Roman Holiday Salad
For 4 persons
Preparation by prescription: 35 min.
250 kcal
- 150 g of pasta
- 300 g of smoked chicken (breast)
- 200 g of celery stalks
- 200 g of cherry tomatoes
- 1 sweet pickled pepper
- 250 g of mayonnaise
- 1 table. a spoon of sunflower oil
- 1/2 tea. spoons of sugar
- 1/4 of a bunch of green parsley
- 50 grams of basil leaves
- pepper red ground, salt to taste
Macaroni from durum wheat (preferably in the form of bows) boil in a large amount of salted water, fold in a colander. Add the sunflower oil and mix. Refrigerate. Stem celery wash and cut into small slices. Chicken cut into thin slices, cherry tomatoes in half, and sweet pepper - straw. Wash the parsley and chop finely. For the sauce, combine mayonnaise, salt, pepper, sugar and parsley. Cut vegetables and chicken with pasta. Pour the salad with the resulting sauce and stir. Soak at room temperature for at least 10 minutes. Wash basilis leaves and dry. Before serving, sprinkle the salad with basil leaves. Advice: chopped poultry meat absorbs the aromas of spices well, and also perfectly matches with tender and juicy sauce from refined mayonnaise of Olein "Classic"
Spicy mushroom omelette
For 4 persons
Preparation by prescription: 30 min
280 kcal
- 4 tomatoes
- 2 pods of red chili peppers
- 1 onion
- 150 g of granulated sugar
- 60 ml of apple cider vinegar
- 125 ml of apple juice
- 6 eggs
- 50 ml cream
- 8 champignons
- 50 ml of vegetable oil
- ground black pepper, salt to taste
For the sauce, wash the tomatoes, lower the fruit for 30 seconds. in boiling water, then gently remove it and put it on a sieve. Peel from the skin, finely chop the flesh. Chop the chili peppers in half, remove the seeds and finely chop. Onion peel and chop. Mix with chilli, sliced tomato, sugar, vinegar and juice. Put on the fire, bring to a boil and cook for 5 minutes. Remove from heat and allow sauce to cool well. Separate the egg whites from the yolks and whisk them with whisk. Mix the yolks with cream, salt, pepper and mix with proteins. Mushrooms clean, wipe with a napkin and cut into plates. Finely chop the remaining tomatoes. In a frying pan, heat the oil, pour the egg mass, then lay the tomatoes and mushrooms. Salt and pepper. Fry on a small fire until the mass is solidified. Then turn and fry the other side. Divide the finished dish into portions. Serve the omelet on the table with the resulting spicy sauce. Tip: The omelet will turn out to be more gentle and lush if you refuse to roast and bake it in the oven.
Meat baked with vegetables
For 4 persons
Preparation by prescription: 90 min.
380 kcal
- 800 g of veal pulp
- 6 potatoes
- 1 zucchini
- 3 tomatoes
- 3 onions
- 2 carrots
- 150 g hard cheese
- 1 table. spoon of dried tarragon
- ground white pepper
- salt to taste
Wash the veal, dry and cut into thin slices. Beat each piece on two sides, salt, pepper and sprinkle with tarragon. Wash the potatoes thoroughly, peel and boil for 20 minutes. Then drain the water, cool the tubers, and cut into large slices. Onions and carrots peel, and cut into slices. Zucchini and tomatoes wash and cut into slices. Form for baking or baking sheet oil and lay out the first layer - meat. Then a layer of potatoes, then onions, carrots, zucchini and tomatoes. Each layer of prisalivayte, pepper and sprinkle with tarragon. Cheese grate on a large grater and sprinkle a dish. Top with mayonnaise. Bake in the oven at 220 ° C until the crust blushes. When serving, cut into large squares and decorate with greens. Serve hot. Advice: that the meat turned out to be tender, hold it for a couple of hours in milk before cooking. And really juicy this dish will make mayonnaise.
Soup in Asian style
For 4 persons
Preparation by prescription: 20 min.
