From the chicken prepare meatballs with sauce from tomatoes and pepper Chile, Celery and Straitella and the original version of Shaver; Cotelet in Kiev with a core of butter with sea salt, dried tomatoes, smoked suluguni and parsley; Chicken wings smoothly on an alder chips and glazate acute sauce; Tomets in the furnace rustic homefall with sherry, Shalvent, ginger and green sweet grapes.

In the new seasonal menu Chicken Run on equal rights with chicken, near Moscow opens, duck, cesharrine and ostrich

Rawius prepare ravioli in a consome of white mushrooms and burgers. Tylene cesharka is sent to the filling for a shepherd cake. Quail is served with pasta, parmesan and truffle oil, and ostrich fillet garnish with baked potatoes with garlic sauce.

Vintage in Hills.

New snacks appeared, among which the chiller from calf cheeks with pickled radish and a pate from the liver of a rabbit. The chef himself prepares meat delicacy of the pasthers: marinate beef, smoking and seasoned with spices.

For a tongue of lamb chef Anton Clatarov All summer gave up nettle

The menu has been replenished with pumpkin dishes (salad with fried sea fish, cream soup with smoked duck, ravioli and pasthers), meat, fish, poultry (duck with Fehua, beef ribs with potatoes and chorizo, pink salmon on an alder crust, sword With fennel and spinach cream).

Russian spreads in "who live well"

For a snack, the chef offers to try Forshmak from herring with a laid bow and beets, a traditional snack with homemade smoked lard, a keeper of pork legs with cores, a winter salad with smoked chicken, sink cervices and a whining caviar.

In the winter menu of the restaurant - dishes, popular from Russian nobility and intelligentsia over the past two centuries

The options for hot dishes are "Beefrogan" from milk veal with Boroviki on the old-circuit recipe and Siberian dumplings with sturgeon and vegetable salpikon with asparagus and parmesan.

Largendic traditions in "Aragvi"

In the menu Odessa Cold of Veal and Chicken, Lamb Bean Soup, Baked Eggplant, Kytlet in Kiev, Johnhold, Fish Cutlets with Tarkhun and Puree from Broccoli.

In the sweet section, two new desserts: profitrols with custard and pistachio fondan with Va Narrinal ice cream, there will be significant changes in the near future.

Burgers in Coyote Ugly

Ruslan Nazarov and Elena Saleko, Owners of the Coyote Ugly franchise in the CIS, are confident that on the basis of cutlets and bulls, you can come up with a full-fledged menu. In the kitchen, the bar is preparing burgers with a rabbit in a creamy sauce with champignons, from beef with a gorgonzole, pear and a crucible jam, from tomolar torn beef with a barbecue sauce.

New seasonal offer, winter and calorie, built on the basis of burgers

A pair with burgers are hot alcoholic cocktails: spicy "English Charpeck", Gu-stand "Pumpkin Grog" and the classic "Egg leg". COYOTE UGLY Conductors are prepared from forest nuts with nugu and strawberry icing.

Spices in Max Brenner

In chocolate bars this winter, they offer a salad of fried corn, sweet onion and avocado with lime.

In the desserts of the seasonal menu leads a home apple confiture. Belgian waffles are served with him - with crackers, caramel, cinnamon and ice cream

Among the drinks are warming fragrant teas, a thick milk cocktail with an apple pie and a spicy pumpkin mocha.

Echoes of the past in the "Moscow Kukhizster"

In the winter menu "Eha Shuvalovskaya with Imperial" (potatoes, onions, carrots and tomatoes in the broth of salmon, pike perch and cod), Forshmak from Herring with a veal, a herring of a spicy ambulance with young potatoes and onions.

Summer salads, Okroshka and Botvinya gave way to satisfying dishes, recreated by old Russian recipes

The special section of the Snacks "Suppliers under Vodka" was replenished with shudding heads under the marinade of the fuel calf languages.

Persimmon in "Lemoncino"

Updates touched on all menu sections. There were several dishes with persimmon - a useful berry is also in a mix-salad with duck breast and cheese in honey-mustard sauce, and in a new pizza with a barber and arugula, and a pumpkin risotto with duck-conf.

