123 Food Combining Recipes - Winter PDF

SERIES
“PROPERLY COMBINING OF FOOD”

123
FOOD COMBINING RECIPES – WINTER

BY
ROUMIANKA LAZAROVA
2014
SERIES “PROPERLY COMBINING OF FOOD”
“123 FOOD COMBINING RECIPES - WINTER”
Copyrights
Copyright © Roumianka Lazarova, Author, 2014
Cover and Interior design © Roumianka Lazarova, 2014
Photographs copyright© Roumianka Lazarova, 2014
All rights reserved.
No part of this book may be reproduced in any form or by any electronic or mechanical means, including information
storage and retrieval systems, without permission in writing from the author, except by a reviewer who may quote brief
passages in a review.
Liability Disclaimer
The author reserves the right to amend, supplement or delete parts of the book or the entire book without special
notification or to stop the publication temporarily or finally.
The author disclaim any liability for personal or commercial damages, injuries, losses, errors, omissions resulting from
the use, misuse or misinterpretation of the information provided or contrary interpretation of the subject matter herein.
Despite the best taken efforts, the author does not warrant the accuracy of information in the book due to rapid changes
of information. Any similarities with facts or people are unintentional.
This book is presented solely for informational and motivational purposes only. This book is not intended to provide
medical advice of any kind or to replace medical advice, nor to diagnose, prescribe or treat any illness, disease or injury.
Table of contents:
ABOUT THE BOOK
WORDS FROM THE AUTHOR
PRODUCTS USED IN RECIPES
SALADS
1. BROCCOLI SALAD WITH CREAM SAUCE
2. SALAD WITH PUMPKIN AND CAULIFLOWER
3. RED BEETS WITH MUSTARD
4. SALAD OF CARROTS, CELERY AND APPLES
5. SALAD OF BRUSSELS SPROUTS AND BACON
6. SALAD WITH ARTICHOKES AND CAULIFLOWER
7. SALAD OF WHITE TURNIP AND CARROTS
8. SALAD OF PEELED TOMATOES
9. SALAD OF PICKLED ONIONS
10. VEGETABLES WITH HORSERADISH AND MAYONNAISE
11. WHITE CHICORY SALAD WITH WALNUTS
12. RED SALAD WITH CORN
13. POTATO SALAD WITH LEEKS
14. THE RICE SALAD WITH VEGETABLES
15. CORN SALAD
16. SALAD OF BEANS WITH SOUR CABBAGE
17. SALAD WITH AVOCADO AND WHITE BEANS
18. SALAD OF CHICKPEAS AND CAPERS
19. SALAD OF PICKLED CUCUMBERS
20. MIXED SALAD WITH HAM AND MUSHROOMS
21. PATE OF SMOKED FISH
VEGETARIAN SOUPS (SOUPS WITHOUT MEAT)

22. PEA CREAM SOUP
23. ONION SOUP WITH BRUSCHETTES
24. PUMPKIN SOUP
25. SOUP OF CHICKPEAS
26. VEGETARIAN BORSCHT
27. FRESH MUSHROOM SOUP WITH CREAM
28. TOMATO SOUP WITH LEEK
29. CREAM SOUP OF CAULIFLOWER
30. VEGETABLE SOUP WITH MUSHROOMS
31. SOUP WITH ASPARAGUS AND BROCCOLI
32. RED BEAN SOUP
SOUPS WITH MEAT, POULTRY AND FISH

33. SOUP OF VEAL IN A PRESSURE COOKER
34. SOUP OF VEAL MEATBALLS WITH LEEKS
35. SOUP OF VEAL SHANK
36. BEEF SOUP WITH RED BEET
37. PORK SOUP
38. MUTTON SOUP
39. SOUP OF CHICKEN BREASTS WITH GINGER
40. TURKEY DRUMSTICK WITH VEGETABLE BROTH
41. SOUP OF SALMON
42. WHITE FISH CREAM SOUP
43. COD FISH SOUP WITH MUSHROOMS
44. SOUP OF HAKE WITH GREEN HERBS
DISHES WITHOUT MEAT

45. SOUR CABBAGE WITH WHITE BEANS
46. PEPPERS STUFFED WITH GROATS
47. VEGETABLE DUMPLINGS WITH MUSHROOMS
48. LEEKS WITH THE RICE IN THE OVEN
49. LEEKS WITH POTATOES
50. CAULIFLOWER WITH TOMATO PUREE
51. CAULIFLOWER WITH WALNUT SAUCE
52. CELERY TO THE PAN WITH THE MILK SAUCE
54. PICKLED CABBAGE ON THE OVEN
55. BRUSSELS SPROUTS BROWNED IN AN OVEN
56. SMALL ONIONS WITH RICE
57. ONIONS WITH EGGS IN THE OVEN
58. GUMBO STEW WITH OLIVES
59. ROLL OF POTATOES WITH VEGETABLES
60. POTATOES BALLS
61. STUFFED PICKLED CABBAGE LEAVES WITH BROWN RICE
62. CROQUETTES FROM CARROTS
63. FRESH MUSHROOMS WITH CREAM
64. MUSHROOM STEW WITH POTATOES
65. STEW OF WHITE BEANS IN A PRESSURE COOKER
66. WHITE BEANS ON GRATIN
67. STEW OF LENTILS WITH GARLIC
68. MUSHROOMS WITH SAUCE AND WINE
69. BROCCOLI WITH SAUCE
70. GREEN TOMATOES WITH EGGS
DISHES WITH MEAT AND OFFAL

71. PORK KNUCKLE WITH SAUERKRAUT
72. WHOLE ROAST LITTLE PIG
73. ROASTED PORK RIBS WITH BEER
74. A DISH WITH SAUERKRAUT AND SEVERAL TYPES OF MEAT
75. STEW OF PORK AND BEEF LIVER
76. BAKED PORK CHOPS IN FOIL
77. CAULIFLOWER WITH MINCED PORK
78. BAKED LEG OF PORKWITH SPICES
79. STUFFED PICKLED CABBAGE LEAVES WITH MINCE AND BACON
80. ROLL OF MINCED PORK WITH SAUCE
81. PORK MEATBALLS WITH MUSHROOMS
82. PORK ROLLS-BITES
83. STUFFED PUMPKIN WITH PORK MEAT
84. BACON WITH BRUSSELS SPROUTS
85. ROASTED PORK TROTTERS
86. PORK LIVER WITH LEEK
87. BEEF STEW WITH SPICES
88. VEAL ROULADES IN OVEN
89. VEAL STEAK WITH A SIDE OF PORCINI MUSHROOMS
90. BEEF KEBAB IN A CROCK
91. ROASTED VEAL TENDERLOIN IN SPANISH
92. STEAK OF VEAL
93. KEBAB OF VEAL WITH RED WINE
94. ROASTED VEAL WITH ROSEMARY
95. STUFFED CABBAGE WITH MINCED VEAL
96. MEATBALLS OF VEAL WITH TOMATO SAUCE
97. JELLIED VEAL TONGUE
98. STEWED RABBIT WITH PEARL ONIONS
99. RABBIT IN “SALMOREJO” SAUCE
POULTRY DISHES
100. BONELESS STUFFED CHICKEN
101. STUFFED TURKEY WITH CHESTNUTS
102. ROASTED QUAILS
103. STUFFED ROASTED PIGEONS
104. ROASTED HEN WITH TOMATOES AND OLIVES
105. CHICKEN STEW IN A RURAL
106. STEWED CHICKEN WITH PICKLES
107. CHICKEN BREAST WITH CAULIFLOWER
108. ROASTED CHICKEN WITH MUSHROOMS
109. ROASTED CHICKEN WITH BEER
110. DUCK FILLET ON A PUREE OF CELERY
111. CHICKEN BREAST WITH RAW SAUSAGE
112. CHICKEN DRUMSTICK WITH GINGER SAUCE
113. CHICKEN WINGS WITH A CRISPY CRUST
DISHES OF FISH AND SEAFOOD

114. BAKED TROUT IN FOIL
115. STEAMED WHITE FISH IN VEGETABLE BROTH
116. ROAST FISH FILLETS WITH OLIVES
117. FISH STEW WITH LEEKS
118. FISH MEATBALLS ON CARROTS PUREE
119. SQUID WITH SPICY STUFFING
120. STEW OF MUSSELS, SHRIMPS AND CRAYFISH
121. CARP STUFFED WITH WALNUTS
122. SHRIMPS WITH SAUCE IN THE OVEN
123. SALMON SKEWERS WITH LEMON
PROPERLY COMBINING THE FOODS

ABOUT THE BOOK
This “123 FOOD COMBINING RECIPES-WINTER” is the fourth book of the series
“PROPERLY COMBINING OF FOOD”.
“Food combining nutrition” is widely available and familiar to a lot of people way of
eating. If you are one of them or you’re interested to try something different, new and
unfamiliar, then these are your 123 recipes included in the book “123 FOOD
COMBINING RECIPES-WINTER”. They will offer ideas for easy home-made variety of
salads, soups and dishes. Products that are included in all recipes are typical (quite
conditionally) for the winter season. In the modern world already all vegetables, meat, fish
and spices can be found at any time of year. They were not used exotic and rare products,
so there is nothing to hinder you. You can easily find everything you need in any store on
affordable and low prices. In each recipe the products are combined so that they comply
with the principles of food combining. After each recipe are given foods with which you
can combine the prepared salad, soup or dish.
The meals cooked in these recipes are suitable for people who want to be healthy and wish
to regulate their weight, such as eating healthy and delicious home-cooked food. For
those who prefer vegetarian food, here you will find 52 recipes for vegetarian salads,
soups and dishes.

I will be appreciated if you express your attitude and opinion about recipes that I prepared
and presented in this book.
Food combining has a very large positive effect on the appearance and health of the
people who have decided to include it in their lifestyle. This is particularly true for people
who want to lose weight without going hungry and at the same time to eat properly. In a
certain period of my life that was very important for me and I started to work on the
creation of these recipes. The main of them is the right combination of products and
observing the principles of food combining.
The winter is a season when many people eat more plentiful and irrationally than usual.
Then they move less, but few spend enough time for active sports. But when the spring
has come, they are surprised that their weight has increased. The self-esteem, mood and
health are changing, also. To avoid feeling of negative emotions, it is better a man to care
a little about himself. One of them is to choose the most useful for us diet. “Man lives
while learning.” Why not try something new for us - to eat as combining the foods. You
will find that this is one of the easiest cooking methods.
Those who are not familiar with the theoretical formulations for food combining, accept
that it is a diet with very strict limitations. Of course, this is not the case. Generally
speaking, at food combining nutrition, can be eaten everything, but not
simultaneously. To dine under this way, it is necessary to follow the principles of
matching food products.
For your convenience, at the end of the book is appended a brief information about
the proper combination of food.
VEGETABLES AND FRUITS: broccoli, beetroot, cauliflower, white radish, chicory,

