Dolma
For 8 servings:
- 40 grape leaves
For stuffing:
- 300 g mutton
- 200 g of beef
- 1-2 onions
- 1 tomato
- 1 tbsp. vegetable oil
- parsley, dill, cilantro
- 4 tablespoons rice
- 1-2 cloves of garlic
- 1/4 tsp. ground nutmeg
- salt, freshly ground pepper, hops-suneli
To fill:
- 200 g sour cream
- 2-3 tablespoons tomato paste
- 250 ml of broth or water 1-2 tbsp. vegetable oil
Vine leaves rinse, put in boiling water and soak for 3-5 minutes. Drain the water, from each leaf cut the thickening of the veins. Prepare the forcemeat: the meat is passed through a meat grinder, peel the onions, finely cut and saute on vegetable oil. Wash green, dry and chop. Peel the tomatoes and cut them into cubes. Rice boil until half cooked. Chop the garlic. Combine meat% 3c with prepared vegetables, rice, herbs and spices, pour in 1-2 tablespoons. cold water and mix well. On a wide part of the grape leaves on a smooth side, lay out 1 dessert spoon of the filling. Turn the edges of the sheet to the center and form neat tubes. The bottom of the kasan is lined with grape leaves, and the ducklings are laid tightly on top. Prepare the filling: combine sour cream with tomato paste and mix. Add broth or water, salt, pepper, pour in oil and stir again. Pour the dolma and simmer for 40-50 minutes.
Casserole with cauliflower and chicken fillet
For 4 servings:
• 500 g of cauliflower
• 2 large carrots
• 250 grams of broccoli
• 300 g of boiled chicken fillet
• 100 g of grated hard cheese
• 3 tbsp. l. cream
• 2 tablespoons flour
• 200 ml of meat broth
• 1 tbsp. butter
• 2 tablespoons milk
• 2 egg yolks
• a pinch of ground nutmeg
• Pepper and salt to taste
1.Try the cauliflower and boil until half cooked. Decoction broth, add cream, flour, milk and broth, salt, pepper, nutmeg and cook for 5 minutes. Then add the beaten yolks and cook in a water bath until thick. 2. Apply oil, put cauliflower, on each side and on top - inflorescences of broccoli and pieces of carrots, salt. Chicken fillet cut into cubes and put among the vegetables. Pour sauce over, sprinkle with grated cheese. Bake for 15 minutes before crusting.
Cauliflower with spicy sauce
For 4 servings:
- 500 g of cauliflower
- 2 hard-boiled eggs
- 1 yolk
- 125 ml of vegetable oil
- 2 tablespoons lemon juice
- 1 tsp mustard
- 50 grams of hard cheese
- 50 ml cream
- salt to taste
- fresh greens for decoration
1. Clean the head of cauliflower, put in boiling salted water, bring to a boil, cook for about 15 minutes until cooked. Head dismantle the large kochanchiki. 2. For a spicy sauce 2 hard-boiled eggs clean, yolks wipe through a sieve, mix with raw yolk, salt. Z. In a mixture of a little add (a few drops) half the norm of vegetable oil, whisk the mixer until thick. Pour lemon juice, mustard and the remaining oil, add the diced egg whites, mix. 4.In the form, mix cauliflower with sauce, pour a little cream and sprinkle with grated cheese, send for a couple of minutes in a hot oven.
Dietary vegetable soup
For 4 servings:
• 300 g of potatoes
• 150 g of canned green peas
• 2 carrots
• 2 onions
• 300 g of cauliflower
• salt to taste
• fresh dill and parsley for decoration
1. In the salted boiling water, lower the vegetables prepared beforehand - potatoes, diced, and carrots, chopped or cut into slices. 2.Coloured cabbage on inflorescences and put in a pan. 3. Peel the bulb and put it completely in a saucepan, cook for about 10 minutes. 4.Add the canned green peas (pre-drain the marinade). Remove the bulbs from the soup. 5. Before serving the soup on the table, sprinkle with dill and parsley.
Chicken with chestnuts
For 6 servings:
• 1 chicken
• 4 large potatoes
• 6 shallots
• 250 g of chestnuts
• Pork fat
• 2 tablespoons olive oil
• 1/2 glasses of cognac
• salt, pepper to taste
For filling:
• 250 g of chestnuts
• 1 onion
• 50 g of pine nuts
• 50 g raisins
• 50 g prunes or dried apricots
• 100 g of chicken liver
• vegetable oil for frying
1. Peel the chestnuts from the hard peel and cook for 20 minutes in boiling water, separate the film. Cook the chicken with salt and pepper. Finely cut all the components of the filling. Onions slightly rescued in oil, put chicken liver to it, lightly fry. Add chestnuts, nuts and dried fruits, mix and remove from heat. 2. Stuff the chicken and put it in the form, add the pork fat. Put the potatoes and onions, lightly pour olive oil. Bake in the oven at 180 ° C. When the chicken is almost ready, pour it with cognac, add the remaining chestnuts and bake until ready.
