Pita bread with basil sauce
- a pot of lettuce
- 1 pot of dill
- 1 thin lavash
- 200 grams of ham (sliced)
- 1 red sweet pepper
- 100 g of processed cheese
For dish sauce:
- 1 pot of basil
- 100 g feta cheese
- 150 ml of natural yogurt
- 1 clove of garlic
- 2 tbsp. l. olive oil
- salt pepper
Cooking time: 45 minutes.
Servings: 4
Salad leaves and dill wash and dry. Salad cut into wide strips, chopped dill. Pepper is washed and cut into thin strips, removing the core. Beat cream cheese and dill in a homogeneous mass. Lavash evenly smear the resulting mass. On top, put salad leaves, ham and sweet peppers. Close the pita bread roll, tightly wrap in a film and put into the refrigerator for at least 30 minutes. For garlic sauce, peel and grind. Basil to disassemble into leaves and finely chop. Brynza mash with yogurt and olive oil. Add basil, garlic, salt and pepper. Mix. Remove the film from the roll and cut into slices. Serve with basil sauce.
Cheese roll
- 250 g of cream cheese
- 200 g of ricotta cheese
- 250 g grated Russian cheese
- 80 g of pitted olives
- 1 onion
- 1 tsp. Tabasco sauce
- 3 tbsp. l. finely chopped fresh mint
- 1 tbsp. l. poppy seeds and sesame seeds
- pinch of cayenne pepper
Cooking time: 15 min. 1 hour
Servings: 6-8
Peel onion, chop. Cut the olives in circles. Beat cream cheese with ricotta until smooth. Add Russian cheese, olives, onion, Tabasco sauce and pepper. To stir thoroughly. On a large sheet of foil, spread evenly a mint, poppy and sesame. Form a cheese log from the cheese, put it on foil and roll in the prepared mixture. Tightly wrap the cheese log in food film and put it in the refrigerator for at least 1 hour. Before serving, cut into slices and lay on a dish.
Creamy soup with mushrooms and asparagus
- 600 g of green asparagus
- 200 g of soft cream cheese
- 100 g of champignons or fresh forest mushrooms
- 3 potatoes
- 1 onion
- 1 bay leaves
- 1 tbsp. l. chopped dill
- salt, black ground pepper
For broth dishes:
- 0.5 chicken
- 1 onion
- 1 carrot
- 1 parsley root
Cooking time: 1 hour 10 minutes.
Servings: 6
Cook the broth. Cook the chicken, put in a saucepan, pour 1.5 liters of cold water and bring to a boil, removing the foam. Bulb, carrots and parsley root cleaned, put in broth and cook for 30-35 minutes, until the chicken is ready. Broth the broth, return it to the pan. Cook the boiled chicken and use it for other dishes. Mushrooms cleaned, washed and cut into thin slices. Onion peel and grind. Heat the butter in a frying pan and fry the onion, 5-6 min. Add mushrooms and cook, stirring, 8 min. Peel potatoes, cut into cubes. Asparagus to wash, cut off tops and postpone. Clear the tips of the stems, cut the stems and put them in the broth along with the potatoes. Cover the pan with a lid and bring the soup to a boil. Cook over medium heat for 10 minutes. Add the fried mushrooms and cook for another 10 minutes. Cream cheese put in a pan with a laurel leaf. Season to taste with salt and pepper. Cook, stirring, 5 minutes. Add the tops of asparagus and dill, warm up, 3 minutes, until the asparagus becomes soft.
Envelopes with feta and lamb
- 400 g ready puff pastry
- 300 g lamb fillet
- 60 grams of feta cheese
- 1 red sweet pepper
- 2 cloves of garlic
- 1 egg
- 2 tbsp. l. vegetable oil
- pinch of dry oregano
- salt pepper
Cooking time: 35 minutes.
Servings: 6
Pepper bake under the grill until the skin turns dark. Place in a plastic bag for 10 minutes, then peel and core. Flesh cut into strips. Garlic clean and crush. Feta cut into cubes, meat - small pieces. Fry lamb in preheated oil until brown. Season with oregano, garlic, salt and pepper. Roll the dough into a thin layer and cut into 6 pieces. For each piece of dough, put meat, feta and pepper. Fill with an envelope. Lubricate the dough with a lightly beaten egg and bake for 15 minutes. at 220 ° C. Serve hot with a green salad.
