Any dish is a whole symphony of tastes, in which the sauce sets the tone. And the quickest success is guaranteed by ready-made sauces, which are now abundant.
Hedgehogs made of minced meat and rice with egg filling
Cooking time: 40 min
IN 4 PORTS: • 100 g of cold boiled rice • 400 g of mixed chopped meat • 4 hard-boiled eggs • 2 onions • 1 bunch of greens • 1 raw egg • 3 tables. tablespoons of tomato paste or tomato ketchup • 1 table. a spoon of sour cream • salt • ground black pepper
1. Peel and chop the onion into small cubes. Separate the whites of the boiled eggs from the yolks and chop. Prepare greens and chop finely. Chopped meat with protein, onion and herbs. Stir in the raw egg. Stuffing salt and pepper. Add boiled rice and mix well.
2. Form 8 cakes from the minced meat. For 4 cakes, put the yolks, cover with the remaining cakes and roll the balls. Mix tomato paste (or tomato ketchup) with sour cream and 100 ml of hot water. To season. Put the "hedgehogs" in a mold, pour in tomato sauce and put in the oven. Bake for 30 minutes at 210 ° C. Serve hot. For the sauce, mix ketchup with mayonnaise or pick up the ready-made sauce to taste.
Tip Meatballs will be succulent and flavorful if mixed minced meat is used, half consisting of pork and half beef.
Smoked Chicken Bean Salad
Cooking time: 30 min
IN 4 PORTS: • 1 can of canned red beans in tomato sauce (310 g) • 1 can of chopped pickled champignons (470 g) • 1 large pod of red or orange bell pepper • 1 smoked chicken breast (300-400 g) • 3 large onions • vegetable oil for frying • light mayonnaise
1. Wash the sweet pepper pod and, after removing the seeds and partitions, cut into thin strips. Fold canned beans into a colander. Chicken breast, removing the skin and removing the bones, cut into small cubes.
2. Peel the onion, finely chop and fry in a small amount of vegetable oil until golden brown. Mushrooms, drain the marinade, fry in the remaining oil (5 min). 3. All prepared ingredients - julienne pepper, beans, cubes of chicken, fried onions and mushrooms - combine in a salad bowl. Salt, pepper and mix well. To avoid salad, season with mayonnaise immediately before serving. Decorate, if desired, with greens.
Potato with salmon and sauce
Cooking time: 25 min.
AT 4 PORTS: • 12 potato tubers • 6 slices of smoked salmon • 1 bunch of dill • 1 table. tablespoon butter • salt • ground black pepper • 200 g curd cheese • 3 tables. tablespoons of mayonnaise • 1 cucumber
1. Wash the potatoes with a brush and boil (15 min). Wash and grate the cucumber on a coarse grater. Wash the dill and chop finely chop the greens.
2. Combine cheese, mayonnaise, cucumber and dill. Sliced fish in half. On potato tubers, make a crosswise incision and spread the pulp with a fork. Put a piece of butter and put a piece of salmon rolled up in a roll, grabbing a sprig of dill. Serve with mayonnaise sauce and, if desired, lemon wedges.
Cannelloni with cheese filling in white sauce
Cooking time: 45 min
FOR 6 PORTS: • 500 ml of milk • 100 g of butter • 3 tables. tablespoons flour • 1 tsp. spoon of grated nutmeg • 50 g of dill greens • 150 g of feta cheese • 1 egg • 250 g of cottage cheese • 50 g of walnut kernels • 250 g of cannelloni (pasta in the form of thick tubes) • 50 g of grated cheese • salt • ground white pepper taste
1. Heat the milk. Melt the butter, pour in a stream of flour and fry until golden brown. When stirring, pour in milk, add nutmeg, salt, ground white pepper and sauce for 5 minutes.
2. Heat the oven to 180 ° C. Sort the dill, wash thoroughly, dry on a paper towel and chop finely.Mash feta cheese with a fork. Chop walnuts. Beat the egg well. Put the cottage cheese in a bowl and knead. Add beaten egg, feta cheese, chopped dill and walnuts. Salt, pepper and mix well until smooth.
3. Fill cannelloni with the cooked filling and put into the mold. Pour the sauce, sprinkle with grated cheese and put in the oven for 20−25 minutes. Serve with sweet pepper and cooked garlic sauce, to which you can add a little chopped greens.
Pollock with apples on lettuce leaves
Cooking time: 40 min
FOR 2 PORTS: • 400 g of pollock fillet • 2-3 sweet and sour apples • 3 tables. tablespoons butter • 1 large onion • 100 ml sour cream • salt • ground black pepper • spices to taste • bunch of lettuce • sprig of dill or parsley for decoration
1. Wash the apples. Each, without cleaning, cut into 4 parts and, cutting the core, cut into thin slices.
2. Peel, wash and chop finely the onion. Dissolve the butter in a pan. Put the onion together with apples in a pan and fry, stirring from time to time until the onion gets a golden hue.
3. Rinse the pollock fillet with cold water, pat dry with a paper towel and cut into small pieces. Salt, pepper and season with spices. Put the pieces of fish in a pan to apples and onions. Mix everything carefully, cover and simmer over low heat for 30 minutes.
4. Pour the finished hot dish to taste to taste with sour cream or light mayonnaise. Prepare lettuce leaves and line them with plates. Put the fish and the dish garnish with apple slices and sprigs of greenery.
Stuffed Bell Peppers with Tomato Sauce
Cooking time: 30 min
AT 4 PORTS: • 1 bag of mashed potatoes • 400 ml of vegetable broth • 2 tables. tablespoons of ghee • 400 g chopped beef • 1 onion • 1 bunch of parsley • 1 egg • 4 pods of sweet pepper • 400 ml of tomato puree • salt • ground black pepper • ground paprika
1. Pour half the broth and cook mashed potatoes on it, as indicated on the package. Wash the parsley and chop the water finely. Stir in mashed potatoes with the egg.
2. Dissolve ghee in a saucepan and fry chopped meat in it until crumbly. Peel the onion, cut into small cubes and mix with the meat. Add minced garlic. Stew together and season with salt, ground black pepper and paprika.
3. Stuffing mix with mashed potatoes. Cut the pepper pods in half, remove the seeds and stuff the potato-meat mixture. Put in a greased form. Mix the tomato puree with the remaining broth and pour over the peppers. Bake for 30 minutes at 180 ° C.
Tip If ketchup is used instead of tomato puree, mince can not be seasoned with pepper and paprika.
Potato pancakes with cheese and pepper
Cooking time: 35 min
IN 4 PORTS: • 1 pod of red bell pepper • 1 zucchini • 2 onions • ½ bunch of parsley • 800 g of potatoes • 100 g of cheese • 2 eggs • salt • ground black pepper • 2 tables. tablespoons butter • mayonnaise with garlic
1. Heat the oven to 225 ° C. Wash sweet peppers, remove seeds and septum. Peel the onion. Prepare zucchini and cut into small cubes with pepper and onion. Wash the parsley, shake off the water, tear off the leaves and chop. Peel, wash and grate potatoes on a coarse grater. Then squeeze well and mix with chopped vegetables. Add grated cheese, stir in eggs and chopped parsley. Salt and pepper.
2. Form small pancakes from the vegetable mass. Dissolve the butter in a large pan (so that the oil does not burn, you can add vegetable 1: 1) and fry the pancakes in it (2 minutes on each side). Then put in the oven and bring to readiness (15 min), turning over from time to time.
3. Remove the finished potato pancakes from the oven and, if necessary, brown on the stove. Serve hot with sour cream, ketchup, mayonnaise (garlic or with herbs) or with soy sauce - to taste.
