Sometimes everyone wants to eat something unusual not only on the festive table but also in everyday life. And it’s understandable. Psychologists say that beautiful, interesting and unusual food has a therapeutic property: it heals nerves and in some cases is really a powerful antidepressant. Tasty, healthy dishes can be cooked without spending a lot of time and money. Using completely simple products, you can easily create excellent, unordinary dishes that you and your family will definitely like. If the taste of the everyday recipes has become boring, we suggest use fantasy and move to a new level of cooking – old dishes cooked in a new way are here for you.
- Dish number 1: Chicken pigtails
- Dish number 2: Sachets from salad leaves with stuffing
- Dish number 3: Fish stew
- Dish number 4: Cabbage with cheese
- Dish number 5: Korean carrots with squid
- Dish number 6: Onion cutlets
- Dish number 7: Zucchini cake
- Dish number 8: Potato croquettes
- Dish number 9: Tomato Jam
- Dish number 10: Watermelon salad
- Dish number 11: Cheburek with pumpkin
- Dish number 12: Cinnamon toasts in the oven
- Dish number 13: Liver sauce
- Dish number 14: Cheesecakes with plums
- Dish number 15: Bread pudding with cheese and mushrooms
Dish number 1: Chicken pigtails
There are many extravagant recipes for cooking chicken. But have you ever weaved braids of chicken fillet? It is worth trying.
- chicken breasts (the number depends on how many braids you want to weave);
- frozen vegetables;
- onion – 1 pc .;
- oil for frying;
- salt, pepper – to taste.
Preparation: Take the chicken fillet and lightly beat off. Then, after stepping off the top edge, make two incisions along the fibers. From the resulting workpiece weave a pigtail, the ends of which fasten with toothpicks. Repeat the manipulations with the rest of the fillets.
Lay the finished pigtails on a frying pan heated with vegetable oil. Fry on both sides for 15 minutes, until golden crust. Then add to the frying pan onions, a little later frozen vegetables. Salt, pepper and pour a little water. Close the frying pan with a lid and cook for 20 minutes.
Advice: Put finished pigtails on plate saucers with vegetables and remove toothpicks.
Dish number 2: Sachets from salad leaves with stuffing
Of course, every housewife tried different types of fillings to wrap in all sorts of basics: thin pancakes, pita bread, cabbage leaves or grape leaves. This recipe suggests wrapping the most common stuffing in lettuce leaves.
- lettuce leaves (quantity at your discretion);
- onion – 1 pc .;
- boiled sausage – 50 g;
- carrots – 1-2 pcs.
Preparation: Take the lettuce leaves and dip into boiling water for a couple of seconds. Onions, sausage and carrots should be cut into cubes. Salt and fry in a pan in vegetable oil. In a cooled salad leaf, put the stuffing and wrap it in the manner of a bag, catching the tip of the green onion.
Advice: Put the ready-made sachets on a plate, decorate with tomato slices and ketchup.
Dish number 3: Fish stew
Everyone has cooked fried, steam or baked fish. We offer an unexpected solution – fish stew.
- fish fillets – according to your taste;
- lemon juice – 1 tsp;
- pickled cucumbers – 2 pieces;
- vegetable oil for frying;
- salt – to taste;
- parsley greens.
Preparation: Cut the fish fillets into portions and fry in vegetable oil until crusty. Cut potatoes with straws and fry. Beetroot is cleaned and cut into strips, sprinkle with lemon juice and simmer on low heat. Chop and fry the onions. Cucumbers cut into strips. Then combine all the products, salt and place in the oven for 10 minutes at a temperature of 180 ° C.
Advice: The ready dish, when serving to the table, can be sprinkled with herbs.
Dish number 4: Cabbage with cheese
Do you know that cabbage can be baked with cheese? It is something incredibly tasty and piquant and definitely worth trying.
- white cabbage;
- butter – 3 tablespoons;
- onion – 1 pc .;
- wheat flour – 3 tbsp;
- nutmeg – 1/8 p.p .;
- sweet pepper – 1/8 p.p .;
- salt – 2 teaspoons;
- milk – 1 item;
- bay leaf – 1 piece;
- grated cheese – 1 item;
- bread crumbs – 3 tablespoons
Preparation: Shred cabbage, dip into boiling water and cook for 10 minutes. Then flip it over the sieve. Melt the butter in a frying pan and fry the cabbage for another 5 minutes. Add the onion, nutmeg, pepper and salt to taste and mix well. Then pour in the milk, stirring constantly until it boils. Lay the bay leaf and cook the mixture on low heat for 20 minutes.
