Mediterranean diet

The term "Mediterranean diet" was introduced by a nutritional specialist A. Casey. In the 50 years of the last century, together with M. Kayz, he wrote the book "On tasty and healthy food: the Mediterranean solution."
After examining the diet of Mediterranean people, A. Casey concluded that the so-called "diseases of civilization", or "diseases of abundance", such as hypertension, diabetes, arterial sclerosis, obesity are associated with eating habits. The more different is the diet of the inhabitants of this or that country from the Mediterranean type of food - and A. Kayz studied the types of food of the inhabitants of the USA, Japan, Finland, Germany - the more often the inhabitants of this country suffer from the diseases of civilization.
Scientists have also been observed that Italians and Frenchmen inhabiting the Mediterranean live longer and look better. In addition, among residents of France, Italy and Spain, not only lower the level of cardiovascular disease, but also fewer people with excess weight than elsewhere on the planet. There are no such fatties with shortness of breath, like in Russia or in America, among the energetic southerners.

Numerous recent studies confirm the existence of a direct relationship between the type of nutrition and the frequency of cardiovascular diseases, as well as a number of other diseases. In addition, the reports of the World Health Organization( WHO) indicate that such Mediterranean countries as Greece, Italy, Spain and France are among the first seven countries with a healthy lifestyle. Experts consider a Mediterranean diet to be one of the decisive factors of a favorable prognosis for the duration of a healthy life.
It is considered an ideal model of a healthy diet. The abundance of fresh fruits and vegetables, cereals and cereals, fish and seafood dishes, moderate meat consumption and olive oil as the main source of fats make the Mediterranean diet balanced and effective. Compliance with a diet based on the traditional, centuries-old model of nutrition in the Mediterranean, significantly increases the chances of a healthy, long life.
But the tradition of eating is not everything. The inhabitants of these blessed sunny lands are accustomed to enjoying food in the circle of friends and family, turning the meal into a whole ritual. Enjoying the gifts of a rich nature involves leisurely, unhurried.
Another distinctive feature of the Mediterranean style is the rest after lunch. Europeans should adopt this tradition of the afternoon siesta from those who can enjoy life in all its manifestations of cheerful southerners!
And without which it is impossible to imagine a Mediterranean style, or a way of life, it is without a positive attitude to life itself! Learn to see positive moments in life, and it will turn to you with its brightest sides!
Motor activity is another important aspect of the Mediterranean style! And only a combination of all these distinctive features of the Mediterranean way of life will give you both health and longevity!
Researches of scientists prove undeniable advantages of the Mediterranean type of a food in comparison with habitual to us the western model. So, for several years, British scientists have studied the diet and diet of 62 European, American and Asian populations. In this large-scale study involved more than 50 thousand people!
The results of such a grandiose experiment clearly proved that the western type of food is the most harmful and severe for the organism, which provokes metabolic disorders and the development of diseases of various organs and systems.
A large number of animal fats, excessive consumption of white bread, meat, eggs, not to mention such a widespread food from the "fast food" - junk food - all this harms the body and promotes the development of cardiovascular diseases, hypertension, arteriosclerosis and other "diseases of abundance".
The Mediterranean diet, or Mediterranean type of food with unlimited consumption of fruits, vegetables, herbs, abundance of cereals, fish, seafood, moderate consumption of meat and the world-famous olive oil was the factor that uniquely contributes to the prolongation of healthy, active life and protectsman from the diseases of civilization. Thus, the research of modern scientists only confirmed the old observations and studies of A. Kesa.
The Mediterranean diet not only promotes the health of the body, it significantly reduces the risk of many serious diseases. For more than 10 years, scientists from different countries have conducted extensive research on the occurrence and development of such a serious disease as Alzheimer's.
It has been proven that adherence to a diet with an abundance of leafy vegetables, fish, seafood and moderate consumption of red wine contributes to the preservation of both good memory and a clear mind right down to the oldest age. The risk of developing Atzheimer's disease with a Mediterranean diet is reduced by more than 40%!
The Mediterranean diet is primarily a special diet. And if more specifically, it is a pyramid divided into groups of products. The essence of this unusual pyramid is as follows. The proportion of the use of products depends on the location in it. The higher the product is, the more specific its weight in the diet should be less. The lower is the product in the pyramid, so, accordingly, it needs to be consumed more often.
The basis of the pyramid - bread, rice, buckwheat, corn and potatoes.
The second group( which is located above) includes fruits, vegetables, herbs and legumes - lentils, beans and peas.
The third step of the pyramid is olive oil and wine( in moderate doses).
The fourth step is dairy products.
All listed products that make up the four steps of the pyramid are recommended to be consumed daily.
The fifth step of the pyramid is fish, poultry meat, eggs and sweets. They should be eaten no more often than several times a week.
The sixth step is red wine. It is recommended for those who do not use it for dinner or dinner every day, at least several times a month, but only in very moderate doses.
In the diet of Mediterranean people, olive oil, rich in monounsaturated fats, has been present for a long time. With regular use of olive oil, the level of "bad" cholesterol in the blood decreases, while the risk of heart and vascular diseases decreases. Due to the high level of monounsaturated fats, the Mediterranean diet helps regulate the blood sugar content in type 2 diabetes.
In the Mediterranean diet, a lot of dishes from fatty fish, which contains the acids "omega-3".They also contribute to lowering cholesterol. The work of the heart helps contained in red vegetables beta-carotene. In addition, a distinctive feature of the Mediterranean diet is the moderate consumption of red grape wine, which also reduces the risk of heart disease.
Complex carbohydrates, which are contained in dishes from pasta and cereals, contribute to the prevention of colon cancer.
And, finally, adherence to the Mediterranean diet protects residents of the sunny Mediterranean from obesity. Not to mention the fact that the inhabitants of the sunny south owe their cheerfulness and easy character not only to the wonderful climate, this wonderful gift of nature, but also to their equally wonderful cuisine, the traditions of which have been formed for centuries and passed down from generation to generation!
Mediterranean cuisine is the source of longevity, health, and cheerfulness of the inhabitants of these blessed lands. Not only the sun, not only the sea - although as without them! But also a healthy, simple food, what the earth and the sea give! Greek cuisine, for example, is distinguished by both simplicity and utility.
Pepper of different varieties and species, zucchini, eggplant, beans, beans are included in the recipes of many traditional dishes. Vegetable dishes can not do without tomatoes - fresh or dried - and olives. A lot of greenery when cooking virtually any dish is a hallmark of Greek cuisine. Smells of rosemary, basil, mint, parsley and coriander will give refined taste and aroma to any dish. Oregano is also widely used.
Many recipes have lemon juice or lemon peel. And, of course, olive oil! It is an indispensable ingredient of any dish! Often used oil, flavored with various additives. No less often than oil, cheese is used - when cooking both salads and other dishes.
Many dishes from fish - another feature of Greek cuisine. The fish that will be cooked must be freshly caught! It is most often prepared by baking on a barbecue. A wide variety of seafood is also widely used. Meat dishes are most often prepared from lamb.
From dairy products, except for a variety of cheeses, yoghurts are very popular. Yogurt is added to desserts, to various sauces, and to soups. And, like in any kitchen, desserts are very popular - pies, creams, cocktails.
The predilection for simple and unpretentious food distinguishes the Spaniards - onions, garlic, greens, tomatoes, cucumbers, eggplant are the basis of many popular dishes of primordial Spanish cuisine. Peppers, leeks, beans, beans, beets, a variety of greens are included in the recipes of traditional vegetable dishes. Vegetable salads, cooked vegetables, stewed vegetables, all kinds of sauces, ragout are extremely popular.
Seafood dishes are also popular - especially in the north. A variety of cheeses - from goat to cow, as well as dairy products are also always present in the diet of the Spaniards.
As for the meat dishes, the circle of the Spaniards' preferences is much wider than that of the Greeks, where the lamb serves as the basis for meat dishes. Veal, beef, pork and poultry dishes are very popular. Interesting technology of cooking hot dishes - the Spaniards prefer a thick cream soup. In the soup traditionally add a lot of seasonings. And we all know that the famous mayonnaise, without which not a single kitchen nowadays, was invented here, during the siege by the enemy of the city of Mahon on the island of Menorca.
Variety is a distinctive feature of Italian cuisine. It fully represents vegetable dishes, which are served as an independent dish or as a side dish for meat and fish dishes, as well as dishes from meat, fish and seafood.
Vegetables are extremely popular tomatoes - a rare dish does without them! In addition, eggplants, zucchini, zucchini, cauliflower, artichokes, lettuce, various aromatic herbs and seasonings are widely used. Many dishes are prepared from beans, beans and rice. Of meat, Italians prefer beef, pork - low-fat, and poultry. And, of course, all kinds of fish and seafood can be seen on the table at any time!
Everyone knows the famous Italian spaghetti - dishes from them are called in one word - "paste".In combination with a variety of sauces, cheese, herbs, additives in the form of beans, peas, cabbage - all this delicacy enjoys incredible popularity throughout the world. Pastas in Italian cuisine are considered the first dish with soups. In soups, as in pastes, the traditional ingredient is cheese - usually it is Parmesan.
Two more equally popular and equally famous dishes all over the world are lasagna and ravioli. Lasagna is a pasta pasta bake in which the layers of dough alternate with meat or vegetable mince, seasoned with sauce and cheese. Ravioli - a kind of analogue of our Russian dumplings. Ravioli, like lasagna, are also prepared from a pasta dough, the filling of these small dumplings can be very different, and serve them with tomato or cream sauce and grated cheese.
In addition, one of the most popular dishes in Italy remains a risotto dish of rice, which is prepared according to a special technology. Risotto is prepared with meat, and with ham, and with mushrooms, and with vegetables, and with seafood - there are a lot of options here, the cook's imagination does not limit anything! As a lot of options and the famous Italian pizza - the invention of the Italian poor,
, which is recognized by the poor and their fans, and the rich!
Another indispensable attribute of a feast in Italy is a jug of wine, along with a bottle - or a jug - of olive oil.
Portuguese cuisine - the kitchen of descendants of conquistadors and seafarers - basically has dishes from fish and seafood. Sardines, tuna, cod, crab and other seafood are the most popular initial products for a variety of dishes, both first and second. So, just cod Portuguese can cook in more than 150 different ways!
Extremely used in the Portuguese cuisine is olive oil, a variety of condiments and herbs. The peculiarity of Portuguese cuisine can also be called a wide variety of sauces - they are used with dishes from fish, and with desserts. Rice is popular as a garnish for fish dishes, and as a dessert, when vanilla, cinnamon, sugar, eggs are added to it. Wine is another indispensable component of a good meal. The Portuguese prefer sweet wine to other wines.
And in the preparation of snacks, and in the preparation of the first and second dishes in French cuisine, a variety of vegetables are used in abundance. Cabbage of different varieties, string beans, onions, spinach, potatoes, aubergines, aromatic herbs - all this in a variety of combinations is present on the table.
Dishes from different types of meat are also quite popular - the French do not give preference to any one kind of meat, for veal and second dishes, veal, beef, lamb, poultry and game are used. Of course, fish dishes are no less popular than meat dishes.
The fish is used both marine and freshwater. Especially popular are cod, halibut, carp, pike. Dishes from seafood are also a success: oysters, shrimps, lobsters, scallops are included in the menu not only of numerous sea restaurants, but also often prepared at home.
Among the most popular dishes of French cuisine is the famous onion soup. A characteristic of French cuisine are omelets with various fillings and seasonings - mushrooms, greens, ham, and cheese soufflé.
Variety of cheeses can not be described! Like the variety of sauces with which the French chefs became famous all over the world! And just as famous throughout the world are French wines, thanks to the regular use of which the French are so cheerful, loving and lonely!
The main components of the Mediterranean cuisine that has entered the world fashion. So, this is primarily:
1. Products from wheat, barley and hemp provide carbohydrates.
2. Garlic, onions, fragrant herbs, which, as a rule, season with dishes with a high content of carbohydrates, slow down the aging of cells.
3. All products are prepared mainly in olive oil, and it, in turn, stimulates digestion and activates the work of the liver.
4. Daily used fruits and vegetables carry the body the necessary mineral substances, fiber, and also contribute to the well-coordinated work of the body.
5. From dairy products preference is given to low-fat cheeses and natural yoghurts, in terms of their qualities and usefulness for an adult organism superior to the original product - milk.
All Mediterranean products are rich in vitamin F, which is well-deservedly called the vitamin of youth. Especially a lot of vitamin F in pasta, sprouted wheat germ, in cereals and bread from wholemeal flour, fruits and vegetables, in chestnuts, in hemp, sunflower and nuts. The image of nutrition, adopted on the southern shores, brings to the body polysaccharides, the lack of which, as scientists have established, is extremely dangerous to health. After all, if there are too few polysaccharides in the body, it can cause serious diseases of the digestive system.
Italian scientists have discovered that a Mediterranean diet rich in olive oil, fruits, vegetables and fish can save lives for people suffering from frequent heart attacks. The results of the study showed that the comfort of patients who eat according to the scheme of the classical Mediterranean diet is three times more likely to survive than people eating high cholesterol.
The researcher of the impact of the Mediterranean diet on the body, Dr. Roberto Marcioli, stressed that people suffering from frequent heart attacks can at least reduce their frequency if they exclude from the diet foods containing saturated fats, for example oil. The Mediterranean diet is considered particularly useful primarily because it is full of protective nutrients. These include antioxidants such as vitamin E, contained in fruits, monounsaturated acids of olive oil, as well as polyunsaturated acids obtained by the body from seafood.
The Mediterranean diet is among other things rich in polysaccharides. This is cellulose( fruits and vegetables), pectins( apples, currants, pomegranates, carrots), plant gluten( cereals, algae, wild rice, cannabis seeds, some fruits - quince, prunes).
Scientists strongly recommend to everyone without exception, in whatever country people live, how to gradually switch to this type of diet in accordance with the resources available for each region. The consumption of saturated fats, contained mainly in meat and confectionery, should be reduced, and consumption of fruits and vegetables, cereals and legumes, fish and olive oil should be increased.

An olive tree is one of the symbols of the Mediterranean, an important element of Italian, Spanish and Greek culture. Even the ancient Romans cultivated olives and used olive oil in their kitchen. Until now, amphorae and clay cisterns have been preserved to store this oil. The olive branch has long been considered a symbol of peace, and now olive oil has become neither more nor less, but a symbol of health and the basis of the Mediterranean diet.
In the Apennines, 72 species of olive trees grow, dozens of table olives and oil varieties are harvested from them. Only in Tuscany 400 kinds of olives are grown. Olive business is an honorable branch of agriculture. And this hereditary craft, and its secrets are passed down from generation to generation.
Now olive oil is prescribed even for children, and in adults its regular use, according to doctors, significantly reduces the risk of cardiovascular diseases. Olive oil, perhaps, can even prolong life. For example, the Cypriots in Greece are proud of their longevity, which is particularly noticeable in the villages. Local people believe that to maintain health and a strong heart for a long time, it is very useful to take a spoonful of olive oil every day.
Scientists have found that olive oil lowers cholesterol, improves the functioning of the heart muscle and significantly lowers the fat cells involved in thrombosis. When pressure was measured in patients with hypertension taking olive oil, it turned out that it was lowered due to oil intake by 5-6%.This value is comparable, as doctors say, with the adoption of potent pharmaceuticals.
The use of olive oil, among other things, significantly reduces the level of glucose in the blood, which is beneficial in the prevention of diabetes.
Oil made from olive oil, reduces the level of blood protein PAI-I, which contributes to the smooth functioning of the mechanism of recovery of blood clots or thrombi.
Experts, taking into account all the data received, recommend daily taking 3 to 4 tablespoons of unrefined olive oil called Extra Virgin, since, according to them, it is most rich in antioxidants and vitamins.
Extra Virgen oil - unrefined - has extraordinary properties. As shown by clinical trials conducted in Russia in the Institute of Nutrition Clinic, it beneficially affects patients with coronary heart disease and hypertension, promotes bile secretion and, therefore, restores good stools, actively removes cholesterol and prevents premature aging. Therefore, unrefined olive oil is now recommended forpreventive and therapeutic nutrition.
It should be borne in mind that olive oil, mixed with other vegetable oil, completely loses all its properties.
Olive oil has the following properties:
1. Lowers cholesterol.
2. Promotes bile secretion.
3. Lowers the fat cells.
4. Adjusts the chair.
5. Normalizes the pressure.

Seafood - food is extremely useful, as it is rich in proteins and microelements. These are crabs and lobsters, langoustines and lobsters, shrimps, sea edible snails, trumpeter, Venus shell( Venus), oysters, cockerel cockleshell and all known mussels.
The high content of polyunsaturated fatty acids in shellfish is very useful for the cardiovascular system. Not to mention the fact that a small salad of crustaceans and mollusks provides a daily rate of iodine, zinc, selenium, iron, copper, magnesium. And this is with a minimum of absorbed calories. Nutritional properties of seafood are slightly overshadowed by the fact that in some of them too much cholesterol. Therefore, too zealous here is not necessary, as experts say, but twice a week to include them in your menu is quite acceptable. Let's now understand what is useful in each of these inhabitants of the sea.

Crabs
Crabs increase immunity and reduce the risk of cardiovascular diseases. The high content of copper and zinc in them helps to resist infection more actively. Polyne-saturated fatty acids, which crabs contain in small amounts, are beneficial for those suffering from cardiovascular diseases. Cholesterol is found in the head and crab shell.
In 100 g of product: 85 kcal, 16 g protein, 2.5 g fat, 0 g carbohydrates.

Lobsters
Lobsters have a lot of protein and trace elements, primarily zinc, copper and potassium. In the neck of microelements more than in the claws. And the head, armor and legs of lobster contain cholesterol. In the cold season, they are worth eating to protect themselves from infection, at any time of the year - to avoid premature aging.
In 100 g of product: 85 kcal, 19 g of protein, 1 g of fat, 0 g of carbohydrates.

Langoustines( and lobsters)
Stimulate brain activity due to high levels of phosphorus( 183 mg / 100 g of product).
If you eat 100 g of langoustine, then it will satisfy 10% of the daily requirement for calcium, 20% - in magnesium, 33% - in copper and iodine. But in the head of langoustines, as it turned out, a lot of cholesterol.
In 100 g of product: 90 kcal, 17 g of protein, 2 g of fat, 0 g of carbohydrates.

Shrimp
In shrimp, there is a lot of vitamin B12 needed to produce red blood cells( hemoglobin) and to maintain the nervous system. And in the head and armor of these "cephalopods" a lot of cholesterol. Practically they do not contain sugars and fat, but at the same time they perfectly satisfy the appetite due to the high protein content. Therefore, this type of food is especially recommended for those who are overweight.
In 100 g of product: 114 kcal, 24 g of protein, 2 g of fat, 0 g of carbohydrates.

