Simple delicious dishes, recipes

We bring to your attention wonderful and simple delicious dishes, recipes.

Duck with apples

For 8 servings:

Cooking:

1. Cut the lemon in half, squeeze juice out of one half. The second half grate the duck outside and inside, salt and pepper. Remove the apples, cut into slices and sprinkle with lemon juice. 2. Fill the duck with apples, cut the cut with wooden skewers. Put the duck on the baking sheet with the backside up and pour 1 cup of hot water. Bake for 2 hours at 200 °, periodically pouring the resulting juice. 3. Honey and cognac mixed. Duck turn on the back, grease the breast honey and cognac mixture and bake for another 10 minutes.

Garnet bracelet salad

For 4 servings:

Cooking:

1. Boil potatoes and beets until cooked (potatoes - 20 minutes, beets - 40-50 minutes). Clean and individually grate on a large grater. 2. Pass garlic through the press. Cabbage thinly chopped, sprinkled with salt and lightly crushed to isolate the juice. Combine cabbage with potatoes, and beetroot - with garlic. Salt, pepper to taste and mix. 3. Pour a bowl of food film. Vegetables spread layers, lubricating each layer with mayonnaise. Tip the bowl on a dish, take off the film, pour the mayonnaise salad and sprinkle with the pomegranate seeds.

Baked pork

For 12 servings:

For sauce:

For marinade:

Preparation:

1. For prunes marinade cut into quarters and combine with 2 glasses of water and wine. The meat is marinated for 2 hours. Then take the meat from the marinade, rub it with salt and coat it with mustard. 2. Transfer the meat to the brazier. Carrots cut into mugs and spread on a piece of meat. Top with vegetable oil and marinade. Bake for 1 hour at 200 °. 3. Prepare the sauce. Prune the prunes through a meat grinder. Add the egg, tomato paste, flour and pour 1 cup of hot water. Stir and pour the sauce over the meat. Bake for 15 minutes.

Salad with oranges

For 6 servings:

Cooking:

1. Boil the fillet in boiling salted water (20 min) and cut into thin strips. Put the mushrooms in a colander. 2. With radish cut off the top and in a circle cut out thin slices for decoration. Remain the remaining fruit and cut into strips. Apple grate on a large grater. The orange is divided into segments and, after removing the white partitions, cut into pieces. 3. For filling, mix the olive oil with lemon juice. 4. Prepare all prepared salad ingredients, season with salt and pepper to taste and pour over the dressing. Serve with radish slices and dill sprigs.

Funny pastries

12 servings

For the test:

For decoration:

Cooking:

1. From the ingredients listed, knead the dough, wrap it in a food film and place in the refrigerator for 2 hours. Then roll the dough to a thickness of 4-5 mm on the flour surface. 2. Using the molds, cut out different figures. Part of them decorate with hazelnut and raisins. Bake for 15 minutes at 180 °. 3. Melt the chocolate in a water bath. Part of the figures smudge with dark chocolate, the rest - white. Decorate with a sprinkle.

Cucumber salad

Cooking:

1.File boil with spices (10-12 min), then cool and cut into slices. 2. Boil the potatoes (20 minutes), peel and cut into slices or cubes. Cucumbers and lemon chop in circles. Combine fish with potatoes and cucumbers, mix. Chop the green onions and parsley slices. 3. For the sauce grind grated horseradish with mayonnaise and spices. Season with lettuce, sprinkle with spring onions and parsley, decorate with lemon slices.

Vinaigrette with squid

For refueling:

Cooking:

1. Beetroot, carrots and potatoes boil and clean. Cucumber, beets and potatoes cut into cubes, carrots - circles. Chop onion and parsley. Cut the cabbage into cabbage. 2. Squid boil (2 min), 1 carcass cut into rings, the rest - cubes. 3. For filling, mix the vegetable oil with the vinegar and salt. Vegetables combine with squid, mix and season.

Snack with pita bread

Preparation:

1. Paste the pita bread on the work surface and grease with mayonnaise. 2. Ham and cucumbers cut into small cubes, cheese grate on a large grater. Fish, pouring liquid, mash with a fork. Dill pick and chop. 3. Combine the ham with half the cheese and cucumber, season to taste. Separately combine the fish with the remaining cheese and dill. 4. On one sheet to spread the filling with ham, on the other - the fish filling. Sheets twist into rolls.

