Potato salad with roast beef
- 800 g of roast beef
- 2 tablespoons melted butter
- salt, pepper, sugar
- 1.2 kg of unfertilized potatoes
- 5 tablespoons of olive oil,
- 4 large pickled cucumbers
- 4 tablespoons cucumber brine
- 2 heads of onions
- 4 tablespoons white wine vinegar
- 3 tablespoons mustard
- 1 bunch of parsley
- 200 ml cream
- 100 ml of mayonnaise
Meat for the dish blot dry, cut off an unnecessary layer of fat. In a flat brazier, heat the melted butter and fry the meat on all sides for 10 minutes. Well pepper and salt. Place the roast beef in the oven at 1200 ° C for 35-40 minutes. It is best to measure the temperature in the thickness of the roast beef using a special thermometer. If it shows 55-65 ° C, the meat inside becomes pink.) Remove it from the oven and allow it to cool. For 3-4 hours, put it in the refrigerator. Potatoes are well washed and cut into slices. In a large frying pan, warm 2 tablespoons of olive oil and fry the potatoes for about 20 minutes. Salt, pepper and put in a large bowl. Cucumbers cut into thin strips. Onion peel, cut into cubes and let in 3 tablespoons of olive oil. Then pour in the vinegar, 350 ml of water and cucumber brine. Bring to a boil and simmer for 2-3 minutes. Stir the mustard and season with a teaspoon of pepper and 1-2 teaspoons of sugar. Mix hot marinade with potatoes and cucumbers and let stand for about 30 minutes. To prepare the sauce, wash the parsley, pat dry and finely chop. Mix with cream and mayonnaise. Season with salt, pepper and a pinch of sugar. Cut the roast beef into thin slices and serve together with potato salad and sauce on the table.
Want to serve roast beef hot?
Then roast roast beef wrap in foil and bait for about 10 minutes, and then cut into slices approximately 1 cm thick. And before that, prepare the potato salad and the sauce that serve all at once, until the roast beef has cooled.
Crispy pancakes with champignons
4 servings of dish:
- 500 g of champignons
- 3-4 sprigs of sage
- 2 heads of onions
- 4 tablespoons vegetable oil
- salt, pepper, nutmeg
- 1 tablespoon flour
- 100 g whipping cream
- 75 grams of hard cheese
- 750 g of powdered potato
- 1 egg
- 1 tablespoon food starch
- 100 g of bacon slices
For sauce mushrooms slice, and sage leaves - strips. Onion peel, cut one head into cubes, the second - thin half rings. Preheat 1 tablespoon of vegetable oil in a frying pan and fry the mushrooms for about 5 minutes. Add the diced onions and sage and fry them together a little more. Season with salt and pepper. Then pour in the flour and sprinkle a little. Pour 350 ml of water and cream, bring to a boil and simmer for 3-4 minutes. Do not let the sauce cool down. For draniki, grate the cheese in a bowl. There, too, peel the peeled potatoes. Add onion rings, then egg and starch. Knees. Season with salt, pepper, nutmeg. Fry fat without butter until crisp. Remove from the frying pan. Add 1 tablespoon of vegetable oil to the greased. From the potato mass, form cakes and fry for 2-3 minutes on each side until crisp, adding oil as needed. Serve the pancakes with bacon and mushroom sauce.
Potato and Beet Chips
4 servings of dish:
- 4 large tubers of unfertilized potatoes
- 2 large beets
- about 1.5 liters of sunflower oil
- sea salt
Potatoes and beets are cleaned, washed and chopped with 2 mm thick slices. In a deep fryer or a wide saucepan, heat the oil to 180 ° C. Fry the chips in 3-4 servings until golden (potato - for 2-3 minutes per serving, beet - for 3-4 minutes). From time to time, sip slices in oil. Get a noisy and put on a paper towel to drain. Salt and let cool. Go to the table with sour cream.
Paste with sweet pepper
This wonderful combination of pasta, pepper and fried crispy crust of potato cubes will add variety to your culinary "repertoire."
