MARIA KOZYREVA

background

“Language will bring you to Kyiv” is one of the few proverbs that literally fit into my life. Having no roots, no relatives, no friends in Ukraine, in 2006, unexpectedly for myself, I ended up in the Kiev-Pechersk Lavra for Easter. To admire and be surprised - all that I could then. The extraordinary beauty of the service, the subtlest aroma of blossoming apricots, colorful parishioners with wicker baskets full of festive dishes, dressed in national costumes, jubilant prayer in the singing of the Lavra choirs - all this merged in the heart into one word understandable to everyone - HAPPINESS.

Of course, I wanted to return to Kyiv, especially to the Lavra.

The move took place in 2008. Bypassing the story about the “accidents” thanks to which, after Easter, I began to sing in the Metropolitan Art Choir of the Kiev-Pechersk Lavra with the extraordinary father Gerontius, I will say that there is no such singing anywhere else! Lavra is a paradise on earth, where death is defeated, and its sting is lost without a trace, and singing and divine services themselves are a special world!

Since December 2009, with the blessing of the spiritual father, I moved to Odessa, to the St. Elias Monastery, where for a year I carried out the obedience of the governor's cook. The choir in the monastery is excellent, but… MALE. It must be said that Bishop Victor, before accepting the monastic rank, received a cook's education and for some time he himself was a cook in the monastery. Learned so much, learned so many culinary "things"! I love to cook because I love to eat. And where else, if not in the Odessa monastery, you can learn how to cook even something that you never thought existed before?! The governor's kitchen has become my school. In many ways.

Remember another wise proverb? The one that talks about what man proposes and God disposes? Now I am a guest in Odessa and Kyiv. But, thanks to the language, which first brought me to Kyiv, and then brought me to Odessa, I have true treasures: the Metropolitan Choir and the Kiev-Pechersk Lavra, and the confessor found in Odessa.

I congratulate everyone on the upcoming civil new year and offer a variant of the lenten menu for the New Year's meal.

Lenten New Year's menu

1. Herring under a Fur Coat. Lean Recipe
2. Salad "Caprice" from herring and fresh cucumber
3. Pineapple and corn salad with crab sticks
4. Tartlets with mushroom caviar
5. Tartlets with whipped avocado and shrimps
6. Fish cutlets in Odessa
7. Lean cherry strudel. Author's recipe
8. Lean ice cream
9. fruit plate

Herring under a Fur Coat. Lean Recipe

Products

Herring - 1 carcass (2 fillet halves)

Onion - 1 medium head

* Vinegar - for lovers of pickled onions - 2 tablespoons

Potato - 2-3 medium tubers

Carrots - 2-3 small pieces.

Crab sticks (instead of eggs) - a pack of 200 g

Beets - 1-2 medium pcs.

Mayonnaise lean to taste

Dill for decoration

Crockery and inventory

Pot for cooking vegetables, cutting board, clean bowls for each root vegetable, knife, colander, grater, medium-sized flat plate or 2 herring bowls

Cooking

Boil potatoes, carrots and beets until fully cooked, cool, peel.

Peel the herring from skin and bones, cut into cubes. Spread on a plate in an even layer.

Peel the onion, finely chop, you can pour over boiling water, after placing it already chopped in a colander, let the water drain. Or pour already chopped onion with vinegar for 5-7 minutes. Drain the vinegar. Lay the onion on top of the herring in an even layer.

* Onions can be replaced with fresh cucumber, grated on a coarse grater.

Grate the potatoes, spread evenly over the onions. Lubricate with mayonnaise.

Grate crab sticks, lay out in an even layer and grease with mayonnaise.

Grate the beets, lay them out in an even layer, covering the entire surface of the puff salad. Lubricate with mayonnaise. Leave to soak for a couple of hours. Garnish with a sprig of dill.

Salad "Caprice" from herring and fresh cucumber

Products for 4 servings

Classically salted herring fillet - 250 g

* Herring can be completely replaced slightly salted salmon or trout

Fresh cucumbers - 250 g
Greens (fresh dill and parsley) - half a medium bunch
Pumpkin seeds, peeled and roasted - 1 tablespoon (optional)
Vegetable oil, refined - 1-1.5 tablespoons

Crockery and inventory

Knife, cutting board, spoon, salad bowl

Cooking
1. Cut the herring fillet (salmon or trout) into strips across the carcass.
2. Wash cucumbers, dry. Cut into straws.
3. Wash the greens, dry, chop finely.
4. Combine all ingredients, season with oil. To stir thoroughly. Add salt if necessary. Garnish with pumpkin seeds, if desired.

Serve with Borodino or rye bread, the Caprice salad goes very well with boiled potatoes.

Pineapple and corn salad with crab sticks

Products

Sweet corn - 1 can

Canned pineapple - 1 can

Crab sticks - 1 pack 200 g

Mayonnaise - 2-3 tablespoons

Curry or turmeric - 1/2 teaspoon

Crockery and inventory

Knife, can opener, colander, cutting board, spoon, salad bowl.

Cooking

Open jars of corn and pineapple. Drain the liquid by discarding the contents in a colander. Place the ingredients in a salad bowl.

Crab sticks cut into cubes, large enough. Add to pineapple and corn.

Add mayonnaise, butter and curry. Mix thoroughly and leave to infuse for 10-15 minutes.

Tartlets with mushroom caviar

Photo: eda.ru

Products

For caviar

Champignons - 200 g
Onion - 200 g
The most important is the proportion of onions and mushrooms: 1/1
Salt, pepper - to taste
Fructose (or sugar) - on the tip of a knife
Dried Basil - 1/2 teaspoon
Vegetable oil for frying - about 1/4 cup
Lean mayonnaise - 1 tablespoon - OPTIONAL

Crockery and inventory

Cutting board, knife, frying pan, pan spatula, bowl, meat grinder or blender, flat plate

Cooking

Wash the mushrooms, peel the onion.

Cut the onion into the largest cubes, lightly fry, stirring occasionally, in vegetable oil over medium heat, under the lid, until golden brown (about 3 minutes).

We spread the chopped mushrooms on the bottom of the pan, in which the onion is already sautéed, for this we push it away with a spatula, and put the mushrooms in the free space, covering them with onions. We make a fairly large fire, let the mushrooms under the lid for 2-3 minutes. Mix everything thoroughly and simmer over moderate heat for 10-15 minutes, stirring occasionally.

Salt, sweeten, pepper, add dried basil. Mix everything, simmer on low heat for another 5 minutes under the lid.

Add lean mayonnaise (THIS WILL BE GENTLE), mix, simmer for a couple more minutes under the lid.

We take it off the fire. We skip through the meat grinder once!!!

Cool, fill tartlets with caviar.

Tartlets with whipped avocado and shrimps

Products

Wafer tartlets (lean) from the Auchan store - 1 pack

For filling

Ripe avocado - 1 pc.

