Marinated plums

Ingredients
For 1 l marinade fill — 240 ml of 6% vinegar, 490 ml of water, 270 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.7 star anise and 0.6 allspice.

For marinating select ripe plums, removing both overripe and unripe. Then clear the peduncles and impale plums in a few places that are not cracks on the fruit and that they soon saturated with marinade. Prepared plum put in a good steamed and washed container and pour the marinade.
Depending on the use of plums, marinated can be done without adding spices.

Marinated cherries

Ingredients
For 1 l marinade fill — 270 ml of 6% vinegar, 420 ml of water, 310 grams of sugar and spice: 1.3 g cinnamon, 0.5 clove, 0.6 star anise and 0.5 allspice.

Cherries to sort out, separating overripe, damaged and rotten. Remove the peduncles. After this wash the cherries, place in container and cover with marinade. Depending on the use of cherries, marinated can be done without adding spices.

Marinated grapes

Ingredients
For 1 l marinade fill — 260 ml of 6% vinegar, 570 ml of water, 170 grams of sugar and spice: 1.5 g cinnamon, 0.5 clove, 0.65 star anise and 0.6 allspice.

In barrels you can marinate the whole bunches of grapes, in large bottles — only berries. The grapes are sorted to remove damaged and immature, rinse, put in a barrel and pour the marinade.

Marinated pears

Ingredients
For 1 l marinade fill — 220 ml of 6% vinegar, 530 ml of water, 250 grams of sugar and spice: 1.25 g cinnamon, 0.5 g clove, star anise and allspice.

Pears clear from the peduncle and calyxes. If the peel is rough, then it should be cleaned. Pears not more than 4 cm diameter can be left as a whole, and larger fruit cut into halves along removing the seed box. Prepared pear drop to 2-10 minutes (depending on their level of maturity, fruit size and the varieties of pears) in boiling water, which added 0.1% (from the amount of boiling water), citric or tartaric acid. After that pear immediately cooled in water, put in a good steamed and washed container and pour marinade fill.

Salted cucumbers

Ingredients
For small pickling cucumbers per 10 l of water take 600 g of salt, for salting large — 700 g. Per 100 kg of cucumbers put 3 kg of dill, 0.5 kg of horseradish (root), 0.3 kg of garlic, 50 g fresh green bitter pepper, 0,5 kg tarragon.

For saltling cucumbers initially sorted, throwing overripe and damaged or irregularly shaped cucumbers. Selected cucumbers sorted by size. It recommended each batch (small, large, medium) salt in a separate container. Thereafter, cucumber wash and prepare spices - fennel and tarragon, horseradish (root), garlic, green bitter pepper, peel them and cut into pieces about 5 cm long.

On the bottom of the well steamed and washed the barrels, with a capacity of approximately 100 liters, put a layer of mixed spices and then the cucumbers as tightly as possible, preferably in a vertical position. In the middle of the barrel to put a second layer of spices and filling barrels of cucumbers to cover the third layer of spice.

Barrel close the upper bottom. Then drill a hole through which to pour the brine, and then close the hole wooden cork. If the cucumber for fermentation and storage shall be left in place salting, instead of capping put on top of a wooden circle with a small load.

During fermentation turns the natural decline of cucumbers in the amount of 6% by weight of fresh cucumber. For storage of pickles best temperature is 0-3°C.
In the non-refrigerated storage cucumber fermentation ends in 30 days and refrigerated - in 50-60 days.

Salted tomatoes

Ingredients
To prepare the brine for pouring brown and green tomatoes for every 10 liters of water (depending on their size) taken from 700 to 800 grams of salt and to fill the red tomatoes take 800- 1000 g of salt. Spices per 100 kg tomatoes: 1.5 kg dill, 1 kg black currant leaves, 0.5 kg horseradish leaves.

For salting tomatoes can take a different stage of maturity: green, brown, red. Top quality tomatoes are obtained by salting them in the stage of lactic ripeness and brown tomatoes.

Salting green and brown tomatoes with the addition of spices (fennel, cayenne pepper, black currant leaf and horseradish), and ripe tomatoes - without spices. Before salting the tomatoes must be sorted not only according to their degree of maturity, but also in size, and each grade salting, as much as possible, in a separate container.

When sorting the tomatoes to remove the stalk, then wash and put in a tight and well-washed steamed barrel. At the bottom of the barrel and the middle layer of tomatoes, as well as the top lay a mixture of spices. If the barrels to store tomatoes you want to move to the basement or another location, then it is necessary to continue to act, as stated above.

Beans croquets

Ingredients
Beans 100, roots and onions 5, 40 eggs, milk sauce 50, white bread 20, 8 flour, oil for frying 15, 75 sauce or sour cream 30, pepper, parsley 10.

