Slow Cooking for Family Dinner_ - Roumianka Lazarova

SERIES

“FOODCOMBININGCOOKBOOKS

SLOWCOOKINGFORFAMILYDINNER

Healthy,SimpleandFuss-FreeRecipes

BY

ROUMIANKALAZAROVA

2015

SERIES“FOODCOMBININGCOOKBOOKS”

Book6

SLOWCOOKINGFORFAMILYDINNER

HEALTHY,SIMPLEANDFUSS-FREERECIPES

Copyrights

Copyright©RoumiankaLazarova,Author,2015

CoverandInteriorDesign©RoumiankaLazarova,2015

PhotographsCopyright©RoumiankaLazarova,2015

Allrightsreserved.

Nopartofthisbookmaybereproducedinanyformorbyanyelectronicormechanicalmeans,includinginformationstorageandretrievalsystems,withoutpermissioninwritingfromtheauthor,exceptbyareviewerwhomayquotebriefpassagesinareview.

LiabilityDisclaimer

The author reserves the right to amend, supplement or delete parts of the book or the entire book without specialnotificationortostopthepublicationtemporarilyorfinally.

Theauthordisclaimanyliabilityforpersonalorcommercialdamages,injuries,losses,errors,omissionsresultingfromtheuse,misuseormisinterpretationoftheinformationprovidedorcontraryinterpretationofthesubjectmatterherein.Despitethebesttakenefforts,theauthordoesnotwarranttheaccuracyofinformationinthebookduetorapidchangesofinformation.Anysimilaritieswithfactsorpeopleareunintentional.

Thisbook ispresented solely for informational andmotivationalpurposesonly.Thisbook isnot intended toprovidemedicaladviceofanykindortoreplacemedicaladvice,nortodiagnose,prescribeortreatanyillness,diseaseorinjury.

TABLEOFCONTENTS:ABOUTTHEBOOK

AWORDFROMTHEAUTHOR

INTRODUCTION

WHYANDHOWTOUSETHEMONTHLYDINNERMENU

THEADVANTAGESOFUSINGPRE-SELECTEDDINNERMENU

COMBINATIONOFTHEFOODPRODUCTSUSEDFORTHEPREPARATIONOF30BALANCEDDINNERS

USEFULTIP

PROPERLYCOMBININGTHEFOODS

RECIPESMENU1:STEWBEEFANDSALAD

1.BEEFSTEWINAPRESSURECOOKER2.SALADWITHCELERY

MENU2:PEPPERSWITHRICEANDSALAD

1.PEPPERSWITHBROWNRICE2.CUCUMBERSWITHFRESHMUSHROOMS

MENU3:STUFFEDCHICKENANDSALAD

1.PIQUANTSTUFFEDCHICKENWITHMINCEDMEAT2.SALADOFWHITEEGGTURNIPANDCARROTS

MENU4:WHITEBEANSALAD

1.WHITEBEANINSPANISH2.SALADOFCORNANDBROCCOLI

MENU5:VEALANDSALAD

1.VEELWITHTANGERINEPEEL2.VEGETABLESTICKSWITHSAUCE

MENU6:EGGSANDSALAD

1.ZUCCHINIWITHEGGSONGRATIN2.TOMATOSALAD

MENU7:FISHANDSALAD

1.WHITEFISHFILLETONGRATIN2.OCTOPUSSALADWITHVEGETABLES

MENU8:LAMBANDSALAD

1.LAMBWITHSPEARMINTSAUCE2.REDCABBAGESALAD

MENU9:POTATOESANDSALAD

1.POTATOROLLWITHSPINACH2.GREENSALAD

MENU10:CHICKENFILLETANDSALAD

1.CHICKENFILLETSTEWEDWITHVEGETABLES2.PUREEOFZUCCHINIINORIENTAL

MENU11:LENTILSANDSALAD

1.LENTILSWITHTHYME2.AVOCADOANDTOMATOESSALAD

MENU12:FISHANDSALAD

1.BAKEDFISHONONION2.BROCCOLISALADWITHLEMON

MENU13:EGGPLANTANDSALAD

1.MEDALLIONSOFEGGPLANTWITHCHEESE2.TOMATOESWITHMOZZARELLA

MENU14:VEALANDSALAD

1.VEALWITHPEPPERS2.REDBEETSALAD

MENU15:PIZZAANDSALAD

1.VEGETARIANPIZZA2.GREENSALADWITHCARROTS

MENU16:CHICKENANDSALAD

1.CHICKENBREASTSWITHSAUCE2.TOMATOESWITHZUCCHINI

MENU17:GROATSANDSALAD

1.GROATSINMEXICAN2.SALADWITHGROATS

MENU18:MEATBALLSANDSALAD

1.STEWOFMEATBALLSWITHVEGETABLES2.FRESHCABBAGESALAD

MENU19:PEASANDSALAD

1.RISSOLEOFPEAS2.ACOLORFULAVOCADOSALAD

MENU20:PORKANDSALAD

1.ROASTPORKSHOULDER2.SALADOFCAULIFLOWER


1.MEATBALLSBAKEDINOVEN2.MEDITERRANEANSALAD

MENU22:GREENBEANSANDSALAD

1.GREENBEANSSTEW2.TOMATOESANDPEPPERSWITHBUCKWHEAT

MENU23:VEALANDSALAD

1.BEEFWITHPRUNES2.FRESHCABBAGESALADWITHCARROTS

MENU24:ZUCCHINIANDSALAD

1.VEGETARIANLASAGNAWITHZUCCHINI

2.CUCUMBERSALAD

MENU25:FISHANDSALAD

1.STEWEDFISHWITHFENNEL2.REDBEETSALAD

MENU26:LAMBANDSALAD

LEGOFLAMBWITHCURRY2.GREENSALADWITHBACON

MENU27:MUSHROOMSANDCHICKENSALAD

1.MUSHROOMSWITHMELTEDCHEESE2.TOMATOESSTUFFEDWITHAVOCADO

MENU28:CHICKENBREASTSANDSALAD

1.CHICKENBREASTSWITHGARLICSAUCE2.ZUCCHINISALAD

MENU29:BEANSANDSALAD

1.WHITEBEANSONGRATIN2.MIXEDGREENSALAD

MENU30:PORKANDSALAD

1.ROASTPORKLEG2.BROCCOLIANDCAULIFLOWERSALAD

ABOUTTHEBOOKThebookisapartofseries„FoodCombiningCookbooks”.

In the book are presented 60 healthy, simple and fuss-free recipes suitable for thepreparationofsimple,deliciousandcheap30familydinners.Therecipesincludemostlyfreshvegetablesandproductsthatwecanbuyatanystore.Ineachrecipe,theproductsarecombinedsothathasbeenkepttheprinciplesofslowcookingandpropercombinationoffood.Theproductsfortheentiredinnerwereselected,verycarefully,sothecombinationofthesaladandthedishalsomeetsthesetwoprinciples.

Theproposedmenuforeachdinnerincludes:

-Adishwithmeatorfishandasaladoffreshvegetablesor

-Adishwithoutmeatandvegetablesalad.

Ofcourse, it isnotnecessarily fordinner toeatboth -amaindishandasalad.Wecanchoose the option that it will be enough to eat just a salad or only a dish. If I had tochoose,I’dratheritbeabigsalad.

YoumightalsoliketheothermybooksformtheSeries„FoodCombiningCookbooks”:

WinterCookbook

SpringCookbook

SlowCookingforFamilyLunch

http://www.amazon.com/Winter-Cookbook-Food-Combining-Cookbooks-ebook/dp/B00RTR13X0/ref=sr_1_20?s=digital-text&ie=UTF8&qid=1420888475&sr=1-20&keywords=winter+cookbooks

http://www.amazon.com/Spring-Cookbook-Food-Combining-Cookbooks-ebook/dp/B00IEFRB7I/ref=sr_1_4?s=digital-text&ie=UTF8&qid=1420888604&sr=1-4&keywords=roumianka+lazarova

http://www.amazon.com/Slow-Cooking-Family-Lunch-Fuss-Free-ebook/dp/B00IFD8F3S/ref=sr_1_6?s=digital-text&ie=UTF8&qid=1420888604&sr=1-6&keywords=roumianka+lazarova

AWORDFROMTHEAUTHORWhenwecookeveryday, it is sometimesdifficult todealwith theprovidingofawidevarietyofdishes.Usuallywecookthesamedishesthatweknowwillsurelybelikedtoallhome.Thisbookoffersyouanideaof recipesfordinner.Interestingarethecombinationofflavors,varietyofproductsandbalancingbetweenthem.

