Fresh vegetable and fruit salads with and without unusual sauces, baked vegetable "kebab", 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 dishes of the Lenten New Year's table.
Features of the canonical "kitchen"
It is important to know that, although the church day begins with the evening service (17.00-18.00), a secular system has been adopted in relation to all Lenten canons - the change of day occurs at midnight.
In different years, the New Year celebration captures different days of the week - for example, fasting until midnight on Thursday, and from midnight on Friday. How to choose the right recipes and not make a mistake when preparing (and after eating) lenten festive dishes for the New Year ?!
By statute
There are two charters of fasting: secular and monastic. Everyone decides for himself how to fast, but in order to observe a strict monastic fast, a layman must first receive the blessing of a spiritual mentor!
- Monday, Wednesday and Friday - you can have hot food with vegetable oil;
- Tuesday and Thursday - fish is added to the diet;
- Saturday and Sunday - wine is included in the weekday menu.
The strict version allows fish only on weekends, while Wednesday and Friday require dry eating. 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 fasting nutrition rules, has two versions:
- the first does not allow any food that has undergone heat treatment - it is customary to eat only raw, cold and unflavored;
- the second allows baked food, and as drinks, in addition to water and juices, allows instant coffee and tea (since they are infusions, 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 can’t boil in water, you can’t fry or grease food with oil (even vegetable oil). Do not drink or add wine to food.
You 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 the days of the strictest dry diet, which can greatly diversify a very lean menu. And salads can be made both from fruits and vegetables, and from pickles. But it is impossible without snacks, hot meals and sweets.
For a big company
Fasting is not a reason to give up baking and flour products. Lenten recipes for the New Year should not include baking, but lean dough (without eggs, dairy products and without butter) can.
Pizza with mushrooms, olives and tomatoes
Pizza without modest ingredients is allowed on any day, subject to worldly fasting. On some days it can be diversified with fish. It is good both hot and cold.
- 900 gr. flour;
- 350 ml of cold water;
- 8 gr. Sahara;
- 1 sachet of dry yeast;
- 1 gr. salt.
Knead the dough from all the ingredients and put in the refrigerator. This is a long-term storage dough (up to 7 days), which from such a “rest” only becomes more uniform and elastic. 
- olive or sunflower oil;
- tomato paste or ketchup - 80-100 gr.;
- tomatoes - 2-4 pcs.;
- frozen vegetables - 600-800 gr.;
- sliced champignons - 400 gr.;
- olives - 10 pcs.;
- onions - 1.5 onions;
- greens - 2 branches;
- 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 a slow fire, adding tomato paste with spices, for 10 minutes.
- Roll out the dough and spread it on a baking sheet (after brushing it with lean margarine, or spreading confectionery paper) and slightly bend the edges.
- Drain excess moisture from stewed vegetables. Spread the filling evenly over the dough.
- Cut whole tomatoes and olives into rings and decorate pizza with them.
Lubricate the semi-finished product with mayonnaise and bake in a preheated oven for about half an hour until golden brown. 
Canape in mexican style
Recipes for lean 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.
A ripe vegetable is peeled and cut into slices and salted. Next, rye bread is taken, with which the same procedure is performed. The ingredients are combined, cut into portions and pierced with skewers. Very fast, filling and tasty.
Main dishes: Russian food - pancakes and porridge
Pancakes are one of the foundations of the Slavic holiday menu. But the dough for hearty pancakes is hard to imagine without eggs.
In a number of countries in the Middle East, eggs are replaced by bananas - 1 small banana is equivalent to one large egg.
Banana pancakes
In the process of cooking, the banana almost loses its sweetness, which makes the dough suitable for savory pastries:
- warm water - 400 ml;
- fine wheat flour (highest grade) - 195 gr.;
- bananas - 2-3 pcs.;
- sugar - 25 gr.;
- salt - 5 gr.;
- vegetable oil - 34 gr.
Grind 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 skillet, pre-lubricated with vegetable oil.
Buckwheat merchant cold
This classic recipe for the most strict dry diet, although it seems not appetizing enough for the New Year's table, is actually not. This cooking technology allows the cereal to retain all of its not only nutritious, but also practically healing properties, which is especially valuable:
- buckwheat - 500 gr.;
- onion - 1 pc.;
- garlic - 3 cloves;
- carrots - 1 pc.
