Culinary recipes of larisa kotsoeva home cooking. Lara Katsova revealed the best recipes for conquering men

On November 24, the Domashny TV channel starts a new season of the Home Cooking program, and the host, charming and charismatic Lara Katsova, will once again share delicious recipes and cooking secrets with the audience.

With "Cleo" Lara also shared several recipes - they will surely help you out in the event of an unexpected appearance of guests.

Quick eggplant salad

Deep-fried eggplant combined with juicy tomatoes and fresh herbs is a quick and super healthy salad.

Ingredients:

1 large eggplant
2 small plum tomatoes
Half of a small onion
1 green chili (use red if you like it spicy)
Juice of half a lemon
bunch of dill
Vegetable oil - for frying

How to cook:

1. Pour a sufficient amount of vegetable oil into the pan and heat it up.

2. Cut the eggplant into very thin strips and deep-fry.

3. Peel the tomatoes from seeds and pulp, cut into small cubes. Finely chop the onion and chili pepper.

4. Put the fried eggplants, tomatoes, chili peppers into a deep bowl. Add lemon juice and a few sprigs of dill. Mix well and serve.

Draniki

Lara inherited this recipe from her grandmother, the legendary cook Esfir Markovna Trakhtman. The thinnest, crispy, tender potato pancakes were known to all of Odessa. Therefore, Lara advises to cook two-three-four servings, potato pancakes will disappear in an instant.

Ingredients:

3 potatoes
100 g flour
1 egg
1 yolk
Salt, pepper - to taste
Olive oil - for frying

How to cook:

1. Grate potatoes on a coarse grater. Add eggs (the secret is that thanks to the extra yolk, potato pancakes will become more juicy and saturated), flour, salt and pepper, mix thoroughly.

2. Heat a frying pan with olive oil, fry potato pancakes.

Red borscht

Ingredients:

1 kg veal ribs with light fat or a piece of veal with sugar bone
3 medium sized beets
2 large carrots
1 small head of cabbage
3 medium but not young potatoes
2 onions
Half a kilo of tomatoes
2-3 celery stalks
1 small head of garlic
Half a bunch of parsley
3 bay leaves
Vegetable oil
Salt, sugar and pepper - to taste
Sour cream

How to cook:

1. Prepare the broth: pour water over the ribs, 1 carrot and onion, bring to a boil over medium heat.

2. Remove foam with a slotted spoon and add bay leaf, a few sprigs of parsley and celery. The broth should cook for 1.5-2 hours.

3. Remove the skin from the heated tomatoes, chop and cook tomato puree with vegetable oil, a couple of cloves of garlic, pepper and salt over low heat in a saucepan.

4. After an hour of cooking, add the peeled whole beets. When the broth is almost ready, salt to taste, remove the vegetables. Set the beets aside, discard everything else.

5. Saute the onion in a pan until transparent, add the carrots cut into strips, after 20 minutes send the tomato puree and 1 tsp to the mixture. sugar and put out some more.

6. At intervals of 10-15 minutes, throw cubed potatoes, shredded cabbage, the contents of the pan and chopped beets into the broth.

7. Cook without boiling for another 15 minutes, turn off the heat and add chopped garlic to the borscht. For fullness of taste, let it brew.

Mackerel pate

This easy and inexpensive recipe is especially relevant if you suddenly have unexpected guests and you need to make something quick from what you have on hand.

Ingredients:

1 large bunch of parsley
1 hot smoked mackerel fillet
1 tbsp creamy horseradish
150-200 g soft cream cheese
lemon zest
Pepper - to taste

How to cook:

1. Chop the parsley straight with the stems, cut the mackerel into pieces of any size.

2. Put all the ingredients into the blender bowl and beat well.

3. Hot smoked mackerel pate is ready!

The star of Lara Katsova, a freelance chef from Odessa, rose in 2014. This year, Lara became the TV presenter of her own culinary show "Home Cooking" and woke up famous throughout the country. An independent culinary specialist introduced viewers to the famous Odessa cuisine, which, according to rumors and anecdotes, was only a glimpse, but everyone knew in the post-Soviet expanses. "Home cooking" immediately won the love of viewers with both original recipes and sincerity, which the TV presenter showed while cooking, and the famous Odessa humor of the cook.