Thosewhowishtolivehealthyknowthatthisincludesourparticularattentiontothefoodweconsumedaily.Ofcourse,itisbestnottoeatreadymeal,buttobemadesomeeffortstopreparethedishesyourself.Surelyyouwillavoidfatty,friedandjunkfood.

Itwillbeapleasure forme ifyouexpressyourattitudeandopinionabout the recipes Ihavepreparedandpresentedinthisbook.PleasetakeabitofyourtimeandshareintheAmazonabouthowyoufeelafteryouhaveusedthedinnermenusselectedfromthebook.Howdoyoufindtheideaofdineinthisway?Isthisfacilitatesyourlifestyle?Thankyouforyourvaluabletime.

INTRODUCTION

Theproposed30-daymenufordinnerissuitableforpeopleofallagesandinallseasons,forthosewhowanttonotovereatandbehealthyandenergetic.

In any case do not take cooking in advance preparedmenu as restrictive dieting or asstarving.Exactly theopposite.This isagreatopportunity toeathealthyeveryday.Andaftertheendoftheworkingday,insteadtohesitatewhattocook,usethetablebelowthathasbeenpreparedforyou.Itwillhelpyouinthedecisionwhattochoosefordinnerforyouoryourfamilyifyoulivewithhim.

Theorganizationof thedayeachofusnecessarily involves andwhat to eat.Therefore,youcanusetheproposalsinthisbookforsimple,healthyandfuss-freerecipesforslowcooking.

Feelfreetousetheserecipesforpreparationofdinnerortomeetthefriendsandeventocombinetherecipesontheproposedorder.Thecombinationsaregood,butofcourseinthesecasesarenotrequired.

WHYANDHOWTOUSETHEMONTHLYDINNERMENUIt is importanttousetherecipesasapair–astheywerecombined.Youdonotneedtocomply with the order of the evenings. For each dinner, you can choose any of thecombinationsoftworecipes.

With themonthlymenu that is prepared in thisway achieves several effects: a varied,balancedandhealthynutritionthroughtheeasypreparationofhomemadefoodwithfreshandhighqualityfoodproducts.

Thevariety is expressed in the fact that for the implementation of the recipes for eachdinner,diversityofproductshavebeenused,bothforthemaindishandvegetablesalads.

Thebalancingofthedietthroughthemonthlymenuisachievedbyincludinginthemenuforeverydayofthemonthadifferentproductswhichcontainagreatvarietyofminerals,vitamins, fiber, fat, protein.At least once aweek, through themain dish for eachmealcomestheconsumptionoffish,chicken,andvariousmeats,legumes(beans,lentils,peas),cheese,eggs,alittlericeandpotatoes,vegetabledishes.Thisisshowninthetableatthebeginningofthebook.

Mostofthemaindishesthatareofferedfordinnerareprotein-based.Thisisbetterchoicefor dinner compared to food containing copious amounts of carbohydrates. The dailymenucompliesentirelywithfoodcombining.

During the whole month the eating is healthy, because apart from the main coursenecessarilyisincludedsaladoffreshvegetables,suchasforeveryeveningthevegetablesandadditionsaredifferent.

THEADVANTAGESOFUSINGPRE-SELECTEDDINNERMENUHaveyouevertriedtocookamealforyourselforthewholefamilyinadvanceprepareddaily,weeklyormonthlymenu?Ithinkthatthisideawillbeusefulbothforbeginnersandfor experienced housewives. If you have not, try and you will be convinced to whatdiversityandbenefitleadsthischoice:

-Ifyouknowwhatyouaregoingtoeatwhenyougethomefromworkorafterwalk,yourarelywillbetemptedbythefast,oilyandrichincarbohydratesfoodwhichisofferedallaroundyou.

- When you make a shopping list in advance and go to the store, then you will beconcentratedinwhatyouneed,notonwhatattractsyourattentionbyadsorbonuses.

-Yousurelywillsavealotofmoneyduringtheplannedshopping.

-Youwillsavealotoftimeforshopping.

-Youcanbuyproductsinadvanceandhavetheminyourhome.

-Theeatingaccordingtopreliminaryplanisoneofthesafestmethodsforweightlossandhealthyeating.


FIRST

WEEK

SECOND

WEEK

THIRD

WEEK

FOURTH

WEEK

FIFTH

WEEK

1DAY

Veal

&

Vegetables

Lamb

&

Vegetables

PizzawithVegetables

&

Vegetables

GreenBeans

&

VegetableswithBuckwheat

Pulses(White

Beans)

&

Vegetables

2DAY

Rice

&

Vegetableswithmushrooms

Potatoes

&

Vegetables

Chickenmeat

&

Vegetables

Veal

&

Vegetables

Pork

&

Vegetables

3DAY

ChickenMeat

&

Vegetables

ChickenMeat

&

Vegetables

Groats

&

VegetableswithGroats

VegetableswithRice

&

Vegetables

4DAY

Legumes(whitebeans)

&

Vegetables

Pulses(lentils)

&

Vegetables

porkandveal

&

Vegetables

Fish

&

Vegetables

5DAY

Veal

&

Vegetables

Fish

&

Vegetables

Pulses(peas)

&

Vegetables

Lamb

&

Vegetableswithbacon

Eggs

Vegetableand

Cheese

Pork

Mushroomswith

Cheese

6DAY

&

Vegetables&

Vegetables&

Vegetables&

Vegetables

7DAY

Fish

&

VegetableswithOctopus

Veal

&

Vegetables

Porkandveal

&

Vegetables

Chicken

&

Vegetables

USEFULTIPNaturally, not necessarily for dinner to eat a main dish and salad.We can choose theoptionthatitwillbeenoughtodineonlyasaladorjustameal.

PROPERLYCOMBININGTHEFOODSBynowyou’reusedtoacertainwayofeating;youhadfavoritedishesandcreatedhabits;youhavenotpayingattentiontowhatyoueat.Ifyouhaverealizedthatbythechoiceofeverybiteyouputinyourmouth,itdependsonwhetheryouwillbehealthy,abletoworkandelegant,youshouldthinkabouttowhichofthedisheswilltry.

Belowisgivenanexampleaboutwhichfoodscanbecombinedwithmostcommonlyusedproducts,suchasthebestcombinationsarehighlighted.

MEATandPOULTRY–canbecombinedwith:vegetablesalads,onions,garlic,carrots,celery, green beans, okra, red and white cabbage, Brussels sprouts, zucchini, spinach,leeks, lettuce,greensalad,cucumbers, tomatoes,peppers,eggplant,broccoli,artichokes,asparagus,beetroot,cauliflower(withoutpotatoes,pulses,rice);pickles,sauces–nottooacidic;butter;sourfruit;mushrooms,lemon,etc.

FISHandSEAFOOD-canbecombinedwith:vegetablesalads(withoutpotatoes,pulses,rice); onions, garlic, carrots, celery, green beans, okra, red andwhite cabbage,Brusselssprouts, zucchini, spinach, leeks, lettuce, green salad, cucumbers, tomatoes, peppers,eggplant,broccoli,artichokes,asparagus,beetroot,cauliflower,etc.

CHEESE - can be combined with: vegetable salads (without potatoes, pulses, rice);mushrooms, sour fruit; cabbage, zucchini, leek, lettuce, onions, cucumbers, beetroot,tomatoes,eggplant,etc.

EGGS-canbecombinedwith:vegetablesalads(withoutpotatoes,pulses,rice);onions,lettuce,tomatoes,leeks,spinach,sorrel,cucumber,radishes,garlic,mushrooms,sourfruit,etc.

MAYONNAISE – can be combined with: pickled cucumbers, cabbage, carrots, leeks,lettuce,onions,cucumbers,tomatoes,zucchini,leek,eggplant,etc.

MILK–canbecombinedwith:aloneorwithhoney, sweet fruit (banana);greenbeans,mushrooms, spinach, cabbage, zucchini, olives, peppers, cucumbers, onions, garlic,eggplant,broccoli,tomatoes,etc.

RICE–canbecombinedwith:stewedwithbutter; lettuce,carrots,spinach,kale, leeks,cucumbers,onionsandothervegetables.

POTATOES–canbecombinedwith:steamedwithbutter;lettuce,spinach,onion,garlic,mushrooms,parsley,cucumber,Zucchini,greenbeans,peppers,radishes,beets,etc.

