The end of the week and the second day of the new year! You can relax and rest. Gather at the table in the morning and start the day with a great breakfast for the whole family.
Omelet in a bun with sesame seeds
Cooking time: 40 min
AT 2 PORTS: • 2 buns with sesame seeds • 2 tables. tablespoons sour cream • 2 eggs • 4 tables. tablespoons cream • salt • 1 onion • 50 g mushrooms • 50 g salami • 1 teaspoon. spoon of tomato paste • 2 tables. tablespoons of vegetable oil
1. Peel and dice the onion. Finely chop the champignons. Heat vegetable oil in a frying pan, put onion, passer until golden brown. Add mushrooms and simmer, stew with onion for 5 minutes. Stir with tomato paste and simmer another 2 minutes. Cool slightly. Salami cut into small strips and mix with mushroom filling.
2. For buns with sesame seeds, cut off the top and gently remove the crumb with a teaspoon. Lubricate the buns inside with sour cream. Beat cream with eggs, salt and pepper. Spread the sausage-mushroom filling and pour it with a creamy egg mixture. Bake in the oven, pan or microwave until golden brown. At the request of the rolls before baking, you can sprinkle with grated cheese.
TIP As an additional side dish, you can serve a salad of fresh cucumbers and tomatoes, seasoned with sour cream.
Pancakes with cottage cheese and cherries
Cooking time: 65 min
AT 8-10 Servings: • 2 cups of milk • 2 cups of flour • 2 eggs • 2 tables. tablespoons of sugar • a pinch of salt • 0.5 kg of cottage cheese • 1 table. tablespoon butter • 1 egg • 2 tables. tablespoons sugar • 200 g cherries • mint leaves • vegetable oil for frying
1. Grind the eggs with salt and sugar, add flour, mix. Stir in warm milk and vegetable oil. Fry the pancakes.
2. Grind the cottage cheese, add softened butter, egg, sugar, chopped cherries (leave a few berries) and mix well.
3. Put curd filling in the middle of each pancake, wrap the edges. Garnish with cherries and mint leaves.
HOT SANDWICHES
Cooking time: 30 min
AT 3−6 PORTS: • 6 slices of bread • 20 g butter • 150 g cooked smoked sausage • 2 apples • 1 table. grated horseradish spoon • 1 tomato • leek • salt • ground black pepper
1. Cut the tomato into slices. Chop the leek. Fry the bread in half the butter. Chop the sausage and fry in the remaining butter. Grate the apples on a coarse grater and simmer for 3 minutes in the fat remaining from the roasting. Stir apples with horseradish. Salt and pepper.
2. Put the sausage into slices of bread. Put applesauce with horseradish on top. Garnish with tomato slices and leek rings.
ROUSED ROLL WITH SALMON AND GREEN
Cooking time: 60 min
AT 4-6 Servings: • 4 tables. tablespoons of cottage cheese • 2 tea. tablespoons of mayonnaise • 2 pickled cucumbers • 1 teaspoon. spoon of lemon juice • 1 bunch of dill • 2 fresh cucumbers • 300 g light-salted salmon • 3 eggs • 2 tablespoons. tablespoons of vegetable oil • 3 tables. tablespoons cream 10% fat
1. Beat eggs with cream. Season with salt and pepper to taste. In vegetable oil, bake 3 thin omelets alternately.
2. Chop dill finely. Grate pickled cucumbers on a fine grater. Chop fresh cucumbers in very thin slices. Cut salmon into thin slices or strips.
3. Beat cottage cheese with mayonnaise, stir in dill and pickled cucumbers. Season to taste and spread on the first omelet. Cover with a second omelet, on which to lay the chopped fresh cucumber. Place the third omelet and a layer of salmon.
4. Gently roll all three omelettes in a roll, wrap in cling film and put in the refrigerator for 30 minutes. Cut the roll into slices and serve, decorating, if desired, with herbs and paprika.
COOKING COOKIES WITH VANILLA SUGAR
Cooking time: 50 min.
AT 10–12 PORTS: • 250 g of cottage cheese • 250 g of margarine (or butter) • 100 g of granulated sugar • 2 cups of flour • 1 bag of vanilla sugar • vegetable oil for baking
1. Soften margarine (or butter) and rub it until white. Add cottage cheese, flour, vanilla sugar and mix well.
2. Roll out the resulting curd dough into a thin layer (approx. 3 mm thick). Cut the circles (for example, with a glass - the size of the cookies will depend on the size of the circles).
3. Sprinkle each circle with sugar and fold in half. Sprinkle the halves with sugar and fold in half again. Sprinkle a little sugar on top again.
4. Heat the oven to 200 ° C. Put the cookies on a baking sheet lined with baking paper and put in the oven.
5. Once the cookies have a beautiful golden color, remove from the oven. Cool on a baking sheet. Serve well with coffee.
RICE CASTER WITH CHEESE
Cooking time: 30 min
AT 4−6 PORTS: • 3 eggs • 350 g round-grain rice • 50 g grated parmesan • 1 onion • 100 ml cream • 40 g butter • salt • ground black pepper • 50 g green onions
1. Cook rice in a large amount of water (in a ratio of 1: 3) until it absorbs all the water and becomes soft.
2. Peel the onion, finely chop and fry in the butter. Add boiled rice, grated cheese and pour cream. Stir and simmer for 5-7 minutes under a lid over low heat.
3. Separate egg whites from yolks. Beat whites lightly. Remove the pan from the heat, pour the squirrels on the rice and mix vigorously.
4. Lubricate the baking dish with butter and put the rice mass in it. Smooth the surface with a cooking spatula or knife and make three recesses. Pour the yolks into them and put the casserole in the oven under the grill. Bake for about 10 minutes to set the yolks. Sprinkle the finished dish with finely chopped green onions and serve hot.
Fried Eggs with Aromatic Vegetables
Cooking time: 30 min
FOR 4 PORTS: • 4 carrots • 2 bunches of green onions with onions • 4 tables. tablespoons butter • salt to taste • ground black pepper to taste • 1 bouillon cube • 1 can of canned corn • 1 table. spoon of dried parsley • 4 eggs
1. Wash, peel and finely chop the carrots. Peel green onions, wash, dry and cut into thin rings. Leave some onions for decoration. Heat the oven to 200 ° C.
2. Heat butter in a large pan and lightly fry the carrots in it. Pour 150 ml of water, crush the bouillon cube and mix.
3. Cover the pan and simmer the carrots for about 10 minutes. Then add onions and corn along with the fill. Season with dried parsley, salt and pepper.
4. Put the vegetables in baking tins, make a deepening in the middle and drive in the eggs. Bake for 8-10 minutes. Then sprinkle with green onions and serve immediately.
Photo: TsFA Burda (6).