In addition to filming the author's TV show on the Domashny channel, Lara Katsova works as a chef at the Odessa Kitchen of Mama Rola enterprise, gives dinners in famous Moscow restaurants, and also goes on tour around Russian cities, where she performs at gastronomic author's shows and cooks in popular institutions in these cities. Today the press calls Lara Katsova a gastronomic celebrity.

Lara is a native from Odessa. The cook was born on May 17, presumably 1968 (it is difficult to find exact information). The story of the birth of this bright woman is as unusual as Lara herself. Despite the fact that Katsova was born in Odessa, Chelyabinsk is recorded in her metric. The fact is that immediately after the birth of the youngest daughter, Abram Katsov, a test pilot from Odessa, was sent to test a new aircraft in Chelyabinsk. When they found out that he had just had a baby, they advised him to cheat a little and write down that Lara was born in this northern city. Thus, the family could get housing in Chelyabinsk.

5-day-old Lara Katsova was immediately sent by plane from the “pearl by the sea” to the “most severe” city.

There, the girl graduated from school with a biological and chemical bias and received a higher education. True, not the one that the girl wanted. Lara Katsova planned to become an ophthalmologist. At the heart of this dream was the desire to cure her beloved grandmother Esfir Markovna, who was rapidly losing her sight. But Katsova was not admitted to the Chelyabinsk Medical Institute. But they took her to the Polytechnic, where the girl chose the Faculty of Chemistry and Physics of Metals. So Lara Katsova became a process engineer. True, Katsova's diploma was not useful.

Cooking and creativity

The creative biography of Lara Katsova is also closely connected with her beloved Jewish grandmother Esfir Markovna Trakhtman, on holidays to which Lara Katsova flew to her native Odessa every summer. Grandmother taught her granddaughter the most delicious recipes and tricks of Jewish-Odessa home cooking. As the culinary specialist repeated more than once in her own programs, Esfir Markovna made such mincemeat that the whole city came to try this treat. Lara's mother was also an excellent cook.

After graduating from high school in Chelyabinsk, Katsova went to work in Moscow. The future famous chef was in a hurry to earn money for her grandmother's operation. So Lara got into Russian show business. Lara accidentally met with. The singer took Katsova as a concert administrator. Then Lara "migrated" to a similar job to. Further worked at.

A turning point in Katsova's life occurred when her mother passed away after her grandmother's care. Lara spent more than a month recovering from such a blow. This break was enough for show business to “forget” about the Odessa woman.

After some time, Lara Katsova managed to get a job in her hometown. Lara Katsova became the executive director of the Odessa festival "Big Difference".

Once Lara Katsova was sorting through her mother's things and found her grandmother's recipe book in them. And then also scattered notes and tips with the secrets of cooking mom and grandmother. Katsova began to cook according to them and got so carried away that she gained fame as one of the best chefs in her native Odessa. An amateur cook was invited to Moscow, where, as a free chef, Katsova prepared homemade food for various restaurants and cafes.

For the second time, Moscow turned out to be more hospitable. An Odessa woman was taken as a concert director at the TV show ProjectorParisHilton, where Katsova solved the organizational issues of the TV show. But much more Lara Katsova was attracted to the kitchen, where the woman felt like a fish in water.

In 2014, when Katsova turned 47, popularity came to the woman. This spring, Lara Katsova became a participant in the Recipe for a Million culinary competition on the STS channel, where she competed with professional chefs with dignity. This is a project of a TV presenter known to viewers from the famous cooking sitcom.

And then the free chef received her own transfer. Lara was called to the Domashny TV channel and entrusted with hosting the Home Kitchen TV show.

Today, only eminent guests come to Katsova's show - show business stars, popular athletes, actors and politicians. A group with, and - who just wasn’t in Lara’s “Home Kitchen”.

Together with them, Lara Katsova prepares incredibly delicious homemade dishes according to the recipes of her beloved grandmother Esfir and her own. But these preparations would not be so attractive to viewers if the famous Odessa humor of the TV presenter did not go with them in a “duet”.

The chef explains the popularity of his own program by the fact that today people are already tired of Japanese, oriental and other exotic cuisines. And in the TV show of Lara Katsova there are only homemade, cozy recipes, the ingredients for which can be found in the nearest store. In addition, culinary dishes can be repeated in almost any kitchen and almost everything can be prepared by hand, without using complex kitchen appliances.

