2 delicious rolls for breakfast, lunch and dinner - video recipes at home

Vegetable roll with mozzarella

Repeatedly proven recipe. Simple and tasty filling of the delicate soft mozzarella and roasted vegetables wrapped in the thinnest phyllo dough, turns into an amazing crunchy roll after the visit in the oven for 15 minutes.

It is necessary: ​​ 200 g filo dough (you can safely replace with puff without yeast)

1 eggplant

1 zucchini

2 sweet peppers

basil beam

200 g of mozzarella cheese (can be replaced by Adyg cheese, cheese or suluguni)

60 ml of olive oil

salt and pepper - to taste

How to prepare:

1. Slice the eggplant and zucchini into thin strips. First, olive oil separately fry eggplant, then zucchini.

2. Put in the same pan pepper cut into small cubes. Pour pure water, fry in several minutes until soft. Clear pepper from the skin.

3. parchment lay phyllo dough (or very thinly rolled puff pastry without yeast) and laid overlapping strips eggplant, zucchini top decomposed, strips of cheese and pepper purified.

4. Add basil leaves, wrap roll with the help of parchment. Drizzle with olive oil. Roll wrap in foil and put into a baking dish and put in a preheated 200 ° C oven for 15 minutes. 5. cool slightly and serve.

Roll of salmon and pike-perch with horseradish

A win-win both for everyday lunch or for an evening reception of important guests. Salmon perfectly combined with pike perch and horseradish. And if you can find the freshest cream - roll becomes so tender that even those who are indifferent to the fish, will be asked to supplement.

It is necessary: ​​ 500 g salmon fillet

500 g perch fillets

1 egg

100 ml of 33% cream

100 g olives

80 g of butter horseradish

salt and pepper - to taste

How to prepare:

1. Pike perch and three-quarters of salmon fillet cut into medium cubes, pour the cream and the break through a blender until smooth.

2. The remaining salmon cut into thin plates and put lapped on plastic wrap, oiled. Spread the filling and top with stripes from olives. Wrap the roll and tie the edges.

3. Boil for 7 minutes. Cool and chop.

4. Serve with greens and creamy horseradish.

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