PULSES (beans, lentils, peas, chickpeas)-can be combined with: green salad, olives;mushrooms; spinach, peppers, radish, leek, garlic, cucumbers, eggplant, cabbage,zucchini,etc.

TOMATOES–canbecombinedwith:meat,fish,cheese,vegetables(nobread).

OLIVES – can be combined with: mushrooms, bread, potatoes, tomatoes, vegetables,pulses;withallthefood.

BREAD(preferablytoasted)-canbecombinedwith:oiled(withbutter),lettuce,carrots,beets,onions,mushrooms,olives,vegetablesoup,meatlessmealsfromvegetables.

PIZZAS,SPAGHETTIANDOTHERPASTA(doughiskneadedwithoutyeast,milkandeggs)-canbecombinedwith:withvegetables,mushrooms,olives,mustard,pickles.

BISCUITS, CAKES, CAKES – allow yourself from time to time; but they should beslightlysweetened;consumethemataseparatereception(notasadessertafterlunchordinner).

FRUITS–theyshouldbeeatenbetweenmeals

WATER–drinkwaterorjuicebetweenmealsoratleast1hourafterthemainmeal.

Thispageintentionallyleftblank

RECIPESMENU1:STEWBEEFANDSALAD

1.BEEFSTEWINAPRESSURECOOKER

Servings:2Ingredients:2stacksofbeef(topside)

6oz.freshfieldmushroomsbrownmushroomsorothermushroomsofyourchoice

2tablespoonsbutter

2tablespoonsvegetableoil

½cupwhitewine

1cupbeefbroth

Spices:2 teaspoonsthyme,groundpepperandsalt,2-3sprigsofparsley,1choppedredchilipepper(optional)

Instructions:Clean the mushrooms and cut them into slices. Heat butter and oil in a large skillet.Sprinkle steakswith salt and pepper. Fry them in a pan on both sides for 3-4minutes.Removethemandputtheminapressurecooker.Inthesamepanputmushrooms(donotstir).After3-4minutes,stirthem.Removethemandputtheminthemeat.Inthesamefat,pourthewineconstantlystirring.Addbrothorcoldwaterandcontinuemixing.Whenthemixtureboilstransferitinthepressurecooker.Addthyme,saltandgroundblackpepper.Cover the pan with a lid. Let the dish to cook on low heat for 1 hour. Open the pancarefully according to instructions. Serve each steakwith 2-3 tablespoons of sauce andmushrooms. Sprinkle the dish with chopped parsley and chopped hot red pepper(optional).

2.SALADWITHCELERY

Servings:2Ingredients:1smallheadofcelery

1largecarrot

1greenpepper

1slicefreshwhitecabbage

4-5sprigsofgreenonions

Spices: 2 tablespoonsoliveoil, 1 tablespoonvinegar and a pinchof salt, 2 tablespoonsfinelychoppedparsley,6blackolives

Instructions:Clean,wash andpeel thevegetables.Cut the cabbage into thin strips, thegreenpepperintothinrings.Grate theceleryandthecarrot.Cut theonionfinely.Putall thechoppedvegetablesinabowl.Addspicesandmixthemwell.Serveeachportionsaladdecoratedwitholives.


1.PEPPERSWITHBROWNRICE

Servings:4Ingredients:680g(1½lb)greenpeppers

1cupbrownrice

1onion

2tomatoes

2tablespoonssunfloweroil

Spices: 10 parsley, 1-2 teaspoons paprika, 1 coffee spoon ground black pepper, salt totaste.

Instructions:Putthericeinasaucepanwith4-5cupsofwater.Cookit35minutes.Letittotakesomeof thewater.Tocook thebrownrice takes longer thanwhite rice. It isveryuseful, so Isuggestyouusingitinthisrecipe.Ittasteslikenuts.

Cleanthepeppersfromtheseeds.Cutthemintothinstrips.Heattheoil,addpeppersandfinelychoppedonions,stir.After3-4minutes,addpaprika,tomatoescutintosmallpieces,pepper,salttotaste,1/3cuphotwater.Stirthevegetablesandaddthecookedrice.Stewfor10minutes.Putthechoppedparsleycoverthetopwithalidandremovethepanfromthefire.After10minutes,youcanservethedish.

2.CUCUMBERSWITHFRESHMUSHROOMS

Servings:4Ingredients:2largecucumbers

300g(11oz)freshmushrooms

1onion

Juiceof½lemon

Spices: pinch of ground black pepper, 1 tablespoon chopped parsley, 2 twigs of freshthyme,salttotaste.

Instructions:Peel cucumbers and cut them into rings.Clean themushrooms and cut them into largepieces.Cuttheonionfinely.Mixallingredientsinasuitableservingdish.PouroverthesaladwithlemonjuiceSaltandsprinklewithblackpepper,parsleyandthyme.Mixsaladandservetogetherwiththemaindish.


1.PIQUANTSTUFFEDCHICKENWITHMINCEDMEAT

Servings:4-6Ingredients:1airchilledchicken-about1.2kg.

Juiceof½lemon

Forstuffing:

200g(7oz)mincedveal

1greenpepper

1redbellpepper

1onion

1tomato

2tablespoonsbutter

Spices:1tablespoonchoppedparsley,1teaspoonpaprika,groundblackpepperandsalttotaste.

Instructions:Cleanthechicken,washanddrainit;rubwithlemonjuiceinsideandout.Ontheinsideitrubwithpepper,paprikaandsalt.

Preparethestuffingbymixingmincedmeat,thefinelychoppedonions,peppers,tomato,parsleyand1tablespoonofoil.Fillthechickenwithstuffingandsewitup.Greaseitonallsideswiththeremainingoilandwrapinfoil.Putthechickeninabakingdishandaddsome water. Bake it for 1 hour at 200° C/ 390°F. Then remove the foil and bake foradditional10minutesat220°C/430°F.

2.SALADOFWHITEEGGTURNIPANDCARROTS

Servings:4Ingredients:300g(11oz)whiteturnip

2largecarrots

1onion


Spices: 1 tablespoonwine vinegar, 2 tablespoons finely chopped parsley, ground blackpepperandsalttotaste

Instructions:Wash,peelandgratethewhiteeggturnip.Washitseveraltimesincoldwaterandwringoutwell.Thenmixitwithgratedcarrots,finelychoppedonionandparsley.Salttotasteandarrangeitinaservingplate.Pouroveritwithoilandvinegar;sprinkleitwithpeppertotaste.


1.WHITEBEANINSPANISH

Servings:4Ingredients:675g(1½lb)cookedwhitebeans

3onions

2-3tomatoes

2-3tablespoonsofsunfloweroil

Spices:1tablespoonchoppedparsley,1teaspoonpaprika,salt,optional-chilies

Instructions:Place the cooked beans in 4 serving plates. Separately, in hot oil sauté the onion untilbrowned.Addredpepper,tomatoes;waitmixturetoboil.After7-8minutes,pourapartofthemixtureovereachportionofbeans.Sprinkletopwithparsley.

2.SALADOFCORNANDBROCCOLI

Servings:4Ingredients:

1butterheadlettuce

1cucumber,cutintocircles

1greenpepper,cutintothinstrips

3carrots,grated,

100g(4oz)cookedcorn

50g(2oz)broccoli

Spices:juiceof1lemon,1teaspoonmustard4tablespoonssunfloweroil,salttotaste10sprigsparsley.

Instructions:Clean,washandtornthebroccoliflorets.Boiltheminsaltedwaterfor3minuteswiththelidonthepan.

Shred the lettuce leaves and put them in a salad bowl.Distribute on them all choppedvegetables and the corn.Sprinkle the saladwith adressingmade from lemon juice, themustard,sunfloweroilandsalt.Uppermostplacethecookedbroccoliflorets.

MENU5:VEALANDSALAD

1.VEELWITHTANGERINEPEEL

Servings:4Ingredients:675g(1½lb.)beef

2-3clovesofgarlic

½tablespoontangerinepeel

20headsonionset

2tablespoonsoil

Spices:2-3cardamomseeds,apinchofgratednutmeg,apinchofgroundblackpepperandsalttotaste

Instructions:Cut themeat intomorsels.Sauté itwith1 tablespoonofoil.Pourhotwater, enough tocoverthemeatandsimmeruntilsoft.Inaseparatepot,heat1tablespoonoil,addpeeledwholeheadsofonionset, themandarinpeels,spicesand1coffeecupofwater.Simmerthemixture a fewminutes. Pour it to themeat.Let themeat simmer on lowheat untilremainsonfat.