4 servings of dish:
- 2 heads of onions
- 2 red bell peppers
- 3 tablespoons of olive oil
- 1 small bunch of thyme
- 2 tablespoons of tomato paste
- Salt
- black pepper
- 300 g of potatoes
- 400 g of short pasta
- 2 cloves of garlic
- not too sharp paprika
Onions and red peppers cut into small cubes and let in a saucepan on 1 tablespoon of olive oil (about 5 minutes). In the meantime, cut the thyme leaves and chop them up. Remove from the pan 4 tablespoons of pepper and onions and set aside. Add the tomato paste to the remaining pepper and onions, and save. Pour 350 ml of water, add thyme. Bring to a boil and simmer under the lid for 10 minutes. Peel potatoes and cut into small cubes. Fry in 2 tablespoons of olive oil for about 10 minutes until crispy. Cook the pasta in salted water according to the directions on the package. Add the chopped garlic to the potatoes. Fry all together, salt, pepper. Vegetable mixture beat with a mixer in puree. Season with paprika. Add the pepper. Mix the pasta and potato cubes with the sauce.
Italian Salad with Penne and Salami
4 servings of dish:
- 300 grams of pasta foam
- 1 small fennel tuber
- 100 g of arugula
- 4 tablespoons white balsamic vinegar
- 1 teaspoon of Tabasco
- 2 teaspoons Worcester sauce
- 1 tablespoon of liquid honey
- 5 tablespoons of olive oil
- 2 cloves of garlic
- 2 teaspoons canned capers
- salt pepper
- 100 g salami slices
- 100 g of olives
Boil the pasta in salt water according to the directions on the package. Fennel tuber clean, wash and finely chop. For the preparation of salad dressing, take 1 ladle (about 5 tablespoons) of broth, in which the pasta is prepared. Mix with vinegar, Tabasco, Worcesters sauce and honey. Shake the olive oil. Peel and finely chop the garlic and mix it with the whole capers without the pedicels. Pour the pasta and rinse well with cold water. Throw in a colander, allow to drain, then mix in a salad bowl with dressing. Add the salami, olives and fennel. Let the salad stand for about 30 minutes. In the meantime, rinse the arugula, shake off the water and cut it large. Stir into the salad. Season to taste with pepper and Tabasco. Note: recipe for vinaigrette filling
For such salads, the classic vinaigrette dressing also perfectly suits. Here is the prescription:
1. Vinegar, salt, pepper and sugar (or honey) mix the coronals or fork.
2. Gradually add oil and vigorously whisk until the mass becomes a uniform creamy consistency.
3. Add other ingredients, such as onions, garlic, spicy herbs.
Salad cordon blue with sour cream and herbs
4 servings of dish:
- 1 bunch of parsley
- 1 bunch of onion
- 200 g sour cream
- 1 teaspoon of mustard
- 6 tablespoons apple juice
- salt, pepper, sugar
- 100 grams of ham thin slices
- 100 g fried pork thin slices
- 100 g of Gouda cheese
- 4 young carrots
- 1 head of iceberg lettuce
- 1 head of radiacchio salad
To prepare the sauce of grass, wash and shake off the water. Cut the parsley finely, cut the chopped onion with rings. Mix sour cream with mustard and apple juice. Season with salt, pepper and a pinch of sugar. Add the greens. With ham and pork cut off excess fat, if it is, remove the crust from the cheese and cut all the same strips. Carrots clean, and grate on a large grater. Salads wash, disassemble on leaves and cut strips. Mix all ingredients and season with sauce.
How to dry the salad
If you do not have time to wait until it dries, place a wet salad on a clean kitchen towel. Fold the corners of the towel (get a knot) and shake a little over the sink. So let the salad dry and it will not crumble!
Watermelon salad with soft cheese and mint
4 servings of dish:
- 1 kg of pulp of pitted watermelon
- 1 bunch of radish
- 4 sprigs of fresh mint
- 1 lime
- salt pepper
- brown sugar 4 tablespoons
Pulp of watermelon without peel cut into strips. Radish wash and cut into thin circles. Wash the mint, shake off the water and cut into large strips. From lime, squeeze out the juice and mix it with salt, pepper and a teaspoon of brown sugar. Add the oil. Mix the resulting dressing with radish, watermelon and mint. Let the salad stand for about 10 minutes. Put the salad on the plates, top the cheese. This salad can be served with roast chicken fillet.
