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Russian salad

Russian salad

A very tasty salad .... of course in the personal version ...

  • 3 peeled potatoes
  • 2 carrots
  • 5 pieces of pickled cucumbers
  • 3 pieces of donuts in vinegar
  • 5 boiled eggs
  • a handful of olives
  • butter (or lettuce)
  • mustard
  • 2 teaspoons
  • juice from half a lemon
  • salt to taste
  • 3-4 tablespoons olive oil

Servings: 5

Preparation time: less than 30 minutes

RECIPE PREPARATION Russian salad:

Boil the potatoes in their skins, boil the eggs, boil the carrots, chop everything finely, the potatoes, eggs, carrots, finely chop the donuts and cucumbers, drain in a sieve of excess water and mix all the ingredients. Add salt, mustard, lemon and mix well ... serve with great pleasure! It's delicious!


5 potatoes
2 carrots
2 buc.pastarnac
100 g peas
100 g sliced ​​black olives
2-3 pickled cucumbers
2-3 gogosari
400 g vegetable mayonnaise
mustard
salt
ground pepper

The potatoes are washed and boiled in their skins, they are boiled when the fork enters them easily, and after they have boiled, the potatoes are cooled and cut into small cubes.
Peel the carrots and parsnips and boil them in water until soft, then cool and cut into small cubes, boil the peas separately.
Cucumbers and donuts are also cut into small cubes.
In a large bowl, place the diced vegetables, chopped cucumbers and donuts, olives, add enough mayonnaise to bind the vegetables and taste with salt and pepper, possibly mustard.
On a plate we spread the whole composition giving it the shape of a cake or we can form small individual portions of salad.
Grease the salad on the side and top with mayonnaise and garnish with cucumber and donut, and with the remaining mayonnaise form small decorations.

Try this video recipe too


A triumph for mayonnaise: beef salad and à la russe

Among the classic French sauces, mayonnaise has a special character, even if the film consisting mainly of oil, yolks, vinegar or lemon juice is somewhat similar to that hollandaise sauce mentioned as early as 1651 by La Varenne and as he was once classified, in the second half of the nineteenth century, by Escoffier, who did not support the alternative language version - German sauce.

Looks like the sauce came from Iberia. Until recently, it was thought that its modern version would have its origin in 1756, when French troops invaded the Mediterranean island of Menorca in the Balearic Islands. But, rummaging through the gastronomic archives, it was found that the sauce appears in no less than 19 recipes from a manuscript from 1750 belonging to Fray Francesc Roger, a Valencian monk who was passionate about Art of cooking and she called him aioli bo, meaning "garlic-free aioli". On April 18, 1756, the Duke of Richelieu invaded Menorca and took possession of the port of Mahon. When the conqueror returned to France, he took with him the recipe for his favorite sauce discovered during his campaign and conventionally called mahonnaise ("From Mahon"), to distinguish it from the emulsions based on olive oil used in Provencal cuisine. For a while the name was confused with bayonnaise, a kind of aspic leprosy of which Grimod de La Reynière spoke in 1808. Two years before, in 1806, André Viard, in his volume The Imperial Chef, dedicated to Napoleon, described the recipe for mayonnaise chickens and showed that the sauce it involved velouté, gelatin, vinegar, as well as a well-beaten egg yolk, to thicken the mixture, which gelled like an aspic. In 1815, Louis Eustache Ude noted that three tablespoons of mayonnaise were used for a successful mayonnaise. German sauce, six of aspic and two of oil, to which were added tarragon vinegar, salt, pepper, some chopped parsley mixed with hashmatuchi and a finely chopped onion, the mixture being known as ravigote. In 1820, Viard returned and detailed the use of raw egg yolks mixed with gelatin and gelled beef or brain glaze, adding thinly sliced ​​oil and a few teaspoons of vinegar or lemon juice as the sauce thickened.

Viard recommends mayonnaise for serving with class a entrancecold fish or vegetable salads previously boiled in salted water.