2.VEGETABLESTICKSWITHSAUCE

Servings:4Ingredients:2redpeppers

2greenpeppers

4mediumsizedcarrots

2mediumsizedcucumbers

2mediumsizedzucchini

Forthesauce:6tablespoonsoliveoil,2tablespoonsvinegar,1tablespoonfinelychoppedbasil, 1 tablespoon finely chopped dill, 1 clove crushed garlic, 1 onion - very finelychopped,apinchofgroundblackpepper2filletsofanchovies.

Instructions:Cutallthevegetablesonnarrowsticks.Puttheminhighglasses.

Prepare thesaucebymashing theanchovy filletsandaddingallotherproducts.Stir thesaucewellandalsoput it ina tallglass.Eatcrunchyvegetablesticks,melted themintothisappetizingsauce.

MENU6:EGGSANDSALAD

1.ZUCCHINIWITHEGGSONGRATIN

Servings:4Ingredients:900g(2lb)freshzucchini

8largeeggs


1clovecrushedgarlic

Spices:10sprigsofparsley,salttotaste

Instructions:Washthezucchiniandcutthemintoringsabout1cmthick.Saltandleavethemtostandfor10-15minutes;thendrythem.Arrangezucchiniinagreasedpan,firstwiththegarlicthenwith a little oil. Put the tray into the preheated to 190 °C/ 375°Foven andbakezucchiniabout20minutes.Beattheeggswellwithapinchofsalt,oilandparsley.Pourover the zucchini with the mixture and return to pan in the oven. Bake the dish untilbrowned.

2.TOMATOSALAD

Servings:4Ingredients:

4mediumsizedtomatoes

1yellowpepper

1onion

12olives

1-2tablespoonsofoliveoil

Spices:2tablespoonsfinelychoppedparsley,1tablespoonapplecidervinegarandsalttotaste

Instructions:Cutallvegetablesintocubes.Puttheminabowlandaddtheolives.Stirthemcarefully.Pouroverwitholiveoilandvinegar.Optionally,addsalttotaste.

MENU7:FISHANDSALAD

1.WHITEFISHFILLETONGRATIN

Servings:4Ingredients:900g(2lb.)filletofwhitefishchilled

3tomatoes

12pittedolives

1-2clovesofgarlic

1½tablespoonsoliveoil

Spices:10-15basilleaves,apinchofgroundblackpepperandsalttotaste.

Instructions:Arrange the fillets in a baking dish greasedwith olive oil. Sauté for 7-8minutes dicedtomatoeswith1tablespoonofoliveoil,thechoppedgarlic,thefinelychoppedolivesandbasil leaves 5-6. Salt them lightly and sprinklewith pepper. Pour themixture over thesteamedfishfillets.Bakethedishfor15minutesat220°C/430°F.

Servethefishhotsprinkledwith10basilleaves,chopped.

2.OCTOPUSSALADWITHVEGETABLES

Servings:4Ingredients:175g(6oz.)cookedoctopus

1lettuce

2carrots

1smallonion

1½tablespoonsoliveoil

Spices:1lemoncutinto4slices,5-6sprigsofparsleyandsalttotaste.

Instructions:Washthelettuceleavesanddrythem.Shredthemintosmallpieces.Arrangethemintoawide bowl. Put on them finely chopped onions and grated carrots. Uppermost sprinklewithsaltandaddthepiecesoctopus.Pouroverthesaladwitholiveoil.

Servesaladdecoratedwithlemonslicesandparsley.

MENU8:LAMBANDSALAD

1.LAMBWITHSPEARMINTSAUCE

Servings:4Ingredients:1kg.(2¼lb)legoflamb

2carrots

1onion

2clovesofgarlic

Forthespearmintsauce:5-6sprigsoffreshspearmint,3tablespoonscidervinegar

Spices:2-3sprigsthyme,1tablespoonsunfloweroil,pepperandsalttotaste.

Instructions:Rubthemeatwithsaltandpepper,greaseitwithsunfloweroilandbakefor5minutesoneach side onhighheat.Remove themeat, sprinkle itwith thyme and return it to oven.Bakeit1hourand30minutesat180degrees.

Peel and chop the carrots, onion and garlic. Boil them in a little saltedwater and thenblendthem.

Chopthespearmintfinely.Inaseparatebowlmixitwithvinegarand3-4tablespoonsofwater.

Oncethemeatisbaked,removefromtheovenandallowfor30minutesonwarm.

Pourthesaucefromroastinginapan;addthesmashedvegetablesandspearmintsauce.Putonthefiretoboil.Blendagainuntilgetasmoothsauce.

Servelamb,cutintothinslices,toppedwiththesauce.

2.REDCABBAGESALAD

Servings:4Ingredients:½smallredcabbage

1smallheadofredbeet


Spices:2tablespoonsfinelychoppedparsley,½tablespoonofwinevinegar,salttotaste.

Instructions:Peel the redbeets; boil it for3-4minutes in saltedwater.Drain it and let it cool.Thengrate coarsely. Clean, wash and chop the red cabbage into very thin strips. Put thevegetablesinabowl.Addspicesandoil.Mixwell.Serveitrightafterthepreparation.


1.POTATOROLLWITHSPINACH

Servings:6Ingredients:Fortheroll:

900g(2lb)uncookedpotatoes

1onion

½tablespoonofbutter

1tablespooncrushedsavory

Apinchofgroundblackpepper

Salttotaste

Forthestuffing:

450g(1lb)freshspinach

4-5greenonions

½cupslicedfreshmushroomsofyourchoice

4-5pittedolives

½tablespoonofbutter

5sprigsofchoppeddill

Salttotaste

Instructions:Boil thepotatoes in saltedwater.Peelandblend them.To theseadd the finelychoppedonion,savory,blackpepper,salttotasteand½tablespoonofbutter.Stirthemixtureuntilitbecomessmooth.Spreaditonpapersprinkledwithsomebreadcrumbs.

Sautémushrooms,onionsandspinachin½tablespoonofoil.Whentender,addtothemtheolives,thedillandapinchofsalt.

Putthestuffingonthepotatomixture.Liftthepaperonbothsidesandcarefullyshapearoll.Putitinabakingpan.Greasetherollwithbutter.Putittobakefor30minutesat200°C/390°F.Servewarm.

2.GREENSALAD

Servings:6Ingredients:1butterheadlettuce

4-5greenonions

1sprigfreshgarlic

4-5radishes

1cucumber

2tablespoonsoliveoilorsunfloweroil

Spices:10sprigsparsley,salt,1tablespoonvinegar

Instructions:Cutinlargepiecesthecleanedandwashedlettuce,onions,parsleyandgarlic.Puttheminabowlandmix.Arrangetheslicedonwheels radishesandcucumber.Sprinklethesaladwithoilandvinegar.Saltitjustbeforeserving.


1.CHICKENFILLETSTEWEDWITHVEGETABLES

Servings:6Ingredients:675g(1½lb)chickenfillet-cutintostrips

150gbacon,cutintosmallcubes

1onion,finelychopped

2greenpepperscutintostrips

2-3tomatoes,peeledandfinelychopped

2-3clovesgarlic,finelychopped

2tablespoonsoliveoilorsunfloweroil

½cupwhitewine

Spices:1sprigofrosemarysprigs,10sprigsofparsley,apinchofgroundblackpepperandsalttotaste

Instructions:Sprinklethechickenfilletwithblackpepper.Sauteitwitholiveoil.Removethemeatandinthesamefatstewaddingonebyonetheonions,thepeppers,thebacon,tomatoes,garlicand1cupfulofwater.After5-6minutesaddtothevegetablesthestewedchickenfillet,wine, rosemary and salt to taste. Let themeat simmer on low heat for 15-20minutes.Servesprinkledwithparsley.

2.PUREEOFZUCCHINIINORIENTAL

Servings:6Ingredients:4largezucchini

18blackpittedolives

3clovesofcrushedgarlic


Spices:apinchofgroundcumin3-4sprigsofcoriander,thejuiceof½lemon,salttotaste

Instructions:Boil the zucchini in saltedwater for 5-6minutes.Drain them and let them cool. Thenmash them with a fork and squeeze the separated water. Add olive oil, 12 olives andspices.Stirthepureewell.Putitinabowlandgarnishwithremainingolives.


