12 Spring Recipes: Lean On Vegetables (Part 2)

7. farm-style Cutlets

Ever need:

• 500 g of beef,
• 300 g of pork,
• chicken breast fillet,
• 1 onion,
• 1 potato,
• 1 egg,
• 2 garlic cloves,
• salt and pepper to taste.

For breading:

• corn flour and ground red pepper,
• vegetable oil.

To garnish:

• boiled carrots,
• boiled broccoli,
• boiled potatoes,
• tomato and greens.

Preparation:

1. Wash all the meat and chicken fillets, cut into pieces, and peel the onion and garlic. Spin the meat, onion and garlic twice through the meat grinder.
2. Peel the potatoes and grate them on a fine grater. Add the resulting minced potatoes, egg, salt, pepper, mix and beat with a spatula. Mince with pepper and salt to taste.
3. Form round cutlets from minced meat. Roll in cornmeal breadcrumbs and fry on both sides in vegetable oil.
4. Then add a little water, cover with a lid, and simmer for 5-7 minutes. Serve with boiled vegetables, garnish with herbs and tomatoes.

8. Casserole “bed” with cauliflower

Ever need:

• 2-3 potatoes,
• 200-300 g of beef,
• 100 g cauliflower,
• 100 g broccoli,
• 1 small onion,
• 1 teaspoon olive oil,
• 1 tbsp grated cheese,
• 1 tablespoon chopped greens,
• 2 tablespoons sour cream,
• salt.

For decoration:

• red pepper,
• green.

Preparation:

1. Peel the potatoes and cook them in salted water. Drain the broth and rub the potatoes through a sieve. Then add 0.5 cups of broth to the potatoes and mix everything together.
2. Boil the beef until ready, pass it through the meat grinder twice with the peeled onion. Add 2 tablespoons of sour cream and mix. Boil the cauliflower and broccoli.
3. In a greased form with olive oil, put a layer of mashed potatoes, minced meat on it, and sprinkle with herbs. Put the broccoli and cauliflower florets in a circle on the minced meat, alternating in color.
4. From the remnants of puree with the help of a pastry bag, put in the center of the rose. Sprinkle with grated cheese. Bake for 15 minutes in the oven at + 180°C. Garnish with rings of red pepper and herbs.

9. Chicken fillet baked with broccoli sauce

Ever need:

• 300 g of frozen broccoli,
• 2 cloves of garlic,
• 4 sprigs of green Basil,
• 100 ml of natural yoghurt,
• 2 chicken fillets,
• 200 g mozzarella cheese,
• salt, ground black pepper.

Preparation:

1. Boil the broccoli until tender, flip it on a sieve and then chop it in a blender. Peel the garlic and pass it through a press. Chop the Basil. Mash the mozzarella cheese with a fork.
2. Mix the yogurt with the Basil, garlic and cheese. Mix half of the resulting sauce with the broccoli, season with salt and pepper.
3. Cut each fillet in half and beat well. Preheat the oven to + 180°C. Put half of the fillet pieces in a mold and spread with the broccoli sauce.
4. Top with the remaining chicken fillet, spread with the remaining sauce (without broccoli) and bake for 30 minutes.

10. Roll of spinach

Ever need:

• 100 g spinach,
• 3 sprigs of parsley,
• 2 eggs,
• 2 tablespoons flour,
• olive oil,
• 130 g fillet of raw (or lightly salted) salmon,
• 100 g cream cheese,
• 3 tablespoons sour cream,
• 2 tablespoons lemon juice,
• 1 teaspoon gelatin,
• salt and black pepper.

Preparation:

1. Preheat the oven to + 160°C. Divide the eggs into whites and yolks. Whisk the whites into a strong foam. Chop the spinach leaves and parsley.
2. In the bowl of a food processor, put the yolks, flour, a pinch of salt, spinach and parsley. Chop everything. Add the green mixture to the whipped whites.
3. Line a baking sheet with parchment and grease it with olive oil. Lay out the dough in a thin layer and smooth it out. Put in the preheated oven for 5 minutes.
4. Turn the finished cake onto a sheet of foil, remove the paper, and cool. Soak the gelatin in 2 tablespoons of water, leave for 10 minutes, then heat until completely dissolved.
5. Cut the salmon fillet into small cubes. Beat the cream cheese, sour cream and lemon juice, add salt and pepper. Pour the melted gelatin through a strainer, mix everything well.
6. Spread the cream mass in a thin layer on the green cake. Spread the salmon cubes on top. Roll the roll and wrap it in foil. Remove to the refrigerator for 2-3 hours.
7. Cut the roll into slices. The roll can be stored in the refrigerator for 2-3 days, so feel free to prepare it in advance.

11. Pizza with spinach and cherry tomatoes

Ever need:

• 220 g flour,
• 1 pinch of salt,
• 1 teaspoon dry yeast,
• 50 ml of water,
• 1 tablespoon olive oil,
• 200 g spinach,
• 6 mushrooms,
• 6 cherry tomatoes,
• 3 tablespoons tomato sauce,
• 150 g grated cheese,
• ground black pepper.

Preparation:

1. Sift the flour with salt, add water, olive oil and knead the dough. Knead thoroughly, cover with a towel and leave for 40 minutes.
2. Wash the spinach, cook for 2 minutes in boiling salted water, flip on a sieve and then cut. Cut the mushrooms into slices, and cut the cherry tomatoes into halves.
3. Preheat the oven to + 190°C. Roll out the dough into a flat cake. Brush it with tomato sauce, lay the spinach, a little salt and pepper, then lay the mushrooms, cherry tomatoes. Sprinkle with grated cheese and bake for 15 minutes.

12. Vegetable pie

Ever need:

For the test:

• 1.5-2 cups flour
• 150 g margarine,
• 4 yolks,
• 50-70 ml of water
• vegetable oil for baking,
• 0.5 teaspoons of slaked soda.

For filling:

• 2 eggs,
• 100 g grated cheese,
• 200 ml cream,
• 1 zucchini,
• 1 onion,
• 2 multi-colored peppers,
• 200 g of broccoli.

Preparation:

1. Replace the dough. Combine the flour with the yolks and mash. Add the softened margarine, baking soda, pour in the water and mix thoroughly. Put the dough in the refrigerator for 30 minutes.
2. Make the filling. Peel the onion, chop it finely and fry it. Cut the zucchini into cubes, peel the sweet peppers and also cut them into cubes, divide the broccoli into inflorescences and boil slightly.
3. Put the dough in a greased with vegetable oil form, form the sides. Put zucchini, pepper, broccoli on the dough, sprinkle with onion and grated cheese.
4. Beat the cream with the eggs and pour over the pie. Bake the cake for 40-45 minutes in the oven, preheated to + 180°C.

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