Cutlets on skewers with salad from fresh vegetables
It is best to cook from chopped pork and veal, taken in equal parts.
For 4 servings of the recipe:
• 2 onions
• 1 sprig of mint
• 500 g of chopped meat
• 1 yolk
• grated lemon rind on the tip of the knife
• 2 table. spoons of breadcrumbs
• ground paprika
• salt
• ground black pepper
• 1 fresh cucumber
• 1 pod of red, yellow and green sweet pepper
• 200 g of cherry tomatoes
• 50 g of pitted olives
• 7 table. spoons of olive oil
• 3 table. spoons of lemon juice
• Oregano leaflets
Peel onion and cut into small cubes. Mint rinsed and, shaking off the water, cut off the leaves and finely chopped. Chopped meat mixed with onion, mint, yolk, zest and breadcrumbs. Salt, pepper and season with ground paprika. From the stuffing roll 20 balls and string them on the wooden skewers soaked in water. Wash cucumber, peel, cut along into 4 parts and then cut into slices. Peppers cut in half, remove seeds and cut into strips. Wash tomatoes, dry and cut into slices. Vegetables combine, add olives and dress 4 tables, spoons of olive oil. Salt, pepper to taste and season with lemon juice. In a frying pan, heat the remaining oil and fry the cutlets on it for 5 minutes. Serve hot with vegetable salad.
Fried sausages
For 4 servings of the recipe:
• 300 grams of onions, 3 tables. tablespoons of melted butter
• 1 teaspoonful. a spoonful of sugar
• 1 kg of potatoes
• 600 g carrots
• salt, 4 sausages, 1 teaspoonful. spoon of dried thyme, 1 table. a spoonful of flour, 400 ml of broth, 1 table. spoon of lemon juice, 200 ml of milk grated nutmeg
Onions peel and cut into rings. Preheat 2 tables in a frying pan. Spoons of melted butter and fry onions 4 min. Sprinkle with sugar, add 1 table. spoon of water and simmer for 15 minutes. Peel potatoes and carrots, wash and cut into cubes. Put the potatoes in a large saucepan, add water, bring to a boil, add salt and cook for 5 minutes. Then add the carrots and cook all together for another 15 minutes. On sausages, make zigzag cuts with a sharp knife. Preheat 1 table in the frying pan. A spoonful of melted butter and brown the sausages from all sides. Grate the onions with dried thyme, add flour, pour broth in a thin trickle, bring to a boil and cook for 5 minutes. Season with salt and lemon juice. Put the sausages. With potatoes and carrots, drain the water and make mashed potatoes, gradually adding hot milk. Salt, pepper to taste and season with nutmeg. Put onion plates with fried sausages onion sauce.
Preparation: 40 minutes
Sausages with pancakes and cheese
Served with marinated cucumbers and ketchup.
For 4 servings of the recipe:
• 250 g of flour
• salt
• 500 ml of milk, 4 eggs, 2 onions
• 3 pickled cucumbers
• 3 table. tablespoons butter
• 2 table. tablespoons vegetable oil
• 4 Viennese sausages
• 4 table. spoons of ketchup
• 100 grams of grated gouda cheese
For a pancake batter, mix the flour and salt. Pour in the milk, add the eggs and mix everything with a mixer. Leave for 10 minutes. Peel onion and cut into rings. Cucumbers cut into slices. Melt one table in the frying pan. a spoonful of butter and, adding vegetable, fry onions. Salt and pour out the frying pan. Boil the sausages. Heat the oven to 60 °. On the remaining butter, bake 4 pancakes. Place in the oven to keep warm. Each pancake smeared 1 table. spoon of ketchup. For half of the pancake lay on the sausage, add fried onions, cucumbers, sprinkle with grated cheese and cover with the second half of the pancake.
Preparation: 30 min.
Variegated sausage salad with onions
Yellow cherry tomatoes can be replaced with red cherries.
For 4 servings of the recipe:
• 500 g of boiled-smoked sausage
• 1 onion
• 2 stalks of green onion
• 4 marinated cornichons, 4 tables. spoons of white wine vinegar
• 1 teaspoonful. mustard spoon, salt
■ Ground black pepper
• granulated sugar, 2 table. tablespoons vegetable oil
■ 200 grams of yellow cherry tomatoes
Sausage to clean. First cut into slices, then cut into slices. Onions peeled and cut into rings, green - small ringlets. Cut the gherkins into thin slices. All the prepared ingredients of the salad are mixed. For filling mix vinegar and mustard, salt, pepper and season with a pinch of sugar. Salad pour the dressing, cover and let stand at room temperature for 1 hour. Cherry tomatoes and wash in half. Salad again season with vinegar, ground black pepper and salt. Stir in the tomatoes. Salad spread on jars with lids. Serve with cereal bread with a crispy baguette.
Preparation: 15 min.
Pickled onion
Bright color, piquant taste.
