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Recipes for cooking at home


SALADS, SNACKS
FRESH TOMATOES SALAD
Products: fresh tomatoes 100 g, sour cream 8 g.
Prepared tomatoes cut into thin slices, then put on them sour cream or lightly pour with vegetable oil.
SALAD OF BEET AND PRUNES
Products: beet 90 g, prunes 35 g, sugar 5 g, vegetable oil 5 g

Cook beets in their skins, cool, peel, grate on a fine grater. Wash the prunes, put them in a saucepan, rinse with boiling water, let the water drain, cover tightly, let stand for one hour, remove the bones and chop finely. Prepared beets and prunes to combine, add sugar, vegetable oil and gently mix.
CARROT AND APPLE SALAD
Products: carrots 55 g, apples 80 g, sour cream 10 g, sugar 3 g.
Wash apples, peel and chop them into strips. Wash carrots, peel, grate and mix with apples. Season with sugar, pour over sour cream, mix gently.
SALAD APPLE-TOMATO
Products: apples 50 g, tomatoes 40 g, parsley and dill 8 g, vegetable oil 9 g
Wash apples and tomatoes in running water, grate apples with a coarse grater, chop tomatoes into small slices, finely chop the greens and mix gently, adding vegetable oil.

SALAD FROM CARROTS AND BLACK CURRANT
Products: carrots 75 g, black currant 25 g, sour cream 10 g
Wash carrots, peel, grate. Wash the black currants, peel off the inflorescences, mash a little with a wooden spoon, combine with the carrots, add sour cream and mix gently.
SALAD FROM YOUR KASTY
Products: 450 g sauerkraut, 1 medium-sized apple, 1 medium-sized carrot, sugar, some vegetable oil.

Sauerkraut should be juicy, fresh, with a pleasant smell. Wash carrots, peel, grate and put in a cabbage with grated apple. Add sugar to taste and mix with vegetable oil.

BAY FISH
Products: 100 g of lean fish fillet, 5 g of gelatin.
Jellied fish cooked with gelatin. Gelatin should be soaked for 30 minutes in cold water, after washing, then dilute with hot water or vegetable broth, boil, cool slightly and pour into the form. In the cooled solution put the fish cut into pieces and cool.
Before serving, jellied fish can be sprinkled with lemon juice.
FRUITS FROM MEAT BAY
Products: beef meat 115 g, loaf 20 g, milk 25 g, vegetable oil 20 g, 1/3 egg, parsley 7 g
For jelly: a decoction of vegetables 150 g, gelatin 5 g
Peeled from films, tendons, meat washed through a meat grinder, add soaked in milk loaf and once again skip through a meat grinder. In the resulting mass add vegetable oil, eggs, a little salt and whisk. Make meatballs and cook them for a couple.
Prepare the jelly: boil the broth over a low heat, strain it, add the gelatin soaked for 30 minutes, bring to a boil and strain. In a skillet or a form, pour a little broth that has cooled down to 30 degrees, put the meatballs, then add the broth. When the meatballs in the jelly harden, completely fill them with broth and cool.


FIRST MEAL
SOUP RICE MILK WAISTED
Products: milk 250 g, rice 40 g, butter 5 g, sugar 3 g.
To make a soup, you need to boil rice in water, rub it, dilute with hot milk, add sugar, butter.

MANNY MILK SOUP
Products: semolina 30 g, milk 300 g, 1/4 egg, butter 6 g, sugar 3 g, water 200 g
Semolina slowly fall asleep in boiling water, stirring so as not to form lumps. Continuing stirring, cook until ready for 10 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Mix the raw egg with 100 g of boiled hot milk, mix well and pour into the soup. Add sugar, butter.

SOUP HERKULES MILK
Products: milk 250 g, oatmeal 30 g, sugar 3 g, butter 5 g.
Pour the oat-flakes into a boiling water in a thin stream, boil for a few minutes, add hot milk and cook for 40 minutes until cooked. Add sugar, butter.

SOUP POTATOES
Products: potatoes 160 g, water 360 g, butter 8 g, 1/4 egg, flour 6 g, greens 6 g
Peel potatoes, wash, boil. Pour broth into another pan, rub potatoes through a sieve. Prepare the sauce: dilute the flour dried in the oven in 40 g of potato broth, boil, strain. Mashed potatoes, sauce and decoction mix, add raw egg, butter and mix thoroughly. Boil the soup, before serving, fill with sour cream and sprinkle with finely chopped parsley.