onions, garlic, celery, carrots, peppers, arugula, Brussels sprouts, cabbage, red cabbage,
sauerkraut, tomatoes, leeks, potatoes, green beans, okra, asparagus, artichokes, pearl
onions, ginger root, parsnip, root of horseradish, chili peppers, marinated and pickled
cucumber, pickle, pumpkin, avocados, lemon, apple
MEAT: veal, beef, pork, mutton, rabbit, bacon, ham, sausage, beef tongue, knuckle
POULTRY: chicken, chicken, turkey, duck meat, turkey, quail, doves
FISH AND SEAFOOD: salmon, whitefish, cod, halibut, hake, trout, carp, smoked fish,
anchovies, squid, mussels, shrimp and more.
DAIRY PRODUCTS: Milk, yogurt, sour cream, cottage cheese, cheese “cheddar” cheese
“Ricotta”, blue cheese and others.
PULSES: white beans, red beans, peas, chickpeas, lentils
CEREALS: brown rice, corn, kasha, bread, flour, starch
FATS: olive oil, vegetable oil, butter, lard
NUTS AND SEEDS: almonds, walnuts, hazelnuts, chestnuts, sunflower seeds, pumpkin
seeds, sesame seeds
HERBS AND SPICES: parsley, dill, rosemary, thyme, oregano, basil, mint, bay leaf,
coriander, cardamom, cloves, cinnamon, nutmeg, curry, allspice, cumin, chili, paprika,
black pepper, salt, lovage, marjoram, white pepper. If you do not have fresh - use dry
spices.
BROTHS AND SAUCES: chicken broth, beef broth, vegetable broth, soy sauce, tomato
paste, mustard
OTHER: eggs, mayonnaise, white wine, red wine, beer, vinegar, capers, olives,
mushrooms, gelatin
SALADS
Ingredients for 4 servings:
1 ¼ lb (550 g) Broccoli
4 oz (100g) Ricotta or cottage cheese
2 tablespoons sour cream
1 clove crushed garlic
1 tablespoon lemon juice
1 tablespoon crushed roasted hazelnuts
Spices:
1 tablespoon chopped fresh dill or parsley, ground black pepper and salt to taste
Way of preparation:
Clean the broccoli and tearing them into florets. Wash them thoroughly with cold water.
Put them in hot water with a pinch of salt to boil 5 minutes. Drain them and put them in a
serving plate to cool. In a separate bowl mix cottage cheese, cream, crushed garlic, lemon
juice and spices. Stir well and pour over the broccoli with cream sauce. Sprinkle the salad
with chopped hazelnuts.
Combines with:
Vegetable soups and dishes, cooked by recipes from the books to properly combine the
foods; to them could be added milk and milk products; mushrooms, olives.
11 oz. (300 g) cleaned raw pumpkin
1 small head cauliflower
1 cup frozen green beans or canned
1 onion
1 tablespoon peeled sunflower seeds
2 tablespoons olive oil
Juice from ½ lemon
Spices:
5-6 sprigs of finely chopped parsley; ground black pepper and salt to taste
Way of preparation:
Cut the pumpkin into pieces. Cook it into water with a pinch of salt until soft. Drain it and
allow it to cool. Clean cauliflower and tear it into florets. Flush them and put them in hot
water with salt to cook on high heat for 5-6 minutes. Drain them and leave them to cool.
Cut the onion into thin slices. Drain well the green beans from the liquid in the can.
Put in serving bowl boiled pumpkin, cauliflower, green beans, onions. Add spices, stir and
then pour over the salad with olive oil and lemon juice. Serve the salad chilled; sprinkle it
with sunflower seeds or other nuts.
Combines with:
Soups and dishes prepared on the recipes from books to properly combine the foods;
mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta.
1 ¼ lb (550 g) red beets
1 tablespoon wine vinegar
1 stalk leek (white part only)
2 teaspoons mustard
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon roasted crushed walnuts
Spices:
Ground white pepper and salt to taste, 1 tablespoon finely chopped coriander
Way of preparation:
Clean the leeks and chop it finely. Clean, wash and peel the beetroot. Put it in a pot with
boiling water and vinegar (thus preserves its red color). Put the lid and cook for 8-10
minutes. Then drain the beetroot, cool and grate it coarsely. In a separate bowl, mix the
mayonnaise, mustard, leeks, lemon juice and spices. Stir the mixture well. Put it into a
deep serving plate. From above add red beets and sprinkle with coriander and nuts.
Combines with:
Vegetable soups and dishes cooked by recipes from the books to properly combine the
foods; to them could be added eggs, mushrooms, olives, omelettes.
3 medium sized carrots
1 small head of celery
1 large sour apple
Juice from ½ lemon
Spices:
Salt and ground black pepper to taste, 6-7 sprigs of finely chopped parsley,10-12 olives for
decoration, 1-2 tablespoons roasted sesame
Way of preparation:
Peel the carrots and the celery. Wash them and grate. Put them in a bowl and add the olive
oil, lemon juice and the spices. Clear apple and peel it. Grate it on coarsely grater and add
to the vegetables. Mix the salad carefully. Decorate it with olives and sprinkle it with
roasted sesame seeds.
Combines with:
Soups and dishes cooked by recipes from the books to properly combine the foods;
mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice, potatoes, bread, pasta
1 ¼ lb (550 g) Brussels sprouts
11 oz (300 g) Bacon
1 onion
1-2 tablespoons vegetable oil
For the dressing:
Salt and ground black pepper to taste, 5-6 sprigs of dill finely chopped, 1-2 tablespoons
vinegar, 1 tablespoon mustard
Way of preparation:
Clean the Brussels sprouts and wash it with cold water. Put it to cook in hot water with a
pinch of salt for 7 to 8 minutes. Then drain and leave to cool. Put it in a serving bowl.
Cut the onion into thin slices and bacon into thin strips. Fry them in a pan with oil. Drain
them from oil and place them at the Brussels sprouts. Mix vigorously in a separate
container the ingredients for the dressing and the oil which was separated when frying.
Pour over the salad with the dressing.
Combines with:
Vegetable, meat and fish soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms
7oz (200 g) marinated artichoke
3 red peppers marinated
10 black olives
10 green olives
4-5 anchovy fillets
1 tablespoon capers
Spices:
1 tablespoon finely chopped parsley, 15 fresh basil leaves, 2 tablespoons olive oil, 1
tablespoon vinegar, salt and ground black pepper to taste
Way of preparation:
Clear the cauliflower, wash it and shred it into small roses. Put them to boil in water with a
pinch of salt, about 7-8 minutes. Drain them and cool them. Cut the red bell pepper on
strips and artichokes cut into morsels.
In a bowl for serving place the vegetables and other products. Add spices and stir
carefully. Serve the salad chilled.
Combines with:
combine the foods; mushrooms
1 large head white turnip
2 large carrots
1 onion
2-3 pickled cucumbers
2 tablespoons vegetable oil
Spices:
2 tablespoons finely chopped parsley, ground black pepper and salt to taste
Way of preparation:
Peel and grate the carrots coarsely on grater. Cut the onions and cucumbers into small
cubes. Peel the turnip and then grate on a grater. Wash it several times in cold water and
wring it out well. Then mix it with carrots, onions, cucumbers and parsley. Salt the salad
to taste and put it in a serving plate. Pour over it with oil; sprinkle it with pepper to taste.
Combines with:
combine the foods; mushrooms, olives, meat, fish, dairy products, eggs, pulses, rice,
potatoes, bread, pasta
1 ½ lb (680 g) tinned whole peeled tomatoes
2 leeks (white part only)
Spices:
2 tablespoons finely chopped parsley, 10 fresh basil leaves, salt and ground black pepper
to taste
Way of preparation:
Drain the tomatoes and cut them into large pieces. Put them in a bowl for serving. Add the
chopped leeks, olive oil and the spices. Stir the salad and serve it.
Combines with:
6 large onions
For the marinade
Bay leaf, 1 clove, 5-6 peppercorns, salt to taste, 3 tablespoons wine vinegar
Spices:
2 tablespoons olive oil, a pinch of cinnamon, 2 tablespoons finely chopped parsley
Way of preparation:
Bring to a boil 1 liter of water along with the bay leaf, cloves, black pepper and salt to
taste. Cut the onion into slices. Put it in a pot and pour over with the hot marinade. Cook it
for 5 minutes. Remove the container from the heat and add the vinegar in it. Allow the
onions to stand in this mixture for 1 hour. Then drain well and sprinkle with olive oil,
cinnamon and parsley.
This salad is very suitable for fat pork or mutton.
Combines with:
11 oz (300 g) Of white cabbage
2 medium carrots
1 small head of celery
1 red onion
1 cup mayonnaise
2 teaspoons grated horseradish
Spices:
1 tablespoon lemon juice, 1 teaspoon vinegar, ground pepper and salt to taste
Way of preparation:
Cut the cabbage into thin strips. Put it in a deep bowl with a pinch of salt. Mash it with
your hands. Cut the onion finely. Add it along with grated carrots and celery. Mix the
mayonnaise with horseradish, lemon juice and vinegar. Add the mixture to the vegetables.
Stir the salad, let it stand for 1 hour to cool and then serve.
Combines with:
foods; to them could be added mushrooms, olives, omelettes.
2 heads white chicory
2 stalks celery
½ cup roasted crushed walnuts
4 oz. (120 g) Blue cheese “Roquefort”
For the dressing:
2 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon “Dijon” mustard
Spices:
Salt and ground black pepper to taste, 4-5 sprigs of finely chopped parsley
Way of preparation:
Clean and wash the leaves of chicory. Dry them and put them in a wide serving plate.
Peel, wash and chop the celery finely. Evenly distribute the celery, walnuts and blue
cheese on chicory. Prepare the dressing. Put all ingredients in a bowl and stir them
vigorously. Sprinkle the salad with the dressing and parsley. Optionally you can add a little
salt.
Instead of Roquefort cheese, you can use another type of blue cheese.
Combines with:
foods; to them could be added milk and dairy products, mushrooms, olives
1/6 head red cabbage
1 small head of red beet
2 medium carrots
½ cup canned corn
3 tablespoons peeled sunflower seeds
For the dressing:
3 tablespoons olive oil, 1 tablespoon balsamic vinegar
Spices:
Salt and ground black pepper to taste, 2 tablespoons finely chopped parsley
Way of preparation:
Clear the red cabbage, wash and cut into very thin strips. Put it in a deep bowl. Peel and
wash the red beets and carrots. Grate them finely. Add them together with the drained corn
in the bowl. Prepare the dressing in a separate container. Mix the ingredients and stir them
vigorously. Pour over the salad and stir it carefully. Sprinkle the salad with sunflower
seeds and parsley.
Combines with:
4 large potatoes
2 tablespoons sunflower oil
Spices:
2 tablespoons finely chopped parsley, a pinch of dried mint, a pinch of ground black
pepper, salt to taste
Way of preparation:
Boil the potatoes in water. Let them cool and peel them. Cut them into small cubes. Clean
the leeks, wash and chop it finely. Cut the cucumbers into thin rings. Put them at the
potatoes. Add the oil and the spices. Mix the salad well. Put it into a bowl and serve it.
Combines with:
foods; mushrooms, olives, potatoes, bread, pasta
1 cup coarsely grain rice
1 cup canned mushrooms
½ cup canned peas
1 carrot
3-4 cloves garlic
1 red onion
2-3 tablespoons olive oil
Juice from ½ lemon
Spices:
2 tablespoons finely chopped parsley, a pinch of ground black pepper, salt to taste
Way of preparation:
Peel the red beets and boil it in water with a pinch of salt for 10 minutes. Drain it and let it
cool. Put the rice in 2 liters of boiling water, a pinch of salt and cloves of garlic . When the
rice is tender (be careful not to be over boiled), drain it well and let cool. Remove the
garlic cloves. Add the sliced mushrooms into small cubes, beetroot, carrots, cucumbers,
onions, peas and spices. Gently mix salad and put it in a glass deep dish. Wash it down
with olive oil and lemon juice and serve it.
Combines with:
foods; mushrooms, olives, rice
15. CORN SALAD
7 oz (200 g) canned corn
2 carrots
1 handful of arugula
1 red onion
1 chili pepper
2 peeled roasted red peppers - canned
2 cloves crushed garlic (optional)
The juice of ½ lemon
Spices:
2 tablespoons finely chopped dill, a pinch of ground black pepper, salt to taste
Way of preparation:
Drain the corn well. Mix it with the chopped into small cubes of carrot, onion, red pepper,
hot pepper and crushed garlic. Stir gently and add the oil, lemon juice and the spices. Put
the arugula on the bottom of a large shallow dish. On it evenly distribute the salad and
serve.
Combines with:
foods; mushrooms, olives, hominy
11 oz (300 g) burly white beans
1 stalk leek (white part)
5oz (150 g) sour cabbage (Sauerkraut)
1 red chili pepper
Spices:
2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of red pepper
Way of preparation:
Soak the beans in cold water overnight. Then rinse thoroughly with water and put it to
boil. When the beans soften enough, leave it to cool. Then drain it well. Add the chopped
leeks and the chilli, the sauerkraut cut into thin strips and oil. Mix the salad. Put it into a
shallow dish. Sprinkle it with paprika, cumin and parsley. Serve the salad chilled.
For this salad instead, boil the beans, you can use canned white beans.
Combines with:
Vegetable soups, dishes and souses cooked by recipes from the books to properly combine
the foods; to them could be added beans, lentils, peas, chickpeas, mushrooms, olives,
mustard
2 pieces of avocado
14oz (400 g) canned white beans
2 peeled roasted red peppers
1 red onion
1 clove garlic
Spices:
5-6 coriander leaves, 1 tablespoon vinegar, salt to taste
Way of preparation:
Drain the beans well. Select well-softened avocados, without black spots on the rind. Cut
it in half. Remove the stone. Peel each half and cut it into pieces. Put in a large wide bowl
the drained beans cut into thin strips red pepper, onion, finely chopped garlic and
avocados. Stir gently and add spices.
Combines with:
foods; to them could be added mushrooms, olives, pulses
1 cup raw chickpeas
2 medium carrots
1 red onion
2 roasted red peppers
1 tablespoon capers
2 tablespoons finely chopped parsley
For the dressing:
2-3 tablespoons olive oil, juice of 1 lemon, salt and ground black pepper, a pinch of
ground cumin
Way of preparation:
Put the chickpeas in a saucepan with 4 cups cold water. Allow it to stand overnight. The
next day, discard the water. Wash it and put it to boil in 3-4 cups of water and a pinch of
salt. Put the lid on the pan and when the water boils, reduce the heat. When the chickpeas
soften, drain the water. Allow it to cool. Put it in a deep serving plate. Add capers, grated
carrots, diced onions and peppers. Prepare the dressing by mixing vigorously in a separate
container all ingredients. Pour over the salad with dressing and stir it. Allow the salad in
the refrigerator for 15 minutes. Serve sprinkled with parsley.
This salad can be prepared with boiled chickpeas from a can.
Combines with:
foods; to them could be added mushrooms, olives, pulses
4-5 hard boiled eggs
4-5 tablespoons mayonnaise
1 teaspoon mustard
½ chili peppers
Spices:
A pinch of curry, a pinch of red pepper, a pinch of ground black pepper, salt to taste
1 tablespoon chopped fresh dill and 10-12 black olives for decoration
Way of preparation:
Mix the mustard and the mayonnaise. Add the finely chopped chilli and the spices. Stir the
the mixture well and add the eggs and cucumbers cut into small cubes Form the salad in a
suitable dish. Sprinkle it with dill and then decorate with olives. Serve the salad chilled.
Combines with:
foods; to them could be added mushrooms, olives, omelets
7oz (200 g) piece fresh white cabbage
5 oz (150 g.) ham
2 medium carrots
4 peeled roasted red peppers
4 pickled cucumbers
1 cup canned mushrooms
1 red onion
1 stalk leek (white part)
Spices:
2 tablespoons finely chopped parsley, 1 tablespoon vinegar, 3 tablespoons olive oil,
