“PROPERLY COMBINING OF FOOD” - the-eye.euthe-eye.eu/public/Books/Food/123 Food Combining Recipes - Winter.pdf · ABOUT THE BOOK This “123 FOOD COMBINING RECIPES-WINTER” is

SERIES

“PROPERLYCOMBININGOFFOOD”

123FOODCOMBININGRECIPES–WINTER

BY

ROUMIANKALAZAROVA

2014

SERIES“PROPERLYCOMBININGOFFOOD”

“123FOODCOMBININGRECIPES-WINTER”

Copyrights

Copyright©RoumiankaLazarova,Author,2014

CoverandInteriordesign©RoumiankaLazarova,2014

Photographscopyright©RoumiankaLazarova,2014

Allrightsreserved.Nopartofthisbookmaybereproducedinanyformorbyanyelectronicormechanicalmeans,includinginformationstorageandretrievalsystems,withoutpermissioninwritingfromtheauthor,exceptbyareviewerwhomayquotebriefpassagesinareview.

LiabilityDisclaimerThe 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

WORDSFROMTHEAUTHOR

PRODUCTSUSEDINRECIPES

SALADS1.BROCCOLISALADWITHCREAMSAUCE

2.SALADWITHPUMPKINANDCAULIFLOWER

3.REDBEETSWITHMUSTARD

4.SALADOFCARROTS,CELERYANDAPPLES

5.SALADOFBRUSSELSSPROUTSANDBACON

6.SALADWITHARTICHOKESANDCAULIFLOWER

7.SALADOFWHITETURNIPANDCARROTS

8.SALADOFPEELEDTOMATOES

9.SALADOFPICKLEDONIONS

10.VEGETABLESWITHHORSERADISHANDMAYONNAISE

11.WHITECHICORYSALADWITHWALNUTS

12.REDSALADWITHCORN

13.POTATOSALADWITHLEEKS

14.THERICESALADWITHVEGETABLES

15.CORNSALAD

16.SALADOFBEANSWITHSOURCABBAGE

17.SALADWITHAVOCADOANDWHITEBEANS

18.SALADOFCHICKPEASANDCAPERS

19.SALADOFPICKLEDCUCUMBERS

20.MIXEDSALADWITHHAMANDMUSHROOMS

21.PATEOFSMOKEDFISH

VEGETARIANSOUPS(SOUPSWITHOUTMEAT)22.PEACREAMSOUP

23.ONIONSOUPWITHBRUSCHETTES

24.PUMPKINSOUP

25.SOUPOFCHICKPEAS

26.VEGETARIANBORSCHT

27.FRESHMUSHROOMSOUPWITHCREAM

28.TOMATOSOUPWITHLEEK

29.CREAMSOUPOFCAULIFLOWER

30.VEGETABLESOUPWITHMUSHROOMS

31.SOUPWITHASPARAGUSANDBROCCOLI

32.REDBEANSOUP

SOUPSWITHMEAT,POULTRYANDFISH33.SOUPOFVEALINAPRESSURECOOKER

34.SOUPOFVEALMEATBALLSWITHLEEKS

35.SOUPOFVEALSHANK

36.BEEFSOUPWITHREDBEET

37.PORKSOUP

38.MUTTONSOUP

39.SOUPOFCHICKENBREASTSWITHGINGER

40.TURKEYDRUMSTICKWITHVEGETABLEBROTH

41.SOUPOFSALMON

42.WHITEFISHCREAMSOUP

43.CODFISHSOUPWITHMUSHROOMS

44.SOUPOFHAKEWITHGREENHERBS

DISHESWITHOUTMEAT45.SOURCABBAGEWITHWHITEBEANS

46.PEPPERSSTUFFEDWITHGROATS

47.VEGETABLEDUMPLINGSWITHMUSHROOMS

48.LEEKSWITHTHERICEINTHEOVEN

49.LEEKSWITHPOTATOES

50.CAULIFLOWERWITHTOMATOPUREE

51.CAULIFLOWERWITHWALNUTSAUCE

52.CELERYTOTHEPANWITHTHEMILKSAUCE


54.PICKLEDCABBAGEONTHEOVEN

55.BRUSSELSSPROUTSBROWNEDINANOVEN

56.SMALLONIONSWITHRICE

57.ONIONSWITHEGGSINTHEOVEN

58.GUMBOSTEWWITHOLIVES

59.ROLLOFPOTATOESWITHVEGETABLES

60.POTATOESBALLS

61.STUFFEDPICKLEDCABBAGELEAVESWITHBROWNRICE

62.CROQUETTESFROMCARROTS

63.FRESHMUSHROOMSWITHCREAM

64.MUSHROOMSTEWWITHPOTATOES

65.STEWOFWHITEBEANSINAPRESSURECOOKER

66.WHITEBEANSONGRATIN

67.STEWOFLENTILSWITHGARLIC

68.MUSHROOMSWITHSAUCEANDWINE

69.BROCCOLIWITHSAUCE

70.GREENTOMATOESWITHEGGS

DISHESWITHMEATANDOFFAL71.PORKKNUCKLEWITHSAUERKRAUT

72.WHOLEROASTLITTLEPIG

73.ROASTEDPORKRIBSWITHBEER

74.ADISHWITHSAUERKRAUTANDSEVERALTYPESOFMEAT

75.STEWOFPORKANDBEEFLIVER

76.BAKEDPORKCHOPSINFOIL

77.CAULIFLOWERWITHMINCEDPORK

78.BAKEDLEGOFPORKWITHSPICES

79.STUFFEDPICKLEDCABBAGELEAVESWITHMINCEANDBACON

80.ROLLOFMINCEDPORKWITHSAUCE

81.PORKMEATBALLSWITHMUSHROOMS

82.PORKROLLS-BITES

83.STUFFEDPUMPKINWITHPORKMEAT

84.BACONWITHBRUSSELSSPROUTS

85.ROASTEDPORKTROTTERS

86.PORKLIVERWITHLEEK

87.BEEFSTEWWITHSPICES

88.VEALROULADESINOVEN

89.VEALSTEAKWITHASIDEOFPORCINIMUSHROOMS

90.BEEFKEBABINACROCK

91.ROASTEDVEALTENDERLOININSPANISH

92.STEAKOFVEAL

93.KEBABOFVEALWITHREDWINE

94.ROASTEDVEALWITHROSEMARY

95.STUFFEDCABBAGEWITHMINCEDVEAL

96.MEATBALLSOFVEALWITHTOMATOSAUCE

97.JELLIEDVEALTONGUE

98.STEWEDRABBITWITHPEARLONIONS

99.RABBITIN“SALMOREJO”SAUCE

POULTRYDISHES100.BONELESSSTUFFEDCHICKEN

101.STUFFEDTURKEYWITHCHESTNUTS

102.ROASTEDQUAILS

103.STUFFEDROASTEDPIGEONS

104.ROASTEDHENWITHTOMATOESANDOLIVES

105.CHICKENSTEWINARURAL

106.STEWEDCHICKENWITHPICKLES

107.CHICKENBREASTWITHCAULIFLOWER

108.ROASTEDCHICKENWITHMUSHROOMS

109.ROASTEDCHICKENWITHBEER

110.DUCKFILLETONAPUREEOFCELERY

111.CHICKENBREASTWITHRAWSAUSAGE

112.CHICKENDRUMSTICKWITHGINGERSAUCE

113.CHICKENWINGSWITHACRISPYCRUST

DISHESOFFISHANDSEAFOOD114.BAKEDTROUTINFOIL

115.STEAMEDWHITEFISHINVEGETABLEBROTH

116.ROASTFISHFILLETSWITHOLIVES

117.FISHSTEWWITHLEEKS

118.FISHMEATBALLSONCARROTSPUREE

119.SQUIDWITHSPICYSTUFFING

120.STEWOFMUSSELS,SHRIMPSANDCRAYFISH

121.CARPSTUFFEDWITHWALNUTS

122.SHRIMPSWITHSAUCEINTHEOVEN

123.SALMONSKEWERSWITHLEMON

PROPERLYCOMBININGTHEFOODS

ABOUTTHEBOOKThis “123 FOOD COMBINING RECIPES-WINTER” is the fourth book of the series“PROPERLYCOMBININGOFFOOD”.

“Food combining nutrition” is widely available and familiar to a lot of people way ofeating. If you are one of themor you’re interested to try something different, new andunfamiliar, then these are your 123 recipes included in the book “123 FOODCOMBININGRECIPES-WINTER”.Theywillofferideasforeasyhome-madevarietyofsalads, soups and dishes. Products that are included in all recipes are typical (quiteconditionally)forthewinterseason.Inthemodernworldalreadyallvegetables,meat,fishandspicescanbefoundatanytimeofyear.Theywerenotusedexoticandrareproducts,sothereisnothingtohinderyou.Youcaneasilyfindeverythingyouneedinanystoreonaffordableandlowprices.Ineachrecipetheproductsarecombinedsothattheycomplywiththeprinciplesoffoodcombining.Aftereachrecipearegivenfoodswithwhichyoucancombinethepreparedsalad,soupordish.

Themealscookedintheserecipesaresuitableforpeoplewhowanttobehealthyandwishto regulate theirweight, such as eating healthy and delicious home-cooked food. Forthosewhoprefer vegetarian food, hereyouwill find52 recipes for vegetarian salads,soupsanddishes.

IwillbeappreciatedifyouexpressyourattitudeandopinionaboutrecipesthatIpreparedandpresentedinthisbook.

WORDSFROMTHEAUTHORFood combining has a very large positive effect on the appearance and health of thepeoplewhohavedecidedtoincludeitintheirlifestyle.Thisisparticularlytrueforpeoplewhowanttoloseweightwithoutgoinghungryandatthesametimetoeatproperly.Inacertain period ofmy life that was very important forme and I started to work on thecreation of these recipes. The main of them is the right combination of products andobservingtheprinciplesoffoodcombining.

Thewinter isaseasonwhenmanypeopleeatmoreplentifulandirrationally thanusual.Then theymove less,but fewspendenough timeforactivesports.Butwhen thespringhascome, theyaresurprised that theirweighthas increased.Theself-esteem,moodandhealtharechanging,also.Toavoidfeelingofnegativeemotions,itisbetteramantocarea little abouthimself.Oneof them is to choose themostuseful forusdiet. “Man liveswhilelearning.”Whynottrysomethingnewforus-toeatascombiningthefoods.Youwillfindthatthisisoneoftheeasiestcookingmethods.

Thosewhoarenotfamiliarwith thetheoreticalformulationsforfoodcombining,acceptthat it is a diet with very strict limitations. Of course, this is not the case. Generallyspeaking, at food combining nutrition, can be eaten everything, but notsimultaneously. To dine under this way, it is necessary to follow the principles ofmatchingfoodproducts.

Foryourconvenience,attheendofthebookisappendedabriefinformationaboutthepropercombinationoffood.


VEGETABLES AND FRUITS: broccoli, beetroot, cauliflower, white radish, chicory,onions, garlic, celery, carrots, peppers, arugula,Brussels sprouts, cabbage, red cabbage,sauerkraut, tomatoes, leeks, potatoes, green beans, okra, asparagus, artichokes, pearlonions, ginger root, parsnip, root of horseradish, chili peppers, marinated and pickledcucumber,pickle,pumpkin,avocados,lemon,apple

MEAT:veal,beef,pork,mutton,rabbit,bacon,ham,sausage,beeftongue,knucklePOULTRY:chicken,chicken,turkey,duckmeat,turkey,quail,dovesFISHANDSEAFOOD: salmon,whitefish,cod,halibut,hake, trout,carp, smoked fish,anchovies,squid,mussels,shrimpandmore.

DAIRYPRODUCTS:Milk,yogurt,sourcream,cottagecheese,cheese“cheddar”cheese“Ricotta”,bluecheeseandothers.

PULSES:whitebeans,redbeans,peas,chickpeas,lentils

CEREALS:brownrice,corn,kasha,bread,flour,starch

FATS:oliveoil,vegetableoil,butter,lard

NUTSANDSEEDS:almonds,walnuts,hazelnuts,chestnuts,sunflowerseeds,pumpkinseeds,sesameseeds

HERBS AND SPICES: parsley, dill, rosemary, thyme, oregano, basil, mint, bay leaf,coriander, cardamom, cloves, cinnamon, nutmeg, curry, allspice, cumin, chili, paprika,black pepper, salt, lovage,marjoram,white pepper. If you do not have fresh - use dryspices.

BROTHSANDSAUCES:chickenbroth,beefbroth,vegetablebroth,soysauce, tomatopaste,mustard

OTHER: eggs, mayonnaise, white wine, red wine, beer, vinegar, capers, olives,mushrooms,gelatin

SALADS

1.BROCCOLISALADWITHCREAMSAUCE

Ingredientsfor4servings:

1¼lb(550g)Broccoli

4oz(100g)Ricottaorcottagecheese

2tablespoonssourcream

1clovecrushedgarlic

1tablespoonlemonjuice

1tablespooncrushedroastedhazelnuts

Spices:

1tablespoonchoppedfreshdillorparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Cleanthebroccoliandtearingthemintoflorets.Washthemthoroughlywithcoldwater.Puttheminhotwaterwithapinchofsalttoboil5minutes.Drainthemandputtheminaservingplatetocool.Inaseparatebowlmixcottagecheese,cream,crushedgarlic,lemonjuiceandspices.Stirwellandpouroverthebroccoliwithcreamsauce.Sprinklethesaladwithchoppedhazelnuts.

Combineswith:

Vegetable soups anddishes, cookedby recipes from thebooks toproperly combine thefoods;tothemcouldbeaddedmilkandmilkproducts;mushrooms,olives.



11oz.(300g)cleanedrawpumpkin

1smallheadcauliflower

1cupfrozengreenbeansorcanned

1onion

1tablespoonpeeledsunflowerseeds

2tablespoonsoliveoil

Juicefrom½lemon

Spices:

5-6sprigsoffinelychoppedparsley;groundblackpepperandsalttotaste

Wayofpreparation:

Cutthepumpkinintopieces.Cookitintowaterwithapinchofsaltuntilsoft.Drainitandallowittocool.Cleancauliflowerandtearitintoflorets.Flushthemandputtheminhotwaterwithsalttocookonhighheatfor5-6minutes.Drainthemandleavethemtocool.Cuttheonionintothinslices.Drainwellthegreenbeansfromtheliquidinthecan.

Putinservingbowlboiledpumpkin,cauliflower,greenbeans,onions.Addspices,stirandthenpouroverthesaladwitholiveoilandlemonjuice.Servethesaladchilled;sprinkleitwithsunflowerseedsorothernuts.

Combineswith:

Soups and dishes prepared on the recipes from books to properly combine the foods;mushrooms,olives,meat,fish,dairyproducts,eggs,pulses,rice,potatoes,bread,pasta.



1¼lb(550g)redbeets

1tablespoonwinevinegar

1stalkleek(whitepartonly)

2teaspoonsmustard

3tablespoonsmayonnaise

1tablespoonlemonjuice

1tablespoonroastedcrushedwalnuts

Spices:

Groundwhitepepperandsalttotaste,1tablespoonfinelychoppedcoriander

Wayofpreparation:

Cleantheleeksandchopitfinely.Clean,washandpeelthebeetroot.Putitinapotwithboiling water and vinegar (thus preserves its red color). Put the lid and cook for 8-10minutes.Thendrain thebeetroot,coolandgrate itcoarsely. Inaseparatebowl,mix themayonnaise,mustard, leeks, lemon juice and spices. Stir themixturewell. Put it into adeepservingplate.Fromaboveaddredbeetsandsprinklewithcorianderandnuts.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedeggs,mushrooms,olives,omelettes.



3mediumsizedcarrots

1smallheadofcelery

1largesourapple


Juicefrom½lemon

Spices:

Saltandgroundblackpeppertotaste,6-7sprigsoffinelychoppedparsley,10-12olivesfordecoration,1-2tablespoonsroastedsesame

Wayofpreparation:

Peelthecarrotsandthecelery.Washthemandgrate.Puttheminabowlandaddtheoliveoil,lemonjuiceandthespices.Clearappleandpeelit.Grateitoncoarselygraterandaddto the vegetables.Mix the salad carefully. Decorate it with olives and sprinkle it withroastedsesameseeds.