Lemon juice - 1 teaspoon

Olive oil - 1 teaspoon

Small shrimp, peeled - according to the number of tartlets

Salt, pepper to taste

Crockery and inventory

Cutting board, knife, frying pan, pan spatula, bowl, blender, flat plate

Cooking

Wash avocado, remove skin and pit. Cut into large cubes, puree with a blender, adding salt, pepper, oil and lemon juice.

Stuff the tartlets with the resulting mass, decorating each with a shrimp.

Fish cutlets in Odessa

Photo: i.ovkese.ru

Products

For 18 - 20 cutlets we need:

pollock - 1 medium carcass or 2 half fillets (which is much more convenient);

pangasius or sole- 1 sufficiently large fillet (half a fish);

butterfish - a piece of a rather large carcass, palm-wide, which in Moscow I replace with 300 - 350 grams of salmon or sea red trout.

To all this fish splendor, add 1 large onion, a third of a fresh (!) sliced ​​loaf, salt and pepper to taste. Fans of bright colors can take a little dill, and don’t forget the frying oil, of course!

Crockery and inventory

Cutting board, knife, meat grinder, bowls (for fish, bread, onions, minced fish), a frying pan with a lid, an enameled bowl with a lid for ready cutlets&

Cooking

1. Pass the fish through a meat grinder. Maybe twice. And you can grind in a blender, right to a state close to puree.
2. Pour 1/3 of a loaf of cold water, it will quickly absorb, so do not leave it unattended. Drain the water, remove the loaf, remove the crusts, squeeze out the crumb and add to the minced meat.
3. Peel the onion from the husk and in no case cut it, but immediately puree it (I rub it on a grater immediately into the same bowl in which the minced meat and crumb already lie).

3 "A". Attention! Odessans puree already fried onions, but cutlets lose much both in juiciness and in general taste: oil from fried onions gets into minced meat and does not give the best shade of taste, and you can’t heat up such cutlets without loss of quality, so Odessans fish cakes they don’t warm up in principle, but my secret, the secret with raw onions, which I inherited from my mother and her ancestors, completely removes this question. True, it only came to warming up a couple of times when the cutlets were fried on a weekday for an ordinary lunch, but basically they “flew away” all at once.

1. Salt, pepper. If you want to add dill, rinse it, pat dry and chop finely. Just take a little, otherwise the dill will pull off the taste, and the cutlets will already be dill, not fish.
2. Mix everything thoroughly with your hands to get a homogeneous mass. The resulting minced meat must be thoroughly beaten off, for this, take it with both hands and throw it with effort into a bowl, and so - several times. Leave it for 5-7 minutes so that all the ingredients "agree".
3. Take in a separate bowl cold water, you will need it so that the minced meat does not stick to the palms.
4. Form cutlets and fry them in a hot frying pan, in vegetable oil for 2-3 minutes on each side, fry without a lid. Then reduce the heat to a minimum, turn over again and cover with a lid. So steam them under the lid for 5-7 minutes on both sides. Remove from heat into an enameled bowl with a lid. Eat with pleasure.

Lean cherry strudel. Author's recipe

Photo: Kafenalchika.rf

Products

Thin lavash - 1 pack.
Frozen cherries - 2 packs of 400 - 500 grams each.
Pear and / or apple are hard, large (pears can be taken as conference varieties, and apples are best antonovka or granny) - 2 - 3 pieces.
Rum or cognac - 1 small glass. If you want, you can add cherry liqueur, or you can do without this item, but it is much prettier with it!
Raisin - faceted glass.
Walnut - 2/3 cup.
Sugar - at least 2 tablespoons with a top, but 3 - 4 tablespoons are better.
Refined vegetable oil - a little bit to lightly grease pita bread.

Crockery and inventory

Saucepan, cling film, a long kitchen towel slightly wider than pita bread, dumpling skimmer, spoon, vegetable cutter (cut apples / pears), glass, bowl (for raisins)

Cooking

1. Wash apples / pears, wipe and cut into medium-sized strips. Place in a saucepan.
2. Rinse the raisins, pour boiling water over them and steam them for 5-10 minutes. Drain the water.
3. Chop the walnuts. Some of them - to the state of semolina.
4. Pour cherries into a saucepan with chopped pears / apples, straight from the bag, without defrosting, pouring sugar. Pour in 1/3 cup plain water. Put everything on a strong fire. Cover with a lid. Leave for 3-5 minutes, so that the water boils at the bottom, and the cherry begins to give juice and defrost. Pour in the rum/cognac/liquor. Mix thoroughly and leave again on a fairly high heat, already without a lid, for 5-7 minutes, stirring occasionally.
5. Print the pita bread and grease it with refined oil. Roll it up again and put it in the same packing bag so that air does not enter there.
6. Pour the walnuts and raisins into the pan with the strudel filling. Stir. Cover with a lid, turn off the heat and leave all the ingredients to agree among themselves for 10 minutes.
7. Lay out a towel on the table. Lay out the film, on top of which put the pita bread greased with vegetable oil. Distribute the filling evenly in a thin layer over the surface of the pita bread, roll it into a roll with a film and a towel (remember rolling rolls in Japanese cuisine).
8. Carefully, using the same film, move the strudel to the dish. Lubricate it with the thinnest layer of refined oil, cover with a film, but loosely, so that it breathes, but does not dry out. Leave to cool for an hour.
9. Before serving, you can sprinkle it with powdered sugar and pour over the juice remaining in the pan after preparing the filling.

Lean ice cream

Photo: sweetcool.ru

Products

Bananas - 4 pcs

Strawberries - 500 g

Crockery and inventory

Plastic cups - 8-10 pieces, blender, knife, bowl, spoon.

Cooking

Wash and peel bananas and strawberries. Bananas cut or broken large pieces and place in a bowl with strawberries. Make with a blender fruit puree. Pour into glasses. Put the cups in the freezer for 4-5 hours.

fruit plate

Products: any fruit.

Crockery and inventory: plate or dish.

Cooking : Wash all fruits, peel and cut if necessary.

New Year's fast is traditionally observed by Orthodox believers in some Eastern European countries. This is because individual Orthodox churches, incl. including Russian, use the Julian calendar, according to which the New Year falls on Advent. It is quite strict, during such a fast you can not eat meat, eggs and dairy products, you can only fish. However, fasting cannot be a reason to deny yourself and your loved ones a holiday. The new year is so waiting for the children! And if there is a tradition in your family to gather at the table all together on New Year's Eve, then in no case should you break it for the sake of fasting.

