Mexican soup
- 1 onion
- 2 cloves of garlic
- 1 liter of broth
- 1 can of corn
- 2 large potatoes
- 2 carrots
- 400 g of tomatoes
- 1 small zucchini zucchini
- a handful of green beans
- 1 hot chili
- Salt
- black pepper
- ground chilli
- cooking oil for frying
Cooking:
Chop onion and chili. Garlic let through the press. Potatoes, tomatoes and zucchini cut into cubes, carrots - circles. Beans finely chop. On warmed oil, brown the onion and garlic until it is clear. Add chili, mix. Add potatoes, carrots, zucchini, tomatoes and beans. Stew for 5 minutes. Fill with broth, boil until the softness of vegetables. Add the squeezed corn. Salt and pepper. Bring to a boil and serve.
Pea soup with champignons
- 500 g of frozen green peas
- 1 onion
- 1L vegetable broth
- 2-4 hours of Art. l. butter
- 100-150 g of champignons
- 150 ml whipping cream
- 6 tbsp. l. canned corn
- salt
- black pepper
- 2 tbsp. l. chopped parsley
Cooking:
Champignons cut into thin slices and lightly fry on half the butter. Reduce the heat and simmer under the lid until soft. Salt and pepper. Bring the broth to a boil. Onion finely chop and fry in a pan on the remaining oil until it is transparent. Add the peas and fry along with onions for 3 minutes. Fill with a hot broth and cook for another 10-15 minutes, until the peas become tender. Remove the soup from the heat and rub with a mixer or in a blender. Add sour cream, salt, pepper. Put it on the fire again. Hot soup pour into plates, put each in portions of champignons, sprinkle with corn and parsley. Serve with croutons.
Pepper soup with herbs
- 750 g of red bell pepper
- 1 tbsp. l. flour
- 500 ml of tomato paste
- 1 onion
- 1 liter of broth
- 2 g of sour cream
- 2 tbsp. l. butter
- 1 cup crackers
- a few twigs of greenery: marjoram, thyme, basil, dill
- 1 tsp. hot ground pepper
- salt
- black pepper
Cooking:
Peppers are washed and cut into pieces, removing the seeds and the core. Onion chop and fry in oil until it is clear. Add the peppers and fry them lightly. Put onion and pepper into broth and cook until soft. Add the tomato paste and bring to a boil again. Add the herbs and ground pepper. Mix soup with a mixer or in a blender. Sour cream with flour and add to the soup, season with salt and pepper. Cook for approx. 3 minutes. Serve with croutons.
Cabbage with sausage
6 servings of dish
- 2 heads of cabbage
- 1 onion
- 1 clove of garlic
- 1 small leek
- 2 carrots
- 300 g smoked sausage
- 1 liter of broth
- salt
- Pepper
- pinch of dried cumin
- pinch of marjoram
- cooking oil for frying
- 1 can of canned tomatoes
- 1 tsp. thyme or a sprig of fresh
Cut the cabbage, chop the onions finely. Garlic let through the press. Cut the leek with rings, carrots - cubes, sausage - circles. In a saucepan with hot oil, fry the onion and garlic until it is clear. Add sausage, fry a little. Then add carrots, leeks and cabbage. Slightly extinguish until the cabbage is reduced in volume. To the vegetables, add chopped tomatoes from the jar (along with the sauce) and fill with broth. Season with salt, pepper. Add marjoram, thyme and cumin. Cook approx. 40 minutes.
Vareniki with cabbage and mushrooms
Dough to dish:
- 350 g of flour
- 2/3 cup water
The filling of the dish:
- 2 cool eggs
- 500 grams of sauerkraut
- 2 onions
- 50 g of dried mushrooms
- butter for frying
- 2 tbsp. l. chopped walnuts
- salt
- ground pepper
- 1 tbsp. l. vegetable oil
Knead the dough. Cover so that it does not dry out. Prepare forcemeat: mushrooms soak overnight in 1 liter of water. The next day, boil them until soft, strain. Finely slice. Rinse the cabbage, squeeze, chop, pour the broth from the mushrooms, season with salt and pepper and cook for about 30 minutes. Sliced onions in a vegetable oil, add cabbage. Season with salt and pepper to make it sharp enough. Add mushrooms and wait for the water to evaporate. Cool down. In the mince, add chopped eggs and nuts. Roll out the dough, cut out the dots, put on the mince portion. Blind vareniki and cook in salted water. Before serving, fry in butter.