Soup oat wiped
Products: oatmeal 40 g, milk 160 g, butter 8 g, water 360 g, 1/4 egg, sugar 2 g.
Oatmeal, sort, wash, pour boiling water and cook until done. Strain the broth, rub the grits through a sieve and mix with the broth. Add hot milk, bring the soup to a boil and remove from heat. Shake a raw egg with a fork and pour hot boiled milk into it. Add soup with this mixture, while it is still hot, add sugar, butter.

COLORED CABBAGE SOUP WITH MANNA GRUPPET
Products: semolina 25 g, cauliflower 110 g, water 360 g, milk 140 g, 1/4 egg, butter 8 g.
Cauliflower to clean the leaves, rinse, cook in water, strain the broth, rub the cabbage through a sieve. Pour the semolina into the broth, boil for 12 minutes, combine with the mashed cauliflower, let it boil again. Ready soup to fill the egg, mixed with hot boiled milk, add butter, if possible, a little salt.

RICE SOUP WITH WRAPPED MEAT
Products: meat 80 g, 1/4 egg, rice 25 g, milk 110 g, water
360 g, butter 10 g.

Separate the meat from the bones, clean from tendons and fat, rinse, boil, cool and skip 3 times through a meat grinder. Rice to sort, rinse, pour boiling water, cook until full cooking (about 3 hours), then strain through gauze.
Add grated meat and salt to filtered rice water, bring to a boil and remove from heat. Mix raw egg with hot boiled milk and pour into soup. Mix well, add butter.
WRAPPED GRAINS SOUP WITH VEGETABLES ON MEAT BROTHER
Products: rolled oats 25 g, potatoes 80 g, carrots 60 g, butter 10 g, meat broth 360 g, water 200 g, cream 35 g
Pour the cereal into boiling water and cook over low heat until cooked completely, rub through a sieve. Peel carrots and potatoes, wash and boil in meat broth until ready. Cooked vegetables rub through a sieve, combine with grated grits. All this pour broth and boil. Add butter, cream, a little salt.
BORSCH VEGETARIAN
Products: fresh cabbage 150 g, beet 170 g, potatoes 170 g, carrots 60 g, onion 40 g, fresh tomatoes 110 g or tomato puree 20 g, parsley root, dill 25 g
Cook vegetables until ready in a small amount of water. Cooked beetroot in water until half cooked, grate on a coarse grater and dip into the same water, then add the rest of chopped vegetables and cook them until ready. Before serving borsch, put sour cream and finely chopped greens in it.
SOUP FRUIT SOUP
Products: dried fruit 20 g, sugar 15 g, rice 30 g
To sort out dried fruits, rinse with warm water and sort them out by types, cut them into 2-3 pieces. Pour with cold water (except for dried apricots and prunes) and cook with the lid closed for 15 minutes, then add dried apricots and prunes and cook until fully cooked, put sugar and bring to a boil. Add cooked rice and sour cream to the finished soup.
FRUIT SOUP
Products: 100 g of apples, 100 g of currants, 100 g of plums, sugar, half a tablespoon of starch, 3 tablespoons of cream, orange peel.
Wash apples, cut into several slices, wash plums, remove bones, wash currants, peel. Cook the fruit, putting them in boiling water, rub through a sieve, boil. Boil potato starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange peels to taste, add cream.
For soup, you can use apples, cherries, plums, strawberries, strawberries, blueberries at the rate of 100 g per serving.
VEGETABLE BROWN
Products: 200 g of celery, 200 g of carrots, 100 parsley, 1.5 liters of water, and salt.

Roots wash, clean, rinse under running water, chop, pour boiling water, salt a little and cook until ready. When the decoction is ready, strain.
Broth can serve as a basis for the preparation of different soups.

Pumpkin Soup SWEET
Products: medium-sized pumpkin, 1.3 liters of milk, sugar, 8 g.
Boil the pumpkin, cut it into pieces, rub through a sieve, pour hot milk, add sugar and a little cinnamon, boil and serve to the table.

BORSCH ON VEGETABLE HOB
Products: beet 80 g, potatoes 65 g, carrots 20 g, tomatoes 55 g, cabbage 90 g, parsley 4 g, butter 8 g, sour cream 25 g, water 380 g, citric acid.
Chop the cleaned beets, sprinkle it with citric acid, diluted in water, mix. Add oil, half a glass of water, close the lid and simmer on low heat for 30 minutes. Then put chopped carrots, tomatoes and simmer another 10 minutes. Add chopped cabbage to ready-made vegetables, add water or vegetable decoction, boil, add chopped potatoes and cook until ready. Before serving, season with sour cream and sprinkle with finely chopped greens.
SECOND DISHES
FISH PUD
Products: fish low-fat varieties 140 g, milk 30 g, butter 4 g, loaf 20 g, 1/5 egg.
Fish fillet without skin and bones divided into two equal parts. Half must be minced along with a long loaf soaked in milk, the rest is cooked and cooled. Combine both parts of the fish, mince, add butter, egg yolks and mix well. Carefully add beaten egg whites to the prepared mass. Put in shape and bring to readiness on the steam bath.
FISH HNES
Products: low-fat fish varieties 170 g, loaf 7 g, egg whites 4 g, milk 35 g
Free the fish from bones and skin, skip twice through a meat grinder, add loaf soaked in milk, knead well and once again skip through a meat grinder. Beat the egg whites and carefully add them to the minced fish. Mass cut into dumplings with two tablespoons. Dip the quenel in boiling lightly salted water or vegetable broth, bring to readiness.

SOUFFLE STEAM FROM BOILED FISH
Products: low-fat fish (cod, pike, pike-perch, bream) 140 g, milk 30 g, butter 3 g, 1/4 egg, a little salt.
Boil the fish fillet in the vegetable broth, remove the skin from the finished fish and skip through a meat grinder. Add a thick bechamel sauce, egg yolks to the ground mass and carefully add whipped whites. Oil the mold, put the prepared mass into it and bring it to readiness with the lid closed.

CUTLETS STEAM FROM FISH
Products: fish low-fat varieties (bream, pike perch, cod, pike) 90 g, milk 30 g, loaf 20 g, butter 4 g, a little salt.
Fillet fish without skin and bones through a meat grinder, combine with a loaf soaked in milk, mix well. Again mince and mix well. Make cutlets from the mass obtained and cook them for a couple. Serve with melted butter.
BOILED FISH
Products: 300 g of fish (pike perch, pike, bream, cod), 150 g of vegetables, sugar, 1 teaspoon of butter.
Fish wash, clean, cut, thoroughly wash. Roots wash, clean, rinse, pour hot water, salt, add a pinch of sugar, boil broth. In the finished broth put the fish whole or sliced ​​into pieces. Boil 22 minutes. Serve with a small piece of butter.

FISH FREEZERS
Products: 300 g of fish, 200 g of roots, 20 g of loaf, 1/4 cup of milk, one egg white.
Cook the minced fish. To do this, skip the fish fillets without skin and bones through a meat grinder, combine with a loaf soaked in milk, and knead well. Again mince and mix well. From the resulting mass make round or oval meatballs and cook them in vegetable broth.

Souffle made from boiled beef
Products: beef 100 g, milk 30 g, flour 6 g, 1/4 egg, butter 5 g.
Peel the meat of tendons and films, boil, mince twice. Prepare the milk sauce and mix thoroughly with the chopped meat. Separate the egg white from the yolk, put the yolk in the meat, salt and mix. The whipped protein is gradually introduced into the meat puree. Beat the mass well and bring it to readiness in a greased pan with lid or steamed for 20 minutes over low heat.
PUREE FROM MEAT
Products: beef meat 100 g, milk bechamel sauce,
butter 5 g
Boil meat and skip 2 times through a meat grinder. Then add bechamel sauce and grind well. Puree serve with butter.
Mashed chicken cooked as mashed meat.

GULYASH FROM BOILED MEAT
Products: beef meat 100 g, carrots 15 g, wheat flour 7 g, butter 4 g.
Boil meat, cool, cut into thin slices across the fibers, cook bechamel milk sauce, pour meat on it, add a little salt and bring to a boil.

BOILED BEEF
Products: beef or veal meat 100 g, vegetable decoction 60 g, butter 4 g, sour cream 4 g
Wash, clean, rinse, cut, pour boiling water, salt and boil the vegetables prepared for cooking broth.
Meat washed, put in boiling vegetable broth and cook until soft. Cut the finished meat into thin pieces and pour over the milk sauce.

CUTLETS FROM VELETNA

Products: 290 g of boneless veal, egg white, 40 g stale
long loaf or rolls, 100 g of milk, one teaspoonful of flour, a little salt.

Veal cutlets can be cooked in different ways. However, the preparation of minced meat always remains the same. To do this, thoroughly wash the meat, press, chop, twice mince with a loaf soaked in milk, salt, mixed with protein, mix well, give the meatballs oblong or round shape, roll in flour. Then cook the cutlets for a couple.

ZAPECANKA MEAT
Products: 250 g of meat, 40 g of stale loaf, 2 eggs, 1 teaspoon of butter, 1 teaspoon of breadcrumbs, salt.
Grind beef or veal meat together with soaked in milk and squeezed loaf or loaf. The resulting mince is rubbed through a sieve, then rub the whole mass, gradually adding the yolk, add the beaten protein, once again slightly stir and put into a greased and sprinkled breadcrumbs. Close the lid and put to boil in a water bath for half an hour.

HAM'S VERMISHEL
Products: 250 g of vermicelli, 160 lean ham, 8 g of butter, 1 tablespoon of breadcrumbs, parsley.
Boil the noodles by putting in boiling water. Drain, rinse with boiled water at room temperature, then cut into thin slices of ham.
Grease the pan with butter, sprinkle with breadcrumbs its walls and lay layers, alternating between noodles and ham.

Align the top layer of vermicelli, put for a few minutes in a preheated oven. Sprinkle the prepared dish with finely chopped parsley.
ZAPEKANKA MEAT WITH POTATO
Products: beef meat 110 g, potatoes 290 g, milk 35 g, sour cream 25 g, butter 4 g, a little salt.
Boil meat and potatoes separately, then grind twice in a meat grinder, add salt and mix. Put the resulting mass on a greased form. Align the surface with a spoon and brush with a mixture of raw eggs and sour cream, put in the oven or steamed. Slice the finished dish with sour cream, you can add parsley.

COLORED CABBAGE Rubbed
Products: 250 g cauliflower blossoms, sugar, 2 spoons of milk, 1 teaspoon of butter, parsley.
Wash cauliflower inflorescence, put into boiling water, slightly salted, boiled, rubbed through a sieve, diluted with milk, boiled, put butter. When serving, sprinkle with finely chopped parsley.

Cooked beetroot
Products: 300 g of beet, sugar, lemon juice, can be 1 teaspoon of butter.
Wash beets thoroughly, pour with hot water, boil, drain, cool, peel, rinse quickly, grate or chop into thin slices. Pour a little water, boil, salt, add sugar, lemon juice. Put a piece of butter in the plate.

Rubbed beetroot
Products: 300 g of beet, sugar, lemon juice, 1 teaspoon of butter, 1 teaspoon of flour, 1/3 cup of milk.
Boil beets, peel, rinse, rub through a sieve, dilute with milk, put flour, dilute water, add lemon juice, sugar, put a piece of butter.

Oatmeal oatmeal
Products: per 100 g: milk 110 g, groats 20 g, sugar 5 g, butter 2 g, water 100 g
In the boiling water with continuous stirring, gradually pour the grits in a trickle and cook on low heat for 30 minutes until a homogeneous mass. Place the pot of porridge on a small fire or in a water bath for 1 hour. Hot porridge rub through a sieve, add sugar, raw milk to it and boil for 2 minutes with stirring. In the finished porridge put the butter and stir.

BUCKWHEAT CROWN
Products: cereal grain 50 g, water 100 g, butter 3 g.
Pour the cereal into boiling water, stir, tightly close the lid and put on medium heat. When the croup absorbs all the water, put the pan with porridge on a small fire for 30 minutes. In the finished porridge add oil and stir.

POTTER HERCULES
Products: milk 110 g, groats 15 g, sugar 6 g, butter 4 g, water 80 g
Put the cereal in a saucepan with hot water and cook for 3 minutes with continuous stirring. Add 60 g of milk to boiled cereal. After boiling pot with porridge put in a water bath for 25 minutes. Then in the porridge add the remaining milk, sugar and boil again for 2 minutes.
When serving, add butter, lightly whipping it.

PUDDING PUMPKIN - APPLE
Products: apples 60 g, pumpkin 60 g, rice 10 g, sugar 7 g, butter 6 g, wheat crackers 4 g, water 80 g
Peeled pumpkin and apples finely chop. Pumpkin pumped in water until half cooked, add apples and simmer until cooked. Pour boiled rice into apple-pumpkin mass and continue to simmer for 5 minutes, add sugar, butter (5 g), mix everything and put in a pan, greased with the remaining butter and sprinkled with crushed breadcrumbs. Bake in the oven at medium temperature.

PADDING MANNY WITH APPLES
Products: semolina 8 g, milk 60 g, 1/4 egg, butter 7 g (of which 3 g per grease pan), apples 60 g, sugar 6 g, crackers 4 g, fruit or berry syrup 6 g
Slowly pour the cereal into the boiling milk with continuous stirring, add sugar and cook until thick, then close the pan with a lid and put into a water bath for 20 minutes. In the ready slightly cooled porridge put the yolk, butter and mix thoroughly. Beat whites to get a strong foam, pour in porridge, mix gently. Peel the apples, grate them on a coarse grater, add sugar and simmer over low heat. Противень для пудинга смазать маслом, дно посыпать сухарями, затем на него выложить половину каши, на нее положить тушеные яблоки, а на них опять кашу, разровнять, смазать маслом и поставить в духовку запекать до образования корочки. При подаче на стол пудинг полить фруктовым или ягодным сиропом.

ПУДИНГ ТВОРОЖНО - ЯБЛОЧНЫЙ ПАРОВОЙ
Продукты: творог 40 г, яблоки 50 г, яйцо 1/4 штуки, сахар 8 г, сухари 4 г, масло сливочное 4 г, варенье 6 г.
Творог протереть через сито, добавить натертые на мелкой терке яблоки, сахар, сухари, желток. Белок взбить и ввести в массу, помешивая снизу вверх. Приготовленную массу выложить в форму, смазанную маслом и посыпанную сухарями, прикрыть промасленной бумагой. Варить пудинг в водяной бане 40 минут. Готовый пудинг полить вареньем. Вместо яблок можно взять черную смородину, малину, и др.

SUFLE CAVING STEAM
Продукты: творог некислый свежий 110 г, молоко 40 г, мука 6 г, яйцо 1/5 часть, масло сливочное 3 г.
Grind cottage cheese with milk, yolk and bechamel sauce. In the resulting mass gently introduce whipped proteins. Lubricate the mold with oil and put the mass into it, put it in a steam bath, bring to readiness.

ПУДИНГ ТВОРОЖНЫЙ С МОРКОВЬЮ
Продукты: творог 130 г, масло 6 г, сахар 9 г, морковь 12 г, сметана 6 г, яйцо 1/4 штуки, немного соли.
Творог протереть, добавить сахар, муку, желток, хорошо перемешать. Приготовить и остудить морковное пюре, смешать с творожной массой и добавить взбитый белок. Выложить в смазанную маслом форму, смазать яичным желтком, смешанным со сметаной, запечь в духовке.

ВЕРМИШЕЛЬ МОЛОЧНАЯ С СЫРОМ

Продукты: молоко 70 г, вермишель 20 г, сахар 5 г, сыр 4 г, масло сливочное 4 г.

В кипящее молоко засыпать вермишель и варить при помешивании до готовности. В немного охлажденную вермишель добавить сахар, масло и перемешать. При подаче на стол вермишель посыпать нежирным сыром, протертым на мелкой терке.

РАГУ ОВОЩНОЕ
Продукты: картофель 30 г, морковь 20 г, помидоры 25 г, капуста цветная 50 г, зелень 3 г, лук репчатый 6 г, масло сливочное 6 г, сметана 6 г, бульон или вода 110 мл.
Корнеплоды очистить, мелко нарезать, залить небольшим количеством бульона или воды, плотно закрыть крышкой и тушить на слабом огне до полуготовности. Нарезанные кусочками картофель, помидоры, лук, цветную капусту добавить к корнеплодам, посолить и тушить до готовности. Незадолго до конца тушения в овощи положить сметану и сливочное масло. Перед подачей на стол рагу посыпать мелко нарезанной зеленью.

