Sandwich "Merry Curlet"
For 3 servings of dish:
- 3 toast or slices of brick bread
- 3 wide slices of cheese
- 1 tomato
- 1/2 cucumber
- 1/2 red sweet pepper
- 1/2 green sweet pepper
- 6 highlights
- watercress sprouts
- butter
Slice bread or toast lightly butter with butter, put cheese on top. As a smiling mouth take a thin slice of red pepper, ears - from green pepper. Eyes make from cucumbers circles, pupils - from raisins. The nose can easily be made from a scrap of tomato. Sprouts cress-salad will serve as a cheerful muzzle at the head of hair. Spread sandwiches on plates and immediately start tasting.
Sandwich "Cheese Boy"
4 servings of dish:
- 2 rolls for a sandwich
- 250 g of Adyghe cheese
- 2 radishes
- 1/4 red sweet pepper
- 1 cucumber
- yoghurt to taste
Round sandwich rolls cut into 2 pieces. For each half, place on a neatly cut circle of Adyghe cheese. Lightly pour or smear with natural yoghurt. Eyes make from circles of radishes, pupils - from sweet pepper (if there is, take green). Smile is a thin slice of red pepper. Cut the cucumber into circles. Cut one circle into quarters - it will be just 4 spouts. Cut the remaining cucumber slices with straw, from which form a boy's chub.
Canape with mini meatballs
For 10 servings of dish:
• 500 g ground beef
• 2 slices of chopped bacon
• 1/4 cup chopped parsley
• 2 cloves garlic
• 3 tablespoons Parmesan
• 1 tbsp. crushed biscuits
• 1 egg
• 100 ml of vegetable oil
• a whisper of nutmeg
• 0.5 tsp. salt
• 0,25 tsp. black pepper
• 1 baguette
• 2 cucumbers
In a large bowl, mix the minced meat, bacon, parsley, garlic, parmesan, crushed crackers, egg, nutmeg, salt and pepper. Roll from a mixture of mini-meatballs using a teaspoon. Put the meatballs in a frying pan with preheated vegetable oil and fry on both sides until cooked. Cool the meatballs. Cut the crispy baguette into slices. Fresh cucumbers cut into slices. Lay on the baguette cucumber circles, top lay on the finished meatball, fix the canape with a toothpick. Serve as a snack.
Chicken meatballs in tomato sauce with basil and white wine
4 servings of dish:
• 500 g of chicken meat
• 1 slice of white bread
• 50 ml of milk
• 1 egg
• 400 g of canned tomatoes
• 1 tbsp. olive oil
• 60 ml of white dry wine
• 1 onion
• 1 medium carrot
• 1 stalk of celery
• 1/4 tsp. dry basil
• 1 tbsp. lemon juice
• salt, pepper to taste
• fresh basil
Chicken fillet twice through a meat grinder, add white bread soaked in milk, egg, salt and mix. Form the meatballs and bake them in the oven for 20 minutes before the golden crust is formed. Carrots grate, onion and celery finely chop and fry in olive oil. Pour in the wine, lemon juice and mashed tomatoes with a fork, bring to a boil. Add the dried basil, salt, and pepper to the tomato sauce. Bring to a boil, cover with a lid and simmer over a small fire for 20 minutes. Before serving, pour the sauce into a bowl, place the baked meatballs on top, decorate the dish with fresh basil leaves.
Vegetable soup with meatballs
4 servings of dish:
• 200 g minced meat
• 2 carrots
• 1 medium onion
• 3-4 potatoes
• small parsley root
• crushed fresh parsley
• 3 cloves garlic
• salt, pepper to taste
Pour 1.5 liters of water into a saucepan and put on fire. Peel potatoes, carrots and parsley root. Rinse the vegetables, cut the potatoes and parsley root into cubes. Dip into boiling water. Peel the onion from the top peel, cut not to the end crosswise and dip into the water. Please salt. Then add the carrots cut into slices and reduce the heat slightly so that the soup does not boil strongly. Minced meat (it is better to take 30% of pork and 70% of beef) pepper and salt. Form small meatballs (about 2-3 cm in diameter). Lower the meatballs into the boiling soup. Boil the soup for another 15 minutes until the meatballs are ready. Serve on the table, sprinkle finely chopped garlic and parsley.
Vegetable ragout "ratatouille" originally originated in the area of modern Nice, it was a dish of poor French peasants who cooked it in the summer from all sorts of fresh vegetables. Even the name "ratatouille" speaks for itself: in French it means "mixed food", "food mixed". The original recipe included zucchini, tomatoes, peppers, onions and garlic, which were cut into plates and alternately laid out in the form of a spiral in a fire-resistant dish, and then poured with a special sauce and sprinkled with herbs. In the modern version of ratatouille, eggplant is also added.