Mushroom soup with garlic and cheese bread
4 servings of dish:
- 50 g of Parmesan cheese
- 2 bunches of basil
- 2 cloves of garlic
- 50 g of butter
- salt pepper
- half a loaf of rye bread
- 2 heads of onions
- 400 g of a mixture of mushrooms (oyster mushrooms, ceps, champignons)
- 2 tablespoons of olive oil
- 1 teaspoon of flour
- 200 g whipping cream
- a little lemon juice
For the preparation of toast, grate parmesan on a grater. Basil wash, pinch leaves and, after depositing a few, chop the remaining large. Garlic, peel, finely chop and mix with butter, half parmesan and basil. Season with salt and pepper. Preheat the oven to 175 ° C. Bread slice, but do not cut through the loaf. Spread the bread with the oil mixture. Slightly press the slices to each other. Loosen the loaf from the bottom by a third into the foil. Sprinkle with remaining Parmesan and bake for 20-25 minutes. Onion peel and cut into cubes. Clean mushrooms. Preheat olive oil in a saucepan and fry the mushrooms until golden. Season with salt and pepper. Set aside 2-3 tablespoons of mushrooms. Add the onion to the remaining mushrooms and simmer a little on the fire. Above sow flour and rescue. Pour 400 ml of water, cream, bring to a boil and simmer for about 10 minutes. Soup purify. Season to taste with salt, pepper and lemon juice. Add the deferred mushrooms. Spread on plates, sprinkle with basil. Serve with hot croutons.
Chicken with cheese and herbs, mashed potatoes with sugar onions
4 servings of dish:
- 2 bunches of basil and parsley
- 200 g low-fat cheese
- salt, pepper, sugar
- 1 chicken (about 1.3 kg)
- 1 head of onions
- 350 ml of dry white wine
- 1 kg of potatoes
- 1 stalk of leek
- 4 tablespoons butter
- 500 g carrots
- 200 ml of milk
- 2 teaspoons of flour
Separate greens from cuttings, finely chop the leaves, mix with cheese and season with pepper. Wash the chicken, salt with salt and pepper. Separate the skin from the hole in the abdomen to the flesh of the breast so that two "pockets" are obtained. In each, put 73 cheeses and distribute the pulp. Preheat the oven to 75 ° C. Onion peel, divide into 8 parts and place inside the chicken together with the stalks of greens. The hole in the abdomen is grasped with skewers and braided with culinary threads. Put the carcass on a baking sheet. Bake the chicken for about 1 hour and 30 minutes. In 100 ml of water, dissolve a teaspoon of salt and sometimes sprinkle the chicken. After 1 hour of roasting, pour the wine onto the baking tray. Peel potatoes and boil. Leek-peel, slice thin rings and let in 1 tablespoon of butter. Carrots clean, and cut into strips. Fill it in 1 tablespoon of butter with 2-3 tablespoons of water and a pinch of sugar. Sprinkle a lemon with 1 teaspoon of sugar and, stirring, caramelize on high heat for 2 minutes. A little salt. Do not let the vegetables cool down. From the pan with potatoes drain the water, add 2 tablespoons of butter, milk and mash in a puree. Season with salt and pepper. Take the chicken out of the oven. Form the juice through a sieve into a bowl. Add water to a volume of 400 ml. Boil, mix the remaining cheese. Add flour to the sauce, season to taste. Serve chicken with mashed potatoes, sauce and caramelized vegetables on the table.
Blackberry muffins with vanilla sauce
For 4 servings (about 16 muffins) dishes:
- 1 kg 125 g blackberry
- 125 g of flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 egg
- 75 g + 2 tbsp. l. Sahara
- 1 bag of vanillin
- 4 tbsp. l. vegetable oil
- 125 g of soft cottage cheese
- 1 sachet of powder for vanilla sauce
- 400 ml of milk
- 100 g of cream
- powdered sugar
- cuff-molds
List the blackberries. On the baking sheet, place the cuffs with the corrugated edge for baking cupcakes (2 pieces one in the other). Preheat the oven to 200 ° C. Mix the flour with baking powder and soda. Egg whisk, add 75 g of sugar, vanillin, vegetable oil and cottage cheese. Add the flour mixture and gently mix it with the other ingredients. Add the blackberry. Using a teaspoon, spread the resulting dough over the paper cuffs. Bake in a hot oven for an average of 18-20 minutes. Allow the muffins to cool. Powder for the preparation of vanilla sauce evenly mixed with 2 tablespoons of sugar and 6-7 tablespoons of milk. Other milk with cream bring to a boil, add the diluted powder and, stirring, once again boil. Sprinkle powdered muffins with powdered sugar. Serve them with warm or cold vanilla sauce. If a pair of muffins are superfluous, wrap them in foil and freeze.