Put beets in prepared cans and pour marinade, soak for 5 minutes, drain marinade, bring to a boil and refill with beets. In the topsoil, you can add chopped garlic, onion rings, dill greens. I use i to prepare borscht and garnishes.
Korean cabbage
- 2 kg of cabbage
- 3-4 carrots
- 2 heads of garlic
- 1 liter of water
- 160 g of sugar
- 200 g of vegetable oil
- 0,5 tsp pepper red - ground
- 5-6 pcs. peppercorns
- 2-3 bay leaves
- 60 g of salt
- a quarter of a glass of vinegar (9%)
How to prepare a dish:
Cabbage and carrots thinly chop, mix with finely chopped garlic and put in jars, pour hot marinade. After cooling, transfer to a cold place. For marinade water with spices bring to a boil, pour in the vinegar and vegetable oil.
Pickled cucumbers
- Cucumbers
- З ст. tablespoons of salt
- horseradish root
- 6 cloves of garlic
- 2 dill umbrellas
- 6 leaves of black currant and cherry
- 20 pips of sweet pepper
- 8-10 grains of sweet pepper
In a three-liter jar, put a slice of horseradish root, 2-3 cloves of garlic, dill umbrella, 2-3 leaves of black currant and cherry. Wash the cucumber with 0.5 cc. Washed, then put the same spices as in the beginning, again cucumbers, on top - spices. Cover the jar with gauze and sprinkle salt on it. Pour unboiled water - well or filtered - so that the salt was covered with it. Put the jar in a dark place for 2 weeks. Remove the gauze, and close the jar with a plastic lid and clean it in the cold.
The most delicious young potatoes
- 800 g of young potatoes
- 3 pieces of butter
- Greenery
- salt, pepper to taste
- fresh mint leaves
- juice of 1 lemon
How to prepare a dish:
Take the young potatoes. Leave it in the peel or scrape it. Take a large saucepan, fill it halfway with boiling water, add a pinch of salt. Add potatoes and cook over high heat for 10-15 minutes. Throw the finished potatoes in a colander, drain, place in a large bowl, add 2 slices of butter, season with salt and pepper. Finely chop the leaves of fresh mint. Add them to the potatoes, pour 1 lemon juice and mix thoroughly. The potato left from dinner can be served cold as a salad - or fry in the oven until crisp.
Trout with mustard and oat flakes
- olive oil
- 2 large trout fillets, approximately 200 g each, with skin, carefully remove scales and bones
- Sea salt and freshly ground black pepper
- 2 teaspoons of Dijon mustard
- 2 handfuls of oatmeal
- 1 lemon
How to prepare a dish:
Heat the grill to maximum. Lubricate the baking sheet with olive oil. Lay the trout fillets on it with the skin down, carefully season with salt and pepper. Lubricate each filet with a teaspoon of mustard. Pour oat flakes into a bowl, lightly drizzle with olive oil and mix. Sprinkle each fillet with a handful of flakes, lightly press. Sprinkle with olive oil and squeeze the flakes to the fish again. Prepare trout. Place the pan under the grill for about 10 minutes until the oatmeal is browned and the fish is not fried. Lay the fillet on plates and serve with young potatoes, fresh water chair and a slice of lemon.
Salsa from tomatoes
- 1 clove of garlic
- 2 stalks of green onion
- 0.5 fresh red chili pepper
- 6 ripe tomatoes
- a small handful of fresh coriander
- juice of 1-2 limes
- extra virgin olive oil
- Sea salt and freshly ground black pepper
Finely chop the garlic and chili together. Add the tomatoes and continue to grind while mixing the ingredients. Add the coriander, chop some more. Transfer salsa to a deep plate, add 1 lime juice. Try it, if you want, add some more juice. Look at how much mixture is already in the dish - and pour in about the same amount of olive oil, mix and season to taste. Serve with lime slices.
