Thick chicken soup with vegetables
- 4 chicken legs (a total of about 400 g)
- 1 large onion
- carrots and bell peppers 6 fresh tomatoes
- 2 cloves of garlic (squeezed)
- 30 grams of ham
- 1-1.5 cups of canned beans
- hard cheese
- sour cream to taste
- green onions, fresh parsley and celery
Preparation:
Boil the chicken for 45 minutes. Then take the meat out, separate it from the stone, and add the cubes of vegetables to the broth (800 ml), including celery, beans and garlic. After 15 minutes. put the chicken with the ham in the pan. Leave to simmer for another 10 minutes. When serving on the table, sprinkle with greens, grated cheese and season with sour cream.
Roast with vegetables
- 400 g of beef fillet
- 200 g champignons
- 400 g of small potatoes
- 1 packet of a vegetable mix (peas, corn, green beans)
- 300 g carrots
- 2 peppers and a tomato
- 1 large onion
- 3 tbsp. spoons of flour
- Cream and vegetable oil for roasting
- condiments to taste
Preparation:
Cut the meat into cubes. Ambassadors, peppers (you can use dry parsley and dill, caraway and marjoram), lay it on the oil heated in a frying pan. It is easy to fry, sprinkle with flour and move into a saucepan. Pour a glass of boiling water and leave to stew with the lid closed on low heat for 20 minutes. Peel and slice vegetables (except potatoes). Alternately fry in butter (if desired - cream) and send to the meat potatoes, carrots (you can add a little sugar to preserve the sweetness and bright appearance), pepper with tomatoes. Next - asparagus, peas and corn (pre-defrost them). Leave to simmer on low heat for 30 minutes. If necessary, add some water. Fry in onion onions, mushrooms cut into plates to it. After a few minutes of cooking, pour in the cream (about a glass). Carcasses, stirring occasionally, 10 min. Send all the contents to meat and vegetables. Leave to puff for another 10 minutes.
Servings: 271 kcal, 16 g of proteins, 10.6 g of fat, 27 g of carbohydrates
Salmon with a "secret"
- 4 fillets of salmon
- 150 g each 300 g of frozen beans
- 2 cups of frozen corn kernels
- 1 egg yolk of a homemade egg
- 1 tsp mustard
- 2 tbsp. tablespoons olive oil
- 1 tbsp. spoon of lemon juice
- 50 grams of hard cheese salt, pepper to taste
Preparation:
Heat the oven to 230 ° C. String the beans on a baking sheet, easily oiled. Ambassador and pepper. Bake for 10 minutes. before browning. Stir with the corn and move to one side. Lay the fillet on another. Ambassador and pepper. Mix the butter, yolk, mustard and lemon juice until smooth. Rub half of the cheese to them. Lay an even layer on top of the salmon. Top with the remaining cheese and bake for 15-20 minutes.
Servings: 625 kcal, 42.5 g of proteins, 31 g of fat, 46 g of carbohydrates
Pilaf with additives
- 1 cup of rice
- 400 ml of water or chicken broth
- 1 onion (cut into cubes)
- 1 tbsp. a spoon of vegetable and butter
Pilaf with raisins and nuts:
- 1/3 cup raisins (wash and add to raw rice)
- 1 bay leaf (put in the beginning of cooking)
- 1/2 cup cashew nuts (sprinkled with serving)
- cinnamon to taste (season at the first stage)
Pilaf with carrots and yogurt:
- 1 glass of grated carrots (when you fill with butter)
- 100 ml of yogurt without filler (along with carrots)
- 1 tsp cumin (add at the beginning of cooking)
Pilaf with peas and mint:
- 2 tomatoes (grind cubes and add to broth)
- 1 glass of thawed peas (at the stage when rice is ready, do not put butter)
- 1 bunch of fresh mint (flavor before serving)
- 1/2 tsp turmeric (season the broth even before boiling)
Preparation:
Fry the onion in vegetable oil. Cast out the rice. After 1 min. add broth or water. Broth. Add the butter. Cover for 5 minutes.
