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Delicious and light meals

Roast in the Mediterranean style</ P>
  • 1 kg of beef,
  • 2 tbsp. L. Flour,
  • 2 tbsp. L. olive oil,
  • 1 head of onions,
  • 2 cloves garlic,
  • 2 small tomatoes,
  • 1 glass of red wine,
  • 1 bay leaves,
  • 400 g of potatoes,
  • 1 zucchini squash,
  • 1 small eggplant,
  • 1/2 tsp. Salt,
  • Pepper black ground on the tip of the knife,
  • 50 g of chopped parsley.

My meat. We will wet with a napkin. We cut into large pieces. We pile the pieces of meat in flour. In a frying pan, we warm up the olive oil. We spread the beef and fry it on high heat from two sides to a ruddy crust 5-6 minutes. Ready meat is put into a saucepan. Onions are cleaned, cut into large pieces. Tomatoes are covered with boiling water, peeled, cut into slices. In a frying pan in which meat was roasted, fry the onion for about 2 minutes. Then add the tomatoes, bay leaf, pour the wine. Bring to a boil. We pour this sauce into a saucepan with meat. Cover with a lid and simmer on a small fire for 45 minutes. Peeled potatoes, zucchini, eggplant are cut into large pieces. Add the potatoes to the meat. We cook 10 minutes. Then add the zucchini and eggplant in the pan. Stew until the vegetables are ready. Solim, pepper. Before serving, sprinkle the dish with parsley. My meat, cut into small cubes. Fry in vegetable oil until half cooked. Onions and potatoes are cleaned. Onion cut into half rings, potatoes - medium lumber. Fry potatoes with vegetable oil for 10 minutes. Pre-soaked mushrooms boil for 10-15 minutes and cut into strips. (We do not pour out water from mushroom cooking). Preheat the oven to 260 ° C. Prepare the sauce. Flour lightly browned in a dry frying pan. We add butter, tomato paste. Solim and, continuing to stew, add sour cream. Constantly stirring,

Pork with cowberry sauce

  • 2 kg of pork pulp,
  • 250 ml of red dry wine,
  • 2 tbsp. L. Honey,
  • 30 g of ginger root,
  • 1 tbsp. L. Mixture of white and black peppers,
  • Ground cinnamon on the tip of the knife,
  • 1 incomplete tsp. Salt

For dish sauce:

  • 500 g of lingonberry,
  • 100ml red dry wine,
  • 1/2 cup of sugar.

Wine is poured into a bowl. Add honey and mix thoroughly until smooth. Ginger clean and rub on a fine grater. We connect it with wine. Add the same cinnamon mixture of peppers. We mix thoroughly again. Preheat the oven to 220 ° C. Mine and wash it with a paper napkin. We are spread on all sides with the resulting marinade and rub our salt. Lay the meat on a grill, greased with vegetable oil, put it on a baking sheet. Put the baking tray in the oven. We cook meat for 10 minutes. After that, reduce the oven's heat to 160 ° C. Cover the pork with foil and bake for 2 hours. 30 minutes before cooking remove the foil, so that the pork is browned.

Meatballs with beans and prunes

• 700 g of beef,

• 2-3 medium leaves of cabbage,

• 250 grams of cooked or canned beans,

• 1 raw egg,

• 2 small onions,

• 2 tbsp. L. Breadcrumbs,

• 1 tbsp. L. Powder from dried mushrooms,

• 15 pcs. Prunes without seeds,

• 1/2 cup vegetable oil (for frying),

• 250 ml of hot boiled water,

• 1 incomplete tsp. Salt, black pepper on the tip of the knife,

• 50 g of chopped dill and parsley, dry dill umbrella.

Cooking:

Meat cut into slices and grind in a meat grinderTogether with cabbage leaves. Canned beans thrown in a colander, washed with boiled water. Then, together with the egg, we knead the toad into a homogeneous mass. Peeled onions cut into small cubes. Half of the onions and egg-bean mixture are combined with minced meat. Solim, pepper, add the greens. Stuffing is well mixed and left for 10-15 minutes. We make from meat minced meatballs, we roll them in breadcrumbs. In a frying pan, we warm up the vegetable oil. Lightly fry the meatballs on both sides. Add prunes and dill umbrella for the smell. We remove the frying pan with meatballs of fire. We put it aside. In another frying pan, let the remaining onion in the oil. Then add powder from dried mushrooms. Fry a little. Solim. We pour hot water. Bring to a boil. Remove from the fire and fill this with gravy meatballs. Cover with a lid and stew for 10-15 minutes. We serve meatballs with rice, sprinkled with herbs.