Chestnut cake
For 4 servings:
5 eggs
• 100 g of sugar
• 100 g walnuts
• 60 g of flour
• 1 bag of vanillin
For filling:
• 200 g of chestnuts
80 g of butter
• 1/2 tsp. Roma
• 2 tbsp. l. jam from rose hips (or any other)
powdered sugar to taste
1. Whisk the whisk into very dense foam. Yolks, sugar and vanillin are mixed until a thick, light and foamy mixture forms. Nuts chop very well in a blender. 2.Connect proteins and yolks, gently mix. A tablespoon add to them alternately flour and ground nuts and gently mix to a homogeneous mass. 3. Dust the mass in a thin layer in a greased pan and oiled pan. Bake for about 15 minutes in a preheated oven to 180 ° C. 4. Chestnuts peel, boil for 20 minutes in boiling water, separate the soft film and chop the blender until it is pure. Combine the chestnut puree, softened butter and rum, mix well. 5. Take the biscuit gently out of the pan and put it on a napkin covered in powdered sugar. Roll into a roll with a napkin. When the roll cools down, unfold it, remove the napkin and spread the whole surface of the biscuit with jam and then with chestnut cream. Again, fold so that the biscuit and the filling are well-blended. Dust hard with sugar powder. Before serving cut into slices.
Canape with salmon
For 12 servings:
• 12 pieces of white bread, cut into triangles
• Olive oil to taste
• chopped dill
• 12 slices of smoked salmon
• 1 lemon
• 12 olives
• parsley for decoration
1. Pieces of white bread lightly fry, adding a little olive oil to the frying pan. Roll in chopped dill. 2.On the fish put a small piece of lemon, roll a roll. 3. Fasten the skewer or toothpick bread, rolls and olives. Decorate the canapé with a sprig of parsley.
Sandwiches with salmon and black caviar
For 4 servings:
- 4 slices of black bread
- 60 g of cream cheese
- 1/3 of a bunch of green onions
- 4 slices of salted salmon
- 1-2 hard-boiled eggs
- 4 tsp black caviar
- dill for decoration
1. Lubricate black bread with cream cheese. 2. Sprinkle onions with green onion, cut into pieces 1.5-2 cm long. 3. Place a piece of salmon on top. Cut the eggs into pieces along the. Put on the fish. 5. Place caviar on top. Decorate the sandwiches with a sprig of dill.
Cream of mushroom soup
For 6 servings of dish:
- 500 g of ceps
- 3 carrots
- 2 onion bulbs
- 2 potatoes
- 3 tbsp. l. olive oil
- 50 ml of milk
- 300 g cream (22% fat content)
- 3 sprigs of parsley
- salt, white pepper to taste
1. Cleanse and wash the mushrooms. 2-3 mushrooms leave for decoration, the others cut into slices. Peel potatoes, carrots and onions. Carrots and onion cut and fry in vegetable oil in a heated frying pan. Then add the mushrooms and fry for 20 minutes over a small fire, until the liquid evaporates. 3. Boil the potato in water with the addition of milk and salt. Drain and mash. Mushrooms left for decoration, thinly cut into plates and fry, lightly soaking, on high heat. 4.In the blender, chop the cooled mushrooms. Combine mashed potatoes, mushroom puree and cream. Stir until smooth, put on a small fire and heat.
Mushroom soup with pasta and vegetables
4 servings of dish:
- 1 liter of chicken broth
- 1 large carrot
- 1/2 celery root
- 1/2 cup pasta (pasta)
- 200 g champignons
- 1 medium onion
- 80 g of canned green peas
- 75 ml of vegetable oil
1. Cut the celery root with straw, mushrooms - thin plates. Rub carrots on a grater, and cut onions into small cubes. 2.Passeruyte carrots with onions and mushrooms in vegetable oil until golden brown. 3. Boon bring to a boil, add the paste. 4. 3 5 minutes before the paste is ready, add vegetables and mushrooms. Put a handful of canned green peas. Before serving, decorate the soup with chopped herbs.