Wellington stuffing
- 1 medium onion
- 1 carrot
- 1 stalk of petioled celery
- 1 potato
- 2 cloves of garlic
- 2 large mushrooms or portobello mushroom
- olive oil
- 4 sprigs of fresh rosemary
- a large handful of frozen peas
- 1 large egg, preferably organic or free-grazing chicken
- 500 g of quality ground beef
- Sea salt and freshly ground black pepper
- flour for strewing
- 500 g ready puff pastry, unfrozen
Preheat the oven to 180 ° C. Peel onions, carrots, celery and potatoes, cut into cubes 1 cm in size. Grind garlic. At the mushrooms cut off the tips of the legs, then cut the mushrooms the same way as the vegetables. Pour into a large pan 2 tbsp. Spoon olive oil, put it on medium heat, pour the chopped vegetables and mushrooms. Cut off the leaves of rosemary, finely chop them, and add to the vegetables. Stir, stirring, about 5 minutes. Pour the peas and cook for 1 more minute. Transfer the vegetable mixture into a large bowl, allow to cool completely. Beat the egg in a cup and whisk it with a fork. Put in a bowl with vegetables mince, add half of the beaten egg, season with salt and pepper. Stir mince thoroughly. Form a roll. Lightly sprinkle the clean work surface and the rolling pin with flour, roll the puff pastry into a rectangle measuring 65x45. In the course of the process, if necessary, add a little more flour, so that the dough does not stick to the rolling pin.
Vegetable pancakes
- 2 large carrots
- piece of ginger length 10 cm
- 2 medium red bulbs
- 2-3 fresh red chili peppers, to taste
- a large bunch of fresh coriander
- 2 teaspoons of mustard seed
- 1h. spoon of turmeric
- 1 tsp with a slide of seeds of zira
- 2 tsp sea salt
- 125 g of self-lifting flour
- 1 liter of vegetable oil
- a slice of raw potatoes
- juice of 1 lemon
- 2 limes
Peel carrots, ginger and onions, finely chop or chop them, put them into a large bowl. Finely chop the chilies and add to the vegetable mixture. Finely chop the leaves and stems of coriander. Add the mustard seeds, turmeric, zir, sea salt and chopped coriander to the bowl. Add flour, pour 125 ml of cold iodine and mix well with hands until a thick mixture is obtained. Fry the bhaji - vegetable pancakes. Take out a piece of potato with noise. Scoop up a tablespoon of vegetable dough, squeeze it tightly and gently dip it into hot oil. Form a few more pancakes and dip them into the deep-fryer. Fry for 5 minutes until they turn golden and crunchy. Get the ready-made fritters with a jerk and put the paper on a paper towel. Lightly sprinkle with salt, squeeze a little lemon juice on top of it. Repeat the same with the remaining test. Cut the limes into slices and serve with a plate of bhaji.
Corn in Mexican tones
- 4 cob of corn
- 80 g Parmesan
- 1 fresh red chili pepper
- 4 slices of butter
- lime
- salt, pepper to taste
Boil in the salted water 4 cobs of corn for 8-10 minutes under the lid. Throw it in a colander, dry it. Rub on a dish or in a plate of 80 g of Parmesan. Cut in half 1 fresh red chili pepper, remove the seeds, finely chop the cheese. Put on each cob for a piece of butter and oil over its entire surface. When the butter melts, roll the cobs in cheese with chili. Well season with salt and pepper. Serve with lime slices.
Cheese soup
- 1 medium carrot
- 1 onion head
- 9 champignons
- 2 packages of processed cheese for soup (with onions or mushrooms)
- 6 pcs. pepper black peas
- 5 potatoes of medium potatoes
We clear and cut the champignons into cubes, fall asleep in a saucepan with water (about 4 liters) and wait, when it's sour. How to boil, drain the water, rinse the mushrooms and cook for 40 minutes. At this time, fry grated carrots with chopped onions in vegetable oil and add peas. We clean potatoes, we cut straws. As mushrooms cooked, add potatoes, onion and carrots, bring to a boil and cook for 20 minutes. After that, put the cheese into the pan, breaking it into pieces, and stir until completely dissolved, salt to taste and cook for 10 minutes. You can add parsley or dill at your discretion.