Marine edible snails
Sea snails are the best source of magnesium. And they also contain a high content of vitamin B 6, which contributes to the easy assimilation of this tender unrequited creature.
In 100 g of product: 100 kcal, 10 g of protein, 32 g of fat, 5 g of carbohydrates.

Trumpeter
As well as sea edible snails, it helps, according to scientists, to overcome both stress and fatigue. This representative of marine life has a very high content of magnesium( what is just recommended during stress), high-quality protein and vitamin B 12.
In 100 g of the product: 135 kcal, 26 g protein, 1.2 g fat, 5 gramscarbohydrates.

Seashell Venus( veneer)
This dish is especially good for dinner due to its low energy value. A good option for a low-calorie diet in the cold season. There is little fat and carbohydrates in it, but a large amount of protein will allow both to not recover and keep the figure.
In 100 g of product: 47 kcal, 10 g of protein, 0.5 g of fat, 1 g of carbohydrates.

Oysters
Strengthen the bone system and increase, as established by psychoanalysts, our libido.
Not a very large amount of protein in oysters is compensated by a high content of vitamins B 12 and D, which ensure the intake of calcium in bone tissue. In addition, in oysters a very high content of zinc( 100 g of product contain 165% of the daily norm).A lack of zinc in the body reduces immunity.
Oysters are especially useful to men, as they improve the reproductive function of the body.
In 100 g of product: 110 kcal, 12 g of protein, 3 g of fat, 7.5 g of carbohydrates.

cockerel cockerel
In the cockerel cocktail, a high iron content( 14 mg per 100 g of product) and vitamin B 12 is observed. This contributes to the production of hemoglobin. Such food, as experts say, helps to stay in shape. Despite the high fat content, they contain a lot of polyunsaturated fatty acids, which are very useful for the heart and blood vessels.
In 100 g of product: 168 kcal, 18 g of protein, 10 g of fat, 1.5 g of carbohydrates.

Mussels
They contain little fat and a lot of vitamin E( 100g of the product is 25% of the daily norm), thanks to which mussels can be considered a natural antioxidant - it protects against the destruction of the cell membrane, helping to maintain the skin in good condition. They say that if you eagerly eat mussels, a gorgeous complexion will be exactly provided.
In 100 g of product: 119 kcal, 20 g of protein, 3 g of fat, 3 g of carbohydrates.

Salmon
Abundant with omega-3 acids, which reduce the risk of vascular diseases. And arginine enhances blood circulation.

Fish oil
Prolonged and excessive consumption of some animal fats in our diet contributes to the development of atherosclerosis with all its unpleasant manifestations: coronary heart disease, hypertension, etc. Of the saturated fatty acids that provide the "hardness" of many animal fats, the human liver is justand produces cholesterol. However, some animal lipids were still offended in vain. And first of all it is fish oil.
Did you know that Eskimos, who consume a monstrous amount of animal fat for medical reasons, do not at all suffer from atherosclerosis on a national scale, unlike Europeans. And even on the contrary: for inhabitants of Greenland early ischemic heart disease is a rarity. The secret of the paradox turned out to be simple: animal lipids, traditionally adored by Eskimos, formerly "belonged" to fish and marine mammals( whales).A subsequent thorough biochemical comparison of fish oil with other animal fats showed that the main difference between them is the content of saturated and unsaturated fatty acids. Fish living in cold waters simply can not "build" its fat from saturated fatty acids, since they easily crystallize at low temperatures( such as melted butter in a refrigerator).Therefore, fish oil is very rich in plastic unsaturated fatty acids, belonging to the class of omega-3.
In recent years, the cardiological community has repeatedly discussed the effects of eating fish oil, both separately and as part of the Mediterranean diet. According to Italian researchers, the additional intake of capsules with fish oil reduces the risk of recurrent myocardial infarction by 15%.Researchers have reason to believe that the protective effect of fish oil is relevant not only for those who have suffered a heart attack, but also for those who have not even thought about it yet.
It has become known that in some miraculous way fish oil improves the blood supply to the heart, it has a beneficial effect on blood vessel walls, platelets and cholesterol biosynthesis. Thus, scientists claim that there is a fish necessary and useful. And especially rich in omega-3 fatty acids, and therefore more useful, the inhabitants of the cold regions of the earth's hydrosphere - halibut, tuna, herring, mackerel and of course the representatives of the noble family of salmonids.
For those who would like to lose weight, it is useful to eat Venus shrimp or seashells. They contain a large amount of protein, and this contributes to a sense of satiety, but at the same time in them - a small amount of fat and carbohydrates. When you need to deal with stress and fatigue, use snails. And if you want to raise the libido, strengthen sexual energy and increase potency, then do it with oysters. If you need to resist infection, eat crabs.
When there is a need to improve the blood supply of the heart, take fish oil or prepare a dish from a lipid-rich marine life.
If you need to urgently increase your intellectual level, rather buy langoustines and eat them, as they stimulate the activity of the brain.

One of the distinctive features of the Mediterranean diet is moderate consumption of grape wine. And this goes only to the benefit of the followers of the Mediterranean diet!
Wine is considered one of the most ancient beverages on Earth. Being one of the most powerful natural antioxidants, wine protects the body from the damaging effects of "free radicals", thus preventing the aging process. Thanks to the presence of potassium salts, wine helps to increase diuresis.
Wine promotes vascular purification and reduces cholesterol, thus being an effective means of preventing diseases such as atherosclerosis, thromboses, etc. Studies show that wine also has anti-carcinogenic activity against certain types of cancer.
Finally, everyone knows the easy sleeping pills of wine and its ability to relieve stress.
The composition of the wine is unique - it contains about 400 substances beneficial to the body. Red dry wine contains powerful antioxidants, flavonoids and other useful substances.
One should not, however, forget the wise truth: "Everything is poison, and everything is a medicine, only a measure is important. ..".And if we talk about wine as a medicine, we should first of all remember the permissible dose, individual for each individual.
For a person weighing 70 kg, the therapeutic dose of dry wine is not more than 200 grams per day. It is calculated based on the allowable dose of alcohol - 1 gram per 1 kg of weight. Such dosages are advised to adhere to domestic physicians, specialists in the field of enotherapy.
As a result of summarizing the data of numerous studies of American doctors, it was concluded that the recommended daily dose of red wine should not be more than 300 grams for men and not more than 150 for women. And pregnant women are not recommended to take even small doses of alcohol.
Domestic physicians - experts in the field of enotherapy recommend taking red wines with anemia and loss of strength, asthenic conditions as a restorative means. Red wine is also recommended for a stomach disorder.
White wines stimulate the work of the intestines and have an easy laxative effect. White wines are recommended for use in various metabolic disorders. Light white wines are also indicated with weakened cardiac activity.
Sparkling wines and champagne because of the high content of carbon dioxide promote the excitation of the respiratory center and stimulate blood circulation. At the first sign of flu or cold, hot sweet red wine or mulled wine helps.
In the early 90-ies of the XX century, American physicians drew attention to the fact that in France the level of cardiovascular diseases was much lower than in other developed countries. The death rate from cardiovascular disease was also almost half that in America.
At the same time, a number of studies have shown that in the ration of the French, the proportion of foods high in fat is 2-3 times higher than in other countries. True, it was found that the level of consumption of fruits and vegetables, which reduces the risk of developing cardiovascular diseases, is quite high, but the distinctive feature of the diet of the inhabitants of France was a large consumption of red wine.
The French paradox has its explanation, when numerous studies have shown that it is the red wine that has a beneficial effect on the state of the cardiovascular system.
Scientists are interested in the substance that produces grapes. It turned out that resveratrol - the so-called warlike substance - is a natural pesticide. Resveratrol is formed in the grape skin. Moreover, it is produced under such unfavorable conditions as, for example, low temperature or excessive ultraviolet radiation. Thanks to resveratrol, grapes are protected from various infections, for example, fungal diseases.
And as a result of animal experiments conducted in Japan, it was found that resveratrol helps to reduce fat and cholesterol in the blood. Resveratrol is also found in the juice of red and black grapes and in a suit, but obtained only by artificial drying. In the sun, this substance is destroyed.
It was also found that in red wine, in contrast to white, the content of flavonoids is higher. This is due to the fact that in the grapes of red varieties a higher level of flavonoids in comparison with white varieties. However, the reason is not only this.
In the production of white wine, the grape skin is removed at the very beginning of the production process - in order to ensure the transparency of the wine. In the production of red wine, whole berries are used, and all the useful substances contained in them are stored in wine.
In addition to resveratrol, the wine also contains such bioflavonoids as quercetin, rutin, cininidine. Quercetin discovered anticarcinogenic properties during animal experiments. It turned out that quercetin remains inert until it is affected by digestive bacteria or yeast in a barrel where wine is fermenting. And when fermented, it turns, according to scientists, into one of the most powerful natural anti-carcinogens.
Routin promotes the prevention of atherosclerosis, is used to treat vascular dystonia, varicose veins. In addition, red wine contains a number of phenolic compounds, such as tannin, catechins, epicatechin, etc., which are highly effective in the treatment of coronary heart disease, and are also potent antioxidants.
According to many researchers, including doctors, moderate consumption of wine increases the content of good cholesterol( high-viscosity lipoproteins), and bad cholesterol( low-viscosity lipoproteins) reduces, softens the tendency to reduce arteries during stress, lowers blood pressure and increasesdiameter of blood vessels. Alcohol wine and its components( mainly substances of phenolic nature) help dissolve plaques, fatty deposits and especially have a beneficial effect on the body as antioxidants, prevent the development of atherosclerosis, blockage of blood vessels and, possibly, even the development of cancer.
It is wine, but wine, of course, the present, has a pronounced preventive effect in relation to cardiovascular diseases. A peculiar dependence was established - the more wine per capita consumed, the less the risk of an unsuccessful outcome in coronary insufficiency. In consuming wine, Greece, Spain, Italy and France - the lowest death rate from diseases associated with the cardiovascular system. And in Finland, where the consumption of wine is much less, there is a four-fold greater risk of diseases of this kind, if we compare, say, France. Reflecting on the mystery of the French paradox - a very low rate of unfavorable outcome from cardiovascular diseases, especially in the south of France - experts concluded that among the four factors( saturated fats, dairy products, fruits and vegetables and wine), the determining factor of this "paradox"Still, most likely, is the factor of wine consumption.

Macaroni products contain a whole range of vitamins and trace elements. And this is exactly so. In any case, so in recent years, scientists of many countries claim. And straightforward products from the dough suddenly came from the less useful and even the fullness in useful for health and even for weight loss. Indeed, the view of dieticians on "pasta" or, in other words, on pasta in recent years has changed somewhat. Experts believe that along with other grain products - bread, cereals and various flakes - they should form the basis of the diet.
The main component of macaroni is carbohydrates: they constitute 68-75% of macaroni mass. And almost all this amount falls on starch - the most common carbohydrate in nature and in our diet. Doctors believe that the average person should eat 300-400 grams of carbohydrates a day. Easily assimilated sugars( pure sugar and sweets) are well absorbed by the body and therefore rapidly increase the sugar content in the blood. This is harmful to the pancreas and to the figure, because this sugar quickly turns into fat. Therefore, sugars and sweets are better to eat less, but pasta can well be an innocuous basis of any diet.
Fiber, which is present in the presence of pasta-macaroni, refers to ballast substances that the body does not digest at all. But its presence is necessary, because without it the intestine does not work well, and besides it is a good sorbent of some toxic substances. The daily dose of fiber is 25 - 30 g. Pasta without additives contains an average of 340 kcal per 100 g. Low fat content - only about 1.8% - promotes good digestibility of macaroni by the body and maintains a balanced diet for people who care about maintaining health. Those who need to monitor their cholesterol level, it is better to eat pasta without eggs. Plus, macaroni, along with bread and cereals, are the main source of B vitamins in our diet. Any of these products contains moderate doses of vitamins, but given that we eat a lot of them, most of the vitamins B1 and B2 come to us as a part of flour.
Do not be afraid of pasta, especially if they are made from solid wheat varieties. Then they are not only low-calorie, but also rich in "slow" sugars, which provides the human body with a stable glucose level in the blood, that is, they maintain a normal level of insulin with a relatively low calorie content. Macaroni from unpeeled flour will increase the level of tryptophan and give the body energy to overcome the fatigue that has fallen through the stress.
With a portion of pasta( usually 50 - 80 g) we eat about 35 - 60 g of starch. This is 12 - 20% of the daily norm. Other useful carbohydrates can easily be typed with other grain products or fruits and vegetables. But, as experience shows, we are not always doing it right: preferring buns and sweet porridges, we consume a lot of easily assimilated carbohydrates. And this is the right path to fullness. If, on such a background, it is also hard to lean on pasta, the excess of starch contained in them will also be deposited in the form of fat.
In 100 grams of vegetable protein macaroni slightly more than 10 g. Since the protein we need only 70 - 90 grams per day, then with one serving, we will get about 10% of its daily requirements. The composition of amino acids vegetable protein is inferior to the animal, but unlike meat, where the composition of proteins is better, and the "dose" is more, the pasta is practically devoid of harmful fat. From the point of view of modern dietology, this is a very great dignity.
Just remember that in no case should they be treated only as a garnish, which is complemented by a stewed pig's leg. This is an independent dish, and often useful. Instead of meat, they are perfectly suited for vegetables or fish, seafood. And if you fill pasta is not creamy, but with olive or vegetable oil, then their dietary dignity will increase even more. Such food forms the basis of the famous Mediterranean diet, which is very useful for vessels and heart.

Ear of sterlets

Sturgeon - 1 kg
Onion - 1 head
Luca Leek - 1 piece
root parsley and celery - 1 piece
Laurel leaf - 3 - 4 pieces
Black pepper( peas) - 10 g
Salttaste
Prepared fish put in a pan, cover with cold water, add peeled roots, onions, salt and simmer for 30 to 40 minutes. Then broth the broth.
To get a transparent ear, make a brave refill or grainy caviar. For the braces, grind 50 g of calf in a mortar, gradually adding a spoonful of cold water until a dough-like mass is obtained.
Dilute the resulting mass with a glass of cold water, add a glass of hot soup and pour into a pan with hot soup in two batches. After the first portion of the brace is injected, let the ear boil, then pour in the second portion. After a second boil, boil for 15 minutes at the lowest heat. Remove from heat, allow to stand and strain. It is recommended to serve fish soup with poultry or pies. Pike perch

Broth from turkey - 400 g
Pike perch - 150 g
Potatoes - 100 g
Parsley root - 50 g
Onion - 1 head
Tomatoes - 1 piece
Butter - 20 g
Dill and parsley- 1 bunch With
Salt to taste
Put into the boiling broth coarsely chopped potatoes, parsley and onion, cook for 10 - 15 minutes. Add the spices, sliced ​​portioned pike-perch( boneless), chopped tomatoes, salt and pepper to taste, cook until ready to fish. Remove from heat, fill your ear with oil. Before serving, sprinkle with finely chopped parsley and dill.

Sardine soup

Sardines - 400 g
Onion - 1 head
Olive oil - 30 g
Flour - 50 g
Lemon - 1 piece
Greens( thyme) - bunch
Bay leaf - 2 pieces
Garlic - 1clove
Carnation - 4 pieces
Cayenne pepper - 10 g
ginger - 5 g
Salt to taste
Put in a linen bag garlic, clove, ginger, onions, herbs and bay leaf, cover with 1 liter of water and boil for about 20 minutes at lowfire. Put the cooked fish in a saucepan, season with salt and pepper to taste and cook for another 15 minutes.
Remove the linen bag with onion and herbs, let the soup stand for 5 minutes and remove the fish from the broth. Separate the fish pulp from the bones, chop and again put it in the broth. Dissolve the flour in a bowl and pour the mixture into a saucepan. Before serving, season the soup with lemon juice and olive oil.

Sturgeon soup with meatballs

Sturgeon - 700 g
Carrot - 100 g
Pasternak - 50 g
Onion - 2 heads
Bay leaf - 2 - 3 pieces
Parsley and dill - 1 bunch
Eggs - 1 piece
Bread white- 100 g
Milk - 100 ml
Flour - 25 g
Ginger - 5 g
pimento - 10 g
olive oil - 50 g
salt according
taste Cook broth from the head of the vertebral bones, fin and tail sturgeon with vegetables andspices. The flesh of the fish mince along with bread soaked in milk and finely chopped onions, fried in oil until golden brown. Add 1 egg, season with salt and stir well. Form the balls, roll them in flour, pour off some of the broth and boil fish balls in it. Then strain fish broth, season with flour, diluted in a glass of broth, boil and dip in it cooked meatballs. Before serving, sprinkle the soup with finely chopped parsley and dill.

Fish soup "Special"

Fish-sailfish - 1 kg
Onion - 1 head
Bay leaf - 2 - 3 pieces
Garlic - 3 - 4 cloves
Ground cumin - 10 g
Pepper cloves - 10 g
Olive oil -50 g
Dill and parsley - 1 bunch
Salt to taste
Clean the fish and cook it in 2 liters of water over medium heat with bay leaf, salt and fragrant pepper. When the fish is boiled, remove from heat, broth strained.
While stirring constantly, fry the finely chopped onion in olive oil over high heat. Pour the fried onions with strained fish broth, add crushed garlic and cumin. Stir well and bring to a boil.
Remove from heat, strain again and serve on a table in ceramic cups. To the soup it is recommended to serve rice or corn tortillas.

Sturgeon soup from sturgeon

Sturgeon - 750 g
Carrot - 100 g
Parsley root - 50 g
Onion - 2 heads
Flour - 100 g
Butter - 100 g
Bay leaf - 2 pieces
Dill and parsley -1 bunch
Salt to taste
With prepared fish, separate the meat from the bones. Food waste of fish( head, fins, bones), cook with roots and onion for broth. Cut the flesh of the fish into small pieces and stew with butter and finely chopped onion. Pass the flour, dilute 4 cups of fish broth, boil, put the prepared fish and cook until done. Then strain the soup and wipe it through a sieve, salt to taste and season with oil. Before serving, sprinkle with finely chopped parsley and dill.

Tuna soup

Tuna - 400 g
Onion - 1 head
Olive oil - 30 g
Rye flour - 50 g
Lemon - 1 piece
Dill and parsley - 1 bunch
Bay leaf - 2 pieces
Garlic - 1 tooth
Carnation - 4 pieces
Pepper fragrant - 10 g
Ginger - 5 g
Salt to taste
Boil 1 liter of water, add salt. Place garlic, cloves, ginger, sweet pepper, onions, greens and bay leaves in a linen bag and cook for 20 to 25 minutes on low heat.
Put the prepared fish into a saucepan, season with salt and cook for another 15 minutes. Take out the bag with onions, spices and herbs, let stand for 5 minutes and get the fish out of the broth. Separate the fish pulp from the bones, chop and again put it in the broth. Dilute the rye flour in a bowl and pour the mixture into the pan. Before serving, season the soup with lemon juice and olive oil.

