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The most affordable and delicious recipes

Camembert with salad</ P>

Serve with cranberry jam.

  • 300 grams of assorted salad leaves
  • 80 grams of walnut kernels
  • 2 table. Spoons of apple cider vinegar
  • For 1 tea. Spoon of mustard and honey
  • 5 table. Spoons of olive oil
  • 4 heads of camembert cheese

Preparation of the recipe:

1. Half the walnuts are chopped and the remaining ones are ground. 2. Prepare the gas station. Mix the shredded nuts with apple cider vinegar, mustard, honey and half of the olive oil. 3. Fry the cheese on the remaining olive oil. Let the salad leaves mix with chopped nuts and pour over the dressing. Serve with grilled cheese.

Cooking time: 35 min.

In one serving 420 kcal

Proteins - 25 g, fats - 46 g, carbohydrates - 8 grams

Assorted salad

Instead of feta cheese, you can use cheese.

  • 4 medium beets
  • 2 cloves of garlic
  • 1/2 head lettuce
  • 1 lime
  • 100 g feta cheese
  • 100 g of walnut kernels
  • 1/2 lemon juice
  • 4 table. Tablespoons olive oil
  • Dried marjoram
  • salt
  • Ground black pepper

Preparation of the recipe:

1. Beet boil (2 h), peeled and cut into slices. 2. Pass garlic through the press. Cut into salad straws. From half of the lime squeeze juice, another cut into slices. Feta cheese cut into cubes, nuts chop. 3. For filling, mix the juices of lemon and lime, olive oil and garlic. Season with salt, pepper and marjoram. 4. Beets, lettuce, nuts and feta ", mix, pour with dressing. Serve with lime slices.

Cooking time: 50 min.

In one serving 333 kcal

Proteins - 8 grams, fats - 28 grams, carbohydrates - 18 grams

Apple "baskets"

With a filling of herring salad.

  • 2 fillets of lightly salted herring
  • 2 large apples
  • 3 hard-boiled eggs
  • 3 table. Spoons of mayonnaise
  • 1/2 lemon juice
  • Ground black pepper and paprika
  • 1 lemon for decoration

Preparation of the recipe:

1. Cut the apples into halves. Carefully cut out the core, remove some of the pulp, the rest - sprinkle with lemon juice. 2. Herring, apple pulp and squeeze the proteins. Add mayonnaise, pepper and paprika, mix and decompose into apple "baskets". Yolks grate and sprinkle salad. 3. Cut the lemon slices and gently cut the flesh. Cut the obtained crusts in half and insert them into the salad so that the "baskets" have "handles".

Cooking time: 30 min.

In one serving 360 kcal

Proteins - 23 g, fats - 20 g, carbohydrates - 36 grams

Cod fillet pate

For 4 servings:

  • 1.5 kg of cod fillets
  • 500 ml of milk
  • 1 bay leaves
  • 1/2 onion
  • 200 g of butter
  • 100 grams of hard cheese
  • salt
  • Ground black pepper
  • 1 teaspoonful. Mustard spoon

Preparation of the recipe:

1. Grind the onion. Milk bring to a boil, add onions, bay leaf, salt and pepper. Lower the pieces of fish fillets and cook for 15 minutes. Tresku get a noisy, dry, cool and pass through a meat grinder. Grate the cheese on a fine grater. The resulting mass grind with butter, grated cheese and mustard. Season with salt and freshly ground black pepper to taste. 2. From the ready-made pate to form fish, make fins from slices of cheese and "draw" a scallop pattern using a teaspoon.

Cooking time: 40 min.

In one serving 360 kcal

Proteins-18 g, fats-9 grams, carbohydrates-6 grams

Snacks on the "guinea pigs"

Spicy and original cold appetizer.

  • 200 grams of ham
  • 200 g of pitted olives
  • 200 g of hard cheese
  • 300 g of cherry tomatoes
  • 300 g of mozzarella cheese in the form of small balls
  • 4 small buns
  • 16 buds of carnation
  • 1 table. Spoon of fried almond kernels

Preparation of the recipe:

  1. Hard cheese and ham cut into cubes, tomatoesCherry cut into halves and remove the remains of the pedicels. 2. Prepared products and mozzarella balls with olives strung, alternating, on skewers. You can also use: pieces of pickled cucumber, diced chicken fillet or pieces of herring, quail eggs, marinated mushrooms or onion. 3. Cut the buns in half. From the buds of a carnation make "eyes", from the kernels of almonds - "penny". In the buns stick the skewers with snacks. Serve on salad leaves.

Cooking time: 20 min.