Then take out the bay leaf and pour 3/4 st. grated cheese. Stir with cabbage and place on a greased baking sheet with high walls. Top with the rest of the remaining cheese, mixed with breadcrumbs.
Advice: Place the baking tray in the oven for 15 minutes and hold until the cabbage becomes red.
Dish number 5: Korean carrots with squid
Korean carrot is usually mixed with chicken, beans or crab sticks. Here there is a recipe with squid.
- Korean carrots – 350 g;
- squid – 300 g;
- lemon juice – 3 tbsp;
- olive oil – 2 tablespoons;
- seasoning for carrots in Korean – 0,5 tsp;
- salt – 1 tbsp.
Preparation: Defrost the squid and put in boiling water for 5 minutes. It is important to add 1 tsp. soda, then the squids become very soft. Finished squids are gutted and peeled. Then cut into strips and pour lemon juice. Add olive oil and seasoning, combine with the prepared carrots and mix well.
Advice: Decorate the finished dish with squid slices.
Dish number 6: Onion cutlets
Cutlets can be even tastier if cooked not from meat only but from onion as well.
- Shallot onion- 5 pieces;
- Smoked brisket- 125 g;
- Wheat Flour Extra Class 5 tbsp;
- Sesame flour 1 tbsp;
- Egg chicken 1 pc;
- Ground paprika 1 tsp;
- Black pepper powder 1 teaspoon;
- Fenugreek powder 1 tsp;
- Olive oil 30 ml;
- Sesame seeds 2 tbsp;
- Parsley (greens) for filing;
- Sugar brown- pinch;
- Salt to taste
Preparation: Shallots should be cleaned, washed and chopped along the bulb. Add salt, sugar, spices to onions; gently rub your hands to let the shallot let the juice and leave marinaded for 15 minutes. In the prepared onion add the egg and add both types of flour, knead the fritters. Fry onion patties in well-warmed oil. And here an important detail: the temperature should be extremely moderate, so that the onion is not roasted to a crust but as if languishing in oil. Brisket should be chopped into fine strips. Fry it in a dry frying pan until a squash and sprinkle with sesame seeds. Put cracklings from the brisket onto hot onion patties and serve with fresh herbs.
Advice: You can choose to serve sour cream, curdled milk or natural yogurt.
Dish number 7: Zucchini cake
- Zucchini -400g;
- Egg of chicken- 2 pcs;
- Wheat Flour Extra Class- 50-60 g;
- Carrot -200g;
- Onion -150 g;
- Sunflower-seed oil 30 g;
- Mayonnaise- 100 g;
- Dill- 30 g;
- Onion green -30 g;
- Salt to taste;
- Pepper black ground to taste
Preparation: Grate zucchini on a large grater, add salt and leave for 15 minutes. After the time has elapsed squeeze it out from the liquid. Add the eggs, mix. Add the flour, mix. Season with pepper and salt if necessary. Grate the carrots, chop the onions finely. Fry the onions and carrots until tender. Fry the zucchini mass in a non-stick frying pan, spreading the dough with a spoon and gently leveling, forming a circle. Gently turn and fry on the other side. Put mayonnaise to the grilled pancake. Top with vegetable filling. Sprinkle with herbs. Put the next pancake. Repeat all previous steps. Put the cake in the fridge for 2 hours.
Advice: For piquancy, you can add garlic mayonnaise.
Dish number 8: Potato croquettes
Potato is the vegetable that is available during the whole year. It can be found anytime in every kitchen. If you want to surprise your family by cooking potatoes in an unusual way then this recipe is exactly what you need.
- Potatoes- 900 g;
- Egg chicken- 1 pc;
- Butter- 50 g;
- Salt to taste;
- Pepper black ground to taste
Preparation: Boil the potatoes until they are ready. Drain the water. Crush the mashed potatoes, add butter, allow cooling slightly. Add the egg and whip the mixer with a mash. Add pepper to taste and mix well. Put the paste to a confectionery bag or syringe.
Advice: Put small croquettes on parchment paper, greased with oil. Bake at 200C until golden brown.
Dish number 9: Tomato Jam
Everyone knows that jam is usually cooked from different fruit. Strawberry, apricot jam and other fruit jams are very common but have you ever tried tomato jam? Here you will find an interesting recipe using tomatoes.