Fish solyanka

Sea bass - 1 kg
Champignons - 200 g
Cabbage - 250 g
Salted cucumbers - 100 g
Onion - 1 head
Olive oil - 20 g
Wheat flour - 50 g
Pepper red( ground)- 10 g
Green olives( marinated) - 50 g
Dill and parsley - 1 bunch
Salt to taste
Clean the mushrooms, cut into slices and cook until half cooked. Pass the onion in olive oil. Fry the flour until golden in a dry frying pan( no fat!) And dilute it with a small amount of broth. Slice thin skinned, salted cucumber.
Prepared fish cut into small pieces and put in a mushroom broth, salt and pepper to taste, cook for 5-7 minutes, add sauerkraut, cucumber, olives, browned onion, flour and spices. Before serving, sprinkle finely chopped parsley and dill, decorate the soup with a circle of lemon.

Shrimp soup

Shrimp soup - 250 g
Tomatoes - 100 g
Rice - 100 g
Onion - 1 head
Garlic - 3 teeth
Leaf - 2 - 3 pieces
Olive oil - 50 g
Dill - 1 bunch
Ground pepper( red) - 5 g
Salt to taste
Put the peeled shrimps in a saucepan, add the tomato slice, garlic, bay leaf and dill, pour 1 l of water and put on low heat. Fry finely chopped onions in olive oil and put in soup. Add rice, salt and pepper to taste, shortly before the end of cooking, place finely chopped dill in a saucepan. To the shrimp soup, it is recommended to serve roasted rye croutons.

Squid soup

Calamari - 500 g
Wild rice - 100 g
Green peas - 500 g
Red beans - 100 g
Carrots - 200 g
Broccoli - 200 g
Onions - 1 head
Tomatoes - 100 g
Lemon- 1 piece
Parsley and celery - 1 bunch
Pepper red( ground) - 5 g
Wine white( grape) - 200 g
Olive oil - 100 g
Pour olive oil into a large saucepan, heat to a boil and fry finely chopped onions. Add sliced ​​squid, pre-soaked red beans, chopped parsley and celery greens, chopped carrots, peeled and chopped broccoli, whole tomatoes, red pepper and salt. Pour 1 liter of water, stir and simmer on low heat until the squid is ready. Before serving, season the soup with lemon juice and white wine. Soup prefabricated with peas

Squid fillet - 500 g
Shrimp - 200 g
Bean lime - 100 g
Peas - 100 g
Tomatoes - 100 g
Garlic - 1/2 heads
Green onion - 100 g
Pepper red( ground) - 10 g
Ground cumin - 20 g
Dill and parsley - 1 bunch
Salt to taste
Put in the pan soaked the day before the peas and beans, pour 1 l of water and cook until done. Shortly before the end of the cooking, put the tomatoes, garlic, greens, peeled and finely chopped shrimps together with the squid fillets cut into cubes into a saucepan. Cook until ready, adding cumin, salt and pepper to taste. Before serving, add to the soup finely chopped green onions.

Bean soup

Chicken - 500 g
Cannelini beans - 250 g
Carrots - 50 g
Onions - 2 heads
Pasternak - 50 g
Parsley root - 50 g
Olive oil - 100 g
Dill and parsley - 1bunch
Salt to taste
Cook the meat broth. Put in it pre-soaked beans, salt and cook for about 1/2 hour. Cut small cubes of washed and peeled roots and onions, lightly fry in olive oil and put in soup for 15 - 20 minutes before the end of cooking. Before serving, sprinkle the soup with finely chopped parsley and dill.

Bean soup

Pinto bean - 300 g
Carrot - 100 g
Beet - 50 g
Onion - 1 head
Pasternak - 50 g
Celery root - 20 g
Bay leaf - 2 - 3 pieces
Dill andparsley - 1 bunch
Pepper fragrant - 10 g
Pepper red( ground) - 10 g
Carnation - 5 g
Olive oil - 50 g
Salt to taste
Cook the previously soaked beans. Finely chop the roots and onions and fry in olive oil.45 minutes after the beginning of cooking, add fried roots, pepper, cloves, bay leaf, salt to taste, cook the beans until ready. Before serving, sprinkle the soup with finely chopped parsley and dill.

Bean soup with minced meat and vegetables

Red beans - 1 can( 425 ml)
Minced meat - 200 g
Onion - 2 heads
Garlic - 3 - 4 cloves
Carrots - 2 pieces
Celery - 1 piece
Brothvegetable - 500 ml
Olive oil - 70 g
Tomato paste - 100 g
Parsley and dill - 1 bunch
Red pepper spicy ground - 5 g
Salt to taste
Put the beans in a colander and drain the liquid. Onions, carrots and celery cut into small cubes. Garlic let through the press.
In a large saucepan, fry the onion in olive oil until it is clear. Add the minced meat and fry it until friable on high heat. Sprinkle the mince with onion with red hot ground pepper. Separately fry carrots and celery. Add the fried vegetables to the minced meat with onions and put it out all together. Then add the garlic, passed through the press, tomato paste, salt to taste.
Pour the vegetable broth and cook over low heat for 10 minutes. Add the beans to the soup and bring to a boil. Pour over the plates and sprinkle with finely chopped parsley and dill.

Lentil soup with nuts

Lentil - 300 g
Onion - 2 heads
Nuts walnut - 100 g
Rye flour - 50 g
Pepper fragrant - 5 g
Olive oil - 50 g
Dill and parsley - 1 bunch
SaltTo taste
Rinse, rinse and put lentils in the pan, pour 2 liters of cold water, add 1 teaspoon of salt, put on medium heat, bring to a boil, remove the foam and cook under the closed lid 1 1/2 hours.
Separately fry the finely chopped onions, adding rye flour to the end of the frying. Add the fried onions, finely chopped walnuts to cooked lentils and cook for another 15-20 minutes. Before serving, sprinkle the soup with finely chopped parsley and dill.

Lentil purée soup

Lentil - 500 g
Onion - 2 heads
Carrot - 100 g
Pasternak - 20 g
Garlic - 1 head
Rye flour - 50 g
Olive oil - 100 g
Mayonnaise light - 50 g
Eggs - 2 pieces
Pepper fragrant - 5 g
Salt to taste
Cook the previously soaked lentils. Fry finely chopped onion and carrots, cut parsnip and garlic, add the roots to the decoction of the lentil. Bring to a boil over low heat, season with salt and cook until ready. Wipe the finished mass through a sieve, add the sieved flour and pepper and boil again. It is recommended to dress soup with mayonnaise and serve with a finely chopped steep egg.

Asparagus soup with asparagus

Asparagus - 800 g
Wheat flour - 50 g
Milk - 1 liter
Butter - 100 g
Salt to taste
Pick and clean for garnish 20 - 25 heads of asparagus. Wash the remaining asparagus, cut and cook for 20 - 25 minutes in 2 cups of salted water. Fry in a saucepan 2 tablespoons of flour with the same amount of oil, pour in the milk and bring to a boil. Then add the asparagus with the decoction and cook for another 10-15 minutes. Wipe through a sieve, salt to taste, before serving, season the soup with oil and put into it the asparagus cooked for garnish. Soup puree from asparagus is recommended to serve with croutons.


French soup

Potatoes - 300 g
Carrots - 100 g
Pasternak - 100 g
Parsley and celery root - 50 g
Green peas( canned) - 250 g
Butter - 50 g
Monterrey cheese - 200 g
Mayonnaise - 250 g
Dill - 1 bunch
Salt and pepper to taste
Finely chopped roots and green peas in a small amount of oil. In boiling water, place the sliced ​​potatoes, salt and pepper to taste, cook for 10 minutes, add the sliced ​​roots and peas. A few minutes before the readiness, add grated cheese on a large grater. Boil the soup with constant stirring until the cheese dissolves completely. Before serving, season the soup with mayonnaise and sprinkle with finely chopped dill.


Veal soup with rice and lemon

Veal - 1 1/2 kg
Carrot - 100 g
Pasternak - 50 g
Onion - 2 heads
Lemon - 1 piece
Rice - 200 g
Mayonnaise - 200 g
Butter- 20 g
Dill and parsley - 1 bunch
Salt to taste
Cook broth from veal with roots, strain. Pour in the mayonnaise, bring to a boil, put chopped peeled lemon, after removing the grains. Add the rice boiled separately in a meat broth, butter, salt to taste, then once again bring to a boil. Before serving, sprinkle with finely chopped parsley and dill.


Okroshka with tomato juice

Veal or boiled tongue - 250 g
Tomato juice - 2 - 2 1/2 l
Cucumbers - 2 - 3 pieces
Eggs - 2 - 3 pieces
Green onions - 150 g
Parsley,dill - 1 bunch
Mustard sharp - 10 g
Salt and pepper to taste
Boiled meat and cucumbers cut into cubes, eggs - circles. Finely chop the green onions, parsley and dill. Place into the plates cut meat, cucumbers and eggs, pour tomato juice and sprinkle with herbs. Serve okroshka chilled.

Cod boiled with carrots and lemon

Cod - 800 g
Carrots - 2 - 3 pieces
Celery root - 1 piece
Onion - 100 g
Lemon - 7 pieces
Butter - 50 g
Bay leaves - 2 pieces
Fragrantpepper peas - 5 - 6 pieces
Salt to taste
Prepared fish cut into portions. Carrot and celery finely chop. Cut lemon slices, remove the grain. Put the fish in a saucepan, add carrots, celery, butter, salt and spices. On top of the fish lay a circle of lemon.
Pour so much water that it only covers the fish. Cook until done. Put the ready fish on a dish and pour the broth in which it was cooked. If the broth is too much, it must be evaporated.
For garnish, it is recommended to serve boiled potatoes, sprinkled with parsley and dill.

Cod boiled with tomato sauce

Cod - 1 kg
Carrots - 2 pieces
Celery root - 1 piece
Onion - 1 head
Larch leaf - 2 - 3 pieces
Pepper black peas - 5 - 6 pieces
For sauce:
Tomatoes - 400 g
Wheat flour - 50 g
Butter - 50 g
Parsley - 3 - 4 sprigs
Salt, sugar to taste
Prepared fish cut into portions without skin and bones. From fish food wastes cook a small amount of broth with the addition of salt, spices, roots. Cook for 40 - 50 minutes, then strain, boil in the broth portioned fish until ready.
To make the sauce, cut the tomatoes, put them into a saucepan, add butter and a few spoons of strained fish broth. Put out the tomatoes under the lid. Pound the browned flour with butter, dilute the broth, cook and strain, add to the tomatoes. Season the sauce to taste with sugar and salt.
Put the hot fish on a dish, pour the prepared sauce, sprinkle with chopped parsley. It is recommended to serve boiled potatoes for garnish.

Carp boiled with vegetables

Carp - 1 kg
Carrots - 2 pieces
Parsley - 1 piece
Celery - 1 piece
Onion - 2 heads
Cabbage kohlrabi - 200 g
Butter - 100 g
Wine white dry - 500 ml
Salt and pepper to taste
Prepared fish cut into portions, salt and pepper. Vegetables cut into thin strips and fry in a saucepan. Put the fish in the stewpan, pour in the wine and cook the fish with the vegetables until cooked over a small fire.
Put ready fish together with vegetables on a dish. Garnish can be served with mashed potatoes or boiled potatoes, sprinkled with finely chopped parsley.

Flounder boiled with onion sauce

Flounder - 500 g
Onion - 300 g
Milk - 500 ml
Butter - 50 g
Wheat flour - 30 g
Lemon juice - 30 ml
Salt, sugar to taste
Prepared fish cutportioned pieces, boil in milk. Bake onions without fat, let cool, grind in a blender. Pour the finished mashed potatoes with butter, pounded with sauerkraut flour. Pour in onion puree a little boiling water and cook until thick. Season to taste with lemon juice, salt and sugar. The sauce should have a pleasant sweet and sour taste.
Put ready fish on a dish, pour sauce over it. It is recommended to serve boiled potatoes for garnish.

Flounder in red wine

Flounder - 500 - 750 g
Wine red( grape) - 250 g
Rye flour - 20 g
Butter - 50 g
Onion - 1 head
Parsley - 7 bunch
Bay leaf - 3 pieces
Carnation - 4 - 5 pieces
Pepper red( ground) - 10 g
Salt to taste
For sauce:
Rye flour - 25 g
Butter - 50 g
Put the peeled, washed and finely chopped parsley and onions on the bottom of the pan, add cloves and bay leaves, pepper and salt - to taste. Place on top the prepared and chopped flounder, add wine and a glass of broth( or water).Cover the pan with a lid and cook until done( 15 - 20 minutes).When the fish is cooked, pour the broth into another saucepan and start cooking the sauce.
Put the pan with the broth on the fire and boil it until it remains near the glass. Add an incomplete tablespoon of flour mixed with the same amount of oil, and with constant stirring, boil for 3 - 4 minutes. Remove the sauce from the fire, add a piece of butter and stir until the oil dissolves completely. Salt and pepper to taste, then strain. Before serving, transfer the flounder to a warmed dish and pour sauce over it.

Boiled halibut with champignons

Halibut - 1 kg
Champignons - 500 g
Carrots - 1 - 2 pieces
Onion - 2 heads
Bay leaf - 1 - 2 pieces
Butter - 100 g
Flour - 50 g
Sour cream -100 g
Parsley - 5 - 6 sprigs
Salt to taste
Clean, rinse and slice fresh champignons into thin slices. Stew the mushrooms in butter, on low heat for 30 to 40 minutes.
Prepared fillet of halibut cut into portions with boneless, salt, pepper, put in a saucepan. Add the roots, spices, onions, pour a little water and cook until cooked.
Pour a strained fish broth into the mushrooms, season with the flour with flour, ground with butter. Warm up, add the sour cream.
Put the fish on a dish, top with mushrooms, sprinkle with chopped parsley. It is recommended to serve boiled potatoes for garnish.

Boiled halibut with tomatoes and mushrooms

Halibut - 1 kg
Champignons - 300 g
Tomatoes - 300 g
Onion - 100 g
Butter - 100 g
Wheat flour - 100 g
To prepare the sauce ground with butter, passaged flour dilutestrained fish broth. Cook the sauce until thickened with a small fire, taking it off the fire, add the raw yolk, season with salt. In the sauce, you can add 1 - 2 tablespoons of lemon juice.

Sudak in Polish

Pike perch - 1 kg
Carrots - 1 piece
Parsley - 1 piece
Bay leaf - 1 - 2 pieces
For sauce:
Butter - 100 g
Eggs - 2 pieces
Parsley parsley - 5 - 7sprigs
Lemon juice - 50 g
Prepared fish cut into portions, salt. Pieces of fish put in a saucepan, add carrots, parsley, onions, bay leaves, pour water so that it only covers the fish. Cook over low heat for 20 minutes.
Boiled eggs and finely chopped eggs. Chop parsley finely. To prepare the sauce in the melted butter, place finely chopped eggs, parsley, pour the lemon juice, salt, mix thoroughly.
Set the prepared fish on a dish, pour the prepared sauce, serve the side dish with boiled potatoes, sprinkled with finely chopped parsley and dill.

Pike perch with walnut sauce

Pike perch - 1 kg
Onion - 1 head
Leaf leaf - 3 - 4 pieces
Pepper fragrant - 5 g
Carnation - 5 g
Salt to taste
For sauce:
Walnuts -200 g
Olive oil - 50 g
Eggs - 2 pieces
Ground crackers - 30 g
Sugar - 30 g
Lemon juice - from 1 lemon
Mustard sharp - 20 g
Prepared pike perch cut into slices, pour into a pan, pourwater so that it only covers the fishesboo, add the onion head, spices, salt to taste and cook for 15 to 20 minutes. When the fish is ready, leave to stand under the lid, before serving, lay it on a dish and pour a sauce of walnuts.
Interrupt the walnut kernel in a mortar, pouring a little boiling water. Salt to taste, add two boiled yolks, ground with olive oil, ground breadcrumbs, mustard and lemon juice. Mix everything thoroughly. Sauce from walnuts is recommended to be prepared immediately before serving the dish on the table.

Salmon with boiled sauce

Salmon - 1 kg
Eggs - 6 pieces
Shallots - 150 g
Dill - 1 bunch
For sauce:
Lemon juice - from 3 lemons
Olive oil - 100 ml
Mustard - 1 st..spoon
Cayenne pepper - 5 g
Salt to taste
Cut the salmon fillets into thin slices and cook until ready. Finely chop the shallots and dill greens, mix and place into four plates. Put on top portions of salmon, pour sauce and serve to the table.
To prepare an acute sauce, mix the yolks and mustard in a suitable glass or ceramic dish, add salt and pepper to taste, whisk until smooth, carefully mixing olive oil.

Eel boiled with sweet and sour sauce

Eel - 1 kg
Onion - 1 head
Dill and parsley - 1 bunch
For sauce:
Flour - 30 - 50 g
Butter - 50 - 80 g
Dry wine - 100ml
Sugar, salt, lemon juice - to taste
Prepare the eel, remove from it the skin, cut into portions. Boil the fish for 40 - 45 minutes, adding salt to the broth, bay leaf, greens and onions.
To cook the sauce lightly brown the flour in oil, dilute with filtered broth, season with sugar and lemon juice to taste. Cook on a small fire with constant stirring for 15 - 20 minutes, add the dry wine.
Put the fish on a dish, pour sauce over it.

Salted herring baked with potatoes

Salted herring - 3 pieces
Potatoes - 1 kg
Onion - 3 heads
Butter - 100 g
Sour cream - 150 ml
Slightly salted herring is divided into fillets without skin and bones. Onion finely chop and fry. Cook the potatoes in the "uniform", peel them and cut them into slices.
Spoon the saucepan with oil, put first a layer of cut potatoes, then herring fillets. Sprinkle with fried onion, pour over the sour cream, then lay another layer of potatoes. Sprinkle with ground breadcrumbs, drizzle with butter and bake in the oven until cooked.

Sea bass baked with mashed potatoes

Sea bass - 7 kg
Potatoes - 2 kg
Carrots - 1 piece
Parsley - 1 piece
Celery - 7 pieces
Flour - 150 g
Butter - 200 g
Milk - 300 ml
Onion - 3 heads
Cheese hard - 100 g
Parsley and dill - 7 bunch
Bay leaf - 2 pieces
Fluffy pepper - 3 - 4 peas
Salt and sugar to taste
Prepared fish cut into portions and boil. For spicy broth roots and onions pour cold water, add salt and spices and cook for 10 minutes. Large fish lay for cooking in a cooled broth, and small - in a hot.
Cook the potatoes, cook them, salt and season with oil. Two fry onions slightly fry. Fry the flour in oil, add hot milk and cook for 7 - 10 minutes. Remove from heat, add salt, sugar and fried onions.
Spoon the saucepan with butter, first lay a layer of mashed potatoes, then a layer of fish. Pour the prepared sauce, sprinkle with grated cheese. Sprinkle with oil and bake in the oven until cooked.
Baked bass served in the same bowl, which he baked, sprinkling finely chopped parsley and dill.

