World food recipes

Fresh cucumbers and tomatoes cut into thin slices and arrange on a plate alternating rows. One cucumber notched in four places and put it in the middle of the salad. At the top of the cucumber to wear bells, made of thinly sliced cucumber.Salad with salt, pour a bit in bells peppers, place the parsley, and basil, giving bells form a bouquet.

At 100 gr. Tomato: 100 gr. cucumbers, salt, pepper, parsley and basil to taste.
Note added to the salad greens not more than 5 grams. per serving, 3 grams of salt., pepper hammer black or red, 0.1 oz. per serving.

Tomatoes, cucumbers, Bulgarian pepper Rinse. Cucumbers peel, the sweet peppers cut the stalk and remove the core, onions clean. Cut vegetables into circles. Cilantro, basil, parsley finely. In salad bowl put vegetables in rows so that alternated tomatoes, cucumbers, Bulgarian pepper. Sprinkle with salt, black pepper, put onion, pour over salad with vinegar, then sprinkle with herbs.

At 100 gr. Tomato: 75 gr. cucumbers, 25 gr. pepper, 25 gr.onion, pepper, vinegar, green coriander, basil, parsley to taste, with no more than 5 grams.

Boiled potatoes peeled and cut into slices. Cucumbers, tomatoes and cut into slices. In salad bowl add alternating rows of potatoes, cucumbers, tomatoes, sprinkle with salt and pepper, pour sour cream (sour cream can be served separately), put the egg, cut into slices. When serving, sprinkle salad with finely chopped parsley. Garnish with lettuce tomato layout in a tulip.

At 100 gr. Potato: 1 / 2 eggs, 50 gr. tomatoes, 50 gr.cucumbers, 50 gr. sour cream, salt, pepper and parsley to taste.

Boiled or steamed potatoes in water to cool, peel and cut into slices, lay in a bowl, add shredded cabbage, pressed from the brine, salt, pepper, sunflower oil, chopped onion, stir gently, shifting in salad bowl and sprinkle with herbs.

At 125 gr. Potato: 80 gr. sauerkraut, 50 gr. onions, 15 gr.sunflower oil, salt, pepper to taste.

Choose equal in magnitude eggplant evenly on all sides over charcoal grill (no flame) or bake in the oven, carefully remove the peel and put in a pan with the heated oil. Add salt, pour the lemon juice and cook until the eggplant until the surface becomes brown, then add lemon juice. Put in a dish, pour the juice formed during frying, place the pods of green pepper, peeled cored, sliced ripe tomatoes, onion rings and olives (pitted), then sprinkle with finely chopped greens.

At 150 gr. Eggplant: 30 gr. vegetable oil, 1 / 5 of a lemon, 30 oz. tomatoes, 25 gr. pods, green pepper, 20 gr. onions, 10 gr. olives, salt, herbs to taste.