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Velyka Kyshenya’s cooking book
Appetizers
Appetizers Main courses Recipes for baking, cakes, desserts
| “Paradise Coat” Salad |
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| Products: |
| Potatoes – 2 |
| Beet – 1 |
| Carrot – 1 |
| Hard cheese – 100 g |
| Eggs – 3 |
| Low-salted salmon – 200 g |
| Red caviar – 25 g |
| Mayonnaise – 200 g |
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Cooking:
 1. Grate boiled vegetables: potatoes, beet, carrot, along with eggs and hard cheese on a coarse grater
2. Cut low-salted salmon into small cubes
3. Put all the ingredients into a salad bowl in layers, mixing potatoes, hard cheese, eggs, salmon and carrot with mayonnaise
4. Decorate the top of the salad with red caviar mixed with mayonnaise
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| Cheese appetizer with salmon |
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| Products: |
| Low-salted trout fillet – 160 g |
| Egg – 1 |
| Cheese 9% - 320 g |
| Butter – 80 g |
| Cream 15% - 100 g |
| Green dill – 5 g |
| Salt |
| Ground white pepper |
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Cooking:
 1. Cut trout into thin slices
2. Beat eggs and fry two thin small pancakes on oil for the omelette
3. Mix and thoroughly beat cheese, butter, cream and ground green dill for stuffing in a mixer, adding salt and ground white pepper according to taste
4. Arrange the appetizer in the following order: omelette, stuffing, trout, omelette, stuffing, trout.
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| Beetroot Salad Home Style |
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| Products: |
| beetroot – 4 medium size |
| prunes – 60g |
| walnuts – 50g |
| garlic – 5g |
| mayonnaise – 150g |
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Cooking:
 Wash beetroots, boil and peel them. Rasp cooled beetroots on a grate. Wash prunes and cut into small pieces. Roast walnuts and then cut into very small pieces. Peel garlic and cut into small pieces. Combine all the ingredients, add mayonnaise, salt to taste and then mix.
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| Crab Stick Salad |
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| Products: |
| green head cabbage –0.5 kg |
| crab sticks – 1 pack (240g) |
| tinned sweet corn – 1 can (320g) |
| green parsley – 1 bunch (20g) |
| green onion – 50g |
| mayonnaise – 150g |
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Cooking:
1 Peel cabbage and remove damaged leaves, wash and slice into small pieces.
2 Cut crab sticks into cubes.
3 Cut green parsley and onion into small pieces.
4 Pour marinade from tinned sweet corn.
5 Combine all ingredients, add salt to taste, add mayonnaise and then mix. |
| Stolychnyy (Capital) salad |
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| Products: |
| chicken fillet – 300 g |
| potatoes – 3 medium potatoes (300 g) |
| carrot – 1 medium-size (130 g) |
| salted cucumbers – 2 medium-size (100 g) |
| fresh cucumbers – 2 medium-size (100 g) |
| canned peas – 150 g |
| eggs – 4 |
| spring onions – 1 small bunch (50 g) |
| mayonnaise – 100 g |
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Cooking:
 1. Cut boiled potatoes, carrot, eggs, boiled chicken fillet and cucumbers into medium-size cubes, shred spring onions.
2. Mix prepared ingredients, add green peas and then add mayonnaise. |
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