Beans boiled in water with roots and onions. Then, drain the broth, pass it through a wiper machine, and if it is a little - rub through a sieve. In the cooked puree add the hot thick milk sauce, raw egg yolks, salt, pepper and mix well. Cut the mass on the balls (croquets) the size of a walnut, which are breaded in flour first, and then moisten in egg white, again breaded in crumbs of white bread. Fry the croquettes in oil, heated to 170-180° (deep-fried), and then remove them from the fat with a slotted spoon to paper towel and drain off excess fat. Then warm up in the oven.
When submitting put hot croquettes on a plate or platter covered with paper towel and decorate with chopped parsley, deep fried. Separately in a gravy boat submit tomato sauce, red wine, sour cream or yogurt. The croquettes can also be used as a side dish with grilled meat, poultry and wildfowl.

Beans vol-au-vent with mushrooms

Ingredients
100 beans, eggs 20, 30 bacon, mushrooms 75, tongue or ham 20, 30 sauce, butter and lard for 5, 10 cheese, 10 roots and onions, pepper.

Boil white beans in water with onions and roots until tender, drain the broth and skip the hot together with roots and onions through the wiper machine or rub through a sieve. To this puree add the with salt, pepper, raw egg yolk and mix well. At the a la carte dish or pan, put two thin, wide slices of smoked bacon cooked without skin. Puree beans to put in a pastry bag with a tapered metal tube at the end and release it on each slice of bacon, so to get the oval boxes; boxes filled with minced mushrooms and cooked ham or roast beef, sprinkle with grated cheese, pour the melted butter and bake in the ovens to form on the surface of golden brown. To prepare the stuffing of porcini mushrooms or champignon and boiled salty the tongue or low fat ham, diced (7-8 mm), fry in melted lard, add the red sauce and to boil.
Vol-au-vent serve in the same dish in which they are baked.

Beans with braised beets

Ingredients
50 beans, beets 80, 5 vegetable oil, 3 vinegar 9%, sour-cream sauce with onions 75, greens.

Raw red beets clean, cut into cubes about the size of 8-10 mm, put in a bowl, add melted butter and water (0.1 l water per 1 kg beet), cover and simmer until beets are tender. In prepared beets add a little vinegar to the color of her became brighter, and stir. The beans are cooked, drain the broth, mix beans with braised beets and season the mixture with sour cream sauce with onions. When serving, put on a plate or in a porcelain bowl, sprinkle with parsley or dill.

Beans with apples

Ingredients
100 beans, fresh apples 50, melted butter 10, sugar 10, flour 4, 50 sauce, pepper.

Fresh sour apples washed, cut lengthwise into quarters, remove the seeds, cut into thin slices and cook with melted butter and sugar. Cook the beans in water and drain the broth. This broth and flour, fry in butter, cook the sauce of medium thickness, season it to taste with salt and pepper. Then the beans, sauce and apples combine, mix and cook together for 10-15 minutes. Serve hot. Separately to this dish can be fed into a gravy boat rusks sauce.
To make it, melt the butter, add the toasted bread crumbs, citric acid or lemon juice, salt and stir.

Truffles in champagne

Ingredients
Truffles 150, сhampagne 50, broth from vegetables 50, veal juice 50.

Clear truffles, remove their skin, put in a saucepan, pour the champagne, add the broth of vegetables and salt. Simmer in a sealed container. Ready-made truffles to put in another bowl, and the broth is almost evaporated to dryness. Add to it the concentrated juice of veal, boil again, strain and pour this sauce truffles.
Before serving, warm up, but do not boil.

Baked porcini mushrooms

Ingredients
250 porcini, butter 25, 50 sauce, onion 20, 5 cheese, ground crackers 5, 1 garlic, pepper, herbs.

Prepare porcini mushrooms. Finely chop, season with salt, sprinkle with pepper and fry in the oil so as to completely evaporate the juice. Then put in the mushrooms chopped onions and fry together (10-15 minutes), add the garlic, chopped parsley. Pour milk sauce, mix well all. Place on a greased baking a la carte pan, sprinkle with a mixture of grated cheese with ground crackers, drizzle with oil and bake in the ovens.

Morels in cream

Ingredients
200 morels, sauce 50, 50 cream, butter 5, 1/5 lemon pcs., pepper.

Morels are very quick and easy to cook with cream, used as a garnish. Morels clean, wash, cut into slices, season with salt, sprinkle with pepper. Pour the milk and cream sauce in equal amounts, and put the butter. Saute in a sealed container until ready. Season with lemon juice.

Ingredients
Potatoes 100, cabbage 50, 75 carrots and turnips, cauliflower 50, 20 green peas, semolina 20, 40 milk, 1 egg, butter 15, 5 cheese, sour cream 30.

Carrots and turnips, cut into small cubes, and chopped cabbage simmered. Cauliflower boil and rub. Potatoes, cut into small cubes, lightly fry. Prepared vegetables and canned or cooked green peas combine with cooked in milk semolina and add beaten eggs.

