Julienne from chicken liver
Preparation: 30 min.
It will take: 300 g of chilled chicken liver, 2 onions, 200 g champignons, 2 table. tablespoons creamy oil, 70 grams of hard cheese, 50 ml of sour cream, 100 g of mayonnaise, ground black pepper, salt to taste.
Method of cooking:
Chicken liver leave for a short while at room temperature. Rapidly rinse with cold water and discard in a colander. Allow the water to drain and then cut the liver in small pieces. Onion peel, wash and cut into small cubes. Champignons clean, wipe with a damp napkin and finely chop. In a frying pan, melt the butter and fry the onion for 3 minutes. Then add the chicken liver and fry, stirring, for 3 minutes, covering the frying pan with a lid. Add champignons and hold on the fire for another 5 minutes. Pepper and salt to taste. Heat the oven to 200 ° C. Grate the cheese on a fine grater. Stir fried with onion and mushrooms liver in a fireproof form (it is better to take small portioned molds, in which Julien can be served on the table). Sprinkle cheese on top. Combine sour cream with mayonnaise and lightly whip. Pour the resulting sauce liver with onions and mushrooms, put in the oven for 15 minutes. Remove the prepared dish from the oven and immediately serve it. You can decorate with greens. To Julien's "filling" turned out to be especially delicate, the liver can be previously passed through a meat grinder.
Dinner for two
Preparation: 25 min.
It will be required: 400 g of shrimps, 200 g of fresh mushrooms (chanterelles, sprat, oily), 200 g of onions, 200 ml of mayonnaise "Classic", 4 table. spoons of sunflower oil, parsley or dill greens, 1 lemon, salt to taste.
Method of cooking:
Onion peel, finely cut into cubes and fry on pieces of sunflower oil. Fresh mushrooms rinse well in running cold water and dry on a towel. Cut large mushrooms into slices, use small ones as a whole. Then fry all the mushrooms in the remaining oil. Shrimp cook for 5 minutes in salted water, chill, and then divide: separate the head and carapace from the meat. If shrimps are large - cut them into 2-3 pieces. Combine the prepared onions, mushrooms and shrimps. Season with mayonnaise and mix well. Top with lemon juice. Wash the parsley with cold water, dry well and finely chop. Put the prepared dish on the lettuce leaves, garnish with chopped herbs and lemon slices. Serve on the table chilled. To preserve the benefits, freeze the shrimps raw - without the head, but in a shell
Lamb in avocado
Preparation: 40 min.
It will be required: 300 g of mutton pulp, 2 avocados, 2 tomatoes, 2 table. spoons of chopped greens of celery, 1 cucumber, 20 g of pitted olives, 1 head of lettuce, 16 pcs. cherry tomatoes, 1 lemon juice, 1/2 cup mayonnaise, 100 grams of hard cheese, white ground pepper, salt to taste.
Method of cooking:
Prepare the mutton pulp before cooking and cool. Avocado well wash, cut in half and remove the bones. Then peel. Tomatoes, cucumber, lettuce, and dry. Cherry tomatoes peel from the skin. Grate the cheese on grater. Boiled meat, tomatoes and cucumber cut into cubes, olives - ringlets, and lettuce-lettuce - strips. Combine the prepared vegetables with meat, add the greens of the celery and mix. For each half of the avocado, put 1/4 part of the mixture and 4 cherry tomatoes. Salt, pour lemon juice, mayonnaise, sprinkle with grated cheese and bake for 10 minutes in the oven at 180 ° C. Cook the dish with fresh herbs and serve hot on the table. To avocados did not darken, sprinkle it with lemon juice. Such a delicate dish, and the sauce required the most delicate - for example, mayonnaise.
Okroshka "original"
Preparation: 40 min.
It will be required: 2 potato tubers, 2 eggs, 150 grams of boiled chicken fillet, 100 grams of ham, 2 fresh cucumbers, 4 fruits of radish, 20 g of green onions, 10 g of dill, 1 cay. a spoonful of sugar, 100 ml of sour cream, 1 table. a mustard spoon, 1.5 liters of kvass, salt to taste.