One of the most famous recipes that require the presence of mayonnaise is, of course beef salad, which has become a landmark for our extensive meals for Christmas, New Year or other major holidays. An equally well-known alternative to this salad & # 8211 & # 8230 but without boiled beef! - is the one called in Russian, because it was first served on the menu of a sophisticated New Year's banquet in Moscow. This salad was invented around 1860 by Lucien Olivier, the chef of the famous Hérmitage restaurant, located in Troubnaia Square. The exact recipe, especially that of the sauce and a LIAISONwas the secret of Olivier & # 8211 under whose name the salad is also known-, but his helper, Ivan Ivanov, one day managed to write down most of the ingredients and measures. Ivanov is then employed as a chef in another restaurant, where he offers his own version & # 8211 stolitchnyi, a salad similar to Olivier's, but the gourmets noticed that the sauce was not as good. We only know that the original was kind of mayonnaise, made with French cider vinegar, fine mustard of the same origin and necessarily olive oil from Provence.

It is believed that the Walloon chef based in the capital did not use beef for his original recipe! Olivier's specialty was, in fact, game with mayonnaise. He used partridge breasts, jelly cubes made from soup with spices in which he had boiled game, steamed shrimp tails and mayonnaise made with Provencal oil, all decorated with black truffles, and in the middle to catch the eyes of his rich customers of the Russian aristocracy, pick up a small pyramid of boiled potatoes, egg slices and cucumbers in vinegar. It was a culinary spectacle in itself! All good and beautiful until one day, according to legend, a very rich but uncarved Russian prince, coming hungry from hunting, no longer respected the perfect culinary scenery of the chef and devoured everything with lust but alandala, making the harp-piece everything on the silver platter he had cared for the chef together with his helpers. Olivier, upset by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad as a mixture, the link being his golden mayonnaise. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. he managed to redo it in all its details, even though the proportions were generally known. In a book Culinary art since 1899, there is a recipe that claimed to be faithful to the Olivier Salad, as it once was.

After Olivier's death, times changed rapidly. The customers of the Hérmitage restaurant were replaced by new ones: doctors, journalists, but also merchants or bourgeois enriched by the reforms of Tsar Alexander III. The new rich they wanted and they wanted the Olivier salad, but no one knew how to reproduce it. By 1904, someone had managed to reconfigure it somewhat. But in addition to partridges, veal tongue, lettuce and fresh shrimp were added, out of 15, which were in the original recipe, became 25, pickles (capers, green olives and cucumbers in vinegar) multiplied quite a bit. for a long time, truffles were replaced by caviar, and gelatin disappeared. Everything was covered with creamy mayonnaise. After the 1917 Revolution, the restaurant was closed, and the mention of partridges and caviar became a state crime because it was considered "the food of the enemies of the Soviet people." Initially, cheap chicken or diced beef was used as big as a fingernail so as not to waste, then the meat was completely abandoned in favor of various vegetables.

For a "Russian" salad carefully crafted in the original French style, potatoes and vegetables are needed in the following elements, which have remained somewhat fixed since the beginning of the twentieth century: 300 grams of potatoes, a medium carrot, a handful of green beans, a handful of peas (peas), two scrambled eggs, a teaspoon of Dijon mustard, a glass of olive oil, two tablespoons of vinegar or lemon juice, sea salt to taste.

Put in a large bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, as well as peas. Next, in a smaller bowl, make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the finely chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.

To serve, you can bring in a few tablespoons of mayonnaise or aspic from thoroughly boiled beef bones, the juice is then clarified with egg white and given through a fine sieve before being left to cool.

Salad in Russian it can be enriched and decorated in different ways. If you prefer the classic version of the recipe, it is obviously used mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and put crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.

