Dishes made from cheese, nuts, eggs, mushrooms, vegetables, fish and seafood are very diverse, and in terms of their nutritional properties, these products can be a worthy substitute for meat.
It is necessary
- For a walnut-stuffed egg snack:
- - 8 eggs;
- - ½ cup flour;
- - 150 g of hard cheese;
- - 60 g bread crumbs;
- For filling:
- - 6 egg yolks;
- - 60 g of walnut kernels;
- - 1 tsp. mustard.
- For mushrooms in Greek:
- - 300 g of fresh mushrooms;
- - 3 tomatoes;
- - ½ glass of water;
- - ½ cup olive oil;
- - ½ tsp coriander;
- - juice of ½ lemon;
- - lemon zest;
- - Bay leaf;
- - pepper;
- - salt.
- For stuffed pepper "Original":
- - 8 bell peppers of different colors;
- - 4 onions;
- - 2 apples;
- - 550 g sauerkraut;
- - 120 g of raisins;
- - 80 g of pine nuts;
- - 2 tbsp. l. ghee;
- - 1 ½ tbsp. l. sesame;
- - 120 g sour cream;
- - 120 ml of vegetable broth;
- - 2 stalks of green onions;
- - pepper;
- - salt.
Instructions
Step 1
Walnut-stuffed egg appetizer
Whisk 2 raw eggs well with a fork or whisk, and hard-boil the remaining 6 eggs, cool in cold water and peel. Then cut in half lengthways and carefully remove the yolks. Mash them thoroughly with mustard, Add walnut kernels, chopped with a knife or in a mortar and mix well. Fill the egg halves with the prepared filling and cover with the other (empty) halves. Fasten the stuffed eggs on the sides with wooden toothpicks. Then brew in flour, in beaten raw eggs, then in grated cheese mixed with bread crumbs. After that, dip again in eggs and again brew in cheese and breadcrumbs. Deep-fry the eggs and place on a napkin. When the excess fat has been absorbed, transfer the stuffed eggs to a plate garnished with herbs.
Step 2
Mushrooms in Greek
Wash the tomatoes, then scald them with boiling water, remove the skins and cut the tomatoes in half. Then remove the seeds and finely chop the pulp. Place the chopped tomatoes in a saucepan, add cold water, olive oil, coriander, bay leaf, lemon juice and zest and simmer for 5-7 minutes. Wipe the mushrooms very thoroughly with a damp towel, peel, cut into slices and add to the tomato sauce. Cook for another 5-7 minutes, then season with salt to taste. After that, catch the mushrooms with a slotted spoon, and while stirring, boil the sauce by half. Place the cooked mushrooms in a deep salad bowl, pour over the tomato sauce and cool.
Step 3
Stuffed pepper "Original"
Wash the apples, peel them, remove the cores, and finely chop the pulp. Cut a couple of onions into small cubes and save in ghee until transparent. Then add the prepared apples, seedless raisins and lightly sauté everything together. Then add sauerkraut, stir, pepper and salt to taste and simmer for 15 minutes over low heat. Fry the pine nuts with sesame seeds separately in a dry skillet and add them to the cabbage mixture. Wash the bell pepper, dry it, cut it in half and remove the seeds with stalks. Fill the pepper halves with cooked minced cabbage. Peel the remaining onions, cut into thin rings and place in a greased ovenproof dish. Place the stuffed peppers on top, pour in the vegetable broth and bake in the oven for 30 minutes at 200 ° C. Wash green onions and chop finely. Before serving, pour a teaspoon of sour cream over each half of the pepper and sprinkle with green onions.
