Russian cooking for men. Honey goodies

Pour oatmeal overnight. In the morning add a spoonful of milk or cream, honey and chopped nuts. Mix all this thoroughly and eat very slowly, chewing well, instead of the first breakfast. This salad should be consumed every morning for a month. This is not a very tasty dish. However, willpower must be shown. The result will exceed your expectations: the skin and hair will look great, a healthy glow will appear in the eyes. In addition, raw oatmeal improves bowel function.

SALAD «ASSORTI»

2 tablespoons of honey, 100 g of raisins, 100 g of figs,

50 g of walnuts, 1 mandarin, 100 g of whipped cream.

Wash raisins and figs thoroughly, then finely chop and mix with crushed nuts.  Add tangerine juice and honey.

Garnish the salad with whipped cream and shortbread cookies.

SALAD WITH PUMPKIN AND HONEY

100 grams of pumpkin, 30 grams honey, 70 grams of turnip, 50 g of apples.

Finely dice the pumpkin, mix it with honey and give a little stand. Peel and cut in small pieces turnips and apples, mix with pumpkin. Lay heaped in a salad bowl, decorate with slices of apples and serve.

SALAD FROM CARROTS AND APPLES WITH HONEY

2 carrots, 2 tablespoons honey, 2 tablespoons chopped nuts, 2 apples.

RUB on a small grater raw carrots, mix it with honey and sprinkle with chopped nuts. You can add chopped apples and lemon juice as desired.

CARROT SALAD WITH WALNUTS AND HONEY

2 carrots, 2 tablespoons chopped nuts, 2 tablespoons honey, 1 tablespoon of rosehip syrup, 1 teaspoon of lemon juice.

Grate the carrots on a fine grater. Mix with ground walnuts, honey, rosehip syrup and lemon juice.

SALAD TURNIPS, CRANBERRIES WITH HONEY

200 g turnips, mashed 1/2 Cup cranberries, honey, sour cream, dill to taste.

The turnips and grate on a coarse grater, mix with mashed cranberries. Then add honey to taste, sour cream, sprinkle with dill and serve. Food is useful in pyelonephritis, edema.

SALAD (Indian cuisine)

200 g of lettuce or spinach, 200 g cucumbers, 200 g of re-drives, 200 g sweet pepper 200 g cabbage, 200 g carrots, 200 g tomatoes, 200 grams green peas, 200 g finely chopped onions. '

For seasoning: 1 lemon, 1 teaspoon salt, 1 tablespoon honey, 1/2 tablespoon sugar, 4 teaspoon red pepper.

All the ingredients are finely chopped and stir. Spice (Indian sauce) lemon juice, salt, honey, sugar, pepper stir well.

When serving salad to sauce and stir. To one portion is enough for one or two spoonfuls of the sauce.

RADISH WITH HONEY

150 g radish, 1 tablespoon of honey.

To grate the radish, put in an enamel saucepan, add 4 tablespoons of hot boiled water and cook until soft. To cool, fill with honey and serve.

CARROT WITH HONEY AND CRANBERRY JUICE

3 medium carrots, 100 g cranberries, 1 tablespoon of liquid honey.

Grate carrots, put on a dish and pour cranberry juice, add honey.

CARROT WITH HONEY AND Sour cream

60 g of carrots, 20 g of honey, 20 g of sour cream.

Chop the carrots into strips, season it with honey and sour cream.  Serve on the table.

CARROT SALAD

200 g celery, 200 g carrots, 200 g fresh cabbage,

2 onions, 6 tablespoons of vegetable oil, 1 tablespoon of tomato puree, salt, honey, pepper to taste.

Fry finely chopped onions in vegetable oil, add carrots and celery, coarsely chopped cabbage, grated with shavings. Fry vegetables, add a little water, add spices, simmer under a lid until softened, then add tomato puree, salt, pepper and honey, boil and cool.

Salad with horseradish, carrots and apples

120 g horseradish root, 3 carrots, 4 apples, 1 lemon, 4 teaspoons of honey, salt to taste.

Grate carrots and horseradish with small holes, cut apples (without core) into small cubes. Mix honey with lemon juice and grated with small holes of zest. Combine the prepared salad components, add salt.

SALAD FROM CARROTS AND SWEET PEAS

1 carrot, 2 tablespoons of green peas, 1 tablespoon honey, 1 tablespoon vegetable oil, 1/2 onion, salt to taste.

Grated carrot mixed with canned green peas, add the honey, vegetable oil and chopped onion, season with salt.

SALAD CARROT, HONEY AND PEANUT

350 g of carrots, 100 grams of peanut, 20 g of honey, lemon juice, salt.

For decoration – cherry compote.

Washed carrots grate on a fine grater, add salt, sprinkle with lemon juice. Add crushed peanut, honey and stir. Decorate the salad well separated cherries from the compote.

A SALAD OF CARROTS AND CABBAGE

300 g carrots, 300 g of cabbage, 1 onion, 50 ml of vegetable oil, salt and honey to taste.

Peel the carrots and grate shavings, cabbage cut into strips, RUB them in order, adding a little salt. Finely chop the onion. All products to mix, add vegetable oil, honey.

SALAD OF RED PEPPER, GREEN PEAS AND RICE

200 g of sweet pepper, 120 g rice, 200 g of green peas, 20 ml vinegar, 30 ml of vegetable oil, honey, ground black pepper, salt to taste.

Sweet red pepper bake, peel and slice. Add boiled rice, green peas, salt, black pepper, vinegar, vegetable oil and honey. Mix everything and put in a salad bowl.

SALAD PEPPER

300 g red pepper pods (not very spicy)

2 tomatoes, 2 tablespoons vegetable oil, 1 tablespoon of tomato puree, 1 tablespoon of mayonnaise, 1 onion, 1 clove of garlic, honey, salt, herbs to taste.

Remove from peppers, core, rinse them, cut into thin circles. Tomatoes finely chop, mix with pepper and sauce.

Cooking sauce: mix vegetable oil, tomato puree, mayonnaise and add grated onion and garlic, salt, honey and chopped herbs.

CARROT SALAD WITH HONEY AND ALMONDS

1 kg of carrots, 100 g honey, 50 g of almonds.

Carrots finely grated, melted and cooled honey, sprinkle with toasted, finely chopped almonds.

SALAD OF FRESH PUMPKIN WITH HONEY

300 g pumpkin, 200 g turnips, 250 g Apple, 120 g of honey.

Raw pumpkin cut into small cubes, mix with honey and leave for 40 min. Purified from the seeds of apples and turnips cut into small cubes and mix well with pumpkin. It is possible to do without the turnips, you can do with cranberries, but it is necessary to wipe, you can do with sour cream or mayonnaise.

SALAD FROM APPLES WITH SWEET PEPPERS

2 large apples, 300 g sweet peppers,

1 onion, 1 clove of garlic, tomato Torah, parsley and dill, 1 tablespoon honey, 2 tablespoons of vinegar.

From green peppers, remove the core, pour over boiling water, cool and cut into cubes. Apples clear from the seeds, grate on a coarse grater, mix with pepper and to fill with sauce from vegetable oil to which add the tomato puree and the chopped onions and garlic, honey. Put in a bowl and sprinkle with parsley and dill.

HONEY SAUCES AND PASTE

Sure, sauces only improve the taste of dishes. And honey sauces make these dishes more appetizing and nutritious. Honey sauces are used as a sauce for various salads, puddings, casseroles, cereal cutlets and meatballs, for flour culinary products – pancakes, pancakes, cereals, jelly, mousses, creams, fresh berries, baked fruits. Some honey sauces are served with game, poultry and other dishes.

GREEN SALAD SAUCE

3 tablespoons of wine vinegar, 1 teaspoon of mustard, chopped onion, teaspoon of honey, 3 tablespoons of vegetable oil,

1 teaspoon of salt, black pepper.

Stir the food thoroughly.  Pour the green salad with the mixture.

FRENCH SAUCE WITH HONEY FOR SALADS

1/2 cup vegetable oil, a glass of lemon juice, 1/2 cup of honey, 1/2 teaspoon of hot red pepper, a teaspoon of salt, 1 clove of crushed garlic.

Put all the products in a tightly closed jar and, shaking vigorously, mix them.  This sauce should not be refrigerated.

AUSTRALIAN MEAT SAUCE

1 cup tomato juice, 1/2 cup vinegar, 1/2 cup honey, 2 slices of crushed garlic, a little hot red pepper, 1/2 teaspoon of salt, ground black pepper.

Put all products in a pan, mix and cook under the lid for 10 minutes.  Serve to fry.

HIP SAUCE

1 tablespoon of rosehip marmalade, 1 teaspoon of flour, 1 teaspoon of butter, 1 teaspoon of honey, 1 tablespoon of wine, 250 ml of meat broth, salt, lemon juice.

Grind rosehip marmalade with flour and dilute with meat broth and wine. Add salt, lemon juice and honey to taste. Serve with boiled or fried chicken.

HONEY SALAD

200 ml of vegetable oil, 1 cup of 3% vinegar, 1/2 cup of honey, ground pepper and salt to taste.

Mix vegetable oil, vinegar, honey, ground pepper and salt and shake well.

Salad of fresh cucumbers and greens is seasoned with sauce.

HONEY AND ROSE SAUCE

500 rosehip berries, a glass of water, 1/4 cup of honey, pepper, 3% vinegar and salt to taste.

Remove seeds and hairs from rosehip berries, add water and cook until the berries soften.  Wipe with a decoction, add honey, pepper, vinegar and salt, mix well.

The sauce is served with fried poultry dishes.

BREEDED HONEY SAUCE

500 g sour cream, 1/4 cup honey, 1 lemon, a teaspoon of ground red pepper, salt to taste.

Add honey, lemon juice, ground red pepper, salt to sour cream.  Bring to a boil and cool.

The sauce is served with fried pork, lamb.

APPLE HONEY SAUCE

500 g apples, a glass of honey, 1 lemon, 2-3 pieces

cloves, 1/2 cup water.

Peel and cut the apples. Put honey in a saucepan, add water, lemon juice, cloves and bring to a boil. Add apples and cook until tender. Rub the sauce and serve with roasted goose or duck.

HONEY SAUCE WITH Raspberry

500 g raspberries, a glass of red wine, 1/2 cup

honey, 1 tablespoon of starch.

Rub raspberries through a sieve, add red wine, honey, put on a fire and, stirring, introduce starch, bring to a thickening.

HONEY-CRANBERRY SAUCE

500 g cranberries, 1/2 cup honey, ground pepper to taste.

Squeeze the juice from cranberries, add honey to it and evaporate until thickened.  Season with ground pepper.

This sauce is served with game and fried bird.

Lemon and Mint Sauce

1 cup of honey, 1 cup of lemon juice, 1 tablespoon of chopped dry mint, 1 teaspoon of butter, 3 tablespoons of warm water.

Mix honey with lemon juice, add warm water, mix everything thoroughly and put on fire on

4 minutes, then add mint.

The sauce is served warm to the table, adding butter.

HONEY TOMATO SAUCE

500 g of tomatoes, 200 g of bell pepper, 2 cloves of garlic, 2 onions, 1 tablespoon of honey.

Tomatoes in their own juice, chopped garlic and onions, chopped bell pepper mix (preferably with a mixer). Cook the mixture under the lid for 5—7 minutes. The sauce is served in a roast.

LEMON SAUCE

cups of lemon juice, a cup of honey, 1 teaspoon of butter, a glass of warm water.

Stir (preferably with a mixer) lemon juice, honey, warm water and cook over low heat for 5 minutes.  Add butter and serve to fry.