Lettuce salad

Preparation:

1. Cut the sweet pepper into strips. Put the beans in a colander, drain the sauce. Cut the fillet into small cubes. 2. Chop onion and fry on half the vegetable oil until golden. Champignons, draining liquid, fry with the remaining oil. 3. All the prepared ingredients are combined, mixed and seasoned with mayonnaise.

Cauliflower in batter

For batter:

For sauce:

Preparation:

1. Cook the batter. Mix flour, starch, 2 cups of water and vegetable oil. Season with salt and paprika and leave for 10-15 minutes. 2. Boil cauliflower in boiling salted water (5-7 minutes), then disassemble on inflorescences. 3. Cabbage dipped in batter and fry in portions in vegetable oil. 4. For cucumber sauce, grate on a large grater and mix with yoghurt. Cabbage served with sauce, decorated with parsley.

Italian salad with salami

Preparation:

1. Spaghetti boil in 4-5 liters of boiling salted water, discarded in a colander, mixed with half of olive oil and leave to cool at room temperature. 2. Leaf lettuce and cut into wide strips. Ham and salami cut into small strips. Greens to sort and grind. Cheese cut into thin strips or grate on a large grater. 3. Prepare the sauce. Combine the remaining olive oil, grape vinegar, mustard, salt, black ground pepper to taste and lightly shake. 4. Combine spaghetti, ham, salami, cheese and shredded greens. Drizzle the prepared sauce and stir. Then put in the refrigerator for 1-1.5 h, so that the salad is well soaked. Before serving, mix the strips of lettuce.

Sausage beetroot

Preparation:

1. Boil the beets (40 minutes), peel and cut into thick mugs. 2. Grate the hard cheese on a fine grater. Garlic let through the press. Dill greens to sort, a few twigs postpone for decoration, the rest of the green chop. 3. Cut the fish into small pieces or grind in a blender. Fold the cheese with a fork. 4. Combine the hard and melted cheese, chopped dill, garlic mass and fish. Season with mayonnaise, season with salt and pepper to taste and mix. 5. Put the resulting mass on the mugs of beets. Decorate with dill.

Salt from squid

For jelly:

Preparation:

1.Kalmari boil (2 min), then cut into strips. 2. Prepare the jelly. Gelatin soak for 30 minutes in water, then dissolve in warm broth and salt to taste. 3. Carrots cut into mugs, onions - semirings, lemon - thin slices. A little cooked jelly pour into a deep form. When the jelly slightly hardens, lay out squid, carrots and onions. Decorate with lemon and parsley, add the remaining jelly and place in the fridge for 2-3 hours.

Salad olivye on an old fashion

For sauce:

Preparation:

1. Boil the tongue (3 h), then pass cold water and peel. Cook the fillet with carrots (20 min). 2. Eggs boiled hard (10 minutes) and cleaned. Chop onion. Tongue, fillets, carrots, pickled vegetables, cucumbers and 4 eggs cut into small cubes. The remaining egg is cut into circles. 3. For the sauce, beat the eggs with salt, whilst not stopping, add the vinegar and butter. Fill all the ingredients with the sauce. Decorate eggs with caviar.

Festive salad

Preparation:

1. Boil the boil in boiling salted water (5 minutes), fold in a colander and let the shrimp cool. 2. Peel the pineapple, cut the flesh into small cubes. Lettuce cut into wide strips or tear into pieces. Cut the cheese into thin strips. Garlic let through the press. 3. For sauce, sour cream is mixed with mayonnaise, sugar, grated horseradish and wine. Add salt and pepper to taste. 4. Prepared foodstuffs, pour over the prepared sauce and mix.

Mimosa salad"

Preparation:

1.Mork, potatoes and eggs to weld and clean. Carrots and potatoes grate on medium grater. 2. Separate yolks from proteins and knead, squirrels grate on a coarse grater. Onion chop, put the fish out of the jar and mash with a fork. Grate the cheese on a large grater. 3. For the sauce, mix mayonnaise with sour cream, season with salt and pepper to taste. 4. Vegetables, fish and squirrels lay layers, lubricating each layer with sauce. Sprinkle with yolks and cheese.

