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SERIES
“PROPERLYCOMBININGOFFOOD”
123FOODCOMBININGRECIPES–WINTER
BY
ROUMIANKALAZAROVA
2014
SERIES“PROPERLYCOMBININGOFFOOD”
“123FOODCOMBININGRECIPES-WINTER”
Copyrights
Copyright©RoumiankaLazarova,Author,2014
CoverandInteriordesign©RoumiankaLazarova,2014
Photographscopyright©RoumiankaLazarova,2014
Allrightsreserved.Nopartofthisbookmaybereproducedinanyformorbyanyelectronicormechanicalmeans,includinginformationstorageandretrievalsystems,withoutpermissioninwritingfromtheauthor,exceptbyareviewerwhomayquotebriefpassagesinareview.
LiabilityDisclaimerThe author reserves the right to amend, supplement or delete parts of the book or the entire book without specialnotificationortostopthepublicationtemporarilyorfinally.
Theauthordisclaimanyliabilityforpersonalorcommercialdamages,injuries,losses,errors,omissionsresultingfromtheuse,misuseormisinterpretationoftheinformationprovidedorcontraryinterpretationofthesubjectmatterherein.Despitethebesttakenefforts,theauthordoesnotwarranttheaccuracyofinformationinthebookduetorapidchangesofinformation.Anysimilaritieswithfactsorpeopleareunintentional.
Thisbook ispresented solely for informational andmotivationalpurposesonly.Thisbook isnot intended toprovidemedicaladviceofanykindortoreplacemedicaladvice,nortodiagnose,prescribeortreatanyillness,diseaseorinjury.
Tableofcontents:ABOUTTHEBOOK
WORDSFROMTHEAUTHOR
PRODUCTSUSEDINRECIPES
SALADS1.BROCCOLISALADWITHCREAMSAUCE
2.SALADWITHPUMPKINANDCAULIFLOWER
3.REDBEETSWITHMUSTARD
4.SALADOFCARROTS,CELERYANDAPPLES
5.SALADOFBRUSSELSSPROUTSANDBACON
6.SALADWITHARTICHOKESANDCAULIFLOWER
7.SALADOFWHITETURNIPANDCARROTS
8.SALADOFPEELEDTOMATOES
9.SALADOFPICKLEDONIONS
10.VEGETABLESWITHHORSERADISHANDMAYONNAISE
11.WHITECHICORYSALADWITHWALNUTS
12.REDSALADWITHCORN
13.POTATOSALADWITHLEEKS
14.THERICESALADWITHVEGETABLES
15.CORNSALAD
16.SALADOFBEANSWITHSOURCABBAGE
17.SALADWITHAVOCADOANDWHITEBEANS
18.SALADOFCHICKPEASANDCAPERS
19.SALADOFPICKLEDCUCUMBERS
20.MIXEDSALADWITHHAMANDMUSHROOMS
21.PATEOFSMOKEDFISH
VEGETARIANSOUPS(SOUPSWITHOUTMEAT)22.PEACREAMSOUP
23.ONIONSOUPWITHBRUSCHETTES
24.PUMPKINSOUP
25.SOUPOFCHICKPEAS
26.VEGETARIANBORSCHT
27.FRESHMUSHROOMSOUPWITHCREAM
28.TOMATOSOUPWITHLEEK
29.CREAMSOUPOFCAULIFLOWER
30.VEGETABLESOUPWITHMUSHROOMS
31.SOUPWITHASPARAGUSANDBROCCOLI
32.REDBEANSOUP
SOUPSWITHMEAT,POULTRYANDFISH33.SOUPOFVEALINAPRESSURECOOKER
34.SOUPOFVEALMEATBALLSWITHLEEKS
35.SOUPOFVEALSHANK
36.BEEFSOUPWITHREDBEET
37.PORKSOUP
38.MUTTONSOUP
39.SOUPOFCHICKENBREASTSWITHGINGER
40.TURKEYDRUMSTICKWITHVEGETABLEBROTH
41.SOUPOFSALMON
42.WHITEFISHCREAMSOUP
43.CODFISHSOUPWITHMUSHROOMS
44.SOUPOFHAKEWITHGREENHERBS
DISHESWITHOUTMEAT45.SOURCABBAGEWITHWHITEBEANS
46.PEPPERSSTUFFEDWITHGROATS
47.VEGETABLEDUMPLINGSWITHMUSHROOMS
48.LEEKSWITHTHERICEINTHEOVEN
49.LEEKSWITHPOTATOES
50.CAULIFLOWERWITHTOMATOPUREE
51.CAULIFLOWERWITHWALNUTSAUCE
52.CELERYTOTHEPANWITHTHEMILKSAUCE
53.REDBEETSWITHMUSTARD
54.PICKLEDCABBAGEONTHEOVEN
55.BRUSSELSSPROUTSBROWNEDINANOVEN
56.SMALLONIONSWITHRICE
57.ONIONSWITHEGGSINTHEOVEN
58.GUMBOSTEWWITHOLIVES
59.ROLLOFPOTATOESWITHVEGETABLES
60.POTATOESBALLS
61.STUFFEDPICKLEDCABBAGELEAVESWITHBROWNRICE
62.CROQUETTESFROMCARROTS
63.FRESHMUSHROOMSWITHCREAM
64.MUSHROOMSTEWWITHPOTATOES
65.STEWOFWHITEBEANSINAPRESSURECOOKER
66.WHITEBEANSONGRATIN
67.STEWOFLENTILSWITHGARLIC
68.MUSHROOMSWITHSAUCEANDWINE
69.BROCCOLIWITHSAUCE
70.GREENTOMATOESWITHEGGS
DISHESWITHMEATANDOFFAL71.PORKKNUCKLEWITHSAUERKRAUT
72.WHOLEROASTLITTLEPIG
73.ROASTEDPORKRIBSWITHBEER
74.ADISHWITHSAUERKRAUTANDSEVERALTYPESOFMEAT
75.STEWOFPORKANDBEEFLIVER
76.BAKEDPORKCHOPSINFOIL
77.CAULIFLOWERWITHMINCEDPORK
78.BAKEDLEGOFPORKWITHSPICES
79.STUFFEDPICKLEDCABBAGELEAVESWITHMINCEANDBACON
80.ROLLOFMINCEDPORKWITHSAUCE
81.PORKMEATBALLSWITHMUSHROOMS
82.PORKROLLS-BITES
83.STUFFEDPUMPKINWITHPORKMEAT
84.BACONWITHBRUSSELSSPROUTS
85.ROASTEDPORKTROTTERS
86.PORKLIVERWITHLEEK
87.BEEFSTEWWITHSPICES
88.VEALROULADESINOVEN
89.VEALSTEAKWITHASIDEOFPORCINIMUSHROOMS
90.BEEFKEBABINACROCK
91.ROASTEDVEALTENDERLOININSPANISH
92.STEAKOFVEAL
93.KEBABOFVEALWITHREDWINE
94.ROASTEDVEALWITHROSEMARY
95.STUFFEDCABBAGEWITHMINCEDVEAL
96.MEATBALLSOFVEALWITHTOMATOSAUCE
97.JELLIEDVEALTONGUE
98.STEWEDRABBITWITHPEARLONIONS
99.RABBITIN“SALMOREJO”SAUCE
POULTRYDISHES100.BONELESSSTUFFEDCHICKEN
101.STUFFEDTURKEYWITHCHESTNUTS
102.ROASTEDQUAILS
103.STUFFEDROASTEDPIGEONS
104.ROASTEDHENWITHTOMATOESANDOLIVES
105.CHICKENSTEWINARURAL
106.STEWEDCHICKENWITHPICKLES
107.CHICKENBREASTWITHCAULIFLOWER
108.ROASTEDCHICKENWITHMUSHROOMS
109.ROASTEDCHICKENWITHBEER
110.DUCKFILLETONAPUREEOFCELERY
111.CHICKENBREASTWITHRAWSAUSAGE
112.CHICKENDRUMSTICKWITHGINGERSAUCE
113.CHICKENWINGSWITHACRISPYCRUST
DISHESOFFISHANDSEAFOOD114.BAKEDTROUTINFOIL
115.STEAMEDWHITEFISHINVEGETABLEBROTH
116.ROASTFISHFILLETSWITHOLIVES
117.FISHSTEWWITHLEEKS
118.FISHMEATBALLSONCARROTSPUREE
119.SQUIDWITHSPICYSTUFFING
120.STEWOFMUSSELS,SHRIMPSANDCRAYFISH
121.CARPSTUFFEDWITHWALNUTS
122.SHRIMPSWITHSAUCEINTHEOVEN
123.SALMONSKEWERSWITHLEMON
PROPERLYCOMBININGTHEFOODS
ABOUTTHEBOOKThis “123 FOOD COMBINING RECIPES-WINTER” is the fourth book of the series“PROPERLYCOMBININGOFFOOD”.
“Food combining nutrition” is widely available and familiar to a lot of people way ofeating. If you are one of themor you’re interested to try something different, new andunfamiliar, then these are your 123 recipes included in the book “123 FOODCOMBININGRECIPES-WINTER”.Theywillofferideasforeasyhome-madevarietyofsalads, soups and dishes. Products that are included in all recipes are typical (quiteconditionally)forthewinterseason.Inthemodernworldalreadyallvegetables,meat,fishandspicescanbefoundatanytimeofyear.Theywerenotusedexoticandrareproducts,sothereisnothingtohinderyou.Youcaneasilyfindeverythingyouneedinanystoreonaffordableandlowprices.Ineachrecipetheproductsarecombinedsothattheycomplywiththeprinciplesoffoodcombining.Aftereachrecipearegivenfoodswithwhichyoucancombinethepreparedsalad,soupordish.
Themealscookedintheserecipesaresuitableforpeoplewhowanttobehealthyandwishto regulate theirweight, such as eating healthy and delicious home-cooked food. Forthosewhoprefer vegetarian food, hereyouwill find52 recipes for vegetarian salads,soupsanddishes.
IwillbeappreciatedifyouexpressyourattitudeandopinionaboutrecipesthatIpreparedandpresentedinthisbook.
WORDSFROMTHEAUTHORFood combining has a very large positive effect on the appearance and health of thepeoplewhohavedecidedtoincludeitintheirlifestyle.Thisisparticularlytrueforpeoplewhowanttoloseweightwithoutgoinghungryandatthesametimetoeatproperly.Inacertain period ofmy life that was very important forme and I started to work on thecreation of these recipes. The main of them is the right combination of products andobservingtheprinciplesoffoodcombining.
Thewinter isaseasonwhenmanypeopleeatmoreplentifulandirrationally thanusual.Then theymove less,but fewspendenough timeforactivesports.Butwhen thespringhascome, theyaresurprised that theirweighthas increased.Theself-esteem,moodandhealtharechanging,also.Toavoidfeelingofnegativeemotions,itisbetteramantocarea little abouthimself.Oneof them is to choose themostuseful forusdiet. “Man liveswhilelearning.”Whynottrysomethingnewforus-toeatascombiningthefoods.Youwillfindthatthisisoneoftheeasiestcookingmethods.
Thosewhoarenotfamiliarwith thetheoreticalformulationsforfoodcombining,acceptthat it is a diet with very strict limitations. Of course, this is not the case. Generallyspeaking, at food combining nutrition, can be eaten everything, but notsimultaneously. To dine under this way, it is necessary to follow the principles ofmatchingfoodproducts.
Foryourconvenience,attheendofthebookisappendedabriefinformationaboutthepropercombinationoffood.
PRODUCTSUSEDINRECIPES
VEGETABLES AND FRUITS: broccoli, beetroot, cauliflower, white radish, chicory,onions, garlic, celery, carrots, peppers, arugula,Brussels sprouts, cabbage, red cabbage,sauerkraut, tomatoes, leeks, potatoes, green beans, okra, asparagus, artichokes, pearlonions, ginger root, parsnip, root of horseradish, chili peppers, marinated and pickledcucumber,pickle,pumpkin,avocados,lemon,apple
MEAT:veal,beef,pork,mutton,rabbit,bacon,ham,sausage,beeftongue,knucklePOULTRY:chicken,chicken,turkey,duckmeat,turkey,quail,dovesFISHANDSEAFOOD: salmon,whitefish,cod,halibut,hake, trout,carp, smoked fish,anchovies,squid,mussels,shrimpandmore.
DAIRYPRODUCTS:Milk,yogurt,sourcream,cottagecheese,cheese“cheddar”cheese“Ricotta”,bluecheeseandothers.
PULSES:whitebeans,redbeans,peas,chickpeas,lentils
CEREALS:brownrice,corn,kasha,bread,flour,starch
FATS:oliveoil,vegetableoil,butter,lard
NUTSANDSEEDS:almonds,walnuts,hazelnuts,chestnuts,sunflowerseeds,pumpkinseeds,sesameseeds
HERBS AND SPICES: parsley, dill, rosemary, thyme, oregano, basil, mint, bay leaf,coriander, cardamom, cloves, cinnamon, nutmeg, curry, allspice, cumin, chili, paprika,black pepper, salt, lovage,marjoram,white pepper. If you do not have fresh - use dryspices.
BROTHSANDSAUCES:chickenbroth,beefbroth,vegetablebroth,soysauce, tomatopaste,mustard
OTHER: eggs, mayonnaise, white wine, red wine, beer, vinegar, capers, olives,mushrooms,gelatin
SALADS
1.BROCCOLISALADWITHCREAMSAUCE
Ingredientsfor4servings:
1¼lb(550g)Broccoli
4oz(100g)Ricottaorcottagecheese
2tablespoonssourcream
1clovecrushedgarlic
1tablespoonlemonjuice
1tablespooncrushedroastedhazelnuts
Spices:
1tablespoonchoppedfreshdillorparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Cleanthebroccoliandtearingthemintoflorets.Washthemthoroughlywithcoldwater.Puttheminhotwaterwithapinchofsalttoboil5minutes.Drainthemandputtheminaservingplatetocool.Inaseparatebowlmixcottagecheese,cream,crushedgarlic,lemonjuiceandspices.Stirwellandpouroverthebroccoliwithcreamsauce.Sprinklethesaladwithchoppedhazelnuts.
Combineswith:
Vegetable soups anddishes, cookedby recipes from thebooks toproperly combine thefoods;tothemcouldbeaddedmilkandmilkproducts;mushrooms,olives.
2.SALADWITHPUMPKINANDCAULIFLOWER
Ingredientsfor4servings:
11oz.(300g)cleanedrawpumpkin
1smallheadcauliflower
1cupfrozengreenbeansorcanned
1onion
1tablespoonpeeledsunflowerseeds
2tablespoonsoliveoil
Juicefrom½lemon
Spices:
5-6sprigsoffinelychoppedparsley;groundblackpepperandsalttotaste
Wayofpreparation:
Cutthepumpkinintopieces.Cookitintowaterwithapinchofsaltuntilsoft.Drainitandallowittocool.Cleancauliflowerandtearitintoflorets.Flushthemandputtheminhotwaterwithsalttocookonhighheatfor5-6minutes.Drainthemandleavethemtocool.Cuttheonionintothinslices.Drainwellthegreenbeansfromtheliquidinthecan.
Putinservingbowlboiledpumpkin,cauliflower,greenbeans,onions.Addspices,stirandthenpouroverthesaladwitholiveoilandlemonjuice.Servethesaladchilled;sprinkleitwithsunflowerseedsorothernuts.
Combineswith:
Soups and dishes prepared on the recipes from books to properly combine the foods;mushrooms,olives,meat,fish,dairyproducts,eggs,pulses,rice,potatoes,bread,pasta.
3.REDBEETSWITHMUSTARD
Ingredientsfor4servings:
1¼lb(550g)redbeets
1tablespoonwinevinegar
1stalkleek(whitepartonly)
2teaspoonsmustard
3tablespoonsmayonnaise
1tablespoonlemonjuice
1tablespoonroastedcrushedwalnuts
Spices:
Groundwhitepepperandsalttotaste,1tablespoonfinelychoppedcoriander
Wayofpreparation:
Cleantheleeksandchopitfinely.Clean,washandpeelthebeetroot.Putitinapotwithboiling water and vinegar (thus preserves its red color). Put the lid and cook for 8-10minutes.Thendrain thebeetroot,coolandgrate itcoarsely. Inaseparatebowl,mix themayonnaise,mustard, leeks, lemon juice and spices. Stir themixturewell. Put it into adeepservingplate.Fromaboveaddredbeetsandsprinklewithcorianderandnuts.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedeggs,mushrooms,olives,omelettes.
4.SALADOFCARROTS,CELERYANDAPPLES
Ingredientsfor4servings:
3mediumsizedcarrots
1smallheadofcelery
1largesourapple
2tablespoonsoliveoil
Juicefrom½lemon
Spices:
Saltandgroundblackpeppertotaste,6-7sprigsoffinelychoppedparsley,10-12olivesfordecoration,1-2tablespoonsroastedsesame
Wayofpreparation:
Peelthecarrotsandthecelery.Washthemandgrate.Puttheminabowlandaddtheoliveoil,lemonjuiceandthespices.Clearappleandpeelit.Grateitoncoarselygraterandaddto the vegetables.Mix the salad carefully. Decorate it with olives and sprinkle it withroastedsesameseeds.
Combineswith:
Soups and dishes cooked by recipes from the books to properly combine the foods;mushrooms,olives,meat,fish,dairyproducts,eggs,pulses,rice,potatoes,bread,pasta
5.SALADOFBRUSSELSSPROUTSANDBACON
Ingredientsfor4servings:
1¼lb(550g)Brusselssprouts
11oz(300g)Bacon
1onion
1-2tablespoonsvegetableoil
Forthedressing:
Saltandgroundblackpepper to taste,5-6sprigsofdill finelychopped,1-2 tablespoonsvinegar,1tablespoonmustard
Wayofpreparation:
CleantheBrusselssproutsandwashitwithcoldwater.Putittocookinhotwaterwithapinchofsaltfor7to8minutes.Thendrainandleavetocool.Putitinaservingbowl.
Cuttheonionintothinslicesandbaconintothinstrips.Frytheminapanwithoil.Drainthem from oil and place them at the Brussels sprouts. Mix vigorously in a separatecontainer the ingredients for the dressing and the oilwhichwas separatedwhen frying.Pouroverthesaladwiththedressing.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms
6.SALADWITHARTICHOKESANDCAULIFLOWER
Ingredientsfor4servings:
7oz(200g)marinatedartichoke
1smallheadcauliflower
3redpeppersmarinated
10blackolives
10greenolives
4-5anchovyfillets
1tablespooncapers
Spices:
1 tablespoon finely chopped parsley, 15 fresh basil leaves, 2 tablespoons olive oil, 1tablespoonvinegar,saltandgroundblackpeppertotaste
Wayofpreparation:
Clearthecauliflower,washitandshreditintosmallroses.Putthemtoboilinwaterwithapinchof salt, about7-8minutes.Drain themandcool them.Cut the redbellpepperonstripsandartichokescutintomorsels.
