Gourmet recipes - Leek dish with chicken legs

Continuing in the spirit of cooking healthy foods I want to introduce you to this one of my gourmet recipes. The reason of cooking this gourmet recipe is simple – I had the exact products. This recipe is not from the easiest to cook but have a try with it and you will see it is worth doing so.

Recipe products

4 chicken legs
250-300 g leek, chopped into 2 cm stripes
80 g carrots, chopped into thin circles
250 g canned sliced tomatoes
500 ml cold water
20 g flour
1 tablespoon red pepper
2 bay leaves
2 grains allspice
5-6 grains of pepper
Salt to taste
Flour for ovalling the legs
80 ml vegetable oil for frying

Bake the flour until it begins to change its color. Oval the legs in flour and bake until red. Take the legs out of the vegetable oil and put the leek and the carrots in it to stew them. Add salt, cover and leave them to stew until they are completely soft. Remove the cover and cook unil greasy. Add red pepper, stir nad pour the tomatoes in. Leave to boil for 2-3 minutes and pour the flour, diluted in the cold water. Stir. Add spices and the fried legs. Leave to boil up then decrease the temperature of the hot plate and cook for another 10 minutes.

Gourmet recipes - Spinach with raisins and olives

I was asked to create an “extraordinary” gourmet recipe and the cook it. I accepted to invent something. I didn’t have anything to lose(well, except some products) so I made up my mind. The following gourmet recipe came as a result of my experimenting. It turned to be a good one. Try it!

Recipe products

400 g cleaned spinach
30 g raisins
100 g black olives
150 g rice
50 ml vegetable oil
750 ml warm water
1 onion
500 g minced meat
Pepper
Nutmeg

For the topping

1 egg
400 g yoghurt
2 tablespoons flour
80 g yellow cheese

Blanch the spinach, strain it off and slice it. Bone the olives. Soak the raisins in cold water for around an hour.
Slice the onion into fine pieces and put it in the oil to fry. Add the sliced into fine pieces minced meat when the onion becomes softer. Fry until ready. Add the washed rice, the spinach, the olives and the raisins. Pour 150 ml water. Cook until the water gets absorbed by the rice. Add spices and stir. Pour in a tray and add the remained 500 ml of warm water. Stir and put to bake at 220 degrees Celsius(428 Fahrenheit), lower grate. Pour a mixture of milk, egg and flour as soon as the rice boils up. Grate the yellow cheese above. Bake from the upper side only until brown.
The meal can be served together with yoghurt.

Gourmet recipes - Chicken breasts with mushroom sauce

Nowadays we eat various types of food. But are they nutritious enough. This gourmet recipe contains enough proteins for the whole family and surely it is nutritious enough. Remove the mushrooms and it becomes perfect for people who practice some kind of sport.
(other gourmet recipes with chicken)

For 5 portions

500 g chicken breasts
200 g smoked ham
50 ml vegetable oil
2 onions
2 hard boiled eggs

For the sauce:

100 g fresh mushrooms
2-3 tablespoons sample flour
500 ml cold water
Ground red pepper
Nutmeg
Salt

Put the chopped into bites meat in the heated fat to fry. Add chopped into small cubes ham. Fry until golden and put in another utensil using grid. Fry the sliced into circles and floured onion in the same fat. Put it in separate utensil as soon as it begins to grow red. Pour some more oil in the frying pan. Add 50 ml of water and put the chopped into fine pieces mushrooms to stew until they become greasy. Sprinkle with the sample flour. Stir a couple of times and fill up the cold water little by little while stirring constantly so no knobs will occur. Leave to boil and cook 5-6 minutes. Season the sauce with pepper, nutmeg and salt.
Serve small pile of the meats together with sauce covered with fried onion and sliced into narrow stripes boiled eggs.

Oven baked sour cabbage with rice

One of my friends asked me: “What medicine should I take so my stomach will feel lighter and better?” I answered that the solution of her problems is food which contain more cellulose. This cabbage gourmet recipe has pretty enough cellulose to cleanse your stomach.

Recipe products

1 head of sour cabbage (1.2 kilograms)
160 ml vegetable oil
120 g rice
1 tablespoon red pepper
200 ml water
700 ml cabbage juice

Cut the cabbage into fine pieces. Put in heated vegetable oil and fry around 3-4 minutes. Add water. Cover and leave to boil on low heated frying pan for 2 hours, until only grease remains. Add rice and red pepper. Stir and pour in a tray. Dilute with cabbage juice, level away the mixture and put in oven at maximum temperature, lower grate. Bake until the cabbage begins to wither and the rice absorbs the liquid.

