Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

INGREDIENTS
4 slices of rustic bread
20 g butter
4 slices of mozzarella
a handful of blueberries
narsharab pomegranate sauce
1 avocado
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Lubricate 4 slices of coarse village bread with butter on both sides. In 2 pieces, lay out a pair of thick slices of mozzarella, add blueberries, drip narsharab sauce.
Step 2
Put a couple of slices of avocado on top, salt, cover with a second piece of bread.
Step 3
Fry in a dry frying pan, pressing with a load, for 1 min. from each side. Serve immediately.

Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado
Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

Baked mackerel with mushrooms and vegetables

Baked mackerel with mushrooms and vegetables

INGREDIENTS
4 small mackerels
300 g of forest mushrooms or champignons
3 medium tomatoes
1 medium zucchini
1 bell pepper
1 medium carrot
1 stalk of celery
1 medium onion
2 cloves of garlic
bunch of parsley
juice of 1 lemon
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Gut the fish, cut off the heads. Make 3-4 diagonal cuts on the sides, salt, pepper and sprinkle with lemon juice. Lubricate the fish with olive oil and set aside while preparing the vegetables.
Step 2
Cut the mushrooms into slices and fry with a clove of garlic in olive oil.
Step 3
Peel the vegetables. Cut the onions into thin half rings, carrots, celery and zucchini — into slices, pepper — into squares, tomatoes — into cubes.
Step 4
In a large frying pan, heat the olive oil and fry the onions and carrots until soft.

Add zucchini, bell peppers and celery and fry for 5 minutes. Add the tomatoes and cook until the liquid evaporates. Salt, pepper, add chopped clove of garlic and finely chopped parsley. Mix with fried mushrooms.
Step 5
Lay out the bottom of the baking dish with parchment or grease it with olive oil. Put vegetables in the form, on them fish. Place in an oven preheated to 180 ° C for 30 minutes.

Baked mackerel with mushrooms and vegetables
Baked mackerel with mushrooms and vegetables

Chicken fillet baked with cheese, mushrooms and onions

Chicken fillet baked with cheese, mushrooms and onions

INGREDIENTS
500 g fillet of chicken breast or thighs
200 g semi-hard cheese Fol Epi
500 g champignon
2 medium onions
salt, freshly ground black pepper
For sour cream sauce:
150 g fat sour cream
2 tbsp flour
50 g butter
1/2 cup milk or chicken stock
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken fillet into slices, pour a small amount of boiling water, bring to a boil over medium heat, remove the foam, add salt, close and remove from heat. Cool completely in the broth, 1 hour. Finely chop the cooled meat, strain the broth.
Step 2
Cut the mushrooms into thin strips. Finely chop the onion and fry it over medium heat in butter until transparent, 5 min. Add mushrooms, increase heat to high and cook, stirring, for 5 minutes. Salt and pepper to taste.
For sour cream dressing in a hot dry skillet over medium heat, lightly fry the flour, 1 min. Then add the butter and mix, cook for 2 minutes. Pour in sour cream and mix until smooth.
Pour milk into the resulting mixture (instead of milk, you can use the broth from cooking chicken), stirring all the time to avoid the formation of lumps. Salt and pepper to taste. The sauce should be quite thick.
Step 3
Grate the cheese on a fine grater. In a bowl, combine chicken, onion and mushrooms. Arrange the resulting mixture into cocotte makers , pour sauce, sprinkle with grated cheese.

If you don’t have cocotte makers, you can use any small fireproof cups or bowls.
Put the cocotte makers in a cold oven, set the temperature to 180–190 ° С and bake until the cheese melts and the crust turns golden, 15–20 min.

Chicken fillet, baked with cheese, mushrooms and onions
Chicken fillet, baked with cheese, mushrooms and onions

Salted Salmon

Salted Salmon

INGREDIENTS
1 large fresh salmon (start cooking 24–48 hours before serving)
For marinade, per 1 kg of salmon fillet:
500 g of dill (5 large bunches)
1 tbsp salt
1 tbsp sugar
2 tbsp vodka

STEP-BY-STEP COOKING RECIPE
Step 1
For salmon, remove the tail and head (they will not be needed in this recipe). Rinse the fish inside and out, dry thoroughly with napkins or a towel. Keeping the skin, cut into two fillets. Carefully remove all costal bones.
Step 2
Rub the fillet on the “open” side (where there is no skin) with vodka.
Dill very finely chop. Mix with salt and sugar. Spread the mixture evenly on one half of the fillet.
Step 3
Cover with the other half, squeeze. Wrap in a film, lay in a container, press down on top with a not very heavy load. Leave at room temperature for 2 hours, then refrigerate for 1-2 days.
Then shake off the whole marinade from the fish, wipe with paper towels, thinly chop and serve.

French profiteroles stuffed with mackerel and cream cheese

French profiteroles stuffed with mackerel and cream cheese

For profiteroles
INGREDIENTS
150 g flour
3 eggs
100 g butter
0.5 tbsp. sugar for unsweetened and 2 tbsp. for sweet profiteroles
0.25 tsp salt

STEP-BY-STEP COOKING RECIPE
Step 1
Sift flour. Preheat the oven to 180 ° C.
Step 2
In a small saucepan, mix 200 ml of drinking water, sliced ​​butter, sugar and salt. Bring to a boil and remove the pan from the fire, do not turn off the fire, make it minimal.
Step 3
Pour in flour and mix until smooth. Return the pan to the fire and dry the dough, constantly stirring the mass with a wooden spatula, 2 min. Remove from heat.
Step 4
Start adding eggs to the dough one at a time, each time mixing the mixture until smooth, before adding the next egg. The dough should turn out brilliant, without lumps, the consistency of thick sour cream. Cool the dough completely.
Step 5
Put two balls of dough the size of a walnut at a distance of 4-5 cm from each other on a baking sheet covered with parchment using two spoons or a pastry bag.
Step 6
Place the pan in the oven for 25-30 minutes. Do not open the oven during baking. Cool the finished profiteroles and cut them in half lengthwise to start later.

For filling
INGREDIENTS
250 g cream cheese
150 g smoked mackerel fillet
juice of half a lemon
0.5 teaspoon ground zira
Tabasco sauce
1 basic portion of profiteroles


STEP-BY-STEP COOKING RECIPE
Step 1
Beat cheese, mackerel pulp, lemon juice with a blender.
Step 2
Salt and season Tabasco to taste.
Step 3
Start with the resulting profiteroles mixture.

French profiteroles stuffed with mackerel and cream cheese
French profiteroles stuffed with mackerel and cream cheese
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