Recipe for a side dish made from various grains. Calorie, chemical composition and nutritional value.

A little about beans

Doctors and nutritionists have long been talking about the benefits that this product brings to the body. Peas and lentils, beans and soybeans, chickpeas and peanuts (yes, they're not nuts at all!) and some other legumes are known for their fiber content. In addition, this is the best source of vegetarian protein that is available: it is cheap and (which is important, for example, for ideological vegetarians) you do not need to kill any animals to obtain protein food.

The nutrients found in legumes lower cholesterol levels, normalize blood pressure, and prevent the risks of developing heart disease and such an insidious disease as diabetes. Thanks to the fiber of the product, you feel full for a long time after eating. In addition, this is the best food option for those losing weight. In this article we will look at only a few recipes for cooking beans, although in fact there are a great many of them. In addition, this ingredient allows you to show culinary imagination and experiment - in general, a godsend for beginning “home cooks.”

Almost all legumes (excluding legumes, fresh versions of the product) require pre-soaking. It is best to do this at night (if, for example, you are going to prepare a dish in the morning), for 8-12 hours. Some legumes, such as chickpeas, require soaking for 4-6 hours. And if the product is “correct,” then during this time internal processes that promote germination are activated in it. But it doesn’t matter if you have small sprouts: sprouted chickpeas or regular peas in this form are even healthier, and can be safely used in bean recipes. The procedure itself looks quite simple: pour the beans into a suitable container and fill with cold water so that it covers them. After the specified time, drain the water and wash the peas.

Cereal dishes and side dishes occupy a significant share in the range of products of public catering establishments. Cereals are starchy products with a starch content of up to 72%, so they are high in calories and can complement dishes that contain proteins. Protein in cereals - 7.5-14%; Poltava oatmeal is rich in proteins. Cereal proteins in combination with proteins from animal products provide a complete amino acid complex. Buckwheat porridge combines especially well with liver and milk.

Cereals are rich in vitamins B1, B2 and PP and largely cover our body's need for these vitamins.

The most vitamin B1 is found in buckwheat and oatmeal. It is advisable to combine cereals with milk, cottage cheese and other dairy products. Oatmeal and rice are especially widely used in the nutrition of athletes and children, semolina - in medical and baby nutrition.

When using cereals, legumes, and pasta as side dishes, you should take into account not only their chemical composition, but also how they combine to taste:

• side dishes made from cereals do not go well with fish, except for buckwheat porridge, which is served as a side dish for fried fish (bream, etc.);
• side dishes made from rice are more suitable for dishes made from lamb, boiled chicken and, to a lesser extent, to dishes made from ducks and geese;
• peas are rarely used as a side dish, but beans go well with lamb dishes;
• pasta is a universal side dish, but it is not served with roast duck and geese dishes;
• complex side dishes for meat dishes do not include pasta and cereals, except for steamed rice.

The industry produces a whole range of cereals (ivy and swollen grains, etc.), which facilitate the processes of making cereal dishes. Corn grits and rolled corn grains are widely used.

Preparing for cooking cereals, legumes and pasta

Before cooking, cereals are sifted and sorted, separating unhulled grains and impurities, removing flour, which gives the porridge an unpleasant taste and spreadable consistency. Depending on the size of the kernels and particles, grains are sifted through a sieve with cells of different sizes.

Millet, rice and pearl barley are first washed with warm (40 °C) and then hot (60-70 °C) water, barley - only with warm water (2-3 liters of water per 1 kg of cereal). Wash the cereal 2-3 times, changing the water each time. Do not wash semolina, crushed, rolled cereals.

Currently, the industry produces mainly buckwheat, a quickly boiling kernel. It should not be fried, as it will boil over within 30 minutes. If buckwheat arrived heavily contaminated, it is sorted and washed with warm water 2-3 times. Raw buckwheat from unparboiled grains is pre-fried to speed up cooking. The sorted cereal is poured onto a baking sheet in a layer of no more than 4 cm and, stirring occasionally, fried in an oven at 110-120 ° C until light brown. It should be taken into account that the moisture content of toasted cereal decreases by about 10%, and you need to take a little more water for porridge.

When washed, a significant amount of water remains in the cereals - within 10-30% of the mass of dry cereals. This should be taken into account when dosing the liquid. [5], [23]

Semolina for preparing crumbly porridge is pre-dried on a baking sheet in an oven at 100-120 ° C until light yellow and immediately mixed with oil.

To reduce the loss of nutrients and shorten the cooking time, some cereals (rice, egg, pearl barley) are pre-soaked in cold water for 2-3 hours.

Before cooking, legumes are sorted, removing impurities and damaged grains, washed 2-3 times with water and soaked (except for shelled and split peas) for 3-4 hours. Soaking shortens the cooking time and helps preserve the shape of the legumes. When soaked, the mass of legumes approximately doubles.

Before heat treatment, pasta products are sorted, removing foreign impurities, long products are broken into pieces up to 10 cm, small ones are sifted from flour.

Processes occurring during culinary processing of cereals, legumes and pasta

During culinary processing, cereals, legumes and pasta undergo a number of changes. When soaking and at the beginning of heating, the proteins of cereals, legumes and pasta absorb water and swell. With further cooking, as the temperature rises, a redistribution of moisture occurs inside the grains. During the cooking process, proteins denature (coagulate), and the water they absorb during soaking is pressed out and absorbed by the gelatinizing starch. During gelatinization, water is absorbed from 150 (buckwheat) to 300% (pearl barley) of the starch mass.

The rate of moisture redistribution for different cereals and legumes is not the same, which depends on the physicochemical properties of the grain. When starch gelatinizes, water-soluble substances are absorbed along with water, which contributes to better absorption of cereals, legumes and pasta. Moreover, the higher the humidity of the porridge, the more soluble nutrients it contains.

When ready-made porridges are cooled and stored, the starch jellies age and the content of soluble substances decreases. This leads to a deterioration in the organoleptic properties of the products. Millet porridge goes stale the fastest, followed by rice, buckwheat and semolina. Crumbly porridges go stale more slowly than viscous and liquid ones. When cooled porridges are heated, the amount of soluble substances in them increases again and the properties of the porridge are partially restored. In buckwheat porridge, when heated, the amount of soluble substances is restored almost completely, in millet porridge - by half, in rice porridge - by only 20%. Storage at a temperature of 70-80 °C ensures the freshness of cereals and pasta for 4 hours.

The duration of cooking of cereals and legumes is affected by the thickness of their cell walls. In addition, the strength of the cell walls also determines the appearance of the finished grains. Thus, the cell walls of pearl barley grains are not destroyed during cooking, but the shell of rice grains is partially torn during the cooking process, and the shape and integrity of the grains are damaged. When cooked, the protopectin in the grain cell walls is broken down to form water-soluble pectin; cellulose swells and softens; hemicelluloses are partially hydrolyzed. All these processes cause softening of products.

When cooking cereals and legumes, about 30% of B vitamins (thiamine, riboflavin and nicotinic acid) are transferred into the broth. In addition, 15-20% of them are destroyed. A significant amount of mineral salts, soluble carbohydrates, proteins and other substances are transferred from cereals, legumes and pasta into the broth. So, when cooking pasta, 6-10% of all dry substances go into a decoction. Therefore, these decoctions must be used to prepare soups and sauces.

Cereal dishes

One of the most important dishes prepared from cereals is porridge. Porridge is cooked in water, broth, milk, milk diluted with water, or in fruit infusions. The consistency of the porridge can be:

• crumbly (humidity 60-72%),
• viscous (79-81%),
• liquid (83-87%).

For cooking porridge, it is best to use stationary boilers with electric or steam heating, which eliminate the possibility of burning the porridge. The calculated amount of liquid is poured into the boilers, a solution of salt and sugar is added. Salt is taken at the rate of 10 g per 1 kg of finished porridge (for dairy and sweet ones - 5 g per 1 kg). Bring the liquid to a boil and add the washed cereal. The contents of the cauldron are mixed with a wooden paddle and cooked until the cereal absorbs all the moisture (when cooking crumbly and viscous porridges) or thickens (when cooking liquid porridges). After this, the surface is leveled, the heat is reduced, the boiler is closed with a lid and the porridge is brought to readiness (evaporated) at a temperature of 90-100 °C.

