Today: April 19 2019
All Lent can not eat meat, dairy foods and eggs. This week - Week of the second (week) Lent.
According to the rules you can eat boiled food. We prepared for you on the menu during Lent, lest you think that the Post - it's boring, or hungry.
Required: 4-5 eggplant, 6 tomatoes, 3 tablespoons vegetable oil, 3 bulbs, 3 cloves garlic, dill on 1 beam and cilantro, salt and pepper to taste.
Preparation: Washed 4 eggplant cut into pieces along, pour boiling water, drain. Repeat procedure 3-4 times to remove the bitterness. Slice the eggplant and tomatoes into cubes, chop the onion and put all in a preheated pan with vegetable oil, lightly fry over medium heat, add salt and pepper, cover and simmer over low heat 30-40 minutes.
In hot eggs squeeze garlic, dill and put crushed coriander dish and store in the refrigerator.
You will need: 1 kg eggplant, 1 kg of tomatoes, 3 bulbs, 1 shallow kg potatoes, 2-3 cloves of garlic, vegetable oil, fresh herbs (dill, cilantro, basil), salt, pepper, sugar.
Preparation: Wash eggplant, without peeling, cut into cubes, salt and squeeze. Peel and chop the tomatoes. In a saucepan pour vegetable oil, warm and put it in tomatoes and eggplant. Thinly slice the onion into half rings, add to the same pan. Add the potatoes whole (slightly pre-fried). On very low heat simmer 40 minutes until vegetables seethe (except potatoes!)
Vegetables at this time go out, turn the potatoes in a thick sauce. In sauce add finely chopped greens, 2-3 crushed cloves of garlic, pepper, salt and keep everything on the plate still 5 minutes.
Russian meatless soup
For vegetable broth: 2 l. water, 1 leeks, 2 medium carrots, 2 bulbs, 2-3 celery, bay leaf, parsley. Ing for: a handful of dried porcini mushrooms (30 - 400 grams frozen), 2-3 cup sauerkraut, 1-2 tablespoons vegetable oil, 2 medium potatoes (diced), herbs and chopped garlic to taste. On request: 1 tbsp flour, 1 Art. spoon vegetable oil.
Preparation: dried mushrooms, soak overnight in cold water. Chop vegetables for soup, dipped in boiling water, add a bunch of herbs. Boil the broth to simmer for at least an hour and a half.
The broth through a sieve. This soup can be prepared for the future for the entire post and freeze in a container or in the form of cubes.
Dipped in boiling broth and cook mushrooms until tender 30-40 minutes. Meanwhile, squeeze the cabbage (do not pour the brine). Finely chop the onion and spasserovat in oil. If necessary, chop cabbage. In a bow to put the cabbage and fry then put into the broth and cook on low heat for half an hour. For 10 minutes before end of cooking, add the potatoes. To taste pour brine, add the garlic and herbs.
For more nutritional and density in the soup, you can add flour refueling. Flour fry in vegetable oil until golden brown. Then gradually, stirring, pour in the broth. Then, continuing to stir to avoid lumps. Refueling pour into fried cabbage, stir and add everything together in soup.
Required: 300 grams of eggplant, 2 bulbs, 20 ml vinegar, 300 grams tomatoes, 60 ml. vegetable oil, a quarter teaspoon of black pepper, 1 teaspoon salt, 20 grams of fresh basil.
Preparation: Peel and cut eggplant circles thick 1-1.5 see can put the pieces of eggplant in salted water for 10-15 minutes, then it will absorb less oil when frying, and will not taste bitter. Cut the onion into rings. Eggplant fry in vegetable oil until golden brown. Onion rings fry until light golden. Share fried vegetables in a bowl, add to the same chopped tomatoes, salt, pepper and ukusus.
Oil in this salad is not necessary to add, it is sufficient in vegetables. Mix well.
Take ingredients to taste. Fry onion half-rings in vegetable oil. Add adjika or tomato paste, garlic, bell pepper, carrots, and corn. 5 minutes simmer on low heat. Pour the sliced garlic and washed rice. Pour hot water to cover products under the lid and boil to evaporate. Again, add water, pepper and a very low heat simmer until tender.
You will need: 400 grams of potatoes, 100 c. carrots, 2 bulbs, 350 grams of flour, 8 of dill, 30 ml.olivkovogo oil, 40 g.podsolnechnogo oil, 0,5 tsp salt, a quarter teaspoon of black pepper.
Preparation: In the flour, add salt and stir. Pour into flour 150 ml. warm water and knead the dough. Knead the dough (but not overdo it so that it did not turn tight, the dough should stick to hands stop, but remain soft and tender). Cover it with foil and leave for 40-60 minutes. Peel and boil the potatoes in salted water. Peel and grate carrots and onions. Sauté vegetables in olive oil for several minutes. Boiled potatoes with a bit of stretch broth in which it was cooked, and a small amount of vegetable oil.
Add to two-thirds saute potatoes, a little chopped green pepper and salt. Roll out the dough on the flour (thickness should not exceed 2-3 mm) and divide it into a mug. In the center of the circle to put the potato stuffing and secure the edges. Beauty and reliability make the frill around the edge. Dipped in boiling salted water, cook 5 minutes. Get, flavor oil and serve with remaining saute and greens. Serve hot.
Required: 200 grams zucchini, 300 grams of spaghetti, half an orange bell pepper, 2 garlic cloves, 500 grams tomatoes, 50 ml. olive oil, 1 onion, a quarter teaspoon of pepper, 0,5 tsp salt.
Preparation: Small zucchini cut into small cubes. Simultaneously put to cook the pasta in plenty of boiling salted water. Cut the onion into thin half-rings. Pepper grind small cubes. All vegetables fry in olive oil until soft, add a couple of chopped cloves of garlic.
Add pasta to vegetables and peeled chopped tomatoes. All together, bring to a boil and immediately apply.
For the dough: 800 of flour, 30 of yeast, 2 cups of water and salt. For the filling: 8 bulbs, half a cup of vegetable oil, a pinch of salt.
Of flour, water, yeast and salt dough, give it a go. Roll out very thin cakes, bake, peresloit finely dismembered, fried in vegetable oil, onion, baked in the oven.
Required: 6 potatoes, boiled in their skins, cabbage, 1 bunch green onions, 4 carrots, 2 tablespoons vegetable oil, 300 ml. vegetable broth, 250 ml. lean mayonnaise, 6 Art. spoonfuls of cereal, pepper, 100 c. tofu.
Filling. Grate carrots and spasserovat, add thinly sliced cabbage and cook until soft. Add broth and simmer for 10 minutes, then add the mayonnaise and lean 4 Art. spoons of oatmeal. Pepper and salt. Cook for another minute 10. Potatoes and cut into slices.
Put a layer of half the potatoes in a baking dish, then put all the stuffing and close all layer of potatoes. Sprinkle with remaining cheese, tofu and cereals. Bake 20 minutes.
On materials: delfi.lv