As Lara Katsova stated in an interview, a self-respecting inhabitant of Odessa does not use a blender when preparing native dishes. The chef noted that, of course, a meat grinder is needed to prepare cutlets, but mincemeat, eggplant caviar and various salads are prepared only by hand.

The special homely atmosphere of the program is also supported by the main rule of "Home Cooking": guests cannot leave the kitchen until they have eaten everything cooked.

It is worth noting that Lara Katsova shares recipes not only in video format. Also, the chef's culinary secrets regularly appear in the Gastronom magazine.

Shares Katsov's own culinary masterpieces and on the page in " Instagram". This glamorous platform also failed to influence the chef's corporate identity. A freelance culinary specialist is not afraid to post photos of simple "non-glamorous", but everyone's favorite dishes like sandwiches with sprats. Nevertheless, even such a dish that any housewife can cook, performed by Lara, will be distinguished by professional presentation, experiments with ingredients and other interesting little things.

Personal life

An open and humorous artist does not like to talk about things that do not concern her work. The personal life of Lara Katsova is rather closed from prying eyes. In one of the TV broadcasts, it slipped that the TV presenter was married and had a family. But that's where all the information ends.

Lara Katsova now

Today, Katsova is often invited to various popular TV shows, which is not surprising. After all, now Lara is a real TV star. The audience watched their favorite artist with pleasure in the humorous entertainment shows “Killer Evening”, “Laughter without Rules”.

Lara Katsova's gastronomic career is only progressing. In addition to the TV show that is not losing popularity, the culinary specialist is also involved in other projects. As the chef promised, Lara published a collection of recipes from her legendary grandmother, Esfira Markovna, whom Katsova mentioned more than once in her culinary program. The book was published by the AST publishing house and was named after the program that brought Lara popularity, “Home Cooking”.

In addition, Lara Katsova continued to cook outside the television screen, the woman became the brand chef of a Moscow restaurant of Odessa cuisine called Barkas.

Projects

2014 - Recipe for a Million
2014 - "Home cooking"

The host of the Domashny TV channel shared her rich culinary experience in her debut book Home Cooking. Family Recipes”, and we chose 5 simple and delicious dishes that Lara Katsova cooked together with the star guests in the program “Home Cooking”. Cook together!

1. TURKEY LIVER PATE

Ingredients:
turkey liver (not frozen) - 500 g
milk - 2 cups
cream (20%) - 1 cup
onion (medium size) - 3 pcs.
butter - 1 tbsp. spoon with slide
vegetable oil - 3-4 tbsp. salt spoons,
black pepper - to taste

How to cook turkey liver pate:

1. Rinse the liver well, free it from the veins. Make sure there are no green spots or a green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
2. Put the washed and processed liver in a bowl and pour milk over it.
3. Peel the onion and cut into half rings.
4. Put the pan on medium heat, pour in vegetable oil. Saute the onion for 20 minutes until half cooked.
5. Rinse the liver with water in a colander and send to the onion along with the butter. Fry, stirring constantly for 20-25 minutes.
6. Reduce the heat, pour in the cream, add salt and pepper and simmer for 15-20 minutes.
7. Let cool to room temperature and send the liver-onion mass to a blender. Scroll a couple of times. Try for salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, and preferably overnight. The pate must be infused.

The real home cooking that fills us with warmth, joy, memories of childhood and happiness. Home kitchen.

2. BABULIN OMELETTE ON TASTE

Ingredients:

Borodino bread - 1 loaf
egg - 4 pcs.
onion (medium size) - 1 pc.
vegetable oil - 3 tbsp. spoons
green onion - 2-3 feathers
salt, black pepper - to taste

How to cook baboon omelet on toast:

1. Put eggs in a saucepan, fill with water, throw a pinch of salt and set to boil.

2. Peel the onion and cut into small cubes.

3. In a pan, fry the onion in vegetable oil until golden brown. Don't forget to stir constantly. To be on the safe side, lightly salt the onion. It will give juice, and the likelihood that the onion will burn will decrease.