Halibut baked in the test

Halibut - 1 kg
Flour - 200 - 300 g
Butter - 100 g
Eggs - 1 piece
Lemon juice - 50 ml
Ground crackers - 50 - 70 g
Hard cheese - 100 g
Salt - 10 g
Prepared fish cut into pieces, boneless. Knead the dough from flour, butter and eggs. The dough should be steep enough. Put the test with a flat baking dish.
Put the pieces of fish on the dough, salt, pepper, sprinkle with lemon juice. Sprinkle with grated cheese on a large grater, sprinkle with oil. Cut the edges of the dough and protect it like a cheesecake. Bake in the oven for 30 to 40 minutes.

Cod baked with onions

Cod - 1 kg
Onion - 3 - 4 heads
Flour - 150 g
Butter - 50 g
Olive oil - 150 g
Salt and pepper to taste
Prepared fish cut into portions, salt, pepper. Onion cut into thin rings, fry in olive oil. Fry the flour in butter.
Put the pieces of fish on a baking tray, sprinkle with fried onions and flour, pour olive oil, add 2 - 3 tablespoons of water and bake in the oven until cooked.
Put the baked cod on the dish, serve the side dish with fried potatoes. Cod, baked with sauerkraut

Cod - 1 kg
Cabbage - 1 kg
Carrots - 2 pieces
Parsley - 2 pieces
Onion - 2 heads
Sunflower oil - 100 g
Salt and pepper to taste
Prepared fish cut into portions, salt, pepper and leave in a cool place for 1 - 2 hours. Fry the chopped roots and onions. Quash cabbage from juice, mix with fried roots and onions, add oil, a little water and simmer under the lid on a small fire.
Portion pieces of fish roll in flour and fry until half cooked. Spoon the sauté with oil, put a layer of stewed cabbage, on it a layer of fish and on top a second layer of cabbage. Sprinkle with ground breadcrumbs, drizzle with butter and bake in the oven until cooked.

Bulls baked with potatoes

Bulls - 1 kg
Potatoes - 1 kg
Onion - 3 - 4 heads
Flour - 100 g
Oil - 100 g
Ground crackers - 150 g
Salt and pepper to taste
Prepared fish gutted, rinse thoroughly under running water, salt, pepper. Boil the potatoes in the "uniform", peel them, cut them into slices. Chop onion and fry. Sprinkle with flour, fry for another 3 to 5 minutes, then add a little water, butter, salt and cook over a low heat for 10 to 15 minutes.
The sauté pan is well oiled, lay a layer of fish, top a layer of potatoes and pour over the prepared sauce. Sprinkle with ground breadcrumbs, drizzle with butter and bake in the oven until cooked.

Catfish baked with eggplant

Catfish - 1 kg
Eggplant - 1 kg
Olive oil - 150 g
Tomato puree - 150 ml
Flour - 100 g
Parsley and dill - 1 bunch
Salt and pepper to taste
Prepared fishcut into portions, salt, pepper and fry until half cooked. Add tomato puree to the end of the frying. Eggplants cut into slices, salt, let stand for 15 - 20 minutes, drain the juice. Debate, roll in flour and fry.
Spoon the saucepan with oil, spread the fried fish along with the tomato puree, top with fried eggplants. Add oil, a little water and bake in the oven until cooked.
Serve on the table in the dishes in which the fish was baked, sprinkled with finely chopped greens.

Pike perch baked with mushrooms

Pike perch - 1 kg
Champignons - 500 g
Carrots - 1 piece
Celery - 1 piece
Onion - 1 head
Ground crackers - 70 g
Bay leaf - 1 - 2 pieces
Pepper fragrant - 5- 6 peas
For sauce:
Flour - 50 g
Butter - 50 g
Eggs - 2 pieces
Lemon juice - 50 g
Salt and sugar to taste
Prepared salted fish and leave in a cool place for 1 hour. Cut a large fish in half, use small fish as a whole. Prepare the spicy broth from the rooted roots, onion and spices, put the fish into it and cook for 15 to 20 minutes.
Champignons clean, cut into thin slices. Take the fish out of the broth, select the bones and cut into small pieces. Lubricate the saucepan with butter, put fish in it, put chopped mushrooms on top.
To prepare the sauce, flour, grated with butter, dilute with a small amount of fish broth, add salt, sugar, lemon juice, cook for 5-10 minutes. Remove from heat, lightly cool and, stirring quickly and vigorously, pour in the egg yolks.
Pour fish and mushrooms with cooked sauce, top with breadcrumbs and sprinkle with melted butter. Bake fish with mushrooms in the oven for 10 to 15 minutes. To yolks do not fold, the saucepan needs to be removed as soon as the sauce starts to rise.

Baked carassi with mushrooms

Carassi - 1 kg
Freshly fried mushrooms - 800 g
Eggs - 4 - 5 pieces
Butter - 100 g
Flour - 100 g
Parsley and dill - 2 buns
Sour cream - 200 ml
Saltand pepper to taste
This dish should be prepared from large carp. Prepared fish, divide into fillets with skin, but without bones, salt, pepper, roll in flour and fry. Peel, rinse and slice the ceps, fry in oil. Eggs boil hard, finely chop. Chop parsley and dill finely.
Add to the mushrooms eggs and greens, salt. Spoon the saucepan with oil, first lay a layer of mushrooms, then a layer of roasted fish and again a layer of mushrooms. Fill with sour cream, drizzle with butter and bake in the oven until cooked. On a garnish to the carp, baked with mushrooms, it is recommended to serve boiled potatoes, sprinkled with finely chopped parsley and dill.

Halibut, Stewed with Vegetables

Halibut - 1 kg
Onions - 3 - 4 heads
Tomatoes - 500 g
Spinach - 100 g
Parsley and dill - 1 bunch
Garlic - 5 to 6 teeth
Olive oil - 150 ml
Salt and pepper to taste
Preparedcut the fish into portions, season with salt and pepper, lightly fry. Tomatoes are covered with boiling water, peeled, remove the seeds and cut into slices. Lightly fry the chopped onion. Add the tomatoes to the onion and lightly fry.
Stir fried tomatoes with onions in a saucepan, add finely chopped spinach leaves, parsley and dill. Garlic let through the press and also add to the vegetables, salt, pepper. Add a little water, put the fish on top of the vegetables and cook until cooked over a low heat.
Transfer to a dish, serve garnished with boiled potatoes, sprinkled with finely chopped parsley and dill.

Trout stewed with prunes

Trout - 350 g
Prunes - 60 g
Olive oil - 100 g
Lemon - 2 pieces
Egg - 1 piece
Garlic - 3 cloves
Parsley - 1 bunch
Pepper red( ground) - 5g
Salt to taste
Trout scald with boiling water, clean from scales, trying not to damage the skin, gut, rinse and stuff with steamed prunes. In the saucepan pour olive oil and juice from one lemon, add finely chopped parsley greens and chopped garlic, over lay the fish, salt and pepper to taste, pour 2 glasses of water. Put the sauté pan in the oven and simmer the trout for about 45 minutes. Place the trout on a warmed dish.
In the saucepan pour in a mixture of beaten eggs, finely chopped parsley, chopped garlic and lemon juice, let the sauce thicken, gently stirring with a fork. Before serving, pour the trout with the prepared sauce and decorate with lemon slices.

Eel, stewed wine sauce

Eel - 1 kg
Onion - 3 heads
Olive oil - 100 ml
Flour - 50 g
Dry red wine - 150 ml
Garlic - 2 to 3 cloves
Parsley - 1 bunch
Bay leaf -1 - 2 pieces
Salt, pepper to taste
Prepared eel cut into portions, salt and leave for 1 - 2 hours in a cool place. Onion finely chop, garlic through the press and rub with salt, chop parsley finely.
Grill the onion, sprinkle with flour and continue frying until golden brown. Add red wine, garlic, parsley, bay leaf, simmer on low heat for 15-20 minutes. Put the fish and bring it to the ready. Put the ready fish on a dish, pour sauce over it. Garnish can be served with crumbly rice or mashed potatoes.

Catfish stewed in Madera

Catfish stewed in Madera

Catfish - 7 kg
Butter - 50 g
Madeira - 300 ml
Parsley - 5 - 7 sprigs
For sauce:
Flour - 50 g
Oil 50 g
Lemon - 1 piece
Salt andpepper to taste
Prepared piece of catfish salt, pepper. Spoon the buttermilk with butter, put the fish, pour Madera and simmer on a small fire until cooked. Sauce season with flour, mashed with butter, salt, boil.
Cut the fish, place on a dish, decorate with lemon slices and parsley sprigs. Soma, stewed in Madera, it is recommended to serve with a garnish of boiled cauliflower.

Mackerel fried with eggplant

Mackerel - 1 kg
Eggplant - 1 1/2 kg
Flour - 200 g
Olive oil - 200 g
Parsley and dill - 1 bunch
Salt and pepper to taste
Prepared fish cut into portions,salt, pepper, roll in flour and fry until a uniform golden crust is formed. Eggplants cut into circles, salt and let stand for 15 - 20 minutes, then drain the juice, roll the eggplant in flour and fry.
On the dish, first lay a layer of aubergines, then on top - a layer of fish. Sprinkle the finished dish with finely chopped parsley and dill. Garnish with fried potatoes.

Mackerel fried with cheese

Mackerel - 1 kg
Dutch cheese - 100 g
Wheat flour - 100 g
Olive oil - 100 g
Salt to taste
Prepared fish cut into portions with skin, but without bones, salt to taste. Slice the cheese into thin slices, put a slice of cheese between two pieces of fish. Pan in flour and, gently turning over, fry on both sides in
oil until golden brown. It is recommended to serve fried with mackerel cheese with a salad of suitable vegetables.

Carp fried with sour cream

Carp - 1 kg
Eggs - 2 pieces
Ground biscuits - 100 g
Butter - 70 g
Sour cream - 100 ml
Parsley and dill - 5 - 7 sprigs
Salt to taste
Prepared fish cutportions, salt, leave in a cool place for 15 - 20 minutes. Then, cut the pieces of fish, soak in the egg and roll in breadcrumbs. Fry the fish in butter, pour over the sour cream and allow to boil.
Put ready fish on a dish, sprinkle with finely chopped greens. It is recommended to serve fried potatoes for garnish.

Cod fried with tomatoes and garlic

Cod - 1 kg
Tomatoes - 500 g
Flour - 50 g
Garlic - 30 g
Olive oil - 100 g
Parsley - 5 - 7 sprigs
Salt, pepper to taste
Prepared fishcut into portions, salt, pepper, roll in flour and fry until a uniform golden crust is formed.
Tomatoes scalded with boiling water, peeled off, cut into quarters. Garlic let through the press and mix with salt. Put the tomatoes in a frying pan, where the fish were fried, and fry on the remaining oil from the frying, adding garlic.
Heat the fish, place on a dish, pour in sauce, sprinkle with finely chopped parsley. You can serve fried or boiled potatoes.

Catfish fried with tomatoes and onion

Catfish - 1 kg
Tomatoes - 300 g
Onion - 2 heads
Ground crackers - 150 g
Olive oil - 150 g
Dill and parsley - 1 bunch
Salt and pepper to taste
Cut the catfish fillets portionwise, dry. Salt and pepper to taste, roll in breadcrumbs. Fry the portions of the catfish from all sides until a golden crust is formed.
Separately fry half-cut, salted and pepper-sprinkled tomatoes. Slice the onion rings and lightly brown in a frying pan in oil.
Before serving, lay the fish on a plate, on top of each piece, place roasted onion, and on both sides of it - half of the tomatoes, sprinkle with finely chopped parsley and dill.

Cutlets of baked cod

Cod - 1 kg
Onion - 2 heads
Butter - 100 g
Olive oil - 100 g
Bread white - 300 g
Flour - 100 g
Eggs - 2 pieces
Parsley and dill - 1bunch
Milk - 200 ml
Lemon - 1 piece
Salt and pepper to taste
Double pass through the meat grinder the fish flesh, onion and milk soaked in white bread. Add in minced eggs, softened butter, salt, pepper, mix thoroughly. Form the cutlets, roll in flour.
Pour the saucepan well with oil, lay the cutlets, sprinkle with finely chopped parsley and dill. Lay on the cutlets slices of lemon without grains. Bake cutlets in the oven until cooked. Salmon fillet

Salmon fillet

Salmon fillet - 500 g
Wheat bread - 100 g
Ground crusts - 80 g
Egg - 1 piece
Milk - 100 g
Butter - 100 g
For filling:
Champignons - 200 g
Eggs -2 pieces
Onion - 3 heads
Dill and parsley - 1 bunch
Salt and pepper to taste
Prepare minced salmon fillets for cutlets.
To make a filling, chop the onion and fry in oil in a frying pan. Add boiled and sliced ​​champignons, finely chopped parsley and dill greens, chopped boiled eggs, salt and pepper to taste, mix well.
Place the cutlet mass on a cloth moistened with water. Divide the mince into portions, make round cakes the size of a cutlet. Put the filling( about 2 teaspoons) into one half of the cake, cover the other and "glue" the edges so that the product is in the shape of a crescent.
Stuffed in this way tortillas dipped in a beaten egg and roll in breadcrumbs. Fry on both sides, place on a baking sheet or in a saucepan and put in a preheated oven for 170 ° for 5 - 10 minutes.
Before serving, put salmon from the salmon on a warmed dish. On a garnish it is recommended to serve green peas, boiled cauliflower or fried potatoes.

Halibut with halibut

Halibut fillet - 1 kg
Onion - 3 - 4 heads
Bread white - 200 g
Milk - 200 ml
Eggs - 2 pieces
Butter - 50 - 70 g
Flour - 100 g
Olive oil - 50 - 70 g
Sour cream - 400 ml
Salt and pepper to taste
Flesh of fish twice through a meat grinder along with soaked in milk white bread and onions. Add the egg, the softened butter, salt, pepper. Stir the stuffing carefully. Divide the forcemeat into small balls, roll in flour and fry in a saucepan. Pour the fried meatballs with sour cream and simmer on a small fire under the lid.
Put prepared meatballs on a dish, around them place the boiled potatoes and pour over the sour cream sauce. Sprinkle with finely chopped parsley and dill.

Beef puddles

Pike perch fillet - 1 kg
Flour - 70 - 100 g
Milk - 300 - 400 ml
Butter - 100 g
Eggs - 2 pieces
Salt to taste
Fish flesh twice through a meat grinder with a fine grate. Heat the flour in a frying pan, dilute with a little milk to make a thick white sauce, cool and add to the fish mince. Salt, add eggs and beat well, pouring cold milk.
Sauténik moisten with water and spread on it with a tea spoon. Pour hot water and cook until done. Put the ready-made knots on a dish, pour oil and sprinkle with finely chopped greens.

Halibut roast

Halibut fillet - 1 kg
Bread white - 300 g
Onion - 3 - 4 heads
Eggs - 4 pieces
Butter - 100 g
Ground crackers - 70 g
Salt and pepper to taste
Fish pulpdouble pass through the meat grinder along with the onion. Stale white bread grate on a large grater. Whisk egg whites into a thick foam. Add in the mince bread, yolks, salt, pepper and enter the whipped whites.
Put the stuffing on a cloth moistened with water, give it a roll form and transfer it to a greased baking sheet. Well sprinkle the roll with ground breadcrumbs, sprinkle with oil and bake in the oven until done.
It is recommended to serve mashed potatoes for a side dish to a fish roll.

Loaf cutlets

Loafers - 600 g
Eggs - 3 pieces
Butter - 150 g
Rye flour - 50 g
Olive oil - 100 g
Breadcrumbs - 70 g
Salt to taste
Loaf fillet twice through a meat grinder,add eggs, salt and make minced cakes. In the middle of each cake, put a small piece of butter and fill the edges of the cake, giving the cutlets an oval shape. Cutlets cut into an egg, roll in flour and pan in breadcrumbs.
Fry the cutlets in olive oil until a crusty golden crust forms. Before serving, pour the cutlets with melted butter. Cutlets are recommended to serve with green peas and boiled carrots.

Cod fillet souffle

Cod fillet - 1 kg
Flour - 70 - 100 g
Butter - 100 g
Milk - 400 ml
Eggs - 4 - 5 pieces
Parsley parsley - 1 bunch
Salt to taste
Fish flesh boilsteam, cool and double-pass through a meat grinder with a fine grate. Warm up the flour, dilute it with a small amount of hot milk, mix it so that there are no lumps. Cool, add to the fish mince. Add yolks to the stuffing, mix thoroughly. Whip the whites and carefully put in the stuffing.
The shape for the souffle is well oiled, put the resulting mass in it, place the dish in a bowl of water and cook until ready. Finished soufflé on a dish, pour melted butter and sprinkle with finely chopped parsley.

Cod fried cod in tomato sauce

Cod fillet - 1 kg
White bread - 100 g
Onion - 2 heads
Milk - 400 ml
Olive oil - 150 g
Tomato puree - 150 ml
Flour - 100 g
Salt and pepper to taste
Fish fillet along with the bread loosened in milk and onion twice through a meat grinder. Salt, pepper, add 50 g of softened butter. Mince thoroughly mix, divide into small balls, roll them with flour and lightly fry in a saucepan.
To lightly simmer the tomato sauce, lightly fry, sprinkle with flour and fry for 3 to 5 minutes. Pour the meatballs with the prepared sauce, add a little water and bake in the oven until cooked.
Put ready-made meatballs together with sauce on a dish, sprinkle with chopped parsley. On a garnish to meatballs with tomato sauce it is recommended to serve mashed potatoes.

Halibut roll with eggs and onion

Halibut fillet - 1 kg
Ground crusts - 100 g
Milk - 150 ml
Butter - 150 g
Onion - 3 - 4 heads
Eggs - 8 pieces
Green onions - 150 -200 g
Parsley - 1 bunch
Salt and pepper to taste
Fish pulp together with onions twice pass through a meat grinder. Add 2 eggs, milk, ground breadcrumbs, salt and pepper. Stir the stuffing carefully.
Hard-boiled eggs, finely chopped. Greens of parsley and green onions finely chop. Mix the chopped eggs with herbs, adding 50 - 70 g of softened butter, salt and pepper to taste.
Place the fish oil on a cloth moistened with water, giving it a flat cake shape. In the middle place the prepared stuffing from eggs with greens. Connect the edges, formulate the roll, and with a napkin, move it with a seam down onto a well-oiled baking sheet.
Lubricate the roll with egg, sprinkle with breadcrumbs and sprinkle with oil. Bake in the oven for about 30 to 40 minutes. On the side dish it is recommended to serve boiled potatoes, sprinkled with finely chopped parsley and dill.

