Tell me how to prepare low-fat main courses without frying? and got the best answer

Answer from Nighthawk sage[guru]
There are many such dishes:
1) mashed potatoes (without butter)
2) stewed lean cabbage
3) crumbly porridge without oil
4) baked potato
5) boiled fish or poultry or meat
6) stewed beets or carrots or vegetable stew without oil
7) eggplant caviar
8) dumplings, pasta (pasta), dumplings
In fact, these are variations of ordinary dishes - there are many of them
Cold beef elite
We buy BEEF MEAT “broth”. (No tails, ears, legs).
Let it cook... carefully remove the foam... .
Add whole carrots and onions. . black peppercorns...salt...
Cook for 5.5 - 6 hours... Cool.
We take the meat out of the broth and cut it up.
Strain the broth and pour it over the meat placed in the molds.
If you like it with garlic, pass a little through a press and place it in the mold on top of the meat before pouring.
Fishballs=
For 8 servings:
1 kg frozen fillets of two or three types of fish (carp, white fish, pike, haddock or cod, etc.)
2 eggs
2-3 onions
3 carrots
1-2 pinches of dry ground herbs (cumin, coriander, dill, parsley, thyme, marjoram, etc.)
Salt
Ground black pepper
Sweet pea,
Bay leaf
Garnish: horseradish with beets (standard jar)
1. Sprinkle frozen fish fillets with salt and leave to defrost. Rinse, place in a food processor and pulse into fine mince.
2.Add eggs to the minced meat, mix, add seasonings.
3.Whip until an airy, light mixture forms. Form meatballs. Place in the refrigerator.
4.Chop the onions and carrots.
5.Put onions and carrots in a saucepan with water. Boil. Cook until half cooked. Add salt, dry herbs, bay leaf and allspice.
6.Add fish balls to the broth and bring to a boil again. Add more water if necessary to keep the balls covered. Cook at a low simmer for about 12-20 minutes.
7.Allow the fish to cool slightly and remove from the liquid.
8.Serve the meatballs warm or cold, garnished with horseradish and beets.
Fish sandwich (Fillet-o-fish) =
Ingredients of 1 serving:
Boiled fish fillet 75 g
Hard cheese square slices 35 g
Grated garlic – 1 clove
Pickled (or fresh) cucumbers, cut into slices - 1 small
Mayonnaise – 20 g
Ketchup – 20 g
Mustard – 3 g
Sour cream – 10 g
Celery, dill, fresh parsley, 1 sprig each
Lettuce leaf – 1 large
Sandwich bun – 1 pc.
Preparation:
1. Boil the fish.
2. Three garlic,
3.cut the cucumber and cheese into slices.
4. Cut the lettuce leaf to the size of the bun
5. Mix: sour cream, mayonnaise, ketchup, mustard, garlic. Divide into two parts.
6. Divide the bun into 2 halves.
7.Spread the bottom of the bun with half of the liquid mixture and place a lettuce leaf.
8. Place the fish on top.
9.Put cheese on the fish.
10.Cucumbers on top. And coarsely chopped greens.
11. Cover with the 2nd piece of lettuce and spread with the 2nd part of the liquid mixture.
12. Cover with the 2nd part of the bun.
Eggplant caviar in Georgian =
Products:
Eggplants - 250 g
Walnuts - 50 g
Garlic 50 gr.
Parsley - 1 bunch
Ground black and white pepper to taste
Salt to taste
Preparation:
Eggplants in their skins are baked in the microwave for 15 minutes (or in a regular oven).
Mash it with a fork, add crushed walnuts, garlic, ground black and white pepper, and salt. It turned out to be a viscous mush.
Sprinkled parsley on top and served with pita bread
Lobio
Frozen green beans - 500 g
tomatoes -600 g
walnut kernels - 0.5 cups
onions - 2 heads
garlic - 1 clove
green cilantro - 1 sprig
parsley and basil - 3 sprigs each
salt - to taste.
Chop the tomatoes into a saucepan, put on the fire, let simmer for 1-2 minutes, then remove from the heat and rub through a sieve.
Cut the bean pods into pieces, boil, combine with chopped onion and tomato puree, bring to a boil, add a mixture of crushed walnuts, salt, capsicum, garlic, cilantro, as well as finely chopped parsley and basil.
Boil again for about 10 minutes.
Source: Orthodox cuisine to help you!