4. Drain the saucepan and immediately cover the eggs with cold water. Peel them after 15 minutes and transfer to a bowl.

5. Chop boiled eggs with a fork, add fried onions, salt and pepper to taste. Mix well.

6. On the board, cut Borodino bread into slices of medium thickness. Dry the toast in a dry frying pan or in a toaster.

7. Top the toast with the onion-egg mixture and garnish with green onions.

3. STEWED CHICKEN HEARTS IN SOUR CREAM AND SPOTTED PUREE

Ingredients:

chicken hearts - 500 g
milk - 1 glass
potatoes (medium size) - 5 pcs.
onion (medium size) - 2 pcs.
carrots (medium size) - 2 pcs.
vegetable oil - 6 tbsp. spoons
bay leaf - 2 pcs.
sour cream (15%) - 3 tbsp. spoons
butter - 1/2 tbsp. spoons
garlic - 2 cloves
dill and parsley - a few sprigs
salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

1. Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water just enough to cover the clean tubers.

2. Cut the onion into small cubes. Cut one carrot into small strips, and the other into very small cubes.

3. Treat the hearts by cleaning them of excess veins and fat. Rinse the hearts well in a colander.

4. Heat the first pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

5. Add half of the onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

6. Heat a second skillet over medium heat. Pour in the rest of the vegetable oil, add butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

7. Put the pot of potatoes on the fire, salt and cook until tender.

8. Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

9. Chop the dill, parsley and a couple of cloves of garlic.

10. 5 minutes before cooking, send the greens and garlic to the pan with hearts. Stir.

11. Drain the water from the pot of cooked potatoes. Slightly heat the milk in a saucepan. Make a puree. Stir the fried onions and carrots into the puree. Try for salt.

4. FIFTY-FIFTY CUTLETS WITH GRILLED VEGETABLES

Ingredients:

chicken thigh or drumstick flesh - 500 g
milk - 1 glass
white bread - 1/4 loaf
egg - 1 pc.
eggplant - 1 pc.
zucchini - 1 pc.
tomato - 1 pc.
cilantro - 1 bunch
dill - 1/2 bunch
parsley - 1/2 bunch
green onions - 1/3 bunch
vegetable oil
salt, black pepper - to taste

How to cook Fifty-Fifty cutlets with grilled vegetables:

1. Rinse chicken meat, remove excess veins and cartilage. Cut into small pieces.

2. Finely chop the cilantro, parsley and dill along with the roots. Chop the green onion. Put everything in a bowl.

3. Soak the loaf in milk.

4. Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add an egg. Salt, pepper to taste and beat the minced meat well.

5. Form round patties and fry in vegetable oil.

6. Cut the eggplant into large rings and salt a little. Let stand 10 minutes and rinse with cold water. Pat dry with paper towel.

7. Cut the zucchini, like the eggplant, and divide the tomato into two parts along.

8. Preheat the grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Salt and pepper to taste.

5. COD ON A PILLOW OF CARAMELIZED PUMPKIN AND APPLE

Ingredients:

cod fillet - 4 pcs.
green apple (medium size) - 2 pcs.
lemon - 1 pc.
pumpkin "Butternut" - 1/4 pc.
flour - 2 tbsp. spoons
butter - 2 tbsp. spoons
olive or sunflower oil - 2 tbsp. spoons
brown sugar - 1 tbsp. spoon
parsley - 1/3 bunch
salt, black pepper - to taste

How to cook cod on a pillow of caramelized pumpkin and apple:

1. Pour flour into a plate, salt and pepper. Stir.

2. Bread cod fillet in flour and shake off excess.

3. Heat the pan, pour in sunflower or olive oil. Quickly fry the cod fillets until golden brown and transfer to a baking dish.

4. Bring to readiness in the oven at a temperature of 200 ° C for 10 minutes.

5. On the board, cut the pumpkin into cubes, peeling and seeds.

6. Peel the apple and core. Cut into slices of medium thickness.

7. In the second pan, melt half the butter, put the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze some lemon juice, stir and turn off the heat.

8. For the sauce, melt the butter in a saucepan, add finely chopped parsley leaves, salt and pepper a little. After 5 minutes, squeeze some lemon juice.

9. Place apple slices on a serving plate, pumpkin slices on top. Then cod fillet. Drizzle with sauce and serve immediately.