МОРКОВЬ, ТУШЕННАЯ В МОЛОКЕ
Продукты: морковь 120 г, молоко 70 г, сливочное масло 4 г, сахар 6 г, мука 3 г.
Морковь очистить, обмыть, разрезать на дольки или ломтики, положить в кастрюлю, залить водой до верхнего уровня моркови, плотно закрыть крышкой, поставить на слабый огонь и тушить до полуготовности. Затем добавить 50 г молока, сахар, муку, разведенную в 20 г молока, хорошо размешать и продолжать тушить до готовности. В готовую морковь положить масло.


SAUCES
SAUCE MILK BASHAMEL
Продукты: молоко 90 г, мука 6 г, сахар 9 г.
Муку поджарить до светло - желтого цвета, охладить и развести в 15 г молока, чтобы не было комочков. В остальное молоко положить сахар, довести до кипения, в кипящее молоко постепенно влить молоко с разведенной мукой и при помешивании довести до кипения, затем немного охладить.

SAUCE SMOKED
Products: sour cream 60 g, flour 7 g.
Половину сметаны вскипятить, в оставшейся сметане развести муку, предварительно подсушенную в духовке, соединить с горячей сметаной, хорошо перемешать, довести до кипения, процедить.

FRUIT SAUCES
Для фруктовых соусов можно использовать консервированные фрукты, ягоды, соки.
Для приготовления соусов из свежих фруктов с них нужно срезать кожицу, удалить сердцевину, а из ягод удалить косточки, нарезать кружочками, положить в кастрюлю, залить водой чуть выше уровня фруктов фруктовым отваром из срезанной кожицы и на слабом огне тушить до готовности. Shortly before the end of stewing, add sugar to the fruit.

СОУС СМЕТАННЫЙ НА ОВОЩНОМ ОТВАРЕ
Продукты: сметана 40 г, мука 7 г, морковь 12 г, корень петрушки, корень сельдерея - по 3 г, лук 8 г, вода 110 г.
Приготовить овощной отвар из моркови, лука, белых кореньев. Вскипятить сметану, подсушенную и охлажденную муку развести холодным овощным отваром и влить постепенно в кипящую сметану, дать прокипеть. To cool.
THE DRINKS
НАПИТОК ИЗ ШИПОВНИКА
Продукты: 60 г сушеного шиповника, сахар, 3 стакана воды.
Плоды шиповника перебрать, вымыть, истолочь, залить кипятком и оставить в закрытой посуде на 1-2 часа. Перед подачей добавить сахар.
НАСТОЙ ИЗ ПЛОДОВ ШИПОВНИКА
Продукты: на 1 л: сухие плоды шиповника 100 г, сахар по вкусу.
Плоды шиповника перебрать, промыть холодной водой, обдать кипятком, залить горячей водой, кастрюлю плотно закрыть крышкой, прокипятить 10 минут и настаивать 20 часов. Настой процедить, добавить сахар по вкусу.

MILK KISSEL
Продукты: молоко 0,5 л, 35 г картофельного крахмала, сахар.
Молоко вскипятить, влить разведенный в нескольких ложках холодного молока крахмал, вскипятить, добавить сахар, охладить.

КОМПОТ ИЗ СВЕЖИХ ФРУКТОВ И ЯГОД
Продукты: на 1 л: общее количество фруктов и ягод 550 г, сахар 100 г, вода 750 г.
Перед варкой плоды перебрать, освободить от плодоножек, промыть в проточной воде, у яблок, груш удалить сердцевину, нарезать кусочками и положить в кипящую воду с сахаром. Из слив удалить косточки. Варить компот нужно на слабом огне до мягкости всех заложенных плодов. Если имеются свежие ежевика, малина, клубника, земляника, очищенные мандарины и апельсины, их закладывают в готовый компот, доводят до кипения, снимают с огня и охлаждают.

DRIED FRUITS COMPOTE
Продукты: на 1 л: общее количество сушеных фруктов 110 г, сахар 100 г, вода 1 л.
Сушеные фрукты тщательно перебрать, положить в сито или дуршлаг и вымыть в проточной воде. Pears and large apples cut into slices. Put prepared fruits into cold water and cook over low heat until all the fruit is laid softly. Сахар положить в компот в конце варки. For flavor you can put a crust of orange or lemon.

МОРКОВНЫЙ СОК
Продукты: морковь 1 кг, сахар, соль.
Морковь, натертую на терке, отжать через марлю и получить натуральный сок, заправить по вкусу сахаром. Этот сок можно пить без соли и сахара.

ЯГОДНО - МОЛОЧНЫЙ НАПИТОК
Продукты: 0,5 л молока, 0,5 кг свежих ягод (земляника, клубника, малина), сахар.
Молоко вскипятить, остудить, ягоды вымыть, дать воде стечь, выжать сок. Молоко, помешивая, соединить с соком, сахар положить по вкусу.

BERRY KISSELES

Продукты: 200 г ягод (малина, клубника, клюква, смородина), 1,5
стакана воды, 45 г картофельного крахмала, сахар.

Berries to sort, wash, let the water drain, then cook in boiling water. Squeeze the juice, strain. Starch diluted in a few spoons of cold water. Boil the berry juice and pour the diluted starch into it, stirring slowly, bring to a boil, add sugar. To cool.
FRUIT MUSS
Продукты: 300 г яблок (малины, клубники, вишни), 10 г желатина, 2 белка, сахар.
Gelatin wash, wet in cold water. Wash apples, chop, boil, sprinkle with water, rub through a sieve, put in a saucepan, add sugar, boil. Beat the whites in the foam, add boiling applesauce and gelatin dissolved in hot water. Stir thoroughly, pour into vases, cool.

ЛИМОННОЕ ЖЕЛЕ
Продукты: сок из 1 лимона, 1,5 стакана воды, сахар, 15 г желатина.
Желатин вымыть и намочить. Лимон вымыть, выжать сок, процедить через марлю.
В горячую кипяченую воду положить сахар, лимонный сок. В нескольких ложках горячей воды растворить желатин, влить в приготовленную жидкость, положить сахар по вкусу, Охладить.

