"Small fish."
0,5 kg of fish fillet, 100 g of butter; 1 egg, 1 tbsp. l. manki; 1 small onion; salt; breadcrumbs; vegetable oil; canned green peas and corn; broccoli; boiled carrots; green onions.
Cooking method:
Beat the egg with a whisk, pour in the mango, mix and let stand for 10 minutes. In the meantime, we pass fish and onions through a meat grinder. We connect with eggs and a manga, add softened butter, salt, mix well. From the mass of the shape of a cutlet in the form of fish. Cutlets will be molded better if you take stuffing with wet hands. We plentifully drop the "fish" in breadcrumbs, lay out on a greased baking sheet and bake in the oven. You can fry in a frying pan, but then the "fish" will be less cute and more saturated with vegetable oil.
And now we proceed to the most interesting, original - design of the dish. From the mixture of canned green peas and corn, lay out the "bottom" and "bubbles", from boiled broccoli and green onions - "seaweed", from the circles of boiled carrots - "fish eyes". For such fish cutlets, lean and inexpensive fish is best.
Salad "Chick".
salad leaves - 100 g, orange - 2 pcs .; apple - 1 piece; vegetable oil - 3-4 st. l .; wine vinegar - 2-3 tbsp. l .; chicken fillet - 400 g; walnuts - 50 g.
Cooking method:
Boil the chicken fillet, cool and cut into straight long pieces. Oranges cleaned, separated from films, veins and bones. Slice. Isolate the juice in a cup.
Salad leaves rinse, dry and chop not too finely or pick them up. Leaves put on the bottom of a shallow salad bowl. In a large bowl, beat up the oil, vinegar and orange juice with a fork or corolla. The resulting marinade pour chicken pieces and put in the refrigerator for 2 hours. Then put the chicken and oranges in a salad bowl to the leaves, pour the remaining dressing. Cut the apples into thin slices, pre-cut the core. Immediately before serving, lay out walnuts and apple slices.
Earlier, salads with chicken were considered the most simple. But if you add apple, orange and nuts to the salad, it is unlikely that it will seem so banal.
It is best to prepare a salad in winter, when you manage to get bored of fresh vegetables and greens. It is extremely light, fragrant and crispy.
Salad "Spicy".
3 slices of rye sweet and sour bread; 6 cherry tomatoes or 1 common tomato; a bunch of red salad (you can sort Lolo Ross); fresh basil.
Refueling:
1 tsp. honey; 1 tsp. mustard; 1 dessert spoon. balsamic vinegar; 2-3 tbsp. l. olive oil.
Cooking method:
Bread cut into thin strips and dried in a frying pan. Cherry tomatoes cut into halves (if the usual tomato, then cut into thin slices). Salad to break with hands. Basil finely chopped. For filling, mix all the ingredients until smooth. Combine all the ingredients of the salad, pour the dressing and gently mix. Serve immediately.
The leaves of Lolo Ross's salad are bitter, like the leaves of a dandelion. Therefore, before using them, it is better to hold for 15 minutes. in salt water.
"Volcano".
300 g of mashed potatoes; a few inflorescences of broccoli (boiled); pickled mushrooms; 2-3 tbsp. l. ketchup; 3 tbsp. l. mayonnaise; 1 tbsp. l. alcohol; eggshell; greenery..
Cooking method:
Pour the mashed potatoes on a large dish, sprinkle with mayonnaise ("snow"), top with ketchup ("lava of fire"). In the center of the hill to make a deepening, put egg shells in it, pour alcohol. At the foot - broccoli ("trees"), at the bottom - mushrooms and greens. Fire alcohol. You can put stewed meat in a mash (in a "mountain"), or fried, then the dish will be more festive.
For "Vulcan" it is better to cook not liquid mashed potatoes. Do not advise it to be beaten with a mixer. In this case, excess "airiness" only hinders.
All salads are original in their cooking methods and can decorate any table.