Great post. Recipes meatless dishes

In lent, meat, eggs, dairy products, animal fats are eliminated from the diet. Fish is permitted on the Annunciation and palm Sunday. Fish eggs valid on Lazarus Saturday.

Lenten table - not only is healthy, lean foods: vegetables, cereals are the most exquisite products, often requiring special art of cooking and give the most amazing results.

A huge number of meatless recipes.

Salads
Salads in a strict fast and very capable to set the table. In Lent, of course, is less available than in summer posts, fresh vegetables, but can be widely used procurement: frozen, dried, pickled vegetables and fruits, tofu, add cooked rice or other cereals. For salads is used sunflower oil, soy mayonnaise, sauces, or selected juicy enough components to the salad was tasty without additional components.

Salad with various vegetables
100, kohlrabi, 50, canned green peas, 2 carrots, 2 apples, cucumber, 50 g salad or green onions, 50, plums or prunes, 1 tomato or sweet pepper, 1 teaspoon sugar, 200 g of soy mayonnaise, pepper, salt to taste, dill. Peeled boiled young kohlrabi, carrots cut into thin slices. Prunes, rinse, fill with hot water to swell, remove from bones and cut into slices. Also chopped pitted prunes. Tomatoes cut into 5-6 pieces, fresh peppers, remove the stem, together with beans, cut into strips. Apples peel, remove the seed box and cut as well as vegetables. The washed lettuce leaves cut into 2-3 pieces and chop cucumbers slices. Cut vegetables and fruit mix, add canned green peas, a little salt, pepper and dress with the serving of mayonnaise. In the salad, you can add sugar (preferably powdered sugar and lemon juice. Vegetable salad can also be made from other vegetables available.

Vinaigrette
Boiled potatoes and beets peel, cut into small cubes or thin slices. Pickles and onions cut into cubes. Sauerkraut bust, large pieces cut. If the sauerkraut has a very sour taste, rinse it with cold water or even soak in for some time, squeeze, chop. Onions finely chopped. Then all the vegetables mix, salt seasoning vegetable oil. Potatoes can be partially or completely replace the boiled beans.

The vegetable salad of seaweed

Dried seaweed is soaked, boiled, carefully washed . Separately fried chopped onions, mixed with the prepared cabbage, seasoned with soy sauce, Ajinomoto, other spices to taste.

Korean salads

Many Korean salads have a lean components and therefore is quite suitable for vesicopustules meal. You can buy ready-made or make yourself. For salads need a special grater (cut so thinly, as needed, can only be experienced hand). Here are a few classic options: 1) carrot (cinqueda thin), 2) carrots and green radish (second less, both products chop), 3) cabbage (cut into squares 2x2 cm, or add shredded carrots or beets, but very little, only for color). Prepared vegetables salted, stirred, crumple, allowed to stand until the juice, the juice is poured or squeezed. In a pan heat the sunflower oil odourless. At this time seasoned the vegetables with vinegar, red pepper, Ajinomoto, coriander. Finely chop the garlic and put the pile on the vegetables, hot oil poured directly on the garlic, all mixed. Let stand to cool.

Salad of cabbage, carrots, apples and sweet peppers

Washed cabbage cut into strips, fray with a little salt, pour the juice, mixed with peeled sliced apples, carrots, sweet peppers, seasoned with sugar and vegetable oil. Sprinkle with finely chopped greens.

300 g cabbage, 2 apples, 1 carrot, 100 g sweet pepper, 4 tablespoons vegetable oil, 1 teaspoon salt, 1/2 teaspoon sugar, herbs.

The beet caviar

Finely chop the onion, carrot grate on a coarse grater. All fry in vegetable oil until Golden brown. After adding grated fresh beets. Five minutes until cooked add salt to taste and tomato paste.

1 onion, 1 carrot, 3-4 medium beets, 100 grams of vegetable oil, 1/2 Cup of tomato paste, diluted with water, salt.

Radish salad with butter

Clean and wash the radish, put it in cold water for 15-20 minutes, then drain the water, chop the radish grated, add vegetable oil, salt and vinegar, put in a salad bowl and garnish with greens. In grated radish, you can add chopped onions, browned in vegetable oil.

Radish 120 g, vegetable oil. 10 grams, 3 grams of vinegar, 15 grams of onion, parsley.