Arrange plentiful gluttony and libation in this case is not appropriate, lenten New Year's table should be special, different from the usual holiday table. Moreover, in the arsenal of modern culinary specialists there are a huge number of lean New Year's dishes: vegetable snacks, fish delicacies, various desserts and other sweets. And in stores, we can easily find lean mayonnaise and soy milk. The lenten menu for the New Year has in its collection both the traditional aspic and even the Olivier salad, beloved by everyone. True, all these dishes are lean. But the craftsmen have learned how to set the Lenten table for the New Year in such a way that you can’t tell meatless dishes from the usual. Worth adding to vegetable salad a piece of salted red fish and you have a wonderful, delicious salad which even non-fasters will enjoy. Lean salads for the New Year form the basis of such a special table. Lenten dishes for the New Year 2019 are no exception: the same varied and original salads, fish dishes, lenten desserts.

Recipes for lenten dishes for the New Year are in large quantities and assortment on our website, you should use them. Moreover, lean recipes for the New Year are simple in the selection of products and easy to perform. Therefore, do not be afraid that something may not work out for you: the lenten New Year's menu is available even for novice housewives.

It should also be borne in mind that the New Year's Lenten table is not only light, low-calorie, but also very healthy food. This is worth thinking about for those who want to lose weight, improve their health, go on a diet ...

You need to clarify before the gala dinner whether all the guests at your table are fasting. If not, you should definitely think about them and prepare a suitable snack for them;

Fasting people, as a rule, do not want to put anyone in an uncomfortable position by having their own table. Find a way to meet everyone's needs;

Lenten dishes, especially festive ones, should be tasty, beautiful, they should be different from everyday food;

You need to fill New Year's Lenten dishes with oil, lemon juice, or lean mayonnaise in which thickeners are used instead of eggs;

An excellent solution for lenten dishes for the New Year are seafood. They are considered fasting and are allowed to be consumed by fasting people even on days when fish treats are prohibited;

There are many lean recipes in national cuisines some peoples of the former Union: Georgian lobio, Dagestan chebureks, Moldovan pies, Uzbek samsa, etc. All these dishes can be prepared without meat and oil.

Good afternoon, our dear visitors!

FROM short New Year! We congratulate our dear visitors on the upcoming holiday and offer a selection of lean and fish recipes who will help dear hostesses and prepare a delicious festive table, and at the same time, not to break the Christmas fast by eating fast food!

Bruschetta with cod liver (appetizer)

Ingredients for 2-3 servings:

Slices of long loaf or white bread - 6 pcs cod liver - 1 can cucumber (or avocado) - 1/3 or half a piece of garlic - 1 caper clove - 1 teaspoon chives (or green chives) - a small bunch of pine nuts - 1 tablespoon olive oil - 1 tablespoon salt freshly ground black pepper

Cooking method:

Brush the baguette slices with olive oil and lightly fry in a frying pan. Grate the baguette with garlic. Wash the cucumber, cut off the peel and cut into small cubes. Wash the chives, dry and chop. Arrange the cod liver slices on the baguette slices. Spread cucumber or avocado, capers, sprinkle with chives and pine nuts. It is better to lay out the filling before serving so that the bruschettas remain crispy.

Crab sticks in puff pastry

Ingredients:

Puff pastry - 200-300 g crab sticks - 200-300 g vegetable oil

Cooking method:

Roll out the puff pastry into a layer and cut into strips, about 1-2 cm wide. Each crab stick wrap with a strip of dough. Sprinkle a baking sheet with water and lay out the sticks. Top can be greased with vegetable oil. Bake for 25-30 minutes, at a temperature of 160-180 degrees, until the dough is ready.

Salmon Gravlax

Ingredients:

Salmon fillet on the skin - 1 kg dill greens - a large bunch coarse sea salt - 2 tablespoons sugar - 1 tablespoon allspice peas - 5-7 pcs freshly ground white pepper

Cooking method:

Remove the scales from the salmon, rinse with cold water and pat dry with paper towels. Cut the fillet crosswise into two parts. Wash the dill, dry well on a paper towel or in a carousel for drying herbs and chop coarsely. In a mortar, crush the allspice peas (if you don't have a mortar, you can crush the pepper with the flat side of the blade of a wide knife). Mix allspice with salt, sugar and freshly ground white pepper.

Spread cling film on the table, sprinkle with a little spicy-salty mixture and put one half of the salmon skin side down. Sprinkle both fish fillets generously with the seasoning and salt mixture. Put dill greens on one fillet. Top with the second fish fillet and sprinkle with the remaining salt and sugar. Wrap the salmon in cling film and place in a container. Leave the fish for 2 hours at room temperature. Then press down with a light oppression (for example, a cutting board) and put in the refrigerator for 2 days. Fish should be turned occasionally.

Advice: Salmon on the skin is marinated for 2 days, and fillet without skin is marinated in 8-12 hours. Thinly sliced ​​salmon marinates the fastest - it will take about 2 hours to do this (more precisely, it will be ready even in 40 minutes).

Ready salmon "Gravlaks" free from cling film and carefully clean the dill and spices from the fish fillet with a knife. Pat the fillets dry with paper towels and cut into thin slices.

Salad "Herring under a fur coat" (lean)

Ingredients:

Salted herring - 2 pcs beets - 2 pcs carrots - 2 pcs potatoes (medium) - 5 pcs 1 medium onion vegetable oil or lean mayonnaise salt freshly ground pepper

Cooking method:

Cut the herring into boneless fillets and cut into cubes. Wash potatoes, carrots and beets thoroughly (do not peel), put in a large saucepan, bring to a boil and cook until the vegetables are soft at a low boil (about 40-60 minutes). Drain the broth from the vegetables, cool the vegetables and peel them. Peel and finely chop the onion. Spread the ingredients on the dish in layers, each layer, pouring a little sunflower or olive oil or smearing with lean mayonnaise. Pour the top layer with oil or grease with mayonnaise. Decorate the salad to your liking, tighten with cling film, put in the refrigerator and let it brew before serving.

Lenten salad with squid

Cooking method:

Squid - 1 jar tomato - 1 pc cucumber - 1 pc lettuce leaves oil for dressing salt pepper lemon juice - 1 tsp.

Cooking method:

Drain the liquid from the squid and cut into strips. Cut the tomato into slices. Cucumber cut into half circles. Tear lettuce leaves with your hands. Put all the ingredients in a salad bowl, salt, pepper and mix. Dress the salad with lemon juice and vegetable oil.

Potato salad with smoked mackerel and apple

Ingredients:

Potatoes - 2-3 pcs. hot or cold smoked mackerel - 180-200 g (can be replaced with canned mackerel) fresh cucumber- 1 piece sour or sweet and sour apple - 1 piece green onion bunch vegetable oil - 2-3 tablespoons lemon juice - 0.5-1 tablespoon (to taste, depending on the acid of the apple) a pinch of sugar salt freshly ground black pepper

Cooking method:

Wash the potatoes well, boil in their skins until tender, cool and peel. Cut potatoes into cubes. Separate the hot-smoked mackerel by hand into separate flakes (if the fish is cold-smoked, cut into small cubes). Wash cucumber and apple. Cucumber cut into small cubes. Peel the apple, cut into small cubes and lightly sprinkle with lemon juice.

