SERIES PROPERLY COMBINING OF FOOD 123 FOOD COMBINING RECIPES WINTER

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2 SERIES PROPERLY COMBINING OF FOOD 123 FOOD COMBINING RECIPES WINTER BY ROUMIANKA LAZAROVA 2014

3 SERIES PROPERLY COMBINING OF FOOD 123 FOOD COMBINING RECIPES - WINTER Copyrights Copyright Roumianka Lazarova, Author, 2014 Cover and Interior design Roumianka Lazarova, 2014 Photographs copyright Roumianka Lazarova, 2014 All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the author, except by a reviewer who may quote brief passages in a review. Liability Disclaimer The author reserves the right to amend, supplement or delete parts of the book or the entire book without special notification or to stop the publication temporarily or finally. The author disclaim any liability for personal or commercial damages, injuries, losses, errors, omissions resulting from the use, misuse or misinterpretation of the information provided or contrary interpretation of the subject matter herein. Despite the best taken efforts, the author does not warrant the accuracy of information in the book due to rapid changes of information. Any similarities with facts or people are unintentional. This book is presented solely for informational and motivational purposes only. This book is not intended to provide medical advice of any kind or to replace medical advice, nor to diagnose, prescribe or treat any illness, disease or injury.

4 ABOUT THE BOOK WORDS FROM THE AUTHOR PRODUCTS USED IN RECIPES SALADS Table of contents: 1. BROCCOLI SALAD WITH CREAM SAUCE 2. SALAD WITH PUMPKIN AND CAULIFLOWER 3. RED BEETS WITH MUSTARD 4. SALAD OF CARROTS, CELERY AND APPLES 5. SALAD OF BRUSSELS SPROUTS AND BACON 6. SALAD WITH ARTICHOKES AND CAULIFLOWER 7. SALAD OF WHITE TURNIP AND CARROTS 8. SALAD OF PEELED TOMATOES 9. SALAD OF PICKLED ONIONS 10. VEGETABLES WITH HORSERADISH AND MAYONNAISE 11. WHITE CHICORY SALAD WITH WALNUTS 12. RED SALAD WITH CORN 13. POTATO SALAD WITH LEEKS 14. THE RICE SALAD WITH VEGETABLES 15. CORN SALAD 16. SALAD OF BEANS WITH SOUR CABBAGE 17. SALAD WITH AVOCADO AND WHITE BEANS 18. SALAD OF CHICKPEAS AND CAPERS 19. SALAD OF PICKLED CUCUMBERS 20. MIXED SALAD WITH HAM AND MUSHROOMS 21. PATE OF SMOKED FISH VEGETARIAN SOUPS (SOUPS WITHOUT MEAT) 22. PEA CREAM SOUP 23. ONION SOUP WITH BRUSCHETTES 24. PUMPKIN SOUP 25. SOUP OF CHICKPEAS 26. VEGETARIAN BORSCHT 27. FRESH MUSHROOM SOUP WITH CREAM 28. TOMATO SOUP WITH LEEK 29. CREAM SOUP OF CAULIFLOWER 30. VEGETABLE SOUP WITH MUSHROOMS 31. SOUP WITH ASPARAGUS AND BROCCOLI

5 32. RED BEAN SOUP SOUPS WITH MEAT, POULTRY AND FISH 33. SOUP OF VEAL IN A PRESSURE COOKER 34. SOUP OF VEAL MEATBALLS WITH LEEKS 35. SOUP OF VEAL SHANK 36. BEEF SOUP WITH RED BEET 37. PORK SOUP 38. MUTTON SOUP 39. SOUP OF CHICKEN BREASTS WITH GINGER 40. TURKEY DRUMSTICK WITH VEGETABLE BROTH 41. SOUP OF SALMON 42. WHITE FISH CREAM SOUP 43. COD FISH SOUP WITH MUSHROOMS 44. SOUP OF HAKE WITH GREEN HERBS DISHES WITHOUT MEAT 45. SOUR CABBAGE WITH WHITE BEANS 46. PEPPERS STUFFED WITH GROATS 47. VEGETABLE DUMPLINGS WITH MUSHROOMS 48. LEEKS WITH THE RICE IN THE OVEN 49. LEEKS WITH POTATOES 50. CAULIFLOWER WITH TOMATO PUREE 51. CAULIFLOWER WITH WALNUT SAUCE 52. CELERY TO THE PAN WITH THE MILK SAUCE 53. RED BEETS WITH MUSTARD 54. PICKLED CABBAGE ON THE OVEN 55. BRUSSELS SPROUTS BROWNED IN AN OVEN 56. SMALL ONIONS WITH RICE 57. ONIONS WITH EGGS IN THE OVEN 58. GUMBO STEW WITH OLIVES 59. ROLL OF POTATOES WITH VEGETABLES 60. POTATOES BALLS 61. STUFFED PICKLED CABBAGE LEAVES WITH BROWN RICE 62. CROQUETTES FROM CARROTS 63. FRESH MUSHROOMS WITH CREAM 64. MUSHROOM STEW WITH POTATOES 65. STEW OF WHITE BEANS IN A PRESSURE COOKER 66. WHITE BEANS ON GRATIN 67. STEW OF LENTILS WITH GARLIC

6 68. MUSHROOMS WITH SAUCE AND WINE 69. BROCCOLI WITH SAUCE 70. GREEN TOMATOES WITH EGGS DISHES WITH MEAT AND OFFAL 71. PORK KNUCKLE WITH SAUERKRAUT 72. WHOLE ROAST LITTLE PIG 73. ROASTED PORK RIBS WITH BEER 74. A DISH WITH SAUERKRAUT AND SEVERAL TYPES OF MEAT 75. STEW OF PORK AND BEEF LIVER 76. BAKED PORK CHOPS IN FOIL 77. CAULIFLOWER WITH MINCED PORK 78. BAKED LEG OF PORKWITH SPICES 79. STUFFED PICKLED CABBAGE LEAVES WITH MINCE AND BACON 80. ROLL OF MINCED PORK WITH SAUCE 81. PORK MEATBALLS WITH MUSHROOMS 82. PORK ROLLS-BITES 83. STUFFED PUMPKIN WITH PORK MEAT 84. BACON WITH BRUSSELS SPROUTS 85. ROASTED PORK TROTTERS 86. PORK LIVER WITH LEEK 87. BEEF STEW WITH SPICES 88. VEAL ROULADES IN OVEN 89. VEAL STEAK WITH A SIDE OF PORCINI MUSHROOMS 90. BEEF KEBAB IN A CROCK 91. ROASTED VEAL TENDERLOIN IN SPANISH 92. STEAK OF VEAL 93. KEBAB OF VEAL WITH RED WINE 94. ROASTED VEAL WITH ROSEMARY 95. STUFFED CABBAGE WITH MINCED VEAL 96. MEATBALLS OF VEAL WITH TOMATO SAUCE 97. JELLIED VEAL TONGUE 98. STEWED RABBIT WITH PEARL ONIONS 99. RABBIT IN SALMOREJO SAUCE POULTRY DISHES 100. BONELESS STUFFED CHICKEN 101. STUFFED TURKEY WITH CHESTNUTS 102. ROASTED QUAILS 103. STUFFED ROASTED PIGEONS

7 104. ROASTED HEN WITH TOMATOES AND OLIVES 105. CHICKEN STEW IN A RURAL 106. STEWED CHICKEN WITH PICKLES 107. CHICKEN BREAST WITH CAULIFLOWER 108. ROASTED CHICKEN WITH MUSHROOMS 109. ROASTED CHICKEN WITH BEER 110. DUCK FILLET ON A PUREE OF CELERY 111. CHICKEN BREAST WITH RAW SAUSAGE 112. CHICKEN DRUMSTICK WITH GINGER SAUCE 113. CHICKEN WINGS WITH A CRISPY CRUST DISHES OF FISH AND SEAFOOD 114. BAKED TROUT IN FOIL 115. STEAMED WHITE FISH IN VEGETABLE BROTH 116. ROAST FISH FILLETS WITH OLIVES 117. FISH STEW WITH LEEKS 118. FISH MEATBALLS ON CARROTS PUREE 119. SQUID WITH SPICY STUFFING 120. STEW OF MUSSELS, SHRIMPS AND CRAYFISH 121. CARP STUFFED WITH WALNUTS 122. SHRIMPS WITH SAUCE IN THE OVEN 123. SALMON SKEWERS WITH LEMON PROPERLY COMBINING THE FOODS

8 ABOUT THE BOOK This 123 FOOD COMBINING RECIPES-WINTER is the fourth book of the series PROPERLY COMBINING OF FOOD. Food combining nutrition is widely available and familiar to a lot of people way of eating. If you are one of them or you re interested to try something different, new and unfamiliar, then these are your 123 recipes included in the book 123 FOOD COMBINING RECIPES-WINTER. They will offer ideas for easy home-made variety of salads, soups and dishes. Products that are included in all recipes are typical (quite conditionally) for the winter season. In the modern world already all vegetables, meat, fish and spices can be found at any time of year. They were not used exotic and rare products, so there is nothing to hinder you. You can easily find everything you need in any store on affordable and low prices. In each recipe the products are combined so that they comply with the principles of food combining. After each recipe are given foods with which you can combine the prepared salad, soup or dish. The meals cooked in these recipes are suitable for people who want to be healthy and wish to regulate their weight, such as eating healthy and delicious home-cooked food. For those who prefer vegetarian food, here you will find 52 recipes for vegetarian salads, soups and dishes. I will be appreciated if you express your attitude and opinion about recipes that I prepared and presented in this book.

9 WORDS FROM THE AUTHOR Food combining has a very large positive effect on the appearance and health of the people who have decided to include it in their lifestyle. This is particularly true for people who want to lose weight without going hungry and at the same time to eat properly. In a certain period of my life that was very important for me and I started to work on the creation of these recipes. The main of them is the right combination of products and observing the principles of food combining. The winter is a season when many people eat more plentiful and irrationally than usual. Then they move less, but few spend enough time for active sports. But when the spring has come, they are surprised that their weight has increased. The self-esteem, mood and health are changing, also. To avoid feeling of negative emotions, it is better a man to care a little about himself. One of them is to choose the most useful for us diet. Man lives while learning. Why not try something new for us - to eat as combining the foods. You will find that this is one of the easiest cooking methods. Those who are not familiar with the theoretical formulations for food combining, accept that it is a diet with very strict limitations. Of course, this is not the case. Generally speaking, at food combining nutrition, can be eaten everything, but not simultaneously. To dine under this way, it is necessary to follow the principles of matching food products. For your convenience, at the end of the book is appended a brief information about the proper combination of food.

10 PRODUCTS USED IN RECIPES VEGETABLES AND FRUITS: broccoli, beetroot, cauliflower, white radish, chicory, onions, garlic, celery, carrots, peppers, arugula, Brussels sprouts, cabbage, red cabbage, sauerkraut, tomatoes, leeks, potatoes, green beans, okra, asparagus, artichokes, pearl onions, ginger root, parsnip, root of horseradish, chili peppers, marinated and pickled cucumber, pickle, pumpkin, avocados, lemon, apple MEAT: veal, beef, pork, mutton, rabbit, bacon, ham, sausage, beef tongue, knuckle POULTRY: chicken, chicken, turkey, duck meat, turkey, quail, doves FISH AND SEAFOOD: salmon, whitefish, cod, halibut, hake, trout, carp, smoked fish, anchovies, squid, mussels, shrimp and more. DAIRY PRODUCTS: Milk, yogurt, sour cream, cottage cheese, cheese cheddar cheese Ricotta, blue cheese and others. PULSES: white beans, red beans, peas, chickpeas, lentils CEREALS: brown rice, corn, kasha, bread, flour, starch FATS: olive oil, vegetable oil, butter, lard NUTS AND SEEDS: almonds, walnuts, hazelnuts, chestnuts, sunflower seeds, pumpkin seeds, sesame seeds HERBS AND SPICES: parsley, dill, rosemary, thyme, oregano, basil, mint, bay leaf, coriander, cardamom, cloves, cinnamon, nutmeg, curry, allspice, cumin, chili, paprika, black pepper, salt, lovage, marjoram, white pepper. If you do not have fresh - use dry spices. BROTHS AND SAUCES: chicken broth, beef broth, vegetable broth, soy sauce, tomato paste, mustard OTHER: eggs, mayonnaise, white wine, red wine, beer, vinegar, capers, olives, mushrooms, gelatin

11 SALADS

12 1. BROCCOLI SALAD WITH CREAM SAUCE Ingredients for 4 servings: 1 ¼ lb (550 g) Broccoli 4 oz (100g) Ricotta or cottage cheese 2 tablespoons sour cream 1 clove crushed garlic 1 tablespoon lemon juice 1 tablespoon crushed roasted hazelnuts 1 tablespoon chopped fresh dill or parsley, ground black pepper and salt to taste Clean the broccoli and tearing them into florets. Wash them thoroughly with cold water. Put them in hot water with a pinch of salt to boil 5 minutes. Drain them and put them in a serving plate to cool. In a separate bowl mix cottage cheese, cream, crushed garlic, lemon juice and spices. Stir well and pour over the broccoli with cream sauce. Sprinkle the salad with chopped hazelnuts. Vegetable soups and dishes, cooked by recipes from the books to properly combine the foods; to them could be added milk and milk products; mushrooms, olives.

13 2. SALAD WITH PUMPKIN AND CAULIFLOWER Ingredients for 4 servings: 11 oz. (300 g) cleaned raw pumpkin 1 small head cauliflower 1 cup frozen green beans or canned 1 onion 1 tablespoon peeled sunflower seeds 2 tablespoons olive oil Juice from ½ lemon 5-6 sprigs of finely chopped parsley; ground black pepper and salt to taste Cut the pumpkin into pieces. Cook it into water with a pinch of salt until soft. Drain it and allow it to cool. Clean cauliflower and tear it into florets. Flush them and put them in hot water with salt to cook on high heat for 5-6 minutes. Drain them and leave them to cool. Cut the onion into thin slices. Drain well the green beans from the liquid in the can. Put in serving bowl boiled pumpkin, cauliflower, green beans, onions. Add spices, stir and then pour over the salad with olive oil and lemon juice. Serve the salad chilled; sprinkle it with sunflower seeds or other nuts. Soups and dishes prepared on the recipes from books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta.