Combineswith:

Soups and dishes cooked by recipes from the books to properly combine the foods;mushrooms,olives,meat,fish,dairyproducts,eggs,pulses,rice,potatoes,bread,pasta



1¼lb(550g)Brusselssprouts

11oz(300g)Bacon

1onion

1-2tablespoonsvegetableoil

Forthedressing:

Saltandgroundblackpepper to taste,5-6sprigsofdill finelychopped,1-2 tablespoonsvinegar,1tablespoonmustard

Wayofpreparation:

CleantheBrusselssproutsandwashitwithcoldwater.Putittocookinhotwaterwithapinchofsaltfor7to8minutes.Thendrainandleavetocool.Putitinaservingbowl.

Cuttheonionintothinslicesandbaconintothinstrips.Frytheminapanwithoil.Drainthem from oil and place them at the Brussels sprouts. Mix vigorously in a separatecontainer the ingredients for the dressing and the oilwhichwas separatedwhen frying.Pouroverthesaladwiththedressing.

Combineswith:

Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms



7oz(200g)marinatedartichoke


3redpeppersmarinated

10blackolives

10greenolives

4-5anchovyfillets

1tablespooncapers

Spices:

1 tablespoon finely chopped parsley, 15 fresh basil leaves, 2 tablespoons olive oil, 1tablespoonvinegar,saltandgroundblackpeppertotaste

Wayofpreparation:

Clearthecauliflower,washitandshreditintosmallroses.Putthemtoboilinwaterwithapinchof salt, about7-8minutes.Drain themandcool them.Cut the redbellpepperonstripsandartichokescutintomorsels.

In a bowl for serving place the vegetables and other products. Add spices and stircarefully.Servethesaladchilled.

Combineswith:

Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms



1largeheadwhiteturnip

2largecarrots

1onion

2-3pickledcucumbers

2tablespoonsvegetableoil

Spices:

2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Peel and grate the carrots coarsely on grater. Cut the onions and cucumbers into smallcubes.Peeltheturnipandthengrateonagrater.Washitseveraltimesincoldwaterandwringitoutwell.Thenmixitwithcarrots,onions,cucumbersandparsley.Saltthesaladtotasteandputitinaservingplate.Pouroveritwithoil;sprinkleitwithpeppertotaste.

Combineswith:

Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,potatoes,bread,pasta



1½lb(680g)tinnedwholepeeledtomatoes

2leeks(whitepartonly)


Spices:

2tablespoonsfinelychoppedparsley,10freshbasilleaves,saltandgroundblackpeppertotaste

Wayofpreparation:

Drainthetomatoesandcutthemintolargepieces.Puttheminabowlforserving.Addthechoppedleeks,oliveoilandthespices.Stirthesaladandserveit.

Combineswith:




6largeonions

Forthemarinade

Bayleaf,1clove,5-6peppercorns,salttotaste,3tablespoonswinevinegar

Spices:

2tablespoonsoliveoil,apinchofcinnamon,2tablespoonsfinelychoppedparsley

Wayofpreparation:

Bring toaboil1 literofwateralongwith thebay leaf,cloves,blackpepperandsalt totaste.Cuttheonionintoslices.Putitinapotandpouroverwiththehotmarinade.Cookitfor5minutes.Remove thecontainer from theheatandadd thevinegar in it.Allow theonions to stand in thismixture for 1 hour. Then drainwell and sprinklewith olive oil,cinnamonandparsley.

Thissaladisverysuitableforfatporkormutton.

Combineswith:




11oz(300g)Ofwhitecabbage

2mediumcarrots

1smallheadofcelery

1redonion

1cupmayonnaise

2teaspoonsgratedhorseradish

Spices:

1tablespoonlemonjuice,1teaspoonvinegar,groundpepperandsalttotaste

Wayofpreparation:

Cutthecabbageintothinstrips.Putit inadeepbowlwithapinchofsalt.Mashitwithyour hands. Cut the onion finely.Add it alongwith grated carrots and celery.Mix themayonnaisewithhorseradish,lemonjuiceandvinegar.Addthemixturetothevegetables.Stirthesalad,letitstandfor1hourtocoolandthenserve.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,omelettes.



2headswhitechicory

2stalkscelery

½cuproastedcrushedwalnuts

4oz.(120g)Bluecheese“Roquefort”

Forthedressing:

2tablespoonsoliveoil,2tablespoonsvinegar,1tablespoon“Dijon”mustard

Spices:

Saltandgroundblackpeppertotaste,4-5sprigsoffinelychoppedparsley

Wayofpreparation:

Clean andwash the leaves of chicory.Dry them and put them in awide serving plate.Peel, wash and chop the celery finely. Evenly distribute the celery, walnuts and bluecheese on chicory. Prepare the dressing. Put all ingredients in a bowl and stir themvigorously.Sprinklethesaladwiththedressingandparsley.Optionallyyoucanaddalittlesalt.

InsteadofRoquefortcheese,youcanuseanothertypeofbluecheese.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmilkanddairyproducts,mushrooms,olives

12.REDSALADWITHCORN


1/6headredcabbage

1smallheadofredbeet

2mediumcarrots

½cupcannedcorn

3tablespoonspeeledsunflowerseeds

Forthedressing:

3tablespoonsoliveoil,1tablespoonbalsamicvinegar

Spices:

Saltandgroundblackpeppertotaste,2tablespoonsfinelychoppedparsley

Wayofpreparation:

Cleartheredcabbage,washandcutintoverythinstrips.Putitinadeepbowl.Peelandwashtheredbeetsandcarrots.Gratethemfinely.Addthemtogetherwiththedrainedcorninthebowl.Preparethedressinginaseparatecontainer.Mixtheingredientsandstirthemvigorously. Pour over the salad and stir it carefully. Sprinkle the salad with sunflowerseedsandparsley.

Combineswith:




4largepotatoes


4-5pickledcucumbers

2tablespoonssunfloweroil

Spices:

2 tablespoons finely chopped parsley, a pinch of dried mint, a pinch of ground blackpepper,salttotaste

Wayofpreparation:

Boilthepotatoesinwater.Letthemcoolandpeelthem.Cutthemintosmallcubes.Cleanthe leeks, wash and chop it finely. Cut the cucumbers into thin rings. Put them at thepotatoes.Addtheoilandthespices.Mixthesaladwell.Putitintoabowlandserveit.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,potatoes,bread,pasta



1cupcoarselygrainrice

1cupcannedmushrooms

2-3pickledcucumbers

1smallheadofredbeet

½cupcannedpeas

1carrot

3-4clovesgarlic

1redonion

2-3tablespoonsoliveoil

Juicefrom½lemon

Spices:

2tablespoonsfinelychoppedparsley,apinchofgroundblackpepper,salttotaste

Wayofpreparation:

Peeltheredbeetsandboilitinwaterwithapinchofsaltfor10minutes.Drainitandletitcool.Putthericein2litersofboilingwater,apinchofsaltandclovesofgarlic.Whentherice is tender (be careful not to be over boiled), drain itwell and let cool.Remove thegarliccloves.Add the slicedmushrooms into small cubes,beetroot, carrots, cucumbers,onions,peasandspices.Gentlymixsaladandput it inaglassdeepdish.Wash itdownwitholiveoilandlemonjuiceandserveit.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,rice

15.CORNSALAD


7oz(200g)cannedcorn

2carrots

1handfulofarugula

1redonion

1chilipepper

2peeledroastedredpeppers-canned

2clovescrushedgarlic(optional)


Thejuiceof½lemon

Spices:

2tablespoonsfinelychoppeddill,apinchofgroundblackpepper,salttotaste

Wayofpreparation:

Drainthecornwell.Mixitwiththechoppedintosmallcubesofcarrot,onion,redpepper,hotpepperandcrushedgarlic.Stirgentlyandaddtheoil,lemonjuiceandthespices.Putthearugulaon thebottomof a large shallowdish.On it evenlydistribute the saladandserve.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;mushrooms,olives,hominy



11oz(300g)burlywhitebeans

1stalkleek(whitepart)

5oz(150g)sourcabbage(Sauerkraut)

1redchilipepper


Spices:

2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofredpepper

Wayofpreparation:

Soak thebeans in coldwater overnight.Then rinse thoroughlywithwater andput it toboil.Whenthebeanssoftenenough,leaveittocool.Thendrainitwell.Addthechoppedleeksandthechilli,thesauerkrautcutintothinstripsandoil.Mixthesalad.Putitintoashallowdish.Sprinkleitwithpaprika,cuminandparsley.Servethesaladchilled.

Forthissaladinstead,boilthebeans,youcanusecannedwhitebeans.

Combineswith:

Vegetablesoups,dishesandsousescookedbyrecipesfromthebookstoproperlycombinethe foods; to them could be added beans, lentils, peas, chickpeas, mushrooms, olives,mustard



2piecesofavocado

14oz(400g)cannedwhitebeans

2peeledroastedredpeppers

1redonion

1clovegarlic

Spices:

5-6corianderleaves,1tablespoonvinegar,salttotaste

Wayofpreparation:

Drainthebeanswell.Selectwell-softenedavocados,withoutblackspotsontherind.Cutitinhalf.Removethestone.Peeleachhalfandcutitintopieces.Putinalargewidebowlthe drained beans cut into thin strips red pepper, onion, finely chopped garlic andavocados.Stirgentlyandaddspices.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,pulses



1cuprawchickpeas

2mediumcarrots

1redonion

2roastedredpeppers

1tablespooncapers

2tablespoonsfinelychoppedparsley

Forthedressing:

2-3 tablespoons olive oil, juice of 1 lemon, salt and ground black pepper, a pinch ofgroundcumin

Wayofpreparation:

Putthechickpeasinasaucepanwith4cupscoldwater.Allowittostandovernight.Thenextday,discardthewater.Washitandputittoboilin3-4cupsofwaterandapinchofsalt.Putthelidonthepanandwhenthewaterboils,reducetheheat.Whenthechickpeassoften,drainthewater.Allowittocool.Putitinadeepservingplate.Addcapers,gratedcarrots,dicedonionsandpeppers.Preparethedressingbymixingvigorouslyinaseparatecontainerallingredients.Pouroverthesaladwithdressingandstirit.Allowthesaladintherefrigeratorfor15minutes.Servesprinkledwithparsley.

Thissaladcanbepreparedwithboiledchickpeasfromacan.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,pulses



4-5pickledcucumbers

4-5hardboiledeggs

4-5tablespoonsmayonnaise

1teaspoonmustard

½chilipeppers

Spices:

Apinchofcurry,apinchofredpepper,apinchofgroundblackpepper,salttotaste1tablespoonchoppedfreshdilland10-12blackolivesfordecoration

Wayofpreparation:

Mixthemustardandthemayonnaise.Addthefinelychoppedchilliandthespices.StirthethemixturewellandaddtheeggsandcucumberscutintosmallcubesFormthesaladinasuitabledish.Sprinkleitwithdillandthendecoratewitholives.Servethesaladchilled.

Combineswith:

Vegetable soups and dishes cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedmushrooms,olives,omelets



7oz(200g)piecefreshwhitecabbage

5oz(150g.)ham

2mediumcarrots

4peeledroastedredpeppers

4pickledcucumbers

1cupcannedmushrooms

1redonion

1stalkleek(whitepart)

Spices:

2 tablespoons finely chopped parsley, 1 tablespoon vinegar, 3 tablespoons olive oil,groundblackpepperandsalttotaste,2tablespoonsroastednuts

(Walnuts,hazelnutsoralmonds)

Wayofpreparation:

Cut the cabbage into thin strips. Mash it with a pinch of salt. Add grated carrots, 1tablespoon parsley, 1 tablespoon olive oil and vinegar. In a separate bowl, mix themushroomswithpepperandsalttotaste,1tablespoonoliveoilandtheremainingparsley.Separately,mixthehamandleeks.Inalargeservingplatearrangethepreparedmixturesofseparateballs.Separatelyarrangethepeppersandcucumbers.Decorateeachballwithseveralredonionrings.Servethecombinedsalad,sprinkledwithchoppednuts.

Combineswith:

Vegetable, fish, meat soups, dishes and souses cooked by recipes from the books toproperlycombinethefoods;mushrooms,olives,mustard

21.PATEOFSMOKEDFISH


1lb(450g)kipper

2mediumcarrots

1onion

1tablespoonoliveoil(optional)

Spices:

1lemoncutintoquarters,1tablespoonfinelychoppeddill,groundblackpeppertotaste

Wayofpreparation:

Sautéthechoppedcarrotsandonionsinalittlewateruntiltender.Cleanthefishfromtheskin and bones. Blend fish with steamed vegetables. Add olive oil (if the fish is notgreasy) and pepper to taste. Serve the pate sprinkledwith dill. Decorate it with lemonslices.

Combineswith:

Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,pickles

VEGETARIANSOUPS(SOUPSWITHOUTMEAT)

22.PEACREAMSOUP


11/3lb(600g)frozenpeas

1carrot

½rootparsnips

1onion

1cloveofgarlic

6-7pickledcucumbers

1tablespoonbutter

1tablespoonvegetableoil

Spices:

2tablespoonsfinelychoppeddill,1tablespoonmint,groundblackpepperandsalttotaste

Wayofpreparation:

Peel, wash and cut into shreds carrot, parsnips, onions and garlic. Heat the butter in asaucepan with the oil over low heat. Put the chopped vegetables to sauté for 7 to 8minutes.Stirthemoften.Thenadd5cupsofhotwater,peas,salttotaste.Simmerthesoupfor20minutes.Thenpureeit.Removethecontainerfromtheheatandaddthedill.Cutthepickledcucumbersintosmallcubes.Servethesouphot.Oneachportionaddsomeofthepicklesgroundblackpepperandthemint.

Combineswith:

Vegetablesaladsanddishes(theymayhaveaddedpulses),mushrooms,olives



4largeonions

1tablespoonflour

1tablespoonbutter

1cupwhitewinecold

4cupsvegetablebroth

Spices:

1teaspoonredpepper,apinchofcrusheddriedthyme,groundpepperandsalttotaste

Forbrochettes:

1baguette,1cloveofgarlic,2tablespoonsofoliveoil,apinchofcrusheddriedbasilororegano,1teaspoonbalsamicvinegar

Wayofpreparation:

Peel,washandcuttheonionintothinslices.Meltthebutterinasuitablesaucepan.Puttheonionstostew.Stirnottoburn.Whenacquireabrownishcolor,addtheflourandpaprika.Stirandaddontricklecoldwine,broth,groundblackpepperandsalttotaste.Allowthesouptocookovermediumheat15minutes.Thenadd the thyme.Removethepanfromthefire.

Forbrochettes:

Cutthebaguetteinslices.Rubthemwiththecloveofgarlic.Mixinabowltheoliveoilvinegarandbasil.Applyalightcoatingonthesliceswiththismixture.Bakethemintheovenat392°F(200°C)untilgoldenbrown.Removethemandleavetocool.

Putonthebottomofbowlsforsoup1-2rolls.Pouroverwithhotsoupandserve.

Combineswith:

Vegetablesaladsanddishes(theymayhaveaddedflour,noodles,macaroni,pasta,bread),mushrooms,pizzasandpasta.

24.PUMPKINSOUP


1lb(450g)rawpumpkin

2mediumpotatoes

1onion

1piecegingerroot(awalnutsize)

1clovegarlic

1tablespoonbutter

5cupsvegetablebroth

3tablespoonspeeledroastedpumpkinseeds

1coffeespoonchili(optional)

Spices:

Apinchofgratednutmeg,groundblackpepperandsalttotaste

Wayofpreparation:

Peelthepumpkinandpotatoes.Washthemandcutthemintosmallpieces.Meltthebutteroverlowheatinasaucepan.Gratethegingerrootandputittostewinthebutter.After2minutes,addthechoppedonion,garlic,potatoesandpumpkin.Pourthebroth,addspicesand cover the pan. Simmer the soup over medium heat 20-25 minutes (until tenderpotatoes).Removethepanfromtheheatandblendthesoup.Serveitwarmsprinkledwithpumpkinseedsandchili.

