Cooking recipes

1 bay leaf.

5-6 peas of pepper.

Pumpkin salad with apples. (dessert) — I tried it with store-bought juice — it's delicious.

Cut the raw young pumpkin into thin strips and mix with sliced apples. Add lemon or orange juice for sharpness, and honey for sweetness. Sprinkle the salad with crushed nuts.

500 g of pumpkin.

3 — apples.

Juice of 1 lemon or orange. (0,25 cup)

3 tablespoons of honey.

0.5 cups of crushed nuts.

Refreshing salad with radish.

Thoroughly wash the radish, carrot and apple with a brush, peel, wash again and grate on a fine grater. Mix the mixture evenly. Add the minced garlic and zest. Squeeze the lemon juice into the salad, mix again, add a little salt.

1 — a small radish.

1 — medium carrots.

1 — Antonov apple.

3-4 cloves of garlic.

0.25 lemon.

0.5 teaspoons of ground dry zest or fresh zest from a quarter of a lemon.

Salad of tomatoes, cucumbers and sweet peppers.

Wash the cucumbers and tomatoes in cold water. Cut out the stem of the sweet bell pepper and carefully remove the seeds. Rinse the peeled onion in cold water. Cut cucumbers and tomatoes into circles, and peppers and onions into rings. Rinse and finely chop the cilantro, basil and parsley. Place the vegetables in rows in a salad bowl, add salt and pepper to taste, garnish with onion rings, drizzle with vinegar and sprinkle with chopped herbs.

100 g of tomatoes.

50 g of sweet bell pepper.

100 g of cucumbers.

1 onion head.

Spicy greens.

Salad of red pepper, green peas and rice.

Cook the crumbly rice. Bake the red bell pepper in the oven, cut it into long strips. Boil the green peas. Mix vegetables with rice, add salt to taste. Season with a sauce of vegetable oil, vinegar and sugar. Place in a salad bowl and garnish with egg slices. Salad can be prepared faster using pickled red peppers and canned green peas. At the same time, less vinegar is added to the dressing.

1 cup of boiled rice.

6 pods. — red pepper.

1 cup of boiled green peas.

2 tablespoons vinegar

2 tablespoons vegetable oil.

1 egg.

Eggplant salad with onions and green peas.

Wash the eggplants, peel them, cut them into slices and put them lightly in a frying pan, dipped in heated vegetable oil. Cut the washed onion into cubes, dip into the stewed eggplant and immediately remove everything, cool, mix with peas, finely chopped apple and eggs, diced, season with salt, lemon juice and sugar to taste. Put it in a salad bowl and pour the sauce made from mayonnaise with sour cream, mustard and garlic. Garnish with tomato slices.

300 g of eggplant.

150 g of onion. (3 medium onions.)

100 g of canned green peas.

2 — hard-boiled eggs.

1 — an apple.

0.5 cups of mayonnaise.

1 teaspoon of ready-made mustard.

2 cloves of garlic.

0.5 cups of sour cream.

1 tablespoon of vegetable oil.

Salad of canned green beans.

In a porcelain bowl, pour the juice of canned beans, add sugar and vinegar to it. Cut the peeled onion into thin rings and put it in the juice prepared for the salad. Add a little pepper, salt, and green string beans.

The salad should be cooked 3 hours before serving, so that the flavors have time to combine.

It is served with cold grilled meat.

1 can of green beans

150 g of onion. (3 medium onions.)

30 g of vinegar. (2 tablespoons.)

30 g of sugar. (1.5 full tablespoons without a slide.)

10 g of salt (a heaped teaspoon.)

Pepper on the tip of a knife.

Vegetable salad with meat.

Finely chop boiled chilled meat, boiled potatoes, cucumbers, apple and hard-boiled egg, mix, add green peas, season with mayonnaise and decorate with egg slices, pieces of meat and lettuce leaves.

200 g of meat.

2-3 potatoes

1 apple

2 fresh or pickled cucumbers.

2 eggs (1 for decoration)

8 tablespoons canned green peas. (200 g jar)

0.5 cups of mayonnaise

Green salad for decoration.

Salad of domestic or wild poultry.

Fillet of boiled or fried chicken (grouse or partridge), boiled potatoes, cucumbers, hard-boiled egg and peeled apple cut into thin slices, lettuce leaves cut into 2-3 pieces each. Put it in a bowl, add salt, mix with mayonnaise, add salt, vinegar (lemon juice) and powdered sugar. Place the seasoned salad in a salad bowl, garnish with lettuce leaves and slices of hard-boiled eggs, as well as slices of tomatoes and fresh cucumbers.

Chicken fillet (grouse, partridge) watch the video how to pluck a chicken in 10 minutes.

4 potatoes

2 fresh or salted cucumbers

100 g of green salad.

2 eggs (1 for decoration)

1 apple.

0.5 cups of mayonnaise.

1 tablespoon vinegar (lemon juice)

0.5 teaspoons powdered sugar.

Fish fillet salad with egg and herbs.

Boil the fillet of sea fish, cool and cut into thin slices, and the hard-boiled egg into cubes. Put everything in a bowl, add salt and pepper to taste. (you can add a little granulated sugar or powdered sugar). Stir, pour mayonnaise mixed with sour cream. Sprinkle with finely chopped parsley, garnish with sprigs of parsley and lemon slices.

300 g of fillet of sea fish.

1 egg.

0.25 cups of mayonnaise.

0.25 cups sour cream.

30 g of parsley.

1 lemon.

Salad of oily sea fish.

