Delicious Lenten salads for the New Year. New Year's table! Lenten recipes

It so happened that after the introduction of the Gregorian calendar, there was significant confusion in the holiday calendar. And this is due to the fact that the Orthodox Christian Church did not recognize the new calendar. This was reflected in the calendar of Orthodox holidays, which were automatically moved two weeks later in the new calendar. But the dates of everyday holidays tied to the calendar remained within their limits.

This is how the combination of the most fun holiday of the year - New Year - happened with one of the most strict posts- Christmas.

This does not mean that you need to forget about your favorite celebration and postpone the meeting to January 14, when it is customary to celebrate the Old New Year. Even the church does not forbid those who are fasting to join in the general fun. But you will have to approach the choice of recipes for the New Year's table thoughtfully and, of course, prepare pickles in Lenten version. This is not a problem, especially if you use our ideas for a Lenten New Year's menu.

What to serve as a side dish for the New Year so that the dish meets the requirements of Lent and is festive? There can be many options. This includes potatoes in any variation, any porridge with mushrooms or vegetables, dishes made from legumes, cauliflower and other vegetables.

Choose suitable option from the presented recipes for hot main courses.

Potatoes baked with garlic in breadcrumbs

Potato - perfect choice for the New Year's table. In any case, the dish will turn out to be festive, suitable for both Lenten and fast meals, and incredibly loved by both children and adults.

But for the New Year we will give up the usual option mashed potatoes, and prepare original baked potatoes, the taste of which will be emphasized with garlic.

We will need:

  • small potatoes – 1 kg;
  • vegetable oil – 4 tbsp. l.;
  • garlic – 4 – 5 cloves;
  • breadcrumbs - 4 tbsp. l.;
  • ground black pepper – 0.5 tsp;
  • dried basil – 0.5 tsp;
  • parsley, dill - a sprig.

We select medium-sized potatoes of approximately the same size. Wash and boil until half cooked.

To prevent the potatoes from boiling, cook them for no longer than 7 minutes after boiling.

You can boil already peeled potatoes. If you cooked the vegetable in its jacket, peel it after it has cooled.

Now add oil, salt, basil, pepper and main ingredient This magical dish is finely chopped garlic. We put everything in a baking bag, add the crackers there and shake well several times. The crackers should be evenly distributed over the surface of the potatoes.

We tie the bag and put it in the oven for half an hour. Baking temperature - 180 degrees.

The potatoes should be covered with a light golden brown crust.

Take out the potatoes and place them on beautiful dish. Don’t forget to sprinkle some more herbs and immediately bring it to the table and receive the enthusiastic exclamations of the guests.

The aroma will be stunning, and the taste will exceed all expectations.

Vegetable curry with chickpeas

If you want to prepare a festive dish as a side dish vegetarian dish, try the vegetable curry version with chickpeas.

This great alternative potatoes, which fits into the concept of the Lenten holiday table. The dish belongs to Indian cuisine, but thanks to the lunchtime aroma of spices and the unusual combination of flavors, it quickly found fans among our compatriots.

We will need:

  • chickpeas – 3 cups;
  • large potatoes – 4 – 5 pieces;
  • frozen green beans – 1 cup;
  • spinach – 300 gr.;
  • carrots – 200 – 250 gr.;
  • tomatoes in own juice– 1 bank;
  • onions – 2 – 3 pcs.;
  • chili pepper – 1 pc.;
  • bell pepper (can be frozen) – 1 pc.;
  • coconut milk – 50 ml;
  • curry – 1 tbsp;
  • salt – ½ tsp;
  • sugar – 1 tsp;
  • ground red pepper - on the tip of a knife;
  • ground black pepper – ¼ tsp;
  • water – 350 ml;
  • garlic, lemon - to taste.

You need to soak the chickpeas in advance. It’s better to do this a day before preparing New Year’s curry.

Pour olive oil into a large vat or thick-bottomed pan and heat it.

Don't let the oil overheat or it will turn poisonous.

Place the diced onion into the heated oil and fry it until golden brown. Immediately add carrots cut into pucks or cubes to the fried onions. Green beans and bell pepper.

Fry the vegetables all together and add the soaked chickpeas and tomatoes along with the juice. Now you need to mix the dish thoroughly.

