Vegetables

Ingredients:

2 cups cabbage
1 medium carrot
1/2 chopped green pepper
1 apple
5 tablespoons lowfat yogurt
1 tablespoon lowfat mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper on taste

Method:

Cut the cabbage into fine shreds, until you have 2 cups of cabbage.
Peel and grate the carrot with a grater.
Cut half a green pepper into small pieces.
Peel and grate the apple with a grater.

Ingredients:

1/3 lb green cabbage, grated or cut into Angel-Hair style
0.75 lb boiled squid (calamari)
3 tbsp grated carrots
3 tbsp green onion cuts
4 tbsp Mayonnaise

Method:

Soften cabbage with 1/3 tsp salt, until a juice come out.
Cut calamari into julienne-style cuts, mix all ingredients, and serve.

Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream

Method:

Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.

Ingredients:

1 lb fish
2 tbsp flour
2 tbsp butter
1 cup milk or whipping cream
1 medium onion
1 celery stalk
1 dill stalk
0.5 parsley root
2 bay leaves
1 parsley stalk
1/3 lb margarine or butter
Salt and red pepper on taste

Method:

Put cleaned and washed fish in a saucepan, pour 1-2 cups of cold water over it, then add bay leaves, onions, celery, dill, parsley root, and bring to boil with small heating.

Ingredients:

2 sticks (100g) butter
3 eggs
1 cup flour
1 medium tomato
1 medium English cucumber
1/2 red sweet peppers
1 cup lightly salted steelhead (or salmon)
1 tbsp vegetable oil
1 tsp soy sauce
1/2 medium lemon
Salt and pepper for taste

Method:

Boil 0.5 cup water in a saucepan, add butter and let it to melt, then add flour by teaspoon, and knead dough. Let it cool, and whip quickly adding eggs by one. Whip until an even consistency.

Ingredients for 5:

1/2 lb boiled with salt and greens chicken meat
1/4 lb brined, pickled, or salted mushrooms
1/2 lb grated cheese
1/4 lb canned green peas
1/2 cup sour cream
Horseradish, salt, pepper, greens and spices on taste

Method:

Cut chicken meat and mushrooms into small cubes. Mix sour cream with horseradish and spices.
Mix all ingredients, place in a salad bowl, and decorate with greens.

Ingredients:

1 lb boiled calamari
2 medium onions
2 tbsp vegetable oil
1 green apple
2 medium salted (or brined) cucumbers
2 medium boiled carrots
4 hardboiled eggs
1 cup Light Mayonnaise mixed with pressed garlic
1 bunch Italian Parsley
Green and black olives and lemon for decoration

Method:

Cut calamari and onions into julienne cuts.
Peel and grate vegetables, separately.
Stir-fry grated onions for 2 minutes with vegetable oil.

Ingredient for 8:

2 lb potatoes
1 cup milk
0.25 lb sour cream
3 eggs
1 lb spinach
2 tbsp tomato paste (or any tomato sauce)
1 tbsp sugar

Method:

Boil potatoes, then peel and make puree from the potatoes, milk, sour cream, and eggs.
Divide the puree into 3 parts.
Boil spinach for 2 minutes, then drain it and make puree from the spinach, and mix it with one part of the potato puree.
Add tomato-paste and sugar to another part of the potato puree, and blend.

Ingredients:

1 lb calamari steaks
1 hardboiled egg
2/4 lb potatoes
0.5 lb carrots
1 cup boiled (or canned) green peas
1 medium brined (or fresh) cucumber
1 green apple
0.5 cup sour cream (or Mayo)
Salt, pepper, dill on taste

Method:

Bring water to boil, add 1 tsp salt, and boil the calamari steaks for 3 minutes, then place them in cold water for 1 minute, and de-skin.
Boil potatoes and carrots to readiness, then cool, peel, and cut into small cubes.

Ingredients:

0.75 lb split peas
3 oz (50 g) dried porcini
3 tbsp margarine
1 shallot onion
1 large carrot
1 g water
Parsley, salt, and pepper on taste

Method:

Soak peas for 10-12 hours in warm water, and then place into a large saucepan.
Soak dried mushrooms for 3 hours in warm water, then cut them in small pieces, soak 20 minutes in same water, and pour all together into the saucepan.