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My favorite, free, tested and approved recipes from all around the world

Cold beetroot soup

Arf's cocktail 3x30

Pickled fried fish

Blue cheese salad

Fast and easy shrimps with broccoli

Cold beetroot soup (my recipe):
Soup ingredients:
2 beets, peeled and grated
3 l water (approx.)
salt, 2-3 peppercorns, bay leaf
vinegar
Vegetable mix:
radish, diced
cucumber,diced
green onion, chopped
cooked sausage, diced
hard-boiled eggs, chopped
Sour cream and chopped dill to garnish
Put the beets in a pan, add water, salt, peppercorns, bay leaf and gradually add vinegar (approx. 4 tbs) to get pleasant sour taste. Bring to boil. Reduce heat, cover and simmer for about 20 minutes, until the beets are tender. Remove from the heat and let cool. Chill overnight. To serve: Put vegetable mix into soup bowls and pour chilled soup over it. Garnish with sour cream and chopped dill.

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Universal cocktail (Arf's recipe):
30 mL gin
30 mL vermouth
30 mL cranberry juice ("Ocean Spray")
Place gin, vermouth and cranberry juice in shaker with 2-3 ice cubes. Shake well and strain into a cocktail glass.
Well, what`s so universal about it? Let`s see:
 
1. To make great pre-dinner cocktail use dry gin and dry vermouth.
2. To make a delicious after-dinner cocktail use sweet vermouth.
3. To make a special evening drink use red vermouth.
4. To make a  refreshing highball drink pour all ingredients into a highball glass with 2-3 ice cubes, mix well and top with soda.
5. To make "Poor man`s Negroni" use red vermouth, less soda and decorate with orange slice or orange peel twist.
6. To make.... please, use your imagination.

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Pickled fish (Jenny's recipe):
1 kg mackerel, cleaned
1 tsp salt
dash of pepper
1 tbs fresh parsley, chopped
1 tbs flour
1 egg, lightly beaten
5 tbs bread crumbs
2 tbs butter or margarine
1 cup cider vinegar
1 cup cold water
2 bay leaves
1 tsp unflavoured gelatine
1) Cut fish into 1 inch pieces, rub with salt, pepper and sprinkle with parsley. Cover and refrigerate for 3 hours.
2) Dust fish with flour, dip in beaten egg and roll in bread crumbs. Melt butter or margarine in a skillet and saute fish. Drain on paper towel.
3) In a small saucepan bring cider vinegar, water and bay leaves to boil. Turn off heat and cool, stir in gelatine.
4)Pack fried fish in a 1 1\2 - 2 quart jar, pour vinegar mixture over, cover tightly and refrigerate for 2 days.
Serve cold with jellied sauce.
May be stored 1 week in refrigerator.

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Radishes and blue cheese salad (my recipe):


Romaine lettuce
Small radishes
Button mushrooms (optional)
Celery stalk (optional)
Blue cheese
Salt, pepper to taste
Sour cream
Cut the lettuce into thin strips. Cut the radishes in half and slice thinly. Slice the mushrooms and chop the celery stalk if using. Crumble the blue cheese and add to the salad. Season with salt and pepper. Mix everything with sour cream and serve. Unbelievable tasty!!!

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Fast and easy -and delicious! - shrimps with broccoli (my recipe):



1 pound  shrimps (shelled)
0.5 - 1 red chilli pepper
1 leek (white part only)
0.5 inch piece of ginger
1 medium head  broccoli
3-4 tsp terriaki sauce
oil for frying
cooked rice
Cut broccoli into florets. Cook 3-4 minutes in boiling water, drain and set aside. Chop ginger, leek and chilly pepper thinly, heat oil in frying pan and fry them for few minutes, add shrimps and fry till all liquid evaporates.  Add more oil and broccoli, fry 4-5 minutes, stirring. Add terriaki sauce, fry 2-3 minutes more (keep stirring) and serve with plain white rice.

BON APPETIT!