Apple, celery and nut salad

4 portions

What you need:

3 sour apples
2 lemons
1 bunch celery
500 ml vegetable broth
75 g peeled walnuts
Natural yogurt
50 g fat cream
Salt, pepper, sugar

What to do:

Wash apples, cut in two, remove core, cut in cubicles. Squeeze 1 lemon juice on apples. Peel celery. Keep leaves to decorate dish later. Cut 250 g petioles in 1-2 cm pieces. Boil in vegetable broth till they become soft. Take out with a skimmer, dry and mix with apples. Add walnuts.

Cooking dressing: squeeze one lemon. Mix juice with yogurt and cream. Season with salt, pepper and a pinch of sugar. Pour dressing in plates, put salad on top. Decorate with rest petioles and celery leaves.

Chicken celery salad

4 portions

What you need:

600 g chicken fillet
250 g root celeriac
250 g pickled cucumbers
300 g brown bread
Vegetable oil – 2 table spoons
4-5 table spoons mayonnaise

What to do:

1. Pour chicken fillet with cold water, bring to the boil. Remove foam with a skimmer, salt, weaken fire and boil under lid during 20 minutes. Take meat out, cool. Cut chicken fillet and pickled cucumbers in straws.

2. Peel celery, cut in thin straws, put in colander, drop into boiling salted water for 3 minutes.

3. Cut bread in small bars. Fry in vegetable oil till rosy crust for 2-3 minutes.

Mix fillet, cucumbers and celery. Season with mayonnaise. Serve crackers separately.

Advice: For this dish you can use both white and dark chicken meat. Mild mayonnaise with delicate creamy taste is the best seasoning for this salad.

Agarics with pine nuts

4 portions

What you need:

500 g agarics
Garlic – 2 cloves
Vegetable oil
Butter
White dry wine
Lemon
2 oregano twigs
Pine nuts
Salt

What to do:

Step 1
Wash mushrooms and cut in large pieces. Peel garlic, crumble up, mix with vegetable oil.
Heat up oven to 200C. Butter baking cup, put mushrooms in it. Sprinkle them with oil and garlic, salt. Bake during 5 minutes.

Step 2
Pour mushrooms with wine and bake for 15 minutes.

Step 3
Wash lemon, remove peel with a grater, squeeze juice of pulp.
Wash oregano, dry, cut in large pieces (or tear). Fry nuts on a dry frying pan during 2 minutes.

Rice salad with mussels

4 portions

What you need:

0,3 glass rice
1 glass water
1 avocado
1 table spoon lemon juice
Red onion – 1
Vegetable oil
200 g frozen or canned mussels
Mayonnaise
Salt

What to do:

Step 1
Wash rice, put in pan, pour water and boil till readiness. Cool.
Cut avocado in two parts, remove pit and take out pulp. Cut it in small cubicles and sprinkle with lemon juice. Peel and crumble up onion.

Step 2
Heat up oil in a frying pan, fry onion during 4 minutes. Add mussels and cook during 3 minutes. Remove from fire.

Step 3
Mix rice with onion, mussels and avocado. Season with salt, pepper and mayonnaise.

Seafood salad

4 portions

What you need:

400 g mixture of sea foods (shrimps, mussels, cuttlefish)
2 celery stalks
1 kiwi
Garlic – 2 cloves
1 table spoon lemon juive
150 ml white dry wine
1 bunch parsley
1 lettuce head
2 table spoons olive oil
1 tea spoon fish seasoning

What to do:

Step 1
Wash and dry sea foods. Wash celery, cut across in thin plates. Peel garlic, cut in plates. Peel kiwi, cut in cubicles. Wash greens, dry and crumble up. Take lettuce to leaves, tear into large pieces.

Step 2
Heat up 1 table spoon olive oil in a frying pan. Fry sea foods for 2 minutes. Add fish seasoning, pour in wine and cook on strong fire for 2 minutes more. Put in a salad-dish.

On a separate frying pan fry kiwi, garlic and celery in rest oil during 3 minutes. Put in a salad-dish with sea foods. Add greens and lettuce, mix.