But for about two centuries, instead of mayonnaise is also used aspic (veal foot jelly). To do this, pour it into a rectangular shape aspic by a finger and let it harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated two or three times, until a layer about half a finger thick is obtained on the side walls of the mold. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a minute, wipe and pour over the plate. Arrange a finely chopped aspic border around it.

Some chefs consider this a blasphemy, but instead of bowls or tips, you can use beautiful and strong tomatoes. Cut the tomato cover and scoop out with a spoon. Sprinkle salt and pepper in it and place on a plate, face down, to drain. Then fill with salad and place on a plate, on a layer of lettuce, finely chopped like noodles.

In addition, instead of large tomatoes, ham cones can be used. From equal slices of ham, make croissants and fill with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.

Finally, as was the case at the embassy of the Tsarist Empire in Paris, on gala occasions the salad could be complimented with sturgeon and caviar. Clean the white fish fillets and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets and roll them slightly or boil the whole salami and then remove the bones. Finally, once these preparations have been finished, place the salad on a plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. All around, put lettuce leaves, scattering a teaspoon of black caviar or slices of white truffles over each one.

& # 8230And such a salad in gastronomic gala clothes always deserves a few flutes with rosé champagne, for example Taittinger or Veuve Clicquot Brut. Yours!


Russe salad, beef salad without meat

Russe salad is a very popular salad in Romania. You can also call them Russian Salad or Olivier (named after the original creator). Whatever the name of this salad, we like it and we like it so much that it is not missing from the mass of Romanians at the holidays or whenever I feel the need to eat a simple and tasty salad.

Ingredients

For the salad

  • 500 g of red potatoes
  • 250 g carrots
  • 200 celery root
  • 200 parsnips
  • 100 g Peas
  • 200 g pickles
  • 4 hard boiled eggs
  • 50 g mustard
  • Salt and pepper to taste

For mayonnaise

Step by step method

We clean all the vegetables except the potatoes and the peas, we wash them and we boil them with salt. We wash the potatoes and boil them in the peel, in the salted water, separately in the salted water we also boil the peas. After the vegetables are cooked, take them out of the water and let them cool.

For mayonnaise we will need a vertical mixer. We make mayonnaise like this: we put the whole egg in a bowl, we add a teaspoon of salt and all the oil, we put the head of the mixer on top of the yolk and we start at maximum speed, without moving, you will see that it will form mayonnaise on its own. Once it has started to form, with light movements we incorporate all the oil.

Cut the vegetables into cubes, add the eggs and chopped cucumbers just like the vegetables. Put all the ingredients in a bowl and mix, add the pepper and, if necessary, salt.

We put on the plate or in individual bowls and we can decorate with mayonnaise, boiled eggs, pickles, etc. Good job and good appetite!


5 potatoes
2 carrots
2 buc.pastarnac
100 g peas
100 g sliced ​​black olives
2-3 pickled cucumbers
2-3 gogosari
400 g vegetable mayonnaise
mustard
salt
ground pepper

The potatoes are washed and boiled in their skins, they are boiled when the fork enters them easily, and after they have boiled, the potatoes are cooled and cut into small cubes.
Peel the carrots and parsnips and boil them in water until soft, then cool and cut into small cubes, boil the peas separately.
Cucumbers and donuts are also cut into small cubes.
In a large bowl, place the diced vegetables, chopped cucumbers and donuts, olives, add enough mayonnaise to bind the vegetables and taste with salt and pepper, possibly mustard.
On a plate we spread the whole composition giving it the shape of a cake or we can form small individual portions of salad.
Grease the salad on the side and top with mayonnaise and garnish with cucumber and donut, and with the remaining mayonnaise form small decorations.

Try this video recipe too


A triumph for mayonnaise: beef salad and à la russe

Among the classic French sauces, mayonnaise has a special character, even if the film consisting mainly of oil, yolks, vinegar or lemon juice is somewhat similar to that hollandaise sauce mentioned as early as 1651 by La Varenne and as he was once classified, in the second half of the nineteenth century, by Escoffier, who did not support the alternative language version - German sauce.