Gourmet recipes - Chicken hearts with rice

Hi! I want to introduce you to this unconventional gourmet recipe – “Chicken hearts with rice”. It is really kind of gourmet recipe because of the chicken hearts included in it as a product. You will like it if you like offal.

Recipe products

800 g chicken hearts
210 g rice
600 ml warm water
1 big-sized onion
80 ml vegetable oil
Ground pepper
Savory
Salt

Slice the onion into fine pieces and add it together with the washed and cleaned hearts in the heated oil. Cook on heated hot plate until greasy(the hearts emit liquids which should boil). Add rice for a minute, stirring it. Season with pepper and savory(I put more than usual) . Add salt. Pour the mixture in a small pan. Fill up water and stir well. Brown in oven at 220 degrees Celsius(428 degrees Fahrenheit) until the rice absorbs the liquid.

Gourmet recipes - Chicken stew with potatoes

In my length of service as housewife I learned that chicken is the most preferred meat for cooking and eating. We use chicken meat in soups, stews, cakes and other gourmet recipes. Here is one of the many uses of chicken meat. Try this gourmet recipe and I am sure you will like it!

Recipe products

1.3 kg chicken
1 kg potatoes
2 onions
70 ml vegetable oil
1 tablespoon red pepper
2 tablespoons flour
A bunch of parsley
1/2 teaspoon ground pepper
Salt to taste

Slice chicken into portions. Remove the winglets and the spine(for soup). Remove the skin from the rest of the meat. Salt and fry in vegetable oil until red. Take out the meat using slotted spoon. Fry the chopped into small pieces onion in the same grease until golden. Add the sliced potatoes to the onion. Fry 2-3 minutes. Sprinkle with flour and then with red pepper. Stir and fill up water to the level of the potatoes. Put on a low heated hot plate to boil. Return the chicken to the saucepan as soon as the potatoes become half-boiled. Cook for another 5 minutes(potatoes should not be over boiled). Add sliced into fine pieces parsley and pepper. Stir slightly. Serve the meal warm.

Chicken soup without egg-based thickener

Every day I ask myself(and my friends) what should I cook to please every member of my family for a whole day(or may be two). The real question is what gourmet recipe should we cook if we want the people who eat it not to be sick and tired of it after the first bowl? I think this gourmet recipe is the answer, or is it?

Recipe products and directions

Boil the winglets and the spine of one chicken. Bone the meat.

50 ml vegetable oil
1 onion
1/2 of a middle-sized carrot
1 potato
3 tablespoons flour
40 g rice
150 ml sour cabbage juice

Fry the chopped into fine pieces onion until golden. Add flour, stir and fill up 1 liter of chicken bouillon. Add potato chopped into small cubes, grated carrot and rice after the bouillon boils up. Leave on a low heated hot plate until the rice and the potatoes boil up. Add meat and cabbage juice. Leave to bubble and turn off the hot plate.

Gourmet recipes - Stuffed cabbage with chicken and leek

Today's dish is stuffed cabbage with chicken and leek. Recipes for this meal came from India. The main ingredient is rice, so the meal is served as main. In some gourmet recipes instead of cabbage could be used vine-leafs, but the original recipe is with cabbage. Here is my variant of the recipe. I used chicken meat, but originally It's used pork meat.

If you like it, you can see also my other lunch gourmet recipes.

For around 25-30

Recipe products

A sour head of cabbage
400 g chicken breasts
200 g leek
90 ml olive oil
250 g rice
200 ml warm water
200 ml cabbage juice
1/4 teaspoon white pepper
1/4 teaspoon nutmeg

Chop the chicken into small bites. Slice leek into fine pieces. Heat olive oil and cook the chicken and the leek until they become greasy. Add salt. Add washed rice. Stir and fill up the juice and the water. Leave to boil until the fluids get absorbed by the rice. Add spices and stir well. Separate the leaves of the cabbage from its stump. Take some of the mixture(there should possibly be chicken meet) using spoon and pour it onto a cabbage leaf. Wrap into tinsel. Arrange them in a clay tilt. Pour mixture made from water and cabbage juice onto the stuffed cabbage. Press them down with a dish so they cannot come to the surface. Cover the tilt. Bake on lower grate at 220 degrees Celsius(428 degrees Fahrenheit) for 1 hour and 30 minutes. Turn of the oven and leave for another 30 minutes.

Gourmet recipes - Grilled trout

Here comes my first recipe with fish. It's easy and very tasty. I hope you like it :).

Recipe products

Clean the fish. Remove the fins and the head. Slice lengthwise. Remove the spine.