Smelt pie from smelt

Smelt - 1 kg
Carrots - 100 g
Onion - 100 g
Parsley root - 50 g
Butter - 150 - 200 g
Nutmeg - 10 g
Parsley - 1 bunch
Salt and pepper ontaste
Divide the fish, separate from the bones. Finely chop the roots and onions, fry in oil until golden brown. Twice through the meat grinder roasted roots and fish fillets.
Mix well, season with salt and pepper to taste, add ground nutmeg, put in a pan, smeared with melted butter, and bake in the oven at the lowest heat until ready( about 20 - 25 minutes).
Paste ready pate on a dish, decorate with finely chopped parsley. Pate is recommended to serve with a garnish of suitable fresh or pickled vegetables.

Cod with cod and mushrooms

Cod fillet - 1 kg
Wheat bread - 300 g
Milk - 200 ml
Champignons - 400 g
Onion - 4 heads
Butter - 150 g
Eggs - 2 pieces
Ground crackers - 70g
Parsley - 2 buns
Salt and pepper to taste
The flesh of the fish without skin and bones is passed through a meat grinder. Wet the white bread in the milk, pass through the meat grinder along with the fish mince. Add 50 g of softened butter, salt, pepper and mince into the ground and mix thoroughly.
Champignons clean and finely chop. Chop onion and parsley. Fry, salt, let the filling cool.
On a cloth moistened with water, lay a layer of forcemeat, giving it a cake shape with a thickness of 1.5 - 2 cm, then in the middle filling the entire length. Join the edges of the roll, lifting the napkin. Align the roll, with a napkin, move it with a seam down onto a well-oiled baking sheet.
Lubricate the roll with egg, sprinkle with breadcrumbs and sprinkle with oil. Bake in the oven until cooked. On the side dish it is recommended to serve boiled potatoes, sprinkled with finely chopped parsley and dill.

Pike stuffed with

Large pike - 1 1/2 - 2 kg
Onion - 3 - 4 heads
Carrots - 2 - 3 pieces
Pasternak - 100 g
Bread white - 200 g
Butter - 100 g
Eggs - 3pieces
Pepper red( ground) - 10 g
Bay leaf - 3 - 4 pieces
Salt to taste
Peel the pike off scales, rinse with cold water. Incinerate the skin around the head and separate from the pulp. At the tail, chop off the spinal bone in such a way that the tail does not separate from the skin. Gut the fish, wash, separate the pulp from the bones, prepare forcemeat and stuff them with prepared skin.
When making minced meat, combine the flesh of the fish with a lightly fried onion, bread-soaked in water, 3 steep boiled eggs and pass through a meat grinder. Season ground mince with oil, add egg yolks 2 eggs, whipped whites, salt and pepper to taste, mix well.
Stuffed fish, sew, wrap in a napkin or gauze( in two layers), put in a suitable dish with cold water so that it only covers the fish. Salt and pepper to taste, add chopped roots and simmer until cooked.10 - 15 minutes before the end of cooking, add bell pepper and bay leaf. Stuffed pike is recommended to serve with grated horseradish.

Oysters

Oysters - 10 pieces
Lemon - 1 piece
Food ice
Salt to taste
Set oyster shells in cold water( only oysters are suitable in tightly closed shells) and rinse thoroughly with a brush, changing the water several times. Open the shell flaps with a knife with a short blade, starting with the thick part of the shell( lock).Separate the flat part of the shell, and oyster in the deep sash shell several times pour cold salted water or dip into cold water with food ice and salt.
Oysters in the shells( you can completely empty them from the shells, pruning the junction), place on a dish with finely chopped food ice covered with a napkin. Lemon slices served separately.

Oysters baked

Oysters baked

Oysters - 20 pieces
Hard cheese - 100 g
Butter - 70 g
Parsley and dill - 1 bunch
Lemon - 7 pieces
Salt to taste
With the prepared oysters, separate the flat part of the shell so that the oyster remains in thedeep sash. Hard cheese grate on a large grater. Open the oysters salt, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven for 10 - 12 minutes. Serve on a dish covered with a napkin. Decorate the finished dish with green leaves and lemon slices.

Mussels with sauce

Mussels - 20 pieces
Onion - 1 head
Flour - 100 g
Butter - 100 g
Lemon juice - 50 ml
Bay leaf - 1 - 2 pieces
Parsley - 1 bunch
Salt to taste
Boil mussels in shells in salted water, adding onions and bay leaves. When the shells are opened, take the mussels out of the broth. Release them from the shells and put them in a salad bowl.
To prepare the sauce, flour with oil, dilute with hot water and cook for 7 - 10 minutes. Remove the sauce from the fire, season with butter, lemon juice. Pour the mussels with the prepared sauce and sprinkle with finely chopped parsley.
For sauce, pass the flour and dilute it with broth, in which mussels were cooked, add pounded garlic, season with yolk and lemon juice.
Pour mussels sauce, sprinkle with finely chopped parsley, decorate with lemon circles and green olives.

Squid fried in breadcrumbs

Squid - 1 kg
Milk - 150 ml
Flour - 50 g
Olive oil - 50 g
Eggs - 2 pieces
DRYERS - 100 g
Butter - 50 g
Parsley and dill - 1 bunch
Salt and pepper to taste
Prepare the squid, boil for 2 to 3 minutes, cut into pieces according to the size of the schnitzels. Cut the pieces across, salt, pepper. Roll in flour, moisten in lezones, pan in breadcrumbs and fry.
Squid, fried in breadcrumbs, it is necessary to serve to the table in a hot kind, pouring on butter and sprinkling finely chopped parsley and dill.

Mussels in garlic sauce

Mussels - 500 g
Parsley - 1 bunch
Salt to taste
For sauce:
Olive oil - 50 g
Wheat flour - 50 g
Garlic - 1/2 head
Eggs - 1 piece
Lemon -1 piece
Scrape out the growths from mussels, rinse thoroughly under running water. Put into a saucepan, pour a little cold water, salt to taste, put on a strong fire and allow until the doors open and the meat becomes soft. Drain, cool, remove the mussels from the shells, put them in a salad bowl.

Risotto with mushrooms

Rice for risotto - 500 g
Onion - 2 heads
Garlic - 2 cloves
Dried white mushrooms - 50 g
Fresh champignons - 100 g
Hard cheese - 100 g
Butter - 100 g
Meat broth- 1 l
Wine white dry - 100 ml
Salt and pepper to taste
Dried porcini mushrooms pre-soak for several hours. Cook the broth carefully, mushrooms thoroughly rinse. Cut mushrooms in small pieces, onion and garlic finely chop.
Mix the broth, white wine and mushroom broth. Onion saute on butter. Then add mushrooms, then rice and simmer in oil with constant stirring. Add the broth gradually, only when almost all the liquid is boiled off, and cook over a low heat for 25 to 30 minutes until the rice is ready.
Scrunch half a serving of cheese on a fine grater and add to the risotto, mix. Champignons peeled, cut into thin slices and fried in butter, then add finely chopped garlic, salt and pepper to taste.
Half a serving of cheese on a large grater. Spread risotto on plates with mushrooms, sprinkle with cheese.

Risotto with shrimps

Rice for risotto - 500 g
Onion - 2 heads
Large shrimps - 20 pieces
Butter - 50 g
Meat broth - 600 ml
Wine white dry - 100 ml
Olive oil - 70 g
Parsley- 1 bunch
Cheese hard - 100 g
Salt and pepper to taste
Peel onions, finely chop and saute on butter. Then add rice and fry in oil with constant stirring. Mix the broth and the white wine. Add the liquid to the rice gradually, only when it almost all boils away, and cook over a low heat for 25 to 30 minutes until the rice is ready.
Peel the shrimp and fry in olive oil for 5 minutes, season with salt and pepper to taste. Cut the parsley finely, leaving a few twigs to decorate. Cheese grate on a fine grater. Add rice chopped parsley, grated cheese. Lay out the prepared dish on plates, on top lay out shrimps and decorate with twigs of parsley.

Risotto from sweet pepper

Rice for risotto - 300 g
Pepper sweet( red, yellow, green) - 500 g
Onion - 2 pieces
Garlic - 4 - 5 teeth
Pork loin - 150 g
Parsley - 1 bunch
Grated cheese - 100 g
Meat broth - 1/2 l
Olive oil - 70 g
Salt to taste
Peel the sweet pepper and cut into small cubes. Onion and garlic finely chop and warm in oil until it is clear. Pork loin cut into cubes and add to onions and garlic. Fry until golden brown. Add the pepper and cook all together for 10 minutes.
Put everything in a high saucepan, add rice and one glass of broth. Cook on a low heat for about 15 minutes, then add the remaining broth and cook until ready.
Put the ready risotto on a dish, sprinkle with grated cheese and finely chopped parsley.

Lasagne with chicken liver, minced meat and mushrooms

Segments of lasagna dough - 10 pieces
Chicken liver - 200 g
Champignons - 200 g
Minced beef - 200 g
Olive oil - 100 g
Red wine - 150 ml
Cheese hard- 100 g
Cheese sauce - to taste
Salt, black pepper - to taste
Roast chicken liver for 5 minutes. Champignons peel, cut into thin slices and fry until half cooked. Beef stuffing fry until done. Mix the liver, mushrooms and ground beef, salt, pepper, add the red wine and put it out a little on a small fire.
On the layers of dough for lasagna lay out the mince, pour to taste cheese sauce. Sprinkle the top with grated cheese - preferably Parmesan, bake in the oven until cooked - about 15 minutes.

Baked pasta with minced meat, cheese and vegetables

Macaroni - 500 g
Minced beef - 800 g
Onion - 2 heads
Garlic - 2 cloves
Tomatoes - 400 g
Zucchini - 3 pieces
Olive oil - 50 g
Cream- 250 ml
Eggs - 4 pieces
Cheese hard - 150 g
Boil the pasta in salted water, pour into a colander, rinse, let the water drain. Onions and garlic cut into small cubes. Scald the boiled tomatoes, peel, cut into cubes. Zucchini wash and cut into thin strips. Cheese grate on a large grater.
Stir forcemeat with constant stirring. Then add the diced onions, garlic and tomatoes to the stuffing. Put out all together, salt and pepper to taste.
Whip cream and eggs together. Form the baking well and grease it and put in it half a portion of pasta. Sprinkle the pasta with cheese, then lay out the thinly cut zucchini. Pour the whipped cream and eggs, leaving part of the mixture for the second portion of pasta. Put the minced meat over top of the zucchini, sprinkle it with grated cheese. Lay out the rest of the pasta, pour the egg-cream mixture. Top with cheese and bake in the oven for 30 - 40 minutes.

Spaghetti with minced meat

Spaghetti - 400 g
Minced beef - 400 g
Onion - 2 heads
Carrots - 2 pieces
Celery - 1 piece
Garlic - 3 - 4 cloves
Olive oil - 70 g
Tomato sauce or gratedtomatoes - 400 ml
Grated cheese( Parmesan) - 100 g
Oregano - 15 g
Salt, pepper to taste
Cut carrots, celery and onions into small cubes, chop garlic finely. Fry the onions, add to it ground beef and fry all together until friability. Carrots, celery and garlic fry, mix with minced meat, add the grated tomatoes, oregano, salt and pepper the sauce to taste.
In salted water, boil spaghetti, pour into a colander, rinse with cold water and allow it to drain. Ready spaghetti spread on plates, add the sauce and sprinkle with grated cheese.

Potato tortilla

Potatoes - 1 kg
Onion - 2 pieces
Olive oil - 150 g
Eggs - 5 - 6 pieces
Cream - 50 ml
Parsley, dill - 1 bunch
Salt and pepper to taste
Potatoes for thisdishes need a variety that is well boiled - wash, clean and cut into thin circles, 2 - 3 mm thick. Chop the onions into small cubes.
In a half serving of olive oil, fry the potato slices on both sides, stirring with a wide shovel or shaking the frying pan. Prepared potatoes from a frying pan, allow to cool, season with salt and pepper to taste.
Fry onion until golden brown, stir with potatoes. In a large bowl, beat the eggs with cream, add the fried potatoes, onion, salt and pepper and mix thoroughly.
Put the mixture in a frying pan with preheated oil, smooth and roast under the lid over medium heat for 5 to 7 minutes. When the tortilla is fried on one side, gently remove it on a large flat plate, and then transfer it to the frying pan with the other side. Again, fry the tortilla under the lid on the other side and serve it hot on the table, cut into small pieces. Sprinkle with finely chopped greens.

Pizza with tomatoes, sweet pepper and ham

For the dough:
Curd - 200 g
Eggs - 1 piece
Milk - 100 ml
Vegetable oil - 100 g
Flour - 400 - 500 g
Baking Powder - 2 tsp
ForFilling:
Tomatoes - 400 g
Cooked ham - 200 g
Sweet pepper( red, yellow, green) - 200 g
Mozzarella cheese - 200 g
Salt and pepper to taste
Mix the cottage cheese, vegetable oil, egg, milk,add 5 g of salt. Mix the flour with the baking powder, add to the curd mass and knead the dough. Grease the baking tray with fat and roll the dough on it, making small edges on the edges.
Peel the tomatoes from the peel, cut into small cubes and simmer in a frying pan in 1 tablespoon of oil until the liquid evaporates. Add salt, pepper to taste, basil or oregano. Dough for pizza greased with mashed tomatoes. Cheese and ham cut into small slices. Remove the sweet pepper from the seeds and cut into strips. Put on the dough slices of cheese, ham, strips of pepper. Bake in the oven until cooked - about 20 - 25 minutes.

Schnitzel from cheese

Cheese "Edamer" - 300 g
Eggs - 2 pieces
Ground crackers - 50 g
Green onions - 100 g
Butter - 30 g
Salt to taste
Cut the cheese into slices 1 cm thick, roll in an egg, then in ground breadcrumbs mixed with salt, and fry in oil until golden brown. Before serving, sprinkle with finely chopped green onions.

Champignon caviar

Champignons - 1 kg
Onion - 4 heads
Butter - 100 g
Sour cream - 100 g
Salt to taste
Pass the finely chopped onion and add the mushrooms, stewed until half ready. Salt to taste, add butter and sour cream and simmer on low heat until ready. Before serving, mushroom eggs can be sprinkled with finely chopped parsley and dill.

Red beans with hazelnut sauce

Red beans - 500 g
Nuts walnut - 200 g
Onions green - 100 g
Parsley and dill - 1 bunch
Basil, coriander - to taste
Garlic to taste
Salt and pepper to taste
Cookuntil ready to pre-soaked beans. Pound nuts, add crushed garlic, ground red pepper, finely chopped greens. In this mixture, pour in a little of the broth left after cooking the beans. Add the nut sauce to the boiled string bean, serve on the table, sprinkled with spring onion and greens.

Eggplants stuffed with baked

Eggplants - 1 kg
Dutch cheese - 250 g
Eggs - 2 pieces
Butter - 100 g
Mayonnaise - 100 g
Garlic - 1/2 head
Salt to taste
Prepared eggplant dip for 5 minutes inslightly salted boiling water and put under the press, so that bitterness has come down. Cut each eggplant along, not to the very end.
For the preparation of minced meat, chop the hard-boiled eggs, add grated cheese and butter on a large grater. Stuff eggplants, put on a baking sheet, oiled, pour mayonnaise and bake until cooked in the oven.

Fried eggplants with walnut and garlic sauce

Eggplants - 500 g
Olive oil - 100 g
Dill and parsley - 1 bunch
For sauce:
Nuts walnut - 100 g
Garlic - 1/2 heads
Mayonnaise 250 g
Salt to taste
Prepared aubergines cut into slices approximately 1/2 cm thick, salt to taste and fry in olive oil until a crispy crust is formed.
When making the sauce, chop the kernels of walnuts, add pounded garlic, mayonnaise and mix thoroughly.
Place the eggplant on a flat dish, pour the prepared sauce, decorate each circle with parsley and dill.

Potatoes of the Dauphine

Potatoes - 1 kg
Swiss cheese - 250 g
Eggs - 2 pieces
Milk - 200 g
Butter - 100 g
Garlic - 1 clove
Pepper red( ground) - 10 g
Nutmeg 5 g
Salt to taste
Put the peeled and sliced ​​potatoes into a suitable saucepan, add salt, pepper, nutmeg and half grated cheese. Whisk the eggs, mix with milk and pour this mixture of potatoes.
Scrub the garlic with a suitable ceramic potato, transfer the potatoes filled with egg-milk mixture into it, sprinkle the remaining cheese and put on top small pieces of butter. Put it in a heated oven to 200 ° C and bake the potatoes until cooked - until a crust is formed on top.

Potatoes with goat cheese

Potatoes - 1 kg
Goat cheese - 300 g
Butter - 150 g
Salt and pepper to taste
Peel potatoes, cooked in a "jacket".Cut into cubes, place on a baking tray, oiled, salt and pepper to taste. Pieces of cheese and butter from the top and bake until cooked in the oven.

Cauliflower baked

Head of cauliflower - 1 piece
Hard cheese - 200 g
Tomatoes - 500 g
Wheat flour - 50 g
Butter - 50 g
Meat broth - 150 ml
Cream - 100 ml
Milk - 100 ml
Black pepper ground - 10 g
Pepper red ground - 5 g
Nutmeg grated - 15 g
Salt to taste
Clean cauliflower and boil in salted water for 10 minutes. Put the boiled cabbage in a round baking dish, oiled. Pour the sauce over the cabbage.
To prepare the sauce, strain the flour in a frying pan in butter. Pour broth, milk and cream. Cook with continuous stirring for about 10 minutes. Add 100 grams of grated cheese, salt, pepper and nutmeg. Sauce pour cabbage and bake in the oven for about 20 minutes.
Cut tomatoes into quarters, spread around cabbage and sprinkle with the remaining cheese. Bake for another 10 minutes.

Cabbage baked with pasta and cheese

Cabbage white - 500 g
Macaroni - 100 g
Cheese hard - 100 g
Eggs - 2 pieces
Butter - 70 g
Milk - 100 ml
Salt to taste
Cabbage finely chop,salt, well rub and put out in butter. Prepare the pasta until cooked, pour into a colander, rinse and allow to drain water. Cheese grate on a large grater. Mix cabbage, pasta and cheese. Put a good oil on the baking tray, lay cabbage with pasta and cheese on it. Milk the mixture with eggs, whisk and fill this mixture with cabbage with pasta and cheese. Bake in the oven until cooked.

Kohlrabi stewed in mayonnaise

Kohlrabi - 500 g
Flour - 100 g
Olive oil - 50 g
Mayonnaise lightweight - 200 g
dill and parsley - 1 bunch
Allspice - 5 g
Cinnamon - 10 g
Salt to taste
Peel kohlrabi, cut into small slices. Salt to taste, roll in flour and fry in oil. Roasted kohlrabi, place in a saucepan, add the scented pepper and cinnamon. Pour in the mayonnaise and simmer under the lid on a low heat for about 40 minutes. Before serving, sprinkle with finely chopped parsley and dill.