Vitamin salad

Fresh finely shred the cabbage, carrots grate on a coarse grater. Mix well and add salt. Add green peas (canned). Pour vinegar, vegetable oil, sprinkle with black pepper and herbs. You can add fresh cucumbers and green onions.

300 g fresh cabbage, 1 large carrot, 5 tablespoons of peas, salt, 1 tablespoon of vinegar. 10 grams of vegetable oil, 2 g black pepper.

Salad "Summer"

Tomatoes put in a colander, pour boiling water and then immediately with cold water. Remove the skin. Cut the peeled tomatoes into thin slices. Peeled apples cut in half and remove the core. Apple also cut into slices. The onion and pepper cut into small strips. Mix it all together. Season with salt, stir in sugar, add lemon juice and pour vegetable oil.

2 ripe tomatoes, 1 Apple, 1 small onion, 1 pod of sweet Perry,and 3 tablespoons of vegetable oil, salt, sugar, 1 tablespoon lemon juice.

Tomatoes stuffed with vegetable mixture

Wash the tomatoes, sharp knife to cut the upper part, with a spoon to get the core. Boiled carrots, mince, Apple, finely chopped, cucumber RUB on a coarse grater. All the vegetables to put in a bowl, add the peas, salt, vegetable oil and stir. This stuffing stuff the tomatoes. Sprinkle with dill.

5 small tomatoes, 1 carrot, 1 Apple, 2 pickles, 100 g canned green peas, 2 tbsp. tablespoons vegetable oil, 1/3 teaspoon salt, dill.

Rice salad

Boil the rice in salted water. The chop vegetables, mix with the cooled rice, season with salt, sprinkle with pepper, add sugar to taste and vinegar.

100 grams of rice, 2 sweet pepper, 1 tomato, 1 carrot, 1 pickled cucumber, 1 onion.

Leeks

The green part of the leek finely cut into rings (stem four), fry in margarine with garlic and thyme. Add the white part of the stems. Pour all this white wine mixed with vegetable broth, before delivering the container in the oven, cover food with a paper, put it in the oven and keep for 30 minutes.

4 stalks of leeks, 2 cloves of garlic, a handful of fresh thyme, 115 g butter (vegetable margarine), 2 glasses of Chardonnay, 285 ml of vegetable broth, sea salt and black pepper.

Buckwheat floury with mushrooms and onions

3 cups water 1.5 cups of buckwheat-grain, 2 onions, a bit of dried porcini mushrooms. The unground cover with water, sprinkle with chopped mushrooms and put on high heat, close the lid. When it boils, fire, reduce by half and continue cooking for 10 minutes until the mixture thickens, then reduce the heat to a gentle boil for about 5-7 minutes until complete evaporation of the water. Remove from heat, wrap in warm to 15 minutes at the same time, fry the finely chopped onion, salt. Fried onions to add to the porridge, stir evenly.

Mushroom pilaf

For pilaf preferred thick-walled ware, evenly warmed and slowly radiating heat. The ratio of main components : ricecarrotmushrooms (frozen, fresh or soaked dried) are equal, i.e., half a kilo of rice exactly the same carrot and mushrooms. You can partially or completely replace the mushrooms with soy meat, however, you must remember that the very soya meat does not have the same taste qualities, and mushrooms, and it should bring a dish using the taste of herbs and spices.

Preheat the cauldron and oil in it (oil on pilaf not regret: its taste is greatly improved), fry the mushrooms and carrots, add salt and spices, covered top, without stirring, with a layer of rice washed and carefully pour water (1.5 volume of rice, so the rice turns out covered in water with a stock not a couple of inches. close tightly with a lid, trying on the lid without the need not to open. When you hear that the contents of the cauldron is boiling, reduce the heat to low, at this time, prepare the garlic: we will need several small denticles. They are placed directly into the cap of rice (the rice is swollen absorbed all the water on yourself) safe and lightly press down, plunging into the rice, then the cauldron is already turned off, but the pilaf continues to prepare due to residual heat. Ten minutes-fifteen you stir and serve. A good addition to serve pilaf homemade pickles or tomatoes or sauerkraut.