Sergey Balashov's chef thoughtfully combined in the ingredients: Mozarella in breading freshes in deep fryer with tomato sauce and pesto, the dying leg of the confess is served with a tomger pear in demiglas sauce with the addition of badyana and cinnamon

Among the new products - Paste "Kalaamarat" with brutate and zucchini grill, "Alpitin" with squid and ta-jar olives in a sauce of shrimp, capers and anchovs, sevic from a halotus with avocado in the linous-pepper sauce, fish plateau in tomato sauce and a halotus with a honeycomb of vegetables and oysteries.

Asian motifs in the restaurant "Meat"

This winter in the kitchen "Meat" is preparing spaghetti with crab; Smoked salmon, tuna and halibut; Udon with beef, shrimp and vegetables; Baked lamb with mozzarella and sharp thai chicken soup. The final chord is hot chocolate-gloss.

Chef Alexander Byyshik decided to add fish and seafood in the menu

From December 1, a glass of red wine is served to the cheese assortment, Hamonu, the New Zealand steak and Uruguay Riba.

Inspiration by Elsas in "Honest Kitchen"

The menu appeared snacks under wine: mousse from young cheese with raw venison and nectarine, mousse from Fua-Gra with Jelly from Madeira, a chearage duck with figs and a mousse from a young saline cheese.

New hot snacks - soft young cheese, fried in chips from potatoes, and brain bone baked with fragrant olive herbs.

Chef and owner of Sergey Eroshenko's restaurant stocking with ideas in France, where he went to September

The partition of the main dishes was replenished with a baked phalanx of Kamchatka crab, the Food fillets under honey glaze, wild pheasant cutlets under the sauce of Portweight, Beef Ossebuko in tomatoes and red wine sauce. For dessert - the author's version of the "Flying" cake.

In Moscow restaurants, the menu has been updated. Now appeared: Raw soups, dishes with truffle, Christmas pizza, Soviet classics and winter sets. What is needed on a cold winter day.

A famous chef comes to Moscow Silvio Nicolas, owner of two stars Michelin. Visit is timed to the winter session of the gastronomic festival Masters Of.FOOD. & Winewhich is held at the hotel "Ararat Park Hyatt Moscow". On December 11, guests can try the Set-menu, and on the other days of the festival, guests can enjoy author's dishes Silvio Nicolas performed by the hotel chef Sebastian KellerhoffThe set-menu includes the following dishes: Duck Liver "Forest" (mushrooms / spruce / chocolate), Saint-Pierre (seaweed / beans / parsley), Langustin (Kohlrabi cabbage / Kinza / Japanese broth), pork breast (carrot / Pearl cereals / potatoes), plum (peanuts / yeast / malt).

Cost:6 200 rubles. for set menu.

Where: ul. Neglinnaya, 4, Hotel Ararat Park Hayatt Moscow, Bar "Conservatory", 10th floor.

meat dishes in with arne./ Vino.

Not so long ago a new restaurant about wine and meat Julia Vysotskaya Sarne / Vino. Here they are preparing beef ribs (and they serve them in Pete with the baked eggplant), the roast beef, and the pork breast is smoked on alder. What to pay attention to the menu? We advise tartar from beef grain fattening (420 rubles), a pate of beef beef with Jelly from Portvein (310 rubles) and a sandwich on home bridges with orange sister, Mercerela, with salsa and roast beef (490 rubles). Bread is preparing themselves, and Phastet has an interesting feed. As a first dish, you can order a bean soup with smoked pork breasts (380 rubles) or beef broth with smoked potatoes and sweet pepper (380 rubles). Even more feedstocks: Tomlar pearl porridge (420 rubles) with garlic and with beef stew and meat spherical sauce, tomlenny beef cheeks (520 rubles) with smoked potatoes, thick meat sauce and garlic butter, pork ribs (870 rub .) Under BBQ sauce, beef ribs (980 rubles). And further. Keep in mind that the portions are big.

