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Code/Food
3-9
(1) Beetroot julienned - 30 g, Carrot julienned - 30 g, Onion
julienned - 15 g, Fish/Chicken stock or water with dry
Russian Old
concentrate - 200 ml
Style Fish
(2) Mix for sauce: Wheat - 10 g, Tomato paste - 10 g, Sour cream
- 30 g, Water - 50 ml
(3) Carp or pike perch filet - 150 g, Bay leaf - 1 pc
Put all ingredients into a bowl shaped plate add boiling stock.(1)
Start cooking. As soon as oven beep, stir in mix for sauce with veg
and stock (2). Add fish and bay leaf (3). Continue cooking process.
3-10
(1) Champignons - 30 g, Pike perch filet - 150 g, Oil - 5 g
(2) Sour cream - 30 g (2 х 15 g)
Moscow Style
(3) Backed potato round cut - 2 pc per 60 to 70 g, Salt - 5 g,
Fish
White pepper powder - 0.5 g, Graded cheese - 25 g
Put mushrooms on a plate fish aside. Drop oil on it(1). Start
cooking. As soon as oven beeps, put a half of sour cream on a
ceramic plate (in the center) (2). Put cooked mushrooms on it. Put
Fish on it. Season it. Put around fish cut potato. Put on potato
cheese(3). Continue cooking process.
3-11
Frozen pizza - 350 g
Frozen Pizza
Put frozen pizza with wax paper on the grill rack. Start cooking.
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Ingredients / Instructions
4. Special Occasions
Code/Food
4-1
(1) Bell pepper - 2 pc per 80 g, Minced meat (beef & pork) - 150 to
190 g (divide to two part), Cooked regular rice - 10 to 20 g, Salt
Bell Pepper
- 5 g, Black pepper powder - 0.5 g, Beef stock or water with
Stuffed with
dry concentrate - 200 ml
Meat
(2) Mix for sauce: Wheat - 5 g, Tomato paste - 20 g, Water - 50 ml
Add rice inside minced meat. Season it and mix hard by hand.
Remove the center and seeds from the pepper. Stuff pepper by
meat. Put it into a bowl shaped plate add stock(1). Start cooking.
Prepare all ingredients for the Mix for sauce(2). As soon as oven
beeps, pour the mix into stock with stuffed pepper. Upside down it
and continue cooking process.
4-2
(1) Frozen puff pastry (2 square forms) - ¼ part of form
(2) Filling: Pike perch filet small diced - 25 g, Champignons diced -
Fish Pie
6 g, Cooked regular rice - 4 g, Egg yolk - ¼ pc for brushing
Rasstegai
Defrost the pastry. Cut pastry to necessary size(1).
Mix all ingredients for filling(2). Put filling in the center of piece of
pastry. Form it to boat. Brush it with egg yolk. Put it on a plate. Put
the plate on the low rack. Start cooking. As soon as oven beeps,
remove the boat from the plate to wax paper. Put boat with wax on
the grill rack. Continue cooking process.
4-3
Cheese - 125 g (4 to 5 pc per 25 g each), Egg - 0.5 pc, Bread
Cheese in
crumbs - 3 to 5 g
Bread Crumbs
Cut cheese into 5 x 5 cm square forms. Put into egg yolk and
covered with bread crumbs. Preheat the oven 5 min Grill. Put
cheese on a wax paper. Then put it on the grill rack. Start cooking.
4-4
Chicken leg filet - 380 g, Tomato paste - 20 g, Salt - 5 g, Garlic
chopped - 3 g, Oil - 7 g, Regular yogurt - 70 g, Sticks. For
Chicken
marinate: tomatoes, olive oil, salt, pepper, lemon peel
Shashlik
Cut filet into 3 x 3 cm dices. For marinate mix tomatoes smashed
in blender, olive oil, salt, pepper, lemon peel. Mix marinate with
chicken filet. Pickle meat for more than 1 hour. Put chicken pieces
to the wooden skewers.
Put it on the plate and on the high rack. Start cooking.
English - 21
Ingredients / Instructions
(continued)
2014-01-07
5:18:45
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