During the evaporation process, the porridge is not stirred; The finished porridge is loosened. When cooking in pans, the porridge is evaporated in a water bath or in an oven; To prevent it from burning, place the dishes on a baking sheet with water. Rice, millet and pearl barley do not cook well in milk. Therefore, they are boiled until half cooked in water, then the broth is drained and the cereal is poured with boiling milk. At the same time, not only does the cereal boil faster, but the porridge is also better absorbed.

Loose porridges are prepared from millet, rice, buckwheat, pearl barley, barley, Poltava, and semolina. They are cooked the same way. Liquids take from 1.5 to 2.4 liters per 1 kg of cereal. To improve the taste and appearance of crumbly porridges, part of the fat at the rate of 5% of the norm can be added to the cauldron with liquid before adding the cereal. Cook crumbly porridge in water or broth.

To prepare viscous porridges, take from 3.2 to 3.7 liters of liquid per 1 kg of cereal. They are boiled in water or milk. Served with butter, margarine, fats, and mamalyga (corn porridge) with milk or feta cheese. Porridges made from wheat cereals, rolled cereals (Hercules, etc.), rice and millet can be cooked sweet - with raisins, prunes and apricots.

To prepare liquid porridges, liquids are taken from 4.2 to 5.7 liters per kg of cereal. They are usually cooked in milk or milk with water. Liquid porridges are prepared from all types of cereals, except buckwheat, barley and sago. Porridges are considered liquid if the yield is 5.0-6.5 kg from 1 kg of cereal. Prepare liquid porridges in the same way as viscous ones, but with a larger amount of liquid. They are served hot with melted fat or sugar, as well as jam, jam, marmalade, honey, and cinnamon, which is sprinkled on the porridge during cooking (0.5 g per serving). Liquid porridges are widely used in children's and dietary nutrition.

In addition to the porridges themselves, products are also prepared from them. Various culinary products are prepared from crumbly and viscous porridges: casseroles, cereals, puddings, cutlets, meatballs, etc. To prepare them, cottage cheese, eggs and other products are added to porridges, which significantly increases their nutritional value.

Casseroles are prepared from crumbly or viscous porridges, sweet and savory, with cottage cheese, pumpkin, and fruit. Add fat and sugar to the porridge, then cool it to 60-70 °C, add eggs and mix well. Vanillin is added to the mixture for sweet casseroles. The prepared mass is laid out on baking sheets greased with oil and sprinkled with breadcrumbs in a layer of 25-30 mm. The surface is greased with a mixture of eggs and sour cream and baked for 15 minutes at a temperature of 250-280 °C.

Stemless raisins, washed in warm water, candied fruits, etc. are added to the mixture for sweet casseroles. Sweet casseroles are served with fruit syrups and sauces. For casserole with pumpkin, cook viscous rice, millet or wheat porridge with pumpkin, cool it to 60-70 ° C, add eggs beaten with sugar, fat and mix. After baking, serve with sour cream.

Krupenik is a casserole made from buckwheat or wheat groats with cottage cheese. The finished crumbly porridge (buckwheat with 150% boil and wheat with 200% boil) is cooled to 60-70 °C, mashed cottage cheese, sugar, margarine, raw eggs are added and mixed. The prepared mass is placed on a baking sheet greased and sprinkled with breadcrumbs, the surface is greased with a mixture of eggs and sour cream and baked in an oven at a temperature of 250-280 ° C. The readiness of the krupenik is determined by the formation of a golden brown crust and by the lag from the edges of the mold. Served with butter or sour cream.

Puddings differ from casseroles in that they are usually prepared in molds and contain beaten egg whites. Whipped whites give the finished products fluffiness and porosity. Puddings are baked and steamed. The viscous porridge is cooled to 60-70 °C, egg yolks mashed with sugar and prepared raisins are added, mixed, beaten egg whites are added, laid out in greased molds and sprinkled with breadcrumbs, the surface is covered with a mixture of eggs and sour cream and baked for 15 minutes at 250-280 °C. When on vacation, add sweet sauces. For steam puddings, the mass is laid out in molds greased with margarine, placed in steam ovens and cooked until ready for 30 minutes.

Another variety of cereal dishes are cutlets and meatballs. Prepared from viscous millet, rice, semolina and wheat porridges, which are boiled in a mixture of water and milk or in water. The porridge is cooled to 60-70 °C, eggs are added, mixed and formed into balls or cutlets. They are breaded in breadcrumbs, fried with fat and served with sour cream and mushroom sauces. You can cook sweet meatballs and cutlets and serve with sweet sauces.

Dumplings are made from milky viscous porridge. Add fat to it, cool to 60-70 °C, add eggs, beat well and cut the dumplings. You can prepare them from ground buckwheat (Smolensk). The finished dumplings are boiled in salted water for 5-6 minutes and served with butter, or with butter and grated cheese, or with sour cream. Buckwheat dumplings can be boiled in milk and served with it.

Bean dishes

Legumes are boiled for cooking. Soaked legumes are poured with cold water at the rate of 2.5 liters per 1 kg of legumes and cooked in a container with a closed lid at a low but continuous boil. The cooking time varies within the following limits: lentils - 45-60 minutes, peas - 60-90 minutes, beans - 1.5-2.0 hours. When cooking with acidic foods, beans cook more slowly, so add tomato puree, salt, and Beans should be seasoned with sauce only when the grains are completely cooked, i.e. will become soft. When cooking legumes, it is not allowed to add soda, which, although it speeds up cooking, helps to destroy vitamin B6 contained in legumes and deteriorate their color and taste. During cooking, you should not interrupt the boiling, and also add cold water, as this will worsen the digestibility of the legumes and, in addition, cold water will cause the grains to lose their shape. Well-cooked grains have a uniform, soft consistency. Well-cooked beans and lentils should retain their shape. To improve the taste of legumes, aromatic vegetables (parsley, celery and onions), cut into small cubes, are sometimes added during cooking. For the same purpose, green tops of parsley and celery are used. After the legumes become soft, stop cooking, add salt and leave them in the broth for 15-20 minutes, then drain the broth through a colander or sieve.

From 1 kg of dry legumes, 2.1 kg of boiled legumes are obtained.

Boiled legumes are served:

• With butter;
• with butter and fried onions;
• with bacon and fried onions;
• with smoked brisket, which is boiled, cut into small cubes, add sautéed onions, red meat or tomato sauce, boil and mix with boiled legumes;
• with tomato and onion, for which the onion is chopped, sauteed, added
• tomato paste and sauté together;
• in tomato, red, sour cream or milk sauce.

Legume puree (peas) is prepared as follows: legumes (usually peas) are boiled, pounded or pureed, salt and vegetable oil are added. The pea is formed into a slide on a plate, a depression is made in it, into which melted butter or vegetable oil is poured with fried onions.

Pasta dishes

Pasta is cooked in two ways.

1st method (drain) - the prepared pasta is cooked in a large amount of boiling salted water (for 1 kg of products take 6 liters of water, 50 g of salt), stirring occasionally with a wooden paddle so that they do not stick to the bottom of the dish. Cook pasta for 20-30 minutes, noodles for 20-25 minutes, vermicelli for 10-20 minutes. The weight of pasta during cooking increases 3 times, depending on its variety. The increase in mass is called welding. The cooked pasta is placed in a sieve (colander), the broth is allowed to drain and seasoned with melted fat (1/3-1/2 the amount specified in the recipe) so that they do not stick together. The rest of the fat is used to season the pasta before serving.

2nd method (non-drained) - this method is used to cook pasta for casseroles and pasta dishes, as well as pasta made from durum wheat, since they do not become sticky when cooked. Add pasta to boiling salted water (2.2-3 liters of water and 30 g of salt per 1 kg of product) and cook until thickened; at the end of cooking, add fat, cover the dish with a lid and cook over low heat. Weld 200-300%.

