Bean aintopf
4 servings of dish:
- 150 g of white large beans
- 400 g of pork belly
- 2 carrots
- 300 g of potatoes
- 2 onions
- 2 tablespoons vegetable oil
- salt, pepper, green onions to taste
Beans wash - soak in 500 ml of water at night. Pour the beans 1 liter of water and cook until ready, drain the water. Porridge brisket in running water. In the saucepan, heat the oil and lightly brown the meat. Bulbs chop and put to meat, fry, season with salt and pepper. Put carrots and potatoes to meat, pour 600 ml of water and cook for half an hour until meat and vegetables are ready. Put the beans to the meat and vegetables, lightly heat the soup, sprinkle with green onions, and fry the slices, cut into cubes of bacon.
Minestrone
4 servings of dish:
- 2 carrots
- 2 potatoes
- 1 small vegetable marrow
- 2 stems of leek
- 2-3 stems of celery
- 50 g of string beans
- 50 g of white beans
- 2 onions
- 5 tablespoons vegetable oil
- 1 liter of broth
- 100 g of horns or shells
- 2 fleshy tomatoes
- salt, pepper to taste
Carrots and potatoes cut into large pieces, squash - cubes, leek - rings, celery cherry - slices. Remove the coarse fibers from the string beans, cut each pod in half. White beans, pre-soaked for the night, boil until cooked. In the saute and heat the onions, and then put the rest of the vegetables, lightly stew and pour in the broth. Bring the soup to a boiling vegetable oil, fry the crushed and cook for about 5 minutes. With tomatoes, peel, cut into large cubes and send to the soup. Cook for 3 more minutes, season the soup with salt and pepper. Put the boiled beans in a minestrone, stir and warm.
Bean soup with smoked bacon and tomatoes
For 6 servings of dish:
• 500 g of smoked bacon
• 300 g of potatoes
• 2 carrots
• 500 g of beans
• 3 tablespoons vegetable oil
• 2 onions
• 100 g boiled horns
• 3 fleshy tomatoes
• salt, pepper to taste
Rinse the smoked bacon in cold running water, dry, cut into cubes. Peel potatoes and carrots, cut into slices. Soaked for a night beans washed, cook until half cooked. Chop the onion. Tomatoes peel, and cut into large pieces. Pour into the saucepan vegetable oil and fry the loin. 5 minutes before the end of frying, put the onions in a sauté pan and fry a little with meat, then put the tomatoes. Season with salt and pepper. Add beans, potatoes and carrots. Pour 700 ml of water into the saucepan and cook the soup for about half an hour. 5 minutes before readiness, put the horns. Sprinkle the soup with fresh green peas.
White bean soup
For 6 servings of dish:
• 200 g of large white beans
• 2 liters of water
• 375 g of potatoes
• 50 g of celeriac root
• 2 onions
• fresh dill to taste
• 6 tablespoons sour cream
• salt, pepper to taste
Beans wash and soak overnight. Boil the beans until almost ready in the same water in which it was soaked. Potatoes, bulbs and celery root, peel, cut into cubes. Send the vegetables to the beans. Season with salt and pepper, bring to a boil and cook for about 12-15 minutes. Serve the soup hot, season with sour cream, sprinkle with chopped dill. Suggest a slice of fresh wheat bread for soup.
Ginger family
For 6 servings of dish:
• 100 g of sugar
• 165 g of honey
• 500-525 g grind wholemeal flour
• 1yats
• 1.5 tsp. ground ginger
• 1 tsp. ground allspice pepper
• 1 tsp. ground cinnamon
• 1 tsp. ground cloves
• 2 tsp. soda
• 125 g of butter
Sugar, honey and spices bring in a saucepan to a boil, remove from heat. Add the soda, mix. Add the diced butter and stir until it is completely dissolved. Enter the egg and flour, knead the plastic dough. Divide the dough in half, wrap one part in a film and set it aside. From the rest of the dough, you can see figures of little men (about 0.5 cm thick). Put them on a greased baking tray and bake in the oven at 170 ° C for about 12-15 minutes (until the edges become bruised). Repeat the same with the remaining test.
Tomato and zucchini salad
4 servings of dish:
• 4 large tomatoes
• 8 slices of canned zucchini
• 1-2 shallots onions
• 4 tsp. olive oil
• basil for decoration
• salt, pepper to taste
Cut the tomatoes into thin circles, shallots - rings. Salad make in separate portions. For each plate, put two slices of tomato on top of each other, then alternate tomatoes with canned zucchini. Salt and pepper the salad. Sprinkle onions with shallots and basil, season with olive oil.