Breakfast in the villa
- 1 glass of oatmeal
- 2 glasses of filtered water
- 1 glass of strawberry
- 2 tbsp. spoons of honey
- 1 tsp cinnamon
Take the oatmeal and boil it in filtered water (the time is indicated on the package). When the porridge is ready, let it brew for 5 minutes. At this time we are preparing a sauce that will make breakfast not only useful, but also very tasty. A little strawberries are left for decoration, other berries are pressed and mixed with honey, we add cinnamon. We take 2 bowls - at the bottom lay out a part of the oatmeal, then pour the sauce, put the remaining porridge and decorate a little crushed strawberries. Now you can serve to the table. If desired, you can use any other berries and fruits that grow in the forest or in your garden.
Pickled marrows
- 4 kg of squash
- 5-6 pcs. chilli pepper
- 20 peas sweet pepper
- 20 peas of black pepper
- 0.5 horseradish root
- 0,5 a bunch of greens of a dill
- 5 sprigs of parsley and celery
- 10 bay leaves
- 10 cloves of garlic
For marinade:
- 1.5 liters of filtered water
- 100 g of salt
- 100 g of sugar
- 350 ml of vinegar
Young zucchini long not Syu-les 20-25 cm to wash with cold water, cut off the pedicels and cut into circles 2 cm thick. Cut the peppers along, peel the garlic and divide into slices, horseradish peel, cut the greens finely. At the bottom of the prepared canister lay spices, on them - zucchini and pour hot (not lower than 70 ° C) marinade. Cover the jars and sterilize them.
Pancake envelopes with tapenade
For pancakes:
- 2 eggs
- 200 ml of milk
- 75 g flour
- 1 teaspoon of sugar
- 1h. spoon of salt
- 50 g of olive oil
For filling:
- 1 pack of tapenades (from sweet red and yellow peppers and dried tomatoes)
- 300 g chicken forcemeat
- 20 g soy sauce
- 150 g of brynza
Whisk all ingredients until smooth. Bake thin pancakes on a hot frying pan. Chicken minced fry in olive oil and soy sauce. Place the roasted chicken and cheese in the blender. Mix everything. Blend the mixture into 3 equal parts and fill with 3 different tapenades. In the center of each pancake place the chicken and vegetable mixture, tie with feathers onions.
Marseille soup
- 300 g of salmon
- 200 g of potatoes
- 10 olives with bones
- 10 olives with stones
- 100 g of white wine
- 20 g of pesto sauce
For fish canapés:
- 400 g white bread
- 100 g of salmon
- olive oil
- 30 g of pesto sauce
Salmon cut into cubes and boil until cooked. From the broth remove the pieces of fish and add the potatoes, cut into cubes. When the potatoes are cooked, add olives and olives to the soup, cook for another 5 minutes. Then return the salmon, add white wine and pesto sauce. Close the lid and turn off the fire. While the soup is coming, prepare a fish canapé. Salmon the fried in olive oil, put in a blender, add pesto sauce and whisk until creamy. White bread dry in a toaster or on a skillet (without oil). Cut the bread into triangles, spread on top with fish and pesto cream and serve with soup.
Salad with Provencal herbs
- 200 g of rucola lettuce
- 200 g of chicken liver
- 200 g fresh strawberries
- 100 g of goat cheese or Dor-blue
- 2 tbsp. spoons of soy sauce
- 100 g of extra virgin olive oil
- 1 tbsp. spoon of seasoning
Chicken liver cut into small pieces, put in a frying pan, pour olive oil and soy sauce. Fry on both sides. Place on a paper towel and cool. Strawberries are washed and cut. In the salad bowl, put the rukkola, pieces of strawberries and cooked liver. Cheese cut into slices or cubes, add to the salad. Mix olive oil, seasoning and 1 teaspoon of soy sauce. Finished dressing pour the salad and serve on the table.