In a bowl for serving place the vegetables and other products. Add spices and stircarefully.Servethesaladchilled.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms
7.SALADOFWHITETURNIPANDCARROTS
Ingredientsfor4servings:
1largeheadwhiteturnip
2largecarrots
1onion
2-3pickledcucumbers
2tablespoonsvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Peel and grate the carrots coarsely on grater. Cut the onions and cucumbers into smallcubes.Peeltheturnipandthengrateonagrater.Washitseveraltimesincoldwaterandwringitoutwell.Thenmixitwithcarrots,onions,cucumbersandparsley.Saltthesaladtotasteandputitinaservingplate.Pouroveritwithoil;sprinkleitwithpeppertotaste.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,potatoes,bread,pasta
8.SALADOFPEELEDTOMATOES
Ingredientsfor4servings:
1½lb(680g)tinnedwholepeeledtomatoes
2leeks(whitepartonly)
2tablespoonsoliveoil
Spices:
2tablespoonsfinelychoppedparsley,10freshbasilleaves,saltandgroundblackpeppertotaste
Wayofpreparation:
Drainthetomatoesandcutthemintolargepieces.Puttheminabowlforserving.Addthechoppedleeks,oliveoilandthespices.Stirthesaladandserveit.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,potatoes,bread,pasta
9.SALADOFPICKLEDONIONS
Ingredientsfor4servings:
6largeonions
Forthemarinade
Bayleaf,1clove,5-6peppercorns,salttotaste,3tablespoonswinevinegar
Spices:
2tablespoonsoliveoil,apinchofcinnamon,2tablespoonsfinelychoppedparsley
Wayofpreparation:
Bring toaboil1 literofwateralongwith thebay leaf,cloves,blackpepperandsalt totaste.Cuttheonionintoslices.Putitinapotandpouroverwiththehotmarinade.Cookitfor5minutes.Remove thecontainer from theheatandadd thevinegar in it.Allow theonions to stand in thismixture for 1 hour. Then drainwell and sprinklewith olive oil,cinnamonandparsley.
Thissaladisverysuitableforfatporkormutton.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,potatoes,bread,pasta
10.VEGETABLESWITHHORSERADISHANDMAYONNAISE
Ingredientsfor4servings:
11oz(300g)Ofwhitecabbage
2mediumcarrots
1smallheadofcelery
1redonion
1cupmayonnaise
2teaspoonsgratedhorseradish
Spices:
1tablespoonlemonjuice,1teaspoonvinegar,groundpepperandsalttotaste
Wayofpreparation:
Cutthecabbageintothinstrips.Putit inadeepbowlwithapinchofsalt.Mashitwithyour hands. Cut the onion finely.Add it alongwith grated carrots and celery.Mix themayonnaisewithhorseradish,lemonjuiceandvinegar.Addthemixturetothevegetables.Stirthesalad,letitstandfor1hourtocoolandthenserve.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,omelettes.
11.WHITECHICORYSALADWITHWALNUTS
Ingredientsfor4servings:
2headswhitechicory
2stalkscelery
½cuproastedcrushedwalnuts
4oz.(120g)Bluecheese“Roquefort”
Forthedressing:
2tablespoonsoliveoil,2tablespoonsvinegar,1tablespoon“Dijon”mustard
Spices:
Saltandgroundblackpeppertotaste,4-5sprigsoffinelychoppedparsley
Wayofpreparation:
Clean andwash the leaves of chicory.Dry them and put them in awide serving plate.Peel, wash and chop the celery finely. Evenly distribute the celery, walnuts and bluecheese on chicory. Prepare the dressing. Put all ingredients in a bowl and stir themvigorously.Sprinklethesaladwiththedressingandparsley.Optionallyyoucanaddalittlesalt.
InsteadofRoquefortcheese,youcanuseanothertypeofbluecheese.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmilkanddairyproducts,mushrooms,olives
12.REDSALADWITHCORN
Ingredientsfor4servings:
1/6headredcabbage
1smallheadofredbeet
2mediumcarrots
½cupcannedcorn
3tablespoonspeeledsunflowerseeds
Forthedressing:
3tablespoonsoliveoil,1tablespoonbalsamicvinegar
Spices:
Saltandgroundblackpeppertotaste,2tablespoonsfinelychoppedparsley
Wayofpreparation:
Cleartheredcabbage,washandcutintoverythinstrips.Putitinadeepbowl.Peelandwashtheredbeetsandcarrots.Gratethemfinely.Addthemtogetherwiththedrainedcorninthebowl.Preparethedressinginaseparatecontainer.Mixtheingredientsandstirthemvigorously. Pour over the salad and stir it carefully. Sprinkle the salad with sunflowerseedsandparsley.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,potatoes,bread,pasta
13.POTATOSALADWITHLEEKS
Ingredientsfor4servings:
4largepotatoes
2leeks(whitepartonly)
4-5pickledcucumbers
2tablespoonssunfloweroil
Spices:
2 tablespoons finely chopped parsley, a pinch of dried mint, a pinch of ground blackpepper,salttotaste
Wayofpreparation:
Boilthepotatoesinwater.Letthemcoolandpeelthem.Cutthemintosmallcubes.Cleanthe leeks, wash and chop it finely. Cut the cucumbers into thin rings. Put them at thepotatoes.Addtheoilandthespices.Mixthesaladwell.Putitintoabowlandserveit.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,potatoes,bread,pasta
14.THERICESALADWITHVEGETABLES
Ingredientsfor4servings:
1cupcoarselygrainrice
1cupcannedmushrooms
2-3pickledcucumbers
1smallheadofredbeet
½cupcannedpeas
1carrot
3-4clovesgarlic
1redonion
2-3tablespoonsoliveoil
Juicefrom½lemon
Spices:
2tablespoonsfinelychoppedparsley,apinchofgroundblackpepper,salttotaste
Wayofpreparation:
Peeltheredbeetsandboilitinwaterwithapinchofsaltfor10minutes.Drainitandletitcool.Putthericein2litersofboilingwater,apinchofsaltandclovesofgarlic.Whentherice is tender (be careful not to be over boiled), drain itwell and let cool.Remove thegarliccloves.Add the slicedmushrooms into small cubes,beetroot, carrots, cucumbers,onions,peasandspices.Gentlymixsaladandput it inaglassdeepdish.Wash itdownwitholiveoilandlemonjuiceandserveit.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,rice
15.CORNSALAD
Ingredientsfor4servings:
7oz(200g)cannedcorn
2carrots
1handfulofarugula
1redonion
1chilipepper
2peeledroastedredpeppers-canned
2clovescrushedgarlic(optional)
2tablespoonsvegetableoil
Thejuiceof½lemon
Spices:
2tablespoonsfinelychoppeddill,apinchofgroundblackpepper,salttotaste
Wayofpreparation:
Drainthecornwell.Mixitwiththechoppedintosmallcubesofcarrot,onion,redpepper,hotpepperandcrushedgarlic.Stirgentlyandaddtheoil,lemonjuiceandthespices.Putthearugulaon thebottomof a large shallowdish.On it evenlydistribute the saladandserve.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,hominy
16.SALADOFBEANSWITHSOURCABBAGE
Ingredientsfor6servings:
11oz(300g)burlywhitebeans
1stalkleek(whitepart)
5oz(150g)sourcabbage(Sauerkraut)
1redchilipepper
3tablespoonsvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofredpepper
Wayofpreparation:
Soak thebeans in coldwater overnight.Then rinse thoroughlywithwater andput it toboil.Whenthebeanssoftenenough,leaveittocool.Thendrainitwell.Addthechoppedleeksandthechilli,thesauerkrautcutintothinstripsandoil.Mixthesalad.Putitintoashallowdish.Sprinkleitwithpaprika,cuminandparsley.Servethesaladchilled.
Forthissaladinstead,boilthebeans,youcanusecannedwhitebeans.
Combineswith:
Vegetablesoups,dishesandsousescookedbyrecipesfromthebookstoproperlycombinethe foods; to them could be added beans, lentils, peas, chickpeas, mushrooms, olives,mustard
17.SALADWITHAVOCADOANDWHITEBEANS
Ingredientsfor4servings:
2piecesofavocado
14oz(400g)cannedwhitebeans
2peeledroastedredpeppers
1redonion
1clovegarlic
Spices:
5-6corianderleaves,1tablespoonvinegar,salttotaste
Wayofpreparation:
Drainthebeanswell.Selectwell-softenedavocados,withoutblackspotsontherind.Cutitinhalf.Removethestone.Peeleachhalfandcutitintopieces.Putinalargewidebowlthe drained beans cut into thin strips red pepper, onion, finely chopped garlic andavocados.Stirgentlyandaddspices.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,pulses
18.SALADOFCHICKPEASANDCAPERS
Ingredientsfor4servings:
1cuprawchickpeas
2mediumcarrots
1redonion
2roastedredpeppers
1tablespooncapers
2tablespoonsfinelychoppedparsley
Forthedressing:
2-3 tablespoons olive oil, juice of 1 lemon, salt and ground black pepper, a pinch ofgroundcumin
Wayofpreparation:
Putthechickpeasinasaucepanwith4cupscoldwater.Allowittostandovernight.Thenextday,discardthewater.Washitandputittoboilin3-4cupsofwaterandapinchofsalt.Putthelidonthepanandwhenthewaterboils,reducetheheat.Whenthechickpeassoften,drainthewater.Allowittocool.Putitinadeepservingplate.Addcapers,gratedcarrots,dicedonionsandpeppers.Preparethedressingbymixingvigorouslyinaseparatecontainerallingredients.Pouroverthesaladwithdressingandstirit.Allowthesaladintherefrigeratorfor15minutes.Servesprinkledwithparsley.
Thissaladcanbepreparedwithboiledchickpeasfromacan.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,pulses
19.SALADOFPICKLEDCUCUMBERS
Ingredientsfor4servings:
4-5pickledcucumbers
4-5hardboiledeggs
4-5tablespoonsmayonnaise
1teaspoonmustard
½chilipeppers
Spices:
Apinchofcurry,apinchofredpepper,apinchofgroundblackpepper,salttotaste1tablespoonchoppedfreshdilland10-12blackolivesfordecoration
Wayofpreparation:
Mixthemustardandthemayonnaise.Addthefinelychoppedchilliandthespices.StirthethemixturewellandaddtheeggsandcucumberscutintosmallcubesFormthesaladinasuitabledish.Sprinkleitwithdillandthendecoratewitholives.Servethesaladchilled.
Combineswith:
Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,omelets
20.MIXEDSALADWITHHAMANDMUSHROOMS
Ingredientsfor6servings:
7oz(200g)piecefreshwhitecabbage
5oz(150g.)ham
2mediumcarrots
4peeledroastedredpeppers
4pickledcucumbers
1cupcannedmushrooms
1redonion
1stalkleek(whitepart)
Spices:
2 tablespoons finely chopped parsley, 1 tablespoon vinegar, 3 tablespoons olive oil,groundblackpepperandsalttotaste,2tablespoonsroastednuts
(Walnuts,hazelnutsoralmonds)
Wayofpreparation:
Cut the cabbage into thin strips. Mash it with a pinch of salt. Add grated carrots, 1tablespoon parsley, 1 tablespoon olive oil and vinegar. In a separate bowl, mix themushroomswithpepperandsalttotaste,1tablespoonoliveoilandtheremainingparsley.Separately,mixthehamandleeks.Inalargeservingplatearrangethepreparedmixturesofseparateballs.Separatelyarrangethepeppersandcucumbers.Decorateeachballwithseveralredonionrings.Servethecombinedsalad,sprinkledwithchoppednuts.
Combineswith:
Vegetable, fish, meat soups, dishes and souses cooked by recipes from the books toproperlycombinethefoods;mushrooms,olives,mustard
21.PATEOFSMOKEDFISH
Ingredientsfor4servings:
1lb(450g)kipper
2mediumcarrots
1onion
1tablespoonoliveoil(optional)
Spices:
1lemoncutintoquarters,1tablespoonfinelychoppeddill,groundblackpeppertotaste
Wayofpreparation:
Sautéthechoppedcarrotsandonionsinalittlewateruntiltender.Cleanthefishfromtheskin and bones. Blend fish with steamed vegetables. Add olive oil (if the fish is notgreasy) and pepper to taste. Serve the pate sprinkledwith dill. Decorate it with lemonslices.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
VEGETARIANSOUPS(SOUPSWITHOUTMEAT)
22.PEACREAMSOUP
Ingredientsfor6servings:
11/3lb(600g)frozenpeas
1carrot
½rootparsnips
1onion
1cloveofgarlic
6-7pickledcucumbers
1tablespoonbutter
1tablespoonvegetableoil
Spices:
2tablespoonsfinelychoppeddill,1tablespoonmint,groundblackpepperandsalttotaste
Wayofpreparation:
Peel, wash and cut into shreds carrot, parsnips, onions and garlic. Heat the butter in asaucepan with the oil over low heat. Put the chopped vegetables to sauté for 7 to 8minutes.Stirthemoften.Thenadd5cupsofhotwater,peas,salttotaste.Simmerthesoupfor20minutes.Thenpureeit.Removethecontainerfromtheheatandaddthedill.Cutthepickledcucumbersintosmallcubes.Servethesouphot.Oneachportionaddsomeofthepicklesgroundblackpepperandthemint.
Combineswith:
Vegetablesaladsanddishes(theymayhaveaddedpulses),mushrooms,olives
23.ONIONSOUPWITHBRUSCHETTES
Ingredientsfor4servings:
4largeonions
1tablespoonflour
1tablespoonbutter
1cupwhitewinecold
4cupsvegetablebroth
Spices:
1teaspoonredpepper,apinchofcrusheddriedthyme,groundpepperandsalttotaste
Forbrochettes:
1baguette,1cloveofgarlic,2tablespoonsofoliveoil,apinchofcrusheddriedbasilororegano,1teaspoonbalsamicvinegar
Wayofpreparation:
Peel,washandcuttheonionintothinslices.Meltthebutterinasuitablesaucepan.Puttheonionstostew.Stirnottoburn.Whenacquireabrownishcolor,addtheflourandpaprika.Stirandaddontricklecoldwine,broth,groundblackpepperandsalttotaste.Allowthesouptocookovermediumheat15minutes.Thenadd the thyme.Removethepanfromthefire.
Forbrochettes:
Cutthebaguetteinslices.Rubthemwiththecloveofgarlic.Mixinabowltheoliveoilvinegarandbasil.Applyalightcoatingonthesliceswiththismixture.Bakethemintheovenat392°F(200°C)untilgoldenbrown.Removethemandleavetocool.
Putonthebottomofbowlsforsoup1-2rolls.Pouroverwithhotsoupandserve.
Combineswith:
Vegetablesaladsanddishes(theymayhaveaddedflour,noodles,macaroni,pasta,bread),mushrooms,pizzasandpasta.
24.PUMPKINSOUP
Ingredientsfor4servings:
1lb(450g)rawpumpkin
2mediumpotatoes
1onion
1piecegingerroot(awalnutsize)
1clovegarlic
1tablespoonbutter
5cupsvegetablebroth
3tablespoonspeeledroastedpumpkinseeds
1coffeespoonchili(optional)
Spices:
Apinchofgratednutmeg,groundblackpepperandsalttotaste
Wayofpreparation:
Peelthepumpkinandpotatoes.Washthemandcutthemintosmallpieces.Meltthebutteroverlowheatinasaucepan.Gratethegingerrootandputittostewinthebutter.After2minutes,addthechoppedonion,garlic,potatoesandpumpkin.Pourthebroth,addspicesand cover the pan. Simmer the soup over medium heat 20-25 minutes (until tenderpotatoes).Removethepanfromtheheatandblendthesoup.Serveitwarmsprinkledwithpumpkinseedsandchili.
Combineswith:
Vegetablesaladsanddishes(themmayhaveaddedpotatoes),mushrooms,olives
25.SOUPOFCHICKPEAS
Ingredientsfor4servings:
1canofchickpeas14oz(400g)
½cupcannedtomatoes-diced
1onion
4-5clovesgarlic
2tablespoonsoliveoil
4cupswater
Spices:
1teaspoondriedbasil,salttotaste,½teaspoonpepper,1tablespoonbalsamicvinegar
Wayofpreparation:
Drain the chickpeas from the can.Wash it thoroughly with cold water. In a saucepan,lightlyheattheoliveoil.Putthechoppedonionandgarlic.Frythemfor1-2minutes.Thenaddthepaprika,tomatoesandchickpeas.Pouroverwiththewater.Allowthesouptoboil20minutesonlowheat.Sprinkleitwithbasilandserveithot.Optionally,youcanblendthesoupandseasonitwithbalsamicvinegar.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,olives
26.VEGETARIANBORSCHT
Ingredientsfor6servings:
1mediumheadredbeet
1carrot
1onion
2-3clovesgarlic
2smallpotatoes
¼ofasmallheadredorwhitecabbage
2redpeppers(freshorcanned)
5-6cupshotvegetablebroth
2-3tablespoonsvegetableoil
1tablespooncornstarch
Spices:
1-2 tablespoons wine vinegar, 2-3 bay leaves, 2-3 tablespoons finely chopped parsley,groundblackpepperandsalttotaste
Wayofpreparation:
Clean,peelandwashvegetables.Cutintosmallcubesredbeets,carrots,onions,garlicandpotatoes.Cutthecabbageandtheredpeppersintosmallthinstrips.
Inalargesaucepan,heattheoil.Sautétheonionandthegarlicovermediumheatfor2-3minutes. Add the beetroot, carrots and potatoes. Mix well. After 4-5 minutes add thecabbage,redpepper,bayleaf,hotbrothand,ifnecessarypinchofsalt.Putthelidonthesaucepanandcook thesoup30minuteson lowheat.Dissolve thestarch ina littlecoldwaterandadd it to the soupwhile stirring.After3-4minutes, remove thepan from thefire.Addapinchofgroundblackpepperandparsley.Servethesouphot.Optionallyyoucouldseasonitwithvinegar.
