200 g Russian or Dutch cheese, 3 eggs, 1 tbsp. a spoonful of chopped green onions, 1-2 cloves of garlic, 2 tbsp. spoons of mayonnaise, salt to taste.
Cheese and hard-boiled eggs cut into cubes, mix with onions and put in a bowl with garlic crushed with salt, mix everything well, pour mayonnaise and let stand in the cold for 30-40 minutes.
Cauliflower soup with egg croutons
600 g cauliflower, 1 onion, 1 l milk, 1 1/2 l water, 1 carrot, 2 yolks, 1 tbsp. a spoonful of flour, 100 g sour cream, 50 g butter. For croutons: 5 eggs, 1 tbsp. a spoonful of dill, 2 tbsp. spoons of flour, 1 tbsp. spoon of melted butter, 50 g of oil for frying, 1 cup of milk, 1 egg for breading, 2 tbsp. spoons of crackers, salt to taste.
Boil all vegetables in water with milk, then wipe them through a colander, mix with flour, dilute with broth, pouring it in gradually, boil well. Before serving, season with yolks, mashed with sour cream (do not let the soup boil), and put the butter in a piece. Serve with egg croutons.
Preparing croutons. Rub 1 tbsp. a spoonful of oil with 1 tbsp. a spoonful of flour, dilute with hot milk, salt to taste and boil until a thick mixture is obtained, cool. Hard boil the eggs, chop finely, mix with the prepared bechamel sauce and spread the whole mass in a finger-thick layer on a flat plate greased with oil. Put in the refrigerator so that the mass freezes well. Then cut into strips the length and thickness of a finger. Roll the strips in flour, then in egg and breadcrumbs. Fry in plenty of oil. Serve on a paper towel-lined plate, sprinkled with chopped dill.
Zrazy in Polish
500 g of meat (pulp), 1 teaspoon of oil for minced meat, 1 glass of milk for minced meat, 3 eggs, 2 tbsp. tablespoons chopped parsley or dill, 4 tbsp. tablespoons crushed crackers, salt and pepper to taste, 2 tbsp. spoons of oil for frying.
Cut the meat into equal pieces, beat them with a chopper so as not to tear the tissues, put small sausages formed from minced meat on each piece, close them on all sides with meat so that one edge of the meat is on the other, and stab the edges of the sulfur-free match - salt, pepper, sprinkle with flour and fry in hot oil. Fold the zrazy fried on all sides into a saucepan and pour over the sauce. Serve zrazy, pouring sauce over them and overlaying them with boiled young potatoes, drenched in oil and sprinkled with parsley or dill.
Minced meat preparation. Pour crushed crackers with hot milk, stir, put butter, 2 chopped eggs, herbs and 1 a raw egg, salt and pepper to taste and refrigerate.
Preparation of the sauce - see mushroom sauce in the recipe "Pasta baked with meat", page 49.
Strawberry cream
4 eggs, 3/4 cups sugar, 400g strawberries, 1 1/2 teaspoon gelatin, powdered sugar for sprinkling forms.
Grind the yolks with sugar until white, beat the whites into foam. Gently mix the yolks with the proteins, pour in the diluted gelatin, add the juice squeezed from the strawberries, mix everything, put it in a mold, doused with water and sprinkled with powdered sugar. Refrigerate one hour before serving to allow the cream to set.
Tomato, onion, garlic and walnut salad Mutton kharcho soup Cabbage pudding Pie with raw apples
Tomato, onion, garlic and walnut salad
300-400 g tomatoes, 1 onion, 3 tbsp. spoons sunflower oil, 1/2 cup nuts, garlic, salt and pepper.
Chop the tomatoes and onions, salt, pepper strongly and mix with crushed nuts crushed with garlic and sunflower oil. Refrigerate salad until serving.
Kharcho soup from lamb
600 g lamb brisket, 2 onions, 1 each carrots and parsley, 500 g tomatoes, 2 sweet peppers, 10 peppercorns, 1/2 head of garlic, 2 tbsp. spoons of rice, 1 bay leaf and salt to taste.
Chop the fat lamb brisket crosswise and cut along the ribs. Fry with onions and roots in a deep frying pan, put in a saucepan, pour cold water, salt and cook over low heat. When everything is well boiled, add the tomatoes passed through the meat grinder, as well as Bell pepper and fig. Cook until rice is fully cooked. V ready soup put bay leaf, crushed pepper and crushed garlic. You can add hot pepper.
cabbage pudding
1 kg cabbage, 1/2 stale city bun, 4 eggs, 1 glass of milk, 5 tbsp. spoons of crushed crackers, 1 large onion, 1 tbsp. butter, 1/2 teaspoon molding oil, salt and pepper to taste.
Chop onion and fry in oil. Soak the bun in milk. Boil cabbage, cut into large pieces, in salted boiling water, squeeze and pass through a meat grinder along with fried onions and squeezed bun. Grind the yolks, mix with the cabbage mass, pepper, salt, pour 2 tbsp. tablespoons of crackers and gently mix everything with whipped proteins. Grease the pan with oil, sprinkle with breadcrumbs, put the cooked mass into it. Cover the pan with white paper, tightly cover the top of the paper with a lid, put the pan in a deep frying pan with water and place everything in a heated oven over medium heat. When the pudding begins to move away from the edges of the pan and the stick stuck into it remains dry, remove from the oven, put it out of the pan, pour over with a mixture of heated oil and breadcrumbs and serve. You can serve the pudding with thick sour cream.
Raw apple pie
400 g flour, 3 eggs, 150 g ghee, 1 1/2 cups milk, 1/2 teaspoon salt, 2 tbsp. spoons of sugar, 1/4 sticks of yeast (for dough preparation, see the recipe “Potato Puree Soup with Patties”). For the filling: 800 g apples, 2 cups sugar, 3 tbsp. spoons of crushed crackers.
Divide the risen dough in half, beat well on the board, let rise again. Roll out one half of the dough, place on a greased sheet. Put a layer of finely chopped apples mixed with breadcrumbs and sugar on the dough. Cover with a second rolled out layer of dough, pinch the edges, let rise a little and put in a well-heated oven with medium heat. Ready pie Remove to a board, lightly brush with butter and sprinkle with powdered sugar. Serve cold.
Herring forshmak Shchi with mushrooms boiled tongue with green pea sauce pasta casserole with apples
Herring forshmak
Herring, 1 stale city bun, 1 onion, 1 apple, pepper to taste, 2 tbsp. tablespoons of vinegar, 3 tbsp. spoons of sunflower oil, 1 egg, 1 tbsp. a spoonful of greens
Herring, if it is very salty, soak in water for 3-4 hours, changing the water. After clearing the insides, head, bones, pass through a meat grinder along with a well-squeezed bun, onion, apple, pepper, add vinegar, sunflower oil, mix well. Form a large patty, put it on a herring plate, put the head from the herring on one side, and the tail on the other. Sprinkle with chopped egg and herbs. Serve with fresh bread.
Shchi with mushrooms
400 g cabbage, 3 tbsp. spoons of sunflower oil, 30 g of dry mushrooms, 1 tbsp. a spoonful of flour, 2 onions, 1 carrot, 1/2 parsley, 3 bay leaves, salt and pepper to taste.
Rinse the mushrooms well, cover with cold water, add 1 onion and cook the mushrooms until soft. Finely chop the onion, carrot, parsley, fry in oil, add the sour cabbage washed in cold water and well squeezed out, pour in a little mushroom broth, put bay leaf and pepper, salt and stir the cabbage until soft. When the cabbage is soft, pour the rest of the broth into it. Fry flour in 1 tbsp. a spoonful of sunflower oil, diluted mushroom broth, season cabbage soup, add chopped mushrooms and boil.
Boiled tongue with green pea sauce
1 beef tongue, 1 can of canned green peas (0.8 kg), 1 tbsp. a spoonful of butter, 1 tbsp. a spoonful of flour, sugar and salt to taste, 1/2 cup sour cream.
Rinse the tongue well in several waters, put in a saucepan and pour a small amount of water so that it only covers it. Bring the water to a boil and remove the foam, salt. Reduce the heat and simmer until the tongue is tender, without letting the broth boil.
Clean the boiled tongue from the skin, cut into thin slices, holding the knife obliquely, pour over the green pea sauce. Serve the rest of the sauce separately in a gravy boat.
Sauce preparation. Boil green peas with juice, add salt and sugar to taste, season with flour, mashed with butter, diluted with cold pea juice, and sour cream.
Pasta casserole with apples
500 g pasta, 4 eggs, 800 g apples, 1 1/2 cups milk, 2 cups sugar, 1 tbsp. a spoonful of melted butter, 100 g of sour cream, salt to taste.
Finely chop the apples. Boil pasta, strain, mix with sugar and apples, put in a pan with melted butter. Whisk the eggs with milk, pour over the pasta mixture and bake in a well-heated oven with medium heat. Put the finished casserole on a flat plate, cut into portions. Separately serve sour cream or hot milk.
Pepper, stuffed with vegetables cold beetroot Potato pie with mushrooms Fresh fruit and melon compote
Peppers stuffed with vegetables
8-10 sweet peppers, 500 g carrots, 500 g onions, 250 g parsley, 250 g celery, 250 g sunflower oil, 1 kg tomatoes, 4 bay leaves, 10 peppercorns, 1/2 head of garlic, 4 tbsp. tablespoons chopped herbs, salt to taste.
Select mature strong pepper pods, pour boiling water over them in a saucepan, cover with a lid and keep it until cool. Cut off the tops of the scalded pepper pods, peel the pepper from the inside, fill it tightly with minced meat, put the minced meat up in the pan, pour the tomatoes passed through the meat grinder, all the oil, salt, put the “taurine leaf and cook, without closing the lid, over medium heat. When the juice is boiled down and there is red oil on top, remove the pepper from the heat, add crushed garlic and chopped herbs to it. Transfer the cooled pepper to a deep salad bowl, cover with herbs on top.
Minced meat preparation. Crumble, like noodles, roots, finely chop the onion and fry in sunflower oil until golden brown, salt and pepper coarsely broken pepper, put bay leaf, herbs.
Note. This pepper can be stored in the refrigerator for 7-10 days.
cold beetroot
700 g beets, 250 g green onions, 1 tbsp. a spoonful of parsley, 2 tbsp. tablespoons chopped dill, 4 eggs, 250 g boiled meat or doctor's sausage, 2-3 fresh cucumber, 1 cup sour cream, citric acid or vinegar, salt and sugar to taste.
Finely chop the onion, parsley and dill and crush with salt in a bowl with a wooden pestle. Cut cucumbers, eggs and meat into small cubes, mix with crushed herbs and let stand for 30 minutes in the cold. Peel the beets well, wash and boil in water until soft, grate on a coarse grater and put back into the broth. Salt, add vinegar or citric acid, salt and sugar in such an amount that the liquid tastes like sweetened kvass. Cool and combine with the rest of the products. Pour into bowls, top with sour cream. In hot weather, you can put pieces of ice in the beetroot.
Potato pie with mushrooms
800 g potatoes, 4 eggs, 1 kg fresh mushrooms, 1 tbsp. a spoonful of melted butter, 1 onion, 2 tbsp. spoons of sour cream, 1 teaspoon of flour, 1 teaspoon of crushed crackers.
Boil peeled potatoes, dry, pass through a meat grinder or through a special press. Cool, mix with yolks, then with whipped proteins, divide the whole mass in half. Spread one half in a deep frying pan, greased with oil, put minced mushrooms on it. From the rest potato mass roll up a roller and put it on the mushrooms along the edge of the pan. Lightly sprinkle the mushrooms with breadcrumbs, and draw a pattern on the roller with a knife. Brush the roller with the beaten egg. Bake the cake in the oven with medium heat.
Preparation of minced mushroom. Peel mushrooms from the ground, wash in running water, chop coarsely and put in a hot pan with fried onions. Stirring, fry the mushrooms until all the liquid has evaporated. Cool mushrooms, add sour cream, salted and mixed with flour.
Fresh fruit and melon compote
1 1/2 cups sugar, 1 liter water, 200 g apples, 200 g plums, 100 g pears, 300 g melons.
Boil the syrup from sugar and water, put plums into it, cut into slices, pears and apples without cores. Boil over low heat. Remove from heat and add melon, peeled and de-seeded and diced. Add a few ice cubes before serving.
Eggplant caviar String bean soup Pudding from different vegetables Dumplings with apple filling
Eggplant caviar
3 medium eggplants, 2 onions, 4 tomatoes, 2 tbsp. spoons of sunflower oil, 1 tbsp. a spoonful of parsley, 1 tbsp. a spoonful of chopped dill, 3-4 cloves of garlic, salt to taste.
Bake the eggplants and put under oppression between the boards for 30 minutes. Tomatoes cut into cubes. Finely chop the onion. Grind the garlic with salt. Finely chop the eggplant, mix with the rest of the vegetables and herbs, season with oil, mix and keep in the refrigerator until serving.
Green bean soup
400 g green beans, 1 onion, 1 carrot, 1 parsley, 1 celery, 1 1/2 liters of water, 30 g flour, 1 cup milk, 100 g sour cream, 3 egg yolks, salt to taste.
Onions, carrots, parsley, celery peel, wash, cook until soft. Peel the beans, cut into strips 1/2 cm long and boil in salted water. Strain vegetable broth, combine with beans. Dilute the flour with milk, season the soup with it, boil, add sour cream with yolks, heat the soup, not letting it boil, otherwise the yolks will curdle. Serve immediately.
Various vegetable pudding
2 heads of cauliflower, 8 potatoes, 1 jar of green canned peas(0.5 l), 1 can of canned green beans, 3 turnips, 4 carrots, 2 tbsp. spoons of semolina, 2 tbsp. tablespoons of melted butter, 4 eggs, 1 teaspoon of breadcrumbs for the form, salt to taste.
Peel all vegetables, cut into cubes, boil. cauliflower disassemble into small pieces and boil separately from vegetables until soft. Cool everything down. Grind the butter, add gradually one yolk at a time, mix with vegetables, green peas and semolina, add beaten proteins, salt, knead gently, put in a greased and sprinkled with breadcrumbs form so that the mixture fills 3/4 of the form. Cover first with paper and then with a lid and place in a saucepan of boiling water so that the water reaches only half of the pudding form. Cook for 1 hour, adding hot water. Put the finished pudding on a dish. Serve hot.
Dumplings with apple filling
300g flour, 3 eggs, 1 1/2 cups milk, 200g apples, salt to taste, 1 cup sugar, 1 cup sour cream.
Beat the eggs with salt until foamy, pour in the milk and gradually stir in the flour, beating harder with a spoon so that more air enters the dough. Add apples, grated on a coarse grater, stir. With the help of two spoons, form long dumplings from the dough and lower them into boiling salted water. Strain the dumplings, put on a dish, pour sour cream, mashed with sugar.
Tomatoes with sprats Chicken broth with dumplings Chicken fried in dough with rice Apple jelly with milk
Tomatoes with sprats
5-6 tomatoes, 3 eggs, 1 small jar of sprats, 1/2 jar of mayonnaise, 1 tbsp. a spoonful of greens, green salad leaves.
Cut the tomatoes of the same size in half (across), remove the juice and grains from them, arrange the tomatoes on a flat plate, completely covered with green lettuce leaves. Pour a little mayonnaise into each half of the tomato, put sprats, peeled from heads and spinal bones, on top, cover them with finely chopped eggs mixed with herbs. Insert a sprig of parsley into the center of each tomato.
Chicken broth with dumplings
1 chicken, 50 g green onions, 1 bunch of parsley, salt to taste. For dumplings: 50g butter, 1/2 cup water, 100g flour, 3 eggs.
Put the chopped, scorched and washed chicken into a saucepan, add the peeled offal (except for the liver and heart), put on a strong fire and bring to a boil. Remove foam, salt, put tied in one bundle green onion and parsley. Reduce heat and simmer chicken over very low heat. Strain the broth, let it boil, dip the dumplings into it; when they rise to the surface, turn off the fire.
Preparation of dumplings. Boil salted water with butter and immediately add all the flour. Stir so that there are no lumps, and, turning off the fire, leave on the stove so that the mass gradually cools down to the temperature of fresh milk. Whisk the eggs into the warm mixture one at a time. Take the dough with a teaspoon and lower it into the boiling soup. You can cook the dumplings separately in boiling water, rinse in cold water, dry and let boil 1 time in the broth.
Chicken fried in dough with rice
1 chicken, 200 g flour, 1 tbsp. spoon (without top) melted butter, 1 glass of water, 1 glass of vodka, 1 teaspoon of sugar, salt to taste. For rice: 1 cup rice, 1 onion, 1 teaspoon oil, salt to taste.
Remove the chicken meat cooked in broth from the bones, cut into portions. Dip each serving on a fork into the dough (knead from flour, butter, water, vodka, sugar and salt) and dip into boiling fat. Take out as soon as browned. Serve with rice.
Cooking rice. Rinse the rice in several waters until the water becomes completely transparent; pour boiling water over it and boil it. Drain the water, salt, put a raw onion in the rice, add oil and pour boiling water so that it only slightly covers the rice. Put in another saucepan with boiling water and steam the rice until tender, then remove the onion and serve the rice hot.
Apple jelly with milk
600 g apples, 1 1/2 cups sugar, 2 tbsp. spoons of potato flour, 1 liter of milk.
Cut the apples into quarters, cut out the core, pour a small amount of water and boil the apples in it. Wipe through a colander, add water and sugar, boil, pour in diluted in cold water potato flour, boil again, cool and serve cold with milk.
Celery salad with walnut sauce Root soup with pie Veal baked with white sauce Melon salad
Salad of celery greens with walnut dressing
100g celery greens, 5-6 garlic cloves, 3/4 cup peeled walnuts, 1 slice of stale rolls, 2 tbsp. spoons of sunflower oil, 2 tbsp. spoons of vinegar.
Chop the celery greens, put in a salad bowl and mix with the sauce.
Sauce preparation. Peel nuts with garlic until an oily homogeneous mass is obtained, add a soaked and well-squeezed slice white bread, vinegar and oil. Mix everything well and season with salt.
Root soup with pie
500 g meat, 2 carrots, 2 turnips, 1 small head of cabbage, 1 onion, 1 celery, 1/2 can (0.5 kg) green peas, 2 egg yolks, 100 g sour cream, 1 tbsp. a spoonful of butter, 2 tbsp. spoons of flour. For the pie: 1 1/2 cups milk, 50 g butter, 2 eggs, 2-3 tbsp. spoons of sugar, 300 g flour, 1/4 sticks of yeast, salt to taste. For minced meat: soup meat, 1 tbsp. tablespoon oil, 1 onion, 1 1/2 cups stock, 1 tbsp. a spoonful of chopped herbs, pepper and salt to taste.
Boil the broth with all the roots and green peas. Ready to take out the roots, wipe through a colander, grind with flour, combine again with the broth, boil. 5-10 minutes before serving, season the soup with yolks pounded with sour cream and, without letting it boil, hold it for a couple until it thickens. Before serving, put a piece of butter on the table.
Test preparation. Grind yeast with 1 teaspoon of sugar. Beat the eggs with the remaining sugar and salt, dilute with milk and combine with yeast and flour. Knead the dough by putting a piece of butter in it. Cover with a towel and put in a warm place to rise. When the dough has doubled in size, take it out of the pan, divide it into 2 parts and beat each one well on the board. Transfer one rolled half on a rolling pin to a greased sheet, smooth it, cut off the excess dough. Put minced meat in an even layer on the dough rolled out on a sheet, cover with the second rolled out half of the dough, pinch the edges and leave to rise for 20-30 minutes, then brush with a broken egg or sweetened milk and put in a well-heated oven.
Minced meat preparation. Cooled meat, cooked in broth, pass through a meat grinder. Finely chop the onion, salt, fry in oil until golden brown, put the meat there and fry. Add 1 1/2 cups stock, salt, pepper. Close the lid and simmer over low heat until all the broth is absorbed. Add greens and chill well.
Veal baked with white sauce
1 kg of veal (kidney part), 1 tbsp. a spoonful of melted butter for frying, 2 cups of broth, salt and pepper to taste. For white sauce: 1 tbsp. a spoonful of flour, 1 tbsp. a spoonful of butter, 2 cups of milk, 50 g of grated spicy cheese. For garnish: 250 g vermicelli, 70 g butter, salt to taste.
Take out the bones from the veal, roll the flesh into a roll, tie it with boiled twine, salt, pour over with melted butter and place on a baking sheet in the oven. When the veal is browned on all sides, add the broth and continue to fry the veal until soft. Water the veal with the resulting juice more often. Remove the twine from the finished veal, cut the roll obliquely into thin slices across the fibers. Brush each slice with white sauce. Fold such a roll from the spreaded slices as it was before cutting. Put the roll folded in this way on an oblong enamelled dish, coat on all sides with the remaining sauce, sprinkle with grated cheese and brown in the oven. Serve the fried vermicelli with the roll.
Preparation of white sauce. Heat the flour with butter in a frying pan, dilute it with hot milk, salt and boil, stirring, so that the sauce thickens strongly.
Preparation of vermicelli. Raw vermicelli quickly fry in a pan in oil, stirring constantly. Place the toasted vermicelli in a saucepan, pour salted boiling water so that the water covers the vermicelli by 2 fingers, stir with a fork and bring to readiness for a couple.
melon salad
1 large melon, 1 lemon, 1 cup sugar.
Peel the melon from the skin and seeds, cut into thin slices, put in a salad bowl, sprinkling each row with sugar. Drizzle lemon juice over the top.
Russian salad Broth with mushrooms Telnoye with fried potatoes Sour cream pancakes with custard and meringue
Russian salad
100 g boiled meat, 300 g cucumbers, 100 g green onions, 2 tbsp. tablespoons chopped parsley, 2 tbsp. spoons of chopped dill, 3 hard-boiled eggs, 1 can of mayonnaise, salt to taste.
Finely chop the onion, crush it with herbs and mix with diced cucumbers. Salt and let stand. Add eggs, meat and mayonnaise. Mix everything, put in a salad bowl and sprinkle with herbs and onions.
Broth with mushrooms
EGGS IN JELLY
8 eggs, 1 cup chicken broth(can be from cubes), 1 tbsp. spoon of gelatin, 2 tbsp. spoons of wine, 2 tbsp. tablespoons of vinegar, salt.
Hard boil eggs, peel and cut into slices. Dilute the strained broth with 1/2 cup of water, heat, remove from heat, season with wine, vinegar and salt, add diluted gelatin. When the aspic begins to solidify, pour it into a glass dish, laying egg circles in it in layers.
Serve with fried potatoes.
"DINNER OWN"
2 large slices of bread, 1 tsp. a spoonful of butter, 2 slices of boiled ham, 1 tbsp. a spoonful of vegetable oil, 2 eggs, 1 green onion, 1 tomato, 1 pickled cucumber, salt, pepper.
Spread bread with butter, put ham on top. Make fried eggs, lay on top of the ham and garnish with chopped onion, chopped tomato and cucumber.
INDIAN EGGS
5 eggs, 1 tbsp. spoon of olive oil, 1 onion, 2 cloves of garlic, 3 large tomatoes, 1 tsp. ground spoon, hot pepper, 2 tsp. tablespoons butter, 4 pita bread.
Sauté diced onion and garlic rings in olive oil until golden. Add diced and peeled tomatoes and ground pepper, hold on low heat until the liquid evaporates. Transfer to a separate bowl. Beat the eggs with 50 ml of water, put in the butter heated in a pan and cook, whisking right in the pan.
With the finished eggs, evenly fill the pita bread cut in half and warmed up in the microwave, top with tomato sauce, garnish with parsley . Serve hot.
EGGS WITH MUSTARD CREAM
8 eggs, 1 tbsp. spoons of mustard, 4 drops of Tabasco sauce, 1 tbsp. a spoonful of vinegar, a pinch of sugar, 1 cup unsweetened fruit-free yogurt, 3 tbsp. spoons of mayonnaise.
Put the eggs in boiling salted water, boil for 8 minutes, cool in cold water and peel. Whip mustard with Tabasco, adding sugar, vinegar, yogurt and mayonnaise. Pour sauce over halved eggs, serve with crispy toast, butter and fresh vegetable salad.
OMELET "DUTCH"
800 g potatoes, 5 tbsp. spoons of grated cheese, 200 g of ham, 2 onions, 1 tbsp. a spoonful of greens, 1-2 tbsp. tablespoons of vegetable oil, 3 eggs, nutmeg, pepper, salt.
Peeled potatoes cut into large slices. Fry ham with chopped onions, add potatoes, salt, cover and fry until done. Then sprinkle with grated cheese and chopped herbs, pour beaten eggs, sprinkle with grated nutmeg, pepper and bake in the oven.
OMELETTE WITH WARM VEGETABLE SALAD
For salad: 1 pc. yellow and red paprika, 2 carrots, 150 g celery root, 200 g green onions, 250 ml vegetable broth, bay leaf, garlic clove.
For the sauce: 50 g cream, 3 tbsp. spoons of a mixture of chopped parsley and tarragon, salt.
For the omelet: 3 eggs, 4 tbsp. spoons of mineral water, 2 tbsp. spoons of cream, 1 tbsp. a spoonful of butter.
Cut the paprika into wide strips, finely chop all other vegetables. Boil for 8-10 minutes in the broth with the addition of bay leaf and garlic. When the vegetables are ready, take them out and cool 100 g of broth separately.
From the chilled broth, cream, green mixture and salt, make a sauce with which to pour over the vegetables.
Beat eggs, add mineral water, cream and salt. Pour the mixture into a preheated pan, stir after 3 minutes and bring to readiness (the omelette should remain slightly moist).
FRENCH OMELETTE
4 eggs, 2 tbsp. tablespoons of cold boiled water, salt, ground black pepper, 15 g of butter.
Whisk the eggs in a bowl with a fork, add water, salt and pepper to taste. Lightly beat the mixture again with a fork. Heat the oil in a deep frying pan, but do not let it darken, pour in the egg mixture and spread with a fork over the entire surface of the pan, trying to achieve the same thickness over the entire area. As the omelette bakes, “disperse” the raw part closer to the walls of the pan with a fork. Classic omelette should be crispy on the bottom and soft on top. When the bottom is ready, fold the omelette in half and hold it in the switched off pan for another half a minute so that it bakes from the inside. Transfer the omelette to a warmed plate and serve immediately.
SALAD "BEHIND THE EARS CRACKS" WITH EGGS
1 jar cod liver, 6 boiled eggs, 100 g green peas, 2 pickled cucumbers, 3 tbsp. spoons of liquid mayonnaise, 60 g of green salad, 1 sweet pepper, a small bunch of dill and parsley, salt and black pepper to taste.
Cut the onion and pepper into thin rings, lettuce leaves into strips. Finely chop the eggs, cucumbers and cod liver. Add green peas, season with mayonnaise, salt, pepper and chopped herbs. Mix thoroughly, put in a salad bowl, decorate and serve.
SALAD "AIR" WITH EGGS
Onion head, medium apple, 3 hard-boiled eggs, 50 g hard cheese, mayonnaise.
Finely chop all the ingredients and put on a large dish in the following order: onion, apple, eggs. Spread each layer with mayonnaise. Sprinkle thick cheese on top.
Put for 1 hour in the refrigerator for impregnation.
Especially for lovers of honey pastries, I have collected a small collection of both classic honey cakes and cakes, the composition of the cakes of which contains honey (you can still feel it))).
Hope you like it and find it useful!
Honey cake
The cake was born on the occasion of the purchase of the freshest honey, and in general, honey has not been baked for a long time ...
It turned out very tasty! 
Ingredients:
For test:
3 eggs
2 tbsp honey
1/2 st. Sahara
120 gr soft butter
a pinch of salt
1 tsp soda with a slide
flour
For cream -
500 gr 20-25% sour cream
Sugar - to taste
vanillin
1-2 tbsp gelatin
Honey cake with banana cream 
This cake doesn't last long.
Ingredients:
For test:
2 tbsp honey
1/2 teaspoon of soda,
2 eggs,
100 g butter,
3 cups flour.
1/2 cup sugar.
For cream:
500 g sour cream.
1 glass of granulated sugar,
vanilla powder on the tip of a teaspoon
2 small ripe bananas
50g liquor.
Honey cake (without oil) 
This honey cake recipe is without butter (and God forbid, without margarine)). The cake turns out very honey, tender and VERY tasty!
Ingredients:
cakes:
3 eggs
1 cup of sugar
2-3 tbsp. spoons of honey (liquid),
1 teaspoon soda
~3 cups flour
cream:
0.5 l. sour cream (it can be thick, but I used 10% for the cake with the photo)
slightly less than 1 tbsp. Sahara
Medovik "Beehive"
I bring the ingredients for 1 kg of the finished cake. The cake in the photo is made on 6 kg.
Ingredients:
For honey cakes:
- wheat flour 250 gr
- eggs 1 pc
- sugar 100 gr
- butter 40 gr
- soda 1 teaspoon
- honey 60 gr
For cream:
- sour cream 400 gr
- cream 33% 150 gr
- 1 can of boiled condensed milk (180 gr)
- 2 tablespoons of honey
Cake on kefir 
A light cake, as there is no oil in the cakes, but there is 1% kefir. Yes, and the cream for it is offered not high-calorie, I chose another.
Ingredients:
For test:
kefir - 0.5 liters (preferably one percent),
sugar sand - 1.5 cups,
2 eggs,
a pinch of salt,
2 cups of flour,
soda - 0.5 teaspoon,
3 tbsp honey.
For cream:
1 cup (250 ml) milk
1 cup of sugar,
2 eggs,
1 st. flour spoon,
200 g butter (soften at room temperature)
vanilla sugar.
Medovik
Very festive and unusually tasty cake.
Ingredients:
Dough:
500 g flour
3 scoops of powdered sugar
4 full tablespoons of honey
125 g margarine
1 teaspoon baking soda
2 eggs
Filling and cream:
500 ml heavy cream (30 - 36%).
OK. 200 g cream cheese(cream cheese)
2.5 - 3 teaspoons of gelatin (dissolve in 4 - 5 tablespoons of water)
vanilla sugar
boiled condensed milk
100 g walnuts, finely chopped
Chocolate honey cake
You will have to spend a lot of time on this cake, but it's worth it - the honey cake is very tasty and beautiful. ready cake should be allowed to brew and soak.
Ingredients:
Dough:
3 art. cocoa spoons
4 tbsp. spoons of honey
1 teaspoon of soda
50 g butter
3 eggs
1 cup of sugar
3-3.5 to 4 cups of flour
Cream:
1 liter of milk
6 - 7 tablespoons of semolina
300 - 350 g butter
3/4 cup granulated sugar
Vanilla extract (I added 2 tablespoons)
Glaze:
100 g dark chocolate
7 - 8 tablespoons of sweet cream (I had 10%)
honey cake 
Ingredients:
For cakes:
4 tbsp. spoons of honey
80-100 gr. butter
2 teaspoons of soda (fast!)
1.5-2 cups of granulated sugar
4 eggs
a pinch of salt
about 4 cups flour
For cream:
1.5 cups of sand
1 liter of milk
3-4 st. spoons of flour
250 gr. butter
Cake "French" 
Another cake from my old homemade recipes. I also bake it for 15-20 years, always on New Year. I don't even remember where it came from or why it's called that.
Ingredients:
Dough:
4 squirrels,
1 and 1/3 cups sugar
4 tbsp. spoons of honey
1/2 teaspoon baking soda, slaked with vinegar
150 g butter (melted)
2.5 cups flour
Cream:
300 g butter,
4 yolks,
1 cup powdered sugar
2 glasses thick sour cream(enough store 20%),
1 tbsp rum (cognac, whiskey, vodka)
Filling:
1 cup crushed walnuts,
300 g prunes
Honey cake with prunes
Oh, and I love honey cakes! More to my heart, perhaps, only Napoleon)) Although .. Honey cake for me is still the taste of childhood .. Tubes and pies with custard, sweet rolls With plum marmalade and nuts, burning (and who will let them cool ???))) apple pies and...Honey cake! 
Ingredients:
For test:
3 eggs
2 tbsp honey
1/2 st. Sahara
120 gr soft butter
a pinch of salt
1 tsp soda with a slide
flour
For cream -
500 gr 20-25% sour cream
Sugar - to taste
vanillin
prunes
Chocolate cake "Lady's whim" 
The cake is incredibly tender, just melts in your mouth, and how soft and fragrant it is ... Just a miracle!
Ingredients:
Cream:
- milk - 4 cups
- eggs - 4 pcs.
- flour - 4 tbsp.
- sugar - 2 cups
- cocoa - 2 tablespoons
- vanillin - to taste
- drain. butter - 200g
- walnuts(peeled) - to taste
Dough:
- eggs - 4 pcs.
- honey - 4 tablespoons
- sugar - 2 cups
- soda - 4 tsp
- drain. oils - 4 tbsp.
- cocoa - 4 tablespoons
- flour - how much will take
Glaze:
- chocolate
- vegetable oil
Cake "Golden key" 
The recipe is very old, from the mother-in-law's notebook for writing recipes, she baked it 25-30 years ago.
It turns out a delicious and light cake. It is not done for so long and for many housewives it serves as a real lifesaver for the arrival of unexpected guests)) 
Ingredients:
Dough:
7 eggs
2 tbsp. sugar (to whom it is sweet, you can take 1.5 tbsp.)
1 tsp slaked soda
2 tbsp. l. honey
2 tbsp hot water
2.5 st. flour
2-3 tbsp cocoa
1 st. chopped walnuts
Cream:
200 gr butter
1 can of boiled condensed milk
Vanillin
for sprinkling:
1 st. chopped nuts
poultry salad
350 g boiled meat poultry, 4 hard-boiled eggs, 100 g boiled mushrooms, 100 g canned asparagus, 150 ml mayonnaise, 100 g canned pineapples, salt and pepper to taste.
Cut poultry meat, asparagus and pineapple into slices. Cut the eggs into four pieces. Combine all products, season with mayonnaise, adding salt and pepper to taste. When serving, decorate with slices of pineapple and mushrooms.
Chicken salad with pineapple
350 g canned pineapple, 500 g fillet boiled chicken, 280 g canned corn, 2 boiled eggs, 250 g mayonnaise, herbs, salt and pepper to taste.
Cut the chicken fillet into fibers. Cut pineapples into small pieces. Strain the corn from the liquid. Peel the eggs and separate the white from the yolk. Protein cut into pieces and mix with the rest of the ingredients. Grind the yolk with mayonnaise, if the dressing is too thick, dilute with pineapple juice. Put all the ingredients in a deep salad bowl, season with dressing, salt, pepper and garnish with herbs.
Krill Paste Salad with Rice
300 g of pasta, 150 g of rice, 200 g of canned green peas, 3 hard-boiled eggs, 250 g of mayonnaise, herbs, ground black pepper, salt.
Boil rice in salted water and mix with krill paste, green peas and chopped eggs. Season with mayonnaise, add pepper and salt to taste. Decorate with greenery.
stuffed tomatoes
4 large tomatoes, 2 hard-boiled eggs, 150 g canned fish, 100 ml mayonnaise, lettuce leaves, salt and pepper to taste.
In tomatoes, cut off the top, remove the pulp with seeds. Eggs cut into strips green salad and finely chop the dill, drain the juice from the canned food, and mash the fish with a fork. Combine the fish mass with eggs, herbs and mayonnaise, mix. Stuff the tomatoes with the resulting mixture, cover with the cut top and serve.
Tomatoes stuffed with cottage cheese
500-600 g tomatoes, 300 g low-fat cottage cheese, 2 tbsp. spoons of raisins, cinnamon, salt, sour cream to taste.
Pass cottage cheese through a meat grinder, add salt, cinnamon, a little sugar, mix thoroughly. In clean, well-washed medium-sized tomatoes, cut off the tops, remove the core, salt the inside. Fill tomatoes with prepared cottage cheese, pour sour cream on top and bake in the oven for 10-12 minutes. Serve on a wide platter, beautifully laid out and additionally watered with sour cream.
Tomatoes stuffed with eggs
4 large tomatoes, 4 eggs, 50 g hard grated cheese, 100 ml mayonnaise, lettuce leaves, salt and pepper to taste.
Turn on the oven to heat up. Wash the tomatoes, cut off the tops, remove the core, salt and pepper the inside. Pour 1 egg into the tomatoes, sprinkle with grated cheese. Bake in the oven at 180°C for 20 minutes. Before serving, put the tomatoes on lettuce leaves and pour over with mayonnaise.
Lettuce
150 g ham, 200 g boiled meat, 100 g boiled potatoes, 100 g apples, 50 g pitted olives, 100 pickles, 50 g canned green peas, 100 ml mayonnaise, salt and pepper to taste.
Cut the ham and meat into strips, cut the potatoes into slices. Peel apples, pickles and seeds, cut into strips. Mix the prepared products, season with mayonnaise, salt, pepper. Put in a salad bowl, decorate with green peas, olives and herbs.
OTHER BREAKFASTS
chicken fritters
500 g chicken breast, 1 tbsp. a spoonful of starch, 1 egg, 3 tbsp. spoons of mayonnaise, 100 ml of vegetable oil, salt and pepper to taste.
Cut skinless chicken meat into small pieces, add the rest of the ingredients and mix well. Such minced meat can be stored in the refrigerator for several days and fry only the required number of servings. Fry in vegetable oil, spreading the pancakes with a spoon.
Semolina porridge with strawberry sauce
250 g semolina, 700 ml milk, 500 g strawberries, 150 g sugar, salt to taste.
Add 300 ml of water to the milk, boil, salt and, gradually stirring, add semolina. Reduce heat and simmer until grits are tender, about 15 minutes. Ready porridge Pour into bowls and chill slightly. Porridge can be prepared in the evening, poured into portioned cups moistened with water, and put in the refrigerator, and put on plates in the morning. Before serving, pour strawberries mashed with sugar.
Cheese for breakfast
200 g hard cheese, 2 eggs, 1/2 cup flour, 50 g fat.
Cut the cheese into rectangular pieces about 1 cm thick. Break the eggs into a separate bowl and mix well. Pour the flour onto a wide plate. Pick up a piece of cheese with a fork, roll it in flour, then in an egg and again in flour. Thus, prepare all the pieces of cheese and fry them in a pan with fat on all sides, making sure that the cheese does not lose its shape. This cheese is good for morning coffee or tea.
Appetizer with pineapples
300 g canned pineapples, 400 g crab sticks or meat, 300 g cheese, 1-3 garlic cloves, 200 g mayonnaise.
canned pineapple and crab sticks cut into small pieces, rub the cheese on a fine grater, crush the garlic, add mayonnaise and mix everything, you can not add salt.
student breakfast
3 eggs, 2 tbsp. spoons of ketchup, 100 g of salami-type sausage, 100 g of white bread, salt, water.
Cook 3 eggs in a "pouch", no more than 2.5 minutes in boiling water. Peel them and put them in a medium-sized pot (1/2 l). Grind the eggs with a knife into crumbs, right in the pot. Cut 5-6 circles of sausage and cut it into small cubes. Cut 1-2 pieces of white bread from a slightly stale loaf of no more than 1 cm thick and cut them into small cubes. Add to pot, mix thoroughly and season with salt. Add 1 tbsp. a spoonful of water. Put the pot in an electric stove or oven, heat up to 80 degrees. Add 1-2 tbsp. a spoonful of ketchup and mix everything.
Breakfast with Hercules
4 tbsp. spoons oatmeal, 4 tbsp. spoons of honey, 500 ml of yogurt without filler, 250 g of fresh or frozen raspberries or strawberries, 1-2 hours. Orange zest bales.
Dry the oatmeal in a dry frying pan for 1 minute, add 2 tbsp. tablespoons of honey and heat until the flakes are golden and crispy. Combine the remaining honey, yogurt and zest, mix and pour the mixture over the berries. After 10 minutes, when the raspberries give juice, mix lightly so that stains form on the surface of the yogurt. When serving, put half of the flakes in a bowl, pour over the yogurt mixture, sprinkle with the remaining flakes and decorate with berries.
Chicken in dough
1.2-1.3 kg of chicken, 200 g of flour, 1 tbsp. a spoonful of butter, 70 ml of vodka, 1 teaspoon of sugar, 250 ml of water, 100 ml of vegetable oil, salt to taste.
Remove the chicken meat cooked in broth from the bones, cut into portions. Prepare the batter by kneading the dough from flour, water, vodka, butter, sugar and salt. Prick each portion of meat on a fork, dip in batter and dip in boiling vegetable oil, remove as soon as it is reddened, place on a sieve or blotting paper.
Breakfast with beans
200 g of canned red beans in their juice, 500 g of smoked legs, 200 g of pickles, 200 g of onions, 1/2 of a sliced loaf, 200 g of mayonnaise, 50 g of vegetable oil.
By following these simple rules, you will bake a wonderful biscuit for anyone.
1. The form is filled with dough to 3/4 of the height, as it increases in volume during baking.
During the first 20-30 minutes, the biscuit should not be touched, as it may settle and bake poorly.
2. Readiness can be determined by piercing the biscuit with a wooden stick (for example, a toothpick), if the stick is dry, then the biscuit is ready.
3. A freshly baked biscuit is poorly cut and poorly saturated with syrup, so it is recommended to keep it after baking for about a day or at least 8 hours.
4. To make the biscuit more fluffy and crumbly, part of the flour can be replaced with starch. The quality of the biscuit depends on the freshness of the eggs, the duration of beating and the correct temperature.
5. In biscuit dough you can add grated lemon or orange zest, vanillin, cocoa powder, chopped nuts. They are pre-mixed with flour.
6. If to biscuit dough water or softened butter is added, they are mixed with yolks.
Bake the dough immediately after kneading.
7. Form or baking sheet should be greased with cold butter, sprinkled with flour or breadcrumbs.
8. Lubricate the side walls of the form should not be, otherwise, when baking, the dough will rise only in the center of the form.
COLD BISCUITS
Beat egg whites to stiff peaks with half the sugar.
Grind the egg yolks with the remaining half of the sugar until white. You can add grated lemon (orange) zest or ground nuts. When preparing dough with additives, introduce them (sour cream, butter, cottage cheese, pumpkin) into the yolk mass.
Mix with flour (and if necessary - with starch) and carefully introduce 1/3 of the protein foam. After that, the mass will become more liquid and it is already easier to mix the remaining proteins into it - you need to mix it not in circular motions, but lifting it from the bottom up. Transfer to form.
Preheat the oven to t=150°C, put the mold with the biscuit and add the temperature to 180~220°C.
WARM SPISCUIT COOKING
Grind the yolks with sugar and, if the recipe requires, melted butter. Heat in a water bath with constant stirring until the sugar dissolves.
Cool to room temperature, putting in cold water and constantly churning. In this case, the mass will become thick, lush, yellow. Add flour or flour with starch. Then introduce the proteins in the same way as with the cold method.
BISCUIT DRY
1 cup flour, 8 eggs, 1 cup sugar
SOUR CREAM BISCUITS №1
2 cups flour, 0.5~1 cup sour cream, 6 eggs, 1 cup sugar
SOUR CREAM BISCUITS №2
1 cup flour, 2 tablespoons sour cream, 5 eggs, 1 cup sugar
BISCUIT WITH STARCH
0.5 cup flour, 0.5 cup starch, 8 eggs, 1 cup sugar
BISCUIT BUTTER №1
1 heaping cup flour, 150g butter, 3/4 cup sugar, 4 eggs, 2 teaspoons baking powder
BISCUIT BUTTER №2
1 cup flour, 100g softened butter, 8 eggs, 1 cup sugar
BISCUIT VIENNA OIL
(prepared in a warm way; proteins and yolks do not separate)
1 cup flour, 1 tbsp starch, 100g butter, 2/3 cup sugar, 5 eggs, 2 yolks
BUDAPEST BUTTER BISCUIT
2/3 cup flour, 2 tablespoons melted butter, 8 eggs, 6 tablespoons powdered sugar, 100g ground almonds
BISCUIT PARIS BUTTER
(prepared warmly)
0.5 cup flour, 3 eggs, 2 yolks, 1 cup powdered sugar, 2 tbsp melted butter
BUTTER COTTAGE BISCUITS
3 tablespoons flour, 100g softened butter, 200g cottage cheese, 4 eggs, 1 cup sugar, 1/4 teaspoon baking soda
AIR BISCUIT
2 tbsp flour, 2 tbsp sugar, 5 eggs
BISCUIT WITH CORN FLOUR
0.5 cup flour, 0.5 cup cornmeal, 6 eggs, 6 tbsp sugar
BISCUIT WITH PUMPKIN
2 cups flour, 1 cup sugar, 8 eggs, 2 cups raw pumpkin puree, a pinch of salt
QUICK BISCUITS
1 cup flour, 1 cup sugar, 5 eggs, 1/2 teaspoon soda (quench with vinegar) or 1 teaspoon baking powder
QUICK BISCUITS WITH WATER
3/4 cup flour, 100g sugar, 2 eggs, 4 tbsp hot water
Biscuit in a hurry
flour - 1 cup (100 g),
eggs - 4-5 pieces,
sugar - 1 cup (180 g)
Beat the eggs with a mixer until fluffy.
Then, gradually adding sugar, beat until a thick foam forms.
Gradually add the flour sifted through a sieve and gently mix the dough with a spoon, lifting layer by layer, until it absorbs the flour.
Carefully place the dough in an oiled and floured or breadcrumbs form.
Bake the biscuit for 25-40 minutes in an oven preheated to ~180-200°C.
lemon biscuit
4 eggs
1 cup of sugar
zest and juice of half a lemon
3 tbsp flour + 1 tbsp potato starch(all with a slide) - together you get 1 glass
Grate the lemon zest on a fine grater.
Divide the eggs into whites and yolks.
Stir the yolks with a spoonful of sugar and lemon juice.
Beat the whites with sugar until stiff, then, without stopping beating, add the lemon zest and pour in the yolks with lemon juice in a thin stream.
In the beaten egg mass, carefully, stirring with a spoon from top to bottom, add flour and starch.
Immediately pour the biscuit dough into a greased or lined with baking paper mold (preferably split) measuring 20x30 cm.
Put the future biscuit in an oven preheated to 180 ° C and bake for about 25 minutes. Willingness to determine a wooden stick.
Lemon biscuit turns out to be very airy and has a delicate, slightly audible lemon flavor. It can be served with tea as a separate dish, or used as a base for a cake.
chocolate biscuit
Separate the whites of 6 eggs from the yolks. Beat the whites in a strong foam (10 minutes with a mixer).
While continuing to beat, slowly add 2 cups of sugar. Add egg yolks (one at a time).
4 tbsp. Sift cocoa through a sieve so that there are no lumps, pour into the dough and gently mix the dough from top to bottom.
Then, in several steps, add 2 cups of flour and a third of a teaspoon of soda, quenched in half a tablespoon of lemon juice.
Grease the form with oil, cover with paper. Pour out the batter and place in the oven. Bake at 180 degrees until done. If the surface is already baked, but the middle is not, cover the top of the base with parchment or foil. The cake is baked for about an hour.