Chicken with blue cheese
- 500 g chicken fillet
- 300 g of sour cream with a fat content of 30%
- 50 g of cheese with blue mold
- 1 red hot pepper
- salt, black ground pepper
Preparation time: 4 hours
Cooking time: 35 minutes.
Servings: 4
Chicken fillet wash, dry, cut into slices. Put in a bowl, pour 200 g of sour cream, mix and refrigerate for at least 4 hours. Preheat the oven to 190 ° C. Transfer the chicken in sour cream into a refractory for baking, sprinkle with salt and black pepper. Bake for 25 minutes. The pepper is washed and chopped by removing the seeds. Beat the cheese with the remaining sour cream and pepper in a homogeneous mass. Remove the chicken from the oven, distribute the cheese mass on an even layer. Return to the oven and cook for 6-7 minutes, until a crust is formed.
Tartar of cheese and salmon
- 100 grams of Ridder cheese
- 300 g slightly salted salmon
- 70 g of sugar
- 150 ml of white wine vinegar
- 10 leaves of fresh basil
- 1 tbsp. l. chopped dill and tarragon
For sour cream sauce dishes:
- 150 ml of sour cream
- 1 tsp. Sahara
- 1-2 tbsp. l. lemon juice
- 1 bunch of green onions
- salt
For cheese chips:
- 100 g of Jarlsberg cheese (sliced)
Cooking time: 30 min.
Servings: 2
Heat the frying pan, pour sugar into it and cook, stirring until the sugar melts and turns brown. Pour the vinegar and bring to a boil. Remove from heat and allow to cool. Add the shredded greens to the vinegar mixture. Cheese "Ridder" and salmon fillets cut into small cubes. Put the cubes of cheese and salmon in a bowl and pour the prepared mixture. For the sour cream sauce, wash the onion, dry and grind. Beat up sour cream with sugar, add green onions, salt and lemon juice. Prepare cheese chips. Preheat the oven to 200 ° C. Cover the baking sheet with a sheet of parchment. Dilute the slices of Yarlsberg cheese and bake for 6-8 minutes, until golden brown. Allow to cool. Spread the tartar on serving plates. Garnish with chips of cheese. Serve with sour cream sauce and lettuce leaves.
Cheese casserole with cabbage
Preparation time: 45 minutes.
Servings: 8
- 200 g white cabbage
- 200 g grated Dutch cheese
- 200 g white bread crumbs
- 150 g of bacon
- 6 eggs
- 2 tbsp. l. vegetable oil
- 400 ml of milk
- 1 tbsp. l. chopped dill
- salt pepper
Cabbage thinly chopped. Bacon cut into pieces and fry in preheated oil until golden brown. Add cabbage, cook, stirring, 7 min. Beat eggs with milk, bread crumbs, salt and pepper. Add half of the cheese, cabbage and bacon and dill. Mix gently. Transfer the mixture to a baking dish. Sprinkle the remaining cheese, bake in a preheated oven for 180 minutes to 30-35 minutes, until golden.
Mushroom julienes with squid
Cooking time: 50 min.
Servings: 6-8
- 500 g of squid carcasses
- 500 g of champignons
- 300 g of semi-hard cheese
- 2 onions
- 300 ml cream with 22% fat content
- 3 tbsp. l. vegetable oil
- 2 tbsp. l. sour cream
- 2 tbsp. l. flour
- 1 tbsp. l. chopped dill
- salt pepper
What to do:
Place the squid carcasses for 1 min. into boiling water, then rinse in cold water. Remove thin outer film, remove chitinous plates. Lower the carcass into boiling salted water, boil for 3-4 minutes. Drain the water, give the squid a little cool and cut them into thin rings or stripes. Peel onion, chop. Wash the mushrooms and cut into small pieces. In a frying pan, heat the vegetable oil and fry the onions, 5 minutes. Add the mushrooms and cook, stirring, another 6-7 minutes, until golden brown. Grate the cheese on the grater. Combine mushroom mass with sliced squids and half grated cheese. Mix gently. In a dry frying pan, lightly sauté the flour. Add sour cream, cream, dill, salt and pepper. Stir all the time, bring the mixture to a boil. Pour the sauce into the mushroom mass, mix. Preheat the oven to 180 ° C. To decompose the finished mass according to the coconut milk, sprinkle the remaining cheese on top and bake for 20-25 minutes, until the crust is brown.