Fish baked with tomatoes
- 0.6 kg fish fillets
- 200 g of Dutch cheese
- 3-4 tomatoes
- 6 tbsp. l. ketchup
- 3 cloves of garlic
- Bulb
- spices at will
- salt
Method of cooking:
Cut the fish into portions, tomatoes - slices. Garlic chop, and cheese grate on a large grater. At the bottom of the pot or baking dish put fillets, salt and pepper to taste, on top - tomatoes. Put tomatoes on garlic, onions and ketchup, sprinkle with grated cheese. Bake in a preheated oven until cooked. Decorate at will.
Beans in sauce
0.5 kg of white beans washed, pour with water and leave for 3-4 hours, then boil until soft. Ready bean to throw in a colander. Onion peeled and cut into slices, lightly fried in vegetable oil, add 250 grams of ham, diced, fried with onions and mixed with beans. Season to taste with black and red ground pepper, salt and lemon rind. Sprinkle the prepared dish with green onions. Serve to a table with a spicy tomato sauce and boiled potatoes.
Potato slippers
- 10 potatoes
- 300 g of champignons
- 5-6 bulbs
- 50 g of mayonnaise
- salt
Method of cooking:
Choose suitable size potatoes, clean and mark the shoe. Using a knife and a spoon make grooves, form socks and heels. All the blanks slightly rubbed with salt, mayonnaise and put on a baking tray. Put in the oven for 30-35 minutes. Chopped mushrooms and onions to fry
Belyashi
For the test:
- 0.5 l of boiled water (chilled to 40 ° C)
- 50 g fresh yeast
- 1/2 cup + 300 ml vegetable oil (for frying)
- 1 tbsp. l. Sahara
- salt to taste
- 3-4 glasses of flour
For filling the dish:
- 400 g minced meat
- bulb
Method of cooking:
Yeast diluted in water, add 1/2 cup vegetable oil, sugar, salt, flour. Immediately knead the dough. It should not be tight and stick to your hands. The dough should not fit! Immediately form belyashi (they must be flat). Fry in a lot of hot oil suture down.
Cutlets "Lux"
- 0.5 kg of beef or pork liver
- bunch of parsley
- bulb
- 2 cloves of garlic
- 3 tbsp. l. butter
- 200 ml of milk
- 200 g breadcrumbs
- 2 eggs
- Salt
- ground black pepper
- 1 liter of broth
Method of cooking:
Skip the liver through the meat grinder (I use the smallest nozzle). Parsley and onion finely chop, chop garlic. Onion, garlic and butter put on fire, fry about 10 minutes until golden brown. Then pour in the milk and sprinkle with breadcrumbs. Mix all the ingredients thoroughly, add seasoning, cover, put for 30 minutes in the refrigerator. Shape cutlets with two tablespoons (pre-heated and moistened in vegetable oil), put in warm broth, cover, cook for 10-15 minutes. Then cutlets to get and put on a well-heated frying pan, fry in vegetable oil until golden brown. When serving to the table, decorate with greens.
Stuffed Patissons
For 3 medium patissons:
- 250 g minced meat
- Bulb
- Carrot
- Mayonnaise
- Ketchup
- condiments to taste
Method of cooking:
Patissons wash, cut from the convex part of the tip. Choose a middle spoon with seeds, fill with minced meat, pour mayonnaise, put in the oven baked. Pour a little water on the baking tray. Decorate with ketchup. Around the patisson, you can put the potatoes cut into thin slices. Prepare the filling: in vegetable oil, sprinkle finely chopped onions, add grated carrot and minced meat on a large grater. Fry all together, salt and pepper to taste, add seasoning, such as mushroom.
Casserole "Gifts of the Sea"
- 300 g fish fillets
- average squid
- 3 potatoes
- Bulb
- 100 g of mayonnaise
- 100 grams of hard cheese
- Greenery
- Salt
- pepper to taste
- red caviar for decoration
Method of cooking:
Cut the fillet portionwise, squid for 3 minutes and chop the rings, cut the onion and potatoes into circles. Put in a greased potato oil, salt and pepper to taste, then - fish fillets, a little salt, chopped onions, and then rings of squid. Lubricate mayonnaise, sprinkle with cheese. Bake in the oven for about 30 minutes.
Ratatouille with garlic sauce
- 3 zucchini
- Eggplant
- 4 tomatoes
- Bulb
- 2 sweet peppers
- 20 g of green thyme
- 2 sprigs of rosemary
- Bay leaf
- 2 cloves of garlic
- 4 tbsp. l. olive oil
- 2 tbsp. l. chopped parsley
- 150 ml of natural yogurt
- ground black pepper
- salt to taste
Method of cooking:
Cut the tomatoes criss-crosswise, dip into boiling water for 30 seconds, peel, then coarsely chop. Peel onion and chop. Sweet pepper to wash, remove the core, cut into cubes. Eggplant and zucchini wash and cut. Thyme and rosemary bind in a bundle together with a laurel leaf. Garlic chopped. In the saucepan, heat the oil and fry the eggplant 5 min. Then in turn add the onion, sweet pepper, half of garlic and zucchini. Each type of vegetables fry for 3 minutes. After putting half the parsley, simmer 7 min. Add a bunch of greens, tomatoes, salt, pepper, stew for 15 minutes. Then remove the herbs with laurel leaves. Stir the remaining garlic with parsley and yogurt, add salt and pepper to taste. Cook the sauce separately.
