Snack from Bulgarian pepper
- 2 pieces each. Bulgarian pepper in different colors (green, red, yellow and orange)
- 1 head of garlic
- cooking oil for frying
- salt to taste
Cooking:
Sweet pepper pods thoroughly wash and dry. Heat the vegetable oil in a frying pan and fry the pepper whole pods (together with the pedicels and seeds) on a small fire. During the overturning, try not to puncture the pepper pods, so that delicious juice does not flow out. If the flesh of the peppers is very thick and dense, then the pan can be covered with a lid and continue frying over low heat until the peppers are soft. Toothed garlic cloves, cut into several pieces and crushed with salt in a mortar. Grate the warm roasted peppers from all sides with garlic crushed with salt. Put the pepper in a deep tray with layers and cool.
Tomato and cheese salad with pesto sauce
- 6-7 Tiger shrimps
- 200 g of hard cheese
- 300 g of tomatoes
- 4 sheets of green salad
- 2 cloves of garlic
- 0.5 cm of ginger root
- cooking oil for frying
For sauce:
- 40 g parmesan cheese
- 25 g walnuts
- 25 g of pine nuts
- 1 clove of garlic
- 1 bunch of basil
- 3 tbsp. l. olive oil
- black pepper powder
- salt to taste
Cooking:
To prepare the sauce, basil pesto should be washed with cold water and dried. Parmesan cheese grate on a large grater. Garlic clean. All the prepared ingredients, including nuts, should be transferred to the blender container. Pour olive oil into a container and beat together until a homogeneous consistence is obtained. Cook the prepared sauce and season to taste freshly ground black pepper. Tiger shrimps are washed, cleaned of shell and remove the black "vein". Garlic cloves and ginger root clean and cut into plates. On warmed vegetable oil, quickly fry the garlic and ginger. Add the peeled shrimp and fry, stirring, for 3 min. Garlic and ginger remove, fried prawns salt and pepper to taste. Wash tomatoes, dry and cut into slices. Cut the cheese into large cubes. Mix the chopped tomatoes, cheese cubes and fried prawns. Wash salad leaves with cold water, dry and grate on large pieces. Add the leaves to the salad and gently mix. Prepared salad put on a plate, pepper sauce and serve. The consistency of pesto sauce can be adjusted by adding or, conversely, reducing the amount of olive oil. The sauce can be prepared in advance, transferred to a glass container and placed in a refrigerator. In a tightly closed glass container, the sauce can be stored in the refrigerator for up to 1 week.
Lettuce salad
- 200 grams of ham
- 3-4 potato tubers
- 2 pickled or pickled cucumber of medium size
- 200 g of celeriac root
- 1 onion
- 100 grams of green salad leaves
- 3 tbsp. l. mayonnaise
- 1 tbsp. l. mustard
- pepper and salt to taste
Cooking:
Potato tubers and celery root thoroughly wash with a brush. In a saucepan pour cold water, put the washed potatoes and put on fire. After the water boils, put the root of the celery and cook for 10-15 minutes. Boiled potatoes and celery root to remove from water, cool and clean. Cut the potatoes into cubes of medium size, and the celery root with small plates. Cut the ham into small cubes. Salted or pickled cucumbers cut into circles, which can then be cut in half (if desired, pickled cucumbers can be peeled). Onion peel and cut into thin rings. All the prepared ingredients, gently mix the salad and season with freshly ground black pepper. Wash salad leaves under cold running water, then dry with a paper towel. 1-2 sheets of salad to pick up on small pieces and mix with potato salad. Leave a shallow bowl of whole leaves of lettuce, on them put a potato salad on a hill. To prepare the sauce, mix mayonnaise and mustard in a small bowl. Sauce to serve to salad separately. Potato salad can be cooked 1-2 hours before serving (but do not add slices of salad leaves), season with sauce and place in the fridge. Immediately before serving, mix potato salad with lettuce.