In one serving 410 kcal

Proteins - 22 g, fats - 13 g, carbohydrates -18 g

"Cap of Monomakh"

An elegant dish looks even more appetizing.

  • 1 large beetroot
  • 3 carrots
  • 300 grams of ham
  • 100 g of white beans
  • 200 g of hard cheese
  • 2 cloves of garlic
  • 6 table. Spoons of mayonnaise
  • Salt
  • Ground black pepper

Preparation of the recipe:

1. Bean boiled (40 minutes). Beets and carrots boil. Puncture root crops on the fork so as not to burn your hands, and peel. 2. Vegetables and cheese separately grate on a large grater. Garlic let through the press. 3. Cut the ham into cubes. Carrots mixed with ham and half of garlic mass, refuel 2 table. Spoons of mayonnaise and put in the center of the dish slide. 4. Grated cheese mixed with 2 table. Spoons of mayonnaise and lay around the carrot ring. 5. Mix beetroot with beans, garlic mass left, mayonnaise and gently spread around the ring from grated cheese.

Cooking time: 30 min.

In one portion 213 kcal

Proteins-11 g, fats-17 g, carbohydrates-26 g

Cheese balls

  • 250 grams of hard cheese
  • 1/2 tea. Spoons of paprika
  • 1/2 bunch of green parsley and dill
  • 50 g ground peanuts
  • salt
  • Ground black pepper to taste

Preparation of the recipe:

1. Cheese grate on a fine grater, mix with paprika, salt and pepper. Gently roll out of the cheese mass the same koloboks approximately 3-4 cm in diameter. 2. Cut the parsley and dill and chop it finely. Then mix with the ground peanuts and lay a thin layer on the cutting board. 3. Evenly roll the koloboks in greens with nuts and shift to a dish. Place on the refrigerator for 30 minutes. 4. Serve a snack chilled, stuck in each bun with a skewer for canapés.

Cooking time: 15 min.

In one serving 180 kcal

Proteins - 22 g, fats-16 g, carbohydrates - 5 grams

Soup with corn

For flavor, add the chili into it.

  • 300 g of beef on bone
  • 5 tubers of potatoes
  • 2 onions
  • 1 carrot
  • 1 parsley root
  • 2 table. Tablespoons vegetable oil
  • 250 g of canned corn
  • 1 bunch of dill
  • salt
  • Ground black pepper
  • Bay leaf

Preparation of the recipe:

1. Meat pour 2 liters of cold water, bring to a boil, remove the foam with foam, cook for 2 hours. 2. Peel the potatoes and cut them into cubes. Chop onion. Carrots and parsley root grate on a large grater. 3. Onion with roots roasted with vegetable oil. Add potatoes and lightly fry. 4. Cut the meat from the bones, cut into slices. Broth the broth, put on fire and bring to a boil. 5. Put the vegetables in boiling broth and cook for 15 minutes. Canned corn can be thrown in a colander and allowed to drain completely. Add grain to the broth with vegetables. 6. Salt, pepper, add bay leaf and cook for 5 minutes. 7. Boil the meat on plates. Greens to sort and grind. Ready soup to pour on plates and sprinkle with herbs.

Cooking time: 35 min.

In one serving 320 kcal

Proteins - 24 g, fats - 18 g, carbohydrates - 32 g

Pea soup

With pearl barley and smoked pork belly.

  • 500 g smoked bacon
  • 1 carrot
  • 1 onion
  • 1 parsley root
  • 1 table. A spoon of vegetable oil
  • 1 table. Spoonful of pearl barley
  • 150 g of dried peas
  • salt
  • ground black pepper
  • Bay leaf
  • Parsley greens

Preparation of the recipe:

  1. Pre-soaked pearl croup in 1A glass of water for 8-10 hours. Then drain the water, rinse the croup. 2. Smoked brisket cut into small cubes, put in a saucepan and pour 1.5 liters of water. Add pearl barley and peas, cook for 1.5-2 hours. 3. Onions, carrots and parsley root chop and saute in vegetable oil (5-7 minutes). 4. Put the vegetables in the soup and continue to cook until ready (about 20 minutes). Add salt and pepper to taste, add bay leaf, cook for another 5 minutes and remove from heat. 5. Greens of parsley to sort and grind. Put soup in plates, sprinkle with herbs.

Cooking time: 120 min.

In one serving 820 kcal

Proteins - 53 grams, fats - 33 grams, carbohydrates - 45 grams

Fish soup

Delicate fish, lots of vegetables and cheese.

