Home And Kitchen Heroyam

INGREDIENTS 2 eggs 2 cups of breadcrumbs 1/4 cup of wheat flour Seed oil 450g of cod or flatfish Salt and pepper, according to taste PREPARATION 1. Crack the eggs into a bowl and whisk them well. Put the breadcrumbs and flour in 2 different bowls. 2. Season the fish with salt and pepper, then cut it into long pieces. Drop each piece into the flour first, then into the egg and coat it in the breadcrumbs. 3. Fry each side of the nuggets for 3 minutes. 4. Put the fried nuggets on paper towels to get rid of the extra oil. brightside.me

INGREDIENTS 150g of napa cabbage 60g of chicken fillet 60g of carrots 3 sprigs of spring onion A small piece of ginger root (about 2cm) 4 small chili peppers 1 tablespoon of sugar 3 tablespoons of soy sauce 1 teaspoon of sesame oil 1 tablespoon of white wine vinegar PREPARATION 1. Combine the vinegar, soy sauce, sugar, and sesame oil. Mix everything well. 2. Slice the napa cabbage and carrot into thin strips. Cut the chicken fillet into small pieces. Chop the chili peppers with the seeds. Cut the spring onion into 3cm strips. 3. Grate the ginger with a large-hole grater. Combine all the ingredients and dress the salad. brightside.me

INGREDIENTS 3 potatoes 150g of pumpkin flesh 600g of chicken legs Olive oil Salt and pepper 4 tablespoons of mustard 1 tablespoon of mustard seeds (if desired) 1 onion PREPARATION 1. Finely chop the onion. Then add the mustard, mustard seeds, and 2 tablespoons of olive oil. Put the chicken into the marinade, and let it soak it up for 20 to 30 minutes. 2. Cut the potatoes into circles and the pumpkin into cubes. Place them at the bottom of a baking mold. Add salt, pepper, and olive oil. 3. Lay the chicken legs over the vegetables and pour on the marinade. Bake for 30 to 40 minutes at 190°С. brightside.me

INGREDIENTS 900g of potatoes 1 cup + 2 tablespoons of white wine vinegar 1 tablespoon of salt 2 tablespoons of butter A dash of ground black pepper 2 cloves of garlic Greens, according to taste PREPARATION 1. Cut the potatoes into wedges. Peel and chop the garlic. 2. Put the potato wedges, a cup of vinegar, and a tablespoon of salt into a pot. Add some water and bring it to a boil. Cook the potatoes for 20 to 25 minutes. 3. Heat the butter in a frying pan and add the potatoes. Sprinkle them with salt and pepper, and fry, stirring, for 8 to 10 minutes. 4. Place the potatoes on a plate, and pour on the rest of the vinegar. Sprinkle the dish with the garlic, greens, and salt. brightside.me

INGREDIENTS 8 eggs 1 or 2 cups of any vegetables you like 1/2 cup of any grated cheese 2 tablespoons of seed oil Salt and black pepper PREPARATION 1. Preheat the oven to 200°С. 2. Cut the vegetables into cubes, and fry them with the oil for 2 or 3 minutes. 3. Mix in the eggs and fry everything together for 1 more minute. 4. Take the pan off the stove. Sprinkle the frittata with the cheese and bake it for 10 to 12 minutes. brightside.me

INGREDIENTS 1 onion 1 carrot 3 or 4 cloves of garlic Olive oil 150g of canned beans 1 liter of water or broth 200g of tomatoes in their own juice 200g of pasta PREPARATION 1. Cut the carrot, onion, and garlic into small cubes. Fry them with the olive oil. 2. Add the beans, and fry it for 2 minutes. Then add the tomatoes and broth, and mix everything well. 3. Add the pasta and cook it until it turns al dente. 4. Serve with grated cheese and basil if desired. brightside.me