Fill the grits in a deep container overnight with water (in proportion, as if it were boiled over a fire) and cover with a lid. Can be put in a warm place, but not boiled.
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 lightly season with lemon juice for piquancy.
Dessert: stuffed pumpkin
A universal dessert for all fasting days is a sweet stuffed pumpkin. This recipe is not suitable only for those who observe strict dry eating in the days of memory 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 gr.;
- seedless raisins, dried apricots (or any dried fruits, except bananas) - 30 gr.;
- 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 the seeds and excess innards. You can remove some of the pulp without damaging the walls of the pumpkin. Remove pits from fruit and chop finely.
- Chop the pumpkin pulp finely.
- Lightly soak raisins in water for softness.
- Mix muesli, pumpkin pieces, raisins, fruit, cinnamon and honey (half). Fill the pumpkin with the resulting mass.
- Wrap vegetables 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 remnants of 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 - dairy-free milk substitutes and soy products are sold in the diabetic food, baby and sports nutrition departments. Perhaps someone will consider this a deal with conscience, but by replacing fast foods with canonically acceptable ones, you can even cook the traditional New Year's Olivier salad.
What do you need:
- Sweet bell pepper - 2 pieces
- Tomatoes - 2 pieces
- Pitted olives
- Garlic - 2 cloves
- Greens
- Pepper
How to cook:
Peel the pepper and cut in half. Boil the tomatoes for one minute, remove the skin and finely chop. Chop the rest of the ingredients in the same way. Season everything in pepper, pour 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 in place.
Salad with octopus and squid
What do you need:
- Octopus and squid - 250 g each
- Tomatoes - 3 pcs.
- green onion
- Green olives - 100 g
- Capers (salted buds) - 2 tbsp. l.
For refueling:
- Olive oil
- Lemon juice
- Pepper
How to cook:
- Boil octopus and squid in salted water for 50 minutes, after cleaning. After drying and finely chop.
- Chop all other ingredients and mix.
- In a separate bowl, prepare the dressing, mix together 4 tablespoons juice, 3 tablespoons olive oil, salt and pepper.
- After mixing with the main mass.
The salad is ready to serve.
salmon roll
What do you need:
- Salmon fillet - 400 grams
For filling:
- Canned green peas - 150 grams
- Carrots - 1 pc.
- Agar-agar - 1 teaspoon
- Unleavened lean bread - 150 grams
- Greens, salt, pepper to taste
How to cook:
- Boil the carrots, finely chop the greens.
- Soak lean bread in water and add swollen agar-agar. Add green peas, carrots and greens to the bread mass. To mix everything.
- Cut the salmon fillet into thin slices.
- Put the vegetable mass on the fillet and form a roll.
- Wrap the roll in foil and bake in the oven at 180 gr. 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
- String beans - 100 grams
- Agar-agar - 50 grams
- Spices pepper, salt, lemon juice.
How to cook:
- Boil carrots. Drain excess liquid from canned peas.
- Dilute agar-agar according to the instructions in water and add to the vegetable broth. Add salt, pepper and a little lemon juice to this.
- Put finely chopped vegetables into a serving dish and pour them with prepared agar-agar.
- After you need to put the aspic in the refrigerator until completely solidified.
New Year's appetizer "Stuffed champignons"
What do you need:
- Large champignons - 10 pieces
- Onion - 2 pieces
- Rice - 100 g
- Pepper, salt
How to cook:
- Separate the stems from the caps of the mushrooms. Finely chop the onion and mushroom legs, fry in oil with pepper, salt and herbs. Boil rice and mix with onion frying.
- Put the resulting filling into hats, put in the oven.
- Bake for 15 minutes at 180 degrees.
Fish appetizer for Lenten table
What do you need:
- Pollock fillet
- Salt and pepper
How to cook:
Boil rice. Make minced fillet. Mix rice and minced meat, adding pepper, salt and herbs. Form the resulting mixture into small balls. Fry in a pan with oil.
Desserts, which are served last, become the main ones on the New Year's table.