Where: ul. Kuznetsky Bridge, d. 21/5.

Chef Anton Magdyuk Entered in the winter set menu, in which each dish has its own role. First of all, guests have a fragrant basket with spruce branches, cones, forest nuts, bark and tangerines. A christmas wreath serves as a scenery during the entire action, and the chef hid in herbarium something edible. The set includes the following dishes: Pate of moose meat, roeble, boar with forest nuts in the mandarin zucat on the gingerbread cream; Pastramy, smoked on the hay with a chestnut and wild walnut with a confiture from quince and smoked paprika; baked chicken with bouquet of herbs; New Year's dessert made of chocolate with a sorbet from Aperla and strawberries, which the chef grared beyond recognition.

Cost: 1 900 rub.

When: until the end of January.

Where:Presnenskaya Embankment, d. 12.

winter menu in "Noah's Ark"

By the beginning of winter, the chef restaurant "Noah's Ark" Prepared a dozen of new positions.
The restaurant has become more fish dishes: Sig, caught in Lake Sevan, in a crunchy pita (1,200 rubles), Som from a farm nursery with a honey-lemon sauce and a salad of arugula, apples and cucumber (650 rubles). On the first in the winter menu - the business card of Armenian cuisine, soup of Avelauka and lentils with walnuts (520 rubles). Now in the institution you can try juliented with white mushrooms and chicken (520 rubles) and mini-manta with lamb or veal (680 rubles).

Where: Small Ivanovo lane d. 9.

truffle menu B. Buono.

In the Italian restaurant Buono. Seasonal enogastronomic offer from chef started Christian Lorentzini. The menu has been added by new positions with a truffle: beef carpaccio with truffle sauce (1,850 rubles), risotto with parmesan, fountain cheese and truffle (1 420 rub.), Talolini « alla Remoda » with a truffle (520 rubles), TagliaThellile in parmesan with creamy sauce, Ravioli with Turbo and scallops under a truffle sauce with a mousse of potatoes (2,200 rubles), Chilean Sibas « Manthecato » With potatoes and truffle (1 150 rubles), chocolate truffle (990 rubles), parfast Dai - Dai (220 rubles).

When: The menu is valid until the end of December.

Where: Kutuzovsky PR, 2/1, p. 1 (29 Floor Radisson Royal Hotel, Mr. Ukraine).

christmas pizza B. Scrocchiarella

Pizzai Titiano Casil, Moscow Cafe Brand Chef Scrocchiarella, developed for Muscovites seasonal menu of Roman Pizza. The peculiarity of the Roman pizza is that the dough for it is prepared on the flour of strictly selected wheat varieties on Zakvask on a secret formulation of 100 years ago. Ripens the dough four days.

The pizza will first bake up to half-preparation without a filling, and then add sauce, cheese and other ingredients and bake until prepared at high temperature.

From new products: Christmas pizza (780 rubles.). With caramelized apples and plums, cream cheese with walnuts, flushed in a pear liqueur with a lingonberry, with fresh strawberries, cedar nut and mint. In addition, there is a pizza with smoked duck (780 rubles.), Terraemare pizza (650 rubles) with anchovies, pineapple grill and chicken (650 rubles), turkey with tuna tuna (650 rubles), pizza with pumpkin, Spinach, goat cheese and carpaccio of dried beef (780 rub.), Pizza Carpaccio from beef (780 rub.).

Where: ul. Pokrovka, d. 1.

New menu B.Burger& Pizzetta.

3 new meals appeared in the appetizer's section: Babaganush with Tsatika sauce and vegetable salsa (320 rubles), baked Bulgarian pepper with Tsatsika and almond petals (370 rubles), Greek sorthaka cheese with fresh tomato sauce (290 rub.). A sharp pepper Chalapeno and Mexican chipotle (420 rubles) and Mexican chipotle (420 rubles) are added to the new burger with the speaker name "Bolognese", and the combination of Bologna Sausage Mortadel and pistachios has become the next original stuffing for branded pizzette (370 rubles). There is also anterior soup from bovine tails with celery and peas chicks (320 rubles.). The section of hot dishes replenished chicken thigh-SUUUD from broccoli in Tempura and sour-sweet sauce (420 rubles), risotto with white mushrooms and truffle oil (520 rubles) and pasta CHIZ "5 cheeses" with Mozzarella mix, parmesan, fontina , Emmental and Gorgonzole (500 rubles).