The range of pasta dishes includes:

• macaroni with cheese (brynza or cottage cheese) - boiled pasta, seasoned with fat, sprinkled with grated cheese or feta cheese before serving. The cottage cheese is pureed and mixed with pasta before serving;
• pasta with tomato - boiled pasta, seasoned with fat, mixed with sauteed tomato, seasoned with ground pepper. When leaving, the pasta is sprinkled with herbs;
• boiled pasta with vegetables - to prepare this dish, vegetables are cut into strips and sautéed, tomato puree is added and sautéing continues for 5-7 minutes. Boiled pasta is mixed with prepared vegetables and tomatoes. Add warmed green peas to vegetables with tomatoes;
• boiled pasta with mushrooms - sauté chopped onions, add boiled mushrooms finely chopped into strips and fry for 5-6 minutes. Then the mushrooms are mixed with boiled pasta;
• pasta with ham and s. tomato - chopped mushrooms, onions, ham are fried in fat, sautéed tomato puree is added and mixed with boiled pasta. When leaving, sprinkle with herbs;
• pasta maker - boil pasta in milk or a mixture of milk and water. Then cool to 60 °C, add raw eggs, mashed with sugar, and mix. Then the mass is spread on a baking sheet greased and sprinkled with breadcrumbs, the surface is leveled, sprinkled with oil and baked in the oven. The finished pasta is slightly cooled, cut into portions and served with butter, sweet sauce or jam;
• noodle maker with cottage cheese - the cottage cheese is pureed, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60 ° C with prepared cottage cheese. The mass is mixed well, placed on a baking sheet greased and sprinkled with breadcrumbs or in a mold, the surface is leveled, greased with sour cream and baked in the oven. Then the product is slightly cooled and cut into portions. When leaving, pour butter or add sweet sauce. You can serve sour cream separately in a sauce boat.

Requirements for the quality of dishes from cereals, legumes and pasta

The moisture content of porridges is established by collections of recipes, taking into account each type of cereal and porridge consistency. In the finished crumbly porridge, the grains are completely swollen, well-cooked, mostly retain their shape and are easily separated from each other.

In the finished viscous porridge, the grains are well boiled. The porridge is a thick mass that, at a temperature of 60-70 °C, sits on a plate in a heap without spreading.

In the finished liquid porridge, the grains should be completely swollen, well boiled, and have lost their shape. The consistency of the porridge is liquid and homogeneous, the mass spreads over the plate. The taste of bitterness, musty or burnt porridge, and foreign inclusions are not allowed.

Products made from porridge have an evenly colored surface - golden yellow or light brown; porous consistency. The products are fully baked; cereal grains are boiled. Taste and smell are without defects.

Legume grains should be soft, well-cooked, but retain their shape, without bitterness or mustiness.

Boiled pasta should not be overcooked, bursting, or slimy.

Ready-made dishes from cereals, legumes and pasta are stored on a steam table at a temperature of 70-80 °C. Viscous porridges, cutlets and cutlets made from them, legume dishes, cereal casseroles are sold within 3 hours after preparation, pasta dishes - 2 hours, crumbly porridges - 6 hours.

Veal stewed with beans

This dish can be described in two words: “nothing complicated,” since among the step-by-step recipes for cooking beans, this one is one of the easiest. Here we will need fava beans (they are also fava beans, garden beans or Russian beans - they are so wide and flat in appearance) - a glass. But if you don’t have them on hand, you can replace them with round beans, beans, and even lentils. However, you should remember that different legumes have different cooking times, so be sure to take this into account. We also use: veal - 1 kilogram, a couple of onions, a head of garlic, spices and a mixture of peppers, salt, a little olive or sunflower oil. And for taste - half a glass of dry sherry (or just table white wine).

Let's cook simply!

1. Take a large cast iron cauldron (or a frying pan with high edges) and heat a couple of large spoons of vegetable oil there. Place the veal meat cut into pieces there and fry it on different sides until brownish. Transfer the meat to a separate container.
2. Pour the remaining oil into the same frying pan, add the onion chopped into half rings and fry, stirring, until semi-soft. Then add the fried meat to the onion and mix well.
3. Add bay leaves (2-3 leaves), crushed garlic, spices and sherry (or dry white). Salt and pepper. Over high heat, bring the whole mixture in the frying pan to a boil, cover with a lid and simmer over low heat for half an hour.
4. Then place the prepared soaked beans in a container with the meat. Simmer for another half hour (until the beans are ready).
5. Finely chop fresh herbs. Before serving (in portions), sprinkle the veal and beans with chopped herbs: cilantro, parsley, dill, onion.

Cooking instructions

1. Boil the pasta in salted water in a saucepan until tender (cooking time is usually indicated on the package).
2. Boil the beans, soaked in advance, until tender. By the way, for this dish you can also take beans canned in their own juice (only then you need to rinse them in running water, and there is no need to cook them).
3. During the last few minutes of the pasta cooking, add the beans to the pot with the pasta. Place the mixture in a colander, allowing excess water to drain.
4. Transfer from the colander back to the pan where everything was cooked.
5. Add chopped parsley, green onions with butter, grated Parmesan and lemon zest, salt and pepper. Mix all this thoroughly and let it stand for a while under the lid.
6. Serve the dish hot, in portioned plates - piping hot.

GREAT DISHES

You can make soups, porridges and various culinary products from cereals. Porridge can be cooked from any type of cereal in water, or with whole milk or milk diluted with water. Based on consistency, they are divided into crumbly, viscous and liquid, depending on the ratio of cereals and liquid taken. Boil crumbly porridges - rice, buckwheat, millet, pearl barley, barley, wheat, Poltava - in water. In crumbly porridge, the grains should be swollen, well-cooked, mostly retain their shape and easily separate from one another. Viscous porridges are prepared with water, milk or milk with the addition of water. In the finished porridge, the cereal grains should be completely swollen and well boiled. Viscous porridge is a rather thick mass. At a temperature of 60-70° C, it stays on the plate in a slide without spreading. From 1 kg of cereal you get from 4 to 5 kg of finished porridge. Milk viscous porridges are served hot with fat. When cooking porridges, it is necessary to take into account that different types of cereals swell and boil differently in water and milk. Liquid porridges can be prepared from millet, rice, barley, wheat semolina, oatmeal and rolled oats. They are boiled in water or in water with the addition of milk. Liquid porridges are served with butter, preserves, jam, marmalade, honey (25-30 g per serving), as well as with cinnamon, which is sprinkled on the porridge during the holidays. (0.5 g per serving). Prepare liquid porridges in the same way as viscous ones, but with a larger amount of liquid. To prepare porridge of the desired consistency, as well as to obtain a certain yield, when cooking it is necessary to maintain the correct ratio of cereals and liquid. When cooking porridge from cereals that do not require rinsing, the entire required amount of liquid is immediately poured into the boiler, then salt and other products provided for in the recipe are added, and when the liquid boils, the cereal is added. When cooking porridge from cereals that are washed, you should take into account the amount of water remaining in it, the latter ranges from 10-30% of the weight of dry cereal. To improve the taste and appearance of crumbly porridges, fat can be added to a cauldron with liquid before adding cereal to it. Waste from sorting, washing and sifting cereals amounts to 1-1.5%. Before cooking, the cereal is sifted, sorted and washed. At the same time, muchel and foreign impurities are removed. When cooking crumbly buckwheat porridge, it is better to fry the raw cereal. The grains are sifted through sieves with different mesh sizes depending on the size of the grains. Impurities remaining in the cereal after sifting (unhulled, blackened and browned grains, etc.) are removed manually. Wash the cereal to remove dust and hollow grains. Do not wash semolina, buckwheat, small Poltava, barley and rolled oats. When cooking in small batches (2-3 kg of cereal), barley and buckwheat groats can also be washed. When washing the cereal, pour fresh water, changing it 2-3 times. This is done immediately before placing it in the boiler. Rice, millet and pearl barley are first washed with warm water and then hot. Barley groats are washed only with warm water.

169. SOUP WITH GREATS

Cereals: rolled oats, rice, semolina, pearl barley 80 or oatmeal wheat 100, carrots 20, parsley (root) 10, onions 40, rendered pork lard 20, water 750.

Place the prepared cereal into boiling water, and 10-15 minutes before it is ready, add the sautéed ones. pork lard, carrots, parsley and onions.

170. SOUP WITH GREATS AND TOMATO

Cereals: rice, pearl barley 80 or millet, oatmeal, wheat 100, carrots 20, turnip 30, parsley (root) 10, onion 20, tomato puree 30, baked pork 20, sour cream 40, water 750.

Place the prepared cereal into boiling water, then cut into small cubes and scalded turnips. 10-15 minutes before readiness, add sautéed tomato puree and vegetables. Serve the soup with sour cream.

