Taking into account all mentioned above, we created the lunch menu, which it would be appropriate to make in March. In the sense that no special some reason, but simply to eat heartily.
Stuffed lemons
This appetizer is prepared quickly and simply, and if you have a household blender, then generally instantly - just put in a bowl all the prepared ingredients and then click "start," seconds to fifteen or twenty. Despite the ease of preparation, submission amazes guests on the spot; checked.
Ingredients:
3 lemon
- 6 sardines
- half a red onion
6 maslenok
- 1, 5 teaspoon grainy mustard
- 1, 5 teaspoon of sour cream
4 sprigs parsley
- Sol
- pepper
Method of preparation:
Lemons, scalded with boiling water. Cut off the top and use a sharp knife to cut the flesh. Cut each lemon on the bottom. On the peel to make vertical cuts at a distance of 1, 5 cm from each other.
Sardines with a little oil mash with a fork. Peel the onion and chop. Parsley wash and chop. Olives finely chopped. Mix sardines, onions, olives, mustard, sour cream, parsley and 1 tablespoon finely chopped lemon pulp. Season to taste with salt and pepper.
Fill lemons prepared mixture and arrange on a serving plate.
Salad cottage cheese with buckwheat
Rich and very healthy salad. There is so much that some ingredients can even be eliminated. For example, tomatoes in March they use is still a little - or root celery, if you don't like the taste. The essential ingredients, in fact, four: cheese, buckwheat, parsley and olive oil.
Ingredients:
- 0, 5 cups of buckwheat
- 500 g of cottage cheese
- 2 carrots
- 0, 5 coriander
- 2 cucumbers
- 3 tomatoes
- 150 g celery root
- 4 tablespoons olive oil
- Sol
Method of preparation:
Buckwheat cook until tender, allow to cool. Mix with cottage cheese.
Carrot peel, cut into strips, cucumbers and tomatoes washed and cut into small slices. Green wash, Pat dry and chop. Celery, cleaned, cut into strips.
Add the vegetables to the cream cheese with the sugar and gently stir. Dress the salad with olive oil, season with salt to taste.
Fish Solyanka
The fastest known Thistle. Primarily because fish broth, unlike meat, cooked a few minutes. And one of the most delicious.
Ingredients for soup:
- 600 g fish trivia
- 2 onions onions
- 1 medium carrot
- 1 large parsley root
- 1 Bay leaf
- 4 peppercorns
- Sol
Ingredients for soup:
- 400 g sturgeon or sturgeon
- 2 small bulbs of onions
- 2 pickles
- 2 tablespoons butter
- 1, 5 tablespoons of flour
- 1 tablespoon tomato paste
- half lemon
- 12 black olives
- 8 caper
- dill
- parsley
- Sol
- freshly ground black pepper
Cooking method
Cook very strong fish broth. For this purpose, onions, carrots and parsley root coarsely chop and fry in a dry pan for 3 minutes Fish trifle clean, clean and rinse thoroughly.
Fold the fish and the vegetables in the pan, pour 2 liters of water and put on fire. When the broth comes to a boil, remove the foam with a slotted spoon, season with salt, add the Bay leaf and peppercorns. Cook for 7 minutes, Remove from heat and strain through a sieve, covered with 3 layers of gauze or linen towel.
Fillet of sterlet or sturgeon cut into portions. Onion chop. Cucumber peel and chop sticks. If cucumbers are large, they should be clear and seeds.
In a pan heat the butter, fry onion for 3 minutes, Add flour, cook, stirring constantly, 2 minutes Pour 1/4 Cup strained fish broth and cook, stirring, until the mixture becomes thick and smooth. Add cucumbers and tomato paste. Simmer over medium heat without a lid, stirring constantly, 5 minutes
Put the mixture into a clean saucepan. Pour the remaining broth. Bring to the boil, add the pieces of fish fillet, olives, capers, salt and pepper. Cook under cover for 10 minutes At the feeding place in each bowl of thin soup mug of lemon, sprinkle with chopped dill and parsley.
Chicken liver "Forrester"
This recipe is much to everyone who cooks it. Important - be sure to use cooking wine, even if you are cooking for children. Don't worry, the alcohol will evaporate during cooking. In the extreme case can boil the wine separately, to the disappearance of the smell of alcohol, five minutes, and then add in cooking.
Ingredients:
- 900 g chicken liver
- 1 Cup flour
- 1 teaspoon ground paprika
- vegetable oil
12 mushrooms or white mushrooms
- 1 onion
- 1 garlic clove
- 2 tablespoons olive oil
- 0, 5 cups of dry white wine
- 0, 5 teaspoons fennel seeds
- 1 tomato
- Sol
- pepper
How prigotovleniya
All the ingredients are fried very quickly and separately, so they need to prepare in advance. As well as the dishes that you will pass.
Mushrooms wash, dry and coarsely chop. Peel the onion, cut into half rings. Garlic, peel, chop.
Remove from the liver connective film. Fold the liver in a colander, rinse, put on paper towels to give as dry. Mix in a bowl the flour with the paprika. Roll in a mixture of pieces of liver, shut up.
Reheat in skillet 3 tablespoons vegetable oil and 1 tbsp butter. Fry the mushrooms for 1 minute to Transfer with a slotted spoon into another container.
Add in the same skillet remaining vegetable oil and butter. Sauté the onion and garlic 2 minutes without removing the pot from the fire, put the onions and garlic in a bowl with mushrooms.
Put the skillet in the liver. Cook, stirring constantly, 5 minutes, if necessary, add oil. Put the liver in a clean bowl. The skillet to keep on the fire.
To the liver juicy and soft, it should fry small portions on a very hot pan in a large amount of oil.
Pour into the skillet with wine, add fennel seeds. Boil down the sauce (5 minutes).
Return to the skillet with the sauce mushrooms, onions, garlic and liver, salt and pepper, stir. Cook for 5 minutes Tomato wash, pour over boiling water and remove the skin, flesh cut into large cubes. Add to the finished dish, stir and immediately serve.
Sweet sandwiches from Zephyr
The easiest dessert you can imagine. Incidentally, the composition of the filling can be varied. Take dried apricots, shredded carrots with sugar or frozen cranberries (only first thaw, of course) and mix with sour cream.
Ingredienti:
- 200 g of prunes
- 8 stuff Zephyr
- 400 g cheese
Method of preparation:
Wash plums, cut in half and remove the seeds. Carefully remove the peel, pulp, mash into a puree. Mix plum puree with cheese.
Divide each marshmallow into 2 halves, to spread one of them resulting mass and cover with the second.
Source:
Gastronomy
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