May Day holidays only whetted our appetite in anticipation of next weekend: the weather promises to be beautiful, and everything you need for happiness - a company of best friends, green lawn surrounded by nature, a pair of cozy blankets and loved all the treats
Skewers with tomato sauce
INGREDIENTS
- 1 kg of pork loin
- 800 ml of tomato juice
- 1 tsp coriander
- 0.5 tsp nutmeg
- 3 onions
- 100 ml of dry wine
- 3 cloves garlic
- 100 g of tomato paste
- 2 tsp Sahara
- 2 tablespoons chopped cilantro
- 1 pinch of ground chili
- sea salt
- ground black pepper
COOKING
1. Meat cut, sprinkle with spices. Onions cut into rings. Connect with 700 ml of tomato juice with wine, salt and pepper. Pour the meat with onion marinade and leave for 4 hours.
2. Prepare the sauce. Garlic clean and skip through the press. Tomato paste mixed with the remaining juice, add the garlic, sugar and 1 tsp. spoon of salt, coriander and chilli.
3. The meat and onions strung on skewers (can be mixed with slices of red and yellow sweet pepper) and fry on all sides on the grill. Serve with tomato sauce.
Fish skewers
INGREDIENTS
- 300 g salmon (fillets)
- fish (any white fillet, 300 g)
- dried oregano (1 hr. l.)
- 1 red onion (small)
- olive oil (2 tbsp. l.)
- 1 lemon (zest and juice)
- 200 ml of white wine (dry)
- 500g cherry tomatoes
- 1 yellow bell pepper
- 1 green bell pepper
- 300 grams of mushrooms (small)
- 150 g of yoghurt (natural)
- chopped parsley (2 tbsp. l.)
- salt
- ground white pepper
COOKING
1. Both fillets wash and dry well with paper towels. Then cut into large cubes, put them into a bowl and sprinkle with dried oregano.
2. For the marinade onion finely chopped, mixed with olive oil and lemon peel. Pour the wine, salt and pepper. Fish pour the marinade and leave for 1 hour.
3. Cherry Tomatoes Wash and dry well. Sweet peppers cut in half, remove the stalk with seeds, flesh cut into slices.
4. wipe mushrooms with a damp cloth, then clean each mushroom cut in half. A little pepper (do not add salt to the mushrooms soaked).
5. Prepared fish fillets alternately with vegetables and mushrooms strung on wooden skewers. Fry on the grill or barbecue until cooked.
6. For the sauce in yogurt add lemon juice and chopped parsley. Mix well, a little salt and serve in a separate bowl with fish on skewers.
Lavash rolls with salmon
INGREDIENTS
- 3 sheets of lavash
- 250 g of mayonnaise
- 4 eggs
- 200 g of cheese
- 3 carrots
- Salted salmon 1-2 y.
- 100 g of dill
- green onions
- 2 tablespoons lemon juice
COOKING
1. Greens wash, dry and finely chop. Grate the cheese. Egg wash, boil, peel, cut into small cubes. Carrot Wash, boil, peel, grate.
2. Pink salmon to cut. Cut off the head, tail, fins, cut along the ridge. Remove the skin from the fillets separate bones. Select all bones. Fish fillet cut into small pieces. Sprinkle with lemon juice.
3. Arrange the sheets of lavash. Lubricate each leaf mayonnaise. At first lay eggs, the second - the cheese, the third - the fish, and the fish on top - carrots. Each sheet, sprinkle with herbs.
4. The first sheet roll to roll. Put it on the second sheet and roll in roll, then put on the third leaf and then roll up. Put the resulting roll in the cold for 6 hours. Cut and serve.
Grilled cheese with a salad of fresh vegetables
INGREDIENTS
- lettuce (different varieties)
- 400g cherry tomatoes
- 2 pieces of zucchini
- Avocado 1 piece
- lemon juice
- 400 g of cheese
- 8 tablespoons olive oil
- 1 piece of chicken eggs
- wheat flour
- breadcrumbs
COOKING
1. Lettuce wash, dry and tear into small pieces. Cherry tomatoes wash and cut in half. Zucchini wash, dry and cut into thin plates.
2. Avocado wash, wipe with a paper towel, cut in half, remove the seeds. Avocado cut into slices and drizzle with lemon juice. All the ingredients on a plate.
3. Cheese cut into slices, roll in flour and dipped in beaten egg, roll in breadcrumbs. Fry cheese on half of the olive oil until golden brown.
4. To make the sauce. Remaining olive oil, salt and ground black pepper, and whisk to combine. Salad to sauce. Top with slices of fried cheese and serve.
Refreshing hash
INGREDIENTS
- 1 chicken
- 400 g pork tenderloin
- 3 cucumber
- 4 radishes
- 1 bunch green onions
- 1 bunch of dill
- 3 eggs
- potato (tuber 3)
- 200 grams of ham
- hell (1 tbsp. l.)
- kvass (1.5 L)
- salt
COOKING
1. Chicken fillet and pork tenderloin wash, then put in a small pot, pour hot water and simmer until fully cooked. Allow to cool.
2. Fresh cucumbers wash, dry well with paper towels and cut off the ends. Prepared fruit cut into small cubes or strips.
3. Radish wash thoroughly with a brush, then cut into thin slices. Green onions and dill wash and dry well. Dill finely chopped.
4. Eggs and potatoes in their skins cook until done. Eggs cooled under running water and clean. Yolks mash with a fork, chop proteins. Peel the potatoes and cut into small pieces.
5. Boiled chicken, tenderloin and ham cut into cubes, put in a large bowl. Green onions finely chopped, add salt, add egg yolks, horseradish and mix.
6. Meat and chicken combine with potatoes, cucumbers, radishes, dill, salt and protein. Onion with egg yolks and dilute kvas horseradish and pour vegetables with meat.
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