14 3. RED BEETS WITH MUSTARD Ingredients for 4 servings: 1 ¼ lb (550 g) red beets 1 tablespoon wine vinegar 1 stalk leek (white part only) 2 teaspoons mustard 3 tablespoons mayonnaise 1 tablespoon lemon juice 1 tablespoon roasted crushed walnuts Ground white pepper and salt to taste, 1 tablespoon finely chopped coriander Clean the leeks and chop it finely. Clean, wash and peel the beetroot. Put it in a pot with boiling water and vinegar (thus preserves its red color). Put the lid and cook for 8-10 minutes. Then drain the beetroot, cool and grate it coarsely. In a separate bowl, mix the mayonnaise, mustard, leeks, lemon juice and spices. Stir the mixture well. Put it into a deep serving plate. From above add red beets and sprinkle with coriander and nuts. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added eggs, mushrooms, olives, omelettes.

15 4. SALAD OF CARROTS, CELERY AND APPLES Ingredients for 4 servings: 3 medium sized carrots 1 small head of celery 1 large sour apple 2 tablespoons olive oil Juice from ½ lemon Salt and ground black pepper to taste, 6-7 sprigs of finely chopped parsley,10-12 olives for decoration, 1-2 tablespoons roasted sesame Peel the carrots and the celery. Wash them and grate. Put them in a bowl and add the olive oil, lemon juice and the spices. Clear apple and peel it. Grate it on coarsely grater and add to the vegetables. Mix the salad carefully. Decorate it with olives and sprinkle it with roasted sesame seeds. Soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta

16 5. SALAD OF BRUSSELS SPROUTS AND BACON Ingredients for 4 servings: 1 ¼ lb (550 g) Brussels sprouts 11 oz (300 g) Bacon 1 onion 1-2 tablespoons vegetable oil For the dressing: Salt and ground black pepper to taste, 5-6 sprigs of dill finely chopped, 1-2 tablespoons vinegar, 1 tablespoon mustard Clean the Brussels sprouts and wash it with cold water. Put it to cook in hot water with a pinch of salt for 7 to 8 minutes. Then drain and leave to cool. Put it in a serving bowl. Cut the onion into thin slices and bacon into thin strips. Fry them in a pan with oil. Drain them from oil and place them at the Brussels sprouts. Mix vigorously in a separate container the ingredients for the dressing and the oil which was separated when frying. Pour over the salad with the dressing. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms

17 6. SALAD WITH ARTICHOKES AND CAULIFLOWER Ingredients for 4 servings: 7oz (200 g) marinated artichoke 1 small head cauliflower 3 red peppers marinated 10 black olives 10 green olives 4-5 anchovy fillets 1 tablespoon capers 1 tablespoon finely chopped parsley, 15 fresh basil leaves, 2 tablespoons olive oil, 1 tablespoon vinegar, salt and ground black pepper to taste Clear the cauliflower, wash it and shred it into small roses. Put them to boil in water with a pinch of salt, about 7-8 minutes. Drain them and cool them. Cut the red bell pepper on strips and artichokes cut into morsels. In a bowl for serving place the vegetables and other products. Add spices and stir carefully. Serve the salad chilled. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms

18 7. SALAD OF WHITE TURNIP AND CARROTS Ingredients for 4 servings: 1 large head white turnip 2 large carrots 1 onion 2-3 pickled cucumbers 2 tablespoons vegetable oil 2 tablespoons finely chopped parsley, ground black pepper and salt to taste Peel and grate the carrots coarsely on grater. Cut the onions and cucumbers into small cubes. Peel the turnip and then grate on a grater. Wash it several times in cold water and wring it out well. Then mix it with carrots, onions, cucumbers and parsley. Salt the salad to taste and put it in a serving plate. Pour over it with oil; sprinkle it with pepper to taste. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta

19 8. SALAD OF PEELED TOMATOES Ingredients for 4 servings: 1 ½ lb (680 g) tinned whole peeled tomatoes 2 leeks (white part only) 2 tablespoons olive oil 2 tablespoons finely chopped parsley, 10 fresh basil leaves, salt and ground black pepper to taste Drain the tomatoes and cut them into large pieces. Put them in a bowl for serving. Add the chopped leeks, olive oil and the spices. Stir the salad and serve it. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta

20 9. SALAD OF PICKLED ONIONS Ingredients for 4 servings: 6 large onions For the marinade Bay leaf, 1 clove, 5-6 peppercorns, salt to taste, 3 tablespoons wine vinegar 2 tablespoons olive oil, a pinch of cinnamon, 2 tablespoons finely chopped parsley Bring to a boil 1 liter of water along with the bay leaf, cloves, black pepper and salt to taste. Cut the onion into slices. Put it in a pot and pour over with the hot marinade. Cook it for 5 minutes. Remove the container from the heat and add the vinegar in it. Allow the onions to stand in this mixture for 1 hour. Then drain well and sprinkle with olive oil, cinnamon and parsley. This salad is very suitable for fat pork or mutton. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta

21 10. VEGETABLES WITH HORSERADISH AND MAYONNAISE Ingredients for 4 servings: 11 oz (300 g) Of white cabbage 2 medium carrots 1 small head of celery 1 red onion 1 cup mayonnaise 2 teaspoons grated horseradish 1 tablespoon lemon juice, 1 teaspoon vinegar, ground pepper and salt to taste Cut the cabbage into thin strips. Put it in a deep bowl with a pinch of salt. Mash it with your hands. Cut the onion finely. Add it along with grated carrots and celery. Mix the mayonnaise with horseradish, lemon juice and vinegar. Add the mixture to the vegetables. Stir the salad, let it stand for 1 hour to cool and then serve. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added mushrooms, olives, omelettes.

22 11. WHITE CHICORY SALAD WITH WALNUTS Ingredients for 4 servings: 2 heads white chicory 2 stalks celery ½ cup roasted crushed walnuts 4 oz. (120 g) Blue cheese Roquefort For the dressing: 2 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon Dijon mustard Salt and ground black pepper to taste, 4-5 sprigs of finely chopped parsley Clean and wash the leaves of chicory. Dry them and put them in a wide serving plate. Peel, wash and chop the celery finely. Evenly distribute the celery, walnuts and blue cheese on chicory. Prepare the dressing. Put all ingredients in a bowl and stir them vigorously. Sprinkle the salad with the dressing and parsley. Optionally you can add a little salt. Instead of Roquefort cheese, you can use another type of blue cheese. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added milk and dairy products, mushrooms, olives

23 12. RED SALAD WITH CORN Ingredients for 4 servings: 1/6 head red cabbage 1 small head of red beet 2 medium carrots ½ cup canned corn 3 tablespoons peeled sunflower seeds For the dressing: 3 tablespoons olive oil, 1 tablespoon balsamic vinegar Salt and ground black pepper to taste, 2 tablespoons finely chopped parsley Clear the red cabbage, wash and cut into very thin strips. Put it in a deep bowl. Peel and wash the red beets and carrots. Grate them finely. Add them together with the drained corn in the bowl. Prepare the dressing in a separate container. Mix the ingredients and stir them vigorously. Pour over the salad and stir it carefully. Sprinkle the salad with sunflower seeds and parsley. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta

24 13. POTATO SALAD WITH LEEKS Ingredients for 4 servings: 4 large potatoes 2 leeks (white part only) 4-5 pickled cucumbers 2 tablespoons sunflower oil 2 tablespoons finely chopped parsley, a pinch of dried mint, a pinch of ground black pepper, salt to taste Boil the potatoes in water. Let them cool and peel them. Cut them into small cubes. Clean the leeks, wash and chop it finely. Cut the cucumbers into thin rings. Put them at the potatoes. Add the oil and the spices. Mix the salad well. Put it into a bowl and serve it. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, potatoes, bread, pasta

25 14. THE RICE SALAD WITH VEGETABLES Ingredients for 4 servings: 1 cup coarsely grain rice 1 cup canned mushrooms 2-3 pickled cucumbers 1 small head of red beet ½ cup canned peas 1 carrot 3-4 cloves garlic 1 red onion 2-3 tablespoons olive oil Juice from ½ lemon 2 tablespoons finely chopped parsley, a pinch of ground black pepper, salt to taste Peel the red beets and boil it in water with a pinch of salt for 10 minutes. Drain it and let it cool. Put the rice in 2 liters of boiling water, a pinch of salt and cloves of garlic. When the rice is tender (be careful not to be over boiled), drain it well and let cool. Remove the garlic cloves. Add the sliced mushrooms into small cubes, beetroot, carrots, cucumbers, onions, peas and spices. Gently mix salad and put it in a glass deep dish. Wash it down with olive oil and lemon juice and serve it. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, rice

26 15. CORN SALAD Ingredients for 4 servings: 7 oz (200 g) canned corn 2 carrots 1 handful of arugula 1 red onion 1 chili pepper 2 peeled roasted red peppers - canned 2 cloves crushed garlic (optional) 2 tablespoons vegetable oil The juice of ½ lemon 2 tablespoons finely chopped dill, a pinch of ground black pepper, salt to taste Drain the corn well. Mix it with the chopped into small cubes of carrot, onion, red pepper, hot pepper and crushed garlic. Stir gently and add the oil, lemon juice and the spices. Put the arugula on the bottom of a large shallow dish. On it evenly distribute the salad and serve. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, hominy

27 16. SALAD OF BEANS WITH SOUR CABBAGE Ingredients for 6 servings: 11 oz (300 g) burly white beans 1 stalk leek (white part) 5oz (150 g) sour cabbage (Sauerkraut) 1 red chili pepper 3 tablespoons vegetable oil 2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of red pepper Soak the beans in cold water overnight. Then rinse thoroughly with water and put it to boil. When the beans soften enough, leave it to cool. Then drain it well. Add the chopped leeks and the chilli, the sauerkraut cut into thin strips and oil. Mix the salad. Put it into a shallow dish. Sprinkle it with paprika, cumin and parsley. Serve the salad chilled. For this salad instead, boil the beans, you can use canned white beans. Vegetable soups, dishes and souses cooked by recipes from the books to properly combine the foods; to them could be added beans, lentils, peas, chickpeas, mushrooms, olives, mustard

28 17. SALAD WITH AVOCADO AND WHITE BEANS Ingredients for 4 servings: 2 pieces of avocado 14oz (400 g) canned white beans 2 peeled roasted red peppers 1 red onion 1 clove garlic 5-6 coriander leaves, 1 tablespoon vinegar, salt to taste Drain the beans well. Select well-softened avocados, without black spots on the rind. Cut it in half. Remove the stone. Peel each half and cut it into pieces. Put in a large wide bowl the drained beans cut into thin strips red pepper, onion, finely chopped garlic and avocados. Stir gently and add spices. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added mushrooms, olives, pulses

29 18. SALAD OF CHICKPEAS AND CAPERS Ingredients for 4 servings: 1 cup raw chickpeas 2 medium carrots 1 red onion 2 roasted red peppers 1 tablespoon capers 2 tablespoons finely chopped parsley For the dressing: 2-3 tablespoons olive oil, juice of 1 lemon, salt and ground black pepper, a pinch of ground cumin Put the chickpeas in a saucepan with 4 cups cold water. Allow it to stand overnight. The next day, discard the water. Wash it and put it to boil in 3-4 cups of water and a pinch of salt. Put the lid on the pan and when the water boils, reduce the heat. When the chickpeas soften, drain the water. Allow it to cool. Put it in a deep serving plate. Add capers, grated carrots, diced onions and peppers. Prepare the dressing by mixing vigorously in a separate container all ingredients. Pour over the salad with dressing and stir it. Allow the salad in the refrigerator for 15 minutes. Serve sprinkled with parsley. This salad can be prepared with boiled chickpeas from a can. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added mushrooms, olives, pulses

30 19. SALAD OF PICKLED CUCUMBERS Ingredients for 4 servings: 4-5 pickled cucumbers 4-5 hard boiled eggs 4-5 tablespoons mayonnaise 1 teaspoon mustard ½ chili peppers A pinch of curry, a pinch of red pepper, a pinch of ground black pepper, salt to taste 1 tablespoon chopped fresh dill and black olives for decoration Mix the mustard and the mayonnaise. Add the finely chopped chilli and the spices. Stir the the mixture well and add the eggs and cucumbers cut into small cubes Form the salad in a suitable dish. Sprinkle it with dill and then decorate with olives. Serve the salad chilled. Vegetable soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added mushrooms, olives, omelets

31 20. MIXED SALAD WITH HAM AND MUSHROOMS Ingredients for 6 servings: 7oz (200 g) piece fresh white cabbage 5 oz (150 g.) ham 2 medium carrots 4 peeled roasted red peppers 4 pickled cucumbers 1 cup canned mushrooms 1 red onion 1 stalk leek (white part) 2 tablespoons finely chopped parsley, 1 tablespoon vinegar, 3 tablespoons olive oil, ground black pepper and salt to taste, 2 tablespoons roasted nuts (Walnuts, hazelnuts or almonds) Cut the cabbage into thin strips. Mash it with a pinch of salt. Add grated carrots, 1 tablespoon parsley, 1 tablespoon olive oil and vinegar. In a separate bowl, mix the mushrooms with pepper and salt to taste, 1 tablespoon olive oil and the remaining parsley. Separately, mix the ham and leeks. In a large serving plate arrange the prepared mixtures of separate balls. Separately arrange the peppers and cucumbers. Decorate each ball with several red onion rings. Serve the combined salad, sprinkled with chopped nuts. Vegetable, fish, meat soups, dishes and souses cooked by recipes from the books to properly combine the foods; mushrooms, olives, mustard

32 21. PATE OF SMOKED FISH Ingredients for 4 servings: 1 lb (450 g) kipper 2 medium carrots 1 onion 1 tablespoon olive oil (optional) 1 lemon cut into quarters, 1 tablespoon finely chopped dill, ground black pepper to taste Sauté the chopped carrots and onions in a little water until tender. Clean the fish from the skin and bones. Blend fish with steamed vegetables. Add olive oil (if the fish is not greasy) and pepper to taste. Serve the pate sprinkled with dill. Decorate it with lemon slices. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

33 VEGETARIAN SOUPS (SOUPS WITHOUT MEAT)

34 22. PEA CREAM SOUP Ingredients for 6 servings: 1 1/3 lb (600 g) frozen peas 1 carrot ½ root parsnips 1 onion 1 clove of garlic 6-7 pickled cucumbers 1 tablespoon butter 1 tablespoon vegetable oil 2 tablespoons finely chopped dill, 1 tablespoon mint, ground black pepper and salt to taste Peel, wash and cut into shreds carrot, parsnips, onions and garlic. Heat the butter in a saucepan with the oil over low heat. Put the chopped vegetables to sauté for 7 to 8 minutes. Stir them often. Then add 5 cups of hot water, peas, salt to taste. Simmer the soup for 20 minutes. Then puree it. Remove the container from the heat and add the dill. Cut the pickled cucumbers into small cubes. Serve the soup hot. On each portion add some of the pickles ground black pepper and the mint. Vegetable salads and dishes (they may have added pulses), mushrooms, olives

35 23. ONION SOUP WITH BRUSCHETTES Ingredients for 4 servings: 4 large onions 1 tablespoon flour 1 tablespoon butter 1 cup white wine cold 4 cups vegetable broth 1 teaspoon red pepper, a pinch of crushed dried thyme, ground pepper and salt to taste For brochettes: 1 baguette, 1 clove of garlic, 2 tablespoons of olive oil, a pinch of crushed dried basil or oregano, 1 teaspoon balsamic vinegar Peel, wash and cut the onion into thin slices. Melt the butter in a suitable saucepan. Put the onions to stew. Stir not to burn. When acquire a brownish color, add the flour and paprika. Stir and add on trickle cold wine, broth, ground black pepper and salt to taste. Allow the soup to cook over medium heat 15 minutes. Then add the thyme. Remove the pan from the fire. For brochettes: Cut the baguette in slices. Rub them with the clove of garlic. Mix in a bowl the olive oil vinegar and basil. Apply a light coating on the slices with this mixture. Bake them in the oven at 392 F (200 C) until golden brown. Remove them and leave to cool. Put on the bottom of bowls for soup 1-2 rolls. Pour over with hot soup and serve. Vegetable salads and dishes (they may have added flour, noodles, macaroni, pasta, bread), mushrooms, pizzas and pasta.