Combineswith:
Vegetablesaladsanddishes(tothemmaybeaddedcorn),mushrooms,olives,polenta
27.FRESHMUSHROOMSOUPWITHCREAM
Ingredientsfor4servings:
12-13oz(325-350g)varioustypesoffreshmushrooms
1cupofsourcreamforcooking
1mediumonion
2clovesgarlic
2smallcarrots
1tablespoonbutter
Spices:
1tablespoonfinelychoppeddill,groundblackpepperandsalt,juicefrom½lemons
Wayofpreparation:
Peelthecarrotsandcutthemintosmallcubes.Heatasaucepanovermediumheatandputthebuttertomelt.Sautéthecarrotsfor4-5minutes.Cleanthemushroomsandcuttheminto smallpieces.Put themat thecarrots andcook themfor5-6minutes, stirring them.Chopfinelytheonionandgarlic.Putthemwithotherproductsinthepanandstir.Sprinklewithsaltandpepper.Stewafewminutesandadd3-4cupsofhotwater.Allowthesouptoboiluntil themushroomssoften(about10-15minutes).Removethesoupfromtheheat.Addthecreamwhilestirring.Servethesouphot.Sprinkleitwithdillandaddlemonjuice.
Combineswith:
Vegetablesaladsanddishes(tothemcouldbeaddeddairyproducts),mushrooms,olives,pickles
28.TOMATOSOUPWITHLEEK
Ingredientsfor4servings:
14oz(400g)canned,peeledtomatoes
1stalkleek
3tablespoonsrice
2tablespoonsoliveoil
Spices:
1 teaspoon paprika, 10 basil leaves, 1 tablespoon finely chopped parsley, ground blackpepperandsalttotaste
Wayofpreparation:
Cleantheleekswashitandchopitfinely.Heattheoliveoilinasaucepan.Sautétheleeksforabout5minutesovermediumheat.Whenitistender,addtherice.Stirthemixtureandafter5minutesaddthepaprika,tomatoes,4cupsofwarmwaterandsalttotaste.Simmerthesoupuntilthericeistender.Beforeremoveitfromtheheat,addthebasilandparsley.Servethesouphot;sprinkleitwithpepper.
Combineswith:
Vegetablesaladsanddishes(tothemcanbeaddedrice),mushrooms,olives,pickles
29.CREAMSOUPOFCAULIFLOWER
Ingredientsfor6servings:
1lb(450g)cauliflower
1smallcarrot
1smallpieceofceleryroot
2mediumpotatoes
1tablespoonbutter
1tablespoonvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofgratednutmeg,2tablespoonslemonjuice,groundblackpepperandsalttotaste
Wayofpreparation:
Cleancauliflowerflorets,shreditandwashit.Peelthecarrots,celeryandpotatoes.Washthemandcutthemintosmallpieces.Heatthebutterandoilovermediumheat.Putallthevegetables,cumin,nutmeg,saltandpepper.Letthemtosmotherabout10minutes.Add5cupsofhotwater.Allowthesouptocook30minutes.Whenthevegetablesaresoftened-pureethesoup.Addparsleyandlemonjuice,servethesouphot.
Combineswith:
Vegetablesaladsanddishes(tothemcouldbeaddedpotatoes),mushrooms,olives,pickles
30.VEGETABLESOUPWITHMUSHROOMS
Ingredientsfor4servings:
2carrots
1stalkleek
2-3potatoes
1headcelery
1smallsliceofwhitecabbage
1parsleyroot
5oz(150g)freshmushroomsofyourchoice
2tablespoonsvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Heattheoilinadeepsaucepan.Cutthevegetablesintosmallpiecesandputthemtosauté.After 4-5 minutes add the choppedmushrooms and finally the potatoes cut into smallcubes. Stir themwell andpour overwith 4-5 cups of hotwater. Simmer the soupovermediumheat30minutes.Servesprinkledwithparsley.
Combineswith:
Vegetablesaladsanddishes(tothemcouldbeaddedpotatoes),mushrooms,olives
31.SOUPWITHASPARAGUSANDBROCCOLI
Ingredientsfor6servings:
4oz(100g)asparaguses
4oz(100g)broccoli
2carrots
1onion
1stalkcelery
½cupgreenbeans(frozenorcanned)
½cupfreshmushrooms
2tablespoonsoliveoil
Spices:
Apinchofnutmeg,1teaspoonfinelychoppeddill,1tablespoonfinelychoppedparsley,2-3sprigsofthyme,andapinchofgroundblackpepper
Wayofpreparation:
Peeltheasparagusandcutthemintopieceswithalengthof1.5-2cm.Cleanthebroccoliand tear it into small florets.Cut themushrooms, the carrots, onions and celery finely.Heattheoliveoilinasaucepan.Putthechoppedmushroomsandvegetables.Sautéthemovermediumheatfor6-7minutes.After10minutes,pouroverwith6cupshotwater,addsalt,pepper,nutmeg.Simmerthesoupovermediumheat20minutes.Thenaddthethyme,greenbeanscutintopieces,thebroccoliandtheasparagus.Cookthesoupfor10minutes.Removethepanfromthefire.Adddillandparsley.Servethesouphot.
Combineswith:
Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms,olives,roastedmeats,fish,dairyproducts,eggs,legumes,potatoes,rice,bread,pasta
32.REDBEANSOUP
Ingredientsfor6servings:
1½cupredbeans
1onion
1carrot
2dryredpeppers
1slicecelery
2tablespoonsvegetableoil
Spices:
1teaspoonpaprika,1tablespoonmint,1tablespoonfinelychoppedparsley,salttotaste
Wayofpreparation:
Pourover the redbeanswith5-6cupsof coldwater.Leave to stand foronenight.Thenext day, wash it thoroughly with water. Put it to boil with 6 cups of water. After 40minutesaddthechoppedcarrot,celeryandonion,objectivesdrypeppers,paprikaandsalttotaste.Cookthesoupforanother30-40minutes.Remove4-5tablespoonsofsoupandblendthem.Returnthembackinthepot(sothesoupwillthicken).Addmintandparsley.Removethesoupfromtheheatandserveithot.
Combineswith:
Vegetablesaladsanddishes (to themcouldbeaddedpulses),mushrooms,olives,beans,peas,lentils,chickpeas
SOUPSWITHMEAT,POULTRYANDFISH
33.SOUPOFVEALINAPRESSURECOOKER
Ingredientsfor6servings:
21/4lb(1kg.)knuckleofvealwithbone
12verysmallonions
2carrots
½smallheadofcelery
Spices:
2 bay leaves, 10 peppercorns, salt, 2 tablespoons finely chopped parsley, 1 tablespoongratedhorseradishroot,4tablespoonswinevinegar
Wayofpreparation:
Baketheonionsongrill,stoveorintheoven.Peelandcutthecarrotsandtheceleryintochunks.Washthemeatandput it in thepressurecooker.Addthebakedonions,carrots,celery,bay leaves,salt,blackpeppercorns.Pourover theproductswith6cupsofwater.Putthesouptocookonmediumheat.Whenthepotstartstoletoffsteam–leaveitfor1houronthestove.Leavethepantocoolandopenthelid.Removetheshank,allowittocool.Takethemeatfromthebone.Cutit intoportionsanddiscardthebone.Returntheshreddedmeatinthepan.Sprinklethesoupwithparsley.
Inabowlmix thegratedhorseradishwithvinegar andapinchof salt.Serve this saucewhenservinghotsoup.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
34.SOUPOFVEALMEATBALLSWITHLEEKS
Ingredientsfor6servings:
9oz(250g)mincedveal
1onion
2leeks(whitepartonly)
2smallcarrots
2-3tablespoonscanned,dicedtomato
1-2tablespoonsbutter
½cupwinevinegar
5-6cupsbeefbroth
Spices:
Apinchofgroundcumin3tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Putinabowlthemincedmeat,choppedonion,cumin,1tablespoonparsley,groundblackpepperandsalttotaste.Kneadthemincedmeat.Formitintosmallballswiththesizeofahazelnut.Puttheminadeepbowlwithvinegar,leavetostandfor5-6minutes.Duringthistimeinadeepsaucepansaute thechoppedleeksandcarrots inmeltedbutter.Pouroverwith5-6cupshotbroth(water).Onebyone,dropthemeatballsintothesoup.Allowtocook for 30 minutes over medium heat. Five minutes before removing the soup, addtomatoes.Servethesouphot,sprinkleitwithpepperandparsley.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
35.SOUPOFVEALSHANK
Ingredientsfor6servings:
11/3lb(600g)knuckleofvealwithbone
½smallonions
2-3clovesgarlic
1smallcarrot
½redpeppers
4oz(100-125g)freshwhitecabbage
1smallheadofredbeet
2tablespoonsvegetableoil
Spices:
2 tablespoons finely chopped parsley, 2-3 bay leaves, ground black pepper and salt totaste,5-6tablespoonswinevinegar
Wayofpreparation:
Washtheshankandputittocookwith7cupsofwateronlowheat.Whenthemeatbeginstoseparatefromthebone,removethepanfromthefire.Taketheboneanddiscard.Chopthevealintosmallpieces.Keepthebroth.
Clean,peelandwashallvegetables.Cut themintosmallcubes;cut thecabbageonthinstrips.Heattheoilinadeepsaucepanovermediumheat.Putthevegetableswithapinchofsaltandstewthemfor5-6minutes.Thenaddthebrothofvealshank,bayleavesandthechoppedmeat.Allow thesoup tocookfor30minutes.All thevegetablesshouldbetender.Removethepanandaddpepperandparsley.Servethesouphot.Optionallyseasonitwithvinegar.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
36.BEEFSOUPWITHREDBEET
Ingredientsfor6servings:
1lb(450g)beefwithbone
1mediumheadredbeet
4oz(100-125g)driedmushrooms
1mediumcarrot
1pieceofcelery
½leeks(whitepartonly)
1onion
Spices:
2bayleaves,10peppercorns,2tablespoonsfinelychoppedparsley,salt,vinegarifdesired
Wayofpreparation:
Soak themushroomswitha littlewarmwater for30minutes.Thencut themintosmallpieces.Putthemeatinadeepsaucepan.Pouroveritwith6-7cupsofcoldwater.Onceitboils,removethefoam,addsaltandagaintakethefoam.Cookitovermediumheatfor1hour.Removethemeatandcutit intosmallpieces.Returntothepan.Addmushrooms,thechoppedintosmallcubesofredbeets,carrots,celery,leeks,onions,bayleaves,blackpepperandsalttotaste.Whenallthevegetablesandthemeattender(about20minutes)removethepanfromthefire.Servethesouphot,sprinkleitwithparsley.Seasonitwithvinegarasdesired.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
37.PORKSOUP
Ingredientsfor6servings:
11oz(300g)meatfromlegofpork
1onion
2tablespoonstomatopaste
1tablespoonvegetableoil
Spices:
½teaspoongroundcumin,2-3tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste,apinchofchili,and2-3clovesofcrushedgarlic(optional)
Wayofpreparation:
Cutthemeatintoverysmallpieces.Pouroverthemwith5-6cupsofcoldwaterandputthepotonthefire.Onceitboils,removethefoam,addsaltandagaintakethefoam.Cookthemeatuntiltender.Sautetheonioninapanwithvegetableoilfor2minutes.Addchilipowder.Mix tomatopastewith2-3 tablespoonscoldwater.Put itat theonion, let themsautéanother2minutes.Thenpourthemixtureatthemeat.Stirwellandaddthecuminandpeppertotaste.Cookthesoupforanother10minutes.Serveitwarm,sprinkledwithparsley.Optionallyseasonitwithcrushedgarlic.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
38.MUTTONSOUP
Ingredientsfor6servings:
11oz(300g)meatoflegofmutton
1onion
2carrots
1cupdicedtomatoescanned
4clovesofgarlic
2-3pickledpeppersorpickles
1tablespoonbutter
Spices:
2grainsallspice,3-4cardamomseeds,2tablespoonsfinelychoppedparsley,1tablespoonfinelychoppeddill,apinchofgroundblackpepper,salttotaste
Wayofpreparation:
Forthisrecipe,itisbesttouseapressurecooker,toenablethemeattobecookedbetterandfaster.Cut theonions,garlic,carrotsandpeppers intosmallcubes.Heata fryingpanandmeltbutterinit.Putthechoppedvegetablesandcookthemfor4-5minutes.Addthechoppedmeat,tomatoes,grainsallspice,cardamom,saltandgroundblackpepper.Stirthemixtureandafter2-3minutes thenpourover it6cupswater.Transfer themixture inapressurecooker.Putthepanonhighheat.Onceitbeginstohiss,reducetheheatandletthesouptoboil40-50minutes.Turnoff theheatandwait20minutes; thenopen thepot.Serve thesouphot,sprinkleitwithdillandparsley.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
39.SOUPOFCHICKENBREASTSWITHGINGER
Ingredientsfor4servings:
7oz(200g)chickenbreastwithoutskin
4oz(100g)freshmushrooms(fieldmushrooms,chanterelles,porciniorother)
1onion
1pieceofgingerroot(asasmallwalnut)
1mediumcarrot
1tablespoonoliveoil
1tablespoonbutter
4cupschickenbroth(orwater)
Spices:
2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 teaspoon crushed savory,groundblackpepperandsalttotaste
Wayofpreparation:
Peelandwashtheonions,gingerandcarrot.Gratethegingerfinely;choptheonionandcarrotfinely.Cleanthemushroomsandcutthemintosmallpieces.Heattheoliveoilovermedium heat in a suitable pot. Put the mushrooms and vegetables to smother a fewminutes. Wash and cut the chicken breasts into small pieces. Add them in the pan.Sprinklewithsaltandgroundblackpepper.Stirandpourthebroth.After20-30minutes,removethesoupfromtheheat.Addthebutter,thelemonjuice,parsleyandsavory.Servethesouphot.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
40.TURKEYDRUMSTICKWITHVEGETABLEBROTH
Ingredientsfor4servings:
1turkeydrumstick
1largeonion
2carrots
1parsnip
½cupwhitewine
6cupswater
Spices:
3cloves,2bayleaves,10peppercorns,lemonjuice,salttotaste
Wayofpreparation:
Putthedrumstickinadeepsaucepan.Pouroveritwithwater.Pierceinonionclovesandpeppercorns.Whenthewaterboils,addthecarrotsandparsnipcutintolargepiecesandthe whole onion.When the meat is tender, add the wine, bay leaves and salt to taste.Continuetocookthesoupoverlowheat(atleast1hour)untilthemeatistenderwholly.Removeit,deboneitandcutitintochunks.Distributetheminservingdishes.Strainbrothandpour iteachboiled turkey legportion.Season itwith lemonjuiceandgroundblackpeppertotaste.
Thissoupcanbepreparedinapressurecooker.Putalltheingredientsandspicestogetherinapottoboil40minutes.Thenstrainthebroth.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
41.SOUPOFSALMON
Ingredientsfor6servings:
1salmonheadabout11/3lb(600g);youcanalsousepartofthefishbone
1redpepper
1smallcarrot
1smallonion
1lemoninslices
Spices:
1 tablespoon chopped parsley, 1 tablespoon chopped dill, ½ tablespoon chopped driedlovage,saltandgroundblackpeppertotaste
Wayofpreparation:
Washthoroughlythesalmonheadwithcoldwater.Putitintoapot.Pouroveritwith6-7cupsofcoldwaterandputittocookfor15minutes.Thenremovetheheadwithaslottedspoonandletitcool.Deboneit,andtakethemeat.Strainthefishbroth.Peel,washandcut intosmallcubespepper,carrotandonion.Add themto thebroth.Sprinklewithsaltandpepper to taste.Allowthesouptoaboilovermediumheat15-20minutes.Addthemeat from the fishhead.Removepan fromheatandadd the spices.Serve the souphotwithasliceoflemon.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
42.WHITEFISHCREAMSOUP
Ingredientsfor6servings:
14oz(400g)fromwhitefishfilletwithoutskin
1cuptomatojuice
1tablespoontomatopaste
1smallonion
2clovesgarlic
1tablespoonoliveoil
Spices:
1tablespoonlovage,1tablespoonchoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Cookthefilletsofwhitefish inasaucepanwith4cupsofwaterandapinchofsalt forabout 10-15 minutes. Remove them and strain the broth. Puree the cooked fillets andreturnthemtothebroth.Heattheoliveoilinapan.Frythechoppedonionandgarlicfor2-3minutes.Addtomatopasteandtomatojuice.Stirthemixturefor2-3minutesandthenpouritintothepan.Cookthesoupcookforanother5-6minutes.Addspices.Removethepanfromthefire.Servethesouphot.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
43.CODFISHSOUPWITHMUSHROOMS
Ingredientsfor5-6servings:
14oz(400g)codfilletswithoutskin
4oz(100g)freshmushroomsofyourchoice
1smallparsniproot
1smallparsleyroot
1smallcarrot
1stalkcelery
1smallonion
1tablespoonoliveoil
½tablespoonbutter
Spices:
10-12choppedmintleaves,5-6corianderleaves,2tablespoonslemonjuice,groundblackpepperandsalttotaste
Wayofpreparation:
Peel,washandcut thevegetablesoncoarsely.Saute them inapanwithhotoil for2-3minutes.Pouroverthemwith5-6cupsofhotwater,addsalt totaste.Cookthemfor20minutes.Strainthebroth,removethevegetables.Returnthesouptothepot.
Heat the butter in a pan. Cut the mushrooms into small pieces and cook them for 10minutes (until the liquid evaporates). Sprinkle with black pepper and put them invegetablebroth.Cutthefishonportions.Putitintoapotwithbroth.Cookthesoupfor10minutes.Removethepanfromthefire.Putthespicesandservewhileitishot.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
44.SOUPOFHAKEWITHGREENHERBS
Ingredientsfor6servings:
14oz(400g)hackwithoutbonesandskin
2largeonions
1teaspoonbutter
Spices:
Groundblackpepperandsalttotaste,10-12mintleaves,½tablespoonfreshcoriander,6-7freshbasilleaves,2tablespoonslemonjuice
Wayofpreparation:
Peeltheonion,cuttheheadinhalves.Putthemtocookinasaucepanwith6cupswaterandsalt to taste.When theonion is tender remove it fromthepan.Strain thebrothandblendthecookedonions.Returnittothebroth.Cutthefishintochunks.Puttheminapanwith broth. Simmer the soup until the fish is tender (about 10 minutes). Add groundpepper,butter,thelemonjuiceandgreenherbs.Servethehakesouphot.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles
DISHESWITHOUTMEAT
45.SOURCABBAGEWITHWHITEBEANS
Ingredientsfor4servings:
1lb(450g)choppedpickledcabbage
11/3lb(600g.)cannedwhitebeans
2-3tablespoonscanned,dicedtomato
3-4chilies
3-4tablespoonsvegetableoil(orlard)
Spices:
2teaspoonspaprika,2tablespoonsfinelychoppedparsley
Wayofpreparation:
Heattheoilinasaucepan.Smotherthecabbagefor10minutes,stirringit.Addredpepperandthefinelychoppedchillies.Pouroveritwith2cupshotwater.Leavethedishonlowheat until the cabbage is tender.Then add tomatoes,white beans andmix.Transfer thedishonabakingtray.Putitintotheovenpreheatedto392°F(200°C).Bakethedishuntilonlyfat.Servesprinkledwithparsley.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,olives,pickles
46.PEPPERSSTUFFEDWITHGROATS
Ingredientsfor6servings:
6largeredorgreenpeppers(fresh,pickled,driedorfrozen)
1½cupgroats
1stalkleek(whitepartonly)
1mediumcarrot
3tablespoonsvegetableoil
1tablespoonflour
Spices:
Apinchofdrysavory,2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Cuttheleeksandcarrots intosmallpieces.Heat1 tablespoonoil inapanandsaute theleeksinitfor2-3minutes.Addcarrotsandgroats,stir themixtureconstantly.After2-3minutes,addpepperandsalttotaste.Pouroverthemixturewith1½cuphotwater.Leavethemixtureonlowheatuntilthegroatsistender.Removethepanfromthefire.Allowthemixturetocool.Addsavoryandparsley.Stirthemixtureandfillthepepperswithit.Diptheopeningofeachstuffedpepperintheflour.Arrangethemonabakingtray.Pour½cuphotwater.Sprinklethepepperswiththeremainingoil.Putthepaninapreheatedto392F(200C)oven.Bake thedish forabout20minutes.Serve thepeppersstuffedwithgroatswarm.