Fish soup with zucchini
- 400 g of marine fish (eg sea bass)
- 200 g of zucchini
- 1 tomato
- 1 red hot pepper
- 1 head of onions
- 1-2 sprigs of basil, parsley, tarragon
- 1/3 cup white dry wine
- 4 tbsp. l. olive oil
- salt to taste
Cooking:
Seafood must be scraped, gutted, gills removed and rinsed inside and out. Cut off the fillet with a knife (do not remove the skin) and remove all bones from it. Cut the fillet into small pieces. Head, spine and tail put in a saucepan, pour 0.7 liters of cold water, bring to a boil, remove the foam, add salt to taste and cook for 20 minutes. Ready broth to filter. Onions peeled and cut into small cubes. Burn the pepper chopped, remove the seeds. Zucchini cut in half and cut into semi-circular slices. In a saucepan pour the olive oil and put onions on it until it is transparent. Then put sliced zucchini to add slices of fish fillet and, stirring, quickly fry all together. Chopsticks of hot pepper put in a saucepan, pour in white wine and quickly evaporate it. The tomato is slightly incised crosswise, scalded with boiling water and peeled. Remove the seeds from the tomato, cut the flesh into large pieces and add to the pan. Pour the hot fish broth and cook all together for 3-5 minutes. Green parsley, basil and tarragon rinse in cold water, dry, finely chop and sprinkle it with soup when serving. To fish fish soup had a more intense taste, during cooking, it is possible to add large-cut carrots, root or stalks of parsley and onions. Soup, prepared with this recipe, turns out to be quite sharp, so the amount of hot pepper should be adjusted to taste.
Soup with beans and baked sausages
- 3 sausages
- 1/2 cup red bean
- 2 potatoes
- 2 heads of onions
- greenery
- olive oil
- Salt and ground hot pepper to taste
Cooking:
Rinse the red beans and soak for 6 hours (or overnight) in cold water. Drain the water, wash the beans again, pour cold water and boil for 30 minutes. (you need to salt water at the end of cooking). Cooked beans take out of the water with a noise. In a small saucepan, boil 1 liter of water and put boiled beans there. Peel the potatoes and cut them into cubes of medium size. Put the potatoes in a pan with beans and cook until half cooked. At this time, peeled onions, cut into half rings and saved in olive oil. Pickled onions are added to the soup and cook until the vegetables are ready. To make an acute seasoning mix 2 tbsp. l. olive oil with a pinch of ground red pepper. Sausages to release from the shell, with a sharp knife to make transverse cuts along the entire length of the sausage. Prepared sausages greased with a spicy seasoning, lay them on a foil-covered baking sheet and bake in a preheated oven for 200 ° for 5 minutes. The soup should be poured into deep plates, put in one sausage, sprinkle with chopped greens and serve. In order to make the soup more dense and have a rich taste, some of the boiled vegetables can be ground in a blender until a homogeneous mass is obtained. Sausages can not be baked, but fried on both sides in a frying pan.
Vegetables in batter
- 150 grams of cauliflower inflorescence
- 1 vegetable marrow
- zucchini
- 1 carrot
- 1 red pepper
- 150 g of mushrooms (for example, champignons)
Sauce:
- 6 red chili peppers
- 3 cloves of garlic
- 2 tbsp. l. powdered sugar
- juice of 1 lemon
- 1 tbsp. l. dark soy sauce
- 2 tbsp. l. olive oil
Batter:
- 100 g of wheat flour
- 1 egg
- 1 yolk
- oil for deep-frying
Cooking:
Pile the chili peppers from the pedicels and seeds and cut into large pieces. Peel the garlic and cut it in half. Chili and garlic put in a small pot and pour 150 ml of water. Bring to a boil, reduce heat and cook under the lid 10 min. Remove the pan from the heat, allow the contents to cool slightly and transfer to a blender. Pour in the olive oil and beat. Cut the sweet peppers into slices, remove the seeds and stems. Cut cauliflower into inflorescences. Champignons peel and cut in half. Carrots clean and cut along the plates. Zucchini slice diagonally slices. Potatoes: beat egg and yolk, pour 200 ml of ice water. Add the flour mixed with a pinch of salt, whisk. Fill the deep saucepan with oil half and warm it well. Dip the vegetables into the dough and fry them in portions in butter for 2-3 minutes. until golden brown. Fried vegetables take out of the oil with a noise and spread on paper towels to remove excess oil. Serve vegetables warm with chili sauce. In this way, you can cook any other vegetables - broccoli, asparagus, young peas, eggplants and young corn. You can also cook raw tiger shrimps, squid rings or pieces of dense white fish (for example, cod) in batter.