Where:TRC "European", 2nd floor, Atrium "Berlin", pl. Kiev station, d. 2.

neapolitan Pizza in Pizzamento

You can try Neapolitan pizza in the new pizzeria Pizzamento.. The dough is prepared according to the classic recipe based on the Italian flour of the highest grinding of soft wheat varieties, ripens for 16-18 hours and rolls manually. A pizza is baked in a wood furnace at a temperature of more than 500 degrees in just 30-40 seconds. The resulting pizza on a thin dough with wide soft sideboards in Pizzamento. Served with three sauces to choose from: green pesto, scarlet tomato or white truffle. The menu has both the hits of Italian cuisine and unusual pizza (with a tuna, acute pizza in the form of a star with Pepperoni and Ricotta, dessert "strudel").

Where:ul. Tverskaya, d. 12/2.

soviet classic B.« Ryumkavodka.»

Recently opened the project « Glassvodka.» (Joint History Gregory Lepsa and Emin Agalary). There are more than 30 varieties of vodka, 27 own tinctures and emphasis. In the menu: Soviet Classic (Forshmak, Sandwiches with spruce, Salo with bread, sauerkraut, Vinaigrette, Olivier, Mimosa, herring under a fur coat, Chicken broth, ear, Cutlets in Kiev, Tobacco chicken, Hincali, Khachapuri, dumplings).

Simple, understandable and affordable - here are three whales of the present glass. The average check in the institution is 500-1,000 rubles.

Where: ul. Petrovka, d. 30/7.

steaks B.BRISKET BBQ.

Restaurant menu BRISKET BBQ. Replenished with classic and alternative steaks. Now here you can try meat positions cooked in the open grill. To the already existing classic steak of Ribe (2,400 rubles) added Steak Fillet Mignon (2 600 rubles). Danver (1,350 rubles) added from alternatives - from juicy, fragrant and enough multipurpose cut. Also on the menu: Sironin FLP (1,200 rubles), top blade (1 400 rubles), Vegas Strip (1 600 rubles).

Where: Smolensk Boulevard, d. 15.

As you know, in winter, our body is experiencing a shortage of vitamins, minerals and other beneficial substances. Still would! After the summer abundance of fresh fruit and autumn vegetable table, the winter menu seems too empty, boring, monotonous and deprived of any benefit.

We are in a hurry to delight you: the diet in the cold season can be rich and helpful. And the speech here is not about the insanely expensive overseas products, but about quite familiar and simple ingredients that any menu diverse .. Hurry up to offer you 5 ideas for the winter menu, which will make it useful and unusually tasty.

Idea # 1: turn on the winter menu of cocktails and smoothies

The smoothie is taken to be quite a "young" drink, however, in fact it was invented almost 100 years ago, in the 30s of the twentieth century. This drink contains an incredible amount of beneficial substances in itself, and therefore it not only fills the body with vitamins, but also contributes to weight loss.

The smoothie is a thick cocktail made of fresh fruits, berries or vegetables. Feature of the smoothiness of the pulp; This allows you to preserve more beneficial substances. Today, this drink is an integral part of the correct power.

Food for cooking Smoothies usually select one type, combining vegetables with vegetables, and fruits with fruit. Ingredients for the winter smoothie can be used in the following combinations:

• Pomegranate, cranberries, natural yogurt and milk.
• Banana, dates, vanilla, cinnamon.
• Natural yogurt, persimmon and oatmeal.
• Orange, Mandarin, Grapefruit, Lemon, Yogurt, Honey.
• Kiwi, banana, mint.