All that remains is to send the diced potatoes into the vat, and we begin to achieve the extraordinary pungent taste due to spices.

You must immediately add all the seasonings listed in the recipe, as well as salt and sugar. Pour the dish coconut milk and water and place the vat on low heat.

We will simmer the curry for about 6 hours, stirring occasionally. There is usually no need to add any liquid, but be careful not to burn the curry.

At the very end of cooking, add spinach to the dish, stir and continue to simmer until the spinach changes color.

The curry is ready. We spread the lean holiday treat on a dish. For decoration we use mint leaves and lemon slices.

Lenten recipes for the New Year's table from fish

During the Nativity Fast it is allowed to eat fish. Therefore, any will be appropriate on the New Year's table. These may be the main fish dishes, and New Year's Lenten snacks with fish. Check out new fish recipes Lenten dishes.

Stuffed baked carp

Considered ideal stuffed carp without bones, for which the fish is gutted and its skin is carefully removed. But doing this without skills is problematic. Therefore, we offer a simplified version of stuffed carp.

However, this dish too perfect taste and not too inferior to the first ideal option. On the New Year's table, stuffed carp will be a wonderful decoration and treat.

We will need:

  • large carp – 1 piece;
  • onion – 2 heads;
  • champignons – 0.5 kg;
  • salt;
  • ground black pepper - to taste;

We clean the carp from the husks and intestines, gills, and protect it from dark films.

Peel the onion, cut into half rings, cut the mushrooms into slices. Fry the onions and mushrooms until half cooked, without frying.

You can use not only onions and mushrooms as a filling. Will do buckwheat, any vegetables, boiled potatoes.

We place the filling in the belly of the fish, which is then sewn up. Lubricate the fish vegetable oil and put the dish in the oven.

The carp will be baked for 40-60 minutes, while the oven temperature is maintained at 180 degrees. Exact time Baking will have to be determined independently, depending on the capabilities of the oven and the size of the fish.

When a golden brown crust appears on the carcass, the fish can be taken out and served hot on the New Year's table. Decorate the carp with lemon slices and dill sprigs. As a side dish for baked carp, you can prepare boiled or baked potatoes.

Fish Hye in Korean

You can prepare Lenten New Year's Heh from fish according to different recipes. We offer an option with vegetables and spices.

Pike perch prepared according to this Lenten recipe turns out simply magnificent. You'll have to tinker a little, but the result will delight you with its novelty and unusual taste.

We will need:

  • pike perch carcass – 1 piece;
  • carrots – 2 pcs.;
  • cucumber – 2 pcs.;
  • onions – 4 pcs.;
  • coriander - to taste;
  • ground red pepper – 1 tbsp. l.;
  • acetic acid (70%) – 1 tbsp. l.
  • garlic – 5 cloves;
  • bell pepper (red) – 0.5 pcs.
  • soy sauce- taste.

Preparing the fish. You can simply peel and cut into small pieces.

It would be better to prepare the fillet by removing all the bones. And only after that cut the fillet into pieces.

Salt, pepper the fish and pour vinegar essence. Knead the workpiece thoroughly, you can even lightly mash the fish with your hands. We send fish preparation for at least 6 hours to marinate.

At the same time, you need to work on the onion. We clean it and cut it into half rings. Spray the prepared onion lemon juice and also place it in the cold.

Now let's do the vegetables. On a Korean slicing grater, grate three carrots and cucumbers. Cut the bell pepper into cubes. Place all the vegetables in one bowl and season with oil. Add sugar, salt, coriander and hot pepper. The vegetables will also marinate for about 6 hours.

After 6 hours you can start final stage cooking Heh from fish. Remove the fish from the marinade, rinse and pat dry with paper towels.

Add pickled onions to the fish, sprinkle the dish with pepper, add a little coriander and chopped garlic. Heat in a frying pan sunflower oil and already in a boiling state, pour it onto the prepared fish. Don't forget to mix the fish with spices and oil.

All that remains is to add all the vegetables to the dish. Mix all the ingredients and you can serve the appetizer to the table. Fish Heh keeps well in the cold, so this appetizer can be prepared in advance.

Lenten salads for the New Year's table

What would New Year be without salads? We will choose lean ones New Year's recipes salads from vegetables, legumes, herbs, fruits. Options with fish, seafood, crackers, and cereals are suitable.

For dressing we use various vegetable oils, sauces and even lean mayonnaise, which is easy to prepare from boiled beans, whipped with butter, mustard and spices. There are a lot of ideas for lean New Year's salads, and any favorite snack can be made lean by adjusting the list of ingredients.

Beetroot salad with herring

This is a simple salad with the taste of childhood. The combination of herring and beets is originally Russian, but simply forgotten by many. Although everyone loves it so much classic salads like a fur coat, but they clog up the natural taste with mayonnaise-based fatty dressings.

Try cooking Lenten beet salad with the addition of beets. You will definitely like it and will become a frequent guest not only on the New Year’s table.

We will need:

  • large beets – 2 pcs.;
  • herring fillet – 150 gr.;
  • onion – ½ piece;
  • table vinegar - 3 tbsp. l.
  • water – 24 tbsp. l.;
  • dill – 1 bunch;
  • salt - to taste;
  • vegetable oil – 2 tbsp. l.

Boil or bake beets in foil. Cut the ready-made beets into small cubes.

To make the beets tastier, it is better to bake them, adding a little cinnamon and 2 coriander peas.

Pour vinegar into the water and dip the onion, cut into half rings, into the mixture, where it will sit for 10 minutes.

Wash the dill and chop finely. We get rid of herring small seeds and cut into cubes.

In a salad bowl, combine beets with herring and pickled onions. Season the dish with vegetable oil and sprinkle prepared dill on top.

This is where all the tricks end. All that remains is to put the delicious beet salad on the table. If desired, you can add parsley and cilantro as decoration. Replace sunflower oil with aromatic nut or flaxseed oil.

Three cabbage salad

Many people consider dishes with cabbage banal and everyday. Skeptics' opinions change when they try original salad"Three cabbages."

This unusual combination different tastes brightly highlights the orange. The dish is playing bright colors and directly asks to be on the festive New Year's table.

We will need:

  • white cabbage – 160 gr.;
  • red cabbage – 160 gr.;
  • Chinese cabbage – 160 g;
  • rice vinegar – 1 tsp;
  • soy sauce – 1 tbsp. l.;
  • vegetable oil – 15 g;
  • orange – 1 pc.;
  • purple onion – 1 pc.;
  • garlic – 1 clove;
  • honey - 1 tbsp. l.;
  • greens – 1 handful.

Chop all three types of cabbage thinly. Cut the red onion into four parts and cut each into thin half rings.

Wash the orange and cut into 4 parts. Squeeze the juice from one into a bowl. We clean the remaining three parts and cut them into fairly large cubes.

Pour vegetable oil into a bowl. Add soy sauce, honey and orange juice there.

Mix all the ingredients of the sauce thoroughly.

IN ready sauce add onion and finely chopped garlic. Add a good amount of chopped dill to the main ingredients of the sauce.

Mix the dressing and leave to marinate in the cold for 10 minutes.

Let's start putting together the salad. Mix all three types of shredded cabbage and place in a heap on a dish.

Pour the dressing over the cabbage and arrange the orange slices beautifully on top.

Beautiful and unusual coleslaw ready with oranges. If you want to add it to the salad oriental notes, you can sprinkle sesame seeds fried in a dry frying pan on top. And don't forget about New Year's.

Video: recipe for lean salad “Crispy”

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 dishes culinary recipes, which will help dear housewives prepare a delicious holiday table, and at the same time, not break the Nativity fast by eating fasting 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:

Brush the baguette slices with 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. Wrap each crab stick 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 freshly ground white 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 with 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 dressing 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. Green onions cut. 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: perch, ruffes, etc.; heads, ridges, fins and trimmings: salmon, trout, pike perch, halibut, sea ​​bass, cod, pike, etc.) - 1.5 - 2 kg fish fillets (salmon, trout, pike perch, halibut, cod, etc.) - 300-500 g onions - 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 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 oil or olive 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 put 1-2 tablespoons 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 in a little more flour in a small amount cold water and pour into the sauce, then simmer a little. 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 piece flour - 1 tablespoon parsley dill white dry 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: stir 0.5 cups of flour with 2 tablespoons 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 in a frying pan olive oil 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 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 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!

Fresh vegetables 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”, avocado rolls, crab sticks and cucumbers - all this delicious dishes Lenten 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 for the 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 used 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 dough long storage(up to 7 days), which from such a “rest” only becomes more homogeneous and elastic.

  • 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.

  1. 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.
  2. From stewed vegetables drain off excess moisture. Spread the filling evenly over the dough.
  3. 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 practical 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.

  1. Finely chop the removed pumpkin pulp.
  2. To soften the raisins, lightly soak them in water.
  3. Mix muesli, pumpkin pieces, raisins, fruit, cinnamon and honey (half). Fill the pumpkin with the resulting mixture.
  4. Wrap the vegetable in foil. Bake over medium heat for about 60-90 minutes.
  5. 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 have the strength to give up milk, cheese and meat in New Year's Eve not at all, then the way out of the situation is very simple - in the departments of diabetic food, children's and sports nutrition dairy-free milk substitutes and soy products. Perhaps someone will consider this a bargain with conscience, but by replacing modest products with canonically acceptable ones, you can even prepare traditional New Year's salad"Olivie".

Lenten menu - actual question for the New Year's table. As you know, we celebrate the New Year on the Nativity Fast and many of us adhere to fasting. Therefore, the question is what to prepare for the New Year’s table so that it is festive, tasty and does not break the fast.

I have selected recipes for lenten dishes and propose to include them in the lenten menu:

1.SNACKS

3. HOT DISHES

1. Snacks

MARINATED CHAMPIGNONS OR OYSTER MUSTERS

Marinated champignons

We need: yield 2 jars of 350 ml

  • 500 g mushrooms
  • 120 ml vegetable oil
  • 60 ml 9% table vinegar
  • 2 tsp Sahara
  • 1 tsp salt
  • 3 cloves garlic
  • 3 pcs bay leaves
  • 15 pcs peppercorns

Preparation:

1. Wash the mushrooms, peel them and cut them into 4 parts. Chop the garlic and combine with mushrooms.

2. Pour vegetable oil, vinegar into the pan, add sugar, salt, bay leaf and peppercorns. Place on the fire and bring to a boil.

3. Throw the mixture of mushrooms and garlic into the pan and boil for 5 - 7 minutes from the moment of boiling.


Transfer to jars while still hot, cool and put in the refrigerator, they are ready for consumption after 4 hours.


Can also be stored for 2 - 3 months in a cool place.

Pickled oyster mushrooms

We need:

  • 500 - 700 g oyster mushrooms
For marinade per 1 liter of water:
  • 100 g vinegar 9% table
  • 1 tbsp. salt
  • 1 tbsp. Sahara
  • 5 pieces of carnations
  • 1 bay leaf

Preparation:

1. Place all the ingredients for the marinade in a saucepan and put on the fire, bring them to a boil.

2. Wash the oyster mushrooms, cut them from the bush, cut large mushrooms into pieces and throw them into the boiling marinade. Turn off the heat, cover with a lid and let cool completely. Afterwards, strain, season with chopped onions and vegetable oil. You can eat.

HERRING IN TOMATO SAUCE


We need:

  • 2 pcs fresh frozen herring
  • 4 tbsp. tomato paste or ketchup
  • 100 ml vegetable oil
  • 0.5 tsp chili pepper
  • 1 tbsp. salt
  • 3 tbsp. 9% vinegar
  • 1 tsp Sahara
  • 3 pcs onions

Preparation:

1. Put tomato or ketchup, vegetable oil, chili pepper, salt, sugar in a saucepan, mix everything and put on fire, bring to a boil. Cool.

2. Separate the herring into fillets and cut into portions.

3. Cut the onion into thin rings.

4. Place balls in a bowl: onion + herring + sauce and so on until the ingredients run out.


Place in the refrigerator for 3 hours and you are ready to eat.

LENTEN SNACK “MANDARRINKS”


We need:

  • 3 carrots, medium size
  • 150 g rice (2/3 cup)
  • 500 g mushrooms (oyster mushrooms or champignons)
  • 2 onions, medium size
  • 5 cloves garlic
  • 3 g salt
  • 1/2 tsp each favorite spices

Preparation:

1. Wash the rice well and boil in salted water. After cooking, rinse the rice with cold water.

2. Wash and cook carrots. Salt the water. Then peel off the skin and grate on the finest grater.

3. Finely chop the mushrooms and onions and fry until the liquid evaporates, add salt and season with spices.

4. Add mushrooms, finely chopped garlic to the rice, season with salt and spices, to taste, mix. The filling is ready.


5. Form small balls from the filling, press them a little so that they are elastic.

Then, using the carrots, we make a cake on your hand, put a ball of filling in the center and envelop it with carrots.

We form it in the shape of a tangerine, place it on a dish, decorate with basil or parsley leaves, you can make tails from cloves.

2. Salads

SALAD “TWO JARS”


We need:

  • 1 can of canned beans
  • 1 can olives, pitted
  • 20 g walnuts
  • 1 onion
  • 1 clove of garlic
  • 1 tsp Sahara
  • 1 tbsp. apple cider vinegar
  • 100 ml water
  • 1 bunch of parsley
  • olive oil
  • salt, to taste

Preparation:

1.Marinate onion, cut into half rings. For the marinade, take water, sugar, vinegar and pour it over the onion, let it stand for 20 minutes.

2. Fry the nuts a little and chop them with a knife.

3. Finely chop the parsley.

4. Strain beans, olives, and onions from the marinade.

5. Mix all the ingredients for the salad in a bowl, add salt if necessary and season with olive oil.

LENT OLIVIER AND LENT MAYONNAISE


LENTEN OLIVIER

We need:

  • 3 potatoes
  • 2 carrots
  • 1 bunch of green onions
  • 300 g marinated champignons (you can use any)
  • 250 g green pickled peas
  • 3 pcs pickled cucumbers
  • 1 piece fresh cucumber
  • 200 ml lean mayonnaise
  • salt, pepper, to taste

Preparation:

1. Boil vegetables and cut into small cubes.

2. Salty and fresh cucumbers, chop the pickled mushrooms into cubes. Green onions - finely chopped.

3. Mix all ingredients and season with lean mayonnaise.

LENTEN MAYONNAISE


You can see options for making homemade lean mayonnaise

We need:

  • 1/2 tbsp. vegetable oil
  • 1/2 tbsp. vegetable broth(you can use liquid from green peas)
  • 1 tsp Sahara
  • 1.5 tsp. apple cider vinegar
  • 1/4 tsp. salt
  • 1 tsp mustard
  • 1.5 tbsp. any starch

Preparation:

1. We dilute the starch with vegetable broth and put it on the fire, brew it, without boiling, stir constantly, once it has thickened, remove immediately (3 minutes)


2. Transfer the starch into a container, add salt, sugar, mustard, mix and pour in vegetable oil. Beat the mixture with an immersion blender using progressive (down-up) movements.

At the end of beating, add Apple vinegar, mix.

LENTEN SALAD WITH RED FISH


We need:

  • 100 -150 g lightly salted red fish (trout, salmon)
  • lettuce leaves
  • 50 g pine nuts or sesame seeds
  • 1 piece lemon, use juice
  • pitted olives, optional

Preparation:

1. Cut the fish into small strips.

2. Wash the lettuce leaves and dry them on a paper towel.

3. Lightly fry the nuts or sesame seeds.

4. Squeeze the juice from the lemon. Cut the olives into rings.

5. Tear the salad into small pieces with your hands and place on a plate. Place pieces of fish and olives on it, crush with pine nuts and sprinkle with lemon juice. You can decorate with cherry tomatoes.

CRISP SALAD


We need:

  • 250 g crab sticks
  • 2 cucumbers, fresh
  • 1 bunch of green onions
  • 200 g canned corn
  • 200 g crackers
  • 120 g lean mayonnaise

Preparation:

1.Cut the crab sticks diagonally.

2.Chop fresh cucumbers into strips. Green onions - finely chopped.

3. Mix all ingredients, add corn and croutons, season with lean mayonnaise.


HERRING IN A NEW FUR COAT


We need:

  • 1 piece herring fillet
  • 2 large onions
  • 1 piece carrot
  • 300 g champignons
  • 1 bunch of green onions
  • spices to taste
  • vegetable oil for frying
  • 1 bunch of dill

Preparation:

1.Slice the champignons large pieces. Fry in a frying pan until the liquid evaporates and add 1 chopped onion. Fry for 3-4 minutes, season with spices, remove from the pan and cool.