Herring under the fur coat

Preparation:

1. Cut the head into thin semicircles, pour the cucumber brine and leave to marinate for 2-3 hours. 2. Beet, carrots, potatoes and eggs, weld, peel and individually grate on a large grater. Herring cut into strips. Pickled onion in a colander. Chop the green onions with ringlets. 3. Shape the lid with food film. Beets, eggs, potatoes, carrots, onions and herrings lay out in layers with layers, lubricating each layer with mayonnaise. Put in the refrigerator. 4. Before serving, roll molds over the plates and remove the film. Salad sprinkle with ringlets of green onion and decorate with parsley.

Borscht in merchant style

For 4 servings:

Preparation:

1. Cut the cream into strips and shred cabbage. Carrots grate on a large grater, cut the potatoes into small pieces. 2. Chop the onions and stir them, stirring, in vegetable oil (10 min). Add the carrots and brown for another 5 minutes. Separately in a frying pan without fat, fry, stirring, flour until golden brown, remove from heat and leave to cool. Then cool the cooled flour thoroughly with tomato paste. 3. Bring the broth to a boil, put the beetroot and cook for 10 minutes. Add the browned vegetables and cook for another 10 minutes. Stir in tomato paste with flour. 4. Prune the plum and cut into strips. Mushrooms are thrown in a colander and cut into slices. Mushrooms and prunes put in borscht for 5 minutes until cooked. Add salt, pepper, bay leaf and remove borsch from fire.

Soup "Vegetable Assortment"

Preparation:

1. Carrots and potatoes cut into cubes, celery - slices. Tomatoes to beat with boiling water, peel off, cut the flesh into slices. 2. Broth the boil, add carrots, potatoes, beans and celery, cook for 20 minutes. Then put the tomatoes and salt to taste. Z. Khleb soak in the water. Onion grind and fry in butter. Combine the meat with the pressed bread, flour, onion and yolk. From minced meat roll small balls, dip into boiling soup and cook for 8 minutes.

Soup with dumplings

For 4 servings:

For the test:

Preparation:

1. Wraps in 2 liters of water (about 30 minutes), add the broccoli and cook for another 30 minutes. 2. Cut the onions into half rings, carrots, celery and sweet pepper pulp - straw. Vegetables fry in vegetable oil (5 minutes). Add to broth with broccoli, season and boil for another 10 min. 3. Prepare dough from the ingredients listed and 2-3 table. spoons of warm water. Mold with a teaspoon of dumpling and dip into boiling soup. 4. Peel the lemon, cut the zest into strips, pulp with mugs and add to the ready-made soup.

Bouillon "Aromatic"

For 4 servings:

Preparation:

1. Cut the carrots into large cubes. Bulb in several places napech. Bones pour cold water, bring to a boil and remove the foam. Add the carrots and onions. Cook on low heat for 1 hour. 2. Grate ginger on a fine grater. Serve the broth, pepper and season with ginger. Greens to sort and grind. 3. Prepare the croutons. Bread, cutting off the crust, cut into small cubes and fry in butter until golden. Transfer from the frying pan to a paper towel so that excess fat is absorbed. 4. Sprinkle the broth with herbs and croutons.

Goulash soup with potatoes

For 6 servings:

Preparation:

1. Beans soak for 12 hours, then boil (30 minutes). Mushrooms boil in 2 liters of water (30 minutes) and cut into strips. 2. Grate beetroot on a medium grater and fry on half of the butter. Add the tomato paste, vinegar, stew 10 minutes. 3. Carrots and onions chop and saute on the remaining oil. Cut the potatoes into small pieces, chop the cabbage. 4. Mushroom broth bring to a boil, put potatoes in it, cabbage and cook for 10 minutes. Add beans, lettuce, beets, mushrooms and, if desired, olives. Boil for 5 minutes. 5. Season soup to taste, serve with sour cream.

Solyanka team

Preparation:

1. Grate and saute on the butter, add the tomato sauce, pour in the broth and bring to a boil. 2. Cut meat and cucumbers into pieces, lemon - slices. In the broth add cucumbers, capers, olives, olives and meat, season and cook for 5 minutes. Serve with lemon and greens.