The charm of cooking smoothies is not only in simplicity, but also in the absence of any restrictions. You can combine any natural products, inventing new and new recipes. As a sweetener, you can use honey, and an unusual notch drink a leaf of mint or pinching cinnamon will be given.

Do not go around attention and ordinary natural cocktails and juices. Carrot Freasha, citrus cocktails and other fruit and vegetable drinks will bring a lot of benefit during the cold season and will help improve health and keep youth.

Idea # 2: It's time to try seedlings of grain crops

An incredibly useful and delicious product is germinated grains. The fact is that during the germination in the seeds, enzymes are formed, which are capable of splitting complex proteins and carbohydrates. Thus, germinated grains improve the absorption of other products and promote weight loss. In addition, sprouts contain:

• Vitamins of groups A, B, C, E and PR are necessary to improve metabolism, deceleration of aging, improving the condition of hair, nails and skin and the normal functioning of the body as a whole.
• Chrome required to enhance insulin, removal of toxins and bone strengthening.
• Lithium, which improves the work of the immune system, neutralizing the influence of alcohol and regulating fat and carbohydrate exchange.
• Enzymes - enzymes that accelerate chemical reactions. Enzymes make it possible to improve the operation of the gastrointestinal tract and establish metabolic processes.
• The fiber performing the function of the antioxidant, which reduces blood sugar levels and the cleansing organism from toxins.

Thus, the germinated grains are the storage facilities of the essential organism during the cold season. You can germinate for eating almost any grains. Wheat, rye, oats, rice, lentils, as well as other grain and legumes will bring a lot of benefits and will bring a variety of in the winter diet. Sustained grains can be added to salads and soups, as well as use them for the manufacture of yogurts and smoothies.

Idea # 3: Home Sauer Cabbage - Vitamins Clad

Traditional winter salad of sauerkraut contains a huge amount of vitamins and trace elements. Cabbage, quashen at home, no doubt is one of the most useful dishes in the cold season.

What is this product useful?

• Vitamin C - participates in metabolic processes, improves blood circulation and vessel state, and is also a powerful energy.
• Vitamin B6 - participates in almost all the processes of the body, including - is necessary for the normal operation of the immune system.
• Vitamin U - prevents gastrointestinal diseases, participates in the development of collagen and has a rejuvenating effect.
• Vitamin P is an antioxidant, and also improves the state of the vessels.
• Vitamin K- prevents the formation of thrombus, and also necessary to absorb calcium.
• Iodine is necessary to stabilize the hormonal background, the normal functioning of the thyroid gland and the work of the immune system.
• Potassium is needed for normal operation of the cardiovascular system and the output of slags from the body.
• Zinc - stops inflammatory processes, updates the skin and strengthens the bones.

Thus, cabbage is a positiveness of a truly "winter" vitamins necessary to maintain immunity, fight pathogens and bone strengthening. The portion of this salad is able to saturate the body of the daily dose of nutrients.

It is worth noting that we are talking only about the cabbage, sauna at home. Store alternatives may contain preservatives and sugar that will reduce all benefits.

Idea # 4: Raisins, Kuraga and other dried fruits. How without them

An excellent alternative to all sorts of sweets in the winter season can be dried fruits. Date, Raisins, Kuraga, figs and other dried fruits have a lot of useful properties and, moreover, differ in amazing taste.

• The figs greatly strengthens the immune system, establishes the work of the GCT, normalizes the level of cholesterol and fills the lack of vitamins A, B and C.
• The kuraga is a source of iron, which is very useful with reduced hemoglobin. She is also able to strengthen the vessels, establish vision, improve the condition of the skin and hair.
• Raisin contains almost all the vitamins of the group in and deservedly refers to the most useful dried fruits. It normalizes sleep, has a positive effect on the state of the nervous system and improves immunity.
• Prunes contribute to the removal of slags and toxins, improves metabolism and helps to fight stress.
• Dates are able to restore iron deficiency, improve brain activity and improve the work of the intestine.

You can use dried fruits both in pure form and as an additive to salads, smoothies and flakes. Regular use of dried fruit can quickly improve the condition of the body and overcome Handra.

