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Recipes for making delicious dishes

Rice salad with cranberries </ P>
  • 3/4 cup long grain rice
  • 75 g dried cranberries
  • 1 tbsp. L. Peeled pine nuts
  • 1 stalk of celery
  • Packing of lollo-rosso salad leaves
  • Peel and juice 1/2 lemon
  • 4 tbsp. L. Mayonnaise
  • 1 cup fresh cranberry juice
  • salt pepper


1. Put the dried cranberries in a saucepan, add cranberry juice and let stand for 4 hours. 2. Pour rice 3 glasses of water. Salt and cook until done (15-17 minutes). Throw the rice in a colander, let it drain, cool it. 3. Place a pan of cranberries on the fire. Add the lemon juice and zest. Give a boil, cook for about 10 minutes. On low heat. Remove from heat and allow to cool. 4. Pine the pine nuts lightly in a dry frying pan without fat. Celery finely chopped. Salad leaves wash, dry, cut. Mix rice with nuts, celery and lollo-rosso and place into 4 portioned salad. Mayonnaise mix with pepper, salt and 3-4 tbsp. L. Juice of cranberries. Season the salad. From above, draining the liquid, distribute the cranberry berries. Before serving, let the salad brew.

Snack "Orange Dream"

  • 2 sprigs of fennel
  • 4 sweet tangerines
  • 200 g perch fillets
  • 1 broth cube
  • 100 g of green olives (pitted)
  • 1/2 bunch of green onion
  • 1 tsp. Mix of ground peppers (you can take only pink)
  • 4 tbsp. L. olive oil
  • Salt
  • 1 lemon
  • 150 g of a mixture of lettuce leaves

1. Prepared fillet of perch boil in water with a dissolved broth cube for 6 minutes. Throw in a colander, let the broth drain. 2. Cut the fennel. Sandberries clean and divide into slices. Wash and cut the onions. 3. Mix the butter with lemon juice, add salt and pepper to taste. Put the salad mixture on a dish, mix with the chopped fennel and pour the dressing. On top, lay the perch fillets, olives and mandarin slices. Garnish with green onions.

Chicken skewers with sauce

  • 1 ripe mango fruit
  • Juice of 1 lime
  • 50 g of dried cranberries
  • 1 small green chili pepper
  • Little piece of ginger
  • Salt
  • 400 g chicken breast fillet
  • 2 tbsp. L. Vegetable oil
  • Pepper to taste
  • Several stalks of celery


1. Cut the mango, remove the stone. Grind the pulp to mash. Finely chop the cranberries, chili pepper (remove the seeds). Ginger clean, and grate on a fine grater. 2. Mix the puree of mango, chili, cranberries and ginger, season with a pinch of salt. 3. Cut chicken breast fillets along into thin slices. String the meat on the skewers (soak them for a while in advance) like an accordion and fry in oil on both sides for 2-3 minutes. Season with salt and pepper. 4. Strew the celery stems large and fry for a few minutes in oil. Spread the sauce into a serving salad bowl. Garnish with stalks of celery. From above on each salad bowl lay on shish kebab.

Chicken, Stewed with Vegetables

  • Chick
  • 250 g carrots
  • 200 g of small white onions
  • 2 stalks of celery
  • 2 cloves of garlic
  • 400 g of frozen green peas
  • 1-2 sprigs of tarragon and thyme
  • 2-3 bay leaves
  • 2 tbsp. L. Vegetable oil
  • 1 glass of white dry wine
  • salt pepper


1. Prepared chicken grate inside and outside with salt and pepper, inside put thyme, tarragon and bay leaf. Heat the oil in a large frying pan and fry the chicken over medium heat from all directions until golden brown. 2. Peel the onions, celery and carrots. Cut the carrots and celery into pieces, leave the onions whole. 3. Take the chicken out, put the vegetables in a pan and lightly fry. Put the vegetables in a pan, season, pour white wine, top the chicken, cover with a lid and simmer on low heat for 45 minutes. 4. Cook the peas 8 minutes. In salted water, drain the water. For 10 minutes. Until the end of cooking, peas, along with finely chopped garlic, put in a patch of chicken with vegetables. Before serving, place chicken on a wide dish, around lay vegetables.

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