Eggplant Rolls
Preparation: 30 min.
- 4 eggplant,
- 2 table. tablespoons sunflower oil,
- 150 g of mayonnaise,
- 2 cloves garlic,
- 1/2 cup chopped walnuts,
- 1 bunch of dill and cilantro,
- ground black pepper,
- salt to taste,
- grains of pomegranate for decoration.
Cooking:
Eggplants wash, cut the tails and slice along thin slices. Then salt and soak for 20 minutes so that the bitterness is gone. Or, hold the chopped eggplants in salted water. Cut the eggplant slices with a napkin and fry them on Olein sunflower oil until golden brown. Allow the eggplants to cool.
To prepare the filling, garlic, dill and coriander finely chop, mix with chopped nuts, black pepper and mayonnaise. Next, each slice of eggplant is abundantly greased with cooked stuffing and roll a roll. Ready to snack refrigerate in the refrigerator for about 1 hour. When serving on the table, lay rolls on a dish, decorate with greens and sprinkle with pomegranate seeds. Tip: to make the filling juicy, but not spread, use the mayonnaise of optimal density. Then rolls will keep the ideal shape.
Meat pockets
Preparation: 60 min.
- 1.8 kg of pork pulp,
- 3 yellow tomatoes,
- 2 red sweet peppers,
- 2 eggplant,
- 1 head of purple onion,
- 4 table. tablespoons sunflower oil,
- 250 ml of meat broth, ground red and white pepper,
- greens, salt to taste.
Cooking:
Pork flesh is washed, well dried with a paper towel and cut into slices 3 cm thick. Then cut each in the form of a "pocket", season with salt and pepper. Wash tomatoes, peppers and eggplants. At the pepper remove the core. Then all the vegetables shred straw. Mix the filling in a deep dish, salt, pepper, add chopped greens and mix. Slices of meat stuffed with vegetable filling, tie with culinary thread and fry on sunflower oil Oleina until golden brown. Transfer the meat into a dish for baking, pour the broth and put in the oven for 30-40 minutes. Check the preparedness of the meat and remove it from the oven. Before serving, release the "pockets" from the threads, put them on a plate and sprinkle with chopped greens. Serve the dish hot. Advice: meat "pockets" will turn out especially juicy, if you will often water the meat with a mixture of broth and oil, which is formed in the brazier. A golden crust can be achieved using sunflower oil.
Soup "minestrone"
Preparation: 40 min.
- 2 onions,
- 2 carrots,
- 1 pod of green sweet pepper,
- 2 table. spoons of vegetable oil,
- 700 g of tomatoes,
- 1.5 liters of vegetable broth,
- 400 g canned white beans,
- 220 g of pasta in the form of seashells,
- 4 table. Spoons of balsamic vinegar,
- 100 g of grated cheese,
- ground black pepper, salt to taste.
Cooking:
Onion peel and finely chop. Carrots thoroughly wash, peel and grate on a large grater. A pod of green sweet pepper wash, dry with a paper towel, cut in half and remove the core with seeds. Cut the flesh into small cubes. In a frying pan, heat the vegetable oil and fry the prepared vegetables for 5 minutes. Cut each tomato crosswise, dip it into boiling water for 30 seconds, remove it and peel it. Then grind the fruits, add to fried vegetables and simmer for 5-7 minutes. Separately boil the broth and add stewed vegetables. Bring to a boil, put the canned beans, pasta and cook for 10 minutes. Then add balsamic vinegar, grated cheese, salt, pepper and bring to a boil. Before serving, you can add chopped greens to each plate.
Salmon with basil sauce
Preparation: 30 min.
- 500 g of salmon fillet,
- 2 table. tablespoons sunflower oil,
- 250 g of mayonnaise,
- 4 table. spoons chopped green onions,
- 2 table. spoons chopped basil,
- 1 lime,
- 1 drop of Tabasco sauce.
Cooking:
Wash salmon fillets in cold running water and dry with a paper towel. Then season with salt, pepper and sprinkle it well with sunflower oil. Then salmon can be cooked in any way: fry in a pan, do in a double boiler or bake in the oven until cooked. Lime wash and peel, and cut the flesh into small slices. Wash the green onions and basil, dry and finely chop. To prepare the sauce, combine mayonnaise with chopped green onion, basil, lime slices, a drop of Tabasco sauce and mix thoroughly. When serving, lay the fish on a plate, pour over the prepared sauce and season with lime and greens. On the garnish you can serve boiled young potatoes. Tip: keep an eye on the time - the salmon fillet is prepared quickly. And to prepare a delicate sauce with subtle nuances of taste will allow refined mayonnaise of Olein "Premium"
Ratatouille with garlic sauce
Preparation: 30 min.