New Year's Lenten dish "Berry Cake"
What do you need:
- Dark chocolate - 150 grams
- Gelatin or agar-agar
- Peeled seeds - 70 grams
- Fresh berries - 1 kilogram
- Air flakes - 30 grams
How to cook:
- Chocolate, previously melted in a water bath, mixed with seeds and air flakes.
- Line a baking dish with cling film and pour in the prepared mixture.
- Smooth the mixture, press down and refrigerate for 40 minutes until firm.
- Place the berries on top of the chocolate layer in a baking dish.
- Top with gelatin. Put in the refrigerator until completely solidified.
- The sides can be garnished with chopped peanuts.
There are a great many lean recipes for the New Year that did not fit in our article. This refutes the fact that a lean New Year's table cannot be tasty.
Enjoy your meal!
New Year's feast does not mean full abundance for everyone. Believers observe the Advent fast these days. Yes, and vegetarian friends can look at the light. So that no one remains hungry, we offer a menu of a delicious lenten New Year's table.
Fairy for a snack
Traditional recipes for a lean New Year's table are salads. We divide 400 g of broccoli into inflorescences and dip them in boiling salted water for 2 minutes. We break the peeled into slices, remove the white films and grind the pulp. Slice the red onion into rings. We dry 250 g of walnuts and peeled hazelnuts in a pan and slightly knead them with a rolling pin. We combine broccoli, grapefruit, onions and nuts in a salad bowl, salt and pepper to taste, season the mix with a sauce of 2 tbsp. l. olive oil, 2 tbsp. l. wine vinegar and 1 tbsp. l. honey. Such a lean salad can be decorated with pomegranate seeds, and it will become the pearl of the menu.
It's about the hat
Gourmet lenten dishes for the New Year are obtained from mushrooms. For a festive snack, we need 10-15 large champignons, from which we will carefully remove the legs so as not to damage the hats. Finely chop 2 peeled avocados, 3 multi-colored sweet peppers, 4 tomatoes, a bunch of green onions and 50 g fresh basil. We mix all the ingredients, flavor them with a mixture of 3 tbsp. l. soy sauce and 2 crushed garlic cloves. Fill mushroom caps with vegetable filling, sprinkle with sesame seeds, cheese and put in an oven preheated to 180 ° C for 10 minutes. This kind of one will cheer you up and set the right tone for the feast.
Rolls of happiness
Eggplants with peppers are a godsend for a lenten holiday table. We cut 4 sweet peppers of different colors into wide strips, put them under a preheated grill in the oven and wait for scorching to appear. We wrap the peppers in a plastic bag for 15 minutes - this will make it easier to remove the skin. Fry in oil 2 eggplant cubes, 2 tbsp. l. capers and 150 g of pitted olives. Add 150 ml of tomato sauce, oregano, salt and pepper to taste, simmer for 10 minutes. We spread the filling on strips of pepper, roll up the rolls and fasten with skewers. This lean on the festive table will look even more organic if it is supplemented with parsley leaves.
Rainbow France
Do you want to surprise your guests? Then lean recipes will definitely come in handy for you. The French vegetable dish ratatouille will conquer absolutely everyone. We 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. Sweet pepper stand for 10 minutes in the oven and cut into squares. Fry the onion with ½ red pepper, put 2 tbsp. l. tomato paste, a pinch of salt and simmer the sauce for 7 minutes. We tamp the dough with a thin layer into a round shape, making sides, and coat it with sauce. Lay the vegetables overlapping, alternating in color, and bake for 30 minutes at 180 ° C. The branded one will surely become the highlight of the evening.
Vegetable kaleidoscope
Sytnoe is another successful dish of the Lenten table. Pass the onion and carrot until golden brown, sprinkle with crushed garlic clove and simmer for 3 minutes. We spread 600-700 g of tomatoes in our 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 saturate the stew with aromas, 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 New Year's table, albeit lean, without baking? It will undoubtedly be decorated with a fragrant recipe. Pour a cup of strong coffee 200 g of sugar and 2 tbsp. l. honey, stir until completely dissolved. Continuing to stir, pour in 100 ml of vegetable oil. Separately, we combine 280 g of flour, 10 g of baking powder, 1 tsp. cinnamon and add them to the liquid base. Pour 50 g of raisins, 125 g of finely crushed walnuts and knead the dough for a honey cake. We put it in a baking dish and put it in the oven for 30 minutes at 200 ° C. Such a lean gingerbread with honey will be very popular with children. You can serve the gingerbread with nuts!