Vareniki with soft cheese and champignons
Dough:
- 2 cups of flour
- 1 egg
- 150 g of butter
- 1/2 cup water
- salt
Filling to dish:
- 100 g of soft cheese
- half of the leeks
- half red and yellow peppers
- 4 champignons
- 1 egg
- 1 yolk
- parsley greens
- 2 tbsp. l. olive oil
- salt
- pepper
- sesame seeds
Vegetables and champignons cut into cubes and fry in olive oil. Cool down. Add cheese, egg and shredded greens. Stir, season. With the recipe on page 96, prepare the dough and blend the vareniki. Anoint them with yolk and sprinkle with sesame seeds. Put in a preheated oven (180 ° C). Bake for 25 minutes.
Vareniki cherries or plums
Dough:
- 350 g of flour
- 1 egg
- 2/3 cup water
- salt
Filling to dish:
- 600 g of cherry or plum
- 2 tbsp. l. Sahara
- butter
- 100 g of almond flakes
Fruits wash, peel, remove bones. Sprinkle 2 tbsp. l. sugar, mix, leave for 30 minutes. Prepare the dough on page 96. Roll out, cut out the circles. In the center of each put a few berries, fold and cover the edges. Cook the dumplings in salted boiling water. Serve with melted butter, sprinkle with almond flakes. Save the vitamins! If you cook vareniki with berries (cranberries, raspberries, strawberries), try to make the dough as thin as possible. Then you will need to cook for a couple of minutes, and the berries will preserve vitamins.
With buckwheat porridge
Dough:
- 200 g of a glass of flour
- 1 tbsp. l. butter
- 25 g yeast
- 1 tbsp. l. Sahara
- 100 grams of warm milk
- 1 egg
- a pinch of salt
Filling to dish:
- 1 cup of buckwheat
- 150 g cottage cheese
- prunes (10 pieces)
- 2 tbsp. l. butter
Prepare the dough: from half the flour, milk, yeast and sugar, make a leaven. Leave it to come. Add the remaining flour, butter and salt. Knead and cover. Prepare forcemeat: soak prunes, cook buckwheat until friability. Cottage cheese rub, add buckwheat, butter and finely chopped prunes. From the dough, make a roller and divide into 30 circles. Start them with the curd mincemeat. Bake approx. 25 minutes at 180 ° C.
With potatoes and cottage cheese
Dough:
- 500 g of flour
- 1 egg
- 350 ml of milk
- salt
Filling to dish:
- 2 large onions
- 1 tsp. butter
- 500 g of boiled potatoes
- 500 g cottage cheese
- salt
Prepare the filling: peel and finely chop the onion, brown it in butter, then cool. Potatoes and cottage cheese through a meat grinder, combine with onions, season with salt to taste. Mix everything. Prepare the dough: on the table sift the flour, make a hole, beat the egg in there, pour in a little milk and add a pinch of salt. Knead, gradually pouring milk. When the dough becomes smooth and elastic, wrap it in a rag and set aside for 30 minutes. Sprinkle the table with flour. Form a platen of dough, cut off from it circles 1 cm thick. Each flatten, place the center in the center and glue the edges. Ready dumplings in batches put in boiling salted water and cook until they come up.
Meat dumplings
Dough:
- 1 cup of flour
- 2 tbsp. l. butter
- salt
- egg
- water
Stuffing to the dish:
- 250 grams of mixed stuffing
- 200 g of onion
- 1 tsp. olive oil
- 1 tsp. cumin
- 1 tsp. hot pepper
- salt
Prepare the forcemeat: chop the onions, and fry, add the meat to the skillet, fry for a few more minutes. Pour half a liter of water and stew the meat until all the liquid has evaporated. Season. Prepare the dough on the recipe on page 96. Spread the mince, blend the vareniki and fry them in a pan until golden. Serve with sour cream or light sauce from natural yogurt with garlic. Dolce Vita in a glass: these variations on the theme of Italian classics just melt in your mouth! And it's easy to make them.