To 1 liter can of recipe:
• 2 beets
• 5 small bulbs
• 150 ml of vinegar
• 1 table. spoon of salt
• 2 table. spoons of granulated sugar
• 4 peas of sweet pepper
• 3 bay leaves
Bulbs cleaned and on each sharp knife to make cuts from the top to the bottom. Spread with boiling water and put in a jar. Grate beet and squeeze. Mix the juice with 150 ml of water, vinegar, season, put the bay leaves and bring to a boil. The resulting marinade pour the onions in a jar, allow to cool, turn off the lids and leave for 18 hours. Store in the refrigerator,
Cooking time: 30 min.
Soup with beans and nuts
Sweet pepper gives the dish a special taste.
For 4 servings of the recipe:
• 150 g of beans of different colors
• 4 potato tubers
• 2 bay leaves
• 1 onion
• 1 carrot
• 1 pod of red sweet pepper
• 2 table. tablespoons vegetable oil
• 100 g of peeled walnuts
• 1 bunch of fennel greens
• salt
• ground black pepper
Beans soak in hot water for 30 minutes, then discarded in a colander and letting water drain. Put into a saucepan, pour 2 liters of cold water and cook for 1 hour 30 minutes. Wash potatoes, peel and cut into cubes. Add the beans to the pan, put the bay leaf and sprinkle a little. Cook for 10 minutes. Chop onion. Carrots are grated on a large grater, sweet peppers cut into strips. In a frying pan heat the vegetable oil, put the vegetables and fry 7 minutes. Stir fried vegetables in a pan with beans. Add chopped greens, and potatoes to the pan with soup. Wash greens, dry and finely chop, and cook for 3 more minutes. Nuts chop and lightly fry without fat.
Satsivi from trout
You can also take ketu, pink salmon or salmon.
For 4 servings of the recipe:
• 600 g of trout
• 2 onions
• 100 g of butter
• 400 g of peeled walnuts
• 5 cloves of garlic
• 1 teaspoonful. spoon dried oriental spices
• 50 ml of dry white wine, 70 ml of pomegranate sauce (narsharab)
• 1/2 bunch of green coriander
• salt
• ground red pepper
Trout wash, cut in half, pour hot water and cook for 40 minutes. Then throw it back on a sieve, collect the broth. Separate the fillet from the bones and divide into pieces. Peel onion and finely chop. In a large frying pan, melt butter, put onion and fry on a small fire, stirring, 7 minutes. Nuts chop. Garlic let through the press. Mix nuts, garlic and fried onions. Add spices and gradually, with stirring, pour 150 ml of fish broth. In the resulting mass add dry white wine and pomegranate sauce. Cilantro greens, dry, dry, cut off leaves. If necessary, you can also add a little broth, salt and pepper. Place the fish on a dish, pour the resulting sauce, decorate with coriander and serve on the table in a cold form.
Bouillabaisse with oysters
Fennel gives the soup a special flavor
For 4 servings of the recipe:
• 300 g of oysters
• salt
• 1 onion
• 1 clove of garlic
• 2 stalks of green onion
• 150 grams of celery stalks
• 1 head of fennel
• 1 liter of fish broth
• ground black pepper
• 1 sprig of thyme
• 500 g of fish fillet
• 4 tomatoes
• 2 table. tablespoons vegetable oil
• 3 table. spoon of vermouth
• 4 peeled shrimps
• 1 teaspoonful. spoon of fennel seeds
Oysters wash, take away the opened ones. Cook in salted water for 2 minutes. Drain, dry and drain shellfish from the shells. Onions, garlic, green onions, celery and fennel cut into slices. Cut each tomato into quarters. Grilled onions and garlic for 3 minutes in oil. Add celery and fennel, pour in vermouth and broth, cook for 10 minutes. Salt, pepper and season with thyme. Put the fish and shrimp in the soup together with tomatoes, oysters and green onions. Season with fennel seeds, boil for another 8 min.
Preparation: 25 min.
Stear lamb from mutton
With white beans and feta cheese
For 4 servings of the recipe:
• 1 onion
• 1 clove of garlic
• 750 grams of lamb
• 2 table. tablespoons vegetable oil
• 1 table. spoon of flour
• 250 ml of broth
• 200 g of potatoes
• salt
• 500 g of tomatoes
• 250 g of feta
• 1 can of white beans
• 1 table. a spoonful of tomato paste
• ground black pepper
• 1 teaspoonful. spoonful of thyme
Peel onion and garlic and finely chop. Cut the meat and cut into small pieces. In the brazier, heat the vegetable oil and fry the meat from all sides. Add onion with garlic and fry 3 min. Add flour, lightly fry. Pour broth, bring to a boil and simmer for 5 minutes. Peel potatoes, wash, cut into cubes and cook in salted water for 5 minutes. To merge the water. Tomatoes, removing the peel and seeds, cut into cubes. Cut the feta in the same way. Beans can be laid on a sieve. Heat the oven to 220 °. Potatoes and tomatoes add to the meat. Mix tomato paste, salt, pepper and season with thyme. To extinguish 45 minutes. Then mix the white beans and cook for another 25 minutes. Ready dish decorate with basil.
Preparation: 25 minutes.