Summer in the middle of winter
Among the lean recipes there are treats for even the most capricious sweet tooth. Sand - 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. We leave a third for sprinkling, pour 2 tbsp into the remaining mass. l. water and knead the dough. We roll out a thin layer, shift it into a round shape, grabbing the sides, and put it in an oven preheated to 180 ° C for 10 minutes. Then put 200 g of thawed currants into it, sprinkle with crumbs from the dough and bake for another 15 minutes. Delicious sweet lenten pie will fall in love with guests from the first bite.
Have you started planning your holiday menu yet? 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!
FROM short New Year! We congratulate our dear visitors on the upcoming holiday and offer a selection of lenten and fish culinary recipes that will help dear hostesses prepare a delicious holiday table, and at the same time, do not break the Christmas fast by eating fast food!
Bruschetta with cod liver (appetizer)
Ingredients for 2-3 servings:
Slices of long loaf or white bread - 6 pcs cod liver - 1 can cucumber (or avocado) - 1/3 or half a piece garlic - 1 caper clove - 1 teaspoon chives (or green chives) - a small bunch of pine nuts - 1 tablespoon olive oil - 1 tablespoon salt freshly ground black pepper
Cooking method:
Brush the baguette slices with olive oil and lightly fry in a frying pan. Grate the baguette with garlic. Wash the cucumber, cut off the peel and cut into small cubes. Wash the chives, dry and chop. Arrange the cod liver slices on the baguette slices. Spread cucumber or avocado, capers, sprinkle with chives and pine nuts. It is better to lay out the filling before serving so that the bruschettas remain crispy.
Crab sticks in puff pastry
Ingredients:
Puff pastry - 200-300 g crab sticks - 200-300 g vegetable oil
Cooking method:
Roll out puff pastry into a layer and cut into strips, about 1-2 cm wide. Wrap each crab stick with a strip of dough. Sprinkle a baking sheet with water and lay out the sticks. 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 on the skin - 1 kg dill greens - a large bunch coarse sea salt - 2 tablespoons sugar - 1 tablespoon allspice peas - 5-7 pcs freshly ground white pepper
Cooking method:
Remove the scales from the salmon, rinse with cold water and pat dry 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. In a mortar, crush the allspice peas (if you don't have a mortar, you can crush the pepper with the flat side of the blade of a wide knife). Mix allspice with salt, sugar and freshly ground white pepper.
Spread cling film on the table, sprinkle with a little spicy-salty mixture and put one half of the salmon skin side down. Sprinkle both fish fillets generously with the seasoning and salt mixture. Put dill greens 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 a light oppression (for example, a cutting board) and put in the refrigerator for 2 days. Fish should be turned occasionally.
Advice: Salmon on the skin is marinated for 2 days, and fillet without skin is marinated in 8-12 hours. Thinly sliced salmon marinates the fastest - it will take about 2 hours to do this (more precisely, it will be ready even in 40 minutes).
Ready salmon "Gravlaks" free from cling film and carefully clean 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" (lean)
Ingredients:
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 potatoes, carrots and beets thoroughly (do not peel), put in a large saucepan, bring to a boil and cook until the vegetables are soft at a low boil (about 40-60 minutes). Drain the broth from the vegetables, cool the vegetables and peel them. Peel and finely chop the onion. Spread the ingredients on the dish in layers, each layer, pouring a little sunflower or olive oil or smearing with lean mayonnaise. Pour the top layer with oil or grease with mayonnaise. Decorate the salad to your liking, tighten with cling film, put in the refrigerator and let it brew before serving.
Lenten salad with squid
Cooking method:
Squid - 1 jar tomato - 1 pc cucumber - 1 pc lettuce leaves oil for dressing salt pepper lemon juice - 1 tsp.
Cooking method:
Drain the liquid from the squid and cut into strips. Cut the tomato into slices. Cucumber cut into half circles. Tear lettuce leaves with your hands. Put all the ingredients in a salad bowl, salt, pepper and mix. Dress the salad with lemon juice and vegetable oil.