Combineswith:

Vegetablesaladsanddishes(themmayhaveaddedpotatoes),mushrooms,olives

25.SOUPOFCHICKPEAS


1canofchickpeas14oz(400g)

½cupcannedtomatoes-diced

1onion

4-5clovesgarlic


4cupswater

Spices:

1teaspoondriedbasil,salttotaste,½teaspoonpepper,1tablespoonbalsamicvinegar

Wayofpreparation:

Drain the chickpeas from the can.Wash it thoroughly with cold water. In a saucepan,lightlyheattheoliveoil.Putthechoppedonionandgarlic.Frythemfor1-2minutes.Thenaddthepaprika,tomatoesandchickpeas.Pouroverwiththewater.Allowthesouptoboil20minutesonlowheat.Sprinkleitwithbasilandserveithot.Optionally,youcanblendthesoupandseasonitwithbalsamicvinegar.

Combineswith:

Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,olives



1mediumheadredbeet

1carrot

1onion

2-3clovesgarlic

2smallpotatoes

¼ofasmallheadredorwhitecabbage

2redpeppers(freshorcanned)

5-6cupshotvegetablebroth


1tablespooncornstarch

Spices:

1-2 tablespoons wine vinegar, 2-3 bay leaves, 2-3 tablespoons finely chopped parsley,groundblackpepperandsalttotaste

Wayofpreparation:

Clean,peelandwashvegetables.Cutintosmallcubesredbeets,carrots,onions,garlicandpotatoes.Cutthecabbageandtheredpeppersintosmallthinstrips.

Inalargesaucepan,heattheoil.Sautétheonionandthegarlicovermediumheatfor2-3minutes. Add the beetroot, carrots and potatoes. Mix well. After 4-5 minutes add thecabbage,redpepper,bayleaf,hotbrothand,ifnecessarypinchofsalt.Putthelidonthesaucepanandcook thesoup30minuteson lowheat.Dissolve thestarch ina littlecoldwaterandadd it to the soupwhile stirring.After3-4minutes, remove thepan from thefire.Addapinchofgroundblackpepperandparsley.Servethesouphot.Optionallyyoucouldseasonitwithvinegar.

Combineswith:

Vegetablesaladsanddishes(tothemmaybeaddedcorn),mushrooms,olives,polenta



12-13oz(325-350g)varioustypesoffreshmushrooms

1cupofsourcreamforcooking

1mediumonion

2clovesgarlic

2smallcarrots

1tablespoonbutter

Spices:

1tablespoonfinelychoppeddill,groundblackpepperandsalt,juicefrom½lemons

Wayofpreparation:

Peelthecarrotsandcutthemintosmallcubes.Heatasaucepanovermediumheatandputthebuttertomelt.Sautéthecarrotsfor4-5minutes.Cleanthemushroomsandcuttheminto smallpieces.Put themat thecarrots andcook themfor5-6minutes, stirring them.Chopfinelytheonionandgarlic.Putthemwithotherproductsinthepanandstir.Sprinklewithsaltandpepper.Stewafewminutesandadd3-4cupsofhotwater.Allowthesouptoboiluntil themushroomssoften(about10-15minutes).Removethesoupfromtheheat.Addthecreamwhilestirring.Servethesouphot.Sprinkleitwithdillandaddlemonjuice.

Combineswith:

Vegetablesaladsanddishes(tothemcouldbeaddeddairyproducts),mushrooms,olives,pickles



14oz(400g)canned,peeledtomatoes

1stalkleek

3tablespoonsrice


Spices:

1 teaspoon paprika, 10 basil leaves, 1 tablespoon finely chopped parsley, ground blackpepperandsalttotaste

Wayofpreparation:

Cleantheleekswashitandchopitfinely.Heattheoliveoilinasaucepan.Sautétheleeksforabout5minutesovermediumheat.Whenitistender,addtherice.Stirthemixtureandafter5minutesaddthepaprika,tomatoes,4cupsofwarmwaterandsalttotaste.Simmerthesoupuntilthericeistender.Beforeremoveitfromtheheat,addthebasilandparsley.Servethesouphot;sprinkleitwithpepper.

Combineswith:

Vegetablesaladsanddishes(tothemcanbeaddedrice),mushrooms,olives,pickles



1lb(450g)cauliflower

1smallcarrot

1smallpieceofceleryroot

2mediumpotatoes

1tablespoonbutter


Spices:

2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofgratednutmeg,2tablespoonslemonjuice,groundblackpepperandsalttotaste

Wayofpreparation:

Cleancauliflowerflorets,shreditandwashit.Peelthecarrots,celeryandpotatoes.Washthemandcutthemintosmallpieces.Heatthebutterandoilovermediumheat.Putallthevegetables,cumin,nutmeg,saltandpepper.Letthemtosmotherabout10minutes.Add5cupsofhotwater.Allowthesouptocook30minutes.Whenthevegetablesaresoftened-pureethesoup.Addparsleyandlemonjuice,servethesouphot.

Combineswith:

Vegetablesaladsanddishes(tothemcouldbeaddedpotatoes),mushrooms,olives,pickles



2carrots

1stalkleek

2-3potatoes

1headcelery

1smallsliceofwhitecabbage

1parsleyroot

5oz(150g)freshmushroomsofyourchoice


Spices:

2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste

Wayofpreparation:

Heattheoilinadeepsaucepan.Cutthevegetablesintosmallpiecesandputthemtosauté.After 4-5 minutes add the choppedmushrooms and finally the potatoes cut into smallcubes. Stir themwell andpour overwith 4-5 cups of hotwater. Simmer the soupovermediumheat30minutes.Servesprinkledwithparsley.

Combineswith:

Vegetablesaladsanddishes(tothemcouldbeaddedpotatoes),mushrooms,olives



4oz(100g)asparaguses

4oz(100g)broccoli

2carrots

1onion

1stalkcelery

½cupgreenbeans(frozenorcanned)

½cupfreshmushrooms


Spices:

Apinchofnutmeg,1teaspoonfinelychoppeddill,1tablespoonfinelychoppedparsley,2-3sprigsofthyme,andapinchofgroundblackpepper

Wayofpreparation:

Peeltheasparagusandcutthemintopieceswithalengthof1.5-2cm.Cleanthebroccoliand tear it into small florets.Cut themushrooms, the carrots, onions and celery finely.Heattheoliveoilinasaucepan.Putthechoppedmushroomsandvegetables.Sautéthemovermediumheatfor6-7minutes.After10minutes,pouroverwith6cupshotwater,addsalt,pepper,nutmeg.Simmerthesoupovermediumheat20minutes.Thenaddthethyme,greenbeanscutintopieces,thebroccoliandtheasparagus.Cookthesoupfor10minutes.Removethepanfromthefire.Adddillandparsley.Servethesouphot.

Combineswith:

Vegetable,meatandfishsoupsanddishescookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms,olives,roastedmeats,fish,dairyproducts,eggs,legumes,potatoes,rice,bread,pasta

32.REDBEANSOUP


1½cupredbeans

1onion

1carrot

2dryredpeppers

1slicecelery


Spices:

1teaspoonpaprika,1tablespoonmint,1tablespoonfinelychoppedparsley,salttotaste

Wayofpreparation:

Pourover the redbeanswith5-6cupsof coldwater.Leave to stand foronenight.Thenext day, wash it thoroughly with water. Put it to boil with 6 cups of water. After 40minutesaddthechoppedcarrot,celeryandonion,objectivesdrypeppers,paprikaandsalttotaste.Cookthesoupforanother30-40minutes.Remove4-5tablespoonsofsoupandblendthem.Returnthembackinthepot(sothesoupwillthicken).Addmintandparsley.Removethesoupfromtheheatandserveithot.

Combineswith:

Vegetablesaladsanddishes (to themcouldbeaddedpulses),mushrooms,olives,beans,peas,lentils,chickpeas

SOUPSWITHMEAT,POULTRYANDFISH

33.SOUPOFVEALINAPRESSURECOOKER


21/4lb(1kg.)knuckleofvealwithbone

12verysmallonions

2carrots

½smallheadofcelery

Spices:

2 bay leaves, 10 peppercorns, salt, 2 tablespoons finely chopped parsley, 1 tablespoongratedhorseradishroot,4tablespoonswinevinegar

Wayofpreparation:

Baketheonionsongrill,stoveorintheoven.Peelandcutthecarrotsandtheceleryintochunks.Washthemeatandput it in thepressurecooker.Addthebakedonions,carrots,celery,bay leaves,salt,blackpeppercorns.Pourover theproductswith6cupsofwater.Putthesouptocookonmediumheat.Whenthepotstartstoletoffsteam–leaveitfor1houronthestove.Leavethepantocoolandopenthelid.Removetheshank,allowittocool.Takethemeatfromthebone.Cutit intoportionsanddiscardthebone.Returntheshreddedmeatinthepan.Sprinklethesoupwithparsley.

Inabowlmix thegratedhorseradishwithvinegar andapinchof salt.Serve this saucewhenservinghotsoup.

Combineswith:




9oz(250g)mincedveal

1onion


2smallcarrots

2-3tablespoonscanned,dicedtomato

1-2tablespoonsbutter

½cupwinevinegar

5-6cupsbeefbroth

Spices:

Apinchofgroundcumin3tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Putinabowlthemincedmeat,choppedonion,cumin,1tablespoonparsley,groundblackpepperandsalttotaste.Kneadthemincedmeat.Formitintosmallballswiththesizeofahazelnut.Puttheminadeepbowlwithvinegar,leavetostandfor5-6minutes.Duringthistimeinadeepsaucepansaute thechoppedleeksandcarrots inmeltedbutter.Pouroverwith5-6cupshotbroth(water).Onebyone,dropthemeatballsintothesoup.Allowtocook for 30 minutes over medium heat. Five minutes before removing the soup, addtomatoes.Servethesouphot,sprinkleitwithpepperandparsley.

Combineswith:


35.SOUPOFVEALSHANK


11/3lb(600g)knuckleofvealwithbone

½smallonions

2-3clovesgarlic

1smallcarrot

½redpeppers

4oz(100-125g)freshwhitecabbage

1smallheadofredbeet


Spices:

2 tablespoons finely chopped parsley, 2-3 bay leaves, ground black pepper and salt totaste,5-6tablespoonswinevinegar

Wayofpreparation:

Washtheshankandputittocookwith7cupsofwateronlowheat.Whenthemeatbeginstoseparatefromthebone,removethepanfromthefire.Taketheboneanddiscard.Chopthevealintosmallpieces.Keepthebroth.

Clean,peelandwashallvegetables.Cut themintosmallcubes;cut thecabbageonthinstrips.Heattheoilinadeepsaucepanovermediumheat.Putthevegetableswithapinchofsaltandstewthemfor5-6minutes.Thenaddthebrothofvealshank,bayleavesandthechoppedmeat.Allow thesoup tocookfor30minutes.All thevegetablesshouldbetender.Removethepanandaddpepperandparsley.Servethesouphot.Optionallyseasonitwithvinegar.

Combineswith:




1lb(450g)beefwithbone

1mediumheadredbeet

4oz(100-125g)driedmushrooms

1mediumcarrot

1pieceofcelery

½leeks(whitepartonly)

1onion

Spices:

2bayleaves,10peppercorns,2tablespoonsfinelychoppedparsley,salt,vinegarifdesired

Wayofpreparation:

Soak themushroomswitha littlewarmwater for30minutes.Thencut themintosmallpieces.Putthemeatinadeepsaucepan.Pouroveritwith6-7cupsofcoldwater.Onceitboils,removethefoam,addsaltandagaintakethefoam.Cookitovermediumheatfor1hour.Removethemeatandcutit intosmallpieces.Returntothepan.Addmushrooms,thechoppedintosmallcubesofredbeets,carrots,celery,leeks,onions,bayleaves,blackpepperandsalttotaste.Whenallthevegetablesandthemeattender(about20minutes)removethepanfromthefire.Servethesouphot,sprinkleitwithparsley.Seasonitwithvinegarasdesired.

Combineswith:


37.PORKSOUP


11oz(300g)meatfromlegofpork

1onion

2tablespoonstomatopaste


Spices:

½teaspoongroundcumin,2-3tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste,apinchofchili,and2-3clovesofcrushedgarlic(optional)

Wayofpreparation:

Cutthemeatintoverysmallpieces.Pouroverthemwith5-6cupsofcoldwaterandputthepotonthefire.Onceitboils,removethefoam,addsaltandagaintakethefoam.Cookthemeatuntiltender.Sautetheonioninapanwithvegetableoilfor2minutes.Addchilipowder.Mix tomatopastewith2-3 tablespoonscoldwater.Put itat theonion, let themsautéanother2minutes.Thenpourthemixtureatthemeat.Stirwellandaddthecuminandpeppertotaste.Cookthesoupforanother10minutes.Serveitwarm,sprinkledwithparsley.Optionallyseasonitwithcrushedgarlic.

Combineswith:


38.MUTTONSOUP


11oz(300g)meatoflegofmutton

1onion

2carrots

1cupdicedtomatoescanned

4clovesofgarlic

2-3pickledpeppersorpickles

1tablespoonbutter

Spices:

2grainsallspice,3-4cardamomseeds,2tablespoonsfinelychoppedparsley,1tablespoonfinelychoppeddill,apinchofgroundblackpepper,salttotaste

Wayofpreparation:

Forthisrecipe,itisbesttouseapressurecooker,toenablethemeattobecookedbetterandfaster.Cut theonions,garlic,carrotsandpeppers intosmallcubes.Heata fryingpanandmeltbutterinit.Putthechoppedvegetablesandcookthemfor4-5minutes.Addthechoppedmeat,tomatoes,grainsallspice,cardamom,saltandgroundblackpepper.Stirthemixtureandafter2-3minutes thenpourover it6cupswater.Transfer themixture inapressurecooker.Putthepanonhighheat.Onceitbeginstohiss,reducetheheatandletthesouptoboil40-50minutes.Turnoff theheatandwait20minutes; thenopen thepot.Serve thesouphot,sprinkleitwithdillandparsley.

Combineswith:




7oz(200g)chickenbreastwithoutskin

4oz(100g)freshmushrooms(fieldmushrooms,chanterelles,porciniorother)

1onion

1pieceofgingerroot(asasmallwalnut)

1mediumcarrot

1tablespoonoliveoil

1tablespoonbutter

4cupschickenbroth(orwater)

Spices:

2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 teaspoon crushed savory,groundblackpepperandsalttotaste

Wayofpreparation:

Peelandwashtheonions,gingerandcarrot.Gratethegingerfinely;choptheonionandcarrotfinely.Cleanthemushroomsandcutthemintosmallpieces.Heattheoliveoilovermedium heat in a suitable pot. Put the mushrooms and vegetables to smother a fewminutes. Wash and cut the chicken breasts into small pieces. Add them in the pan.Sprinklewithsaltandgroundblackpepper.Stirandpourthebroth.After20-30minutes,removethesoupfromtheheat.Addthebutter,thelemonjuice,parsleyandsavory.Servethesouphot.

Combineswith:




1turkeydrumstick

1largeonion

2carrots

1parsnip

½cupwhitewine

6cupswater

Spices:

3cloves,2bayleaves,10peppercorns,lemonjuice,salttotaste

Wayofpreparation:

Putthedrumstickinadeepsaucepan.Pouroveritwithwater.Pierceinonionclovesandpeppercorns.Whenthewaterboils,addthecarrotsandparsnipcutintolargepiecesandthe whole onion.When the meat is tender, add the wine, bay leaves and salt to taste.Continuetocookthesoupoverlowheat(atleast1hour)untilthemeatistenderwholly.Removeit,deboneitandcutitintochunks.Distributetheminservingdishes.Strainbrothandpour iteachboiled turkey legportion.Season itwith lemonjuiceandgroundblackpeppertotaste.

Thissoupcanbepreparedinapressurecooker.Putalltheingredientsandspicestogetherinapottoboil40minutes.Thenstrainthebroth.

