Cereal and macaroni dishes.

 Millet porridge sticky with prunes.

Diet nr 5,7,10.

Millet 30 gr, water 185 gr, salt 1.5 gr, sugar 10 gr, prunes 40 gr, butter oil for serve 10 gr, exit 250/10.

Wash good prunes, cook in water for ten min, and keep in infusion 30 min, after filter. Add salt, sugar, water,warm till boiling, add ready millet, cook sticky porridge for hour in weak fire. Put porridge on plate, pour over oil, decorate prunes, do not remove from prunes stones. A porridge put ,like hill, poured over oil, hot, good cooked, top n applied prunes, smell is millet, prunes and butter oil, consistence is sticky, soft prunes, not overcooked.

 Rice porridge friable with raisin, diets nr 5,7,10

Rice 55 gr, sugar 10 gr, raisin25 gr, butter oil 15 gr, exit  180/10

Select rice, ash, add in boiled salted water on 300 gr water, 3 gr salt, cook till ready. Ready rice put on sieve, add in pot, pour over oil, adding washed raisin and care mix, dish close a lid and put in oven for 20 min, sprinkle in serving with sugar. Porridge good served,like hill, poured over oil, good spreading, separating, white colour,raisin is brown, sweet taste, soft consistence, not overcooked.

Buckwheat meatballs, diets nr 2,7,10

Buckwheat 60 gr, water 75 ml, milk 75 ml, salt 1.5 gr, butter oil 10 gr, rusks 10 gr, eggs 1/4, fromage 25 ml, exit 200/25 .

Wash buckwheat, dry, chop, Water with milk lead till boiling,add salt, chopped buckwheat and mixing cook on weak fire for 50-60 min, ready porridge cool till 70C, add eggs, mix. Of received mass form meatballs, roll in rusks and fry in vegetable oil, and keeping that a hard crust not forming .For diet nr 2 meatballs roll in flour, serve on plate or portion dish with fromage. Around forms meatballs, without cracks, fried good from both sides, gold colour, in cut is grey, smell, taste as in buckwheat porridge, weak taste, not bitter, mustiness, with weak taste a milk, soft consistence, with folk an easy separating on pieces.

Curd noodles, diets nr 2,5, 7, 10

Noodles 50 gr,water 120, curd 65, eggs 1/4, sugar ten gr, salt 1.5, butter oil 3 gr, rusks 3 gr, fromage 30 gr, exit 200/30

Noodles add in boiling water salted, cook 12 min is on the weak fire for 15 min, and not filter,water is full absorbing. Curd rub, add eggs, salt, sugar, add in noodles cooled till 70C, mix mass, put on portion pot with spreading oil, and rusks sprinkle and smooth a top with spoon, bake in oven. Ready noodles cut and put on plate, pour over fromage.

A good served on plate and pour over fromage, yellow-light colour, taste is slightly sweet, with sour light, soft consistence and sticky before each other, but in pressing are separating.