When you want to pamper your loved ones with something delicious, and time is running out, canned food and convenience foods come to the rescue!
Strawberries with Chicken and Melted Cheese
Cooking time: 50 min.
For 4 servings: • 4 large cabbage leaves • 150 g chicken fillet • 250 ml cream • 20 g seedless olives • salt • ground black pepper • 2 tablespoons. tablespoons butter • 1 bunch of fresh herbs • 4 slices of cream cheese
1. Wash the cabbage leaves and blanch for 5 minutes in boiling salted water. Throw in a colander and rinse.
2. Dice chicken fillet, mix with 3 table. tablespoons of cream and make using a mixer mashed potatoes. Add sliced black olives, salt and pepper.
3. On each cabbage leaf put a slice of cheese and filling. Wrap the leaves in the form of cabbage rolls and tie them with thread. Heat oil in a pan and fry cabbage rolls on all sides. Pour in cream, salt, pepper, cover and simmer over low heat for 30 minutes.
RIGA SALAD WITH SPRINGS
Cooking time: 35 min
For 4 servings: • 150 g sprat • 200 g canned green peas • 2 cucumbers • 2 eggs • 100 g rice • 100 g mayonnaise • 1 bunch of dill • salt • ground black pepper
1. Rinse with cold water until it becomes clear, then pour hot water, salt, bring to a boil and cook for 20 minutes over low heat. Then lay on a sieve and rinse well with cold water.
2. Wash the eggs, pour cold water, bring to a boil and cook for 10 minutes over low heat. Then drain the water and pour eggs with cold water. Wash and cut the cucumbers into thin slices.
3. Place the sprats on a sieve so that the glass is full of oil, then cut into small pieces. Peel and slice the eggs. Wash the dill, dry, leave a few twigs for decoration, chop the rest of the greens.
4. Mix rice with green peas, sprats, egg slices, chopped dill and cucumbers. Salt, pepper and season the salad with mayonnaise. Garnish with the remaining dill.
SMOKED CHICKEN FILLET SALAD
Cooking time: 25 min.
For 4 servings: • 300 g smoked chicken • 300 g fresh cucumbers • 3 eggs • 2 cloves of garlic • 1 bunch of cilantro • 2 tablespoons. tablespoons of vegetable oil • 1 egg yolk • 1 teaspoon. mustard spoon • 1 table. tablespoon of wine vinegar • 1 pinch of granulated sugar • salt • ground black pepper
1. Cook eggs for 10 minutes. Wash the cucumbers and cut into circles. Peel and slice the eggs. Cut the fillet into strips. Pass the garlic through a press and mix with cilantro leaves.
2. Grind the mustard with egg yolk, gradually add vinegar, sugar, salt and pepper. Gently whisk, pour in a thin stream of oil. Put prepared foods in a salad bowl and season with mustard sauce.
TOMATO SOUP WITH MEATBALLS
Cooking time: 30 min
For 4 servings: • 1 small onion • 2 cloves of garlic • 1 package of meatballs • 1 table. tablespoon of vegetable oil • 140 g of long-grain rice • 2 tea tablespoons ground caraway seeds • 2 tsp. tablespoons of coriander • 850 ml of broth • 400 g sliced tomatoes • salt • ground black pepper
1. Peel and finely chop the onion and garlic. Heat vegetable oil in a large saucepan and fry the onions and garlic. Add rice, cumin and coriander, fry for 1 min.
2. Pour in the broth, add tomatoes with liquid and cook for 10 minutes. Stir occasionally. Salt and pepper.
3. Put the meatballs in the soup and cook for another 10 minutes. Ready soup can be sprinkled with fresh herbs.
Fried eggs with bacon in potato nests
Cooking time: 35 min
For 4 servings: • 1 bag of mashed potatoes • 45 g butter • 5 tablespoons. tablespoons of cream • 2 egg yolks • salt • grated nutmeg • 300 g leeks • 50 g bacon • 1 pinch of curry powder • ground black pepper • 8 eggs • ground paprika • 1 table. spoon of vegetable oil
1. Cook mashed potatoes, as described on the package, add 30 g of butter, cream, egg yolks and nutmeg.
2. Put the mashed potatoes in a pastry bag with a star-shaped nozzle and squeeze 8 nests with a diameter of 10 cm onto a greased baking sheet with vegetable oil.
3. Peel, wash and finely chop the leek. Finely chop the bacon and fry with the onion in the remaining butter, salt, pepper and season with curry powder. Put the resulting stuffing into the nests. Drive an egg in the middle of each nest. Carefully place the pan in the oven preheated to 200 ° C and bake for 15 minutes. Sprinkle the finished dish with ground paprika. You can decorate with greens.