Combineswith:


41.SOUPOFSALMON


1salmonheadabout11/3lb(600g);youcanalsousepartofthefishbone

1redpepper

1smallcarrot

1smallonion

1lemoninslices

Spices:

1 tablespoon chopped parsley, 1 tablespoon chopped dill, ½ tablespoon chopped driedlovage,saltandgroundblackpeppertotaste

Wayofpreparation:

Washthoroughlythesalmonheadwithcoldwater.Putitintoapot.Pouroveritwith6-7cupsofcoldwaterandputittocookfor15minutes.Thenremovetheheadwithaslottedspoonandletitcool.Deboneit,andtakethemeat.Strainthefishbroth.Peel,washandcut intosmallcubespepper,carrotandonion.Add themto thebroth.Sprinklewithsaltandpepper to taste.Allowthesouptoaboilovermediumheat15-20minutes.Addthemeat from the fishhead.Removepan fromheatandadd the spices.Serve the souphotwithasliceoflemon.

Combineswith:




14oz(400g)fromwhitefishfilletwithoutskin

1cuptomatojuice

1tablespoontomatopaste

1smallonion

2clovesgarlic

1tablespoonoliveoil

Spices:

1tablespoonlovage,1tablespoonchoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Cookthefilletsofwhitefish inasaucepanwith4cupsofwaterandapinchofsalt forabout 10-15 minutes. Remove them and strain the broth. Puree the cooked fillets andreturnthemtothebroth.Heattheoliveoilinapan.Frythechoppedonionandgarlicfor2-3minutes.Addtomatopasteandtomatojuice.Stirthemixturefor2-3minutesandthenpouritintothepan.Cookthesoupcookforanother5-6minutes.Addspices.Removethepanfromthefire.Servethesouphot.

Combineswith:



Ingredientsfor5-6servings:

14oz(400g)codfilletswithoutskin


1smallparsniproot

1smallparsleyroot

1smallcarrot

1stalkcelery

1smallonion

1tablespoonoliveoil

½tablespoonbutter

Spices:

10-12choppedmintleaves,5-6corianderleaves,2tablespoonslemonjuice,groundblackpepperandsalttotaste

Wayofpreparation:

Peel,washandcut thevegetablesoncoarsely.Saute them inapanwithhotoil for2-3minutes.Pouroverthemwith5-6cupsofhotwater,addsalt totaste.Cookthemfor20minutes.Strainthebroth,removethevegetables.Returnthesouptothepot.

Heat the butter in a pan. Cut the mushrooms into small pieces and cook them for 10minutes (until the liquid evaporates). Sprinkle with black pepper and put them invegetablebroth.Cutthefishonportions.Putitintoapotwithbroth.Cookthesoupfor10minutes.Removethepanfromthefire.Putthespicesandservewhileitishot.

Combineswith:




14oz(400g)hackwithoutbonesandskin

2largeonions

1teaspoonbutter

Spices:

Groundblackpepperandsalttotaste,10-12mintleaves,½tablespoonfreshcoriander,6-7freshbasilleaves,2tablespoonslemonjuice

Wayofpreparation:

Peeltheonion,cuttheheadinhalves.Putthemtocookinasaucepanwith6cupswaterandsalt to taste.When theonion is tender remove it fromthepan.Strain thebrothandblendthecookedonions.Returnittothebroth.Cutthefishintochunks.Puttheminapanwith broth. Simmer the soup until the fish is tender (about 10 minutes). Add groundpepper,butter,thelemonjuiceandgreenherbs.Servethehakesouphot.

Combineswith:


DISHESWITHOUTMEAT

45.SOURCABBAGEWITHWHITEBEANS


1lb(450g)choppedpickledcabbage

11/3lb(600g.)cannedwhitebeans

2-3tablespoonscanned,dicedtomato

3-4chilies

3-4tablespoonsvegetableoil(orlard)

Spices:

2teaspoonspaprika,2tablespoonsfinelychoppedparsley

Wayofpreparation:

Heattheoilinasaucepan.Smotherthecabbagefor10minutes,stirringit.Addredpepperandthefinelychoppedchillies.Pouroveritwith2cupshotwater.Leavethedishonlowheat until the cabbage is tender.Then add tomatoes,white beans andmix.Transfer thedishonabakingtray.Putitintotheovenpreheatedto392°F(200°C).Bakethedishuntilonlyfat.Servesprinkledwithparsley.

Combineswith:

Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods;mushrooms,olives,pickles



6largeredorgreenpeppers(fresh,pickled,driedorfrozen)

1½cupgroats

1stalkleek(whitepartonly)

1mediumcarrot


1tablespoonflour

Spices:

Apinchofdrysavory,2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste

Wayofpreparation:

Cuttheleeksandcarrots intosmallpieces.Heat1 tablespoonoil inapanandsaute theleeksinitfor2-3minutes.Addcarrotsandgroats,stir themixtureconstantly.After2-3minutes,addpepperandsalttotaste.Pouroverthemixturewith1½cuphotwater.Leavethemixtureonlowheatuntilthegroatsistender.Removethepanfromthefire.Allowthemixturetocool.Addsavoryandparsley.Stirthemixtureandfillthepepperswithit.Diptheopeningofeachstuffedpepperintheflour.Arrangethemonabakingtray.Pour½cuphotwater.Sprinklethepepperswiththeremainingoil.Putthepaninapreheatedto392F(200C)oven.Bake thedish forabout20minutes.Serve thepeppersstuffedwithgroatswarm.

Combineswith:

Vegetable, fish, meat soups and dishes cooked by recipes from the books to properlycombinethefoods; tothemcouldbeaddedgroats,meal,brochettes,mushrooms,olives,pickles,breadandpasta



1onion

1-2carrots


3-4mediumpotatoes

5oz(150g)freshmushrooms


1tablespoonbutter

Spices:

Apinchofgratednutmeg,2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Cutthemushroomsonverysmallpieces.Sprinklethemwithalittlesaltandgroundblackpepper. Heat the butter in a skillet and saute the mushrooms in it (until the liquidevaporates).

Peel thepotatoes,onionsandcarrots.Cut them intopiecesandput them ina saucepan.Sprinkle themwitha littlesalt.Pourover themwith1.75pints(1 liter)ofhotwater.Putthemtocook20minutes.Thenaddthecauliflowerfloretschoppy.After10minutes,drainin a colander all vegetables.Blend them; add nutmeg, parsley andmushrooms.Stir themixturewell.Whencool,rubyourhandswitholiveoilandformdumplings.Applyoliveoilonabakingtray.Arrangethedumplingsinit.Applythemwiththeremainingoliveoil.Put the tray in anovenpreheated to392°F (200 °C).Bake thedumplingsuntil goldenbrown(about20-25minutes).

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,pickles



4leeks

2/3cupofrice

1onion

4-5clovesgarlic

2smallcarrots

1cupcanned,peeledtomatoes


Spices:

1teaspoonpaprika,2tablespoonsfinelychoppedparsley,saltandgroundblackpeppertotaste

Wayofpreparation:

Cuttheleeksintothinstripswithalengthofabout1cm.Peelthecarrots,onionandgarlicandchopthemfinely.Pureethetomatoes.

Heat a frying pan and put oil towarm. Saute in it the leeks, onions and garlic for 2-3minutes.Addcarrots and redpepper.Stir themixture for2-3minutes and then add therice.Add2cupsofhotwater,saltandpepper.Leavethemealtocookonlowheat.Whenthericeisalmostcooked,transferthedishonabakingtray.Addthetomatoesandparsley,stir gently. Preheat oven to 392° F (200°C). Put the dish to be baked until the rice istenderwholly.Thisdishcouldbeservedaswarmandcold.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedrice,mushrooms,olives,pickles,vinegarandlemonjuice



4leeks

4mediumpotatoes

2-3tablespoonsoil

Spices:

1teaspoonpaprika,1teaspoonsavoryormint,1tablespoonfinelychoppedparsley,saltandgroundblackpeppertotaste

Wayofpreparation:

Clean the leeksandcut into thin rings.Peel thepotatoesandcut them into largecubes.Heattheoilinasaucepan.Sautetheleeksinitfor3-4minutes.Addpotatoesandpaprika.Stirandpouroverthemixturewith2cupshotwater.Addpepperandsalttotaste.Leavethemealtosimmeruntilpotatoesbecometender.Addparsleyandsavory(mint).Removethepanfromthefire.Servehotwithvegetablesalad.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,pickles



1largeheadcauliflower

2clovesfinelychoppedgarlic


5oz(150g.)gratedhardyellowcheese


Spices:

3 tablespoons finely chopped parsley, salt and ground black pepper, cayenne pepper(optional)

Wayofpreparation:

Clean the cauliflower and tear it into florets.Wash it and drain thewater.Dissolve thetomatopasteinabowlwithtwoorthreetablespoonsofcoldwater.

Heat theoliveoil inadeeppan.Put thegarlicandparsley.Saute themfor1-2minutes.Thenaddthecauliflower.Sprinklewithpepper,saltandcayennepepper(optional).Whencauliflowers absorb the fat, pour the tomato puree. Stew the meal, until cauliflowerbecome soft (about 10minutes).Divide themeal into serving dishes and sprinkle eachservingwithgratedcheese.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles



1headcauliflower12/3lb(700-800g)

2tablespoonsbutter

2tablespoonsflour

2cupsvegetablebroth

1/3cupcrushedwalnuts

Spices:

2tablespoonsfinelychoppedparsley,apinchofgroundcumin,apinchofgratednutmeg,saltandgroundblackpeppertotaste

Wayofpreparation:

Cleanthecauliflowerandtearitintoflorets.Washitwithcoldwater.Putitinapot,addsalt to tasteand1.75pints (1 liter)ofhotwater.Stew thecauliflowerovermediumheatuntilsoft(about10minutes).Drainit.

Heat thebutter ina suitable fryingpanandadd the flour.Stir constantly toavoidburn.When it acquires yellow color pour on a thin stream 2 cups of broth.When the saucethickensenough,add thecauliflowerand thespices.Allowthemealonfireanother1-2minutes.Addwalnutsandstir.Servewarm.

Insteadofvegetablebroth,youcanusethebrothofboilingthecauliflower.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;mushrooms,bread,pasta,olives,pickles



2mediumheadsofcelery


2tablespoonscrushednuts(hazelnuts,almondsorwalnuts)

Spices:

Saltandgroundblackpeppertotaste

Forthemilksauce:1½cupsyogurt,2clovespressedgarlic,2tablespoonschoppeddill,apinchofsalt

Wayofpreparation:

Peel,washandcuttheheadsofceleryonhalves.Theneachonecutintothinslices.Puttheminabowl.Sprinklethemwithsaltandpepper.Pouroverthemwitholiveoilandmixthem.Heatagrillpan.Arrangetheslicesofcelery.Bakethemoneachsidefor5minutesovermediumheat.

Preparemilksauceinaseparatebowl.Mixallthespicesandmixthem.

Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2tablespoonsofmilksauce.Thisdishisdeliciousalsowhenischilled.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles



11/3lb(600g)ofredbeets(bettersmallheads)


Forthesauce:

1 tablespoonDijonmustard, 1 tablespoon vinegar, 3 tablespoons olive oil, 1 stalk leek(whitepartonly),saltandgroundblackpeppertotaste.

Wayofpreparation:

Boil the cleaned and washed red beet in water with 1 tablespoon vinegar. Cover thecontainerwiththelidandcook10minutes.Then,drainwellthebeetroot.Whencool,peelthebeets.Cutitintoslicesandarrangeonservingplates.

For the sauce:Mix in a bowl themustard, vinegar, salt and pepper.Add on trickle ofoliveoiland1-2tablespoonsofhotwater.Addtheleekscutintoverysmallpieces.Stirthemixturewell.Pourovereachportionbeetswithalittlesauce.Thisdishcanbeservedthenextday

Combineswith:

All kinds of salads, soups and dishes cooked by recipes from the books to properlycombinethefoods



2lb(900g)choppedpickledcabbage

2-3tablespoonstomatodicedcanned

3-4tablespoonsvegetableoil(orlard)

Spices:

2teaspoonspaprika,2tablespoonsfinelychoppedparsley,apinchofgroundcumin

Wayofpreparation:

Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add thepaprikaandcumin.Pouroveritwith2cupshotwater.Stewonlowheatuntilthecabbageistender.Thenaddtomatoes,stir.Transferthemealonabakingtray.Putitintotheovenpreheatedto392°F(200°C).Bakethemealuntilitstaysonlyfat.Servesprinkledwithparsley.

Combineswith:

All foods -vegetable,meator fishsalads, soupsanddishescookedby recipes from thebooks to properly combine the foods; mushrooms, meat, fish, eggs, dairy products,legumes,rice,potatoes,bread,pasta



11/3lb(600g)Brusselssprouts

1tablespoonbutter

Spices:

Apinchofgroundblackpepper,salttotaste,2tablespoonsfinelychoppeddill

Forthesauce:

1 cupmilk, 1 cup of sour cream for cooking, a pinch of grated nutmeg, 4 oz (100 g)Cheddarcheeseorotheryellowcheese

Wayofpreparation:

Cleantheouterleavesofthecabbages.Washthemwellanddrainthem.Heatfryingpanandput thebutter tomelt.Add thecabbages; sprinkle themwithpepperandsalt.Sautethem until all the liquid has evaporated. Then transfer to a small baking tray. Sprinklethemwithdill.Preheatovento392°F(200°C).In a separate bowl, prepare the sauce: Mix cream, milk and nutmeg. Pour over thecabbageswiththesauce.Sprinklewithcheeseandputthepanintheoven.Allowthemealtobebaked20-25minutes.Serveitwarm.

Combineswith:

All vegetable salads, soups and dishes cooked by recipes from the books to properlycombine the foods; to themcouldbe addedmilk, cream, various cheeses, dairy sauces,mushrooms,olives,pickles



20headssmallonions(awalnutsize)

1cuprice


3cupsvegetablebroth(orwater)

Spices:

10-15blackpepper,2teaspoonscrushedthyme,1tablespoonfinelychoppedparsley,salttotaste

Wayofpreparation:

Peelonionsandononesidemakecuts,soheadstoremainwhole.Putthebutterinadeeppan tomelt.Add onions, peppercorns, thyme and salt. Leave to fry about 2-3minutes.Thenaddtherice.Stirituntilitbecomestransparent.Thenpouroverthemixturewiththebroth(water).Leavethemealtocook7-8minutes.Thentransfertoabakingtray.Preheatovento392°F(200°C).Putthemealtobebaked10minutes.Thedishmustremainonfat.Serveitwarm,sprinkleitwithparsley.

Combineswith:

Allvegetablesaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;tothemcouldbeaddedrice;mushrooms,olives,pickles



2¼lb(1kg)onions

½cupdicedtomatoescanned

5largeeggs


Spices:

1teaspoonpaprika,2tablespoonsparsley,salttotaste

Wayofpreparation:

Peelandchoptheonionintothinslices.Heattheoilinadeeppan.Sautetheonionfor3-4minutes.Whensoft,add½teaspoonpaprika,tomatoesandsalttotaste.After5minutes,add 1/3 cup water and parsley. Stir the mixture and transfer it to a small baking tray.Preheat oven to 392°F (200°C). Put the meal in the oven to be baked until thickened(about15minutes).Removethe tray,do5grooves.Ineachonecrushanegg.Salteacheggandsprinklewithpaprika.Putthepanbackintheoven.Finishcookingthedishastheglairhardens.Servewarm.

Combineswith:

Allvegetablesaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;tothemcouldbeaddedeggsormayonnaise;mushrooms,olives,pickles



7oz(200g)driedgumbo

4oz(100g)pittedblackolives



½tablespoontomatopaste

2-3pickledcucumbers

Spices:

1 teaspoonpaprika, salt and ground black pepper to taste 2 tablespoons finely choppedparsley

Wayofpreparation:

Rubthegumbowithsalt.Soakitintocoldwaterfor1hour.Cleantheleeksandcutintostripswithalengthof1.5cm.Smotheritinapanwithoil.Whenbecomesoft,addtheredpepperand1cuphotwater.Addthegumbo.Cookthemealonlowheatuntilthegumboistender. Cut the cucumbers into small cubes.Dissolve the tomato paste in a cupwith 2tablespoons of coldwater. Shortly before removing the dish from the heat, add tomatopaste,thecucumbers,olivesandpepper.Servethestewsprinkledwithparsley.