36 24. PUMPKIN SOUP Ingredients for 4 servings: 1 lb (450 g) raw pumpkin 2 medium potatoes 1 onion 1 piece ginger root (a walnut size) 1 clove garlic 1 tablespoon butter 5 cups vegetable broth 3 tablespoons peeled roasted pumpkin seeds 1 coffee spoon chili (optional) A pinch of grated nutmeg, ground black pepper and salt to taste Peel the pumpkin and potatoes. Wash them and cut them into small pieces. Melt the butter over low heat in a saucepan. Grate the ginger root and put it to stew in the butter. After 2 minutes, add the chopped onion, garlic, potatoes and pumpkin. Pour the broth, add spices and cover the pan. Simmer the soup over medium heat minutes (until tender potatoes). Remove the pan from the heat and blend the soup. Serve it warm sprinkled with pumpkin seeds and chili. Vegetable salads and dishes (them may have added potatoes), mushrooms, olives

37 25. SOUP OF CHICKPEAS Ingredients for 4 servings: 1 can of chickpeas 14oz (400 g) ½ cup canned tomatoes - diced 1 onion 4-5 cloves garlic 2 tablespoons olive oil 4 cups water 1 teaspoon dried basil, salt to taste, ½ teaspoon pepper, 1tablespoon balsamic vinegar Drain the chickpeas from the can. Wash it thoroughly with cold water. In a saucepan, lightly heat the olive oil. Put the chopped onion and garlic. Fry them for 1-2 minutes. Then add the paprika, tomatoes and chickpeas. Pour over with the water. Allow the soup to boil 20 minutes on low heat. Sprinkle it with basil and serve it hot. Optionally, you can blend the soup and season it with balsamic vinegar. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives

38 26. VEGETARIAN BORSCHT Ingredients for 6 servings: 1 medium head red beet 1 carrot 1 onion 2-3 cloves garlic 2 small potatoes ¼ of a small head red or white cabbage 2 red peppers (fresh or canned) 5-6 cups hot vegetable broth 2-3 tablespoons vegetable oil 1 tablespoon cornstarch 1-2 tablespoons wine vinegar, 2-3 bay leaves, 2-3 tablespoons finely chopped parsley, ground black pepper and salt to taste Clean, peel and wash vegetables. Cut into small cubes red beets, carrots, onions, garlic and potatoes. Cut the cabbage and the red peppers into small thin strips. In a large saucepan, heat the oil. Sauté the onion and the garlic over medium heat for 2-3 minutes. Add the beetroot, carrots and potatoes. Mix well. After 4-5 minutes add the cabbage, red pepper, bay leaf, hot broth and, if necessary pinch of salt. Put the lid on the saucepan and cook the soup 30 minutes on low heat. Dissolve the starch in a little cold water and add it to the soup while stirring. After 3-4 minutes, remove the pan from the fire. Add a pinch of ground black pepper and parsley. Serve the soup hot. Optionally you could season it with vinegar. Vegetable salads and dishes (to them may be added corn), mushrooms, olives, polenta

39 27. FRESH MUSHROOM SOUP WITH CREAM Ingredients for 4 servings: 12-13oz ( g) various types of fresh mushrooms 1 cup of sour cream for cooking 1 medium onion 2 cloves garlic 2 small carrots 1 tablespoon butter 1 tablespoon finely chopped dill, ground black pepper and salt, juice from ½ lemons Peel the carrots and cut them into small cubes. Heat a saucepan over medium heat and put the butter to melt. Sauté the carrots for 4-5 minutes. Clean the mushrooms and cut them into small pieces. Put them at the carrots and cook them for 5-6 minutes, stirring them. Chop finely the onion and garlic. Put them with other products in the pan and stir. Sprinkle with salt and pepper. Stew a few minutes and add 3-4 cups of hot water. Allow the soup to boil until the mushrooms soften (about minutes). Remove the soup from the heat. Add the cream while stirring. Serve the soup hot. Sprinkle it with dill and add lemon juice. Vegetable salads and dishes (to them could be added dairy products), mushrooms, olives, pickles

40 28. TOMATO SOUP WITH LEEK Ingredients for 4 servings: 14 oz (400 g) canned, peeled tomatoes 1 stalk leek 3 tablespoons rice 2 tablespoons olive oil 1 teaspoon paprika, 10 basil leaves, 1 tablespoon finely chopped parsley, ground black pepper and salt to taste Clean the leeks wash it and chop it finely. Heat the olive oil in a saucepan. Sauté the leeks for about 5 minutes over medium heat. When it is tender, add the rice. Stir the mixture and after 5 minutes add the paprika, tomatoes, 4 cups of warm water and salt to taste. Simmer the soup until the rice is tender. Before remove it from the heat, add the basil and parsley. Serve the soup hot; sprinkle it with pepper. Vegetable salads and dishes (to them can be added rice), mushrooms, olives, pickles

41 29. CREAM SOUP OF CAULIFLOWER Ingredients for 6 servings: 1 lb (450 g) cauliflower 1 small carrot 1 small piece of celery root 2 medium potatoes 1 tablespoon butter 1 tablespoon vegetable oil 2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg, 2 tablespoons lemon juice, ground black pepper and salt to taste Clean cauliflower florets, shred it and wash it. Peel the carrots, celery and potatoes. Wash them and cut them into small pieces. Heat the butter and oil over medium heat. Put all the vegetables, cumin, nutmeg, salt and pepper. Let them to smother about 10 minutes. Add 5 cups of hot water. Allow the soup to cook 30 minutes. When the vegetables are softened - puree the soup. Add parsley and lemon juice, serve the soup hot. Vegetable salads and dishes (to them could be added potatoes), mushrooms, olives, pickles

42 30. VEGETABLE SOUP WITH MUSHROOMS Ingredients for 4 servings: 2 carrots 1 stalk leek 2-3 potatoes 1 head celery 1 small slice of white cabbage 1 parsley root 5 oz (150g) fresh mushrooms of your choice 2 tablespoons vegetable oil 2 tablespoons finely chopped parsley, salt and ground black pepper to taste Heat the oil in a deep saucepan. Cut the vegetables into small pieces and put them to sauté. After 4-5 minutes add the chopped mushrooms and finally the potatoes cut into small cubes. Stir them well and pour over with 4-5 cups of hot water. Simmer the soup over medium heat 30 minutes. Serve sprinkled with parsley. Vegetable salads and dishes (to them could be added potatoes), mushrooms, olives

43 31. SOUP WITH ASPARAGUS AND BROCCOLI Ingredients for 6 servings: 4oz (100 g) asparaguses 4oz (100 g) broccoli 2 carrots 1 onion 1 stalk celery ½ cup green beans (frozen or canned) ½ cup fresh mushrooms 2 tablespoons olive oil A pinch of nutmeg, 1 teaspoon finely chopped dill, 1 tablespoon finely chopped parsley, 2-3 sprigs of thyme, and a pinch of ground black pepper Peel the asparagus and cut them into pieces with a length of cm. Clean the broccoli and tear it into small florets. Cut the mushrooms, the carrots, onions and celery finely. Heat the olive oil in a saucepan. Put the chopped mushrooms and vegetables. Sauté them over medium heat for 6-7 minutes. After 10 minutes, pour over with 6 cups hot water, add salt, pepper, nutmeg. Simmer the soup over medium heat 20 minutes. Then add the thyme, green beans cut into pieces, the broccoli and the asparagus. Cook the soup for 10 minutes. Remove the pan from the fire. Add dill and parsley. Serve the soup hot. Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, roasted meats, fish, dairy products, eggs, legumes, potatoes, rice, bread, pasta

44 32. RED BEAN SOUP Ingredients for 6 servings: 1 ½ cup red beans 1 onion 1 carrot 2 dry red peppers 1 slice celery 2 tablespoons vegetable oil 1 teaspoon paprika, 1 tablespoon mint, 1 tablespoon finely chopped parsley, salt to taste Pour over the red beans with 5-6 cups of cold water. Leave to stand for one night. The next day, wash it thoroughly with water. Put it to boil with 6 cups of water. After 40 minutes add the chopped carrot, celery and onion, objectives dry peppers, paprika and salt to taste. Cook the soup for another minutes. Remove 4-5 tablespoons of soup and blend them. Return them back in the pot (so the soup will thicken). Add mint and parsley. Remove the soup from the heat and serve it hot. Vegetable salads and dishes (to them could be added pulses), mushrooms, olives, beans, peas, lentils, chickpeas

45 SOUPS WITH MEAT, POULTRY AND FISH

46 33. SOUP OF VEAL IN A PRESSURE COOKER Ingredients for 6 servings: 2 1/4 lb (1 kg.) knuckle of veal with bone 12 very small onions 2 carrots ½ small head of celery 2 bay leaves, 10 peppercorns, salt, 2 tablespoons finely chopped parsley, 1 tablespoon grated horseradish root, 4 tablespoons wine vinegar Bake the onions on grill, stove or in the oven. Peel and cut the carrots and the celery into chunks. Wash the meat and put it in the pressure cooker. Add the baked onions, carrots, celery, bay leaves, salt, black peppercorns. Pour over the products with 6 cups of water. Put the soup to cook on medium heat. When the pot starts to let off steam leave it for 1 hour on the stove. Leave the pan to cool and open the lid. Remove the shank, allow it to cool. Take the meat from the bone. Cut it into portions and discard the bone. Return the shredded meat in the pan. Sprinkle the soup with parsley. In a bowl mix the grated horseradish with vinegar and a pinch of salt. Serve this sauce when serving hot soup. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

47 34. SOUP OF VEAL MEATBALLS WITH LEEKS Ingredients for 6 servings: 9 oz (250 g) minced veal 1 onion 2 leeks (white part only) 2 small carrots 2-3 tablespoons canned, diced tomato 1-2 tablespoons butter ½ cup wine vinegar 5-6 cups beef broth A pinch of ground cumin 3 tablespoons finely chopped parsley, ground black pepper and salt to taste Put in a bowl the minced meat, chopped onion, cumin, 1 tablespoon parsley, ground black pepper and salt to taste. Knead the minced meat. Form it into small balls with the size of a hazelnut. Put them in a deep bowl with vinegar, leave to stand for 5-6 minutes. During this time in a deep saucepan saute the chopped leeks and carrots in melted butter. Pour over with 5-6 cups hot broth (water). One by one, drop the meat balls into the soup. Allow to cook for 30 minutes over medium heat. Five minutes before removing the soup, add tomatoes. Serve the soup hot, sprinkle it with pepper and parsley. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

48 35. SOUP OF VEAL SHANK Ingredients for 6 servings: 1 1/3 lb (600 g) knuckle of veal with bone ½ small onions 2-3 cloves garlic 1 small carrot ½ red peppers 4oz ( g) fresh white cabbage 1 small head of red beet 2 tablespoons vegetable oil 2 tablespoons finely chopped parsley, 2-3 bay leaves, ground black pepper and salt to taste, 5-6 tablespoons wine vinegar Wash the shank and put it to cook with 7 cups of water on low heat. When the meat begins to separate from the bone, remove the pan from the fire. Take the bone and discard. Chop the veal into small pieces. Keep the broth. Clean, peel and wash all vegetables. Cut them into small cubes; cut the cabbage on thin strips. Heat the oil in a deep saucepan over medium heat. Put the vegetables with a pinch of salt and stew them for 5-6 minutes. Then add the broth of veal shank, bay leaves and the chopped meat. Allow the soup to cook for 30 minutes. All the vegetables should be tender. Remove the pan and add pepper and parsley. Serve the soup hot. Optionally season it with vinegar. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

49 36. BEEF SOUP WITH RED BEET Ingredients for 6 servings: 1 lb (450 g) beef with bone 1 medium head red beet 4 oz ( g) dried mushrooms 1 medium carrot 1 piece of celery ½ leeks (white part only) 1 onion 2 bay leaves, 10 peppercorns, 2 tablespoons finely chopped parsley, salt, vinegar if desired Soak the mushrooms with a little warm water for 30 minutes. Then cut them into small pieces. Put the meat in a deep saucepan. Pour over it with 6-7 cups of cold water. Once it boils, remove the foam, add salt and again take the foam. Cook it over medium heat for 1 hour. Remove the meat and cut it into small pieces. Return to the pan. Add mushrooms, the chopped into small cubes of red beets, carrots, celery, leeks, onions, bay leaves, black pepper and salt to taste. When all the vegetables and the meat tender (about 20 minutes) remove the pan from the fire. Serve the soup hot, sprinkle it with parsley. Season it with vinegar as desired. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