Famous TV presenter Lara Katsova told how to cook mackerel pate, stewed chicken hearts, fish with a crispy crust, vegetable cutlets with suluguni and some other delights. Thanks to the detailed descriptions of each of the dishes, it will become even easier to surprise guests with your culinary masterpieces. The TV presenter believes that thanks to culinary skills, you can easily win a man.

Everyone is used to eating mackerel only with baked potatoes, black bread and pickles, but in vain! Indeed, in the form of a pate, she will not only be able to surprise your loved one, but will also be an excellent solution when there is no time, you are not yet at the parade, and the main guest is already on the doorstep. It will be simple and easy, and if your fiancé loves football, then this will become his favorite snack.

// Photo: Press service of the Domashny TV channel

Cooking time: 0:30

Pan

We will need:

Hot smoked mackerel 1pc.

Cream cheese 2 tbsp. l.

Creamy horseradish 1 tsp with a slide

Lemon juice 1 tsp

Bread for toast

A few green onions, optional

Cooking:

Remove the skin and innards from the mackerel. Carefully run your fingers through the pulp and remove all the seeds.
Cut the lemon in half and squeeze out the juice. To make it easier for you, first roll it on the board, and after cutting it, pierce the flesh several times with a knife.
Put mackerel pulp, cheese, horseradish, lemon juice in a blender and scroll through. If the mackerel is salty, add some more cream cheese.
Warm the bread in a dry frying pan and top with the pâté.
Finely chop a few green onion feathers with a sharp knife and decorate the pate.

This dish is perfect for a delicious lunch. The mashed potatoes recipe was invented by my close friend Svetlana from Riga when she was trying to seduce her man - fried onions and carrots can whet the appetite in the same second!

// Photo: Press service of the Domashny TV channel

Cooking time: 1:00

Crockery and kitchen utensils:

sharp knife

vegetable peeler

Puree pusher

two frying pans

Saucepan or saucepan

Small saucepan

We will need:

Chicken hearts 500 g

Milk 1 cup

Potatoes (medium size) 5 pcs.

Vegetable oil 6 tbsp.

Bay leaf 2 pcs.

Sour cream (15%) 3 tbsp. l.

Butter 1/2 tbsp. l.

Garlic 2 cloves

Dill and parsley several sprigs

Salt, black pepper to taste

Cooking:

Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water just enough to cover the clean tubers.
Onion cut into small cubes. Cut one carrot into small strips, and the other into very small cubes.
Treat the hearts by cleaning them of excess veins and fat. Rinse the hearts well in a colander.
Heat the first pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.
Add half of the onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. If necessary, you can add a little water.
Heat a second skillet over medium heat. Pour in the rest of the vegetable oil, add butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.
Put the pot with potatoes on the fire, salt and cook until tender.
Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.
Chop the dill, parsley and a couple of cloves of garlic.
5 minutes before the readiness, send the greens and garlic to the pan with hearts. Stir.
Drain the water from the pot with the cooked potatoes. Slightly heat the milk in a saucepan. Make a puree. Stir the fried onions and carrots into the puree. Try for salt.

Have you already met your relatives? Want to impress your mother-in-law? Then, without hesitation, start cooking! As an alternative to expensive salmon and trout, I offer Russian coho salmon - it is in no way inferior to them in taste, and your boyfriend’s mother will even ask you for a recipe for the future father-in-law.

// Photo: Press service of the Domashny TV channel

Cooking time: 1:00

Crockery and kitchen utensils:

Large and small bowls

small ladle

Knife with a wide blade

cooking brush

Baking dish

small saucepan

Small saucepan

Pan

pancake pan

polished paper

We will need:

Red fish (salmon, salmon, trout) 500 g

Sour cream (20%) 1 can

Allspice peas 3-4 pcs.

Onion (medium size) 2 pcs.

Dill 1/2 bunch

Green onion 1/3 bunch

Horseradish 1 tsp

Vegetable oil

Bay leaf

Salt, black pepper to taste

Cooking:

Remove the skin from the fish. Place the fish in a saucepan, cover with water. Add bay leaf, allspice, a pinch of salt. Boil the fish for 15 minutes over medium heat.
Put on a dish or bowl. Let cool and carefully remove the bones, disassemble with your hands into small pieces.
Peel the onion and cut into small cubes.
Finely chop the greens.
Pour a little vegetable oil into the pan, put the onion and fry over medium heat for 15-20 minutes, stirring constantly.
Put the fish on the onion, mix. Reduce heat a little, season with salt and pepper. Roast for 15 minutes.
5 minutes before cooking, add greens, mix and turn off the heat.
Lay a piece of glossy paper in a baking dish, lay out spring rolls, brush with melted butter and bake in the oven for 15 minutes at 200 ° C.
While the pancakes are in the oven, make the sauce. Just mix sour cream and a spoonful of horseradish in a small bowl. Add dill to sauce if desired.

