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
MENU21:MEATBALLSANDSALAD
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
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.
COMBINATIONOFTHEFOODPRODUCTSUSEDFORTHEPREPARATIONOF30BALANCEDDINNERS
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.
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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.
MENU2:PEPPERSWITHRICEANDSALAD
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.
MENU3:STUFFEDCHICKENANDSALAD
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
2tablespoonssunfloweroil
Spices: 1 tablespoonwine vinegar, 2 tablespoons finely chopped parsley, ground blackpepperandsalttotaste
Instructions:Wash,peelandgratethewhiteeggturnip.Washitseveraltimesincoldwaterandwringoutwell.Thenmixitwithgratedcarrots,finelychoppedonionandparsley.Salttotasteandarrangeitinaservingplate.Pouroveritwithoilandvinegar;sprinkleitwithpeppertotaste.
MENU4:WHITEBEANSALAD
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
3tablespoonssunfloweroil
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
2tablespoonssunfloweroil
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.
MENU9:POTATOESANDSALAD
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.
MENU10:CHICKENFILLETANDSALAD
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
3tablespoonssunfloweroil
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.
MENU11:LENTILSANDSALAD
1.LENTILSWITHTHYME
Servings:6Ingredients:2cupsuncookedlentils
2carrots
5-6clovesofgarlic
2onions
2tomatoes
2tablespoonssunfloweroil
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.
MENU13:EGGPLANTANDSALAD
1.MEDALLIONSOFEGGPLANTWITHCHEESE
Servings:4Ingredients:2largeeggplants
4tomatoes,finelychopped
4clovesofcrushedgarlic
1onion,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
2clovesofcrushedgarlic
Spices:2tablespoonsoliveoil,4-5branchesfreshbasil
Instructions:Washandcuttomatoesintorings.Arrangetheminaseparatebowlforeachserving.Oneachtomatoringputalittlegarlicandthinlyslicedmozzarella.Shredthebasilleavesontopandpouritwitholiveoil.Servesaladrightafterpreparation.
MENU14:VEALANDSALAD
1.VEALWITHPEPPERS
Servings:6Ingredients:1kg.(2¼lb)veal
5-6redpeppers
2tablespoonstomatopaste
2-3tablespoonsofsunfloweroil
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.
MENU15:PIZZAANDSALAD
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
2-3tablespoonsofoliveoil
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.
MENU16:CHICKENANDSALAD
1.CHICKENBREASTSWITHSAUCE
Servings:4Ingredients:4skinlesschickenbreasts
1carrot
1onion
¼smallheadcelery
2clovesofcrushedgarlic
½cupofwhitewine
4tablespoonssunfloweroil
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
2clovesofcrushedgarlic
1smallonion
4lettuceleaves
3tablespoonssunfloweroil
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.
MENU17:GROATSANDSALAD
1.GROATSINMEXICAN
Servings:4Ingredients:1cupofgroats
1onion
1clovegarlic
2stalksofcelerywithoutleaves
1redbellpepper
1teaspooncayennepepper
2tablespoonsoliveoil
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
3tablespoonsoliveoil
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.
MENU18:MEATBALLSANDSALAD
1.STEWOFMEATBALLSWITHVEGETABLES
Servings:4Ingredients:Aboutthemixtureformeatballs:
680g(1½lb)groundmeat(mixtureofporkandveal)
1onion,finelychopped
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
1onion,finelychopped
2clovesofcrushedgarlic
2tablespoonssunfloweroil
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
2clovesofcrushedgarlic
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.
MENU21:MEATBALLSANDSALAD
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
2tablespoonsoliveoil
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.
MENU22:GREENBEANSANDSALAD
1.GREENBEANSSTEW
Servings:4Ingredients:900g(2lb)freshgreenbeans
1largetomato
1onion
5-6clovesofgarlic
2smallcarrots
2-3tablespoonsofsunfloweroil
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
3tablespoonssunfloweroil
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.
MENU24:ZUCCHINIANDSALAD
1.VEGETARIANLASAGNAWITHZUCCHINI
Servings:4Ingredients:1kg.(2¼lb)freshzucchini
1smalleggplant
2carrots
¼smallheadcelery
2-3redpeppers
1largeonion
2-3clovesofgarlic
½cuprice
2-3tomatoes
4-5tablespoonsofoliveoil
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
1-2tablespoonsofoliveoil
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
2tablespoonsoliveoil
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
2tablespoonssunfloweroil
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.