50 37. PORK SOUP Ingredients for 6 servings: 11oz (300 g) meat from leg of pork 1 onion 2 tablespoons tomato paste 1 tablespoon vegetable oil ½ teaspoon ground cumin, 2-3 tablespoons finely chopped parsley, ground black pepper and salt to taste, a pinch of chili, and 2-3 cloves of crushed garlic (optional) Cut the meat into very small pieces. Pour over them with 5-6 cups of cold water and put the pot on the fire. Once it boils, remove the foam, add salt and again take the foam. Cook the meat until tender. Saute the onion in a pan with vegetable oil for 2 minutes. Add chili powder. Mix tomato paste with 2-3 tablespoons cold water. Put it at the onion, let them sauté another 2 minutes. Then pour the mixture at the meat. Stir well and add the cumin and pepper to taste. Cook the soup for another 10 minutes. Serve it warm, sprinkled with parsley. Optionally season it with crushed garlic. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

51 38. MUTTON SOUP Ingredients for 6 servings: 11oz (300 g) meat of leg of mutton 1 onion 2 carrots 1 cup diced tomatoes canned 4 cloves of garlic 2-3 pickled peppers or pickles 1 tablespoon butter 2 grains allspice, 3-4 cardamom seeds, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped dill, a pinch of ground black pepper, salt to taste For this recipe, it is best to use a pressure cooker, to enable the meat to be cooked better and faster. Cut the onions, garlic, carrots and peppers into small cubes. Heat a frying pan and melt butter in it. Put the chopped vegetables and cook them for 4-5 minutes. Add the chopped meat, tomatoes, grains allspice, cardamom, salt and ground black pepper. Stir the mixture and after 2-3 minutes then pour over it 6 cups water. Transfer the mixture in a pressure cooker. Put the pan on high heat. Once it begins to hiss, reduce the heat and let the soup to boil minutes. Turn off the heat and wait 20 minutes; then open the pot. Serve the soup hot, sprinkle it with dill and parsley. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

52 39. SOUP OF CHICKEN BREASTS WITH GINGER Ingredients for 4 servings: 7oz (200 g) chicken breast without skin 4oz (100 g) fresh mushrooms (field mushrooms, chanterelles, porcini or other) 1 onion 1 piece of ginger root (as a small walnut) 1 medium carrot 1 tablespoon olive oil 1 tablespoon butter 4 cups chicken broth (or water) 2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 teaspoon crushed savory, ground black pepper and salt to taste Peel and wash the onions, ginger and carrot. Grate the ginger finely; chop the onion and carrot finely. Clean the mushrooms and cut them into small pieces. Heat the olive oil over medium heat in a suitable pot. Put the mushrooms and vegetables to smother a few minutes. Wash and cut the chicken breasts into small pieces. Add them in the pan. Sprinkle with salt and ground black pepper. Stir and pour the broth. After minutes, remove the soup from the heat. Add the butter, the lemon juice, parsley and savory. Serve the soup hot. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

53 40. TURKEY DRUMSTICK WITH VEGETABLE BROTH Ingredients for 4 servings: 1 turkey drumstick 1 large onion 2 carrots 1 parsnip ½ cup white wine 6 cups water 3 cloves, 2 bay leaves, 10 peppercorns, lemon juice, salt to taste Put the drumstick in a deep saucepan. Pour over it with water. Pierce in onion cloves and peppercorns. When the water boils, add the carrots and parsnip cut into large pieces and the whole onion. When the meat is tender, add the wine, bay leaves and salt to taste. Continue to cook the soup over low heat (at least 1 hour) until the meat is tender wholly. Remove it, debone it and cut it into chunks. Distribute them in serving dishes. Strain broth and pour it each boiled turkey leg portion. Season it with lemon juice and ground black pepper to taste. This soup can be prepared in a pressure cooker. Put all the ingredients and spices together in a pot to boil 40 minutes. Then strain the broth. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

54 41. SOUP OF SALMON Ingredients for 6 servings: 1 salmon head about 1 1/3 lb (600 g); you can also use part of the fish bone 1 red pepper 1 small carrot 1 small onion 1 lemon in slices 1 tablespoon chopped parsley, 1 tablespoon chopped dill, ½ tablespoon chopped dried lovage, salt and ground black pepper to taste Wash thoroughly the salmon head with cold water. Put it into a pot. Pour over it with 6-7 cups of cold water and put it to cook for 15 minutes. Then remove the head with a slotted spoon and let it cool. Debone it, and take the meat. Strain the fish broth. Peel, wash and cut into small cubes pepper, carrot and onion. Add them to the broth. Sprinkle with salt and pepper to taste. Allow the soup to a boil over medium heat minutes. Add the meat from the fish head. Remove pan from heat and add the spices. Serve the soup hot with a slice of lemon. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

55 42. WHITE FISH CREAM SOUP Ingredients for 6 servings: 14oz (400 g) from white fish fillet without skin 1 cup tomato juice 1 tablespoon tomato paste 1 small onion 2 cloves garlic 1 tablespoon olive oil 1 tablespoon lovage, 1 tablespoon chopped parsley, ground black pepper and salt to taste Cook the fillets of white fish in a saucepan with 4 cups of water and a pinch of salt for about minutes. Remove them and strain the broth. Puree the cooked fillets and return them to the broth. Heat the olive oil in a pan. Fry the chopped onion and garlic for 2-3 minutes. Add tomato paste and tomato juice. Stir the mixture for 2-3 minutes and then pour it into the pan. Cook the soup cook for another 5-6 minutes. Add spices. Remove the pan from the fire. Serve the soup hot. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

56 43. COD FISH SOUP WITH MUSHROOMS Ingredients for 5-6 servings: 14 oz (400g) cod fillets without skin 4 oz (100 g) fresh mushrooms of your choice 1 small parsnip root 1 small parsley root 1 small carrot 1 stalk celery 1 small onion 1 tablespoon olive oil ½ tablespoon butter chopped mint leaves, 5-6 coriander leaves, 2 tablespoons lemon juice, ground black pepper and salt to taste Peel, wash and cut the vegetables on coarsely. Saute them in a pan with hot oil for 2-3 minutes. Pour over them with 5-6 cups of hot water, add salt to taste. Cook them for 20 minutes. Strain the broth, remove the vegetables. Return the soup to the pot. Heat the butter in a pan. Cut the mushrooms into small pieces and cook them for 10 minutes (until the liquid evaporates). Sprinkle with black pepper and put them in vegetable broth. Cut the fish on portions. Put it into a pot with broth. Cook the soup for 10 minutes. Remove the pan from the fire. Put the spices and serve while it is hot. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

57 44. SOUP OF HAKE WITH GREEN HERBS Ingredients for 6 servings: 14 oz (400g) hack without bones and skin 2 large onions 1 teaspoon butter Ground black pepper and salt to taste, mint leaves, ½ tablespoon fresh coriander, 6-7 fresh basil leaves, 2 tablespoons lemon juice Peel the onion, cut the head in halves. Put them to cook in a saucepan with 6 cups water and salt to taste. When the onion is tender remove it from the pan. Strain the broth and blend the cooked onions. Return it to the broth. Cut the fish into chunks. Put them in a pan with broth. Simmer the soup until the fish is tender (about 10 minutes). Add ground pepper, butter, the lemon juice and green herbs. Serve the hake soup hot. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, pickles

58 DISHES WITHOUT MEAT

59 45. SOUR CABBAGE WITH WHITE BEANS Ingredients for 4 servings: 1 lb (450 g) chopped pickled cabbage 1 1/3 lb (600 g.) canned white beans 2-3 tablespoons canned, diced tomato 3-4 chilies 3-4 tablespoons vegetable oil (or lard) 2 teaspoons paprika, 2 tablespoons finely chopped parsley Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add red pepper and the finely chopped chillies. Pour over it with 2 cups hot water. Leave the dish on low heat until the cabbage is tender. Then add tomatoes, white beans and mix. Transfer the dish on a baking tray. Put it into the oven preheated to 392 F (200 C). Bake the dish until only fat. Serve sprinkled with parsley. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles

60 46. PEPPERS STUFFED WITH GROATS Ingredients for 6 servings: 6 large red or green peppers (fresh, pickled, dried or frozen) 1 ½ cup groats 1 stalk leek (white part only) 1 medium carrot 3 tablespoons vegetable oil 1 tablespoon flour A pinch of dry savory, 2 tablespoons finely chopped parsley, salt and ground black pepper to taste Cut the leeks and carrots into small pieces. Heat 1 tablespoon oil in a pan and saute the leeks in it for 2-3 minutes. Add carrots and groats, stir the mixture constantly. After 2-3 minutes, add pepper and salt to taste. Pour over the mixture with 1 ½ cup hot water. Leave the mixture on low heat until the groats is tender. Remove the pan from the fire. Allow the mixture to cool. Add savory and parsley. Stir the mixture and fill the peppers with it. Dip the opening of each stuffed pepper in the flour. Arrange them on a baking tray. Pour ½ cup hot water. Sprinkle the peppers with the remaining oil. Put the pan in a preheated to 392F (200C) oven. Bake the dish for about 20 minutes. Serve the peppers stuffed with groats warm. Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added groats, meal, brochettes, mushrooms, olives, pickles, bread and pasta

61 47. VEGETABLE DUMPLINGS WITH MUSHROOMS Ingredients for 4 servings: 1 onion 1-2 carrots 1 small head cauliflower 3-4 medium potatoes 5 oz (150 g) fresh mushrooms 3 tablespoons olive oil 1 tablespoon butter A pinch of grated nutmeg, 2 tablespoons finely chopped parsley, ground black pepper and salt to taste Cut the mushrooms on very small pieces. Sprinkle them with a little salt and ground black pepper. Heat the butter in a skillet and saute the mushrooms in it (until the liquid evaporates). Peel the potatoes, onions and carrots. Cut them into pieces and put them in a saucepan. Sprinkle them with a little salt. Pour over them with 1.75pints (1 liter) of hot water. Put them to cook 20 minutes. Then add the cauliflower florets choppy. After 10 minutes, drain in a colander all vegetables. Blend them; add nutmeg, parsley and mushrooms. Stir the mixture well. When cool, rub your hands with olive oil and form dumplings. Apply olive oil on a baking tray. Arrange the dumplings in it. Apply them with the remaining olive oil. Put the tray in an oven preheated to 392 F (200 C). Bake the dumplings until golden brown (about minutes). Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added potatoes, mushrooms, olives, pickles

62 48. LEEKS WITH THE RICE IN THE OVEN Ingredients for 4 servings: 4 leeks 2/3 cup of rice 1 onion 4-5 cloves garlic 2 small carrots 1 cup canned, peeled tomatoes 2-3 tablespoons vegetable oil 1 teaspoon paprika, 2 tablespoons finely chopped parsley, salt and ground black pepper to taste Cut the leeks into thin strips with a length of about 1 cm. Peel the carrots, onion and garlic and chop them finely. Puree the tomatoes. Heat a frying pan and put oil to warm. Saute in it the leeks, onions and garlic for 2-3 minutes. Add carrots and red pepper. Stir the mixture for 2-3 minutes and then add the rice. Add 2 cups of hot water, salt and pepper. Leave the meal to cook on low heat. When the rice is almost cooked, transfer the dish on a baking tray. Add the tomatoes and parsley, stir gently. Preheat oven to 392 F (200 C). Put the dish to be baked until the rice is tender wholly. This dish could be served as warm and cold. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added rice, mushrooms, olives, pickles, vinegar and lemon juice

63 49. LEEKS WITH POTATOES Ingredients for 4 servings: 4 leeks 4 medium potatoes 2-3 tablespoons oil 1 teaspoon paprika, 1 teaspoon savory or mint, 1 tablespoon finely chopped parsley, salt and ground black pepper to taste Clean the leeks and cut into thin rings. Peel the potatoes and cut them into large cubes. Heat the oil in a saucepan. Saute the leeks in it for 3-4 minutes. Add potatoes and paprika. Stir and pour over the mixture with 2 cups hot water. Add pepper and salt to taste. Leave the meal to simmer until potatoes become tender. Add parsley and savory (mint). Remove the pan from the fire. Serve hot with vegetable salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added potatoes, mushrooms, olives, pickles

64 50. CAULIFLOWER WITH TOMATO PUREE Ingredients for 4-5 servings: 1 large head cauliflower 2 cloves finely chopped garlic 2 tablespoons tomato paste 5oz (150 g.) grated hard yellow cheese 3 tablespoons olive oil 3 tablespoons finely chopped parsley, salt and ground black pepper, cayenne pepper (optional) Clean the cauliflower and tear it into florets. Wash it and drain the water. Dissolve the tomato paste in a bowl with two or three tablespoons of cold water. Heat the olive oil in a deep pan. Put the garlic and parsley. Saute them for 1-2 minutes. Then add the cauliflower. Sprinkle with pepper, salt and cayenne pepper (optional). When cauliflowers absorb the fat, pour the tomato puree. Stew the meal, until cauliflower become soft (about 10 minutes). Divide the meal into serving dishes and sprinkle each serving with grated cheese. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms, olives, pickles

65 51. CAULIFLOWER WITH WALNUT SAUCE Ingredients for 4 servings: 1 head cauliflower 1 2/3 lb ( g) 2 tablespoons butter 2 tablespoons flour 2 cups vegetable broth 1/3 cup crushed walnuts 2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg, salt and ground black pepper to taste Clean the cauliflower and tear it into florets. Wash it with cold water. Put it in a pot, add salt to taste and 1.75pints (1 liter) of hot water. Stew the cauliflower over medium heat until soft (about 10 minutes). Drain it. Heat the butter in a suitable frying pan and add the flour. Stir constantly to avoid burn. When it acquires yellow color pour on a thin stream 2 cups of broth. When the sauce thickens enough, add the cauliflower and the spices. Allow the meal on fire another 1-2 minutes. Add walnuts and stir. Serve warm. Instead of vegetable broth, you can use the broth of boiling the cauliflower. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; mushrooms, bread, pasta, olives, pickles

66 52. CELERY TO THE PAN WITH THE MILK SAUCE Ingredients for 4 servings: 2 medium heads of celery 1-2 tablespoons olive oil 2 tablespoons crushed nuts (hazelnuts, almonds or walnuts) Salt and ground black pepper to taste For the milk sauce: 1 ½ cups yogurt, 2 cloves pressed garlic, 2 tablespoons chopped dill, a pinch of salt Peel, wash and cut the heads of celery on halves. Then each one cut into thin slices. Put them in a bowl. Sprinkle them with salt and pepper. Pour over them with olive oil and mix them. Heat a grill pan. Arrange the slices of celery. Bake them on each side for 5 minutes over medium heat. Prepare milk sauce in a separate bowl. Mix all the spices and mix them. Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2 tablespoons of milk sauce. This dish is delicious also when is chilled. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms, olives, pickles

