/ / Recipe for cooking for a romantic dinner

The recipe for cooking for a romantic dinner

Pumpkin with stuffing</ P>

Looks very smart.

4 servings of dish:

  • 1 pumpkin (about 2 kg)
  • 500 g of chopped meat
  • 3 onions
  • salt
  • Ground red pepper
  • 2 table. Spoons of breadcrumbs
  • For 1 teaspoonful. A spoonful of sugar and a dry mixture of herbs
  • 1 table. A spoon of vegetable oil
  • Greens for decoration


  1. At the pumpkin cut off the "cap", remove the seeds. 2. Chop onion, mix with chopped beef and breadcrumbs. Salt, pepper, add sugar and seasonings. 3. Prepared filling fill the pumpkin, cover with a "lid" and shift to a greased baking sheet. Bake in the oven for 30 minutes at 180 °. Serve with sprinkled greens.

Cooking time: 45 min.

In one serving 380 kcal

Proteins - 18 g, fats - 12 g, carbohydrates-19 g

Soup with meatballs

4 servings of dish:

  • 1 onion
  • 2 cloves of garlic
  • 1 table. A spoon of vegetable oil
  • 140 g of long grain rice
  • 850 ml broth
  • 400 g of canned tomato slices
  • salt
  • Ground black pepper.

For meatballs:

  • 150 g chopped beef
  • 1 table. Spoon of flour
  • 1 egg


1. Onion and garlic grind and saute on vegetable oil (10 min). 2. Add rice, stir, fry 1 min. 3. Pour broth, add tomatoes with liquid and cook for 15 minutes. Salt and pepper. 4. Egg whisk slightly, combine with flour and chopped meat. From the received weight to form meatballs, to lower in boiling soup and to cook still 5 minutes. 5. Ready soup to pour on serving plates.

Cooking time: 35 min.

In one serving 350 kcal

Proteins -19 g, fats-22 g, carbohydrates -18 g

Cutlets with mushrooms

You can prepare them in advance, and then warm up.

4 servings of dish:

  • 1 kg chopped beef
  • 5 eggs
  • 500 g of fresh champignons
  • 3 onions
  • 2 table. Tablespoons vegetable oil
  • salt
  • Ground black pepper


  1. 4 eggs hard boiled. Peel and cut each one in half. 2. Mushrooms to sort out (preferably not wash!) And cut into large slices. 3. Grind the onion. Preheat 1 table in the frying pan. A spoonful of vegetable oil and fry the mushrooms with onions. Season with salt and pepper. 4. Heat the oven to 180 °. From meat to make small flat cakes, put eggs and mushrooms with onions for each half. Carefully join the edges of the cake and mold the cutlets with the filling inside. 5. Baking tray with the remaining vegetable oil, put the cutlets and grease the remaining egg. Put in the oven for 30-40 minutes.

Cooking time: 25 min.

In one serving 340 kcal

Proteins - 21 g, fats -12 g, carbohydrates - 8 g

Potato cake

With a filling of chopped meat and sweet pepper

For 8 servings of dish:

  • 150 grams of potatoes, onions and flour
  • 80 g of butter
  • 3 pods of multi-colored sweet pepper
  • 2 table. Tablespoons olive oil
  • 500 g of chopped meat
  • 1 teaspoonful. Spoon of ground paprika
  • 3 eggs
  • 150 ml cream and milk
  • 2 table. Spoons of tomato paste
  • salt


1. Peel potatoes and boil until cooked. Drain the water and mash the potatoes. Add the butter, flour, salt and knead the dough. Then put it into a mold with non-stick coating and make a bead. 2. Pepper pulp and chop the onion, brown olive oil (10 min). Stir chopped meat, season with salt and paprika. The resulting filling is distributed on a potato dough. 3. Whip eggs with cream and milk. With the mixture, fill the filling. Bake for 40 minutes at 200. Ready to cook the cake completely.

Cooking time: 60 min.

In one serving, 490 kcal

Proteins - 20 g, fats - 35 g, carbohydrates - 20 g

Mushroom salad with garlic sauce

• 1 large chicken fillet

• 1 head of Peking cabbage

• 1 pod of red sweet pepper

• 300 g of pickled mushrooms (preferably spiced)

• 300 grams of hard cheese

• 2 cloves of garlic

• 1 egg

• a little bit of mustard, 1/2 lemon juice

• 100 g of vegetable oil, salt

• ground black pepper


1. Chicken fillet boil in salted water (15 minutes) and cut across the fibers in thin strips. 2. Finely chop cabbage. Pulp of sweet pepper cut into small slices. Mushrooms are thrown in a colander and allow to drain the liquid. Cut the cheese into small cubes. 3. Prepare the sauce. Rub the egg with salt and mustard, with constant stirring pour lemon juice and vegetable oil. Garlic let through the press, mix with sauce. 4. Ingredients of salad to salt, pepper, pour with sauce and mix.