Mix thoroughly and spread the mixture in portions molds or on a baking pan, greased and sprinkled with breadcrumbs. Sprinkle with grated cheese, drizzle with oil and bake. 

This pudding can be boiled steamed, and cheese in this case should not be sprinkled.
Submit pudding with sour cream.

Celery in a cream sauce with tomatoes and onions

Ingredients
200 celery, sauce 50, 10 butter, dill.

Purified celery cut into four pieces and boil in salted water until tender. Ready to put celery in tomato sauce with sour cream and onion and boil.
When serving put in the ram or the pan and sprinkle with finely chopped dill.

Celery croquet

Ingredients
Celery 80, 125 potatoes, eggs 2 pcs., fat for frying 25, 10 flour, the ground crackers 15, 50 sauce, butter 10.

Boil separately in salted water celery with stalks and peeled potatoes. Dry and rub through a sieve, then mix, season with mashed raw egg yolks and butter. To cut puree in the form of balls. Roll in flour and moisten with the protein, then breaded in bread crumbs. Fry in very hot fat (fried).
To Croquet can be submitted separately tomato sauce.

Celery, stewed with vegetables

Ingredients
150 Celery, carrot 40, onion 30, 50 tomatoes, broth or meat juice 50, 25 butter, pepper.

The root of the celery stalk with clean, washed and cut into cubes of 5 cm length. Carrots, cut into strips and fry onions, not giving them redden. With tomato peel, cut into quarters. Put the celery in a pan, fry the onions and carrots, tomatoes, salt, pepper, pour a little broth or meat juice.
Simmer for 1 hour.

Ingredients
Spinach 50, potatoes 150, eggs 1/3 pcs., butter 20, 100 sauce, 10 cheese, pepper.

Boiled potatoes in water slightly dry, pass through a sieve or wiping the machine, add the butter, raw egg yolk, salt, pepper and stir. Seasoned mashed release on a greased baking sheet or a la carte meal in the form of boxes open on one or two pieces per serving, brush them with egg and bake in slightly ovens.

Boxes filled with stewed pureed spinach.

Then pour the hot milk sauce of medium thickness, sprinkle with grated cheese, drizzle with oil and bake until Golden brown.

Ingredients
Zucchini 200, rice 20, 40 carrots, onions 25, tomatoes 40, 15 butter, cheese 5, 75 sauce, pepper, greens.

Early zucchini peel, cut into pieces 4-5 cm long, remove the spoon of the pulp with the seeds. Boil zucchini in salted water until half done, then fill them with the prepared stuffing.

Spread on a baking sheet or other shallow dish, pour part of the sauce with sour cream tomato and onions, sprinkle with grated cheese, drizzle with oil and bake it in the oven.

For cooking minced carrots and cut the onion into slices or cubes, fry with oil, add the tomatoes and continue while frying.
Cook rice in salted water so that it was crumbly, mix with fried vegetables, salt and pepper. In the filling instead of tomatoes, you can put half a chopped boiled egg or a raw egg.

Submit the zucchini in a pan or on a plate, pour over remaining sauce and sprinkle with dill or parsley.

Ingredients
600g of raw potatoes, 250g of milk 3 eggs, 50g of cheese, salt - to taste.

Potatoes peel and cut into thin slices. Lay potatoes in a baking dish. Whisk milk with eggs, season with salt and pepper, add the grated cheese. Mass mix well and pour over potatoes. Bake in the oven.

We recommend you to try to cook the potatoes in Finnish and potatoes in Spanish.

Ingredients
250g cheese, 3 eggs protein, fat for frying, 2 tbs. flour, salt, pepper, herbs for dusting.

Grate the cheese on a small grater. Beat egg whites, slightly salted, and connect with cheese. Stir gently and season with pepper. From the mass sculpt balls, to roll in flour and fry in a large amount of fat.

The balls should increase in volume twice. 

When cheese balls lightly browned, take them out, dry and apply, liberally sprinkled with herbs.

Ingredients
400g spinach, 400g nettle, 100g parsley, 200g cheese, 2eggs, 2tbs. flour, oil for frying.

To prepare greens: spinach, nettles and parsley. Put them into hot water and bring to boil. Drain, cool and finely chop. To the greens add the eggs, flour and shredded cheese.

The mass of mix and shape small meatballs. Fry in well heated oil until golden color. 

Serve with sour cream.

Ingredients
300g potatoes, 200g mushrooms, 2 onions, 200g of milk, salt, pepper, parsley.

Potato boil in "jacket", peel and mash. The potatoes pour the hot milk, add starch, salt, pepper. Mushrooms finely chop, dried mushrooms soak, and simmer. Mix potatoes, mushrooms and onions, add the greens and stir.

