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):
2 beets, peeled and grated
3 l water (approx.)
salt, 2-3 peppercorns, bay leaf
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.
|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.
|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.
|Radishes and blue cheese salad (my recipe):
Button mushrooms (optional)
Celery stalk (optional)
Salt, pepper to taste
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
|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
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.