Idea # 5: laminaria or sea cabbage. Add it to your diet

Laminaria is an incredibly useful product in the winter menu. Regular use of sea cabbage allows you to:

• Lose weight. Sea cabbage is one of the lowest calorie products. 100 g of laminaria contain only 5.2 kcal. A small portion of such salad is capable of quenching hunger and saturate the body with vitamins without overloading it with extra calories.
• Clear the body. Laminarium is a source of alginic acid, which is capable of purifying the body from toxins, metals and other harmful substances.
• Prevent thyroid disease. A large concentration of iodine in this product allows you to improve the operation of the endocrine gland and prevent the appearance of the goiter.
• To establish the work of the nervous system. Sea cabbage contains a sufficiently large amount of bromine, which helps the body fight stress and improves the work of the central nervous system.

As you can see, our 5 products are distinguished by incredible benefit. Turn them into your diet in the cold season and you will forget about malaise and colds ..

7 recipes of delicious dishes.

Traditionally, on Fridays, we make a ready-made menu for you for a week and we calculate the required amount of family products consisting of two people so that you do not bind extra, but not left at the end of the week with an empty refrigerator. You can only print our list and, if necessary, make amendments to other family members, taking into account their appetite.

Read other materials heading " "

Today we have made a menu for you for a week from December 23 to December 29. Do not forget that in December continues, which will last until January 6. Successful and tasty week!

This week you will need to buy:

Meat and dairy products, fish, eggs:

• Beef 500 g
• Pork 200 g
• Bacon 250 g
• Chicken fillet 500 g
• Cheese 100 g
• Creamy or feta 70 g
• Cheese Pekorino 100 g
• Parmesan 150 g
• Creamy oil 80 g
• Sour cream 100 g
• Cream 30 g
• Eggs 3 pcs.
• Film Fish 800 g

Vegetables, fruits and grass:

• Potatoes 8 pcs.
• Carrot 3 pcs.
• Bow 3 pcs.
• Bow blue 1 pc.
• Parsley root 1 pc.
• Beijing cabbage 1.5 glasses
• Broccoli 500 g
• Bulgarian pepper 2 pcs.
• Tomatoes 1 pc.
• Cherry tomatoes 15 pcs.
• Salted cucumbers 4 pcs.
• Dried mushrooms 100 g
• Garlic 1 head
• Green beans 5 pods
• Greens 2 beam
• Mandarin 1 pc.

Grocery:

• Wheat flour 200 g
• Rye flour 450 g
• Spaghetti 500 g
• Corn 2 tbsp. Spoons
• White bread 200 g
• Canned white bean 1 bank
• Soy sauce 15 ml
• Dry white wine 100 ml
• Lemon juice 2 art. L.

As you remember, we expect that oil, salt, pepper and basic spices you already have.

Remember: our recommendations are very flexible. Replace any product or recipe at your request, rearrange them in places - in any case it turns out delicious. You can follow our recommendations exactly or just push out from them - in any case you will get seven evenings with wonderful dinners.

From the above products next week you can cook:

Monday

Salads on an ambulance hand © shutterstock

Salad with tomatoes and beans

Ingredients:

• cherry tomatoes 15 pcs.
• canned white bean 1 bank
• green Parsushki
• olive 3-4 tablespoons
• garlic - 3 teeth
• rosemary twig
• lemon juice - 2 tablespoons
• freshly ground pepper

Cooking:

Heat olive oil, add to it a large chopped garlic and rosemary. Radges 1-2 minutes and retain the oil to the side for 30 minutes, so that it is soaked in the aroma of garlic with rosemary.

Then removed garlic and rosemary from oil. Rosemary of emissions, and garlic scatter in mortar and return back to the oil. Add salt, pepper, lemon juice and pinch sugar, well all mix.

Visible, dry tomatoes and cut them in half. Cut the fine parsley. Mix in a bowl of beans, tomatoes, greens and refueling, well all mix and let it brew 10-15 minutes.

