Vegetable Salad

Ingredients: 150 g carrots, 100 g sugar snap peas, 2 potatoes, 2 courgettes, cauliflower 150 g, 100 ml of olive oil, lemon juice, salt, chopped vegetables.

Preparation: Peel carrots and potatoes. From peas to remove fibers. Cauliflower divided into rubella. Carrots, potatoes and courgettes cut into cubes. Pea cut into strips. All the vegetables, put into a bowl and steam cook for 20 minutes. Put the vegetables in the salad bowl and sprinkle with chopped greens. Serve warm with vinaigrette made with a olive oil and lemon juice.

Cauliflower with chives

Ingredients: 1 medium cauliflower, 250 ml of thin cream, 3 tablespoons fresh chopped chives, salt and freshly ground pepper.

Preparation: Peel the cauliflower and divide the roses of equal size, and then washed. Add to the bottom and middle of the bowl. Cover with lid and cook for 30 minutes, until slightly soft. In a saucepan slowly heat the cream with salt and pepper. Add chopped chives. Place cauliflower on a platter and pour heated sauce.

Chicken with dill sauce

Ingredients: 140g chicken breast, 50 g fennel, goat cheese 50 g, 100 g yoghurt
chives, clove garlic, thyme, salt.

Preparation: Clean the meat, wash and drain, then season lightly with salt and thyme sprigs. Cut a "pocket" for the stuffing. Tuber fennel cut into thin chips. Lightly season with salt, add a few sprigs of thyme and grated goat cheese, all mixed. Fill pocket with stuffing, fasten with a toothpick, steam cook about 20-25 minutes. With garlic and chive yogurt sauce to prepare. After cooking, remove the toothpick from the meat and cut into his chest at an angle, place on plate and pour sauce.

Salmon Fillets

Ingredients: 4 salmon fillets, 400 g of fresh soy sprouts, 2 tablespoons sesame seeds, juice of 1 lime, 1 tablespoon soy sauce, salt and pepper.

Preparation: The soybean sprouts change. Wash carefully, so that did not fare seeds.
Add salmon, lime juice, oil and soy sauce. Boil for 15 minutes. Season.
Arrange the salmon fillets and soybean sprouts on a platter, sprinkle with sesame seeds and pour the sauce.

Hot-Dog in time

Kabanos in time - the ingredients
1 medium leek
Hot-dog
Hot-dog at a time - how to prepare
Season deprive the outer leaves, rinse the sand. Bore or - better to gently pull the layers of time, so that Hot-dog fit in time. Kabanos prick with a fork. Total cook by steaming, until leek is al'dente.

Lemon panna cotta with Zabaglione sauce

Lemon panna cotta served with Zabaglione - Components
Panna cotta:
500 ml cream 36%
500 ml milk
4 tablespoons sugar
3 teaspoons gelatin
juice and wiped the skin with 1 / 2 lemon

Zabaglione:
3 egg yolks
3 tablespoons sugar
100 ml of fine sparkling wine
Lemon panna cotta served with Zabaglione - how to prepare
Cream with milk and 4 tablespoons of sugar poured into a saucepan, whisk thoroughly confusing and heated almost to boiling. Dissolve gelatin in 1 / 3 cup boiling water. Once the cream starts to bubble, remove it from the fire poured into gelatin, thoroughly confusing and leave to cool. When the cream is cold, I add lemon juice and zest of half a lemon, poured into cups and intercede in the fridge for at least 6 hours. When the panna cotta is ready, preparing Zabaglione - mixer on low speed tamp 3 egg yolks with 3 tablespoons of sugar to a consistency a bit swifter than usual on kogiel-Mogiel (about 2 minutes). A small pot will fill with water and wait until it boils. When water boils, the pot I put the filter, and on it I put a bowl of egg custard (so that the bowl does not touch the water surface). Kill the mixer on (already at the highest speed), slowly pouring sparkling wine - the more delicate, the cream comes out better. When the cream reaches back a thick, fluffy texture, taking off a pair of bowl, mix for 2 minutes. Panna cotta cups dip briefly in boiling water, odkrajam knife along the edges (carefully so as not to spoil the appearance of dessert). Lecture on plates and pour the finished sauce. Finally decorate with fruit. I give immediately until the sauce is still warm, and the panna cotta freezing.

Trout with herbs

Trout with herbs - ingredients
2 onions
2 tablespoons sunflower oil
100 ml white wine
400 ml vegetable broth
2 tablespoons Dijon mustard
1 bunch of different fresh herbs
4 wyfiletowane trout
4 tablespoons lemon juice
salt
pepper
2 tablespoons butter
Trout with herbs - how to prepare
Onion, finely cut. Cook it in hot oil. Water your white wine and broth. Then add the mustard and whisk hard to mix. Cook over medium heat for 10-15 minutes. 1 / 3 finely chopped herbs. Stack the rest of the herbs in a basket steamer. Trouts sprinkle with lemon juice, sprinkle with salt and pepper. We put the herbs in the dish to be steamed. We cook by steaming for about 10 minutes. For the sauce add the butter, chopped herbs, add salt and pepper. Serve fish with sauce and boiled potatoes.

Sunflower broccoli sauce

Broccoli in the sunflower sauce - ingredients
Half szkl. sunflower seeds
1 tablespoon butter
2 broccoli
1 bunch dill
3 / 4 szkl. sour cream
Broccoli in the sunflower sauce - how to prepare
Upraż sunflower seeds on a dry pan until golden brown. Add 1 / 3 teaspoon salt and stir. Set aside to cool. Half of the grind in an electric grinder to a powder. Broccoli wash thoroughly and cut into small rubella. Cook by steaming or boiling in a little water. They should be firm. Steamed broccoli cook very quickly, no more than 6 - 8 minutes. Dissolve butter in a frying pan, and when they are gold, add the ground seeds. Mix well, pour cream and pogotuj even a second. Be careful not to sour cream. Just pour hot sauce prepared broccoli and sprinkle them whole grains, and chopped dill. Broccoli give the sunflower sauce for dinner with salad, potatoes or rice.