171. RICE SOUP WITH POTATOES

Rice 75, potatoes 200, carrots 40, onions 30, butter 30, parsley (root) 10, tomato puree 20, water

Sort the rice, rinse and soak in cold water for 30-60 minutes. Peel the potatoes, rinse and cut into cubes, chop the peeled carrots, onions, parsley into strips and sauté in butter. Add the tomato before finishing sautéing. Place potatoes in salted hot water and boil them until half cooked, then add soaked rice, sautéed vegetables, tomatoes, peppers and cook the soup until done.

172. RICE SOUP WITH SWEET PEPPER

Rice 100, sweet pepper 100, onion 50, water 800, cream 40, margarine 40, green onion 50.

Sort the rice, rinse and soak in cold water for 1-1.5 hours. Then drain the water and boil the rice in boiling salted water until soft. Cut the peppers and onions into strips, simmer in margarine (10-15 minutes) and add to the soup 10-15 minutes before it is ready. Pour the soup into bowls, sprinkle with finely chopped green onions and add cream.

173. SOUP WITH PEARL GRAIN AND TURNIP

Pearl barley 100, carrots 50, onions 40, turnips 200, green onions 20, butter 40, water

Sort the pearl barley, rinse, dry and lightly heat in butter (7-10 minutes). Pour the prepared cereal with hot salted water and cook for 30-40 minutes. Peel the onions and carrots, chop into strips and sauté in butter. Peel the turnips, cut into small cubes, pour hot water for 3-5 minutes, then drain. Add sautéed vegetables and prepared turnips to the soup and cook until tender (10-15 minutes).

174. WHITE SOUP WITH PRUNES

Millet 85, prunes 200, sour cream 80, water 1000

Rinse the prunes, soak for 2-3 hours and remove the pits. Sort the millet, rinse and soak (2-3 hours). Boil the prepared millet, add prunes and boil for another 10-15 minutes. Serve the soup cold with sour cream.

175. OATMEAL SOUP

Oatmeal 200, onions 40, fresh apples 30, carrots 20, lemon juice 10, water 1000, spices to taste.

Pour oatmeal into hot water, boil for 13-16 minutes and strain through a colander. Rub the cereal and add to the broth. Add sliced ​​apples, chopped carrots, onions, lemon juice, salt, spices to the soup, bring it to readiness and cool. Serve cold; the soup can be served with sour cream or mayonnaise.

176. HERCULES SOUP

Rolled oats 100, butter 50, prunes 100, water 1000.

Pour hot salted water over Hercules, boil until soft and wipe. Rinse the prunes and soak for 2-3 hours. Boil the prepared prunes in the same water. Then drain the broth and add it to the pureed rolled oats. Remove the pits from the prunes, combine with oatmeal soup, add salt, bring to a boil and season with oil.

177. GREAT SOUP WITH MUSHROOMS

Rice 20, millet 20, butter 25, onions 30, carrots 50, dried mushrooms 10, parsley (greens) 20, sour cream 40, water 800.

Sort the rice and millet, rinse, mix and soak for 30-60 minutes. Then drain the water, and pour the cereal into boiling salted water and cook for 5-7 minutes. Chop the onion and carrots into strips and sauté in butter. Rinse the dried mushrooms and soak in cold water for 2-4 hours. Place the mushrooms in a colander, rinse, add the water in which they were soaked, after straining it, cook until soft (1.5-2 hours). Place the finished mushrooms in a colander and cut into strips. Add mushroom broth, sautéed vegetables, chopped mushrooms, salt to the soup and bring everything to readiness. Serve the soup with finely chopped herbs and sour cream.

178. SOUP WITH SEMONA DUCKINGS

Carrots 50, onions 30, parsley or celery (root) 10, butter 15, nutmeg 4, water. For dumplings: semolina 60, butter 15, egg 1/2 pcs., milk 220.

Pour semolina into boiling milk and cook for 10-15 minutes, then cool, add eggs, nutmeg (grated on a fine grater) and mix thoroughly. Place the dumplings in boiling salted water and when they float to the surface, remove them. Chop peeled onions, carrots, parsley or celery into strips and sauté in butter. Add sauteed vegetables, bay leaf, salt to hot salted water and cook for 7-10 minutes. When leaving, add semolina dumplings to the soup.

179. PUREED OATMEAL SOUP WITH PRUNES

Oatmeal 100, carrots 50, onions 50, butter 30, prunes 100, water

Chop the peeled carrots and onions into strips and sauté in butter. Sort the cereal, add hot water and cook for 15-20 minutes, then add the sautéed vegetables and cook for another 7-10 minutes. Place the cooked cereal in a colander and rub together with the sautéed vegetables. Combine pureed cereals and vegetables with the broth, add prunes and bring to a boil. Serve hot.

180. POWDERED BUCKWHEAT PORRIDGE

Buckwheat 96, water 145, butter 15, sugar 20, milk 190.

Pour the sorted cereal into boiling water and mix, remove the floating hollow grains with a slotted spoon. Cook the porridge until thickened, stirring with a paddle. Fat can be added while the porridge is cooking or when it is resting. When the porridge becomes thick, cook it over low heat in a container with a closed lid, during which time it will cook well, acquire a brown color and a peculiar pleasant smell. Place the hot porridge in a plate, pour in butter and sprinkle with sugar. Serve boiled milk in one plate with porridge or separately in a glass.

181. MILLET PORRIDGE OR CRUMBLED WHEAT

Wheat or millet groats 80, water 146, butter 15, sugar 20, milk 190.

Bring the water to a boil, put salt in it, add washed millet or wheat groats while stirring and cook the porridge in the same way as buckwheat. Cover the thickened porridge tightly with a lid and leave to simmer, maintaining low heat, as when cooking buckwheat porridge. Millet porridge can be cooked in another way. Pour the prepared millet into a large amount of boiling salted water (5-6 liters of water, 50-60 g of salt per 1 kg of dry millet) and, stirring, cook for 5-10 minutes, then drain the excess water so that the volume of the cereal together with the remaining water was 2.5 times the volume of millet taken for cooking. Place the hot porridge on a plate, pour in butter and sprinkle with sugar. Serve boiled milk hot or cold in a glass or deep plate along with porridge.

182. PEARL PORRIDGE OR CRUMBLE BARLEY

Pearl barley or pearl barley 67, water 163, butter 15, sugar 20, milk

Cook pearl barley and barley porridge and serve it in the same way as wheat or millet porridge.

183. POWDERED RICE PORridge

Rice 72, water 151, butter 15, sugar 20, milk 190.

Pour the sorted rice into salted boiling water and cook over low heat, stirring occasionally. You can add fat during cooking. As soon as the grains swell, stop stirring and finish cooking the porridge with the lid closed. Rice porridge can be cooked in another way. To do this, place the prepared rice in salted boiling water (6 liters of water and 60 g of salt per 1 kg of rice) and cook at low boil. When the grains swell and become soft, place the rice in a colander or sieve and rinse with hot boiled water. After the water boils, put the rice in a bowl, add melted fat, stir and heat in an oven or on a stove with moderate heat. Serve the porridge in the same way as described above.

184 PRESSURE PORRIDGE WITH LATE AND ONION

Buckwheat 96, or millet, or wheat 80, or barley 67, or rice 72, onion 25, lard (pork) 33.

Cut the lard into cubes (5-6 mm thick), place in a frying pan or baking sheet and fry until about half of the fat is rendered out of it, then add the onion, chopped in the same way as the lard, and sauté. When leaving, mix the porridge with bacon and onions.

185. CROBBLE PORRIDGE WITH MUSHROOMS AND ONIONS

Buckwheat 96, or millet, or wheat 80, dried porcini mushrooms 13, onions 25, fat 15.

Wash the mushrooms thoroughly, cook and chop or mince. Add strained mushroom broth, chopped mushrooms, and salt to boiling water before adding cereal to it. Cook the porridge as indicated above. Finely chop the onion and sauté. Before leaving, add sautéed onions to the prepared porridge and season it with the remaining fat.

186. PORCH PORRIDGE WITH CARROTS

Buckwheat 96, or millet, or wheat 80, or barley 67, carrots 60, onions 25, fat 15.

Chop peeled raw carrots and sauté in fat. Separately sauté the onion. When leaving, combine the finished porridge with sautéed carrots and onions.

