Winter menu: Nonbanal dishes of typical products.
Text: Olga Antonova
Winter has not come yet, but I already want to go through it as soon as possible. It is especially sad when favorite seasonal vegetables and fruits disappear from the shelves, giving way to boring or expensive, but not always high-quality products. Nevertheless, we are sure that you can spend (and eat) winter with pleasure. If you want the menu to be not only varied and useful, but also relatively budget, let it correspond to the season. We chose five products that are quite affordable and especially popular in the winter, and tell you how to prepare non-boring and nutritious dishes.
Beet
The popularity of beets for the winter increases dramatically, but remember about it can and should be more often: it is suitable not only for New Year's herring under a fur coat, vinaigrette or borscht. Unbanal flavor combinations will help you again to fall in love with the popular root crop, rich in iron, zinc, iodine and various vitamins.
Beet Cream Soup
Ingredients:
cooking:
Wrap each beet in foil and bake in the oven at 180 ° C for 40-50 minutes or until cooked. Then cool and cut into small cubes.
Melt the butter in a thick-walled saucepan and fry the finely chopped leeks, onions and celery until golden brown. Add beets, ginger, allspice and white pepper. Cook the vegetables for about seven minutes, stirring constantly.
Add two glasses of water, bay leaf, sprig of thyme and sprig of parsley. Bring to a boil, reduce heat, cover and simmer for about 25 minutes, until the vegetables are softened.
Remove bay leaf, thyme and parsley from the soup. Cool slightly and bring the contents to a creamy consistency in a blender, adding cream, salt and pepper to taste.
Gently heat the soup, not boiling, pour into plates and serve with sour cream.
Beetroot and feijoa salad
INGREDIENTS:
PREPARATION:
Wrap each beet in foil and bake in the oven at 180 ° C for an hour or until tender.
Peel the finished beetroot, cut into thin slices, salt and mix with one teaspoon of balsamic vinegar and set aside.
Finely chop the onion, add one teaspoon of balsamic vinegar, mix and set aside.
Crush the nuts and dice the feijoa.
Stir all the ingredients, season the salad with olive oil and salt if necessary. Let it brew for 30 minutes before serving.
Banana
Bananas practically do not disappear from supermarket shelves and never seem to get bored: sweet and nutritious, they are also rich in potassium and magnesium, and at any time of the year are perfect for hearty snacks, raw food desserts and ice cream, sweet pastries and even main dishes.
Banana cookies with raisins and spices
Ingredients:
cooking:
Preheat oven to 180 ° C. Whip the softened butter with sugar, add the egg and continue to beat until the mass is fluffy.
In a small bowl, mix mashed bananas and baking soda, wait a couple of minutes and add the oil-egg mixture.
Add flour, a pinch of salt, cinnamon, nutmeg, cloves and mix thoroughly. Add raisins.
Bake cookies for 11-13 minutes or until golden brown. Cool before serving.
Banana and Curry Turkey Rolls
Ingredients:
cooking:
Preheat oven to 180 ° C.
For the sauce, grate the lemon zest with a fine grater and squeeze two or three tablespoons of the juice. Mix well the yoghurt and sour cream, salt, add a pinch of curry, and then lemon juice and zest. Put the sauce in the fridge.
Beat each piece of meat to a thickness of about three to four millimeters. Salt, pepper, curry and coriander.
Peel the bananas and slice them lengthwise. Wrap the banana strips in the turkey meat so that the rolls turn out, and tie each one with a thick crosswise thread.
Bake the rolls on a baking tray covered with foil for about 25 minutes, turning them over periodically.
Rabbit
With the onset of cold weather, not even the biggest fans of steaks are increasingly looking at the hearty meat menu. Rabbit meat is not as popular as pork or beef, but in vain: lean rabbit meat is more easily absorbed by the body and contains all the amino acids a person needs, as well as iron, potassium, phosphorus and B vitamins. When choosing a rabbit, be sure to pay attention to the color of the meat : both fresh and frozen, it should retain its natural light pink shade.
Rabbit terrine
Ingredients:
cooking:
Separate the rabbit meat from the bones, cut into large cubes and mix with the pork, which is also diced. Crush the meat in a food processor, then add the finely chopped garlic and onions, pepper, salt and pistachios and grind to a smooth consistency.
