🥳Что Приготовить на День Рождения? 10 ИДЕАЛЬНЫХ Блюд!
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Готовим с Оксаной ПашкоRecipes in this Video
9 recipes
vegetariangluten-free
Салат с баклажанами, популярный в русской кухне, представляет собой освежающий и питательный салат, который часто подают в летние месяцы. Баклажаны, как основа блюда, придают ему характерный вкус, а свежие овощи и зелень добавляют яркости и текстуры. Этот салат часто встречается на праздничных столах и в повседневной жизни, а его вариации можно найти в разных кухнях мира.
Ingredients
- ●eggplants
- ●tomatoes
- ●bell peppers
- ●onions
- ●garlic
- ●olive oil
- ●lemon juice
- ●fresh herbs
- ●salt
- ●black pepper
- ●cucumber
- ●feta cheese
- ●pomegranate seeds
Instructions
- 1Roast eggplants over an open flame or in an oven until the skin is charred and the flesh is soft.
- 2Let the eggplants cool, then peel off the skin and chop the flesh into small pieces.
- 3Dice tomatoes, bell peppers, and onions into small cubes.
- 4Mince garlic and chop fresh herbs finely.
- 5In a bowl, combine chopped eggplant, tomatoes, bell peppers, onions, garlic, and herbs.
- 6Drizzle olive oil and lemon juice over the mixture and toss gently to combine.
- 7Season with salt and black pepper to taste.
- 8Chill in the refrigerator for at least 30 minutes to allow flavors to meld.
- 9Serve on a platter, garnished with cucumber slices and crumbled feta cheese.
- 10Top with pomegranate seeds for added color and sweetness.
Ingredient Alternatives
feta cheese
Healthier: cottage cheese
Cheaper: ricotta cheese
Cottage cheese is lower in fat and calories while still providing creaminess.
Techniques
roastingchoppingmixing
Equipment
grillbaking sheetmixing bowlknifecutting board
🌶️🌶️🌶️Lowmilk
Also Known As
Eggplant SaladBaba Ghanoush Salad
Ingredients
- ●1 1/2 cups all-purpose flour
- ●1 cup granulated sugar
- ●1/2 cup unsweetened cocoa powder
- ●1 tsp baking powder
- ●1/2 tsp baking soda
- ●1/4 tsp salt
- ●1/2 cup unsalted butter, softened
- ●1 cup condensed milk
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1/2 cup milk
- ●1/2 cup chocolate chips
- ●1/4 cup truffle oil
Instructions
- 1Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- 2In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- 3In another bowl, cream the softened butter until light and fluffy. Add the condensed milk, eggs, and vanilla extract, and mix until well combined.
- 4Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- 5Fold in the chocolate chips and truffle oil until evenly distributed.
- 6Pour the batter into the prepared cake pan and smooth the top with a spatula.
- 7Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 8Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- 9Once cooled, you can drizzle additional truffle oil on top for extra flavor, if desired.
- 10Slice and serve the cake as a decadent dessert.
Equipment
9-inch round cake panmixing bowlswhiskspatulatoothpickwire rack
pescatariangluten-freelow-carb
Ingredients
- ●2 mackerel fillets
- ●1 cup broccoli florets
- ●1 cup cauliflower florets
- ●2 tbsp olive oil
- ●1 lemon (juiced)
- ●2 cloves garlic (minced)
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a large bowl, combine the broccoli and cauliflower florets with 1 tablespoon of olive oil, salt, and black pepper. Toss to coat evenly.
- 3Spread the broccoli and cauliflower mixture on a baking sheet in a single layer.
- 4Place the mackerel fillets on top of the vegetables. Drizzle with the remaining olive oil and lemon juice, and sprinkle with minced garlic and red pepper flakes if using.
- 5Bake in the preheated oven for 15-20 minutes, or until the mackerel is cooked through and the vegetables are tender.
- 6Remove from the oven and let it rest for a few minutes before serving.
- 7Serve the mackerel with the roasted broccoli and cauliflower on the side.
Equipment
baking sheetmixing bowlmeasuring spoonsknifecutting board
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium cucumbers
- ●2 medium carrots
- ●1/4 cup rice vinegar
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp sesame oil
- ●1 tbsp chopped fresh cilantro
Instructions
- 1Wash the cucumbers and carrots thoroughly.
- 2Peel the carrots and cut them into thin matchsticks.
- 3Slice the cucumbers in half lengthwise and scoop out the seeds with a spoon.
- 4Cut the cucumbers into thin half-moon slices.
- 5In a bowl, combine the rice vinegar, sugar, salt, and black pepper. Stir until the sugar dissolves.
- 6Add the sliced cucumbers and carrots to the bowl and toss to coat them in the dressing.
- 7Drizzle the sesame oil over the vegetables and toss again.
- 8Let the mixture sit for at least 10 minutes to allow the flavors to meld.
- 9Before serving, sprinkle with chopped cilantro for garnish.
