Green Pea Soup
- 400 g of frozen green peas
- 1 shallot onion
- 600 ml of vegetable broth
- 120 ml of natural yogurt (1 packet) or low-fat sour cream
- a handful of mint
- 2 tbsp. l. vegetable oil
Cooking:
Onion finely chopped and put out in a frying pan in vegetable oil until transparent. Add pre-thawed peas, mint leaves and pour vegetable broth. Bring to a boil and cook a little over low heat until the peas become tender.
Figured French Toast
- 2 eggs
- 3 cups of milk
- 4 slices of white bread or bread with raisins
- 2 tbsp. l. butter
- pinch of cinnamon (optional)
Cooking:
With a whisk or a fork, lightly beat the egg with milk, add cinnamon (if desired) and pour into a shallow dish. Dip the bread (or carved figurines from it) in this mixture on both sides. Fry the bread in a frying pan on melted butter on both sides until golden brown. Serve with maple syrup or jam.
Macaroni with sweet pepper
- 300 g of pasta
- 3 red sweet peppers
- 1 handful of almonds
- small bunch of parsley
- 4 sprigs of tarragon
- 50 g grated Parmesan
- 3 tbsp. l. olive oil
- freshly ground black pepper sea salt
Cooking:
Put the pepper on the baking sheet and send it to the oven preheated to 180 ° C for 20 minutes. Then put into a saucepan, cover and leave for 5 minutes. Remove seeds and peel. Boil the pasta as indicated on the package. Grind almonds in the blender, then, without stopping whipping, add pepper, parsley, tarragon and olive oil. Sauce salt, pepper, add Parmesan, 2 tablespoons of water, which is cooked pasta. Beat all in a creamy mass. Pour the pasta (water to save) and season with sauce, adding a little water in which they were brewed.
Crispy pouches "with a surprise"
- 4 sheets of dough filo,
- 100 g of butter,
- 3 chicken breasts without skin and bones,
- a bunch of any greens (dill, parsley, coriander, basil),
- 2 tbsp. l. sour cream,
- 1 egg yolk,
- 2 tbsp. l. large-sliced (or pounded) walnuts,
- salt pepper
Dough pre-unfrozen. On the board lay a sheet of parchment, on the parchment - a sheet of dough filo. Using a brush, grease the dough with melted butter. Top the next sheet of dough, grease again with butter. In the same way, having smeared each layer with butter, lay on top of each other a total of 4 sheets of dough. To fill the chicken finely chopped (you can grind it in a blender or pass through a meat grinder). Add yolk, sour cream, nuts, finely chopped greens, salt, pepper, mix well. Cut the multilayer dough into squares with a side of 12-15 centimeters. In the center of each square lay 2 tbsp. l. fillings. Carefully raise the edges of the dough and twist them into a "bag". Lubricate each "bag" with a brush of melted butter and put on a pan covered with a baking sheet. Preheat the oven to 190 ° C. Remove the baking sheet in the oven for 20 minutes. Serve the "bags" hot or cold.
Sandwiches cream cheese with salmon
- A small package of bread for sandwiches (12-14 pieces),
- 2 fresh cucumbers,
- 150 g of any curd or cream cheese,
- 300 g of smoked salmon fillet,
- a few stalks of dill
Cooking:
Slices of bread to brown in a toaster or oven. Salmon cut into thin slices, cucumber - thin mugs, chopped dill, leaving a few twigs for decoration. Slice the bread with cream cheese. Lightly sprinkle with chopped dill. Top the slices of salmon, at the corners of the bread - 4 circles of cucumber. Cover with a second slice of bread. With a sharp knife, cut the bread crust first, and then cut the sandwich into 4 triangles diagonally. Decorate each triangle with a dill branch.
Pear in bacon
- 2 large solid pears (for example, varieties of confers),
- 100 grams of sliced smoked
- Bacon, freshly ground black pepper, a little lemon juice,
- 1-2 tbsp. l. honey (optional)
Cooking:
Pears wash, cut lengthwise in half and remove the cores. Cut pears into thick slices. Each slice sprinkle with lemon juice, wrap with a slice of bacon. Sprinkle with black pepper. If desired, grease with a brush each burger wrapped in a pear of honey and bake under a grill or in an oven at 200 ° C for about 5 minutes. Serve the pear as a hot or cold snack.
Festive punch
- 1 liter of red wine,
- 200 ml of rum (better - white),
- 1 tsp ground cinnamon,
- 3-4 cloves,
- 1 lime,
- 1 tangerine,
- 1 lemon,
- 50 g of sugar,
- pinch of nutmeg
Cooking:
Wine with sugar and spices bring to a boil. Remove from heat, add chopped citrus slices directly with zest. Cool to 70-80 ° C, add rum. Let it brew for 5 minutes. Serve hot punch in a special bowl with a ladle. Pour into heat-resistant glasses.
Christmas cookies
- 350 g of flour
- 1 egg
- 50 g of ginger candied fruits
- 90 g of butter
- 10 g of sugar
- ½ st. l. ground ginger
- ½ st. l. ground cinnamon
- 1.5 tbsp. l. honey
- ¼ cup orange juice
- 1 tsp. soda (slaked vinegar or lemon juice)
- a pinch of salt
Cooking:
Egg beat with sugar, honey and orange juice. Ginger candied fruits. Mix the flour with ground cinnamon, ginger, add softened butter, egg mixture, soda, crushed candied fruits, salt. All mix well. Turn the resulting dough into food film and let it stand for 30 minutes. The table is sprinkled with flour and rolled out the dough into a layer 7 mm thick. Cut the pastry out of the dough with various shaped shapes. In each cookie make a small round hole (for a garland), lay them on a baking sheet covered with parchment, and bake for 8-9 minutes at 180 ° C. Cook the finished cookies and decorate with dusting powder melted with chocolate, with pencils with edible glaze.