Lay out a rectangular shape from the inside with thin strips of bacon, top with meat mixture, smooth and cover with the remaining strips of bacon.
Put the form in a container with water so that the liquid reaches the middle of the height, and bake terrine at 180 ° C for 75 minutes. Remove the mold from the container, cover with film and store in the refrigerator. Serve with bread, salad and Dijon mustard.
Rabbit ragout with mushrooms
Ingredients:
cooking:
Soak dried mushrooms in two cups of hot water. Preheat the oven to 180 ° C and bake the garlic heads in a foil, cutting the tops and sprinkling with olive oil.
Cut the rabbit meat into portions, salt and leave for 30 minutes at room temperature.
Peel fresh champignons, coarsely chop, lightly salt and fry without oil in a large thick-walled pan, stirring constantly. When the water given to the mushrooms has evaporated, remove them from the pan and set aside.
Dry well with paper towels pieces of meat, fry in the same pan in butter or olive oil until golden brown and set aside. The liquid remaining from under the white mushrooms, strain and add there roasted garlic, mix thoroughly. Finely chop the mushrooms.
Fry the shredded shallots in the pan for three minutes, salt and pour the wine. When the liquid is half evaporated, add the broth and the water from under the mushrooms with garlic.
Add thyme, white mushrooms and champignons, rabbit meat, coarsely chopped carrots to the pan and cook on moderate heat for 90 minutes.
Add salted stew, add chopped parsley. Serve with crispy corn bread and green salad.
Orange
We all love winter for sweet and juicy oranges and tangerines, which are not only good in themselves, but also actively used in cooking: in drinks, baking, jams, marinades and salads. Catching a moment is definitely not only because of the sweetness of citrus fruits: they are rich in vitamin C, carotene, pectin and potassium.
Citrus salad with yogurt and candied ginger
INGREDIENTS:
cooking:
Peel the grapefruit, oranges and tangerines, peel off the flesh and cut into small pieces. Transfer the remaining juice to a bowl.
Add raisins, honey and cinnamon, mix, cover with cling film and refrigerate for an hour.
Mix yogurt and ginger pieces. Before serving, lay the salad on creamer, top with yogurt.
Orange and Almond Cake with Basil Cream
Ingredients:
cooking:
Preheat oven to 180 ° C and grease with baking dish.
Boil the oranges in boiling water until soft, remove the pan from the heat and leave the fruit in the water until it cools completely.
Drain, coarsely chop the oranges, extract the seeds, and use a blender to chop into puree. Add sugar, eggs, ground almonds and mix thoroughly.
Put the dough in a baking dish and sprinkle with almond flakes. Bake for 25 minutes, then cover with foil and bake for another 25-35 minutes or until tender. Take the cake out of the oven and cool.
To make the cream, bring the water with sugar and basil to a boil, reduce the heat and simmer for two minutes. Mix the mixture in a blender until smooth and cool.
Well whip cream with vanilla seeds, then pour in basil syrup and mix. Serve the basil cream pie.
Peas
Groats are a real treasure. They are always available and can be used for anything: in cereals, soups, or even desserts. We offer to pay attention to the usual peas, which contain fiber, protein and iron, and move a little away from the pea soup and porridge known from childhood.
Pea soup with coconut milk and lentils
Ingredients:
cooking:
Wash the peas and lentils, cover with water and bring to a boil. Add diced carrots and a quarter tablespoon of ginger. Boil over moderate heat for about 30 minutes or until the peas are soft.
In a dry skillet, fry the curry powder until fragrant and set aside.
Fry the remaining ginger, raisins and slightly chopped green onions in butter for two minutes, add the tomato paste and cook for another minute. Then add curry, mix well and add to the boiling soup along with coconut milk and salt.
Simmer the soup without lid for 20 minutes. Serve with chopped cilantro and green onions.
Pea cake
Ingredients:
cooking:
Preheat oven to 220 ° C. Grate the carrot on a fine grater and grind the peas in a coffee grinder to make flour.
In a large bowl, mix water, peas, carrots, parsley, paprika, turmeric, cumin, cumin and salt, add two tablespoons of vegetable oil and leave the dough at room temperature for 20 minutes.
Put the dough in a greased form and bake in the oven for about 10-12 minutes. Serve the bread to any dishes or as a snack - with a sauce to taste.
Cover: Timur Zima
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