Pancakes from green onions

For 6 servings:

Preparation:

1. Finely chop the onion. Corn the colander in a colander. Sweet pepper cut into halves, remove seeds and septums, pulp cut into small cubes. 2. Mix onion with egg, sour cream, corn, flour, salt and soda. Knead the dough and let it stand for 15 minutes. Then, with a tablespoon, mold the pancakes and fry them in vegetable oil (1 minute on each side). 3. Serve the pancakes on the table, sprinkle with diced peppercorns and decorate with dill sprigs. Separately, at will, serve sour cream.

Roast fish

For 6 servings:

Preparation:

1. Peel the fish, divide the fillets from the bones and cut into slices. Cut the onion into cubes. 2. Sprinkle the fish with lemon juice or vinegar. In a greased with vegetable oil, put the fillet, grease it with tomato paste, mustard, salt and sprinkle with onions. 3. Top with another layer of fish and grease it with tomato paste, mustard, salt and sprinkle with onions. 4. Lastly lay thin slices of pshika, sprinkle with grated cheese and breadcrumbs, cover with foil and bake for 30-40 minutes in the oven at 180 °. Cooking time: 90 min.

Cake "On the day of birth"

For 12 servings:

Preparation:

1. Half of sugar, salt, 1 table. a spoonful of butter and keep honey, stirring, in a water bath until the honey and butter are melted. Then add 3 eggs and cook, while stirring, for 4 more minutes. Add soda and, when the mixture increases in volume, remove from heat. In a warm mass, mix 3 cups of sifted flour. Dough to be divided into 8-9 pieces and roll out thin cakes. Bake for 5 minutes at 200 °. 2. Beat 2 eggs with milk, remaining sugar and flour. Cook, stirring constantly, until the mass thickens. Cool and grind with the remaining butter. Cover the cream and add the cake. Decorate at will.

Pork marinated in a mixture of herbs

Preparation:

1.Combine chop, mix with zest and lemon juice, vegetable oil, rosemary and thyme. Meat coated with the resulting mixture and leave for 24 hours. 2. Pour the pork, pepper and fry from all sides in melted butter. 3. Cut the onions into rings and fry together with the meat. Pour the remaining marinade, broth and simmer for 1 hour and 15 minutes. Decorate at will.

Tavas from mutton

For the garnish:

Preparation:

1. Cut the meat into slices and fry, stirring, in olive oil. Then put into a pottery. 2. Cut the tomatoes with boiling water, peel, cut the cubes into cubes. Greens to sort and grind. Tomatoes and greenery add to the meat. 3. Cut the onions into rings, fry the remaining fat after roasting (10 minutes). Add vinegar, 1 glass of hot water, salt, pepper, spices, stir and pour into meat. Bake for 1.5-2 hours at 180 °. Serve with rice and yogurt as a sauce.

Meatloaf

For 4 servings:

Preparation:

1. Grind and grind garlic and fry in vegetable oil (3 minutes). Pulp of sweet pepper, mushrooms, spinach and olives cut into slices, mix with onions, fry 10 more minutes. 2. Soak the bread, then squeeze it and let it pass through the meat grinder. Stir the egg and yolk, salt to taste. 3. The resulting minced meat is spread out, distribute the toppings and roll up the roll. Bake for 50 minutes at 180 °.

Language with vegetables

Preparation:

1. Boil the tongue (2 h) and, peeling off the cuticle, cut into cubes. Sweet pepper bake for 20 minutes at 220 °. Then, cut the peel and seeds, cut into slices. 2. Chop the chili pepper into rings. Onion and garlic chop and together with chili fry in butter. 3. Add tongue, spices and vodka, fry 1 min. Stir tomatoes, peppers and corn, simmer for another 5 minutes.

Veal with greens and dried apricots

For 8 servings:

Preparation:

1. Chop onion, chop greens and finely chop. Garlic let through the press. 2. In the meat, make a deep longitudinal incision and rub it with salt, pepper and garlic mass from the outside and inside. Fill the meat with half of onions with greens, and attach the edges with toothpicks. In a frying pan, heat the vegetable oil and fry the meat from all sides, then simmer for 20 minutes. 3. Cut dried apricots in strips. The meat is wrapped in foil. In a frying pan, where meat was roasted, brown the remaining onion with herbs, add dried apricots, pour broth and sour cream. Salt, pepper and serve with meat.

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