Meat florets
- Flesh of beef or pork
- bacon or thin pieces of fat
- mushrooms
- onion
- salt
- pepper bitter ground - to taste
- vegetable oil for frying
- culinary threads
Cooking:
1.For the filling pre-fry mushrooms with onions. Each piece of meat put in a bag and beat off as thin as possible, achieving the shape of the circle, we get a thin layer. 2. Sprinkle with salt and pepper, put the filling in the middle (the filling can be any). 3. Carefully wrap, collecting the edges of the meat around the circle to the center. 4. A strip of bacon wraps the meat ball and dresses it in the form of a flower with threads. Well, and then everyone chooses how to cook: bake in the oven, cook for a couple or fry. Before filing, remove the thread. Onions, garlic, celery are finely chopped. Half of the oil is heated, add onions, garlic, celery, fry, stirring, until golden brown. Add the ceps, fry for 4-5 minutes. Spread on a plate and set aside. (If the mushrooms are dried, they must first be soaked for 1-1.5 hours.) On the leftover fry in the same pan or frying pan chicken, season with spices and fry until brown. Add vermouth (or wine) and stew until the liquid is almost evaporated. Then add the tomatoes, sugar, seasonings, 1/4. a glass of cold water and finely chopped fresh mushrooms. When it boils, add the toasted mushroom mixture. Cover with a lid and stew for 20 minutes.
Baked Carp "Nutty Delight"
- Carp at 1.5 kg
- 2 middle heads of onions
- 200 g of fresh fat
- 150 g of peeled walnuts
- 50 g of chopped parsley
- 1 tbsp. l. vegetable oil (for greasing a baking sheet)
- 1 incomplete tsp. salt
- black pepper on the tip of the knife.
Cooking:
My carp, we clean it. Rub it outside and inside with salt. We clear the onion, cut it in small cubes. 100 g of fat is cut into small cubes. Purified walnuts are ground using a blender. On the heated frying pan spread the fat and fry until the allocation of fat. Then add the onion and fry it until soft. Mix the onion and roast with the nuts and fry together for 3 more minutes, stirring. Preheat the oven to 160 C. Cross the carp with a knife notches. We stuff the fish with the prepared walnut-onion mince. Cut the remaining fat into thin pieces. We put them in notches on the fish. We pinch the abdomen of the carp with toothpicks. We put the fish on a baking sheet, oiled with vegetable oil, and sent to the oven. Bake for 40 minutes. Remove the toothpicks. Sprinkle the dish with parsley.
Fish in white marinade
- 1 kg of fish (carp, pike perch, catfish, carp)
- 1 medium carrot
- 1 small celery root
- 1 large head of onions
- 1/2 cup vegetable oil (for frying)
- 1 incomplete tsp. salt
- 3 tbsp. l. wheat flour.
For marinade:
- 1 liter of water
- 1 -2 pcs. bay leaves
- 6-8 pcs. carnations
- 1-2 peas of black pepper
- 1 tbsp. l. salt
- 1 tbsp. l. Sahara
- 180 ml of 6% table vinegar.
Cooking:
We clean the fish and gut. Cut into portions. Prisalivaem, crumble in flour. Fry it on a frying pan heated with vegetable oil from both sides until it is ready. Peel the onions, carrots and celery. Onions cut into half rings. Carrots and celery - circles. On vegetable oil fry onions. Then add the carrots and celery. Fry on low heat until cooked. Lightly add salt. Fry the fried fish in a pan, pouring the vegetable mixture. We prepare marinade. In the water, stir the salt and sugar. We put bay leaf, clove, pepper and peas 1 minute. Then add the vinegar. Fill the pieces of fish with marinade so that it only covers the fish. Put the pan on the fire. Bring to a boil and warm up 1-2 minutes. When the fish in the marinade cools down, put in the refrigerator for 10-12 hours.
Fish with vegetables in wine-ginger caramel
- 600 g of any not very bony fish
- 4 medium carrots
- 5 small bulbs
- ground white pepper on the tip of the knife
- 1 tsp. salt
- little piece of ginger
- 1 tbsp. l. honey
- 100 ml of white dry wine
- 0.5 cup vegetable oil (for frying).
Cooking:
Cut the fish fillets in small pieces. Sprinkle with salt and white pepper. We pour two tablespoons of wine and leave to marinate. Onions and carrots are cleaned and cut into strips. Peeled ginger rubbed on a fine grater. In the frying pan, we warm up the vegetable oil. We take fish from the marinade and fry in oil for 10 minutes on each side. We put into deep dishes. Then in a frying pan with vegetable oil fry onions until golden brown. We add carrots, salted. Fry all together. When vegetables are fried, add ginger, honey, leftover wine, stirring quickly, extinguish all a few minutes in the formed caramel. Ready to lay the marinade on top of the fish and leave it to cool. This dish can be served both cold and hot.