187. BUCKWHEAT, WHEAT, MILLET, OAT VISITABLE porridge

Buckwheat, millet, wheat, oatmeal 50, water 60, milk 100, sugar 6, butter 15 or granulated sugar 15.

Pour the prepared buckwheat, wheat, oatmeal or millet groats into a boiling liquid (milk with water or water), add salt, sugar and cook, stirring occasionally, until the porridge thickens. Then close the dish tightly with a lid and leave on the stove with moderate heat. When serving, pour melted fat over the porridge or sprinkle with sugar; You can put the butter in a piece.

188. RICE, pearl barley, barley, semolina or oatmeal viscous porridge

Rice, pearl barley, barley, semolina or rolled oats 45, water 67, milk 100, sugar 6, butter 15, sugar 15

Put salt and sugar into boiling water, stir, then add the prepared cereal and cook for 20 minutes, stirring occasionally. After this, add hot milk and bring the porridge until cooked. When serving, pour melted fat over the porridge or sprinkle with sugar; You can put the butter in a piece.

189. WHEAT PORRIDGE OR VISITING WHEAT WITH PUMPKIN

Millet or wheat groats 44, pumpkin 70, milk 100, sugar 3, butter 15

Peel the pumpkin, remove the seeds along with the seed pulp and cut into small cubes or pass through a meat grinder with small holes. Place the prepared pumpkin in boiling milk, add salt, sugar and bring to a boil, then add the washed cereal and cook until tender at a low boil. When serving, pour over the fat.

190. OATH, OR WHEAT, OR MILLET VISITING PORridge WITH CARROTS

Oatmeal, or wheat, or millet 44, carrots 36, butter 6, water 70, milk 70, sugar 10, butter 15.

Chop the peeled raw carrots, sauté with butter, cool and mince. Place chopped carrots in boiling water with milk, add salt, sugar, add washed cereal and cook until tender. Serve the porridge with butter.

191. VISITABLE CORN PORRIDGE

Corn grits 57, water 80, milk 80, sugar 4, butter 15, egg 1/2 pcs. or butter 15,

Prepare porridge in the same way as millet porridge. Pour oil over the finished porridge or sprinkle with chopped eggs and pour over oil.

192. OAT PORRIDGE, OR WHEAT, OR MILLET OR CORN LIQUID

Oatmeal, or wheat, or millet, or corn 60, water 100, milk 150, sugar 9, butter 15 or granulated sugar 20.

Prepare the porridge as usual, pour melted butter or sprinkle with sugar when leaving;; You can put the butter in a piece.

193. RICE PORRIDGE OR SEMOLANA OR ROAM LIQUID

Rice cereal, semolina or rolled oats 46, water 110, milk 150, sugar 9, butter 15 or sugar 20

Prepare porridge as usual. It can be cooked in milk without adding water. When leaving the porridge, pour melted fat or sprinkle with sugar; You can put the butter in a piece.

194. BITS OR CUTLETS, MILLET OR WHEAT

Wheat or millet groats 62, milk 50, water 115, granulated sugar 8, egg 1/5 pcs, wheat crackers 8, fat 8, sour cream 30 or sweet sauce 75.

Cook thick viscous porridge with a yield of 1 kg of cereal to 3.5 kg of porridge, cool to approximately 60-70 ° C, add raw eggs and mix. Cut the porridge into meatballs or cutlets, bread them in breadcrumbs and fry them in fat. When leaving, top with fat, sour cream or sweet sauce. The porridge can be served with mushroom sauce, but then it must be cooked without sugar.

195. RICE OR SELMON CUTLETS

Semolina 50 or rice 50, milk 50, water 130, egg 1/5 pcs., sugar 8, wheat crackers 8, fat 8, sour cream 30, or sweet sauce 75, or jam, or jam, or marmalade 30.

Cook a thick viscous porridge so that 1 kg of cereal yields 4 kg of porridge. Cut the porridge into meatballs or cutlets, coat in breadcrumbs and fry in fat. Serve with sour cream, sweet sauce or jam, jam or marmalade.

196. BITS OR PEARL CUTLETS WITH COOK

Pearl barley 45, water 125, cottage cheese 30, egg 1/5 pcs., sugar 8, wheat crackers 8, fat 8, sour cream 30 or sauce 75.

Cook a thick viscous porridge so that 1 kg of cereal yields 4 kg of porridge. Pass the finished porridge through a meat grinder, add grated cottage cheese, eggs beaten with sugar, and mix everything thoroughly. Divide the prepared mass into meatballs or cutlets, bread them in breadcrumbs and fry in fat. Serve the finished cutlets with sour cream or sweet or sour cream sauce.

197. MILLET CUTLETS, OR RICE CUTLETS WITH CARROTS

Millet 66, water for millet porridge 175 or rice 58, water for rice porridge 190, carrots 48, fat 5, egg 1/5 pcs., wheat crackers 8, fat 10, sour cream 30, or milk or sour cream sauce 75.

Chop the peeled carrots, sauté in fat and pass through a meat grinder. Cook millet porridge to yield 3.5 kg of porridge from 1 kg of cereal, and cook rice porridge to yield 4 kg of porridge from 1 kg of cereal. Put carrot puree, eggs into the porridge and mix everything thoroughly. Cut the resulting mass into meatballs or cutlets, feast them in breadcrumbs and fry in fat. Serve with sour cream or milk or sour cream sauce.

198. PANCAKES

Milk 200, water 200, rolled oats 20, rice 30, millet 20, yeast 30, eggs 4 pcs., vegetable oil 50, sour cream 60.

Sort the rice and millet, rinse, combine with rolled oats and pour into boiling water with milk. Cook the porridge for 30-40 minutes, then cool, add salt, add yeast diluted in warm water, stir and let the dough rise. Bake the pancakes in a frying pan greased with vegetable oil. Serve with sour cream or jam or jam.

199. RICE CUTLETS WITH CHEESE

Rice 50, water 200, eggs 1/5 pcs. cheese 30, butter 8, wheat crackers 8, fat 10, sour cream 10.

Cook the rice in salted water, into which you first add butter. Cool the finished rice, add grated cheese and eggs and mix. Form cutlets from the resulting mass, bread them in breadcrumbs and fry. Serve with sour cream or sour cream sauce.

200. RICE CUTLETS WITH COOK

Rice 50, water 200, cottage cheese 60, egg 1/5 pcs., wheat crackers 3, fat 10, sour cream 30.

Boil the rice in salted water, cool, add cottage cheese and eggs and mix thoroughly. Form cutlets from the resulting mass, roll them in breadcrumbs and fry in fat. Serve with sour cream or sour cream sauce (75 g per serving).

201. SEMONA BALLS WITH CHEESE

Semolina 60, milk 250, butter 10, cheese 20, nutmeg 3, egg 1 pc., flour 10, melted butter 15, sour cream 40.

Bring the milk to a boil, add semolina, add butter, salt, grated nutmeg and cook, stirring for 7-10 minutes. Cool the finished porridge to 60-70° C, add eggs, mix and form into balls. Bread the latter in grated cheese and flour and fry on both sides. Serve with sour cream.

202. KRUPENIK

Buckwheat 72, milk 50, water 70 (or wheat groats 60, milk 50, water 80), cottage cheese 85, sugar 10, egg 1/4 pcs., wheat crackers 5, table margarine 5, sour cream 5, butter 10 or sour cream 30.

Cook crumbly porridges (buckwheat with a boil of 150%, wheat - 200%) and cool them to 60-70° C. Add pureed cottage cheese, salt, sugar, fat, raw eggs to the porridge and mix everything. Place the prepared mass on a baking sheet greased and sprinkled with breadcrumbs, grease the surface with a mixture of egg and sour cream and bake. Serve with butter or sour cream.

203. RICE, SELMON, MILLET OR WHEAT CASSERLE

Rice or semolina 45, water 65, milk 100 (wheat or millet cereal 50, water 60, milk 100), sugar 10, egg 1/2 pcs, raisins 10, table margarine 3, wheat crackers 4, sour cream 3, sour cream 30 , or butter 10, or sweet sauce 50.

Cool the finished viscous porridge to 60-70° C, add raw eggs, beaten with sugar, raisins, fat and mix everything. Place the prepared mass on a baking sheet greased with margarine and sprinkled with breadcrumbs, cover with a mixture of eggs and sour cream and bake. Serve the casserole with milk, sour cream or sweet fruit and berry sauce.