Carrots stew

Carrots - 1 kg
Wild rice - 100 g
Onion - 2 heads
Olive oil - 50 g
Pepper red( ground) - 10 g
Dill and parsley - 1 bunch
Soy sauce - 150 g
Saltto taste
Put the prepared and chopped carrot into a saucepan. Add the washed rice and fried in oil onion, salt and pepper to taste. Pour broth or water, cover and simmer until cooked on low heat. Before serving, season with soy sauce and sprinkle with parsley and dill. Boiled

artichokes

artichokes - 15 - 20 pieces
Dill - 1 bunch
green olives - 50g Lemon
- 1 piece
Salt to taste
Cut at the base of the stem and cut the artichoke leaves solid parts. Rub lemon on the bottom so that it does not darken, remove the core. Prepared artichokes fold in the pot in a single row, fill with hot water so that it just covered them, salt to taste and boil a pan of 10 - 15 minutes.
Put the artichokes on a sieve with bottoms up, let them drain, then lay them on a dish. Lay the artichokes in one row, decorating them with twigs of greens, circles of lemon and green olives. Artichokes can be served with currant sauce with wine.

Currant currant

Red currant currant - 200 g
Red wine - 100 g
Sugar - 100 g
Cinnamon - 10 g
Corn flour - 20 g
Wipe the prepared red currant through a sieve, add red wine, sugar, cinnamon and flour,mixed in a small amount of broth. The resulting mixture is poured into a saucepan and bring to a boil over low heat.

Asparagus Boiled Asparagus

- 10 - 15 pieces
currant sauce - 200 g Salt to taste

Choose the smooth asparagus, carefully remove the peel with a sharp knife, being careful not to break off the head. Purified asparagus wash, bind a bundle smoothly cut and cook in salted water at high heat of about 20 - 25 minutes.
Do not overcook, or asparagus will lose flavor and become watery: asparagus is ready as soon as the head is soft. Prepared asparagus on a sieve and let drain to water. Untie the beam, shift the asparagus to a dish. Serve boiled asparagus with currant sauce.



Roast Beef - 1 kg
Olive oil - 100 g of cayenne pepper
-
Horseradish 10 g - 100 g Salt to taste

Garnish:
cucumbers, tomatoes, peas, lettuce
Wash the loin, the thin edge or the beef tenderloin, cut the tendons, lightly salt, pepper to taste, put the whole piece on the baking sheet or frying pan heated with oil and lightly fry. Then put it in the oven( oven) and cook until cooked.
After every 10 - 15 minutes, water the meat with the resulting juice. If the juice is not enough, pour water or meat broth. The duration of the frying depends on which roast beef you are going to cook: heavily roasted, medium-roasted or with blood.
After the roast beef is ready, remove the baking tray from the oven and allow to cool, then cut the roast beef with slices of the required thickness. Roast beef is recommended to serve with planed horseradish, and cucumbers, tomatoes, green peas and lettuce - separately.

Beef roast

Beef( fillet) - 1 kg
Shallots - 300 g
Tomatoes - 1 kg
Carrots - 400 g
Olive oil - 100 g
Meat broth - 300 g
Black pepper( ground) - 15 g
Rosemary - 5 sprigs
Salt to taste
Beef fillet wash, dry, pepper and salt. Fry the fillet in olive oil on all sides in a frying pan, place it in a pan.
Shred shallots, peel the tomatoes, cut them in half or quarter. Carrots clean and cut into slices. Spread the vegetables on a baking sheet around the meat. Salt, sprinkle with pepper and rosemary, pour the broth. Stew until done - about 2 - 2.5 hours.
Remove the meat, leave for 10 to 15 minutes, covering it. Then cut the finished fillet, serve with vegetables.

Lamb roast

Lamb - 1 1/2 - 2 kg
Shallots - 200 g
Garlic - 1 head
Onion - 2 heads
Dill and parsley - 1 bunch
Salt to taste
Beat a soft piece of mutton. Nashpiguyte onion and garlic, salt to taste, put in a saucepan. Add some water, fry until cooked in the oven, watering lamb with the resulting juice.
Before serving, remove fat, sprinkle lamb with finely chopped onions, parsley and dill. Roast lamb is recommended to serve with onion sauce.

Onion sauce

Broth - 250 g
Onion - 100 g
Lemon juice - from 1/2 lemon
Wheat flour - 30 g
Olive oil - 20 g
Fry in finely chopped onion, sprinkle with flour, broth,add lemon juice, mix thoroughly and boil. Mix with the juice in which roasted lamb. Before serving, heat and transfer to a gravy boat.

Beef with quince

Beef - 400 g
Quince - 400 g
Onion - 100 g
Olive oil - 50 g
Pepper red( ground) - 10 g
Dill and parsley - 1 bunch
Salt to taste
Wash beefsirloin, rump, or rump), cut into small portions( at the rate of 3 to 4 pieces per serving), put in a low pan and fry in the preheated oil. Fry the fried meat so that it only covers the meat, and simmer for about an hour.
Peel the skin and the heart with quince, slice into slices, place in a saucepan with meat, add roasted onions, salt, pepper and continue to simmer until meat is ready. Before serving, put the meat and quince on a warmed dish and sprinkle with finely chopped parsley or dill.

Roast of mutton brisket

Breast of lamb - 1 kg
Carrot - 100 g
Leek - 1 piece
Root of parsley and celery - 50 g
Bay leaf - 2 - 3 pieces
Black pepper( peas) - 10 g
Saltto taste
For sauce:
Onion - 2 heads
Butter - 30 g
Eggs - 3 pieces
Mayonnaise - 250 g
Wheat flour - 30 g
Cut into portioned pieces cooked with roots and spices bacon, salt to taste.
For sauce, saute the onions, sprinkle with flour, dilute with mutton broth, bring to a boil. Pour in the mayonnaise, boil again, then beat 3 egg yolks into the resulting sauce, warm it, pour it on mutton laid on a baking sheet, and put it in the oven for 1/2 hour.

Lamb stew

Lamb - 1 kg
Potatoes - 900 g
Carrots - 300 g
Onion - 4 heads
Parsley root - 80 g
Olive oil - 50 g
Tomato - 100 g
Parsley and dill - 1 bunch
Pepper red( ground) - 10 g
Dill and parsley - 1 bunch
Salt to taste
Wash lamb, cut or cut into small pieces and fry in oil until browned. Pour the fried meat with water or broth, add the tomato, salt and pepper to taste.
Stew on low heat under the lid for 30 minutes. Cut the roots and fry them separately, then add to the mutton and cook until the meat is ready. Before serving, sprinkle the stew with finely chopped parsley or dill.

Lamb stewed with potatoes

Lamb - 1 kg
Potatoes - 2 kg
Onion - 3 heads
Olive oil - 150 g
Pepper red( ground) - 10 g
Salt to taste
Cut the pulp of prepared mutton into small pieces, fryon oil until a crust is formed, season with salt and pepper to taste, add finely chopped onions and fry along with lamb on low heat. Put the fried potatoes, salt and pepper to taste, pour a little broth and bring to the full readiness in the oven.

Lily-kebab

Lamb - 2 kg
Lamb fat( kidney) - 500 g
Onion - 5 heads
Lemon - 4 pieces
Green onion - 200 g
Beef oil - 150 g
Pepper black( peas) - 20 g
Salt to taste
Finely cut lamb and fat, mix, salt to taste, sprinkle with pepper and finely chopped onion and put in a cold place for 2 - 3 hours. Pass the meat with the fat through the meat grinder, pour in a glass of water, mix well and chop the mince.
Form long sausages, fry in butter without breading and immediately serve. It is advisable to serve lulja kebab with a large chopped onion and green onions and lemon slices.

Lamb with beans

Lamb with beans

Lamb - 500 g
Lima beans - 200 g
Onion - 1 head
Pasternak - 100 g
Tomatoes - 200 g
Olive oil - 50 g
Pepper red( ground) - 10 g
Salt to taste
Cut the mutton into small pieces, salt to taste, sprinkle with pepper, fry in oil. Transfer the meat into a shallow pan, add pre-soaked beans, 2 1/2 - 3 cups of water and cook for about an hour. Then add fried onions and parsnips, chopped tomatoes and cook for 30 to 40 minutes. Before serving, sprinkle with finely chopped parsley.

Lamb with green beans

Lamb - 500 g
Green beans - 400 g
Onion - 2 heads
Olive oil - 50 g
Parsley and dill - 1 bunch
Pepper red( ground) - 10 g
Salttaste
Wash lamb, cut into small pieces, put it in a shallow saucepan and fry over the heated oil. Fry the fried meat so that it only slightly covers it, salt and pepper to taste, simmer on low heat under the lid for about 30-40 minutes, then add the toasted onions, finely chopped green beans and cook until ready. Before serving, shift lamb with beans to a warmed dish and sprinkle with finely chopped parsley or dill.

Lamb with sauce with bean

Lamb - 1 kg
Onion - 2 heads
Wheat flour - 30 g
Lemon juice - from 1/2 g lemon
Red wine( table) - 250 g
Bonded butter - 50 g
Eggs- 3 pieces
Sugar - 50 g
Black pepper( peas) - 10 g
Salt to taste
Cut or cut mutton into portions, put into a saucepan and bring to a boil twice. Take out the meat, rinse it in cold water, pour it with filtered broth, salt to taste and cook with onions and spices until ready.
Dissolve the oil, fry the flour in it, dilute the broth, add the lemon juice. Pour the sauce lamb, bring to a boil, add sugar, pour in the wine. Before serving, beat the yolks and warm in the oven.

Rabbit chops

Bunny fillets - 1 kg
Eggs - 2 pieces
Baking oil - 200 g
Olive oil - 50 g
Lemon juice - from 2 lemons
Onion - 1 head
Bay leaf - 2 - 3 pieces
Pepperblack( pea) - 10 g
Breadcrumbs - 200 g.
Salt to taste
Cut rabbit meat into slices, beat well, grease it with olive oil, pour into a saucepan, salt, pour lemon juice, add chopped onion and spices, put in a cold place for 3 to 4hours.
Then dunk the rabbit pieces in an egg, roll in breadcrumbs and fry on melted butter. Fold the toasted chops in a saucepan and bring to the oven in the oven, sprinkling with oil.

Rabbit stew

Rabbit - 600 g
Potatoes - 600 g
Carrots - 100 g
Pasternak - 100 g
Onions - 2 heads
Butter - 200 g
Pepper red( ground) - 10 g
Black pepper) - 10 g
Dill - 1 bunch
Salt to taste
Prepared carcass of a young rabbit cut into pieces, fry in oil, put in a pan. Finely chopped roots and potato slices fry in oil until golden brown.
Salt and pepper to taste, stew meat with vegetables, potatoes and spices for about 30 - 40 minutes. Before serving, sprinkle the stew with finely chopped dill.

Rabbit stewed with prunes

Rabbit - 1 kg
Olive oil - 100 g
Tomato - 150 g
Prunes - 600 g
Marinade:
Lemon juice - from 3 lemons
Carnation - 5 - 6 pieces
Bay leaves - 3 -4 pieces
Pepper black( peas) - 15 g
Sugar - 10 g
Dill and parsley - 1 bunch
Salt to taste
Prepare the rabbit carcass slice in small portions, pour marinade and marinate for 6-8 hours in a cool place.
To make a marinade clove, bay leaf, pepper, pour lemon juice diluted with water, bring to a boil, let cool under the lid. Add the finely chopped greens of dill and parsley to the marinade.
Drain the marinade, fry the meat until a crust is formed, pour water, add tomato and rinsed dried prunes, salt to taste. Stew on low heat until ready. Before serving, sprinkle with finely chopped parsley and dill.

Rabbit under mayonnaise

Rabbit - 1 piece
Mayonnaise - 400 g
Bamboo oil - 50 g
Breadcrumbs - 50 g
Dill and parsley - 1 bunch
Salt to taste
Prepared and chopped portions of rabbit, beat, put on a baking tray,greased with melted butter, salt to taste, pour mayonnaise and sprinkle with breadcrumbs. Bake in the oven on low heat for about an hour. Before serving
on the table sprinkle with finely chopped parsley and dill.

Hare stewed in a pot

Hare - 1 piece
Onion - 4 heads
Butter - 100 g
Mayonnaise - 400 g
Black pepper( peas) - 10 g
Salt to taste
For the test:
2 eggs
150г flour
Prepared carcass of a young hare cut into portions, salt and put in clay pots. Add finely chopped toast, pepper, mayonnaise and bring to a boil. Then put the pots on the lid, covering the slits with a simple dough, and put in the oven for 1 1/2 hours. When the hare is ready, remove the dough and serve it in a pot.

Fried chicken

Chicken - 1 piece
Butter - 50 g
Parsley - 1 bunch
Salad - 50 g
Pepper red( ground) - 10 g
Salt to taste
Salt the prepared chicken and pepper to taste, fry from allsides in a heated frying pan or in a shallow saucepan of oil. Put the chicken on a baking tray, put in the oven and cook over low heat for 20 - 30 minutes, watering the chicken with the formed juice. Finished chicken cut into two( three) pieces, put on a dish, pour the juice, formed during the frying, decorate with parsley sprigs or lettuce leaves.

chickens under gooseberry

Chickens sauce - 3 pieces
Gooseberry - 500 g
Carrot - 100 g
parsley root - 50 g
Sugar - 50 g
heating oil - 20 g
Flour - 20 g
White wine - 200 g
Salt to taste
Prepared chicken cut into small portions and cook together with the roots. Pour unripened gooseberries with 2 glasses of chicken broth, add sugar and cook under cover until ready.
Pass the flour on melted butter, dilute 3 cups of broth, add chicken and gooseberries, bring to a boil. Lay the chicken on a dish, in a gooseberry sauce, add white wine and pour chicken to them before serving.

Chicken skewer

Chicken - 1 kg
Olive oil - 50 g
salt according
taste For garnish:
Cucumbers
Corn boiled( canned)
salad
Green peas( canned)
average size chicken carcass opal, wash, gut,salt with salt. Prepared carcass wear on a metal skewer - obliquely carcass, from the leg to the winglet, and grill on the grill for about 20 - 30 minutes.
During frying, grease the chicken carcass with olive oil, periodically turning the skewer for a uniform frying. Before serving, remove the chicken from the skewer and lay it on a preheated dish with garnish.

Turkey fried

Turkey - 1 piece
Butter cream
Salt to taste
Garnish: apples, cucumbers, lettuce, suitable fruits and berries
Salted turkey salt from all sides, put on the baking tray with the back up, pour melted butter, add 1/ 2 cups water and put the fry in the oven. During the frying process, water the turkey with the juice formed on the baking sheet and turn so that it blushes on all sides. Young turkey fries from 1 to 2 1/2 hours - depending on the size.
After finishing the frying, get the turkey, drain the fat, add a glass of meat broth or water, boil and strain. If you are preparing a turkey with a whole carcass, and halves or slices, then after processing and preparing it is recommended to fry in a pan.
Before serving, cut the turkey first into two halves, then each half into 4 to 8 serving slices and place on a warmed dish, sprinkling with juice and decorating with parsley greens or lettuce leaves. On a side dish it is recommended to serve baked apples, salad, cucumbers, suitable fruits and berries.

Turkey in red wine with cherry puree

Turkey fillet
Olive oil - 100 g
Wine red( grape) - 200 g
Salt to taste
For puree:
Cherries - 1 kg
Sugar - 150 g
Carnations- 2 - 3 pieces
Nutmeg - 10 g
Cinnamon - 10 g
Cardamom - 5 g
Cut the turkey fillet into portions, discard and brown on both sides in olive oil. Place roasted meat in a saucepan, season with salt, add red wine and cook until ready. Put the meat on the dish, pour the liquid in which the turkey stewed, diluting it with broth. In the middle of the dish, put the puree out of the cherries.
Puree is prepared as follows: remove the bones from the cherries, add the spices and simmer until soft on the lowest heat, wipe through a sieve, add sugar and bring the puree to a boil.
Turkey with cherry puree is recommended to serve with toasts of rye bread, fried in a small amount of butter.

Turkey stuffed
Turkey - 1 piece
For stuffing:
Calf liver - 500 g
Milk - 200 g
Butter - 50 g
Eggs - 3 pieces
Wheat bread - 300 g
Raisins - 100 g
Sugar - 30 g
Black pepper( peas) - 5 g
Salt to taste
Prepared turkey carcass salt with salt, stuff and fry on a baking sheet or on a spit, pouring fluffy oil.
To prepare the stuffing, fry the prepared calf liver on the oil and pass it through the meat grinder. Salt, add the wheat bread, soaked in milk, mix and pass through the meat grinder again. Add a spoonful of butter, three raw yolks, pepper, sugar, raisins and whipped whites.
Stir and stuff the turkey( not very tight, as mincemeat increases in volume).Sew it with threads and fry on a baking sheet or spit. It is recommended to serve the turkey with salads from suitable vegetables or fruits.

Quail( partridge, woodcock, snipe) fried

Quail - 1 piece
Butter - 50 g
Parsley - 1 bunch
Pepper red( ground) - 10 g
Parsley - 50 g
Salt to taste
Fit the fruit
Bread rye
Prepared game slightly salted and pepper, put in a preheated with oil a shallow pan or on a frying pan and fry from all sides until a ruddy brown. Put them on a baking tray and put in the oven.
Roast on low heat, periodically pouring game with oil, on which it is fried. Time of frying quails or partridges - 10 - 15 minutes, woodcock and snipe - 20 - 25 minutes.
Set the prepared game on a warmed dish, laying on slices of rye bread, cut into squares with a thickness of 1 - 1 1/2 cm and fried in butter. On top and sides decorate the game with parsley sprigs. Game is recommended to serve with salads from suitable fruits.

Beef liver pate

Beef liver - 700 g
Butter - 100 g
Onion - 200 g
Eggs - 1 piece
Carrots - 300 g
Olive oil - 100 g
Salt to taste
Finely chop carrots and onions,fry them on sunflower oil until half cooked, add finely chopped liver and fry along with carrots and onions until ready. Allow to cool and twice pass the mixture through a grinder with a frequent grating( or wipe through a sieve).Add the softened butter, salt and mix thoroughly. Give the finished pate the shape of the roll, sprinkle with chopped egg.

Boiled tongue

Beef tongue 1 kg
Carrots - 1 piece
Parsley - 1 piece
Celery - 1 piece
Onion - 2 heads
Peppercorns - 4 - 5 pieces
Bay leaves - 1 - 2 pieces
Prepared tongue fill with coldwater and cook together with roots, onions and spices on a small fire until ready - 3 - 3.5 hours. Put the tongue on for 2 - 3 minutes in cold water and immediately remove the skin from it. Chop the tongue into thin slices and serve with fresh cucumbers and tomatoes or pickled cabbage - red or white-baked.