Vegetables stuffed with mushrooms and chicken
- 4 small eggplants
- 4 sweet peppers
- 4 medium tomatoes
- 2 tbsp. l. olive oil
- 1 tbsp. l. vegetable oil
- 1 incomplete tsp. salt
- 50 g Parmesan
For chicken meat:
- 1 kg breast fillets
- 2 glasses of white dry wine
- 3 tbsp. l. butter
For mushroom filling:
- 300 g of champignons
- 5 small bulbs
- 3 tbsp. l. dry white wine
- 3 tbsp. l. butter
- 1 incomplete tsp. salt.
For sauce:
- 1.5 cups of 10% cream
- 3 tbsp. l. flour
- pinch of nutmeg
- paprika
- salt
- white pepper on the tip of the knife
Cooking:
Chicken fillet, cut into small pieces. Wine with oil is brought to a boil in the saucepan. Spread the chicken in it, cook on medium heat for 10 minutes. Let's cool down. Wine is not poured! Preheat the oven to 200 ° C. Eggplant cut in half. We clean the middle with a spoon, so that there are walls with a thickness of 1.5 cm. We rub with salt. After 15 minutes, polish the aubergines. Soak with a napkin and grease with olive oil from all sides. Peppers cut in half, remove seeds and peduncle. Just lubricate with olive oil. Peppers and eggplants we lay down by a cut down on a lattice which we establish in a deep pan. In the tray, pour in the wine broth, which was cooked chicken fillet. We put in the oven for 15-20 minutes. At tomatoes we cut off the top part (a cap). Cut out the flesh, rub it with salt from the inside. We stack it downwards, leave it for 15 minutes. Then, dampen with a napkin and grease with olive oil. Peel the onions and mushrooms. We cut into small cubes. In a large frying pan melting butter. Fry the onions until soft. We add mushrooms. Increase the fire to the maximum. Pour in the wine and cook until the liquid evaporates. Then add to the mushrooms chopped chicken fillet and flour. Stirring. We introduce cream. We extinguish a few minutes. Then we salt. Add the nutmeg, paprika, white pepper. Stirring. We remove from the fire. Stuff the cooked stuffing with eggplant, tomatoes and peppers. Top with grated parmesan cheese. Spread the vegetables on a greased baking sheet. Bake in the oven for 25-30 minutes.
Eggplant baked with meat
- 3 large eggplants
- 300 g of pork
- 300 g of beef
- 3 eggs
- 2 large onions
- 3 cloves of garlic
- 100 g any smoked meat
- 100 g any hard cheese
- 3 tbsp. l. vegetable oil
- 1 part-time tsp salt
- black pepper on the tip of the knife
- 1/2 tsp. condiments
- 50 g of chopped parsley
Cooking:
The oven is heated to 200 ° C. We grind the meat grinder with pork and beef. Eggplants cut in half and using a spoon to clean out a little flesh. Grind it in a blender. The resulting "boat" is put on a greased baking sheet and sent to the oven for 20 minutes. Smoked meat is cut into small cubes. On the frying pan heated with vegetable oil, spread out the forcemeat and fry it for 15-20 minutes, stirring occasionally. When minced lighten and evaporate all the liquid, add salt, pepper and seasoning. Stirring. Fry for 1 minute. Then add the ground meat pulp eggplant and smoked meat. Stirring. Leave to simmer 5 minutes. Peel the onions and garlic. Onion cut into small cubes, chop garlic in garlic. Add them to the stuffing. Fry until the onion is ready. Then we drive into the frying pan three eggs, stir. Warm up for 5 minutes. Filling for blue is ready. We get out of the oven "boats", we put in them minced meat (with a slide). Sprinkle with finely grated hard cheese and return for 10 minutes back to the oven. We take the dish from the oven, decorate with greens.
Snack cake
- 1 medium eggplant
- 1 large tomato
- 2 eggs
- 8 tbsp. l. olive oil
- 2/3 cups of wheat flour
- 1 tsp. baking powder
- pinch of ground dried oregano
- 1 tsp. salt
- 1 tbsp. l. vegetable oil
- 1 -2 tbsp. l. milk or kefir.