Combineswith:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods; tothemcouldbeaddedgroats,meal,brochettes,mushrooms,olives,pickles,breadandpasta
47.VEGETABLEDUMPLINGSWITHMUSHROOMS
Ingredientsfor4servings:
1onion
1-2carrots
1smallheadcauliflower
3-4mediumpotatoes
5oz(150g)freshmushrooms
3tablespoonsoliveoil
1tablespoonbutter
Spices:
Apinchofgratednutmeg,2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Cutthemushroomsonverysmallpieces.Sprinklethemwithalittlesaltandgroundblackpepper. Heat the butter in a skillet and saute the mushrooms in it (until the liquidevaporates).
Peel thepotatoes,onionsandcarrots.Cut them intopiecesandput them ina saucepan.Sprinkle themwitha littlesalt.Pourover themwith1.75pints(1 liter)ofhotwater.Putthemtocook20minutes.Thenaddthecauliflowerfloretschoppy.After10minutes,drainin a colander all vegetables.Blend them; add nutmeg, parsley andmushrooms.Stir themixturewell.Whencool,rubyourhandswitholiveoilandformdumplings.Applyoliveoilonabakingtray.Arrangethedumplingsinit.Applythemwiththeremainingoliveoil.Put the tray in anovenpreheated to392°F (200 °C).Bake thedumplingsuntil goldenbrown(about20-25minutes).
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,pickles
48.LEEKSWITHTHERICEINTHEOVEN
Ingredientsfor4servings:
4leeks
2/3cupofrice
1onion
4-5clovesgarlic
2smallcarrots
1cupcanned,peeledtomatoes
2-3tablespoonsvegetableoil
Spices:
1teaspoonpaprika,2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Cuttheleeksintothinstripswithalengthofabout1cm.Peelthecarrots,onionandgarlicandchopthemfinely.Pureethetomatoes.
Heat a frying pan and put oil towarm. Saute in it the leeks, onions and garlic for 2-3minutes.Addcarrots and redpepper.Stir themixture for2-3minutes and then add therice.Add2cupsofhotwater,saltandpepper.Leavethemealtocookonlowheat.Whenthericeisalmostcooked,transferthedishonabakingtray.Addthetomatoesandparsley,stir gently. Preheat oven to 392° F (200°C). Put the dish to be baked until the rice istenderwholly.Thisdishcouldbeservedaswarmandcold.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedrice,mushrooms,olives,pickles,vinegarandlemonjuice
49.LEEKSWITHPOTATOES
Ingredientsfor4servings:
4leeks
4mediumpotatoes
2-3tablespoonsoil
Spices:
1teaspoonpaprika,1teaspoonsavoryormint,1tablespoonfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Clean the leeksandcut into thin rings.Peel thepotatoesandcut them into largecubes.Heattheoilinasaucepan.Sautetheleeksinitfor3-4minutes.Addpotatoesandpaprika.Stirandpouroverthemixturewith2cupshotwater.Addpepperandsalttotaste.Leavethemealtosimmeruntilpotatoesbecometender.Addparsleyandsavory(mint).Removethepanfromthefire.Servehotwithvegetablesalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,pickles
50.CAULIFLOWERWITHTOMATOPUREE
Ingredientsfor4-5servings:
1largeheadcauliflower
2clovesfinelychoppedgarlic
2tablespoonstomatopaste
5oz(150g.)gratedhardyellowcheese
3tablespoonsoliveoil
Spices:
3 tablespoons finely chopped parsley, salt and ground black pepper, cayenne pepper(optional)
Wayofpreparation:
Clean the cauliflower and tear it into florets.Wash it and drain thewater.Dissolve thetomatopasteinabowlwithtwoorthreetablespoonsofcoldwater.
Heat theoliveoil inadeeppan.Put thegarlicandparsley.Saute themfor1-2minutes.Thenaddthecauliflower.Sprinklewithpepper,saltandcayennepepper(optional).Whencauliflowers absorb the fat, pour the tomato puree. Stew the meal, until cauliflowerbecome soft (about 10minutes).Divide themeal into serving dishes and sprinkle eachservingwithgratedcheese.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles
51.CAULIFLOWERWITHWALNUTSAUCE
Ingredientsfor4servings:
1headcauliflower12/3lb(700-800g)
2tablespoonsbutter
2tablespoonsflour
2cupsvegetablebroth
1/3cupcrushedwalnuts
Spices:
2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofgratednutmeg,saltandgroundblackpeppertotaste
Wayofpreparation:
Cleanthecauliflowerandtearitintoflorets.Washitwithcoldwater.Putitinapot,addsalt to tasteand1.75pints (1 liter)ofhotwater.Stew thecauliflowerovermediumheatuntilsoft(about10minutes).Drainit.
Heat thebutter ina suitable fryingpanandadd the flour.Stir constantly toavoidburn.When it acquires yellow color pour on a thin stream 2 cups of broth.When the saucethickensenough,add thecauliflowerand thespices.Allowthemealonfireanother1-2minutes.Addwalnutsandstir.Servewarm.
Insteadofvegetablebroth,youcanusethebrothofboilingthecauliflower.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;mushrooms,bread,pasta,olives,pickles
52.CELERYTOTHEPANWITHTHEMILKSAUCE
Ingredientsfor4servings:
2mediumheadsofcelery
1-2tablespoonsoliveoil
2tablespoonscrushednuts(hazelnuts,almondsorwalnuts)
Spices:
Saltandgroundblackpeppertotaste
Forthemilksauce:1½cupsyogurt,2clovespressedgarlic,2tablespoonschoppeddill,apinchofsalt
Wayofpreparation:
Peel,washandcuttheheadsofceleryonhalves.Theneachonecutintothinslices.Puttheminabowl.Sprinklethemwithsaltandpepper.Pouroverthemwitholiveoilandmixthem.Heatagrillpan.Arrangetheslicesofcelery.Bakethemoneachsidefor5minutesovermediumheat.
Preparemilksauceinaseparatebowl.Mixallthespicesandmixthem.
Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2tablespoonsofmilksauce.Thisdishisdeliciousalsowhenischilled.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles
53.REDBEETSWITHMUSTARD
Ingredientsfor4servings:
11/3lb(600g)ofredbeets(bettersmallheads)
1tablespoonwinevinegar
Forthesauce:
1 tablespoonDijonmustard, 1 tablespoon vinegar, 3 tablespoons olive oil, 1 stalk leek(whitepartonly),saltandgroundblackpeppertotaste.
Wayofpreparation:
Boil the cleaned and washed red beet in water with 1 tablespoon vinegar. Cover thecontainerwiththelidandcook10minutes.Then,drainwellthebeetroot.Whencool,peelthebeets.Cutitintoslicesandarrangeonservingplates.
For the sauce:Mix in a bowl themustard, vinegar, salt and pepper.Add on trickle ofoliveoiland1-2tablespoonsofhotwater.Addtheleekscutintoverysmallpieces.Stirthemixturewell.Pourovereachportionbeetswithalittlesauce.Thisdishcanbeservedthenextday
Combineswith:
All kinds of salads, soups and dishes cooked by recipes from the books to properlycombinethefoods
54.PICKLEDCABBAGEONTHEOVEN
Ingredientsfor4servings:
2lb(900g)choppedpickledcabbage
2-3tablespoonstomatodicedcanned
3-4tablespoonsvegetableoil(orlard)
Spices:
2teaspoonspaprika,2tablespoonsfinelychoppedparsley,apinchofgroundcumin
Wayofpreparation:
Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add thepaprikaandcumin.Pouroveritwith2cupshotwater.Stewonlowheatuntilthecabbageistender.Thenaddtomatoes,stir.Transferthemealonabakingtray.Putitintotheovenpreheatedto392°F(200°C).Bakethemealuntilitstaysonlyfat.Servesprinkledwithparsley.
Combineswith:
All foods -vegetable,meator fishsalads, soupsanddishescookedby recipes from thebooks to properly combine the foods; mushrooms, meat, fish, eggs, dairy products,legumes,rice,potatoes,bread,pasta
55.BRUSSELSSPROUTSBROWNEDINANOVEN
Ingredientsfor4servings:
11/3lb(600g)Brusselssprouts
1tablespoonbutter
Spices:
Apinchofgroundblackpepper,salttotaste,2tablespoonsfinelychoppeddill
Forthesauce:
1 cupmilk, 1 cup of sour cream for cooking, a pinch of grated nutmeg, 4 oz (100 g)Cheddarcheeseorotheryellowcheese
Wayofpreparation:
Cleantheouterleavesofthecabbages.Washthemwellanddrainthem.Heatfryingpanandput thebutter tomelt.Add thecabbages; sprinkle themwithpepperandsalt.Sautethem until all the liquid has evaporated. Then transfer to a small baking tray. Sprinklethemwithdill.Preheatovento392°F(200°C).In a separate bowl, prepare the sauce: Mix cream, milk and nutmeg. Pour over thecabbageswiththesauce.Sprinklewithcheeseandputthepanintheoven.Allowthemealtobebaked20-25minutes.Serveitwarm.
Combineswith:
All vegetable salads, soups and dishes cooked by recipes from the books to properlycombine the foods; to themcouldbe addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles
56.SMALLONIONSWITHRICE
Ingredientsfor5-6servings:
20headssmallonions(awalnutsize)
1cuprice
2-3tablespoonsbutter
3cupsvegetablebroth(orwater)
Spices:
10-15blackpepper,2teaspoonscrushedthyme,1tablespoonfinelychoppedparsley,salttotaste
Wayofpreparation:
Peelonionsandononesidemakecuts,soheadstoremainwhole.Putthebutterinadeeppan tomelt.Add onions, peppercorns, thyme and salt. Leave to fry about 2-3minutes.Thenaddtherice.Stirituntilitbecomestransparent.Thenpouroverthemixturewiththebroth(water).Leavethemealtocook7-8minutes.Thentransfertoabakingtray.Preheatovento392°F(200°C).Putthemealtobebaked10minutes.Thedishmustremainonfat.Serveitwarm,sprinkleitwithparsley.
Combineswith:
Allvegetablesaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;tothemcouldbeaddedrice;mushrooms,olives,pickles
57.ONIONSWITHEGGSINTHEOVEN
Ingredientsfor5servings:
2¼lb(1kg)onions
½cupdicedtomatoescanned
5largeeggs
3-4tablespoonsvegetableoil
Spices:
1teaspoonpaprika,2tablespoonsparsley,salttotaste
Wayofpreparation:
Peelandchoptheonionintothinslices.Heattheoilinadeeppan.Sautetheonionfor3-4minutes.Whensoft,add½teaspoonpaprika,tomatoesandsalttotaste.After5minutes,add 1/3 cup water and parsley. Stir the mixture and transfer it to a small baking tray.Preheat oven to 392°F (200°C). Put the meal in the oven to be baked until thickened(about15minutes).Removethe tray,do5grooves.Ineachonecrushanegg.Salteacheggandsprinklewithpaprika.Putthepanbackintheoven.Finishcookingthedishastheglairhardens.Servewarm.
Combineswith:
Allvegetablesaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;tothemcouldbeaddedeggsormayonnaise;mushrooms,olives,pickles
58.GUMBOSTEWWITHOLIVES
Ingredientsfor4servings:
7oz(200g)driedgumbo
4oz(100g)pittedblackolives
3leeks(whitepartonly)
2-3tablespoonsvegetableoil
½tablespoontomatopaste
2-3pickledcucumbers
Spices:
1 teaspoonpaprika, salt and ground black pepper to taste 2 tablespoons finely choppedparsley
Wayofpreparation:
Rubthegumbowithsalt.Soakitintocoldwaterfor1hour.Cleantheleeksandcutintostripswithalengthof1.5cm.Smotheritinapanwithoil.Whenbecomesoft,addtheredpepperand1cuphotwater.Addthegumbo.Cookthemealonlowheatuntilthegumboistender. Cut the cucumbers into small cubes.Dissolve the tomato paste in a cupwith 2tablespoons of coldwater. Shortly before removing the dish from the heat, add tomatopaste,thecucumbers,olivesandpepper.Servethestewsprinkledwithparsley.
Combineswith:
Allvegetable,fish,meatsaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms,meat,fish,eggs,dairyproducts,legumes,rice,potatoes,bread,pasta
59.ROLLOFPOTATOESWITHVEGETABLES
Ingredientsfor6servings:
2lb(900g)potatoes
2carrots
1sliceofheadofcelery
2-3pickledcucumbers
1cupfreshormarinatedmushroom
2tablespoonsbutter
Spices:
2tablespoonsfinelychoppedparsley,1teaspoonsavory,groundblackpepperandsalttotaste
Wayofpreparation:
Peelthepotatoes,carrotsandcelery.Washthemandcutthemintopieces.Puttheminasaucepanwith1.5litersofwaterand1teaspoonsalt.Putthepanovermediumheat.Whenthe vegetables become tender, drain them of water and blend them. Add the choppedmushroomsandcucumbers.Stir themixturewellandaddpepper,parsley, savoryand1tablespoonbutter.Kneadthemixtureandshapeofitaroll.Putitinagreasedpan.Applythe rollwith remainingbutter. Preheat the oven to 392°F (200°C).Put the tray in theoven.Therollmustbebakedforabout20minutes.Serveitwarmwithfreshsalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,mustard,andpickles
60.POTATOESBALLS
Ingredientsfor4servings:
2lb(900g)potatoes
3-4leeks(whitepartonly)
3-4tablespoonsvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,½teaspoondriedoregano,groundblackpepperandsalttotaste
Wayofpreparation:
Wash thepotatoesandput them ina saucepanwith1.5 litersofwaterandsalt tocook.After 20 minutes, take them out and let them cool. Then peel them and grate themcoarsely.Cuttheleeksveryfinely.Boilitinsaltedwater.After10minutes,drainitwell.Addittothepotatoeswiththespices.Kneadthemixturewell.Greaseyourhandswithoilandformballs.Arrangetheminabakingdishgreasedwithoil.Preheattheovento392°F(200°C).Apply the ballswith oil. Put the tray in the oven.Bake the balls until goldencolor.Servethemwarmwithsalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olivesandpickles
61.STUFFEDPICKLEDCABBAGELEAVESWITHBROWNRICE
Ingredientsfor4servings:
16-20leavesofpickledcabbage
1cupbrownrice
4-5tablespoonsvegetableoil
Spices:
1teaspooncumin,1coffeespoonblackpepper,1 teaspoonpaprika,1cupsourcabbagejuice
Wayofpreparation:
Heat 2 tablespoons of oil and putwell-washed and dried rice. Stir it constantly until itbecomestransparent.Thenpour4cupsofhotwater.Allowthericetocookuntilabsorball liquid.Season itwithcumin, redandblackpepper.Allowthemixture tocool. If theleavesarelargecutthemintoseveralpieces.Wrapsmalltightcabbagerolls-bites.Atthebottomofawidesaucepanputthechoppedpickledcabbage.Arrangethecabbagerollsonthecabbage.Pourover themwithother2-3 tablespoonsoil.Squeeze themwithaplate.Pourover themwith1cupwaterand1cupcabbage juice. (Ifyoudonothavecabbagejuice,usewater).Cookthecabbagerollsonlowheatuntiltheliquidboiloff.Servethemwarm.
Youcancookcabbagerollswithfreshcabbageleavesthataresteamedinadvance.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedrice,mushrooms,andolives
62.CROQUETTESFROMCARROTS
Ingredientsfor4servings:
2lb(900g)carrots
1pieceofgingerroot(withawalnutsize)
3-4tablespoonsflour
2-3tablespoonssunfloweroil
Spices:
2tablespoonschoppeddill,apinchofnutmeg,groundblackpepperandsalttotaste
Wayofpreparation:
Wash,peelandcutintochunksthecarrots.Peelandgrategingerfinely.Sautethemin1tablespoonoilfor3-4minutes.Thenpouroverthemwith2cupsofwater.Boilthemfor10-15minutes.Drain them and blend them.Add to them the spices and flour. Stir themixturewell.Themixturemustbesufficientlythicktoformeasilythecroquettes.Preheattheoven to392°F (200°C).Grease suitablepanwithoil.Put it into theoven towarm.Grease your hands with oil and form the croquettes. When the pan is heated enougharrangeinitthecroquettes.Putitintotheoven.Bakethecroquettesfor20minutes.Servethecroquetteshotwithslicesoftoastedbreadandfreshsalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; tothemcouldbeaddedflour,groats,bread,mushrooms,bread,pasta,olives,andpickles
63.FRESHMUSHROOMSWITHCREAM
Ingredientsfor6servings:
2¼lb(1kg)Freshmushroomsoptional
2onions
1cupsourcream
3oz(75g)akindofbluecheeseofyourchoice
2tablespoonsbutter
Spices:
1bayleaf,1tablespoonfinelychoppeddill,2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Peeltheonionandcutitintothinslices.Cleanthemushroomsandcutthemintochunks.Heatadeeppan.Put thebutter tomelt.Addmushroomsandstew themuntil the liquidevaporates.Add the onion, bay leaf, pepper and a pinch of salt. Stew themixture overmediumheat.Stiroccasionally.After10minutes, add thecreamand the“bluecheese”.Letthemeatonlowheatfor3to4minutesoverlowheat.Sprinklethedishwithparsleyanddill.Serveitwarmwithfreshsalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be added dairy products; mushrooms, olives, pickled vegetables,dairysauces,cheeses
64.MUSHROOMSTEWWITHPOTATOES
Ingredientsfor4servings:
11oz(300g)freshmushrooms
4mediumpotatoes
2onions
2clovesgarlic
2-3tablespoonsvegetableoil
Spices:
2tablespoonschoppeddill,groundblackpepperandsalttotaste
Wayofpreparation:
Cut themushrooms,onionandgarlic slices.Peel thepotatoes,wash themandcut themintomediumsizedpieces.Put theoil inadeeppan towarm.Add theonionandgarlic.Sautethemfor2-3minutes.Addmushrooms,potatoes,pepperandsalttotaste.Donotstirthemixture.After3-4minutes,pouroveritwith2-3cupsofhotwater.Putalidandcookthedishovermediumheatuntil thepotatoesbecometender.Sprinklethestewwithdill.Serveitwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes;mushrooms,olives,pickles
65.STEWOFWHITEBEANSINAPRESSURECOOKER
Ingredientsfor6servings:
2cupswhitebeans
1onion
1greenpepper
1tomato(youcancanned)
1chilipepper
1carrot
1sliceofheadofcelery
½rootparsnips
2tablespoonsvegetableoil
Spices:
Salttotaste,2teaspoonspaprika1teaspoondriedmint1tablespoonparsley
Wayofpreparation:
Wash the bean and put it in the pressure cooker. Clean, wash and finely chop all thevegetables (onion,pepper,carrot,celery,parsnip, tomato).Put theminasaucepan.Pourovertheproductswith6cupsofcoldwater.Addtheredpepperandoil.Carefullyclosethepanwithalid.Putittotheweakestleveloftheheat.Whenthedishboilsleaveittwohourstocookonlowheat.Whenthepancoolremovethelid.Addsalt,mintandparsley.