Ratatouille
4 servings of dish:
- 400 g of tomatoes (cream)
- 3 small eggplants
- 3 tablespoons olive oil
- 1 large onion
- 1 large bell pepper (red)
- 2 cloves of garlic
- 120 g fresh basil
- 2 small zucchini
- 1 tsp salt
- 0.5 tsp pepper
For sprinkling:
- 60 g of biscuits
- 2 tablespoons Parmesan
- 2 tablespoons crushed fresh basil
- 1 tbsp. olive oil
- 1/4 tsp. salt
- a pinch of black pepper
Preheat oven to 200 ° C. Bake in the oven diced eggplant, adding 2 tablespoons. olive oil, for 20 minutes, sometimes turn over. Prepare the sprinkle: mix forks with rusks, grated Parmesan, crushed fresh basil, salt, pepper and olive oil in a small bowl. Two tomatoes thinly cut into slices and set aside. The remaining tomatoes cut into slices and set aside. In the saucepan, heat 1 tbsp. olive oil, add the chopped onion and fry it for 5 minutes. Add chopped strips of Bulgarian pepper, cubes of zucchini, chopped garlic. Fry vegetables for 5 more minutes, then add the tomatoes and simmer, stirring until the juice evaporates. Remove vegetables from the fire, add baked eggplants, basil, salt, and pepper. Place the vegetables in a heat-resistant dish and lightly squeeze them using a wooden spoon. Top with a slice of tomatoes and sprinkle everything with a sprinkle. Bake ratatouille in a preheated 180 ° C oven for half an hour until it is covered with a golden crust.
Salad with kohlrabi and carrots
For 2 servings of dish:
• 250 grams of kohlrabi
• 250 g carrots
• 2 tablespoons sunflower oil
• 4 tsp. grains of zira (if ground, then 2 tsp)
• 4 tsp. lemon juice
• 20 g of fresh spring onions
• 30 g of pine nuts
parsley for decoration
salt to taste
Rinse kohlrabi and carrots, peel the vegetables and cut them into thin strips. Finely chop the fresh green onions. Combine the prepared vegetables, salt. In a small frying pan, heat the oil, and add the zir. Once the grains begin to crack, add hot oil to the vegetables. Pour the salad with lemon juice and mix well. Decorate the salad with fresh parsley and cedar nuts. Salad is best cooked with a young carrot, but if not, then try baking in the oven or microwave oven old carrots.
Salad with carrots, spinach and orange
For 2 servings of dish:
• 2 carrots
• 1 large orange
• 100 g feta cheese
• 120 grams of spinach
• 30 g of pine nuts
• 1-2 tablespoons olive oil
• 3-4 tablespoons. orange juice
• orange peel to taste
Carrots cut into long plates. Peel the orange from the peel, divide into slices. Feta cheese cut into large cubes. Spinach leaves, rinse, dry. For filling, mix the olive oil with orange juice and grated orange peel. Mix all the ingredients, pour the dressing and sprinkle with pine nuts.
Thick apple jam
For 12 servings of dish:
• 1 kg of peeled and chopped apples
• 700 g of sugar
Apples peel and core and cut into small pieces. Fold the apples in a basin and pour the sugar over the entire surface (do not mix). Leave it overnight. The next morning apples will be given juice. Stir well, put on fire and cook for 10 minutes. In the evening, cook again, stirring, for 10 minutes. Leave it till morning. In the morning, cook for 15 minutes. Let it cool down for five or six hours. Again, cook and chill for 5 hours. Cook the last time, all the time, stirring until the liquid evaporates. Hot jam roll in sterile jars, which turn upside down and let cool.
Peach jam
For 12 servings of dish:
• 1kg of peaches
• 1 kg of sugar
3/4 of the peaches pass through the meat grinder and cook, stirring constantly, until thick. Mature, but with a thick pulp of peaches, immerse in boiling water for 3-4 minutes, then quickly cool. Peel the peel off, cut the peaches in half, remove the stone, cut into slices. Add the sugar and cook until it dissolves completely. The remaining peaches put in boiling puree and cook until ready. Ready jam pour in a hot form in prepared jars and pasteurize at a temperature of 95-100 C for about 20 minutes. The peach itself is a rather fragrant fruit, therefore, to get an amazing jam or jam, no additives are needed. Only peaches and sugar.
Marmalade of pears with grape juice
For 8 servings of dish:
• 750 g of pears
• 0.5 liters of light grape juice
• 1 kg of sugar
• 2 lemons
Mature solid pears clean, cut first into 8 parts, and then into smaller pieces. Fill with grape juice, add sugar, squeeze out the juice from lemons. Cook until done at the same time. Roll in pasteurized jars. Pears should be cleaned with a stainless steel knife and immediately lowered into slightly acidified or salted water, which protects them from darkening. By the way, for the same reason in the pear blanks add lemon juice.