ground black pepper and salt to taste, 2 tablespoons roasted nuts
(Walnuts, hazelnuts or almonds)
Way of preparation:
Cut the cabbage into thin strips. Mash it with a pinch of salt. Add grated carrots, 1
tablespoon parsley, 1 tablespoon olive oil and vinegar. In a separate bowl, mix the
mushrooms with pepper and salt to taste, 1 tablespoon olive oil and the remaining parsley.
Separately, mix the ham and leeks. In a large serving plate arrange the prepared mixtures
of separate balls. Separately arrange the peppers and cucumbers. Decorate each ball with
several red onion rings. Serve the combined salad, sprinkled with chopped nuts.
Combines with:
Vegetable, fish, meat soups, dishes and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, mustard
1 lb (450 g) kipper
2 medium carrots
1 onion
1 tablespoon olive oil (optional)
Spices:
1 lemon cut into quarters, 1 tablespoon finely chopped dill, ground black pepper to taste
Way of preparation:
Sauté the chopped carrots and onions in a little water until tender. Clean the fish from the
skin and bones. Blend fish with steamed vegetables. Add olive oil (if the fish is not
greasy) and pepper to taste. Serve the pate sprinkled with dill. Decorate it with lemon
slices.
Combines with:
Vegetable, fish, meat soups and dishes cooked by recipes from the books to properly
combine the foods; mushrooms, pickles
22. PEA CREAM SOUP
1 1/3 lb (600 g) frozen peas
1 carrot
½ root parsnips
1 onion
1 clove of garlic
6 - 7 pickled cucumbers
1 tablespoon butter
1 tablespoon vegetable oil
Spices:
2 tablespoons finely chopped dill, 1 tablespoon mint, ground black pepper and salt to taste
Way of preparation:
Peel, wash and cut into shreds carrot, parsnips, onions and garlic. Heat the butter in a
saucepan with the oil over low heat. Put the chopped vegetables to sauté for 7 to 8
minutes. Stir them often. Then add 5 cups of hot water, peas, salt to taste. Simmer the soup
for 20 minutes. Then puree it. Remove the container from the heat and add the dill. Cut
the pickled cucumbers into small cubes. Serve the soup hot. On each portion add some of
the pickles ground black pepper and the mint.
Combines with:
Vegetable salads and dishes (they may have added pulses), mushrooms, olives
4 large onions
1 tablespoon flour
1 tablespoon butter
1 cup white wine cold
4 cups vegetable broth
Spices:
1 teaspoon red pepper, a pinch of crushed dried thyme, ground pepper and salt to taste
For brochettes:
1 baguette, 1 clove of garlic, 2 tablespoons of olive oil, a pinch of crushed dried basil or
oregano, 1 teaspoon balsamic vinegar
Way of preparation:
Peel, wash and cut the onion into thin slices. Melt the butter in a suitable saucepan. Put the
onions to stew. Stir not to burn. When acquire a brownish color, add the flour and paprika.
Stir and add on trickle cold wine, broth, ground black pepper and salt to taste. Allow the
soup to cook over medium heat 15 minutes. Then add the thyme. Remove the pan from
the fire.
For brochettes:
Cut the baguette in slices. Rub them with the clove of garlic. Mix in a bowl the olive oil
vinegar and basil. Apply a light coating on the slices with this mixture. Bake them in the
oven at 392° F (200°C) until golden brown. Remove them and leave to cool.
Put on the bottom of bowls for soup 1-2 rolls. Pour over with hot soup and serve.
Combines with:
Vegetable salads and dishes (they may have added flour, noodles, macaroni, pasta, bread),
mushrooms, pizzas and pasta.
24. PUMPKIN SOUP
1 lb (450 g) raw pumpkin
2 medium potatoes
1 onion
1 piece ginger root (a walnut size)
1 clove garlic
1 tablespoon butter
3 tablespoons peeled roasted pumpkin seeds
1 coffee spoon chili (optional)
Spices:
A pinch of grated nutmeg, ground black pepper and salt to taste
Way of preparation:
Peel the pumpkin and potatoes. Wash them and cut them into small pieces. Melt the butter
over low heat in a saucepan. Grate the ginger root and put it to stew in the butter. After 2
minutes, add the chopped onion, garlic, potatoes and pumpkin. Pour the broth, add spices
and cover the pan. Simmer the soup over medium heat 20-25 minutes (until tender
potatoes). Remove the pan from the heat and blend the soup. Serve it warm sprinkled with
pumpkin seeds and chili.
Combines with:
Vegetable salads and dishes (them may have added potatoes), mushrooms, olives
1 can of chickpeas 14oz (400 g)
½ cup canned tomatoes - diced
1 onion
4-5 cloves garlic
4 cups water
Spices:
1 teaspoon dried basil, salt to taste, ½ teaspoon pepper, 1tablespoon balsamic vinegar
Way of preparation:
Drain the chickpeas from the can. Wash it thoroughly with cold water. In a saucepan,
lightly heat the olive oil. Put the chopped onion and garlic. Fry them for 1-2 minutes. Then
add the paprika, tomatoes and chickpeas. Pour over with the water. Allow the soup to boil
20 minutes on low heat. Sprinkle it with basil and serve it hot. Optionally, you can blend
the soup and season it with balsamic vinegar.
Combines with:
combine the foods; mushrooms, olives
1 medium head red beet
1 carrot
1 onion
2-3 cloves garlic
2 small potatoes
¼ of a small head red or white cabbage
2 red peppers (fresh or canned)
5-6 cups hot vegetable broth
1 tablespoon cornstarch
Spices:
1-2 tablespoons wine vinegar, 2-3 bay leaves, 2-3 tablespoons finely chopped parsley,
ground black pepper and salt to taste
Way of preparation:
Clean, peel and wash vegetables. Cut into small cubes red beets, carrots, onions, garlic and
potatoes. Cut the cabbage and the red peppers into small thin strips.
In a large saucepan, heat the oil. Sauté the onion and the garlic over medium heat for 2-3
minutes. Add the beetroot, carrots and potatoes. Mix well. After 4-5 minutes add the
cabbage, red pepper, bay leaf, hot broth and, if necessary pinch of salt. Put the lid on the
saucepan and cook the soup 30 minutes on low heat. Dissolve the starch in a little cold
water and add it to the soup while stirring. After 3-4 minutes, remove the pan from the
fire. Add a pinch of ground black pepper and parsley. Serve the soup hot. Optionally you
could season it with vinegar.
Combines with:
Vegetable salads and dishes (to them may be added corn), mushrooms, olives, polenta
12-13oz (325-350 g) various types of fresh mushrooms
1 cup of sour cream for cooking
1 medium onion
2 cloves garlic
2 small carrots
1 tablespoon butter
Spices:
1 tablespoon finely chopped dill, ground black pepper and salt, juice from ½ lemons
Way of preparation:
Peel the carrots and cut them into small cubes. Heat a saucepan over medium heat and put
the butter to melt. Sauté the carrots for 4-5 minutes. Clean the mushrooms and cut them
into small pieces. Put them at the carrots and cook them for 5-6 minutes, stirring them.
Chop finely the onion and garlic. Put them with other products in the pan and stir. Sprinkle
with salt and pepper. Stew a few minutes and add 3-4 cups of hot water. Allow the soup to
boil until the mushrooms soften (about 10-15 minutes). Remove the soup from the heat.
Add the cream while stirring. Serve the soup hot. Sprinkle it with dill and add lemon juice.
Combines with:
Vegetable salads and dishes (to them could be added dairy products), mushrooms, olives,
pickles
14 oz (400 g) canned, peeled tomatoes
1 stalk leek
3 tablespoons rice
Spices:
1 teaspoon paprika, 10 basil leaves, 1 tablespoon finely chopped parsley, ground black
pepper and salt to taste
Way of preparation:
Clean the leeks wash it and chop it finely. Heat the olive oil in a saucepan. Sauté the leeks
for about 5 minutes over medium heat. When it is tender, add the rice. Stir the mixture and
after 5 minutes add the paprika, tomatoes, 4 cups of warm water and salt to taste. Simmer
the soup until the rice is tender. Before remove it from the heat, add the basil and parsley.
Serve the soup hot; sprinkle it with pepper.
Combines with:
Vegetable salads and dishes (to them can be added rice), mushrooms, olives, pickles
1 lb (450 g) cauliflower
1 small carrot
1 small piece of celery root
2 medium potatoes
1 tablespoon butter
Spices:
2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg,
2 tablespoons lemon juice, ground black pepper and salt to taste
Way of preparation:
Clean cauliflower florets, shred it and wash it. Peel the carrots, celery and potatoes. Wash
them and cut them into small pieces. Heat the butter and oil over medium heat. Put all the
vegetables, cumin, nutmeg, salt and pepper. Let them to smother about 10 minutes. Add 5
cups of hot water. Allow the soup to cook 30 minutes. When the vegetables are softened -
puree the soup. Add parsley and lemon juice, serve the soup hot.
Combines with:
Vegetable salads and dishes (to them could be added potatoes), mushrooms, olives, pickles
2 carrots
1 stalk leek
2-3 potatoes
1 head celery
1 small slice of white cabbage
1 parsley root
5 oz (150g) fresh mushrooms of your choice
Spices:
2 tablespoons finely chopped parsley, salt and ground black pepper to taste
Way of preparation:
Heat the oil in a deep saucepan. Cut the vegetables into small pieces and put them to sauté.
After 4-5 minutes add the chopped mushrooms and finally the potatoes cut into small
cubes. Stir them well and pour over with 4-5 cups of hot water. Simmer the soup over
medium heat 30 minutes. Serve sprinkled with parsley.
Combines with:
Vegetable salads and dishes (to them could be added potatoes), mushrooms, olives
4oz (100 g) asparaguses
4oz (100 g) broccoli
2 carrots
1 onion
1 stalk celery
½ cup green beans (frozen or canned)
½ cup fresh mushrooms
Spices:
A pinch of nutmeg, 1 teaspoon finely chopped dill, 1 tablespoon finely chopped parsley, 2-
3 sprigs of thyme, and a pinch of ground black pepper
Way of preparation:
Peel the asparagus and cut them into pieces with a length of 1.5-2 cm. Clean the broccoli
and tear it into small florets. Cut the mushrooms, the carrots, onions and celery finely.
Heat the olive oil in a saucepan. Put the chopped mushrooms and vegetables. Sauté them
over medium heat for 6-7 minutes. After 10 minutes, pour over with 6 cups hot water, add
salt, pepper, nutmeg. Simmer the soup over medium heat 20 minutes. Then add the thyme,
green beans cut into pieces, the broccoli and the asparagus. Cook the soup for 10 minutes.
Remove the pan from the fire. Add dill and parsley. Serve the soup hot.
Combines with:
combine the foods; mushrooms, olives, roasted meats, fish, dairy products, eggs, legumes,
potatoes, rice, bread, pasta
32. RED BEAN SOUP
1 ½ cup red beans
1 onion
1 carrot
2 dry red peppers
1 slice celery
Spices:
1 teaspoon paprika, 1 tablespoon mint, 1 tablespoon finely chopped parsley, salt to taste
Way of preparation:
Pour over the red beans with 5-6 cups of cold water. Leave to stand for one night. The
next day, wash it thoroughly with water. Put it to boil with 6 cups of water. After 40
minutes add the chopped carrot, celery and onion, objectives dry peppers, paprika and salt
to taste. Cook the soup for another 30-40 minutes. Remove 4-5 tablespoons of soup and
blend them. Return them back in the pot (so the soup will thicken). Add mint and parsley.
Remove the soup from the heat and serve it hot.
Combines with:
Vegetable salads and dishes (to them could be added pulses), mushrooms, olives, beans,
peas, lentils, chickpeas
2 1/4 lb (1 kg.) knuckle of veal with bone
12 very small onions
2 carrots
½ small head of celery
Spices:
2 bay leaves, 10 peppercorns, salt, 2 tablespoons finely chopped parsley, 1 tablespoon
grated horseradish root, 4 tablespoons wine vinegar
Way of preparation:
Bake the onions on grill, stove or in the oven. Peel and cut the carrots and the celery into
chunks. Wash the meat and put it in the pressure cooker. Add the baked onions, carrots,
celery, bay leaves, salt, black peppercorns. Pour over the products with 6 cups of water.
Put the soup to cook on medium heat. When the pot starts to let off steam – leave it for 1
hour on the stove. Leave the pan to cool and open the lid. Remove the shank, allow it to
cool. Take the meat from the bone. Cut it into portions and discard the bone. Return the
shredded meat in the pan. Sprinkle the soup with parsley.
In a bowl mix the grated horseradish with vinegar and a pinch of salt. Serve this sauce
when serving hot soup.
Combines with:
9 oz (250 g) minced veal
1 onion
2 small carrots
2-3 tablespoons canned, diced tomato
1-2 tablespoons butter
½ cup wine vinegar
5-6 cups beef broth
Spices:
A pinch of ground cumin 3 tablespoons finely chopped parsley, ground black pepper and
salt to taste
Way of preparation:
Put in a bowl the minced meat, chopped onion, cumin, 1 tablespoon parsley, ground black
pepper and salt to taste. Knead the minced meat. Form it into small balls with the size of a
hazelnut. Put them in a deep bowl with vinegar, leave to stand for 5-6 minutes. During this
time in a deep saucepan saute the chopped leeks and carrots in melted butter. Pour over
with 5-6 cups hot broth (water). One by one, drop the meat balls into the soup. Allow to
cook for 30 minutes over medium heat. Five minutes before removing the soup, add
tomatoes. Serve the soup hot, sprinkle it with pepper and parsley.
Combines with:
1 1/3 lb (600 g) knuckle of veal with bone
½ small onions
2-3 cloves garlic
1 small carrot
½ red peppers
4oz (100-125 g) fresh white cabbage
Spices:
2 tablespoons finely chopped parsley, 2-3 bay leaves, ground black pepper and salt to
taste, 5-6 tablespoons wine vinegar
Way of preparation:
Wash the shank and put it to cook with 7 cups of water on low heat. When the meat begins
to separate from the bone, remove the pan from the fire. Take the bone and discard. Chop
the veal into small pieces. Keep the broth.
Clean, peel and wash all vegetables. Cut them into small cubes; cut the cabbage on thin
strips. Heat the oil in a deep saucepan over medium heat. Put the vegetables with a pinch
of salt and stew them for 5-6 minutes. Then add the broth of veal shank, bay leaves and
the chopped meat. Allow the soup to cook for 30 minutes. All the vegetables should be
tender. Remove the pan and add pepper and parsley. Serve the soup hot. Optionally season
it with vinegar.
Combines with:
1 lb (450 g) beef with bone
1 medium head red beet
4 oz (100-125g) dried mushrooms
1 medium carrot
1 piece of celery
½ leeks (white part only)
1 onion
Spices:
2 bay leaves, 10 peppercorns, 2 tablespoons finely chopped parsley, salt, vinegar if desired
Way of preparation:
Soak the mushrooms with a little warm water for 30 minutes. Then cut them into small
pieces. Put the meat in a deep saucepan. Pour over it with 6-7 cups of cold water. Once it
boils, remove the foam, add salt and again take the foam. Cook it over medium heat for 1
hour. Remove the meat and cut it into small pieces. Return to the pan. Add mushrooms,
the chopped into small cubes of red beets, carrots, celery, leeks, onions, bay leaves, black
pepper and salt to taste. When all the vegetables and the meat tender (about 20 minutes)
remove the pan from the fire. Serve the soup hot, sprinkle it with parsley. Season it with
vinegar as desired.
Combines with:
37. PORK SOUP
11oz (300 g) meat from leg of pork
1 onion
2 tablespoons tomato paste
Spices:
½ teaspoon ground cumin, 2-3 tablespoons finely chopped parsley, ground black pepper
and salt to taste, a pinch of chili, and 2-3 cloves of crushed garlic (optional)
Way of preparation:
Cut the meat into very small pieces. Pour over them with 5-6 cups of cold water and put
the pot on the fire. Once it boils, remove the foam, add salt and again take the foam. Cook
the meat until tender. Saute the onion in a pan with vegetable oil for 2 minutes. Add chili
powder. Mix tomato paste with 2-3 tablespoons cold water. Put it at the onion, let them
