Preparation of soups
Pea Soup Recipe Ingredients for 6 servings:500 g cauliflower, 0.5 cup rice, 1 carrot, 500 g potatoes, 1 onion, 3 l water, 1 can of canned peas, ground black pepper, parsley, salt and vegetable oil to taste. Method of preparation: Wash and peel all the vegetables. Pour boiling water over and rinse the rice. Dice the potatoes and onions. Grate the carrots on a coarse grater. Separate the cabbage into florets. Place the potatoes, onions and carrots in boiling water. Cook for about 15 minutes. Add the florets, canned green peas and rice, then add salt, spices and vegetable oil to taste. Cook until tender and serve with fresh herbs. Vermicelli soup recipe Ingredients: 2.5 liters of water, 1 head of cauliflower, 1 bunch of green onions or 1 onion, 1 carrot, 2-3 potatoes, 0.5 cups of vermicelli, 1 tbsp. tomato paste, 4 tbsp. vegetable oil, herbs - to taste, 200 g of canned peas, 1 tbsp. salt, pepper and bay leaf to taste. Preparation: Wash the potatoes, peel and cut into pieces. Then wash and separate the florets. Measure out the required amount of vermicelli. Wash and peel the carrots, grate them on a coarse grater. Wash and cut the green onions. Cut the onion into rings. Boil 2.5 liters of water and put the potatoes and green onions in it. Cook for 10 minutes. Heat a frying pan and pour in vegetable oil. Put in carrots and onions. Fry over medium heat, stirring, for 2-3 minutes. Add tomato paste. Mix well and simmer for 1 minute. Put the fried mixture into the soup, followed by the florets, vermicelli and peas. Salt and pepper to taste. Cook the soup at the lowest heat under the lid for 7-10 minutes. Wash and finely chop it. Before removing the soup from the heat, add bay leaf and finely chopped greens. Vegetarian soup To make, you will need: cauliflower, carrots, onions, broccoli - 100 g each, 40 g of cheese, vegetable oil, bay leaf and pepper. Cooking method: Fry the onion in a frying pan, add the diced carrots and leave for another 7-8 minutes, transfer to boiling water or broth. Disassemble the inflorescences, rinse and put into a pan with vegetables. Add seasonings and cook for 20-25 minutes. Cut the cheese into cubes, add to plates and put in the microwave for 1 minute. Sprinkle with herbs when serving.
Preparation of salads
Salad with meatballs To make saladYou will need: 100 g minced pork, 75 g cauliflower, 75 g radish, 5-6 lettuce leaves, 0.5 bunch of greens, 2-3 pinches of salt, 1-2 pinches of ground black pepper and 2-3 tbsp. vegetable oil. Preparation: Season the minced meat with pepper and salt (a pinch each), mix thoroughly. Form cherry-sized balls from the minced meat. Heat 1-1.5 tbsp. oil in a frying pan and fry the meatballs over medium heat until done for 7-10 minutes, stirring occasionally. Then, to drain excess oil, place the balls on a plate covered with napkins. Chop the radish. Disassemble the inflorescences. Chop the lettuce leaves and greens. Mix the vegetables, meatballs and add 1 tbsp. vegetable oil and a pinch of salt. Recipe for salad with nuts To prepare, you will need the following ingredients: 700 g cauliflower, 1 bunch of greens (dill, parsley), 100 g walnuts, salt and mayonnaise to taste. Method of preparation: Boil water and add salt. Then add the separated florets to the boiling water. Keep it in the water for about 2-3 minutes and discard in a colander. After the water has completely drained, finely chop the florets and greens. Lightly fry the walnuts in a frying pan and crush them in a mortar into large pieces. Mix the greens, cabbage and add the nuts in a salad bowl. Season to taste with mayonnaise and salt. Recipe for salad with zucchini To prepare the salad, you will need the following products: 60 g cauliflower, 80 g zucchini, 50 g tomatoes, 1 tbsp. freshly squeezed lemon juice, 1 tbsp. vegetable oil, 1 pinch of salt, 1 pinch of ground black pepper and dill to taste. Method of preparation: Peel the zucchini and cut it into cubes. Transfer the zucchini cubes to a salad bowl, pour over lemon juice, sprinkle with pepper and salt. Mix everything and leave for 10 minutes. Dice the pre-washed tomato. Disassemble into small florets and finely chop the stalks. Finely chop the dill. Mix the zucchini, tomato and florets and add salt if necessary. Drizzle the salad with vegetable oil and add dill.