Cod salad

Cod fillet - 200 g
Onion - 50 g
Carrot - 50 g
Rice - 50 g
Eggs - 1 piece
Salad dressing - 100 g
Pepper red( ground) - 10 g
Dill and parsley- 1 bunch
Salt to taste
Cook the cod fillets in salted water along with onions and carrots. Allow to cool, remove bones and cut. Boil rice, pour into a colander and rinse. Finely chop the egg and onion, mix with cod, salt and pepper to taste. Before serving, pour salad dressing, sprinkle finely chopped parsley and dill.

Tuna salad with nuts

Tuna fillet - 250 g
Garlic - 2 cloves
Nuts walnut - 20 g
Lemon juice - 10 g
Bamboo shoots - 30 g
Dill - 20 g
Parsley - 20 g
Olive oil - 50 gg
Pepper red( ground) 10 g
Salt to taste
Boil the tuna fillets in a small amount of water, pour into a colander, cool. Pass through the meat grinder, add finely chopped garlic, salt and pepper to taste, season with olive oil. Put into a salad bowl, sprinkle with lemon juice and sprinkle with ground nuts. Decorate the salad with finely chopped dill and bamboo shoots.

Salad with herring

Herring - 200 g
Beet - 100 g
Potatoes - 100 g
Apples - 50 g
Eggs - 3 pieces
Mustard - 10 g
Lemon juice - from 1 lemon
Mayonnaise light - 100 g
Clean the herring, cut into small pieces. Finely chop marinated beets, boiled potatoes, fresh apples, hard-boiled egg whites, mix with herring. Egg yolks moulder with a small amount of
mayonnaise, add lemon juice, mustard - to taste, mix thoroughly. Before serving, pour the salad with mayonnaise without stirring it.

Mackerel salad

Canned mackerel - 1 can( 200 g)
Eggs - 3 pieces
Parsley - 30 g
Mayonnaise light - 100 g
Salt to taste
Remove the bones from the canned mackerel, stir the fish with a fork, add chopped eggs, saltto taste, season with light mayonnaise. Before serving, sprinkle with finely chopped parsley, decorate with circles of hard-boiled egg.

Capridges with cottage cheese

Sardines in oil - 250 g
Curd - 100 g
Eggs - 5 pieces
Onion - 50 g
Dill and parsley - 1 bunch
Mayonnaise light - 100 g
Salt to taste
Sardines and cottage cheese untilForm a homogeneous mass, add finely chopped boiled eggs and onions. Salt to taste, put in a salad bowl and fill with mayonnaise. Decorate the salad with finely chopped greens of dill and parsley.

Cod liver salad

Canned cod liver - 1 can( 200 g)
Eggs - 5 pieces
Onion - 1 head
Green onion - 50 g
Mayonnaise - 150 g
Dill - 1/2 g bunch
Salt to taste
Cod liver with a fork, mix with finely chopped boiled eggs, add finely chopped onions, mix thoroughly. Salt to taste, season with cod liver oil, pour mayonnaise salad. Before serving, sprinkle with finely chopped dill.

Salad from cancer necks

Cancer necks - 200 g
Eggs - 2 pieces
Chicory salad - 100 g
Tomatoes - 100 g
Artichokes - 100 g
Green peas - 50 g
Carrots - 50 g
Green olives - 50 g
Salad dressing - 100 g
Salt to taste
Fold the cleared cervical collars and claws in a glass or ceramic dish, pour salad dressing and let stand for several minutes. Cut the vegetables into cubes, lay them in a salad bowl and add salad dressing, salt to taste.
Put the meat of crayfish with a slide on top of the vegetables. Around lay eggs, boiled carrots, boiled artichokes, green peas, tomatoes and chicory salad. Garnish pour salad dressing, then decorate the salad with green olives and finely chopped egg. Salad with squid

Squid salad
Squid - 100 g
Tomatoes - 50 g
Carrots( raw) - 50 g
Green peas( canned) - 50 g
Olive oil - 20 g
Lemon juice - 20 g
Salad Dressing - 50 g
Dill and parsley - 1 bunch
Salt to taste
Dip the squid carcass into boiling water for 2 to 3 minutes, peel, wash, boil in lightly salted water for 5 to 7 minutes. Allow to cool, without removing from the broth, then cut into cubes. Carrots grate on a large grater, finely chop the tomatoes.
Mix carrots, tomatoes, green peas with squid, salt to taste, pour lemon juice, season with olive oil and salad dressing. Before serving, sprinkle finely chopped parsley and dill, decorate with boiled egg slices.

Salad of squid with carrots and garlic

Squid boiled - 150 g
Carrots - 100 g
Salad dressing - 50 g
Garlic - 2 slices
Salt to taste
Wash, peel and grate the carrot in a small grater, then transfer to a pan andStew on low heat for 8 to 10 minutes. Allow to cool, add diced squid meat, crushed garlic and rub until a uniform mass is formed. Put it in a salad bowl, salt to taste, pour salad dressing, decorate with boiled carrot slices. Salad with squid with seaweed and eggs

Squid - 500 g
Sea kale - 250 g
Eggs - 4 - 5 pieces
Onion - 1 head
Onion green - 1 bunch
Mayonnaise - 150 ml
Salt and pepper to taste
Lower the squid carcass into boiling water for 2 to 3 minutes, peel, wash, boil in lightly salted water for 5 to 7 minutes. Allow to cool, without removing from the broth, then cut into cubes. Cut the sea kale. Eggs boil hard and chop finely. Onion finely chop. Finely chop the green onions. Mix everything, salt, pepper, season with mayonnaise. Garnish with salad of boiled eggs.

Salad of squid with cabbage and seaweed

Squid boiled - 150 g
Kohlrabi - 100 g
Laminaria( canned) - 100 g
Olive oil - 50 g
Lemon juice - 20 g
Eggs - 2 pieces
Onion - 50 g
Pepper red( ground) - 5 g
Dill - 1 bunch
Salt to taste
Scrub the cabbage on a small grater, chop the meat of squid and combine it with finely chopped eggs, onions. Add finely chopped seaweed, mix the ingredients, salt and pepper to taste, place it in a salad bowl and pour olive oil mixed with lemon juice. Before serving, sprinkle with finely chopped greens of dill, decorate with rounds of boiled eggs.

Squid salad with apples

Squid canned - 200 g
Apples - 100 g
Walnuts - 20 g
Mayonnaise - 80 g
Salt to taste
Wash the apples, peel them from the rind and seeds, pass through the meat grinder along with the squid,salt and mix thoroughly. Spread the resulting mass with a slide, pour mayonnaise, without stirring, sprinkle the salad with ground walnuts.

Salad with scallop with cheese and potatoes

Scallop meat - 300 g
Hard cheese - 100 g
Potatoes - 100 g
Eggs - 2 pieces
Green peas( canned) - 50 g
Mayonnaise light - 150 g
Dill andparsley - 1 bunch
Cayenne pepper - 5 g
Salt to taste
Finely chop boiled scallop meat, boiled potatoes and eggs. Add green peas, grated cheese, mix, salt and pepper to taste. Season the salad with mayonnaise, sprinkle with finely chopped parsley and dill before serving.

Salad with shrimps

Boiled shrimp pulp - 200 g
Green peas( canned) - 100 g
Tomatoes - 100 g
Fern( shoots) - 50 g
Green onion( pen) - 50 g
Dill - 10 g
Carrots cooked- 2 pieces
Salad Dressing - 150 g
Salt to taste
Boil the shrimps in boiling salted water for about 3 to 4 minutes, allow to cool in the broth, clean from the shell, mash with a fork. Finely chop boiled carrots, tomatoes and greens, mix with shrimp and add green peas. Stir well, salt to taste and pour salad dressing. Before serving, sprinkle finely chopped dill greens, decorate the finely chopped boiled egg and slices of boiled carrots.

Shrimp salad with eggs and green onion

Shrimp boiled - 200 g
Eggs - 2 pieces
Green onions - 50 g
Olive oil - 10 g
Lemon juice - 5 g
Soy sauce - 50 g
Ginger - 5 g
White wine - 20 g
Pepper red( ground) - 5 g
Salt to taste
Peel the shrimp from the shell and cut into small pieces. Finely chop the boiled eggs and green onions, mix with shrimps, pepper to taste, put them in a salad bowl. For the sauce, mix lemon juice and soledo thoroughly, stirring gently, add olive oil and ginger. Sprinkle the salad with white wine. Separately serve soy sauce.

Crab salad

Flesh of cooked crabs - 150 g
Cucumbers - 1 piece
Lemon juice - 20 g
Olive oil - 50 g
Dill - 1 bunch
Salt to taste
Cut the cucumber into thin dishes,.For the sauce, mix lemon juice and salt thoroughly until completely dissolved, stirring gently, add olive oil. Before serving, season with salad with lemon sauce, sprinkle with finely chopped dill.

Mussel salad

Mussels - 200 g
Eggs - 2 pieces
Cooked rice - 100 g
Green onion - 50 g
Carrots - 1 - 2 pieces
Celery root - 30 g
Salad dressing - 50 g
Saltto taste
Prepared for salad mussels fill with a small amount of cold water, add the roots( carrots, celery), suitable spices and simmer for 40 minutes on low heat with the lid closed. Allow to cool, cut into thin slices. Mix with sautéed
boiled eggs, rice, green onions, salt to taste and pour salad dressing. Put it in a salad bowl, decorate the salad with whole boiled mussels, eggs and finely chopped green onions.

Salad of sea kale

Salad of sea kale - 300 g
Olive oil - 50 g
Onion - 2 heads
Lemon juice - from 1 lemon
Garlic - 3 to 4 cloves
Dill - 1/2 bunch
Salt to taste
Passerfinely chopped onions in olive oil, mix with cabbage, add crushed garlic and mix thoroughly. Before serving, sprinkle the salad with lemon juice and garnish with finely chopped dill.

Salad from sea kale, carrots and eggs

Sea cabbage - 400 g
Carrots - 2 - 3 pieces
Eggs - 3 - 4 pieces
Mayonnaise - 200 ml
Salt and pepper to taste
Cut the sea kale into small pieces. Wash and cleaned carrots on a large grater. Eggs boil hard and chop finely.
In the salad bowl lay a layer of sea kale, salt and pepper to taste and pour mayonnaise;then a layer of carrots, also salt and pepper to taste and pour mayonnaise. Then again lay a layer of sea kale, salt, pepper and pour mayonnaise, then a layer of chopped eggs dressed with mayonnaise, then a layer of cabbage and carrots.
Decorate the salad with boiled egg slices and leave in a cool place for 2 to 3 hours.

Sea kale salad with prunes and nuts

Sea cabbage - 300 g
Prunes - 200 g
Hazelnuts - 150 g
Onion - 150 g
Lemon juice - 50 ml
Olive oil - 100 g
Dill - 1 bunch
Salt and pepper to taste
Cut the sea kale, prune the prunes, pour boiling water and let it swell so that the bones can be removed. Take out the bones, cut into small pieces. Onion finely chop. Nuts of walnuts finely cut or open. Dill finely chopped. Mix the cabbage, prunes, onions, add the kernels of nuts, dill, salt and pepper to taste. Sprinkle with lemon juice and season with olive oil.

White cabbage salad

White cabbage - 750 g
Carrot - 100 g
Lemon juice - 30 g
Green onion - 100 g
Apples - 100 g
Olive oil - 100 g
Sugar - 20 g
Dill - 1 bunch
Salt to taste
Finely chop the prepared cabbage, fold in enameled dishes, salt and grind with salt until the juice is released. Add the grated carrot, finely chopped onion, mix thoroughly, pour lemon juice and put it on a cold place for 2 hours.
Before serving, add sugar, season with olive oil, sprinkle finely chopped dill and decorate the salad with cleaned apples, sliced ​​slices.

Red cabbage salad

Cabbage reddish - 300 g
Eggs - 1 piece
Apple vinegar - 30 g
Olive oil - 50 g
Capers - 10 g
Pepper red( ground) - 10 g
Salt to taste
Finely chop the cabbage, rub it with salt, pour vinegar and let stand 2 - 3 hours. Then sprinkle with pepper and season with olive oil. Transfer the finished salad to a salad bowl, decorate with capers and sprinkle with chopped egg.

Cabbage and carrot salad with prunes

White cabbage - 500 g
Carrots - 200 g
Prunes - 200 g
Lemon juice - 70 ml
Olive oil - 50 ml
Sugar and salt to taste
Finely chop the prepared cabbage, fold inenameled dishes, salt and grind with salt until it releases juice. Carrots grate on a large grater. Prunes wash, pour boiling water and leave to swell, so you can remove the bones. Take the prunes out of the prunes and cut them into small pieces. Mix the shredded cabbage, grated carrot and prunes, sprinkle with sugar, pour lemon juice and season with olive oil.

Tomato salad with olives and feta cheese

Tomatoes - 300 g
Cucumbers - 100 g
Radish - 150 g
Olives - 100 g
Feta cheese - 150 g
Olive oil - 100 g
Lemon juice - 50 ml
Dill -1 bunch
Thyme - 3 - 4 sprigs
Salt and pepper to taste
Cut tomatoes, cucumbers and radish into small cubes. Cheese cut or crumble. Mix vegetables and cheese, add olives without pits - preferably black. Add finely chopped greens and mix again thoroughly. In a separate bowl, mix olive oil, lemon juice, pepper and salt. Season the salad and serve. Tomatoes with cheese

Tomatoes with cheese

Tomatoes - 400 g
Cheese( feta or mozzarella) - 200 g
Olive oil - 100 g
Lemon juice - 30 ml
Vinegar - 20 ml
Dill - 3 - 4 sprigs
Basil - 1 bunch
Salt and pepper - to taste
Cut tomatoes into slices. Cheese cut into small pieces or crumble. Gently mix the tomatoes with the cheese in a salad bowl, salt, pepper, sprinkle with vinegar and lemon juice. Sprinkle finely chopped greens of dill and basil and season with olive oil.

Tomato salad with cheese, eggs and garlic

Goat cheese - 200 g
Tomatoes - 200 g
Eggs - 4 pieces
Garlic - 3 - 4 cloves
Celery greens - 50 g
Mustard leaves - 30 g
Mayonnaise 150 g
Salt to taste
Cut the tomatoes into slices. Hard boiled eggs finely chop. Cheese crumble, mix all the ingredients, add finely chopped garlic and greens. Stir, salt to taste, season the salad with mayonnaise.

Tomato salad with cauliflower, cheese and champignons

Tomatoes - 400 g
Cabbage colored - 300 g
Cheese( feta or brynza) - 150 g
Olives( pitted) - 100 g
Marinated marinated mushrooms - 100 g
Olive oil- 100 g
Lemon juice - 50 ml
Dill - 1 bunch
Salt and pepper to taste
Cut tomatoes into small slices. Boil the cauliflower until cooked in salted water, disassemble on inflorescences. Cheese cut into small cubes or crumble. Olives cut into rings. Dill finely chopped. Mix everything thoroughly, season with salt, pepper, sprinkle with lemon juice and season with olive oil.

Tomato and cucumber salad with radish

Tomatoes - 300 g
Cucumbers - 300 g
Radish - 200 g
Onion - 150 g
Olive oil - 100 g
Lemon juice - 30 ml
Dill and parsley - 1 bunch
Basil- 3-4 sprigs Salt and pepper to taste
Cut tomatoes and cucumbers into small cubes. Radish rub on a large grater. Onion finely chop. Green parsley, dill and basil finely chopped. Mix the vegetables, salt, pepper to taste, sprinkle with lemon juice. Add finely chopped greens, mix again thoroughly. Season the salad with olive oil.

Tomato salad with paprika, rice and greens

Tomatoes - 400 g
Bulgarian pepper( multi-colored) - 300 g
Black olives( pitted) - 100 g
Rice - 100 g
Green onion - 50 g
Dill and parsley - 1 bunch
Garlic - 4 to 5 teeth
Lemon juice - 50 ml
Olive oil - 100 ml
Salt and pepper to taste
Cut tomatoes into small cubes. Multicolored sweet Bulgarian pepper - red, yellow, green - cut into strips. Garlic let through the press. Cut the greens finely. Rice until ready. Mix the vegetables, rice, garlic and greens, salt, pepper to taste. Sprinkle with lemon juice and season with olive oil.

Salad of cucumbers, radish and carrots with greens

Cucumbers - 100 g
Carrots - 50 g
Radish - 50 g
Endive - 100 g
Fern shoots - 100 g
Mayonnaise - 100 g
Dill - 1 bunch
Parsley - 1bunch
Salt to taste
Rinse the endives and shoots of the fern, dry on a napkin and finely chop. Grate the grated carrot and radish, and cut the cucumber into circles. Salt to taste, mix and season with mayonnaise. Before serving, sprinkle finely chopped dill and parsley.

Cabbage salad with potatoes

Cabbage - 300 g
Potatoes - 100 g
Eggs - 1 piece
Olive oil - 50 g
Apple vinegar - 10 g
Cayenne pepper - 5 g
Dill and parsley - 1 bunch
Salt to taste
Slice cabbage with straws, season with oil and vinegar, put in a salad bowl. Boiled potatoes cut into cubes, mix with parsley greens, salt to taste, season with vinegar, sprinkle with pepper. Put the potatoes around the cabbage.
Decorate the salad with a hard-boiled egg: remove the yolk and put it on the cabbage in the center, and cut the squirrels with strips and put them "chamomile" around the yolk. Before serving, sprinkle with finely chopped parsley and dill.

Spinach and sorrel salad

Steak of spinach and sorrel - 300 g
For sauce:
Green onion - 20 g
Garlic - 4 cloves
Nuts walnut - 100 g
Dill and parsley - 1 bunch
Olive oil - 50 g
Saltto taste
Boil in salted water, peeled and washed stems of spinach and sorrel, pour into a colander, put in a salad bowl.
When making the sauce, chop the nuts, garlic, onions and greens in a blender, add salt to taste, add olive oil. Season the salad with cooked sauce. Before serving, sprinkle with finely chopped parsley and dill.

Cumin salad with cabbage

Young shoots and cumin leaves - 120 g
Cucumber - 100 g
Cabbage leaf - 100 g
Dill and parsley - 1 bunch
Eggs - 2 pieces
Lemon juice - from 1 lemon
Olive oil - 60g
Salt to taste
Thoroughly wash the caraway shoots, dry on a napkin and finely chop. Add finely chopped cabbage, cucumbers and boiled eggs, mix well, salt to taste, pour lemon juice and season with olive oil. Before serving, sprinkle the salad with finely chopped parsley and dill.

Salad with bamboo

Salad with cabbage - 200 g
Bamboo shoots( canned) - 200 g
Potatoes - 100 g
Cucumbers - 200 g
Tomatoes - 200 g
Eggs - 3 pieces
Olive oil - 50 g
Lemon juice - 50 gg
Dill and parsley - 1 bunch
Salt to taste
Finely chop the prepared salad, cucumber, tomatoes and bamboo shoots. Add the diced potatoes and boiled eggs. Stir well, season to taste, pour lemon juice and olive oil. Before serving, sprinkle with finely chopped parsley and dill.

