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Recipes for cooking individual dishes at home


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

Beets are cooked in a peel, cooled, cleaned, grated on a fine grater. Prunes wash, put in a saucepan, give a steep boiling water, let the water drain, close the lid tightly, allow to stand for one hour, remove the stones and finely chop. Prepared beets and prunes combine, add sugar, vegetable oil and gently mix.
SALAD FROM CARROT AND APPLES
Products: carrots 55 g, apples 80 g, sour cream 10 g, sugar 3 g.
Apples are washed, peeled and cut into strips. Carrots are washed, peeled, grated on a large grater and mixed with apples. Add sugar, pour sour cream, mix gently.
SALAD APPLE AND TOMATOES
Products: apples 50 g, tomatoes 40 g, parsley and dill greens 8 g, vegetable oil 9 g.
Apples and tomatoes are washed in running water, apples are grated on a large grater, cut into small slices of tomatoes, cut into greenery and mix gently with vegetable oil.

SALAD FROM CARROT AND BLACK CURRANT
Products: carrot 75 g, black currant 25 g, sour cream 10 g.
Wash carrots, peel, grate on a large grater. Black currant wash, clean from inflorescences, a little mash with a wooden spoon, combine with carrots, add sour cream and gently mix.
SALAD FROM QUADS CABBAGE
Products: 450 grams of sauerkraut, 1 medium-sized apple, 1 medium-sized carrot, sugar, a little vegetable oil.

Sour cabbage should be juicy, fresh, with a pleasant smell. Carrots are washed, peeled, grated on a large grater and put in cabbage with a grated apple. To taste add sugar and mix with vegetable oil.

FISHING FILLING
Products: 100 g fillet of lean fish, 5 g of gelatin.
Jellied fish is prepared with gelatin. Gelatin must be soaked for 30 minutes in cold water, pre-wash, then diluted with hot water or vegetable broth, boil, cool slightly and pour into the mold. In the cooled solution put the chopped fish and chill.
Before serving, jellied fish can be sprinkled with lemon juice.
FRY-FILLETS FROM MEAT FILLING
Products: beef meat 115 grams, loaf 20 g, milk 25 g, vegetable oil 20 g, egg 1/3 piece, parsley greens 7 g.
For jelly: broth from vegetables 150 g, gelatin 5 g.
Peeled from films, tendons, washed meat through a meat grinder, add the soaked loaf in milk and again pass 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: cook on a small fire vegetable broth, strain it, add gelatin soaked for 30 minutes, bring to a boil and strain. In a skillet or a form, pour a little cooled to 30 degrees of broth, put the meatballs, then add the broth. When the meatballs in the jelly are frozen, completely pour them with a decoction and chill.


FIRST MEAL
RICE MILK DROP
Products: milk 250 g, rice 40 g, butter 5 g, sugar 3 g.
To make soup, rice should be boiled in water, wipe it, dissolve it with hot milk, add sugar, butter.

SOUP MUFF MILK
Products: manna cereal 30 g, milk 300 g, egg 1/4 piece, butter creamy 6 g, sugar 3 g, water 200 g.
Manna cereals slowly fall asleep in boiling water, stirring, so that lumps do not form. Continue to stir, cook until done 10 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg mixed with 100 g of hot boiled milk, stir well and pour into the soup. Add sugar, butter.

SUPER HERCULES MILK
Products: milk 250 g, oats 30 g, sugar 3 g, butter 5 g.
In boiling water, pour a thin trickle of oatmeal, boil for a few minutes, add hot milk and cook for 40 minutes until cooked. Add sugar, butter.

POPS POTATOES POTATOES
Products: potatoes 160 g, water 360 g, butter cream 8 g, egg 1/4 piece, flour 6 g, herbs 6 g.
Peel potatoes, rinse them, cook them. The broth is drained into another pan, the potatoes wipe through a sieve. Prepare the sauce: dissolve the oven-dried flour in 40 g of potato broth, boil, strain. Wiped potatoes, sauce and broth, add a raw egg, butter and mix thoroughly. Soup boil, serve before serving serve with sour cream and sprinkle with finely chopped parsley.