Boil the fish in cucumber brine or salted water, cool well and cut into thin slices, and the hard-boiled egg into cubes. (to remove the unpleasant taste of boiled fat) Put everything in a salad bowl, add salt and pepper to taste, mix, sprinkle with parsley, pour mayonnaise mixed with sour cream. Decorate the finished salad with lemon slices or pickled vegetables.

300 g of fatty fish fillet.

1 tablespoon of mayonnaise.

1 tablespoon sour cream.

1 egg.

30 g of parsley. (for decoration)

Fish salad with horseradish.

Cut the boiled cold fish into pieces. Peeled boiled potatoes and cucumbers cut into slices. Put grated horseradish in a bowl, add mayonnaise, salt, vinegar, mix with chopped fish, potatoes, cucumbers and transfer to a salad bowl. Decorate the salad with cucumber slices, finely chopped green onions, grated horseradish and parsley.

250 g of fish.

4 potatoes.

2 pickles.

100 g of horseradish.

0.5 cups of mayonnaise.

2 teaspoons of vinegar.

50 g of green onions.

Salad of kilek, hamsa, and tulka's.

Cut boiled potatoes and carrots, fresh and pickled cucumbers, tomatoes into slices, green onions into slices about 2 cm long, add canned green peas, the flesh of salted peels (without the head, insides and tail). To prepare the dressing: mix sugar, salt, ground pepper, dilute with vinegar and add vegetable oil.

150 g kilka — jar. (hamsa, tuylka)

2-3 potatoes.

1-2 cucumbers.

1-2 tomatoes.

1 carrot.

2 heads of green onions with feathers.

3 tablespoons green peas.

5-6 leaves of green salad.

2 teaspoons chopped dill and parsley.

For refueling:

3 tablespoons of vinegar 2-3%

0.5 teaspoons of sugar.

Salt and ground pepper to taste.

Potato salad with squid.

Thaw the frozen squid fillet, remove the skin from the fillet, rinse it thoroughly in cold water, then beat off both sides and boil in salted water at a low boil for 3-5 minutes, then cool in the broth and cut into strips. Cut the boiled potatoes into slices, wash and chop the green onions. Cut the cucumbers into strips. (I sliced it like a potato) Mix the vegetables with the squid, add salt and pepper to taste, and mix again. Before serving, season the salad with sour cream and sprinkle with finely chopped parsley or dill. (I seasoned it with mayonnaise)

200 g of squid — 1 squid.

4-5 potatoes.

2-3 pickles.

50-100 g of green onion.

100 g of sour cream. (mayonnaise)

Greens.

Vegetable salad with canned sea cabbage.

Chop the white cabbage, grind it with salt, and squeeze it out slightly. Chop the pepper. Finely chop the onion. Combine the prepared vegetables, cabbage, pepper and most of the onion with sea cabbage, add salt to taste, season with vegetable oil and sugar. Put it in a salad bowl, garnish with sliced cucumber and sprinkle with green onions.

150-200 g of canned sea cabbage.

150 g of white cabbage. 0.2 fork.

50 g of green onions.

100 g of sweet pepper. — 1 medium pepper

1 fresh cucumber.

3 tablespoons vegetable oil.

20 g of sugar. 1.5 tablespoons.

Makfusa (baked zucchini salad)

Wash the courgettes and cut them in half lengthwise. Peel the onion and cut it into 4 pieces. Grease the zucchini and onion with olive oil.

Preheat the oven to 200 degrees Celsius, put the vegetables on a baking sheet and bake until soft (20 minutes).

Scald tomatoes with boiling water, peel, and cut into small cubes. Remove the zucchini and onion from the oven, cool and divide into medium-sized pieces with a fork. Peel the garlic. Wash the ore pepper and remove the seeds.

Grind garlic with salt and ore in a mortar. Add lemon juice. Wash and finely chop the parsley. Put the salad in a bowl, mix with the garlic mixture. Add salt to taste. Drizzle with olive oil. Sprinkle with herbs and serve.

3 small courgettes (you can also use zucchini or eggplant.)

1 onion. (large)

2-3 tablespoons olive oil.

3 tomatoes (medium)

2 cloves of garlic.

1 green ore pepper.

Salt to taste

0.5 lemon juice.

0.5 bunch of parsley.

Fatouche vegetable salad.

Wash and finely chop tomatoes, cucumbers and radishes. Peel the ore pepper from the seeds and chop it. Wash the green onions and chop them finely.

Wash the arugula, parsley and cilantro, and shake off the water. Finely chop the parsley and coriander. Mix the vegetables and finely chopped herbs in a bowl, sprinkle with arugula. Add salt to taste.

Mix olive oil with lemon juice and pour this dressing over the salad. Put it in a salad bowl. Sprinkle with the dukka mixture and serve.

3 tomatoes (large)

2 cucumbers (medium)

3 radishes.

1 ore pepper.

3-4 green onion feathers.

0.25 bunch of arugula.

0.25 bunch of parsley.

0.25 bunch of cilantro.

Salt to taste.

4 tablespoons olive oil.

4 tablespoons lemon juice.

2 tablespoons of the dukka mixture. (see mixtures)

Tabouleh salad with bulgur.

Pour a glass of boiling water over the bulgur. Let it brew for 25-30 minutes. Wash and dry the tomatoes, parsley and green onions. Cut the tomato into small cubes. Finely chop the greens. Drain the water from the bulgur. Mix it in a salad bowl with tomatoes and herbs. Beat olive oil with lemon juice, pour this dressing over the salad, add salt to taste, and mix. Let stand in the refrigerator for 1 hour before serving.

0.5 cups of bulgur.

1 tomato. (average)

1 bunch of parsley.

2-3 green onion feathers.

2 tablespoons olive oil.

Juice of 0.5 lemon.

Salt to taste.