Answer from 2 answers[guru]

Hello! Here is a selection of topics with answers to your question: Tell me how to prepare low-fat main courses without frying?

Answer from I won't tell anyone[guru]
Bake in the oven or simmer in a frying pan with water, or cook something in a double boiler.

Answer from Lyudmila Vinogradova[guru]
In a double boiler, you can bake in the oven in a sleeve or foil. You can simply simmer it in a saucepan.

Answer from Unknown[master]
for the time being.

Answer from Tesoro[guru]
Grease the foil lightly with oil, put thin potato slices, add a little salt, top with fish fillets, add a little salt, spread with sour cream and sprinkle with herbs. Wrap it in a hot oven for half an hour :)

Answer from Vladimir Ptokhov[guru]
Boiled veal for banquet
Strip a piece of veal flesh from the veins and rinse thoroughly with cold water. Place in a pan of such a size that there is as little space as possible in it. Pour boiling meat broth so that it slightly covers the meat. Add pepper, bay leaf, salt and cook over very low heat for about 40 minutes. You can steam it for about an hour. Check the readiness of the meat by piercing it with a toothpick until the red blood stops flowing. Allow to cool without removing from the broth. Serve cold, cut into slices with sour cream, horseradish and mustard or lingonberry sauce.
1500 g veal (shoulder), 1 tsp. salt, 5 black peppercorns, 2 bay leaves
Photo
Steamed fish ring (an old Russian recipe for sterlet and pike perch)
The gills are cut out from gutted fish, and the bone “bugs” from the sides of sterlet and sturgeon are also cut off and cleaned. After adding salt and pepper, cook for a couple of hours (less large pike perch), adding bay leaves and tarragon to the water. To do this, the fish is rolled into a ring, tying the head and tail or pinning it with a pin. After cooking, immediately place it on a dish, put boiled potatoes and broccoli in the middle, and fish in a ring around it. Pour over sour cream, diluted lemon juice with mustard, and garnish with herbs, lemons, olives, and gherkins.
1000 g sterlet or pike perch, 600 g potatoes, 100 g sour cream, 1 lemon
Photo of portion

Habitual meat dishes, allowed when following a diet, rarely seem tasty to us. However, don't despair. There are recipes for meat dishes that allow you to enjoy food without unpleasant consequences for the body.

Baked chicken cutlets Suitable for dietary menus for gastritis and peptic ulcers, for diseases of the liver, kidneys and urinary system. Also, such cutlets can be eaten to combat obesity.

• Chicken fillet - 500-600 g
• Onion - 1 pc.
• Cabbage - 300 g
• Spices to taste

Preparation

The first step is to wash and clean all the ingredients. Cut the chicken fillet into small pieces and grind using a blender or meat grinder until smooth mince.

We also chop the cabbage and grind it in a blender.

We do the same with the onion. Mix ground meat, cabbage and onions in one container. Add a little salt, black pepper and other spices at your discretion.

The baking sheet must be covered with baking parchment. Set the oven to preheat up to 220°. We form cutlets from the minced meat and place them on a baking sheet.

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website I have selected several simple and satisfying dishes, with which you no longer have to choose between tasty and healthy.