600 g trout fillet
Juice of half a lemon
White pepper
Salt

For the dressing:

20 ml olive oil
3-4 cloves of garlic
Juice of half a lemon
1 tablespoon honey

Salt and sprinkle the fish with white pepper. Pour the juice of half a lemon onto the fish and leave aside. Roast the fish from the both sides using grill-pan. Arrange the fish in shallow utensil. Slice garlic on fine pieces and fry in heated olive oil. Remove from the hot plate and add lemon juice and honey after a minute or two. Stir until diluting the honey. Pour the dressing on the fish. Serve together with potato mash, rice and pulse.

Small pea meatballs with mushroom sauce

Recipe products

500 g minced meat mixture
250 g boiled preserved peas
1 middle-seized onion
1 slice of white bread
Pepper
Cumin

For sauce:

200 g mushrooms
400 g yogurt
400 ml cold water
Juice of half a lemon
60 g flour
20 ml vegetable oil
Salt
(Ground pepper if you wish)

Soak the slice of bread in water and squeezed it. Add the slice to the minced meat. Add the peas and the spices. Grate the onion on fine pieces. Mix well. Take small amount of the mixture using spoon and put it in the hot vegetable oil. Fry the small meatballs from all sides.
Slice the mushrooms on slices. Put in hot vegetable oil, add salt and stew them until their fat is extracted. Sift and fry the flour. Put lemon juice into the yogurt. Stir and add mushrooms while stirring. Pour the water. Stir until it boils up. Leave on low heated hot plate for around 5 minutes. Stir periodically.
Serve 4-6 meatballs with mushroom sauce poured on them. You can sprinkle with ground red pepper if you wish.

Gourmet recipes - Chicken drumsticks on steam

For 2 portions

4 chicken drumsticks
20 ml olive oil
Half a lemon
Pepper or white pepper
Salt
3 seeds allspice
1 tablespoon dry rosemary

Remove the skin form the drumsticks. Add salt and (white)pepper. Squeeze lemon juice. Add it to the olive oil and pour the mixture on the drumsticks. Put in fridge for some hours.
Put 1 liter water in a deep saucepan. Put allspice and rosemary and leave to boil. It should not boil too long. Put drumsticks in a steam basket and then in the saucepan. The boiling water should be under the level of the steam basket. Cover and leave on low heated hot plate for around 20-25 minutes.
Serve together with fresh vegetables.

Gourmet recipes - Chicken with sausage and potatoes

Recipe products

600 g chicken breasts
600 g potatoes
100 g non perishable sausages
3 fresh green peppers
1 tablespoon red pepper
4 tablespoons tomato mash
3-4 tablespoons flour
50 ml vegetable oil
Parsley to taste

Fry the chicken breasts in vegetable oil chopped to bite-size pieces until golden. Stew sliced into small pieces green peppers and sausage in the same oil. When the green peppers soften add potatoes sliced into cubes. Stir. Fry with red pepper and pour water to the level of the potatoes. Leave to cook until ready. Mix together flour and tomato mash and dilute with some water. Pour the mixture with in the meal while stirring. Leave on low heated hot plate to boil for around 5 minutes. You can season with sliced fresh parsley if you wish.

Gourmet recipes - Meat roll

For 8 portions

Recipe products

800 g minced meat, spiced with spice for grilled rissole
600 g boiled potatoes
130 g processed smoked cheese
180 g soused mushrooms
40 g yellow cheese

Spread the minced meat onto smeared with vegetable oil baking paper. Put smashed and slightly salted potatoes above. Grate processed smoked yellow cheese. Arrange the mushrooms sliced lengthwise. Roll in the roll from the wide side at fixed direction as tight as possible. The end of the roll should be covered under the roll itself. Shape the roll and grate yellow cheese above. Put in a tray together with the baking paper. I baked at 220 degrees Celsius(428 degrees Fahrenheit), second level–30 minutes. Slice only when the roll cools down or the processed cheese will flow down.

Gourmet recipes - Sausage with leek and mushrooms in earthenware pan

Recipe products

400 g raw sausage
400 g fresh mushrooms
400 g leek
400 g potatoes
40 ml water
8 tablespoons vegetable oil
Salt to taste

Cut the products. Put in earthenware pan. Add vegetable oil and water. Add salt and stir well. Put on lower grate. Bake at 200 degrees Celsius(392 Fahrenheit) for 1 hour and 35 minutes. You can add ground red pepper or crushed chillis.