Combineswith:

Allvegetable,fish,meatsaladsandsoupscookedbyrecipesfromthebookstoproperlycombinethefoods;mushrooms,meat,fish,eggs,dairyproducts,legumes,rice,potatoes,bread,pasta



2lb(900g)potatoes

2carrots

1sliceofheadofcelery

2-3pickledcucumbers

1cupfreshormarinatedmushroom

2tablespoonsbutter

Spices:

2tablespoonsfinelychoppedparsley,1teaspoonsavory,groundblackpepperandsalttotaste

Wayofpreparation:

Peelthepotatoes,carrotsandcelery.Washthemandcutthemintopieces.Puttheminasaucepanwith1.5litersofwaterand1teaspoonsalt.Putthepanovermediumheat.Whenthe vegetables become tender, drain them of water and blend them. Add the choppedmushroomsandcucumbers.Stir themixturewellandaddpepper,parsley, savoryand1tablespoonbutter.Kneadthemixtureandshapeofitaroll.Putitinagreasedpan.Applythe rollwith remainingbutter. Preheat the oven to 392°F (200°C).Put the tray in theoven.Therollmustbebakedforabout20minutes.Serveitwarmwithfreshsalad.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olives,mustard,andpickles

60.POTATOESBALLS


2lb(900g)potatoes

3-4leeks(whitepartonly)


Spices:

2tablespoonsfinelychoppedparsley,½teaspoondriedoregano,groundblackpepperandsalttotaste

Wayofpreparation:

Wash thepotatoesandput them ina saucepanwith1.5 litersofwaterandsalt tocook.After 20 minutes, take them out and let them cool. Then peel them and grate themcoarsely.Cuttheleeksveryfinely.Boilitinsaltedwater.After10minutes,drainitwell.Addittothepotatoeswiththespices.Kneadthemixturewell.Greaseyourhandswithoilandformballs.Arrangetheminabakingdishgreasedwithoil.Preheattheovento392°F(200°C).Apply the ballswith oil. Put the tray in the oven.Bake the balls until goldencolor.Servethemwarmwithsalad.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes,mushrooms,olivesandpickles



16-20leavesofpickledcabbage

1cupbrownrice


Spices:

1teaspooncumin,1coffeespoonblackpepper,1 teaspoonpaprika,1cupsourcabbagejuice

Wayofpreparation:

Heat 2 tablespoons of oil and putwell-washed and dried rice. Stir it constantly until itbecomestransparent.Thenpour4cupsofhotwater.Allowthericetocookuntilabsorball liquid.Season itwithcumin, redandblackpepper.Allowthemixture tocool. If theleavesarelargecutthemintoseveralpieces.Wrapsmalltightcabbagerolls-bites.Atthebottomofawidesaucepanputthechoppedpickledcabbage.Arrangethecabbagerollsonthecabbage.Pourover themwithother2-3 tablespoonsoil.Squeeze themwithaplate.Pourover themwith1cupwaterand1cupcabbage juice. (Ifyoudonothavecabbagejuice,usewater).Cookthecabbagerollsonlowheatuntiltheliquidboiloff.Servethemwarm.

Youcancookcabbagerollswithfreshcabbageleavesthataresteamedinadvance.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedrice,mushrooms,andolives



2lb(900g)carrots

1pieceofgingerroot(withawalnutsize)

3-4tablespoonsflour

2-3tablespoonssunfloweroil

Spices:

2tablespoonschoppeddill,apinchofnutmeg,groundblackpepperandsalttotaste

Wayofpreparation:

Wash,peelandcutintochunksthecarrots.Peelandgrategingerfinely.Sautethemin1tablespoonoilfor3-4minutes.Thenpouroverthemwith2cupsofwater.Boilthemfor10-15minutes.Drain them and blend them.Add to them the spices and flour. Stir themixturewell.Themixturemustbesufficientlythicktoformeasilythecroquettes.Preheattheoven to392°F (200°C).Grease suitablepanwithoil.Put it into theoven towarm.Grease your hands with oil and form the croquettes. When the pan is heated enougharrangeinitthecroquettes.Putitintotheoven.Bakethecroquettesfor20minutes.Servethecroquetteshotwithslicesoftoastedbreadandfreshsalad.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; tothemcouldbeaddedflour,groats,bread,mushrooms,bread,pasta,olives,andpickles



2¼lb(1kg)Freshmushroomsoptional

2onions

1cupsourcream

3oz(75g)akindofbluecheeseofyourchoice

2tablespoonsbutter

Spices:

1bayleaf,1tablespoonfinelychoppeddill,2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Peeltheonionandcutitintothinslices.Cleanthemushroomsandcutthemintochunks.Heatadeeppan.Put thebutter tomelt.Addmushroomsandstew themuntil the liquidevaporates.Add the onion, bay leaf, pepper and a pinch of salt. Stew themixture overmediumheat.Stiroccasionally.After10minutes, add thecreamand the“bluecheese”.Letthemeatonlowheatfor3to4minutesoverlowheat.Sprinklethedishwithparsleyanddill.Serveitwarmwithfreshsalad.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods; to them could be added dairy products; mushrooms, olives, pickled vegetables,dairysauces,cheeses




4mediumpotatoes

2onions

2clovesgarlic


Spices:

2tablespoonschoppeddill,groundblackpepperandsalttotaste

Wayofpreparation:

Cut themushrooms,onionandgarlic slices.Peel thepotatoes,wash themandcut themintomediumsizedpieces.Put theoil inadeeppan towarm.Add theonionandgarlic.Sautethemfor2-3minutes.Addmushrooms,potatoes,pepperandsalttotaste.Donotstirthemixture.After3-4minutes,pouroveritwith2-3cupsofhotwater.Putalidandcookthedishovermediumheatuntil thepotatoesbecometender.Sprinklethestewwithdill.Serveitwarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpotatoes;mushrooms,olives,pickles



2cupswhitebeans

1onion

1greenpepper

1tomato(youcancanned)

1chilipepper

1carrot

1sliceofheadofcelery

½rootparsnips


Spices:

Salttotaste,2teaspoonspaprika1teaspoondriedmint1tablespoonparsley

Wayofpreparation:

Wash the bean and put it in the pressure cooker. Clean, wash and finely chop all thevegetables (onion,pepper,carrot,celery,parsnip, tomato).Put theminasaucepan.Pourovertheproductswith6cupsofcoldwater.Addtheredpepperandoil.Carefullyclosethepanwithalid.Putittotheweakestleveloftheheat.Whenthedishboilsleaveittwohourstocookonlowheat.Whenthepancoolremovethelid.Addsalt,mintandparsley.

Servewithafreshsaladorpickles.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedpulses-beans,lentils,peas,chickpeas;mushrooms,olives,pickles



2cupswhitebeans

2onions

1smalltomato



Spices:

1tablespoonmint,2tablespoonsredpepper,salttotaste.

Wayofpreparation:

Soakthebeansincoldwaterforafewhoursduringthenight.Thenextdayrinseandboiluntiltender.Drainitgentlyandpourintobakingpan.

Heattheoilinafryingpan.Addthechoppedonions,tomatoes,tomatopasteandtheredpepper.Add½ cupwater, salt and spices. Stir themixture and then cook 3-4minutes.Thenputitinthetrayatthebean.Stirthemixturewell.Putthetrayinanovenpreheatedto392°F(200°C).Allowthedishtobake20minutes.Serveitwarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedbeans;mushrooms,olives,pickles



2cupsoflentils

2carrots

9clovesofgarlic

2onions

2tomatoes(canned)

1teaspoontomatopaste


Spices:

2teaspoonsmint,1tablespoonfinelychoppedparsley,salttotaste

Wayofpreparation:

Cutthevegetables(except thegarlic)finely.Sautetheminapanwithhotoil.After3-4minutes,addthecleanedandwashedlentilsandgarliccloves.Pouroverthedishwith3cupsofhotwater.Dissolvethetomatopasteinalittlewater.Addtothepan.Cookthedishon lowheatuntil the lentilsbecomesverysoft.Before removing thepan from theheat,sprinklethedishwithsalt,mintandparsley.

Thestewwasdeliciousashotandcold.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedlentils;mushrooms,olives,pickles



11/3lb(600g)freshmushroomsofyourchoice

1cupwhitewine

3tablespoonsflour

3tablespoonsbutter

Spices:

3-4twigsofthymegroundpepperandsalttotaste

Wayofpreparation:

Clean the mushrooms and cut into chunks. Put in saucepan 2 ½ cups water, salt andmushrooms.Bringthemixturetoaboilovermediumheat.Cookfor10minutes.Heatthebutterinafryingpan.Puttheflourtobefriedasconstantlystirringitwithaspoon.Whenit gets a golden color add the wine, broth from the mushrooms and then add themushroomsandthyme.Sprinklewithpepperandsalttotaste.Letthemealtosimmerfor5-6minutes.Ifthesaucethickenstoomuch,addalittlehotwater.Servewarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedflour,bread,pasta;mushrooms,olives,pickledvegetables,brochettes,spaghetti,macaroni



1headbroccoliabout12/3lb(725g)

2tablespoonsflour

2tablespoonsbutter

2cupsofvegetablebrothorwater

Spices:


Wayofpreparation:

Cleanthecauliflowerandtearitintoflorets.Putitinasaucepanwith1.5litersofwaterandapinchofsalt toboilfor6-7minutes.Heat thebutter inasuitablepanandaddtheflour.Stiritconstantlyfornotburn.Whenitacquiresyellowcolorpourinatrickle2cupsofvegetablebrothorwater.Whenthesaucethickensenough,addthebroccoliandspices.Leavethedishonthefireforseveralminutes,andthenremoveit.Servewarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedflour,bread,pasta;mushrooms,olives,pickledvegetables,brochettes,spaghetti,macaroni



5-6greentomato(freshorpickled)

2-3onions

3-4roasted,peeledpeppers(freshorcanned)

½cupdicedredtomatoescanned

4eggs



Spices:


Wayofpreparation:

Cuttheonionintoslices.Heatadeeppanandputoil.Whenitwarms,sautetheonionfor2-3minutes.Cutgreentomatoesintosmallpieces.Addthemtotheonionsandstewthemfor2-3minutes.Thenaddthepepperssliced intostrips, tomatopaste,canned tomatoes,pepper and salt to taste. Stir the dish and let it stew for 10 minutes on medium heat.Stirringcontinuously,addtheeggs.Whentheeggwhitesfirmupremovethepanfromthefire.Sprinklethedishwithparsleyandservewarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;tothemcouldbeaddedeggsormayonnaise;mushrooms,pickles,olives

DISHESWITHMEATANDOFFAL

71.PORKKNUCKLEWITHSAUERKRAUT


2¼lb(1kg)porkknuckleswithbone

3lb(1.350kg)choppedsauerkraut


Spices:

1teaspoongroundcumin,3teaspoonspaprika,and2teaspoonscrushedchilipepper

Wayofpreparation:

To the chopped sauerkraut put the spices. Stir themixturewell.Cover the bottomof adeep saucepan with half of the amount of sauerkraut with spices. Put on it the wholeknuckle.Coverwithremainingcabbage.Pouroverthedishwith2cupsofwarmwater.

Putthepanonlowheat.Thedishshouldbecookedslowly,about1.5-2hours.Thenpourin thepan. (If aftercookinghas remained liquid remove it).Remove thebone from theshankcarefully,tryingtokeepitwhole.Pourtheentiredishwithoil.Preheattheovento428°F(220°C).Putthetrayintheoven.Bakethedishfor15-20minutes.Serveitwarminalargebowl.Putthewholeknuckleinthemiddleoftheplate.

Combineswith:

Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,pickles,olives,mustard



1littlepigabout7-8lb


Vinetwigsorgrill

Spices:

2teaspoonsredpepper,salttotaste

Wayofpreparation:

Ina largepanput awreathofbraidedvine twigs.On themplace thepigcoatedwithamixtureofoilandpaprika.Preheat theovento428°F(220°C)..Put thepigin thetrayandroastitabout15minutes.Thenreduceovento320°F(160°C).

Bakethepigafewhours,occasionallybrushingitwithoilforcrispyrind.Salttheroastedpigandserveitwhole.

Combineswith:




21/4lb(1kg)porkribswithmoremeatonthem

0.87pint(0.5liters)ofbeer


Spices:

5-6tablespoonsofsoysauce,apinchofchili,1teaspoonpaprika

Wayofpreparation:

Coatthebottomofmediumtrayoil.Cuttheribsinlength.Prepareamixtureofspicesinabowl.Rub each ribswellwith themixture.Arrange ribs in the tray.Carefully pour thebeerintothetray.Allowtheribstostandfor1-2hours.Coverthetraywithaluminumfoil.Preheattheovento392°F(200°C).Putthetraywiththeribsintheovenfor1hour.Thenremovefoilandbakeforatleast20minutesuntilribsbecomegoldenbrown.

Combineswith:




11oz(300grams.)porkshoulderboneless

7oz(200g.)bonelessveal

4oz(100g.)smokedham

7oz(200g.)varioussausages

14oz(400g.)freshcabbage

14oz(400g.)sauerkraut

2oz(50g.)driedmushrooms

½cupwhitewine

2tablespoonslard


1smallonion

1cupbeefbroth

Spices:

1bayleaf,1tablespoonmarjoram,1-2teaspoonspaprika,groundpeppertotaste

Wayofpreparation:

Soakthemushroomsin½cupwater.

Cuttheonion.Cuttheporkandvealonbites.Heattheoilinaskilletandsautetheonions,beefandpork,almosttosoft.

Cutthefreshandthesourcabbageintothinstrips.Heatthelardinadeeppan.Putbothtypesofcabbageandtheredpeppertosuffocate30minutes.

Cutthesmokedporkhamandsausagesintopiecesof1cm.

Arrangeinalargesaucepan½ofstewedcabbage,addarowofthemixturewithstewedmeats, a rowof cabbage andbay leaf, a rowof sausages and smokedham,marjoram,mushroomsandatthetopfinishwitharowofcabbage.Sprinklewithpepper.Pouroverthedishwithwine,waterofmushroomsandbroth.Putthelidandcookthedishonlowheatuntilitremainsonfat(atleastonehour).Servewarm.Distributeportionssothateachportiontohavefewerthanalloftheingredients.

Combineswith:




11/3lb(600g)porkbreast

7oz(200g.)beefliver

3largeonions

7oz(200g)Freshmushrooms

1cupwhitewine

4-5chilies


Spices:

1 teaspoon paprika, 2 bay leaves, 2 tablespoons finely chopped parsley, ground blackpepperandsalttotaste

Wayofpreparation:

Cuttheporkintochunksandbeefliveronlargepieces.Heattheoilinadeepsaucepan.Putthemeatandstew.Stiruntilthemeatisbrowned.Thenaddtheslicedonion,coarselychopped mushrooms, whole chilies, red pepper and salt to taste. Mix well. After 5-6minutesрaddtheliver,bayleaves,groundblackpepperandwine.Pourmixtureintopan.Preheattheovento392°F(200°C).Putthestewtocookintheovenfor20-30minutes.Servewarm.

Combineswith:

Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;pickles,mushrooms,olives,mustard



4porkchops

4thinslicesofsmokedbacon


1onion

2clovesgarlic

1tablespoonbutter

Spices:

2tablespoonsfinelychoppedparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Cutthemushroomsandonionveryfinely.Inthepanheatonetablespoonofoil.Putthemushrooms and onion and cook them for 6-7 minutes. Add the finely chopped garlic.When all the liquid has evaporated, add the parsley, pepper and salt to taste. Stir themixtureandremovefromfire.

Beatthechopsonbothsides,sprinklewithpepper.Oneachchopspread1tablespoonofthefilling.Above-aslicebacon,onitonemore1 tablespoonof thefilling.Wrapeachchopinaluminumfoilandputinthepan.Pouralittlewaterinthetray.Preheattheovento392°F(200°C).Putthetrayintheovenandbakethechops50minutes.Removethemandafter10minutesservethechopsasarewrappedinfoil.

Combineswith:




11oz(300g)mincedporkfromtheshoulder

4oz(100g)bacon

1headofcauliflowerabout11/3lb(600g.)

1onion

3tablespoonsoil


Spices:

1teaspoongratednutmeg,4tablespoonsparsley,groundblackpepperandsalttotaste

Wayofpreparation:

Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10minutes.Thendrain it and sprinklewithnutmeg.Arrangeahalfof thecauliflower inasmalltray.Heattheoilinadeeppan.Cuttheonionfinelyandputitinthepan.Sauteitfor2-3minutes.Add themincedmeat, pepper and salt to taste. Stew themixture until theminceisbrokenintopieces.Spreaditonthecauliflowerinthetray.Onthemincedmeatarrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve thetomatopastein½cupwater.Pouroverthedish.Cutbaconintoverythinstrips.Arrangeatthetoponeanother.Preheattheovento392°F(200°C).Putthetrayintheoven.Bakethedishfor20minutes.Serveitwarm.

Combineswith:




2¼lb(1kg.)porkleg

3tablespoonsbutter

Spices:

4-5clovesbeans,2-3garliccloves,4-5cardamomgrains,groundblackpepperandsalttotaste

Wayofpreparation:

Make the cuts along the surface of the meat. In the grooves put cloves, garlic, andcardamom.Rub themeatwith pepper and salt. Smear itwith the butter. Pour 1 cup ofwaterinthebakingtray.Placethemeatinit.Wrapthetraywithaluminumfoil.Preheatthe oven to 374°F (190°C).Put themeat andbake it about 2 hours.Then leave it onboardtocool.Strainthesaucewhichwasseparatedduringthebaking.Cutthebakedporklegintothinslices.Optionally,youcanpoureachservingwithhotsauce.

Combineswith:




1mediumheadcabbageorwholeleaves

1lb(450g)mincedporkneckorshoulder

1onion

2oz(50g)bacon

½cupwhitewine



Spices:

2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper(optional),groundblackpeppertotaste

Wayofpreparation:

Takethehardpartoftheleavesofcabbage.Cuttheonion.Sauteitinapanwithhotoil.Addthemincedmeat.Stiruntiltheminceisbrokenintopieces.After10minutes,separatethemixturefromtheheat.Sprinkleitwithpaprika,cayennepepper(optional),pepperandparsley.Cutthebaconintosmallpieces.Ineachcabbageleafput1tablespoonofminceandafewpiecesofbacon.Wraptightrolls.Chopfinelytheremainingpickledcabbage.Coverthebottomofawideshallowpotwiththem,arrangeontoprolledleafs.Pouroverwithamixtureofwine,tomatopaste,groundblackpepper,1cupwaterand1cupcabbagejuice.Presstherollswithshallowdish.Coverwiththelidandcookonlowheatfor1houruntiltherollsremainonfat.Servethemwarm.

Combineswith:




Fortheroll:2¼lb(1kg)mincedporkfromtheshoulder,1onion,2clovesofgarlic,apinchofgroundblackpepper,1teaspoongratedginger,salttotaste,1tablespoonfinelychoppedparsley

For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoonchoppedparsley

Forsmear:1tablespoonbutter

Forthesauce:14oz(400g)cannedtomatoes,1tablespoonvegetableoil15-10freshbasilleaves (or½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of blackpepperandsalttotaste

Wayofpreparation:

Veryfinelycuttheingredientsforthefilling.Mixtheminabowl.

For theroll:Cut theonionandgarlic finely.Put theminadeepbowl.Add themincedmeat,pepper,ginger,saltandparsley.Kneadthemixturewell.Spreaditevenlyonasheetoffoil.Shapeitasarectangle.Distributeonitthemixtureforthefilling.Carefullyliftthefoilandshapearoll.Smearitwithoil.Putitonabakingtray.Preheattheovento374°F(190°C).Puttherollandbakefor1hour.Thenremoveitandputitontheboard.Cutitinsliceswithathicknessof1-1.5cm.

Forthesauce:Heatthefryingpanandputoiltowarm.Putthegarlic.Stir30-40secondsand add the tomatoes, salt andpepper.Allow the sauce to boil 10-15minutes.Add thebasil,stir.

Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hottomatosauce.

Combineswith:




11/3lb(600g)mincedporkfromtheshoulder

1onion



Spices:

Ground black pepper and salt to taste, 1 tablespoon finely chopped parsley, a pinch ofgroundcumin,1tablespoonbutter

Wayofpreparation:

Putthemincedmeatinadeepbowl.Addthefinelychoppedonionsandmushrooms,saltandgroundblackpeppertotaste,parsley.Kneadwell,addingalittlecoldwater(about3tablespoons).Themixtureshouldbecomesmooth.Greaseyourhandswithoilandform12meatballs.Preheatthegrillpan.Smearitwithoil.Arrangeinit6meatballs.Bakethemonmediumheatfor10minutesoneachside.Thenbaketheremaining6meatballs.Mixthebutterwithcumin.Foreachportionserve3warmmeatballs.Oneachmeatballputapieceofbuttermixedwithcumin.

Combineswith:


82.PORKROLLS-BITES


2¼lb(1kg)pigmeat

1onion

4oz(100g)smokedbacon

Juiceof1lemon


Spices:

Groundblackpepperandsalttotaste.

Wayofpreparation:

Cutthebaconintoverythinstrips.

Cuttheonionveryfinely.Cutthemeatintothinsliceswithawidthof2-3cm.Hammerthemandsprinklewithblackpepper,lemon,onionandoil.Leavetostandfor3-4hoursintherefrigerator(maybelonger).Thendrainthem,wrapthemintosmallrolls-bites.Wrapeachroll-bitewithbaconstrips.Pierce themwitha toothpick.Arrange theminanoiledtray.Preheattheovento374°F(190°C).Bakethemfor30minutes.Servewarmwithaglassofbeer.

Combineswith:




1wholepumpkinabout4½lb(2kg)

1lb(450g)porkham

1onion

2-3clovesofgarlic

½cupcannedcorn

4oz(100g)Freshmushroomsofyourchoice

1teaspoonfinelygratedrootgingergrater

4-5tablespoonsoil

Spices:

2pinchesofgroundcumin,2teaspoonsthyme,groundpepperandsalttotaste

Wayofpreparation:

Cut the lidof thepumpkin.Carve itupandclean theseeds.Sprinkle it from the insidewithsalt.After1hour,washitanddryit.Chopfinelytheonion,garlicandmushrooms.Cutthemeatintosmallchunks.Heatpanandputoiltowarm.Sautetheginger,onionandmeat for about 10minutes, stirring it occasionally.Then add themushrooms, thegarlicandthecorn.Stirthemixturewellandaddallthespices.

Fill thepumpkinwith the finishedmixture.Put the lid.Place thepumpkinon abakingtray. Preheat the oven to 356°F (180°C). Bake for about 2 hours. Then put the wholepumpkin in a wide large bowl. Serve it behind 15 minutes. Cut the pumpkin in 6-8portions.

Combineswith:




14oz(400g)smokedbacon

12/3lb(750g)Brusselssprouts

11/2tablespoonstomatopaste


Spices:

Saltandgroundblackpeppertotaste,2-3tablespoonsfinelychoppedparsley

Wayofpreparation:

ClearBrusselssprouts.Removetheouterleavesifnecessary.

Heattheoilinadeeppan.Cutthebaconintosmallpiecesandputittofry.ThenaddtheBrusselssprouts,stir.Topupwithsomehotwaterand leave tocookfor10-15minutes.Whentheliquidhasevaporated,addthetomatopaste,pepperandsalttotaste.Allowtosimmer10minutes,stirringperiodically.Removethepanfromthefire.Sprinklethemealwithparsley.Serveitwarm.

Combineswith:

Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;olives,mushrooms,pickles,mustard



4-5porktrotters

1largeonion

½cupwhitewine

½tablespoonbutter

Spices:

1cloves,10peppercorns,1teaspoonredpepper,salttotaste

Wayofpreparation:

Peeltheonionandcutintoquarters.Washandcleantheporktrottersverywell.Pouroverthemwithcoldwaterandputthemtoboil.Separatethefoamwithaslottedspoon.After30minutes,addblackpepper,cloves,onionandsalt to taste.Whentheporktrottersarefullycooked,removethemfromthepananddebonethem.Ifyouhaveapressurecookercanuseittoboiltheporktrottersfaster.Arrangetheseparatedmeatinapangreasedwithbutter. Pour over itwithwine and sprinkle itwith paprika. Preheat the oven to 392° F(200°C).Bakethemeatuntilgoldenbrown.Servetheroastwarm.

Combineswith:

Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles,mustard



1lb(450g)porkliver

4-5sticksofleeks(whitepartonly)



Spices:

Saltandgroundblackpeppertotaste,2-3tablespoonsfinelychoppedparsley

Wayofpreparation:

Clean the liver of blood vessels andmucousmembranes.Wash it thoroughlywith coldwater.Dryitandcutitintopieces.Cuttheleeksintothinrings.Simmeritonlowheatinhotoil.Whentheleekssoften,addthechoppedliver.Stiruntiltheliverstartstochangeitscolor.Then,addthetomatopaste,pepperandsalttotaste.Afterseveralminutes,sprinklethedishwithparsleyandremovefromtheheat.Serveitwarm.

Combineswith:




2¼lb(1kg.)vealbonelessmostpreferablyaroundofveal

1carrot

1onion

1slicecelery

1teaspoonoil

½cupwhitewine

2-3cupsbeefbroth

4-5sprigsofparsley

Spices:

1 clove, 2 cloves garlic, the zest of 1 lemon, 2 tablespoons finely chopped parsley, 1tablespoonfinelychoppedceleryleaves,groundblackpepperandsalttotaste

Wayofpreparation:

Cutintosmallpiecescarrot,onionandcelery.Putthematthebottomofadeeppanwithbutterandparsleystalks.Placethewholepieceofmeatoverthevegetables.Putthelidonthe saucepan.After 3-4minutes, stir.When themeat starts change its color, addgarlic,clove,lemonzest,wineand2cupsofbeefbrothorhotwater.Allowthemeattostewoverlowheat.When themeat is soft enough, remove it from thepanand leave it for10-15minutesto“rest”.Thencutitintothinslices.

Combineswith:




6piecesofvealwiththickness1.5cm,each6oz(175g)

2tablespoonsbutter

For the filling:groundblackpepper and salt to taste, 6 coffee spoonsmustard, 1 slicedonion,4oz(120g)baconcutintothinstrips,3pickledcucumberscutintostrips

Forthesauce:2tablespoonsvegetableoil,1dicedonion,1carrotcutintothinrings,11oz(300g)freshfieldmushroomscut intochunks,groundblackpepperandsalt to taste,½cupwhitewine.

Wayofpreparation:

Hammerthepiecesofmeatwithawoodenkitchenhammer.Sprinklewithsaltandpepper,smear themwithmustard.Put on topof each a slice of bacon, onion rings andpickledcucumbers.Wrap each piece ofmeat on a roll. Piercewith toothpick in order to avoidleakingthestuffing.Heat2tablespoonsofbutterandfrytherouladesoneachsidefor2minutes.Removethemfromthepanandputtheminatray.Putthetrayinthepreheatedovento392°F(200°C).

TopreparethesauceFirstplacetheoilinapan(inwhichtherouladeswerefried).Whenwarmaddtheonions,carrotsandmushrooms.Seasonthemwithsaltandpeppertotaste.Saute themuntilall the liquidevaporates.Pourover themwith thewineand1 1/2cupwater.Allowthemixturetoaboil.Removethetrayfromovenandpourovertherouladeswithmushroommixture.Returntraytoovenandcontinuebakinguntilthemeatiscooked(about30minutes).Servethedishwarm.

Combineswith:




4vealstacks

7oz(200g)porcinimushrooms

1tablespoonbutter

Forthemarinade:5finelychoppedclovesofgarlic,1cupwhitewine,1tablespoonDijonmustard,1teaspoonpaprika

Spices:

Groundblackpepperandsalttotaste

Wayofpreparation:

Mixinabowlalltheingredientsforthemarinade.Putthevealsteaksinthemarinadeforseveralhoursintherefrigerator.Bakeevenlyonbothsidesofmarinatedbeefsteaksonthegrillpanorintheoven

Cuttheporcinionslices.Heataskilletandmeltbutterinit.Puttheporcini.Sprinklewithsaltandpepperandcookthem.Optionally,addthegarlicclovesfrommarinade.

Put themarinade(inwhichwerestayedstacks)onhighheat.Allowtoboiluntila thicksauce.

Servethevealsteaks15minutesafteryouhavepreparedthem.Pourovereachsteakwithalittleofthesauceandgarnishwithstewedporcini..

Combineswith:



Ifyoudon’thavecrockscookthedishinafireproofcontainerwithalid.


2¼lb(1kg)bonelessbeef

30verysmallonions

6smallpeppers(marinated,frozenorpickled)



Spices:

2 tablespoons finely chopped parsley, 2 teaspoons mint leaves, 2 tablespoons finelychoppedparsley,1teaspoonpaprika,1bayleaf,15peppercorns,groundblackpepperandsalttotaste

Wayofpreparation:

Cut themeat into chunks.Put it in adeepbowl.Sprinkle itwith salt andgroundblackpepper,stir.Clearwholeheadsofonions.Puttheminabowlwithpeppers,tomatopastedissolved insomewaterandspices.Mix themwell.Transfer themixture into thecrockandthenpouroveritwiththeoiland1cuphotwater.Tightlycoverthecontainerwiththelid(ifnolid-coverwithaluminumfoil).Turntheovento356°F(180°C);bakethedishfor2-2.5hours.Servethedishwarm.Toeachportionofmeatputseveralwholeonionsand2-3piecesofpepper.Sprinklewithparsley.

Combineswith:




11/3lb(600g)filletofveal

2onions

5pickledcucumbers

1cupbeefbroth

2tablespoonsbutter

Spices:

Groundblackpepperandsalttotaste,3-4tablespoonsfinelychoppedparsley

Wayofpreparation:

Chopfinelytheonionandthepickledcucumbers.Puttheminabowlandaddtheparsley,pepperandsalttotaste.Stirthemixturewell.Arrangehalfofthismixtureonthebottomof a greasedwith butter baking tray. Put in it the veal tenderloin.Cover themeatwithremainingmixture.Pourover thedishwithbrothandmeltedbutter.Preheat theoven to374F(190S).Bake it for60-70minutes.Occasionallypourover itwith thesaucefrombaking.Whenthemeat iscookedremovethetrayfromtheoven.Servethemeatsliced,butafter10-15minutes.

Combineswith:


92.STEAKOFVEAL


11/3lb(600g)mincedveal

1onion

1tablespoonbutter

2-3tablespoonsofvegetableoilforfrying

Spices:

Apinchofgratednutmeg,apinchofgroundcoriander,groundblackpepperandsalt totaste,3tablespoonsfinelychoppedparsley

Wayofpreparation:

Cut the onion very finely.Heat the oil in a pan and put the onions. Simmer it for 2-3minutes and put it in a bowl. Add theminced veal and all spices (only 2 tablespoonsparsley).Kneadthemixturewell.Ofitshape8flatsteaks.Puttheoilinapanandheatovermediumheat.Frythesteaksfor6-7minutesoneachside.Servethemwarm;sprinklethemwiththeremainingparsley.

Combineswith:




11/3lb(600g)bonelessveal(aroundofveal)

2mediumonions

½cupredwine

1tablespoonbutter


Spices:

1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon choppedparsley

Wayofpreparation:

Cleanandchoptheoniononslices.Cut thevealonbites.Sprinkle itwithsalt.Put it tostewwithmeltedbutterandtheoil.Stirfor3-4minutesandthenaddtheonions.After5minutes, add the redpepper.Pourover themixturewithwineandhotwater, enough tocoverit.Letthemeattosimmeronlowheat.Whenthemeatistender(afterabout1hour)add the bay leaves and peppercorns. Increase the heat and let the dish to simmer foradditional10minutes.

Servethedishwarm,sprinkleitwithparsley.

Combineswith:




3lb(1350g)alargepieceofvealthewithfatleftontopofthemeat

7-8sprigsofrosemary

Spices:

4clovesgarlic,groundpepper

Forthesauce:1cupredwine,saltandgroundblackpeppertotaste,theresultingsauceofroasted,½cupbeefbroth

Wayofpreparation:

Leavethepieceofthevealoutsidetherefrigeratorforonehour.Preheattheovento320°F(160°C).Rubthemeatwellwithoneortwoclovesofgarlicandapinchofgroundblackpepper. On the grate of the baking pan arrange the washed and well dried stalks ofrosemary,theremaininggarliccloveshalvedintwo.Onthemplacetheveal-fatsideup.Putinthetray1cupofwaterandputthemeattobakeintheoven.Whenthemeatiswellbrowned and is almost ready, take a little bit of the separatedon thebottom juices andpouritgently.Closetheovendoor.Meatwillbewellcookedafterabout3-4hours.Watchit tobakeaccording toyour taste.Once themeat is ready, remove it fromtheovenandleaveitto“rest”for15minutes.Cutitintothinslicesbeforeserving.