Potato salad with smoked mackerel and apple
Ingredients:
Potatoes - 2-3 pcs. hot or cold smoked mackerel - 180-200 g (can be replaced with canned mackerel) fresh cucumber - 1 pc sour or sweet and sour apple - 1 pc bunch of green onions vegetable oil - 2-3 tablespoons lemon juice - 0.5-1 tablespoon spoon (to taste, depending on the acidity of the apple) a pinch of sugar salt freshly ground black pepper
Cooking method:
Wash the potatoes well, boil in their skins until tender, cool and peel. Cut potatoes into cubes. Separate the hot-smoked mackerel by hand into separate flakes (if the fish is cold-smoked, cut into small cubes). Wash cucumber and apple. Cucumber cut into small cubes. Peel the apple, cut into small cubes and lightly sprinkle with lemon juice.
For 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 gently mix the salad, trying not to crush the potatoes. Put the salad in the refrigerator and let it brew for several hours (it is better to serve the next day). When serving, pepper the salad with freshly ground black pepper and sprinkle with green onions.
Lean fish salad 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. tablespoons lemon juice - 1 tbsp pepper salt
Cooking method:
Mash the canned food with a fork. Boil potatoes, cool and cut into cubes. Cut olives or olives into rings. Cut green onions. Combine canned food, potatoes, onions, olives, season with 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 components.
Ingredients:
Water - 3 liters fish (any small river fish: perches, ruffs, 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 peas - 3-4 pcs dill greens salt freshly ground pepper
Cooking method:
Wash, clean, gut and remove the gills from the fish. Freshly caught river fish are advised not to gut or clean, just remove the gills . Cut large fish into pieces, leave small fish as is. Place a third of the fish trifles or fish head and trimmings into the pan.
Advice: A delicious ear will turn out even from one type of fish. The secret of a delicious fish soup is in the triple laying of fish for a richer and more delicious fish broth. The head of salmon or trout is perfect for broth. If the head is large, it can be cut into 2-3 parts.
Pour cold water over fish. Bring to a boil and carefully remove the foam. Add another part of the fish (or part of the fish head) and raw peeled onions. Cook at a low boil for about 15-20 minutes, carefully removing the foam. Add the rest of the fish (or head) and bring back to a boil. Salt the ear. Cook for another 15-20 minutes, removing the foam. Remove the fish and onions from the broth with a slotted spoon.
Strain the broth through cheesecloth folded in several layers. Return the pot to the heat and bring the broth to a boil. Put pieces of fish fillet, peppercorns and bay leaf into the broth. Cook for about 8-10 minutes at a low boil. 2 minutes before readiness, add dill, add salt, pepper to taste and remove from heat. Let the ear brew under the lid for about 10-15 minutes.
Potato baked in foil
Ingredients:
Potatoes - 8-10 pieces vegetable oil or olive salt freshly ground pepper or ground paprika
Cooking method:
Wash potatoes, peel and boil in salted boiling water for 10 minutes, remove from 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 on a wire rack. Bake for about 20 minutes in an oven preheated to about 200°C.
Lean cabbage rolls with vegetables and champignons
Ingredients:
Cabbage - 1 medium head of rice (dry) - 100-120 g (about 0.5-0.75 cups) tomatoes - 1-2 pcs onion - 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 pouring: tomato paste or tomato sauce - 3-4 tablespoons water - 0.5-0.75 liters salt
Cooking method:
Wash the head of cabbage and disassemble into leaves. Dip the cabbage leaves in boiling salted water for 2-4 minutes until the leaves become soft. Immerse 2-3 sheets in water at a time. Remove the boiled leaves with a slotted spoon and place in a colander. Cool down. Cut off the thickening from each sheet.
Prepare the filling: Boil the rice until half cooked (about 5 minutes). Wash mushrooms and cut into slices. Wash the tomatoes, remove the skin from them and cut the flesh into small cubes. Peel the garlic and finely chop. Wash greens, dry and chop. Peel and finely chop the onion. 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. Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for about 4 minutes.