More budgetary, but no less tasty recipe based on the dishes of the same name from Jamie Oliver and Gordon Ramsay. Absolutely any Russian hostess can cook this, and the crunch will be no worse than in the UK. So if your sweetheart loves to travel, you can surprise him with your knowledge of the world of cooking.

// Photo: Press service of the Domashny TV channel

Cooking time: 1:15

Crockery and kitchen utensils:

Mixer with bowl or food processor

two bowls

baking sheet

We will need:

Fillet of white fish (cod, sea bass) 2 pcs.

Hard cheese (medium size) 1 pc.

White bread (yesterday's) 1/2 loaf

Tomato (medium size) 3 pcs.

Lemon 1/2 pc.

Chili pepper 1 pc.

Garlic 3-4 cloves

Dry oregano 2 pinches

Dry basil 2 pinches

Olive oil 5-6 tbsp. l.

Salt, black pepper to taste

Cooking:

Peel the garlic, break yesterday's loaf into small pieces and unload into the combine. Add three tablespoons of olive oil and swirl until crumbly. Put in a bowl.
Cut the cheese into small pieces. Remove seeds from chili peppers. Transfer to the bowl of a food processor, add a couple of tablespoons of olive oil and scroll until smooth. Put in another bowl.
In a bowl, add the oregano, basil, juice of half a lemon to the cheese and chili and mix well.
Preheat oven to 200°C. Grease a baking sheet with olive oil, put the fish fillet. Salt and pepper. Send to the oven for 15 minutes.
Slice the tomatoes into medium-thick slices.
Take the tray out of the oven. Place tomato circles on the fillet, then gently spread the cheese mass and sprinkle a layer of breadcrumbs on top of it. Return the pan to the oven for another 30-35 minutes until golden and crispy.
Serve on a flat dish with green salad and fresh cucumber.

// Photo: Press service of the Domashny TV channel

Vegetable cutlets with suluguni

It is difficult to force children to eat vegetables, however, as well as some male representatives. But these multi-colored cutlets are able to cope with any difficulties - the stretching cheese attracts their attention. In Italy, they add parmesan to them, and I take suluguni, which can be found in any nearby store.

Cooking time: 1:00

Crockery and kitchen utensils:

two bowls

vegetable peeler

Pan

polished paper

We will need:

Zucchini or zucchini (medium size) 2 pcs.

Carrots (medium size) 2 pcs.

Egg 2 pcs.

White bread 1/4 loaf

Suluguni 1/4 cup

Breaded crackers 3–4 tbsp. l.

Vegetable oil 3-4 tbsp. l.

Green onion 5-6 feathers

cilantro 1/3 bunch

Salt, black pepper to taste

Cooking:

Remove skins from carrots and zucchini. Grate on a coarse grater into a bowl.
Salt, stir and leave for 15 minutes.
In a blender, scroll through yesterday's loaf until you get a bread crumb.
Grate suluguni on a coarse grater.
Finely chop the cilantro, and chop the green onion a little larger.
Place the grated carrots and zucchini in a colander and squeeze out the liquid thoroughly. Return to bowl.
Add grated suluguni, bread crumbs, herbs, eggs. Salt and pepper to taste.
Lay a piece of glossy paper on a tray.
Shape into round patties, coat in breadcrumbs and place on parchment paper. Send to the refrigerator for an hour.
After an hour, take the meatballs out of the refrigerator. Heat up a frying pan, add vegetable oil and fry the cutlets until golden brown. Serve on a platter.

Sandwich with cream cheese and roasted peppers

It is perfect when receiving guests as a light snack before a big feast! I even have a special jar with a latch in which baked peppers are stored. And I buy cream cheese of domestic production - it is very tasty and is sold almost everywhere. And the recipe will help you meet a wonderful morning in bed and surprise your man.