Looks like the sauce came from Iberia. Until recently, it was thought that its modern version would have its origin in 1756, when French troops invaded the Mediterranean island of Menorca in the Balearic Islands. But, rummaging through the gastronomic archives, it was found that the sauce appears in no less than 19 recipes from a manuscript from 1750 belonging to Fray Francesc Roger, a Valencian monk who was passionate about Art of cooking and she called him aioli bo, meaning "garlic-free aioli". On April 18, 1756, the Duke of Richelieu invaded Menorca and took possession of the port of Mahon. When the conqueror returned to France, he took with him the recipe for his favorite sauce discovered during his campaign and conventionally called mahonnaise ("From Mahon"), to distinguish it from the emulsions based on olive oil used in Provencal cuisine. For a while the name was confused with bayonnaise, a kind of aspic leprosy of which Grimod de La Reynière spoke in 1808. Two years before, in 1806, André Viard, in his volume The Imperial Chef, dedicated to Napoleon, described the recipe for mayonnaise chickens and showed that the sauce it involved velouté, gelatin, vinegar, as well as a well-beaten egg yolk, to thicken the mixture, which gelled like an aspic. In 1815, Louis Eustache Ude noted that three tablespoons of mayonnaise were used for a successful mayonnaise. German sauce, six of aspic and two of oil, to which were added tarragon vinegar, salt, pepper, some chopped parsley mixed with hashmatuchi and a finely chopped onion, the mixture being known as ravigote. In 1820, Viard returned and detailed the use of raw yolks mixed with gelatin and gelled beef or brain glaze, adding thinly sliced ​​oil and a few teaspoons of vinegar or lemon juice as the sauce thickened.

Viard recommends mayonnaise for serving with class a entrancecold fish or vegetable salads previously boiled in salted water.

One of the most famous recipes that require the presence of mayonnaise is, of course beef salad, which has become a landmark for our extensive meals for Christmas, New Year or other major holidays. An equally well-known alternative to this salad & # 8211 & # 8230 but without boiled beef! - is the one called in Russian, because it was first served on the menu of a sophisticated New Year's banquet in Moscow. This salad was invented around 1860 by Lucien Olivier, the chef of the famous Hérmitage restaurant, located in Troubnaia Square. The exact recipe, especially that of the sauce and a LIAISONwas the secret of Olivier & # 8211 under whose name the salad is also known-, but his helper, Ivan Ivanov, one day managed to write down most of the ingredients and measures. Ivanov is then employed as a chef in another restaurant, where he offers his own version & # 8211 stolitchnyi, a salad similar to Olivier's, but the gourmets noticed that the sauce was not as good. We only know that the original was kind of mayonnaise, made with French cider vinegar, fine mustard of the same origin and necessarily olive oil from Provence.

It is believed that the Walloon chef based in the capital did not use beef for his original recipe! Olivier's specialty was, in fact, game with mayonnaise. He used partridge breasts, jelly cubes made from soup with spices in which he had boiled game, steamed shrimp tails and mayonnaise made with Provencal oil, all decorated with black truffles, and in the middle to catch the eyes of his rich customers of the Russian aristocracy, pick up a small pyramid of boiled potatoes, egg slices and cucumbers in vinegar. It was a culinary spectacle in itself! All good and beautiful until one day, according to legend, a very rich but uncarved Russian prince, coming hungry from hunting, did not respect the perfect culinary scenery of the cook and devoured everything with lust but alandala, making the harp-piece everything on the silver platter he had cared for the chef together with his helpers. Olivier, upset by the mistreatment of his creation, decided to take revenge and began, the next day, to serve the salad as a mixture, the link being his golden mayonnaise. Yeah Al that sounds pretty crap to me, Looks like BT aint for me either. he managed to redo it in all its details, even though the proportions were generally known. In a book Culinary art since 1899, there is a recipe that claimed to be faithful to the Olivier Salad, as it once was.