For 6 servings:

  • 400 g cod fillet
  • 1 onion
  • 1 carrot
  • 2 roots of parsley
  • 2 table. Tablespoons vegetable oil
  • 2 potato tubers
  • 200 g of processed cheese
  • 20 grams of parsley and green onions
  • salt
  • White ground pepper
  • Bay leaf

Preparation of the recipe:

  1. Cut the fish into pieces, pour 2.5 liters of coldWater, salt. Bring to a boil, cook over low heat for 30-40 minutes. 2. Grate the onions, carrot and parsley root cut into slices. Vegetables fry, stirring, in vegetable oil (5 min), then add to fish broth, cook for 5 more minutes. 3. Peel potatoes and cut into small pieces, put in broth and cook for 15 minutes. Green parsley to sort and grind. Put in the soup. 4. Fused cheese grate on a large grater, add to the soup, cover the pan with a lid and cook for 5 minutes. Chop the green onions with ringlets. Season the soup with pepper, bay leaf and sprinkle with green onions.

Cooking time: 30 min.

In one serving 380 kcal

Proteins - 23 g, fats - 24 g, carbohydrates - 20 g

Borscht in the Kuban style

With the breathtaking aroma of white mushrooms.

  • 1 table. A spoon of vegetable oil
  • 1 onion
  • 50 g of dried white mushrooms
  • 3 beets
  • 1 carrot
  • 1 parsley root
  • 4 potatoes and a tomato
  • 200 g cabbage
  • Salt
  • Ground black pepper

Preparation of the recipe:

  1. Mushrooms pre-soak for 4-5 hours inLiter of water. 2. Grind the onions, beets, carrots and parsley root grate on a large grater. Cut the potatoes into cubes, chop the cabbage. Tomatoes to pass with boiling water, peel off, cut the flesh into slices. Vegetables stew in vegetable oil, adding 1/2 cup of water. 3. Boil mushrooms (20 minutes) and grind. Mushroom broth strain, bring to a boil, add vegetables and mushrooms, season to taste and cook for 20 minutes. Serve with sour cream.

Cooking time: 75 min.

In one serving 430 kcal

Proteins - 18 g, fats - 12 g, carbohydrates - 67 g

Soup in Baden

A traditional dish of Austrian cuisine.

  • 600 g pike perch fillet
  • 1/2 lemon juice
  • 2 onions
  • 2 cloves of garlic
  • 1 carrot
  • 1 celery root
  • 1 table. A spoon of vegetable oil
  • 2 table. Spoons of flour
  • 50 ml cream
  • 150 ml of dry white wine
  • Salt
  • Ground white pepper

Preparation of the recipe:

  1. Cut the fish into slices and sprinkle with lemonJuice. 2. Grind the onion and let the garlic through the press. Carrots and celery root should be rubbed on a large grater. Vegetables fry in vegetable oil (5 min), shift into a large saucepan. Pour 1 liter of boiling water, season with salt and ground white pepper and cook for 10 minutes. 3. Lightly fry the flour without fat, mix with 3 tablespoons of water and with wine. The resulting refueling along with the fish pieces add to the pan to the vegetables, cook for 20 minutes. Pour the cream and bring to a boil.

Cooking time: 40 min.

In one serving 196 kcal

Proteins - 19 grams, fats - 7 grams, carbohydrates-12 grams

Pepper with beans

For 4 servings:

  • 4 sweet peppers
  • 200 g of canned beans
  • 1 onion
  • 1 table. A spoon of vegetable oil
  • 100 ml of vegetable broth
  • salt
  • Tabasco sauce
  • 100 g of grated hard cheese

Preparation of the recipe:

  1. Pepper cut in half, remove the seeds. Put the beans in a colander. Peel onion and finely chop. 2. In the oil, toss the onion. Add broth, beans and all put out. Season. 3. Fill the halves of peppers with the filling, sprinkle with grated cheese and put on greased baking sheet. To put on 15 mines in an oven at 180 °.

Cooking time: 25 min.

In one serving 380 kcal

Proteins - 13 g, fats - 26 grams, carbohydrates - 24 grams

Omelette with salmon

A hearty breakfast for the whole family.

For 4 servings:

  • 200 grams of squash
  • 200 g of boiled potatoes
  • 1 onion
  • З eggs
  • 2 table. Spoons of milk
  • 200 g of salmon
  • 200 g of canned corn
  • 2 teas. Tablespoons olive oil
  • spice
  • greenery

Preparation Recipe:

1. Peel onion and finely chop. Squash to wash and cut into strips. Peel potatoes and cut into cubes. Fish finely chopped. 2. In the olive oil, brown the onions. Add zucchini and fry, stirring, 5 min. Put the potatoes and fry for another 3 minutes. Corn the corn and add to the pan with vegetables along with the fish. 3. Whisk eggs with milk. Add salt, pepper and dried greens. 4. Vegetables and fish mix well, pour the beaten eggs. Fry over medium heat until the omelet thickens.