sauté another 2 minutes. Then pour the mixture at the meat. Stir well and add the cumin
and pepper to taste. Cook the soup for another 10 minutes. Serve it warm, sprinkled with
parsley. Optionally season it with crushed garlic.
Combines with:
38. MUTTON SOUP
11oz (300 g) meat of leg of mutton
1 onion
2 carrots
1 cup diced tomatoes canned
4 cloves of garlic
2-3 pickled peppers or pickles
1 tablespoon butter
Spices:
2 grains allspice, 3-4 cardamom seeds, 2 tablespoons finely chopped parsley, 1 tablespoon
finely chopped dill, a pinch of ground black pepper, salt to taste
Way of preparation:
For this recipe, it is best to use a pressure cooker, to enable the meat to be cooked better
and faster.
Cut the onions, garlic, carrots and peppers into small cubes. Heat a frying pan and melt
butter in it. Put the chopped vegetables and cook them for 4-5 minutes. Add the chopped
meat, tomatoes, grains allspice, cardamom, salt and ground black pepper. Stir the mixture
and after 2-3 minutes then pour over it 6 cups water. Transfer the mixture in a pressure
cooker. Put the pan on high heat. Once it begins to hiss, reduce the heat and let the soup to
boil 40-50 minutes. Turn off the heat and wait 20 minutes; then open the pot. Serve the
soup hot, sprinkle it with dill and parsley.
Combines with:
7oz (200 g) chicken breast without skin
4oz (100 g) fresh mushrooms (field mushrooms, chanterelles, porcini or other)
1 onion
1 piece of ginger root (as a small walnut)
1 medium carrot
1 tablespoon olive oil
1 tablespoon butter
4 cups chicken broth (or water)
Spices:
2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 teaspoon crushed savory,
ground black pepper and salt to taste
Way of preparation:
Peel and wash the onions, ginger and carrot. Grate the ginger finely; chop the onion and
carrot finely. Clean the mushrooms and cut them into small pieces. Heat the olive oil over
medium heat in a suitable pot. Put the mushrooms and vegetables to smother a few
minutes. Wash and cut the chicken breasts into small pieces. Add them in the pan.
Sprinkle with salt and ground black pepper. Stir and pour the broth. After 20-30 minutes,
remove the soup from the heat. Add the butter, the lemon juice, parsley and savory. Serve
the soup hot.
Combines with:
1 turkey drumstick
1 large onion
2 carrots
1 parsnip
½ cup white wine
6 cups water
Spices:
3 cloves, 2 bay leaves, 10 peppercorns, lemon juice, salt to taste
Way of preparation:
Put the drumstick in a deep saucepan. Pour over it with water. Pierce in onion cloves and
peppercorns. When the water boils, add the carrots and parsnip cut into large pieces and
the whole onion. When the meat is tender, add the wine, bay leaves and salt to taste.
Continue to cook the soup over low heat (at least 1 hour) until the meat is tender wholly.
Remove it, debone it and cut it into chunks. Distribute them in serving dishes. Strain broth
and pour it each boiled turkey leg portion. Season it with lemon juice and ground black
pepper to taste.
This soup can be prepared in a pressure cooker. Put all the ingredients and spices together
in a pot to boil 40 minutes. Then strain the broth.
Combines with:
41. SOUP OF SALMON
1 salmon head about 1 1/3 lb (600 g); you can also use part of the fish bone
1 red pepper
1 small carrot
1 small onion
1 lemon in slices
Spices:
1 tablespoon chopped parsley, 1 tablespoon chopped dill, ½ tablespoon chopped dried
lovage, salt and ground black pepper to taste
Way of preparation:
Wash thoroughly the salmon head with cold water. Put it into a pot. Pour over it with 6-7
cups of cold water and put it to cook for 15 minutes. Then remove the head with a slotted
spoon and let it cool. Debone it, and take the meat. Strain the fish broth. Peel, wash and
cut into small cubes pepper, carrot and onion. Add them to the broth. Sprinkle with salt
and pepper to taste. Allow the soup to a boil over medium heat 15-20 minutes. Add the
meat from the fish head. Remove pan from heat and add the spices. Serve the soup hot
with a slice of lemon.
Combines with:
14oz (400 g) from white fish fillet without skin
1 cup tomato juice
1 tablespoon tomato paste
1 small onion
2 cloves garlic
Spices:
1 tablespoon lovage, 1 tablespoon chopped parsley, ground black pepper and salt to taste
Way of preparation:
Cook the fillets of white fish in a saucepan with 4 cups of water and a pinch of salt for
about 10-15 minutes. Remove them and strain the broth. Puree the cooked fillets and
return them to the broth. Heat the olive oil in a pan. Fry the chopped onion and garlic for
2-3 minutes. Add tomato paste and tomato juice. Stir the mixture for 2-3 minutes and then
pour it into the pan. Cook the soup cook for another 5-6 minutes. Add spices. Remove the
pan from the fire. Serve the soup hot.
Combines with:
Ingredients for 5- 6 servings:
14 oz (400g) cod fillets without skin
4 oz (100 g) fresh mushrooms of your choice
1 small parsnip root
1 small parsley root
1 small carrot
1 stalk celery
1 small onion
½ tablespoon butter
Spices:
10-12 chopped mint leaves, 5-6 coriander leaves, 2 tablespoons lemon juice, ground black
Way of preparation:
Peel, wash and cut the vegetables on coarsely. Saute them in a pan with hot oil for 2-3
minutes. Pour over them with 5-6 cups of hot water, add salt to taste. Cook them for 20
minutes. Strain the broth, remove the vegetables. Return the soup to the pot.
Heat the butter in a pan. Cut the mushrooms into small pieces and cook them for 10
minutes (until the liquid evaporates). Sprinkle with black pepper and put them in
vegetable broth. Cut the fish on portions. Put it into a pot with broth. Cook the soup for 10
minutes. Remove the pan from the fire. Put the spices and serve while it is hot.
Combines with:
14 oz (400g) hack without bones and skin
2 large onions
1 teaspoon butter
Spices:
Ground black pepper and salt to taste, 10-12 mint leaves, ½ tablespoon fresh coriander, 6-
7 fresh basil leaves, 2 tablespoons lemon juice
Way of preparation:
Peel the onion, cut the head in halves. Put them to cook in a saucepan with 6 cups water
and salt to taste. When the onion is tender remove it from the pan. Strain the broth and
blend the cooked onions. Return it to the broth. Cut the fish into chunks. Put them in a pan
with broth. Simmer the soup until the fish is tender (about 10 minutes). Add ground
pepper, butter, the lemon juice and green herbs. Serve the hake soup hot.
Combines with:
DISHES WITHOUT MEAT
1 lb (450 g) chopped pickled cabbage
1 1/3 lb (600 g.) canned white beans
2-3 tablespoons canned, diced tomato
3-4 chilies
3-4 tablespoons vegetable oil (or lard)
Spices:
2 teaspoons paprika, 2 tablespoons finely chopped parsley
Way of preparation:
Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add red pepper
and the finely chopped chillies. Pour over it with 2 cups hot water. Leave the dish on low
heat until the cabbage is tender. Then add tomatoes, white beans and mix. Transfer the
dish on a baking tray. Put it into the oven preheated to 392° F (200° C). Bake the dish until
only fat. Serve sprinkled with parsley.
Combines with:
combine the foods; mushrooms, olives, pickles
6 large red or green peppers (fresh, pickled, dried or frozen)
1 ½ cup groats
1 stalk leek (white part only)
1 medium carrot
1 tablespoon flour
Spices:
A pinch of dry savory, 2 tablespoons finely chopped parsley, salt and ground black pepper
to taste
Way of preparation:
Cut the leeks and carrots into small pieces. Heat 1 tablespoon oil in a pan and saute the
leeks in it for 2-3 minutes. Add carrots and groats, stir the mixture constantly. After 2-3
minutes, add pepper and salt to taste. Pour over the mixture with 1 ½ cup hot water. Leave
the mixture on low heat until the groats is tender. Remove the pan from the fire. Allow the
mixture to cool. Add savory and parsley. Stir the mixture and fill the peppers with it. Dip
the opening of each stuffed pepper in the flour. Arrange them on a baking tray. Pour ½ cup
hot water. Sprinkle the peppers with the remaining oil. Put the pan in a preheated to 392F
(200C) oven. Bake the dish for about 20 minutes. Serve the peppers stuffed with groats
warm.
Combines with:
combine the foods; to them could be added groats, meal, brochettes, mushrooms, olives,
pickles, bread and pasta
1 onion
1-2 carrots
3-4 medium potatoes
5 oz (150 g) fresh mushrooms
1 tablespoon butter
Spices:
A pinch of grated nutmeg, 2 tablespoons finely chopped parsley, ground black pepper and
salt to taste
Way of preparation:
Cut the mushrooms on very small pieces. Sprinkle them with a little salt and ground black
pepper. Heat the butter in a skillet and saute the mushrooms in it (until the liquid
evaporates).
Peel the potatoes, onions and carrots. Cut them into pieces and put them in a saucepan.
Sprinkle them with a little salt. Pour over them with 1.75pints (1 liter) of hot water. Put
them to cook 20 minutes. Then add the cauliflower florets choppy. After 10 minutes, drain
in a colander all vegetables. Blend them; add nutmeg, parsley and mushrooms. Stir the
mixture well. When cool, rub your hands with olive oil and form dumplings. Apply olive
oil on a baking tray. Arrange the dumplings in it. Apply them with the remaining olive oil.
Put the tray in an oven preheated to 392° F (200 °C). Bake the dumplings until golden
brown (about 20-25 minutes).
Combines with:
Vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added potatoes, mushrooms, olives, pickles
4 leeks
2/3 cup of rice
1 onion
4-5 cloves garlic
2 small carrots
1 cup canned, peeled tomatoes
Spices:
1 teaspoon paprika, 2 tablespoons finely chopped parsley, salt and ground black pepper to
taste
Way of preparation:
Cut the leeks into thin strips with a length of about 1 cm. Peel the carrots, onion and garlic
and chop them finely. Puree the tomatoes.
Heat a frying pan and put oil to warm. Saute in it the leeks, onions and garlic for 2-3
minutes. Add carrots and red pepper. Stir the mixture for 2-3 minutes and then add the
rice. Add 2 cups of hot water, salt and pepper. Leave the meal to cook on low heat. When
the rice is almost cooked, transfer the dish on a baking tray. Add the tomatoes and parsley,
stir gently. Preheat oven to 392° F (200° C). Put the dish to be baked until the rice is
tender wholly. This dish could be served as warm and cold.
Combines with:
foods; to them could be added rice, mushrooms, olives, pickles, vinegar and lemon juice
4 leeks
4 medium potatoes
2-3 tablespoons oil
Spices:
1 teaspoon paprika, 1 teaspoon savory or mint, 1 tablespoon finely chopped parsley, salt
and ground black pepper to taste
Way of preparation:
Clean the leeks and cut into thin rings. Peel the potatoes and cut them into large cubes.
Heat the oil in a saucepan. Saute the leeks in it for 3-4 minutes. Add potatoes and paprika.
Stir and pour over the mixture with 2 cups hot water. Add pepper and salt to taste. Leave
the meal to simmer until potatoes become tender. Add parsley and savory (mint). Remove
the pan from the fire. Serve hot with vegetable salad.
Combines with:
foods; to them could be added potatoes, mushrooms, olives, pickles
Ingredients for 4-5 servings:
1 large head cauliflower
2 cloves finely chopped garlic
5oz (150 g.) grated hard yellow cheese
Spices:
3 tablespoons finely chopped parsley, salt and ground black pepper, cayenne pepper
(optional)
Way of preparation:
Clean the cauliflower and tear it into florets. Wash it and drain the water. Dissolve the
tomato paste in a bowl with two or three tablespoons of cold water.
Heat the olive oil in a deep pan. Put the garlic and parsley. Saute them for 1-2 minutes.
Then add the cauliflower. Sprinkle with pepper, salt and cayenne pepper (optional). When
cauliflowers absorb the fat, pour the tomato puree. Stew the meal, until cauliflower
become soft (about 10 minutes). Divide the meal into serving dishes and sprinkle each
serving with grated cheese.
Combines with:
foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms,
olives, pickles
1 head cauliflower 1 2/3 lb (700-800 g)
2 tablespoons butter
2 tablespoons flour
1/3 cup crushed walnuts
Spices:
2 tablespoons finely chopped parsley, a pinch of ground cumin, a pinch of grated nutmeg,
salt and ground black pepper to taste
Way of preparation:
Clean the cauliflower and tear it into florets. Wash it with cold water. Put it in a pot, add
salt to taste and 1.75pints (1 liter) of hot water. Stew the cauliflower over medium heat
until soft (about 10 minutes). Drain it.
Heat the butter in a suitable frying pan and add the flour. Stir constantly to avoid burn.
When it acquires yellow color pour on a thin stream 2 cups of broth. When the sauce
thickens enough, add the cauliflower and the spices. Allow the meal on fire another 1-2
minutes. Add walnuts and stir. Serve warm.
Instead of vegetable broth, you can use the broth of boiling the cauliflower.
Combines with:
foods; mushrooms, bread, pasta, olives, pickles
2 medium heads of celery
2 tablespoons crushed nuts (hazelnuts, almonds or walnuts)
Spices:
Salt and ground black pepper to taste
For the milk sauce: 1 ½ cups yogurt, 2 cloves pressed garlic, 2 tablespoons chopped dill, a
pinch of salt
Way of preparation:
Peel, wash and cut the heads of celery on halves. Then each one cut into thin slices. Put
them in a bowl. Sprinkle them with salt and pepper. Pour over them with olive oil and mix
them. Heat a grill pan. Arrange the slices of celery. Bake them on each side for 5 minutes
over medium heat.
Prepare milk sauce in a separate bowl. Mix all the spices and mix them.
Serve each bowl by few slices of cooked celery. Sprinkle them with nuts. Add 1-2
tablespoons of milk sauce. This dish is delicious also when is chilled.
Combines with:
foods; to them could be added milk, cream, various cheeses, dairy sauces, mushrooms,
olives, pickles
1 1/3 lb (600 g) of red beets (better small heads)
For the sauce:
1 tablespoon Dijon mustard, 1 tablespoon vinegar, 3 tablespoons olive oil, 1 stalk leek
(white part only), salt and ground black pepper to taste.
Way of preparation:
Boil the cleaned and washed red beet in water with 1 tablespoon vinegar. Cover the
container with the lid and cook 10 minutes. Then, drain well the beetroot. When cool, peel
the beets. Cut it into slices and arrange on serving plates.
For the sauce: Mix in a bowl the mustard, vinegar, salt and pepper. Add on trickle of
olive oil and 1-2 tablespoons of hot water. Add the leeks cut into very small pieces. Stir
the mixture well. Pour over each portion beets with a little sauce. This dish can be served
the next day
Combines with:
All kinds of salads, soups and dishes cooked by recipes from the books to properly
combine the foods
2 lb (900 g) chopped pickled cabbage
2-3 tablespoons tomato diced canned
3-4 tablespoons vegetable oil (or lard)
Spices:
2 teaspoons paprika, 2 tablespoons finely chopped parsley, a pinch of ground cumin
Way of preparation:
Heat the oil in a saucepan. Smother the cabbage for 10 minutes, stirring it. Add the
paprika and cumin. Pour over it with 2 cups hot water. Stew on low heat until the cabbage
is tender. Then add tomatoes, stir. Transfer the meal on a baking tray. Put it into the oven
preheated to 392° F (200° C). Bake the meal until it stays only fat. Serve sprinkled with
parsley.
Combines with:
All foods - vegetable, meat or fish salads, soups and dishes cooked by recipes from the
books to properly combine the foods; mushrooms, meat, fish, eggs, dairy products,
legumes, rice, potatoes, bread, pasta
1 1/3 lb (600 g) Brussels sprouts
1 tablespoon butter
Spices:
A pinch of ground black pepper, salt to taste, 2 tablespoons finely chopped dill
For the sauce:
1 cup milk, 1 cup of sour cream for cooking, a pinch of grated nutmeg, 4 oz (100 g)
Cheddar cheese or other yellow cheese
Way of preparation:
Clean the outer leaves of the cabbages. Wash them well and drain them. Heat frying pan
and put the butter to melt. Add the cabbages; sprinkle them with pepper and salt. Saute
them until all the liquid has evaporated. Then transfer to a small baking tray. Sprinkle
them with dill. Preheat oven to 392°F (200°C).
In a separate bowl, prepare the sauce: Mix cream, milk and nutmeg. Pour over the
cabbages with the sauce. Sprinkle with cheese and put the pan in the oven. Allow the meal
to be baked 20-25 minutes. Serve it warm.
Combines with:
All vegetable salads, soups and dishes cooked by recipes from the books to properly
combine the foods; to them could be added milk, cream, various cheeses, dairy sauces,
mushrooms, olives, pickles
20 heads small onions (a walnut size)
1 cup rice
3 cups vegetable broth (or water)
Spices:
10-15 black pepper, 2 teaspoons crushed thyme, 1 tablespoon finely chopped parsley, salt
to taste
Way of preparation:
Peel onions and on one side make cuts, so heads to remain whole. Put the butter in a deep
pan to melt. Add onions, peppercorns, thyme and salt. Leave to fry about 2-3 minutes.
Then add the rice. Stir it until it becomes transparent. Then pour over the mixture with the
broth (water). Leave the meal to cook 7-8 minutes. Then transfer to a baking tray. Preheat
oven to 392°F (200°C). Put the meal to be baked 10 minutes. The dish must remain on fat.
Serve it warm, sprinkle it with parsley.
Combines with:
All vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added rice; mushrooms, olives, pickles
2 ¼ lb (1 kg) onions
½ cup diced tomatoes canned
5 large eggs
Spices:
1 teaspoon paprika, 2 tablespoons parsley, salt to taste
Way of preparation:
Peel and chop the onion into thin slices. Heat the oil in a deep pan. Saute the onion for 3-4
minutes. When soft, add ½ teaspoon paprika, tomatoes and salt to taste. After 5 minutes,
add 1/3 cup water and parsley. Stir the mixture and transfer it to a small baking tray.
Preheat oven to 392°F (200°C). Put the meal in the oven to be baked until thickened
(about 15 minutes). Remove the tray, do 5 grooves. In each one crush an egg. Salt each
egg and sprinkle with paprika. Put the pan back in the oven. Finish cooking the dish as the
glair hardens. Serve warm.
Combines with:
All vegetable salads and soups cooked by recipes from the books to properly combine the
foods; to them could be added eggs or mayonnaise; mushrooms, olives, pickles
7 oz (200 g) dried gumbo
4 oz (100 g) pitted black olives
½ tablespoon tomato paste
Spices:
1 teaspoon paprika, salt and ground black pepper to taste 2 tablespoons finely chopped
parsley
Way of preparation:
Rub the gumbo with salt. Soak it into cold water for 1 hour. Clean the leeks and cut into
strips with a length of 1.5 cm. Smother it in a pan with oil. When become soft, add the red
pepper and 1 cup hot water. Add the gumbo. Cook the meal on low heat until the gumbo is
tender. Cut the cucumbers into small cubes. Dissolve the tomato paste in a cup with 2
tablespoons of cold water. Shortly before removing the dish from the heat, add tomato
paste, the cucumbers, olives and pepper. Serve the stew sprinkled with parsley.
Combines with:
All vegetable, fish, meat salads and soups cooked by recipes from the books to properly
combine the foods; mushrooms, meat, fish, eggs, dairy products, legumes, rice, potatoes,
bread, pasta
2lb (900 g) potatoes
2 carrots
1 slice of head of celery
1 cup fresh or marinated mushroom
Spices:
2 tablespoons finely chopped parsley, 1 teaspoon savory, ground black pepper and salt to
taste
Way of preparation:
Peel the potatoes, carrots and celery. Wash them and cut them into pieces. Put them in a
saucepan with 1.5 liters of water and 1 teaspoon salt. Put the pan over medium heat. When
the vegetables become tender, drain them of water and blend them. Add the chopped
mushrooms and cucumbers. Stir the mixture well and add pepper, parsley, savory and 1
tablespoon butter. Knead the mixture and shape of it a roll. Put it in a greased pan. Apply
the roll with remaining butter. Preheat the oven to 392° F (200° C). Put the tray in the
oven. The roll must be baked for about 20 minutes. Serve it warm with fresh salad.
Combines with:
foods; to them could be added potatoes, mushrooms, olives, mustard, and pickles
60. POTATOES BALLS
2 lb (900 g) potatoes
3-4 leeks (white part only)
Spices:
2 tablespoons finely chopped parsley, ½ teaspoon dried oregano, ground black pepper and
salt to taste
Way of preparation:
Wash the potatoes and put them in a saucepan with 1.5 liters of water and salt to cook.
After 20 minutes, take them out and let them cool. Then peel them and grate them
coarsely. Cut the leeks very finely. Boil it in salted water. After 10 minutes, drain it well.
Add it to the potatoes with the spices. Knead the mixture well. Grease your hands with oil
and form balls. Arrange them in a baking dish greased with oil. Preheat the oven to 392° F
(200°C). Apply the balls with oil. Put the tray in the oven. Bake the balls until golden
color. Serve them warm with salad.
Combines with:
foods; to them could be added potatoes, mushrooms, olives and pickles
16 -20 leaves of pickled cabbage
1 cup brown rice
Spices:
1 teaspoon cumin, 1 coffee spoon black pepper, 1 teaspoon paprika, 1 cup sour cabbage
juice
Way of preparation:
Heat 2 tablespoons of oil and put well-washed and dried rice. Stir it constantly until it
becomes transparent. Then pour 4 cups of hot water. Allow the rice to cook until absorb
all liquid. Season it with cumin, red and black pepper. Allow the mixture to cool. If the
leaves are large cut them into several pieces. Wrap small tight cabbage rolls-bites. At the
bottom of a wide saucepan put the chopped pickled cabbage. Arrange the cabbage rolls on
the cabbage. Pour over them with other 2-3 tablespoons oil. Squeeze them with a plate.
Pour over them with 1 cup water and 1 cup cabbage juice. (If you do not have cabbage
juice, use water). Cook the cabbage rolls on low heat until the liquid boil off. Serve them
warm.
You can cook cabbage rolls with fresh cabbage leaves that are steamed in advance.
Combines with:
foods; to them could be added rice, mushrooms, and olives
2 lb (900 g) carrots
1 piece of ginger root (with a walnut size)
3-4 tablespoons flour
2-3 tablespoons sunflower oil
Spices:
2 tablespoons chopped dill, a pinch of nutmeg, ground black pepper and salt to taste
Way of preparation:
Wash, peel and cut into chunks the carrots. Peel and grate ginger finely. Saute them in 1
tablespoon oil for 3-4 minutes. Then pour over them with 2 cups of water. Boil them for
10-15 minutes. Drain them and blend them. Add to them the spices and flour. Stir the
mixture well. The mixture must be sufficiently thick to form easily the croquettes. Preheat
the oven to 392° F (200°C). Grease suitable pan with oil. Put it into the oven to warm.
Grease your hands with oil and form the croquettes. When the pan is heated enough
arrange in it the croquettes. Put it into the oven. Bake the croquettes for 20 minutes. Serve
the croquettes hot with slices of toasted bread and fresh salad.
Combines with:
foods; to them could be added flour, groats, bread, mushrooms, bread, pasta, olives, and
pickles
2 ¼ lb (1 kg) Fresh mushrooms optional
2 onions
1 cup sour cream
3oz (75 g) a kind of blue cheese of your choice
Spices:
1 bay leaf, 1 tablespoon finely chopped dill, 2 tablespoons finely chopped parsley, ground
black pepper and salt to taste
Way of preparation:
Peel the onion and cut it into thin slices. Clean the mushrooms and cut them into chunks.
Heat a deep pan. Put the butter to melt. Add mushrooms and stew them until the liquid
evaporates. Add the onion, bay leaf, pepper and a pinch of salt. Stew the mixture over
medium heat. Stir occasionally. After 10 minutes, add the cream and the “blue cheese”.
Let the meat on low heat for 3 to 4 minutes over low heat. Sprinkle the dish with parsley
and dill. Serve it warm with fresh salad.
Combines with:
foods; to them could be added dairy products; mushrooms, olives, pickled vegetables,
dairy sauces, cheeses
4 medium potatoes
2 onions
2 cloves garlic
Spices:
2 tablespoons chopped dill, ground black pepper and salt to taste
Way of preparation:
Cut the mushrooms, onion and garlic slices. Peel the potatoes, wash them and cut them
into medium sized pieces. Put the oil in a deep pan to warm. Add the onion and garlic.
Saute them for 2-3 minutes. Add mushrooms, potatoes, pepper and salt to taste. Do not stir
the mixture. After 3-4 minutes, pour over it with 2-3 cups of hot water. Put a lid and cook
the dish over medium heat until the potatoes become tender. Sprinkle the stew with dill.
Serve it warm.
Combines with:
foods; to them could be added potatoes; mushrooms, olives, pickles
2 cups white beans
1 onion
1 green pepper
1 tomato (you can canned)
1 chili pepper
1 carrot
1 slice of head of celery
½ root parsnips
Spices:
Salt to taste, 2 teaspoons paprika 1 teaspoon dried mint 1 tablespoon parsley
Way of preparation:
Wash the bean and put it in the pressure cooker. Clean, wash and finely chop all the
vegetables (onion, pepper, carrot, celery, parsnip, tomato). Put them in a saucepan. Pour
over the products with 6 cups of cold water. Add the red pepper and oil. Carefully close
the pan with a lid. Put it to the weakest level of the heat. When the dish boils leave it two
hours to cook on low heat. When the pan cool remove the lid. Add salt, mint and parsley.
Serve with a fresh salad or pickles.
Combines with:
foods; to them could be added pulses-beans, lentils, peas, chickpeas; mushrooms, olives,
pickles
2 cups white beans
2 onions
1 small tomato
Spices:
1 tablespoon mint, 2 tablespoons red pepper, salt to taste.
Way of preparation:
Soak the beans in cold water for a few hours during the night. The next day rinse and boil
until tender. Drain it gently and pour into baking pan.
Heat the oil in a frying pan. Add the chopped onions, tomatoes, tomato paste and the red
pepper. Add ½ cup water, salt and spices. Stir the mixture and then cook 3-4 minutes.
Then put it in the tray at the bean. Stir the mixture well. Put the tray in an oven preheated
to 392° F (200°C). Allow the dish to bake 20 minutes. Serve it warm.
Combines with:
foods; to them could be added beans; mushrooms, olives, pickles
2 cups of lentils
2 carrots
9 cloves of garlic
2 onions
2 tomatoes (canned)
1 teaspoon tomato paste
Spices:
2 teaspoons mint, 1 tablespoon finely chopped parsley, salt to taste
Way of preparation:
Cut the vegetables (except the garlic) finely. Saute them in a pan with hot oil. After 3-4
minutes, add the cleaned and washed lentils and garlic cloves. Pour over the dish with 3
cups of hot water. Dissolve the tomato paste in a little water. Add to the pan. Cook the dish
on low heat until the lentils becomes very soft. Before removing the pan from the heat,
sprinkle the dish with salt, mint and parsley.
The stew was delicious as hot and cold.
Combines with:
foods; to them could be added lentils; mushrooms, olives, pickles
1 1/3 lb (600 g) fresh mushrooms of your choice
1 cup white wine
3 tablespoons flour
Spices:
3-4 twigs of thyme ground pepper and salt to taste
Way of preparation:
Clean the mushrooms and cut into chunks. Put in saucepan 2 ½ cups water, salt and
mushrooms. Bring the mixture to a boil over medium heat. Cook for 10 minutes. Heat the
butter in a frying pan. Put the flour to be fried as constantly stirring it with a spoon. When
it gets a golden color add the wine, broth from the mushrooms and then add the
mushrooms and thyme. Sprinkle with pepper and salt to taste. Let the meal to simmer for
5-6 minutes. If the sauce thickens too much, add a little hot water. Serve warm.
Combines with:
foods; to them could be added flour, bread, pasta; mushrooms, olives, pickled vegetables,
brochettes, spaghetti, macaroni
1 head broccoli about 1 2/3 lb (725 g)
2 tablespoons flour
2 cups of vegetable broth or water
Spices:
Way of preparation:
Clean the cauliflower and tear it into florets. Put it in a saucepan with 1.5 liters of water
and a pinch of salt to boil for 6-7 minutes. Heat the butter in a suitable pan and add the
flour. Stir it constantly for not burn. When it acquires yellow color pour in a trickle 2 cups
of vegetable broth or water. When the sauce thickens enough, add the broccoli and spices.
Leave the dish on the fire for several minutes, and then remove it. Serve warm.
Combines with:
foods; to them could be added flour, bread, pasta; mushrooms, olives, pickled vegetables,
brochettes, spaghetti, macaroni
5-6 green tomato (fresh or pickled)
2-3 onions
3-4 roasted, peeled peppers (fresh or canned)
½ cup diced red tomatoes canned
4 eggs
Spices:
Way of preparation:
Cut the onion into slices. Heat a deep pan and put oil. When it warms, saute the onion for
2-3 minutes. Cut green tomatoes into small pieces. Add them to the onions and stew them
for 2-3 minutes. Then add the peppers sliced into strips, tomato paste, canned tomatoes,
pepper and salt to taste. Stir the dish and let it stew for 10 minutes on medium heat.
Stirring continuously, add the eggs. When the egg whites firm up remove the pan from the
fire. Sprinkle the dish with parsley and serve warm.
Combines with:
foods; to them could be added eggs or mayonnaise; mushrooms, pickles, olives
2 ¼ lb (1 kg) pork knuckles with bone
3 lb (1.350 kg) chopped sauerkraut
Spices:
1 teaspoon ground cumin, 3 teaspoons paprika, and 2 teaspoons crushed chili pepper
Way of preparation:
To the chopped sauerkraut put the spices. Stir the mixture well. Cover the bottom of a
deep saucepan with half of the amount of sauerkraut with spices. Put on it the whole
knuckle. Cover with remaining cabbage. Pour over the dish with 2 cups of warm water.
Put the pan on low heat. The dish should be cooked slowly, about 1.5-2 hours. Then pour
in the pan. (If after cooking has remained liquid remove it). Remove the bone from the
shank carefully, trying to keep it whole. Pour the entire dish with oil. Preheat the oven to
428° F (220° C). Put the tray in the oven. Bake the dish for 15-20 minutes. Serve it warm
in a large bowl. Put the whole knuckle in the middle of the plate.
Combines with:
Vegetable, meat and fish salads, sauces and soups cooked by recipes from the books to
properly combine the foods; mushrooms, pickles, olives, mustard
1 little pig about 7-8 lb
Vine twigs or grill
Spices:
2 teaspoons red pepper, salt to taste
Way of preparation:
In a large pan put a wreath of braided vine twigs. On them place the pig coated with a
mixture of oil and paprika. Preheat the oven to 428° F (220° C).. Put the pig in the tray
and roast it about 15 minutes. Then reduce oven to 320°F (160°C).
Bake the pig a few hours, occasionally brushing it with oil for crispy rind. Salt the roasted
pig and serve it whole.
Combines with:
2 1/4 lb (1 kg) pork ribs with more meat on them
0.87 pint (0.5 liters) of beer
Spices:
5-6 tablespoons of soy sauce, a pinch of chili, 1 teaspoon paprika
Way of preparation:
Coat the bottom of medium tray oil. Cut the ribs in length. Prepare a mixture of spices in a
bowl. Rub each ribs well with the mixture. Arrange ribs in the tray. Carefully pour the
beer into the tray. Allow the ribs to stand for 1 - 2 hours. Cover the tray with aluminum
foil. Preheat the oven to 392° F (200° C). Put the tray with the ribs in the oven for 1 hour.
Then remove foil and bake for at least 20 minutes until ribs become golden brown.
Combines with:
11oz (300 grams.) pork shoulder boneless
7 oz (200 g.) boneless veal
