Saturday, March 29, 2008

Ham Salad

Ingredients for 8:

1.5 lb ham
1 lb cheese
1 English cucumber
2 garlic cloves
Mayo or other sauce on taste


Cut ham and cucumbers into julienne-style stripes.
Grate cheese on a large grater.
Press garlic.
Mix all ingredients, and serve with fresh bread.

Saturday, March 22, 2008

Mushroom Cutlets


2 lb fresh mushrooms
2 large shallots onion
4 eggs
4 tsp breadcrumbs
4 tbsp vegetable oil
Salt, pepper, pressed garlic on taste


Wash the mushrooms, and boil in salt water for 20 minutes.
Drain the mushrooms with a sifter, and grate.
Cut onions into small cubes.
Mix grated mushrooms, eggs, onions, bread crumbs, ground pepper(optional), salt(optional), pressed garlic(optional), and stir until an even consistency is reached.

Pre-heat the skillet with oil, shape small cutlets , roll them in bread crumbs, and bake for 3-4 minutes per side.
Serve with sour cream.

Saturday, March 15, 2008

Boiled Sugar


2 lb sugar
0.5 cup water, or milk, or whipping cream
1 orange


Peel the orange, wash the peels, remove the white parts, and cut the peels into small cubes.
Place a deep skillet on medium heating, pour 0.25 cup of water or milk, or whipping cream in it, pour the sugar over this, and bring to boil, mixing a few times.
The sugar will get a crumbly consistency.
After that, it will become light-brown color on the bottom, and you have to mix thoroughly to avoid burning it. The sugar will melt, but avoid fully melting it because you will get caramel. If most of the sugar melts, you will get hard candy.
Pour 0.25 cup water or milk and orange peels in, and mix, continuing heating until the water evaporates.
Rub the dish with vegetable oil, and place the boiled sugar on it. Let cool, then cut.

Saturday, March 08, 2008

Carrot - Pineapple Salad


1 large carrot
1 lb pineapple – fresh peeled rings
2 tbsp wine vinegar or lemon juice
2 tbsp mustard
2 tbsp olive oil
2 tbsp non-fat sour cream or yogurt
Pinch of ground black pepper


Grate carrots.
Cut pineapple into very small cubes, and mix with carrots.
Make a dressing:
Whip lemon juice and mustard together until even consistency.
Add olive oil teaspoon at a time, and whip until even consistency.
Add sour cream or yogurt teaspoon at a time, and whip until even consistency.
Pour over the carrot-pineapple mix, stir well, sprinkle with ground pepper, and stir one more time.
Serve immediately.

Saturday, March 01, 2008

Stuffed Fish Baked in Foil

Ingredients for 1:

1 whole fish
4 medium onions
Salt, greens (dill, parsley, lemon) and spices (any lemon fish spice mixes) on taste


Cut greens into small pieces, cut peeled onions into half-rings.
Mix onions and greens.
Wash and clean the fish, remove the head, fins, innards and black films. Rub the inside and outside of the fish with your spice mix.
Put the fish in the middle of the piece of foil, and stuff it with the greens-onions mix.
Cover with foil to avoid any leaks.
Bake in an oven pre-heated to 400 F (200 C) for about 30 minutes.
Serve with boiled vegetables, potato puree, or rice.