For dressing, combine vegetable oil, lemon juice, a pinch of sugar, salt, freshly ground black pepper - mix everything well. If desired, you can use lean mayonnaise.

Place potatoes, fish, apple, cucumber in a bowl, pour over the dressing and gently mix the salad, trying not to crush the potatoes. Put the salad in the refrigerator and let it brew for several hours (it is better to serve the next day). When serving, pepper the salad with freshly ground black pepper and sprinkle with green onions.

Lenten salad from canned fish with green onions

Ingredients:

Canned fish - 1 can olives or olives - 0.5 cans green onions potatoes - 2-3 pcs lean mayonnaise or salad dressing

For salad dressing:

Vegetable oil - 2 tbsp. tablespoons lemon juice - 1 tbsp pepper salt

Cooking method:

Mash the canned food with a fork. Boil potatoes, cool and cut into cubes. Cut olives or olives into rings. Cut green onions. Combine canned food, potatoes, onions, olives, season with salad dressing or lean mayonnaise, add salt to taste and mix.

Salad dressing is prepared as follows: vegetable oil, lemon juice, pepper, salt - combine all components.

Ingredients:

Water - 3 liters of fish (any small river fish: perches, ruffs, etc.; heads, ridges, fins and trimmings: salmon, trout, pike perch, halibut, sea ​​bass, cod, pike, etc.) - 1.5 - 2 kg fish fillet (salmon, trout, pike perch, halibut, cod, etc.) - 300-500 g onion - 2 pcs bay leaf - 2 pcs allspice peas - 3-4 pcs dill greens salt freshly ground pepper

Cooking method:

Wash, clean, gut and remove the gills from the fish. Freshly caught river fish it is advised not to gut or clean, only the gills should be removed . Cut large fish into pieces, leave small fish as is. Place a third of the fish trifles or fish head and trimmings into the pan.

Advice: A delicious ear will turn out even from one type of fish. The secret of a delicious fish soup is in the triple laying of fish for a richer and more delicious fish broth. The head of salmon or trout is perfect for broth. If the head is large, it can be cut into 2-3 parts.

Pour cold water over fish. Bring to a boil and carefully remove the foam. Add another part of the fish (or part of the fish head) and raw peeled onions. Cook at a low boil for about 15-20 minutes, carefully removing the foam. Add the rest of the fish (or head) and bring back to a boil. Salt the ear. Cook for another 15-20 minutes, removing the foam. Remove the fish and onions from the broth with a slotted spoon.

Strain the broth through cheesecloth folded in several layers. Return the pot to the heat and bring the broth to a boil. Put pieces of fish fillet, peppercorns and bay leaf into the broth. Cook for about 8-10 minutes at a low boil. 2 minutes before readiness, add dill, add salt, pepper to taste and remove from heat. Let the ear brew under the lid for about 10-15 minutes.

Potato baked in foil

Ingredients:

Potatoes - 8-10 pieces vegetable oil or olive salt freshly ground pepper or ground paprika

Cooking method:

Wash potatoes, peel and boil in salted boiling water for 10 minutes, remove from water and dry. Pour olive or vegetable oil into a bowl, add a little freshly ground pepper or paprika, and stir. Dip each potato in oil and wrap in foil. Place potatoes on a baking sheet or on a wire rack. Bake for about 20 minutes in an oven preheated to about 200°C.

Lean cabbage rolls with vegetables and champignons

Ingredients:

Cabbage - 1 medium head of rice (dry) - 100-120 g (about 0.5-0.75 cups) tomatoes - 1-2 pcs onion - 1-2 pcs carrots - 1-2 pcs champignons - 150-200 g garlic - 1-2 cloves parsley and dill tomato paste or tomato sauce - 1-2 tablespoons vegetable oil for frying salt pepper

For pouring: tomato paste or tomato sauce - 3-4 tablespoons water - 0.5-0.75 liters salt

Cooking method:

Wash the head of cabbage and disassemble into leaves. Dip the cabbage leaves in boiling salted water for 2-4 minutes until the leaves become soft. Immerse 2-3 sheets in water at a time. Remove the boiled leaves with a slotted spoon and place in a colander. Cool down. Cut off the thickening from each sheet.

Prepare the filling: Boil the rice until half cooked (about 5 minutes). Wash mushrooms and cut into slices. Wash the tomatoes, remove the skin from them and cut the flesh into small cubes. Peel the garlic and finely chop. Wash greens, dry and chop. Peel and finely chop the onion. Wash the carrots, peel and grate on a coarse grater.

In a frying pan heated with vegetable oil, fry the onion for about 2 minutes, then add the carrots and fry together for another 3-4 minutes. Transfer the onions and carrots to a bowl, and fry the mushrooms in the remaining oil for about 4 minutes.

Combine together: rice, onion with carrots, champignons, tomatoes, garlic, herbs, salt, pepper (you can put 1-2 tablespoons tomato paste) and mix well. For prepared cabbage leaves lay out 1-1.5 tablespoons of the filling and roll up the stuffed cabbage. Fry the cabbage rolls in hot vegetable oil for about 2 minutes on each side.

Prepare the filling: combine water, tomato paste, add a little salt and mix well. Pour the stuffed cabbage with filling, cover with a lid and bring to a boil over high heat. As soon as the liquid boils, reduce the heat to a minimum and cook at a low boil for about 30-40 minutes.

mushroom goulash

Ingredients:

Champignons - 300-400 g onion - 1-2 pcs bell pepper- 2-3 pcs garlic - 1-2 cloves flour - 1 heaping tablespoon tomato paste or tomato sauce - 2-3 tablespoons salt freshly ground pepper vegetable oil for frying

Cooking method:

Wash the mushrooms and cut each mushroom into 4 parts or cut into slices. Peel the onion and cut into quarter rings. Peel and chop the garlic. Wash the pepper, remove the seed box, rinse again, and cut into large cubes or long strips.

Saute the onion and garlic in a frying pan with vegetable oil until soft (about 2 minutes). Add bell pepper and sauté, stirring, for 5 minutes. Add the mushrooms to the pan and fry, stirring, for 7-8 minutes. Add tomato paste or sauce and mix well. Sprinkle the goulash with flour and mix well again. Pour into the pan, stirring, about 1.5-2 cups of water, bring to a boil and boil, stirring, 1-2 minutes. Add salt and pepper to taste.

Advice: If the sauce is too thin, it can be stewed a little until the sauce is reduced to the desired thickness; you can also stir some more flour in a little cold water and pour into the sauce, then reduce a little. If the sauce is too thick, add more water than indicated in the recipe and bring to a boil again.

Add chopped herbs to the goulash, turn off the heat, cover and let it brew.

