GourmetLab Recipes Collection

Ingredients:
300g (0.7 lb)  apples, 200g (0.4 lb) young celery, 150g (6.3 oz) tomatoes, 150g (6.3 oz) marinated champignons, ½ tin of pitted black olives, 2 hard boiled eggs, mayonnaise, ¼ tsp sage and marjoram powder, ½ lemon, salt
Cooking method:
Peel apples, cut to bricks and sprinkle with lemon juice. Blanch celery in boiling water for 3-4 minutes then cool and cut to bricks. Scald tomatoes and peel, cut to pieces. Slice champignons. Combine all ingredients, salt, pepper and dress with mayonnaise, stir. Add sage and marjoram. Serve decorated with olives and eggs cut to circles.
 

Ingredients:
300g (0.7 lb)  apples, 200g (0.4 lb) young celery, 150g (6.3 oz) tomatoes, 150g (6.3 oz) marinated champignons, ½ tin of pitted black olives, 2 hard boiled eggs, mayonnaise, ¼ tsp sage and marjoram powder, ½ lemon, salt

Cooking method:
Peel apples, cut to bricks and sprinkle with lemon juice. Blanch celery in boiling water for 3-4 minutes then cool and cut to bricks. Scald tomatoes and peel, cut to pieces. Slice champignons. Combine all ingredients, salt, pepper and dress with mayonnaise, stir. Add sage and marjoram. Serve decorated with olives and eggs cut to circles.  

 

Ingredients:
300g (0.7 lb) watermelon pulp; 200g (0.4 lb) tomatoes; 100g (3.5 oz) cucumbers; 80g (2.8 oz) vegetable oil; 50g (1.7 oz) lemon juice, 3 tbsp cognac; green parsley; black ground pepper; salt.

Cooking method:
Cut watermelon, cucumbers and tomatoes into bricks, add chopped parsley and stir. Dress with mixture of oil, lemon juice, cognac, pepper and salt. Cool the salad and serve with ice.
 

Pastry:
3 glasses flour
0.5 glass sugar
2 eggs
250g margarine or butter
0.5 tsp baking soda
1 tbsp vinegar or lemon juice

Stuffing:
1 lemon
1 glass sugar
Cooking method:
Mash margarine with flour. Beat 2 egg white and 1 yolk with sugar. Dissolve baking soda in vinegar or lemon juice and add this mixture to eggs with sugar. Combine eggs and flour and knead the pastry thoroughly. Pour boiling water over lemon and grate, combine with sugar.
 
You can make the pie two ways:
1st variant is easy an takes less time: divide pastry into two pieces, one bigger. Roll out these pieces. Spread stuffing over bigger piece, cover with the smaller one and pinch together the edges. Pierce with fork in some parts, smear with the yolk and bake 20-30 minutes.
2 variant is more decorative. Divide pastry into two parts, roll out the bigger one. put into the freezer The smaller part for 20-30 minutes. ...

Ingredients:
1.5 l meat broth; 3-4 potatoes; 3.2 oz (200g) mushrooms; dill, parsley, celery greens; any mushrooms flavoring; black pepper.
Dumplings:  1egg; flour; chopped dell and parsley.
Condiment: 2-3 tbsp vegetable oil; 1 onion; 1 carrot.
Cooking method:

Dumplings: mix eggs and chopped greens adding flour little by little. Make dough. Roll it 1 inch diameter strip and cut to small dumplings.

Condiment: Chop onion, grate carrot and fry in oil over high heat till slightly golden color.

Boil mushrooms. Cut potatoes to bricks and put to the boiling meat broth, add dumpling, condiment and flavoring. When potato and dumpling are ready add mushrooms and turn off the heat. Dress with pepper and greens and let it draw for 10-15 minutes. Serve dressed with sour cream or mayonnaise.
 
 

Ingredients:
6 tomatoes; 2 onions; 3 tbsp rice; 2 carrots; 3 cloves of garlic; 2 tbsp butter; 8 cups vegetable broth; parsley greens; salt.

Cooking method:
Sauté chopped finely onion in butter. Add cut to bricks tomatoes and stew over low-medium heat in closed pan. When tomatoes become soft add browned carrot and parsley, add rice, pour in vegetable broth, salt and boil over medium heat for 20-30 min. Make purée in a blender, add mashed garlic and ring to boil stirring. Dress with chopped greens.
 

Ingredients:
100g (3.5 oz) dry rose hips; 100g (3.5 oz) sugar; 8 cups water; 20g (0.9 oz) starch; 2-3 apples.

Cooking method:
Infuse rose hips in thermos for 3 hours. Then mix with sugar. Dissolve starch in water and combine with hips infusion. Bring to boil. Take off the heat. Chop apples finely and add to the broth. Decorate with apples slices.
 

Ingredients:
1 loaf; 200 g (0.4 lb) champignons; 200g (0.4 lb) ham; 100g (3.5 oz) hard cheese; oil; salt, pepper to taste.
Cooking method:
Fry toasts. Wash champignons, peel and cut to straws; stew in oil and cool; then grind. Grind ham. Combine, salt, pepper and stir thoroughly. Smear this blend over toasts. Grate cheese and sprinkle over. Put to oven for 10-15 minutes or microwave oven for ab. 5 minutes. Cheese should melt.
 

Ingredients:
1kg (2.2 lb) fresh mussels, ½ kg (1.1 lb) fresh sea shellfish, 3 small calamaries, 1tbsp olive oil, 300g (0.7 lb) peeled boiled shrimps
Sauce: ½ cup olive oil, 2 tbsp lemon juice, 1 tbsp chopped green parsley, 1 chopped clove of garlic, 1 tbsp dry capers, salt, pepper.
Cooking method:
Boil mussels in a boiling water for 5 minutes till they open. Then take them off the pan and remove shells. Boil shellfish in the same water. Detach calamaries heads from the body and remove skeletons. Remove skin and cut in circles. 
 

Ingredients:
250g (8 oz) hot processed cheese; 1tbsp butter; 1 carrot; 2 potatoes; 1 onion; 2 bay leaves; salt; pepper; 1 liter (1 q) water.
Cooking method:
Boil water, salt. Cut cheese to pieces and melt them in boiling water. Chop the onion and cut carrot to strips and sauté in the butter. Add carrot and onion to the water with cheese. Then add cut into 4 potatoes. Salt and pepper and cook till the potato is cooked.