204. RACE CASSERLE, WILLET OR WHEAT WITH PUMPKIN

Rice 60, milk 75, water 65 (wheat or millet cereal 68, milk 75, water 60), pumpkin 70, sugar 10, egg 1/5 pcs., margarine 4, wheat crackers 4, sour cream 4, butter 10 or sour cream thirty

Prepare viscous porridge with pumpkin, cool, add eggs beaten with sugar and mix. Bake the prepared mass on a baking sheet. Serve the casserole with butter or sour cream.

205. RICE CASSERLE WITH CHEEK CHEEK

Rice 75, water 150, cottage cheese 40, egg 1/4 pcs, sugar 15, vanilla bean 0.01, table margarine 5, wheat crackers 5, sour cream 5, butter 10, or sour cream 30, or sweet sauce 75.

To the finished crumbly porridge, add grated cottage cheese, eggs beaten with sugar, vanillin dissolved in a small amount of hot water, fat and mix everything. Place the prepared mass on a baking sheet greased with melted butter and sprinkled with breadcrumbs, cover with a mixture of egg and sour cream and bake. Serve with fat, sour cream or sweet fruit and berry sauce.

203. SEMOLA OR RICE CASSERLE WITH FRESH FRUIT

Semolina or rice 54, milk 50, water 150, sugar 10, apples 30, or fresh pears 30, or apricots 30, or plums 30, butter 5, wheat crackers 4, sour cream 4, egg 1/10 pcs., sauce fruit and berry 15

On a baking sheet greased and sprinkled with breadcrumbs, spread the viscous porridge (half of the total mass) in an even layer, then diced fruits (without skin, seeds and seeds), cover with a layer of the remaining porridge on top, grease with a mixture of egg and sour cream and bake. Serve the casserole with sweet fruit and berry sauce.

207. PILAF WITH RAISINS

Rice 100, water 200, raisins 50, butter, butter 30, vanillin 0.01.

Sort the rice, rinse and soak for 40 minutes, then place in a sieve, dry and lightly heat in butter. Place the prepared rice in boiling water, add salt, vanillin, sorted and washed raisins and bring until cooked. Serve hot.

208. PILAF FROM PEARL GRAINS WITH ZUCCHINS

Pearl barley 400, water 1000, zucchini 450, tomatoes 65, vegetable oil 55, onions 80, wheat flour 25.

Rinse the pearl barley and soak for 3-4 hours, then drain the water, pour boiling salted water over the barley, cook until soft and let it soak well. Peel the zucchini from the skin and seeds, roll in flour and fry in vegetable oil. Add sliced ​​zucchini and tomatoes to the pearl barley porridge and simmer for 10-15 minutes. Serve the pilaf hot.

209. RICE PUDDING WITH APPLES

Rice 200, water 800, butter 65, apples 80, sugar 50, breadcrumbs 20.

Peel and simmer the apples. Wash the skin and boil in water. Strain the broth. Sort the rice, rinse, cook in apple broth and discard. Add salt and sugar to the finished rice. Grease the pan with butter, sprinkle with breadcrumbs, put half the rice and poached apples in it, and place the remaining rice on top. Bake the pudding in the oven until golden brown. Place the finished pudding on a dish and serve hot with sauce.

210. Sago pilaf with raisins

Natural sago 200, milk 500, water 500, raisins 80, butter 65.

Combine the milk with water, add salt, cinnamon, sorted and washed raisins and bring to a boil, then add the cereal and cook until thickened. Close the pan tightly with a lid and steam the pilaf until ready for 20-25 minutes. Serve hot with butter.

Black beans

The whole world has long appreciated black beans. Recipes for preparing this product are quoted in the East. By the way, the protein of this plant is very close to its animal varieties. It contains a lot of vitamins (A, E). Black beans are especially popular among the Japanese. Here they are used to prepare many different products with a slight taste of roasted peanuts, grind them into flour, and make the national dish - tofu. Attention: dried seeds require long-term soaking before cooking (up to 24 hours).

The easiest recipe for cooking black beans is with rice. This is a common but very tasty Japanese dish. To prepare it, you need to take boiled black beans and rice in equal proportions (for example, a glass of rice - the unpolished version works very well - and a glass of legumes), then salt, pepper, add butter, seasonings - that's all! Cook the beans for about an hour, and the rice for half an hour (we prepare the ingredients in separate containers and then mix).

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"Pearl barley?! Fi,” you say. But you will be wrong! Barley is a storehouse of benefits. Moreover, it is cheap and accessible.

Pearl barley is peeled and polished whole barley grains. It got its name because of its similarity in color and shape to freshwater pearls. It was also called “peasant rice”. For the first time, barley is mentioned in the Bible as many as 20 times. In the old days, pearl barley porridge was considered a royal dish. For the royal table, the cereal was soaked for 12 hours, boiled in milk, simmered in the oven, and seasoned with cream. She then entered the army menu. But the soldiers could not appreciate its taste, because they ate it tough and not cooked. That's why they called it "shrapnel".

Now pearl barley is considered a product of traditional Russian cuisine. Advantages and benefits of pearl barley According to the Japanese researcher Yoshihie Hagiwara, who devoted more than 10 years to the study of cereals: “barley is the best source of nutrients necessary for the human body for its growth, recovery and health.”

Barley is rich in amino acids. For example, it contains lysine, which is involved in the production of collagen, slowing down the appearance of wrinkles and keeping the skin firm and smooth.

Barley is rich in vitamins and microelements, for example, it contains a lot of potassium, calcium, iron, and also contains copper, manganese, zinc, molybdenum, nickel, cobalt, strontium, chromium, iodine, bromine, phosphorus. The set of vitamins is also impressive. Like oatmeal, barley is rich in B vitamins, as well as vitamins A, D, E, PP. Pearl barley is superior to wheat in terms of fiber content.

The protein contained in pearl barley also surpasses the nutritional value of wheat protein. There is an opinion that consuming pearl barley can bring noticeable relief from allergic reactions.

Barley contains natural antibacterial substances: a substance with an antibiotic effect, hordecin, was isolated from the water remaining after soaking barley.

Barley decoction has medicinal properties, for example, a softening, enveloping, antispasmodic, anti-inflammatory, and diuretic effect.

With the help of barley, diseases of the mammary glands were treated, constipation and obesity, coughs and colds were relieved.

The pearl barley diet is one of the cheapest effective diets that does not require much effort in preparing daily food rations. The pearl barley diet is traditionally used after food or alcohol poisoning. Cook crumbly pearl barley porridge without salt, sugar and butter. Do not rinse the cereal after cooking. Eat porridge for five to seven days without adding anything else to your diet. It’s difficult to maintain, but the pearl barley diet guarantees the loss of up to 5 extra pounds and normalization of the gastrointestinal tract. The skin will cleanse and swelling will subside.

Pearl barley is good for making crumbly porridges and slimy soups. It is better to eat porridge made from it hot, since when it cools down it loses its taste and is less digestible.

source

Fresh beans. Cooking recipes

There are also quite a lot of them in cookbooks of various peoples and countries. We now bring to your attention the simplest recipe for making green beans.

1. We wash the young green beans thoroughly, cut off the pods on both sides and place them in a saucepan with boiling water (slightly salt them first).
2. Cook over low heat, covered, for a quarter of an hour (until the product is soft).
3. Drain the water, melt a piece of butter and mix with the pods.
4. Sprinkle with freshly ground black pepper and sprinkle with the juice of half a lemon. You can also serve it on the table!

Let's find out what they make from semolina for dessert?

What is made from semolina for sweets? After all, it doesn’t have to be a dull mess. We present to your attention several original dishes.

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What is made from semolina?

You can create a gorgeous dessert from very simple ingredients. You will need dried fruits, jam, fresh berries. And, of course, recipes with semolina most often require the addition of milk. The porridge should be made of medium thickness. Then add eggs (or just yolks) to it, grind so that there are no lumps. Add fillers. And now the casserole with semolina is almost ready. All that remains is to simmer it for half an hour in the oven.

When listing what is made from semolina, it would be dishonest not to mention the use of this product in savory dishes. After all, in addition to airy mousses and original cakes, you can make amazing dumplings from it. And add them to many soups and salads.

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Dumplings can also be an independent second course. Served with sour cream, they are perfectly filling. Children love them very much.