- 4 tomatoes,
- 1 onion,
- 2 pods of red sweet pepper,
- 1 eggplant,
- 3 zucchini,
- 20 g of green thyme,
- 2 sprigs of rosemary,
- 1 bay leaf,
- 2 cloves garlic,
- 4 table. spoons of olive oil,
- 2 table. spoons chopped parsley,
- 750 ml of natural yogurt,
- ground black pepper, salt to taste.
Cooking:
Cut tomatoes crosswise, dip into boiling water for 30 seconds, remove with a scraper, peel and cut the flesh. Onion peel and slice. Sweet pepper, remove the core with seeds, cut the flesh into cubes. Eggplant wash and cut into slices. Zucchini wash and cut into slices. Thyme and rosemary bind in a bundle along with a laurel leaf. Garlic chopped. In the saucepan, heat the vegetable oil and fry the eggplant 5 min. Add onions in turn, sweet pepper, half of garlic and zucchini. Each kind of vegetables fry for 3 minutes. After put half the parsley. Stew 7 minutes. Add a bunch of greens, tomatoes, salt, pepper and cook for 15 minutes. Then remove the herbs with laurel leaves. Mix the remaining garlic and parsley with yogurt, salt, pepper. The resulting sauce is served separately. Advice: all vegetables for this dish cut large, so that the pieces do not lose their shape in the process of extinguishing
Dessert "berry-raspberry"
Preparation: 50 min.
- 400 g fresh raspberries,
- 250 g of powdered sugar,
- 500 g cottage cheese 18% fat,
- 100 ml of natural yogurt,
- 150 g of chocolate biscuit biscuits,
- 50 g of bitter chocolate,
- a few leaves of mint or lemon balm for decoration.
Cooking:
Raspberries carefully sort, clean, place on a sieve and gently rinse with cold running water. Then put it on a paper towel and dry it. Mix 300 g of berries with sugar powder (150 g), make a blender with a blender and wipe it through a sieve. Rest the remaining berries to decorate the dessert. Cottage cheese rub through a frequent sieve, so that it becomes more tender and has a uniform consistency. Then mix it with natural yoghurt and the remaining powdered sugar, add 1/4 of the resulting raspberry puree and whisk with a mixer. Chocolate cookie crumbled or chopped in a blender. Prepare high glasses and put in them alternately curd mass with yoghurt and powdered sugar, crumbled chocolate biscuits and raspberry puree. Refrigerate for 30 minutes. Bitter chocolate cool well, and adjust with a knife. Wash the mint leaves and gently dry with a paper towel or napkin. The finished dessert is decorated with the resulting chocolate chips, mint leaves and remaining berries. Tip: for making this dessert fresh raspberries, you can replace the same amount of freshly frozen
Cherry pie
Preparation: 90 min.
- 500 g of fresh cherries,
- 400 g of butter,
- 300 g of granulated sugar,
- 1 packet of vanilla sugar,
- 1 pinch of salt,
- 5 eggs,
- 300 g of flour,
- 1 bag of baking powder,
- 2 table. spoons of cocoa powder,
- 320 ml of milk,
- 1 packet of dry vanilla pudding,
- 150 g of bitter chocolate.
Cooking:
Oven heat up to 180 C. Cherries go through, wash, well dry on a paper towel and gently remove the stone. 200 g of butter beat with 200 g of granulated sugar, vanilla sugar and salt until a mass of a uniform consistency is obtained. One by hitting the eggs, after each carefully kneading. Flour sift with a baking powder, combine with the egg-and-butter paste and knead the dough. Half the dough, place on a greased baking sheet. In the remaining dough, add cocoa powder and 20 ml of milk. Put it on a light dough and lightly mix. Lay the prepared cherries, put in the oven and bake for 25 minutes. For the cream, cook the pudding, adding milk and remaining sugar to it. Allow to cool and combine with 200 g of softened oil. Cool the cake with a cream and put in the refrigerator for 30 minutes.