Chef Recipes

What to cook right now: Six quick recipes

We already wrote about which fruits and vegetables to buy in the markets in July. Among them are peaches, apricots, bell peppers, tomatoes, cucumbers, fresh herbs and chanterelles. Life around has compiled quick home recipes and recipes from chefs with non-obvious dishes from these products.

Salad with Stratella and Apricot

from brand chef Pâté & Co Dmitry Zotov

Ingredients

Strachatella cheese - 60 g

Apricots - 140 g

Corn salad - 10 g

Sugar - 5 g

Butter - 10 g

Dry red wine - 10 ml

Olive oil - 5 ml

White balsamic cream or balsamic vinegar - 5 ml

Pecan - 7 g

Salt pepper


Cooking

Cut the apricots into halves, remove the seeds. Melt the butter in a preheated frying pan, put apricots and add sugar, mix. After a few minutes add red wine, caramelize apricots in a mixture of wine and sugar. Put the apricots in a plate, garnish with a salad of corn, top with straccella cheese and chopped pecans. Sprinkle with salt and pepper, pour olive oil and white balsamic cream.

Beef stroganoff with buckwheat and chanterelles

from the chef of the True Cost restaurant chain Artem Minenkov

Ingredients

Beef - 160 g

Onion - 40 g

Vegetable oil - 20 g

Water - 40 ml

Cream - 10 g

Sour cream - 5 g

Butter - 10 g

Sun-dried tomatoes - 15 g

Chanterelles - 30 g

Buckwheat - 60 g

Chives - for decoration

Salt


Cooking

Cut beef into cubes 5-7 mm thick. Fry the chopped onion in vegetable oil until golden brown. Separately, fry the meat, combine with onions, pour cold water and simmer until the meat softens, continuously removing foam. Add cream, boil until saucey consistency. Then add sour cream, bring to taste, salt and remove from heat. Boil buckwheat. Separately, fry the chanterelles in butter, add buckwheat and chives. Put beef stroganoff in the center of the plate, buckwheat with chanterelles around, garnish with sun-dried tomatoes.

Halibut Salad with Baku Tomatoes

from the chef of the restaurant "Erwin.RekaMoreOkean" Alexei Pavlov

Ingredients

Halibut - 100 g

Red onion - 10 g

Baku tomatoes - 60 g

Dill - 5 g

Freshly squeezed lemon juice - 5 ml

Vegetable oil - 5 ml

Honey - 5 g

Salt


Cooking

Halibut fillet cut into thin slices, salt and leave for 45 minutes.

For the sauce, mix vegetable oil, lemon juice and honey. Mix coarsely chopped tomatoes, halibut, half-sliced ​​red onion, dill and sauce, mix. Put on a plate.

Peaches with blue cheese

from the chef of Edge restaurant Archie Samandova

INGREDIENTS

Peaches - 210 g

Honey - 25 g

Cognac - 15 g

Sugar - 30 g

Butter - 25 g

Mix Salad - 10 g

Blue Mast Blue cheese or other


Cooking

Cut peaches, remove seeds. Melt butter in a pan, add peaches and honey. Stir and fry until honey dissolves. Add cognac to peaches, set fire. After the alcohol burns out, hold the pan on the stove for a couple of minutes. Add and dissolve sugar. Put peaches in a plate, on top - cheese slices and a mix of greens.

Apple Cucumber Smoothie

Ingredients

Lemon - 50 g

Cucumber - 100 g

An Apple - 100 g

Green salad - 100 g


Cooking

Peel the apple and lemon, beat all the ingredients in a blender.

Gazpacho with bell pepper

Ingredients

Tomatoes - 150 g

Cucumbers - 50 g

Sweet pepper - 50 g

Red onion - 10 g

Garlic - 5 g

Olive oil - 5 ml

Vinegar - 5 ml

Salt, pepper, basil


Cooking

Peel vegetables, chop coarsely and chop in a blender. Add salt and pepper. If desired, rub through a sieve and decorate when serving with fresh herbs.

Also, when serving, you can add cucumber or avocado into cubes into the soup.

Watch the video: 4 Meals Anyone Can Make (November 2019).

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