Recipes from Lidiya Velezheva: salad of squid, cod with vegetables and curd casserole

Lidia Velezheva

“When there are strengths and mood, I cook with pleasure. True, sometimes I get so tired at work that I get to the stove only out of a sense of duty: I’m the wife and mother, I have to feed my boys. In such moments, regretting me, the husband and sons say: rest, we will prepare dinner ourselves. Or offer to go to a restaurant, eat good meat. But, of course, I cook much more often. My family loves everything, and most of all – syrniki. And also the pies that I bake, and my sister-in-law.

I have a love for cooking from my mother. She cooks amazingly! Her specialty is vareniki. When we once came with the Vakhtangov Theater on tour to my native Kiev, my mother made more vareniki for our tours – with cherries, apples, cottage cheese, so that I could treat my colleagues. And Mikhail Aleksandrovich Ulyanov said every time: “I’ve tried a lot of things in my life, but I never ate such delicious dumplings!”

Of course, I dreamed in my childhood that my mother taught me to cook the same way. But she said: “Daughter, do not hurry, you’ll still have time to prepare …” So to the stove I first got up at the age of sixteen. Then she went to Moscow to study, got married – and began to call her mother, recognizing her recipes. When she came to us, she “handed over” her exams for the preparation of a dish. She rated something for “four with a plus sign”, something for a “hard five”. And I understood where and what should be “tightened up.” By the way, when I cook, for me the purity in the kitchen is very important. I can not have dirty dishes in the sink at this time. So at the same time I cook and clean.

As for my attachments, I do not treat myself to gourmets. Of course, when I’m abroad, I always study the local menu. I enjoy visiting restaurants with Italian, Japanese, French cuisine. I like very much, for example, lobsters and oysters. But I could not force myself to try frogs, I said: “Thank you, no.” All the same genetically pulls to native food: a potato and herring, borscht and cutlets, vareniki and stewed cabbage with ribs …

With regard to kitchen appliances, I focus on the golden rule “Miserly pays twice.” Before I buy something, I think it over carefully and, as a rule, prefer famous brands. I never buy anything by succumbing to advertising or “in reserve.” Somehow I heard about the chopper of vegetables and fruits. I asked my friends what a thing, I read about it on the Internet – and only after that I bought it. It turned out to be really very convenient device! I’m joking about my gadgets – “my cooks”, because all these aerogrills and mixers really help to feed the family quickly and tasty. And especially I like the multivar, in which simply stewed meat and fish with vegetables are excellent. “

Salad from squid with garnets

Salad from squid with grenades

(4 servings)

Ingredients:

  • frozen squid – 400 g
  • eggs – 2 pcs.
  • cucumber
  • large – 1 pc.
  • garnet – 1/2 pcs.
  • Peking cabbage – 2 leaves
  • cheese – 50 g
  • olives – 6 pcs.
  • lemon juice – 2 tbsp. l.
  • olive oil – 3 tbsp. l.
  • salt to taste

Cooking method:

Boil the eggs, cool, cut into small slices. Squid unfrozen, washed, cleaned of films and viscera. Boil water, add salt, put in boiling calamari and cook for no more than 4 minutes, then cool and cut into strips. Wash the cabbage leaves and cut into small strips. Cucumbers peel and cut into strips. All the ingredients are put in a salad bowl without stirring. Sprinkle the top with grated cheese, half a pomegranate seeds and ringlets of olives. Pour the dressing from butter and lemon juice. Read more “

  • Recipes from Lidiya Velezheva: salad of squid, cod with vegetables and curd casserole

    The narrow bridge Moscow love

Cod baked with vegetables

Recipes from Lidiya Velezheva: salad of squid, cod with vegetables and curd casseroleCod baked with vegetables

(4 servings)

Ingredients:

  • cod – 4 carcasses
  • potatoes average – 2 pcs.
  • carrot and onion
  • small – 1 pc.
  • lemon – 1/2 pcs.
  • seasoning for fish – 1/2 tsp.
  • pepper black peas – 8 pcs.
  • salt – 1/4 tsp.
  • refined oil

Cooking method:

Rinse the fish, make deep incisions along the sides. Pepper chop, mix with salt and seasoning for fish. With this mixture, grate the fish from above and inside. Cut the lemon into thin slices and place them in the notches. Peeled potatoes and carrots cut into circles, bulb – half rings. Add the vegetables to a bowl, add salt, pepper, sprinkle with oil and mix. Form for baking to cover with foil, put the fish, and around – vegetables. Close everything with foil and tighten the edges. Bake in the oven for 35 minutes at 180 ° C. On top of the foil make an incision and bake for another 10 minutes. Put on a dish, decorate with greens and serve on a table. Read more “

Cottage cheese casserole with raisins

Recipes from Lidiya Velezheva: salad of squid, cod with vegetables and curd casserole

Cottage cheese casserole with raisins

(8 servings)

Ingredients:

  • cottage cheese – 3 packs
  • eggs – 3 pcs.
  • oat flakes
  • “Hercules” – 3 tbsp. l.
  • sugar – 3 tbsp. l.
  • raisins – 300 g
  • baking powder a small sachet or soda – 1/2 tsp.
  • vinegar to quench soda
  • powdered sugar – 1 tsp. with a slide
  • salt pinch
  • butter
  • to lubricate the mold

Cooking method:

Raisins (without pits – varieties “kish-mish”) thoroughly rinse. Mix egg and sugar with a mixer. Measure the flakes of Hercules, add them to the egg mixture and beat again. Gradually add cottage cheese to the mixture and continue to whisk. Add in the dough baking powder or vinegar extinguished soda and salt and whip a bit. Put the raisins in the dough and gently mix with a spoon (no longer whipping with a mixer!), Then put the dough in a greased form and bake in the oven for 35-40 minutes at 180 ° C. Sprinkle the cooled casserole with powdered sugar.

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