Lentil with zucchini
Servings: 4, preparation: 40 minutes, preparation: 15 minutes
- 200 g of green or brown lentils
- 2 zucchini
- bulb of medium size
- 3 large cloves of garlic
- 6 tomatoes
- 1 chili or 1 tsp. acute adzhika
- 2 handfuls of spinach leaves or a large bunch of parsley
- 2 tbsp. l. grated parmesan cheese
- vegetable oil
- 100 ml of water
- sea salt
Cook lentils, as written on the package. Zucchini cut along into halves, remove the core to make "boats". Do not remove the peel. Preheat the oven to 180 ° C. Take a deep baking tray, lightly oil it with oil, put half of the zucchini down on it. Bake in the oven for 10 minutes. Then turn the zucchini and bake for another 10 minutes. (You can make zucchini in a double boiler.) Finely chop the onions and garlic. Tin them in a deep frying pan in vegetable oil until clear. With tomatoes, remove the skin (it can easily be removed if the tomatoes are pre-scalded) and cut into cubes. Add them to onions and garlic together with ajika (or chopped chili), mix everything. Combine the vegetable mixture with lentils. Add 100 ml of hot water, salt to taste. After a couple of minutes, add spinach leaves or chopped parsley, bring the mixture to a boil to make the greens cooked. Do not remove the zucchini from the baking tray, fill it with vegetable mince, sprinkle with Parmesan cheese. It is important to pack the zucchini so that they prop up each other, then the filling will not spread. Remove the baking tray in the oven for 15 minutes, until the cheese is baked until golden brown. Immediately catch on the table.
Mackerel in marinade with beetroot
Servings: 4, preparation: 20 minutes (+1 hour for baking beets), cooking: 10 minutes (+1 hour for marinating)
- 8 pieces of fresh mackerel fillets
- 4 small beets
- olive oil
- a handful of finely chopped dill
- freshly ground black pepper
- sea salt
For marinade dishes:
- 150 ml of water
- 50 ml of apple cider vinegar
- 120 ml of lemon juice
- 1/2 tsp. grated lemon peel
- 2 bay leaves
- small carrots
- bulb
- clove of garlic
- 3 tbsp. l. granulated sugar
- 1 tsp. sea salt
- 1 tsp. coriander seeds
- 1 tsp. juniper seed
- 5 peas of white and black pepper
- 80 ml of olive oil
Wash beets, dry, wrap in foil. Bake in the oven at 200 ° C for about 40-60 minutes (depending on the size of the beets). Bake the beetroot and cut into thin strips or circles. For marinade, mix apple cider vinegar and lemon juice, add 150 ml of water, bay leaves and carrots, planed with potato or vegetable peelings. Add the onions, sugar, coriander and juniper, cut into thin rings. Bring the mixture to a boil, add salt and pepper. Lastly add olive oil, lemon zest and crushed garlic, cook the marinade for a couple of minutes over a low heat. Onions in marinade should soften slightly, but remain elastic. Filet mackerel slightly salt and pepper. Heat a frying pan with a teaspoon of olive oil. Lay the fillet down on her. Fry for a minute, turn over and fry for a minute on the other side. Lay the fish in one layer in a large deep plate. Top put beet, shed
Shish kebab from chicken
- 400 g chicken breasts
- 4 medium fresh mushrooms
- 1 sweet green pepper
- 3 heads of onions
- 1/2 tbsp. ketchup
- 100 g of boiled rice
- 30 grams of fresh rosemary.
Wash the chicken meat, skin, cut the flesh. Cut the flesh into strips. String meat on skewers. Also on skewers strum mushrooms, onions, sliced rings, and slices of sweet green pepper. Lubricate vegetables and meat with ketchup. Place the skewers in the grill and cook for 10 minutes with the lid closed. Periodically rotate meat and vegetables and water sauce. Serve kebab with boiled rice, sprinkled with rosemary.
Salad "Unexpected joy"
Servings: 4, preparation: 20 min. Preparation: 5 min.
- 2 small cucumbers
- 1/2 fennel
- 1 stalk of celery
- 2 boiled chicken breasts
- 8-10 thin strips of bacon
- Avocado
- a handful of sunflower seeds
- 50 g any hard cheese
- 1 handful of finely chopped cilantro
For refueling dishes:
- 2 tbsp. l. kind-hearted mustard
- 1/2 tsp. apple cider vinegar
- 1 tbsp. l. lemon juice
- 2 tbsp. l. olive oil
- pinch of sugar
- salt pepper
Bacon strips in a dry frying pan to turn crispy. Put on paper towel to remove excess fat. Swab the frying pan and burn seeds on it. Cucumber cut along very thin strips (use potato peeler). In the same way cut the fennel. Breast cut into thin strips. Celery cut obliquely, too, as thin as possible. Avocado cut in half, remove bone and skin. Cut into slices 5 mm thick. Mix the ingredients for refueling. Lay the salad on a plate in layers: first a fennel, then celery, cucumbers, avocado, chunks of warmed chicken breast, bacon. Pour the salad dressing, sprinkle with grated cheese, roasted sunflower seeds and cilantro. Immediately submit to the table.
Cowberry-pear tea
- big pear
- 3 tbsp. l. cowberries
- 1 tsp. black tea
- 500 ml of oxen
Brew tea, let stand a couple of minutes. Pear cut into slices, put in the kettle with cowberry and pour the filtered tea. Leave to stand for a couple of minutes and pour over the cups.
Scrambled eggs in Borodino bread
- 8 thick (2.5 cm) pieces of Borodino bread
- 8 eggs
- 2-3 tbsp. l. olive oil for salad
- 2 large fleshy tomatoes
- coriander
- olive oil
- balsamic vinegar
Servings: 4-8. Preparation: 5 min. Preparation: 10-15 minutes
From each piece of bread cut the middle, having deviated from the edge 1,5-2 cm. Fry the bread "frames" on one side with olive oil. Turn over, smash bread inside one egg and fry for 2-3 minutes, so that the yolk remains liquid. Cut the tomatoes, chop the coriander, mix and season the salad with oil with a drop of balsamic. Serve the salad and scrambled eggs on one plate.