Vegetable pizza

Ingredients:

• yeast - 25 g
• water (warm) - 150 ml
• sugar - 0.5 tsp.
• salt - 0.3 tsp.
• vegetable oil - 2 tbsp. l.
• flour - 300 g
• carrots - 1 pc.
• champignons - 400 g
• tomato paste (or ketchup) - 3 tbsp. l.
• bell pepper - 1 piece
• greenery
• garlic - 2 cloves
• ground black pepper
• tomato - 1 pc.
• lemon juice

Cooking method:

1. Dough: Mix half of warm water, 0.5 teaspoon of sugar, yeast in a bowl and place in a warm place. After 10-15 minutes the yeast will rise up.
2. Add the remaining warm water, salt and vegetable oil to the bowl. Stir and, gradually adding sifted flour, knead the dough so that it comes away from your hands.
3. Place in a warm place to ferment for 1 hour.
4. Sauce: Grate the carrots on a medium grater, add tomato paste, salt, acidify with lemon juice or a few crystals of citric acid, add herbs to taste and simmer for 10-15 minutes under the lid. If the sauce is too thin, thicken with a little starch or flour. Add a few cloves of crushed garlic to the finished sauce for spiciness to taste.
5. Meanwhile, fry finely chopped mushrooms and onions in vegetable oil.
6. Knead the dough slightly, roll it out with a rolling pin or stretch it with your hands to the desired size and thickness and place it on a baking sheet. Spread with sauce, add onion and mushrooms, chopped tomato, diced bell pepper and place in the oven for 20 minutes at 160-170 degrees.

Beet soup with red cabbage

Ingredients:

• medium beets - 4 pcs.
• red cabbage - 400 g
• potatoes - 400 g
• small onion - 1 pc.
• soy milk - 200 ml
• soy cream optional
• fresh herbs optional
• sesame oil - 1 tbsp. l.
• salt, pepper to taste

Cooking method:

1. Peel beets, onions and potatoes and cut into large cubes. Also chop the cabbage coarsely.
2. Place the vegetables in a saucepan, add water, bring to a boil and cook for about 15-20 minutes until the vegetables are fully cooked.
3. Grind the soup in a blender until smooth, add sesame oil and soy milk, salt and pepper and mix thoroughly.
4. Before serving, you can sprinkle with chopped herbs and add soy cream if desired.

Potato roll with mushrooms

Ingredients:

• mashed potatoes (for potato dough) - 700 g
• starch (for potato dough) - 3 tbsp. l.
• onion (stuffing) - 250 g
• carrots (filling) - 250 g
• mushrooms (filling) - 250 g
• salt (to taste)
• greens - 20 g

Cooking method:

1. Finely chop the onion and grate the carrots on a medium grater. Heat vegetable oil in a frying pan and add onion. Fry over high heat with constant stirring until transparent.
2. Add grated carrots.
3. Stir and fry, stirring occasionally, until soft.
4. Finely chop the mushrooms and add to the pan with the vegetables. Stir and cook for about 3 minutes while stirring. Add salt to taste.
5. Mix the mashed potatoes well so that there are no lumps, and stir in the starch. Line a baking tray with baking paper and lay out the potato mixture. Place the baking sheet in a preheated oven and bake at 200-220 degrees for 15-20 minutes until lightly browned.
6. Spread the vegetable filling over the potato layer.
7. Finely chop the parsley and dill and apply to the filling.
8. Carefully roll the layer into a roll, simultaneously peeling off the paper. Grease the top of the roll with vegetable oil and place in the oven for 15 minutes.
9. The roll is ready! Serve hot! The roll is good with ketchup!

Stuffed cabbage rolls with mushrooms

Ingredients:

• white cabbage - 1.5 kg
• rice (I used basmati) - 400 g
• bell pepper (green and red) - 250 g
• onion - 100 g
• carrots - 150 g
• garlic - 1 clove
• petiole celery - 2 tbsp. l.
• mushrooms (dried white) - 15 g
• olive oil - 100 ml
• walnuts (coarsely chopped) - 4 tbsp. l.
• dill - 1 tbsp. l.
• tomato paste - 2 tbsp. l.
• broth (vegetable) - 500 ml
• tomato - 200 g
• salt and ground black pepper to taste

Cooking method:

1. First, prepare the cabbage leaves. Cut out the stalk and place the forks in a food bag, tie it, make a couple of punctures with a toothpick and place in the microwave (I have an old one, and I turn it on at the highest power) for 10 minutes. Take out the forks - the finished castings themselves separate from it. If necessary, place the forks in the microwave again.
2. I love small cabbage rolls for 1-2 bites, since they are a side dish, I decided to cook them for 2 bites.))
3. Fold the sheet in half and cut off the thickening at an angle. Cut the leaf in half.
4. Filling: pour boiling water over the mushrooms for 15 minutes. Cut the pepper into small pieces. Grate the onion, garlic and carrots, add celery and lightly fry.
5. Add pepper and chopped mushrooms, tomato paste and nuts.
6. Add rice, fry everything together for 1-2 minutes. Pour in 150 ml of water and simmer until the liquid has completely evaporated. Salt and pepper. Let the filling cool.
7. Line an ovenproof dish with cut pieces of cabbage. Place the filling on the cabbage leaf, closer to the sharp edge. Roll up into a tube. We hold the rolled cabbage roll in our fist and tuck the cabbage inside on the sides. And we get a long and very neat cabbage roll.
8. Place the cabbage rolls on top of the lined leaves. Pour vegetable broth over the cabbage rolls and place sliced ​​fresh tomatoes on top.
9. Cover very tightly with foil and bake in an oven preheated to 190 degrees for 40 minutes from the start of the broth boiling.
10. Remove the foil and place in the oven for another 10-12 minutes. Bake until golden brown.

Seafood soup

Ingredients:

• white wine - 2 tbsp.
• bunch of parsley
• ginger root - 2 cm
• cloves - 5-6 pcs.
• bunch of cilantro
• chilli
• 1 sheet of dried nori seaweed (or a bunch of green onions)
• 12 large shrimp or 2 squid
• medium potatoes - 3 pcs.
• bunch of green onions
• carrots - 2 pcs.

Cooking method:

1. Wash and peel the vegetables. Finely chop the carrots and potatoes, stick a clove into the onion. Pour 1 liter of water and white wine over the vegetables. Bring to a boil, skim off the foam and cook for another 20 minutes. Remove from heat, remove onion and add chopped parsley, cilantro and ginger. Let cool at room temperature and refrigerate overnight.
2. Boil shrimp (or squid). Top each plate with shrimp (or striped squid), nori seaweed (or scallions) and a tiny pinch of chilli. Pour hot soup and serve immediately with black bread and garlic croutons.

Tofu salad

Ingredients:

• kale collard greens - 200 g
• medium carrots - 3 pcs.
• tofu - 200 g
• orange - 1 pc.
• tomato - 1 pc.
• cashews - a handful
• thyme to taste
• salt, pepper to taste
• olive oil - 2 tbsp. l.
• oregano to taste

Cooking method:

1. Cut the tomato into very small pieces, mix with olive oil and thyme. Salt, pepper and add diced tofu. Leave for at least 30 minutes, preferably an hour.

2. Finely chop the cabbage leaves. Peel the carrots and grate on a coarse grater. Mix cabbage and carrots in a salad bowl, sprinkle with oregano. Squeeze the juice out of the orange and pour it over the salad, also adding a little olive oil. Salt and pepper.

3. Fry the tofu in a Teflon frying pan without oil until golden brown, cool and add to the salad. Sprinkle with cashew nuts before serving.

Bean salad with orange dressing

Ingredients:

• 1 can (400 g) red beans
• 1 can (420 g) white lima beans
• medium bunch of cilantro
• 1 orange
• small bunch of green onions
• 1 clove of garlic
• 4 tbsp. l. extra virgin olive oil
• a pinch of dried oregano and basil
• salt, freshly ground black pepper

Cooking method:

1. For the dressing, finely chop the white part of the green onion and chop the garlic. Remove the zest from the orange and squeeze out the juice. Place the juice and zest, onion and garlic in a blender and add the rest of the dressing ingredients. Beat until smooth, 1 minute.
2. Place both types of beans in a colander, rinse with boiled water, dry, and transfer to a bowl. Add finely chopped onions (the remaining green part), pour in the dressing, stir, and refrigerate for 30 minutes.
3. Before serving, add the cilantro leaves removed from the stems and mix again.