Rice salad with sardine and vegetables
4 servings of dish:
• 200 g of rice
• a bunch of green onions
• 3 sprigs of parsley
• 1 large cucumber
• can of canned sardines in oil
• 1/2 cup of canned corn
• 1/2 cup canned green peas
• 4-6 cherry tomatoes
• salt to taste
1.Ris boil until cooked and at the very end of cooking put a little salt. Cool down. 2. Green onions and a few twigs of parsley rinse well and finely chop. Cucumber peel, and cut into cubes Canned sardine in oil, divide the fork into pieces, mix with the finished rice. Add the onions and parsley, sliced cucumber, canned corn and green peas to the mixture. Gently mix everything. 3.Ukrishte the dish cut into 4 parts cherry tomatoes and serve.
Red bean salad with sardines and vegetables
4 servings of dish:
• a can of canned red beans in its own juice
• can of canned sardines in oil, 1 2-3 tomatoes
• a bunch of parsley
• 1 red sweet onion
• 3 tablespoons olive oil, lemon juice, salt to taste
1.Pomidory cut into cubes, parsley and red sweet onion chop. 2.Canned sardine in oil, divide into neat pieces. Mix canned in your own juice beans with tomatoes, sardines, onions and parsley. 4. Serve the salad with a mixture of olive oil and lemon juice, salt to taste and serve to the table.
Rice salad with canned sardines
4 servings of dish:
• can of canned sardines in oil
• 200 g of rice
• 1 large sweet red onion
• 4-6 cherry tomatoes
• black olives
• salt, pepper to taste
• olive oil, lemon juice to taste
1. Boil the rice until it is ready and put a little salt at the very end of the cooking. Cool down. 2. Remove the canned food from the jar, fold it into a bowl and divide into pieces using two forks. 3. Clean the garlic, wash and cut into half rings. Cherry tomatoes and cut into two parts. 4. Put the finished rice on a plate with a small slide, place onions cut into half rings, then pieces of canned sardines. 5. Place on top black olives without pits. Garnish the salad with half a cherry tomato. Add salt and pepper to taste. Sprinkle the salad with lemon juice and olive oil. Serve immediately.
Baked potatoes with fish filling
4 servings of dish:
- 4 large potatoes
- 1 tbsp. butter
- 1 tsp condiments for potatoes
- • 240 g of canned sardines in oil, 1 small onion
- 100 g of canned corn
- mayonnaise, herbs, salt to taste
1. Wash the potato thoroughly, grease with a softened butter, sprinkle with salt and seasoning, wrap in foil. Prepared potatoes laid on the upper grate of the oven and bake for 20-30 minutes at 200 ° C until golden crust and softness of potatoes. 10 minutes before the potatoes are ready, open the foil slightly. 3. Canned in butter sardine well with a fork, mix with mayonnaise and finely chopped onions. 4. With the finished baked potato, remove the foil, cut across, but not to the end. 5.In the middle lay the fish mixture, sprinkle on top with canned corn and chopped herbs. Serve immediately.
For 8 servings of dish:
- 1 small head of cabbage
- 500 g minced meat (pork and beef)
• 2 onions
• 3 cloves of garlic
• 250 rice cooked to half-cooked
1 carrot
• 0.5 kg of tomatoes
• 1 liter of vegetable broth
3 hundred vegetable oils
• 250 ml of sour cream
• parsley greens
• salt, pepper to taste
1. Cut out a cabbage from a cabbage, boil until the leaves are soft in salted water. Cool, head out to the leaves. 2.My forcemeat salt, pepper. Bulb and carrots peel, finely chop and fry in vegetable oil. Half of the frying is added to the stuffing, stir. On cabbage leaves lay out the forcemeat and form cabbage rolls. Each fry in oil on both sides. 3. Peel the tomatoes, chop and mix with the remaining passer. Add sour cream, pour in the broth and mix. Prepared cabbage rolls in a saucepan with a thick bottom and pour sauce. Bring to a boil, reduce the temperature and simmer under the lid until done. Serve with fresh herbs.
Galaktobureko
For 8 servings:
• 2 cups wholemeal wheat flour
• 470 g of butter
• 3/4 tsp. salt
• 5 glasses of sugar
• 4 cups of hot milk
• 5 tablespoons. semolina
• 4 eggs
• 2 tbsp. l. lemon juice
• 1 lemon zest
1.In the bowl, sift the flour, add 1 tablespoon. butter, salt and pour a little water. 2.Try the dough, roll it into a bowl, cover with a towel and refrigerate for 30 minutes. Sprinkle the table with flour and roll dough on it. In the middle of the resulting layer, put the remaining butter, cover it on four sides with a test, roll out again, and then fold the layer into 3 layers. Refrigerate for 20 minutes. Repeat the procedure 4 more times, each time putting the dough in the refrigerator. Z. For cream, whisk in an enamel saucepan, eggs, 1.5 cups of sugar and semolina. Continue to beat, gradually pour in the milk. Put the cream on the fire and bring it to a boil several times. Add the grated zest on grated rind, cool. Put the softened oil (200 g) and whip the cream. Puff dough into 6 identical pieces. 4. Spread the working surface of the table with flour and roll the dough into thin layers. Grease each layer with butter. The baking mold should also be oiled, lay on it 3 layers of puff pastry so that they protrude beyond the edges. Spread the layers with the prepared cream and wrap the protruding edges upwards. Cover the remaining layers of dough with a sharp knife and make not very deep cuts. 5. Put the form in the oven and bake the cake for 30-40 minutes at a moderate temperature. For syrup, mix 1 cup of water, lemon juice, 3.5 cups of sugar and cook for 5-7 minutes. Take the finished pie out of the oven and pour it over the syrup. Decorate the cake on your own.