2. In the same frying pan, fry the grated carrots and chopped onion until soft.

3. Chop the herring fillet into cubes, finely chop the green onion.

4. Place the herring on a dish, level it over the surface, and sprinkle green onions on top.


5. Place fried mushrooms on the 1st half of the herring layer,


and for the 2nd half - carrots.


6. Decorate the edges with chopped dill.

3. Hot dishes

Stuffed cabbage rolls with fresh cabbage


We need:

  • 1 head of fresh cabbage (white or Chinese)
  • 500 g champignons
  • 150 g rice
  • 1 piece carrot, grated
  • 2 pcs onions
  • 600 ml tomato juice (2 tbsp tomato paste)
  • 400 ml cabbage broth (vegetable broth)
  • ground black pepper, salt, to taste
  • vegetable oil

Preparation:

1. Boil the rice until half cooked.

2. Finely chop the champignons and onions. Fry the mushrooms in a dry frying pan for 5-7 minutes, then add the onion, simmer for another 3-4 minutes, season with salt and pepper and turn off the heat. Let them cool slightly and mix with rice.


Advice: Fresh mushrooms can be replaced with dry ones, then you just need to steam them and use the water as vegetable broth, not forgetting to strain it.

3. Separate the leaves from the head of cabbage, put them in boiling water and boil for a couple of minutes. Remove from boiling water and let the leaves cool. We cut off the thick veins. We use water as vegetable broth.

You can find ways to prepare cabbage leaves for stuffing.

4. In a baking dish (this can be a thick-bottomed pan or glass dish), place cabbage trimmings on the bottom.

5. Form the cabbage rolls and lightly fry them in a frying pan, and then transfer them to a bowl.


6. Prepare the filling: fry chopped onions and carrots in a frying pan, pour them tomato juice, add pepper, salt and simmer for 7-8 minutes.

Pour the stuffing over the cabbage rolls and add vegetable broth.


Cover with a lid and place in an oven preheated to 180 degrees for 1 hour.

RICE WITH VEGETABLES


We need: we use pots or molds 5 cm high, 11 cm in diameter.

  • 150 g rice
  • 300 g frozen vegetables
  • 2 tbsp. vegetable oil
  • 1 piece of onion
  • sea ​​salt with herbs, to taste
  • 2 tsp curry

Preparation:

1. Pour boiling water over the rice and leave to steam for 15 minutes.

2. In a frying pan with vegetable oil, fry the chopped onion until transparent. After that, add frozen vegetables, salt, add curry and simmer for 5 minutes.


3. B portioned pots add rice, then vegetables, then rice and vegetables again.


Pour boiling water over all this, cover with foil and put in the oven.


At a temperature of 200 degrees, bake for 15 minutes, after that, add more boiling water and continue baking for another 15 minutes. Serve the dish hot.

POTATO NESTS WITH MUSHROOMS AND BEANS


We need:

  • 1-1.5 kg potatoes
  • 500 g mushrooms
  • 2-3 pcs onions + 2 pcs for beans
  • vegetable oil
  • 200 g green beans
  • salt, pepper, to taste

Preparation:

1. Peel the potatoes, wash and cook. Mash the finished potatoes into a puree.

2. Finely chop two onions and fry until golden color and mix with puree. Salt and pepper to taste.

3. Fry mushrooms, cut into small cubes, with chopped onions and beans.

4. Grease a baking sheet with vegetable oil.

5. Mashed potatoes put it into a thick plastic bag, cut off one end (we get a pastry bag) and squeeze it onto a baking sheet, thus forming nests.


Inside the nests, put the filling with mushrooms and beans.


Bake in the oven for 15 minutes at 180 degrees. Serve hot.

Happy holidays and delicious treats!

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 of walnuts and peeled hazelnuts in a frying pan 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 This lean salad can be decorated with pomegranate seeds, and it will become the pearl of the menu.

It's all about the hat

Exquisite 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 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 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 is lean on festive table It will look even more organic 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. Bell pepper keep 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. Press the dough into a thin layer round shape, making the 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 the onion and carrots until golden brown, sprinkle with crushed garlic cloves and simmer for 3 minutes. Place 600–700 g of tomatoes in their own juice and mash 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 for the honey gingerbread. Place it in a baking dish and place in the oven for 30 minutes at 200°C. Such lean gingerbread Children will really like it 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.

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