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Green soup with pashota egg
Ingredients: for 4 servings: 4 potatoes, 1 bulbs, 1 bundle of sorrel, 1 bundle of spinach, 1 beam of parsley, 1 boiled chicken breast, 4 cucumber, 1 lemon, 1 bunch of green onion, 4 eggs, salt, pepper, sour cream.
Cooking time: 40 minutes
How to cook: Potatoes cut into a cube and boil. Following in the pan, put the naked sorrel, spinach, as well as a whole bulb. When the potato is welded, put in the soup several lemones, and tomorrow for another five minutes. Then remove lemon, add parsley and lay out soup into a large bowl with sliced green onions, cucumbers and boiled chicken. To prepare a pashote egg, lubricate with vegetable oil, smash the egg into it and drop the stud in barely boiling water. Boil in this way. Pour the first to the plates, decorate every portion with a pashote egg and generously twist a thick sour cream!
2.
Chicken fillet baked with vegetables and cheese
Ingredients: for 4 servings: 3 pcs. Chicken fillet, 1 Bulgarian sweet pepper, 2 tomatoes, 1 tsp. flour, 120 ml. Cream, 1 tbsp. cream oil, 1 onions, 2 cloves of garlic, 40 g of cheese, 3 tbsp. vegetable oil, salt, pepper.
Cooking time: 30 minutes
How to cook: onions and garlic chopping and fry on vegetable oil. Next to send Bulgarian pepper, distorted by thin rings. Roasted vegetables to shift into the form for baking, and in the free frying pan fry chicken fillet chopped by a cube. Then lay out a chicken on vegetables, put pieces of tomatoes on top. Salt. Melt the creamy oil, add flour, pour cream and, constantly stirring on a weak heat, turn into a sauce. Then interfere with the grated cheese and pour the cheese-cream sauce with a chicken vegetables. Bake the dish of fifteen minutes to twenty at a temperature of one hundred eighty degrees.
3.
Apricot muffins
Ingredients: 225 g of Kuragi, 60 ml of brandy, 450 g of flour, 130 g of butter, 4.5 tbsp. Sugar, 2 eggs, 180 ml kefir. For cream: 150 g of butter, 6 tbsp. Sugar powder, 1 tsp. Cognac, 1 orange.
Cooking time: 50 minutes
How to cook: Crouch to crush in a blender, adding a little brandy. The sifted flour is mixed with sugar, eggs, butter, kefir and apricot mass. Knead the dough and decompose it according to the molds. Bake cupcakes for 20 minutes at a temperature of 180 degrees. Meanwhile, cook cream. Substituting butter can be whipped in a blender with sugar powder, add brandy, a pair of tablespoons of crushed drums and an orange zest. The resulting cream decorate the apricot muffins and serve to tea.