Baked potatoes with mushrooms

Dishes without heat treatment- these are, first of all, those dishes that are best prepared in the summer. In the heat, you don’t really want to cook, fry, or bake anything. I want something very easy that doesn’t require too much time to prepare. That is why among the “summer” recipes there are so many that exclude heat treatment of products.

The dishes discussed in this case are very diverse. These are all kinds of soups, main courses, salads, appetizers, sauces, desserts, drinks. Thus, dishes that do not require heat treatment can be prepared for breakfast, lunch, and dinner. Moreover, the main component of such dishes is not only vegetables and fruits. It can also be meat, fish and eggs. For example, the famous Tartar is raw minced beef with a raw egg, salted and peppered. This dish is considered a real delicacy. In addition, the filling for the famous sushi and rolls includes various types of fish that have not undergone heat treatment. Although, of course, you still have to boil the rice. However, for this operation you can use a special device for cooking rice, and then you won’t have to languish in front of the stove in the heat.

However, it is not only the reluctance to use a stove in the heat that can prompt you to prepare a dish without heat treatment. For raw foodists, for example, such food is the main one. They adhere to the theory that during heat treatment all the beneficial substances contained in products are destroyed. This is why raw foodists don’t even cook cereals. So, for example, they simply pour lukewarm water over buckwheat and leave it to swell. Of course, this takes a lot of time, but the result, in their opinion, is worth it. In general, the theory about the benefits of foods that have not been exposed to heat is correct. It is a well-known fact that vitamins, as well as micro- and macroelements, are destroyed as a result of heating. That is why, along with the time saved (as a rule, such dishes do not require too much time to prepare), you will also receive enormous benefits for the body!

If dishes without heat treatment interest you, then we suggest studying the photo recipes for their preparation given on our website. Thanks to them you can make your daily menu more varied. By the way, these recipes are designed not only for seasoned cooks and housewives with solid experience in preparing dishes, but also for people who do not know how to cook at all. For example, all the steps in the recipes are described in as much detail as possible, and they are also equipped with photos, which will become an additional hint!

Lent is not only a time for spiritual, but also for physical cleansing. For those who do not strictly adhere to fasting, it is allowed to prepare dishes with a small amount of vegetable oil.

Many people worry that they will have to eat tasteless dishes, but this is not entirely true, because today there are simply a huge number of easy-to-prepare Lenten recipes that do not require the addition of vegetable oil. Such lean dishes without oil turn out to be quite filling and at the same time, dietary, thanks to which, by adhering to fasting, you can also get rid of a couple of extra pounds.

Buckwheat with mushrooms, cooked in pots

Cooking in pots is not only very convenient, but also delicious, because such dishes will remain hot much longer, which is convenient if relatives do not have time to arrive in time for dinner. It will be enough to simply leave the pots in the switched off oven. Buckwheat with carrots, mushrooms and fried onions turns out incredibly tasty, tender, satisfying and aromatic. This is simply an ideal dish for those who strictly adhere to fasting, since you do not need to use vegetable oil to prepare it.

Ingredients:
2 tbsp. water (cold!)
1 small carrot
2 onions,
500 g champignons (fresh!),
1 tbsp. buckwheat,
salt - a little, to taste.

Preparation:
First, we prepare the champignons - wash the mushrooms thoroughly and cut them into small slices. Peel the carrots, wash and chop on a coarse grater, cut the onion into small cubes.

Place a frying pan on the stove, heat it thoroughly, lightly fry the carrots, onions and mushrooms. There is no need to add oil, as the mushrooms will quickly release their juice, but you must be careful so that the onions do not burn.

While the vegetables are frying, we prepare the buckwheat. Rinse the buckwheat thoroughly with cold water several times until the water is perfectly clear.

