Recipes Elena Maximova
Salad "Cap Monomakh"
Ingredients: 1 carrot, 150 g of tofu, 1 beet, 100 g of raisins, 150 g of a lean mayonnaise, 250 g of grenade grain, 200 g of lettuce leaves, dill, parsley. For mayonnaise: 100 ml of water, 1 tbsp. l. Starch, 50 ml of olive oil, 100 ml of corn oil, 1 tsp. sugar, ½ lemon, 1 tbsp. l. Table mustard, salt, pepper.
Cooking process: carrots and beets to cook until readiness and cool. Carrots and tofu cheese rub on a small grater, beets - on a large. Prepare lean mayonnaise: Dilute starch in a small amount of water. The rest of the water is warm up, spilling, introduce starch, stirring, and cook with kissel. Add sugar, cool. Mix olive and corn oil, add the juice of half lemon, mustard, salt and pepper. Be a blender. Connect with cooled sour starch. When the mass thickens, the sauce is ready.
On the dish put on the edges of the lettuce leaves. In the middle lay out with layers of carrots, tofu cheese, raisins, beets, lubricating each layer of lean mayonnaise. Sprinkle with grenade grains and decorate greens.
Salad "Cap Monomakh." .
Buckwheat Cutlets with Baked Mini Vegetables
Ingredients: 50 g of buckwheat flakes, 50 g of oat flakes, 200 ml of water, 1 carrot, 1 bulb, 60 ml of olive oil, salt, pepper, flour. For a side dish: 100 g mini zucchini, 100 g mini peppers of Bulgarian, 100 g mini-eggplants, 100 g mini corn, 20 ml of olive oil, 15 ml of soy sauce, 2 h. Lemon juice, black pepper. For sauce: 400 g of peeled tomatoes in its own juice, ½ beam of green basil, salt, pepper, sugar.
The cooking process: mix buckwheat and oatmeal, pour hot water and leave for 20 minutes. Fry finely chopped carrots and onions. Connect with flakes, salt, pepper, shape cutlets, cut into flour and fry on vegetable oil.
Cut the vegetables with slices, put in the form for baking, sprinkle with olive oil and soy sauce, peep to taste. Bake in the oven for 15 minutes. When serving sprinkle with lemon juice.
Tomatoes and basil to chop blender, add salt, pepper and sugar. Stew five minutes in the scenery. Serve how sauce to the dish.
Buckwheat cakes with baked mini vegetables. .
Chef recipes
Salad with baked vegetables
Ingredients: 300 g of zucchini, 300 g of eggplants, 300 g of Bulgarian pepper, 300 g of champignons, 100 g of onion-row (white part), 300 g of a salad mix, 100 g of green salsa. For sauce: 50 g of dried tomatoes, 40 g of balsamic vinegar, 100 ml of olive oil, 40 g of soy sauce, 10 ml of Lyme juice, 10 g of sesame, 20 g of chili pepper.
Cooking process: Tomatoes and chili pepper Grind for sauce, add balsamic vinegar, soy sauce, olive oil, Lyme juice, roasted on a dry frying pan sesame seeds, salt and pepper to taste. Mix. For the preparation of green salsa to grind a blender dill, parsley, garlic and olive oil. Add some lemon juice to save color.
Bulgarian pepper cut into large slices. Zucchini, eggplants and stem-row - circles, champignons - halves. Fry vegetables and mushrooms on a dry grill frying pan, fill with green salsa, mix and let it stand. Then combine with salad leaves and fill asian sauce.
Salad with baked vegetables. .
Carrot cutlets with fennel
Ingredients: 1 kg of Dutch carrots, 200 g of semolina cereals, 10 g of lemon zest, 5 g of orange sqes, 5 ml of orange juice, 5 ml of lemon juice, 20 ml of olive oil, 250 g of breadcrumbs, sugar, salt, pepper, cress salad. For sauce: 50 g of potatoes, 70 g of carrots, 40 g of Luka-Shalot, 50 ml of vegetable oil, 400 g of pumpkins, 200 ml of water, salt, sugar, white pepper. For Garnish from Fennel: 500 g of Fennel, 1 Lemon, Dill, Olive Oil, Salt, White Pepper.
Cooking process: boil carrots, clean, rub on a coarse grater and folded into the scenery. Add a zest and juice lemon and orange. Heat, add a gun, still warm, stirring, then cool slightly. Shape cutlets, cut into breadcrumbs and fry until readiness.
For pumpkin sauce, vegetables arbitrarily cut, fry on vegetable oil, pour water and stew until readiness. Grind a blender to a homogeneous consistency. Salt, pepper, add sugar to taste.
For the garnish, Fennel thinly cut, sprinkle with olive oil and lemon juice, add crushed dill, mix and marinate for 5 minutes. Salt and pepper.
To lay a garnish from Fennel, from above - carrot cake. Pour pumpkin sauce in a circle. Decorate the cress of salad.
Carrot cutlets with fennel. .
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