Rollmops from Norwegian herring

  • Bell pepper,
  • 1 onion,
  • 1 carrot,
  • 1 clove of garlic,
  • 1/2 cup water,
  • 1 tsp. Sahara,
  • 5 clove buds,
  • 5 peas of black pepper,
  • Bay leaf,
  • 100 ml of apple (or wine 3%) vinegar,
  • 1 tbsp. L. olive oil.

Cooking:

We cut sweet pepper, onions and carrots with straws. Boil the prepared water, add sugar, cloves, pepper, bay leaf. Then in the boiling marinade, add all the vegetables and cook them for 15 minutes. Then pour in the vinegar, again bring to a boil and remove the marinade from the fire. Let it cool down under the lid. Cooled vegetables spread on a plate. We cut off the large Norwegian herring of weak salting on the fillet, remove all the bones. We put the herring fillets on the cutting board with the mother-of-pearl side down, cover with parchment or film and lightly beat off the blunt side of the knife or malleus, trying not to break the flesh of the fish. Olive oil is mixed with finely chopped garlic, we lubricate with this oil the inside of the fillet. At the wide end of the fish lay out the pickled vegetables and roll each fillet into a tight roll. The end is staked with a wooden skewer. We stack the rolls in a glass container, shift them with the remains of pickled vegetables and pour the marinade. We put the role of the pump in the refrigerator for 2 days. Before serving, cut the rolls into slices. Rollmops can be cooked immediately in large quantities, stored in a refrigerator, from this Norwegian herring will only taste better!

Pangasius in sour cream with vegetables

• 2 halves of pangasius fillet (approximately 700 g),

• 1 large tomato,

• 1 onion,

• 2 cloves garlic,

• 1 tsp. Salt, 1 sweet pepper,

• A handful of olives without pits,

• 200 g of sour cream,

• 1 tbsp. L. Flour for breading,

• 4 tbsp. L. Vegetable oil.

Cooking:

Pangasius cut into small pieces. Solim, pepper and roll them in flour, then fry until golden crust on both sides in vegetable oil. We remove the prepared fish from the frying pan and put it in a separate bowl. Onion and pepper cut into small cubes, garlic - shallow straw. On the same oil, which fried fish, let's pass onion, pepper and garlic for 5-6 minutes, stirring occasionally so that it does not burn out. We chop the tomato slices. We spread it in a frying pan with onion and pepper and simmer all together for 2-3 minutes. Then add sour cream, mix well and stew for a couple of minutes. Cut the olives in half. In a pan with vegetables in sour cream we add pieces of fish, olives and salt. Again, stir everything well and stew for 5 minutes. This dish can be served as an independent, it does not require a side dish.

Roll "Turtle"

• One pink salmon weighing 1 kg,

• 6 medium mackerels,

• salt, black ground pepper,

• Threads,

• vegetable oil.

Cooking:

We clear pink salmon from the bones, cut into smallSquares. 1. First we make fillets of mackerel, we remove from seeds, but we do not remove the skin. 2. Fillet slightly salt, pepper, on a large part lay out a couple of slices of pink salmon, salt again. 3. We wrap the fillet with a roll and tie it with thread. 4. Roll the rolls on the baking sheet, after having greased it with vegetable oil, you can also put foil on the baking sheet, then do not lubricate with oil. We put the pan in the preheated oven to 220 ° C for 40 minutes. If the temperature is less than 220 degrees, then the "tortoise shell" effect will not be obtained. 5. Let the cooling rolls cool down. Then untie them and put them on a plate, the dish can be decorated with greens.

Cod with tomato and cheese

  • 800 g cod fillets (can be replaced with any other white fish),
  • 3-4 large tomatoes (it is better to choose tomatoes with dense pulp, tomatoes of "cream" type are ideal)
  • 250 grams of suluguni cheese,
  • 2 cloves garlic,
  • Salt and black ground pepper to taste.

Cooking:

1. Cut the tomatoes in circles. Half lay out in the form. 2. Fish cut into small pieces of medium size, salt, pepper, rub garlic and put on top of tomatoes. We let stand for 5-7 minutes, so that they are impregnated. 3. From the top of the fish we put the remaining tomatoes. 4. We send the form to the oven preheated to 220 ° C for 10-12 minutes. Then take out the dish, the top three cheese. We put again in the oven under the grill for a couple of minutes, so that the cheese melts.

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