1.LENTILSWITHTHYME

Servings:6Ingredients:2cupsuncookedlentils

2carrots

5-6clovesofgarlic

2onions

2tomatoes


½tablespoontomatopaste

Spices:2teaspoonssavory,1teaspoonthyme,2tablespoonsparsley,salttotaste

Instructions:Clean, peel and cut the vegetables into small pieces. Put them in a saucepan and sautethemwithoiland2tablespoonswater.Whensoften,addthecleanedandwashedlentils.Pouroverthedishwith4cupsofhotwater;addsaltandtomatopastemixedintoalittlewater.Cook the dish on lowheatwith the lid on until lentils becomewell soft.Beforeremoving thepan from theheat, sprinkle thedishwith savory, thymeandparsley.Thisdishisdelicioushotorcold.

2.AVOCADOANDTOMATOESSALAD

Servings:6Ingredients:3Avocados

2mediumtomatoes

Spices:3-4sprigsfreshcoriander,3-4tablespoonsoflemonjuice,andapinchofsalt

Instructions:Selectsoftenedavocado,withoutblackspotsontheskin.Cutitintotwohalves.Removethestone,peel itandcut intosmallcubes.Taketheinsideofthetomatoesandcut themintosmallpieces.Cutthecorianderfinely.Putinabowlallchoppedproducts.Mixthemwell.Seasonthesaladwithlemonjuiceandsalt.Serveitrightafterpreparation.

MENU12:FISHANDSALAD

1.BAKEDFISHONONION

Servings:4Ingredients:1fish(about1kg.-2¼lb)ofyourchoice

3onions

Juiceof1lemon

2teaspoonsgratedlemonrind

2-3clovesofgarlic

2½tablespoonsoliveoilorsunfloweroil

Spices:1bayleaf,2tablespoonschoppedparsley,5peppercorns,apinchofgroundblackpepperandsalttotaste

Instructions:Salt the cleaned fish; sprinkle itwith lemon juice inside and out. Fill the insidewith amixtureof½headfinelychoppedonion,lemonpeel,parsleyandoliveoil.

Crush thegarlicwith a little salt and1 tablespoonoliveoil andmix itwith2½ slicedonions.Spreadthismixtureonthebottomofabakingdish.

Putonherfish-filled.Pouroverthefishwith½tablespoonofoliveoil.Coveritwithfoil;bake10minutesathighheat.Thenremovethefoil,greasethefishwitholiveoilagainandcookanother5-6minutesat200°C/390°F.

Removethebakedfishandputitinasuitabledish.Pureethesauceremainedinthepanafter thebaking.Seasonthesaucewith lemonjuiceandgroundblackpepper,pouroverthefishwithit.

2.BROCCOLISALADWITHLEMON

Servings:4Ingredients:680g(1½lb)broccoli

3-4sprigsoffreshdill

3-4tablespoonslemonjuice

Spices:pinchofgroundblackpepperandsalt

Instructions:

Clean,washandshredthebroccoli florets.Put theminasaucepanwith2-3cupsofhotwaterandapinchofsalt.Putthelidonandletthebroccolitocookfor3minutes.Discardthewater, drain themandput them in a bowl.Add the finely choppeddill, pepper andlemonjuice.Mixthemwell.Servesaladrightafterpreparation.


1.MEDALLIONSOFEGGPLANTWITHCHEESE

Servings:4Ingredients:2largeeggplants

4tomatoes,finelychopped



300g(11oz)desalinatedwhitecowcheese

2-3tablespoonsoliveoilorsunfloweroil

Spices: 1 tablespoon oregano, 2-3 the finely chopped parsley, a pinch of ground blackpepperandsalttotaste

Instructions:Inaheavy-bottomedfryingpanheat1tablespoonsoilandputtosautethefinelychoppedonion;thenaddthecrushedgarlicandchoppedtomatoesintosmallpieces.Addparsley,pepperandalittlesaltandsimmer10-15minutes.

Washandpeeltheeggplants,removethestalk.Cutthemintoringsofequalthicknessof1cmGreasethemwithsunfloweroilandbakethemintheovenfor5minutesoneachside.Cover each slice of eggplantwith a slice of cheeseon top andpour over a little of thetomatosauce.Bakeintheovenfor5minutesat220°C/390°F.Dividethemedallionstoservingplates,onthesidepourwiththesauceremainedafterthebakingandsprinklewithoregano.

2.TOMATOESWITHMOZZARELLA

Servings:4Ingredients:4tomatoes

100g(4oz)mozzarellacheese


Spices:2tablespoonsoliveoil,4-5branchesfreshbasil

Instructions:Washandcuttomatoesintorings.Arrangetheminaseparatebowlforeachserving.Oneachtomatoringputalittlegarlicandthinlyslicedmozzarella.Shredthebasilleavesontopandpouritwitholiveoil.Servesaladrightafterpreparation.

MENU14:VEALANDSALAD

1.VEALWITHPEPPERS

Servings:6Ingredients:1kg.(2¼lb)veal

5-6redpeppers

2tablespoonstomatopaste


Spices:2bayleaves,groundblackpepperandsalttotaste,10sprigsparsley

Instructions:Cut themeat intomorsels. Put to stew in hot oil in a frying pan with a lid for 10-15minutes.Thenaddthechoppedpeppersandbayleaves.Pouroverthedishwith1½cupofwarmwaterandtomatopaste.Stewthedishonlowheatabout40-50minutes.Finally,seasonthedishwithsaltandpeppertotaste.Servehot,sprinkledwithchoppedparsley.

2.REDBEETSALAD

Servings:6Ingredients:3mediumsizedheadsofredbeets

2-3clovesofgarlic

5-6sprigsofparsley

Spices:2tablespoonssunfloweroil2tablespoonslemonjuice,salttotaste.

Instructions:Clean,wash,peelandboil thebeets inwaterwithsalt for5-6minutes.Thenlet itcool.Gratetheboiledbeetsoncoarselypieces.Addthecrushedgarlic,parsley,salt,sunfloweroilandlemonjuice.Optionally,garnishthesaladwitholives.


1.VEGETARIANPIZZA

Servings:6Ingredients:Forthedough:

2cupsflour

2tablespoonsoliveoil

½teaspoonbakingpowder

1cuplukewarmwater

1teaspoonsalt

Forthefilling:1onion,300g(11oz)freshmushroomsofyourchoice,1redbellpepper,10 pitted olives, 1 tablespoon olive oil,½ tablespoons oregano, 2-3 twigs of thyme,Apinchofgroundblackpepper,salttotaste

Spices:2teaspoonsmustard,½tablespoonsoliveoil

Instructions:Kneadmediumharddoughofflour,oliveoil,bakingpowder,saltandwater.Spreaditonagreasedroundbakingdishwitholiveoil.

Sauté sliced into stripsonionsandmushrooms inoliveoil.Stewuntil all the liquidhasevaporated.Addtheolives,pepperschoppedintothinrings,oregano,thymeandapinchofpepperandsalttotaste.Thoroughlymixthemushroommixture.

Dilute themustardwitha littlewater.Spread thedoughandgrease itwith themustard.Spreadthefillingevenlyoverthedough.Bakethepizza40minutesinapreheatedovenat180°C.Cutthereadypizzainto6piecesandservewithsalad.

2.GREENSALADWITHCARROTS

Servings:6Ingredients:2butterheadlettuces

3largecarrots

1redonion


Spices:1lemon,salttotaste10olives

Instructions:Wash the lettuces thoroughlywith coldwater.Leave todrainwell.Peel the carrots andgrateoncoarselypieces.Peelonionsandcut intothinrings.Placeinasuitabledishtheshredded into small pieces lettuces.On them - place onions and carrots. Pour over thesaladwitholiveoil.Garnishitwithlemonslicesandolives.Saltitbeforeserving.


1.CHICKENBREASTSWITHSAUCE

Servings:4Ingredients:4skinlesschickenbreasts

1carrot

1onion

¼smallheadcelery


½cupofwhitewine


Spices:1-2twigsofrosemary,apinchofgroundblackpepperandsalttotaste

Instructions:Slightlyhammer thechickenbreasts.Rub themwithcrushedgarlic,blackpepperandapinchofsalt.Putonthebottomofthehotpan1tablespoonoilandrosemarytwigs.Uponthemcarefullyplace thechickenbreasts.Puta lidandstewthemfor5minutesoneachside.

Inaseparatepotsautethefinelychoppedvegetableswith1tablespoonsunfloweroil.Addsalt to taste.After10minutes,add themto thechickenbreasts.Pourover thedishwithwineand½cuphotwater.Cookoverlowheatuntiltenderfully.Servehot.