Servewithafreshsaladorpickles.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpulses-beans,lentils,peas,chickpeas;mushrooms,olives,pickles
66.WHITEBEANSONGRATIN
Ingredientsfor6-7servings:
2cupswhitebeans
2onions
1smalltomato
½tablespoontomatopaste
3-4tablespoonsvegetableoil
Spices:
1tablespoonmint,2tablespoonsredpepper,salttotaste.
Wayofpreparation:
Soakthebeansincoldwaterforafewhoursduringthenight.Thenextdayrinseandboiluntiltender.Drainitgentlyandpourintobakingpan.
Heattheoilinafryingpan.Addthechoppedonions,tomatoes,tomatopasteandtheredpepper.Add½ cupwater, salt and spices. Stir themixture and then cook 3-4minutes.Thenputitinthetrayatthebean.Stirthemixturewell.Putthetrayinanovenpreheatedto392°F(200°C).Allowthedishtobake20minutes.Serveitwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedbeans;mushrooms,olives,pickles
67.STEWOFLENTILSWITHGARLIC
Ingredientsfor6servings:
2cupsoflentils
2carrots
9clovesofgarlic
2onions
2tomatoes(canned)
1teaspoontomatopaste
2tablespoonsvegetableoil
Spices:
2teaspoonsmint,1tablespoonfinelychoppedparsley,salttotaste
Wayofpreparation:
Cutthevegetables(except thegarlic)finely.Sautetheminapanwithhotoil.After3-4minutes,addthecleanedandwashedlentilsandgarliccloves.Pouroverthedishwith3cupsofhotwater.Dissolvethetomatopasteinalittlewater.Addtothepan.Cookthedishon lowheatuntil the lentilsbecomesverysoft.Before removing thepan from theheat,sprinklethedishwithsalt,mintandparsley.
Thestewwasdeliciousashotandcold.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedlentils;mushrooms,olives,pickles
68.MUSHROOMSWITHSAUCEANDWINE
Ingredientsfor4servings:
11/3lb(600g)freshmushroomsofyourchoice
1cupwhitewine
3tablespoonsflour
3tablespoonsbutter
Spices:
3-4twigsofthymegroundpepperandsalttotaste
Wayofpreparation:
Clean the mushrooms and cut into chunks. Put in saucepan 2 ½ cups water, salt andmushrooms.Bringthemixturetoaboilovermediumheat.Cookfor10minutes.Heatthebutterinafryingpan.Puttheflourtobefriedasconstantlystirringitwithaspoon.Whenit gets a golden color add the wine, broth from the mushrooms and then add themushroomsandthyme.Sprinklewithpepperandsalttotaste.Letthemealtosimmerfor5-6minutes.Ifthesaucethickenstoomuch,addalittlehotwater.Servewarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedflour,bread,pasta;mushrooms,olives,pickledvegetables,brochettes,spaghetti,macaroni
69.BROCCOLIWITHSAUCE
Ingredientsfor4servings:
1headbroccoliabout12/3lb(725g)
2tablespoonsflour
2tablespoonsbutter
2cupsofvegetablebrothorwater
Spices:
2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Cleanthecauliflowerandtearitintoflorets.Putitinasaucepanwith1.5litersofwaterandapinchofsalt toboilfor6-7minutes.Heat thebutter inasuitablepanandaddtheflour.Stiritconstantlyfornotburn.Whenitacquiresyellowcolorpourinatrickle2cupsofvegetablebrothorwater.Whenthesaucethickensenough,addthebroccoliandspices.Leavethedishonthefireforseveralminutes,andthenremoveit.Servewarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedflour,bread,pasta;mushrooms,olives,pickledvegetables,brochettes,spaghetti,macaroni
70.GREENTOMATOESWITHEGGS
Ingredientsfor4servings:
5-6greentomato(freshorpickled)
2-3onions
3-4roasted,peeledpeppers(freshorcanned)
½cupdicedredtomatoescanned
4eggs
½tablespoontomatopaste
3tablespoonsvegetableoil
Spices:
2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste
Wayofpreparation:
Cuttheonionintoslices.Heatadeeppanandputoil.Whenitwarms,sautetheonionfor2-3minutes.Cutgreentomatoesintosmallpieces.Addthemtotheonionsandstewthemfor2-3minutes.Thenaddthepepperssliced intostrips, tomatopaste,canned tomatoes,pepper and salt to taste. Stir the dish and let it stew for 10 minutes on medium heat.Stirringcontinuously,addtheeggs.Whentheeggwhitesfirmupremovethepanfromthefire.Sprinklethedishwithparsleyandservewarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedeggsormayonnaise;mushrooms,pickles,olives
DISHESWITHMEATANDOFFAL
71.PORKKNUCKLEWITHSAUERKRAUT
Ingredientsfor4-5servings:
2¼lb(1kg)porkknuckleswithbone
3lb(1.350kg)choppedsauerkraut
3-4tablespoonsvegetableoil
Spices:
1teaspoongroundcumin,3teaspoonspaprika,and2teaspoonscrushedchilipepper
Wayofpreparation:
To the chopped sauerkraut put the spices. Stir themixturewell.Cover the bottomof adeep saucepan with half of the amount of sauerkraut with spices. Put on it the wholeknuckle.Coverwithremainingcabbage.Pouroverthedishwith2cupsofwarmwater.
Putthepanonlowheat.Thedishshouldbecookedslowly,about1.5-2hours.Thenpourin thepan. (If aftercookinghas remained liquid remove it).Remove thebone from theshankcarefully,tryingtokeepitwhole.Pourtheentiredishwithoil.Preheattheovento428°F(220°C).Putthetrayintheoven.Bakethedishfor15-20minutes.Serveitwarminalargebowl.Putthewholeknuckleinthemiddleoftheplate.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,pickles,olives,mustard
72.WHOLEROASTLITTLEPIG
Ingredientsfor10-12servings:
1littlepigabout7-8lb
4tablespoonsvegetableoil
Vinetwigsorgrill
Spices:
2teaspoonsredpepper,salttotaste
Wayofpreparation:
Ina largepanput awreathofbraidedvine twigs.On themplace thepigcoatedwithamixtureofoilandpaprika.Preheat theovento428°F(220°C)..Put thepigin thetrayandroastitabout15minutes.Thenreduceovento320°F(160°C).
Bakethepigafewhours,occasionallybrushingitwithoilforcrispyrind.Salttheroastedpigandserveitwhole.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,pickles,olives,mustard
73.ROASTEDPORKRIBSWITHBEER
Ingredientsfor4servings:
21/4lb(1kg)porkribswithmoremeatonthem
0.87pint(0.5liters)ofbeer
1tablespoonvegetableoil
Spices:
5-6tablespoonsofsoysauce,apinchofchili,1teaspoonpaprika
Wayofpreparation:
Coatthebottomofmediumtrayoil.Cuttheribsinlength.Prepareamixtureofspicesinabowl.Rub each ribswellwith themixture.Arrange ribs in the tray.Carefully pour thebeerintothetray.Allowtheribstostandfor1-2hours.Coverthetraywithaluminumfoil.Preheattheovento392°F(200°C).Putthetraywiththeribsintheovenfor1hour.Thenremovefoilandbakeforatleast20minutesuntilribsbecomegoldenbrown.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,pickles,olives,mustard
74.ADISHWITHSAUERKRAUTANDSEVERALTYPESOFMEAT
Ingredientsfor8servings:
11oz(300grams.)porkshoulderboneless
7oz(200g.)bonelessveal
4oz(100g.)smokedham
7oz(200g.)varioussausages
14oz(400g.)freshcabbage
14oz(400g.)sauerkraut
2oz(50g.)driedmushrooms
½cupwhitewine
2tablespoonslard
2tablespoonsvegetableoil
1smallonion
1cupbeefbroth
Spices:
1bayleaf,1tablespoonmarjoram,1-2teaspoonspaprika,groundpeppertotaste
Wayofpreparation:
Soakthemushroomsin½cupwater.
Cuttheonion.Cuttheporkandvealonbites.Heattheoilinaskilletandsautetheonions,beefandpork,almosttosoft.
Cutthefreshandthesourcabbageintothinstrips.Heatthelardinadeeppan.Putbothtypesofcabbageandtheredpeppertosuffocate30minutes.
Cutthesmokedporkhamandsausagesintopiecesof1cm.
Arrangeinalargesaucepan½ofstewedcabbage,addarowofthemixturewithstewedmeats, a rowof cabbage andbay leaf, a rowof sausages and smokedham,marjoram,mushroomsandatthetopfinishwitharowofcabbage.Sprinklewithpepper.Pouroverthedishwithwine,waterofmushroomsandbroth.Putthelidandcookthedishonlowheatuntilitremainsonfat(atleastonehour).Servewarm.Distributeportionssothateachportiontohavefewerthanalloftheingredients.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,pickles,olives,mustard
75.STEWOFPORKANDBEEFLIVER
Ingredientsfor6servings:
11/3lb(600g)porkbreast
7oz(200g.)beefliver
3largeonions
7oz(200g)Freshmushrooms
1cupwhitewine
4-5chilies
1tablespoonvegetableoil
Spices:
1 teaspoon paprika, 2 bay leaves, 2 tablespoons finely chopped parsley, ground blackpepperandsalttotaste
Wayofpreparation:
Cuttheporkintochunksandbeefliveronlargepieces.Heattheoilinadeepsaucepan.Putthemeatandstew.Stiruntilthemeatisbrowned.Thenaddtheslicedonion,coarselychopped mushrooms, whole chilies, red pepper and salt to taste. Mix well. After 5-6minutesрaddtheliver,bayleaves,groundblackpepperandwine.Pourmixtureintopan.Preheattheovento392°F(200°C).Putthestewtocookintheovenfor20-30minutes.Servewarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
76.BAKEDPORKCHOPSINFOIL
Ingredientsfor4servings:
4porkchops
4thinslicesofsmokedbacon
4oz(120g)freshmushroomsofyourchoice
1onion
2clovesgarlic
1tablespoonbutter
Spices:
2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Cutthemushroomsandonionveryfinely.Inthepanheatonetablespoonofoil.Putthemushrooms and onion and cook them for 6-7 minutes. Add the finely chopped garlic.When all the liquid has evaporated, add the parsley, pepper and salt to taste. Stir themixtureandremovefromfire.
Beatthechopsonbothsides,sprinklewithpepper.Oneachchopspread1tablespoonofthefilling.Above-aslicebacon,onitonemore1 tablespoonof thefilling.Wrapeachchopinaluminumfoilandputinthepan.Pouralittlewaterinthetray.Preheattheovento392°F(200°C).Putthetrayintheovenandbakethechops50minutes.Removethemandafter10minutesservethechopsasarewrappedinfoil.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
77.CAULIFLOWERWITHMINCEDPORK
Ingredientsfor6servings:
11oz(300g)mincedporkfromtheshoulder
4oz(100g)bacon
1headofcauliflowerabout11/3lb(600g.)
1onion
3tablespoonsoil
1tablespoontomatopaste
Spices:
1teaspoongratednutmeg,4tablespoonsparsley,groundblackpepperandsalttotaste
Wayofpreparation:
Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10minutes.Thendrain it and sprinklewithnutmeg.Arrangeahalfof thecauliflower inasmalltray.Heattheoilinadeeppan.Cuttheonionfinelyandputitinthepan.Sauteitfor2-3minutes.Add themincedmeat, pepper and salt to taste. Stew themixture until theminceisbrokenintopieces.Spreaditonthecauliflowerinthetray.Onthemincedmeatarrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve thetomatopastein½cupwater.Pouroverthedish.Cutbaconintoverythinstrips.Arrangeatthetoponeanother.Preheattheovento392°F(200°C).Putthetrayintheoven.Bakethedishfor20minutes.Serveitwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
78.BAKEDLEGOFPORKWITHSPICES
Ingredientsfor4-6servings:
2¼lb(1kg.)porkleg
3tablespoonsbutter
Spices:
4-5clovesbeans,2-3garliccloves,4-5cardamomgrains,groundblackpepperandsalttotaste
Wayofpreparation:
Make the cuts along the surface of the meat. In the grooves put cloves, garlic, andcardamom.Rub themeatwith pepper and salt. Smear itwith the butter. Pour 1 cup ofwaterinthebakingtray.Placethemeatinit.Wrapthetraywithaluminumfoil.Preheatthe oven to 374°F (190°C).Put themeat andbake it about 2 hours.Then leave it onboardtocool.Strainthesaucewhichwasseparatedduringthebaking.Cutthebakedporklegintothinslices.Optionally,youcanpoureachservingwithhotsauce.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
79.STUFFEDPICKLEDCABBAGELEAVESWITHMINCEANDBACON
Ingredientsfor6servings:
1mediumheadcabbageorwholeleaves
1lb(450g)mincedporkneckorshoulder
1onion
2oz(50g)bacon
½cupwhitewine
2tablespoonstomatopaste
1tablespoonvegetableoil
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper(optional),groundblackpeppertotaste
Wayofpreparation:
Takethehardpartoftheleavesofcabbage.Cuttheonion.Sauteitinapanwithhotoil.Addthemincedmeat.Stiruntiltheminceisbrokenintopieces.After10minutes,separatethemixturefromtheheat.Sprinkleitwithpaprika,cayennepepper(optional),pepperandparsley.Cutthebaconintosmallpieces.Ineachcabbageleafput1tablespoonofminceandafewpiecesofbacon.Wraptightrolls.Chopfinelytheremainingpickledcabbage.Coverthebottomofawideshallowpotwiththem,arrangeontoprolledleafs.Pouroverwithamixtureofwine,tomatopaste,groundblackpepper,1cupwaterand1cupcabbagejuice.Presstherollswithshallowdish.Coverwiththelidandcookonlowheatfor1houruntiltherollsremainonfat.Servethemwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
80.ROLLOFMINCEDPORKWITHSAUCE
Ingredientsfor6servings:
Fortheroll:2¼lb(1kg)mincedporkfromtheshoulder,1onion,2clovesofgarlic,apinchofgroundblackpepper,1teaspoongratedginger,salttotaste,1tablespoonfinelychoppedparsley
For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoonchoppedparsley
Forsmear:1tablespoonbutter
Forthesauce:14oz(400g)cannedtomatoes,1tablespoonvegetableoil15-10freshbasilleaves (or½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of blackpepperandsalttotaste
Wayofpreparation:
Veryfinelycuttheingredientsforthefilling.Mixtheminabowl.
For theroll:Cut theonionandgarlic finely.Put theminadeepbowl.Add themincedmeat,pepper,ginger,saltandparsley.Kneadthemixturewell.Spreaditevenlyonasheetoffoil.Shapeitasarectangle.Distributeonitthemixtureforthefilling.Carefullyliftthefoilandshapearoll.Smearitwithoil.Putitonabakingtray.Preheattheovento374°F(190°C).Puttherollandbakefor1hour.Thenremoveitandputitontheboard.Cutitinsliceswithathicknessof1-1.5cm.
Forthesauce:Heatthefryingpanandputoiltowarm.Putthegarlic.Stir30-40secondsand add the tomatoes, salt andpepper.Allow the sauce to boil 10-15minutes.Add thebasil,stir.
Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hottomatosauce.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
81.PORKMEATBALLSWITHMUSHROOMS
Ingredientsfor4servings:
11/3lb(600g)mincedporkfromtheshoulder
1onion
11oz(300g)freshmushroomsofyourchoice
1tablespoonvegetableoil
Spices:
Ground black pepper and salt to taste, 1 tablespoon finely chopped parsley, a pinch ofgroundcumin,1tablespoonbutter
Wayofpreparation:
Putthemincedmeatinadeepbowl.Addthefinelychoppedonionsandmushrooms,saltandgroundblackpeppertotaste,parsley.Kneadwell,addingalittlecoldwater(about3tablespoons).Themixtureshouldbecomesmooth.Greaseyourhandswithoilandform12meatballs.Preheatthegrillpan.Smearitwithoil.Arrangeinit6meatballs.Bakethemonmediumheatfor10minutesoneachside.Thenbaketheremaining6meatballs.Mixthebutterwithcumin.Foreachportionserve3warmmeatballs.Oneachmeatballputapieceofbuttermixedwithcumin.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
82.PORKROLLS-BITES
Ingredientsfor6-7servings:
2¼lb(1kg)pigmeat
1onion
4oz(100g)smokedbacon
Juiceof1lemon
2tablespoonsvegetableoil
Spices:
Groundblackpepperandsalttotaste.
Wayofpreparation:
Cutthebaconintoverythinstrips.
