Sweet-Sour Refrigerator Peas for Salads
Make sweet-sour peas for salads with the source’s 1 kg fresh peas, sugar, salt and a little 9% vinegar. Blanch, chill and use them from the refrigerator. Keep the peas chilled.
Refrigerator Pickled Sweet Peppers with Garlic
Make refrigerator pickled peppers from 3 kg sweet peppers, vinegar, garlic and spices. Simmer the pepper pieces briefly, chill the jars and serve cold. Serve cold with dinner.
Mixed-Fruit Galette with Butter Pastry
Bake a mixed-fruit galette with cold butter pastry, two cups of fruit and a little lemon and cornstarch. Fold the rim around the filling and bake until bubbling.
Salmon in Soy-Honey Teriyaki-Style Glaze
Cook four salmon portions in a soy-honey glaze with fresh ginger, garlic and lemon. Keep used marinade away from the serving sauce and check the fish centers. Serve with rice.
Skillet Ratatouille with Eggplant and Zucchini
Cook skillet ratatouille with eggplant, zucchini, three peppers and tomatoes. Sauté in stages until tender, then finish with thyme, rosemary and basil. Serve with a fresh salad.
Cabbage Soup with Veal and Tomato
Simmer cabbage soup with 400 g veal, potatoes, carrot and a 400 g can of tomato juice. Cook the meat until tender, then serve the richly flavored broth. Serve hot with bread.
Pumpkin Soup with Potato and Turmeric
Make pumpkin soup with 500 g pumpkin, two potatoes, carrot, garlic, turmeric and cumin. Simmer until tender, blend smooth and adjust with broth as needed. Try it warm with tea.
Home-Style Chicken and Green Bean Soup
Make home-style chicken and green bean soup with 1 kg chicken, three potatoes, carrot and onion. Add green beans near the end and cook the chicken thoroughly before serving.
Homemade Melted Farmer Cheese Spread
Make a homemade melted cheese spread with 500 g farmer cheese, butter, one egg and milk. Melt gently over a water bath, cool quickly and refrigerate the fresh spread promptly.
Adjarian Khachapuri with Cheese and Egg
Bake four Adjarian khachapuri boats from a 500 g flour dough and 400 g cheese. Add one egg to each boat near the end, then serve hot with butter and fresh tomatoes.
Pork Liver Patties with Semolina
Make pork liver patties with 500 g liver, onion, carrot, two eggs and semolina. Rest the mixture, pan-cook small patties and check their centers for thorough doneness.
Baked Beef Samsa with Onion
Bake beef samsa from 500 g flour dough with a 500 g minced beef and onion filling. Seal the pastries well, bake golden and check the meat centers are fully cooked.