Appetizer Mediterranean fantasy
For 2 servings of dish:
- 250 gr of brynza
- 300 g of tomatoes
- 1 onion
- 100 g of olives
- 100 g of olives
- olive oil for frying
- greens for decoration
Cut the tomatoes into slices and fry in olive oil. Cut the onion into half rings and fry. Olives and olives cut into rings. Lay out the ingredients in layers in two forms: tomatoes, olives, olives, cheese, fried onions, olives, olives, feta cheese. Cool the salad in the fridge. Before serving, turn the "pyramids" on plates and pour olive oil. Decorate the snack with greens.
Verrino with smoked salmon, beets and quail eggs
For 2 servings of dish:
• 1 boiled beetroot
• 2 slices of smoked salmon
• 4 boiled quail eggs
• half fresh cucumber
• 5 tablespoons. natural yoghurt
• a small bunch of dill
• salt to taste
Beetroot clean. Cut the beets and salmon into cubes. Dill chop, leaving a couple of sprigs for decoration. Cucumber peel and cut small. Mix the cucumber and chopped dill with yogurt, season with the dressing. Cut the quail eggs into halves. Lay out in the glasses layers: salmon, beets, three halves of eggs, yogurt. On top decorate the verry with the remaining half of the quail egg. Sprinkle the dish with dill.
"Pyramid" from avocado and beetroot
4 servings of dish:
• 2 avocados
• 2-3 small boiled beets
• 100 g of pine nuts
• salt to taste
• 4 tsp. olive oil
• greens for decoration
Cooked beets, cut into slices. Avocado peel, cut into two parts, removing the stone, cut into circles. Salt the avocado and beetroot, oil with olive oil. Arrange the pyramid, alternating these products. Sprinkle with peeled pine nuts on top. If necessary, pour in extra virgin olive oil. Decorate the snack with greens.
Steaks New Orleans
For 2 servings of dish:
• 500 g chopped beef
• 3 tablespoons sauce
• 0.5 tsp. salt
• 50 g breadcrumbs
• 1 small onion
• 1 egg
• 2 tablespoons vegetable oil
• 4 large potatoes "in uniform" (already boiled)
With the help of a special shape (you can without it) form steaks. If you want, you can add crushed chili to the meat. Prepared steaks grease vegetable. Mix the chopped beef with the sauce "Chile", salt, butter and cook on a barbecue.
Shop's salad
For 2 servings of dish:
• 1 red sweet pepper
• 2 medium tomatoes
• 2 medium cucumbers
• 1 medium onion
• 100 g of brynza or feta cheese
• 3 tablespoons vegetable oil
• 1 tbsp. wine or balsamic vinegar
• salt, ground black
pepper to taste
• greens for decoration
Pepper lightly grease with vegetable oil and bake at 200 ° C for about 10 minutes. Transfer to a bowl, cover with a film and let cool (this is necessary in order to easily peel). Then, peel the pepper, remove the seeds and stalk and cut into strips. Cucumbers and tomatoes cut quite large, onions - thin semirings. Brynza grate on a large grater or crumble with your hands. Combine the vegetables, season with a mixture of oil and vinegar, add salt and pepper, mix and lay them on the plates. Sprinkle the salad
Rice sarmi in grape leaves
For 6 servings of dish:
• 180 g of rice
• 210 g of natural yogurt
• 1 large onion
• 30 grape or cabbage leaves
• 50 g of butter
• 3 tablespoons vegetable oil
• parsley and mint greens to taste
• ground paprika to taste
• salt, ground black pepper to taste
Onions finely chop, fry in 2 tablespoons. vegetable oil, adding a little water, season with paprika and mix. Chop the parsley or mint. Add the washed rice to the frying pan, chop the greens, season with salt and pepper, pour hot salted water and cook until water absorbs. Vine leaves are covered with hot salted water and lay on each 1-2 teaspoons of filling (depending on the size of the leaves). Fold the leaves and lay them in a saucepan. Add 2/3 cup water and 1 tbsp. l. vegetable oil. Stew until cooked on low heat with the lid closed. For the sauce, beat the yogurt, add the softened butter, season with the paprika. Serve the sarmi along with the sauce.
Kavarma
4 servings of dish:
- 800 g chicken fillet
- 4 sweet peppers
- 4 medium bulbs
- 1 medium carrot
- 2 tomatoes
- 4 cloves of garlic
- 2 stems of celery
- 200 ml of red dry wine
- 5 tablespoons vegetable oil
- 1 bunch of parsley
- 1 bay leaves
- ground red and black pepper, salt to taste
- Ground thyme and savory to taste
Tomatoes scald and peel. Chicken meat cut into pieces about 3x3 cm, all vegetables - cubes. Fry the meat in the preheated vegetable oil, add the vegetables and continue cooking until they become soft. Then pour the wine, fry for a few more minutes, add crushed garlic, season with spices and salt. Transfer the fried meat and vegetables to clay pots and bake in the oven at 160 ° C for about 60 minutes. Sprinkle with greens when serving.