Gourmet recipes - Lentils

Recipe products

250 g lentils
7-8 tablespoon vegetable oil
1 green or red pepper
1 onion
8 cloves of garlic
1 small-sized carrot
1 tomato
4 tablespoon salt
1 tablespoon pepper
salt
1 teaspoon savory
a pinch of chili

Wash the lentils and leave in cold water for 5-6 hours to soak.
Wash again and leave to boil. Heat oil in frying pan and put onion, carrot and green or red pepper sliced into fine pieces. Stew until the vegetables grow softer.
Put pepper while stirring. Remove from the hot plate. Add tomato cut into small pieces. Put on the hot plate again until the tomato grows softer. Stir for 1-2 min(the hot plate should be at higher degrees).
Add flour. Stir for around a minute and add boiled lentils.
Put on the hot plate and leave to bubble. Put spices to the mixture after removing it from the hot plate. Stir.
Serve with broken cheese and 1 tablespoon apple cider vinegar.

Gourmet recipes - Chicken with garlic tomato sauce

5 portions

Boil the chicken. Bone it. Tear the chicken to bites.

For the garnish:

180 g rice
600 ml warm chicken bouillon(from boiled chicken)
4-5 tablespoons vegetable oil
10 grains of paper
A pinch of nutmeg
Salt to taste

For the sauce:

1 kg mellow tomatoes
1 onion
5-6 cloves of garlic
5 tablespoons vegetable oil
A pinch of nutmeg
A pinch of white pepper
1/2 teaspoon basil
1 teaspoon sugar
1teaspoon salt

Put rice into the heated vegetable oil and fry until the rice becomes glassy. Add warm bouillon, pepper, salt and nutmeg. Boil until it becomes thick. Put aside to cool down.
Slice tomatoes into fine pieces. Stew onion cut into small pieces and garlic in the hot fat. Add tomatoes, salt and sugar. Boil until the mixture begins to thicken. Add nutmeg, basil and white pepper. Stir.
Put the rice formed into a cube(you can form it using cup) in a dish. Arrange the boiled bites around the rice and pour the warm sauce on them.

Recipes - Pork-chop with leek and carrots

For 5 portions

Recipe products

5 pork-chops without bone
2 sticks of leek
3 middle-seized carrots
200 ml tomato juice
3-4 cloves of garlic
2 laurel-leaves
bread-crumbs for rolling the pork-chops
marinade: 40 ml red wine, red pepper, savory, cumin, salt

Make shallow slices on each pork-chop crosswise. Hammer in and put in marinade for around 2 hours. Fry the pork-chops(rolled in bread-crumbs) in a frying pan with hot fat – 2 minutes for each side. Put sliced on circles leek, carrots and garlic in the same fat. Cook the vegetables until they soften. Put in a small pan. Add ½ cup of water, tomato juice and laurel-leaves. Stir. Arrange the pork-chops above. Roast on lower level for 15 minutes at 250 degrees Celsius(482 degrees Fahrenheit). Roast the pork-chops for additional 15 minutes but this time from the other side.

Recipes-Meatballs with stewed vegetables

Recipe from lunch category recipes.

For 5 portions

Recipe products

500 g minced meat
2 crisps of bread
300 g eggplant
150 g peppers
70 g carrots
200 g leek
250 g potatoes
200 ml tomato juice
90 ml vegetable oil
salt

Mix together minced meat and crisps of bread. Add your favorite spices. Make small meatballs from the minced meat.
Slice vegetables. Sprinkle them with tomato juice and vegetable oil. Add salt and stir. Put the mixture in a appropriate pan. Make nests amongst the vegetables and arrange the meatballs.
Cover the pan with folio and make 5-6 small holes on it. Bake on lower level firstly for 20 minutes at maximum degrees, then lower the oven to 200 degrees Celsius(292 degrees Fahrenheit) for 30 more minutes.

Chicken cutlets

For 8 cutlets

Recipe products

2 packets chicken breasts
salt, ground black pepper, cumin, garlic powder
2 eggs, flour, bread crumbs

Halve chicken breasts. Slice each half to obtain twi thin fillets. Put in plastic bag and gently ram each. Put spices and lay fillets out one above other.

Break eggs. In two plates put bread crumbs and flour. Take the fillets. First oval in flour, then in egg mixture and finally in bread crumbs. Order them in a small pan. Put in a fridge for at least 30 minutes. Fry the fillets from both sides in vegetable oil.

Meatballs with yellow cheese and tomato

For 12 meatballs

Recipe products

600 gr of minced meat
50 gr of yellow cheese
1 tomato

Make small meat balls from the minced meat. Put them into a small pan. Cook in a stove on max temperature(they must be put on higher level in the stove). When they are ready, invert them and put on each meat ball a slice of tomato. Over tomato slices grate the yellow cheese. Put back again into the stove. Take them out when the yellow cheese gets a red color. Bon appetit :)!