5-course meal in 20 minutes - video recipes at home

Pink salmon with mushroom sauce and zucchini

In recent years, almost every restaurant you can see the dishes of trout, salmon, but few meet of salmon. The taste of this fish is saturated, and the price is low, so why not cook from her wonderful dish?

RECIPE pink salmon with mushroom sauce and zucchini

must: (1 serving)

250 g of salmon fillets

100 g of zucchini

20 ml of vegetable oil

salt, white pepper - to taste

a slice of lemon, fresh basil - for decoration

Sauce: 50 g mushrooms

1/4 onion

20 g butter

50 ml of 30-35% fat cream

How to prepare:

1. Salt and pepper the fish. Fry in vegetable oil on both sides until golden brown in the oven and bake at 180 ° C for 5-7 min.

2. vegetable oil fried zucchini cut into slices.

3. Mushrooms cut into medium sized slices, onion finely chop. Fry in butter until half. Pour the cream and bring to boil. Reduce the heat, add salt and pepper and simmer for 2-3 minutes.

4. Serve pink salmon, laid out on a mushroom sauce with a slice of lemon, basil leaves and zucchini.

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Julien with ham and cheese bri

Julien came to us from the French cuisine. This word is called thin slicing vegetables. Initially, this type of grinding was inherent summer vegetable soups. Who says so, when they mean hot snacks, which are prepared and served to the table in a special metal scoop - cocotte.

RECIPE Julien with ham and brie cheese

must: (in 2 portions)

50 g of ham

50 g of cauliflower

30 g of green beans

30 g of pepper

30 g brie cheese

20 grams of walnuts

50 g of rye crispbreads

1 egg

1 h. L. vegetable oil

The salt - to taste

cocottes

How to prepare:

1. Ham and beans cut into cubes, brie cheese - cubes, pepper, seeded, - strips.

2. cauliflower into florets to disassemble and cut into pieces.

3. Lubricate cocottes vegetable oil, fill them with chopped vegetables, cheese, nuts and ham.

4. Pour zhyuleny beaten egg and bake at 200 ° C for 8-10 minutes. Serve with rye loaves.

Pork medallions with marinated mushrooms and onion sauce

Pork tenderloin, as well as the beef - the most gentle and diet of the carcass. However, there is a caveat: no fat in it leads to a momentary overdrying meat during frying. The easiest way to prepare clippings - wrap it with bacon, chop it will give additional flavor notes and a delicious smell of smoke.

RECIPE Pork medallions

It is necessary: ​​ (1 serving)

1 small pork tenderloin

50 g of smoked bacon strips

20 ml of vegetable oil

1 sprig fresh rosemary

salt, freshly ground black pepper - to taste

50 g marinated mushrooms, mustard grain - to decorate

Sauce: 15 ml of dry white wine

40 g of onions

30 ml of 22-33% fat cream

15 g butter How to prepare:

1. Pork cut into two pieces, beat off, giving the shape of a cylinder. Season with salt and pepper. Wrap the tenderloin strips of bacon. Secure the bacon, pierced the free edge of rosemary. Fry the medallions on red-hot frying pan, greased with vegetable oil.

2. Fry the sliced ​​onions in butter, add wine, evaporate the sauce to a medium thickness. Pour the cream, allow to boil, remove from heat, pyurirovat using a blender.

3. Drizzle the plate sauce, put the medallions of pork, garnish with mushrooms and sprinkle with mustard seeds.

rolls and marinated chicken zucchini

interesting cold appetizer, which is likely to appeal to fans of healthy food. Vegetables not thermally processed, which allows them to retain the maximum amount of vitamins and minerals. If you do not have the zucchini, then it can be easily replaced by a cucumber.

RECIPE Rolls with chicken

must: (in 2 portions) 200 g of chicken

1 zucchini

1/2 h. L. honey

2 tbsp. l. sunflower oil

6 tablespoons. l. soy sauce

4 cloves of garlic

juice of 1/2 lemon

1 h. L. white sesame seeds

salt, freshly ground black pepper, spicy ground paprika - to taste

30 g of pickled ginger - supply

How to prepare:

1. Slice the chicken fillet medium pieces. Season with salt and pepper. Fry in vegetable oil for 3-5 minutes. Add honey, paprika and remove from heat.

2. Zucchini and cut into thin slices using peelers and marinate for 10 minutes in a mixture of crushed garlic, soy sauce and lemon juice. 3. On each slice of zucchini to put chicken and roll rolls. Put a snack on a plate, sprinkle with sesame seeds, served with pickled ginger.

Cream of spinach with quail eggs

Spinach - a real record for iodine content. This trace mineral helps absorb nutrients and affects many processes in the body.

RECIPE CREAM SOUP SPINACH

must: (1 serving) 250 g of fresh spinach

120 ml of 33% fat cream

20 g butter

20 g parmesan

2 boiled quail eggs

salt, freshly ground nutmeg - to taste

How to prepare:

1. Melt the butter in a skillet butter. Add finely chopped spinach and lightly fry. Pour the cream and simmer over low heat until tender spinach. Season with salt and add the nutmeg.

2. Remove from heat and beat with an immersion blender.

3. Garnish soup and egg halves into thin slices of cheese.