4 oz (100 g.) smoked ham
7 oz (200 g.) various sausages
14 oz (400 g.) fresh cabbage
14 oz (400 g.) sauerkraut
2 oz (50 g.) dried mushrooms
½ cup white wine
2 tablespoons lard
1 small onion
1 cup beef broth
Spices:
1 bay leaf, 1 tablespoon marjoram, 1 -2 teaspoons paprika, ground pepper to taste
Way of preparation:
Soak the mushrooms in ½ cup water.
Cut the onion. Cut the pork and veal on bites. Heat the oil in a skillet and saute the onions,
beef and pork, almost to soft.
Cut the fresh and the sour cabbage into thin strips. Heat the lard in a deep pan. Put both
types of cabbage and the red pepper to suffocate 30 minutes.
Cut the smoked pork ham and sausages into pieces of 1 cm.
Arrange in a large saucepan ½ of stewed cabbage, add a row of the mixture with stewed
meats, a row of cabbage and bay leaf, a row of sausages and smoked ham, marjoram,
mushrooms and at the top finish with a row of cabbage. Sprinkle with pepper. Pour over
the dish with wine, water of mushrooms and broth. Put the lid and cook the dish on low
heat until it remains on fat (at least one hour). Serve warm. Distribute portions so that each
portion to have fewer than all of the ingredients.
Combines with:
1 1/3 lb (600 g) pork breast
7 oz (200g.) beef liver
3 large onions
7oz (200 g) Fresh mushrooms
1 cup white wine
4-5 chilies
Spices:
1 teaspoon paprika, 2 bay leaves, 2 tablespoons finely chopped parsley, ground black
Way of preparation:
Cut the pork into chunks and beef liver on large pieces. Heat the oil in a deep saucepan.
Put the meat and stew. Stir until the meat is browned. Then add the sliced onion, coarsely
chopped mushrooms, whole chilies, red pepper and salt to taste. Mix well. After 5-6
minutesр add the liver, bay leaves, ground black pepper and wine. Pour mixture into pan.
Preheat the oven to 392° F (200°C). Put the stew to cook in the oven for 20-30 minutes.
Serve warm.
Combines with:
properly combine the foods; pickles, mushrooms, olives, mustard
4 pork chops
4 thin slices of smoked bacon
1 onion
2 cloves garlic
1 tablespoon butter
Spices:
2 tablespoons finely chopped parsley, ground black pepper and salt to taste
Way of preparation:
Cut the mushrooms and onion very finely. In the pan heat one tablespoon of oil. Put the
mushrooms and onion and cook them for 6-7 minutes. Add the finely chopped garlic.
When all the liquid has evaporated, add the parsley, pepper and salt to taste. Stir the
mixture and remove from fire.
Beat the chops on both sides, sprinkle with pepper. On each chop spread 1 tablespoon of
the filling. Above - a slice bacon, on it one more 1 tablespoon of the filling. Wrap each
chop in aluminum foil and put in the pan. Pour a little water in the tray. Preheat the oven
to 392° F (200°C). Put the tray in the oven and bake the chops 50 minutes. Remove them
and after 10 minutes serve the chops as are wrapped in foil.
Combines with:
11 oz (300 g) minced pork from the shoulder
4 oz (100 g) bacon
1 head of cauliflower about 1 1/3 lb (600 g.)
1 onion
3 tablespoons oil
Spices:
1 teaspoon grated nutmeg, 4 tablespoons parsley, ground black pepper and salt to taste
Way of preparation:
Divide the cauliflower into florets. Put it to boil in water with a pinch of salt for 10
minutes. Then drain it and sprinkle with nutmeg. Arrange a half of the cauliflower in a
small tray. Heat the oil in a deep pan. Cut the onion finely and put it in the pan. Saute it for
2-3 minutes. Add the minced meat, pepper and salt to taste. Stew the mixture until the
mince is broken into pieces. Spread it on the cauliflower in the tray. On the minced meat
arrange the rest of the cauliflower. Between layers, sprinkle with parsley. Dissolve the
tomato paste in ½ cup water. Pour over the dish. Cut bacon into very thin strips. Arrange
at the top one another. Preheat the oven to 392°F (200°C). Put the tray in the oven. Bake
the dish for 20 minutes. Serve it warm.
Combines with:
2 ¼ lb (1 kg.) pork leg
Spices:
4-5 cloves beans, 2-3 garlic cloves, 4-5 cardamom grains, ground black pepper and salt to
taste
Way of preparation:
Make the cuts along the surface of the meat. In the grooves put cloves, garlic, and
cardamom. Rub the meat with pepper and salt. Smear it with the butter. Pour 1 cup of
water in the baking tray. Place the meat in it. Wrap the tray with aluminum foil. Preheat
the oven to 374° F (190° C). Put the meat and bake it about 2 hours. Then leave it on
board to cool. Strain the sauce which was separated during the baking. Cut the baked pork
leg into thin slices. Optionally, you can pour each serving with hot sauce.
Combines with:
1 medium head cabbage or whole leaves
1 lb (450 g) minced pork neck or shoulder
1 onion
2 oz (50 g) bacon
½ cup white wine
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons paprika, 1 teaspoon cayenne pepper
(optional), ground black pepper to taste
Way of preparation:
Take the hard part of the leaves of cabbage. Cut the onion. Saute it in a pan with hot oil.
Add the minced meat. Stir until the mince is broken into pieces. After 10 minutes, separate
the mixture from the heat. Sprinkle it with paprika, cayenne pepper (optional), pepper and
parsley. Cut the bacon into small pieces. In each cabbage leaf put 1 tablespoon of mince
and a few pieces of bacon. Wrap tight rolls. Chop finely the remaining pickled cabbage.
Cover the bottom of a wide shallow pot with them, arrange on top rolled leafs. Pour over
with a mixture of wine, tomato paste, ground black pepper, 1 cup water and 1 cup cabbage
juice. Press the rolls with shallow dish. Cover with the lid and cook on low heat for 1 hour
until the rolls remain on fat. Serve them warm.
Combines with:
For the roll: 2 ¼ lb (1 kg) minced pork from the shoulder, 1 onion, 2 cloves of garlic, a
pinch of ground black pepper, 1 teaspoon grated ginger, salt to taste, 1 tablespoon finely
chopped parsley
For the filling: 1 stalk celery, 2 carrots pickled, 3-4 pickled cucumbers, 1 tablespoon
chopped parsley
For smear: 1 tablespoon butter
For the sauce: 14 oz (400 g)canned tomatoes, 1 tablespoon vegetable oil 15-10 fresh basil
leaves (or ½ teaspoon dried basil), 2 cloves of finely chopped garlic, a pinch of black
Way of preparation:
Very finely cut the ingredients for the filling. Mix them in a bowl.
For the roll: Cut the onion and garlic finely. Put them in a deep bowl. Add the minced
meat, pepper, ginger, salt and parsley. Knead the mixture well. Spread it evenly on a sheet
of foil. Shape it as a rectangle. Distribute on it the mixture for the filling. Carefully lift the
foil and shape a roll. Smear it with oil. Put it on a baking tray. Preheat the oven to 374° F
(190° C). Put the roll and bake for 1 hour. Then remove it and put it on the board. Cut it in
slices with a thickness of 1-1.5 cm.
For the sauce: Heat the frying pan and put oil to warm. Put the garlic. Stir 30-40 seconds
and add the tomatoes, salt and pepper. Allow the sauce to boil 10-15 minutes. Add the
basil, stir.
Serve for each portion 1-2 slices of the roll. Pour over it with 1-2 tablespoons of hot
tomato sauce.
Combines with:
1 1/3 lb (600 g) minced pork from the shoulder
1 onion
11oz (300 g) fresh mushrooms of your choice
Spices:
Ground black pepper and salt to taste, 1 tablespoon finely chopped parsley, a pinch of
ground cumin, 1 tablespoon butter
Way of preparation:
Put the minced meat in a deep bowl. Add the finely chopped onions and mushrooms, salt
and ground black pepper to taste, parsley. Knead well, adding a little cold water (about 3
tablespoons). The mixture should become smooth. Grease your hands with oil and form 12
meatballs. Preheat the grill pan. Smear it with oil. Arrange in it 6 meatballs. Bake them on
medium heat for 10 minutes on each side. Then bake the remaining 6 meatballs. Mix the
butter with cumin. For each portion serve 3 warm meatballs. On each meatball put a piece
of butter mixed with cumin.
Combines with:
2 ¼ lb (1 kg) pig meat
1 onion
4 oz (100 g) smoked bacon
Juice of 1 lemon
Spices:
Ground black pepper and salt to taste.
Way of preparation:
Cut the bacon into very thin strips.
Cut the onion very finely. Cut the meat into thin slices with a width of 2-3 cm. Hammer
them and sprinkle with black pepper, lemon, onion and oil. Leave to stand for 3-4 hours in
the refrigerator (maybe longer). Then drain them, wrap them into small rolls-bites. Wrap
each roll-bite with bacon strips. Pierce them with a toothpick. Arrange them in an oiled
tray. Preheat the oven to 374° F (190°C). Bake them for 30 minutes. Serve warm with a
glass of beer.
Combines with:
1 whole pumpkin about 4 ½ lb (2 kg)
1 lb (450 g) pork ham
1 onion
2-3 cloves of garlic
½ cup canned corn
4 oz (100g) Fresh mushrooms of your choice
1 teaspoon finely grated root ginger grater
4-5 tablespoons oil
Spices:
2 pinches of ground cumin, 2 teaspoons thyme, ground pepper and salt to taste
Way of preparation:
Cut the lid of the pumpkin. Carve it up and clean the seeds. Sprinkle it from the inside
with salt. After 1 hour, wash it and dry it. Chop finely the onion, garlic and mushrooms.
Cut the meat into small chunks. Heat pan and put oil to warm. Saute the ginger, onion and
meat for about 10 minutes, stirring it occasionally. Then add the mushrooms, the garlic
and the corn. Stir the mixture well and add all the spices.
Fill the pumpkin with the finished mixture. Put the lid. Place the pumpkin on a baking
tray. Preheat the oven to 356°F (180°C). Bake for about 2 hours. Then put the whole
pumpkin in a wide large bowl. Serve it behind 15 minutes. Cut the pumpkin in 6-8
portions.
Combines with:
14 oz (400g) smoked bacon
1 2/3 lb (750 g) Brussels sprouts
1 1/2 tablespoons tomato paste
Spices:
Salt and ground black pepper to taste, 2-3 tablespoons finely chopped parsley
Way of preparation:
Clear Brussels sprouts. Remove the outer leaves if necessary.
Heat the oil in a deep pan. Cut the bacon into small pieces and put it to fry. Then add the
Brussels sprouts, stir. Top up with some hot water and leave to cook for 10-15 minutes.
When the liquid has evaporated, add the tomato paste, pepper and salt to taste. Allow to
simmer 10 minutes, stirring periodically. Remove the pan from the fire. Sprinkle the meal
with parsley. Serve it warm.
Combines with:
properly combine the foods; olives, mushrooms, pickles, mustard
4-5 pork trotters
1 large onion
½ cup white wine
½ tablespoon butter
Spices:
1 cloves, 10 peppercorns, 1 teaspoon red pepper, salt to taste
Way of preparation:
Peel the onion and cut into quarters. Wash and clean the pork trotters very well. Pour over
them with cold water and put them to boil. Separate the foam with a slotted spoon. After
30 minutes, add black pepper, cloves, onion and salt to taste. When the pork trotters are
fully cooked, remove them from the pan and debone them. If you have a pressure cooker
can use it to boil the pork trotters faster. Arrange the separated meat in a pan greased with
butter. Pour over it with wine and sprinkle it with paprika. Preheat the oven to 392° F
(200°C). Bake the meat until golden brown. Serve the roast warm.
Combines with:
properly combine the foods; mushrooms, olives, pickles, mustard
1 lb (450 g) pork liver
4-5 sticks of leeks (white part only)
Spices:
Salt and ground black pepper to taste, 2-3 tablespoons finely chopped parsley
Way of preparation:
Clean the liver of blood vessels and mucous membranes. Wash it thoroughly with cold
water. Dry it and cut it into pieces. Cut the leeks into thin rings. Simmer it on low heat in
hot oil. When the leeks soften, add the chopped liver. Stir until the liver starts to change its
color. Then, add the tomato paste, pepper and salt to taste. After several minutes, sprinkle
the dish with parsley and remove from the heat. Serve it warm.
Combines with:
2 ¼ lb (1 kg.) veal boneless most preferably a round of veal
1 carrot
1 onion
1 slice celery
1 teaspoon oil
½ cup white wine
2-3 cups beef broth
4-5 sprigs of parsley
Spices:
1 clove, 2 cloves garlic, the zest of 1 lemon, 2 tablespoons finely chopped parsley, 1
tablespoon finely chopped celery leaves, ground black pepper and salt to taste
Way of preparation:
Cut into small pieces carrot, onion and celery. Put them at the bottom of a deep pan with
butter and parsley stalks. Place the whole piece of meat over the vegetables. Put the lid on
the saucepan. After 3-4 minutes, stir. When the meat starts change its color, add garlic,
clove, lemon zest, wine and 2 cups of beef broth or hot water. Allow the meat to stew over
low heat. When the meat is soft enough, remove it from the pan and leave it for 10-15
minutes to “rest”. Then cut it into thin slices.
Combines with:
6 pieces of veal with thickness 1.5 cm, each 6 oz (175 g)
For the filling: ground black pepper and salt to taste, 6 coffee spoons mustard, 1 sliced
onion, 4 oz (120 g) bacon cut into thin strips, 3 pickled cucumbers cut into strips
For the sauce: 2 tablespoons vegetable oil, 1 diced onion, 1 carrot cut into thin rings, 11 oz
(300 g) fresh field mushrooms cut into chunks, ground black pepper and salt to taste, ½
cup white wine.
Way of preparation:
Hammer the pieces of meat with a wooden kitchen hammer. Sprinkle with salt and pepper,
smear them with mustard. Put on top of each a slice of bacon, onion rings and pickled
cucumbers. Wrap each piece of meat on a roll. Pierce with toothpick in order to avoid
leaking the stuffing. Heat 2 tablespoons of butter and fry the roulades on each side for 2
minutes. Remove them from the pan and put them in a tray. Put the tray in the preheated
oven to 392°F (200°C).
To prepare the sauce First place the oil in a pan (in which the roulades were fried). When
warm add the onions, carrots and mushrooms. Season them with salt and pepper to taste.
Saute them until all the liquid evaporates. Pour over them with the wine and 1 1/2 cup
water. Allow the mixture to a boil. Remove the tray from oven and pour over the roulades
with mushroom mixture. Return tray to oven and continue baking until the meat is cooked
(about 30 minutes). Serve the dish warm.
Combines with:
4 veal stacks
7 oz (200 g) porcini mushrooms
1 tablespoon butter
For the marinade: 5 finely chopped cloves of garlic, 1 cup white wine, 1 tablespoon Dijon
mustard, 1 teaspoon paprika
Spices:
Ground black pepper and salt to taste
Way of preparation:
Mix in a bowl all the ingredients for the marinade. Put the veal steaks in the marinade for
several hours in the refrigerator. Bake evenly on both sides of marinated beef steaks on the
grill pan or in the oven
Cut the porcini on slices. Heat a skillet and melt butter in it. Put the porcini. Sprinkle with
salt and pepper and cook them. Optionally, add the garlic cloves from marinade.
Put the marinade (in which were stayed stacks) on high heat. Allow to boil until a thick
sauce.
Serve the veal steaks 15 minutes after you have prepared them. Pour over each steak with
a little of the sauce and garnish with stewed porcini..
Combines with:
If you don’t have crocks cook the dish in a fireproof container with a lid.
2 ¼ lb (1 kg) boneless beef
30 very small onions
6 small peppers (marinated, frozen or pickled)
Spices:
2 tablespoons finely chopped parsley, 2 teaspoons mint leaves, 2 tablespoons finely
chopped parsley, 1 teaspoon paprika, 1 bay leaf, 15 peppercorns, ground black pepper and
salt to taste
Way of preparation:
Cut the meat into chunks. Put it in a deep bowl. Sprinkle it with salt and ground black
pepper, stir. Clear whole heads of onions. Put them in a bowl with peppers, tomato paste
dissolved in some water and spices. Mix them well. Transfer the mixture into the crock
and then pour over it with the oil and 1 cup hot water. Tightly cover the container with the