As soon as the vegetables are ready (they need to be fried for about 10 minutes), mix them with washed buckwheat, lightly season with salt and place in prepared pots, while pouring out all the juice that the mushrooms release. And then pour plain water into the pots, since the buckwheat with vegetables should be completely covered with liquid.

Place the pots in an oven preheated to 180 degrees and leave for exactly one hour.

Lenten buckwheat with mushrooms in pots is ready and can be served. The amount of ingredients is designed for two servings, so if guests are expected for dinner, it is worth remembering this.

Lean vegetables cooked in pots

During Lent, it is allowed to consume vegetable oil only on weekends, and on other days only lean dishes without oil. On weekdays, you can cook very tasty, tender and satisfying vegetables in pots without adding oil.

Ingredients:
4 tbsp. l. tomato paste,
1 large onion,
1 large carrot
4 small tomatoes,
1 bell pepper (preferably red pepper)
1 small zucchini
garlic cloves, bay leaf and salt - a little, to taste.

Preparation:
First, we take the zucchini and peel the peel, as it will give off bitterness, after which we cut the zucchini into half rings. We cut carrots and tomatoes into not very large cubes, cut the onion into half rings. Place all prepared vegetables in a separate bowl and mix, lightly season with salt.

We dilute tomato paste in a small amount of water. Next, take the salted vegetables and transfer them to pre-prepared pots. This amount of vegetables can be distributed into two not very large pots or cooked in one large one, whichever is more convenient for you.

Now pour the diluted tomato paste over the vegetables - it is important to ensure that the water in the pots almost completely covers all the vegetables, and only a small top remains above the water.

If necessary, you can add a little water until the desired level is achieved. Now lightly salt the vegetables again, mix everything thoroughly and place the pots in an oven preheated to 180 degrees. If the dish is prepared in two small pots, then the cooking time will be about an hour, and if in one large one, then two hours.

About 15 minutes before the end of cooking, add a bay leaf to the vegetables in the pots, and as soon as the dish is ready, squeeze the garlic into the vegetables (literally one clove).

Salad with apple, pumpkin and walnuts

Even during Lent, you can prepare a delicious dietary salad, rich in valuable vitamins that are so necessary for the body during this period. The salad prepared according to this recipe turns out incredibly tasty, tender, juicy and appetizing, so it is ideal not only for fasting people, but also for those who regularly follow various diets, since it contains virtually no calories.

Ingredients:
1 handful of walnuts,
1 tbsp. l. honey (maybe less or a little more),
1 lemon,
4 sweet apples,
500 g raw pumpkin.

Preparation:
First, we prepare the pumpkin - peel the skin, and then grind the pulp on a coarse grater. Take an apple, wash it, peel it, remove the core, and grate it on a coarse grater. Next, take the walnuts and chop them (you can grind the nuts in a mortar), but not too finely.

In a separate container, mix apples, pumpkin pulp, nuts, add the juice of one lemon and slightly sweeten with liquid honey (the amount of honey depends on your own taste preferences, if desired, you can omit it at all). Mix all ingredients thoroughly, then transfer to a salad bowl, and you can serve.

Lenten salad with cabbage

This salad turns out to be very tasty, tender and dietary, it is prepared without adding vegetable oil, so it is simply ideal for a Lenten table.

Ingredients:
2 or 3 pitted prunes,
400 g white cabbage,
1 small carrot
lemon zest, sugar and salt - a little, to taste.

Preparation:
Take the cabbage and cut it into small strips, then add one small pinch of salt, lightly season with sugar, and then mix everything with your hands and during this process lightly knead the cabbage, thanks to which it will become more tender and soft and release the juice.

To keep the prunes soft, they must be soaked in advance and then cut into thin strips. Peel the carrots and chop them on a fine grater. Grind the lemon zest in the same way (you will need the zest of half a lemon).

In a separate container, combine all the ingredients, mix everything well, and you can serve the dish.

Diet beans

Beans prepared according to this recipe are simply ideal for a Lenten table, they are easy to prepare, and the result is a delicious dish with a minimum amount of calories.

Ingredients:
1 bunch of fresh herbs,
1 large onion,
2 tbsp. colored beans.