Sweet barley porridge with poppy

Barley groats rinse and start to cook in large quantities of water over moderate heat, removing the foam. When grits are about to select mucus, excess water to drain and cook until soft grains and thick, stirring occasionally. Prepare the Mac (in a glass grains is less than half a Cup poppy): fill it with boiling water, allow to rasputitsa, after 5 minutes drain the water, poppy seeds, rinse, again pour boiling water, immediately drain it as soon as you will begin to see the fat droplets on the surface of the water. Then steamed poppy grind, adding a little boiling water. Prepared poppy mixed with thickened, softened barley porridge, adding honey, warm it up on low heat for 5-7 minutes, stirring constantly, remove from heat, season with jam.

Millet porridge with pumpkin

Small pieces of pumpkin boiled in water for 10-15 minutes. Millet rinse thoroughly and sleep there, a little salt, sugar. Stirring occasionally, cook until thick (15-20 minutes). You can put "walk" for a short time in the oven. The proportions between the pumpkin and millet are chosen by taste, the amount of water is taken depending on the previous components, and with a larger number of pumpkins require less water.

FIRST COURSES

Adaptation to the post of soup kharcho

Two to three liters of boiling water, pour half a Cup of rice. Fry 3-4 onions, enter them in the water with the rice, Bay leaf, allspice (pea crush). After 5 minutes, pour half a Cup of crushed walnuts. Even after a short time, add half a Cup of tomato paste (in a more classic version: plum tkemali that we did not meet, or half a Cup of pomegranate juice): dried herbs (Basil, parsley), red pepper, a little cinnamon, hops suneli (key for a taste of the soup seasoning). After another 5 minutes you can turn off completely, adding fresh herbs and chopped garlic, let it stand. Even more adapted to the Russian environment earlier version of rice in boiling water, you can put the potatoes.

Pickle

Soak for a few hours a small amount of pearl barley (not more than half of the standard three-liter pot of soup). Boil it lightly. In boiling water with barley to lay cut into cubes and potatoes. Separately, fry the onion, carrot, add the rice and potatoes. Later, close to the cooked potatoes to lay sliced pickles and fill with brine (well before these cucumbers in brine a little put out). At the end of cooking add the chopped garlic, Bay leaves, dried or fresh herbs. Can be served with soy mayonnaise, if any.

Korean soup

For this soup, you need to have a special seasoning from soy: tyay. It has a very thick consistency, dark brown color, specific taste and smell. Is it similar to Japanese, is the name of the "miso".

For a meatless version of this soup fried three or four holowecki onion, add two or three spoons tea, you can add this steamed soy meat. After this is added water (three liters), after boiling the potatoes and a little later "profile" the vegetable. It can be fresh Korean cabbage or she dried or chopped zucchini, or a pair of green Radek. The soup is cooked until the vegetables are just tender. Salinity and sharpness should give tyay, if not seem to be insufficient, you can still add salt and red pepper. Serve with fresh rice, cooked in a thick-walled container, the ratio of rice and water: two to three, a gradual reduction of fire.

Lentil soup

The lentils to soak for a couple of hours, leave to cook, peel and chop the potatoes, sauteed carrots and onions. Good supplements and spices to the soup: coriander, thyme, garlic, parsley. Goes well with soy meat (with fried onions and carrots, tomato, olives (brine from them is added directly to the soup and soy mayonnaise when applying.

Vegetable soup

Chopped onion, parsley and celery and fry in vegetable oil, add water, put the chopped carrots, Swede and shredded cabbage and cook on low heat for 20-30 minutes. Approximately in the middle of cooking, add the crushed garlic, seasonings; applesauce or Apple liquor to put in the very end. Feeding on the table, sprinkle the soup with the chopped herbs.

2 onions, 1 parsley root, celery, 2 tablespoons vegetable oil, 1 l of water, 2 carrots, 1 slice of turnip, 1 Cup finely shredded cabbage (150 g), clove of garlic, 1 Bay leaf, 1/2 teaspoon cumin, 1 Apple or 2 tablespoons applesauce, salt, parsley.

Pea soup with pearl barley

Peas, soak overnight in cold water and add the washed barley, put in the same water to boil. Carrot, onion and parsley cut into small cubes, fry in butter and combine with peas, when he is half ready. Season with salt and sprinkle with herbs.

1 l of water, 1 Cup peas, 1 tbsp-tablespoon pearl barley, 1/2 carrot, 1/2 onion, 1/2 parsley root, 1 tablespoon of vegetable oil, herbs, salt.

Lean pea soup

In the evening pour the peas with cold water and leave to swell and cook the noodles.

