Category — hot appetizers

Ingredients

• 1 kg. of green salad
• 100 g. of rice
• 2 carrots
• 1 onion
• 3 eggs
• 50 g. of vinegar
• olive oil
• salt

Cooking Procedure

1. Grate the carrots and the onion. Salt them.
2. Fry them with the rice for 5 min., adding few spoons with hot water.
3. Boil 2 l of water.
4. Put the mixture in them and boil it, at medium temperature, for 10 min.
5. Cut the salad.
6. Put it in the soup. Add salt.
7. Continue to boil for 10 min.
8. Scramble the eggs.
9. Pour them in the soup throw the fork’s teeth.
10. Continue to boil for 10 min.
11. Add the vinegar.

This is it. If you didn’t know yet, please find out that you can successfully use vinegar for heartburn. Try it and see for yourself.

This cauliflower soup recipe is the favourite of my brother. I personally prefer the cauliflower recipes based on roasted or mashed cauliflower. That’s because I’m not so much of a soup eater. However, I still think this recipe is worth sharing with you, especially that it belongs to my heart healthy cooking recipes. We all have to take care of our heart and avoid too much of the bad cholesterol which causes so many troubles.

Cauliflower Soup Ingredients

• 1 vegetable marrow
• 200 g. of potatoes
• 4 carrots
• 2 onions
• 100 g. of cauliflower
• 50 g. of cabbage
• 3 tomatoes
• 200 g. of cream
• 50 g. of dill
• vegetable oil
• salt, pepper

Cooking Procedure

1. Cut the potatoes in medium cubes.
2. Boil them for 5 min. and throw away the water.
3. Grate the vegetable marrow, the carrots, and the onions. Salt and pepper them.
4. Fry them, at medium temperature, for 3 min.
5. Put them in 2 l. of hot water and boil them for 20 min, with the cauliflower bouquets, the grated cabbage and the potatoes.
6. Cut the tomatoes in small cubes.
7. Add them in the soup and boil for 5 min.
8. Cut the dill small.
9. Leave the soup to chill up for 10 min. and add the dill and the cream.

Serve the cauliflower soup with sower cream and garlic toast. If you want to show your creativity in the kitchen, you can prepare as the second course a nice roasted cauliflower, which will have a totally different taste if you add some curry at the end of the roasting process.

Ingredients:

• 1 big cauliflower
• 200 g. of small potatoes
• 400 g. of goat cheese
• 150 g. cream
• 2 eggs
• pepper, salt

Cooking procedure:

1. Clean the potatoes.
2. Boil them in their skin.
3. Leave it to chill up.
4. Take the skin off and cut them in cubes.
5. Detach the cauliflower’s bouquets.
6. Boil them up to the point when they are ready to be eaten, but not too soft.
7. Scramble the eggs.
8. Mix up the cheese with the potatoes, the eggs, the cream, the pepper, and the salt.
9. Take a Jena vessel; put a little bit of oil and pore the mixture.
10. Leave it in the oven, at a medium temperature, for 20 min.

Enjoy your meal and a cool glass of iced tea.

Ingredients

• 350 g. of bacon
• 8 chicken joints
• 400 g. of mushrooms
• 300 g. of cream
• parsley
• olive oil
• salt, pepper

How to cook it

1. Fry the bacon for 2 min on each side.
2. Salt and pepper the chicken joints.
3. Fry them in olive oil until they are ready.
4. Boil the mushrooms for 5 min.
5. Fry them in olive oil for 3 min.
6. Pour the cream and stir for 2 min.
7. Cut the parsley.
8. Put on the plate first the bacon, on top the chicken joints and on top of those the mushrooms with the parsley.

Ingredients for 6 persons

• 1 kg. of leek
• 300 g. of cow cheese
• 200 g. of goat cheese
• 4 eggs
• dill
• olive oil
• pie leaves
• salt, pepper

Cooking procedure

1. Cut the leek 2 inch thick. Salt it.
2. Fry it in olive oil with 1 cup with water until it becomes soft.
3. Strain the leeks.
4. Cut the dill.
5. Scramble 3 eggs.
6. Grate the cheese.
7. Mix it up with the eggs, the leeks, the dill, salt and pepper.
8. Separate the pie leaves in half.
9. Lubricate the pie leaves with olive oil.
10. Put the mixture in the middle.
11. Scramble 1 egg and pour it on top of the pie.
12. Put the pie in the oven for 30 min., at medium temperature.

Ingredients for two persons

• 8 big tomatoes
• 150 g. of cow cheese
• 8 mushrooms
• parsley
• salt, pepper

Preparation:

1. Cut the tomatoes’ top edge.
2. Empty them and cut their content small.
3. Cut the mushrooms in cubes. Salt and pepper them.
4. Fry them in vegetable oil, with 100 g. of water, for 10 min, at medium temperature.
5. Cut the parsley small.
6. Mix it up with the cheese and the mushrooms.
7. Fill up the tomatoes with the composition.
8. Place them on a big gridle with oil and the remaining tomatoes heart.
9. Put them in the oven, at medium temperature, for 15 min.

Serve hot.

Ingredients for two persons

• 1 cauliflower
• 2 eggs
• 1 lemon
• dried crust
• oil
• pepper, salt

Cooking:

• Detach the cauliflower’s bouquets.
• Boil them up to the point when they are ready to be eaten, but not too soft. Put them on a plate to chill up. Add the salt and pepper.
• Take each cauliflower’s bouquet and cover it with dried crust.
• Lubricate it with the eggs.
• Put it in boiled oil and turn it to be fried on each side.
• Put them on a plate and pour the lemon juice.

Tip from the chef:

The same recipe can be done with garlic sauce instead of lemon.