Method of cooking:
Wash potatoes with a brush, put them in a saucepan, pour hot water and cook for 15 minutes over medium heat. Drain the water, allow the potatoes to cool. Eggs put in a pan, pour cold water, bring to a boil and cook for 10 minutes. Cool under a stream of cold water. Peel potatoes and eggs. Cut potatoes into small cubes. Separate yolks from proteins. proteins chop. Chicken fillet and ham finely chopped. Cucumbers and radish wash, dry, cut off the tips and cut the fruit in small cubes. Green onion and dill, go through, wash, dry and finely chop. Add sugar, a pinch of salt and mash so that the juice appears. Put yolks, mash with a fork, add sour cream and mustard. Dilute the resulting mass of kvass. Potatoes, egg whites, chicken fillet, ham, cucumbers and radish fill with kvass filling, mix and dispense okroshka on plates. Season with kvass kvass own preparation, it will turn out especially tasty and fragrant.
Fried fish with cranberries
Preparation: 60 min.
It will be required: 1 kg of small river fish (roach, rudd, carp), 600 g of cranberry, 200 g of honey, 150 g of wheat flour, 2 tables. spoons of sunflower oil, black pepper, salt to taste.
Method of cooking:
First prepare the cranberry sauce. For this, cranberries are well washed and scraped, removing tails and crumpled berries. Put the cranberries on the towel and dry. Then mash the berries (you can bottom the glass jar) and strain them through a sieve or gauze. Combine the juice with honey. Put the resulting mixture on a weak fire and evaporate almost half, often stirring. In the meantime, take the river fish, carefully clean it from the scales and gut. Wash in cold running water and dry with a paper towel. Add salt to the fish, pepper and roll in flour. Now fry it on the sunflower oil of Olein until it is crispy golden crust. Another hot fried fish put on a large dish, and pour the cooked cranberry gravy. Serving on the table, you can decorate the fish with cranberry berries. Quality sunflower oil, - a pledge that the fried fish will turn out juicy and appetizing. And that the fish has got a crispy crust, add some salt to the hot oil.
Beef in Spanish
Preparation: 80 min.
It will be required: 600 g of beef pulp, 2 table. spoons of lemon juice, 2 cloves of garlic, 400 g of small potatoes, 6 table. spoons of olive oil, 2 pods of chili pepper, 150 g of ketchup, 200 ml of meat broth, 10 g of green cilantro, 20 g of dill greens, ground black pepper, salt to taste.
Method of cooking:
Wash meat, dry and cut into portions. Peel the garlic and pass through the press. Meat slightly beat, salt, pepper to taste, sprinkle with lemon juice, grate garlic, wrap in food film and put for 20 minutes in the refrigerator. Wash potatoes, peel, and cut each tuber in half. Chili pepper, wash, dry, remove the core with seeds and finely chop. In the frying pan, warm up the 3 table. spoon olive oil, fry the meat for 7 minutes on each side and lay out on a plate. In the same pan, put the chili and fry for 3 minutes. Add ketchup, pour in broth, salt, pepper and cook for 5 minutes. Cilantro greens wash, dry, chop and add to the sauce. Put meat in the sauce and simmer under a lid on a small fire for 15 minutes. In another pan, heat the remaining olive oil and fry the potatoes until browned. Salt to taste. Dill greens, dry and finely chop. Ready meat with sauce spread on plates with potatoes and sprinkle with greens of dill. The meat will become softer and more tender if you wrap it in a food film and leave it in the refrigerator not for 20 minutes, but for the night.
Stuffed Pears
Preparation: 140 min.
It will be required: 4 large pears, 120 grams of roquefort cheese, 1/2 cup of wheat flour, 2 eggs, 1/2 cup of breadcrumbs, 400 g of sunflower oil, 4 tables. spoons of raspberry jam.
Method of cooking:
Rinse pears thoroughly and dry with a towel. Then clean and neatly cut in half, leaving the stems. Now remove the core with the seeds. Divide the whole cheese into 4 equal parts. Each slice of cheese is placed in half a pear, and the other half is covered, making up a whole fruit. Rice the eggs with a fork. Spread flour and breadcrumbs on different plates. To wrap up the pears, first dip each into beaten eggs, then into flour, and finally - roll the pear in breadcrumbs. In a deep frying pan, warm the sunflower oil well. Carefully dip each pear with a large spoon into hot oil and fry until golden brown. Lay the pears on the plates, dividing each in half, and pour a raspberry jam. In order to keep the breading better and not crumbling, you need to add a little sunflower oil. And the breaded pears for a short time put in the fridge.