195 kcal
- 3 salad cucumber
- 1 pod of yellow sweet pepper
- 5 table. spoons of olive oil
- 1.5 liters of chicken broth
- 3 table. spoons of soy sauce
- juice of 1 lemon
- 1 teaspoonful. spoon of ground paprika
- 1 table. spoon of hot chilli sauce
- 20 g of green onion
- 10 grams of green coriander
- ground black pepper
Cucumbers wash, dry, peel and cut into strips. Sweet pepper wash, dry, cut in half, remove the stem with the seeds, finely chop the flesh. 3 table, spoons of olive oil, warm in a saucepan, put the sweet pepper and fry for 5 minutes. Then add cucumbers and fry all together for another 2 minutes. Pour in the chicken broth, add soy sauce, lemon juice, the remaining olive oil, ground paprika, bring to a boil and cook over a small fire under the lid for 3 minutes. Season to taste with ground black pepper and spicy chilli sauce. Green onion rinse with cold running water, dry on a paper towel, set a few feathers for decoration, the others cut into rings. Cilantro greens also rinse with cold running water, dry well and finely chop. Finished soup pour over the portioned bowls, sprinkle chopped green onions, cilantro, decorate with onions and serve on the table. Tip: the amount of soy sauce you can vary depending on the taste preferences of your loved ones.
Chicken with cinnamon
For 4 persons
Preparation by prescription: 45 min.
395 kcal
- 1.2 kg of chicken
- 2 table. tablespoons sunflower oil
- 4 tomatoes
- 1 onion
- 1 clove of garlic
- 1 teaspoonful. a spoonful of cinnamon ground
- 1 teaspoonful. spoon of ginger root powder
- 1/3 cup almonds
- 1 table. spoon of sesame seeds
- black pepper powder
- salt to taste
Onion and garlic peel, and cut into small cubes. Wash the chicken, chop and chop into portions. Sprinkle chicken pieces with cinnamon and ginger, salt and pepper. In the saucepan, heat sunflower oil and fry the chicken over medium heat for 3 minutes until golden. Add the onions and garlic to the chicken and fry, stirring, for another 5-7 minutes. Cut each tomato into 4 pieces, add to the chicken and mix. Stew everything at the lowest heat under the lid for 1 hour, turning occasionally. Then put the chicken on the dish, and leave the sauce on the fire until it thickens. Put the chicken back in the sauce and warm for 2-3 minutes. Fry almonds and chop. Put pieces of chicken on a dish. Top with sauce and sprinkle with almonds and sesame. Garnish the garnish with rice. Advice: that during frying on a chicken a spicy crispy crust formed, sprinkle it with powdered sugar before cooking. And for frying, choose only quality vegetable oil.
Stuffed Tomatoes
For 4 persons
Preparation by prescription: 70 min
245 kcal
- 8 tomatoes
- 1 onion
- 1 carrot
- 1/3 celery tuber
- 1 small vegetable marrow
- 20 g of butter
- 100 g of rice
- 1 table. a spoonful of sour cream
- 80 grams of grated cheese
- several branches of basil,
- 1 table. a spoon
- vegetable oil
- ground black pepper
- salt to taste
Wash tomatoes, dry with a paper towel and cut off the top in the form of lids. Take a piece of pulp with a spoon. Measure 100 g. Peel onion and finely chop. Wash carrots and celery, peel and cut into small cubes. Vegetables are washed, dried and cut into small cubes. In a large frying pan, heat the butter and fry the onion for 3 minutes. Add rice and lightly brown with stirring. Pour 200 ml of water, add carrots, tomato pulp and cook for 5 minutes. Add the prepared zucchini and celery, simmer under the lid 15 min. Salt and pepper. Heat the oven to 180 ° C. Basil finely chop. Mix sour cream with grated cheese and 1 teaspoonful. spoon of basil. The resulting mixture is added to rice, stewed with vegetables. Prepared tomatoes fill the resulting filling and put in a greased form. Cover with tops of tomatoes and sprinkle with vegetable oil. Bake for 30 minutes. Advice: if desired, sour cream in this recipe you can replace with the same amount of natural yogurt.