Cooking time: 15 min.

In one serving 296 kcal

Proteins - 24 grams, fats - 14 grams, carbohydrates-11 grams

Salad «Flower Symphony»

For 4 servings:

  • 200 g chicken breast fillets
  • 3 tomatoes
  • 100 grams of hard cheese
  • 1 kiwi
  • 1 bunch of dill
  • 0.5 tufts of red and green lettuce
  • 1 table. A spoonful of olive oil
  • salt
  • pepper
  • 5 leaves and 10 nasturtium flowers
  • Twigs of flowering cilantro for decoration

Preparation of the recipe:

1. Salad leaves and 3 leaves of nasturtium put on a dish, lightly salt and sprinkle with half of the olive oil. 2. Cut the fillet into strips and fry in the remaining olive oil (10 minutes). Salt, pepper and remove from heat. 3. Cut the tomatoes into large slices, cheese - straw. Kiwi must be cleaned, cut into circles. Three flowers of nasturtium and the remaining leaves are torn to pieces. 4. Mix all the ingredients, mix and place on a prepared dish. Decorate with the remaining flowers. Cooking time: 35 min.

"Snowflake" cake

For 8 servings:

For the test:

  • 0.5 packs of margarine (125 g)
  • 3/4 cup of granulated sugar
  • 5 yolks
  • On 0,5 tea. Spoons of baking powder, cinnamon, ground cloves and nutmeg
  • 1 teaspoonful. A spoonful of cocoa powder
  • 1 lemon peel
  • 1-2 table. Spoons of honey
  • 3 cups of flour.

For filling:

  • 500 g of lingonberry.

To fill:

  • 500 g sour cream
  • 5 proteins
  • 2 cups of sugar

Preparation of the recipe:

1. From the ingredients listed, knead the dough and put it in the mold, making a side. 2. Cranberry should be sorted, washed and put on the dough. 3. Squirrels with sugar beat in a steep foam, mix sour cream. Pour the resulting mixture into cranberries. 4. Heat the oven to 200 °. The cake is baked for about 1 hour. A sign of readiness is a toasty, protein-smeared fill. Cooking time: 60 min.

Beef in dairy and mustard sauce

For 6 servings:

  • Pulp pulp (1,5-2 kg)
  • 1 table. A spoonful of olive oil
  • salt
  • 1 bun
  • 1 teaspoonful. Spoon of sweet mustard
  • Multi-colored peppercorns
  • 2 table. Scoops of grated horseradish
  • 2 table. Spoons of boiled milk

Preparation of the recipe:

  1. Meat grate with olive oil and salt, lay outIn a heat-resistant form, bake for 1 hour at 200 °. 2. Roll the roll through a meat grinder or crumbled, mixed with mustard, colorful pepper, horseradish and milk. Form a ball from the resulting mixture and roll out a thickness of approx. 0.5 cm. 3. Take the beef from the oven, wrap in a "dough" and bake for another 15-20 minutes, until the crust is ruddy and crispy. Serve, sliced.

Cooking time: 45 min.

In one serving, 382 kcal

Proteins - 30 grams, fats - 28 grams, carbohydrates - 3 grams

Beef with vegetables

For 4 servings:

  • 2 carrots
  • 1 onion
  • 500 g of string beans
  • 200 g of butter
  • 250 grams of vegetable broth
  • 4 yolks
  • 125 ml of white wine
  • Juice of 1 lemon
  • spice
  • 8 beef schnitzels
  • 50 ml of olive oil

Preparation of the recipe:

  1. Carrot cut into slices, onions - largeWedges. Beans boil (10 minutes). If you use frozen beans, it should be thawed, but not cooked. 2. Fry vegetables in half of the olive oil (5 minutes), pour in the vegetable broth, season to taste and simmer over medium heat until the liquid evaporates (about 15 minutes). 3. Prepare the sauce. Melt the butter. Beat yolks with wine and lemon juice in a water bath until the consistency of the cream. Continue to beat, add butter. Season to taste. 4. Schnitzel fry in the remaining olive oil (3 minutes on each side). Transfer to a dish and serve with vegetables and sauce.

Cooking time: 35 min.

In one serving, 541 kcal

Proteins - 23 g, fats - 45 grams, carbohydrates - 7 grams

Pay attention to: