Fresh vegetable and fruit salads with unusual sauces and without, baked vegetable “kebabs”, pancakes with caviar (not only “overseas” eggplant), nuts and seeds with honey, pickles, fish in all “guises”, rolls with avocado, crab sticks and cucumbers - all these are delicious Lenten dishes New Year's table.
Features of the canonical “cuisine”
It is important to know that, although the church day begins with the evening service (17.00-18.00), in relation to all Lenten canons, a secular system is adopted - the change of day occurs at midnight.
IN different years New Year's celebration captures different days weeks - for example, fasting until midnight on Thursday, and from midnight on Friday. How to choose the right recipes and not make mistakes when preparing (and then eating) Lenten holiday dishes on New Year?!
According to the charter
There are two regulations for fasting: secular and monastic. Everyone decides for himself how to fast, but in order to observe strict monastic fasting, a layman must first receive the blessing of a spiritual mentor!
- Monday, Wednesday and Friday - you can have hot food with butter plant origin;
- Tuesday and Thursday - fish is added to the diet;
- Saturday and Sunday - on the menu weekdays wine is also included.
The strict version allows fishing only on weekends, and prescribes dry eating on Wednesdays and Fridays. On Mondays, Tuesdays and Thursdays you can eat fried, boiled, steamed, baked, flavored with vegetable oil or wine. The latter can be consumed in small quantities and separately.
To the fullest extent
Dry eating, like some other rules of nutrition during fasting, has two versions:
- the first does not allow any food that has passed heat treatment- it is customary to eat only raw, cold and unflavored foods;
- the second allows baked food, and as drinks, in addition to water and juices, it allows instant coffee and tea (since they are infusions and not decoctions).
When planning a Lenten table for the New Year, recipes for Wednesday and Friday dishes should be chosen based on the fact that you cannot boil in water, fry or grease food with oil (even vegetable oil). You should not drink or add wine to your food.
Can: Rye bread, any vegetables and almost all fruits and dried fruits, honey and nuts.
Snacks
Canapes with vegetables and cold sauces are allowed even on days of the strictest dry eating, which can significantly diversify the very Lenten menu. And salads can be made from fruits and vegetables, as well as from pickles. But it is impossible without snacks, hot dishes and sweets.
For a large company
Fasting is not a reason to give up baking and flour products. Lenten recipes for the New Year should not include baked goods, but lean dough(without eggs, dairy products and without oil) - you can.
Pizza with mushrooms, olives and tomatoes
Pizza without fast ingredients is allowed on any day while observing secular fasting. On some days it can be varied with fish. It is good both hot and cold.
- 900 gr. flour;
- 350 ml cold water;
- 8 gr. Sahara;
- 1 packet of dry yeast;
- 1 gr. salt.
Knead all the ingredients into a dough and put it in the refrigerator. This is a dough that can be stored for a long time (up to 7 days), which only becomes more homogeneous and elastic from such “rest”. 
- olive or sunflower oil;
- tomato paste or ketchup - 80-100 g;
- tomatoes - 2-4 pcs.;
- frozen vegetables - 600-800 gr.;
- chopped champignons - 400 gr.;
- olives - 10 pcs.;
- onion- 1.5 onions;
- greens - 2 sprigs;
- lean mayonnaise - 1 package;
- spices (herbs of Provence, etc.) and salt.
For the filling: stew frozen mushrooms and vegetables, fry chopped onions. Mix and put on low heat, adding tomato paste with spices, for 10 minutes.
- Roll out the dough and place it on a baking sheet (after greasing it lean margarine, or spread out pastry paper) and slightly fold the edges.
- From stewed vegetables drain off excess moisture. Spread the filling evenly over the dough.
- Cut whole tomatoes and olives into rings and decorate the pizza with them.
Grease the semi-finished product with mayonnaise and bake in a preheated oven for about half an hour until golden brown. 
Mexican canapes
Recipes for Lenten dishes on the New Year's table often include the most high-calorie vegetable, avocado - 4 of these can replace a full dinner.
- ripe avocado - 1 pc.;
- rye bread - 1 brick;
- salt - to taste.
The ripe vegetable is peeled, cut into slices and salted. Next, take rye bread, with which the same procedure is performed. The ingredients are combined, cut into portions and pierced with skewers. Very fast, filling and tasty.
Main courses: Russian food - pancakes and porridge
Pancakes are one of the foundations of the Slavic holiday menu. But the dough is for hearty pancakes It's hard to imagine without eggs.
In a number of Middle Eastern countries, eggs are replaced with bananas - 1 small banana is equivalent to one large egg.
Banana pancakes
During the cooking process, the banana almost loses its sweetness, which makes the dough suitable for savory baking:
- warm water— 400 ml;
- finely ground wheat flour ( premium) - 195 gr.;
- bananas - 2-3 pcs.;
- sugar - 25 gr.;
- salt - 5 g;
- vegetable oil - 34 gr.
Grind the bananas in a blender and sift the flour. Mix salt and sugar with flour.
Add liquid ingredients (water, banana, oil) to the flour gradually, in a thin stream and stirring continuously to avoid the formation of lumps. The dough should be liquid.
Before frying, the dough should rest for 15-20 minutes.
Fry on a hot pancake or cast iron frying pan, pre-lubricated with vegetable oil.
Merchant-style cold buckwheat
This classic recipe dishes of the strictest dry eating, although it seems not appetizing enough for the New Year's table, in fact it is not. This cooking technology allows the cereal to retain all of its not only nutritional, but also practically healing properties, which is especially valuable:
- buckwheat - 500 gr.;
- onion - 1 pc.;
- garlic - 3 cloves;
- carrots - 1 pc.
Krupa in deep container overnight, pour water (in proportions as if it were boiled over a fire) and cover with a lid. You can put it in a warm place, but you cannot cook it.
When the buckwheat swells, wrap the vegetables in foil and bake in the oven. Finely chop the onion and garlic and grate the carrots. You can season it lightly with lemon juice for a piquant flavor.
Dessert: stuffed pumpkin
A universal dessert for everyone fast days is sweet stuffed pumpkin. This recipe is not suitable only for those who observe strict dry eating in the days of remembrance of the torment and death of Christ.
- pumpkin - whole medium (1.5 kg);
- plums - 70-80 gr.;
- pears - 200 gr.;
- apples - 200 gr.;
- muesli or any porridge with fruit that does not require cooking - 150 g;
- seedless raisins, dried apricots (or any dried fruits, except bananas) - 30 g;
- honey - 100 gr.;
- ground cinnamon - to taste;
- nuts or peeled seeds of the same pumpkin - a handful.
Preparation: Cut off the top of the pumpkin and remove seeds and excess innards. You can remove some of the pulp without damaging the walls of the pumpkin. Remove seeds from fruits and chop finely.
- Finely chop the removed pumpkin pulp.
- To soften the raisins, lightly soak them in water.
- Mix muesli, pumpkin pieces, raisins, fruit, cinnamon and honey (half). Fill the pumpkin with the resulting mixture.
- Wrap the vegetable in foil. Bake over medium heat for about 60-90 minutes.
- Before serving on the New Year's table, flavor the insides of the pumpkin with the remaining honey and sprinkle with ground nuts or pumpkin seeds.
If you don’t have the strength to give up milk, cheese and meat on New Year’s Eve, then the way out of the situation is very simple - in the departments of diabetic food, children’s and sports nutrition sells dairy-free milk substitutes and soy products. Perhaps someone will consider this a deal with conscience, but by replacing modest products with canonically acceptable ones, you can even prepare the traditional New Year's Olivier salad.
What do you need:
- Sweet bell pepper- 2 pieces
- Tomatoes – 2 pieces
- Pitted olives
- Garlic – 2 cloves
- Greenery
- Pepper
How to cook:
Peel the pepper and cut in half. Boil the tomatoes for one minute, remove the skin and chop finely. Chop the remaining ingredients the same way. Season everything with pepper, pour over vegetable oil. Place in the oven for 45 minutes at 180 degrees.
New Year for many is a “salad” holiday. And on the Lenten table the salad will be appropriate.
Salad with octopus and squid
What do you need:
- Octopus and squid – 250 g each
- Tomatoes – 3 pcs.
- Green onions
- Green olives – 100 g
- Capers (salted buds) - 2 tbsp. l.
For refueling:
- Olive oil
- Lemon juice
- Pepper
How to cook:
- Boil the octopus and squid in salted water for 50 minutes, after cleaning them. Then dry and finely chop.
- Chop all other ingredients and mix.
- In a separate bowl, prepare the dressing, mix 4 tablespoons juice, 3 tablespoons olive oil, salt and pepper.
- Then mix with the main mass.
The salad is ready to serve.
Salmon roll
What do you need:
- Salmon fillet – 400 grams
For filling:
- Canned green pea– 150 grams
- Carrots - 1 pc.
- Agar-agar – 1 teaspoon
- Yeast-free lean bread– 150 grams
- Greens, salt, pepper to taste
How to cook:
- Boil the carrots, finely chop the greens.
- Soak the lean bread in water and add the swollen agar-agar. Add green peas, carrots and herbs to the bread mixture. Mix everything.
- Cut the salmon fillet into thin slices.
- Spread the vegetable mixture onto the fillet and form into a roll.
- Wrap the roll in foil and bake in the oven at 180 degrees. Cooking time: 40 minutes.
Cut the finished roll into slices, the New Year's Lenten dish is ready.
Lenten dish for the New Year “Jellied vegetables”
What do you need:
- Canned green peas – 300 grams
- Carrots – 300 grams
- Green beans – 100 grams
- Agar-agar – 50 grams
- Spices pepper, salt, lemon juice.
How to cook:
- Boil the carrots. WITH canned peas drain off excess liquid.
- Dilute agar-agar in water according to instructions and add to vegetable broth. Add salt, pepper and a little lemon juice here.
- IN portion form Place finely chopped vegetables and pour prepared agar-agar over them.
- Afterwards you need to put the aspic in the refrigerator until it hardens completely.
New Year's appetizer "Stuffed champignons"
What do you need:
- Large champignons – 10 pieces
- Onions – 2 pieces
- Rice - 100 g
- Pepper, salt
How to cook:
- Separate the stems from the caps of the mushrooms. Finely chop the onion and champignon legs, fry in oil with pepper, salt and herbs. Boil rice and mix with fried onions.
- Place the resulting filling into the caps and place in the oven.
- Bake for 15 minutes at 180 degrees.
Fish appetizer for the Lenten table
What do you need:
- Pollock fillet
- Salt and pepper
How to cook:
Boil the rice. Make minced meat from the fillet. Mix rice and minced meat, adding pepper, salt and herbs. Form the resulting mixture into small balls. Fry in a frying pan with oil.
The main thing on the New Year's table are desserts, which are served last.
New Year's Lenten dish "Berry Cake"
What do you need:
- Dark chocolate – 150 grams
- Gelatin or agar-agar
- Hulled seeds – 70 grams
- Fresh berries – 1 kilogram
- Air flakes – 30 grams
How to cook:
- Mix chocolate, previously melted in a water bath, with seeds and air flakes.
- Line a baking dish with cling film and pour the prepared mixture.
- Flatten the mixture, press down and refrigerate for 40 minutes until hardened.
- Place the berries on top of the chocolate layer in a baking dish.
- Pour gelatin mixture on top. Place in the refrigerator until completely frozen.
- The sides can be decorated with chopped ground nuts.
There are a great many Lenten recipes for the New Year that did not fit into our article. This refutes the fact that a Lenten New Year's table cannot be tasty.
Bon appetit!
The New Year's feast does not mean well-fed abundance for everyone. Believers observe the Nativity Fast these days. Yes, and vegetarian friends can stop by for a look. So that no one goes hungry, we offer a menu of a delicious Lenten New Year's table.
Extravaganza for a snack
Traditional recipes for the Lenten New Year's table are salads. Divide 400 g of broccoli into florets and place them in boiling water. salt water for 2 minutes. Break the peeled one into slices, remove the white films and chop the pulp. Cut the red onion into rings. Dry 250 g in a frying pan walnuts and peeled hazelnuts and lightly knead them with a rolling pin. Combine broccoli, grapefruit, onion and nuts in a salad bowl, salt and pepper to taste, season the mix with 2 tbsp sauce. l. olive oil, 2 tbsp. l. wine vinegar and 1 tbsp. l. honey Such lean salad You can garnish it with pomegranate seeds and it will become the crown jewel of the menu.
It's all about the hat
Fine Lenten dishes for the New Year are made from mushrooms. For holiday snack we will need 10-15 large champignons, from which we will carefully remove the stems so as not to damage the caps. Finely chop 2 peeled avocados, 3 multi-colored sweet peppers, 4 tomatoes, a bunch of green onions and 50 g of fresh basil. Mix all the ingredients, season them with a mixture of 3 tbsp. l. soy sauce and 2 crushed cloves of garlic. Filling mushroom caps vegetable filling, sprinkle with sesame seeds, cheese and place in an oven preheated to 180 °C for 10 minutes. This one look will lift your spirits and set the right tone for the feast.
Rolls of happiness
Eggplants with peppers are a godsend for a Lenten holiday table. Cut 4 sweet peppers into wide strips different colors, put it under a preheated grill in the oven and wait for the scorch marks to appear. Wrap the peppers in a plastic bag for 15 minutes - this will make it easier to remove the skin. Fry 2 diced eggplants in oil, 2 tbsp. l. capers and 150 g pitted olives. Add 150 ml of tomato sauce, oregano, salt and pepper to taste, simmer for 10 minutes. Place the filling on the pepper strips, roll them up and secure with skewers. This Lenten dish will look even more organic on the holiday table if it is supplemented with parsley leaves.
Rainbow France
Do you want to surprise your guests? Then Lenten recipes will definitely come in handy. French vegetable dish Ratatouille will conquer absolutely everyone. Knead the dough from 180 g of flour, 135 ml of vegetable oil, 130 ml of water and cool it for half an hour. Remove the skin from 2 tomatoes and cut them into circles, similarly cut the zucchini. Place the sweet pepper in the oven for 10 minutes and cut into squares. Fry the onion with ½ red pepper, add 2 tbsp. l. tomato paste, a pinch of salt and simmer the sauce for 7 minutes. We compact the dough into a thin layer into a round shape, making sides, and coat it with sauce. Lay out the vegetables overlapping, alternating by color, and bake for 30 minutes at 180°C. The signature one will certainly be the highlight of the evening.
Vegetable kaleidoscope
Hearty - another successful dish Lenten table. Sauté until golden color onion and carrots, sprinkle with crushed garlic cloves and simmer for 3 minutes. Place 600–700 g of tomatoes in own juice, knead them thoroughly. Add 300 g of washed green lentils, 2 cups of vegetable broth, 2 tsp. curry and 1 tsp. cumin. Bring the stew to a boil, cover with a lid and simmer for 40 minutes over low heat. To infuse the stew with flavors, add 1 tbsp. l. wine vinegar, salt to taste and let it brew for 10 minutes under the lid. This dish can be served on its own or as a side dish.
Honey joy
What's a New Year's table, even a Lenten one, without baking? It will undoubtedly be decorated with a fragrant recipe. Pour into a cup strong coffee 200 g sugar and 2 tbsp. l. honey, stir until completely dissolved. Continuing to stir, pour in 100 ml of vegetable oil. Separately combine 280 g flour, 10 g baking powder, 1 tsp. cinnamon and add them to liquid basis. Pour in 50 g of raisins, 125 g of finely crushed walnuts and knead the dough to honey cake. Place it in a baking dish and place in the oven for 30 minutes at 200°C. Children will really like this Lenten gingerbread with honey. You can serve the gingerbread with nuts!
Summer in the middle of winter
Among the Lenten recipes there are treats for even the most capricious sweet tooth. Sandy is just one of them. Mix 200 g flour, 1 tsp. baking powder and 7 tbsp. l. syrup, knead the mixture with your hands into crumbs. Leave a third for sprinkling, pour 2 tbsp into the remaining mixture. l. water and knead the dough. Roll out a thin layer, transfer it into a round shape, grabbing the sides, and place in an oven preheated to 180 °C for 10 minutes. Then put 200 g of defrosted currants into it, sprinkle with dough crumbs and bake for another 15 minutes. Delicious sweet Lenten pie Guests will love it from the first bite.
Have you already started to compile holiday menu? Did you forget to include recipes for the Lenten table for the New Year? Share your fresh ideas and proven dishes in the comments.
Good afternoon, our dear visitors!
WITH New Year is coming soon! We congratulate our dear visitors on the upcoming holiday and offer a selection of Lenten and fish culinary recipes that will help dear housewives and prepare delicious festive table, and at the same time, do not break the Nativity fast by eating fast food!
Bruschetta with cod liver (appetizer)
Ingredients for 2-3 servings:
Slices of loaf or white bread - 6 pieces cod liver - 1 can cucumber (or avocado) - 1/3 or half a piece garlic - 1 clove capers - 1 teaspoon chives (or green onions) - small bunch Pine nuts- 1 tablespoon olive oil - 1 tablespoon salt freshly ground black pepper
Cooking method:
Grease baguette slices with a brush olive oil and lightly fry in a frying pan. Rub the baguette with garlic. Wash the cucumber, cut off the peel and cut into small cubes. Wash the chives, dry and chop. Place pieces of cod liver on baguette slices. Add cucumber or avocado, capers, sprinkle with chives and pine nuts. It is better to spread the filling before serving so that the bruschetta remains crispy.
Crab sticks in puff pastry
Ingredients:
Puff pastry - 200-300 g crab sticks - 200-300 g vegetable oil
Cooking method:
Roll out the puff pastry into a layer and cut into strips approximately 1-2 cm wide. Each crab stick wrap with a strip of dough. Sprinkle a baking sheet with water and place the chopsticks. The top can be greased with vegetable oil. Bake for 25-30 minutes, at a temperature of 160-180 degrees, until the dough is ready.
Salmon "Gravlax"
Ingredients:
Salmon fillet with skin - 1 kg dill - large bunch sea salt- 2 tablespoons sugar - 1 tablespoon allspice peas - 5-7 pcs white fresh ground pepper
Cooking method:
Remove scales from salmon and rinse cold water and dry well with paper towels. Cut the fillet crosswise into two parts. Wash the dill, dry well on a paper towel or in a carousel for drying herbs and chop coarsely. Crush the allspice peas in a mortar (if you don’t have a mortar, you can crush the pepper with the flat side of a wide knife blade). Mix allspice with salt, sugar and freshly ground white pepper.
Spread cling film on the table, sprinkle with a little spicy-salty mixture and place one half of the salmon, skin side down. Generously sprinkle both sides of the fish fillet with the spice mixture. Place dill on one fillet. Top with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in cling film and place in a container. Leave the fish for 2 hours at room temperature. Then press down with light pressure (for example, cutting board) and refrigerate for 2 days. The fish should be turned over occasionally.
Advice: Salmon with skin is marinated for 2 days, and fillet without skin will marinate for 8-12 hours. Salmon cut into thin slices will marinate the fastest - it will take about 2 hours (more precisely, it will be ready in even 40 minutes).
Remove the finished Gravlax salmon from the cling film and carefully remove the dill and spices from the fish fillet with a knife. Pat the fillets dry with paper towels and cut into thin slices.
Salad “Herring under a fur coat” (lenten)
Ingredients:
Lightly salted herring - 2 pcs. beets - 2 pcs. carrots - 2 pcs. potatoes (medium) - 5 pcs. 1 medium onion vegetable oil or lean mayonnaise salt freshly ground pepper
Cooking method:
Cut the herring into boneless fillets and cut into cubes. Wash the potatoes, carrots and beets thoroughly (do not peel), place in a large saucepan, bring to a boil and cook until the vegetables are soft at a low simmer (about 40-60 minutes). Drain the broth from the vegetables, cool the vegetables and peel them. Peel the onion and chop finely. Place the ingredients on the dish in layers, each layer, pouring a little sunflower or olive oil or greasing lean mayonnaise. Pour the top layer with oil or grease with mayonnaise. Decorate the salad to your liking, tighten cling film, put in the refrigerator and let it brew before serving.
Lenten salad with squid
Cooking method:
Squid - 1 can, tomato - 1 pc, cucumber - 1 pc lettuce leaves oil for seasoning salt pepper lemon juice- 1 tsp.
Cooking method:
Drain the liquid from the squid and cut into strips. Cut the tomato into slices. Cut the cucumber into half circles. Tear lettuce leaves with your hands. Place all ingredients in a salad bowl, add salt, pepper and mix. Season the salad with lemon juice and vegetable oil.
Potato salad with smoked mackerel and an apple
Ingredients:
Potatoes - 2-3 pcs. hot or cold smoked mackerel - 180-200 g (can be replaced canned mackerel) fresh cucumber— 1 piece sour or sweet and sour apple- 1 bunch of green onions vegetable oil - 2-3 tablespoons lemon juice - 0.5-1 tablespoon (to taste, depending on the acidity of the apple) pinch of sugar salt freshly ground black pepper
Cooking method:
Wash the potatoes well, boil in their skins until tender, cool and peel. Cut the potatoes into cubes. Using your hands, separate the hot-smoked mackerel into separate flakes (if the fish is cold-smoked, cut into small cubes). Wash the cucumber and apple. Cut the cucumber into small cubes. Peel the apple, cut into small cubes and lightly sprinkle with lemon juice.
For the dressing, combine vegetable oil, lemon juice, a pinch of sugar, salt, freshly ground black pepper - mix everything well. If desired, you can use lean mayonnaise.
Place potatoes, fish, apple, cucumber in a bowl, pour over the dressing and carefully toss the salad, being careful not to crush the potatoes. Place the salad in the refrigerator and let it brew for several hours (best served the next day). When serving, pepper the salad with freshly ground black pepper and sprinkle with green onions.
Lenten salad from canned fish with green onions
Ingredients:
Canned fish - 1 can olives or olives - 0.5 cans green onions potatoes - 2-3 pcs lean mayonnaise or salad dressing
For salad dressing:
Vegetable oil - 2 tbsp. spoons lemon juice - 1 tbsp pepper salt
Cooking method:
Mash the canned food with a fork. Boil the potatoes, cool and cut into cubes. Cut olives or black olives into rings. Chop the green onions. Combine canned food, potatoes, onions, olives, season salad dressing or lean mayonnaise, add salt to taste and mix.
Salad dressing is prepared as follows: vegetable oil, lemon juice, pepper, salt - combine all ingredients.
Ingredients:
Water - 3 liters fish (any small river fish: perches, ruffes, etc.; heads, ridges, fins and trimmings: salmon, trout, pike perch, halibut, sea bass, cod, pike, etc.) - 1 .5 - 2 kg fish fillet (salmon, trout, pike perch, halibut, cod, etc.) - 300-500 g onion - 2 pcs. Bay leaf- 2 pcs allspice - 3-4 pcs dill salt freshly ground pepper
Cooking method:
Wash, clean, gut and remove the gills. Freshly caught river fish It is advised not to gut or clean, just remove the gills . Cut large fish into pieces, leave small ones as is. Place a third of the small fish or fish head and trimmings into the pan.
Advice: You can get a delicious fish soup even from just one type of fish. Secret delicious fish soup in triple packing of fish to obtain a richer and more tasty fish broth. The head of salmon or trout is perfect for the broth. If the head is large, it can be cut into 2-3 parts.
Pour cold water over the fish. Bring to a boil and carefully skim off the foam. Add another part of the fish (or part of the fish head) and raw peeled onions. Cook at low boil for about 15-20 minutes, carefully skimming off the foam. Add the rest of the fish (or head) and bring to the boil again. Salt the fish soup. Cook for another 15-20 minutes, skimming off the foam. Remove fish and onions from the broth using a slotted spoon.
Strain the broth through several layers of gauze. Return the pan to the heat and bring the broth to a boil. Place pieces of fish fillet, peppercorns and bay leaves into the broth. Cook for about 8-10 minutes at low boil. 2 minutes before readiness, add dill, add salt and pepper to taste and remove from heat. Let the ear brew under the lid for about 10-15 minutes.
Potatoes baked in foil
Ingredients:
Potatoes - 8-10 pcs. vegetable or olive oil salt freshly ground pepper or ground paprika
Cooking method:
Wash the potatoes, peel and boil in salted boiling water for 10 minutes, remove from the water and dry. Pour olive or vegetable oil into a bowl, add a little freshly ground pepper or paprika, and stir. Dip each potato in oil and wrap in foil. Place potatoes on a baking sheet or wire rack. Bake for about 20 minutes in an oven preheated to about 200°C.
Lenten cabbage rolls with vegetables and champignons
Ingredients:
Cabbage - 1 medium head rice (dry) - 100-120 g (about 0.5-0.75 cups) tomatoes - 1-2 pcs onions - 1-2 pcs carrots - 1-2 pcs champignons - 150-200 g garlic - 1-2 cloves parsley and dill tomato paste or tomato sauce- 1-2 tablespoons vegetable oil for frying salt pepper
For filling: tomato paste or tomato sauce - 3-4 tablespoons water - 0.5-0.75 liters salt
Cooking method:
Wash the head of cabbage and separate it into leaves. Place cabbage leaves in boiling salted water for 2-4 minutes until the leaves are soft. Immerse 2-3 sheets in water at a time. Remove the boiled leaves using a slotted spoon and place in a colander. Cool. Cut off thickenings from each leaf.
Prepare the filling: boil the rice until half cooked (about 5 minutes). Wash the champignons and cut into slices. Wash the tomatoes, peel them and cut the pulp into small cubes. Peel the garlic and chop finely. Wash the greens, dry and chop. Peel the onion and chop finely. Wash the carrots, peel and grate on a coarse grater.
In a frying pan heated with vegetable oil, fry the onion for about 2 minutes, then add the carrots and fry together for another 3-4 minutes. Place the onions and carrots in a bowl and fry the champignons in the remaining oil for about 4 minutes.
Combine together: rice, onions with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can add 1-2 tablespoons of tomato paste) and mix the filling well. To the prepared cabbage leaves add 1-1.5 tablespoons of filling and roll up the cabbage rolls. Fry the cabbage rolls in hot vegetable oil for about 2 minutes on each side.
Prepare the filling: combine water, tomato paste, add a little salt and mix well. Pour the filling over the cabbage rolls, cover with a lid and bring to a boil over high heat. As soon as the liquid boils, reduce the heat to low and cook at a low simmer for about 30-40 minutes.
Mushroom goulash
Ingredients:
Champignons - 300-400 g onions - 1-2 pcs bell pepper - 2-3 pcs garlic - 1-2 cloves flour - 1 heaped tablespoon tomato paste or tomato sauce - 2-3 tablespoons salt freshly ground pepper vegetable oil for frying
Cooking method:
Wash the champignons and cut each mushroom into 4 parts or cut into slices. Peel the onion and cut into quarter rings. Peel and chop the garlic. Wash the pepper, remove the seed box, rinse again, and cut into large cubes or long strips.
In a frying pan heated with vegetable oil, fry the onion and garlic until soft (about 2 minutes). Add bell pepper and fry, stirring, for 5 minutes. Add mushrooms to the pan and fry, stirring, for 7-8 minutes. Add tomato paste or sauce and mix well. Sprinkle the goulash with flour and mix well again. Pour about 1.5-2 cups of water into the pan, stirring, bring to a boil and boil, stirring, for 1-2 minutes. Add salt and pepper to taste.
Advice: If the sauce turns out to be too thin, you can simmer it a little until the sauce is reduced to the desired thickness; you can also stir a little more flour in large quantities cold water and pour into the sauce, then reduce slightly. If the sauce is too thick, add large quantity water than the recipe calls for and bring to a boil again.
Add chopped herbs to the goulash, turn off the heat, cover with a lid and let it brew.
Squid stewed with champignons
Ingredients:
Squid - 300 g champignons - 150 g onion - 1 pc flour - 1 tablespoon parsley dill dry white wine - 1 tablespoon lemon juice - 1 tablespoon salt freshly ground pepper
Cooking method:
Wash the squid carcasses, remove the entrails, remove the films and remove the cartilaginous plate. Cut the squid into rings or strips. Wash the champignons and cut into thin slices. Finely chop the onion. In a frying pan heated with vegetable oil, fry the onion for ~3 minutes. Add mushrooms and fry for 8 minutes. Add flour to mushrooms and mix well.
Place squid in a frying pan, add wine, lemon juice, salt and pepper and mix well (you can add a little water). Simmer the squid, covered, over low heat for 2 minutes from the moment it boils. Turn off the heat, add finely chopped dill or parsley, cover with a lid and leave for 1-2 minutes.
Pike cutlets (lean)
Ingredients:
Pike, weighing 2 kg, onions - 2 pcs. White bread(stale) – 100 g dill vegetable oil for frying flour or breadcrumbs salt freshly ground black pepper
Cooking method:
Cut the pike into fillets. Fish fillet cut into pieces and pass through a meat grinder with a fine grid 2-3 times. Cut the crusts off the bread, cut the crumb into cubes or break it with your hands and place in a bowl. Pour in a little water, stir and leave for 5-10 minutes to allow the bread to swell.
Squeeze the bread from the water. Peel the onion and chop finely. Wash the dill, dry and finely chop. Heat vegetable oil in a frying pan, add onion, lightly salt and fry until soft. Remove the pan from the heat and cool the onion slightly.
Add squeezed bread, fried onion (along with the oil in which it was fried), dill, salt and freshly ground pepper to the minced pike. Mix the mixture well with your hands. With hands dipped in water, scoop up some minced meat and form into cutlets. If desired, cutlets can be rolled in flour or breadcrumbs. Place the cutlets in a frying pan well heated with vegetable oil and fry for about 2-3 minutes until golden brown crust. Turn the cutlets over and fry for about 3 minutes until golden brown.
Pour a little into the pan hot water(approximately 1-2 tbsp), cover with a lid, reduce heat and simmer the cutlets until tender, about 5 minutes. At the end of cooking, increase the heat (all the water should evaporate), add 1 tablespoon of oil to the cutlets and fry, uncovered, until golden brown.
Fish fried in lean batter
Ingredients:
Fish fillet - 1 kg salt pepper
For the marinade:
Lemon - 0.5-1 pcs greens vegetable oil
For the batter:
Flour - 0.5 cups vegetable oil - 2 tbsp. spoons salt water
Cooking method:
Wash the fish fillet, dry it and cut it into portions.
Prepare the marinade: pour vegetable oil into a saucepan, add lemon juice and finely chopped herbs. Salt and pepper the fish and place in the prepared marinade for 30 minutes.
Prepare the batter: mix 0.5 cups of flour with 2 tablespoons of vegetable oil, warm water and salt - you should get a thin dough without lumps, like for pancakes. Dip marinated pieces of fish together with herbs into batter and immediately place in a frying pan with heated vegetable oil. Fry the fish on both sides until cooked. Ready dish garnish with tomatoes, olives or cucumbers.
Pineapple with shrimp
Ingredients:
Pineapple shrimp (peeled) - 250-300 g
For refueling:
Lemon juice - 2 tbsp. l. orange juice - 2 tbsp. l. olive oil or vegetable oil - 4 tbsp. l. honey - 1/3-1/2 tsp. (instead of honey you can use a little sugar to taste) a pinch of salt freshly ground black pepper or a mixture of peppers parsley
Cooking method:
Rinse the pineapple, shake off the water and dry with a towel. Cut the pineapple lengthwise into 2 halves. Using a knife, carefully trim the flesh inside the pineapple, leaving the walls 8-10 mm thick. Carefully remove the pulp from the pineapple. Cut the stalk from the pulp. Cut the pineapple into small pieces.
Rinse the shrimp with water and dry them on a paper towel. Heat a little olive oil in a frying pan and fry the shrimp for 1-2 minutes. Add salt. Remove the shrimp from the pan (large shrimp can be cut into 2-3 pieces, and small ones can be left whole).
Advice: Shrimp do not need to be cooked for long. If the shrimp are raw, they are fried until the meat turns pink and is no longer transparent. This will take approximately 1-2 minutes while frying over high heat. Boiled frozen shrimp You need to first defrost, rinse with water and drain the liquid. You need to fry them for 1 minute - that is, don’t even fry them, but just warm them well. If you wish, you can boil the shrimp for this appetizer instead of frying it.
Prepare the dressing: pour lemon juice, orange juice (freshly squeezed), liquid honey (or a little sugar), a pinch of salt, freshly ground pepper and olive oil into a bowl. Mix the dressing well until smooth.
Place the shrimp and pineapple pieces in a bowl, pour in the dressing and mix gently. Place the pineapple and shrimp in the pineapple halves, drizzle with the remaining dressing, and garnish with the whole shrimp and parsley.
Advice: All ingredients for the salad can be prepared in advance, but season the shrimp with pineapple with dressing and fill the pineapple halves with the prepared salad immediately before serving.
Mackerel baked with potatoes and bell pepper
Ingredients:
Mackerel - 1 carcass potatoes - 4-6 pcs bell pepper - 2 pcs onions - 1 pcs tomatoes in their own juice - 1 can (800 g) garlic - 2 cloves parsley lemon juice - 1-2 tablespoons salt freshly ground pepper
Cooking method:
Wash the mackerel, remove the head, rip open the belly, carefully gut the fish and rinse again. If you cook mackerel with the head, be sure to remove the gills. Dry the mackerel with paper towels. Make 2 shallow cuts in the skin on each side of the fish. Rub the mackerel with salt and pepper, sprinkle with lemon juice and olive oil, and leave to marinate for 30 minutes.
Peel the onion and cut into quarter rings. Wash the pepper, cut out the partitions with seeds and cut into strips. Peel the garlic and chop finely. Wash and chop the greens. Wash the potatoes, peel them and dry them well (with new potatoes the peel does not need to be peeled). Cut medium-sized potatoes in half (leave small ones whole, and cut large ones into slices). Heat vegetable oil in a frying pan, add potatoes and fry on all sides until golden brown and almost done.
Advice: It is advisable to place the potatoes in a single layer in the pan. If it doesn’t fit, it’s better to fry the potatoes in several batches. Potatoes, instead of frying, can be boiled until almost done. Only, you need to choose potatoes that are not overcooked.
Heat vegetable oil in a saucepan, add onion, salt and pepper and fry over low heat until soft. Add bell pepper and stir-fry for about 5 minutes. Add the tomatoes in their own juice along with the juice, mash the tomatoes with a spatula and fry, stirring, for 3-4 minutes. Add garlic and chopped herbs. Add salt and pepper to taste, stir and remove the sauce from the heat. Place the sauce in a baking dish. Place fish on top and arrange potato wedges. Bake for 35-40 minutes in an oven preheated to 180°C.
Pizza with mussels
Ingredients:
For yeast dough:
Active dry yeast - 10 g honey - 1 teaspoon warm water - 1 glass flour - 2.5 cups (250 ml each) salt - 1 tsp. olive or vegetable oil - 1 tbsp. l. + a little for greasing the dough
For filling:
Frozen mussels - 100-150 g dry white wine - 2 tablespoons champignons - 3-4 pcs onion (or leek) - 1 pc or (1 stem - only the white part) tomato - 1 pc bell pepper - 0.5 -1 piece dill or parsley canned corn- 1-2 tablespoons salt freshly ground black pepper
Cooking method:
Prepare yeast dough. From ready dough separate 1/2 or 1/3 part and stretch on a greased baking sheet. Grease the surface of the dough with vegetable or olive oil. Cut the onion into half rings. Cut the champignons into slices. In a frying pan heated with vegetable oil, fry the onion, then add the champignons and fry for ~5 minutes. Transfer the onions and mushrooms to a separate plate and cool slightly. Wash the tomatoes, dry and cut into circles or semi-circles. Wash the pepper, dry it, cut out the seed box and cut into strips or cubes. Wash the greens, dry and chop.
Without defrosting, place the mussels in a frying pan heated with vegetable or olive oil and fry for ~3 minutes over medium heat. Add ~2 tablespoons of white wine and simmer for ~3 minutes or until the alcohol evaporates. Salt and pepper. Cool the mussels a little.
Evenly distribute the prepared ingredients on the dough: onions with mushrooms, mussels, tomatoes, corn (without liquid), peppers and herbs. Drizzle the pizza with oil, add a little salt and lightly pepper with freshly ground pepper. Bake the pizza in an oven heated to ~200°C for ~15 minutes. Can be served hot or cold.
Lenten cookies
Ingredients:
For the test:
Flour - 3 cups starch - 1 cup vegetable oil - 150 ml salt - on the tip of a knife baking powder - 1 teaspoon sugar - 1 cup water - 150 ml
Cooking method:
Mix baking powder with flour. Pour the sifted flour with starch into a bowl and pour in the vegetable oil - mix everything until a sticky mass forms. Sugar, salt and vanillin (or vanilla sugar) dissolve in water and add to the flour mixture. The dough should not be hard, but soft. Roll out the dough into a layer 0.5-1 cm thick and cut into diamonds or squares (you can cut out cookies using curly notches). Place the cookies on a baking sheet and bake at 180-200 degrees for ~13-15 minutes (the cookies should be lightly colored).
Lenten chocolate cake
Ingredients:
Water - 250 ml vegetable oil - 130 ml sugar - 180 g vanilla sugar - 1 tablespoon cocoa - 1 heaped tablespoon flour - 350-380 g baking powder - 1.5 teaspoons raisins - 100 g nuts (walnuts, hazelnuts, etc.) .p.) - 100 g
Cooking method:
Pour water into a large bowl, add sugar and vanilla sugar. Stir until the sugar dissolves. Pour in vegetable oil and stir. Separate approximately 100 grams (1 glass of flour) according to the recipe and sift into a separate bowl along with cocoa and baking powder. Add sifted flour and cocoa to a bowl of water. Then, in small portions, sift the remaining flour, add to the dough and mix. The dough should have the consistency of thick sour cream.
Rinse the raisins, shake off excess water, place on a clean towel and dry. Roll raisins in 1 tablespoon flour. Chop the nuts in a blender (not finely). Add raisins and nuts to the dough. Mix the dough and put it in the mold. If the mold is not silicone, you need to grease it with oil, sprinkle with flour and shake off excess flour. Silicone mold There is no need to lubricate it with oil - it needs to be rinsed with water. Bake the gingerbread for ~45-50 minutes at a temperature of ~180°C. Readiness is checked with a wooden stick - it should come out of the gingerbread dry.
Bon appetit and an angel at your meal!
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