PIZZA WITH PINEAPLES
Cooking time: 1h 35 min
For 6 servings: • 400 g flour • 1 pinch of salt • 2 tablespoons. tablespoons of olive oil • 1 bag of dried yeast • 4 slices of canned pineapple • 150 g smoked chicken breast fillet • 1 pod of green bell pepper • 1 package of cream cheese triangles • ground black pepper
1. Sift flour, mix with salt and dry yeast. Add olive oil. Gradually pour 200 ml of warm water, stirring constantly. Knead a smooth, homogeneous dough, cover with a towel and place for 30 minutes in a warm place so that it fits.
2. Smoked chicken breast fillet cut into small cubes. Cut the sweet pepper pod in half, remove the seed core, wash and cut into thin strips. Cut the cream cheese into small pieces.
3. Knead the dough again, roll it thinly on a table sprinkled with flour and put on a baking sheet lined with baking paper or in a large pizza dish. Leave on for 15 minutes.
4. Heat the oven to 200 ° C. On the dough put slices of smoked chicken, pineapple rings, strips of sweet pepper and cream cheese. Put on the middle level of the oven and bake for 30 minutes. Ready pizza can be sprinkled with chopped parsley or thin rings of leek.
Lazy Strudel
Cooking time: 25 min.
For 4 servings: • 1 thin (Armenian) pita • 1 table. tablespoon butter • 4 apples • 1 table. spoon of lemon juice • 100 g pitted raisins • 1 pinch of ground cinnamon • 3 tables. tablespoons of granulated sugar • icing sugar
1. Wash the apples, cut each into 4 parts, remove the core with seeds and cut into cubes. Sprinkle with lemon juice immediately so that they do not darken, and mix with raisins. Add granulated sugar and ground cinnamon.
2. Unroll the pita bread, put it on the table, grease with half the butter and lay on it an even layer of apple filling, leaving the edges free. Carefully roll the pita roll, tighten the ends.
3. Heat the oven to 180 ° C. Grease a baking sheet with fat and carefully place the strudel on it with a “seam” down. Lubricate the top of the strudel with a brush with the remaining butter.
4. Place the pan on the lower level of the oven and bake the strudel for 10 minutes. If necessary, you can cover the strudel with aluminum foil so that the top does not burn or dry. Remove the finished strudel from the oven and allow it to cool slightly. Then sprinkle with powdered sugar and chop carefully. Additionally, whipped cream can be served.
BANANAS IN THE TEST
Cooking time: 45 min
For 4 servings: • 4 bananas • 1 lemon • 1 sheet of frozen puff pastry (200 g) • icing sugar • mint leaves • 1 egg yolk
1. Remove the frozen dough from the packaging, put on the table and completely unfreeze. Then cut the sheet into 8 squares.
2. Wash, peel, cut each half in half and immediately pour lemon juice over it so that the bananas do not darken.
3. Each square of the dough is lightly rolled out on a floured work surface and put 1 half of the banana on the square of dough. Roll up the dough with an envelope or tube diagonally. Lubricate the dough with egg yolk using a brush.
4. Put the envelopes on a greased or lined baking sheet with sufficient distance from each other. Leave for 10 minutes at room temperature.Then put the pan on the lower level of the oven and bake for 30 minutes at 180 ° C. Remove, cool, sprinkle with powdered sugar. Garnish with mint leaves and lemon slices.
PEACH PILES
Cooking time: 40 min
For 4 servings: • 450 g frozen puff pastry • 750 g canned peaches • 2 tables. tablespoons butter • 2 tablespoons. tablespoons of granulated sugar • icing sugar
1. Remove the frozen dough from the packaging, put on the table and completely unfreeze. Throw the canned peaches onto a sieve, drain the juice completely, then dry the peaches with a paper towel and cut into slices.
2. Heat the oven to 190 ° C. Melt the butter and mix with 1 table. a spoonful of granulated sugar. Grease half of the dough with it, cover with the remaining dough plates and roll. Cut into small squares.
3. On each square, lay in a circle several peach slices at a certain distance from each other. Then carefully connect the peach slices with your fingers so that the dough creases slightly between them and small waves appear.
4. Sprinkle with the remaining sugar and carefully transfer to a baking sheet lined with baking paper. Put in the oven for 20 minutes.
5. Remove prepared puffs from a baking sheet and allow them to cool. Sprinkle with powdered sugar before serving.
Photo: TsFA Burda (9).