Cooking:
Eggplant sliced in circles of medium thickness. Sprinkle with salt and leave for 20 minutes. Then we wash off the salt and squeeze it out so that the excess liquid leaves the eggplant. Warm up half a serving of olive oil in a frying pan and fry the eggplant from both sides until golden brown. Spread out on a napkin so that the oil is absorbed. Then cut into thin slices. We beat eggs with salt, a pinch of oregano and the remaining butter. Mix the flour with the baking powder, sift into the egg mixture. Knead the dough. Cut the tomato in half and remove the seeds. We cut into small cubes (the juice, which was released during cutting, must be drained). Preheat the oven to 180 ° C. We apply a small form of vegetable oil. Mix the dough with vegetables, fill the mold. If the dough is too thick, we add milk or kefir. Bake the cake at 180 ° C for 30-35 minutes.
Bean balls with beans
- chicken breast
- 2 medium potatoes
- 1 large carrot
- 2 eggs
- 2 pickled cucumber
- 100 g of green onion
- 2 tbsp. l. sour cream and mayonnaise
- 1 incomplete st.l. salt
- 1 bay leaves
- 1/2 tbsp. l. vegetable oil.
Cooking:
We throw the beans into a colander. Then knead it with a crib. We peel the potatoes and rub it on a fine grater. Mix with beans. Add the garlic, salt, pepper, ground coriander. Mix well. A teaspoon of gaining a little mass, we form balls the size of a walnut. We pour them in flour. (It is most convenient to roll all the balls at once and lay them on a wide dish so that they do not touch each other). In a frying pan with red-hot vegetable oil, fry the balls until lightly browned. We serve hot.
Chicken Salad
Boil the chicken breast. Water in a saucepan is brought to a boil, salt. Throw the bay leaf. We spread the breast into boiling water. Cook on high heat for about 20 minutes to allow the broth to boil. So the meat will taste better. Then we take the breast from the broth. Let's cool down. Cut into long thin slices. We rub potatoes on a grater. Rinse under cold water. Boil the water in a pot and spread the potatoes. Solim. Cook for a few minutes to keep the potato firm. We spread the potatoes into a colander, to make the glass water. We rub the carrots on the grater. In the water in which potatoes were boiled, boil the carrots for two minutes. (Carrots also need to maintain their firmness.) Throw back in a colander. Beat the eggs with a fork. In a frying pan with a warmed vegetable oil, fry them pancake. Let's cool down. Cut into thin strips. Salted cucumbers rubbed on a grater. We chop the green onions finely. We connect all the ingredients. Add sour cream and mayonnaise. Solim
Potato baskets with herring
- 6 small potatoes
- 30 grams of any cheese
- 1 egg
- 1 tbsp. l. vegetable oil (for lubricating molds)
- 1 part time salt
- half cooked beet (for decoration).
For filling:
- 250 g herring fillets
- 150 g of low-fat cottage cheese
- 1 medium apple
- 1 large head of blue onion
- 3 pickled cucumber
- 1 tbsp. l. mayonnaise, a few twigs of greenery, dill and parsley.
Cooking:
Preheat the oven to 200 C. Potatoes are cleaned and rubbed on a large grater. Well we squeeze out juice. Cheese is rubbed on a large grater. Mix with potatoes and eggs. Solim. The resulting mass is not very thick layer is spread in greased with vegetable oil molds. Bake in the oven for 20 minutes. Let's cool down. Apple, onion, cucumbers finely chopped and joined. We add cottage cheese, mayonnaise, finely chopped greens. Mix well. Cut the herring fillets in small slices. At the bottom of each tartlet from cheese and potatoes lay out three slices of herring. Fill the tartlets with the prepared mixture. We decorate the top with diced beets.
Mushroom cream soup with garlic croutons
- 1 leek (white part)
- 250 g fresh mushrooms
- 2 potatoes
- 300 ml (30%) of cream
- 300 ml of milk
- 1 clove of garlic
- bunch of parsley
- 1 bay leaf
- 500 ml of vegetable broth
- 100 g of stale bread
- 20 g of butter
- 80 ml of olive oil (can be sunflower)
- salt, pepper - to taste
Cooking:
We clean and sliced fresh mushrooms. Chop leek and lightly fry in a mixture of olive oil and butter. Add the peeled and sliced potatoes, as well as the crumbled laurel leaf for flavor. Cook all about 6 minutes, then add the mushrooms. Solim and pepper. In a large saucepan, pour in cream, milk and heat all 10 minutes over a small fire. We beat all the ingredients of the soup in a blender. If the soup is too thick, add a little more milk or vegetable broth. We cook croutons. We cut stale bread into pieces. We beat a clove of garlic with olive oil and grease this mixture of workpiece with toast. We put them in the oven preheated to 140 C for 12-15 minutes. Toast should be crispy and golden. We serve soup in hot form with croutons, sprinkling it with freshly ground black pepper and garnishing with chopped herbs.