Delicate semolina mousse is no less tasty than intricate sabayon. But it is easier to prepare. To do this, you need to cook semolina porridge not with water, but with concentrated fruit compote. Beat with a mixer. You can add cream for lightness. But remember that they will, of course, increase the calorie content of the dish.

What is made from semolina? Bakery

The so-called manna can be prepared according to many different recipes, with or without flour. For example, on kefir.

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And also with baked milk or fermented baked milk. You can take a glass of sugar, flour, semolina, fermented milk product, mix everything. Add a piece of soft butter, a pinch of salt, soda and citric acid. Dried fruits - optional. Bake for 40 minutes.

Indian semolina dish

One of the most popular desserts is rava ladoo. These are sweet semolina balls with melted butter and sugar. They add poppy seeds, coconut flakes, various nuts and spices (cardamom, cloves). We will provide a recipe according to which you can prepare rava ladoos that are moderately sweet and buttery, not dry and not overly cloying. The traditional yellowish color of the dessert can be achieved by adding saffron or yellow food coloring.

First, grind a few cloves in a mortar. Heat two spoons of ghee. Add cloves and a spoonful of raisins. When the berries swell in hot oil, you can add semolina (one cup) and fry, stirring. The cereal must be well fried, otherwise the delicacy will turn out sticky and unpleasant to the touch. Semolina should ideally acquire a golden brown color. Place it on a plate. In a frying pan, melt a cup of sugar with a half cup of water. Turn off the heat and mix the syrup with the fried semolina. Add ground cardamom. Cover with a lid to allow the mixture to thicken. After this, form small balls. You can roll nuts in them. Refrigerate. This delicacy can be stored in the refrigerator for no more than a week. If you add milk instead of water, the shelf life will be reduced.

Recipes for cooking beans for the winter

In the same way (see the first preparation point in the previous recipe) you can prepare this vegetable protein for the winter. When properly preserved, it retains its beneficial properties for a long time. Here the bean pods need to be boiled until half cooked and rolled into jars (you can also use tomato sauce) - traditionally sterilizing the containers and pasteurizing the product. You can also use beans, since they are most popular in canned form in our latitudes.

For this dish you need to take green beans and young green peas. The creamy sauce with which the beans are served has a pleasant sourness and rich herbal aroma.

Green peas, green beans, butter, wheat flour, vegetable broth, dry white wine, cream, herbs, freshly squeezed lemon juice, lemon, salt...

I cooked pollock, but any fish can be cooked on a vegetable bed with beans. Very tasty, fish with vegetable side dish. Instead of beans, you can use young beans.

Pollock, green beans, bell pepper, onion, tomatoes, seasoning, lemon, flour, vegetable oil, salt, herbs, parsley, dill, lettuce

Soybeans are very healthy; you can cook salads, first and second courses with them. I add blanched soybeans, cheese and capers to this vegetable salad.

Soybeans, olive oil, freshly squeezed lemon juice, garlic, salt, ground black pepper, cucumber, tomatoes, parsley, ricotta cheese, feta cheese, capers

A good tasty summer soup made from beans and fresh vegetables. It will be especially tasty if cooked in chicken broth.

Chicken, bay leaf, black peppercorns, allspice peas, potatoes, green peas, beans, carrots, carrots, onions, butter, salt...

Young mutton (lamb) is delicious in its simplest form. In this recipe, rack of lamb is baked with rosemary and beans are cooked with mint. Lamb with rosemary and original mint garnish is a wonderful dish, try it.

Lamb, olive oil, rosemary, sea salt, ground black pepper, vegetable broth, red currant jam, beans, white beans, mint leaves

Vegetable stews cooked in a slow cooker always turn out more tender and juicy than those cooked on the stove.

Soybeans, sweet potato, carrots, rice, vegetable broth, garlic, powder, cumin, ground ginger, coconut milk, cilantro, cashew nut

A colorful appetizer of soybeans and avocado made with pesto sauce, onions and spices. You can serve this snack with toasted slices of bread, chips or pita bread.

Soybeans, avocado, onion, lime juice, pesto sauce, salt, ground black pepper, tomatoes, pita

Delicious fish soup is prepared with the addition of garden beans and spinach.

Cod, beans, spinach, potatoes, onions, garlic, milk, cream, olive oil, nutmeg, chives, salt, ground black pepper, bread, olive oil

This dish is very common in Arab countries. Great for vegetarians! Made from beans or chickpeas, seasoned with aromatic spices! Fried bean cutlets will please many people and add variety to your table!

Beans, chickpeas, onions, herbs, cumin, flour, vegetable oil, yogurt, sour cream, cucumber, garlic, salt, pepper

I prepared my favorite egg noodles with mushrooms, vegetables and bean sprouts - it turned out to be a very tasty vitamin cocktail.

Noodles, sunflower oil, chicken fillet, garlic, red bell pepper, shiitake mushrooms, green onions, sprouts, soy sauce, sesame oil

While the pieces of meat are baking in the oven, you prepare a sauce from tomatoes with beans or peas. The recipe is simple. You can speed it up if you use ready-made tomato sauce instead of tomatoes.

Pork, olive oil, oregano, onions, garlic, tomatoes, beans, green peas, parsley, sea salt, ground black pepper

Lentils and soybeans are cooked with tomatoes and aromatic spices.

Lentils, green beans, olive oil, red onion, garlic, canned tomatoes, lemon juice, parsley, mint, salt, cumin, ground red pepper...

This thick soup of beans and vegetables was traditionally eaten by the Berbers during the cold winter in the Atlas Mountains (where semolina porridge, by the way, originates). And today, chickpea and lentil soup is a favorite main dish, served in restaurants and cafes along with sweet, spicy honey buns.

Lentils, chickpeas, beans, canned tomatoes, broth, onions, ground ginger, ground turmeric, ground cinnamon, saffron, powdered sugar, cilantro, salt...

To prepare this unusual salad you will need spinach, sweet potato, couscous, soybeans and feta cheese.

Couscous (couscous), sweet potato, soybeans, spinach, feta cheese, water, lime, olive oil, basil, ground black pepper, salt, green onion

The vegetables for this salad are stewed for just a few minutes, which allows you to preserve almost all their beneficial properties and appetizing appearance.

Asparagus, green peas, beans, lettuce, green onions, butter, garlic, tarragon, salt, ground black pepper

To prepare beef in honey sauce, you need to fry the beef with vegetables and prepare the sweet sauce separately. Serve fried beef with vegetables and rice.

Long grain rice, sauce, rice vinegar, pineapple juice, honey, garlic, ginger, salt, beef tenderloin, brown sugar, olive oil, red pepper...

This chocolate pie is made with bean pastry and coconut oil. The taste of the pie is very unusual, the beans cannot be recognized. This pie will appeal to those who are on a diet, because it does not contain a single gram of flour.

Canned beans, coconut oil, cocoa powder, eggs, baking powder, soda, water, sugar, sugar, vanilla extract, salt, coconut oil, cocoa powder...

Millecosedde is a typical dish from the Calabria region of Italy. Soup with pasta, legumes and vegetables. The name of the dish comes from the Italian mille cose, which means “a thousand things” - or all the products present in the house in winter.

Lentils, chickpeas, beans, beans, white beans, dried peas, pasta, chili peppers, celery stalks, garlic, onions, mushrooms, carrots, parsley...

Already in ancient Rus', legumes were the main food of people, before potatoes appeared. It is impossible to say clearly where they came from, since evidence of their use in ancient times is received all over the world. Legumes were also found in the tombs of the pharaohs.

Peas, soybeans, lentils, beans - a lot of things are cooked with them. You can cook pies, make side dishes, boil and stew. Legumes can almost completely satisfy people's needs for carbohydrates and proteins. Not everyone knows how to cook them. They often don't turn out very tasty. Particularly beans. In most cases, it needs to be pre-soaked for up to 12 hours; they even say that it’s a good idea to do this in the cold.

This procedure can also be transferred to beer. It is important to correctly combine legumes with the rest of the ingredients of the dish. Using beans as an example, they are best combined with lamb. Although the tastes are not always the same. You can find the correct and proven combination in the site’s recipes.