Calamari stewed with mushrooms

Ingredients:

Squid - 300 g champignons - 150 g onion - 1 pc flour - 1 tablespoon parsley dill dry white wine - 1 tablespoon lemon juice - 1 tablespoon salt freshly ground pepper

Cooking method:

Wash the squid carcasses, remove the insides, peel off the films and remove the cartilaginous plate. Cut the squid into rings or strips. Wash the mushrooms and cut into thin slices. Finely chop the onion. In a frying pan heated with vegetable oil, fry the onion for ~ 3 minutes. Add mushrooms and fry for 8 minutes. Add flour to mushrooms and mix well.

Put squids in a frying pan, pour in wine, lemon juice, salt, pepper and mix well (you can pour in a little water). Simmer the squids under the lid over low heat for 2 minutes from the moment of boiling. Turn off the heat, add finely chopped dill or parsley, cover and leave for 1-2 minutes.

Pike cutlets (lean)

Ingredients:

Pike, weighing 2 kg onion - 2 pcs White bread(stale) - 100 g dill greens vegetable oil for frying flour or breadcrumbs salt freshly ground black pepper

Cooking method:

Fillet the pike. Cut the fish fillet into pieces and pass 2-3 times through a meat grinder with a fine grate. Cut the crusts from the bread, cut the crumb into cubes or break it with your hands and put it in a bowl. Pour a little water, mix and leave for 5-10 minutes to swell the bread.

Squeeze the bread out of the water. Peel and finely chop the onion. Wash the dill, dry and finely chop. Heat the vegetable oil in a frying pan, put the onion, lightly salt and fry until soft. Remove the pan from the heat and let the onion cool slightly.

Add squeezed bread, fried onion (together with the oil in which it was fried), dill, salt and freshly ground pepper to minced pike. Mix the mass well with your hands. With hands moistened in water, pick up a little minced meat and form cutlets. If desired, cutlets can be rolled in flour or breadcrumbs. Put the cutlets in a well-heated pan with vegetable oil and fry for about 2-3 minutes until golden brown. Turn the cutlets over and fry for about 3 more minutes until golden brown.

Pour a little hot water into the pan (approximately 1-2 tbsp.), cover with a lid, reduce the heat and simmer the cutlets until tender, about 5 minutes. At the end of cooking, increase the heat (all the water should evaporate), add 1 tablespoon of oil to the cutlets and fry, without a lid, until golden brown.

Fish fried in lean batter

Ingredients:

Fish fillet - 1 kg salt pepper

For marinade:

Lemon - 0.5-1 piece greens vegetable oil

For batter:

Flour - 0.5 cup vegetable oil - 2 tbsp. spoon salt water

Cooking method:

Wash the fish fillet, pat dry and cut into portions.

Prepare the marinade: pour vegetable oil into a saucepan, add lemon juice and finely chopped greens. Salt the fish, pepper and put in the prepared marinade for 30 minutes.

Prepare the batter: stir 0.5 cups of flour with 2 tablespoons vegetable oil, warm water and salt - you should get a thin dough without lumps, like pancakes. Dip marinated fish pieces together with herbs in batter and immediately put in a pan with heated vegetable oil. Fry fish on both sides until done. Decorate the finished dish with tomatoes, olives or cucumbers.

Shrimp Pineapple

Ingredients:

Pineapple shrimp (peeled) - 250-300 g

For refueling:

Lemon juice - 2 tbsp. l. orange juice - 2 tbsp. l. olive oil or vegetable oil - 4 tbsp. l. honey - 1/3-1/2 tsp (instead of honey, you can take a little sugar to taste) a pinch of salt freshly ground black pepper or a mixture of peppers parsley

Cooking method:

Rinse the pineapple, shake off the water and pat dry with a towel. Cut the pineapple lengthwise into 2 halves. With a knife, carefully cut the flesh inside the pineapple, leaving the walls, 8-10 mm thick. Carefully remove the pulp from the pineapple. Cut out the stalk from the pulp. Cut pineapple into small pieces.

Rinse the shrimp with water and pat dry on a paper towel. Heat up a little in a pan. olive oil and fry the shrimp for 1-2 minutes. Salt. Put the shrimp out of the pan (large shrimp can be cut into 2-3 parts, and small ones can be left whole).

Advice: Shrimp don't take long to cook. If the shrimp are raw, they are fried until the meat turns pink and no longer transparent. This will take about 1-2 minutes when frying over high heat. Boiled-frozen shrimp must first be thawed, rinsed with water and drained. You need to fry them for 1 minute - that is, do not even fry, but just warm them up well. If you wish, shrimp for this snack can not be fried, but boiled.

Prepare the dressing: In a bowl, add lemon juice, orange juice (freshly squeezed), liquid honey (or a little sugar), a pinch of salt, freshly ground pepper and olive oil. Mix the dressing well until smooth.

Put the shrimp and pineapple pieces in a bowl, pour in the dressing and mix gently. Arrange pineapple and shrimp in pineapple halves, drizzle with remaining dressing, and garnish with whole shrimp and parsley.

Advice: All the ingredients for the salad can be prepared in advance, but season the pineapple shrimp with dressing and fill the pineapple halves with prepared salad just before serving.

Mackerel baked with potatoes and bell peppers

Ingredients:

Mackerel - 1 carcass potatoes - 4-6 pcs bell pepper - 2 pcs onion - 1 pc tomatoes in their own juice - 1 can (800 g) garlic - 2 cloves parsley lemon juice - 1-2 tablespoons salt freshly ground pepper

Cooking method:

Wash the mackerel, remove the head, open the abdomen, carefully gut the fish and rinse again. If you cook mackerel with the head, be sure to remove the gills. Dry the mackerel with paper towels. On the skin, make 2 shallow incisions on each side of the fish. Rub the mackerel with salt, pepper, drizzle with lemon juice and olive oil, and leave to marinate for 30 minutes.

Peel the onion and cut into quarter rings. Wash the peppers, cut out the partitions with seeds and cut into strips. Peel the garlic and finely chop. Wash and chop greens. Wash potatoes, peel and dry well young potatoes peel may not be removed). Cut a medium-sized potato in half (small ones are left whole, and large ones are cut into slices). Heat the vegetable oil in a frying pan, put the potatoes and fry on all sides until golden brown and almost cooked.

Advice: Potatoes should preferably be placed in a single layer in the pan. If it does not fit, it is better to fry the potatoes in several passes. Potatoes, instead of frying, can be boiled until almost cooked. Only, you need to choose potatoes of non-boiling varieties.

In a saucepan, heat the vegetable oil, put the onion, salt, pepper and fry over low heat until soft. Add bell pepper and saute, stirring, for about 5 minutes. Add the tomatoes in their own juice along with the juice, mash the tomatoes with a spatula and fry, stirring occasionally, for 3-4 minutes. Add garlic and chopped herbs. Add salt and pepper to taste, stir and remove the sauce from the heat. Pour the sauce into a baking dish. Put the fish on top and spread the potato wedges. Bake for 35-40 minutes in an oven preheated to 180°C.