Cuttheonionveryfinely.Cutthemeatintothinsliceswithawidthof2-3cm.Hammerthemandsprinklewithblackpepper,lemon,onionandoil.Leavetostandfor3-4hoursintherefrigerator(maybelonger).Thendrainthem,wrapthemintosmallrolls-bites.Wrapeachroll-bitewithbaconstrips.Pierce themwitha toothpick.Arrange theminanoiledtray.Preheattheovento374°F(190°C).Bakethemfor30minutes.Servewarmwithaglassofbeer.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
83.STUFFEDPUMPKINWITHPORKMEAT
Ingredientsfor6-8servings:
1wholepumpkinabout4½lb(2kg)
1lb(450g)porkham
1onion
2-3clovesofgarlic
½cupcannedcorn
4oz(100g)Freshmushroomsofyourchoice
1teaspoonfinelygratedrootgingergrater
4-5tablespoonsoil
Spices:
2pinchesofgroundcumin,2teaspoonsthyme,groundpepperandsalttotaste
Wayofpreparation:
Cut the lidof thepumpkin.Carve itupandclean theseeds.Sprinkle it from the insidewithsalt.After1hour,washitanddryit.Chopfinelytheonion,garlicandmushrooms.Cutthemeatintosmallchunks.Heatpanandputoiltowarm.Sautetheginger,onionandmeat for about 10minutes, stirring it occasionally.Then add themushrooms, thegarlicandthecorn.Stirthemixturewellandaddallthespices.
Fill thepumpkinwith the finishedmixture.Put the lid.Place thepumpkinon abakingtray. Preheat the oven to 356°F (180°C). Bake for about 2 hours. Then put the wholepumpkin in a wide large bowl. Serve it behind 15 minutes. Cut the pumpkin in 6-8portions.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard
84.BACONWITHBRUSSELSSPROUTS
Ingredientsfor4servings:
14oz(400g)smokedbacon
12/3lb(750g)Brusselssprouts
11/2tablespoonstomatopaste
1-2tablespoonsvegetableoil
Spices:
Saltandgroundblackpeppertotaste,2-3tablespoonsfinelychoppedparsley
Wayofpreparation:
ClearBrusselssprouts.Removetheouterleavesifnecessary.
Heattheoilinadeeppan.Cutthebaconintosmallpiecesandputittofry.ThenaddtheBrusselssprouts,stir.Topupwithsomehotwaterand leave tocookfor10-15minutes.Whentheliquidhasevaporated,addthetomatopaste,pepperandsalttotaste.Allowtosimmer10minutes,stirringperiodically.Removethepanfromthefire.Sprinklethemealwithparsley.Serveitwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;olives,mushrooms,pickles,mustard
85.ROASTEDPORKTROTTERS
Ingredientsfor4servings:
4-5porktrotters
1largeonion
½cupwhitewine
½tablespoonbutter
Spices:
1cloves,10peppercorns,1teaspoonredpepper,salttotaste
Wayofpreparation:
Peeltheonionandcutintoquarters.Washandcleantheporktrottersverywell.Pouroverthemwithcoldwaterandputthemtoboil.Separatethefoamwithaslottedspoon.After30minutes,addblackpepper,cloves,onionandsalt to taste.Whentheporktrottersarefullycooked,removethemfromthepananddebonethem.Ifyouhaveapressurecookercanuseittoboiltheporktrottersfaster.Arrangetheseparatedmeatinapangreasedwithbutter. Pour over itwithwine and sprinkle itwith paprika. Preheat the oven to 392° F(200°C).Bakethemeatuntilgoldenbrown.Servetheroastwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
86.PORKLIVERWITHLEEK
Ingredientsfor4servings:
1lb(450g)porkliver
4-5sticksofleeks(whitepartonly)
1tablespoontomatopaste
2tablespoonsvegetableoil
Spices:
Saltandgroundblackpeppertotaste,2-3tablespoonsfinelychoppedparsley
Wayofpreparation:
Clean the liver of blood vessels andmucousmembranes.Wash it thoroughlywith coldwater.Dryitandcutitintopieces.Cuttheleeksintothinrings.Simmeritonlowheatinhotoil.Whentheleekssoften,addthechoppedliver.Stiruntiltheliverstartstochangeitscolor.Then,addthetomatopaste,pepperandsalttotaste.Afterseveralminutes,sprinklethedishwithparsleyandremovefromtheheat.Serveitwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
87.BEEFSTEWWITHSPICES
Ingredientsfor6servings:
2¼lb(1kg.)vealbonelessmostpreferablyaroundofveal
1carrot
1onion
1slicecelery
1teaspoonoil
½cupwhitewine
2-3cupsbeefbroth
4-5sprigsofparsley
Spices:
1 clove, 2 cloves garlic, the zest of 1 lemon, 2 tablespoons finely chopped parsley, 1tablespoonfinelychoppedceleryleaves,groundblackpepperandsalttotaste
Wayofpreparation:
Cutintosmallpiecescarrot,onionandcelery.Putthematthebottomofadeeppanwithbutterandparsleystalks.Placethewholepieceofmeatoverthevegetables.Putthelidonthe saucepan.After 3-4minutes, stir.When themeat starts change its color, addgarlic,clove,lemonzest,wineand2cupsofbeefbrothorhotwater.Allowthemeattostewoverlowheat.When themeat is soft enough, remove it from thepanand leave it for10-15minutesto“rest”.Thencutitintothinslices.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
88.VEALROULADESINOVEN
Ingredientsfor6servings:
6piecesofvealwiththickness1.5cm,each6oz(175g)
2tablespoonsbutter
For the filling:groundblackpepper and salt to taste, 6 coffee spoonsmustard, 1 slicedonion,4oz(120g)baconcutintothinstrips,3pickledcucumberscutintostrips
Forthesauce:2tablespoonsvegetableoil,1dicedonion,1carrotcutintothinrings,11oz(300g)freshfieldmushroomscut intochunks,groundblackpepperandsalt to taste,½cupwhitewine.
Wayofpreparation:
Hammerthepiecesofmeatwithawoodenkitchenhammer.Sprinklewithsaltandpepper,smear themwithmustard.Put on topof each a slice of bacon, onion rings andpickledcucumbers.Wrap each piece ofmeat on a roll. Piercewith toothpick in order to avoidleakingthestuffing.Heat2tablespoonsofbutterandfrytherouladesoneachsidefor2minutes.Removethemfromthepanandputtheminatray.Putthetrayinthepreheatedovento392°F(200°C).
TopreparethesauceFirstplacetheoilinapan(inwhichtherouladeswerefried).Whenwarmaddtheonions,carrotsandmushrooms.Seasonthemwithsaltandpeppertotaste.Saute themuntilall the liquidevaporates.Pourover themwith thewineand1 1/2cupwater.Allowthemixturetoaboil.Removethetrayfromovenandpourovertherouladeswithmushroommixture.Returntraytoovenandcontinuebakinguntilthemeatiscooked(about30minutes).Servethedishwarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
89.VEALSTEAKWITHASIDEOFPORCINIMUSHROOMS
Ingredientsfor4servings:
4vealstacks
7oz(200g)porcinimushrooms
1tablespoonbutter
Forthemarinade:5finelychoppedclovesofgarlic,1cupwhitewine,1tablespoonDijonmustard,1teaspoonpaprika
Spices:
Groundblackpepperandsalttotaste
Wayofpreparation:
Mixinabowlalltheingredientsforthemarinade.Putthevealsteaksinthemarinadeforseveralhoursintherefrigerator.Bakeevenlyonbothsidesofmarinatedbeefsteaksonthegrillpanorintheoven
Cuttheporcinionslices.Heataskilletandmeltbutterinit.Puttheporcini.Sprinklewithsaltandpepperandcookthem.Optionally,addthegarlicclovesfrommarinade.
Put themarinade(inwhichwerestayedstacks)onhighheat.Allowtoboiluntila thicksauce.
Servethevealsteaks15minutesafteryouhavepreparedthem.Pourovereachsteakwithalittleofthesauceandgarnishwithstewedporcini..
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
90.BEEFKEBABINACROCK
Ifyoudon’thavecrockscookthedishinafireproofcontainerwithalid.
Ingredientsfor5-6servings:
2¼lb(1kg)bonelessbeef
30verysmallonions
6smallpeppers(marinated,frozenorpickled)
1tablespoontomatopaste
3tablespoonsvegetableoil
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons mint leaves, 2 tablespoons finelychoppedparsley,1teaspoonpaprika,1bayleaf,15peppercorns,groundblackpepperandsalttotaste
Wayofpreparation:
Cut themeat into chunks.Put it in adeepbowl.Sprinkle itwith salt andgroundblackpepper,stir.Clearwholeheadsofonions.Puttheminabowlwithpeppers,tomatopastedissolved insomewaterandspices.Mix themwell.Transfer themixture into thecrockandthenpouroveritwiththeoiland1cuphotwater.Tightlycoverthecontainerwiththelid(ifnolid-coverwithaluminumfoil).Turntheovento356°F(180°C);bakethedishfor2-2.5hours.Servethedishwarm.Toeachportionofmeatputseveralwholeonionsand2-3piecesofpepper.Sprinklewithparsley.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
91.ROASTEDVEALTENDERLOININSPANISH
Ingredientsfor4servings:
11/3lb(600g)filletofveal
2onions
5pickledcucumbers
1cupbeefbroth
2tablespoonsbutter
Spices:
Groundblackpepperandsalttotaste,3-4tablespoonsfinelychoppedparsley
Wayofpreparation:
Chopfinelytheonionandthepickledcucumbers.Puttheminabowlandaddtheparsley,pepperandsalttotaste.Stirthemixturewell.Arrangehalfofthismixtureonthebottomof a greasedwith butter baking tray. Put in it the veal tenderloin.Cover themeatwithremainingmixture.Pourover thedishwithbrothandmeltedbutter.Preheat theoven to374F(190S).Bake it for60-70minutes.Occasionallypourover itwith thesaucefrombaking.Whenthemeat iscookedremovethetrayfromtheoven.Servethemeatsliced,butafter10-15minutes.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
92.STEAKOFVEAL
Ingredientsfor4servings:
11/3lb(600g)mincedveal
1onion
1tablespoonbutter
2-3tablespoonsofvegetableoilforfrying
Spices:
Apinchofgratednutmeg,apinchofgroundcoriander,groundblackpepperandsalt totaste,3tablespoonsfinelychoppedparsley
Wayofpreparation:
Cut the onion very finely.Heat the oil in a pan and put the onions. Simmer it for 2-3minutes and put it in a bowl. Add theminced veal and all spices (only 2 tablespoonsparsley).Kneadthemixturewell.Ofitshape8flatsteaks.Puttheoilinapanandheatovermediumheat.Frythesteaksfor6-7minutesoneachside.Servethemwarm;sprinklethemwiththeremainingparsley.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
93.KEBABOFVEALWITHREDWINE
Ingredientsfor4servings:
11/3lb(600g)bonelessveal(aroundofveal)
2mediumonions
½cupredwine
1tablespoonbutter
1tablespoonvegetableoil
Spices:
1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon choppedparsley
Wayofpreparation:
Cleanandchoptheoniononslices.Cut thevealonbites.Sprinkle itwithsalt.Put it tostewwithmeltedbutterandtheoil.Stirfor3-4minutesandthenaddtheonions.After5minutes, add the redpepper.Pourover themixturewithwineandhotwater, enough tocoverit.Letthemeattosimmeronlowheat.Whenthemeatistender(afterabout1hour)add the bay leaves and peppercorns. Increase the heat and let the dish to simmer foradditional10minutes.
Servethedishwarm,sprinkleitwithparsley.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
94.ROASTEDVEALWITHROSEMARY
Ingredientsfor7-8servings:
3lb(1350g)alargepieceofvealthewithfatleftontopofthemeat
7-8sprigsofrosemary
Spices:
4clovesgarlic,groundpepper
Forthesauce:1cupredwine,saltandgroundblackpeppertotaste,theresultingsauceofroasted,½cupbeefbroth
Wayofpreparation:
Leavethepieceofthevealoutsidetherefrigeratorforonehour.Preheattheovento320°F(160°C).Rubthemeatwellwithoneortwoclovesofgarlicandapinchofgroundblackpepper. On the grate of the baking pan arrange the washed and well dried stalks ofrosemary,theremaininggarliccloveshalvedintwo.Onthemplacetheveal-fatsideup.Putinthetray1cupofwaterandputthemeattobakeintheoven.Whenthemeatiswellbrowned and is almost ready, take a little bit of the separatedon thebottom juices andpouritgently.Closetheovendoor.Meatwillbewellcookedafterabout3-4hours.Watchit tobakeaccording toyour taste.Once themeat is ready, remove it fromtheovenandleaveitto“rest”for15minutes.Cutitintothinslicesbeforeserving.
For thesauce:Takea spoonmostof the fat from the resulting the juiceof thebaking.Placethepanoverlowheat.Scrapethecaramelizedpartsofthesidesandbottomofthetray.Thenaddthewine,broth,saltandgroundblackpeppertotaste.Stiruntilthesaucethickens.
Serveeachportionofvealroast(3-4slices)andpouroverthemwithalittlehotsauce.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
95.STUFFEDCABBAGEWITHMINCEDVEAL
Ingredientsfor7-8servings:
1mediumcabbage
9oz(250g)mincedtheveal
10thinstripsofbacon
1largeonion
2largecarrots
1cupwhitewine
1cupbeefbroth
Spices:
Saltandgroundblackpeppertotaste,2tablespoonsfinelychoppedparsley
Wayofpreparation:
Mixthemincedmeatwithgroundblackpepper,saltand1tablespoonparsley.Cleanandchoptheonionslices.Peelthecarrots,washthemandcutthemintorings.
Cleartheupperleavesofthecabbage.Putitinalargesaucepan.Sprinkleitwithsaltandpouroverwith1.5 liters of hotwater.Let it boil for 15minutes.Then remove to cool.Gentlyopentheleavesofthecabbage.Putbetweenthemalittleofthemixturewiththemincedmeat.Wrapconsistently leavesoneachother, soas togetback the formof thecabbage.Wrapitwithbaconstrips.Fastenitwithstringandputitinthepanatthebottomofwhichyouplaced theonionandcarrots.Pourover thecabbagewithwineandbroth.Cookthedishonlowheatfor1hour.Servethewholecabbageinasuitablelargebowl.Sprinkleitwithparsley.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
96.MEATBALLSOFVEALWITHTOMATOSAUCE
Ingredientsfor4servings:
11/3lb(600g)mincedveal
1onion
2-3tablespoonsofvegetableoilforfrying
Spices:
Ground black pepper and salt to taste, 1 teaspoon dried oregano, 1 teaspoon paprika,groundcumintotaste,1tablespoonchoppedparsley
For the tomato sauce: 1 tablespoonvegetableoil, 1 onion, 14oz (400g) canned, dicedtomatoes,4-5clovesofgarlic,saltandgroundblackpeppertotaste,15freshbasilleaves
Wayofpreparation:
Putinadeepbowl,mincedveal.Cuttheonionveryfinely.Additalltogetherwithspicestothemeat.Kneadthemixturewell.Greaseyourhandswithoilandform12meatballs.Putoil inapanandheatovermediumheat.Put themeatballs tofryfor6-7minutesoneach side.Remove themon a baking tray. In the same pan put the oil for the sauce towarm. Cut the onion on slices and fry it for a few minutes. Add garlic and choppedtomatoes.When the sauce boils add salt and ground black pepper. Pour overmeatballswithhotsauce.Putthetrayinanovenpreheatedto392°F(200°C).Leavethedishtobake20minutes.
Serve 3meatballs per serving.Wash themwith 1-2 tablespoons of sauce, sprinklewithbasilleaves.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
97.JELLIEDVEALTONGUE
Ingredientsfor4servings:
1½lb(600-700g.)vealtongue
5-6pickles
1largecarrot
1tablespoonmustard
1tablespoonsoftbutter
½oz(15g.)gelatin
20-25parsley
1tablespoonfinelychoppedparsley
Salttotaste
Wayofpreparation:
Place the tonguewhole in a pressure cooker with cold water and salt. Once the waterboils,cookthetonguefor1hour.Then,drainitwellandpeel.Cutitintosmallcubes.Mixmustardandbutter.Stirthemwell.Addchoppeddicedcucumbers,carrots,andfinallythetongue.Sprinklewithsalttotaste.Stirgently.
Mix the gelatinwith a little tepidwater.After 15minutes, add to it 1 cup hot broth inwhichyouhaveboiledthetongue.Stirthemixturewellandletitcooldown.
Decorate with parsley the edge of the bowls in which the tongue will be gelatinized.Distributetheminamixtureofvegetablesandtongue.Pouroverthemwithtepidgelatinandputthemtostandinarefrigeratorforseveralhours.Beforeservingthejelliedtongue,dipbowls inhotwater and turnon shallowdishes.Sprinkle each servingwith choppedparsley.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
98.STEWEDRABBITWITHPEARLONIONS
Ingredientsfor6-8servings:
1wholerabbitabout2½lb
3largeonions
11oz(300g)pearlonions
5-6clovesgarlic
1cupwhitewine
1tablespoonwinevinegar
Spices:
3 bay leaves, 10 peppercorns, 3 allspice grains, 2 teaspoons red pepper, 3 tablespoonsvegetableoil,salttotaste
Wayofpreparation:
Placetherabbitinalarge,deepbowl.Aroundhimarrangecoarselycutonion,garlicandpearlonions.Pourthewine,vinegarandtepidwater,enoughtocovertheproducts.
Add all spices. Place the lid (or aluminum foil) tightly on the container. Place thecontainerintheoven.Turnittoheatto356°F(180°C).Leavetherabbittostewabout2hours.Servethevegetablesandthesauceinwideplate.Putthewholerabbitonthem.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
99.RABBITIN“SALMOREJO”SAUCE
Ingredientsfor6-8servings:
1rabbitabout3lb(1350g)
1-2tablespoonsvegetableoil
1tablespoonbutter
Salttotaste
For the marinade: 6 cloves garlic, 2 small onions, 4-5 stalks of parsley, 1 sprig ofrosemary, 4-3 thyme sprigs, 1 -2 twigs oregano, 1-2 chili pepper, 1/3 cup vinegar, 1tablespoon sweet red pepper, a pinch of ground cayenne pepper, 3-4 bay leaves, 1 cupvegetablebroth
Wayofpreparation:
Cut therabbiton6-8pieces.Cut theonion inslicesand thegarlic finely.Put theminadeepdish.Addtheremainingingredientsforthemarinade.Stirthemandaddthepiecesofmeat.Coverthecontainerwithhouseholdfoil.Leaveit24hoursintherefrigerator.Thenremove themarinatedmeatanddry itwithkitchenpaper.Heat thebutterand theoil inlargeskillet.Frythepiecesofmeatonallsidesuntilgoldenbrown.Transfertheminthetray. Strain themarinade and pour overwith it themeat. Sprinkle it with salt to taste.Coverthetraywithalidoraluminumfoil.Preheattheovento392°F(200°C).Placethetrayintheoven.Bakethedishfor30-40minutes.Removeit,discardthefoil.Serveeachpieceofrabbitmeatwithsauce.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard
POULTRYDISHES
100.BONELESSSTUFFEDCHICKEN
Ingredientsfor6-7servings:
1chickenabout3lb(1350g)
9oz(250g)mincedpork
1onion
2pickledcucumbers
4oz(100g)freshmushrooms
2-3tablespoonsbutter
Spices:
2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon basil, groundpepperandsalttotaste
Wayofpreparation:
Debone the raw chicken, trying chicken to remainwhole.Apply it inside and outwithlemon juice and pepper. Let it stand in the refrigerator for 2 hours. Cut the onion,mushrooms into small pieces. Melt 1 tablespoon butter and saute init the onion,mushrooms andmincedmeat. Finally add the cucumbers cut into small cubes, parsley,basil and salt to taste.Fill thechickenwith thismixture; sew thechickenwitha strongthread.Coatthechickenwiththeremainingoil.Putit inasmall tray.Pourinaglassofwaterfirst.Preheattheovento392°F(200°C).Placethetraywiththechicken.Bakeitfor1hour.Duringbakingpourthechickenwithitsownsauce.Servethewholechickenonaboard.Cutitinslicesandservewarm.
