one
Chicken with basil in Thai
Ingredients: for 4 servings: 2 chicken fillets, 100 g of podoli beans, 4 eggs, 1 onions, 2 chili peppers, 200 g rice, 2 tbsp. Soy sauce, 3 cloves of garlic, 1 bunch of basil, 30 ml of vegetable oil, salt, pepper, sugar, greens.
Cooking time: 30 minutes
How to cook: finely chopped onions fry on vegetable oil, followed to send thinly chicken chicken fillet, as well as chili pepper and chilly stem basilica. Then add green pod beans and pour the soy sauce. In the mortar mix and crowded garlic with chili pepper. Puck a spicy chicken mixture. It is still a little more off and serve with boiled rice, fried egg and greens. If you want to make the taste of dishes are still original, then as the culinary advises, sprinkle with sugar scrambled eggs!
2.
Salad "NISUAZ"
Ingredients: for 4 servings: 2 boiled potatoes, 3 boiled eggs, 200 g of podolova beans, 400 g of white canned beans, 100 g Olives without seeds, 400 g of canned tuna, 2 Kochana Latuke salad, 8 Cherry tomatoes. For refueling: 2 ppm Coarse mustard, 1 clove of garlic, 1 tsp. Sugar, 2 S.L. White wine vinegar, 4 tbsp. Olive oil, salt, pepper.
Cooking time: 20 minutes
How to cook: put on a large dish of lettuce leaves, and on top of the ingredients: cubes of boiled potatoes and eggs, halves of cherry tomatoes and a semiring of a red bow. Frozen gear beans to hold a little in boiling water, and then mix with white beans from the can and green olives. Put the bean mix in the center of the dish. For sauce mix finely chopped garlic, olive oil, coarse mustard, sugar and white wine vinegar. Make vegetables, and then add canned tuna to salad. Salad from Nice is ready!
3.
Mushroom soup
Ingredients: for 4 servings: 500 g of champignons, 4 potatoes, 700 ml of broth or water, 1 clove of garlic, 1 parsley twig, 50 ml of cream, 30 g of butter, salt, pepper.
Cooking time: 40 minutes
How to cook: finely chopped potatoes fry in a mixture of butter and vegetable oil, salt and pepper. Following send finely chopped champignons. Pretty frying, then pour gashed water into the pan. Extinguish a vegetable mixture, and then shifting in a blender, add garlic and cream. Grind into a homogeneous mass, return to the pan, add some more champignons and leave the soup to reach a slow fire. Before serving, put into each plate finely chopped fresh mushrooms and sprinkled with dill.