Tuesday

Pickup Recipe © shutterstock

Whole brideller with mushrooms

Ingredients:

• 4 potatoes,
• 1 bulb,
• 1 carrot,
• 1 parsley root,
• 4 salted cucumbers,
• 100 g of dried mushrooms,
• 1 bunch of greenery,
• 2 tbsp. spoons of vegetable oil
• 2 l of water,
• salt to taste.

Cooking:

Dried mushrooms boiling boiling water for about 3 hours so that they are splashing. Then the mushrooms are well slip, and the infusion is performed. Shares in the infusion of water to the volume of 2 liters and prepare in it of the mushrooms about 1 hour.

Onions finely cut. Carrot and parsley root Fucks on a large grater. Spsoreui onion on vegetable oil, then add parsley root, carrots and carcasses, stirring, 10 minutes.

Potatoes smirch small cubes. Get noise from the ragger of mushrooms and add potatoes into it.

Mushrooms cut, add to the pan to vegetables and carcasses for 10 minutes. Frames of stew vegetables in the soup and cooking 5-7 minutes.

Salted cucumbers cleanse from skins and straighten straw. Grinding greenery. Add cucumbers, greens, salt and, if necessary, cucumber brine. Crow pickle for another 3-5 minutes.

Serve a brideller with sour cream.

Wednesday

Beijing Cabbage Salad with Chicken and Cheese Balls

Ingredients:

• Chicken fillet - 180-200 g
• Schute - 2-3 h. L.
• Beijing cabbage - 1.5 glasses
• Bulgarian pepper - 0.5 pcs.
• Bow blue - 0.5 heads
• Corn - 2 tbsp. l.

For cheese balls:

• Creamy cheese or feta cheese - 70 g
• Garlic - 1 tooth.
• Dried basil - 0.5 h. L.
• Dill - to taste

For crackers:

• Bread - 2 Slice
• Olive oil - 30 ml
• Olive herbs - 0.5 h.
• Garlic - 1 tooth.

For refueling:

• Sour cream - 4 tbsp. l.
• Soy sauce - 10-15 ml
• Garlic - 2 tooth.
• Mandarine Fresh - 0.5 Mandarin
• Salt, pepper, spices to taste

Cooking:

Cut the bread with a cube of about 1.5 cm. Mix olive oil with garlic, olive herbs and salt. Placing cubes into the coating container, stuffed with a cooked mixture, mix thoroughly and send it to the oven for 15-20 minutes at a temperature of 160-170 degrees. From time to time, mix them.

Chicken fillet short stripes, sustain, sprinkle, sprinkling sesame. Roasting on big fire 5-7 minutes, often stirring, not allowing that the meat is burnt.

Finely cut cabbage, Bulgarian pepper thin straw.

Make cheese balls. To do this, take a creamy cheese or fetu, add a finely chopped dill to it, garlic through the press, basil and a good one for a fork. Then from this mass of the tagged with the hands of the balls in the palms.

To refill mix the sour cream, soy sauce, garlic, tangerine juice and spices.

Mix cabbage, corn, finely cut onions, bell pepper, chicken. Put on a plate, lay out cheese balls, crackers, fields of salad from Beijing cabbage refueling.

Thursday

Finnish fish cake Calakukko

Ingredients:

• 3.5 glasses of rye flour
• 1.5 Glasses of Wheat Flour
• 60 g of butter
• smarter for lubrication
• 800 g Fish fillet (perch or salmon)
• 200 g fatty pork
• 2 tbsp. l. Fat cream
• salt, black pepper

Cooking:

Water in flour, add softened oil and salt, kneading the dough. On the sprinkled flour surface, shoot the dough and put it in half. Now send the dough into the refrigerator, it should stand 30 minutes.

While the dough is waiting for, making a pork cubes, skip through a meat grinder, now the same do the same with the fish. Mixing stuffing and add cream there, sustain and pemer.

We collect our pie. The dough is riveted into not too thin rectangular reservoir (the middle should be thicker than the edges). On one half put minced meat, the cover of his second half and damage the edge.