67 53. RED BEETS WITH MUSTARD Ingredients for 4 servings: 1 1/3 lb (600 g) of red beets (better small heads) 1 tablespoon wine vinegar For the sauce: 1 tablespoon Dijon mustard, 1 tablespoon vinegar, 3 tablespoons olive oil, 1 stalk leek (white part only), salt and ground black pepper to taste. Boil the cleaned and washed red beet in water with 1 tablespoon vinegar. Cover the container with the lid and cook 10 minutes. Then, drain well the beetroot. When cool, peel the beets. Cut it into slices and arrange on serving plates. For the sauce: Mix in a bowl the mustard, vinegar, salt and pepper. Add on trickle of olive oil and 1-2 tablespoons of hot water. Add the leeks cut into very small pieces. Stir the mixture well. Pour over each portion beets with a little sauce. This dish can be served the next day All kinds of salads, soups and dishes cooked by recipes from the books to properly combine the foods

68 54. PICKLED CABBAGE ON THE OVEN Ingredients for 4 servings: 2 lb (900 g) chopped pickled cabbage 2-3 tablespoons tomato diced canned 3-4 tablespoons vegetable oil (or lard) 2 teaspoons paprika, 2 tablespoons finely chopped parsley, a pinch of ground cumin Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add the paprika and cumin. Pour over it with 2 cups hot water. Stew on low heat until the cabbage is tender. Then add tomatoes, stir. Transfer the meal on a baking tray. Put it into the oven preheated to 392 F (200 C). Bake the meal until it stays only fat. Serve sprinkled with parsley. All foods - vegetable, meat or fish salads, soups and dishes cooked by recipes from the books to properly combine the foods; mushrooms, meat, fish, eggs, dairy products, legumes, rice, potatoes, bread, pasta

69 55. BRUSSELS SPROUTS BROWNED IN AN OVEN Ingredients for 4 servings: 1 1/3 lb (600 g) Brussels sprouts 1 tablespoon butter A pinch of ground black pepper, salt to taste, 2 tablespoons finely chopped dill For the sauce: 1 cup milk, 1 cup of sour cream for cooking, a pinch of grated nutmeg, 4 oz (100 g) Cheddar cheese or other yellow cheese Clean the outer leaves of the cabbages. Wash them well and drain them. Heat frying pan and put the butter to melt. Add the cabbages; sprinkle them with pepper and salt. Saute them until all the liquid has evaporated. Then transfer to a small baking tray. Sprinkle them with dill. Preheat oven to 392 F (200 C). In a separate bowl, prepare the sauce: Mix cream, milk and nutmeg. Pour over the cabbages with the sauce. Sprinkle with cheese and put the pan in the oven. Allow the meal to be baked minutes. Serve it warm. All vegetable salads, soups and dishes cooked by recipes from the books to properly combine the foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms, olives, pickles

70 56. SMALL ONIONS WITH RICE Ingredients for 5-6 servings: 20 heads small onions (a walnut size) 1 cup rice 2-3 tablespoons butter 3 cups vegetable broth (or water) black pepper, 2 teaspoons crushed thyme, 1 tablespoon finely chopped parsley, salt to taste Peel onions and on one side make cuts, so heads to remain whole. Put the butter in a deep pan to melt. Add onions, peppercorns, thyme and salt. Leave to fry about 2-3 minutes. Then add the rice. Stir it until it becomes transparent. Then pour over the mixture with the broth (water). Leave the meal to cook 7-8 minutes. Then transfer to a baking tray. Preheat oven to 392 F (200 C). Put the meal to be baked 10 minutes. The dish must remain on fat. Serve it warm, sprinkle it with parsley. All vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added rice; mushrooms, olives, pickles

71 57. ONIONS WITH EGGS IN THE OVEN Ingredients for 5 servings: 2 ¼ lb (1 kg) onions ½ cup diced tomatoes canned 5 large eggs 3-4 tablespoons vegetable oil 1 teaspoon paprika, 2 tablespoons parsley, salt to taste Peel and chop the onion into thin slices. Heat the oil in a deep pan. Saute the onion for 3-4 minutes. When soft, add ½ teaspoon paprika, tomatoes and salt to taste. After 5 minutes, add 1/3 cup water and parsley. Stir the mixture and transfer it to a small baking tray. Preheat oven to 392 F (200 C). Put the meal in the oven to be baked until thickened (about 15 minutes). Remove the tray, do 5 grooves. In each one crush an egg. Salt each egg and sprinkle with paprika. Put the pan back in the oven. Finish cooking the dish as the glair hardens. Serve warm. All vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added eggs or mayonnaise; mushrooms, olives, pickles

72 58. GUMBO STEW WITH OLIVES Ingredients for 4 servings: 7 oz (200 g) dried gumbo 4 oz (100 g) pitted black olives 3 leeks (white part only) 2-3 tablespoons vegetable oil ½ tablespoon tomato paste 2-3 pickled cucumbers 1 teaspoon paprika, salt and ground black pepper to taste 2 tablespoons finely chopped parsley Rub the gumbo with salt. Soak it into cold water for 1 hour. Clean the leeks and cut into strips with a length of 1.5 cm. Smother it in a pan with oil. When become soft, add the red pepper and 1 cup hot water. Add the gumbo. Cook the meal on low heat until the gumbo is tender. Cut the cucumbers into small cubes. Dissolve the tomato paste in a cup with 2 tablespoons of cold water. Shortly before removing the dish from the heat, add tomato paste, the cucumbers, olives and pepper. Serve the stew sprinkled with parsley. All vegetable, fish, meat salads and soups cooked by recipes from the books to properly combine the foods; mushrooms, meat, fish, eggs, dairy products, legumes, rice, potatoes, bread, pasta

73 59. ROLL OF POTATOES WITH VEGETABLES Ingredients for 6 servings: 2lb (900 g) potatoes 2 carrots 1 slice of head of celery 2-3 pickled cucumbers 1 cup fresh or marinated mushroom 2 tablespoons butter 2 tablespoons finely chopped parsley, 1 teaspoon savory, ground black pepper and salt to taste Peel the potatoes, carrots and celery. Wash them and cut them into pieces. Put them in a saucepan with 1.5 liters of water and 1 teaspoon salt. Put the pan over medium heat. When the vegetables become tender, drain them of water and blend them. Add the chopped mushrooms and cucumbers. Stir the mixture well and add pepper, parsley, savory and 1 tablespoon butter. Knead the mixture and shape of it a roll. Put it in a greased pan. Apply the roll with remaining butter. Preheat the oven to 392 F (200 C). Put the tray in the oven. The roll must be baked for about 20 minutes. Serve it warm with fresh salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added potatoes, mushrooms, olives, mustard, and pickles

74 60. POTATOES BALLS Ingredients for 4 servings: 2 lb (900 g) potatoes 3-4 leeks (white part only) 3-4 tablespoons vegetable oil 2 tablespoons finely chopped parsley, ½ teaspoon dried oregano, ground black pepper and salt to taste Wash the potatoes and put them in a saucepan with 1.5 liters of water and salt to cook. After 20 minutes, take them out and let them cool. Then peel them and grate them coarsely. Cut the leeks very finely. Boil it in salted water. After 10 minutes, drain it well. Add it to the potatoes with the spices. Knead the mixture well. Grease your hands with oil and form balls. Arrange them in a baking dish greased with oil. Preheat the oven to 392 F (200 C). Apply the balls with oil. Put the tray in the oven. Bake the balls until golden color. Serve them warm with salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added potatoes, mushrooms, olives and pickles

75 61. STUFFED PICKLED CABBAGE LEAVES WITH BROWN RICE Ingredients for 4 servings: leaves of pickled cabbage 1 cup brown rice 4-5 tablespoons vegetable oil 1 teaspoon cumin, 1 coffee spoon black pepper, 1 teaspoon paprika, 1 cup sour cabbage juice Heat 2 tablespoons of oil and put well-washed and dried rice. Stir it constantly until it becomes transparent. Then pour 4 cups of hot water. Allow the rice to cook until absorb all liquid. Season it with cumin, red and black pepper. Allow the mixture to cool. If the leaves are large cut them into several pieces. Wrap small tight cabbage rolls-bites. At the bottom of a wide saucepan put the chopped pickled cabbage. Arrange the cabbage rolls on the cabbage. Pour over them with other 2-3 tablespoons oil. Squeeze them with a plate. Pour over them with 1 cup water and 1 cup cabbage juice. (If you do not have cabbage juice, use water). Cook the cabbage rolls on low heat until the liquid boil off. Serve them warm. You can cook cabbage rolls with fresh cabbage leaves that are steamed in advance. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added rice, mushrooms, and olives

76 62. CROQUETTES FROM CARROTS Ingredients for 4 servings: 2 lb (900 g) carrots 1 piece of ginger root (with a walnut size) 3-4 tablespoons flour 2-3 tablespoons sunflower oil 2 tablespoons chopped dill, a pinch of nutmeg, ground black pepper and salt to taste Wash, peel and cut into chunks the carrots. Peel and grate ginger finely. Saute them in 1 tablespoon oil for 3-4 minutes. Then pour over them with 2 cups of water. Boil them for minutes. Drain them and blend them. Add to them the spices and flour. Stir the mixture well. The mixture must be sufficiently thick to form easily the croquettes. Preheat the oven to 392 F (200 C). Grease suitable pan with oil. Put it into the oven to warm. Grease your hands with oil and form the croquettes. When the pan is heated enough arrange in it the croquettes. Put it into the oven. Bake the croquettes for 20 minutes. Serve the croquettes hot with slices of toasted bread and fresh salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added flour, groats, bread, mushrooms, bread, pasta, olives, and pickles

77 63. FRESH MUSHROOMS WITH CREAM Ingredients for 6 servings: 2 ¼ lb (1 kg) Fresh mushrooms optional 2 onions 1 cup sour cream 3oz (75 g) a kind of blue cheese of your choice 2 tablespoons butter 1 bay leaf, 1 tablespoon finely chopped dill, 2 tablespoons finely chopped parsley, ground black pepper and salt to taste Peel the onion and cut it into thin slices. Clean the mushrooms and cut them into chunks. Heat a deep pan. Put the butter to melt. Add mushrooms and stew them until the liquid evaporates. Add the onion, bay leaf, pepper and a pinch of salt. Stew the mixture over medium heat. Stir occasionally. After 10 minutes, add the cream and the blue cheese. Let the meat on low heat for 3 to 4 minutes over low heat. Sprinkle the dish with parsley and dill. Serve it warm with fresh salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added dairy products; mushrooms, olives, pickled vegetables, dairy sauces, cheeses

78 64. MUSHROOM STEW WITH POTATOES Ingredients for 4 servings: 11 oz (300 g) fresh mushrooms 4 medium potatoes 2 onions 2 cloves garlic 2-3 tablespoons vegetable oil 2 tablespoons chopped dill, ground black pepper and salt to taste Cut the mushrooms, onion and garlic slices. Peel the potatoes, wash them and cut them into medium sized pieces. Put the oil in a deep pan to warm. Add the onion and garlic. Saute them for 2-3 minutes. Add mushrooms, potatoes, pepper and salt to taste. Do not stir the mixture. After 3-4 minutes, pour over it with 2-3 cups of hot water. Put a lid and cook the dish over medium heat until the potatoes become tender. Sprinkle the stew with dill. Serve it warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added potatoes; mushrooms, olives, pickles

79 65. STEW OF WHITE BEANS IN A PRESSURE COOKER Ingredients for 6 servings: 2 cups white beans 1 onion 1 green pepper 1 tomato (you can canned) 1 chili pepper 1 carrot 1 slice of head of celery ½ root parsnips 2 tablespoons vegetable oil Salt to taste, 2 teaspoons paprika 1 teaspoon dried mint 1 tablespoon parsley Wash the bean and put it in the pressure cooker. Clean, wash and finely chop all the vegetables (onion, pepper, carrot, celery, parsnip, tomato). Put them in a saucepan. Pour over the products with 6 cups of cold water. Add the red pepper and oil. Carefully close the pan with a lid. Put it to the weakest level of the heat. When the dish boils leave it two hours to cook on low heat. When the pan cool remove the lid. Add salt, mint and parsley. Serve with a fresh salad or pickles. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added pulses-beans, lentils, peas, chickpeas; mushrooms, olives, pickles

80 66. WHITE BEANS ON GRATIN Ingredients for 6-7 servings: 2 cups white beans 2 onions 1 small tomato ½ tablespoon tomato paste 3-4 tablespoons vegetable oil 1 tablespoon mint, 2 tablespoons red pepper, salt to taste. Soak the beans in cold water for a few hours during the night. The next day rinse and boil until tender. Drain it gently and pour into baking pan. Heat the oil in a frying pan. Add the chopped onions, tomatoes, tomato paste and the red pepper. Add ½ cup water, salt and spices. Stir the mixture and then cook 3-4 minutes. Then put it in the tray at the bean. Stir the mixture well. Put the tray in an oven preheated to 392 F (200 C). Allow the dish to bake 20 minutes. Serve it warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added beans; mushrooms, olives, pickles

81 67. STEW OF LENTILS WITH GARLIC Ingredients for 6 servings: 2 cups of lentils 2 carrots 9 cloves of garlic 2 onions 2 tomatoes (canned) 1 teaspoon tomato paste 2 tablespoons vegetable oil 2 teaspoons mint, 1 tablespoon finely chopped parsley, salt to taste Cut the vegetables (except the garlic) finely. Saute them in a pan with hot oil. After 3-4 minutes, add the cleaned and washed lentils and garlic cloves. Pour over the dish with 3 cups of hot water. Dissolve the tomato paste in a little water. Add to the pan. Cook the dish on low heat until the lentils becomes very soft. Before removing the pan from the heat, sprinkle the dish with salt, mint and parsley. The stew was delicious as hot and cold. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added lentils; mushrooms, olives, pickles

82 68. MUSHROOMS WITH SAUCE AND WINE Ingredients for 4 servings: 1 1/3 lb (600 g) fresh mushrooms of your choice 1 cup white wine 3 tablespoons flour 3 tablespoons butter 3-4 twigs of thyme ground pepper and salt to taste Clean the mushrooms and cut into chunks. Put in saucepan 2 ½ cups water, salt and mushrooms. Bring the mixture to a boil over medium heat. Cook for 10 minutes. Heat the butter in a frying pan. Put the flour to be fried as constantly stirring it with a spoon. When it gets a golden color add the wine, broth from the mushrooms and then add the mushrooms and thyme. Sprinkle with pepper and salt to taste. Let the meal to simmer for 5-6 minutes. If the sauce thickens too much, add a little hot water. Serve warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added flour, bread, pasta; mushrooms, olives, pickled vegetables, brochettes, spaghetti, macaroni

