Frittata with mushrooms 1 table-spoon of olive oil 300 g of mixture of mushrooms (agarics, ceps and other forest mushrooms) 2 table spoons of cut thyme or tarragon lemon peel and juice of half-lemon 6 eggs 50 g of watercress

Frittata with mushrooms
1 table-spoon of olive oil
300 g of mixture of mushrooms (agarics, ceps and other forest mushrooms)
2 table spoons of cut thyme or tarragon
lemon peel and juice of half-lemon
6 eggs
50 g of watercress
 
 
1. If you use forest mushrooms for this salad, sort them out beforehand, peel off and boil in salty water. Put in colander, to remove liquid. Wash fresh agarics carefully and cut in thin slices.
2. Heat olive oil in a frying pan. Put mushrooms with thyme in a frying pan and fry for several minutes. Add lemon peel and juice, boil for a minute and reduce fire.
3. Beat eggs in a separate dish, add cut watercress, add some seasoning and pour into frying pan. Cook until omelet is ready, and then put in an oven under warmed-up grill.
4. Bake Fritatta for 5 minutes till you see goldish crust. Cut in segments and serve.
Time of cooking: 35 minutes; 4 portions 180 kilocalorie each
Spicy pumpkin
Small pumpkin (it’s better to take Muscat one)
2 table spoons of olive oil
salt, pepper to your liking
For sauce: 25 g of butter
2 tea spoons of crushed thyme leaves or tarragon
one small chili pepper (cut very small)
lettuce leaves
1. Heat oven to 220C. Remove seeds from pumpkin and cut in several pieces, put on baking tray smeared with oil. Pour with olive oil, add salt and pepper, put in an oven for 40 minutes.
2. Mix butter with thyme and chili pepper. Put spicy oil mixture on ready pieces of pumpkin. Serve with lettuce leaves.
Time of cooking: 40 minutes, 6 portions 200 kilocalorie each
Pepper with goat cheese
4 big red peppers (cut in two, remove seeds)
2 table spoons of olive oil
100 g of couscous
1 red onion
1 tea spoon of crushed coriander
2 stalks of celery (cut small)
2 small marrows (cut small)
200 g of mushrooms (cut)
25 g of cedar nuts
100 g of goat cheese
1. Heat oven to 200C. Put pepper on a baking tray, pour with a tea spoon of oil and bake for 20 minutes. Boil couscous according to instructions. Put in colander.
2. Fry onion on a table spoon of olive oil. Add coriander, leave on fire for a minute. Put marrows, celery, mushrooms and fry for 10 minutes more.
3. Mix couscous, cedar nuts, goat cheese with vegetable mixture, season with salt and pepper. Put filling in halves of pepper, put in an oven under warmed up grill for 15 minutes.
Time of cooking: 1 hour, 4 portions 350 kilocalorie each
Chili with kidney beans
1 tea spoon of olive oil
1 onion (cut small)
3 stalks of celery (cut)
400 g of canned beans
400 g of cut peeled off tomatoes
2-3 table spoons of Tabasco sauce
3 tea spoons of cut small cilantro
flat cakes (you can take tortilla)
sour cream
1. Heat olive oil in frying pan. Fry onion and celery during 10 minutes. Then add beans and crushed fresh peeled off tomatoes, season with spicy Tabasco.
2. Mix beans carefully, boil, then cook on small fire for 10 minutes.
Add cut cilantro. Put ready dish in warm flat cakes, serve with sour cream.
Time of cooking: 20 minutes; 4 portions 150 kilocalorie each
Mushrooms with mozzarella
8 big agarics
salt, ground pepper
8 slices of pickled pepper
basil leaves
150 g of mozzarella (cut in small circles)
4 white rolls
1. Heat oven to 200C. Prepare and wash mushrooms, remove stems. Put caps on a baking tray, season with salt and pepper. Put a slice of pickled pepper, leave of basil and a circle of mozzarella into each cap.
2. Bake mushroom baskets for 15-20 minutes (till they become soft). Cut rolls in two and fry in toaster. Serve mushrooms on toasts with lettuce.
Time of cooking: 20 minutes; 4 portions 140 kilocalorie each
Vegetable shashliks
1 big marrow
1 red pepper
12 cherry tomatoes
125 g of suluguni cheese
100 g of natural yogurt
1 tea spoon of ground caraway
2 table spoons of olive oil
juice of one lemon and 1 lemon
1. Cut marrow in circles, pepper - squares, cheese- cubicles. Put in a dish, pour with yogurt, add oil and caraway. Cut lemon in 8 big slices.
2. String lemons on small sticks, then vegetables and cheese. Fry in grill during 8-10 minutes, turning from time to time. Serve with couscous.
Vegetables, cooked on Mediterranean recipe
8 big ripe tomatoes (cut in two)
2 big red peppers (remove seeds, cut in 8 parts)
2 cloves of garlic (crush)
50 g of canned anchovies in oil (cut)
50 g of cedar nuts
1 tea spoon of balsamic vinegar
2 tea spoons of capers
fresh leaves of caraway
 
1. Heat oven to 220C. Put tomatoes, pepper, garlic, anchovies and cedar nuts on a baking tray. Pour with oil from anchovies, salt, pepper and bake for 15 minutes.
2. Add balsamic vinegar, capers and caraway. Mix and serve with lettuce and white bread.
??? Variant for vegetarians: replace anchovies by a tea spoon of capers.

Time of cooking: 20 minutes; 4 portions 160 kilocalories each