2.TOMATOESWITHZUCCHINI

Servings:4Ingredients:3largetomatoes

2smallzucchini


1smallonion

4lettuceleaves


Spices:4-5sprigsofdill,5-6parsley,blackolives6-7,andsalt

Instructions:Wash,peelandgratethezucchinioncoarselypieces.Saltthemandleavefor½hourintherefrigerator.Thendrainthemwellfromthewaterwhichtheyhaveplaced.Mixthegarlic,finelychoppedonionanddill.Putthemontheleavesoflettuce.Onthemarrangechoppedtomatoes into small cubes. Sprinkle with parsley. Pour over the salad with olive oil.Decorateitwitholives.


1.GROATSINMEXICAN

Servings:4Ingredients:1cupofgroats

1onion

1clovegarlic

2stalksofcelerywithoutleaves

1redbellpepper

1teaspooncayennepepper


Spices:½teaspoongroundcumin1teaspoondriedoregano,groundblackpepperandsalttotaste.

Instructions:Heat the olive oil in a suitable pan; put the cut into strips onions and garlic. Add thewashedgroats.Sautefor8minutes,stirringmixturefrequently.Thenaddthechoppedredpepperandcelery.Stir andaddchillipepper,oreganoandcumin.Leave themixtureonfirefor2minutes.Pouroveritwith3cupsofwarmwaterandaddsalt.Simmerthemeatoverlowheatabout30minutes.Thedishisreadywhenthebulgurissoftenedenoughandhasabsorbedallthewater.Servesprinkledwithpepper.

2.SALADWITHGROATS

Servings:4Ingredients:1cupofgroats

2hardtomatoes

1onion

1greenpepper


Spices:2-3branchesofspearmint,10sprigsparsley,saltandgroundblackpeppertotaste,thejuiceof½lemon

Instructions:Cook thegroats in3cupswater for10minutes.Thegrainsshould remainslightlystiff.Drainitandletitcool.

Cutfinelythespearmintandparsley.Cutintosmallcubestomatoes,peppersandonions.

Inasuitablebowl,combinegroats,choppedvegetables,spearmintandparsley.Stirgentlyand add salt, pepper, olive oil and lemon juice.Leave the salad 10minutes to take theflavorofspicesandthenserve.


1.STEWOFMEATBALLSWITHVEGETABLES

Servings:4Ingredients:Aboutthemixtureformeatballs:

680g(1½lb)groundmeat(mixtureofporkandveal)


5sprigsofchoppedparsley

1teaspoonthyme

Pinchofgroundblackpepper

Salttotaste

Forthestew:1onion,sliced,2tomatoescutintopieces,2carrotscutintothinrings,2-3peppers cut into short strips, Piece of celery, cut into thin slices, 2 cloves of garlic, 2tablespoonssunfloweroil,1teaspoonpaprika,1tablespoonfinelychoppedparsley

Instructions:Kneadamixtureofmincedmeat,choppedonion,thyme,parsley,saltandpeppertotaste.Add2-3 tablespoonsofcoldwaterandcontinue toknead themince.Greaseyourhandswithoilandshapethemeatballstothesizeofanegg.

In a saucepan saute the sliced onions with oil. Add one by one carrots, celery, garlic,pepper,paprikaandtomatoes.Whenthemixtureboils,add1cupsaltedwater.

Dropthemeatballsonebyoneintotheboilingvegetablemixture.Cookthedishoverlowheatuntilremainsonfat.Finally,sprinklewithparsleyandservewarm.

Optionallydishpreparedinthisrecipemayberoastedinsteadtobeboiledinasaucepan.

2.FRESHCABBAGESALAD

Servings:4Ingredients:450g(1lb)freshwhitecabbage

Spices: 5 sprigs of dill, 5 sprigs of parsley, 2 tablespoons sunflower oil, 1 tablespoonvinegar,salttotaste

Instructions:Take the outside leaves of cabbage. To cut it intomore easily divide the cabbage intoquarters.Eachpiececut intovery thinstrips.Put thecabbage inabowl.Add the finelychoppeddillandparsley,theoilandsalttotaste.Mixthesaladwell.

MENU19:PEASANDSALAD

1.RISSOLEOFPEAS

Servings:4Ingredients:680g.(11/2lb)boiledpeas




Spices:2-3sprigsfreshcoriander,1teaspoonpaprika,1tablespoonchoppedparsley,salttotaste

Instructions:Pureethepeasinablenderorwithamixer.Addonion,garlicandallthespices.Stirwelluntilthemixtureissmooth.Formsmallballs;arrangetheminapreheatedandoiledpan.Pour over themwith remainedoil.Bake them for 20minutes at 220°C/ 430°F.Servewarm.

2.ACOLORFULAVOCADOSALAD

Servings:4Ingredients:4avocados

2tomatoes

1redpepper

½smallredonions

1clovegarlic

Spices:6-7sprigsofparsley,juiceof1lemon

Instructions:Selectaripeavocado(itshallbesoft).Cutitintotwohalves.Takethestoneandpeelit.Iftherearespotscarefullyseparatethem.Cuttheavocadosintosmallcubes.Puttheminalargebowl.Squeezethelemonoverthem.Cleantheinsideofthetomato,andcuttherestpartintosmallpieces.

Clear thepepper and cut it in thin rings.Chop theonion and thegarlic finely.Add thechopped vegetables and parsley to avocados.Mix the salad carefully. Serve salad rightafterpreparation.

Itisnotdesirabletoaddatthesaladoliveoilorvegetableoil.

MENU20:PORKANDSALAD

1.ROASTPORKSHOULDER

Servings:4Ingredients:1kg.(21/4lb)porkshoulder


50g(2oz)crushedwalnuts

½cupredwine

1½tablespoonsofbutter

Spices: 2 teaspoons dried thyme 1 sprig fresh rosemary, zest of 1 lemon, 1 teaspoonpaprika,apinchofgroundblackpepper,salttotaste

Instructions:Prepare a mixture of garlic, walnuts, 1 tablespoon oil, thyme, rosemary, lemon zest,pepperandsalttotaste.Greasethoroughlytheshoulderonallsideswiththismixture.Putitinabakingdishwithalittlewaterandbake2hoursat180°C/356F.Thenpouroveritwiththewineandthenbrushwiththeremainingoil,mixedwithredpepper.Bakeanother10-15minutes.

2.SALADOFCAULIFLOWER

Servings:4Ingredients:1mediumsizedheadcauliflower

1redpepper

10-12olives

Spices:2 tablespoonsvinegar,2 tablespoonssunfloweroil,1 tablespoonfinelychoppedparsley,saltandgroundblackpeppertotaste.

Instructions:Shredofthecauliflowerflorets.Washthemandcooktheminsaltedwaterfor5minutes.Drainthemandimmediatelyspraythemwithvinegarinordernottobecomedark.Thenpourthemwiththeoilandarrangethemonaplateforserving.

Sprinklethesaladwithpepperandparsley.Garnishthesaladwitholivesandringsofredpepper.


1.MEATBALLSBAKEDINOVEN

Servings:4Ingredients:900g(2lb)groundmeat(mixtureofporkandveal)

1onion

3tablespoonsvegetableoil

Spices: 1 coffee spoon of ground cumin, a pinch of grated nutmeg, a pinch of groundcoriander, 2 teaspoons crushed dried savory, 1 tablespoon chopped parsley, a pinch ofground black pepper and salt to taste, optionally 1 chilli pepper - cleaned of seeds andchoppedveryfinely

Instructions:Addtothemincedmeatallthespices,finelychoppedonionsandhotpepper.Kneadthemincedmeat,addingalittlecoldwater.Whentheminceissufficientlysmoothandelastic,brushyourhandswithoilandshapethemeatballsofeggsize.Preheattheovento220°C/430°F,placeoiledbakingdish.After5-6minutes,arrangethemeatballsinitandpouroverthemwithremainedoil.Bakethemfor10minutesonbothsides.

Servethemeatballshot,withsalad.

2.MEDITERRANEANSALAD

Servings:4Ingredients:3mediumsized,fullyripetomatoes

1largeor2smallcucumbers

1yellowpepper

3greenonions

10olives


Spices:10-12sprigsofchoppedparsley,5-6basilleaves,salttotaste

Instructions:Washthevegetablesincoldwater.Cutthetomatoesintolargepieces,thecucumbersonwheels, peppers into thin slices, onion finely. Put in a suitable bowl all the choppedvegetables,spicesandoliveoil.Mixthesalad.Garnishthesaladwitholivesandserveitrightafterpreparation.