MENU27:MUSHROOMSANDCHICKENSALAD
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
2clovesofcrushedgarlic
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.
MENU28:CHICKENBREASTSANDSALAD
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.
MENU29:BEANSANDSALAD
1.WHITEBEANSONGRATIN
Servings:6Ingredients2cupscookedwhitebeans
4-5sprigsofleeks
4tablespoonssunfloweroil
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
COMBINATIONOFTHEFOODPRODUCTSUSEDFORTHEPREPARATIONOF30BALANCEDDINNERS
USEFULTIP
PROPERLYCOMBININGTHEFOODS
RECIPES
MENU1:STEWBEEFANDSALAD
1.BEEFSTEWINAPRESSURECOOKER
2.SALADWITHCELERY
MENU2:PEPPERSWITHRICEANDSALAD
1.PEPPERSWITHBROWNRICE
2.CUCUMBERSWITHFRESHMUSHROOMS
MENU3:STUFFEDCHICKENANDSALAD
1.PIQUANTSTUFFEDCHICKENWITHMINCEDMEAT
2.SALADOFWHITEEGGTURNIPANDCARROTS
MENU4:WHITEBEANSALAD
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
MENU9:POTATOESANDSALAD
1.POTATOROLLWITHSPINACH
2.GREENSALAD
MENU10:CHICKENFILLETANDSALAD
1.CHICKENFILLETSTEWEDWITHVEGETABLES
2.PUREEOFZUCCHINIINORIENTAL
MENU11:LENTILSANDSALAD
1.LENTILSWITHTHYME
2.AVOCADOANDTOMATOESSALAD
MENU12:FISHANDSALAD
1.BAKEDFISHONONION
2.BROCCOLISALADWITHLEMON
MENU13:EGGPLANTANDSALAD
1.MEDALLIONSOFEGGPLANTWITHCHEESE
2.TOMATOESWITHMOZZARELLA
MENU14:VEALANDSALAD
1.VEALWITHPEPPERS
2.REDBEETSALAD
MENU15:PIZZAANDSALAD
1.VEGETARIANPIZZA
2.GREENSALADWITHCARROTS
MENU16:CHICKENANDSALAD
1.CHICKENBREASTSWITHSAUCE
2.TOMATOESWITHZUCCHINI
MENU17:GROATSANDSALAD
1.GROATSINMEXICAN
2.SALADWITHGROATS
MENU18:MEATBALLSANDSALAD
1.STEWOFMEATBALLSWITHVEGETABLES
2.FRESHCABBAGESALAD
MENU19:PEASANDSALAD
1.RISSOLEOFPEAS
2.ACOLORFULAVOCADOSALAD
MENU20:PORKANDSALAD
1.ROASTPORKSHOULDER
2.SALADOFCAULIFLOWER
MENU21:MEATBALLSANDSALAD
1.MEATBALLSBAKEDINOVEN
2.MEDITERRANEANSALAD
MENU22:GREENBEANSANDSALAD
1.GREENBEANSSTEW
2.TOMATOESANDPEPPERSWITHBUCKWHEAT
MENU23:VEALANDSALAD
1.BEEFWITHPRUNES
2.FRESHCABBAGESALADWITHCARROTS
MENU24:ZUCCHINIANDSALAD
1.VEGETARIANLASAGNAWITHZUCCHINI
2.CUCUMBERSALAD
MENU25:FISHANDSALAD
1.STEWEDFISHWITHFENNEL
2.REDBEETSALAD
MENU26:LAMBANDSALAD
LEGOFLAMBWITHCURRY
2.GREENSALADWITHBACON
MENU27:MUSHROOMSANDCHICKENSALAD
1.MUSHROOMSWITHMELTEDCHEESE
2.TOMATOESSTUFFEDWITHAVOCADO
MENU28:CHICKENBREASTSANDSALAD
1.CHICKENBREASTSWITHGARLICSAUCE
2.ZUCCHINISALAD
MENU29:BEANSANDSALAD
1.WHITEBEANSONGRATIN
2.MIXEDGREENSALAD
MENU30:PORKANDSALAD
1.ROASTPORKLEG
2.BROCCOLIANDCAULIFLOWERSALAD