- Tomatoes – 1 kg;
- Sugar 500g;
- Chili pepper 1 pc;
- Garlic-3 pc;
- Wine vinegar 80 ml;
- Lemon juice 3 tbsp. L;
- Soy sauce 1.5 tbsp. L;
- Salt sea 2 tsp
Preparation: First you need to blanch the tomatoes to peel them from the peel. To do this, make an incision on each tomato. Dip them into boiling water for 10 seconds. Pull it out and put it in cold water. Then peel. Cut into small cubes. Cover with sugar. Leave overnight at room temperature, so that the tomatoes let the juice. Put in a bowl, where you will cook jam. Add 1 a finely chopped paprika pod, garlic, passed through a press, white wine vinegar, lemon juice, soy and sea salt. Stirring, bring to a boil. Make less heat and cook for 1 hour until thick.
Advice: Serve with meat, fish or seafood.
Dish number 10: Watermelon salad
Watermelon is usually eaten like an independent fruit. However, why not put it into a salad? It is really delicious. This recipe may become one of your favorites if you like gourmet dishes.
- Watermelon- 300 g;
- Tomatoes- 500 g;
- Onions red- 50 g;
- Feta cheese- 50g;
- Basil -30 g;
- Olive oil- 4 tbsp;
- Wine vinegar- 2 tbsp;
- Salt to taste;
- Pepper black ground to taste
Preparation: Cut the watermelon large by removing all the bones. Wash the tomatoes and cut into large cubes. Cut the red onion into thin feathers. Mix tomatoes, onions, watermelon, crumbled feta, leaves of purple basil in the salad bowl.
Advice: Fill with red wine vinegar, olive oil, salt and pepper to taste.
Dish number 11: Cheburek with pumpkin
Very often as a filling for this dish meat is used. Cottage cheese or chopped greens are also common fillings. Sometimes these ingredients are combined. However, chebureks from this recipe have sweet pumpkin filling: this dish can be taken even for dessert. Let’s start creating delicious chebureks with pumpkin.
- Kefir-(500 ml);
- Wheat flour;
- Salt to taste;
- (1 tsp) baking soda;
- Butter-(200 g);
- Pumpkin- (400 g);
- sugar in cubes to taste
Preparation: Prepare all the necessary products for mixing soft and elastic dough. In a deep bowl, put wheat flour, salt and soda, then pour kefir of the room temperature. Knead the dough, add more flour if necessary, but do not overdo it: nothing if the dough clings to the hands. Just sprinkle the resulting mass of dough with flour, cover the bowl with a plastic bag or food film, put in the refrigerator for about half an hour.
The present dough is slightly mashed by hands, then rolled into sausage and cut into 15 identical parts.
For the filling, cook a piece of the selected pumpkin until it is ready and soft, cut off a thick skin and mash the pulp to mash with a spoon or fork. Add sugar to the resulting mashed potatoes to taste, mix. Roll out a piece of dough into a thin almost transparent cake, on one of the halves put the prepared stuffing. Cover the filling with the second half of the dough, the edges are carefully glued together, cut off the rests of the flat cake with a sharp knife. In the same way you should do with all the remaining ingredients. Form flat cakes. Fry them on both sides for about 2-3 minutes so that the dough took a crust and blush. If air pockets are formed inside the cakes, puncture them gently with the tip of the knife. Each subsequent cooked cake is laid out on the previous one and the dish is covered with a towel. Melting butter is melted in a water bath. In a small pan or in the same pan pour hot water. Then lower every cake into it, put it on a dry plate and pour with butter. Spread the tower out of flat cakes.
Advice: When serving a dish, cut cakes in half for convenience.
Dish number 12: Cinnamon toasts in the oven
Toast with cinnamon in the oven can safely claim the title of the most unusual and delicious toast. We will use the same bread, even white and square. If you do not already know how to make a toast in the oven, then you have come to the right place, because there is an excellent recipe. Usually for this dish one use a loaf or baguette: somehow these products are more combined with the concept of “croutons”. However, now we will prepare the toast from the usual white bread. The secret ingredient will be cinnamon, as well as butter. These products will make toasts spicy and even tender. A piquant note is the presence in the recipe of nutmeg. The smell of these croutons will be incredible.
Cooking toasts from bread in the oven is very simple at home. And it will take quite a bit of time. A step-by-step recipe will provide an illustrative example. Try to make such sweet crispy toasts and serve them for tea.
