Vegetable dishes.

 Potato purée with carrot.

Potato 340 gr, carrot 62.3 gr, milk 50 gr, butter oil 5 gr, salt 1.5 gr, oil for serve 5 gr, exit 275/5.

Cleaned, washed potato add in boiling water and lead till boiling, salt. cook 30 min, filter, and on water bath lead potato till ready.Carrot wash, clean, chop, add in pot, a bottom of which spread with oil, add boiling milk, and stew on weak fire till ready, on closed lid. Hot potato, carrot on 80 C rub, add vegetable oil, and with wood spoon mixing  add hot milk. Put purée in jars or small plate, surface to smooth with spoon, on a top put oil, and decorate green.

Same mass without balls, smooth, chopping vegetables, white -orange colour, taste is potato-carrot, smell is butter oil and vegetables, consistence is thick, tender, non-sticky.

Pumpkin with dried apricots, diets for  2,5,7,10

Pumpkin 250 gr, dried apricots 40 gr, fromage 20 gr, sugar 10 gr,  salt 1.5 gr, butter oil 5 gr, exit 200/5.

Clean pumpkin, clean middle, and chop, put in pot, wash dried apricots for 3 times, shred ,and add in pumpkin. Add fromage ,sugar,stew till softness  in closed dish.  Add butter oil on top. Like a hill put a pumpkin with dried apricots, on a top piece of melting butter oil, yellow colour or light brown, sweet taste with sour light, with dried apricots and pumpkin taste, soft consistence, juicy.

Carrot pudding with apples steamed, diets nr 1,2,5,7,10

Carrot 136 gr, apples 107 gr, manna 10 gr, milk 40 gr,  eggs 1/4 pieces, butter oil 5 gr,  sugar 10 gr, salt one gr, for serve is butter oil  10 gr, exit 225/10.

 Wash carrot, clean, shred, stew in oil on 50 perc a norm till half ready, add cleaned apples  shredded, add manna, egg yolks, sugar, mix, and care add white eggs shaken, add in forms spreading with oil, add mass ready and steam cook. Ready pudding taken on snack plate and pour over oil in serving.

A pudding added in plates on plates with middle for butter oil pour over, colour is orange  with white shadow, taste is tender as by carrot matching and apples a sweet-sour, soft consistence , in pressing pudding easy falling apart.

Souffle of different vegetables, diets nr 1, 2,5,7,10

Carrot 75 gr, cauliflower 120 gr, green peas  66 gr, butter oil 5 gr, eggs 1/4, sugar 5 gr, milk 5 gr, milk sauce  35 gr, salt 1.5 gr, for serving is butter oil 5 gr, exit 227/9.

For milk sauce    576 gr ,  milk 35 gr, butter oil 2 gr, flour 0.4 gr, exit 35 gr.

Wash carrot,clean,shred, and stew in milk, and oil till ready, in closed dish. Cauliflower cook in water at opened lid , stew peas in an own juice. Ready vegetables to mince meat with small net, add milk sauce, sugar, egg yolks, mix all, add  shaken white eggs, mix again. After mass put on spreaded form oil, and smooth with spoon, steam cook, in serve pour over with oil, serve on plate.

 And keeping form, on cutting is porous , on a top soufflé poured over with oil, orange-white colour, boiled vegetables are taste, and with taste of eggs, milk, soft,lush consistence in keeping in hardening.

Beet stewed in fromage with apples, diets nr 1,2,5,7,10 Beet 187 gr, apples 107 gr, fromage 30 gr, sugar 5 gr, butter oil 5 gr, exit 225/5. 

Wash beet, cook or bake, clean, chop. Apples shred, add in beet, add fromage, sugar, stew on 20-50 min, on weak fire at closed dish, ready mass put on portion pan and pour over oil, for diets nr  1,2 apples and beet to rub. A beet applies,like hill, poured over oil, dark red colour, sour-sweet taste, soft,juicy consistence.

Golubtsi with fruits, diets nr 5,7,10

White cabbage 217 gr, apples 107 gr, dried apricots 30 gr, sugar ten gr, fromage ten gr, butter oil 5 gr, flour 4 gr, cinnamon 5 gr,  salt 1.5 gr, fromage 20 gr, exit 250/30 gr.

 White cabbage clean, wash, clean a middle and cook head till half ready. And cool, select on leafs, beat are hard parts, on a ready leaf  put force meat. And for force meat dried apricots wash, chop, clean apples and shred. Add raisin washed, sugar,cinnamon. Form golutsi, like envelope. And ready golubtsi put on spreading oil a form, mix, pour over fromage, mixed with flour, sprinkle with oil, bake in oven. Are whole, wrapped good golubtsi, with a good red top, top colour is golden, from a side is white, taste ,smell  as in cabbage, and fruits, using for force meat, cinnamon smell. Consistence are vegetables,fruits  soft, cabbage is not crunch.

Zrazy potato, with vegetables, diets nr 2,5,7,10

Potato 275 gr, flour ten gr, eggs 1/4 , butter oil 5 gr, carrot 25 gr, cabbage 25 gr, salad 7 gr, greens 7 gr,  milk 30 gr, salt 2 gr, exit 290/20.

Clean potato, cook, to mince meat a hot or rub, add  2/3 flour,  butter oil, eggs are 50 perc for norm, mix. Carrot, cabbage shred,stew  in milk, and oil. Add chopped green, eggs. Form tortillas, put on theirs vegetable mass and form,like pies with a dull ends .  Zrazy  roll in flour, bake in oven, serve in plate with fromage on 2 pieces for portion.

 Zrazy are,like egg-flattened forms, with dull ends , not cracked on top, on cuts are not  balls, mass of force meat distributed are sme, on a side poured over with fromage, potato top colour is yellow , in cut is white, force meat is orange, taste,like in potato boiled and vegetables, soft consistence.

Vegetables with apples, baked on pan, diets nr 5,7,10

Potato 77 gr, cabbage white 157 gr, carrot 40 gr, swede   40 gr, apples 57 gr, fromage 20 gr, green peas 22 gr, butter oil 15 gr, cheese Holland 54 gr, greens 5 gr, salt 1.5 gr,  lemon 1/2 , exit 270.

Chop potato, wash, bake in oven on spreaded  with oil pan, washed and selected cabbage  ,  and stew in milk, oil till ready on weak fire, closed lid, mixing. Carrot, swede  clean,washm chop, and stew in oil with water , in ready vegetables , but in cabbage add green peas, chopped apples, greens, fromage, stew 10 min. On portion pan spreaded with oil put a layer stewed cabbage, on a his ,like a hill are ready vegetables, after layer a stewed cabbage and smooth from sides.Sprinkle with shredding cheese, sprinkle oil, bake in oven till a golden crust, in serving pour over oil.

 A surface for dish not cracked, applied,like hill on portion pan, poured over oil, golden-light colour, smell, taste are stewed vegetables, consistence is soft, juicy.