Cooking time: 75 min.

In one portion 230 kcal

Proteins - 30 g, fats -12 g, carbohydrates - 9 grams

Spicy champignon salad

Balsamic vinegar favorably emphasizes the taste of marinade ingredients.

4 servings of dish:

  • 500 g of small champignons
  • 8 table. Spoons of olive oil
  • 1 bunch of parsley
  • 1 clove of garlic
  • 3-4 drops of balsamic vinegar
  • 1/2 lemon juice
  • salt
  • Ground black pepper
  • 1 pod of red chili peppers
  • 1 lemon


  1. Mushrooms pick and cut into thin slices. In a frying pan heat 4 tablespoons of olive oil and fry the mushrooms with constant stirring (8-10 min). Remove from heat and allow to cool completely. Greens to sort and grind. Garlic let through the press. Mix the cooled mushrooms, greens and garlic mass. 2. Prepare the marinade. Mix lemon juice with balsamic vinegar, salt and pepper. Stir the remaining olive oil and marinade lightly. Mixture of mushrooms with garlic pour marinade and place for 1.5 h in the fridge. Chop the chilli into halves, remove the seeds, and cut the flesh into thin strips. Stir to marinated mushrooms and leave the dish in the refrigerator for another 30 min. 3. Cut the lemon into thin slices. Salad served, adorned with lemon slices and, if desired, twigs of greens.

Cooking time: 50 min.

In one portion 260 kcal

Proteins - 24 g, fats - 4 g, carbohydrates - 3 g

Stuffed mushrooms

Perfect treat for a small company.

  • 500 g of large champignons
  • 75 g of butter
  • 1 large onion
  • 1 clove of garlic
  • 3 slices of fresh white bread


  1. The legs of champignons are carefully separated from the hats. Cut the legs, chop the onions and saute them in 50 g of butter (10 min). Garlic let through the press, slices of bread crumble. 2. Add garlic and bread crumbs to the legs of champignons with onions. The received mass to fill hats and to transfer in the form, oiled with the remained oil. Bake for 20 minutes at 180 °.

Cooking time: 60 min.

In one portion 230 kcal

Proteins - 7 g, fats -17 g, carbohydrates -14 g

Beet and Mushroom Caviar

Served portion on salad leaves.

For 8 servings:

  • 600 g of beetroot
  • 2 carrots
  • 1 onion
  • 2 cloves of garlic
  • 1 teaspoonful. Spoonful of vinegar
  • 150 g of peeled walnuts
  • 200 g of pickled mushrooms
  • 500 g of lettuce
  • 4 table. Tablespoons olive oil
  • 30 g of green coriander
  • salt
  • Ground red pepper


1. Peel and grate the beetroot on a large grater. Carrots grate on a small grater, chop onion. Onions and carrots fry in 2 tablespoons of olive oil (5 minutes), add beets, pour vinegar, stir and fry for another 15 minutes. Then remove from heat and cool. 2. Pass garlic through the press. Cut the walnuts. Marinated mushrooms to throw in a colander and, letting the liquid drain, finely chop. Mix the fried vegetables with garlic, walnuts and mushrooms. Salt, pepper and season with the remaining olive oil. 3. Cilantro chop. Leave the salad on a plate. For each sheet put 2 tables, spoonfuls of caviar and sprinkle with celery greens.

Cooking time: 30 min.

In one portion 235 kcal

Proteins-8 g, fats-10 g, carbohydrates-22 grams

Salad "Autumn"

  • 1 chicken fillet (approximately 150 g)
  • 1 apple
  • 1/2 lemon juice
  • 200 g of herring greens
  • 30 grams of basil greens
  • 2 fresh cucumbers
  • 200 g of hard cheese
  • 150 g of pickled mushrooms
  • 3 tea. Spoons of sesame seeds.

For sauce:

  • 1 egg
  • 1 pinch of mustard
  • 1/2 lemon juice
  • 100 g of vegetable oil
  • salt

Than not a hearty supper?


  1. Fillets boil in salted water (15 minutes) andcut into cubes. Remove the core from the apple with seeds, cut the cubes into cubes and sprinkle with lemon juice. Greens of celery and basil to sort and grind. Cut the cucumbers into small cubes. 2. Grate the cheese on a large grater. Remove the mushrooms in a colander, allow the liquid to drain. 3. Prepare the sauce. Seeds of sesame seeds should be fried in a frying pan without fat. Rub the egg with salt and mustard, with constant stirring pour lemon juice and vegetable oil, then mix fried sesame seeds. 4. All the prepared ingredients are combined, seasoned with sauce and put in a salad bowl.

Cooking time: 35 min.

In one serving 270 kcal

Proteins - 12 g, fats-9 g carbohydrates -13 g

Pay attention to: