Goose with apples and other holiday dishes

Looking for inspiration and new recipes for your New Year's table? These are the recipes Yulia Vysotskaya chose for the visitors of Eva.Ru. You can find other recipes for the New Year's table on the website www.edimdoma.ru. Checked - all guests will be delighted!

Christmas goose with applesauce

My friend from Sweden shared the recipe with me; I especially liked the combination of fried potato crust, tender meat and sweet applesauce with a spicy, rich taste.

Ingredients:
1 goose (weighing 4-5 kg);
2 kg of potatoes;
6 aromatic apples;
half a lemon;
1 tbsp. Sahara;
3-4 tbsp. olive oil;
3 onions;
250 ml Massandra port, Madeira or sherry;
1 tsp mustard powder;
2 tbsp. redcurrant jam or jam;
1 tsp mustard with grains;
10 grains of red pepper;
0.5 tsp coarse sea salt.

Recipe:
Preheat the oven to 220°C.

Wash the goose, dry it thoroughly with a paper towel, cut out large pieces of fat from the inside and pierce it with a fork over the entire surface of the skin.

Grind the salt in a mortar and rub the goose inside and out with salt. Wrap the goose wings and legs in foil to prevent them from burning.

Place the goose on a large baking sheet and place in the preheated oven. After 20 minutes, drain off the excess fat that has accumulated in the pan, turn the goose over and remove the foil from the legs and wings so that they are also thoroughly baked and golden. reduce the temperature to 180°C and bake for another hour and a half.

Boil the potatoes until half cooked for 15-20 minutes and place them on a baking sheet next to the goose. Bake everything together for another 20 minutes, then cover the goose with foil to prevent it from burning, and pour the fat that has accumulated in the pan over the potatoes and continue to bake for about 20 minutes.

Peel the apples, remove the core and cut into slices, cut the lemon into slices. Pour a couple of tablespoons of water into a saucepan, add apples, lemon and sugar and simmer everything together over low heat for about 30-40 minutes. Blend in a blender until the consistency of a homogeneous puree.

Heat olive oil in a frying pan, roughly chop the onion into half rings and fry it until golden brown. Add wine, redcurrant jam, mustard powder and 750ml hot water, simmer for 15 minutes, then add mustard. Pour the sauce into the baking tray in which the goose was baked and put it in the oven for another 5-10 minutes, then pour it into a sauce bowl.

Pour the sauce over the goose and serve with potatoes and applesauce.

Christmas pie

Ingredients:
350 g butter;
350 g brown sugar;
350 g flour;
5 eggs;
150 g hazelnuts;
100 g almonds;
200 g prunes;
200 g dried apricots;
200 g raisins;
200 g dried cranberries;
200 g dried figs;
1 teaspoon baking powder;
cognac.

Recipe:
Preheat the oven to 180°C.

Chop all dried fruits quite finely so that they are approximately the same size.

Beat brown sugar with butter, add eggs one at a time. Add almonds and hazelnuts chopped in a blender. Add sifted flour and baking powder and mix everything well.

Grease a tall round pan with butter, sprinkle with flour and place the dough into it. Bake at 180°C for one hour, then reduce to 160°C and bake for about 2 more hours, covering the top with baking paper.

Sprinkle the finished pie with cognac. It can be baked in advance and stored for about two weeks, but then you must “refresh” it every day with cognac.

New Year's cake "Elbrus"

Well, what can I say, I bake the cake a day or two in advance, at the moment of the holiday I leave the guests for exactly 10 minutes and return with the cake in their hands (you don’t need to talk about the screams, applause and silence while eating and again the screams and applause!).

Ingredients:
800 g ice cream (it’s better to take several different types);
100 g softened butter;
100 g sugar;
200 g powdered sugar;
100 g wheat flour;
25 g corn flour;
6 eggs;
zest of one lemon;
vanilla essence;
1 tsp. baking powder;
0.5 tsp. wine vinegar;
sea ​​salt.

Recipe:
Preheat the oven to 200°C.

Separate the whites from the yolks. Grind butter with sugar. Add the yolks, both types of flour, baking powder, finely grated lemon zest, a few drops of vanilla essence and mix everything until smooth.

Line a springform pan with baking paper, grease the paper with butter and place the dough on it in a thin layer. Bake the crust for 12-15 minutes. Cool.

Beat the chilled whites with a pinch of salt into a strong foam. Without ceasing to beat, pour in the vinegar, then gradually add the powdered sugar. Add a few drops of vanilla essence.

Place ice cream balls in a heap in the center of the cooled cake, and whipped egg whites on top so that all the ice cream is covered with the protein mass. Bake in a preheated oven for 5 minutes.

Decorate the finished Elbrus cake with marzipan or other things dear to your heart.

Salad "Nicoise"

If you manage to get hold of fresh, unfrozen beans, and if the tuna also happens to be fresh, then it will be “Niçoise” from Los Angeles, and in Nice they do it as it is written here.

Ingredients:
1 package of frozen green beans (450-500 g);
8-10 quail eggs;
10 small new potatoes;
2 sweet peppers;
300 g tuna in olive oil;
10-15 cherry tomatoes;
1 small bunch of green onions;
15-20 pcs. capers;
half a red onion;
2 tbsp. spoons of olive oil.

Refueling:
4 tbsp. spoons of olive oil;
juice of half a lemon;
1 tbsp. a spoonful of wine vinegar;
1 tbsp. spoon of Dijon mustard;
sea ​​salt;
freshly ground black pepper.

Recipe:
Prepare beans as directed on package.

Boil young potatoes (without peeling) and quail eggs.

Cut the boiled potatoes into four parts, mix with beans, add olive oil.

Peel the pepper, remove the seeds, slice thinly and mix with the salad.

Cut the eggs and tomatoes in half, put in the salad, sprinkle with capers and thinly sliced ​​red and finely chopped green onions.

Mix all ingredients.

Crumble the tuna with a fork and place on top.

Refueling
Mix mustard with lemon juice, add vinegar, olive oil, salt and pepper, beat lightly with a fork. Serve dressing separately.

Wild rice salad with dried apricots and raisins

If you soak the rice overnight, it will cook for 10-15 minutes. I usually cook from leftover rice, sometimes I add Narsharab pomegranate sauce, sometimes cranberries instead of raisins, prunes instead of dried apricots and any nuts. This is just an idea for a wonderful accompaniment to meat and fish, good and just like that, by itself.

Ingredients:
500 g wild rice;
200 g raisins;
100 g dried apricots;
1 red onion;
1 tbsp. l. butter;
a handful of pine (or other) nuts;
1 glass of strongly brewed bergamot tea;
2 tbsp. l. olive oil;
sea ​​salt.

Recipe:
Pour 1 liter of boiling water over the rice and cook for 40 minutes.

Soak raisins in tea with bergamot.

Cut dried apricots into long strips and cut the onion into rings.

Heat butter in a small frying pan, fry chopped onion, add dried apricots and fry for 1-2 minutes.

In another pan, fry a handful of pine nuts.

Place the finished rice in a colander, do not rinse. Add dried apricots with onions and pine nuts to hot rice. Squeeze out the raisins and also add to the rice, mix everything well.

Season with olive oil and salt to taste.

“It’s great if these recipes inspired you to new culinary achievements.
On the website www.edimdoma.ru you will find many other interesting dishes.
Come in, I'll be glad to see you!"

“In order not to feel completely tired on the 31st, I usually choose dishes that can be partially prepared the day before - marinate meat, boil vegetables and eggs for salads, bake eclairs and cake layers, because what kind of holiday is it if we spend all the strength at the stove? Let’s always remain beautiful and cheerful - both on holidays and every day!” says Yulia Vysotskaya. Friends, have you already made a holiday menu? See new ideas in a selection of recipes from Yulia Vysotskaya!

The most delicious herring is in Amsterdam, and that’s where the recipe comes from.

Don't be afraid to make mayonnaise at home—you just need a small whisk and a small bowl to make it work! As for Olivier himself, crabs are a festive option, pickles can be replaced with fresh ones, and instead of green peas I sometimes add capers.

To prevent the skewers from getting burned, they must first be soaked in water. You can use maple syrup or sugar instead of honey.

Yes, yes, this is a festive dish! But there must be holidays in our lives! My friend from Sweden shared the recipe with me. I especially liked the combination of fried potato crust, tender meat and sweet applesauce with a tangy, rich taste. Instead of port, you can add Madeira or sherry, and replace the redcurrant jam with jam.

Cut the fish into thin slices and serve with sour cream sauce. Great snack!

Beef, when it has good connective tissue and a little fat, becomes very tender when simmering for a long time, if you have time, you can lower the temperature to 140-150 ° C and keep the meat in the oven - you won’t believe it! - even ten o'clock! This kind of beef can also be eaten cold, like roast beef, that is, this is an absolutely ideal option when there are a lot of guests at the table on New Year’s, and on January 1st there are finishers. Thyme and rosemary can also be used dry.

There are many recipes for Madeleine cakes, which Marcel Proust wrote about, but these are very special - with lemon and blueberries. To make the dough more tender and airy, some pastry chefs recommend letting it sit for a day, or even three days! I tried it, but to be honest, I didn’t notice much of a difference. Madeleines must be served warm.

If you want the dessert to be removed from the molds, grease the insides with butter and sprinkle with sugar, cocoa or crushed nuts. You can also bake fondant in a baking ring lined with oiled baking paper.

Instead of apple cider vinegar, vanilla, or white wine, or cider vinegar will work - as long as it is not too strong. Before adding powdered sugar to the yolks, either sift through a sieve or mash with a spoon. If the eggs aren't beating well, add a little more sugar, and if you don't have two identical pans, bake the cakes one after the other.

In a collection of recipes from the TV program “Eating at Home!” Recipes are included that do not require major expenses and are also quite simple to prepare. Yulia Vysotskaya believes that culinary experiments are accessible to everyone, and suggests preparing interesting and original dishes from inexpensive products - for the festive table and for every day! 2nd edition.

A series: Eating at home. Featured Recipes

* * *

by liters company.

13 Salad with grapes

14 Salad with pears and Roquefort cheese

15 Salad with herring

16 Niçoise salad

17 Cucumber and chicken salad

18 “Spring” salad

18 Baked pumpkin salad with ham

2 °Salad with avocado

21 Bow salad

22 Wild rice salad with dried apricots and raisins

23 Salad with goat cheese

24 Pink Salad

25 Pasta salad with broccoli

26 Salad with green beans

27 Salad with grapefruit

28 Pepper salad with feta and tomatoes

29 Thai salad

3 °Apple and carrot salad

31 Salad with balyk and arugula

32 Asian salad

33 Champignon and avocado salad

34 Tuna and bean salad

35 Arugula salad with chicken liver

36 Salmon salad with lime

37 Red pepper salad with mozzarella

38 Olivier salad with homemade mayonnaise

39 Spinach and mint salad with lemon

40 Exotic salad

41 "Ants crawling along tree branches"

42 Warm salad with chanterelles

43 Warm salad with egg and bacon

44 Warm fennel salad with tomatoes

45 Warm salad with onions, bacon and arugula

Salad with grapes

4 servings

cooking time 25 min.

2 bunches of lettuce

200 g seedless grapes

100 g hard goat cheese

1 bunch tarragon

3 shallots (or 1 small red onion)

5 tbsp. spoons of wine vinegar

Pinch of sea salt

1. Cut the onion into thin half rings and soak in vinegar for 10 minutes.

2. Finely chop the lettuce leaves, add grapes and tarragon leaves.

3. Grate goat cheese.

4. Make a dressing from the vinegar in which the onions were marinated, olive oil, salt and pepper. If too spicy, add oil.

5. Pour dressing over the salad, mix thoroughly, sprinkle goat cheese on top.

Salad with pears and Roquefort cheese

4 servings

cooking time 40 min.

2 bunches of lettuce (arugula is best)

150 g Roquefort cheese

handful of mint

10 shelled walnuts

juice of 1/2 lemon

4 tbsp. spoons of olive oil

1 tbsp. spoon of honey

1. Roast walnuts in honey and place them on a plate or metal baking sheet to prevent them from sticking together.

2. Finely chop the lettuce leaves.

3. Cut the pears into thin slices and lightly sprinkle with lemon juice to prevent them from darkening.

4. Cut the cheese into pieces.

5. Mix pears with lettuce, add cheese and mint.

6. Prepare the dressing by combining the remaining lemon juice, olive oil, salt and freshly ground pepper.

7. Pour dressing over the salad, stir, sprinkle nuts on top.

Salad with herring

4 servings

cooking time 30 min.

1 large fatty herring

10 quail eggs

1 bunch of lettuce (Moscow region, arugula or other)

1 bunch of young green onions

50 g hard cheese such as Parmesan or Russian

3–4 tbsp. spoons of sunflower oil

juice of 1/2 lemon

pinch of freshly ground black pepper

pinch of sea salt

1. Hard-boil quail eggs, cover with cold water, then carefully peel and cut in half.

2. Peel the herring and cut into small pieces.

3. Chop the lettuce and green onions quite finely.

4. Grate the cheese.

5. Place the salad on a large plate, place the egg halves and herring pieces on top.

6. Sprinkle with green onions and grated cheese.

7. Prepare the dressing by mixing sunflower oil with lemon juice, salt and pepper, and pour over the salad.

Salad "Nicoise"

6 servings

cooking time 1 hour

1 package frozen green beans (450–500 g)

300 g tuna in olive oil

10 small new potatoes

2 sweet peppers

10–15 cherry tomatoes

8–10 quail eggs

small bunch of green onions

15–20 capers

1/2 red onion

juice of 1/2 lemon

6 tbsp. spoons of olive oil

1 tbsp. spoon of wine vinegar

1 tbsp. spoon of Dijon mustard

pinch of freshly ground black pepper

pinch of sea salt

1. Prepare beans as directed on package.

2. Boil young potatoes in their skins.

3. Boil quail eggs too.

4. Cut the boiled potatoes into four parts, mix with beans, add 2 tbsp. spoons of olive oil.

5. Peel the pepper, remove the seeds, chop thinly and mix with the salad.

6. Thinly slice the red onion.

7. Finely chop the green onions.

8. Cut eggs and tomatoes in half, put in salad, sprinkle with capers, red and green onions. Mix everything.

9. Crumble the tuna with a fork and place on top.

10. Make the dressing: mix mustard with lemon juice, add vinegar, 4 tbsp. tablespoons olive oil, salt and pepper, beat lightly with a fork.

Serve dressing separately.

Cucumber and chicken salad

2 servings

cooking time 15 min.

1/2 small carcass of boiled chicken without skin 5 cucumbers

handful of chopped mint

juice of 1 lime

2 tbsp. spoons of soy sauce

1 tbsp. spoon of sesame oil

1 tbsp. spoon of brown sugar

2–3 black peppercorns

2 small dried chillies

pinch of sea salt

1. Cut the cucumbers lengthwise into long strips. The strips should be thin and transparent. You can use a knife to peel potatoes.

2. Tear the chicken meat into long thin fibers.

3. Make the dressing: grind black pepper, chili, sugar and salt in a mortar, add mint, lime juice, soy sauce and sesame oil, mix.

4. Combine chicken meat with cucumbers, pour in the dressing and mix everything thoroughly.

Serve immediately.

Salad "Spring"

4 servings

cooking time 25 min.

500 g radish

500 g cucumbers

small bunch of green onions

small bunch of parsley

a handful of finely chopped dill

juice of 1/2 lemon

300 g fat sour cream

pinch of freshly ground black pepper

pinch of sea salt

1. Hard-boil the eggs and peel them.

2. Cut radishes, cucumbers and eggs into circles and place in a salad bowl.

3. Finely chop the onion and parsley and add to the salad.

4. Make a dressing by combining sour cream, lemon juice, dill, salt and pepper.

Baked pumpkin salad with ham

4 servings

cooking time 45 min.

1 small pumpkin (300 g)

200g thinly sliced ​​Parma or any other ham

4 large handfuls of arugula

100 g of hard cheese such as Parmesan, Poshekhonsky, Russian

100 g peeled pumpkin or sunflower seeds

5 cloves garlic

5–6 tbsp. spoons of olive oil

2–3 tbsp. spoons of balsamic vinegar

1/2 teaspoon coriander seeds

1/2 teaspoon sea salt

1. Finely chop the garlic.

2. Fry the seeds in a dry frying pan.

3. Peel the pumpkin and cut into small pieces.

4. Coarsely grate the cheese.

5. Mix salt, pepper, coriander, garlic, 1 tbsp. a spoonful of balsamic vinegar and 2 tbsp. spoons of olive oil. Dip the pumpkin in this mixture.

6. Bake the pumpkin pieces in a preheated oven for 25–30 minutes, until golden brown.

7. Mix the remaining olive oil and balsamic vinegar, add salt and pepper.

8. Place the arugula on a large plate, pour over half the dressing, place ham and pieces of baked pumpkin on top, sprinkle with grated cheese and toasted seeds.

9. Shake the salad lightly. Drizzle with remaining dressing and serve.

Avocado salad

2 servings

preparation time 2 hours.

cooking time 25 min.

1 avocado

100 g bacon

1 bunch frisse (or other lettuce)

1 loaf of white bread

1 clove of garlic

7 tbsp. spoons of olive oil

2 tbsp. spoons of wine vinegar

a pinch of freshly ground black pepper a pinch of sea salt

Preheat the oven to 190°C.

1. Wash the lettuce leaves, dry them, place them in a plastic container and refrigerate for several hours.

2. Cut the crust off the bread and rub it with garlic.

3. Break the bread into small pieces, place on a baking sheet, lightly drizzle with olive oil and bake in a preheated oven for 8-10 minutes.

4. Fry the bacon in a frying pan until crispy, then place it on a paper towel.

5. Place the leaves in a deep salad bowl.

6. Cut the avocado in half, remove the pit.

7. Use a teaspoon to form small balls from the avocado pulp, place them on the salad, then place the croutons and bacon obtained from the bread on top.

8. Make the dressing by mixing 5 tbsp. spoons of olive oil, wine vinegar, a pinch of sea salt and a pinch of freshly ground black pepper.

9. Pour the dressing over the salad and mix everything.

Bow salad

6 servings

cooking time 30 min.

500 g bow pasta

450 g green beans (can be frozen)

200 g cherry tomatoes

150 g hard cheese (Russian or Swiss) 100 g olives

100 g pickled corn

1 bunch of parsley

1 bunch red basil

4 cloves garlic

juice of 1 lemon

pinch of freshly ground black pepper

1 teaspoon sea salt

1. Boil the beans.

2. Cut the tomatoes in half.

3. Remove the pits from the olives.

4. Cut the cheese into small cubes.

5. Finely chop the parsley and basil, but do not mix.

6. Boil the pasta in salted water, adding 2 cloves of whole peeled garlic and a little olive oil.

7. Make the dressing: grind the remaining garlic with salt, pepper and finely chopped red basil, add olive oil and lemon juice.

8. Place the bows in a colander, add corn, beans, olives, cheese, tomatoes, finely chopped parsley and season.

Can be eaten warm or cold.

Wild rice salad with dried apricots and raisins

4 servings

cooking time 45 min.

500 g wild rice

200 g raisins

100 g dried apricots

a handful of pine (or other) nuts

1 red onion

1 glass of strongly brewed bergamot tea

2 tbsp. spoons of olive oil

1 tbsp. spoon of butter

2/3 teaspoon sea salt

1. Pour 1 liter of boiling water over rice and cook for 40 minutes.

2. Soak raisins in tea with bergamot.

3. Cut dried apricots into long strips.

4. Peel the onion and cut into rings.

5. Heat butter in a small frying pan, fry chopped onion, add dried apricots and fry for 1-2 minutes.

6. In another frying pan, fry the pine nuts.

7. Place the finished rice in a colander, do not rinse.

8. Add dried apricots with onions and pine nuts to hot rice.

9. Squeeze out the raisins and also add to the rice, mix everything well. Season with olive oil and salt to taste.

Goat cheese salad

4 servings

cooking time 25 min.

100 g soft goat cheese small French baguette bunch of arugula

radicchio salad

1 clove of garlic

2–3 tbsp. spoons of wine vinegar

2 tbsp. spoons of butter

1 tbsp. spoon of French mustard pinch of freshly ground black pepper pinch of sea salt

1. Cut the baguette into slices, grease with butter and fry in a heated frying pan on both sides.

2. Cut the goat cheese into circles, place one piece on the toasted baguette slices and place in the oven under the grill for 8-10 minutes.

3. Make the dressing: grind the garlic with salt, add pepper, mustard, vinegar and olive oil.

4. Coarsely chop the radicchio and tear the arugula with your hands.

5. Pour dressing over the lettuce leaves and place 2-3 slices of baguette baked with cheese on top.

Pink salad

4 servings

cooking time 25 min.

Boiling time for beets is about 1 hour.

400 g radish

1 head radicchio lettuce

3 small boiled beets

1/2 large red onion

small bunch of regan

small bunch of mint

2 tbsp. spoons of olive oil

1 tbsp. spoon of sunflower oil

1 tbsp. spoon of wine or apple cider vinegar

pinch of freshly ground black pepper

pinch of sea salt

1. Grate one beet and squeeze it, reserving the juice.

2. Prepare the marinade by mixing 3 tbsp. spoons of beet juice with sunflower and olive oil, wine vinegar; add salt and pepper, stir.

3. Cut the remaining beets into circles 1–2 mm thick and place them in the marinade for 10 minutes.

4. Cut radishes into thin circles, onions into half rings.

5. Add radish, onion and radicchio leaves to the beets and stir.

6. Add the regan and mint leaves last and serve immediately.

Pasta salad with broccoli

4 servings

cooking time 25 min.

300 g broccoli

150 g pasta (bows or penne)

50 g pine nuts

juice of 1/2 lemon

4 tbsp. spoons of olive oil

1 tbsp. spoon of cream cheese such as mascarpone or Philadelphia

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1. Add 1 tbsp to boiling water. a spoonful of olive oil and a pinch of salt, then lower the pasta. Boil until tender, but do not overcook!

2. Divide the broccoli into small florets and boil in salted water (it is better to undercook than to overcook!).

3. Fry pine nuts in a dry frying pan.

4. Combine cream cheese with 3 tbsp. spoons of olive oil, lemon juice, salt, pepper, mix well - you should get a fairly thick sauce.

5. Mix broccoli and pasta and season with sauce.

6. Sprinkle with pine nuts and serve.

Green bean salad

2 servings

cooking time 35 min.

250 g frozen green beans

150 g of any salad leaves

50 g of any hard cheese

50g thinly sliced ​​bacon or lard

handful of basil and parsley leaves

8–10 olives

1/4 chili pepper

1 clove of garlic

6 tbsp. spoons of olive oil

3 tbsp. tablespoons almond, peanut or flaxseed oil

3 tbsp. tablespoons white wine vinegar or cider vinegar

2 tbsp. tablespoons red wine vinegar

2 tbsp. spoons of mustard with grains

pinch of sea salt

1. Place the beans in boiling water and cook for 1-2 minutes. Transfer it to a bowl and place in a deeper container filled with cold water and ice.

2. Fry bacon or lard in a dry frying pan until crispy and place on a paper towel.

3. Break the olives in half and remove the pits.

4. Peel the garlic and crush it in a garlic press.

5. Finely chop the chili pepper.

6. Make a dressing from mustard, olive and nut oil, two types of vinegar, chili and garlic, and salt.

7. Add half of the dressing to the beans and stir.

8. Cut the cheese into cubes.

9. Wash the lettuce leaves, chop coarsely, place on a large dish and pour over a small amount of dressing.

10. Place beans, olives, cheese and bacon on top of the salad. Drizzle with remaining dressing and sprinkle with parsley and basil.

Grapefruit salad

2 servings

cooking time 25 min.

any lettuce leaves (radicchio, arugula, curly endive, etc.)

100 g pine nuts

1 grapefruit

4 tbsp. spoons of olive oil

pinch of freshly ground black pepper

pinch of sea salt

1. Fry pine nuts (do not add oil to the pan).

2. Peel the grapefruit, divide half of the pulp into slices, remove membranes.

3. Squeeze the juice from the second half of the grapefruit, add olive oil, salt and pepper.

4. Mix lettuce leaves with grapefruit slices, pour over the dressing, mix gently again and sprinkle with pine nuts.

Pepper salad with feta and tomatoes

3 servings

cooking time 35 min.

250 g cherry tomatoes

100g feta cheese, cut into small cubes

1 red bell pepper

1 yellow bell pepper

10 sprigs fresh thyme

1 clove of garlic

4 tbsp. spoons of olive oil

2 tbsp. spoons of balsamic vinegar

2 tbsp. spoons of dry Provençal herbs

1 1/2 teaspoons turmeric

1 teaspoon sweet ground red pepper

10 black peppercorns

pinch of sea salt

1. Grill or bake bell peppers, then place in a plastic bag for a few minutes. When the pepper sweats, remove the skin, remove the core along with the seeds and cut into long strips.

2. Cut cherry tomatoes in half.

3. Mix turmeric and ground red pepper.

4. Roll half the cheese cubes in turmeric and pepper, and the other half in Provençal herbs.

5. Grind black pepper, a pinch of salt, half the thyme in a mortar, add olive oil and balsamic vinegar. Mix everything and divide the dressing in half.

6. Peel the garlic, press it with a garlic press or chop it very finely and add it to half the dressing.

7. Roll bell peppers in the garlic dressing, and tomato halves in the second part of the dressing.

8. Place a little pepper into wide transparent glasses, then add several halves of tomatoes, multi-colored cheese cubes on top, garnish with thyme sprigs.

Thai salad

2 servings

cooking time 20 min.

2 boiled chicken breasts

1 grapefruit

1 red chili pepper

1 green chili

a handful of mint and cilantro leaves

1 tbsp. spoon of vegetable oil

3 teaspoons soy sauce

2 teaspoons sesame oil

1. Cut the chicken into large cubes.

2. Peel the grapefruit, divide it into slices and carefully remove the films, reserving the juice that has been released.

3. Remove the seeds from the chili pepper and cut into rings.

4. Stir in chicken, cilantro and mint leaves, chopped chili pepper.

5. Add sesame and vegetable oil, soy sauce, grapefruit juice and pulp and mix again.

Apple and carrot salad

2 servings

cooking time 35 min.

2 juicy green apples

2 carrots

bunch of leaf lettuce (e.g. corn, arugula)

handful of finely chopped cilantro

50 g sunflower or pumpkin seeds

3–4 walnuts

juice of 1/2 lemon

1 tbsp. spoon of nut butter

1 teaspoon balsamic vinegar

1 teaspoon apple cider vinegar

pinch of freshly ground black pepper

pinch of sea salt

1. Lightly fry the walnuts in a dry frying pan or in the oven, and then crush them in a mortar.

2. Grate apples and carrots on a coarse grater, sprinkle with lemon juice.

3. Make the dressing by mixing nut butter, balsamic and apple cider vinegar.

4. Combine lettuce leaves with apples, carrots and walnuts.

5. Add salt, pepper, dressing and mix everything.

6. Sprinkle the salad with seeds and cilantro.

Salad with balyk and arugula

3 servings

cooking time 30 min.

200 g arugula (frisse or iceberg will also work)

150 g balyk

small bunch of green onions

4 tbsp. spoons of olive oil

2 tbsp. spoons of nut butter

pinch of freshly ground black pepper

pinch of sea salt

1. Wash and dry the lettuce leaves, and then tear them fairly coarsely with your hands.

2. Cut the green onions into oblong rings and add half to the lettuce leaves.

3. Grate the zest of one lemon on a fine grater.

4. Squeeze juice from two lemons.

5. Make a dressing with olive oil, lemon juice, lemon zest, pepper and salt. Divide the dressing into two parts.

6. Slice the balyk as thinly as possible and place it in one half of the dressing.

7. Add nut butter to the second half of the dressing, stir and pour over the salad leaves.

8. Place the balyk along with the dressing on the lettuce leaves, mix everything and sprinkle with the remaining green onions.

Asian salad

4 servings

cooking time 35 min.

400 g frozen green beans

200 g salad (corn, frisse or any other salad you like)

50 g Brazil nuts

juice of 1/2 lemon

2 tbsp. spoons of olive oil

2 tbsp. spoons of nut butter

2 teaspoons sesame seeds

pinch of freshly ground black pepper

1/2 teaspoon sea salt

a pinch of coarse sea salt

1. Thaw the beans and boil for 10 minutes in salted water, then drain the water and place the pan with the beans in a bowl filled with ice. The beans will be shocked by the sudden change in temperature and will retain their bright green color.

2. Add olive oil to the beans.

3. Cut the pears into thin slices and sprinkle with lemon juice to prevent them from darkening.

4. Lightly fry the nuts in a dry frying pan or in the oven, and then grind them in a mortar, but not too finely.

5. Also lightly dry the sesame seeds over low heat.

6. Grind a large pinch of coarse sea salt and pepper in a mortar.

7. Wash and dry the lettuce leaves.

8. Mix beans and pears with lettuce, season with salt and pepper, add nut butter and mix again.

9. Place the salad on a plate, sprinkle with nuts and sesame seeds.

Champignon and avocado salad

4 servings

cooking time 25 min.

300 g champignons

1 avocado

juice of 1 lemon

3 tbsp. spoons of olive oil

handful of mint leaves

a pinch of freshly ground black pepper a pinch of sea salt

1. Wash, peel, cut the champignons into thin slices and lightly sprinkle with lemon juice to prevent them from darkening.

2. Make a dressing from the remaining lemon juice, olive oil, a pinch of pepper and salt. Season the mushrooms.

3. Peel the avocado, remove the pit and cut into small slices.

4. Add avocado to mushrooms and stir.

5. Sprinkle the salad with mint leaves.

Tuna and bean salad

2 servings

preparation time 5 hours.

cooking time 50 min.

200 g beans

200 g canned tuna (in its own juice or olive oil)

2 red sweet onions

bunch of fresh basil

3 cloves garlic

3 tbsp. spoons of olive oil

2 tbsp. spoons of wine vinegar

pinch of freshly ground black pepper

pinch of sea salt

1. First soak the beans in water, preferably overnight, then boil them without adding salt.

2. Peel the onion and cut into half rings as thin as possible.

3. Peel the garlic too and cut into thin slices.

4. Make a dressing of olive oil, vinegar, salt and pepper, add onion and garlic.

5. Place the beans on a large dish, pour half of the dressing along with the onion and garlic.

6. Place tuna pieces on top, sprinkle with chopped basil (leave a few leaves), pour over the remaining onion and garlic dressing and garnish with the remaining basil.

Serve immediately!

Arugula salad with chicken liver

3 servings

cooking time 35 min.

200–250 g chicken liver

150 g arugula

70 g portobello mushrooms (or champignons or oyster mushrooms)

4 tbsp. spoons of olive oil

1 tbsp. spoon of cognac

1 tbsp. spoon of wine vinegar

1 teaspoon mustard (preferably with grains) 1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

1. Wash, peel and cut the mushrooms into slices.

2. Heat 2 tbsp in a frying pan. spoons of olive oil and fry the mushrooms, immediately salt and pepper them.

3. After 2-3 minutes, add mustard and vinegar, stir and remove from heat.

4. In another frying pan, heat 1 tbsp. a spoonful of olive oil and fry the chicken liver for no more than 2-3 minutes so that it remains soft and tender.

5. Lightly salt the fried liver, pour in cognac and mix with mushrooms.

6. Wash and dry the arugula, combine with liver and mushrooms, add 1 tbsp. spoon of olive oil, mix gently.

7. Place the salad on plates, try to get the liver and mushrooms on top, pour over the sauce in which everything was fried.

Serve immediately, warm!

Salmon salad with lime

2 servings

cooking time 40 min.

2 salmon steaks

200 g lettuce leaves

handful of cilantro leaves

1 large carrot

1/2 onion

1 clove of garlic

50 ml white wine vinegar

juice of 2 lemons

juice of 1 lime

3–4 tbsp. spoons of olive oil

2 teaspoons brown sugar

1 teaspoon coriander seeds

12–13 black peppercorns

10 white peppercorns

2 star anise

pinch of sea salt

1. Mix vinegar with citrus juice, add sugar, star anise, coriander and white pepper, bring to a boil and add 8 black peppercorns.

2. Peel the onions and carrots, cut the onions into thin half rings, the carrots into long thin strips and add to the boiling sauce.

3. Peel the garlic, crush it with the flat side of the knife and also add it to the sauce. Cook for 5-10 minutes, then add 2 tbsp. spoons of olive oil.

4. Crush a pinch of salt and 4-5 peas of black pepper in a mortar, add 1-2 tbsp. spoons of olive oil, mix.

5. Brush the mixture onto the steaks and fry in a frying pan. 6. Place lettuce leaves on a plate, place salmon on top and pour sauce over it. Sprinkle with cilantro.

Red pepper salad with mozzarella

4 servings

cooking time 25 min.

2 red peppers

2 tomatoes

150 g yellow cherry tomatoes

2 large mozzarella

handful of basil leaves

6 tbsp. spoons of olive oil

4 teaspoons wine vinegar

1/4 teaspoon freshly ground black pepper 1/2 teaspoon sea salt

Preheat the oven to 150 °C.

1. Place cherry tomatoes in a deep baking tray, sprinkle with 2 tbsp. spoons of olive oil, salt and pepper and place in a preheated oven for 15 minutes.

2. Fry the pepper in a grill pan, put it in a plastic bag for 5 minutes, then peel and seed it and chop it coarsely.

3. Cut large tomatoes into slices, remove the core and seeds.

4. Cut the mozzarella into circles.

5. Mix the remaining olive oil, wine vinegar, a pinch of salt and pepper, and basil leaves.

6. Place peppers, tomatoes, mozzarella, cherry tomatoes on a dish, pour over the dressing and sprinkle with basil leaves.

Olivier salad with homemade mayonnaise

10 pieces. (5 servings)

cooking time 1 hour 30 minutes.

200 g crab meat

3 potatoes

3 small carrots

3 pickled cucumbers

5 green onions

small bunch of dill

3 tbsp. spoons of green peas

2 tbsp. spoons of low-fat sour cream

pinch of freshly ground black pepper

pinch of sea salt

For eclairs:

120 g butter

pinch of sea salt

For mayonnaise:

300 ml olive oil

2 yolks at room temperature

juice of 1 lemon

1 teaspoon French mustard

pinch of sea salt

Preheat the oven to 180°C.

1. For eclairs, sift the flour.

2. Place 100 g of butter in a small saucepan, pour in 1 glass of water, add a pinch of salt and bring to a boil over low heat. As soon as it boils, remove from heat.

3. Add flour, stirring very vigorously, then leave to cool for 2-3 minutes.

4. Add eggs one at a time. The dough should be smooth and shiny.

5. Line a baking tray with baking paper and grease it with butter. Spoon the dough into ball shapes onto the baking sheet, 2-3cm apart. Bake for 20–25 minutes without opening the oven, then reduce the temperature to 160°C and leave in the oven for another 15 minutes. Remove and cool.

6. Prepare mayonnaise: beat the yolks with a pinch of salt and mustard and slowly, drop by drop, add olive oil. As soon as the mayonnaise thickens, you can add oil faster, adding lemon juice drop by drop from time to time.

7. Boil carrots, potatoes and eggs, cool and peel.

8. Finely chop all the ingredients for the salad, add green peas, salt and pepper.

9. Combine 2 parts mayonnaise and part sour cream, season the salad and stuff the eclairs with it.

Spinach and mint salad with lemon

2 servings

cooking time 20 min.

150 g fresh spinach

large handful of mint leaves

2–3 tbsp. spoons of olive oil

a pinch of freshly ground pepper

pinch of sea salt

1. Wash the spinach, dry it and chop it coarsely.

2. Combine spinach with mint leaves.

3. Cut the peel from the lemon and cut the pulp into 5 mm thick circles, and then cut each circle into 8 more pieces.

4. Mix lemon with spinach and mint, add salt and pepper, drizzle with olive oil, mix again and serve immediately.

Exotic salad

4 servings

cooking time 50 min.

1 eggplant

1/2 celery root

1 parsnip root

200 g cherry tomatoes

100 g of lettuce (Moscow region, frisse, iceberg)

50 g raisins

50 g pine nuts

bunch of thyme

handful of basil leaves

6–8 cloves garlic

6 tbsp. spoons of olive oil

1 tbsp. spoon of vinegar

1 tbsp. spoon of mustard

pinch of saffron

pinch of freshly ground black pepper

Preheat the oven to 180°C.

1. Cut zucchini and eggplant lengthwise into long pieces. Peel and chop the parsnips and celery as well.

2. Place zucchini and eggplant on one baking sheet, celery and parsnips on another. Pepper, sprinkle with thyme and pour 4 tbsp. spoons of olive oil. Add 3-4 cloves of garlic directly in the peel to each baking sheet and bake in a preheated oven for 20 minutes.

3. Soak saffron and raisins in warm water for 5 minutes.

4. Roast the pine nuts.

5. Make a dressing from vinegar, 2 tbsp. spoons of butter and mustard, add raisins, saffron, mix.

6. Place torn lettuce leaves on a large platter, sprinkle with half the nuts and pour over the dressing.

7. Place baked pieces of vegetables and roots on top, then tomatoes and garlic.

8. Sprinkle with basil, the remaining nuts, and pour over the remaining dressing.

Serve the salad warm.

"Ants crawling along tree branches"

4 servings

cooking time 35 min.

1 pack of rice pasta

300 g minced pork

2 handfuls of sesame seeds

1 handful of finely chopped cilantro

1 fresh red chili pepper

300 ml chicken or meat broth

3 tbsp. spoons of soy sauce

2 tbsp. spoons of sesame oil

1 teaspoon grated ginger

pinch of freshly ground black pepper

1. Prepare rice pasta according to package instructions.

2. Heat sesame oil, soy sauce in a large frying pan, add chopped chili pepper, ginger and sesame seeds, add minced meat after 30 seconds.

3. Fry for 3-4 minutes, and then add 2-3 ladles of broth. Cook for another 7-9 minutes, add pasta and cilantro. If necessary, pepper.

Warm salad with chanterelles

2 servings

cooking time 30 min.

500 g fresh chanterelles

100 g hard cheese

100 g lettuce leaves

1 onion

2 cloves garlic

juice of 1/2 lemon

6–7 tbsp. tablespoons olive or any other vegetable oil

pinch of freshly ground black pepper

pinch of sea salt

1. Finely chop the onion and garlic.

2. Wash and clean the chanterelles.

3. Grate the cheese.

4. Heat 2 tbsp in a frying pan. spoons of olive oil, lightly fry the onion and garlic.

5. Add chanterelles to the pan, add salt and pepper and fry without covering with a lid.

6. Prepare the dressing by mixing 4-5 tbsp. tablespoons olive oil, lemon juice, salt and pepper.

7. Cut the lettuce leaves and pour over the dressing.

8. Place chanterelles on lettuce leaves and sprinkle with grated cheese on top.

Warm salad with egg and bacon

4 servings

cooking time 30 min.

1 loaf of stale white bread

2 bunches of lettuce

100 g thinly sliced ​​bacon

50 g parmesan

juice of 1/2 lemon

4–5 tbsp. spoons of olive oil

pinch of freshly ground black pepper

pinch of sea salt

Preheat the oven to 200 °C.

1. Cut the crust off the bread. Place large pieces of bread crumb on a baking sheet and lightly sprinkle with olive oil.

2. Place bacon on top and bake in a preheated oven for about 10 minutes.

3. Boil the eggs “in a bag”.

4. Grate Parmesan with flakes (you can use a vegetable peeler).

5. Chop the salad coarsely, add 2-3 tbsp. spoons of olive oil, lemon juice, salt, pepper, mix everything.

6. Place lettuce leaves, bread with bacon, eggs on a plate, sprinkle with cheese.

Warm fennel salad with tomatoes

2 servings

cooking time 40 min.

2 fennel

24 small cherry tomatoes (yellow and red)

20 pitted olives

100 ml dry white wine

handful of tarragon leaves

2 cloves garlic

3 tbsp. spoons of olive oil

2 tbsp. spoons of butter

a pinch of dry marjoram

1/2 teaspoon sea salt

Preheat the oven to 170°C.

1. Cut the fennel lengthwise into eight pieces and place in boiling water for 5 minutes.

2. Cut the skin of the tomatoes, put them in a colander and put them in boiling water for a minute, then remove the skins.

3. Cut the olives in half.

4. Peel the garlic, chop and season with olive oil.

5. Place fennel, olives, tomatoes on a large baking sheet, pour wine over them, and place pieces of butter on top of the vegetables.

6. Salt the vegetables and sprinkle with marjoram, pour in olive oil and garlic, and then place in a preheated oven for 20 minutes.

Warm salad with onions, bacon and arugula

3 servings

cooking time 20 min.

2 bunches of arugula

2 red onions

150 g bacon

100 g pine nuts

50 g parmesan

handful of chopped basil

2 tbsp. spoons of olive oil

1 tbsp. spoon of balsamic vinegar

a pinch of dry Provençal herbs

pinch of freshly ground black pepper

pinch of sea salt

1. Peel the onion and cut each onion into eight pieces.

2. Cut the bacon into long strips, fry in a dry frying pan until golden brown and place on a paper towel.

3. In a frying pan, fry the onion in the remaining bacon fat. When it becomes soft and golden, add salt and herbs de Provence.

4. Heat olive oil in another pan, add pine nuts, balsamic vinegar, bacon and onion, salt and pepper.

5. Grate Parmesan into large flakes (you can use a vegetable peeler).

6. Place arugula leaves on a large plate, onion and bacon with nuts on top. Sprinkle with grated Parmesan and basil.

* * *

The given introductory fragment of the book 365 recipes for every day (Yu. A. Vysotskaya, 2012) provided by our book partner -

Julia Vysotskaya

Born on August 16, 1973 in Novocherkassk. She graduated from the acting department of the Belarusian Academy of Arts and the London Academy of Music and Dramatic Art. She worked at the Belarusian National Theater named after. Yanka Kupala. She was awarded an award for her leading role in the play “Look Back in Anger” based on John Osborne. Julia played leading roles in “Nameless Star”, “The Bald Singer” and other performances. She starred in the films: “To Go and Never Return”, “A Game of Imagination”, “House of Fools”, “The Lion in Winter”, “Max”. Wife of film director Andrei Konchalovsky. Julia loves to cook. She prefers Italian cuisine. Julia prepared her first dish at the age of six - she mixed all the products that were listed in the recipe at once and baked a cake for her mother. It turned out to be an inedible brick, but Yulia’s mother assured that the cake was a success. Yulia is very grateful to her parents for not scolding her daughter for spoiled food, because then she would have lost all desire to cook. Julia loves to treat guests and invent new dishes - simple, quick and very tasty. Since September 2003, Yulia Vysotskaya has been the host of the entertaining culinary program “Eat at Home” on the NTV channel.

About the program

What to do if guests suddenly arrive, distant relatives arrive, a friend drops in “for a minute,” or a child invites a dozen or two friends to his birthday? Nothing more than heading to the kitchen and having a good time preparing a treat. The way Yulia Vysotskaya does it.

“Eating at Home” is a culinary documentary series about the life of a young woman. The situations that Yulia finds herself in happen to everyone. Like you, Yulia buys groceries at a nearby store. She also has very little time to cook, so she chooses the simplest dishes. Anyone can cook them, even the most inexperienced cook.

Yulia Vysotskaya cooks at home because she loves her home. He cooks for friends because he loves his friends. And he cooks because he loves to cook.

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