For noodles half a Cup of flour should be well mixed with three tablespoons of vegetable oil, add a spoonful of cold water, add salt and leave the dough for an hour for the swelling. Thinly roll out and dried dough cut into strips, dry in the oven.

Cook the peas swollen, without draining the water until soft, add fried onions, potato, cut into cubes, noodles, pepper, salt and cook until the potatoes and noodles are ready.

Peas - 50 g potatoes 100 g onion 20 g water 300 g, oil for frying onion 10 grams, parsley, salt and pepper to taste.

Russian Lenten soup

Cook the pearl barley in broth, add fresh cabbage, cut into small squares, potatoes and spices, diced, and cook until gotovnosti. In summer you can add fresh tomatoes, sliced, which lay together with potatoes.

When serving sprinkle with parsley or dill.

Potatoes, cabbage, 100 g onion 20 g carrots - 20 g, cereals perlo - Wai - 20 g, dill, salt to taste.

Soup with mushrooms

Prepared mushrooms stewed in butter with chopped vegetables. Boiled beets RUB or cut into wedges. Potatoes, cut into oblong pieces, boiled in broth until soft, add other products (flour mixed with a small amount of cold liquid) and cook all together for 10 minutes. The greens put in the soup before serving. If you add the tomato puree, then his stew with mushrooms.

200 g fresh or 30 g dried porcini mushrooms 1 tablespoon vegetable oil, 1 onion, a little celery or parsley, 2 small beets (400 g), 4 potatoes, salt, 1-2 l of water, 1 teaspoon flour, 2-3 tablespoons of greens, 1 tablespoon of tomato puree, vinegar.

MAIN DISHES

Peppers, eggplant, zucchini stuffed

Peppers, eggplant, young zucchini remove stalks and seeds (squash cut off the peel) and fill with the vegetable stuffing, which consists of finely chopped onion, carrot, cabbage, taken in equal parts, and 1/10 of the total volume of parsley and celery. All the vegetables going for stuffing, pre-fry in vegetable oil. Fry the eggplant, peppers and zucchini in full form. Then put in a deep metal bowl, pour 2 cups of tomato juice and place in the oven for 30-45 minutes for baking.

Porridge Tikhvin

Peas, rinse, seethe in the water, not podsalivaya, and when water 1/3 boil and peas are almost done, went to sleep and cook until tender. Then season with finely chopped onion, fried in butter, and posadit.

1/2 Cup peas, 1.5 liters of water, 1 Cup buckwheat slipped, 2 onions, 4 cm. tablespoons vegetable oil.

The simple stew

Raw potatoes cut into large cubes and a wide frying in vegetable oil, as soon as possible (on high heat) and evenly on all sides and fry until Golden brown. Once the crust is formed, another half-baked potatoes put in a clay pot, sprinkle with chopped parsley, onion, salt, pour boiling water, cover and place in the oven for 1 minute Ready to tosaku eat cucumbers (fresh or salt), sauerkraut.

1 kg of potatoes, 1/2 Cup vegetable oil, 1 tablespoon dill, I cm. spoon parsley, 1 onion, 1/2 Cup water, salt.

Braised cabbage

Onion finely chopped, place in a pan with vegetable oil and fry until Golden brown. Then add shredded cabbage and cook until soft. 10 minutes before the end add salt, tomato paste, red or black pepper, sweet peas and Bay leaf. The pan cover. Before PTCA, sprinkle with herbs.

2 medium onions, 1 small head of cabbage 1/2 Cup vegetable oil, salt, Perea, 2-3 pea sweet pepper, 1 Bay leaf, 1/2 Cup tomato paste diluted in water.

Potatoes in garlic sauce

Peeled potatoes, rinse and dry with a towel. Each potato cut in half. More than half of vegetable oil preheat a frying pan and fry the potatoes until Golden brown. Then cook garlic sauce. To do this, RUB the garlic with the salt, add 2 tablespoons of sunflower oil and stir. Fried potatoes, drizzle with garlic sauce.

10 small potatoes, half a Cup of sunflower oil, 6 cloves of chanaka, 2 teaspoons of salt.

Porridge RISO-oat crisp

Rice and oats wash, stir and pour the mixture into the boiling water. Keep on high heat for 12 minutes, then reduce the heat to medium and keep for another 5-8 minutes, then remove from heat, wrap up warm and only 15-20 minutes to open the lid. Cooked porridge to fill fried in butter and onions and chopped garlic and dill. Warm it in a pan on a low flame for 3-4 minutes

1.5 cups of rice, 0.75 Cup oats, 0.7 l of water, 2 teaspoons salt, 1 onion, 4-5 cloves of garlic. 4-5 tablespoons of sunflower oil, 1 tablespoon dill.