1.GREENBEANSSTEW

Servings:4Ingredients:900g(2lb)freshgreenbeans

1largetomato

1onion

5-6clovesofgarlic

2smallcarrots


Spices:1teaspoonredpepper,10sprigsparsley,10-15spearmintleaves,salttotaste.

Instructions:Cleanthegreenbeansatthetips,washitwithcoldwater.Cutitintomorsels.Puttheoilinapantowarm.Addthefinelychoppedonions,tomatoes,carrots,wholegarliccloves,redpepperandsalt to taste.Saute thevegetables for5-6minutes.Add thegreenbeans, stirandstewforanother5-6minutes.Thenadd1-2cupsofhotwater.Coverthepotandputthedishtosimmeruntilitremainsonfat.Whenremovethepotfromtheheat,sprinklethedishwithparsleyandspearmint.

Thisdishisdeliciousbothhotandcold.

2.TOMATOESANDPEPPERSWITHBUCKWHEAT

Servings:4Ingredients:2largetomatoes

1redbellpepper

1redbellpepper

4tablespoonsuncookedbuckwheat

Spices:juice½lemon,10sprigsfreshparsley,1-2tablespoonsofoliveoil,apinchofsalt

Instructions:Taketheinsideofthetomatoes.Cuttherestpartintosmallcubes.Cutthepepperscover.Cleanfromtheseed.Cutthemintosmallcubes.

Putinasaucepan1cupofcoldwater.Addsaltandthebuckwheat.Allowtoboilfor5minutes.Thenremoveandrinsethoroughlywithcoldwater.Drainitintoacolander.

Place in a deep bowl the chopped vegetables, the boiled buckwheat and spices. Mixgently.Servethesaladimmediatelyafterpreparation.

MENU23:VEALANDSALAD

1.BEEFWITHPRUNES

Servings:6Ingredients:1kg.(21/4lb)vealleg

16-18prunespitted

1onion

1cupfreshmushrooms

1ripetomato

1-2clovesofgarlic

1tablespoontomatopaste

1cupwhitewine


Spices:2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Instructions:Cutthemeatintoportionsandthevegetablesintosmallpieces.

In a saucepan warm 1 tablespoon of oil. Put themeat, stir it and put lid stew for 5-6minutes.Thenaddtheonion,garlicandwine.After5-6minutes,add1cupofhotwater.

When the meat begins to soften, add the prunes, tomatoes, tomato paste diluted withwater,saltandpeppertotaste.Cookuntilthemeatcompletelysoftens.

Servehot,sprinkledwithparsley.

2.FRESHCABBAGESALADWITHCARROTS

Servings:6Ingredients:1kg.(2¼lb)freshwhitecabbage

2carrots

Spices:5-6celery leaves finelychopped10sprigsparsley finelychopped,1 tablespoonvinegar,3tablespoonsoliveoil,salttotaste,optionally10blackolives.

Instructions:Cut thecabbage into thinstrips;grate thecarrotson largepieces.Put theminaservingbowl.Addall thespices.Mixthesaladcarefully.Optionally,youcandecoratethesaladwitholives.



Servings:4Ingredients:1kg.(2¼lb)freshzucchini

1smalleggplant

2carrots

¼smallheadcelery

2-3redpeppers

1largeonion

2-3clovesofgarlic

½cuprice

2-3tomatoes


Spices:10-15freshbasilleavesgroundblackpepperandsalttotaste

Instructions:Cutthezucchinilengthwise.Scaldtheminhotwaterwithapinchofsaltfor2-3minutes.Drainthem.

Cut the remaining vegetables (except tomatoes) into small cubes. Saute them with 1tablespoonofoliveoilandapinchofsaltfor4-5minutes,addthebasil.

Boil the rice for 6-7minutes so that it becomes a semi cooked.Mix the rice with thestewedvegetables.

Inabakingpanarrangeinlayers:firstzucchini,thenamixtureofriceandvegetables,asthelastlayershallbeofzucchini.Cutthetomatoesintothinslicesandarrangeoverthelastlayerofzucchini.Add1/3cupofhotwaterand2-3tablespoonsofoliveoil.Bakethelasagnauntilitremainsonfat.Serveitwarm.

2.CUCUMBERSALAD

Servings:4Ingredients:2largeor4mediumsizedcucumbers

10olives


Spices: 1/2 tablespoon apple cider vinegar, 5-6 sprigs fresh dill finely chopped, salt totaste

Instructions:Wash,peelandcutthecucumbersintoslices.Puttheminabowlandaddthespicesandtheoliveoil.Mixthesalad.Decorateitwitholives.

MENU25:FISHANDSALAD

1.STEWEDFISHWITHFENNEL

Servings:4Ingredients1kg.(2¼lb)rawfreshfishfillet

1headoffennel(headofwilddill)

1onion

½tablespoongratedfreshginger

2clovesofgarlic

1tomato

2tablespoonsoliveorvegetableoil

Spices:5sprigsoffinelychoppedparsley,apinchofgroundblackpepperandsalttotaste

Instructions:Cutthevegetablesintothinslices.Heattheoliveoilinapan.Addthechoppedvegetables.Sautethemfor5minutesandaddthefishcutintoportions.Sprinklewithpepperandsalt.Simmeranother10-15minutesuntilthefishbecomessoft.

Servethedishhot,sprinkledwithparsley.

2.REDBEETSALAD

Servings:4Ingredients680g(1½lb)redbeets


Spices:2tablespoonslemonjuice,2tablespoonsfinelychoppedparsley,salttotaste

Instructions:Wash,peelandcookredbeetsinwaterfor5-6minutes.Thendrainit,cutitintothinslicesorgrateit.Putitinasuitablebowlandseasonitwithsalt,lemonjuiceandoliveoil.Servethesaladsprinkledwithparsley.

MENU26:LAMBANDSALAD

LEGOFLAMBWITHCURRY

Servings:4Ingredients900g(2lb)legoflamb

1-2teaspoonscurrypowder

2clovesofgarlic

½tablespoongratedgingerroot

1-2chillies

3-4tomatoes


Spices:5sprigsoffinelychoppedcoriander,apinchofgroundblackpepperandsalt totaste

Instructions:Heattheoilinasuitablepan.Puttosautethefinelychoppedonions,garlic,chilliesandginger.Afterafewminutes,addthefinelychoppedtomatoes,thecurrypowder,saltandpepper.Stirandafter2-3minutesaddthemeatcutintoportions.Put1cupofhotwaterandstewthedishuntilthemeatbecomessoft.Sprinklewithcorianderandservehot.

2.GREENSALADWITHBACON

Servings:4Ingredients2smallbutterheadlettuces

150g(5oz)bacon

2-3greenonions

1-2tablespoonslemonjuice

4slicesoflemon

Spices:5-6sprigsfinelychoppedparsley,salttotaste

Instructions:Washlettuces,drainthemfromthewaterandtearthemintosmallpieces.Cutthebaconintothinstripsandputitinahotpan,stiruntiltheyturngolden.Cuttheonionfinelyandmix it with the salad and bacon. Add parsley, salt and lemon juice. Serve the saladdecoratedwithlemonslices.


1.MUSHROOMSWITHMELTEDCHEESE

Servings:4Ingredients680g(1½lb)freshfieldmushrooms

½tablespoonbutter

1redbellpepper

1onion

2clovesofgarlic

Spices:1tablespoonfinelychoppeddill,apinchofgroundblackpepperandsalttotaste

For the topping: 200 g (7 oz) cream cheese, cut into very small pieces 1 clove garlic,finelychopped1tablespoonfinelychoppedparsley1tablespoonmustard

Instructions:Heattheoilinadeeppan.Putthesliced onion,sautéitfor5minutes.Subsequently,addthe finely chopped peppers, sliced mushrooms and finely chopped garlic. When themushroomsaresoft,addthespicesandstir.Pourthemixtureintoasmallpanforbaking.

Mixinaseparatepanmeltedcheese,garlic,parsleyandmustard.Putthismixtureoverthemushrooms.Bakethedish20minutesinanovenpreheatedto220°C/428F.Servethedishwarm.

2.TOMATOESSTUFFEDWITHAVOCADO

Servings:4Ingredients4largetomatoes

2avocados

Juiceof½lemon


1smallgreenchillipepper

Spices:1 tablespoon finelychoppedparsley,2 sprigsof finelychopped freshcoriander,salttotasteandapinchofgroundblackpepper

Instructions:Cutavocadoslengthwise.Divideitinhalfandremovethestones.Usingaspoontaketheflesh.Mash it with a fork and immediately pour overwith lemon juice to not becomeblack.Putitinadeepbowl.Addthefinelychoppedchillipepper,garlicandspices.Stirthemixturewell.

