Saturday Saturday is a great day - there is no need to rise at cock-crow and have bite of yesterday's sandwich on the way to work. It is time to draw attention to the most beloved person (yourself, of course). Make your specialty, favorite dessert and a couple of salads, which should satisfy you first hunger and wont do any damage to your beautiful forms. Briefly
Menu
Salad With Tomatoes And Lettuce
Description
Tomato is an ideal vegetable to garnish any dish. Vegetable salads were usually served with roast dishes.
Method
Combine sliced tomatoes and beans , dress with oil, salt, sprinkle with greens and decorate with lettuce leaves.
Ingredients
4 ea tomatoes; 5 ea lettuce leaves; 1 c canned beans; 1 c chopped celery and dill greens; 3 tb oil; salt;
Pilaf With Rabbit
Description
Different dishes with rabbit were traditional in the menu of holiday aristocratic dinners. They were served with a great number of sauces.
Method
Slice meat and soak in vinegar marinade for 2 hours, take out and dry with paper towels, then fry in fat until golden.Cook well washed rice in boiling water, add fried meat, fat, salt and then stew covered in the oven. Fry grated carrot, diced onion in fat and add in the pilaf. Stew until done.
Ingredients
1 kg rabbit; 1 c rice; 1 ea carrot; 1 ea onion; salt; ground pepper; 2 c water; 2 tb oil;
Sochni Tverskie
Description
Sochen is a folded flat cake with a filling made from tvorog (cottage cheese). Sochni will be a perfect dessert for tea or a light snack in the middle of the day. Serve with melted butter.
Method
Make unleavened dough and roll it out finely, 15 cm in a diameter. Put the filling on a half, cover and pinch the edges. For the filling, combine cottage cheese with eggs, sour cream and sugar. Bake in a well heated oven until light brown.
Ingredients
5,5 c flour; 1 c water; 50 g butter; salt; Filling:; 700 g tvorog (cottage cheese); 5 ea eggs; 4 tb sour cream; 4 tb sugar;
Saturday
Combine sliced tomatoes and beans , dress with oil, salt, sprinkle with greens and decorate with lettuce leaves.
Slice meat and soak in vinegar marinade for 2 hours, take out and dry with paper towels, then fry in fat until golden.Cook well washed rice in boiling water, add fried meat, fat, salt and then stew covered in the oven. Fry grated carrot, diced onion in fat and add in the pilaf. Stew until done.
Make unleavened dough and roll it out finely, 15 cm in a diameter. Put the filling on a half, cover and pinch the edges. For the filling, combine cottage cheese with eggs, sour cream and sugar. Bake in a well heated oven until light brown.