Cucumber soup with avocado
- 2 large fresh cucumbers
- 2 avocados
- 200 ml of vegetable broth
- 2/3 cup of milk
- 2/3 cups of yogurt or kefir
- 1 tbsp. spoon of lemon juice
- 1 teaspoon of rice vinegar
- a few sprigs of fresh mint
- freshly ground black pepper
- Cayenne pepper
- salt
Preparation:
Put all the ingredients in the blender. Cucumbers do not clean, avocado separated from the skin and bones. Mix to a consistency of mashed potatoes. Season to taste and refrigerate for several hours, or better at night. If you bought a greenish avocado, put it in a paper bag to reduce ventilation, and leave it at room temperature. With air exchange, ethylene is formed. It will promote the maturation of the fetus. To avocados do not darken at the cut in contact with the environment, smear his flesh with lemon juice or vinegar.
Macaroni with fresh sauce
- 350 g of pasta
- 800 g of tomatoes
- 100 grams of hard cheese
- 1 small onion
- 3 cloves of garlic
- 3 tbsp. tablespoons olive oil
- fresh basil
- salt to taste
Preparation:
Heat 2 tbsp. Spoon the oil in a large frying pan over medium heat. Add finely chopped onions. Fry it, stirring occasionally, 10 min. Rinse the garlic and leave for another 1 min. Then send the same cubes of tomatoes (peel them off), salting. Leave to puff until thick and I sauce (10 min.). Boil the pasta not to the end, throw it in a colander, and then put it in a frying pan to the tomatoes. Leave on low heat until ready (for several minutes). Season with basil and the remaining oil. Stir. Serve with cheese. Help: for cooking, any frying pan, except aluminum and iron, is suitable - these materials react with tomatoes, distorting the taste of the dish and deforming the surface of the dishes.
Noodles with tuna and peas
- large whole grains (or lavash)
- 240 g of egg noodles
- 2 glasses of frozen green peas
- 2 cloves of garlic (finely chop it)
- 1/2 cup sour cream
- 300 g of fillet of tuna (or other fish)
- 2 tbsp. tablespoons olive oil
- 1 bunch of parsley
- a pinch of salt
- pepper to taste
Preparation:
Grind the pita in the food processor. Obtained as a result of large pieces of dried in a skillet without oil. Boil the noodles. For 2 minutes. Before you throw it in a colander, add peas. Bring it to a boil. A quarter of a glass of liquid left from cooking, save. Prepare the fish. Choose the way you want. If you will boil, salt and pepper before turning off. Fry with a fork. Rinse the garlic on high heat in oil. Stir. Set the temperature regulator to the minimum mark and add the fillet. Pour in the water left over from cooking macaroni, sour cream; ambassadors. Add noodles with peas and parsley. Stir. When serving on the table, sprinkle with pita.
Scherbet
- 400 g of frozen strawberries, peaches or other fruits
- 100 ml of yogurt without filler
- 1/3 cup sugar
Put the ingredients in the food processor. Beat until creamy. If necessary, add from time to time 1 st. spoon of water, making sure that the mixture remains saturated. Try immediately or freeze (take out sherbet for 15 minutes before filing).
Trio Cheesecake
- 0.75 kg of medium-fat cottage cheese
- 3 eggs
- 270 g chocolate wafers
- 1/4 pack of butter or margarine
- 200 g of bitter chocolate
- 3/4 cup sugar
- 1/4 cup of cocoa powder
- 1.5 tsp vanilla extract
- a pinch of salt
- vegetable oil for lubrication
Preparation:
Grease the baking dish, wrap its edges with foil. Cut the waffles in the food processor. Save 1/4 cup. While the processor is running, add the melted butter (margarine) to the crumbs. Mix and lined the resulting mass of the bottom of the mold. Bake for 12 minutes. Melt the chocolate in a water bath. Beat cottage cheese, add sugar, cocoa, vanillin and salt, eggs one at a time and chocolate. Pour on the baked cake. Put the mold in a fire-proof pot filled with boiling water, so that the water level in height is equal to half of the cheesecake. Bake for 40 minutes. The middle of the hot pie will remain a bit stiff. It will harden during cooling. Let the cake stand in the open oven for 1 hour after you turn it off. And then another 8 hours in the cold. Sprinkle with chopped waffles.