Handyman

“Cactus”
Required: 2 apples, 200 g pumpkin, 2 tbsp. l. rice, butter, sugar, wheat crackers. Cooking method. Cut apples and pumpkin into small pieces. Stew the pumpkin in water until half cooked, add apples to it and simmer until done. Boil the rice in advance and mix it with the apple-pumpkin mixture. Continue to simmer for 5 minutes, then add butter and sugar, stir and transfer everything to a heated frying pan, sprinkled with wheat breadcrumbs, and bake in a heated oven.

"Mushroom Picker's Prey"

Required: 1/2 cup buckwheat, 2-3 dried mushrooms, 100 g butter, '/2 cup mushroom broth: Method of preparation. Wash the buckwheat thoroughly, dry it, lightly fry it and put it in a saucepan. In another saucepan, boil the mushrooms, chop them finely and transfer them to a saucepan with cereal, add melted butter and mushroom broth. Place the pan in the oven for 1 hour.

"Memories of Switzerland"

Required: 1/2 cup buckwheat, 4 tbsp. l. butter, 100 g cheese. Cooking method. Cook buckwheat porridge. Grate the cheese on a coarse grater. Grease a pan with butter and place porridge and grated cheese in layers so that the last layer is cheese. Pour melted butter on top and place in a hot oven.

"Triple pleasure"

Required: 1 glass of semolina, 2 glasses of milk or cream, 2 tbsp. l. sugar, 2 tbsp. l. butter, '/2 cups chopped nuts (or candied fruits), 2 eggs, 2 tbsp. l. jam or honey, 150 g puff pastry or unleavened pastry. Cooking method. Pour hot boiled water over the nuts. After 5 minutes, take them out, peel them, pound them and add a little water again. Now we need to prepare the foam. To do this, pour milk or cream into a shallow pan and place it in the oven. As soon as a film forms, remove it with a fork and heat the milk further until you remove 5-6 foams. Pour the cereal into the remaining milk or cream and cook the porridge. Add nuts, butter, sugar to the finished porridge and mix. Next you will need a large plate. Grease it with butter and line it with puff pastry brushed with egg. Place a layer of foam in the middle, then a layer of porridge, etc. Sprinkle sugar on top, brush the dough with egg. Place the plate in the oven and bake the porridge 1 From - 15 minutes. Serve with jam or honey.

"Layer Surprise"

Required: 2 cups of buckwheat, 4 cups of water, 2 tbsp. l. butter, 4-5 eggs, 100 g crackers, 1 tbsp. l. butter, salt. Cooking method. Pour buckwheat into a saucepan, pour boiling water over it, add salt, add oil and place in the oven for 1 hour. Finely chop the eggs. Grease the mold with butter and sprinkle with breadcrumbs. Place porridge and eggs in it in layers so that the last layer is porridge. Sprinkle breadcrumbs on top and place in the oven for 10-15 minutes.

"The cream of society"

Required: 21/, glasses of cream or milk, 0.5 glasses of semolina or rice, 3 eggs, 1 tbsp. l. butter, y, a glass of crushed walnuts or hazelnuts, '/2 cups of crushed candied fruits or jam fruits, 1 tbsp. l. sugar, cinnamon on the tip of a knife. Cooking method. Pour 0.5 cups of cream or milk into a shallow pan, place in the oven and skim until all the milk has turned into foam. Cut the foam. Cook the semolina porridge, mix with the cooled porridge 0.5 cups of cream, 3 yolks, 1 tbsp. l. butter. Add foam, nuts, candied fruits, mix everything. Grease the mold with butter, place the prepared mixture in it, sprinkle granulated sugar and cinnamon on top and place in a preheated oven for 30 minutes. Decorate the finished porridge with candied fruits and nuts.

"The Savage's Breakfast"

Required: 2 cups of crumbly buckwheat porridge, 200 g of fried liver, 1 onion, 1 tbsp. l. butter, 2 eggs, 250 g bacon, salt. Cooking method. Pass the fried liver through a meat grinder, add finely chopped fried onions and chopped eggs. Mix buckwheat porridge with melted butter. Mix everything thoroughly. Place the bacon in the pan and fry it on both sides. Then pour the porridge into it, put a few slices of bacon on top, put it in the oven and bake until golden brown.

"The Minions of Fate"

Required: 0.5 cups semolina, 2 cups milk, 1/2 cup chopped walnuts or candied fruits, 2 tbsp. l. sugar, 2 tbsp. l. butter, 2 eggs, salt, vanillin on the tip of a knife, 10 apricots, 2 tbsp. l. sugar, 3-4 tbsp. l. water. Cooking method. Pour milk into a saucepan, boil it, add salt, add semolina and cook until tender. Cool the finished porridge and mix with sugar, ground with egg yolks. Place the nut kernels in a heated frying pan, greased with butter, fry them and add the beaten egg whites. Place the nuts with the whipped whites into the porridge and stir. Prepare the form. Grease it with oil and place a layer of porridge on it. Place apricots on this layer and cover them with milk froth (how to prepare them is described in the previous recipe), then add another layer of porridge. Place the pan in the oven and bake until golden brown. Prepare the sauce. Cut the apricots into small pieces and place them in the pan. Add sugar, water and cook until the fruit is softened. Sprinkle chopped nuts on top of the finished porridge, garnish with fruits and candied fruits. Serve the sauce along with the porridge.

"For those with a sweet tooth"

Required: 1/2 cup rice, 2'/2 cups water, 1/2 cup milk, 3 tbsp. l. sugar, 1/2 tsp. cinnamon, 3-4 tbsp. l. butter. Cooking method. Pour water into the pan, boil, add rice, cover the pan with a lid and cook for 10-15 minutes over high heat, then reduce it slightly and cook for another 5-7 minutes. Transfer the finished rice to another pan, pour in hot milk, add sugar, spices, butter and place the pan in the oven for 3-4 minutes.

"East and West"

Required: 1 cup rice, 2 cups water, 1 tbsp. l. butter, 1 glass of milk sauce, 200 g of grated cheese, salt. Cooking method. Cook rice porridge. Place the porridge in a saucepan, pour over milk sauce, sprinkle with grated cheese and place in the oven for 5-10 minutes.

"Zebra"

Required: 1/2 cup rice, 4.5 cups milk, 1 tbsp. l. butter, 2/5 cup sugar, 100 g chocolate, saffron powder (on the tip of a knife), 72 tbsp. l. cinnamon sugar Cooking method. Pour boiling water over the rice and boil. Place the rice in a colander and rinse it in cold water. Boil milk in a separate pan, add butter, cooked rice and cook until tender. Grind the chocolate and mix it with 2 tbsp. l. hot water and 2.5 cups of sugar. Divide the finished rice into 2 parts. Mix one part with chocolate, add 1/2 cups of sugar and a glass of saffron infusion to the other. Place rice in rows in a pre-greased mold or pan sprinkled with breadcrumbs and place in a preheated oven for 15 minutes. Place the finished porridge on a dish and sprinkle sugar mixed with cinnamon on top.

"Gentleman's Set"

Required: 1/4 cup oatmeal, 1 cup water, 1 cup milk, 1 tbsp. l. honey, 2 tbsp. l. butter, salt. Cooking method. Pour water and milk into a saucepan. Boil, salt, add honey and add cereal. Cook for 20 minutes. When the porridge is almost ready, put it in the oven for 10 minutes.

"Bold Proposal"

Required: 1 glass of pearl barley, 5-6 potatoes, salt, 1 glass of milk, butter. oil. Cooking method. Rinse the barley and soak for 2-3 hours. After time, drain the water. Peel the potatoes and boil. Pour hot milk into the potatoes, add salt and mash. Combine the cereal with mashed potatoes, stir and place in the oven on low heat for 1 hour.

"Nirvana"

Required: 1.2 cups of water, 2/5 cups of rice, 100 g of any cheese, 400 g of canned beans, 200 g of yogurt, 200 g of cottage cheese, a bunch of green onions and parsley, 1 bouillon cube, '/2 tsp. l. ground coriander, 'Dch. l. salt, 1 carrot. Cooking method. Pour water into the pan, add washed rice, add chopped carrots, finely chopped onions, coriander, bouillon cube, salt and cook until the rice becomes soft. Then add beans, cottage cheese, yogurt, parsley, previously finely chopped, and mix thoroughly. Transfer this mixture into a mold, sprinkle with grated cheese and place in the oven for 5 minutes.

Tip: Cut the champignons into slices and mix with finely chopped tomato. Place the mixture in a saucepan.

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