Cooking time: 1:30

If the peppers are pre-cooked, it will take 20 minutes to cook.

Crockery and kitchen utensils:

Baking dish

cheese knife

garlic press

Small saucepan

Pan

Plastic bag

Cling film, foil or lid

We will need:

Red bell pepper 2-3 pcs.

Baguette or loaf 1 pc.

Curd cheese 3 tbsp. l.

Vegetable oil 2 tbsp. l.

Garlic 1 clove

Balsamic vinegar 1-2 tsp

Green salad leaves to taste

Salt, black pepper to taste

A small piece of hard cheese, optional

Cooking:

Put the bell pepper in a mold, grease it with vegetable oil and bake in the oven at 200 ° C for 40 minutes.
Transfer the roasted peppers immediately to a plastic bag and tie it up. Wait until the contents of the bag become warm. Just check with your hand.
Carefully remove the skin from the peppers and free them from the seeds. Transfer to a bowl. Juice may form. Drain it.
Heat a couple of tablespoons of vegetable oil in a small saucepan.
Add the warm oil to the peppers along with the balsamic vinegar and minced garlic clove. Salt, pepper. Try it. If you don't have enough spiciness, add a little more balsamic.
Cover the bowl with a lid, cling film or foil and refrigerate. Ideally, roasted peppers are delicious the next day.
Cut the baguette and dry the pieces in a dry frying pan.
Spread each piece with curd cheese, carefully place lettuce leaves on top.
Cut the roasted pepper into large strips, spread over the entire sandwich and, if desired, garnish with a few shavings of hard cheese. Serve on a wooden board or oblong platter.

Taya Finnish

Ingredients:

turkey liver (not frozen) - 500 g
milk - 2 cups
cream (20%) - 1 cup
onion (medium size) - 3 pcs.
butter - 1 tbsp. spoon with slide
vegetable oil - 3-4 tbsp. spoons
salt, black pepper - to taste

How to cook turkey liver pate:

Rinse the liver well, free it from the veins. Make sure there are no green spots or a green pouch. This is bile, the main enemy of any liver dish. If you see a green spot, just cut off this piece.
Put the washed and processed liver in a bowl and pour milk over it.
Peel the onion and cut into half rings.
Place a frying pan over medium heat, add vegetable oil. Saute the onion for 20 minutes until half cooked.
Rinse the liver with water in a colander and send to the onion along with the butter. Fry, stirring constantly for 20-25 minutes.
Reduce the heat, pour in the cream, add salt and pepper and simmer for 15-20 minutes.
Let cool to room temperature and send the liver-onion mass to a blender. Scroll a couple of times. Try for salt and pepper. If there are enough spices, put in a mold and refrigerate for at least 5 hours, and preferably overnight. The pate must be infused.

2. Babulin omelette on toast

Taya Finnish

Ingredients:

Borodino bread - 1 loaf
egg - 4 pcs.
onion (medium size) - 1 pc.
vegetable oil - 3 tbsp. spoons
green onion - 2-3 feathers
salt, black pepper - to taste

How to cook baboon omelet on toast:

Put the eggs in a saucepan, cover with water, throw a pinch of salt and set to boil.

Peel the onion and cut into small cubes.

Fry the onion in vegetable oil in a pan until golden brown. Don't forget to stir constantly. To be on the safe side, lightly salt the onion. It will give juice, and the likelihood that the onion will burn will decrease.

Drain the saucepan and immediately cover the eggs with cold water. Peel them after 15 minutes and transfer to a bowl.

Chop the boiled eggs with a fork, add the fried onion, salt and pepper to taste. Mix well.

On the board, cut the Borodino bread into slices of medium thickness. Dry the toast in a dry frying pan or in a toaster.

Top the toast with the onion-egg mixture and garnish with green onions.

3. Stewed chicken hearts in sour cream and spotted puree

Taya Finnish

Ingredients:

chicken hearts - 500 g
milk - 1 glass
potatoes (medium size) - 5 pcs.
onion (medium size) - 2 pcs.
carrots (medium size) - 2 pcs.
vegetable oil - 6 tbsp. spoons
bay leaf - 2 pcs.
sour cream (15%) - 3 tbsp. spoons
butter - 1/2 tbsp. spoons
garlic - 2 cloves
dill and parsley - a few sprigs
salt, black pepper - to taste

How to cook stewed chicken hearts in sour cream and spotted puree:

Peel onions, carrots and potatoes. Place the potatoes in a saucepan and cover with cold water just enough to cover the clean tubers.