For thesauce:Takea spoonmostof the fat from the resulting the juiceof thebaking.Placethepanoverlowheat.Scrapethecaramelizedpartsofthesidesandbottomofthetray.Thenaddthewine,broth,saltandgroundblackpeppertotaste.Stiruntilthesaucethickens.

Serveeachportionofvealroast(3-4slices)andpouroverthemwithalittlehotsauce.

Combineswith:




1mediumcabbage

9oz(250g)mincedtheveal

10thinstripsofbacon

1largeonion

2largecarrots

1cupwhitewine

1cupbeefbroth

Spices:

Saltandgroundblackpeppertotaste,2tablespoonsfinelychoppedparsley

Wayofpreparation:

Mixthemincedmeatwithgroundblackpepper,saltand1tablespoonparsley.Cleanandchoptheonionslices.Peelthecarrots,washthemandcutthemintorings.

Cleartheupperleavesofthecabbage.Putitinalargesaucepan.Sprinkleitwithsaltandpouroverwith1.5 liters of hotwater.Let it boil for 15minutes.Then remove to cool.Gentlyopentheleavesofthecabbage.Putbetweenthemalittleofthemixturewiththemincedmeat.Wrapconsistently leavesoneachother, soas togetback the formof thecabbage.Wrapitwithbaconstrips.Fastenitwithstringandputitinthepanatthebottomofwhichyouplaced theonionandcarrots.Pourover thecabbagewithwineandbroth.Cookthedishonlowheatfor1hour.Servethewholecabbageinasuitablelargebowl.Sprinkleitwithparsley.

Combineswith:




11/3lb(600g)mincedveal

1onion

2-3tablespoonsofvegetableoilforfrying

Spices:

Ground black pepper and salt to taste, 1 teaspoon dried oregano, 1 teaspoon paprika,groundcumintotaste,1tablespoonchoppedparsley

For the tomato sauce: 1 tablespoonvegetableoil, 1 onion, 14oz (400g) canned, dicedtomatoes,4-5clovesofgarlic,saltandgroundblackpeppertotaste,15freshbasilleaves

Wayofpreparation:

Putinadeepbowl,mincedveal.Cuttheonionveryfinely.Additalltogetherwithspicestothemeat.Kneadthemixturewell.Greaseyourhandswithoilandform12meatballs.Putoil inapanandheatovermediumheat.Put themeatballs tofryfor6-7minutesoneach side.Remove themon a baking tray. In the same pan put the oil for the sauce towarm. Cut the onion on slices and fry it for a few minutes. Add garlic and choppedtomatoes.When the sauce boils add salt and ground black pepper. Pour overmeatballswithhotsauce.Putthetrayinanovenpreheatedto392°F(200°C).Leavethedishtobake20minutes.

Serve 3meatballs per serving.Wash themwith 1-2 tablespoons of sauce, sprinklewithbasilleaves.

Combineswith:




1½lb(600-700g.)vealtongue

5-6pickles

1largecarrot

1tablespoonmustard

1tablespoonsoftbutter

½oz(15g.)gelatin

20-25parsley

1tablespoonfinelychoppedparsley

Salttotaste

Wayofpreparation:

Place the tonguewhole in a pressure cooker with cold water and salt. Once the waterboils,cookthetonguefor1hour.Then,drainitwellandpeel.Cutitintosmallcubes.Mixmustardandbutter.Stirthemwell.Addchoppeddicedcucumbers,carrots,andfinallythetongue.Sprinklewithsalttotaste.Stirgently.

Mix the gelatinwith a little tepidwater.After 15minutes, add to it 1 cup hot broth inwhichyouhaveboiledthetongue.Stirthemixturewellandletitcooldown.

Decorate with parsley the edge of the bowls in which the tongue will be gelatinized.Distributetheminamixtureofvegetablesandtongue.Pouroverthemwithtepidgelatinandputthemtostandinarefrigeratorforseveralhours.Beforeservingthejelliedtongue,dipbowls inhotwater and turnon shallowdishes.Sprinkle each servingwith choppedparsley.

Combineswith:




1wholerabbitabout2½lb

3largeonions

11oz(300g)pearlonions

5-6clovesgarlic

1cupwhitewine


Spices:

3 bay leaves, 10 peppercorns, 3 allspice grains, 2 teaspoons red pepper, 3 tablespoonsvegetableoil,salttotaste

Wayofpreparation:

Placetherabbitinalarge,deepbowl.Aroundhimarrangecoarselycutonion,garlicandpearlonions.Pourthewine,vinegarandtepidwater,enoughtocovertheproducts.

Add all spices. Place the lid (or aluminum foil) tightly on the container. Place thecontainerintheoven.Turnittoheatto356°F(180°C).Leavetherabbittostewabout2hours.Servethevegetablesandthesauceinwideplate.Putthewholerabbitonthem.

Combineswith:




1rabbitabout3lb(1350g)


1tablespoonbutter

Salttotaste

For the marinade: 6 cloves garlic, 2 small onions, 4-5 stalks of parsley, 1 sprig ofrosemary, 4-3 thyme sprigs, 1 -2 twigs oregano, 1-2 chili pepper, 1/3 cup vinegar, 1tablespoon sweet red pepper, a pinch of ground cayenne pepper, 3-4 bay leaves, 1 cupvegetablebroth

Wayofpreparation:

Cut therabbiton6-8pieces.Cut theonion inslicesand thegarlic finely.Put theminadeepdish.Addtheremainingingredientsforthemarinade.Stirthemandaddthepiecesofmeat.Coverthecontainerwithhouseholdfoil.Leaveit24hoursintherefrigerator.Thenremove themarinatedmeatanddry itwithkitchenpaper.Heat thebutterand theoil inlargeskillet.Frythepiecesofmeatonallsidesuntilgoldenbrown.Transfertheminthetray. Strain themarinade and pour overwith it themeat. Sprinkle it with salt to taste.Coverthetraywithalidoraluminumfoil.Preheattheovento392°F(200°C).Placethetrayintheoven.Bakethedishfor30-40minutes.Removeit,discardthefoil.Serveeachpieceofrabbitmeatwithsauce.

Combineswith:


POULTRYDISHES

100.BONELESSSTUFFEDCHICKEN


1chickenabout3lb(1350g)

9oz(250g)mincedpork

1onion

2pickledcucumbers



Spices:

2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon basil, groundpepperandsalttotaste

Wayofpreparation:

Debone the raw chicken, trying chicken to remainwhole.Apply it inside and outwithlemon juice and pepper. Let it stand in the refrigerator for 2 hours. Cut the onion,mushrooms into small pieces. Melt 1 tablespoon butter and saute init the onion,mushrooms andmincedmeat. Finally add the cucumbers cut into small cubes, parsley,basil and salt to taste.Fill thechickenwith thismixture; sew thechickenwitha strongthread.Coatthechickenwiththeremainingoil.Putit inasmall tray.Pourinaglassofwaterfirst.Preheattheovento392°F(200°C).Placethetraywiththechicken.Bakeitfor1hour.Duringbakingpourthechickenwithitsownsauce.Servethewholechickenonaboard.Cutitinslicesandservewarm.

Combineswith:

Vegetable,meat and fish salads, sauces and soups cookedby recipes from thebooks toproperly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables,pickles,mustard,olives


Productsfor1Turkey(around16-18servings):

1smallturkeyabout131/2lb(6kg)

2¼lb(1kg)peeledchestnuts

7oz(200g)chickenmincedmeat

1cupvegetablebroth

2tablespoonsbutter

Spices:


Wayofpreparation:

Cleanandwashtheturkey.Saltitinsideandoutandthenrubwithpepper.Boilthepeeledandcleanedfromskinchestnutsinwaterwithsalttotaste.Thencutthemintoverysmallpiecesorgrindthem.Stewthemincedchickenmeatinalittleoil.Addthechestnutsandmix.Filltheturkeywiththismixture.Sewitwithastrongthread.Placeitintoasuitabledeeptraywithalid.Ifyoudonothavealidusealuminumfoil.Pourovertheturkeywithremainingoil.Preheat theoven to338°F(170°C).Place the turkey tobake in theovenbetween4-5hours.Oncebrownedonallsides,addbrothandcover itup.Fromtime totime, turn the turkey roundandpourover itwith the sauce, inwhich it isbaked.Serveeachportionofturkeymeatwithpartofthefilling.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,andolives

102.ROASTEDQUAILS


12quails

7oz(200g)smokedporkbreast

2tablespoonsbutter

Spices:


Wayofpreparation:

Cut the smoked pork breast into very thin strips. Clean and wash the quails and theirinwardparts,whichthenreturntheminside.Salttheminsideandout.Sprinklewithblackpepper. Coat themwith the butter.Wrap each quail with strips of smoked pork breast.Arrangeinagreasedtray.Preheattheovento392°F(200°C).Placethetrayintheoven.Roastquails35-40minutes.Serve3warmroastedquailsperservingwithfreshsalad.

Combineswith:




2pcscleanedpigeons

2oz(50g)porkbreasts

For the filling: 2 oz (50g) bacon (for stuffing) finely chopped, livers andhearts of thepigeon,1headfinelychoppedonion,apinchofgratednutmeg,groundblackpepperandsalttotaste,1tablespoonchoppedparsley

Wayofpreparation:

Rubthepigeonswithsaltandgroundblackpepper.Frytheonionwithliversandheartsofthepigeon,bacon,parsley,nutmeg.Withthismixturefillthepigeons.Cuttheporkbreastintothinstrips.Wrapthepigeonsfromthechest.Fastenthemwithkitchenstrongthread.Arrangetheminabakingtraywiththebackdown.Preheattheovento428°F(220°C).Placethetrayintheovenandbakepigeonsfor30-40minutesuntilmeatistender.Servethemwarm.

Combineswith:




1henabout4lb(1.8kg)

11/2lbdiced,cannedtomatoes

4oz(100g)pittedolives

1cupwhitewine

Forthemarinade:thejuiceandzestof1lemon,1crushedchilipepper,2clovespressedgarlic,1teaspoonrosemary,groundblackpepperandsalttotaste,4tablespoonsoil

Wayofpreparation:

Preparethemarinade.Placeallingredientsinabowlandmixwell.Rubtheheninsideandoutwiththepreparedmarinade.Leaveittostandinrefrigerator4-5hours.Thenputitinadeeptray.Addthetomatoes,wine,olivesandsalttotaste.Coverthetraytightlywithalidoraluminumfoil.Preheattheovento392°F(200°C).Placethetrayintheoven.Leavethehentobakefor2-3hours.Beforeremovingitfromtheoven,removethecover(foil)andthenfinishcookingfor10minutes.Servethewholehenwarminalargedinnerplate.Cutitinportionsandserveitwithsomeofthesauce.

Combineswith:





4largeonions

1cupdiced,cannedtomatoes


Spices:

2 teaspoons paprika, 2 tablespoons finely chopped parsley, 2-3 bay leaves, 10-12peppercornsandsalttotaste

Wayofpreparation:

Cut the chicken into portions.Wash the pieceswith coldwater.Then dry them.Heat alargefryingpan.Placetheoliveoil.Whenwarmplacethechickenpieces.Turnthemafter5minutes.Cuttheonionintoslices.Addthemtothepan.Stirwellandlettheonionstostewfor10minutes.Thenaddtheredpepper,salt,bayleaf,pepper,tomatoesand1cuphotwater.Putthelid.Letthedishsimmeronlowheatuntilitremainsonfat.Servewarm,sprinkleitwithparsley.

Combineswith:





1onion

1 1/3 lb (about 600 g) a mixed raw pickles of your choice (green tomatoes, carrots,cucumbers,peppers,cauliflower,cabbage)


Spices:

Groundblackpepper,2teaspoonspaprika,½teaspoonchili,2tablespoonsfinelychoppedparsley

Wayofpreparation:

Boilthechickenin1.5litersofwaterandapinchofsalt.Thenremovetheskinandbones.Takethemeatandputitinadeepdish.Sprinkleitwithpepper.

Cuttheonionfinelyandpickledvegetablesintosmallpieces.Placeadeepfryingpanonthe stove to warm up. Pour the oil and when it is warm - put onions to stew for 2-3minutes.Then,addthevegetablesofpickles,redpepperandchili.Putthelidandstewthemeal at least20-30minuteson lowheat.Sprinkle thevegetableswithparsleyandpourthemoverthechicken.Servewarm.

Combineswith:




4skinlesschickenbreasts

1smallheadcauliflowerabout1lb(450g)


½cupwhitewine

1cupchickenbroth

1tablespoonbutter

1tablespoonoliveoil

Spices:

1teaspoonthyme,groundblackpepper,gratednutmegandsalttotaste

Wayofpreparation:

Washthecauliflowerandtearitintoflorets.Putitinadeeppanandpouroverwithwater.Addapinchofsalt.Allowtoboilfor10minutes.Thendrain.Sprinklethechickenbreastswithpepperandsalt.Heatthepanandputinittheoilandbutter.Whentheyareheated-put the chicken breast to fry for 5 minutes on each side. Add the wine and after 2-3minutes the tomatopaste.Stirandputcauliflower,chickenbrothandnutmeg.Cook themeal,untilthickened.Sprinkleitwiththyme.Serveitwarm.

Combineswith:






1onion

½cupwhitewine

2tablespoonsbutter

Spices:

1tablespoonchoppeddill,2-3sprigsrosemary,groundblackpepperandsalttotaste

Wayofpreparation:

Drythechicken.Rubitwithgroundblackpepper,saltandthebutter.Pour1cuphotwaterintoabakingtray.Placerosemaryandthechickenonit.Preheattheovento374°F(190°C).Placethechickentobebaked45minutes.Occasionally,pouroveritwiththesauceofthebaking.Removethe trayfromtheoven.Place thechicken inadeepdish.Strain thesauce of the roasted chicken.Cut the onion andmushrooms in slices. In a pan put theremaining butter to melt. Add the onion and saute the mushrooms until the liquidevaporates.Thensprinklewithpepperandsalt.Pourthewineandthestrainedsauceoftheroasting.Letthemixtureboilsfor10minutesonlowheat.

Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2tablespoonsofsauce.Sprinklewithdillandservethemealwarm.

Combineswith:






1cupofbeer

Spices:

1-2teaspoonspaprikagroundpepperandsalttotaste

Wayofpreparation:

Drythechicken.Rubitfromoutsideandinsidewithpepperandsalt.Mixthebutterwithpaprika.Smear thechickenwith thismixture thoroughly.Put it ina fireproofcontainer.Pouroveritwithbeerandtherestofmeltedbutter.Coverthepotwithalidoraluminumfoil.Preheattheovento392F(200C).Placethechickentobebakedfor1hour.Removethecover(foil)andbakethechickenforanother10minutes.Dividethereadychickenintoportions.Pourover eachportionwith sauce from thebaking.Serve the roasted chickenwarm.

Combineswith:




4piecesofduckmagret(filletwithskin)by250geachone

Spices:

Saltandpeppertotaste,1oz(25g.)peeledpumpkinseeds

Forthecreamofcelery:1headceleryor2smallertotalabout1lb(450g),1tablespoonbutter,apinchofgroundwhitepepper,apinchofgratednutmeg,salttotaste

Wayofpreparation:

Heatashallowpanandplacethepumpkinseedstoroastforseveralminutes.

Sprinkle the filletswith salt andgroundblackpepper to taste.Put them inadryheatedfryingpanonskinsidedownuntiltheyareslightlycaramelized.Turnroundthem.Preheattheovento356°F(180°C).Placetheduckfilletsintheovenonthegrillfor10minutes,ifyouwantamediumroast(or15-17minutesforwell-done).

Forthepuree:Peeltheceleryandwashitwithcoldwater.Cutitinchunksandputitinasaucepanwith1 literofwaterandapinchofsalt.Cook theceleryabout15-20minutesuntilitbecomesoft.Removeitfromthepanandthendrain.Placeitintoabowlandblendwith a mixer or in a blender. If necessary add a little water in which the celery wascooked.Addbutter,pepperandnutmeg.Stiruntilasmooth,homogeneousmixture.