Pizza with mussels

Ingredients:

For yeast dough:

Active dry yeast - 10 g honey - 1 teaspoon warm water - 1 cup flour - 2.5 cups (250 ml each) salt - 1 tsp. olive or vegetable oil - 1 tbsp. l. + a little for greasing the dough

For filling:

Frozen mussels - 100-150 g dry white wine - 2 tablespoons champignons - 3-4 pcs onion (or leek) - 1 pc or (1 stalk - only the white part) tomato - 1 pc Bulgarian pepper - 0.5 -1 pc dill or parsley canned corn- 1-2 tablespoons salt freshly ground black pepper

Cooking method:

cook yeast dough. From ready dough separate 1/2 or 1/3 part and stretch on a greased baking sheet. Brush the surface of the dough with vegetable or olive oil. Onion cut into half rings. Cut mushrooms into slices. In a frying pan heated with vegetable oil, fry the onion, then add the mushrooms and fry for ~5 minutes. Transfer the onion and mushrooms to a separate plate and cool slightly. Wash the tomatoes, dry and cut into circles or semi-circles. Wash the pepper, dry it, cut out the seed box and cut into strips or cubes. Wash greens, dry and chop.

Mussels, without defrosting, put on a frying pan heated with vegetable or olive oil and fry for ~ 3 minutes over medium heat. Add ~2 tablespoons of white wine and simmer for ~3 minutes or until the alcohol has evaporated. Salt and pepper. Cool the mussels a little.

Evenly distribute the prepared ingredients on the dough: onions with mushrooms, mussels, tomatoes, corn (without liquid), peppers and herbs. Drizzle the pizza with oil, lightly salt and lightly pepper with freshly ground pepper. Bake pizza in an oven heated to ~200°C for ~15 minutes. Can be served hot or cold.

Lenten cookies

Ingredients:

For test:

Flour - 3 cups starch - 1 cup vegetable oil - 150 ml salt - baking powder on the tip of a knife - 1 teaspoon sugar - 1 cup water - 150 ml

Cooking method:

Mix baking powder with flour. Pour the sifted flour with starch into a bowl and pour in vegetable oil - mix everything until a sticky mass is formed. Dissolve sugar, salt and vanillin (or vanilla sugar) in water and add to the flour mass. The dough should not be tough, but soft. Roll out the dough into a layer, 0.5-1 cm thick and cut into rhombuses or squares (you can cut cookies using curly notches). Put the cookies on a baking sheet and bake at a temperature of 180-200 degrees ~ 13-15 minutes (the cookies should be lightly colored).

Lenten chocolate cake

Ingredients:

Water - 250 ml vegetable oil - 130 ml sugar - 180 g vanilla sugar - 1 tablespoon cocoa - 1 heaping tablespoon flour - 350-380 g baking powder - 1.5 teaspoons raisins - 100 g nuts (walnuts, hazelnuts, etc.) .p.) - 100 g

Cooking method:

Pour water into a large bowl, add sugar and vanilla sugar. Stir to dissolve sugar. Pour in vegetable oil and mix. Separate and sift approximately 100 grams (1 faceted glass to the risk) of flour according to the recipe and sift into a separate bowl along with cocoa and baking powder. Add the sifted cocoa powder to a bowl of water. Then, in small portions, sift the remaining flour, add to the dough and mix. The dough should be the consistency of thick sour cream.

Rinse the raisins, shake off excess water, spread on a clean towel and dry. Roll the raisins in 1 tablespoon of flour. Chop the nuts in a blender (not finely). Add raisins and nuts to the dough. Mix the dough and put it into a mold. If the form is not silicone, it must be greased with oil, sprinkled with flour and shake off excess flour. silicone mold You do not need to lubricate with oil - it needs to be rinsed with water. Bake the gingerbread for ~45-50 minutes at a temperature of ~180°C. Readiness is checked with a wooden stick - it should come out of the gingerbread dry.

Bon appetit and Angel at your meal!

A curious situation has developed in our country with the New Year holidays! The official New Year, a strong-willed decision established by Peter I, is two weeks ahead of the celebration of the New Year according to the Julian calendar. But all Orthodox holidays and fasts go in strict accordance with this calendar. The confusion and overlays that are inevitable in this case can confuse anyone. This is not even about foreigners who will not understand in any way - how is it possible to celebrate the arrival of the New Year twice a year? Some of our Orthodox citizens manage to celebrate even the Nativity of Christ twice, as they say, there would be a reason ...

And what about those who decided to strictly follow the prescriptions of the Church? Indeed, in this case, New Year's celebrations, which fall just on the Filippov (Christmas) fast, literally unsettle those who try to "hold" the post, tempting them with all sorts of temptations. For truly believing Orthodox Christians, such a question seems far-fetched - they simply do not celebrate the official New Year, but live according to the "old" calendar and celebrate, as expected, first Christmas, and then the New Year. Albeit two weeks later than the rest of the world. I have immense respect for the choice of these people, but I understand that the vast majority of our fellow citizens will move their glasses on the night of the 31st to the 1st. Among them will be those who are trying to keep the Advent fast.

In fact, no one forbids celebrating a fun holiday with family and friends. If you are fasting, then just cook delicious meatless dishes and have fun! Fish, vegetables, fruits - so many delicious dishes can be prepared from this variety! Only without fanaticism in terms of alcohol - even if you have a bite of vodka lean pie It won't cure a hangover.

And now - recipes, and we will start, as is customary, with salads, sandwiches and other snacks. Any fresh vegetable salad will do. In addition, you can cook spicy Korean salads from almost any vegetable: cabbage, carrots, beets, eggplants, individually or mixed, with various additives like mushrooms ( raw champignons or cooked oyster mushrooms), squid or pieces of fish. The scope for imagination is limitless! And pickles, marinades! Pickled cucumbers, cabbage, salted mushrooms and milk mushrooms, all kinds of vegetable preparations! No wonder you spent almost the whole summer and a piece of autumn in the kitchen, diligently rolling up the treasured jars with "foreign" caviar and pickled tomatoes. You can even cook your favorite mayonnaise salads, only the mayonnaise will need to be made by yourself.

Ingredients:
200 g soy milk,
150-250 g refined sunflower or olive oil (or a mixture thereof),
salt, ready-made mustard, citric acid, pepper - to taste.

Cooking:
Soy milk (you can also make it with powdered soy milk following package directions) and butter should be at room temperature. Combine milk and part of the butter and beat with a blender (a mixer will not work). Continuing to beat, add oil. If you want to get liquid mayonnaise, then add less oil. Add lemon juice to the resulting mass (it will thicken the mayonnaise a little), mustard, salt and ground pepper to taste. Mix well. Pounded garlic can be added to ready-made mayonnaise - this mixture is good for spicy sandwiches.

Ingredients:
1 can of white canned beans in tomato sauce
2 pickled cucumbers,
3 raw potatoes
1 onion
1 clove of garlic
herbs, salt, pepper - to taste,
vegetable oil - for frying.