Fish fingers
- 0.5 kg of freshly frozen Alaska Pollock
- 2 pcs. onions
- Dill
- wafer tubules
- breadcrumbs
- eggs
- vegetable oil
- salt
- pepper
Method of cooking:
Boil fish, separate from bones, chop. Finely chop onion, fry and add dill. Combine fish with onions and dill, season to taste. Fill the tubes, dip into the beaten egg and roll in breadcrumbs. Fry on both sides in a hot frying pan in oil for 1-2 minutes.
Pancakes with cabbage filling
For the dish test:
- 2.5 cups of whey
- 3 eggs
- 1/4 tsp salt
- 1 tbsp. l. Sahara
- 2 cups flour + 1 tsp. baking powder or 1/3 tsp. soda
- 100 ml of vegetable oil
- melted butter
For filling the dish:
- cabbage
- carrot
- salt
- cooking oil for frying
Method of cooking:
From the ingredients listed, prepare the dough. The yolks need to be injected separately from the proteins, the flour should be sieved simultaneously with the baking powder. Knead the dough, bake delicious pancakes in a frying pan, oiling each with melted butter. Let the pancakes soak, covering the top with a second plate (not less than half an hour). Prepare the filling: fry the grated carrots, finely chopped cabbage, pour a little water. Cooked stuffing wrapped in pancakes.
Pancake cake
- 200 g of hard cheese
- 8-10 ready-made pancakes
- 0.5 kg of chicken fillet
- 5 boiled eggs
- Bulb
- 4-5 rings of canned pineapple
- 0.5 kg of champignons
- 0,5 l of mayonnaise
Method of cooking:
Mushrooms fry with onion, chicken fillet boil until cooked in salted water. At the first pancake put mushrooms with onions, grease with mayonnaise. On the second - eggs, grinded on a grater, grease with mayonnaise. On the third - a chicken fillet, cut into pieces. On the fourth - grated hard cheese. Top with mayonnaise. Repeat the layers again. Top and side of pancake cake grease with mayonnaise and sprinkle with hard cheese, grated on a fine grater. Decorate with canned pineapple and greens. Put in the refrigerator for several hours.
Snack of eggplant
- 2 eggplants
- 2 tomatoes
- 3 cloves of garlic
- 100 grams of hard cheese
- 100 ml of rats. oils
- Egg
- 1 tbsp. l. flour
- 100 g of mayonnaise
- Salt
- greens for decoration
Method of cooking:
Peel the garlic and chop it. Tomatoes chop into slices. Grate the cheese on a fine grater. Eggplants cut into circles, add salt, leave for a few minutes. Beat the egg, add salt, add flour (the dough should not be thick). Eggplant dry on a paper towel, dip in batter and fry in hot oil. Put on a dish, spread with mayonnaise. Add garlic, top with a tomato slice, sprinkle with cheese, pour mayonnaise and bake in the oven until the cheese melts. When serving, decorate the cooked dish with herbs.
Vegetable meat balls
- eggplant
- zucchini
- bulb
- 20 g of brynza
- Flour
- Egg
- ground black pepper
- salt
- breadcrumbs
- butter
Cooking method:
Eggplant peel, boil, discard in a colander, drain water, then finely chop. Zucchini rub on a large grater, squeeze the juice. Combine eggplant, zucchini, chopped cheese, egg, flour, pepper and salt. Well knead and form from the prepared mass of balls the size of a walnut. Strain them in breadcrumbs and fry in large amounts of vegetable oil. To the table cooked dish to serve hot on lettuce leaves.
Appetizer «For a holiday»
- can of sprat
- 200 g of hard cheese
- can of green peas
- 3 eggs
- Mayonnaise
- 1/2 tsp. mustard
- Salt
- pepper
Cooking method:
Eggs boil, finely chopped. Grate the cheese on a large grater, sprinkle sprats with a fork. Peel green peas in a colander. All the prepared ingredients are mixed, seasoned with mayonnaise, mustard, salt and pepper to taste.