Preparation:
First, we prepare the colored beans - fill them with hot water (it is best to use boiling water) so that all the top beans are covered, then cook the beans until they are fully cooked (until they become soft). Season with a little salt, add the onion, cut into small cubes, and cook the beans for another half hour.

Before serving, add chopped herbs - the dietary beans are ready.

Lenten cabbage soup with mushrooms

To eat tasty and healthy dishes even during Lent, you should try preparing cabbage soup with mushrooms according to the following recipe.

Ingredients:
1 parsley root,
1 small carrot
2 medium onions,
3-5 potato tubers,
25 g dried mushrooms,
500 g sauerkraut,
salt, fresh herbs, garlic - a little, to taste.

Preparation:
First, we take the dried mushrooms and fill them with hot water, wait until they become soft (this procedure must be repeated two or three times), and then transfer them to a saucepan. Pour cold water into a saucepan and put it on the stove, cook the mushrooms for about half an hour, as the mushroom broth should be well cooked.

Peel the potatoes, wash them and cut them into small slices. Clean and finely chop the onion. We peel the parsley root and carrots, wash them, and then chop them - you can cut them into small cubes or chop them on a coarse grater (here it all depends on personal preference).

As soon as the mushroom broth is ready, put the prepared vegetables in a saucepan, add a small amount of salt and spices.

Squeeze the sauerkraut thoroughly (if the cabbage is very salty, then rinse it under cold water to remove all excess salt), then transfer it to a saucepan.

As soon as the potatoes are completely cooked and all the vegetables are thoroughly cooked, remove the saucepan from the stove and add a garlic clove passed through a press.

The cabbage soup is completely ready and can be served.

Lenten apple pie

This pie is simply a godsend for people who strictly adhere to Lent. The pie prepared according to this recipe turns out incredibly tasty, tender and aromatic. And no one can even think that it was prepared without adding vegetable oil.

Ingredients:
1 kg sweet apples,
1 tsp. baking powder,
1 tbsp. Sahara,
1 tsp. chopped cinnamon,
1 tbsp. decoys,
1 tbsp. sifted flour,
apricot jam, liquid honey, poppy seeds and nuts - a little, to taste.

Preparation:
In a separate container, mix all dry ingredients.

Wash and peel the apples, then chop them on a coarse grater, add poppy seeds and nuts.

Take a baking dish and sprinkle the bottom with a few tablespoons of the dry mixture, spreading in an even layer.

Now put a layer of grated apples on top, pour a small amount of liquid honey on top.
Thus, we lay out several layers, and the last layer should be from a dry mixture (there should not be very much of the mixture, since the crust can turn out to be very hard).

Place the pie in a well-heated oven and bake for 50 minutes, after which we remove the pan from the oven and leave for a while. Once the cake has cooled slightly, spread a small amount of apricot jam on top and you are ready to serve.

Lenten potato soup with garlic

This potato soup is prepared very quickly and quite easily, and the dish turns out appetizing and quite filling.

Ingredients:
4 small potato tubers,
2 liters of vegetable broth,
2 small garlic heads,
ground black pepper, salt and herbs - a little, to taste.

Preparation:
Don’t worry that the recipe contains a large amount of garlic; the result is a dish with a delicate aroma and delicious taste.

First, turn on the oven, it should have time to warm up to 190 degrees. Place the garlic on a baking sheet and leave in the oven for half an hour. As soon as the garlic becomes soft in the middle, you can take it out.

Peel the potatoes, wash them and cut them into not very small cubes. Place the potatoes in a large saucepan and cook until half cooked, season lightly with salt.

Cook the broth for 5 minutes, then drain the potatoes and add them to the broth.

Peel the garlic cloves, press them using a press and leave a few cloves to decorate the dish. Add garlic to the soup and cook for about a quarter of an hour, after which we can pour the soup into plates, decorate with garlic cloves and serve to guests.

As you can see, lean dishes without oil are no less tasty. Bon appetit!