From the mass of the mold gnocci and boil in salted water until tender. Remove with a slotted spoon, let the water drain out. 

Serve with sour cream.

Ingredients
Fish fillet 600g, 300g carrots, 100g onion, 250g butter.

Carrots are cleaned, cut into small pieces and fry. Fry onions in butter. Fillet of salted herring cut into small pieces.

Carrots and onions to cool and together herring scroll through a meat grinder. 

In the mass add the butter and whisk until smooth.

Ingredients
100g rice, 5-6 pods pickled peppers, 100g green peas, 1 egg, 2 tbs. vegetable oil, 1 tbs. vinegar, salt, sugar - to taste.

Canned red peppers cut into long thin strips. Boil the rice, wash it, that was not sticky. Put the chopped pepper to the rice, add green peas, fresh or can be preserved with salt.
Fill the mixture of vegetable oils, sugar and vinegar.Put salad slide, decorate with slices of boiled eggs, sprinkle with herbs.

Ingredients
500g beet, 100g rice, apple 1, 150g cottage cheese, 40g butter, 200g sour cream, salt.

Choose beets same average size, boil until tender. Clear boiled beets, cut out the middle. Fill minced beets.

To prepare the stuffing boiled rice, chop the apples. Mix rice with apples, add cottage cheese, eggs and butter. Mass stir until smooth.

Place the stuffed beets in a deep bowl, greased, pour the cream on top and bake in the oven.

Ingredients
Crabs 50, 20 egg, green salad 30, 15 carrots, potatoes 30, cauliflower or apples 25, peas or green beans 15, 20 tomatoes, salad dressing 15, 40 mayonnaise sauce, olives 10.

Сrabs marinate for a few minutes in salad dressing. In the middle of the salad bowl or a vase to put a slide sliced seasoned green salad or a mixture of vegetables, diced (1/3 of the total number) and dressed with mayonnaise and crab on them.

Around the hill lay heaps garnish: mug eggs and boiled carrots, boiled cauliflower or slices of apples, peas or green beans, tomatoes and lettuce.

Garnish fill the salad dressing. Decorate with slices of apple salad, olives or sliced prunes. Mayonnaise Sauce submitted separately.

Ingredients
200 Eggplant, mushrooms 50, 25 butter, sauce 50, breadcrumbs 5, 2 garlic, pepper.

Eggplant peeled, cut in half. From the middle of the cut portion of the pulp. Salt and give lie down for 30 minutes to isolate a liquid, then breaded in flour and fry.
Taken out of the eggplant pulp to chop up, mix with chopped mushrooms and fry. Season with salt, pepper and mashed garlic.
Prepared eggplant filled with stuffing, sprinkle with breadcrumbs milled, pour the melted butter and bake in the ovens.
Serve with red sauce.

Ingredients
Carrot 200, rice 20, butter 5, eggs 1/2 pcs., breadcrumbs 10, 10 sour cream, salt 2.
Exit 270. 7 proteins, fats, 10, 37 carbohydrates.; 278 calories.

Carrots are simmered until tender. Boil rice. Carrots and rice wiped, add the eggs, breadcrumbs and oil (3 g) and mix. Put in a lot of oiled saucepan and cook in a steam pot or bake in the ovens. When serving pour sour cream.
It is recommended for pregnant women because it contains a lot of vitamin A (carotene).

Ingredients
Cooked wildfowl 60, 50 asparagus, green beans 20, 20 celery, potatoes 20, mayo 60, 40 eggs, 10 lettuce, pepper.

Prepared asparagus tips cut into slices, green beans - diamonds and cook them separately. Boiled potatoes cut into cubes, chop the celery salad.
Mix products, mayonnaise sauce, salt and pepper, put in a salad bowl slide, around which lay slices of boiled or fried fillet of wildfowl. 
Garnish with slices of hard-boiled egg, black olives (pitted) and lettuce.

Ingredients
Pancakes ready 100, 100 fresh porcini mushrooms, onion 30, sauce 25, eggs 1 pcs., 20 bread crumbs, melted butter 15, 30-40 cream, parsley 10. Exit 225.

Bake thin pancakes made from unleavened dough for 2-3 pcs. per serving. On toasted side of each pancake put mushroom stuffing and wrap it. Wet the surface of the folded pancakes with egg white, roll in crumbs of white wheat bread and fry in butter on both sides. Put in the broiler for 5-6 minutes.

To prepare the stuffing of fresh porcini mushrooms and chop very finely not or chop them into thin slices and fry with oil. Onions chop and fry separately. Then, connect, add hot milk sauce of medium thickness, for baked dishes, and raw egg yolk. All mix and season to taste with salt and pepper.

When serving put the pancakes on a heated plate or oval dish, covered with a paper towel. You can decorate with parsley, fried in deep fat. The gravy boat to file sour cream.