Beetroot Appetizer

Description

A tasty appetizer made from beetroots, garlic and walnuts.

Ingredients

250 g beetroots
2-3 garlic cloves
3 tbsp walnuts, finely chopped
Mayonnaise
Salt

Instructions

Cook and peel the beetroots. Grate on a fine grater. Crush the garlic with a garlic press. Mix the grated beetroots, garlic and walnuts. Season with salt and dress with mayonnaise. Garnish with chopped walnuts. Serve with rye bread.

Carrot with Garlic

Description

An easy appetizer for garlic lovers.

  Ingredients

2 carrots
2 garlic cloves
Mayonnaise
Salt

Instructions

Peel the carrots and grate on a small grater. Crush the garlic with garlic press. Mix the grated carrots, garlic, mayonnaise (1-2 tsp) and salt. To serve, spread on a rye bread.

Cherry Tomatoes, Bell Pepper and Cheese Salad

Description

A simple colorful salad with cherry tomatoes, bell pepper, cheese and garlic. 

Ingredients

For 2 servings
10 сherry tomatoes
1 bell pepper
Green salad (any), several leaves
1-2 garlic cloves
Cheese (Parmesan, Gouda, Cheddar, etc.)
Olive oil
Salt

Instructions

Cut the tomatoes in half. Cut the pepper into thin strips. Crush the garlic with garlic press. Grate a little cheese on a fine grater. In a small bowl mix the tomatoes, peppers, garlic, olive oil and salt. Tear salad into medium pieces, add to the vegetables and mix again. To serve, sprinkle a little grated cheese on top.

Chicken Liver Pâté

Description

This smooth pâté can be a stunning starter for dinner. 

Ingredients

380 g chicken livers
100 g butter
2 hard-boiled eggs
1 tbsp olive oil
2 tbsp double cream
Freshly ground black pepper
Salt

Instructions

In a frying pan heat the olive oil. Add the chicken livers and simmer for 7-10 minutes over medium heat, stirring occasionally. Place the liver and the remaining ingredients into a food processor and blend until smooth. Season with salt and freshly ground black pepper. Put into the fridge for chilling. Serve on toasts.

Tip: Chop some mushrooms, fry and add into pâté.

Chicken, Avocado and Tomato Salad

Description

A simple colorful salad with chicken, avocado, tomatoes, sweetcorn and croutons.

Ingredients

For 2 servings
2 chicken breasts
200 g canned sweetcorn
200 g cherry tomatoes
2 avocado
100 g salad leaves (any salad to taste)
2 handfuls of croutons
2 tbsp lemon juice
Salt
Olive oil

Instructions

Fry the chicken breasts and cut into strips. Peel the avocado. Cut the tomatoes in half, slice the avocado. In a bowl combine all the ingredients, sprinkle with the lemon juice and olive oil, add salt, stir quickly and serve immediately.

Tip: French dressing or mayonnaise can be used instead of lemon juice and olive oil.

Chicken, Mushrooms and Avocado Salad

Description 

This scrumptious salad is good at any season.

Ingredients

For 2 servings
200 g chicken breast
150 g champignons
1 avocado
80 g salad mix
Extra virgin olive oil
Balsamic vinegar
Ground black pepper
Salt

Instructions

Fry the chicken breasts and cut into small strips. Quarter the mushrooms and fry for a few minutes. Skin the avocado and cut into small pieces. Put the salad mix onto a plate. Then put the chicken, mushrooms and avocado onto the top. To serve, sprinkle with olive oil and vinegar. Add salt and freshly ground black pepper (to taste).

Easy Tuna Salad

Description

A healthy and refreshing salad was invented at one hot summer evening.

Ingredients

(For 2 portions)
1 can of tuna
1 large cucumber
2 boiled eggs
1 small can of corn
Salad (e.g. Lettuce, Iceberg)
Mayonnaise or plain yogurt for dressing
Pinch of salt

Instructions

Peel off and shred the cucumber. Chop the eggs. Tear the salad. In a bowl mix the tuna, cucumber, eggs and salad together. Add salt, dress with mayonnaise or plain yogurt and serve immediately.

Fried Zucchini

Description

An easy way to cook an appetizer of zucchini.

Ingredients

Zucchini
Flour
Salt
Olive oil

Instructions

Cut zucchini into thin slices and roll each slice in flour. In a frying pan preheat the oil. You need to pour quite a lot oil, because zucchini will absorb it quickly. Put the zucchini into the frying pan and fry on both sides until cooked. Salt to taste.

Tip: Sprinkle fried zucchini with finely grated cheese before serving.

Hot Sandwich

Description

Using several kinds of cheese makes the taste richer.

Ingredients

White bread
2 kinds of cheese (Cheddar, Mozzarella, etc.)
Italian seasoning

Instructions

Preheat oven to 180C. Put the cheese onto a slice of bread, sprinkle with the seasoning, put into the oven and bake until golden brown.

Tip: You can put a couple of fresh tomato slices between bread and cheese. 

Layered Chicken and Mushrooms Salad

Description

This delicious salad will be a favorite at your holiday dinner. 

 Ingredients

For 2 servings (as a main course)
2 chicken breasts
200 g champignons
2 hard-boiled eggs
10-12 prunes
Mayonnaise

Instructions

Pound the chicken breasts with a meat mallet on both sides, salt and fry until ready. Thinly slice the mushrooms and fry for about 5-7 minutes. Cut the chicken into medium pieces, eggs - finely, prunes - into a thin strips. Lay out a small form with cling film. Put the ingredients in the form layer by layer, smearing each layer with mayonnaise. The layers order: mushrooms, chicken, prunes, eggs. Repeat 2 times (8 layers in total). Turn the form on a serving dish, remove the film and decorate the salad with parsley and prunes.

Tip: For a bigger salad increase the amount of the ingredients and use whole roasted chicken.

Sautéed Courgettes

Description

This appetizer tastes even better when made a day or two before serving.

Ingredients

500 g courgettes
1 carrot
1 small onion
2 garlic cloves
1 tbsp tomato paste
4-5 tbsp olive oil
Salt

Instructions

Peel the courgettes and carrot. Diced the courgettes and finely slice the carrot. Chop the onion and garlic. Heat the olive oil in a frying pan. Put the onion and garlic and sauté for 2 minutes. Add the carrot and cook for another 1 minute. Then add the zucchini and tomato paste. Sauté, stirring occasionally, about 7-10 minutes. Add salt to taste. Serve chilled.

Shrimp and Cucumber Salad

Description

A very tasty salad for a picnic or a light lunch. 

Ingredients 

200 g cooked and peeled shrimp
1 can sweetcorn (200 grams).
2 hard-boiled eggs
1/2 cucumber
Mayonnaise
Salt

Instructions

Chop the eggs finely. Cut the cucumber into small cubes. In a bowl combine the srimp, sweetcorn, eggs and cucumber. Add some mayonnaise, season with salt and serve immediately.

Spring Salad

 Description

This salad is especially tasty in spring when vegetables and greens are so fresh and full of flavor.

 Ingredients

(For 2 portions)
Half a cucumber
1 bunch of radishes
Dill
Green onion
Sour cream
Pinch of salt

Instructions

Cut the radishes into circles. Peel off the cucumber, cut along, then cut each part into half rings. Chop the dill and green onion. Mix all the ingredients, add salt and dress with some sour cream.