Servethemealasfollows:Atthebottomofashallowdishput1-2tablespoonsofpureeofcelery.Onitplaceoneduckfillet.Sprinklewithroastedpumpkinseeds.

Combineswith:




2skinlesschickenbreasts

7oz(200g)rawsausage

1onion


½cupcannedtomatoes

½cupwhitewine


Spices:

1teaspoonofredpepper,apinchofthyme,groundpepperandsalttotaste

Wayofpreparation:

Cut the chickenbreasts intobite sizedpieces, raw sausage into thickwheels, theonionfinely,themushroomsinslices.Heatadeeppan.Placetheoiltowarm.Placethechickenbites.After3-4minutes,addthesausages.Stewthemanother3-4minutes.Mixthemnottoburn.Then,removethemwithaslottedspoonandputtheminadeepdish.Inthesamefat,sautetheonion,mushroomsandtomatoes.After6-7minutes,addthemtothechickenandsausages.Addthyme,paprika,saltandpeppertotaste.Mixwell.Pourthewineand1/2cuphotwater.Stewthemealonlowheat.Thedishmustremainonlyonfat.Serveitwarm.

Combineswith:




4chickendrumsticks

2onions

4-5clovesgarlic

1tablespoongratedgingerroot


1tablespoonoliveoil

1cupofwhitewine

1cupofchickenbroth

Spices:

Groundblackpepperandsalttotaste,1tablespoonchoppedparsley

Wayofpreparation:

Cut theonionsand thegarlic finely.Heata largepan.Place theoilandbutter towarm.Drythechickendrumstickssprinklethemwithpepperandsalt.Frythemfor4-5minutesoneachside.Then,takethemoutonaplate.Inthesamepanputtheginger,thegarlicandtheonion.Stirthemixtureuntilitiswellsmothered.After3-4minutes,addthewineandbroth.When themixture boils return the drumsticks in the pan (if necessary add salt).Stew the meal on low heat until the meat is tender and the dish thickens (about 30minutes).Sprinklewithparsleyandservethemealwarm.

Combineswith:




3lb(1350g)chickenwings

Spices:

Thejuiceof1lemon,2tablespoonsvegetableoil,2teaspoonspaprika,groundpepperandsalttotaste

Wayofpreparation:

Wash the chicken wings thoroughly with cold water. Drain them and dry them withkitchenpaper.Puttheminadeepbakingtray.Sprinklethemwithallthespices.Stirthemwiththehands,sototaketheentirequantityofspices.Letthemtostayuntiltheovenwillbeheatedto392°F(200°C).Pourintothetray1coffeecupofwater.Then,placeitintheovenatamoderatelevel.Bakethewings40-50minutes,untilgoldenbrownwell.Servewarm.

Combineswith:

Vegetable salads and soups cooked by recipes from the books to properly combine thefoods;meat,fish,mushrooms,roastedorsteamedvegetables,pickles,mustard,olives

DISHESOFFISHANDSEAFOOD

114.BAKEDTROUTINFOIL


1medium(whole)troutfishabout11-13oz(300-400g)

½tablespoonoliveoil


Spices:

4-5 dill sprigs, 5-6 thin slices of lemon, 1 clove pressed garlic, ground black pepper, 1teaspoonseasalt,1sheetoffoilorbakingpaper

Wayofpreparation:

The troutmust be cleaned andwell washedwith coldwater. Dry it. Rub its skinwithgarlic. Sprinkle it from inside and outside with pepper, sea salt and olive oil. Smearoutsidethewholefishwithtomatopaste.Putinthebellyofthefish2-3lemonslicesanddill. Prepare a large enough piece of foil. Smear itwith olive oil. Place the fish in themiddle.Wrapthefoilaroundthefishasthetopleaveasmallopening.Preheattheovento428°F (220°C).Place the foilpacketon thegrillor in theovenona traynear thegrill.Bakethetroutfor25-30minutes.Servethefishonthefoilinawideshallowdinnerplate.Beforeserving,expandtheopening.

Combineswith:

Vegetable, fish andmeat salads, soups and souses cookedby recipes from thebooks toproperlycombinethefoods;mushrooms,olives,pickles



2¼lb(1kg)filletsofwhitefish

Forthebroth:3carrots,½headofcelery,1stalkcelery,2onions,1tablespoonvinegar,2bayleaves,15peppercorns,salttotaste

Spices:

1clovepressedgarlic,1tablespoonoliveoil,and1tablespoonchoppeddill

Wayofpreparation:

Pouroverwith4cupshotwaterthecoarselychoppedcarrots,celery,onion.Addvinegar,bayleaves,peppercornsandsalttotaste.Cooktheproductsfor40minutes.Then,strainthebroth.Inadeeppanplace1cupofthehotbroth.Addthefilletsofwhitefish.Placethelidandstewthefishoverhighheat15minutes.Removethepanfromtheheatandleavethe fish in it until cool. Remove it and then carefully peel it. Arrange the fish into ashallowdish.Mixthepressedgarlicwitholiveoil.Pourover thefishwiththismixture.Sprinkleitwithdill.Thuspreparedfishcanbeservedashotandcold.

Combineswith:




2lb(900g)filletsoilyfishofyourchoice

2onions

20pittedolives

4tablespoonscrushedwalnuts

1tablespoonoliveoil

Thejuiceof½lemons

Spices:

Groundblackpepperandsalttotaste,1lemoncutintoquarters

Wayofpreparation:

Cuttheonionintoslices.Heatoliveoilinapan.Sautetheonionfor5-6minutes.Pouritintobakingtray.Salt thefishfilletssprinkle themwithpepper.Arrangethemonstewedonions.Sprinklewithlemonjuice.Addtheolivesaroundthefishfillets.Sprinklethemealwithwalnuts. Preheat the oven to 392°F (200°C). Place the fillets to be roasted 20-30minutes.Thuspreparedfishfilletisdeliciouswhenitiswarm.Serveeachportionwithasliceoflemon.

Combineswith:




1½lb(600g)filletsofhalibut

1onion

3-4clovesgarlic


1canofpeeledtomatoes14oz(400g)



1cupofhotvegetableorfishbroth

½cupwhitewine

Spices:

Groundblackpepperandsalttotaste,15freshbasilleaves,5-6leavesoffreshcilantro,2tablespoonschoppedparsley

Wayofpreparation:

Cutthefishfilletintopiecesof4-5cm.Heattheoliveoilinadeepsaucepanovermediumheat.Cuttheonionandthegarlicveryfinelyandleeksintorings.Placethevegetablesinthepantosmotherfor2-3minutes.Addthetomatopuree,salt,pepperandthewine.After3-4minutes,addthehotbroth,thefishandfinelychoppedtomatoes.Stirandcookfor10-15minutes.Removethepanfromtheheatandaddbasil,corianderandparsley.Servethestewhot.

Combineswith:




2tablespoonsoliveoilforgrillingthemeatballs

4sprigsofparsley

For the meatballs: 2 lb (900 g.) fillets of white fish without skin, 1 head very finelychopped onion, 2 tablespoons of ground hazelnut orwalnut, a pinch of grated nutmeg,groundblackpepperandsalttotaste,1chilipepperfinelychopped

Forthepuree:3-4largecarrots,3clovesofgarlic,1-2roastedredpeppers,thejuiceof½lemon,2-3sprigsfreshcoriander,apinchofgroundcumin,1-2tablespoonsoliveoil,salttotaste

Wayofpreparation:

Carefullycutthefishveryfinelyorgrindit inameatmincer.Placeit intoadeepbowl.Add all the ingredients for themeatballs. Knead themixturewell until smooth. Smearyour hands with olive oil and form 12 or 15meatballs. (Depending on what size youprefertohave).Heatthetrayintheovenpreheatedto428°F(220°C).Smearitwitholiveoilandarrangethemeatballs.Pouroverthemwithremainingoliveoil.Bakethemfor10minutesoneachside.

Forthepuree:Peelandcutthecarrotsintosmallpieces.Pouroverwith2cupsofwater.Addapinchofsalt.Putthemonthestove;letthemcookfor20minutes.Then,drainthemandputtheminadeepbowl.Addtheremainingingredientsandblendthemixture.Ifthemixtureisthick,addafewtablespoonsofwaterinwhichyouhavecookedthecarrots.

Serveonthebottomofbowl2-3tablespoonsofpureedcarrots.Onitput2or3ballsforeachportion.Garnishthemealwithasprigofparsley.

Combineswith:




4largecleanedsquid(tubesonly)

1tablespoonoliveoil

4skewersortoothpicks

Forthefilling:1tablespoonoliveoil,gratedgingerrootasasmallwalnut,2clovesfinelychopped onion, 2 cloves finely chopped garlic 1 tablespoon finely chopped parsley,groundblackpepperandsalttotaste,apinchofredchilipepper

For the sauce: 2 tablespoons olive oil, 2-3 cloves finely chopped garlic, 2 cups canned(diced)tomatoes,15-20freshbasilleaves

Wayofpreparation:

Wash the squid (tubes) thoroughlywith coldwater. Dry themwell with kitchen paper.Thus,thetubesarereadyforfilling.

Forthefilling:Heatoilinapan.Frythegingerinitfor30secondsandaddtheonions.Stirthemixtureandleaveitonthefireuntiltheonionsoftens.Addthegarlicandlettheentiremixturetostewfor5-6minutes.Thenaddsaltandpepper,chilli,parsley.Stir themixture well and let it cool. Put in squid (tubes) a little of the ready filling. (Do notoverfill)Closetheopeningswithskewerortoothpick.Preheatgrillpan(orgrill).Greasethebottomwitholiveoil.Placethestuffedsquidtoberoastedfor3minutesoneachside,turningroundthemoccasionally.Removethesquidanddistributethemtoservingdishes.

Forthesauce:Heattheoliveoilinapan.Putthegarlictosmotherfor30seconds.Addthetomatoes.Leavethesauceovermediumheatuntilthesaucethickens.Sprinkleitwithbasil.Pourovereachportionwithalittleofthesauce.

Thisdishmustbeservedhot immediatelyafter itspreparation.Squidwhencoolarenottastybecausetheyarestringy.

Combineswith:




1lb(450g)mussels

11oz(300g)cleanedshrimps

7oz(200g.)cookedorcannedcrabmeat

1onion

3clovesgarlic

3leeks(whitepart)

3cupsminced(canned)tomatoes



2cupsfishbroth(orwater)

Spices:

1 teaspoon coarsely minced dry chili pepper, 4-5 sprigs fresh coriander, 1 tablespoonfinelychoppedmint,10basilleaves,groundblackpepperandsalttotaste

Wayofpreparation:

Washthemusselsthoroughlywithcoldwater.Removetheir“whiskers”.Ifthereareopenmusselsdonotusethem(discardthem).

Heatoliveoilinadeepsaucepanovermediumheat.Cuttheleeksintostripsof1.5cm.andtheonionintoslices.Puttheminapan;sprinklethemwithsalt,pepperandchilli.Stirthem; smother them for 3-4 minutes. Add the finely chopped garlic, tomato paste andtomatoes.Stirandaddthemussels.Pouroverthemwiththehotbroth.Letthemeatcookonhighheatforabout15minutesuntilthemusselsbecomeopened.Thenaddtheshrimpsandthecrabmeat.After5minutesthedishisready.Removethepanfromtheheatandadd the coriander, basil andmint. Stir and serve hot stew. Itwould be good if at eachportion to be served a few clams, shrimps and crab meat. (If after cooking there aremusselswhichhaveremainedclosed,discardthem).

Combineswith:




1carpabout3-3½lb(1350g-1500g)

1tablespoonoliveoil

Forthefilling:2tablespoonsoliveoil,1cupcoarselycrushedwalnuts,5-6largeonions,2-3 tablespoons of diced tomatoes (canned), 1 tablespoon tomato paste, 1 tablespoonwhiteraisins

Spices:

Apinchofdriedlovage,2bayleaves,groundblackpepperandsalttotaste,1lemon-cutintothinslices

Wayofpreparation:

Washthecleanedcarp.Dryitandrubinsideandoutwithsalt.Cuttheonionintoslices.Heattheoliveoilandsautetheonion.After3-4minutes,addthewalnutsandtomatoes.Stew them for 2-3minutes. Then, add the tomato puree, lovage, bay leaves and blackpeppertotaste.Salt thefillingtotasteandfill thecarpwithit .Sewtheopeningwithathread,orclipitwithtoothpicks.Puttheremainingstuffinginabakingtray.Putthecarponit.Aroundthecarparrangelemonslices.Pouroverthecarpwith1tablespoonoliveoiland½cupofwarmwater.Preheattheovento392°F(200°C).Putthestuffedcarptobebakedfor30minutes.Transferitintoawideshallowplatter.Cutthecarpintoportionsandservewithstuffing.

Combineswith:




11/3lb(600g)rawlargeshrimps

2cupspeeledcannedtomatoes

2clovesgarlic

1onion

1tablespoonoliveoil

1cupwhitewine

Spices:

3-4 twigs of thyme, ground pepper and salt to taste, 2-3 tablespoons finely choppedparsley

Wayofpreparation:

Chopfinelytheonion,garlicandtomatoes.Cleantheshrimpsandwashthemthoroughlywithcoldwater.Putonthestovetoheatadeeppan.Pourtheoliveoilandaddtheonionsandgarlic.Stirandallowsauteingfor1-2minutes.Addwine,tomatoes,thyme,saltandpepper to taste.Leave thesauce tosimmeron lowheat10minutes.Preheat theoven to374°F (190°C). Place the shrimps in a baking tray. Pour over them with the sauce.Sprinkle the dishwith parsley. Put the tray in the oven.Allow to cook for 20minutes.Servewarm.

Combineswith:




11/3lb(600g)salmonfillet-skinless

2onions

2lemons

1tablespoonoliveoil

Spices:

Groundblackpepperandsalttotaste,thejuiceof½lemons

Wayofpreparation:

Forthisrecipeyoucanusewood,bambooormetalskewerssmall.Cutthefishfilletsintopiecesby1.5-2cm.forskewers.Cuttheonionintochunks,lemonson8pieces.Sprinklethefishwiththeonionandpepperandsalttotaste.Threadonskewersatasmalldistancefromeachotherapieceoffish,apieceofonion,apieceoffish,asliceoflemon,apieceoffish.Sprinklethefishskewerswitholiveoilandlemonjuice.Warmuponmediumheatthegrilloragrillpan.Placetheskewersonthegrill(grillpan).Leavethemtobebakedfor5-6minutesoneachside.Removethemfromthegrillandplace theminahotdish.Servethefishskewerswarm.

Combineswith:


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.

TableofContentsABOUTTHEBOOK

WORDSFROMTHEAUTHOR


SALADS

1.BROCCOLISALADWITHCREAMSAUCE











12.REDSALADWITHCORN



15.CORNSALAD






21.PATEOFSMOKEDFISH

VEGETARIANSOUPS(SOUPSWITHOUTMEAT)

22.PEACREAMSOUP


24.PUMPKINSOUP

25.SOUPOFCHICKPEAS







32.REDBEANSOUP

SOUPSWITHMEAT,POULTRYANDFISH

33.SOUPOFVEALINAPRESSURECOOKER


35.SOUPOFVEALSHANK


37.PORKSOUP

38.MUTTONSOUP



41.SOUPOFSALMON




DISHESWITHOUTMEAT

45.SOURCABBAGEWITHWHITEBEANS















60.POTATOESBALLS











DISHESWITHMEATANDOFFAL

71.PORKKNUCKLEWITHSAUERKRAUT











82.PORKROLLS-BITES










92.STEAKOFVEAL








POULTRYDISHES

100.BONELESSSTUFFEDCHICKEN


102.ROASTEDQUAILS












DISHESOFFISHANDSEAFOOD

114.BAKEDTROUTINFOIL










PROPERLYCOMBININGTHEFOODS

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“PROPERLY COMBINING OF FOOD” - the-eye.euthe-eye.eu/public/Books/Food/123 Food Combining Recipes - Winter.pdf · ABOUT THE BOOK This “123 FOOD COMBINING RECIPES-WINTER” is