Chicken "Eastern coronation"
For 4 servings:
- 4 chicken breasts without skin, cut into strips
- 250 ml of mayonnaise
- 75 ml soy sauce
- 1 tsp a mixture of spices
- 1 tbsp. finely chopped green onions
- 100 g of almond flakes
- 2 large mangoes, brushed and sliced thin slices (or 1 mango and 1 papaya)
- A handful of chopped coriander for decoration
- handful of finely chopped dried chili peppers for decoration
1. Put the chicken in boiling water and cook for 12-15 minutes until the chicken is well cooked. 2. Remove from heat, drain the water and allow the chicken to cool. Z.For filling, mix mayonnaise, soy sauce and spices, then add sliced green onions, almond flakes and mango slices. 4. Add the chicken pieces to the mixture and mix thoroughly. 5. Brighten the coriander and dried chilli. 6.This dish looks great if it is served in potatoes baked "in uniform". Ideal as a cold picnic salad.
Appetizer "Cheese pumpkin"
For 8 servings:
- 8 tablespoons smoked cheddar, pre-melted and chilled
- 2 tsp. finely chopped peanuts
- 4 bread sticks
- parsley for decoration
1.Place the flat dish with food paper or parchment for baking. 2. Roll each of the eight portions of the cooled cheddar into a ball. Put the cheese balls on a dish and put in the refrigerator for 10-15 minutes. 3. Using a toothpick, give the sides of cheese balls the appearance of pumpkins. Lower the bottoms of future pumpkins in crushed peanuts. 4. Directly before serving, insert halves of breadsticks into the pumpkins, decorate the cheese snack with small twigs of parsley. Keep in the fridge.
Spaakapita
For 10 servings:
• 400 g of puff pastry
• 500-700 g of fresh-frozen spinach
• a bunch of green onions
• for a small bunch of dill and parsley
• 300-400 g of feta
• 2-3 eggs
• 20 g of semolina
• Pepper to taste
1. Cut the spinach, onion, dill and parsley, mix, a little clever until the volume of greens is reduced. 2. Add the eggs, manga (it will absorb excess liquid) and crumbled feta, pepper. Z. With a greased olive oil, place one sheet of phylo. On it - a stuffing from spinach. On top is the second sheet of filo. Fold around the edges. 4. Cut the top sheet of the dough so that when baking it does not swell. Lightly oil the top with olive oil. Bake in the oven for 40 minutes at 200 ° C.
Classic Greek salad
For 4 servings:
• 4 tomatoes
• 1 sweet onion
• 1 small cucumber
• 2 green peppers
• 20 mushrooms
• 20 olives
• 200 g feta cheese
For sauce-filling:
• 100 ml of olive oil
• 2 tablespoons lemon juice
• 2 tablespoons wine vinegar
• 1 tsp. salt
• 0.5 tsp. black pepper whole
1. Cut tomatoes and onions large. Cucumber peel, chop, chop pepper from seeds and cut into slices. Cut the mushrooms into slices. 2. Mix in a large bowl of vegetables, mushrooms and cheese. Add the olives. 3.Singlely mix all ingredients for the sauce, season the salad and serve immediately on the table.
Cherry triangles with ricotta
For 4 servings:
- 150 g ricotta
- 2 eggs
- 70 g of sugar
- juice and peel half a lemon
- 0.5 tsp vanilla extract
- 6 sheets (400-500 g) of filo test
- 200 g of butter
- 150 g of cherry jam
- 80 g bread crumbs
- 2 tablespoons powdered sugar
Mix in the blender ricotta, eggs, sugar, juice and lemon zest, vanilla extract. On a kitchen towel, spread a sheet of dough filo, grease with melted butter. Upstairs is the next sheet, and so on until all the sheets are smeared. Cut the dough into squares. Put in the middle of the ricotta filling. Top with bread crumbs and put cherry jam. Fold the dough in half so that a triangle is formed. Bake in the oven until golden brown for 35 minutes at 180 ° C. Sprinkle with powdered sugar.