Cooking:
Grate the peeled potatoes on a grater for Korean carrots and fry in a large amount of vegetable oil in small portions so that the potato noodles are fried evenly. Lay the potatoes on a paper towel after frying to absorb excess fat. Cut the onion into half rings, pour it with cucumber marinade for 15-20 minutes, then drain the marinade. Grate cucumbers for Korean carrots, finely chop the greens. Put a mixture of cucumbers, onions, beans and herbs in a deep bowl. Before serving, place potatoes on top and sprinkle with green onions. Stir around the table.

For canapes and sandwiches, it is good to bake fragrant lean rye bread. They are prepared simply, and most importantly - with soul!

Ingredients:
1 stack wheat flour
1 stack rye flour,
2 tsp baking powder
2/3 tsp salt,
1 tsp Sahara,
3 tbsp vegetable oil,
2 tsp prepared spicy mustard.

Cooking:
In a deep bowl, mix both types of flour, add the rest of the ingredients and 1/3 stack. water, mix and knead the dough, gradually adding water 1 tsp. You should get a smooth, non-sticky dough. Roll out the dough on a table sprinkled with flour into a layer 2 mm thick, cut out circles and place them on a baking sheet covered with baking paper. Brush the top with water, sprinkle with sesame seeds, anise, poppy seeds, coriander, cumin seeds (optional). Lightly press the topping with your hands so that it does not crumble. Put the baking sheet in the oven, preheated to 200-220 ° C, for 15 minutes until browning. Cool down. Lay any topping on the ready-made crackers, and you will have crispy canapes ready!

"Lenten" does not mean "boring". Prepare colorful appetizers, decorate them and be ready to be swept off the table first!

Italian roasted peppers

Ingredients:
3 bell peppers
3 tomatoes
8-10 olives (or olives) pitted,
2 cloves of garlic

Cooking:
Wash the peppers, cut in half lengthwise and remove the partitions without touching the petioles. Cut the tomatoes crosswise and blanch in boiling water for 1 minute, remove the skin and cut into slices. Cut the garlic into slices. Cut the olives lengthwise into 4 pieces. Chop up the greens. Put the vegetable mixture in the pepper halves, pour 1 tbsp each. vegetable oil and bake at 180°C for 45 minutes.

Ingredients:
10 large champignons,
2 bulbs
1 tbsp breadcrumbs,
herbs, salt, pepper - to taste.

Cooking:
Wash mushrooms and dry. Carefully remove the stem, being careful not to damage the cap. Salt the caps inside and place them on a baking sheet or in a dish. Finely chop the legs and onion. Fry the onion in a pan with vegetable oil for 2-3 minutes, then add the legs, salt, pepper and fry for 5 minutes. Add breadcrumbs and fry for another minute. Put the filling in the hats, sprinkle with vegetable oil and bake at 180°C for 10-15 minutes.

Ingredients:
½ stack rice,
3 carcasses of pollock,
salt, pepper, herbs - to taste.

Cooking:
Boil rice until tender. Clean pollock from bones and fins and pass through a meat grinder. Combine rice and minced meat, salt, pepper, add herbs as desired. Roll the mixture into balls a little larger than walnut and fry them in hot refined oil until golden brown.

Ingredients:
500 g fish fillet (pink salmon, pike perch, salmon, salmon),
5 onions,
5 garlic cloves,
2 tbsp Sahara,
1 tbsp soy sauce,
1 tbsp 6% vinegar,
1 tbsp salt,
1 tsp ground coriander,
½ tsp ground red pepper,
greens.

Cooking:
Remove the bones from the fish fillet and cut it into thin strips. Salt, pour vinegar and soy sauce. Leave to marinate for 2 hours. Then add chopped onion, finely chopped garlic and spices. Mix and refrigerate. Before serving, put on a dish, garnished with herbs.

Ingredients:
400 g salmon fillet,
2 tsp agar-agar (vegetarian substitute for gelatin),
150 g water
parsley.
For filling:
150 g crab meat,
1 bell pepper
1 tsp agar-agar,
150 g water
herbs, salt, pepper - to taste.

Cooking:
Soak agar-agar, dissolve it in a water bath. Boil the salmon fillet for 15 minutes in salted water, cool and pass through a meat grinder. Pour in agar-agar, add pepper and beat. Cut off a beer can (1 liter), twist the edges a little so as not to cut yourself, grease the inside with vegetable oil and put the fish mass in it. Place a cardboard tube wrapped in cling film in the center. Put the whole structure in the refrigerator for 2 hours. Finely chop the crab meat and pepper, add the dissolved agar-agar, herbs and mix. Carefully remove the tube from the fish mass, fill the resulting hole with stuffing and set to cool for another 1 hour. When serving, cut into slices, garnish with herbs.

Jellied fish and crayfish

Ingredients:
500 g fish
300 g crayfish
2 bulbs
50 g agar-agar,
bay leaf, peppercorns, herbs, salt - to taste.

Cooking:
Boil the cleaned fish in salted water with one onion head. Cool, remove the skin. Boil crayfish in boiling water with spices, cool and clean the necks and legs. Pre-clarify the fish broth with egg white (pour the protein into the cold strained broth and heat until flakes appear, which should be removed immediately). Strain, cool and pour agar-agar for 1 hour. After that, warm over low heat until the agar-agar is completely dissolved. Put the pieces of fish and crayfish in a beautiful form (silicone, for example), add chopped greens and the remaining onion. Fill with broth. Place in the refrigerator until completely solidified. You can use shrimp instead of crayfish.

Hot dishes for the Lenten table are also numerous. You can bake fish in foil or a roasting sleeve, make great steaks from halibut or other large fish, or cook vegetable cabbage rolls. Prepare the main dish: stuffed cabbage in the form of a whole head of cabbage (on our website there is a recipe with minced meat, just replace the meat with mushrooms).

Ingredients:
1 kg of white cabbage,
50 g dry mushrooms,
1 stack buckwheat,
2 bulbs
2 tbsp vegetable oil,
salt, herbs, pepper - to taste.

Cooking:
Disassemble the scalded head of cabbage into leaves. Cook a viscous buckwheat porridge. Soak mushrooms, boil and fry with onions. Mix with porridge, salt, pepper, wrap in cabbage leaves. Place on a greased baking sheet and bake in hot oven within 20-25 minutes. Rice and fried oyster mushrooms or champignons can also be used as a filling.

Ingredients:
1 stack buckwheat,
200-300 g mushrooms (champignons, oyster mushrooms),
1 onion
1 carrot
½ stale loaf,
1 raw potato
garlic, herbs, salt, spices for minced meat.

Cooking:
Cool boiled buckwheat. Fry the mushrooms in vegetable oil with onions and carrots. Combine buckwheat and mushrooms, add soaked loaf, spices and herbs, mix in a food processor. Shape into patties and roll in breadcrumbs. Fry in vegetable oil.