Combineswith:
Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables,pickles,mustard,olives
101.STUFFEDTURKEYWITHCHESTNUTS
Productsfor1Turkey(around16-18servings):
1smallturkeyabout131/2lb(6kg)
2¼lb(1kg)peeledchestnuts
7oz(200g)chickenmincedmeat
1cupvegetablebroth
2tablespoonsbutter
Spices:
Groundblackpepperandsalttotaste
Wayofpreparation:
Cleanandwashtheturkey.Saltitinsideandoutandthenrubwithpepper.Boilthepeeledandcleanedfromskinchestnutsinwaterwithsalttotaste.Thencutthemintoverysmallpiecesorgrindthem.Stewthemincedchickenmeatinalittleoil.Addthechestnutsandmix.Filltheturkeywiththismixture.Sewitwithastrongthread.Placeitintoasuitabledeeptraywithalid.Ifyoudonothavealidusealuminumfoil.Pourovertheturkeywithremainingoil.Preheat theoven to338°F(170°C).Place the turkey tobake in theovenbetween4-5hours.Oncebrownedonallsides,addbrothandcover itup.Fromtime totime, turn the turkey roundandpourover itwith the sauce, inwhich it isbaked.Serveeachportionofturkeymeatwithpartofthefilling.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
102.ROASTEDQUAILS
Ingredientsfor4servings:
12quails
7oz(200g)smokedporkbreast
2tablespoonsbutter
Spices:
Groundblackpepperandsalttotaste
Wayofpreparation:
Cut the smoked pork breast into very thin strips. Clean and wash the quails and theirinwardparts,whichthenreturntheminside.Salttheminsideandout.Sprinklewithblackpepper. Coat themwith the butter.Wrap each quail with strips of smoked pork breast.Arrangeinagreasedtray.Preheattheovento392°F(200°C).Placethetrayintheoven.Roastquails35-40minutes.Serve3warmroastedquailsperservingwithfreshsalad.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
103.STUFFEDROASTEDPIGEONS
Ingredientsfor2servings:
2pcscleanedpigeons
2oz(50g)porkbreasts
For the filling: 2 oz (50g) bacon (for stuffing) finely chopped, livers andhearts of thepigeon,1headfinelychoppedonion,apinchofgratednutmeg,groundblackpepperandsalttotaste,1tablespoonchoppedparsley
Wayofpreparation:
Rubthepigeonswithsaltandgroundblackpepper.Frytheonionwithliversandheartsofthepigeon,bacon,parsley,nutmeg.Withthismixturefillthepigeons.Cuttheporkbreastintothinstrips.Wrapthepigeonsfromthechest.Fastenthemwithkitchenstrongthread.Arrangetheminabakingtraywiththebackdown.Preheattheovento428°F(220°C).Placethetrayintheovenandbakepigeonsfor30-40minutesuntilmeatistender.Servethemwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
104.ROASTEDHENWITHTOMATOESANDOLIVES
Ingredientsfor8-10servings:
1henabout4lb(1.8kg)
11/2lbdiced,cannedtomatoes
4oz(100g)pittedolives
1cupwhitewine
Forthemarinade:thejuiceandzestof1lemon,1crushedchilipepper,2clovespressedgarlic,1teaspoonrosemary,groundblackpepperandsalttotaste,4tablespoonsoil
Wayofpreparation:
Preparethemarinade.Placeallingredientsinabowlandmixwell.Rubtheheninsideandoutwiththepreparedmarinade.Leaveittostandinrefrigerator4-5hours.Thenputitinadeeptray.Addthetomatoes,wine,olivesandsalttotaste.Coverthetraytightlywithalidoraluminumfoil.Preheattheovento392°F(200°C).Placethetrayintheoven.Leavethehentobakefor2-3hours.Beforeremovingitfromtheoven,removethecover(foil)andthenfinishcookingfor10minutes.Servethewholehenwarminalargedinnerplate.Cutitinportionsandserveitwithsomeofthesauce.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
105.CHICKENSTEWINARURAL
Ingredientsfor6-7servings:
1chickenabout3lb(1350g)
4largeonions
1cupdiced,cannedtomatoes
2tablespoonsoliveoil
Spices:
2 teaspoons paprika, 2 tablespoons finely chopped parsley, 2-3 bay leaves, 10-12peppercornsandsalttotaste
Wayofpreparation:
Cut the chicken into portions.Wash the pieceswith coldwater.Then dry them.Heat alargefryingpan.Placetheoliveoil.Whenwarmplacethechickenpieces.Turnthemafter5minutes.Cuttheonionintoslices.Addthemtothepan.Stirwellandlettheonionstostewfor10minutes.Thenaddtheredpepper,salt,bayleaf,pepper,tomatoesand1cuphotwater.Putthelid.Letthedishsimmeronlowheatuntilitremainsonfat.Servewarm,sprinkleitwithparsley.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
106.STEWEDCHICKENWITHPICKLES
Ingredientsfor6-7servings:
1chickenabout3lb(1350g)
1onion
1 1/3 lb (about 600 g) a mixed raw pickles of your choice (green tomatoes, carrots,cucumbers,peppers,cauliflower,cabbage)
2-3tablespoonsvegetableoil
Spices:
Groundblackpepper,2teaspoonspaprika,½teaspoonchili,2tablespoonsfinelychoppedparsley
Wayofpreparation:
Boilthechickenin1.5litersofwaterandapinchofsalt.Thenremovetheskinandbones.Takethemeatandputitinadeepdish.Sprinkleitwithpepper.
Cuttheonionfinelyandpickledvegetablesintosmallpieces.Placeadeepfryingpanonthe stove to warm up. Pour the oil and when it is warm - put onions to stew for 2-3minutes.Then,addthevegetablesofpickles,redpepperandchili.Putthelidandstewthemeal at least20-30minuteson lowheat.Sprinkle thevegetableswithparsleyandpourthemoverthechicken.Servewarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
107.CHICKENBREASTWITHCAULIFLOWER
Ingredientsfor4servings:
4skinlesschickenbreasts
1smallheadcauliflowerabout1lb(450g)
1tablespoontomatopaste
½cupwhitewine
1cupchickenbroth
1tablespoonbutter
1tablespoonoliveoil
Spices:
1teaspoonthyme,groundblackpepper,gratednutmegandsalttotaste
Wayofpreparation:
Washthecauliflowerandtearitintoflorets.Putitinadeeppanandpouroverwithwater.Addapinchofsalt.Allowtoboilfor10minutes.Thendrain.Sprinklethechickenbreastswithpepperandsalt.Heatthepanandputinittheoilandbutter.Whentheyareheated-put the chicken breast to fry for 5 minutes on each side. Add the wine and after 2-3minutes the tomatopaste.Stirandputcauliflower,chickenbrothandnutmeg.Cook themeal,untilthickened.Sprinkleitwiththyme.Serveitwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
108.ROASTEDCHICKENWITHMUSHROOMS
Ingredientsfor6servings:
1chickenabout3lb(1350g)
11oz(300g)freshmushroomsofyourchoice
1onion
½cupwhitewine
2tablespoonsbutter
Spices:
1tablespoonchoppeddill,2-3sprigsrosemary,groundblackpepperandsalttotaste
Wayofpreparation:
Drythechicken.Rubitwithgroundblackpepper,saltandthebutter.Pour1cuphotwaterintoabakingtray.Placerosemaryandthechickenonit.Preheattheovento374°F(190°C).Placethechickentobebaked45minutes.Occasionally,pouroveritwiththesauceofthebaking.Removethe trayfromtheoven.Place thechicken inadeepdish.Strain thesauce of the roasted chicken.Cut the onion andmushrooms in slices. In a pan put theremaining butter to melt. Add the onion and saute the mushrooms until the liquidevaporates.Thensprinklewithpepperandsalt.Pourthewineandthestrainedsauceoftheroasting.Letthemixtureboilsfor10minutesonlowheat.
Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2tablespoonsofsauce.Sprinklewithdillandservethemealwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
109.ROASTEDCHICKENWITHBEER
Ingredientsfor6servings:
1chickenabout3lb(1350g)
2-3tablespoonsbutter
1cupofbeer
Spices:
1-2teaspoonspaprikagroundpepperandsalttotaste
Wayofpreparation:
Drythechicken.Rubitfromoutsideandinsidewithpepperandsalt.Mixthebutterwithpaprika.Smear thechickenwith thismixture thoroughly.Put it ina fireproofcontainer.Pouroveritwithbeerandtherestofmeltedbutter.Coverthepotwithalidoraluminumfoil.Preheattheovento392F(200C).Placethechickentobebakedfor1hour.Removethecover(foil)andbakethechickenforanother10minutes.Dividethereadychickenintoportions.Pourover eachportionwith sauce from thebaking.Serve the roasted chickenwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
110.DUCKFILLETONAPUREEOFCELERY
Ingredientsfor4servings:
4piecesofduckmagret(filletwithskin)by250geachone
Spices:
Saltandpeppertotaste,1oz(25g.)peeledpumpkinseeds
Forthecreamofcelery:1headceleryor2smallertotalabout1lb(450g),1tablespoonbutter,apinchofgroundwhitepepper,apinchofgratednutmeg,salttotaste
Wayofpreparation:
Heatashallowpanandplacethepumpkinseedstoroastforseveralminutes.
Sprinkle the filletswith salt andgroundblackpepper to taste.Put them inadryheatedfryingpanonskinsidedownuntiltheyareslightlycaramelized.Turnroundthem.Preheattheovento356°F(180°C).Placetheduckfilletsintheovenonthegrillfor10minutes,ifyouwantamediumroast(or15-17minutesforwell-done).
Forthepuree:Peeltheceleryandwashitwithcoldwater.Cutitinchunksandputitinasaucepanwith1 literofwaterandapinchofsalt.Cook theceleryabout15-20minutesuntilitbecomesoft.Removeitfromthepanandthendrain.Placeitintoabowlandblendwith a mixer or in a blender. If necessary add a little water in which the celery wascooked.Addbutter,pepperandnutmeg.Stiruntilasmooth,homogeneousmixture.
Servethemealasfollows:Atthebottomofashallowdishput1-2tablespoonsofpureeofcelery.Onitplaceoneduckfillet.Sprinklewithroastedpumpkinseeds.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
111.CHICKENBREASTWITHRAWSAUSAGE
Ingredientsfor4servings:
2skinlesschickenbreasts
7oz(200g)rawsausage
1onion
7oz(200g)freshmushroomsofyourchoice
½cupcannedtomatoes
½cupwhitewine
2tablespoonsvegetableoil
Spices:
1teaspoonofredpepper,apinchofthyme,groundpepperandsalttotaste
Wayofpreparation:
Cut the chickenbreasts intobite sizedpieces, raw sausage into thickwheels, theonionfinely,themushroomsinslices.Heatadeeppan.Placetheoiltowarm.Placethechickenbites.After3-4minutes,addthesausages.Stewthemanother3-4minutes.Mixthemnottoburn.Then,removethemwithaslottedspoonandputtheminadeepdish.Inthesamefat,sautetheonion,mushroomsandtomatoes.After6-7minutes,addthemtothechickenandsausages.Addthyme,paprika,saltandpeppertotaste.Mixwell.Pourthewineand1/2cuphotwater.Stewthemealonlowheat.Thedishmustremainonlyonfat.Serveitwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
112.CHICKENDRUMSTICKWITHGINGERSAUCE
Ingredientsfor4servings:
4chickendrumsticks
2onions
4-5clovesgarlic
1tablespoongratedgingerroot
1tablespoonvegetableoil
1tablespoonoliveoil
1cupofwhitewine
1cupofchickenbroth
Spices:
Groundblackpepperandsalttotaste,1tablespoonchoppedparsley
Wayofpreparation:
Cut theonionsand thegarlic finely.Heata largepan.Place theoilandbutter towarm.Drythechickendrumstickssprinklethemwithpepperandsalt.Frythemfor4-5minutesoneachside.Then,takethemoutonaplate.Inthesamepanputtheginger,thegarlicandtheonion.Stirthemixtureuntilitiswellsmothered.After3-4minutes,addthewineandbroth.When themixture boils return the drumsticks in the pan (if necessary add salt).Stew the meal on low heat until the meat is tender and the dish thickens (about 30minutes).Sprinklewithparsleyandservethemealwarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives
113.CHICKENWINGSWITHACRISPYCRUST
Ingredientsfor4servings:
3lb(1350g)chickenwings
Spices:
Thejuiceof1lemon,2tablespoonsvegetableoil,2teaspoonspaprika,groundpepperandsalttotaste
Wayofpreparation:
Wash the chicken wings thoroughly with cold water. Drain them and dry them withkitchenpaper.Puttheminadeepbakingtray.Sprinklethemwithallthespices.Stirthemwiththehands,sototaketheentirequantityofspices.Letthemtostayuntiltheovenwillbeheatedto392°F(200°C).Pourintothetray1coffeecupofwater.Then,placeitintheovenatamoderatelevel.Bakethewings40-50minutes,untilgoldenbrownwell.Servewarm.
Combineswith:
Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,olives
DISHESOFFISHANDSEAFOOD
114.BAKEDTROUTINFOIL
Ingredientsfor2servings:
1medium(whole)troutfishabout11-13oz(300-400g)
½tablespoonoliveoil
½tablespoontomatopaste
Spices:
4-5 dill sprigs, 5-6 thin slices of lemon, 1 clove pressed garlic, ground black pepper, 1teaspoonseasalt,1sheetoffoilorbakingpaper
Wayofpreparation:
The troutmust be cleaned andwell washedwith coldwater. Dry it. Rub its skinwithgarlic. Sprinkle it from inside and outside with pepper, sea salt and olive oil. Smearoutsidethewholefishwithtomatopaste.Putinthebellyofthefish2-3lemonslicesanddill. Prepare a large enough piece of foil. Smear itwith olive oil. Place the fish in themiddle.Wrapthefoilaroundthefishasthetopleaveasmallopening.Preheattheovento428°F (220°C).Place the foilpacketon thegrillor in theovenona traynear thegrill.Bakethetroutfor25-30minutes.Servethefishonthefoilinawideshallowdinnerplate.Beforeserving,expandtheopening.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
115.STEAMEDWHITEFISHINVEGETABLEBROTH
Ingredientsfor5-6servings:
2¼lb(1kg)filletsofwhitefish
Forthebroth:3carrots,½headofcelery,1stalkcelery,2onions,1tablespoonvinegar,2bayleaves,15peppercorns,salttotaste
Spices:
1clovepressedgarlic,1tablespoonoliveoil,and1tablespoonchoppeddill
Wayofpreparation:
Pouroverwith4cupshotwaterthecoarselychoppedcarrots,celery,onion.Addvinegar,bayleaves,peppercornsandsalttotaste.Cooktheproductsfor40minutes.Then,strainthebroth.Inadeeppanplace1cupofthehotbroth.Addthefilletsofwhitefish.Placethelidandstewthefishoverhighheat15minutes.Removethepanfromtheheatandleavethe fish in it until cool. Remove it and then carefully peel it. Arrange the fish into ashallowdish.Mixthepressedgarlicwitholiveoil.Pourover thefishwiththismixture.Sprinkleitwithdill.Thuspreparedfishcanbeservedashotandcold.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
116.ROASTFISHFILLETSWITHOLIVES
Ingredientsfor4-5servings:
2lb(900g)filletsoilyfishofyourchoice
2onions
20pittedolives
4tablespoonscrushedwalnuts
1tablespoonoliveoil
Thejuiceof½lemons
Spices:
Groundblackpepperandsalttotaste,1lemoncutintoquarters
Wayofpreparation:
Cuttheonionintoslices.Heatoliveoilinapan.Sautetheonionfor5-6minutes.Pouritintobakingtray.Salt thefishfilletssprinkle themwithpepper.Arrangethemonstewedonions.Sprinklewithlemonjuice.Addtheolivesaroundthefishfillets.Sprinklethemealwithwalnuts. Preheat the oven to 392°F (200°C). Place the fillets to be roasted 20-30minutes.Thuspreparedfishfilletisdeliciouswhenitiswarm.Serveeachportionwithasliceoflemon.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
117.FISHSTEWWITHLEEKS
Ingredientsfor4servings:
1½lb(600g)filletsofhalibut
1onion
3-4clovesgarlic
2leeks(whitepartonly)
1canofpeeledtomatoes14oz(400g)
1tablespoontomatopaste
2-3tablespoonsoliveoil
1cupofhotvegetableorfishbroth
½cupwhitewine
Spices:
Groundblackpepperandsalttotaste,15freshbasilleaves,5-6leavesoffreshcilantro,2tablespoonschoppedparsley
Wayofpreparation:
Cutthefishfilletintopiecesof4-5cm.Heattheoliveoilinadeepsaucepanovermediumheat.Cuttheonionandthegarlicveryfinelyandleeksintorings.Placethevegetablesinthepantosmotherfor2-3minutes.Addthetomatopuree,salt,pepperandthewine.After3-4minutes,addthehotbroth,thefishandfinelychoppedtomatoes.Stirandcookfor10-15minutes.Removethepanfromtheheatandaddbasil,corianderandparsley.Servethestewhot.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
118.FISHMEATBALLSONCARROTSPUREE
Ingredientsfor4-5servings:
2tablespoonsoliveoilforgrillingthemeatballs
4sprigsofparsley
For the meatballs: 2 lb (900 g.) fillets of white fish without skin, 1 head very finelychopped onion, 2 tablespoons of ground hazelnut orwalnut, a pinch of grated nutmeg,groundblackpepperandsalttotaste,1chilipepperfinelychopped
Forthepuree:3-4largecarrots,3clovesofgarlic,1-2roastedredpeppers,thejuiceof½lemon,2-3sprigsfreshcoriander,apinchofgroundcumin,1-2tablespoonsoliveoil,salttotaste
Wayofpreparation:
Carefullycutthefishveryfinelyorgrindit inameatmincer.Placeit intoadeepbowl.Add all the ingredients for themeatballs. Knead themixturewell until smooth. Smearyour hands with olive oil and form 12 or 15meatballs. (Depending on what size youprefertohave).Heatthetrayintheovenpreheatedto428°F(220°C).Smearitwitholiveoilandarrangethemeatballs.Pouroverthemwithremainingoliveoil.Bakethemfor10minutesoneachside.