Onion cut into small cubes. Cut one carrot into small strips, and the other into very small cubes.

Treat the hearts by cleaning them of excess veins and fat. Rinse the hearts well in a colander.

Heat the first pan over medium heat, pour in half the vegetable oil and fry the hearts for 15 minutes.

Add half of the onion and carrot strips to the hearts. Continue frying for 30 minutes. Don't forget to stir. If necessary, you can add a little water.

Heat a second skillet over medium heat. Pour in the rest of the vegetable oil, add butter, put the second part of the onion and carrot cubes. Fry the onion-carrot mixture, stirring constantly, until golden brown. It takes me 20-25 minutes.

Put the pot with potatoes on the fire, salt and cook until tender.

Add a couple of bay leaves, sour cream, salt and pepper to the hearts. Mix well. Reduce heat and simmer for 15-20 minutes.

Chop the dill, parsley and a couple of cloves of garlic.

5 minutes before the readiness, send the greens and garlic to the pan with hearts. Stir.

Drain the water from the pot with the cooked potatoes. Slightly heat the milk in a saucepan. Make a puree. Stir the fried onions and carrots into the puree. Try for salt.

4. Cutlets "Fifty-Fifty" with grilled vegetables

Taya Finnish

Ingredients:

chicken thigh or drumstick flesh - 500 g
milk - 1 glass
white bread - 1/4 loaf
egg - 1 pc.
eggplant - 1 pc.
zucchini - 1 pc.
tomato - 1 pc.
cilantro - 1 bunch
dill - 1/2 bunch
parsley - 1/2 bunch
green onions - 1/3 bunch
vegetable oil
salt, black pepper - to taste

How to cook Fifty-Fifty cutlets with grilled vegetables:

Rinse the chicken meat, remove excess veins and cartilage. Cut into small pieces.

Finely chop the cilantro, parsley and dill along with the roots. Chop the green onion. Put everything in a bowl.

Soak the loaf in milk.

Pass the meat and loaf through a meat grinder directly into a bowl of greens. Add an egg. Salt, pepper to taste and beat the minced meat well.

Form round patties and fry in vegetable oil.

Cut the eggplant into large rings and lightly salt. Let stand 10 minutes and rinse with cold water. Pat dry with paper towel.

Cut the zucchini, like the eggplant, and divide the tomato into two parts along.

Heat up the grill pan. Brush the surface with vegetable oil and fry the vegetables over medium heat. Salt and pepper to taste.

5. Cod on a pillow of caramelized pumpkin and apple

Taya Finnish

Ingredients:

cod fillet - 4 pcs.
green apple (medium size) - 2 pcs.
lemon - 1 pc.
pumpkin "Butternut" - 1/4 pc.
flour - 2 tbsp. spoons
butter - 2 tbsp. spoons
olive or sunflower oil - 2 tbsp. spoons
brown sugar - 1 tbsp. spoon
parsley - 1/3 bunch
salt, black pepper - to taste

How to cook cod on a pillow of caramelized pumpkin and apple:

Pour the flour into a bowl, season with salt and pepper. Stir.

Dip cod fillets in flour and shake off excess.

Heat the pan, pour in sunflower or olive oil. Quickly fry the cod fillets until golden brown and transfer to a baking dish.

Bring to readiness in the oven at a temperature of 200 ° C for 10 minutes.

Dice the pumpkin on a cutting board, removing the skin and seeds.

Peel the apple from the skin and core. Cut into slices of medium thickness.

In a second frying pan, melt half the butter, put the pumpkin and apple. Fry for 10 minutes. Then sprinkle with brown sugar and caramelize, stirring constantly, for another 10 minutes. Squeeze some lemon juice, stir and turn off the heat.

For the sauce, melt the butter in a saucepan, add finely chopped parsley leaves, salt and pepper a little. After 5 minutes, squeeze some lemon juice.

Arrange the apple slices on a serving plate and pumpkin slices on top. Then cod fillet. Drizzle with sauce and serve immediately.

AST

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