Snack and sandwiches with advantage
Potato hot appetizer with eggs
5 pieces of potatoes, 2 bulbs, 3 eggs, 1 glass of water, salt to taste, 1/2 teaspoons of dry camomile pharmaceutical, 3 tablespoons of vegetable oil.
The peeled potatoes to wash out, cut thin circles, to fill in with hot salty water, to bring to boiling, to cook 5-6 minutes, to add chopped onions, dry camomile and to insist with the closed cover of 10-15 minutes. Then to pour in egg, vegetable oil and to warm up potatoes before solidification of egg when stirring. To give snack hot.
Hot appetizer from vegetables with eggs
2 beets, 1 carrots, 1/2 glasses of chopped leaves of raspberry, 4 eggs, 1 glass of water, salt to taste.
To grate the peeled beet, carrots, and leaves of raspberry to touch, wash up and chop. to mix pyets with cold water. To lay on bottom of form layers beet, carrots, raspberry leaves, to fill in from above with the prepared eggs, to add salt and to put in the oven warmed up to the temperature of 250-270 °C for 10-15 minutes. To give on table in the form of hot. At will the dish can be seasoned with oil or sour cream to taste.
1 carrots, 1 turnip, 1 radish, 1 beet, 1 apple, 1 glass of cottage cheese, 3 garlic gloves, mustard teaspoon, 1 bulb.
Vegetables to clear, wash out and cut circles, apples to wash out and cut thin circles. To lay stuffing on vegetables and apple. For its preparation to wipe cottage cheese through sieve, to add chopped garlic, onions, mustard and to mix. It is possible to decorate sandwiches with berries and greens.
Snack from stale bread, eggs and potatoes
2 pieces of potatoes, 3 slices of rye bread, 2 eggs, 1 bulb, 3 tablespoons of vegetable oil, 1 glass of water, salt.
The peeled potatoes to wash out and cut thin circles, to fill in with hot salty water, to bring to boiling, to cook 5-6 minutes and to insist with the closed cover of 10-15 minutes. To mix pieces of rye bread with the prepared potatoes, to add crude egg, chopped bulb and to bring to boiling weight when hashing. To give snack hot with vegetable oil.
Snack from fresh plums and orach
10 pieces of plums, 1/2 glasses of chopped leaves and escapes from orach, 1 spoon of chopped fennel, 4 tablespoons of sour cream.
Fresh plums to wash out, take out stones. Orach to wash out, chop. In salad bowl to lay plums by halves, around to lay orach. To fill in snack with sour cream, to strew with fennel.
Snack from stale rye bread and tomatoes
3 slices of rye bread, 5 pieces of tomatoes, 2 eggs, 1/2 glasses of water, 3 garlic gloves, salt, 3 tablespoons of vegetable oil.
In form to lay slices of the cut tomatoes, and on them pieces of rye stale bread and to fill in with mix of the shaken-up egg with cold water, salt, chopped garlic and vegetable oil. To bake 10-15 minutes in hot oven. To give snack in shape.
Snack from vegetables and rice
1 carrots, 4 pieces of garden radish with leaves, 5 table spoons of rice, 2 tablespoons of butter, 1 glass of water, salt to taste.
To separate young carrots from leaves. Carefully to wash out leaves, carrots to wash out and cut thin circles, and to chop leaves. Also to prepare garden radish with leaves. To wash out rice. In pan to lay carrots leaves, on them carrots, then thin layer rice, and from above leaves of garden radish and garden radish. To fill in vegetables and rice with hot salty water, to bring quickly to boiling and to cook without hashing of 5-6 minutes, to remove from fire and to insist with the closed cover without heating of 15-20 minutes. Tax on table with butter.
Snack from nettle with cottage cheese
200 g of the pasteurized cottage cheese, 1 glass of chopped nettle, 3 garlic gloves, 1 teaspoon of mustard, 3 tablespoons of vegetable oil.
To wipe cottage cheese through sieve. Young escapes and leaves of nettle carefully to wash up, chop, mix with cottage cheese, mustard and chopped garlic. To mix and lay out weight in salad bowl.
Snack from mushrooms with dogrose leaves
5 pieces of dry mushrooms or 15 small fresh mushrooms, 1 egg, 1/2 glasses of chopped leaves of dogrose, 1 glass of water, 3 tablespoons of sour cream, salt to taste.
To wash out, fill in dry mushrooms with cold water and to presoak 20-30 minutes, then water where mushrooms were presoaked, to filter through gauze. To chop, fill in mushrooms with water in which they were presoaked, to cook 10-12 minutes, to add egg, salt, sour cream, chopped leaves of dogrose, to remove from fire, to mix also tax on table.