83 69. BROCCOLI WITH SAUCE Ingredients for 4 servings: 1 head broccoli about 1 2/3 lb (725 g) 2 tablespoons flour 2 tablespoons butter 2 cups of vegetable broth or water 2 tablespoons finely chopped parsley, salt and ground black pepper to taste Clean the cauliflower and tear it into florets. Put it in a saucepan with 1.5 liters of water and a pinch of salt to boil for 6-7 minutes. Heat the butter in a suitable pan and add the flour. Stir it constantly for not burn. When it acquires yellow color pour in a trickle 2 cups of vegetable broth or water. When the sauce thickens enough, add the broccoli and spices. Leave the dish on the fire for several minutes, and then remove it. Serve warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added flour, bread, pasta; mushrooms, olives, pickled vegetables, brochettes, spaghetti, macaroni

84 70. GREEN TOMATOES WITH EGGS Ingredients for 4 servings: 5-6 green tomato (fresh or pickled) 2-3 onions 3-4 roasted, peeled peppers (fresh or canned) ½ cup diced red tomatoes canned 4 eggs ½ tablespoon tomato paste 3 tablespoons vegetable oil 2 tablespoons finely chopped parsley, salt and ground black pepper to taste Cut the onion into slices. Heat a deep pan and put oil. When it warms, saute the onion for 2-3 minutes. Cut green tomatoes into small pieces. Add them to the onions and stew them for 2-3 minutes. Then add the peppers sliced into strips, tomato paste, canned tomatoes, pepper and salt to taste. Stir the dish and let it stew for 10 minutes on medium heat. Stirring continuously, add the eggs. When the egg whites firm up remove the pan from the fire. Sprinkle the dish with parsley and serve warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; to them could be added eggs or mayonnaise; mushrooms, pickles, olives

85 DISHES WITH MEAT AND OFFAL

86 71. PORK KNUCKLE WITH SAUERKRAUT Ingredients for 4-5 servings: 2 ¼ lb (1 kg) pork knuckles with bone 3 lb (1.350 kg) chopped sauerkraut 3-4 tablespoons vegetable oil 1 teaspoon ground cumin, 3 teaspoons paprika, and 2 teaspoons crushed chili pepper To the chopped sauerkraut put the spices. Stir the mixture well. Cover the bottom of a deep saucepan with half of the amount of sauerkraut with spices. Put on it the whole knuckle. Cover with remaining cabbage. Pour over the dish with 2 cups of warm water. Put the pan on low heat. The dish should be cooked slowly, about hours. Then pour in the pan. (If after cooking has remained liquid remove it). Remove the bone from the shank carefully, trying to keep it whole. Pour the entire dish with oil. Preheat the oven to 428 F (220 C). Put the tray in the oven. Bake the dish for minutes. Serve it warm in a large bowl. Put the whole knuckle in the middle of the plate. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, pickles, olives, mustard

87 72. WHOLE ROAST LITTLE PIG Ingredients for servings: 1 little pig about 7-8 lb 4 tablespoons vegetable oil Vine twigs or grill 2 teaspoons red pepper, salt to taste In a large pan put a wreath of braided vine twigs. On them place the pig coated with a mixture of oil and paprika. Preheat the oven to 428 F (220 C).. Put the pig in the tray and roast it about 15 minutes. Then reduce oven to 320 F (160 C). Bake the pig a few hours, occasionally brushing it with oil for crispy rind. Salt the roasted pig and serve it whole. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, pickles, olives, mustard

88 73. ROASTED PORK RIBS WITH BEER Ingredients for 4 servings: 2 1/4 lb (1 kg) pork ribs with more meat on them 0.87 pint (0.5 liters) of beer 1 tablespoon vegetable oil 5-6 tablespoons of soy sauce, a pinch of chili, 1 teaspoon paprika Coat the bottom of medium tray oil. Cut the ribs in length. Prepare a mixture of spices in a bowl. Rub each ribs well with the mixture. Arrange ribs in the tray. Carefully pour the beer into the tray. Allow the ribs to stand for 1-2 hours. Cover the tray with aluminum foil. Preheat the oven to 392 F (200 C). Put the tray with the ribs in the oven for 1 hour. Then remove foil and bake for at least 20 minutes until ribs become golden brown. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, pickles, olives, mustard

89 74. A DISH WITH SAUERKRAUT AND SEVERAL TYPES OF MEAT Ingredients for 8 servings: 11oz (300 grams.) pork shoulder boneless 7 oz (200 g.) boneless veal 4 oz (100 g.) smoked ham 7 oz (200 g.) various sausages 14 oz (400 g.) fresh cabbage 14 oz (400 g.) sauerkraut 2 oz (50 g.) dried mushrooms ½ cup white wine 2 tablespoons lard 2 tablespoons vegetable oil 1 small onion 1 cup beef broth 1 bay leaf, 1 tablespoon marjoram, 1-2 teaspoons paprika, ground pepper to taste Soak the mushrooms in ½ cup water. Cut the onion. Cut the pork and veal on bites. Heat the oil in a skillet and saute the onions, beef and pork, almost to soft. Cut the fresh and the sour cabbage into thin strips. Heat the lard in a deep pan. Put both types of cabbage and the red pepper to suffocate 30 minutes. Cut the smoked pork ham and sausages into pieces of 1 cm. Arrange in a large saucepan ½ of stewed cabbage, add a row of the mixture with stewed meats, a row of cabbage and bay leaf, a row of sausages and smoked ham, marjoram, mushrooms and at the top finish with a row of cabbage. Sprinkle with pepper. Pour over the dish with wine, water of mushrooms and broth. Put the lid and cook the dish on low heat until it remains on fat (at least one hour). Serve warm. Distribute portions so that each portion to have fewer than all of the ingredients. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, pickles, olives, mustard

90 75. STEW OF PORK AND BEEF LIVER Ingredients for 6 servings: 1 1/3 lb (600 g) pork breast 7 oz (200g.) beef liver 3 large onions 7oz (200 g) Fresh mushrooms 1 cup white wine 4-5 chilies 1 tablespoon vegetable oil 1 teaspoon paprika, 2 bay leaves, 2 tablespoons finely chopped parsley, ground black pepper and salt to taste Cut the pork into chunks and beef liver on large pieces. Heat the oil in a deep saucepan. Put the meat and stew. Stir until the meat is browned. Then add the sliced onion, coarsely chopped mushrooms, whole chilies, red pepper and salt to taste. Mix well. After 5-6 minutesр add the liver, bay leaves, ground black pepper and wine. Pour mixture into pan. Preheat the oven to 392 F (200 C). Put the stew to cook in the oven for minutes. Serve warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

91 76. BAKED PORK CHOPS IN FOIL Ingredients for 4 servings: 4 pork chops 4 thin slices of smoked bacon 4 oz (120 g) fresh mushrooms of your choice 1 onion 2 cloves garlic 1 tablespoon butter 2 tablespoons finely chopped parsley, ground black pepper and salt to taste Cut the mushrooms and onion very finely. In the pan heat one tablespoon of oil. Put the mushrooms and onion and cook them for 6-7 minutes. Add the finely chopped garlic. When all the liquid has evaporated, add the parsley, pepper and salt to taste. Stir the mixture and remove from fire. Beat the chops on both sides, sprinkle with pepper. On each chop spread 1 tablespoon of the filling. Above - a slice bacon, on it one more 1 tablespoon of the filling. Wrap each chop in aluminum foil and put in the pan. Pour a little water in the tray. Preheat the oven to 392 F (200 C). Put the tray in the oven and bake the chops 50 minutes. Remove them and after 10 minutes serve the chops as are wrapped in foil. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

92 77. CAULIFLOWER WITH MINCED PORK Ingredients for 6 servings: 11 oz (300 g) minced pork from the shoulder 4 oz (100 g) bacon 1 head of cauliflower about 1 1/3 lb (600 g.) 1 onion 3 tablespoons oil 1 tablespoon tomato paste 1 teaspoon grated nutmeg, 4 tablespoons parsley, ground black pepper and salt to taste Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10 minutes. Then drain it and sprinkle with nutmeg. Arrange a half of the cauliflower in a small tray. Heat the oil in a deep pan. Cut the onion finely and put it in the pan. Saute it for 2-3 minutes. Add the minced meat, pepper and salt to taste. Stew the mixture until the mince is broken into pieces. Spread it on the cauliflower in the tray. On the minced meat arrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve the tomato paste in ½ cup water. Pour over the dish. Cut bacon into very thin strips. Arrange at the top one another. Preheat the oven to 392 F (200 C). Put the tray in the oven. Bake the dish for 20 minutes. Serve it warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

93 78. BAKED LEG OF PORKWITH SPICES Ingredients for 4-6 servings: 2 ¼ lb (1 kg.) pork leg 3 tablespoons butter 4-5 cloves beans, 2-3 garlic cloves, 4-5 cardamom grains, ground black pepper and salt to taste Make the cuts along the surface of the meat. In the grooves put cloves, garlic, and cardamom. Rub the meat with pepper and salt. Smear it with the butter. Pour 1 cup of water in the baking tray. Place the meat in it. Wrap the tray with aluminum foil. Preheat the oven to 374 F (190 C). Put the meat and bake it about 2 hours. Then leave it on board to cool. Strain the sauce which was separated during the baking. Cut the baked pork leg into thin slices. Optionally, you can pour each serving with hot sauce. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

94 79. STUFFED PICKLED CABBAGE LEAVES WITH MINCE AND BACON Ingredients for 6 servings: 1 medium head cabbage or whole leaves 1 lb (450 g) minced pork neck or shoulder 1 onion 2 oz (50 g) bacon ½ cup white wine 2 tablespoons tomato paste 1 tablespoon vegetable oil 2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper (optional), ground black pepper to taste Take the hard part of the leaves of cabbage. Cut the onion. Saute it in a pan with hot oil. Add the minced meat. Stir until the mince is broken into pieces. After 10 minutes, separate the mixture from the heat. Sprinkle it with paprika, cayenne pepper (optional), pepper and parsley. Cut the bacon into small pieces. In each cabbage leaf put 1 tablespoon of mince and a few pieces of bacon. Wrap tight rolls. Chop finely the remaining pickled cabbage. Cover the bottom of a wide shallow pot with them, arrange on top rolled leafs. Pour over with a mixture of wine, tomato paste, ground black pepper, 1 cup water and 1 cup cabbage juice. Press the rolls with shallow dish. Cover with the lid and cook on low heat for 1 hour until the rolls remain on fat. Serve them warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

95 80. ROLL OF MINCED PORK WITH SAUCE Ingredients for 6 servings: For the roll: 2 ¼ lb (1 kg) minced pork from the shoulder, 1 onion, 2 cloves of garlic, a pinch of ground black pepper, 1 teaspoon grated ginger, salt to taste, 1 tablespoon finely chopped parsley For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoon chopped parsley For smear: 1 tablespoon butter For the sauce: 14 oz (400 g)canned tomatoes, 1 tablespoon vegetable oil fresh basil leaves (or ½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of black pepper and salt to taste Very finely cut the ingredients for the filling. Mix them in a bowl. For the roll: Cut the onion and garlic finely. Put them in a deep bowl. Add the minced meat, pepper, ginger, salt and parsley. Knead the mixture well. Spread it evenly on a sheet of foil. Shape it as a rectangle. Distribute on it the mixture for the filling. Carefully lift the foil and shape a roll. Smear it with oil. Put it on a baking tray. Preheat the oven to 374 F (190 C). Put the roll and bake for 1 hour. Then remove it and put it on the board. Cut it in slices with a thickness of cm. For the sauce: Heat the frying pan and put oil to warm. Put the garlic. Stir seconds and add the tomatoes, salt and pepper. Allow the sauce to boil minutes. Add the basil, stir. Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hot tomato sauce. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

96 81. PORK MEATBALLS WITH MUSHROOMS Ingredients for 4 servings: 1 1/3 lb (600 g) minced pork from the shoulder 1 onion 11oz (300 g) fresh mushrooms of your choice 1 tablespoon vegetable oil Ground black pepper and salt to taste, 1 tablespoon finely chopped parsley, a pinch of ground cumin, 1 tablespoon butter Put the minced meat in a deep bowl. Add the finely chopped onions and mushrooms, salt and ground black pepper to taste, parsley. Knead well, adding a little cold water (about 3 tablespoons). The mixture should become smooth. Grease your hands with oil and form 12 meatballs. Preheat the grill pan. Smear it with oil. Arrange in it 6 meatballs. Bake them on medium heat for 10 minutes on each side. Then bake the remaining 6 meatballs. Mix the butter with cumin. For each portion serve 3 warm meatballs. On each meatball put a piece of butter mixed with cumin. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

97 82. PORK ROLLS-BITES Ingredients for 6-7 servings: 2 ¼ lb (1 kg) pig meat 1 onion 4 oz (100 g) smoked bacon Juice of 1 lemon 2 tablespoons vegetable oil Ground black pepper and salt to taste. Cut the bacon into very thin strips. Cut the onion very finely. Cut the meat into thin slices with a width of 2-3 cm. Hammer them and sprinkle with black pepper, lemon, onion and oil. Leave to stand for 3-4 hours in the refrigerator (maybe longer). Then drain them, wrap them into small rolls-bites. Wrap each roll-bite with bacon strips. Pierce them with a toothpick. Arrange them in an oiled tray. Preheat the oven to 374 F (190 C). Bake them for 30 minutes. Serve warm with a glass of beer. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

98 83. STUFFED PUMPKIN WITH PORK MEAT Ingredients for 6-8 servings: 1 whole pumpkin about 4 ½ lb (2 kg) 1 lb (450 g) pork ham 1 onion 2-3 cloves of garlic ½ cup canned corn 4 oz (100g) Fresh mushrooms of your choice 1 teaspoon finely grated root ginger grater 4-5 tablespoons oil 2 pinches of ground cumin, 2 teaspoons thyme, ground pepper and salt to taste Cut the lid of the pumpkin. Carve it up and clean the seeds. Sprinkle it from the inside with salt. After 1 hour, wash it and dry it. Chop finely the onion, garlic and mushrooms. Cut the meat into small chunks. Heat pan and put oil to warm. Saute the ginger, onion and meat for about 10 minutes, stirring it occasionally. Then add the mushrooms, the garlic and the corn. Stir the mixture well and add all the spices. Fill the pumpkin with the finished mixture. Put the lid. Place the pumpkin on a baking tray. Preheat the oven to 356 F (180 C). Bake for about 2 hours. Then put the whole pumpkin in a wide large bowl. Serve it behind 15 minutes. Cut the pumpkin in 6-8 portions. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; pickles, mushrooms, olives, mustard