Tachanka

Mac soak for 10 hours, drain, squeeze and grind in a mortar.

The beans soak for 10 hours, boil for 2 hours and cooked, grind to puree, to which hot add mashed poppy, mashed potatoes, finely chopped onion, sugar, pepper, parsley and grind.

5 potatoes, 0.5 cups of beans, 2 tablespoons of poppy seeds, 1-2 onions, 2 tsp sugar, 1 tbsp-tablespoon parsley, 0,5 teaspoons of black pepper.

Potato chops with prunes

Make mashed 400 grams boiled potatoes, season with salt, add half a Cup of vegetable oil, half a Cup of warm water and as much flour to the dough turned uncool.

Let stand twenty minutes, until flour swelled, at this time, prepare the prunes - clean it from seed, cover with boiling water. Roll out the dough, cut glass circles in the middle of each place prunes, form patties, pinching the dough in the pie, roll each cutlet in breadcrumbs and fry in a pan in a large amount of vegetable oil.

Potato pancakes

Part of the potato RUB on a grater, part of the boil, drain the water, add salt and finely chopped and fried in vegetable oil onion. All potato mixture stir, add flour and soda and the resulting dough to bake cakes in vegetable oil.

750 g of grated raw potatoes, 500 g boiled potatoes (mashed), 3 tablespoons of flour, 0.5 teaspoon of baking soda.

Rice with vegetables

In a pan heat oil, fry onion in it, carrots, peppers. Then add lightly cooked rice, salt, pepper, a little water and simmer for another 15 minutes. Bring to perfection, the rice should absorb all the liquid. Then add green peas, parsley and dill.

2 full cups of rice, 100 grams of vegetable oil, 3 onions, 1 carrot, salt, pepper, 3 sweet peppers, 0,5 l of water, 5 tablespoons of green peas.

KVASY, COMPOTES

Compote of dried fruits

Fruit wash, and then separate the apples and pears, as they are cooked longer.

Sorted fruit rinse 3-4 times, dipped in boiling water. Pears and apples cook for 35-40 minutes, other fruit - 15-20 minutes At the end to add sugar.

200 g dried fruit, 5 tablespoons of sugar, 1.5 liters of water.

Compote of rhubarb

The stalks of the rhubarb wash in warm water. With thickened ends of the knife to remove the skin. Then the stalks cut into pieces of 2-3 cm, put in a bowl, cover with cold water and leave it for 15 minutes, Cook the sugar syrup. Prepared rhubarb remove from cold water and immerse in boiling syrup, add the lemon zest and cook for 10-15 minutes

200 g rhubarb (petioles), 150 g sugar, 4 cups water, 8 g of lemon peel.

Compote of cranberries with apples

The fresh Apple washed, cut into slices, remove core. Then dip the fruit in sugar syrup, made in the broth Apple peel and core. The syrup, bring to boil and add the cranberries.

150g cranberries, 150 g of apples, 150 g of sugar, 600 g of water.

MUSHROOMS

Mushroom vinaigrette

Mushrooms and onions chopped, boiled carrots, beets, potatoes and cucumber cut into cubes, mix. Oil seasoned with vinegar and seasonings, pour their salad. Sprinkle with herbs.

150 g pickled or salted mushrooms, 1 onion, 1 carrot, 1 small beet, 2-3 potatoes, 1 pickled cucumber, 3 tbsp. tablespoons vegetable oil, 2 cm. spoons of vinegar, salt, sugar, mustard, pepper, dill and parsley.

Mushroom spawn

Fresh mushrooms stewed in its own juice until the juice has evaporated. Pickled mushrooms soaked to remove excess salt, dried mushrooms, soaked, boiled and colander give to drain the water. Then the mushrooms finely chopped and mixed with chopped onions, lightly fried in vegetable oil. Mix topping, sprinkle finely chopped green onions.

400 g fresh, 200 g salted or 500 g dried mushrooms, 1 onion, 2 tbsp-tablespoons vegetable oil, salt, pepper, vinegar or lemon juice, green onions.

