Recipes of delicious high-calorie dishes
For 12 people. Time: 150 minutes. 355 kcal.
2 zucchini, 6 tomatoes, 4 table. Spoons of vegetable oil, 1 teaspoonful. A spoonful of thyme leaves, 50 grams of spinach leaves, 1 onion, 1 clove of garlic, 100 grams of ham, 100 grams of cheese, salt, pepper.
Zucchini slice along the slices. Tomatoes scald, peel and cut into quarters. Heat the oven to 200 ° C. Zucchini and tomatoes put on a baking tray, sprinkle 1 table. Spoon the butter and sprinkle with thyme. Salt, pepper and put in the oven for 5-10 minutes. Spinach blanched 2 minutes in boiling salted water. Throw it on a sieve and let the water drain. Bulb and garlic clove peel, chop and fry on 1 table. Spoon of oil. Cut the upper third of the loaf and select a piece of crumb. Lay the layers of vegetables, slices of ham and cheese. Salt, pepper and sprinkle with the remaining oil. Cover with the top of the loaf, wrap in a film and put it for 2 hours in the cold. Wash tomatoes, scald, then peel. Cut each fruit into quarters. At the loaf cut off the upper third and carefully, so as not to damage the walls, choose a piece of crumb with your hands. In the resulting deepening, lay all the prepared vegetables, thin slices of ham and cheese in layers. You can serve on the table.
Meatballs in tomato sauce
For 4 people. Time: 40 minutes. 294 kcal.
400 g ground beef, 2 table. Spoons of rice, 1 egg, 1 onion, 2 table. Spoons of flour, greens, salt, pepper, 2 table. Spoons seasoning, 2 table. Spoons of vegetable oil, 1/2 carrot, celery root and sweet pepper, 200 ml of tomato juice.
To the stuffing, add rice, beaten egg and flour. The onion is finely chopped and fried in vegetable oil until golden. Add the onion to the stuffing. Stir well, add pepper and 1 table. Spoon seasoning. Form small meatballs, dip them into boiling salted water and cook for 5 minutes. For the sauce, grated carrots and celery on the grater, put out with butter on low heat until softening. Add chopped sweet pepper and 1 table, spoon seasoning. After a minute pour in tomato juice. Put the meatballs in boiling sauce and cook until the sauce thickens. Do not salt. Serve the cooked asparagus beans with garnish.
The present pilaf
For 4 people. Time: 75 mins. 230 kcal.
1.5 kg of meat, lamb or pork, 1 kg of rice, 600 g of carrots, 500 g of onions, 250 ml of vegetable oil, 1 table. Spoon of zira and barberry, 1/2 table. Spoons of turmeric, 1 head of garlic, red and black ground pepper, 2 table. Spoons seasoning.
Onion cut into strips, carrots - slabs. Cut the meat into small pieces. In the cauldron, heat the oil, put the onions and fry until golden. Add the meat, fry. Add the carrots and cook all together for 5-7 minutes (do not cover with a lid). Add spices, pepper and 1 table. Spoon seasoning. Stir well. Pour the water so that it covers the meat. Cover and simmer for 35 minutes over medium heat. Rinse rice and pour it into the cauldron, smooth, but do not mix. Pour in the hot water so that it covers the rice by 2 cm. Sprinkle 1 table, seasoning spoon, cover and cook until rice absorbs water. In the middle, press the head of garlic and make holes in the rice. Cook another 25 minutes. Stir and serve to the table.
Generous vegetable stew
For 12 people. Time: 50 minutes. 325 kcal.
1 eggplant, 1 zucchini, 1 large carrot, 4Tomato, 1 leek, 1 sweet pepper, 2 table, spoons of dry wine, 4 table. Spoons of vegetable oil, 3 cloves of garlic, black and red ground pepper, 1-2 table. Spoons seasoning, greens.
Eggplant and zucchini wash and cut into largeCubes. Wash carrots, peel and cut into slices. Chop the leeks also. Sweet pepper wash, peel off the seeds and cut into thin plates. In a deep frying pan, heat the oil, fry carrots and leeks. Then add eggplants, after 5 minutes - zucchini and sweet pepper. Pour in the wine and cook until half cooked. Wash the tomatoes and cut them in half. Juicy pulp grate on a large grater. In another pan, mix the tomato pulp, finely chopped garlic, pepper and seasoning. Stew the sauce until it thickens. Pour the vegetables sauce and simmer another 7-10 minutes. Garnish with greenery.