Spinach with rice
For 4 servings:
• 500 grams of spinach
• 100 ml of milk
• 200 g of rice
• 4 eggs
• 5 tablespoons. vegetable oil
• ground paprika to taste
• a pinch of ground nutmeg
• salt to taste
Cook the rice. Spinach finely chopped. Pour into a pan 3 tbsp. vegetable oil, spinach, add salt and spices. Sprinkle the spinach until the liquid evaporates. Pour milk into the pan, enter the rice and cook with a slight boil for about 5 minutes. Oil a small baking tray and lay spinach and rice on it (you can form shallow "nests"). At the top, release the eggs, salt and bake in the oven at 170 ° C until the egg white is ready. Finished dish sprinkle 2 tbsp. vegetable oil, heated with a small amount of paprika, and serve.
Salmon with beans
For 4 servings:
- 800 g of salmon
- 2.5 tbsp. olive oil
- 1 red onion
- 1/2 pod of chili pepper
Clear the fish from the scales, remove the insides and bones, cut into pieces. Bulb and chilli chop. Connect 2 tsp. ground rosemary, olive oil, onion, 2 laurel leaves salt, pepper to taste
For garnish:
- 100 g of green asparagus
- 100 g of white asparagus
- 200 g of bean pods
- 2.5 tbsp. olive oil
- 50 ml of fish broth
- balsamic vinegar for serving
- chili, rosemary, bay leaf
Pepper and salt and marinate in this mixture pieces of salmon. Asparagus and bean pods boil, then hold in the water with ice. Remove the beans from the pods, set aside the pieces for decoration, grind the rest in a blender with broth, butter, salt and pepper Salmon fillet lightly put out in a marinade in a frying pan under the lid. Then bake in a preheated oven to 170 ° C until cooked. Asparagus and beans lightly fry in olive oil, salt and pepper. Lay the ready-made salmon fillets, beans and asparagus on plates, pour refueling and balsamic vinegar and serve.
Trout with water chair
For 4 servings:
• trout weighing 0.5 kg
• 2 tablespoons olive oil
• 1 red onion
• 1 clove of garlic
• 1 tsp. ground chaiber
• 1/4 pod of chili pepper
For refueling:
- 30 grams of watercress (or arugula)
- 100 ml of olive oil
- black pepper, salt to taste
For submission:
- 4 large grape
- 400 ml of grape juice
Peel fish, skin and set aside. Free the fish from the entrails, remove the bones. Bulb, garlic and chilli chop. Cut the trout fillets into medium pieces and marinate in a mixture of olive oil, onion, garlic, chili and chaiber. Water cress in a blender, along with olive oil, salt, pepper and two ice cubes, strain. Sprinkle the trout skin lightly with olive oil and fry it on both sides in a frying pan. Cut the grapes into 4 parts, remove the peel and bones. Pieces of trout lightly put out in marinade in a frying pan under the lid. Bake until cooked in a preheated oven to 180 ° C. Separate with baking juice combine with grape juice. When serving, add a few pieces of fish to each other, pour a mixture of grape juice and dressing from watercress, garnish with roast skin and grapes.
Pumpkin Strudel
For 8 servings:
- 3 cups flour
- 1/4 tsp. salt
- 2 eggs
- 2 tbsp. l. melted butter
- 1/4 tsp. vinegar
- 150 ml of warm milk
- 150 g of butter
- 1-1.2 kg of refined pumpkin
- sugar to taste
- one yolk
- 1 tbsp. milk
Whisk eggs, add warm milk and melted butter, whisk. Using a food processor from flour, salt, vinegar and beaten eggs, knead an elastic dough. Form a ball from the dough and leave it for 15 minutes. Rub pumpkin on the grater. Melt 150 g of butter. Divide the dough into two equal pieces. Each piece of dough as thinly as possible roll out a rolling pin, smear with melted butter. Stuff the filling into 1/3 of the surface of the dough layer, sprinkle with sugar. Fold the dough into a roll. Transfer the strudel to a greased baking sheet. Top with a piece of egg whipped with milk and yolk. Do the same with another piece of dough. Bake the strudel in a preheated oven.
Pumpkin cake
For 8 servings:
- 400 g pumpkin puree
- 400-430 g of flour
- 200 g of sugar
- 120 g of butter
- 3 eggs
- 2 tablespoons baking powder for dough
- 1 tsp ground cinnamon
- 1/2 tsp. salt
In a bowl, mix pumpkin puree, sugar, softened butter, eggs. In another bowl, sift flour, add baking powder, ground cinnamon, salt. Mix everything well. In a bowl with pumpkin puree add half of the flour with additives. Stir everything, gradually adding the remaining flour, knead a thick dough (the spoon should stand). In a baking dish, oiled and sprinkled with breadcrumbs, pour the cooked dough. Bake pumpkin cake in a preheated oven at 180 ° C for 50-60 minutes.