Forthepuree:Peelandcutthecarrotsintosmallpieces.Pouroverwith2cupsofwater.Addapinchofsalt.Putthemonthestove;letthemcookfor20minutes.Then,drainthemandputtheminadeepbowl.Addtheremainingingredientsandblendthemixture.Ifthemixtureisthick,addafewtablespoonsofwaterinwhichyouhavecookedthecarrots.
Serveonthebottomofbowl2-3tablespoonsofpureedcarrots.Onitput2or3ballsforeachportion.Garnishthemealwithasprigofparsley.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
119.SQUIDWITHSPICYSTUFFING
Ingredientsfor4servings:
4largecleanedsquid(tubesonly)
1tablespoonoliveoil
4skewersortoothpicks
Forthefilling:1tablespoonoliveoil,gratedgingerrootasasmallwalnut,2clovesfinelychopped onion, 2 cloves finely chopped garlic 1 tablespoon finely chopped parsley,groundblackpepperandsalttotaste,apinchofredchilipepper
For the sauce: 2 tablespoons olive oil, 2-3 cloves finely chopped garlic, 2 cups canned(diced)tomatoes,15-20freshbasilleaves
Wayofpreparation:
Wash the squid (tubes) thoroughlywith coldwater. Dry themwell with kitchen paper.Thus,thetubesarereadyforfilling.
Forthefilling:Heatoilinapan.Frythegingerinitfor30secondsandaddtheonions.Stirthemixtureandleaveitonthefireuntiltheonionsoftens.Addthegarlicandlettheentiremixturetostewfor5-6minutes.Thenaddsaltandpepper,chilli,parsley.Stir themixture well and let it cool. Put in squid (tubes) a little of the ready filling. (Do notoverfill)Closetheopeningswithskewerortoothpick.Preheatgrillpan(orgrill).Greasethebottomwitholiveoil.Placethestuffedsquidtoberoastedfor3minutesoneachside,turningroundthemoccasionally.Removethesquidanddistributethemtoservingdishes.
Forthesauce:Heattheoliveoilinapan.Putthegarlictosmotherfor30seconds.Addthetomatoes.Leavethesauceovermediumheatuntilthesaucethickens.Sprinkleitwithbasil.Pourovereachportionwithalittleofthesauce.
Thisdishmustbeservedhot immediatelyafter itspreparation.Squidwhencoolarenottastybecausetheyarestringy.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
120.STEWOFMUSSELS,SHRIMPSANDCRAYFISH
Ingredientsfor6servings:
1lb(450g)mussels
11oz(300g)cleanedshrimps
7oz(200g.)cookedorcannedcrabmeat
1onion
3clovesgarlic
3leeks(whitepart)
3cupsminced(canned)tomatoes
1tablespoontomatopaste
2tablespoonsoliveoil
2cupsfishbroth(orwater)
Spices:
1 teaspoon coarsely minced dry chili pepper, 4-5 sprigs fresh coriander, 1 tablespoonfinelychoppedmint,10basilleaves,groundblackpepperandsalttotaste
Wayofpreparation:
Washthemusselsthoroughlywithcoldwater.Removetheir“whiskers”.Ifthereareopenmusselsdonotusethem(discardthem).
Heatoliveoilinadeepsaucepanovermediumheat.Cuttheleeksintostripsof1.5cm.andtheonionintoslices.Puttheminapan;sprinklethemwithsalt,pepperandchilli.Stirthem; smother them for 3-4 minutes. Add the finely chopped garlic, tomato paste andtomatoes.Stirandaddthemussels.Pouroverthemwiththehotbroth.Letthemeatcookonhighheatforabout15minutesuntilthemusselsbecomeopened.Thenaddtheshrimpsandthecrabmeat.After5minutesthedishisready.Removethepanfromtheheatandadd the coriander, basil andmint. Stir and serve hot stew. Itwould be good if at eachportion to be served a few clams, shrimps and crab meat. (If after cooking there aremusselswhichhaveremainedclosed,discardthem).
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
121.CARPSTUFFEDWITHWALNUTS
Ingredientsfor6-8servings:
1carpabout3-3½lb(1350g-1500g)
1tablespoonoliveoil
Forthefilling:2tablespoonsoliveoil,1cupcoarselycrushedwalnuts,5-6largeonions,2-3 tablespoons of diced tomatoes (canned), 1 tablespoon tomato paste, 1 tablespoonwhiteraisins
Spices:
Apinchofdriedlovage,2bayleaves,groundblackpepperandsalttotaste,1lemon-cutintothinslices
Wayofpreparation:
Washthecleanedcarp.Dryitandrubinsideandoutwithsalt.Cuttheonionintoslices.Heattheoliveoilandsautetheonion.After3-4minutes,addthewalnutsandtomatoes.Stew them for 2-3minutes. Then, add the tomato puree, lovage, bay leaves and blackpeppertotaste.Salt thefillingtotasteandfill thecarpwithit .Sewtheopeningwithathread,orclipitwithtoothpicks.Puttheremainingstuffinginabakingtray.Putthecarponit.Aroundthecarparrangelemonslices.Pouroverthecarpwith1tablespoonoliveoiland½cupofwarmwater.Preheattheovento392°F(200°C).Putthestuffedcarptobebakedfor30minutes.Transferitintoawideshallowplatter.Cutthecarpintoportionsandservewithstuffing.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
122.SHRIMPSWITHSAUCEINTHEOVEN
Ingredientsfor4servings:
11/3lb(600g)rawlargeshrimps
2cupspeeledcannedtomatoes
2clovesgarlic
1onion
1tablespoonoliveoil
1cupwhitewine
Spices:
3-4 twigs of thyme, ground pepper and salt to taste, 2-3 tablespoons finely choppedparsley
Wayofpreparation:
Chopfinelytheonion,garlicandtomatoes.Cleantheshrimpsandwashthemthoroughlywithcoldwater.Putonthestovetoheatadeeppan.Pourtheoliveoilandaddtheonionsandgarlic.Stirandallowsauteingfor1-2minutes.Addwine,tomatoes,thyme,saltandpepper to taste.Leave thesauce tosimmeron lowheat10minutes.Preheat theoven to374°F (190°C). Place the shrimps in a baking tray. Pour over them with the sauce.Sprinkle the dishwith parsley. Put the tray in the oven.Allow to cook for 20minutes.Servewarm.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
123.SALMONSKEWERSWITHLEMON
Ingredientsfor4servings:
11/3lb(600g)salmonfillet-skinless
2onions
2lemons
1tablespoonoliveoil
Spices:
Groundblackpepperandsalttotaste,thejuiceof½lemons
Wayofpreparation:
Forthisrecipeyoucanusewood,bambooormetalskewerssmall.Cutthefishfilletsintopiecesby1.5-2cm.forskewers.Cuttheonionintochunks,lemonson8pieces.Sprinklethefishwiththeonionandpepperandsalttotaste.Threadonskewersatasmalldistancefromeachotherapieceoffish,apieceofonion,apieceoffish,asliceoflemon,apieceoffish.Sprinklethefishskewerswitholiveoilandlemonjuice.Warmuponmediumheatthegrilloragrillpan.Placetheskewersonthegrill(grillpan).Leavethemtobebakedfor5-6minutesoneachside.Removethemfromthegrillandplace theminahotdish.Servethefishskewerswarm.
Combineswith:
Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles
PROPERLYCOMBININGTHEFOODSBynowyou’reusedtoacertainwayofeating;youhadfavoritedishesandcreatedhabits;youhavenotpayingattentiontowhatyoueat.Ifyouhaverealizedthatbythechoiceofeverybiteyouputinyourmouth,itdependsonwhetheryouwillbehealthy,abletoworkandelegant,youshouldthinkabouttowhichofthedisheswilltry.
Belowisgivenanexampleaboutwhichfoodscanbecombinedwithmostcommonlyusedproducts,suchasthebestcombinationsarehighlighted.
MEATandPOULTRY–canbecombinedwith:vegetablesalads,onions,garlic,carrots,celery, green beans, okra, red and white cabbage, Brussels sprouts, zucchini, spinach,leeks, lettuce,greensalad,cucumbers, tomatoes,peppers,eggplant,broccoli,artichokes,asparagus,beetroot,cauliflower(withoutpotatoes,pulses,rice);pickles,sauces–nottooacidic;butter;sourfruit;mushrooms,lemon,etc.
FISHandSEAFOOD-canbecombinedwith:vegetablesalads(withoutpotatoes,pulses,rice); onions, garlic, carrots, celery, green beans, okra, red andwhite cabbage,Brusselssprouts, zucchini, spinach, leeks, lettuce, green salad, cucumbers, tomatoes, peppers,eggplant,broccoli,artichokes,asparagus,beetroot,cauliflower,etc.
CHEESE - can be combined with: vegetable salads (without potatoes, pulses, rice);mushrooms, sour fruit; cabbage, zucchini, leek, lettuce, onions, cucumbers, beetroot,tomatoes,eggplant,etc.
EGGS-canbecombinedwith:vegetablesalads(withoutpotatoes,pulses,rice);onions,lettuce,tomatoes,leeks,spinach,sorrel,cucumber,radishes,garlic,mushrooms,sourfruit,etc.
MAYONNAISE – can be combined with: pickled cucumbers, cabbage, carrots, leeks,lettuce,onions,cucumbers,tomatoes,zucchini,leek,eggplant,etc.
MILK–canbecombinedwith:aloneorwithhoney, sweet fruit (banana);greenbeans,mushrooms, spinach, cabbage, zucchini, olives, peppers, cucumbers, onions, garlic,eggplant,broccoli,tomatoes,etc.
RICE–canbecombinedwith:stewedwithbutter; lettuce,carrots,spinach,kale, leeks,cucumbers,onionsandothervegetables.
POTATOES–canbecombinedwith:steamedwithbutter;lettuce,spinach,onion,garlic,mushrooms,parsley,cucumber,Zucchini,greenbeans,peppers,radishes,beets,etc.
PULSES (beans, lentils, peas, chickpeas)-can be combined with: green salad, olives;mushrooms; spinach, peppers, radish, leek, garlic, cucumbers, eggplant, cabbage,zucchini,etc.
TOMATOES–canbecombinedwith:meat,fish,cheese,vegetables(nobread).
OLIVES – can be combined with: mushrooms, bread, potatoes, tomatoes, vegetables,pulses;withallthefood.
BREAD(preferablytoasted)-canbecombinedwith:oiled(withbutter),lettuce,carrots,beets,onions,mushrooms,olives,vegetablesoup,meatlessmealsfromvegetables.
PIZZAS,SPAGHETTIANDOTHERPASTA(doughiskneadedwithoutyeast,milkandeggs)-canbecombinedwith:withvegetables,mushrooms,olives,mustard,pickles.
BISCUITS, CAKES, CAKES – allow yourself from time to time; but they should beslightlysweetened;consumethemataseparatereception(notasadessertafterlunchordinner).
FRUITS–theyshouldbeeatenbetweenmeals
WATER–drinkwaterorjuicebetweenmealsoratleast1hourafterthemainmeal.
TableofContentsABOUTTHEBOOK
WORDSFROMTHEAUTHOR
PRODUCTSUSEDINRECIPES
SALADS
1.BROCCOLISALADWITHCREAMSAUCE
2.SALADWITHPUMPKINANDCAULIFLOWER
3.REDBEETSWITHMUSTARD
4.SALADOFCARROTS,CELERYANDAPPLES
5.SALADOFBRUSSELSSPROUTSANDBACON
6.SALADWITHARTICHOKESANDCAULIFLOWER
7.SALADOFWHITETURNIPANDCARROTS
8.SALADOFPEELEDTOMATOES
9.SALADOFPICKLEDONIONS
10.VEGETABLESWITHHORSERADISHANDMAYONNAISE
11.WHITECHICORYSALADWITHWALNUTS
12.REDSALADWITHCORN
13.POTATOSALADWITHLEEKS
14.THERICESALADWITHVEGETABLES
15.CORNSALAD
16.SALADOFBEANSWITHSOURCABBAGE
17.SALADWITHAVOCADOANDWHITEBEANS
18.SALADOFCHICKPEASANDCAPERS
19.SALADOFPICKLEDCUCUMBERS
20.MIXEDSALADWITHHAMANDMUSHROOMS
21.PATEOFSMOKEDFISH
VEGETARIANSOUPS(SOUPSWITHOUTMEAT)
22.PEACREAMSOUP
23.ONIONSOUPWITHBRUSCHETTES
24.PUMPKINSOUP
25.SOUPOFCHICKPEAS
26.VEGETARIANBORSCHT
27.FRESHMUSHROOMSOUPWITHCREAM
28.TOMATOSOUPWITHLEEK
29.CREAMSOUPOFCAULIFLOWER
30.VEGETABLESOUPWITHMUSHROOMS
31.SOUPWITHASPARAGUSANDBROCCOLI
32.REDBEANSOUP
SOUPSWITHMEAT,POULTRYANDFISH
33.SOUPOFVEALINAPRESSURECOOKER
34.SOUPOFVEALMEATBALLSWITHLEEKS
35.SOUPOFVEALSHANK
36.BEEFSOUPWITHREDBEET
37.PORKSOUP
38.MUTTONSOUP
39.SOUPOFCHICKENBREASTSWITHGINGER
40.TURKEYDRUMSTICKWITHVEGETABLEBROTH
41.SOUPOFSALMON
42.WHITEFISHCREAMSOUP
43.CODFISHSOUPWITHMUSHROOMS
44.SOUPOFHAKEWITHGREENHERBS
DISHESWITHOUTMEAT
45.SOURCABBAGEWITHWHITEBEANS
46.PEPPERSSTUFFEDWITHGROATS
47.VEGETABLEDUMPLINGSWITHMUSHROOMS
48.LEEKSWITHTHERICEINTHEOVEN
49.LEEKSWITHPOTATOES
50.CAULIFLOWERWITHTOMATOPUREE
51.CAULIFLOWERWITHWALNUTSAUCE
52.CELERYTOTHEPANWITHTHEMILKSAUCE
53.REDBEETSWITHMUSTARD
54.PICKLEDCABBAGEONTHEOVEN
55.BRUSSELSSPROUTSBROWNEDINANOVEN
56.SMALLONIONSWITHRICE
57.ONIONSWITHEGGSINTHEOVEN
58.GUMBOSTEWWITHOLIVES
59.ROLLOFPOTATOESWITHVEGETABLES
60.POTATOESBALLS
61.STUFFEDPICKLEDCABBAGELEAVESWITHBROWNRICE
62.CROQUETTESFROMCARROTS
63.FRESHMUSHROOMSWITHCREAM
64.MUSHROOMSTEWWITHPOTATOES
65.STEWOFWHITEBEANSINAPRESSURECOOKER
66.WHITEBEANSONGRATIN
67.STEWOFLENTILSWITHGARLIC
68.MUSHROOMSWITHSAUCEANDWINE
69.BROCCOLIWITHSAUCE
70.GREENTOMATOESWITHEGGS
DISHESWITHMEATANDOFFAL
71.PORKKNUCKLEWITHSAUERKRAUT
72.WHOLEROASTLITTLEPIG
73.ROASTEDPORKRIBSWITHBEER
74.ADISHWITHSAUERKRAUTANDSEVERALTYPESOFMEAT
75.STEWOFPORKANDBEEFLIVER
76.BAKEDPORKCHOPSINFOIL
77.CAULIFLOWERWITHMINCEDPORK
78.BAKEDLEGOFPORKWITHSPICES
79.STUFFEDPICKLEDCABBAGELEAVESWITHMINCEANDBACON
80.ROLLOFMINCEDPORKWITHSAUCE
81.PORKMEATBALLSWITHMUSHROOMS
82.PORKROLLS-BITES
83.STUFFEDPUMPKINWITHPORKMEAT
84.BACONWITHBRUSSELSSPROUTS
85.ROASTEDPORKTROTTERS
86.PORKLIVERWITHLEEK
87.BEEFSTEWWITHSPICES
88.VEALROULADESINOVEN
89.VEALSTEAKWITHASIDEOFPORCINIMUSHROOMS
90.BEEFKEBABINACROCK
91.ROASTEDVEALTENDERLOININSPANISH
92.STEAKOFVEAL
93.KEBABOFVEALWITHREDWINE
94.ROASTEDVEALWITHROSEMARY
95.STUFFEDCABBAGEWITHMINCEDVEAL
96.MEATBALLSOFVEALWITHTOMATOSAUCE
97.JELLIEDVEALTONGUE
98.STEWEDRABBITWITHPEARLONIONS
99.RABBITIN“SALMOREJO”SAUCE
POULTRYDISHES
100.BONELESSSTUFFEDCHICKEN
101.STUFFEDTURKEYWITHCHESTNUTS
102.ROASTEDQUAILS
103.STUFFEDROASTEDPIGEONS
104.ROASTEDHENWITHTOMATOESANDOLIVES
105.CHICKENSTEWINARURAL
106.STEWEDCHICKENWITHPICKLES
107.CHICKENBREASTWITHCAULIFLOWER
108.ROASTEDCHICKENWITHMUSHROOMS
109.ROASTEDCHICKENWITHBEER
110.DUCKFILLETONAPUREEOFCELERY
111.CHICKENBREASTWITHRAWSAUSAGE
112.CHICKENDRUMSTICKWITHGINGERSAUCE
113.CHICKENWINGSWITHACRISPYCRUST
DISHESOFFISHANDSEAFOOD
114.BAKEDTROUTINFOIL
115.STEAMEDWHITEFISHINVEGETABLEBROTH
116.ROASTFISHFILLETSWITHOLIVES
117.FISHSTEWWITHLEEKS
118.FISHMEATBALLSONCARROTSPUREE
119.SQUIDWITHSPICYSTUFFING
120.STEWOFMUSSELS,SHRIMPSANDCRAYFISH
121.CARPSTUFFEDWITHWALNUTS
122.SHRIMPSWITHSAUCEINTHEOVEN
123.SALMONSKEWERSWITHLEMON
PROPERLYCOMBININGTHEFOODS