Combine together: rice, onion with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can put 1-2 tablespoons of tomato paste) and mix the stuffing well. Put 1-1.5 tablespoons of the filling on the prepared cabbage leaves 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 stuffed cabbage with filling, cover with a lid and bring to a boil over high heat. As soon as the liquid boils, reduce the heat to a minimum and cook at a low boil for about 30-40 minutes.
mushroom goulash
Ingredients:
Champignons - 300-400 g onion - 1-2 pcs bell pepper - 2-3 pcs garlic - 1-2 cloves flour - 1 heaping tablespoon tomato paste or tomato sauce - 2-3 tablespoons salt freshly ground pepper vegetable oil for frying
Cooking method:
Wash the mushrooms 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.
Saute the onion and garlic in a frying pan with vegetable oil until soft (about 2 minutes). Add the bell pepper and sauté, stirring, for 5 minutes. Add the 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 into the pan, stirring, about 1.5-2 cups of water, bring to a boil and boil, stirring, 1-2 minutes. Add salt and pepper to taste.
Advice: If the sauce is too thin, it can be stewed a little until the sauce is reduced to the desired thickness; you can also stir some more flour in a little cold water and pour into the sauce, then reduce a little. If the sauce is too thick, add more water than indicated in the recipe and bring to a boil again.
Add chopped herbs to the goulash, turn off the heat, cover and let it brew.
Calamari stewed with mushrooms
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 insides, peel off the films and remove the cartilaginous plate. Cut the squid into rings or strips. Wash the mushrooms 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.
Put squids in a frying pan, pour in wine, lemon juice, salt, pepper and mix well (you can pour in a little water). Simmer the squids under the lid over low heat for 2 minutes from the moment of boiling. Turn off the heat, add finely chopped dill or parsley, cover and leave for 1-2 minutes.
Pike cutlets (lean)
Ingredients:
Pike, weighing 2 kg onion - 2 pieces white bread (stale) - 100 g dill greens vegetable oil for frying flour or breadcrumbs salt freshly ground black pepper
Cooking method:
Fillet the pike. Cut the fish fillet into pieces and pass 2-3 times through a meat grinder with a fine grate. Cut the crusts from the bread, cut the crumb into cubes or break it with your hands and put it in a bowl. Pour a little water, mix and leave for 5-10 minutes to swell the bread.
Squeeze the bread out of the water. Peel and finely chop the onion. Wash the dill, dry and finely chop. Heat the vegetable oil in a frying pan, put the onion, lightly salt and fry until soft. Remove the pan from the heat and let the onion cool slightly.
Add squeezed bread, fried onion (together with the oil in which it was fried), dill, salt and freshly ground pepper to minced pike. Mix the mass well with your hands. With hands moistened in water, pick up a little minced meat and form cutlets. If desired, cutlets can be rolled in flour or breadcrumbs. Put the cutlets in a well-heated pan with vegetable oil and fry for about 2-3 minutes until golden brown. Turn the cutlets over and fry for about 3 more minutes until golden brown.
Pour a little hot water into the pan (approximately 1-2 tbsp.), cover with a lid, reduce the 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, without a lid, until golden brown.
Fish fried in lean batter
Ingredients:
Fish fillet - 1 kg salt pepper
For marinade:
Lemon - 0.5-1 piece greens vegetable oil
For batter:
Flour - 0.5 cup vegetable oil - 2 tbsp. spoon salt water
Cooking method:
Wash the fish fillet, pat dry and cut into portions.
Prepare the marinade: pour vegetable oil into a saucepan, add lemon juice and finely chopped greens. Salt the fish, pepper and put in the prepared marinade for 30 minutes.
Prepare 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 pancakes. Dip marinated fish pieces together with herbs in batter and immediately put in a pan with heated vegetable oil. Fry fish on both sides until done. Decorate the finished dish with tomatoes, olives or cucumbers.
Shrimp Pineapple
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 take 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 pat dry with a towel. Cut the pineapple lengthwise into 2 halves. With a knife, carefully cut the flesh inside the pineapple, leaving the walls, 8-10 mm thick. Carefully remove the pulp from the pineapple. Cut out the stalk from the pulp. Cut pineapple into small pieces.
Rinse the shrimp with water and pat dry on a paper towel. Heat a little olive oil in a frying pan and fry the shrimp for 1-2 minutes. Salt. Put the shrimp out of the pan (large shrimp can be cut into 2-3 parts, and small ones can be left whole).