Desserts for a lean New Year's table are jellies, sorbets, popsicles and vegetarian pastries. It's so delicious!

Ingredients:
5 oranges,
25 g agar-agar,
6-8 tbsp Sahara.

Cooking:
Soak agar-agar in a glass of cold boiled water for 1 hour. Wash the oranges, cut them in half crosswise and squeeze out the juice with a citrus pepper. Carefully separate the pulp from the walls of the orange peels, put in a saucepan, pour 150 ml of water, add sugar and put on fire. Boil after boiling for 5 minutes, then strain the broth, cool. Dissolve agar-agar in a water bath, combine with decoction and orange juice, stir well and pour the resulting mixture into halves of oranges and refrigerate until completely solidified. Put orange peels on the glasses to give them stability.

Ingredients:
150 g dark chocolate,
70 g of peeled seeds,
30 g air flakes,
1 kg fresh berries,
1 package berry jelly or (10 g agar-agar and 250 ml berry juice).

Cooking:
Melt the chocolate in a water bath, breaking it into pieces. Pour air flakes and seeds into it, mix thoroughly so that the seeds and flakes are completely covered with chocolate. Line the sides and sides of a baking dish with cling film. Pour the resulting mixture into a mold, smooth it well, press down so that the mixture lies more densely, and refrigerate for 40 minutes. Wash the berries, peel the greens and place on the chocolate mixture. Boil 250 ml of water, add dry jelly, remove from heat and stir thoroughly. If you do not want to use ready-made jelly, then first soak agar-agar in berry juice and dissolve it in a water bath after an hour. Spoon the warm jelly over the berries, making sure all the berries are covered with it. Put in the refrigerator for an hour.

It is a pity that the format of one article does not make it possible to place all the most interesting recipes. But the direction is set right, look, invent! Happy New Year!

Larisa Shuftaykina

New Year's feast does not mean full abundance for everyone. Believers observe the Advent fast these days. Yes, and vegetarian friends can look at the light. So that no one remains hungry, we offer a menu of a delicious lenten New Year's table.

Fairy for a snack

Traditional recipes for a lean New Year's table are salads. We divide 400 g of broccoli into inflorescences and dip them in boiling salted water for 2 minutes. We break the peeled into slices, remove the white films and grind the pulp. Slice the red onion into rings. Dry in a frying pan 250 g walnuts and peeled hazelnuts and lightly knead them with a rolling pin. We combine broccoli, grapefruit, onions and nuts in a salad bowl, salt and pepper to taste, season the mix with a sauce of 2 tbsp. l. olive oil, 2 tbsp. l. wine vinegar and 1 tbsp. l. honey. Such lean salad you can decorate with pomegranate seeds, and it will become the pearl of the menu.

It's about the hat

Gourmet lenten dishes for the New Year are obtained from mushrooms. For festive snack we will need 10-15 large champignons, in which we will carefully remove the legs so as not to damage the caps. Finely chop 2 peeled avocados, 3 multi-colored sweet peppers, 4 tomatoes, a bunch of green onions and 50 g fresh basil. We mix all the ingredients, flavor them with a mixture of 3 tbsp. l. soy sauce and 2 crushed garlic cloves. Fill mushroom caps with vegetable filling, sprinkle with sesame seeds, cheese and put in an oven preheated to 180 ° C for 10 minutes. This kind of one will cheer you up and set the right tone for the feast.

Rolls of happiness

Eggplants with peppers are a godsend for a lenten holiday table. We cut 4 sweet peppers of different colors into wide strips, put them under a preheated grill in the oven and wait for scorching to appear. We wrap the peppers in a plastic bag for 15 minutes - this will make it easier to remove the skin. Fry in oil 2 eggplant cubes, 2 tbsp. l. capers and 150 g of pitted olives. Add 150 ml tomato sauce, oregano, salt and pepper to taste, simmer for 10 minutes. We spread the filling on strips of pepper, roll up the rolls and fasten with skewers. It's lean on holiday table will look even more organic if it is supplemented with parsley leaves.

Rainbow France

Do you want to surprise your guests? Then lean recipes will definitely come in handy for you. french vegetable dish ratatouille will conquer absolutely everyone. We knead the dough from 180 g of flour, 135 ml of vegetable oil, 130 ml of water and cool it for half an hour. Remove the skin from 2 tomatoes and cut them into circles, similarly cut the zucchini. Bell pepper keep in the oven for 10 minutes and cut into squares. Fry the onion with ½ red pepper, put 2 tbsp. l. tomato paste, a pinch of salt and simmer the sauce for 7 minutes. We tamp the dough with a thin layer into a round shape, making sides, and coat it with sauce. Lay the vegetables overlapping, alternating in color, and bake for 30 minutes at 180 ° C. The branded one will surely become the highlight of the evening.

Vegetable kaleidoscope

Sytnoe is another successful dish of the Lenten table. Pass the onion and carrot until golden brown, sprinkle with crushed garlic clove and simmer for 3 minutes. We spread 600-700 g of tomatoes in our own juice, knead them thoroughly. Add 300 g of washed green lentils, 2 cups of vegetable broth, 2 tsp. curry and 1 tsp. cumin. Bring the stew to a boil, cover with a lid and simmer for 40 minutes over low heat. To saturate the stew with aromas, add 1 tbsp. l. wine vinegar, salt to taste and let it brew for 10 minutes under the lid. This dish can be served on its own or as a side dish.

honey joy

What New Year's table, albeit lean, without baking? It will undoubtedly be decorated with a fragrant recipe. Pour a cup of strong coffee 200 g of sugar and 2 tbsp. l. honey, stir until completely dissolved. Continuing to stir, pour in 100 ml of vegetable oil. Separately, we combine 280 g of flour, 10 g of baking powder, 1 tsp. cinnamon and add them to the liquid base. Pour 50 g of raisins, 125 g of finely crushed walnuts and knead the dough for honey gingerbread. We put it in a baking dish and put it in the oven for 30 minutes at 200 ° C. Such a lean gingerbread with honey will be very popular with children. You can serve the gingerbread with nuts!

Summer in the middle of winter

Among the lean recipes there are treats for even the most capricious sweet tooth. Sand - just one of them. Mix 200 g flour, 1 tsp. baking powder and 7 tbsp. l. syrup, knead the mixture with your hands into crumbs. We leave a third for sprinkling, pour 2 tbsp into the remaining mass. l. water and knead the dough. We roll out a thin layer, shift it into a round shape, grabbing the sides, and put it in an oven preheated to 180 ° C for 10 minutes. Then put 200 g of thawed currants into it, sprinkle with crumbs from the dough and bake for another 15 minutes. Delicious sweet lean pie guests will love from the first bite.

Have you started planning your holiday menu yet? Did you forget to include recipes for the Lenten table for the New Year? Share your fresh ideas and proven dishes in the comments.