Braised mushrooms

The oil is heated, put sliced mushrooms and shredded onion. It boiled the mushrooms add the broth, fresh mushrooms stewed in its own juice for 15-20 minutes. By the end of the extinguishing add salt, parsley. Served boiled potatoes and a salad of raw vegetables.

500 g fresh or 300 g boiled (salt) mushrooms, 2 tbsp. tablespoons vegetable oil, 1. onion, salt, 1/2 Cup mushroom broth, parsley and dill.

PIES

Lean dough for pies

Knead dough in half kilogram of flour, two cups of water and 25-30 grams of yeast.

When the dough rises, add the salt, sugar, three tablespoons of vegetable oil, another half kilo of flour and knock out the dough until then, until it will no longer stick to your hands.

Then put the dough in the same pan, which was preparing the dough, and let it go again.

After that, the dough is ready for further work.

Apple pie from the apples on rye bread

Apples (preferably sour varieties, such as Antonov) - 3 pieces sugar - 100 grams, cinnamon, cloves and vanilla to taste, nuts almonds (I took hazelnuts, because almond was not) -20 g, dry white wine 20 g, black grated bread - 1 Cup (I took 2 cups, I thought that little Cup), vegetable oil - 20 g, zest 0.5 lemon, orange peel - 20, Apples are cleaned, cut into slices, remove the grain, put 2 tablespoons of sugar, add cinnamon, crushed nuts, orange peel, white wine.

Shangi of buckwheat

Roll the tortillas from lean dough, place on the middle of each buckwheat porridge, cooked with onions and mushrooms, fold the edge of the cake.

Having laid ready shangi on a greased, and bake them in the oven.

The same shangi you can prepare stuffed with fried onions, potatoes, garlic and pounded with fried onions.

Buckwheat pancakes

Pour three cups in the evening buckwheat flour and three cups of boiling water, stir well and leave for an hour. If you don't have buckwheat flour, you can make yourself, in a coffee grinder grinding buckwheat.

When the dough has cooled, diluted Cup of boiling water. When the dough becomes slightly warm, add 25 g yeast, dissolved in half a glass of water.

In the morning the dough, add the remaining flour, salt dissolved in water and knead the dough until thick cream, put it in a warm place and bake in a pan, when the dough rise again.

These pancakes are especially good with onion full sun.

Pancakes with full sun (with mushrooms, onions)

Prepare the dough from 300 g of flour, Cup of water, 20 g of yeast and put it in a warm place.

When the dough is suitable, pour her another glass of warm water, two tablespoons of vegetable oil, salt, sugar, remaining flour and mix everything carefully.

Washed dried mushrooms soak for three hours, boil until tender, cut into small pieces, fry, add the chopped and sauted green onions, sliced. Expanding the full sun in the pan, fill it with dough, cook like normal pancakes.

Pea fritters

Peas boil until soft and without draining residual water, grind, add 0.5 cups of wheat flour 750 g of pea puree. From the resulting dough to form cakes, roll in flour and bake in a pan in vegetable oil.

Cakes with pea filling

Peas cook until tender, mash, add the onion, fried in vegetable oil, pepper, salt to taste.

To make a simple dough. Divide the dough into balls the size of walnuts and roll in bread thickness of 1 mm Put the filling. Bake in the oven for 20-25 minutes.

Products made from unleavened dough

What features does unleavened dough that is cooked in a post? We can't put him in the egg to strengthen it. Our actions because this largely depends on "nature" flour, on the strength of its gluten. If the flour is good, and you tried to make a very stiff dough (the ratio of water:flour = 1:3 by volume, and don't forget to salt - salt is also slightly strengthens the dough), then get the perfect dough for dumplings. But it can be a situation when the quality of flour is poor, a strength to promisit the dough is not enough, there is no male power waiting in the wings. Then you can pour more water (1:2,5), but be prepared for the fact that the dough "will float" in the process of cooking, dumplings or other articles will be slippery, crumbling. With prayer and patience, take it and with humility (it is always useful) eat. Further, when using the same flour, can "to overcome" the weakness of her character by changing the cooking method: cook for a couple (it will be something like manta rays), or fry in oil (as pasties). For both these methods, the dough requires softer. Interesting variations of the test are obtained by replacing water brine or other liquid. There is a technique that uses hot water, the dough thus obtained special taste with a slight sweetness, and water on this dough takes longer. The dough can be used directly, for noodles, dumplings, for garnish or as a component for soup, or as a wrapper for the topping: fried cabbage or other vegetables, mashed potatoes, mushrooms, onions, herbs, fresh or frozen berries with sugar, boiled and twisted dried fruit, bean or pea puree and even porridge: for example, millet or buckwheat.