Stuffed zucchini
- 200 g minced meat
- 1 tbsp. l. (with a slide) of boiled rice
- 4 small zucchini
- 1 onion
- green coriander
- salt, pepper to taste
For sauce:
- 1/2 tbsp. l. butter
- 1 tbsp. l. flour
- 1 glass of sour cream
Cooking:
Young zucchini wash, dry, cut along about 1/4 and carefully take out the core so that turned out to be deep "boats". Take out the core and cut off the top with a knife. "Boat" slightly salt from the inside. Onions cut into small cubes. In a deep bowl put the minced meat, onions and chopped zucchini. Add 1 tbsp. l. with a glass of rice cooked to half ready, and chopped green coriander. Fill the filling, season with freshly ground black pepper to taste and carefully mix. Prepared stuffing stuffed zucchini, put them in a deep tray, to the bottom of which to pour a little water, and bake in preheated to 200 ° oven for 30 minutes. To make a white sauce, heat in a small saucepan of butter, pour in a spoonful of flour, mix well. Then gradually pour a glass of sour cream, carefully stirring the contents of the pan with a whisk so that no lumps form. Sauce to salt to taste, bring to a boil and remove from heat. Serve the baked zucchini with white sauce. Long zucchini can be baked not in the form of "boats", but in the form of "cups". To do this, they must be cut across into pieces 6-7 cm long, take out the core and stuff them. After that, fry zucchini with two cut sides (to fry minced meat), and then bake.
Stew of mushrooms with chicken wings
- 200 g smoked chicken wings
- 500 g of fresh mushrooms (eg champignons)
- 3 sweet peppers
- 2 tomatoes
- 2 onions
- vegetable oil
- 1 tsp. ground paprika
- salt, ground black pepper
Cooking:
Sweet pepper pods should be washed, dried, cut in half, removed seeds and stems and cut into wide strips. Champignons peel and cut into 4 parts. Onions peeled and cut into slices. In a deep frying pan heat some vegetable oil and fry on it chopped onions with smoked chicken wings until the onion turns golden. Then add chopped peppers and mushrooms and mix. Tomatoes slightly incise criss-cross, scald with boiling water and peel. Cut the tomatoes in large slices and add to the frying pan. Stew a little salt (given that the chicken wings are already seasoned), season with freshly ground black pepper, pour the paprika, stir and simmer for 7-10 minutes.
Skewers of fish with cheese
- 400 g fillet of hake or cod
- 100 g mozzarella cheese for pizza
- 1 zucchini zucchini
- 2 sweet peppers 1/2 lemon
- salt, pepper to taste
Wash the fillet of hake, dry, sprinkle with lemon juice, salt and pepper to taste. Cut into square pieces with side length 3-4 cm. Peel the pepper from the seeds, remove the stems and cut into square pieces with a side length of 3-4 cm. Cut the zucchini into circles 1-1.5 cm thick. Cut the vegetables and season with black pepper. On small skewers strung mixed with chopped vegetables and fish fillets (not very tightly). Skewers put on the sides of a deep glass tray. Grate cheese on a large grater and sprinkle vegetables and fish on top. Place the pan with shish kebab in the oven and bake with the "top grill" mode on for 10-15 minutes. Sliced fish and vegetables can be pre-marinated (in separate trays) in lemon juice mixed with olive oil, cover with a film and leave at room temperature for 30 minutes.
Patties with herbs
For the test:
- 2 eggs
- about 2 glasses of wheat flour (how much will the dough take)
- a pinch of salt
For filling:
- 1 onion
- 100 grams of green onions, cilantro, parsley, dill
- 2-3 tbsp. l. vegetable oil
- salt, pepper to taste
- 1 tbsp. l. butter for lubricating ready-made pies
Cooking:
In a deep bowl, put the eggs, pour 1 cup of water, add salt and lightly shake. Do not stop whipping, gradually pour in flour and knead the dough, in a consistency similar to dumplings. Prepared dough wrap in a film and set aside for 30 minutes. To prepare the filling onions finely chopped onions. Wash greens, dry and finely chop. In a frying pan, heat the vegetable oil and fry the onion on it until it is transparent. Then add the greens and lightly extinguish everything together. Ready to fill the filling, season with black pepper and chill. On the flour-poured table roll 8 cakes the size of a saucer and a thickness of about 1-2 mm. Smooth the edges of the flat cakes with water. For one half of the flat cake put a portion of the filling, cover the second half of the flat cake and lightly roll out the rolling pin so that no air remains inside. On the edge of the resulting semicircle, put the saucer, cut it straight with a knife, and firmly press the fork with a fork. Excess flour from the surface of the patties with a brush. Frying pan warm up well (without adding oil) and bake pies over medium heat for 5-7 minutes. from each side. Pour the pastry on both sides with butter. Serve with sour cream. In the filling for these pies you can add cottage cheese, grated cheese, mashed potatoes or grated pumpkin. You can also make pies with meat stuffing. For this you need to pass through the meat grinder boiled beef, add greens and spices to taste.