Potato Salad

Potato Salad

Potato Salad

Potato Salad

Potato Salad

Potato Salad

Potatoes - 500 g
Green onion - 50 g
Apple Vinegar - 50 g
Olive Oil - 50 g
Pepper Red( Ground) - 10 g
Dill and parsley - 1 bunch
Salt to taste
Slice the peeledboiled potatoes, put in ceramic dishes, add finely chopped green onions. Salt, pepper to taste, pour vinegar and olive oil, mix and lay in a salad bowl. Before serving, sprinkle with finely chopped parsley and dill.

Carrot salad with caraway seeds

Carrots - 500 g
Apples - 100 g
Nuts walnut - 100 g
Lemon - 1 piece
Cumin - 5 g
Sugar - 50 g
Prepared carrots grate on a large grater. Wash and peel the apples, remove the core, then grate them and mix with the carrots. Add finely chopped walnuts, sugar, lemon juice, cumin, and decorate with halves of walnut kernels.

Bean salad with potatoes and onions

Beans - 500 g
Potatoes - 400 g
Onions - 100 g
Onions green - 50 g
Thyme - 3 - 4 sprigs
Lemon juice - 30 ml
Olive oil - 100 ml
Salt and pepper - to taste
Cook the beans pre-cooked until ready. Wash potatoes and cook in a "uniform".Cool, peel and cut into small cubes. Onion finely chop. Cut the greens finely. Mix beans and potatoes, add onions, greens, salt, pepper and sprinkle with lemon juice. Season the salad with olive oil.

Bean salad with beef

Bean boiled - 400 g
Boiled beef - 300 g
Onion - 200 g
Garlic - 1 head
Olive oil - 100 ml
Parsley and dill - 1 bunch
Salt and pepper to taste
Wash the dark beans until they are ready. Beef boil until soft, cut into small pieces. Onion finely chop and fry until golden brown. Garlic let through the press. Mix the beans, meat and onions, add the garlic, salt and pepper to taste. Sprinkle with finely chopped parsley and dill, season with olive oil.

Bean salad with celery and greens

Beans - 400 g
Celery root - 1 - 2 pieces
Onion - 2 heads
Garlic - 2 to 3 cloves
Green onion - 1 bunch
Dill and parsley - 1 bunch
Olive oil- 100 ml
Lemon juice - 70 ml
Salt, sugar and pepper to taste
Beans soak in advance for 10 - 12 hours, cook until ready, allow to cool. Root the celery, cook until ready, cut into small cubes. Onion finely chop. Chop onion and dill with parsley finely chopped.
Mix beans, celery, add onion and greens. Salt, pepper, sprinkle with lemon juice and season with olive oil. Pumpkin Salad

Pumpkin Dinner - 500 g
Cucumber - 100 g
Onion - 80 g
Caraway seeds - 10 g
Tomatoes - 100 g
Olive oil - 100 g
Lemon juice - from 2 lemons
Cayenne pepper - 5 gg
Salt to taste
Cut the pumpkin cubes and boil in a small amount of salted water. Cut cucumbers into cubes, and tomatoes - slices, finely chop or grate onion. Prepared vegetables mix, salt to taste, season with lemon juice and olive oil. Pepper and cumin are recommended to be added immediately before serving.

Dandelion salad with green onion

Dandelion leaves - 200 g
Green onion - 100 g
Parsley and dill - 1 bunch
Lemon juice - 50 g
Olive oil - 50 g
Salt to taste
Dandelion leaves thoroughly wash under running water, soak in cold water for 30 minutes and finely chop. Add chopped parsley and onion. Mix well, salt to taste, season with lemon juice and olive oil, sprinkle with finely chopped dill. Salad from chicory roots with Jerusalem artichoke

Chicory roots - 400 g
Jerusalem artichoke - 400 g
Lemon - 1 piece
Parsley and dill - 1 bunch
Olive oil - 100 g
Curry powder - 10 g
Salt to taste
Thoroughlywash, clean and finely chop the roots of chicory. Boil and cut the Jerusalem artichoke. Stir, salt to taste, sprinkle curry, pour lemon juice, season with olive oil. Before serving, sprinkle with finely chopped parsley and dill.

Nettle salad with nuts

Nettle with nuts

Young nettle - 800 g
Onion green - 120 g
Fern shoots - 100 g
Parsley - 1 bunch
Dill - 1 bunch
Nuts walnut - 100 g
Salad dressing - 200 g
Salt iodized -10 g
Carefully rinsed leaves of young nettle fill with steep boiling water and hold under the lid for 2 - 3 minutes. Throw in a colander, let the water drain and finely chop. Mix nettle leaves with finely chopped green onions and fern shoots. Add finely chopped walnut kernels, salt to taste, fill with salad dressing. Before serving, sprinkle the salad with finely chopped parsley and dill.

Dandelion salad with fern and endive

Dandelion leaves - 400 g
Green onion - 100 g
Endive - 100 g
Fern shoots - 100 g
Parsley and dill - 1 bunch
Cucumbers - 200 g
Eggs - 5 pieces
Mayonnaiselight - 200 g
Salt to taste
Carefully wash the leaves of a dandelion, spring onion, endive, fern shoots, parsley and dill under running water. Finely cut the greens, add diced cucumber and hard-boiled eggs, salt to taste, season with light mayonnaise salad.

Pumpkin salad with raisins

Pumpkin - 500 g
Carrots - 300 g
Nuts walnuts - 100 g
Raisins - 50 g
Dried figs - 50 g
Lemon - 2 pieces
Sugar - 100 g
Salt to taste
Pumpkin cutcubes and boil in a small amount of salted water. Carrots grate on a large grater. Finely cut the dried figs and walnuts. Mix pumpkin and carrots, add nuts, raisins and figs, sprinkle with sugar, add salt to taste and pour lemon juice. Decorate with raisins and halves of walnut kernels.

Carrot salad with prunes

Carrots - 500 g
Prunes - 300 g
Sour cream - 200 ml
Salt and sugar to taste
Wash carrots thoroughly, peel and grate on a coarse grater. Prunes wash, pour boiling water and let stand for 20 - 30 minutes, so you can remove the bones. Take out the bones, cut the prunes into small pieces. Put the carrots together with prunes in a salad bowl, salt to taste, sprinkle with sugar, mix thoroughly. Fill the salad with sour cream and serve to the table.

Chicken salad with prunes

Chicken meat - 300 g
Prunes( pitted) - 200 g
Hazelnuts - 100 g
Garlic - 3-4 cloves
Juice from 1 lemon
Dill and parsley - 1 bunch
Mayonnaise light -150 ml
Salt to taste
Finely chop the boiled chicken meat, add finely chopped prunes( pre-soaked in hot water for 1 to 2 hours).Add ground kernels of walnuts and garlic, mix with chicken meat and prunes, salt to taste. Pour the salad with lemon juice, immediately before serving, season with mayonnaise. Garnish with finely chopped parsley and dill.

Chicken salad

Chicken - 120 g
Green olives - 10 g
Green peas - 20 g
Endive salad - 15 g
Soy sauce - 30 g
Egg - 1 piece
Cucumbers or tomatoes - 25 g
Dill - 10 g
Basil - 5 g
Salt to taste
Slice the boiled chicken pulp and vegetables into small pieces. Mix thoroughly, season with salt and season with soy sauce. Decorate the prepared salad with a piece of the flesh of the bird, cut into thin oblong pieces, boiled with a hard chopped egg and finely chopped greens of basil and dill.

Salad with chicken, pineapple and apples

Cooked chicken - 200 g
Pineapples - 200 g
Apples - 100 g
Salad dressing - 100 g
Lemon juice - 20 g
Pepper red( ground) - 10 g
Salt to taste
Cut the boiled chicken into slices, peel apples and pineapples and cut into cubes. Mix the chicken with sliced ​​apples and pineapple, sprinkle with lemon juice, salt and pepper to taste, let stand 1/2 hour. Before serving, pour salad dressing and decorate the salad with slices of pineapple.

Chicken salad with apples

Chicken meat - 200 g
Apples - 100 g
Canned corn - 100 g
Pomegranate juice - 10 g
Green onion( pen) - 10 g
Young mustard leaves - 20 g
Mayonnaise light - 100 gg
Salt to taste
Cut the boiled chicken meat into strips, add peeled and finely chopped apples, previously removing the cores and seeds. Mix the meat, apples, corn, finely chopped green onions and mustard leaves. Salt, sprinkle with pomegranate juice and season with light mayonnaise.

Turkey salad

Cooked turkey - 200 g
Cucumbers - 100 g
Tomatoes - 50 g
Green beans - 50 g
Green peas( canned) - 50 g
Eggs - 1 piece
Yellow pepper - 50 g
Dill - 10 g
Parsley - 10 g
Basil - 5 g
Salad Dressing - 100 g
Salt to taste
Cut the meat of the boiled turkey in thin slices, cucumber and tomatoes in thin slices. Boiled beans slice 2 - 3 cm slices, pepper - straw, salt to taste.
Put some of the prepared vegetables and dill greens in a salad bowl and pour salad dressing. Lay the slices of the bird on top, rest the vegetables and cut boiled eggs around the slide.

Turkey salad with asparagus and green peas

Turkey fillet - 100 g
Asparagus - 100 g
Green peas( canned) - 50 g
Dill and parsley - 1 bunch
Mayonnaise light - 100 g
Salt to taste
Mix thoroughly the slicedslices of stewed asparagus, finely chopped boiled turkey meat, add green peas. Salt to taste, season with light mayonnaise. Before serving, sprinkle with finely chopped parsley and dill.

Game salad with potatoes, carrots and champignons

Pheasant fillet - 200 g
Potatoes - 100 g
Carrots - 100 g
Bucket - 1 head
Champignons - 100 g
Green peas( canned) - 50 g
Dill and parsley- 1 bunch
Mayonnaise light - 100 g
Salt to taste
Cut small cubes of boiled and peeled potatoes and carrots, add finely chopped boiled meat, green peas and boiled( or marinated) mushrooms. Salt to taste, season the salad with light mayonnaise, sprinkle with parsley and dill finely chopped before serving.

Game salad with vegetables

Game( ready) - 250 g
Fresh cucumbers - 50 g
Tomatoes - 50 g
Beans - 50 g
Carrots - 50 g
Green peas - 50 g
Celery - 30 g
Asparagus -30 g
Salad dressing - 20 g
Salad dressing - 100 g
Dill and parsley - 1 bunch
Pepper red( ground) - 10 g
Salt to taste
Cut boiled or fried game( pheasant, partridge, quail) with thin, elongated slices, boiled carrots - circles, boiled asparagus and podsLena beans - slices by 2 - 3 cm. chicory cut into fine strips, fresh tomatoes and cucumbers - circles, add green peas, salt and pepper to taste.
In the center of the salad bowl, place finely chopped chicory, on it with slices of game, and around the game lay the vegetables without stirring them. Before serving, pour salad dressing( or serve it separately), sprinkle finely chopped parsley and dill.

Rabbit salad with cucumbers and apples

Rabbit meat - 200 g
Salted cucumbers - 100 g
Apples - 100 g
Onion - 1 head
Escarole - 50 g
Olive oil - 50 g
Mustard - 20 g
Pepper red(ground) - 10 g
Dill and parsley - 1 bunch
Sugar - 5 g
Salt to taste
Finely slice the boiled rabbit meat, pickled cucumbers, lettuce, onions and apples, mix, season with butter, sugar, pepper, mustard and salt. Put in a salad bowl. Before serving, sprinkle with finely chopped parsley and dill.

Salad with tongue and asparagus

Boiled beef tongue - 200 g
Asparagus - 100 g
Green peas( canned) - 50 g
Dill - 20 g
Parsley - 10 g
Salad dressing - 50 g
Pepper fragrant - 10 g
Salt to taste
Boiled tongue cut into cubes, add chopped boiled asparagus, green peas, finely chopped greens of dill and parsley. Stir thoroughly, season with salt and pepper to taste. Put it in a salad bowl, pour salad dressing, decorate with green peas and greens of dill.

Salad with deer

Deer meat - 200 g
Carrot - 100 g
Onion - 2 heads
Garlic - 3 to 4 cloves
Pepper red( ground) - 10 g
Olive oil - 50 g
Salt to taste
Cut straws raw carrots, blanchits 5 minutes, throw in a colander. Cut the meat( thinner than for beef Stroganoff), fry in oil, let it cook in a little water. Pass the finely chopped onions. Mix the ingredients, add finely chopped garlic, red ground pepper, salt to taste. Before serving, warm the salad well.

Pear shake salad

Pears - 400 g
Apricots - 200 g
Cherries - 200 g
Lemon juice - from 2 lemons
Fruit sauce - 200 g
Peel, remove core and seeds from ripe pears, cut into strips, drizzlelemon juice and put in a croissant. Cut in half and remove bones from ripe apricots, cut into slices and lay the second layer. Then add a layer of cherries without pits. Season the sauce with raspberry syrup, pineapple and lemon juice.

Apricot jelly

Apricots - 12 pieces
Sugar - 50 g
Lemon juice - 50 g
Gelatin - 20 - 25 g
Boil the apricots in liquid syrup, wipe them through a sieve, add gelatin mass dissolved in hot water and lemonjuice. Pour into a jelly and cool. Dip the form for a minute in hot water, topple the jelly on a dish and serve it to the table.

Multicolored parfait

Juice crimson - 250 ml
Raspberry syrup - 250 ml
Apricot juice - 250 ml
Apricot syrup - 250 ml
Lemon juice - to taste
Cook 1 cup of raspberry juice with 1 glass of syrup, also prepare fruit and berry juicesother shades. Add to each lemon juice, freeze separately from each other in different forms to half the preparedness. Fold in parts into a general form and freeze completely.

Sherbet fruity and berry

Fruits - 500 g
Berries - 500 g
Lemon - 2 pieces
Fruit syrup - 250 g
Sugar - 400 g
Peel the apricots, plums, pears, cut them from the skin. Remove cherries from the cherries. Add fresh berries - raspberries, blackberries, red or black currants. Grind the fruit and berry mixture in a mixer. Pour into enameled dishes, add lemon juice, sugar and fruit syrup and put in the freezer for 2.5 - 3 hours.
To give the sherbet a more delicate and delicate taste, it is recommended to beat the fruit mass in the mixer one more time, then put it in the freezer and freeze the sherbet for half an hour.

Apricot sherbet with lemon ice cream

Apricot juice - 250 ml
Apricot syrup - 100 ml
Lemon syrup - 100 ml
Ice cream lemon - 200 g
Apricots - 100 g
Lemon - 1 piece
Beat apricot juice, apricot and lemon in the mixersyrup. Add the lemon ice cream. Serve sherbet chilled in tall glasses, decorate with halves of apricots and lemon slices.

Lemon souffle

Lemon - 1 piece
Eggs - 8 pieces
Sugar - 250 g
Scrunch a large lemon on the grater, add the sugar. Stirring, beat one 8 yolks one by one and rub the mass to the density of fatty sour cream. Whisk the proteins into a thick foam, gently combine with the mashed yolks and pour into a greased form. Bake in a moderately hot oven for 15 to 20 minutes. Serve to the table in the form.

Lemon-peach salad-cocktail

Lemon - 2 pieces
Peaches - 400 g
Honey liquid - 100 g
Cherries - 200 g
Eggs - 4 pieces
Sugar powder - 250 g
Peel off the peel, remove the seeds and slice the lemons. Lay a layer of chopped lemon slices in kremanki, pour liquid honey. Lay the second layer of cherries without pits, sprinkle with powdered sugar. Lay the third layer of sliced ​​peaches, decorate the top with whipped whites.

Apple mousse

Apples( acid varieties) - 500 g
Sugar - 200 g
Eggs - 3 pieces
Lemon juice - 10 ml
Wash the apples, knit with fork, put on a baking sheet and place in the oven with medium heat for 15 to 20 minutes. Baked apples are hot through a sieve. In apple puree pour in the cooled sugar syrup, lemon juice and proteins and whisk until a lush mass is obtained. Serve the apple mousse chilled.

Cake "Bird's milk"

Lemon - 2 pieces
Eggs - 4 pieces
Sugar - 250 g
Gelatin - 25 g
Pour gelatin 1/4 l of cold boiled water, leave for swelling for 30 - 40 minutes. Add the juice of 1 lemon, warm it in a water bath until the gelatin is completely dissolved( but do not boil), cool. Whip 4 squirrels with sugar into a firm foam and combine with the prepared gelatin.
Stir thoroughly, put into a cake mold, put to freeze in the refrigerator. Before serving, decorate with lemon slices, suitable fresh fruit or berries.

Grape salad-cocktail

Grapes - 400 g
Apples - 200 g
Pear - 200 g
Peaches - 200 g
Apricots - 200 g
Nuts walnuts - 100 g
Eggs - 4 pieces
Lemon juice - from 2 lemons
Sugarpowder - 300 g
Peel off the peel, remove the core and seeds from ripe apples and pears and cut them into cubes. Lay in layers in vases and drizzle with lemon juice. Lay a layer of grapes without pits, add finely chopped peaches and apricots. Decorate with whipped whites and sprinkle with chopped nuts.

Apricot sherbet

Apricot juice - 1 l
Sugar - 600 g
Vanilla sugar - to taste
Carnation oil - to taste
Freshly made apricot juice pour into glass or enameled dishes, add sugar at the rate of H 1/2 - 4 cups per 1l of juice. Stir thoroughly until the sugar is completely dissolved, add clove oil and vanilla sugar to taste. Bring to a boil and boil on low heat until the jelly is thick. Allow to cool under the lid, drink sherbet chilled.

Interested in long-livers in the south of France, Italy and Spain, the scientists found that apart from a similar diet, these people differ in certain psychological characteristics. They were united by the following qualities:
- a natural mind, a keen interest in surrounding events and a good memory;
- absence of unreasonable anxiety, unrest;
- the presence of optimism and sense of humor;
- the ability to react to simple pleasures;
- the ability to notice beauty where others saw only darkness;
- great adaptability;
- live in the present;
- not very concerned about thoughts of death;
- live with pleasure;
- life is initially good;
- believers, but without religious orthodoxy.

Nutrition habits of long-livers:
- eat moderately, willingly experiment with food;
- do not have any special diets;
- their diet includes a wide variety of foods rich in protein and low in fat;
- there is no uniformity in taking alcohol: some consume it moderately, others sometimes very much, others generally abstain;
- in their entire life they took fewer medicines than many people take in a week;
- the majority consumed coffee.

Behavior of centenarians:
- get up early;
- sleep is six to seven hours, although in general stayed in bed until eight o'clock;
- Regarding smoking, many abstained altogether, others used to smoke moderately, but abandoned, others were inveterate smokers of the tube;
- creativity to many supports interest in life.