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Recipes for cooking at home

  1. Recipes for cooking at home
    FIRST COURSES SOUP RICE WIPPED WITH VEGETABLES Products: rice 35 g, potatoes 25 g, zucchini 15 g, water 250 g. Cook rice in water, wipe, dilute with hot water, add wiped boiled potatoes and boiled rubbed zucchini. SOUP RICE MICINOSE Products: rice 35 g, butter 6 g, sugar 4 g, 250 g water or 1/3 of milk and water. Cooked rice cooked in water over low heat
  2. Recipes for cooking at home
    Salads, appetizers SALAD FROM FRESH TOMATORS Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and sprinkle with vegetable oil. SALAD OF CABBAGE WITH CARROTS Foods: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons parsley, a little salt. Chop cabbage, apples and
  3. Recipes for cooking at home
    VEGETABLE DISHES, SALADS OF BOILED BEET SALADS Products: beet 120 g, vegetable oil 7 g. Boil the beets in the peel, cool, peel, cut into strips, fill with vegetable oil. CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop into sticks. Raw carrot grate on
  4. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLE SALAD Products: carrots 100 g, unpeeled apples without a core 70 g, sour cream 20 g, sugar 6 g. Remove the cores from the apples, cut them into slices and chop them into strips. Grate raw carrots and mix with apples. Season with sugar and pour over sour cream. SALAD OF TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Recipes for cooking at home
    SALADS, SNACKS SALAD OF CABBAGE WITH APPLES Foods: 0.5 kg of white cabbage, 200 g of apples, sugar, lemon juice, 1 teaspoon of vegetable oil, salt. Clean the cabbage from wilted leaves, wash, chop, salt, put a little sugar, mix well and leave under the lid. When the cabbage is soft, put grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking at home
    SALADS AND SNACKS SALAD WITH SMOKEN Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: sort the leaves of lettuce, rinse, cut into large pieces, sprinkle with salt, pour sour cream and mix gently. Put in a salad bowl, sprinkle with finely chopped dill or green onions. SALAD FROM TOMATOES WITH ONION AND CURED PRODUCTS Products: tomatoes 5 pieces, 2 onions,
  7. Recipes for cooking at home
    Vegetable Dishes SALAD OF CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onion, dill, 1 tablespoon of vegetable oil. Enumerate lettuce leaves, rinse, cut into large pieces, add cucumbers sliced ​​into circles, chopped green onions, add vegetable oil, mix gently. Then put in a salad bowl, sprinkle with dill,
  8. Recipes for cooking at home
    VEGETABLE DISHES Eggplant BOILED Foods: 3 medium eggplants, 2 spoons of crushed crackers, 1 teaspoon of butter, sugar. Eggplants wash, peel, cut lengthwise, remove the seeds. Boil water with sugar, add a little salt, put eggplant in boiling water and cook. When they are ready, drain and serve to the table, sprinkled with toasted rusks and with a slice
  9. Recipes for cooking at home
    Carrots rubbed Foods: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley. Wash carrots, peel, rinse, chop, put in lightly salted boiling water when soft, rub through a sieve, dilute with milk or water, boil, season to taste and put butter on the table. SALAD OF COOKED BEET Products: beet 120 g, butter
  10. Recipes for cooking at home
    SNACKS, SALADS SALAD APPLE - ATTORNEY Foods: apples 50 g, tomatoes 40 g, parsley 15 g, sugar substitute 8 g, vegetable oil 10 g. Wash fruits and vegetables in running water, grate apples, chop the tomatoes into small slices , finely chop the greens and mix everything carefully, add sugar substitute and vegetable oil. FRESH TOMATOES SALAD
  11. Recipes for cooking at home
    SALADS OF SALAD FROM FRESH CUCUMBERS AND DEFINITE SALAD WITH CEREALS Products: cucumbers 80 g, salad 60 g, sour cream 30 g, lemon juice and sugar to taste. Wash cucumbers, peel them, clean the lettuce. Prepared vegetables shred, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl slide. SALAD OF BEET AND APPLE WITH SMOKEN Products: beet 80 g, apples
  12. Recipes for cooking at home
    SALADS, STARTERS CARROT AND APPLE SALAD Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Wash carrots, peel, grate, add peeled and grated apples, sugar, half of sour cream and mix. Put in a salad bowl and pour the remaining sour cream. SALAD FROM APPLES AND TOMATOES Products: apples 50 g, tomatoes 45 g, parsley and
  13. Recipes for some dietary dishes at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks must be approached with great caution. Food that is prescribed for gastric ulcer is gentle, and snacks stimulate the work of the digestive organs. However, start taking
  14. Recipes for some dietary dishes at home
    FIRST COURSES SOUP DESSED MILK Products: semolina 30 g, milk 300 g, 1/4 egg, butter 8 g, sugar 3 g, water 220 g. Slowly pour the semolina into boiling water, stirring so as not to form lumps. Continuing to stir, cook until ready for 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the heat. Mix raw egg with 100 g
  15. Recipes for some dietary dishes at home
    FIRST COURSES OUTER MILK MILACY PRODUCTS: “Hercules” cereal 45 g, milk 200 g, 1/4 egg, butter 15 g, sugar 2 g, water 250 g. Oatmeal pour into boiling water and cook at low boil until full cooking for at least an hour. Strain through cheesecloth. Bring mucous broth to a boil and remove from heat. From boiled hot milk and raw eggs to cook an egg -
  16. Cooking some dietary meals at home
    Snacks and salads Snacks can be cold and hot. They are taken at the beginning of a meal. They must increase appetite and prepare the stomach to digest the main part of the food. When diseases of the digestive system to snacks must be approached with great caution. Food, which is prescribed for diseases of the gastrointestinal tract, is gentle, and snacks stimulate the work of the digestive organs. but
  17. Recipes for some dietary dishes
    FIRST DISHES VEGETABLE PRODUCTS Per 1 liter: potatoes 100 g, white cabbage 100 g, carrots 60 g, milk 300 ml, butter 30 g, decoction of vegetables. Peel vegetables and potatoes, boil until ready in a small amount of water, rub through a sieve, combine with decoction, add hot milk, add the shortage of volume with hot water and boil for 3 minutes. Before serving
  18. 7 recipes of fish dishes
    SALAD WITH TUNA Ingredients: · 2 slices of fresh tuna (125 g) with a thickness of 1-2 cm or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green lettuce; · 100 g avocado, cut into slices of medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g sliced ​​green beans; · 2 tablespoons
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