Preparation of casseroles
Recipe for casserole with minced meat Ingredients:400 g of any minced meat, 200 g of carrots, 100 g of onions, 500 g of cauliflower, 300 ml of cream, 4 tbsp of mayonnaise, 100 g of hard cheese, 1 bell pepper and salt, pepper, seasoning for chicken to taste. Method of preparation: Grate the carrots and chop the onion. Fry them in oil. Disassemble the inflorescences and boil for 5 minutes in salted water. Cut the minced meat into cubes. Grate the cheese and cut fresh pepper into rings. Grease the form with butter and lay out on it in layers: 1 layer - salted and peppered minced meat; 2 layer - onions with carrots; 3 layer - inflorescences; 4 layer - cheese; 5th layer - pepper; 6th layer - onion and carrot; 7th layer - cheese. Mix mayonnaise and cream in a bowl, add chicken seasoning and pour the prepared sauce over the vegetables, minced meat and cheese. Preheat the oven to 180 degrees and cook the casserole for 50 minutes. Chicken Casserole Ingredients: 1 head of cauliflower, 500 g minced chicken, 100 g champignons, 100 g processed cheese, 3 tbsp. ketchup, 5 tbsp. mayonnaise, 2 chicken eggs and herbs. Preparation: Boil and cut the florets. Add spices to the minced meat. Place the minced meat in a lightly greased dish. Cut the mushrooms into slices and place on the minced meat. Place the florets. For the filling, grate the cheese on a coarse grater, then beat the eggs in a separate bowl. Add ketchup, mayonnaise, cheese, salt and pepper to taste. Beat and pour on top. Bake at a low temperature for 30 minutes. Cottage Cheese Casserole Ingredients: 700 g cauliflower, 300 g cottage cheese, 2 yolks, 50 g butter, 100 g grated cheese, 2 tbsp flour, salt and parsley to taste. Method of preparation: Boil the cauliflower, separated into florets, in boiling salted water for 10-15 minutes, then transfer to a plate to cool. Melt the butter in a frying pan and add flour. Fry for 5 minutes and add the cottage cheese. Stir and keep on the heat for another 10 minutes, then let cool. Add the yolks to the curd mixture and stir, adding salt to taste. Add almost all the grated cheese and chopped greens. Place in a greased form, florets, and then the curd mass. Sprinkle the remaining cheese on top. Bake for 30 minutes in the oven at 180 degrees.
Preparation of second courses
Recipe for julienne with ham Ingredients for 6Servings: 400 g cauliflower, 3 eggs, 150 ml cream, 4 tbsp grated Parmesan, 2 tbsp flour, 200 g finely chopped ham, 6 tsp grated hard cheese, salt and pepper to taste. Method of preparation: Preheat the oven to 180 degrees. Disassemble into florets and boil in salted water until soft. Drain the water and place the cauliflower in a food processor bowl. Add eggs, cream, flour, grated cheese - 4 tsp, salt and pepper to taste. Blend until smooth, then add the ham pieces. Place everything in a small baking dish. Sprinkle with grated cheese on top and bake in the oven for 45 minutes. Recipe for cabbage in batter Ingredients for 6 servings: 3 eggs, 1 head of cauliflower, 2-3 tbsp. flour, 2 tbsp. sour cream, salt and oil for frying. Method of preparation: Wash the cabbage and separate it into florets. Boil the heads in boiling salted water for about 10 minutes. Drain in a colander. To prepare the batter, beat the eggs, add sour cream, flour and salt. Dip the florets in batter and place in a preheated frying pan. Fry in oil until golden brown. Cabbage with breadcrumbs Ingredients for 8 servings: 2 heads of cauliflower, 1.5 cups sour cream, 1.5 cups grated cheese, 1 tbsp. butter and 1 cup breadcrumbs. Method of preparation: Preheat the oven to 180 degrees. Lightly grease a baking dish. Divide the cauliflower into florets and boil until tender. Place it in a baking dish and add sour cream and cheese, then mix gently. Melt the butter in a saucepan over medium heat, add the breadcrumbs and mix until the breadcrumbs are evenly coated with butter. Sprinkle the breadcrumbs over the florets and bake for 25 - 30 minutes. Buckwheat porridge with cauliflower and milk To prepare, you will need the following ingredients: 200 g cauliflower, 1 cup buckwheat, 2 tbsp butter, 2 cups milk. Method of preparation: Rinse and separate the florets. Cut finely and place in a layer on the bottom of the dish. Put the pre-washed buckwheat on top and pour in the milk. Add salt and bring to a boil. Cook for 5-6 minutes, then cover the pan with a lid, cover with a towel and leave without heating for 10-15 minutes. Serve with butter.
Cooking for children
Puree recipe Method of preparation:Take a small saucepan and boil the florets in unsalted water for a few minutes. Remove them from the water and beat with a blender, gradually adding the same broth in which the cabbage was boiled. Bring the puree to a homogeneous mass, do not spare the broth, since the thinner the puree is, the easier it will be for the baby to switch to adult food. Cauliflower with cheese Ingredients: several cauliflower florets, 30-40 g of hard cheese, 50 ml of milk, 1 tbsp. butter, 1 tbsp. wheat flour and a little salt. Method of preparation: Boil salted water and cook the florets in it for 10-15 minutes. Then discard the florets in a colander and transfer to a frying pan. Pour in the previously prepared milk sauce and sprinkle with grated cheese. To prepare the sauce, place the butter in a frying pan, mix with flour and let melt. Add 0.5 cups of cabbage broth and milk. Now put in the oven and bake. Puree soup for a child Ingredients: 20-25 cauliflower florets, 4 small potatoes, 3-4 tbsp. rice, 100 ml cream, salt to taste and a piece of butter. Method of preparation: Disassemble into florets. Cut the potatoes into small cubes. Place the vegetables in a saucepan with water and cook until tender, about 20-25 minutes. Boil the rice in a separate saucepan. Pour the broth into a glass from the saucepan in which the vegetables were boiled, as it will still be useful. Add boiled rice to the boiled vegetables and puree them with a blender. You will get a homogeneous mass, which you will need to salt to taste, add a piece of butter and cream. You can adjust the thickness of the soup using the drained broth. Recipe for puree with cream This dish can be offered as a side dish for fish. Ingredients: 200 g cauliflower, 0.5 tsp lemon juice, 100 ml cream, salt to taste. Method of preparation: Boil the inflorescences until half cooked in a small amount of salted water. Drain the water, add cream to it and simmer for about 10 more minutes. Then add salt and lemon juice to the resulting mass and grind everything with a blender until smooth. Enjoy your meal!