Cakes

Prepare regular fresh dough, allow to stand for twenty minutes, roll out into small thin slices and fry them on both sides. Served on the table prepared with different toppings: bean paste, fresh vegetable salad, steamed vegetables, and, may be, and jam, fruit salad. The filling is spread directly onto the tortillas and eat immediately with "plate".

Dumplings

Fresh dough, kneaded with water, roll out the crust with a thickness of 1 cm, cut in a width of 2-3 cm, otschipyvaya from each band small pieces, throw them in salted boiling water (or vegetable, mushroom soup). The dough for the dumplings can be prepared from a mixture of wheat and buckwheat flour. Boiled in water dumplings strain and fill zazharkoy archery. Boiled in broth dumplings eat together with the liquid.

Dumplings with mushrooms

Soak and boil 150 grams of dried mushrooms, finely chop, add 2 fried in butter onions, 2 tablespoons of the crumbs from stale bread, pepper, salt, a little mushroom broth, all mixed and gently stew. The dough is normal for dumplings. Roll out thinly, to blind the little dumplings and cook. To serve, obliv oil.

Vegetable dumplings with pumpkin

To prepare them need special utensils: steamer or pan with a removable top, which are inserted lattice with manta rays (kaskan, Mantovani). Dough: 1 kg flour, a pint of hot water, salt, well mixed, give the lie. Stuffing: chopped small (half a centimeter) cubes of pumpkin, soy meat proportionate pieces in equal proportions with pumpkin, spices: salt, red pepper, Ajinomoto. The dough is rolled out thin circles the size of a small saucer. In the middle put the minced tablespoon with a slide. The dough semipaved top: bag or sculptured. Lattice lubricated with vegetable oil. Put on them Manty (not crowded, and we will stick together), paste in a pan with boiling water and cook for a couple of 45 minutes Serve with sauce: soy sauce (classic, Korean, brown) half diluted with water, add a very little vinegar, red pepper (measurable quantity), chopped garlic.

Vareniki with cherries

Make a batter of flour on the water, not very steep, swinging at thin crust. Cherry clear from seed, sprinkle with sugar. The juice will flow down to digest sugar. To make small dumplings, boil, drain in a colander, pour on a platter juice. Serve cold.

Dumplings with apples

For the filling take 800 g of apples, 1/2 Cup sugar. Apples peel, remove core, cut into strips, add sugar, cook the dumplings are not very thin dough and cook them. When serving, sprinkle dumplings with sugar or drizzle with honey.

Desserts

Talking about the desserts, I would like to start with the simple fact that needs no cooking: fresh fruit or washed and steamed dried (dried apricots, raisins, figs, dates, prunes), nuts of all kinds, halva, kasanuki, candy, jam, different consistencies. To lean are many candy and jelly candies, marshmallows (technologically can be lean). Of prepared desserts note jellies, jellies, fruit salads. Last or are prepared from the prevailing juicy fruit or refuel syrup, prepared from canned fruit or cooked yourself. Pastries and baked desserts will consider separately.

Apple dessert

Sliced baked apples mixed with boiled rice and add the ginger and curry. Baked apples can also be without rice with powdered sugar and cinnamon.

Cereal dessert with dried fruit

Cook the usual compote of dried apricots, raisins or other dried fruit without seeds. When ready fruit in a thin stream with stirring, poured semolina (or other small cereals) evenly, a small amount.

Jelly citrus

4 orange, lemon, 100 g sugar, 15 g agar-agar, a glass of water. In warm water to dissolve the agar-agar and sugar, add the zest of half an orange, the juice of the oranges and lemon, stir, strain, pour into molds and refrigerate. When the form is submitted falls briefly under water to jelly easily separated.

Fruit salad

Pasta boil until tender, drain in a colander and rinse with cold water, add little. oil and stir. Grapes cut in half and remove the seeds. Bananas cut into slices. Apple peel from the core into thin slices. Add tangerines or oranges slices or polugolye. The fruit, sprinkle with sugar and cinnamon, sprinkle with lemon juice. Figs and dates finely chop, grind nuts. Canned fruit, drain in a colander, mix with