- a loaf of white bread;
- sugar to your taste;
- butter-200 g;
Preparation: Before you start cooking, warm up the oven to 180 degrees. Put the butter into a comfortable deep bowl and wait until it softens at room temperature. Take a fork and knead the oil. Add sugar to your taste. Following the sugar, put a pinch of nutmeg, vanillin and all the cinnamon in the bowl. Use the same fork to thoroughly mix the ingredients until a homogeneous mass. If you took whole bread, it still has to be cut. A white brick is suitable for cooking. With a sharp knife, cut it into not too thick slices. Each slice on one side is lubricated with the previously obtained oil with cinnamon. On a dry baking sheet, add the next toast.
Place the baking sheet with croutons to the preheated oven. It takes 10 minutes to bake. Check the croutons, make sure they do not burn.
Advice: When the bread is brown enough, remove the baking tray from the oven and cool the croutons a little, then cut them diagonally.
Dish number 13: Liver sauce
This sauce is prepared quickly and easily. No expensive products are required for it, but it is delicious and suitable for any products: cereals, vegetables, potatoes.
- Liver – 100 g;
- Onion – 0.5 heads;
- Bouillon – 0.5 cups;
- Cooked beets – 50 g;
- Rye flour – 1/2 teaspoon;
- vegetable oil – 3 tbsp.
Preparation: Buckwheat is cooked quickly, so you should start with the sauce. It will require chicken broth. Half a chicken rump should be filled with two-thirds of the water. Add a bow of onions. In order not to have a specific smell, drop a half teaspoon of 6 percent vinegar. After boiling, lower the fire and cover it with a lid. Broth should boil for half an hour on a small fire. Chicken liver (approximately 100 grams) should be randomly cut into small pieces and half a bulb is finely chopped. In the saucepan three tablespoons of vegetable oil must be heated and a half teaspoon of butter. Onions are rescued to translucency, liver is added to it and fried for a couple of minutes.
When the liver is brightened, two tablespoons of boiled beet are added, grated on a fine grater. Add half a teaspoon of rye flour and mix well. Fill half a glass of chicken broth and carefully blend with a blender to a homogeneous consistency. Add another tablespoon of lemon juice and a half teaspoon of a mixture of fragrant peppers. You can regulate the gravy of the sauce to your taste. To make it more dense, you need to pour out the sauce longer, and that to make it even more add more broth.
Advice: You can add the beets to the sauce for the color, although it still gives it a taste.
Dish number 14: Cheesecakes with plums
Use your fantasy and add plums to the cheesecake like in the following recipe.
- 200 g of flour;
- 1 pinch of salt;
- 80 g of sugar;
- 100 g of butter (or margarine);
- 2 yolks;
- 10 plums;
- 250 grams of cottage cheese;
- 1 tbsp. spoon of lemon juice;
- 1 packet of vanilla sugar;
- 2 tbsp. of semolina.
Preparation: Mix flour, salt, 50 g of sugar, diced butter, 1 yolk. Place the dough, wrap it in a film and put in the refrigerator for 20 minutes. Cut the plums in half, remove the stone, cut into pieces. Cottage cheese should be mixed with lemon juice, 30 grams of sugar, vanilla sugar and semolina. Dough should be cut into 6 equal parts and rolled out. Put cottage cheese stuffing, spread the plums from above. The edges should be wrapped and greased with the remaining yolk. Bake for 25-30 minutes.
Advice: Oven must be heat up to 200 degrees.
Dish number 15: Bread pudding with cheese and mushrooms
- 6 cups (250 ml) of diced bread;
- 2 tbsp. tablespoons olive oil;
- 250 gr of ham or bacon;
- 1 onion;
- 250 g fresh mushrooms;
- 4 eggs;
- 1 cup (250 ml) of sour cream;
- 200 gr of cheese, grate;
- Salt pepper
Preparation: Preheat the oven to 180C and fry the sliced bread until golden. In a frying pan, heat the oil and fry the onions until soft, add mushrooms and ham and cook for 8-10 minutes. Add salt and pepper. In a large bowl, mix eggs with sour cream and cheese. Leave some cheese to sprinkle on top. Now in this mixture you should pour out the breadcrumbs and fry, mix everything neatly and put it into a greased baking dish.
Advice: Sprinkle with the remaining cheese and put in the oven for 25-30 minutes. It should look like a smart fluffy bread pudding.