After Olivier's death, times changed rapidly. The customers of the Hérmitage restaurant were replaced by new ones: doctors, journalists, but also merchants or bourgeois enriched by the reforms of Tsar Alexander III. The new rich they wanted and they wanted the Olivier salad, but no one knew how to reproduce it. By 1904, someone had managed to reconfigure it somewhat. But in addition to the partridges, veal tongue, lettuce and fresh shrimp were added. for a long time, truffles were replaced by caviar, and gelatin disappeared. Everything was covered with creamy mayonnaise. After the 1917 Revolution, the restaurant was closed, and the mention of partridges and caviar became a state crime because it was considered "the food of the enemies of the Soviet people." Initially, cheap chicken or diced beef was used as big as a fingernail so as not to waste, then the meat was completely abandoned in favor of various vegetables.

For a "Russian" salad carefully crafted in the original French style, potatoes and vegetables are needed in the following elements, which have remained somewhat fixed since the beginning of the twentieth century: 300 grams of potatoes, a medium carrot, a handful of green beans, a handful of peas (peas), two scrambled eggs, a teaspoon of Dijon mustard, a glass of olive oil, two tablespoons of vinegar or lemon juice, sea salt to taste.

Put in a large bowl the boiled potatoes and carrots, cut into small cubes, green beans and scrambled egg whites, cut into pieces, as well as peas. Next, in a smaller bowl, make the following sauce: pass the sifted yolks through a sieve, mix with a little mustard, add salt and oil little by little, as with any mayonnaise. Thinly slice with lemon juice or vinegar. When ready, pour in the finely chopped vegetables. Stir and set aside for about a quarter of an hour to soak in the sauce. Then taste and season with salt and lemon.

To serve, you can bring in a few tablespoons of mayonnaise or aspic from thoroughly boiled beef bones, the juice is then clarified with egg white and given through a fine sieve before being left to coagulate in the cold.

Salad in Russian it can be enriched and decorated in different ways. If you prefer the classic version of the recipe, it is obviously used mayonnaise. Place the salad on a long plate and smooth with a spoon. Pour a thick mayonnaise sauce on top, and place crayfish tails, sliced ​​scrambled eggs and lettuce leaves around.

But for about two centuries, instead of mayonnaise is also used aspic (veal foot jelly). To do this, pour it into a rectangular shape aspic by a finger and let it harden. From the remaining and well-cooled aspic it is poured with a teaspoon a little on the walls of the form, kept inclined, so that the aspic, strengthening, to stick to the walls. This operation is repeated two or three times, until a side layer about half a finger thick is obtained on the side walls of the mold. Place the salad in the middle, pressing lightly with a spoon so that there is no empty space between the salad and the aspic. Let it cool. Before serving, place the form in hot water for a minute, wipe and pour over the plate. Arrange a finely chopped aspic border around it.

Some chefs consider this a blasphemy, but instead of bowls or tips, you can use beautiful and strong tomatoes. Cut the tomato cover and scoop out with a spoon. Sprinkle salt and pepper inside and place on a plate, face down, to drain. Then fill with salad and place on a plate, on a layer of lettuce, finely chopped like noodles.

In addition, instead of large tomatoes, ham cones can be used. From equal slices of ham, make croissants and fill with salad. Rolls can also be made by putting a little salad on the ham slice, then rolling the slice.

Finally, as was the case at the embassy of the Tsarist Empire in Paris, on gala occasions the salad could be complimented with sturgeon and caviar. Clean the white fish fillets and wash. If it is sturgeon or cod, cut it into thin slices of raw fish, roll it up, tie it with string and boil it with vegetables and salt, like any grated fish. In the salami, remove the meat from the beginning from the bones, make the fillets and roll them slightly or boil the whole salami and then remove the bones. Finally, once these preparations have been finished, place the salad on a plate and place the cooled fish rolls or the whole salami on top, after the bones have been removed. All around, put lettuce leaves, scattering a teaspoon of black caviar or slices of white truffles over each one.