Wash the tomatoes in cold water. Separate the inner part. Squeeze the juice Fill thetomatoeswiththemixtureofavocados.Servetomatoesimmediatelyafterpreparation.


1.CHICKENBREASTSWITHGARLICSAUCE

Servings:4Ingredients4chickenbreasts

1tablespoonsunfloweroilorbutter

2onions

5-6clovesofcrushedgarlic

Spices:juiceof1lemon,1teaspoongroundcumin,2tablespoonsfinelychoppedparsley,apinchofgroundblackpepperandsalttotaste

Instructions:Rubthechickenbreastswithcumin,pepperandalittlesalt.Inheatedfryingpanmeltthebutter.Putthechickenbreastsandcookthemfor6-7minutesoneachside.Removethemfromthepanandinthesameoilsautethefinelychoppedonionandgarlic.Thenadd1cupofhotwater.Whenitboilsreturnthechickenbreastsinthepan.Stewthemonlowheatuntiltheybecomesoft.Finally,spicethedishwithlemonjuice,parsley,pepperandsalttotaste.Leaveitforabout15minutesunderthelidtoabsorbtheflavorofspices.

Servewarm.

2.ZUCCHINISALAD

Servings:4Ingredients

680g(1½lb)freshzucchini

2fullyripetomatoes

Spices:3-4clovesofcrushedgarlic,4-5stalksoffinelychoppeddill,1tablespoonoliveoil,andsalttotaste.

Instructions:Peel,cleanandgratezucchinionlargepieces.Puttheminboilingsaltedwaterforabout2-3minutes.Drain them and let them cool. In a deep bowl,mix the zucchini, the gratedtomatoesandallthespices.Stirthemixturewelluntilitbecomescreamy.Decorateitwithsprigsofdill.


1.WHITEBEANSONGRATIN

Servings:6Ingredients2cupscookedwhitebeans

4-5sprigsofleeks


Spices: 10-12 olives, 1 tablespoon finely chopped parsley, 1 teaspoon paprika, groundblackpepperandsalttotaste

Instructions:Cleanandwashtheleeks.Cutitintostripsof2-3cm.Putasuitablepantoheat.Put1-2tablespoonsofoil,leeks,thepaprikaandsalt.Sautethemixturefor8-10minutes.

Putatthebottomofasmallpan½ofthestewedleeksandsprinkleitwithparsley.Spreadthebeansonthem.Arrangeolivesonitandcoverwiththeremaining½leeks.Pourdishwith2tablespoonsoilandadd¼cupofhotwater.Bakethedishinamoderatelyhighheatuntilitremainsonfat.

Thedishcouldbeservedhotorcold.

2.MIXEDGREENSALAD

Servings:6Ingredients1lettuce

1looseleaflettuce

1oakleaflettuce

1smallcucumber

8radishes

3-4greenonions

Spices:3tablespoonsoliveoil,1tablespoonvinegar,salttotaste.

Instructions:Cleanandwashallvegetables.Shredthelettucesintosmallpieces,cuttheradishesintoslices,andchopuptheonionfinely.Inadeepbowl,mixallthevegetablesandspices.Mixgently.Servethesaladwiththedish.

MENU30:PORKANDSALAD

1.ROASTPORKLEG

Servings:4Ingredients1kg.(2¼lb)porkham

Spices: 5-6 grains of cloves, 3-4 grains allspice, 1 tablespoon of butter, 2 tablespoonsmustard,apinchofgroundblackpepperandsalttotaste.

Instructions:Makeslitson thesurfaceof themeat.Put in theslitsclovesandallspice.Rub themeatwithsaltandpepper,greaseitwithbutter.Putthemeatinalargebakingdishandadd1cuphotwater.Coveritwithaluminumfoil.Preheattheovento180°C/356F.Allowthemeattocook1.5-2hours.Serveitslicedwithmustard.Optionally,youcanpourovereachservingwiththesaucewhichhadseparatedduringthebaking.

2.BROCCOLIANDCAULIFLOWERSALAD

Servings:4Ingredients300g(11oz)broccoli

200g(7oz)cauliflower

200g(7oz)carrots

Spices:3tablespoonsfinelychoppeddill,3tablespoonsoliveoil,juiceof1lemon,salttotaste.

Instructions:Clean, wash and tear broccoli florets and the cauliflower. Boil the broccoli and thecauliflowerinseparatepotfor4-5minutesinsaltedwater.Drainthemwellinacolanderandletthemcool.

Washandpeelthecarrots.Gratethemonlargepieces.

Inlargebowlputthevegetablesasidebysideinacircle.Sprinklewithsalt,dill,oliveoilandlemonjuice.

TableofContentsABOUTTHEBOOK

AWORDFROMTHEAUTHOR

INTRODUCTION

WHYANDHOWTOUSETHEMONTHLYDINNERMENU

THEADVANTAGESOFUSINGPRE-SELECTEDDINNERMENU


USEFULTIP

PROPERLYCOMBININGTHEFOODS

RECIPES

MENU1:STEWBEEFANDSALAD

1.BEEFSTEWINAPRESSURECOOKER

2.SALADWITHCELERY


1.PEPPERSWITHBROWNRICE

2.CUCUMBERSWITHFRESHMUSHROOMS


1.PIQUANTSTUFFEDCHICKENWITHMINCEDMEAT

2.SALADOFWHITEEGGTURNIPANDCARROTS


1.WHITEBEANINSPANISH

2.SALADOFCORNANDBROCCOLI

MENU5:VEALANDSALAD

1.VEELWITHTANGERINEPEEL

2.VEGETABLESTICKSWITHSAUCE

MENU6:EGGSANDSALAD

1.ZUCCHINIWITHEGGSONGRATIN

2.TOMATOSALAD

MENU7:FISHANDSALAD

1.WHITEFISHFILLETONGRATIN

2.OCTOPUSSALADWITHVEGETABLES

MENU8:LAMBANDSALAD

1.LAMBWITHSPEARMINTSAUCE

2.REDCABBAGESALAD


1.POTATOROLLWITHSPINACH

2.GREENSALAD


1.CHICKENFILLETSTEWEDWITHVEGETABLES

2.PUREEOFZUCCHINIINORIENTAL


1.LENTILSWITHTHYME

2.AVOCADOANDTOMATOESSALAD

MENU12:FISHANDSALAD

1.BAKEDFISHONONION

2.BROCCOLISALADWITHLEMON


1.MEDALLIONSOFEGGPLANTWITHCHEESE

2.TOMATOESWITHMOZZARELLA

MENU14:VEALANDSALAD

1.VEALWITHPEPPERS

2.REDBEETSALAD


1.VEGETARIANPIZZA

2.GREENSALADWITHCARROTS


1.CHICKENBREASTSWITHSAUCE

2.TOMATOESWITHZUCCHINI


1.GROATSINMEXICAN

2.SALADWITHGROATS


1.STEWOFMEATBALLSWITHVEGETABLES

2.FRESHCABBAGESALAD

MENU19:PEASANDSALAD

1.RISSOLEOFPEAS

2.ACOLORFULAVOCADOSALAD

MENU20:PORKANDSALAD

1.ROASTPORKSHOULDER

2.SALADOFCAULIFLOWER


1.MEATBALLSBAKEDINOVEN

2.MEDITERRANEANSALAD


1.GREENBEANSSTEW

2.TOMATOESANDPEPPERSWITHBUCKWHEAT

MENU23:VEALANDSALAD

1.BEEFWITHPRUNES

2.FRESHCABBAGESALADWITHCARROTS



2.CUCUMBERSALAD

MENU25:FISHANDSALAD

1.STEWEDFISHWITHFENNEL

2.REDBEETSALAD

MENU26:LAMBANDSALAD

LEGOFLAMBWITHCURRY

2.GREENSALADWITHBACON


1.MUSHROOMSWITHMELTEDCHEESE

2.TOMATOESSTUFFEDWITHAVOCADO


1.CHICKENBREASTSWITHGARLICSAUCE

2.ZUCCHINISALAD


1.WHITEBEANSONGRATIN

2.MIXEDGREENSALAD

MENU30:PORKANDSALAD

1.ROASTPORKLEG

2.BROCCOLIANDCAULIFLOWERSALAD

Documents

Slow Cooking for Family Dinner_ - Roumianka Lazarova