Put into the oven preheated to 250 °, until the dough is wrapped up, 10-15 minutes. Reduce heat in the oven to 100-110 ° C and baked 4-5 hours. From time to time, lubricate the Pie Sail. Prepared Calacucco to fit on the pieces of melted cream oil and feed.

Friday

How to cook broccoli © shutterstock

Broccoli: Soup recipe with chicken fillet and cheese

Ingredients:

• 300 g chicken fillet,
• 500 g broccoli,
• 1 carrot,
• 1 bulb,
• 100 g cheese,
• 1 tbsp. spoon of cream oil
• coriander,
• ground black pepper,
• salt to taste
• 2 l of water.

Cooking:

Chicken fillet abyss, covered with cold water, sustain, bring to a boil and take off the foam. Cut a half of the bulbs and add to chicken broth. Add salt, spices and cook meat on slow heat 25-30 minutes.

The remaining bow ruins, sodium carrots on the grater. Spasoreui on the butter onions, add carrots and a little fried.

From the broth removed meat, put the broccoli there, bringing to a boil and varie broccoli 10 minutes. Perference broth.

Meat, broccoli and grilled blender with a small amount of broth. Turn to the broth the resulting puree, bring to a boil and stirring, vapor on a slow fire for 5 minutes. Clee on the grater of cheese and gradually add to the soup to complete dissolution.

When submitting soup from broccoli, you can add some cream oil or sour cream and crackers.

Saturday

Meat with vegetables in the oven

Ingredients:

• 500 gr. Meakty beef
• 1 Bulgarian Pepper
• 1 Tomato
• 1 carrot
• 4 potatoes
• 5 green beans pods
• 1 Loux
• pepper, Sol.

Cooking:

Meat slip, dry with a paper towel and devour small pieces. Vegetables coma and clean. Tomatoes, onions, Bulgarian peppers, carrots and potatoes Calculate slices.

In a separate dish, connect all the vegetables, add fresh beans, peer and sustain. Mix everything thoroughly and add to meat.

The resulting mixture is put in a sleeve for baked, the edges of the edge, in several places of the sleeve sleeve with a spacing and shifting on the baking sheet. Bake for 40 minutes at a temperature of 200 degrees.

Sunday

Sometimes a raw egg poured on the finished paste! © shutterstock.com.

Spaghetti Carbonara

Ingredients:

• olive oil,
• 250 g of bacon (oily breasts),
• 0.5 glasses of dry white wine,
• 3 very fresh eggs,
• 150 g finely grazed parmesan,
• 100 g finely grated cheese Pekorino,
• 3 cloves of garlic,
• 500 g spaghetti,
• salt and fresh black pepper.

Cooking:

Take up to boiling 4 liters of water in a large pan.

In a large frying pan on medium heat, olive oil before the condition until it starts to throw, but it will not smoke. Bacon cut along in half, and then across small pieces. Zar him, stirring until he becomes crisp. Bluff wine and preparing, while the smell of alcohol evaporates, and the wine is not light enough, 6-8 minutes. Now take off the fire and the cover with the lid to keep warm.

In a small bowl of a wake of an egg with cheese and garlic.

When the water boils, flow into the saucepan of spaghetti and 1 tbsp. l. conventional salt. Carefully mix so that the pasta do not stick out. Vari to the state of Al Dante.

Catch off the paste on the colander, the layers of water, retaining a half-table. Give spaghetti slightly dry for 5-10 seconds. (They must remain slightly wet), then transfer to a heated serving bowl. If pasta is too dry, add some water from cooking and stirring.

Now the most important thing! Immediately pour on hot spaghetti egg mixture, sprinkle 1 tsp. Flakes of sea salt or incomplete tea spoon of the usual salt, mix well. Mix the mixture of bacon and hard wine into the pasta, generously season with black pepper and mix thoroughly. Immediately serve on the table.

Bon Appetit!

And now see the video recipe grilled fish from simxa.com.ua

Camera / Installation: Evgenia Drache
Style / Food: Olga Drache
sIMXA.. com.. uA./

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