& # 8230And such a salad in gastronomic gala clothes always deserves a few flutes with rosé champagne, for example Taittinger or Veuve Clicquot Brut. Yours!


Russian salad with vegetables and mayonnaise

  • Servings: 6 People
  • Preparation time: 15 MIN
  • Cooking time: 30min
  • Calories: -
  • Difficulty: Easy

The Russe salad recipe is similar to beef salad, with the difference that you don't put beef in Russian salad. There is a variety in terms of vegetables used in Russian salad even the dressing differs from one recipe to another. I really like this kind of salad because it allows you to play with the ingredients and you can adapt them according to the family's preferences.


Russian salad

INGREDIENT:

  • 600g potatoes, cut into cubes
  • 150g carrots, cut into cubes
  • 100g frozen peas
  • 600g water
  • 4 eggs, washed
  • Salt to taste
  • 60g olives, put a few for decoration
  • 60g cucumbers in vinegar
  • A box of drained tuna (200g)
  • 300g of mayonnaise sauce
  • 100g red pepper, canned, cut into thin strips
  • 6 cherry tomatoes
  • 4 lettuce leaves
  1. Put the potatoes, carrots and peas in the Varoma container.
  2. Pour the water into the bowl, put the basket and put the eggs in it. Position Varoma and boil 26 min. / Varoma / speed 1.
  3. Remove the Varoma, put the eggs to cool in cold water. Transfer the steamed vegetables to a large salad bowl. Add salt to taste and allow to cool. Empty the bowl.
  4. Put 3 peeled eggs, pitted olives and cucumbers in the bowl, chop coarsely 2 sec. / speed 4.
  5. Transfer the composition to the salad bowl, add the tuna in pieces, two thirds of the mayonnaise sauce and mix gently. Pour over a serving platter and cover with the remaining mayonnaise. Garnish with pepper strips, cherry tomatoes and lettuce leaves, sliced ​​egg and olives. Store in the refrigerator until ready to serve.
WHAT IS THERMOMIX?Thermomix - is a kitchen processor produced by Vorwerk, the German manufacturer of premium appliances. Thermomix is ​​the smallest and most compact food processor, which performs over 10 functions in one: mixer, grinder, mill, steamer, mixer , scale, timer, cooking machine, shaker, ice crusher, blender, grinder. Equipped with a frictionless electric motor Thermomix offers you the pleasure of healthy cooking and a 10-year warranty.

Russian Salad

Russian salad, also known as "Olivier salad" is a traditional dish of Russian cuisine, which due to its good taste has gained considerable popularity in European countries. It is very easy to prepare and is ideal for festive meals or simply whenever we feel like a tasty and nutritious salad.

It starts by cleaning the potatoes, carrots and chicken breast, after which they are boiled together in a large pot.

Separately, boil the 4 eggs.

Meanwhile, chop the red onion, cucumber and dill as finely as possible.

When the meat, vegetables and eggs have boiled, remove from the pot and leave to cool. Then cut all the cubes.





Now you can mix all the ingredients, including mayonnaise and sour cream. Add salt and pepper to taste, and mix everything well in a large bowl until a homogeneous composition is obtained.





The salad can be served either immediately or later.

Depending on your preferences, you can opt for replacing fresh cucumbers with pickles if you want to get a salad with a more sour taste. Chicken can also be replaced with chicken parizer.





Russian salad is a very tasty and versatile recipe, ideal for moments when you feel like something good and filling or as an appetizer at a festive meal.