Mushrooms in a fast way
- 0.5 kg of champignons
- 80 ml of water
- 50 ml of rats. Oils
- 1 tsp. salt
- 1 tsp. acetic essences
- 1 tsp. sugar (incomplete)
- 10 pieces. peppercorns
- 5 bay leaves
- 3-5 cloves of garlic
Cooking method:
Champignons washed, dried, then put in a deep frying pan or saucepan. Add water, vegetable oil, salt, acetic essence, sugar, pepper-peas and bay leaves to the mushrooms. Boil. Fire a little bit, cover the pan with a lid, stew for 5-7 minutes. Mushrooms cool, transfer to a jar, add peeled garlic. Leave for 4 hours. When serving, decorate the prepared dish to taste.
Meatloaf with noodles
- 100 grams of homemade noodles, chopped mushrooms and grated cheese
- 2 slices of white bread
- 3 tbsp. l. white wine
- 400 grams of chicken and minced meat from veal
- 2 cloves of chopped garlic
- 2 eggs
- on a pinch of grated nutmeg and paprika
- 60 g sour cream
- 4 shredded green onion stalks
- 2 tbsp. l. finely chopped parsley
- salt pepper
Cooking method:
Boil the noodles in salted water. Drain and mix with cheese. Bread soaked in wine for a few minutes, then mixed with minced meat, garlic, mushrooms and eggs. Add the nutmeg, paprika salt, ground black pepper, sour cream, green onions and parsley. Half of the prepared filling is put in a mold, level and make a large groove along. In this recess lay the noodles, cover the top with the remaining meat filling and smooth. Lubricate the roll top with sauce. Bake in the oven at 200 ° C for 1 hour. Collect the juice formed during baking with a spoon. Roll the chill roll. Before serving, cut the cooked roll.
Juicy zrazy
- 0.5 kg of pork
- 0.5 kg of beef
- 200 g of fat
- 4 onions
- whey soaked in milk
- Egg
- 2 tbsp. l. mayonnaise
For filling:
- 4 eggs
- bunch of green onions
Cooking method:
Meat skip through the meat grinder along with bacon, onions and milk bread baked in bread. In the prepared mince add salt, pepper, egg and mayonnaise. To prepare a stuffing: boiled eggs to grind together with a green onions, salt to taste. Form zrazy, putting in each of 1 tsp. fillings. Bake in oven on low heat until cooked.
Stuffed pepper "Beloved"
- 0.5 kg of ground chicken
- 200 g of fresh fat
- 4 onions
- 3 tomatoes
- ground black pepper
- peppercorns
- condiment for dumplings
- salt
- chicken broth cube
- 15 sweet peppers
- butter
Cooking method:
Pepper to wash, cut the peduncles. Boil in salted water for 3 minutes, pull out and cool. To prepare forcemeat: 3 onions finely chopped, fried with bacon, add to chicken forcemeat, salt and pepper to taste. Pepper fill with filling, put in a saucepan. In the oil fry 1 onion, finely chopped. Pour the prepared broth with stuffed peppers. Stew about 20 min.
Risotto
- a hen
- 300 g of rice
- Carrot
- Bulb
- 100-200 g of chicken meat (for broth)
- Basil
- Oregano
- seasoning for chicken
- salt
Cooking method:
Cook the chicken until cooked. On a hot frying pan put the raw rice, fry it to a golden color, add grated carrots, finely chopped onions, spices to taste and fry a little more. Then pour the broth into the pan, cover with a lid, simmer until the rice is soft. When serving, decorate with greens if desired.
"The Sun Bunch"
- 0.5 kg of fish fillet
- 10 grape leaves
- 200 g of white grapes
- 100 grams of grated cheese
- 200 g of white loaf
- salt pepper
- nutmeg
- seasoning for fish
- 100 ml of olive oil
Cooking method:
Wash fish fillets, salt, pepper, sprinkle with nutmeg and seasoning, pour with olive oil. Vine leaves blanch in boiling water 5 min. White grapes chopped ringlets. White loaf crumb and mix with grated cheese. On the board lay a piece of foil, put on it one large grape leaf or two small, on them - 2 tbsp. l. bread and cheese mixture and 1 tbsp. l. grapes, then put a piece of fish fillets and pour with olive oil. Collapse the sheet with an envelope, then wrap it in foil. Put in the form. Bake in an oven, preheated to 180 ° C, for 30 minutes. Expand the foil and put the grape envelopes on a dish, decorate with bunches of blue and white grapes, slices of lemon.
"Fantasy" salad
- 2 chicken fillets
- 1/2 cup chopped nuts
- 2-3 cloves of garlic
- Canned corn
- 2-3 pcs. prunes
- 2 eggs
- Mayonnaise
- greens for decoration
Cooking method:
Boil the fillets, chill and finely chop. Boil the eggs. Soak prunes and finely chop. Grind the garlic. Prepare the sauce: mix mayonnaise with chopped prunes, garlic and nuts. On the dish, lay the egg white grated on a large grater, then crushed chicken fillet. Pour everything sauce, sprinkle with grated egg yolk. Salad decorate with canned corn and greens.