Nut cake with apricots and almonds
- 1 can (400 ml) of apricots
- 2 tbsp. l. almond chips
- 200 g of Mascarpone cheese
- 100 g whole milk yogurt
- 3 tbsp. l. Sahara
- 4-5 tbsp. l. orange juice
- 16 biscuit cookies
Remove the apricots from the jar and allow them to drain off well. Almond shake fry in a pan without oil until golden brown. Mix well the mascarpone, yogurt, sugar and 1-2 tablespoons of orange juice. Cut the apricots into thin slices. Biscuits crumble. Lay out in 4 cups biscuits, cream and slices of apricots. Sponge the biscuits with juice. Finish the tiramisu with a layer of cream and sprinkle it with roasted almond shavings.
Fruit cake with strawberries and mint
The combination of strawberries and vanilla cream with biscuit impregnated with cocoa, and mint is the real dream of any gourmet.
- 100 g of Mascarpone cheese
- 100 g of low-fat soft cottage cheese
- pulp of vanilla pod
- 4 tbsp. l. Sahara
- 250 g strawberries
- 3 sprigs of fresh mint
- 3 tbsp. l. milk
- 1 tsp. soluble cocoa beverage
- 16 biscuit cookies
Mix well the mascarpone, cottage cheese, pulp of vanilla pod and 3 tablespoons of sugar. Cut the strawberries into small cubes. Mint cut into strips and mix with strawberries and 1 tablespoon of sugar. Dilute cocoa in the milk. Cut biscuits in half. Lay out in 4 cups biscuits, cream and strawberries. Sponge cakes while baking. Finish the tiramisu with a layer of strawberry.
Classic with cocoa and liqueur
- 3fresh egg yolks
- 3-4 tbsp. l. Sahara
- 400 g mascarpone cheese
- 16 biscuit cookies
- 100 ml of cold espresso
- 2-3 tbsp. l. coffee liqueur
- 2 tbsp. l. cocoa powder
Mix the egg yolks with sugar until creamy. Spoon the spoon with mascarpone. Sponge biscuits. Combine the espresso with the liqueur. Lay the layers of biscuits and cream in 4 cups. Sponge biscuits with a mixture of espresso and liquor. Put the tiramisu for at least 1 hour in the refrigerator. Shortly before serving, sprinkle the dessert with cocoa powder. You can decorate with a mint leaf.
Exotic with mango and coconut
A mixture of mango, passion fruit and coconut gives the dessert a wonderful Caribbean flavor.
- 100 g of Mascarpone cheese
- 100 g of low-fat soft cottage cheese
- 3-4 tbsp. l. Sahara
- small ripe mango
- 3 passion fruit
- 16 biscuit cookies
- 3-4 tbsp. l. coconut liqueur
- roasted coconut chips
Mix the mascarpone well with cottage cheese and sugar. Cut the mango pulp into cubes. Fruit passion fruit cut in half, divide the spoon with the spoon and mix with the sliced mango. Cookies crumble large. Lay out in 4 cups biscuits, cream and mango salad. Sponge biscuits while spraying. Finish the tiramisu with a layer of cream and sprinkle with coconut chips.
Chocolate with cherries
- 150 ml of cherry nectar
- 1 tbsp. l. powder for making fruit mousse
- 350 g of pitted cherries
- 50 g of dark chocolate
- 100 cheese Mascarpone
- 100 g sour cream
- 1 packet of vanilla sugar
- 3 tbsp. l. Sahara
- 16 biscuit cookies
- 4 tbsp. l. cherry liqueur
Nectar bring to a boil and thicken with powdered mousse, let cool. Chop chop, and mix with mascarpone, sour cream, vanilla and plain sugar. Cookies crumble large. Lay out in 4 cups biscuits, cream and cherry. Sprinkle biscuits with cherry cream. If you are preparing a dessert for children, you can replace the filling with cherry or berry syrup.