99 84. BACON WITH BRUSSELS SPROUTS Ingredients for 4 servings: 14 oz (400g) smoked bacon 1 2/3 lb (750 g) Brussels sprouts 1 1/2 tablespoons tomato paste 1-2 tablespoons vegetable oil Salt and ground black pepper to taste, 2-3 tablespoons finely chopped parsley Clear Brussels sprouts. Remove the outer leaves if necessary. Heat the oil in a deep pan. Cut the bacon into small pieces and put it to fry. Then add the Brussels sprouts, stir. Top up with some hot water and leave to cook for minutes. When the liquid has evaporated, add the tomato paste, pepper and salt to taste. Allow to simmer 10 minutes, stirring periodically. Remove the pan from the fire. Sprinkle the meal with parsley. Serve it warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; olives, mushrooms, pickles, mustard

100 85. ROASTED PORK TROTTERS Ingredients for 4 servings: 4-5 pork trotters 1 large onion ½ cup white wine ½ tablespoon butter 1 cloves, 10 peppercorns, 1 teaspoon red pepper, salt to taste Peel the onion and cut into quarters. Wash and clean the pork trotters very well. Pour over them with cold water and put them to boil. Separate the foam with a slotted spoon. After 30 minutes, add black pepper, cloves, onion and salt to taste. When the pork trotters are fully cooked, remove them from the pan and debone them. If you have a pressure cooker can use it to boil the pork trotters faster. Arrange the separated meat in a pan greased with butter. Pour over it with wine and sprinkle it with paprika. Preheat the oven to 392 F (200 C). Bake the meat until golden brown. Serve the roast warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

101 86. PORK LIVER WITH LEEK Ingredients for 4 servings: 1 lb (450 g) pork liver 4-5 sticks of leeks (white part only) 1 tablespoon tomato paste 2 tablespoons vegetable oil Salt and ground black pepper to taste, 2-3 tablespoons finely chopped parsley Clean the liver of blood vessels and mucous membranes. Wash it thoroughly with cold water. Dry it and cut it into pieces. Cut the leeks into thin rings. Simmer it on low heat in hot oil. When the leeks soften, add the chopped liver. Stir until the liver starts to change its color. Then, add the tomato paste, pepper and salt to taste. After several minutes, sprinkle the dish with parsley and remove from the heat. Serve it warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

102 87. BEEF STEW WITH SPICES Ingredients for 6 servings: 2 ¼ lb (1 kg.) veal boneless most preferably a round of veal 1 carrot 1 onion 1 slice celery 1 teaspoon oil ½ cup white wine 2-3 cups beef broth 4-5 sprigs of parsley 1 clove, 2 cloves garlic, the zest of 1 lemon, 2 tablespoons finely chopped parsley, 1 tablespoon finely chopped celery leaves, ground black pepper and salt to taste Cut into small pieces carrot, onion and celery. Put them at the bottom of a deep pan with butter and parsley stalks. Place the whole piece of meat over the vegetables. Put the lid on the saucepan. After 3-4 minutes, stir. When the meat starts change its color, add garlic, clove, lemon zest, wine and 2 cups of beef broth or hot water. Allow the meat to stew over low heat. When the meat is soft enough, remove it from the pan and leave it for minutes to rest. Then cut it into thin slices. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

103 88. VEAL ROULADES IN OVEN Ingredients for 6 servings: 6 pieces of veal with thickness 1.5 cm, each 6 oz (175 g) 2 tablespoons butter For the filling: ground black pepper and salt to taste, 6 coffee spoons mustard, 1 sliced onion, 4 oz (120 g) bacon cut into thin strips, 3 pickled cucumbers cut into strips For the sauce: 2 tablespoons vegetable oil, 1 diced onion, 1 carrot cut into thin rings, 11 oz (300 g) fresh field mushrooms cut into chunks, ground black pepper and salt to taste, ½ cup white wine. Hammer the pieces of meat with a wooden kitchen hammer. Sprinkle with salt and pepper, smear them with mustard. Put on top of each a slice of bacon, onion rings and pickled cucumbers. Wrap each piece of meat on a roll. Pierce with toothpick in order to avoid leaking the stuffing. Heat 2 tablespoons of butter and fry the roulades on each side for 2 minutes. Remove them from the pan and put them in a tray. Put the tray in the preheated oven to 392 F (200 C). To prepare the sauce First place the oil in a pan (in which the roulades were fried). When warm add the onions, carrots and mushrooms. Season them with salt and pepper to taste. Saute them until all the liquid evaporates. Pour over them with the wine and 1 1/2 cup water. Allow the mixture to a boil. Remove the tray from oven and pour over the roulades with mushroom mixture. Return tray to oven and continue baking until the meat is cooked (about 30 minutes). Serve the dish warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

104 89. VEAL STEAK WITH A SIDE OF PORCINI MUSHROOMS Ingredients for 4 servings: 4 veal stacks 7 oz (200 g) porcini mushrooms 1 tablespoon butter For the marinade: 5 finely chopped cloves of garlic, 1 cup white wine, 1 tablespoon Dijon mustard, 1 teaspoon paprika Ground black pepper and salt to taste Mix in a bowl all the ingredients for the marinade. Put the veal steaks in the marinade for several hours in the refrigerator. Bake evenly on both sides of marinated beef steaks on the grill pan or in the oven Cut the porcini on slices. Heat a skillet and melt butter in it. Put the porcini. Sprinkle with salt and pepper and cook them. Optionally, add the garlic cloves from marinade. Put the marinade (in which were stayed stacks) on high heat. Allow to boil until a thick sauce. Serve the veal steaks 15 minutes after you have prepared them. Pour over each steak with a little of the sauce and garnish with stewed porcini.. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

105 90. BEEF KEBAB IN A CROCK If you don t have crocks cook the dish in a fireproof container with a lid. Ingredients for 5-6 servings: 2 ¼ lb (1 kg) boneless beef 30 very small onions 6 small peppers (marinated, frozen or pickled) 1 tablespoon tomato paste 3 tablespoons vegetable oil 2 tablespoons finely chopped parsley, 2 teaspoons mint leaves, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 bay leaf, 15 peppercorns, ground black pepper and salt to taste Cut the meat into chunks. Put it in a deep bowl. Sprinkle it with salt and ground black pepper, stir. Clear whole heads of onions. Put them in a bowl with peppers, tomato paste dissolved in some water and spices. Mix them well. Transfer the mixture into the crock and then pour over it with the oil and 1 cup hot water. Tightly cover the container with the lid (if no lid - cover with aluminum foil). Turn the oven to 356 F (180 C); bake the dish for hours. Serve the dish warm. To each portion of meat put several whole onions and 2-3 pieces of pepper. Sprinkle with parsley. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

106 91. ROASTED VEAL TENDERLOIN IN SPANISH Ingredients for 4 servings: 1 1/3 lb (600 g) fillet of veal 2 onions 5 pickled cucumbers 1 cup beef broth 2 tablespoons butter Ground black pepper and salt to taste, 3-4 tablespoons finely chopped parsley Chop finely the onion and the pickled cucumbers. Put them in a bowl and add the parsley, pepper and salt to taste. Stir the mixture well. Arrange half of this mixture on the bottom of a greased with butter baking tray. Put in it the veal tenderloin. Cover the meat with remaining mixture. Pour over the dish with broth and melted butter. Preheat the oven to 374F (190S). Bake it for minutes. Occasionally pour over it with the sauce from baking. When the meat is cooked remove the tray from the oven. Serve the meat sliced, but after minutes. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

107 92. STEAK OF VEAL Ingredients for 4 servings: 1 1/3 lb (600 g) minced veal 1 onion 1 tablespoon butter 2-3 tablespoons of vegetable oil for frying A pinch of grated nutmeg, a pinch of ground coriander, ground black pepper and salt to taste, 3 tablespoons finely chopped parsley Cut the onion very finely. Heat the oil in a pan and put the onions. Simmer it for 2-3 minutes and put it in a bowl. Add the minced veal and all spices (only 2 tablespoons parsley). Knead the mixture well. Of it shape 8 flat steaks. Put the oil in a pan and heat over medium heat. Fry the steaks for 6-7 minutes on each side. Serve them warm; sprinkle them with the remaining parsley. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

108 93. KEBAB OF VEAL WITH RED WINE Ingredients for 4 servings: 1 1/3 lb (600 g) boneless veal (a round of veal) 2 medium onions ½ cup red wine 1 tablespoon butter 1 tablespoon vegetable oil 1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon chopped parsley Clean and chop the onion on slices. Cut the veal on bites. Sprinkle it with salt. Put it to stew with melted butter and the oil. Stir for 3-4 minutes and then add the onions. After 5 minutes, add the red pepper. Pour over the mixture with wine and hot water, enough to cover it. Let the meat to simmer on low heat. When the meat is tender (after about 1 hour) add the bay leaves and peppercorns. Increase the heat and let the dish to simmer for additional 10 minutes. Serve the dish warm, sprinkle it with parsley. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

109 94. ROASTED VEAL WITH ROSEMARY Ingredients for 7-8 servings: 3 lb (1350 g) a large piece of veal the with fat left on top of the meat 7-8 sprigs of rosemary 4 cloves garlic, ground pepper For the sauce: 1 cup red wine, salt and ground black pepper to taste, the resulting sauce of roasted, ½ cup beef broth Leave the piece of the veal outside the refrigerator for one hour. Preheat the oven to 320 F (160 C). Rub the meat well with one or two cloves of garlic and a pinch of ground black pepper. On the grate of the baking pan arrange the washed and well dried stalks of rosemary, the remaining garlic cloves halved in two. On them place the veal - fat side up. Put in the tray 1 cup of water and put the meat to bake in the oven. When the meat is well browned and is almost ready, take a little bit of the separated on the bottom juices and pour it gently. Close the oven door. Meat will be well cooked after about 3-4 hours. Watch it to bake according to your taste. Once the meat is ready, remove it from the oven and leave it to rest for 15 minutes. Cut it into thin slices before serving. For the sauce: Take a spoon most of the fat from the resulting the juice of the baking. Place the pan over low heat. Scrape the caramelized parts of the sides and bottom of the tray. Then add the wine, broth, salt and ground black pepper to taste. Stir until the sauce thickens. Serve each portion of veal roast (3-4 slices) and pour over them with a little hot sauce. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

110 95. STUFFED CABBAGE WITH MINCED VEAL Ingredients for 7-8 servings: 1 medium cabbage 9oz (250 g) minced the veal 10 thin strips of bacon 1 large onion 2 large carrots 1 cup white wine 1 cup beef broth Salt and ground black pepper to taste, 2 tablespoons finely chopped parsley Mix the minced meat with ground black pepper, salt and 1 tablespoon parsley. Clean and chop the onion slices. Peel the carrots, wash them and cut them into rings. Clear the upper leaves of the cabbage. Put it in a large saucepan. Sprinkle it with salt and pour over with 1.5 liters of hot water. Let it boil for 15 minutes. Then remove to cool. Gently open the leaves of the cabbage. Put between them a little of the mixture with the minced meat. Wrap consistently leaves on each other, so as to get back the form of the cabbage. Wrap it with bacon strips. Fasten it with string and put it in the pan at the bottom of which you placed the onion and carrots. Pour over the cabbage with wine and broth. Cook the dish on low heat for 1 hour. Serve the whole cabbage in a suitable large bowl. Sprinkle it with parsley. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

111 96. MEATBALLS OF VEAL WITH TOMATO SAUCE Ingredients for 4 servings: 1 1/3 lb (600 g) minced veal 1 onion 2-3 tablespoons of vegetable oil for frying Ground black pepper and salt to taste, 1 teaspoon dried oregano, 1 teaspoon paprika, ground cumin to taste, 1 tablespoon chopped parsley For the tomato sauce: 1 tablespoon vegetable oil, 1 onion, 14 oz (400 g) canned, diced tomatoes, 4-5 cloves of garlic, salt and ground black pepper to taste, 15 fresh basil leaves Put in a deep bowl, minced veal. Cut the onion very finely. Add it all together with spices to the meat. Knead the mixture well. Grease your hands with oil and form 12 meatballs. Put oil in a pan and heat over medium heat. Put the meatballs to fry for 6-7 minutes on each side. Remove them on a baking tray. In the same pan put the oil for the sauce to warm. Cut the onion on slices and fry it for a few minutes. Add garlic and chopped tomatoes. When the sauce boils add salt and ground black pepper. Pour over meatballs with hot sauce. Put the tray in an oven preheated to 392 F (200 C). Leave the dish to bake 20 minutes. Serve 3 meatballs per serving. Wash them with 1-2 tablespoons of sauce, sprinkle with basil leaves. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

112 97. JELLIED VEAL TONGUE Ingredients for 4 servings: 1 ½ lb ( g.) veal tongue 5-6 pickles 1 large carrot 1 tablespoon mustard 1 tablespoon soft butter ½ oz (15 g.) gelatin parsley 1 tablespoon finely chopped parsley Salt to taste Place the tongue whole in a pressure cooker with cold water and salt. Once the water boils, cook the tongue for 1 hour. Then, drain it well and peel. Cut it into small cubes. Mix mustard and butter. Stir them well. Add chopped diced cucumbers, carrots, and finally the tongue. Sprinkle with salt to taste. Stir gently. Mix the gelatin with a little tepid water. After 15 minutes, add to it 1 cup hot broth in which you have boiled the tongue. Stir the mixture well and let it cool down. Decorate with parsley the edge of the bowls in which the tongue will be gelatinized. Distribute them in a mixture of vegetables and tongue. Pour over them with tepid gelatin and put them to stand in a refrigerator for several hours. Before serving the jellied tongue, dip bowls in hot water and turn on shallow dishes. Sprinkle each serving with chopped parsley. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

113 98. STEWED RABBIT WITH PEARL ONIONS Ingredients for 6-8 servings: 1 whole rabbit about 2 ½ lb 3 large onions 11 oz (300 g) pearl onions 5-6 cloves garlic 1 cup white wine 1 tablespoon wine vinegar 3 bay leaves, 10 peppercorns, 3 allspice grains, 2 teaspoons red pepper, 3 tablespoons vegetable oil, salt to taste Place the rabbit in a large, deep bowl. Around him arrange coarsely cut onion, garlic and pearl onions. Pour the wine, vinegar and tepid water, enough to cover the products. Add all spices. Place the lid (or aluminum foil) tightly on the container. Place the container in the oven. Turn it to heat to 356 F (180 C). Leave the rabbit to stew about 2 hours. Serve the vegetables and the sauce in wide plate. Put the whole rabbit on them. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