Advice: Shrimp don't take long to cook. If the shrimp are raw, they are fried until the meat turns pink and no longer transparent. This will take about 1-2 minutes when frying over high heat. Boiled-frozen shrimp must first be thawed, rinsed with water and drained. You need to fry them for 1 minute - that is, do not even fry, but just warm them up well. If you wish, shrimp for this snack can not be fried, but boiled.
Prepare the dressing: In a bowl, add lemon juice, orange juice (freshly squeezed), liquid honey (or a little sugar), a pinch of salt, freshly ground pepper and olive oil. Mix the dressing well until smooth.
Put the shrimp and pineapple pieces in a bowl, pour in the dressing and mix gently. Arrange pineapple and shrimp in pineapple halves, drizzle with remaining dressing, and garnish with whole shrimp and parsley.
Advice: All the ingredients for the salad can be prepared in advance, but season the pineapple shrimp with dressing and fill the pineapple halves with prepared salad just before serving.
Mackerel baked with potatoes and bell peppers
Ingredients:
Mackerel - 1 carcass potatoes - 4-6 pcs bell pepper - 2 pcs onion - 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, open the abdomen, 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. On the skin, make 2 shallow incisions on each side of the fish. Rub the mackerel with salt, pepper, drizzle with lemon juice and olive oil, and leave to marinate for 30 minutes.
Peel the onion and cut into quarter rings. Wash the peppers, cut out the partitions with seeds and cut into strips. Peel the garlic and finely chop. Wash and chop greens. Wash the potatoes, peel and dry well (you can not peel the skin from young potatoes). Cut a medium-sized potato in half (small ones are left whole, and large ones are cut into slices). Heat the vegetable oil in a frying pan, put the potatoes and fry on all sides until golden brown and almost cooked.
Advice: Potatoes should preferably be placed in a single layer in the pan. If it does not fit, it is better to fry the potatoes in several passes. Potatoes, instead of frying, can be boiled until almost cooked. Only, you need to choose potatoes of non-boiling varieties.
In a saucepan, heat the vegetable oil, put the onion, salt, pepper and fry over low heat until soft. Add bell pepper and saute, stirring, for about 5 minutes. Add the tomatoes in their own juice along with the juice, mash the tomatoes with a spatula and fry, stirring occasionally, for 3-4 minutes. Add garlic and chopped herbs. Add salt and pepper to taste, stir and remove the sauce from the heat. Pour the sauce into a baking dish. Put the fish on top and spread the 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 cup 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 stalk - only the white part) tomato - 1 pc Bulgarian pepper - 0.5 -1 pc dill or parsley canned corn - 1-2 tablespoons salt freshly ground black pepper
Cooking method:
Prepare yeast dough. Separate 1/2 or 1/3 part from the finished dough and stretch on a greased baking sheet. Brush the surface of the dough with vegetable or olive oil. Onion cut into half rings. Cut mushrooms into slices. In a frying pan heated with vegetable oil, fry the onion, then add the mushrooms and fry for ~5 minutes. Transfer the onion 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 greens, dry and chop.
Mussels, without defrosting, put on 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 has evaporated. 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, lightly salt and lightly pepper with freshly ground pepper. Bake 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 - baking powder on the tip of a knife - 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 vegetable oil - mix everything until a sticky mass is formed. Dissolve sugar, salt and vanillin (or vanilla sugar) in water and add to the flour mass. The dough should not be tough, but soft. Roll out the dough into a layer, 0.5-1 cm thick and cut into rhombuses or squares (you can cut cookies using curly notches). Put the cookies on a baking sheet and bake at a temperature of 180-200 degrees ~ 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 heaping 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 to dissolve sugar. Pour in vegetable oil and mix. Separate and sift approximately 100 grams (1 faceted glass to the risks) of flour according to the recipe and sift into a separate bowl along with cocoa and baking powder. Add the sifted cocoa powder to a bowl of water. Then, in small portions, sift the remaining flour, add to the dough and mix. The dough should be the consistency of thick sour cream.
Rinse the raisins, shake off excess water, spread on a clean towel and dry. Roll the raisins in 1 tablespoon of flour. Chop the nuts in a blender (not finely). Add raisins and nuts to the dough. Mix the dough and put it into a mold. If the form is not silicone, it must be greased with oil, sprinkled with flour and shake off excess flour. The silicone mold does not need to be lubricated 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 Angel at your meal!
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