Equipment
cutting boardknifemixing bowlspoon
Ingredients
- ●1 package egg roll wrappers
- ●2 cups shredded cabbage
- ●1 cup shredded carrots
- ●1/2 cup chopped green onions
- ●1/2 cup cooked and shredded chicken (optional)
- ●2 cloves garlic, minced
- ●1 tsp ginger, minced
- ●2 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●Oil for frying
Instructions
- 1In a large bowl, combine shredded cabbage, carrots, green onions, chicken (if using), garlic, ginger, soy sauce, sesame oil, salt, and pepper. Mix well.
- 2Lay an egg roll wrapper on a clean surface with one corner pointing towards you.
- 3Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- 4Fold the bottom corner over the filling, then fold in the sides, and roll tightly to seal. Use a little water to help seal the edges if necessary.
- 5Repeat with the remaining wrappers and filling.
- 6Heat oil in a deep frying pan or pot over medium heat.
- 7Once the oil is hot, carefully add a few egg rolls at a time, frying until golden brown and crispy, about 3-4 minutes per side.
- 8Remove the egg rolls and drain on paper towels.
- 9Serve hot with soy sauce or sweet and sour sauce for dipping.
Equipment
Deep frying panMixing bowlTongsPaper towels
Ingredients
- ●2 medium zucchinis
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 cup chopped spinach
- ●1/2 cup diced bell peppers
- ●1/2 cup diced tomatoes
- ●1/4 cup chopped fresh basil
- ●1/2 tsp garlic powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup marinara sauce (for serving)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
- 3Sprinkle salt on the zucchini strips and let them sit for about 10 minutes to draw out moisture. Pat them dry with paper towels.
- 4In a mixing bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, chopped spinach, diced bell peppers, diced tomatoes, basil, garlic powder, salt, and black pepper. Mix well until combined.
- 5Take a zucchini strip and place a spoonful of the cheese and vegetable mixture at one end. Roll it up tightly and place it seam-side down in a baking dish.
- 6Repeat the process with the remaining zucchini strips and filling until all are rolled and placed in the dish.
- 7Pour marinara sauce over the zucchini rolls, covering them evenly.
- 8Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
- 10Let cool for a few minutes before serving. Enjoy your zucchini rolls with extra marinara sauce on the side.
Equipment
mandoline slicermixing bowlbaking dishaluminum foilspatula
vegetariangluten-freenut-freesoy-free
Ingredients
- ●4 cups arugula
- ●2 cups cherry tomatoes, halved
- ●1/4 cup red onion, thinly sliced
- ●1/4 cup feta cheese, crumbled
- ●2 tbsp olive oil
- ●1 tbsp balsamic vinegar
- ●1/2 tsp salt
- ●1/4 tsp black pepper
Instructions
- 1In a large bowl, combine the arugula, cherry tomatoes, and red onion.
- 2In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
- 3Pour the dressing over the salad and toss gently to combine.
- 4Sprinkle the crumbled feta cheese on top of the salad.
- 5Serve immediately as a fresh side dish or light main course.
Equipment
large bowlsmall bowlwhisk
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●2 medium eggplants, diced
- ●4 ripe tomatoes, chopped
- ●1/2 red onion, thinly sliced
- ●1/4 cup fresh basil, chopped
- ●3 tbsp olive oil
- ●2 tbsp balsamic vinegar
- ●1 tsp salt
- ●1/2 tsp black pepper
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2Spread the diced eggplant on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat.
- 3Roast the eggplant in the preheated oven for about 25-30 minutes, or until tender and golden brown, stirring halfway through.
- 4In a large bowl, combine the chopped tomatoes, sliced red onion, and fresh basil.
- 5In a small bowl, whisk together the remaining olive oil, balsamic vinegar, salt, and black pepper.
- 6Once the eggplant is done roasting, let it cool slightly before adding it to the bowl with the tomatoes and onion.
- 7Pour the dressing over the salad and toss gently to combine all ingredients.
- 8Taste and adjust seasoning if necessary.
- 9Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Equipment
baking sheetlarge bowlsmall bowlwhisk
Ingredients
- ●4 chicken fillets
- ●2 cups mixed vegetables (carrots, bell peppers, zucchini)
- ●1 onion, sliced
- ●3 cloves garlic, minced
- ●2 tbsp olive oil
- ●1 tsp dried oregano
- ●1 tsp dried thyme
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/2 cup chicken broth
- ●1/2 cup shredded cheese (optional)
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a large skillet, heat olive oil over medium heat. Add sliced onion and minced garlic, sauté until translucent.
- 3Add mixed vegetables to the skillet and cook for about 5 minutes until slightly tender. Season with oregano, thyme, salt, and pepper.
- 4In a baking dish, place the chicken fillets in a single layer. Pour the chicken broth over the fillets.
- 5Spread the sautéed vegetables evenly over the chicken fillets.
- 6If using, sprinkle shredded cheese on top of the vegetables.
- 7Cover the baking dish with aluminum foil and bake for 25 minutes.
- 8Remove the foil and bake for an additional 10-15 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.
- 9Let it rest for a few minutes before serving.
Equipment
skilletbaking dishaluminum foilknifecutting board
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