lid (if no lid - cover with aluminum foil). Turn the oven to 356° F (180°C); bake the dish
for 2-2.5 hours. Serve the dish warm. To each portion of meat put several whole onions
and 2-3 pieces of pepper. Sprinkle with parsley.
Combines with:
1 1/3 lb (600 g) fillet of veal
2 onions
5 pickled cucumbers
1 cup beef broth
Spices:
Ground black pepper and salt to taste, 3-4 tablespoons finely chopped parsley
Way of preparation:
Chop finely the onion and the pickled cucumbers. Put them in a bowl and add the parsley,
pepper and salt to taste. Stir the mixture well. Arrange half of this mixture on the bottom
of a greased with butter baking tray. Put in it the veal tenderloin. Cover the meat with
remaining mixture. Pour over the dish with broth and melted butter. Preheat the oven to
374F (190S). Bake it for 60 -70 minutes. Occasionally pour over it with the sauce from
baking. When the meat is cooked remove the tray from the oven. Serve the meat sliced,
but after 10-15 minutes.
Combines with:
92. STEAK OF VEAL
1 1/3 lb (600 g) minced veal
1 onion
1 tablespoon butter
2-3 tablespoons of vegetable oil for frying
Spices:
A pinch of grated nutmeg, a pinch of ground coriander, ground black pepper and salt to
taste, 3 tablespoons finely chopped parsley
Way of preparation:
Cut the onion very finely. Heat the oil in a pan and put the onions. Simmer it for 2-3
minutes and put it in a bowl. Add the minced veal and all spices (only 2 tablespoons
parsley). Knead the mixture well. Of it shape 8 flat steaks. Put the oil in a pan and heat
over medium heat. Fry the steaks for 6-7 minutes on each side. Serve them warm; sprinkle
them with the remaining parsley.
Combines with:
1 1/3 lb (600 g) boneless veal (a round of veal)
2 medium onions
½ cup red wine
1 tablespoon butter
Spices:
1 teaspoon paprika, 2 bay leaves, 10 peppercorns, salt to taste, 1 tablespoon chopped
parsley
Way of preparation:
Clean and chop the onion on slices. Cut the veal on bites. Sprinkle it with salt. Put it to
stew with melted butter and the oil. Stir for 3-4 minutes and then add the onions. After 5
minutes, add the red pepper. Pour over the mixture with wine and hot water, enough to
cover it. Let the meat to simmer on low heat. When the meat is tender (after about 1 hour)
add the bay leaves and peppercorns. Increase the heat and let the dish to simmer for
additional 10 minutes.
Serve the dish warm, sprinkle it with parsley.
Combines with:
Ingredients for 7 -8 servings:
3 lb (1350 g) a large piece of veal the with fat left on top of the meat
7-8 sprigs of rosemary
Spices:
4 cloves garlic, ground pepper
For the sauce: 1 cup red wine, salt and ground black pepper to taste, the resulting sauce of
roasted, ½ cup beef broth
Way of preparation:
Leave the piece of the veal outside the refrigerator for one hour. Preheat the oven to 320°F
(160° C). Rub the meat well with one or two cloves of garlic and a pinch of ground black
pepper. On the grate of the baking pan arrange the washed and well dried stalks of
rosemary, the remaining garlic cloves halved in two. On them place the veal - fat side up.
Put in the tray 1 cup of water and put the meat to bake in the oven. When the meat is well
browned and is almost ready, take a little bit of the separated on the bottom juices and
pour it gently. Close the oven door. Meat will be well cooked after about 3-4 hours. Watch
it to bake according to your taste. Once the meat is ready, remove it from the oven and
leave it to “rest” for 15 minutes. Cut it into thin slices before serving.
For the sauce: Take a spoon most of the fat from the resulting the juice of the baking.
Place the pan over low heat. Scrape the caramelized parts of the sides and bottom of the
tray. Then add the wine, broth, salt and ground black pepper to taste. Stir until the sauce
thickens.
Serve each portion of veal roast (3-4 slices) and pour over them with a little hot sauce.
Combines with:
1 medium cabbage
9oz (250 g) minced the veal
10 thin strips of bacon
1 large onion
2 large carrots
1 cup white wine
1 cup beef broth
Spices:
Salt and ground black pepper to taste, 2 tablespoons finely chopped parsley
Way of preparation:
Mix the minced meat with ground black pepper, salt and 1 tablespoon parsley.
Clean and chop the onion slices. Peel the carrots, wash them and cut them into rings.
Clear the upper leaves of the cabbage. Put it in a large saucepan. Sprinkle it with salt and
pour over with 1.5 liters of hot water. Let it boil for 15 minutes. Then remove to cool.
Gently open the leaves of the cabbage. Put between them a little of the mixture with the
minced meat. Wrap consistently leaves on each other, so as to get back the form of the
cabbage. Wrap it with bacon strips. Fasten it with string and put it in the pan at the bottom
of which you placed the onion and carrots. Pour over the cabbage with wine and broth.
Cook the dish on low heat for 1 hour. Serve the whole cabbage in a suitable large bowl.
Sprinkle it with parsley.
Combines with:
1 1/3 lb (600 g) minced veal
1 onion
2-3 tablespoons of vegetable oil for frying
Spices:
Ground black pepper and salt to taste, 1 teaspoon dried oregano, 1 teaspoon paprika,
ground cumin to taste, 1 tablespoon chopped parsley
For the tomato sauce: 1 tablespoon vegetable oil, 1 onion, 14 oz (400 g) canned, diced
tomatoes, 4-5 cloves of garlic, salt and ground black pepper to taste, 15 fresh basil leaves
Way of preparation:
Put in a deep bowl, minced veal. Cut the onion very finely. Add it all together with spices
to the meat. Knead the mixture well. Grease your hands with oil and form 12 meatballs.
Put oil in a pan and heat over medium heat. Put the meatballs to fry for 6-7 minutes on
each side. Remove them on a baking tray. In the same pan put the oil for the sauce to
warm. Cut the onion on slices and fry it for a few minutes. Add garlic and chopped
tomatoes. When the sauce boils add salt and ground black pepper. Pour over meatballs
with hot sauce. Put the tray in an oven preheated to 392°F (200°C). Leave the dish to bake
20 minutes.
Serve 3 meatballs per serving. Wash them with 1-2 tablespoons of sauce, sprinkle with
basil leaves.
Combines with:
1 ½ lb (600-700 g.) veal tongue
5-6 pickles
1 large carrot
1 tablespoon mustard
1 tablespoon soft butter
½ oz (15 g.) gelatin
20-25 parsley
1 tablespoon finely chopped parsley
Salt to taste
Way of preparation:
Place the tongue whole in a pressure cooker with cold water and salt. Once the water
boils, cook the tongue for 1 hour. Then, drain it well and peel. Cut it into small cubes. Mix
mustard and butter. Stir them well. Add chopped diced cucumbers, carrots, and finally the
tongue. Sprinkle with salt to taste. Stir gently.
Mix the gelatin with a little tepid water. After 15 minutes, add to it 1 cup hot broth in
which you have boiled the tongue. Stir the mixture well and let it cool down.
Decorate with parsley the edge of the bowls in which the tongue will be gelatinized.
Distribute them in a mixture of vegetables and tongue. Pour over them with tepid gelatin
and put them to stand in a refrigerator for several hours. Before serving the jellied tongue,
dip bowls in hot water and turn on shallow dishes. Sprinkle each serving with chopped
parsley.
Combines with:
1 whole rabbit about 2 ½ lb
3 large onions
11 oz (300 g) pearl onions
5-6 cloves garlic
1 cup white wine
Spices:
3 bay leaves, 10 peppercorns, 3 allspice grains, 2 teaspoons red pepper, 3 tablespoons
vegetable oil, salt to taste
Way of preparation:
Place the rabbit in a large, deep bowl. Around him arrange coarsely cut onion, garlic and
pearl onions. Pour the wine, vinegar and tepid water, enough to cover the products.
Add all spices. Place the lid (or aluminum foil) tightly on the container. Place the
container in the oven. Turn it to heat to 356°F (180°C). Leave the rabbit to stew about 2
hours. Serve the vegetables and the sauce in wide plate. Put the whole rabbit on them.
Combines with:
1 rabbit about 3 lb (1350 g)
1 tablespoon butter
Salt to taste
For the marinade: 6 cloves garlic, 2 small onions, 4-5 stalks of parsley, 1 sprig of
rosemary, 4-3 thyme sprigs, 1 -2 twigs oregano, 1-2 chili pepper, 1/3 cup vinegar, 1
tablespoon sweet red pepper, a pinch of ground cayenne pepper, 3-4 bay leaves, 1 cup
vegetable broth
Way of preparation:
Cut the rabbit on 6-8 pieces. Cut the onion in slices and the garlic finely. Put them in a
deep dish. Add the remaining ingredients for the marinade. Stir them and add the pieces of
meat. Cover the container with household foil. Leave it 24 hours in the refrigerator. Then
remove the marinated meat and dry it with kitchen paper. Heat the butter and the oil in
large skillet. Fry the pieces of meat on all sides until golden brown. Transfer them in the
tray. Strain the marinade and pour over with it the meat. Sprinkle it with salt to taste.
Cover the tray with a lid or aluminum foil. Preheat the oven to 392°F (200°C). Place the
tray in the oven. Bake the dish for 30-40 minutes. Remove it, discard the foil. Serve each
piece of rabbit meat with sauce.
Combines with:
POULTRY DISHES
1 chicken about 3lb (1350 g)
9 oz (250 g) minced pork
1 onion
2 pickled cucumbers
Spices:
2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon basil, ground
Way of preparation:
Debone the raw chicken, trying chicken to remain whole. Apply it inside and out with
lemon juice and pepper. Let it stand in the refrigerator for 2 hours. Cut the onion,
mushrooms into small pieces. Melt 1 tablespoon butter and saute init the onion,
mushrooms and minced meat. Finally add the cucumbers cut into small cubes, parsley,
basil and salt to taste. Fill the chicken with this mixture; sew the chicken with a strong
thread. Coat the chicken with the remaining oil. Put it in a small tray. Pour in a glass of
water first. Preheat the oven to 392° F (200°C). Place the tray with the chicken. Bake it for
1 hour. During baking pour the chicken with its own sauce. Serve the whole chicken on a
board. Cut it in slices and serve warm.
Combines with:
properly combine the foods; meat, fish, mushrooms, roasted or steamed vegetables,
pickles, mustard, olives
Products for 1 Turkey (around 16-18 servings):
1 small turkey about 13 1/2 lb (6 kg)
2 ¼ lb (1 kg) peeled chestnuts
7 oz (200 g) chicken minced meat
1 cup vegetable broth
Spices:
Way of preparation:
Clean and wash the turkey. Salt it inside and out and then rub with pepper. Boil the peeled
and cleaned from skin chestnuts in water with salt to taste. Then cut them into very small
pieces or grind them. Stew the minced chicken meat in a little oil. Add the chestnuts and
mix. Fill the turkey with this mixture. Sew it with a strong thread. Place it into a suitable
deep tray with a lid. If you do not have a lid use aluminum foil. Pour over the turkey with
remaining oil. Preheat the oven to 338° F (170°C). Place the turkey to bake in the oven
between 4-5 hours. Once browned on all sides, add broth and cover it up. From time to
time, turn the turkey round and pour over it with the sauce, in which it is baked. Serve
each portion of turkey meat with part of the filling.
Combines with:
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, and olives
102. ROASTED QUAILS
12 quails
7oz (200 g) smoked pork breast
Spices:
Way of preparation:
Cut the smoked pork breast into very thin strips. Clean and wash the quails and their
inward parts, which then return them inside. Salt them inside and out. Sprinkle with black
pepper. Coat them with the butter. Wrap each quail with strips of smoked pork breast.
Arrange in a greased tray. Preheat the oven to 392 °F (200°C). Place the tray in the oven.
Roast quails 35-40 minutes. Serve 3 warm roasted quails per serving with fresh salad.
Combines with:
2 pcs cleaned pigeons
2 oz (50 g) pork breasts
For the filling: 2 oz (50 g) bacon (for stuffing) finely chopped, livers and hearts of the
pigeon, 1 head finely chopped onion, a pinch of grated nutmeg, ground black pepper and
salt to taste, 1 tablespoon chopped parsley
Way of preparation:
Rub the pigeons with salt and ground black pepper. Fry the onion with livers and hearts of
the pigeon, bacon, parsley, nutmeg. With this mixture fill the pigeons. Cut the pork breast
into thin strips. Wrap the pigeons from the chest. Fasten them with kitchen strong thread.
Arrange them in a baking tray with the back down. Preheat the oven to 428° F (220° C).
Place the tray in the oven and bake pigeons for 30-40 minutes until meat is tender. Serve
them warm.
Combines with:
1 hen about 4 lb (1.8 kg)
1 1/2 lb diced, canned tomatoes
4 oz (100 g) pitted olives
1 cup white wine
For the marinade: the juice and zest of 1 lemon, 1 crushed chili pepper, 2 cloves pressed
garlic, 1 teaspoon rosemary, ground black pepper and salt to taste, 4 tablespoons oil
Way of preparation:
Prepare the marinade. Place all ingredients in a bowl and mix well. Rub the hen inside and
out with the prepared marinade. Leave it to stand in refrigerator 4-5 hours. Then put it in a
deep tray. Add the tomatoes, wine, olives and salt to taste. Cover the tray tightly with a lid
or aluminum foil. Preheat the oven to 392° F (200°C). Place the tray in the oven. Leave
the hen to bake for 2-3 hours. Before removing it from the oven, remove the cover (foil)
and then finish cooking for 10 minutes. Serve the whole hen warm in a large dinner plate.
Cut it in portions and serve it with some of the sauce.
Combines with:
4 large onions
1 cup diced, canned tomatoes
Spices:
2 teaspoons paprika, 2 tablespoons finely chopped parsley, 2-3 bay leaves, 10-12
peppercorns and salt to taste
Way of preparation:
Cut the chicken into portions. Wash the pieces with cold water. Then dry them. Heat a
large frying pan. Place the olive oil. When warm place the chicken pieces. Turn them after
5 minutes. Cut the onion into slices. Add them to the pan. Stir well and let the onions to
stew for 10 minutes. Then add the red pepper, salt, bay leaf, pepper, tomatoes and 1 cup
hot water. Put the lid. Let the dish simmer on low heat until it remains on fat. Serve warm,
sprinkle it with parsley.
Combines with:
1 onion
1 1/3 lb (about 600 g) a mixed raw pickles of your choice (green tomatoes, carrots,
cucumbers, peppers, cauliflower, cabbage)
Spices:
Ground black pepper, 2 teaspoons paprika, ½ teaspoon chili, 2 tablespoons finely chopped
parsley
Way of preparation:
Boil the chicken in 1.5 liters of water and a pinch of salt. Then remove the skin and bones.
Take the meat and put it in a deep dish. Sprinkle it with pepper.
Cut the onion finely and pickled vegetables into small pieces. Place a deep frying pan on
the stove to warm up. Pour the oil and when it is warm - put onions to stew for 2-3
minutes. Then, add the vegetables of pickles, red pepper and chili. Put the lid and stew the
meal at least 20-30 minutes on low heat. Sprinkle the vegetables with parsley and pour
them over the chicken. Serve warm.
Combines with:
4 skinless chicken breasts
1 small head cauliflower about 1lb (450 g)
½ cup white wine
1 cup chicken broth
1 tablespoon butter
Spices:
1 teaspoon thyme, ground black pepper, grated nutmeg and salt to taste
Way of preparation:
Wash the cauliflower and tear it into florets. Put it in a deep pan and pour over with water.
Add a pinch of salt. Allow to boil for 10 minutes. Then drain. Sprinkle the chicken breasts
with pepper and salt. Heat the pan and put in it the oil and butter. When they are heated -
put the chicken breast to fry for 5 minutes on each side. Add the wine and after 2-3
minutes the tomato paste. Stir and put cauliflower, chicken broth and nutmeg. Cook the
meal, until thickened. Sprinkle it with thyme. Serve it warm.
Combines with:

1 onion
½ cup white wine
Spices:
1 tablespoon chopped dill, 2-3 sprigs rosemary, ground black pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it with ground black pepper, salt and the butter. Pour 1 cup hot water
into a baking tray. Place rosemary and the chicken on it. Preheat the oven to 374°F (190°
C). Place the chicken to be baked 45 minutes. Occasionally, pour over it with the sauce of
the baking. Remove the tray from the oven. Place the chicken in a deep dish. Strain the
sauce of the roasted chicken. Cut the onion and mushrooms in slices. In a pan put the
remaining butter to melt. Add the onion and saute the mushrooms until the liquid
evaporates. Then sprinkle with pepper and salt. Pour the wine and the strained sauce of the
roasting. Let the mixture boils for 10 minutes on low heat.
Cut the roasted chicken into portions. Pour over each piece of chicken with 1-2
tablespoons of sauce. Sprinkle with dill and serve the meal warm.
Combines with:
1 cup of beer
Spices:
1-2 teaspoons paprika ground pepper and salt to taste
Way of preparation:
Dry the chicken. Rub it from outside and inside with pepper and salt. Mix the butter with
paprika. Smear the chicken with this mixture thoroughly. Put it in a fireproof container.
Pour over it with beer and the rest of melted butter. Cover the pot with a lid or aluminum
foil. Preheat the oven to 392 F (200C). Place the chicken to be baked for 1 hour. Remove
the cover (foil) and bake the chicken for another 10 minutes. Divide the ready chicken into
portions. Pour over each portion with sauce from the baking. Serve the roasted chicken
warm.
Combines with:
4 pieces of duck magret (fillet with skin) by 250g each one
Spices:
Salt and pepper to taste, 1 oz (25 g.) peeled pumpkin seeds
For the cream of celery: 1 head celery or 2 smaller total about 1 lb (450 g), 1 tablespoon
butter, a pinch of ground white pepper, a pinch of grated nutmeg, salt to taste
Way of preparation:
Heat a shallow pan and place the pumpkin seeds to roast for several minutes.
Sprinkle the fillets with salt and ground black pepper to taste. Put them in a dry heated
frying pan on skin side down until they are slightly caramelized. Turn round them. Preheat
the oven to 356° F (180° C). Place the duck fillets in the oven on the grill for 10 minutes,
if you want a medium roast (or 15-17 minutes for well-done).
For the puree: Peel the celery and wash it with cold water. Cut it in chunks and put it in a
saucepan with 1 liter of water and a pinch of salt. Cook the celery about 15-20 minutes
until it become soft. Remove it from the pan and then drain. Place it into a bowl and blend
with a mixer or in a blender. If necessary add a little water in which the celery was
cooked. Add butter, pepper and nutmeg. Stir until a smooth, homogeneous mixture.
Serve the meal as follows: At the bottom of a shallow dish put 1-2 tablespoons of puree of
celery. On it place one duck fillet. Sprinkle with roasted pumpkin seeds.
Combines with:
2 skinless chicken breasts
7oz (200 g) raw sausage
1 onion
7oz (200 g) fresh mushrooms of your choice
½ cup canned tomatoes
½ cup white wine
Spices:
1 teaspoon of red pepper, a pinch of thyme, ground pepper and salt to taste
Way of preparation:
Cut the chicken breasts into bite sized pieces, raw sausage into thick wheels, the onion
finely, the mushrooms in slices. Heat a deep pan. Place the oil to warm. Place the chicken
bites. After 3-4 minutes, add the sausages. Stew them another 3-4 minutes. Mix them not
to burn. Then, remove them with a slotted spoon and put them in a deep dish. In the same
fat, saute the onion, mushrooms and tomatoes. After 6-7 minutes, add them to the chicken
and sausages. Add thyme, paprika, salt and pepper to taste. Mix well. Pour the wine and
1/2 cup hot water. Stew the meal on low heat. The dish must remain only on fat. Serve it
warm.
Combines with:
4 chicken drumsticks
2 onions
4-5 cloves garlic
1 tablespoon grated ginger root
1 cup of white wine
1 cup of chicken broth
Spices:
Ground black pepper and salt to taste, 1 tablespoon chopped parsley
Way of preparation:
Cut the onions and the garlic finely. Heat a large pan. Place the oil and butter to warm.
Dry the chicken drumsticks sprinkle them with pepper and salt. Fry them for 4-5 minutes
on each side. Then, take them out on a plate. In the same pan put the ginger, the garlic and
the onion. Stir the mixture until it is well smothered. After 3-4 minutes, add the wine and
broth. When the mixture boils return the drumsticks in the pan (if necessary add salt).
Stew the meal on low heat until the meat is tender and the dish thickens (about 30
minutes). Sprinkle with parsley and serve the meal warm.
Combines with:
3 lb (1350 g) chicken wings
Spices:
The juice of 1 lemon, 2 tablespoons vegetable oil, 2 teaspoons paprika, ground pepper and
salt to taste
Way of preparation:
Wash the chicken wings thoroughly with cold water. Drain them and dry them with
kitchen paper. Put them in a deep baking tray. Sprinkle them with all the spices. Stir them
with the hands, so to take the entire quantity of spices. Let them to stay until the oven will
be heated to 392° F (200°C). Pour into the tray 1 coffee cup of water. Then, place it in the
oven at a moderate level. Bake the wings 40-50 minutes, until golden brown well. Serve
warm.
Combines with:
foods; meat, fish, mushrooms, roasted or steamed vegetables, pickles, mustard, olives
1 medium (whole) trout fish about 11-13 oz (300-400 g)
½ tablespoon olive oil
Spices:
4-5 dill sprigs, 5-6 thin slices of lemon, 1 clove pressed garlic, ground black pepper, 1
teaspoon sea salt, 1 sheet of foil or baking paper
Way of preparation:
The trout must be cleaned and well washed with cold water. Dry it. Rub its skin with
garlic. Sprinkle it from inside and outside with pepper, sea salt and olive oil. Smear
outside the whole fish with tomato paste. Put in the belly of the fish 2-3 lemon slices and
dill. Prepare a large enough piece of foil. Smear it with olive oil. Place the fish in the
middle. Wrap the foil around the fish as the top leave a small opening. Preheat the oven to
428°F (220°C). Place the foil packet on the grill or in the oven on a tray near the grill.
Bake the trout for 25-30 minutes. Serve the fish on the foil in a wide shallow dinner plate.
Before serving, expand the opening.
Combines with:
Vegetable, fish and meat salads, soups and souses cooked by recipes from the books to
properly combine the foods; mushrooms, olives, pickles
2 ¼ lb (1 kg) fillets of white fish
For the broth: 3 carrots, ½ head of celery, 1 stalk celery, 2 onions, 1 tablespoon vinegar, 2
bay leaves, 15 peppercorns, salt to taste
Spices:
1 clove pressed garlic, 1 tablespoon olive oil, and 1 tablespoon chopped dill
Way of preparation:
Pour over with 4 cups hot water the coarsely chopped carrots, celery, onion. Add vinegar,
bay leaves, peppercorns and salt to taste. Cook the products for 40 minutes. Then, strain
the broth. In a deep pan place 1 cup of the hot broth. Add the fillets of white fish. Place the
lid and stew the fish over high heat 15 minutes. Remove the pan from the heat and leave
the fish in it until cool. Remove it and then carefully peel it. Arrange the fish into a
shallow dish. Mix the pressed garlic with olive oil. Pour over the fish with this mixture.
Sprinkle it with dill. Thus prepared fish can be served as hot and cold.
Combines with:
2 lb (900 g) fillets oily fish of your choice
2 onions
20 pitted olives
4 tablespoons crushed walnuts
The juice of ½ lemons
Spices:
Ground black pepper and salt to taste, 1 lemon cut into quarters
Way of preparation:
Cut the onion into slices. Heat olive oil in a pan. Saute the onion for 5-6 minutes. Pour it
into baking tray. Salt the fish fillets sprinkle them with pepper. Arrange them on stewed
onions. Sprinkle with lemon juice. Add the olives around the fish fillets. Sprinkle the meal
with walnuts. Preheat the oven to 392° F (200°C). Place the fillets to be roasted 20-30
minutes. Thus prepared fish fillet is delicious when it is warm. Serve each portion with a
slice of lemon.
Combines with:
1 ½ lb (600 g) fillets of halibut
1 onion
3-4 cloves garlic
1 can of peeled tomatoes 14 oz (400 g)
1 cup of hot vegetable or fish broth
½ cup white wine
Spices:
Ground black pepper and salt to taste, 15 fresh basil leaves, 5-6 leaves of fresh cilantro, 2
tablespoons chopped parsley
Way of preparation:
Cut the fish fillet into pieces of 4-5 cm. Heat the olive oil in a deep saucepan over medium
heat. Cut the onion and the garlic very finely and leeks into rings. Place the vegetables in
the pan to smother for 2-3 minutes. Add the tomato puree, salt, pepper and the wine. After
3-4 minutes, add the hot broth, the fish and finely chopped tomatoes. Stir and cook for 10-
15 minutes. Remove the pan from the heat and add basil, coriander and parsley. Serve the
stew hot.
Combines with:
2 tablespoons olive oil for grilling the meatballs
4 sprigs of parsley
For the meatballs: 2 lb (900 g.) fillets of white fish without skin, 1 head very finely
chopped onion, 2 tablespoons of ground hazelnut or walnut, a pinch of grated nutmeg,
ground black pepper and salt to taste, 1 chili pepper finely chopped
For the puree: 3-4 large carrots, 3 cloves of garlic, 1-2 roasted red peppers, the juice of ½
lemon, 2-3 sprigs fresh coriander, a pinch of ground cumin, 1-2 tablespoons olive oil, salt
to taste
Way of preparation:
Carefully cut the fish very finely or grind it in a meat mincer. Place it into a deep bowl.
Add all the ingredients for the meatballs. Knead the mixture well until smooth. Smear
your hands with olive oil and form 12 or 15 meatballs. (Depending on what size you
prefer to have). Heat the tray in the oven preheated to 428°F (220°C). Smear it with olive
oil and arrange the meatballs. Pour over them with remaining olive oil. Bake them for 10
minutes on each side.
For the puree: Peel and cut the carrots into small pieces. Pour over with 2 cups of water.
Add a pinch of salt. Put them on the stove; let them cook for 20 minutes. Then, drain them
and put them in a deep bowl. Add the remaining ingredients and blend the mixture. If the
mixture is thick, add a few tablespoons of water in which you have cooked the carrots.
Serve on the bottom of bowl 2-3 tablespoons of pureed carrots. On it put 2 or 3 balls for
each portion. Garnish the meal with a sprig of parsley.
Combines with:
4 large cleaned squid (tubes only)
4 skewers or toothpicks
For the filling: 1 tablespoon olive oil, grated ginger root as a small walnut, 2 cloves finely
chopped onion, 2 cloves finely chopped garlic 1 tablespoon finely chopped parsley,
ground black pepper and salt to taste, a pinch of red chili pepper
For the sauce: 2 tablespoons olive oil, 2-3 cloves finely chopped garlic, 2 cups canned
(diced) tomatoes, 15-20 fresh basil leaves
Way of preparation:
Wash the squid (tubes) thoroughly with cold water. Dry them well with kitchen paper.
Thus, the tubes are ready for filling.
For the filling: Heat oil in a pan. Fry the ginger in it for 30 seconds and add the onions.
Stir the mixture and leave it on the fire until the onion softens. Add the garlic and let the
entire mixture to stew for 5-6 minutes. Then add salt and pepper, chilli, parsley. Stir the
mixture well and let it cool. Put in squid (tubes) a little of the ready filling. (Do not
overfill) Close the openings with skewer or toothpick. Preheat grill pan (or grill). Grease
the bottom with olive oil. Place the stuffed squid to be roasted for 3 minutes on each side,
turning round them occasionally. Remove the squid and distribute them to serving dishes.
For the sauce: Heat the olive oil in a pan. Put the garlic to smother for 30 seconds. Add
the tomatoes. Leave the sauce over medium heat until the sauce thickens. Sprinkle it with
basil. Pour over each portion with a little of the sauce.
This dish must be served hot immediately after its preparation. Squid when cool are not
tasty because they are stringy.
Combines with:
1 lb (450 g) mussels
11 oz (300 g) cleaned shrimps
7 oz (200 g.) cooked or canned crab meat
1 onion
3 cloves garlic
3 leeks (white part)
3 cups minced (canned) tomatoes
2 cups fish broth (or water)
Spices:
1 teaspoon coarsely minced dry chili pepper, 4-5 sprigs fresh coriander, 1 tablespoon
finely chopped mint, 10 basil leaves, ground black pepper and salt to taste
Way of preparation:
Wash the mussels thoroughly with cold water. Remove their “whiskers”. If there are open
mussels do not use them (discard them).
Heat olive oil in a deep saucepan over medium heat. Cut the leeks into strips of 1.5 cm.
and the onion into slices. Put them in a pan; sprinkle them with salt, pepper and chilli. Stir
them; smother them for 3-4 minutes. Add the finely chopped garlic, tomato paste and
tomatoes. Stir and add the mussels. Pour over them with the hot broth. Let the meat cook
on high heat for about 15 minutes until the mussels become opened. Then add the shrimps
and the crab meat. After 5 minutes the dish is ready. Remove the pan from the heat and
add the coriander, basil and mint. Stir and serve hot stew. It would be good if at each
portion to be served a few clams, shrimps and crab meat. (If after cooking there are
mussels which have remained closed, discard them).
Combines with:
1 carp about 3 - 3 ½ lb (1350 g - 1500 g)
For the filling: 2 tablespoons olive oil, 1 cup coarsely crushed walnuts, 5-6 large onions,
2-3 tablespoons of diced tomatoes (canned), 1 tablespoon tomato paste, 1 tablespoon
white raisins
Spices:
A pinch of dried lovage, 2 bay leaves, ground black pepper and salt to taste, 1 lemon - cut
into thin slices
Way of preparation:
Wash the cleaned carp. Dry it and rub inside and out with salt. Cut the onion into slices.
Heat the olive oil and saute the onion. After 3-4 minutes, add the walnuts and tomatoes.
Stew them for 2-3 minutes. Then, add the tomato puree, lovage, bay leaves and black
pepper to taste. Salt the filling to taste and fill the carp with it . Sew the opening with a
thread, or clip it with toothpicks. Put the remaining stuffing in a baking tray. Put the carp
on it. Around the carp arrange lemon slices. Pour over the carp with 1 tablespoon olive oil
and ½ cup of warm water. Preheat the oven to 392° F (200°C). Put the stuffed carp to be
baked for 30 minutes. Transfer it into a wide shallow platter. Cut the carp into portions and
serve with stuffing.
Combines with:
11/3 lb (600 g) raw large shrimps
2 cups peeled canned tomatoes
2 cloves garlic
1 onion
1 cup white wine
Spices:
3-4 twigs of thyme, ground pepper and salt to taste, 2-3 tablespoons finely chopped
parsley
Way of preparation:
Chop finely the onion, garlic and tomatoes. Clean the shrimps and wash them thoroughly
with cold water. Put on the stove to heat a deep pan. Pour the olive oil and add the onions
and garlic. Stir and allow sauteing for 1-2 minutes. Add wine, tomatoes, thyme, salt and
pepper to taste. Leave the sauce to simmer on low heat 10 minutes. Preheat the oven to
374°F (190°C). Place the shrimps in a baking tray. Pour over them with the sauce.
Sprinkle the dish with parsley. Put the tray in the oven. Allow to cook for 20 minutes.
Serve warm.
Combines with:
1 1/3 lb (600 g) salmon fillet - skinless
2 onions
2 lemons
Spices:
Ground black pepper and salt to taste, the juice of ½ lemons
Way of preparation:
For this recipe you can use wood, bamboo or metal skewers small. Cut the fish fillets into
pieces by 1.5-2 cm. for skewers. Cut the onion into chunks, lemons on 8 pieces. Sprinkle
the fish with the onion and pepper and salt to taste. Thread on skewers at a small distance
from each other a piece of fish, a piece of onion, a piece of fish, a slice of lemon, a piece
of fish. Sprinkle the fish skewers with olive oil and lemon juice. Warm up on medium heat
the grill or a grill pan. Place the skewers on the grill (grill pan). Leave them to be baked
for 5-6 minutes on each side. Remove them from the grill and place them in a hot dish.
Serve the fish skewers warm.
Combines with:
By now you’re used to a certain way of eating; you had favorite dishes and created habits;
you have not paying attention to what you eat. If you have realized that by the choice of
every bite you put in your mouth, it depends on whether you will be healthy, able to work
and elegant, you should think about to which of the dishes will try.
Below is given an example about which foods can be combined with most commonly used
products, such as the best combinations are highlighted.
MEAT and POULTRY – can be combined with: vegetable salads, onions, garlic, carrots,
celery, green beans, okra, red and white cabbage, Brussels sprouts, zucchini, spinach,
leeks, lettuce, green salad, cucumbers, tomatoes, peppers, eggplant, broccoli, artichokes,
asparagus, beetroot, cauliflower (without potatoes, pulses, rice); pickles, sauces – not too
acidic; butter; sour fruit; mushrooms, lemon, etc.
FISH and SEAFOOD - can be combined with: vegetable salads (without potatoes, pulses,
rice); onions, garlic, carrots, celery, green beans, okra, red and white cabbage, Brussels
sprouts, zucchini, spinach, leeks, lettuce, green salad, cucumbers, tomatoes, peppers,
eggplant, broccoli, artichokes, asparagus, beetroot, cauliflower, etc.
CHEESE - can be combined with: vegetable salads (without potatoes, pulses, rice);
mushrooms, sour fruit; cabbage, zucchini, leek, lettuce, onions, cucumbers, beetroot,
tomatoes, eggplant, etc.
EGGS - can be combined with: vegetable salads (without potatoes, pulses, rice); onions,
lettuce, tomatoes, leeks, spinach, sorrel, cucumber, radishes, garlic, mushrooms, sour fruit,
etc.
MAYONNAISE – can be combined with: pickled cucumbers, cabbage, carrots, leeks,
lettuce, onions, cucumbers, tomatoes, zucchini, leek, eggplant, etc.
MILK – can be combined with: alone or with honey, sweet fruit (banana); green beans,
mushrooms, spinach, cabbage, zucchini, olives, peppers, cucumbers, onions, garlic,
eggplant, broccoli, tomatoes, etc.
RICE – can be combined with: stewed with butter; lettuce, carrots, spinach, kale, leeks,
cucumbers, onions and other vegetables.
POTATOES – can be combined with: steamed with butter; lettuce, spinach, onion, garlic,
mushrooms, parsley, cucumber, Zucchini, green beans, peppers, radishes, beets, etc.
PULSES (beans, lentils, peas, chickpeas)-can be combined with: green salad, olives;
mushrooms; spinach, peppers, radish, leek, garlic, cucumbers, eggplant, cabbage,
zucchini, etc.
TOMATOES – can be combined with: meat, fish, cheese, vegetables (no bread).
OLIVES – can be combined with: mushrooms, bread, potatoes, tomatoes, vegetables,
pulses; with all the food.
BREAD (preferably toasted) - can be combined with: oiled (with butter), lettuce, carrots,
beets, onions, mushrooms, olives, vegetable soup, meatless meals from vegetables.
PIZZAS, SPAGHETTI AND OTHER PASTA (dough is kneaded without yeast, milk and
eggs)-can be combined with: with vegetables, mushrooms, olives, mustard, pickles.
BISCUITS, CAKES, CAKES – allow yourself from time to time; but they should be
slightly sweetened; consume them at a separate reception (not as a dessert after lunch or
dinner).
FRUITS – they should be eaten between meals
WATER – drink water or juice between meals or at least 1 hour after the main meal.
Table of Contents
ABOUT THE BOOK
SALADS
15. CORN SALAD
22. PEA CREAM SOUP
24. PUMPKIN SOUP
32. RED BEAN SOUP
37. PORK SOUP
38. MUTTON SOUP
41. SOUP OF SALMON
DISHES WITHOUT MEAT
60. POTATOES BALLS
92. STEAK OF VEAL
POULTRY DISHES
102. ROASTED QUAILS

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123 Food Combining Recipes - Winter PDF

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SERIES

“PROPERLY COMBINING OF FOOD”

VEGETARIAN SOUPS (SOUPS WITHOUT MEAT)

SOUPS WITH MEAT, POULTRY AND FISH

DISHES WITHOUT MEAT

DISHES WITH MEAT AND OFFAL

DISHES OF FISH AND SEAFOOD

PROPERLY COMBINING THE FOODS

VEGETABLES AND FRUITS: broccoli, beetroot, cauliflower, white radish, chicory,

1 chicken about 3lb (1350 g)

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