114 99. RABBIT IN SALMOREJO SAUCE Ingredients for 6-8 servings: 1 rabbit about 3 lb (1350 g) 1-2 tablespoons vegetable oil 1 tablespoon butter Salt to taste For the marinade: 6 cloves garlic, 2 small onions, 4-5 stalks of parsley, 1 sprig of rosemary, 4-3 thyme sprigs, 1-2 twigs oregano, 1-2 chili pepper, 1/3 cup vinegar, 1 tablespoon sweet red pepper, a pinch of ground cayenne pepper, 3-4 bay leaves, 1 cup vegetable broth Cut the rabbit on 6-8 pieces. Cut the onion in slices and the garlic finely. Put them in a deep dish. Add the remaining ingredients for the marinade. Stir them and add the pieces of meat. Cover the container with household foil. Leave it 24 hours in the refrigerator. Then remove the marinated meat and dry it with kitchen paper. Heat the butter and the oil in large skillet. Fry the pieces of meat on all sides until golden brown. Transfer them in the tray. Strain the marinade and pour over with it the meat. Sprinkle it with salt to taste. Cover the tray with a lid or aluminum foil. Preheat the oven to 392 F (200 C). Place the tray in the oven. Bake the dish for minutes. Remove it, discard the foil. Serve each piece of rabbit meat with sauce. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; mushrooms, olives, pickles, mustard

115 POULTRY DISHES

116 100. BONELESS STUFFED CHICKEN Ingredients for 6-7 servings: 1 chicken about 3lb (1350 g) 9 oz (250 g) minced pork 1 onion 2 pickled cucumbers 4 oz (100 g) fresh mushrooms 2-3 tablespoons butter 2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon basil, ground pepper and salt to taste Debone the raw chicken, trying chicken to remain whole. Apply it inside and out with lemon juice and pepper. Let it stand in the refrigerator for 2 hours. Cut the onion, mushrooms into small pieces. Melt 1 tablespoon butter and saute init the onion, mushrooms and minced meat. Finally add the cucumbers cut into small cubes, parsley, basil and salt to taste. Fill the chicken with this mixture; sew the chicken with a strong thread. Coat the chicken with the remaining oil. Put it in a small tray. Pour in a glass of water first. Preheat the oven to 392 F (200 C). Place the tray with the chicken. Bake it for 1 hour. During baking pour the chicken with its own sauce. Serve the whole chicken on a board. Cut it in slices and serve warm. Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, olives

117 101. STUFFED TURKEY WITH CHESTNUTS Products for 1 Turkey (around servings): 1 small turkey about 13 1/2 lb (6 kg) 2 ¼ lb (1 kg) peeled chestnuts 7 oz (200 g) chicken minced meat 1 cup vegetable broth 2 tablespoons butter Ground black pepper and salt to taste Clean and wash the turkey. Salt it inside and out and then rub with pepper. Boil the peeled and cleaned from skin chestnuts in water with salt to taste. Then cut them into very small pieces or grind them. Stew the minced chicken meat in a little oil. Add the chestnuts and mix. Fill the turkey with this mixture. Sew it with a strong thread. Place it into a suitable deep tray with a lid. If you do not have a lid use aluminum foil. Pour over the turkey with remaining oil. Preheat the oven to 338 F (170 C). Place the turkey to bake in the oven between 4-5 hours. Once browned on all sides, add broth and cover it up. From time to time, turn the turkey round and pour over it with the sauce, in which it is baked. Serve each portion of turkey meat with part of the filling. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

118 102. ROASTED QUAILS Ingredients for 4 servings: 12 quails 7oz (200 g) smoked pork breast 2 tablespoons butter Ground black pepper and salt to taste Cut the smoked pork breast into very thin strips. Clean and wash the quails and their inward parts, which then return them inside. Salt them inside and out. Sprinkle with black pepper. Coat them with the butter. Wrap each quail with strips of smoked pork breast. Arrange in a greased tray. Preheat the oven to 392 F (200 C). Place the tray in the oven. Roast quails minutes. Serve 3 warm roasted quails per serving with fresh salad. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

119 103. STUFFED ROASTED PIGEONS Ingredients for 2 servings: 2 pcs cleaned pigeons 2 oz (50 g) pork breasts For the filling: 2 oz (50 g) bacon (for stuffing) finely chopped, livers and hearts of the pigeon, 1 head finely chopped onion, a pinch of grated nutmeg, ground black pepper and salt to taste, 1 tablespoon chopped parsley Rub the pigeons with salt and ground black pepper. Fry the onion with livers and hearts of the pigeon, bacon, parsley, nutmeg. With this mixture fill the pigeons. Cut the pork breast into thin strips. Wrap the pigeons from the chest. Fasten them with kitchen strong thread. Arrange them in a baking tray with the back down. Preheat the oven to 428 F (220 C). Place the tray in the oven and bake pigeons for minutes until meat is tender. Serve them warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

120 104. ROASTED HEN WITH TOMATOES AND OLIVES Ingredients for 8-10 servings: 1 hen about 4 lb (1.8 kg) 1 1/2 lb diced, canned tomatoes 4 oz (100 g) pitted olives 1 cup white wine For the marinade: the juice and zest of 1 lemon, 1 crushed chili pepper, 2 cloves pressed garlic, 1 teaspoon rosemary, ground black pepper and salt to taste, 4 tablespoons oil Prepare the marinade. Place all ingredients in a bowl and mix well. Rub the hen inside and out with the prepared marinade. Leave it to stand in refrigerator 4-5 hours. Then put it in a deep tray. Add the tomatoes, wine, olives and salt to taste. Cover the tray tightly with a lid or aluminum foil. Preheat the oven to 392 F (200 C). Place the tray in the oven. Leave the hen to bake for 2-3 hours. Before removing it from the oven, remove the cover (foil) and then finish cooking for 10 minutes. Serve the whole hen warm in a large dinner plate. Cut it in portions and serve it with some of the sauce. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

121 105. CHICKEN STEW IN A RURAL Ingredients for 6-7 servings: 1 chicken about 3lb (1350 g) 4 large onions 1 cup diced, canned tomatoes 2 tablespoons olive oil 2 teaspoons paprika, 2 tablespoons finely chopped parsley, 2-3 bay leaves, peppercorns and salt to taste Cut the chicken into portions. Wash the pieces with cold water. Then dry them. Heat a large frying pan. Place the olive oil. When warm place the chicken pieces. Turn them after 5 minutes. Cut the onion into slices. Add them to the pan. Stir well and let the onions to stew for 10 minutes. Then add the red pepper, salt, bay leaf, pepper, tomatoes and 1 cup hot water. Put the lid. Let the dish simmer on low heat until it remains on fat. Serve warm, sprinkle it with parsley. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

122 106. STEWED CHICKEN WITH PICKLES Ingredients for 6-7 servings: 1 chicken about 3lb (1350 g) 1 onion 1 1/3 lb (about 600 g) a mixed raw pickles of your choice (green tomatoes, carrots, cucumbers, peppers, cauliflower, cabbage) 2-3 tablespoons vegetable oil Ground black pepper, 2 teaspoons paprika, ½ teaspoon chili, 2 tablespoons finely chopped parsley Boil the chicken in 1.5 liters of water and a pinch of salt. Then remove the skin and bones. Take the meat and put it in a deep dish. Sprinkle it with pepper. Cut the onion finely and pickled vegetables into small pieces. Place a deep frying pan on the stove to warm up. Pour the oil and when it is warm - put onions to stew for 2-3 minutes. Then, add the vegetables of pickles, red pepper and chili. Put the lid and stew the meal at least minutes on low heat. Sprinkle the vegetables with parsley and pour them over the chicken. Serve warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

123 107. CHICKEN BREAST WITH CAULIFLOWER Ingredients for 4 servings: 4 skinless chicken breasts 1 small head cauliflower about 1lb (450 g) 1 tablespoon tomato paste ½ cup white wine 1 cup chicken broth 1 tablespoon butter 1 tablespoon olive oil 1 teaspoon thyme, ground black pepper, grated nutmeg and salt to taste Wash the cauliflower and tear it into florets. Put it in a deep pan and pour over with water. Add a pinch of salt. Allow to boil for 10 minutes. Then drain. Sprinkle the chicken breasts with pepper and salt. Heat the pan and put in it the oil and butter. When they are heated - put the chicken breast to fry for 5 minutes on each side. Add the wine and after 2-3 minutes the tomato paste. Stir and put cauliflower, chicken broth and nutmeg. Cook the meal, until thickened. Sprinkle it with thyme. Serve it warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

124 108. ROASTED CHICKEN WITH MUSHROOMS Ingredients for 6 servings: 1 chicken about 3lb (1350 g) 11 oz (300 g) fresh mushrooms of your choice 1 onion ½ cup white wine 2 tablespoons butter 1 tablespoon chopped dill, 2-3 sprigs rosemary, ground black pepper and salt to taste Dry the chicken. Rub it with ground black pepper, salt and the butter. Pour 1 cup hot water into a baking tray. Place rosemary and the chicken on it. Preheat the oven to 374 F (190 C). Place the chicken to be baked 45 minutes. Occasionally, pour over it with the sauce of the baking. Remove the tray from the oven. Place the chicken in a deep dish. Strain the sauce of the roasted chicken. Cut the onion and mushrooms in slices. In a pan put the remaining butter to melt. Add the onion and saute the mushrooms until the liquid evaporates. Then sprinkle with pepper and salt. Pour the wine and the strained sauce of the roasting. Let the mixture boils for 10 minutes on low heat. Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2 tablespoons of sauce. Sprinkle with dill and serve the meal warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

125 109. ROASTED CHICKEN WITH BEER Ingredients for 6 servings: 1 chicken about 3lb (1350 g) 2-3 tablespoons butter 1 cup of beer 1-2 teaspoons paprika ground pepper and salt to taste Dry the chicken. Rub it from outside and inside with pepper and salt. Mix the butter with paprika. Smear the chicken with this mixture thoroughly. Put it in a fireproof container. Pour over it with beer and the rest of melted butter. Cover the pot with a lid or aluminum foil. Preheat the oven to 392 F (200C). Place the chicken to be baked for 1 hour. Remove the cover (foil) and bake the chicken for another 10 minutes. Divide the ready chicken into portions. Pour over each portion with sauce from the baking. Serve the roasted chicken warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

126 110. DUCK FILLET ON A PUREE OF CELERY Ingredients for 4 servings: 4 pieces of duck magret (fillet with skin) by 250g each one Salt and pepper to taste, 1 oz (25 g.) peeled pumpkin seeds For the cream of celery: 1 head celery or 2 smaller total about 1 lb (450 g), 1 tablespoon butter, a pinch of ground white pepper, a pinch of grated nutmeg, salt to taste Heat a shallow pan and place the pumpkin seeds to roast for several minutes. Sprinkle the fillets with salt and ground black pepper to taste. Put them in a dry heated frying pan on skin side down until they are slightly caramelized. Turn round them. Preheat the oven to 356 F (180 C). Place the duck fillets in the oven on the grill for 10 minutes, if you want a medium roast (or minutes for well-done). For the puree: Peel the celery and wash it with cold water. Cut it in chunks and put it in a saucepan with 1 liter of water and a pinch of salt. Cook the celery about minutes until it become soft. Remove it from the pan and then drain. Place it into a bowl and blend with a mixer or in a blender. If necessary add a little water in which the celery was cooked. Add butter, pepper and nutmeg. Stir until a smooth, homogeneous mixture. Serve the meal as follows: At the bottom of a shallow dish put 1-2 tablespoons of puree of celery. On it place one duck fillet. Sprinkle with roasted pumpkin seeds. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

127 111. CHICKEN BREAST WITH RAW SAUSAGE Ingredients for 4 servings: 2 skinless chicken breasts 7oz (200 g) raw sausage 1 onion 7oz (200 g) fresh mushrooms of your choice ½ cup canned tomatoes ½ cup white wine 2 tablespoons vegetable oil 1 teaspoon of red pepper, a pinch of thyme, ground pepper and salt to taste Cut the chicken breasts into bite sized pieces, raw sausage into thick wheels, the onion finely, the mushrooms in slices. Heat a deep pan. Place the oil to warm. Place the chicken bites. After 3-4 minutes, add the sausages. Stew them another 3-4 minutes. Mix them not to burn. Then, remove them with a slotted spoon and put them in a deep dish. In the same fat, saute the onion, mushrooms and tomatoes. After 6-7 minutes, add them to the chicken and sausages. Add thyme, paprika, salt and pepper to taste. Mix well. Pour the wine and 1/2 cup hot water. Stew the meal on low heat. The dish must remain only on fat. Serve it warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

128 112. CHICKEN DRUMSTICK WITH GINGER SAUCE Ingredients for 4 servings: 4 chicken drumsticks 2 onions 4-5 cloves garlic 1 tablespoon grated ginger root 1 tablespoon vegetable oil 1 tablespoon olive oil 1 cup of white wine 1 cup of chicken broth Ground black pepper and salt to taste, 1 tablespoon chopped parsley Cut the onions and the garlic finely. Heat a large pan. Place the oil and butter to warm. Dry the chicken drumsticks sprinkle them with pepper and salt. Fry them for 4-5 minutes on each side. Then, take them out on a plate. In the same pan put the ginger, the garlic and the onion. Stir the mixture until it is well smothered. After 3-4 minutes, add the wine and broth. When the mixture boils return the drumsticks in the pan (if necessary add salt). Stew the meal on low heat until the meat is tender and the dish thickens (about 30 minutes). Sprinkle with parsley and serve the meal warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives

129 113. CHICKEN WINGS WITH A CRISPY CRUST Ingredients for 4 servings: 3 lb (1350 g) chicken wings The juice of 1 lemon, 2 tablespoons vegetable oil, 2 teaspoons paprika, ground pepper and salt to taste Wash the chicken wings thoroughly with cold water. Drain them and dry them with kitchen paper. Put them in a deep baking tray. Sprinkle them with all the spices. Stir them with the hands, so to take the entire quantity of spices. Let them to stay until the oven will be heated to 392 F (200 C). Pour into the tray 1 coffee cup of water. Then, place it in the oven at a moderate level. Bake the wings minutes, until golden brown well. Serve warm. Vegetable salads and soups cooked by recipes from the books to properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, olives

130 DISHES OF FISH AND SEAFOOD