Monday
Breakfast: scrambled eggs with cheese and tomatoes.Lunch – chicken soup with dumplings, garlic croutons, oatmeal with dried apricots. Dinner – fish croquettes with squash caviar. – What’s for breakfast, scrambled eggs? At least with lard? – No, with tomatoes and cheese. – Then let me not wash the frying pan, so that the scrambled eggs at least have something. There’s something left on the walls.1/4Oatmeal with dried apricotsPhoto:personal archive of the authorOmelet with cheese and tomatoesPhoto: personal archive of the authorFish croquettes with squash caviarPhoto: personal archive of the authorChicken soup with dumplings, garlic croutonsPhoto: personal archive of the author1. Omelet with cheese and tomatoesIngredients: 3 eggs, 100 ml cream, 2 tomatoes, herbs, 20 grams of cheese.Method of preparation:Whisk the eggs with the cream until foamy, add grated cheese, finely chopped tomatoes, herbs and pour into the frying pan.2. Chicken soup with dumplingsIngredients: two liters of water, a quarter of a chicken breast on the bone, half a medium onion, bay leaf, a couple of cloves of garlic, dill, parsley, spices to taste. For dumplings: 2 tablespoons butter, 1 tablespoon semolina, 1 egg, flour - by eye. Method of preparation: Boil the chicken with onion, garlic and spices. Separate the finished meat from the bone and separate into small fibers. Remove the vegetables from the broth and put it on the fire. Meanwhile, melt two tablespoons of butter in a plate, add a tablespoon of semolina, an egg and stir. Then begin to pour in flour in small portions. The dough should be viscous. Using a teaspoon, lower pieces of dough into the boiling broth. Cook for 10-15 minutes. Add chicken and finely chopped greens. 3. Fish croquettes Ingredients: 500 g potatoes, 1 can of canned pink salmon in its own juice, dill and parsley, a little lemon juice and zest, a glass of breadcrumbs (you can do without them), spices to taste. Method of preparation: Peel the potatoes, boil them in salted water, mash into a puree. Separate the fish from the bones and skin and add to the potatoes together with the juice from the can. Knead everything thoroughly until smooth. Add lemon juice, grated zest, spices, finely chopped herbs and mix again. Put the minced potatoes in the refrigerator for 30 minutes. With wet hands, mold small cutlets from the minced meat, roll in breadcrumbs and fry in a deep saucepan over medium heat until golden brown. As a result, you will get 15-20 potato-.