Russian salad

INGREDIENT:

  • 600g potatoes, cut into cubes
  • 150g carrots, cut into cubes
  • 100g frozen peas
  • 600g water
  • 4 eggs, washed
  • Salt to taste
  • 60g olives, put a few for decoration
  • 60g cucumbers in vinegar
  • A box of drained tuna (200g)
  • 300g of mayonnaise sauce
  • 100g red pepper, canned, cut into thin strips
  • 6 cherry tomatoes
  • 4 lettuce leaves
  1. Put the potatoes, carrots and peas in the Varoma container.
  2. Pour the water into the bowl, put the basket and put the eggs in it. Position Varoma and boil 26 min. / Varoma / speed 1.
  3. Remove the Varoma, put the eggs to cool in cold water. Transfer the steamed vegetables to a large salad bowl. Add salt to taste and allow to cool. Empty the bowl.
  4. Put 3 peeled eggs, pitted olives and cucumbers in the bowl, chop coarsely 2 sec. / speed 4.
  5. Transfer the composition to the salad bowl, add the tuna in pieces, two thirds of the mayonnaise sauce and mix gently. Pour over a serving platter and cover with the remaining mayonnaise. Garnish with pepper strips, cherry tomatoes and lettuce leaves, sliced ​​egg and olives. Store in the refrigerator until ready to serve.
WHAT IS THERMOMIX?Thermomix – este un procesor de bucătărie produs de Vorwerk, producătorul german de electrocasnice premium.Thermomix este cel mai mic şi mai compact procesor de alimente, ce îndeplineşte peste 10 funcţii într-unul singur: mixer, maşină de tocat, moară, steamer, malaxor, cântar, timer, maşină de gătit, shaker, zdrobitor de gheaţă, blender, râşniţă.Dotat cu un motor electric fără frecare Thermomix vă oferă plăcerea de a găti sănătos și o garanție de 10 ani.

Russian salad

INGREDIENT:

  • 600g cartofi, tăiaţi cuburi
  • 150g morcovi, tăiaţi cuburi
  • 100g mazăre congelată
  • 600g apă
  • 4 ouă, spălate
  • Salt to taste
  • 60g măsline, pus câteva pentru decor
  • 60g castraveciori în oţet
  • O cutie de ton, scurs (200g)
  • 300g sos de maioneză
  • 100g ardei roşu, din conservă, tăiat fâşii subţiri
  • 6 roşii cherry
  • 4 frunze de salată verde
  1. Puneţi cartofii, morcovii şi mazărea în recipientul Varoma.
  2. Turnaţi apa în bol, puneţi coşul şi puneţi ouăle în acesta. Poziţionaţi Varoma şi fierbeţi 26 min. /Varoma /viteza 1.
  3. Îndepărtaţi Varoma, puneţi ouăle să se răcească în apă rece. Transferaţi legumele fierte în aburi într-o salatieră mare. Adăugaţi sare după gust şi lăsaţi să se răcorească. Goliţi bolul.
  4. Puneţi 3 ouă curăţate de coajă, măslinele fără sâmburi şi castraveciorii în bol, tocaţi grosier 2 sec. /viteza 4.
  5. Transferaţi compoziţia în salatieră, adăugaţi tonul în bucăţi, două treimi din sosul de maioneză şi amestecaţi uşor. Răsturnaţi pe un platou de servit şi acoperiţi cu restul de maioneză. Decoraţi cu fâşiile de ardei, roşiile cherry şi frunzele de salată verde, oul tăiat felii şi măsline. Păstraţi în frigider până în momentul servirii.
CE ESTE THERMOMIX?Thermomix – este un procesor de bucătărie produs de Vorwerk, producătorul german de electrocasnice premium.Thermomix este cel mai mic şi mai compact procesor de alimente, ce îndeplineşte peste 10 funcţii într-unul singur: mixer, maşină de tocat, moară, steamer, malaxor, cântar, timer, maşină de gătit, shaker, zdrobitor de gheaţă, blender, râşniţă.Dotat cu un motor electric fără frecare Thermomix vă oferă plăcerea de a găti sănătos și o garanție de 10 ani.


Video: Ρώσικη σαλάτα Επ. 31. Kitchen Lab TV. Άκης Πετρετζίκης (December 2021).