OAT FIRST WASH
Products: oat groats 40 g, milk 160 g, butter 8 g, water 360 g, egg 1/4 pieces, sugar 2 g.
Oatmeal rind, wash, pour boiling water and cook until cooked. Decoction to filter, grind the croup through a sieve and mix with broth. Add hot milk, bring the soup to a boil and remove from heat. Rinse the egg with a fork and pour hot boiled milk into it. With this mixture, season the soup, while it is still cold, add sugar, butter.

SOUP WITH CREAMY BAR
Products: manna croup 25 g, cabbage color 110 g, water 360 g, milk 140 g, egg 1/4 piece, butter creamy 8 g.
Remove cauliflower from the leaves, rinse, boil in water, drain the broth, rub it through a sieve. In a vegetable broth add semolina, cook for 12 minutes, combine with the wiped cauliflower, allow to boil again. Ready to fill the soup with eggs, mixed with hot boiled milk, add butter, if possible, a little salt.

RICE DRAIN WITH PROTECTED MEAT
Products: meat 80 g, egg 1/4 piece, rice 25 g, milk 110 g, water
360 g, creamy butter 10 g.

Meat is separated from the bones, cleaned of tendons and grease, rinsed, boiled, cooled and let go 3 times through a meat grinder. Rice to sort, rinse, pour boiling water, cook until completely boiled (about 3 hours), then strain through gauze.
In a strained rice broth add the mashed meat, salt, bring to a boil and remove from heat. Raw egg mixed with hot boiled milk and pour into the soup. Mix everything well, add butter.
HERCULES FROZEN SOUP WITH VEGETABLES ON MEAT BOWLON
Products: Hercules 25 g, potatoes 80 g, carrots 60 g, butter 10 g, meat broth 360 g, water 200 g, cream 35 g.
The groats should be filled in boiling water and boiled on low heat until complete digestion, wipe through a sieve. Carrots and potatoes must be cleaned, rinsed and boiled in a meat broth until cooked. Welded vegetables wipe through a sieve, combine with the grinded croup. All this pour broth and boil. Add butter, cream, a little salt.
Borshch VEGETARIAN
Products: cabbage fresh white 150 g, beetroot 170 g, potatoes 170 g, carrots 60 g, onion 40 g, fresh tomatoes 110 g or tomato puree 20 g, parsley root, dill greens 25 g.
Vegetables cook until ready in a small amount of water. Peel the beetroot in water until half cooked, grate on a large grater and lower into the same water, then add the remaining shredded vegetables and cook until ready. Before serving the borsch on the table, put sour cream and finely chopped greens in it.
SOUP FROM DRIED FRUITS
Products: dried fruit 20 g, sugar 15 g, rice 30 g.
Dried fruits to sort out, rinse with warm water and sort by types, large cut into 2-3 parts. Pour cold water (except for apricots and prunes) and cook with the lid closed for 15 minutes, then add the apricots and prunes and cook until ready, put the sugar and bring to a boil. Add the cooked rice and sour cream to the ready soup.
FRUIT FRUIT
Products: 100 g of apples, 100 g of currant, 100 g of plums, sugar, half a tablespoon of starch, 3 tablespoons of cream, orange peel.
Apples should be washed, cut into several lobules, drained by plums, removed pits, washed currants, cleaned. Boil the fruit, putting them in boiling water, rub through a sieve, boil. Brew potato starch diluted in cold water, pouring into boiling soup, remove from heat, season with sugar and orange crusts to taste, add cream.
For soup you can use apples, cherries, plums, strawberries, strawberries, blueberries at the rate of 100 g per serving.
VEGETABLE OVAR
Products: 200 g celery, 200 g carrots, 100 parsley, 1.5 l water, salt.

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

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

BIRCH ON VEGETABLE PREPARATION
Products: beets 80 g, potatoes 65 g, carrots 20 g, tomatoes 55 g, cabbage 90 g, parsley greens 4 g, butter creamy 8 g, sour cream 25 g, water 380 g, citric acid.
Shred the peeled beet, sprinkle it with citric acid, diluted in water, mix. Add oil, half a cup of water, close the lid and simmer for 30 minutes. Then put chopped carrots, tomatoes and simmer for another 10 minutes. In the finished vegetables, add chopped cabbage, pour water or vegetable broth, let boil, add chopped potatoes and cook until cooked. Before serving, season with sour cream and sprinkle with finely chopped greens.
SECOND DISHES
PUDDING FROM FISH
Products: fish of low-fat varieties 140 g, milk 30 g, butter 4 grams, a loaf of 20 g, an egg of 1/5 pieces.
Fish fillets without skin and bones divided into two equal parts. Half it is necessary to pass through a meat grinder along with a wet loaf soaked in milk, the rest to boil and cool. Combine both parts of the fish, pass through a meat grinder, add butter, egg yolks and mix well. In the prepared mass carefully enter whipped egg whites. Put in the form and bring to the preparedness on the steam bath.
FISH KNELS
Products: fish of low-fat varieties 170 grams, a loaf of 7 g, egg whites 4 g, milk 35 g.
Remove the fish from the bones and skin, skip twice through the meat grinder, add the soaked loaf in milk, knead well and again pass through the meat grinder. Beat egg whites and gently introduce them into minced fish. The mass is divided into canola using two tablespoons. Lower the quills in boiling slightly salted water or vegetable broth, bring to readiness.

SUFFLE STEAM FROM VARENA FISH
Products: fish of low-fat varieties (cod, pike, pike perch, bream) 140 g, milk 30 g, butter 3 g, egg 1/4 piece, a little salt.
In a vegetable broth, boil fish fillets, remove the skin from the finished fish and pass through a meat grinder. In the ground mass add a thick bechamel sauce, egg yolks and gently introduce whipped proteins. The mold should be lubricated with oil, put the prepared mass in it and bring it to readiness with the lid closed.

FISH STEAM CUPBOARDS
Products: fish of low-fat varieties (bream, pike-perch, cod, pike) 90 g, milk 30 g, lamb 20 g, butter 4 grams, a little salt.
Cut the fish fillets without skin and bones through a meat grinder, combine with a loaf soaked in milk, and mix well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make cutlets and to weld them on pair. Serve with melted butter.
FISHING WRAP
Products: 300 g of fish (pike perch, pike, bream, cod), 150 g of vegetables, sugar, 1 teaspoon of butter.
Wash fish, cleanse, undress, wash thoroughly. Roots wash, clean, rinse, pour hot water, salt, add a pinch of sugar, boil the broth. In the ready broth put the whole fish or chopped into pieces. Cook for 22 minutes. Serve with a small piece of butter.

FISH FACADELTS
Products: 300 grams of fish, 200 grams of roots, 20 grams of loaf, 1/4 cup of milk, one egg white.
Prepare minced fish. To do this, fish fillets without skin and bones are to be passed through a meat grinder, combined with a loaf soaked in milk, and mixed well. Again, pass through a meat grinder and mix thoroughly. From the received mass to make round or oval meatballs and to weld them in a vegetable broth.

SUFFLE FROM BEEF
Products: beef 100 g, milk 30 g, flour 6 g, egg 1/4 piece, butter 5 g.
Meat clear of tendons and films, boil, twice pass through a meat grinder. Prepare the milk sauce and, carefully kneading, combine with chopped meat. Separate the egg white from the yolk, put the yolk into the meat, salt and mix. The beaten protein is gradually introduced into meat puree. The mass is well beaten and brought to the preparedness in an oiled frying pan under the lid or for a couple of 20 minutes on a small fire.
MEAT PURSES
Products: beef meat 100 g, dairy béchamel sauce,
butter 5 g.
Boil the meat and let it pass 2 times through a meat grinder. Then add the bechamel sauce and grind well. Puree served with butter.
Puree from the chicken is cooked as a mashed meat.

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

BOILED BEEF
Products: beef or veal meat 100 g, vegetable broth 60 g, butter 4 g, sour cream 4 g.
Prepared for cooking vegetable broth vegetables to wash, peel, rinse, cut into pour boiling water, salt and cook.
Wash meat, put in boiling vegetable broth and cook until soft. Finished meat cut into thin pieces and pour the milk sauce.

Veal CUTLETS

Products: 290 g of veal without bones, egg white, 40 g of stale
a loaf or roll, 100 g of milk, one teaspoon of flour, a little salt.

Cutlets from veal can be prepared in different ways. However, the preparation of minced meat always remains the same. To do this, you need to thoroughly wash the meat, squeeze, cut, twice pass through a meat grinder with a loaf soaked in milk, salt, mixed with protein, stir well, give the cutlets oblong or round shape, roll in flour. Then cut the chops for a couple.

MEAT TANNING
Products: 250 grams of meat, 40 g of stale loaf, 2 eggs, 1 teaspoon of butter, 1 teaspoon of breadcrumbs, salt.
Meat of beef or veal grind along with soaked in milk and wrung out a loaf or loaf. The resulting mince is wiped through a sieve, then rub the entire mass, gradually adding the yolk, add the beaten protein, once again slightly stir and put in a greased and sprinkled form. Close the lid and put it on the water bath for an hour and a half.

VERMISHEL WITH HAM
Products: 250 grams of vermicelli, 160 lean ham, 8 g of butter, 1 tablespoon of breadcrumbs, parsley greens.
Boil the vermicelli, put in boiling water. Strain, give boiled water at room temperature, then cut into thin slices of ham.
Lubricate the pan with butter, sprinkle with breadcrumbs of its walls and lay in layers, alternating vermicelli and ham.

The top layer of vermicelli should be leveled, put for a few minutes in a heated oven. Finished dish sprinkled with finely chopped parsley.
CHICKEN MEAT WITH POTATOES
Products: beef meat 110 g, potatoes 290 g, milk 35 g, sour cream 25 g, butter 4 grams, a little salt.
Meat and potatoes boil separately, then twice grind in a meat grinder, add salt and mix. The resulting mass is placed on a greased form. Spread the surface with a spoon and grease with a mixture of raw eggs and sour cream, put it in the oven or cook for a couple. Ready to grease the dish with sour cream, you can add parsley greens.

Cauliflower
Products: 250 grams of cauliflower inflorescence, sugar, 2 tablespoons of milk, 1 teaspoon of butter, parsley.
Inflorescence of the heads of cauliflower to wash, put in boiling water, slightly add salt, cook, rub through a sieve, dilute with milk, boil, put butter. When serving, sprinkle with finely chopped parsley.

BEET BROWN
Products: 300 g of beet, sugar, lemon juice, you can 1 teaspoon of butter.
Beetroot thoroughly wash, pour hot water, cook, drain, cool, peel, rinse quickly, grate on a large grater or cut into thin slices. Pour a small amount of water, boil, add salt, add sugar, lemon juice. Put a piece of butter on a plate.

BEETLE WASHING
Products: 300 g of beet, sugar, lemon juice, 1 teaspoon of butter, 1 teaspoon of flour, 1/3 cup of milk.
Beet boil, peel, rinse, wipe through a sieve, dilute with milk, put flour, diluted water, add lemon juice, sugar, put a piece of butter.

CASPIAN OAT VEAL TOMATO
Products: per 100 g: milk 110 g, croup 20 g, sugar 5 g, butter 2 g, water 100 g.
In boiling water with continuous stirring, gradually pour the crock into the groats and cook on a small fire for 30 minutes until a homogeneous mass is obtained. Place the pan with porridge on a small fire or on a water bath for 1 hour. Hot gruel rub through a sieve, add sugar to it, raw milk and cook for 2 minutes with stirring. In the finished porridge put the butter and stir.

GREEKNEYA KASha loose
Products: croissant 50 grams, water 100 g, butter 3 g.
Groats pour into boiling water, stir, close tightly with a lid and put on medium heat. When the croup has absorbed all the water, place a pot of porridge on a small fire for 30 minutes. In the finished porridge add the oil and stir.

HERCULES
Products: milk 110 g, croup 15 g, sugar 6 g, butter 4 g, water 80 g.
Grind the cereals in a saucepan with hot water and cook continuously for 3 minutes with continuous stirring. In the boiled croup add 60 g of milk. After boiling, the pan with the porridge should be placed on a water bath for 25 minutes. Затем в кашу добавить оставшееся молоко, сахар и еще раз прокипятить 2 минуты.
При подаче на стол добавить сливочное масло, слегка взбив ее.

ПУДИНГ ТЫКВЕННО - ЯБЛОЧНЫЙ
Продукты: яблоки 60 г, тыква 60 г, рис 10 г, сахар 7 г, масло сливочное 6 г, сухари пшеничные 4 г, вода 80 г.
Очищенные тыкву и яблоки мелко нашинковать. Тыкву потушить в воде до полуготовности, добавить яблоки и тушить до готовности. В яблочно - тыквенную массу всыпать отваренный рис и продолжать тушить 5 минут, добавить сахар, сливочное масло (5 г), все перемешать и выложить в сковороду, смазанную оставшимся маслом и посыпанную толчеными сухарями. Запекать в духовке при средней температуре.

ПУДИНГ МАННЫЙ С ЯБЛОКАМИ
Продукты: крупа манная 8 г, молоко 60 г, яйцо 1/4 штуки, масло сливочное 7 г (из них 3 г на смазку противня), яблоки 60 г, сахар 6 г, сухари 4 г, фруктовый или ягодный сироп 6 г.
В кипящее молоко медленно при непрерывном помешивании всыпать крупу, добавить сахар и варить до загустения, затем кастрюлю закрыть крышкой и поставить на водяную баню на 20 минут. В готовую слегка охлажденную кашу положить желток, сливочное масло и тщательно перемешать. Белки взбить до получения крепкой пены, влить в кашу, осторожно перемешать. Очистить яблоки, натереть их на крупной терке, добавить сахар и тушить на слабом огне. 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.

СУФЛЕ ТВОРОЖНОЕ ПАРОВОЕ
Продукты: творог некислый свежий 110 г, молоко 40 г, мука 6 г, яйцо 1/5 часть, масло сливочное 3 г.
Тщательно растереть творог с молоком, желтком и соусом бешамель. В полученную массу осторожно ввести взбитые белки. Смазать формочку маслом и положить в нее массу, поставить на паровую баню, довести до готовности.

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 DAIRY BESHAMEL
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 SAUCE
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.

ФРУКТОВЫЕ СОУСЫ
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. Незадолго до конца тушения во фрукты добавить сахар.

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.
BEVERAGES
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.
TASTY OF FRUITS OF THE SCIPPER
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.

КИСЕЛЬ МОЛОЧНЫЙ
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. Remove the seeds from the drain. 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.

КОМПОТ ИЗ СУХОФРУКТОВ
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. В холодную воду положить подготовленные фрукты и варить на слабом огне до мягкости всех заложенных плодов. Сахар положить в компот в конце варки. Для аромата можно положить корочку апельсина или лимона.

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.

ЯГОДНЫЕ КИСЕЛИ

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

Ягоды перебрать, вымыть, дать воде стечь, затем сварить в кипятке. Выжать сок, процедить. Крахмал развести в нескольких ложках холодной воды. Вскипятить ягодный сок и влить туда разведенный крахмал, помешивая, довести до кипения, положить сахар. To cool.
ФРУКТОВЫЙ МУСС
Продукты: 300 г яблок (малины, клубники, вишни), 10 г желатина, 2 белка, сахар.
Желатин вымыть, намочить в холодной воде. Яблоки вымыть, нарезать, сварить, слегка поливая водой, протереть через сито, положить в кастрюлю, всыпать сахар, вскипятить. Взбить белки в пену, добавить кипящее яблочное пюре и желатин, растворенный в горячей воде. Тщательно размешать, разлить в вазочки, охладить.

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 individual dishes at home

  1. Recipes for cooking individual dishes at home
    FIRST DISHES RICE DISHWASH WITH VEGETABLES Products: rice 35 g, potatoes 25 grams, zucchini 15 grams, 250 grams water. Rice boil in water, wipe, dissolve with hot water, add wiped boiled potatoes and boiled mashed potatoes. SOUP RICE MUCK PRODUCTS: rice 35 g, creamy butter 6 g, sugar 4 g, 250 g water or 1/3 milk and water. Prepared rice cook in water over low heat
  2. Recipes for cooking individual dishes at home
    Salads, snacks SALAD OF FRESH TOMATOES Products: fresh tomatoes 100 g, vegetable oil 9 g. Prepared tomatoes cut into thin slices, lightly salt and pour with vegetable oil. SALAD FROM CARROT WITH CARROT Products: 200 g white cabbage, 80 g carrots, 50 g apples, 4 tablespoons kefir, 2 tablespoons green parsley, a little salt. Shred cabbage, apples and
  3. Recipes for cooking individual dishes at home
    VEGETABLE DISHES, SALADS SALAD FROM VARENOUS BEET Products: beet 120 g, vegetable oil 7 g. Beetroot boil, peel, chop, cut into strips, season with vegetable oil. SALAD FROM CARROT AND APPLES Products: carrots 100 g, unpurified apples without a core 70 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them into strips. Wet the raw carrots on
  4. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: 100 g carrots, uncooked apples without core 70 g, sour cream 20 g, sugar 6 g. Remove the core from the apples, cut them into slices and chop them in strips. Wet the raw carrots on a small grater and mix with apples. Add sugar and sprinkle with sour cream. SALAD FROM TOMATOES Products: 450 g of tomatoes, 1 apple, 1 tablespoon of vegetable
  5. Recipes for cooking individual dishes at home
    SALADS, STARTERS Cabbage SALAD WITH APPLES Products: 0,5 kg cabbage, 200 g apples, sugar, lemon juice, 1 teaspoon vegetable oil, salt. Cut cabbage from wilted leaves, wash, chop, salt, put a little sugar, stir well and leave under the lid. When the cabbage becomes soft, put the grated apples, vegetable oil, season with lemon juice and
  6. Recipes for cooking individual dishes at home
    SALADS AND SNACKS SALAD WITH SMOKE Products: 5 bunches of lettuce (300 g), 200 g sour cream, dill, salt. Preparation: lettuce leaves to sort, rinse, cut into large parts, sprinkle with salt, add sour cream and gently mix. Put in a salad bowl, sprinkle with finely chopped dill greens or green onions. SALAD FROM TOMATOES WITH HALF AND SMOKED Products: 5 tomatoes, 2 onions,
  7. Recipes for cooking individual dishes at home
    Vegetable dishes SALAD FROM CUCUMBERS WITH VEGETABLE OIL Products: 3 bunches of lettuce, 2 fresh cucumbers, a little green onions, greens of dill, 1 tablespoon of vegetable oil. To sort out salad leaves, rinse, cut into large parts, add sliced ​​cucumbers, finely chopped green onions, pour with vegetable oil, gently mix. Then put in a salad bowl, sprinkle with dill,
  8. Recipes for cooking individual dishes at home
    VEGETABLE COOKED FOOD COOKERS Products: 3 eggplants of medium size, 2 tablespoons crushed biscuits, 1 teaspoon butter, sugar. Eggplant wash, peel, cut along along the part, take out the grains. Boil the water with sugar, add a little salt, put the eggplants in boiling water and cook. When they are ready, drain and serve to the table, sprinkling with toasted breadcrumbs and with a slice
  9. Recipes for cooking individual dishes at home
    CARROT PROTORTS Products: 0.5 kg of carrots, sugar, 2 teaspoons of butter, parsley greens. Carrots should be washed, cleaned, rinsed, cut, put in slightly salted boiling water, when it becomes soft, wipe through a sieve, dilute with milk or water, boil, season to taste and put oil before serving. SALAD FROM VARNA BEET Products: beetroot 120 g, butter
