STARTER: Баклажанные рулеты с орехами
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1. Нарезаем баклажаны вдоль тонкими пластинками.
2. На сковороде с небольшим количеством растительного масла обжариваем баклажаны с двух сторон. Выкладываем их на блюдо с бумажными полотенцами, для удаления лишнего.
3. Грецкие орехи измельчаем в блендере.
4. Зелень петрушки мелко рубим ножом.
5. Мелко шинкуем лук. Затем его обжариваем на сковороде до золотистого цвета.
6. В миске соединяем орехи, петрушку, обжаренный лук, специи, измельченный чеснок и лимонный сок, солим по вкусу и тщательно перемешиваем начинку.
7. Выкладываем на пласт баклажана ложку начинки и сворачиваем плотными рулетиками. Аналогично поступаем с остальными жареными баклажанами и ореховой массой.
Рулетики выкладываем на блюдо и украшаем зеленью.
Рулетики из баклажанов с орехами готовы. Охлаждаем в холодильнике и подаем к столу.
Приятного аппетита!
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• Appetizers
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SOUP: Minestrone Soup
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Minestrone is a classic Italian vegetable soup that changes with the seasons—there’s no single “correct” version. Made with simple vegetables, beans, and pasta, it’s a comforting, nourishing dish that has been cooked in Italian homes for centuries using whatever was on hand.
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• Soups
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SALAD: Herring Under a Fur Coat (Shuba Salad)
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Herring Under a Fur Coat is a vibrant and flavorful layered salad from Russian cuisine, perfect for festive occasions. With salty herring, sweet root vegetables, and a creamy "fur coat" of mayonnaise, it’s as delicious as it is beautiful!
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• Salads
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MAIN COURSE: Stewed chicken (Chakhokbili)
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Chakhokhbili is a flavorful Georgian chicken stew with tomatoes and fresh herbs, often cooked with onions, garlic, and a blend of spices. It’s traditionally made with pheasant, but chicken is commonly used.
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• Breakfast
• Entrees
• Dinner
• Grill
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DESSERT: Croissants
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Croissants, though famously French, actually trace their roots to Vienna, Austria! Their ancestor is the kipferl, a crescent-shaped pastry that dates back to at least the 13th century. Legend says Viennese bakers created it to celebrate the defeat of the Ottoman Turks — the crescent shape imitating the symbol on the Ottoman flag.
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• Baking
• Tortes
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NEW RECIPE
Mashed Potatoes
1. Peel the potatoes. Rinse them under cold water. Cut into evenly sized chunks (about 4–5 cm pieces) so they cook at the same rate.
2. Place the potato pieces into a large pot. Cover with cold water by about 2–3 cm. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are very tender when pierced with a fork.
3. Pour the potatoes into a colander. Let them sit for 1–2 minutes so excess steam escapes—this helps keep the mash fluffy.
4. Return the potatoes to the warm pot or a mixing bowl. Add the butter first and mash while the potatoes are still hot.
5. Warm milk. Slowly pour in warm milk, a little at a time, continuing to mash until you reach your desired texture—smooth, creamy, or rustic.
6. Add salt to taste. Stir gently to combine.
7. Serve immediately while warm and silky.
TOPPINGS IDEAS:
- Butter with herbs (sage, rosemary, thyme).
- Caramelized onions.
- Crispy shallots or fried onions
- Gravy any style - beef, chicken, mushroom, or vegetarian.
BREAKFAST OR BRUNCH IDEAS:
- Mashed potato cakes: pan‑fried until golden and served with sour cream.
- Topped with a poached or fried egg: the yolk becomes an instant sauce.
- With smoked salmon and chives.
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THE MOST POPULAR
Raisin Oat Scone
1. Preheat oven to 425 F. Grease baking sheets.
2. sift flour, baking powder, baking soda and salt into medium bowl. Stir in oats. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in raisins. Stir in just enough buttermilk to make soft dough.
3. Turn out dough onto lightly floured surface; knead several times until smooth. Pat dough into 12x10-inch rectangles. Cut into 2-inch squares; arrange on prepared baking sheets.
4. Bake about 15 minutes or until browned. Remove to wire rack to cool slightly.
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