Vegetables

Ingredients:

2 lb zucchini
3 large lemons
2 lb sugar

Method:

Wash and peel zucchini, remove seeds if necessary. Cut into 0.5-inch size cubes.

Wash the lemons, remove seeds, and grate.

Mix together zucchini, lemons, and sugar, and bring to boil with medium heating.

Boil for about 10 minutes, until zucchini’s pieces turn transparent, then pour in cans, and roll with lids.

Ingredients:

1 pack puff pastry (500 g)

3/4 lb ground hard cheese

1 bunch Italian Parsley

1 bunch dill

Other greens, like Basilicas(optional)

Method:

Defrost the dough.

Cut the greens in small pieces.

Mix greens and cheese.

Cover the dough layer (1/4 inch thickness) with this mix, and roll tightly along.

Cut the roll in 2-inch parts.

Pre-heat an oven to 180 C (400 F).

Ingredients for 6:

1 medium cauliflower
1 lb carrots
0.5 lb spinach
4 tbsp sour cream
3 tbsp ground Parmesan cheese

Method:

Cut cauliflower into medium pieces, and wash. Wash spinach.
Peel and wash carrots, and slice them into thin pieces.

Bring 0.5 gal water to boil, and put the carrots in the boiling water.
After 3 minutes, put the cauliflower into the saucepan, and boil for 4 more minutes.

Ingredients:

1/3 lb plain yogurt or sour cream
6 eggs
2/3 lb French Green beans
1 bunch Dill
¼ lb green onion
1 tbsp butter
1 tbsp bread crumbs
2 tsp lemon juice
White pepper, salt, and greens on your taste

Supplies:

An oven-safe dish with high edges

Method:

Bring ¼ gallon (1 l) water with 1 tsp lemon juice, add green beans, and boil with low-medium heating for about 20 minutes.

Cut beans into halves.

Ingredients:

For kabobs:

1 medium sea fish fillet, de-skinned and de-boned
1 tbsp thinly cut Сoriander greens
8 stalks green onions
2 tbsp warm melted butter
3 tbsp whipping cream
1 egg yolk
Salt and pepper on taste

For sauce:

10 medium shrimps
½ cup whipping cream
0.5 tsp lemon juice
Pinch of lemon peels

For decoration:

Fried calamari rings on 2 rosemary stalks

Method:

Ingredients:

2/3 lb crab meat or imitation
½ English cucumber
3 hard-boiled eggs
½ cup shredded cabbage
Sauce
Salt and parsley on taste

Method:

Cut the crabmeat/imitation into small pieces.

Grate cucumber and peeled eggs.

Mix all ingredients, place in a refrigerator for 20 minutes, decorate with parsley, and serve.

Notes:

You may use more cucumber.

Ingredients:

½ lb butter (or spread)
4 hardboiled eggs
Garlic, salt, Italian parsley, Dill, smoked ham, anchovy on taste

Method:

Peel eggs, and grate.
Grate all other ingredients.

Make puree (remove any plant bits that didn’t grate fine enough and might get stuck in teeth etc..), and whip with butter.

Make dish decorations using a confectionary bag.

Ingredients:

1 pack any small-size pasta
1 medium eggplant
1 red onion
1 medium red sweet pepper
1 lemon
0.5 lb black olives cut in quarters
3 tbsp fresh basilica

Method:

Cook pasta as recommended on the pack.
Drain, and set aside.

Cut eggplant, peeled pepper, and onions into small cubes.

Pre-heat olive oil on a skillet, add the vegetables, and stir-fry for about 7 minutes, then add lemon peels and squeezed lemon juice.

Ingredients:

4-5 boiled potatoes
½ lb boiled beef (de-boned, without fat)
2 hard-boiled eggs
1 medium apple
2 large salt cucumbers
1 small salt herring (or 4-5 large anchovies)

For dressing:

0.5 cup sour cream
1 tsp ground horseradish
2 tbsp vinegar
1 tsp mustard
2 tbsp dill and parsley greens, thinly cut

Method:

Soak the herring and anchovies if necessary (if they are too salted or too hot).

Ingredients:

2 - 3 young beets
4 cups water
4 - 5 mushrooms
2 potatoes
2 – 3 cucumbers
Green onions
Dill
1.5 L Kvas
Ground horseradish
Salt, pepper, sugar
Porcini mushrooms, butter mushrooms (maslyata) or orange caps work the best

Method:

Cut the mushrooms into thin pieces, boil to readiness.

Cut beets into small pieces and boil them, add them into the mushroom broth (without the beet broth).