  10. Recipes for cooking individual dishes at home
    APPETIZERS, SALADS SALAD APPLE AND TOMATO Products: apples 50 g, tomatoes 40 g, parsley greens 15 g, sugar substitute 8 g, vegetable oil 10 g. Fruits and vegetables wash in running water, grate apples on a large grater, cut small tomatoes into small slices , greens finely chopped and all gently stir, add sugar substitute and vegetable oil. SALAD OF FRESH TOMATOES
  11. Recipes for cooking individual dishes at home
    SALADS SALAD FROM FRESH CUCUMBERS AND SHEET SALAD WITH SMOKED Products: cucumber 80 g, 60 g salad, sour cream 30 g, lemon juice and sugar to taste. Cucumbers to wash, clear, salad to sort, wash. Prepared vegetables chop, mix, season with sour cream, lemon juice or citric acid, sugar. Put in a salad bowl. SALAD FROM THE BEET AND APPLES WITH SMOKED Products: beets 80 g, apples
  12. Recipes for cooking individual dishes at home
    SALADS, SNACKS SALAD FROM CARROT AND APPLES Products: carrots 90 g, apples 75 g, sour cream 25 g, sugar 7 g. Carrots, wash, peel, grate, add peeled and grated apples, sugar, half 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 cooking some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive organs to snacks should be approached with great care. Food, which is prescribed for peptic ulcer, gentle, and snacks stimulate the work of the digestive system. However, to begin reception
  14. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUP MILK Dairy Products: manganese groats 30 grams, milk 300 g, eggs 1/4 piece, butter creamy 8 grams, sugar 3 g, water 220 g. Semolina is slowly poured into boiling water, stirring so that lumps do not form. Continue to stir, cook until done 10-15 minutes. Add 200 g of hot milk, bring the soup to a boil and remove the pan from the fire. Raw egg mixed with 100 g
  15. Recipes for cooking some dietary dishes at home
    FIRST DISHES SOUGHT BREAD MILK MIXED Food: cereal "Hercules" 45 g, milk 200 g, egg 1/4 piece, butter cream 15 g, sugar 2 g, water 250 g. Oat flakes fill in boiling water and boil at low boil until full boiling for at least an hour. Strain through gauze. Mucous broth to bring to a boil and remove from heat. From boiled hot milk and raw eggs cook egg -
  16. Preparation of some dietary dishes at home
    SNACKS AND SALADS Snacks can be cold and hot. They are taken at the beginning of the meal. They must increase appetite and prepare the stomach for digesting the main part of the meal. When diseases of the digestive system to snacks should be approached with great care. Food, which is prescribed for diseases of the gastrointestinal tract, is sparing, and snacks stimulate the work of the digestive system. but
  17. Recipes for cooking some diet foods
    FIRST DISHES SOUP VEGETABLES Products per 1 l: potatoes 100 g, cabbage white-head 100 g, carrots 60 g, milk 300 ml, butter 30 g, vegetable broth. Peel vegetables and potatoes, cook until ready in a small amount of water, wipe through a sieve, combine with a decoction, add hot milk, lack the amount to fill with hot water and boil for 3 minutes. Before submission
  18. 7 recipes of fish dishes
    SALAD WITH TUNT Ingredients: · 2 pieces of fresh tuna (125 g), 1-2 cm thick, or one can of canned tuna in its own juice; · 500 g fresh washed watercress or plain green salad; · 100 g avocado, sliced ​​in medium thickness; · 1 head of fennel or celery, cut into thin slices; · 230 g of chopped beans; · 2 tablespoons
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