Breakfast
Bacon & Eggs
Cook the bacon slices until they become crispy by frying them on medium-high heat. Once done, remove the bacon but retain the bacon fat in the pan. Crack open the eggs into the hot bacon grease and cook them according to your preference. Season the eggs with salt and pepper, and plate them alongside the bacon. Finally, serve the bacon and eggs, garnishing with parsley.
2 pc egg preferably 2 large eggs
4 pc bacon 4 pieces or 120 grams of bacon.
25 g parsley chopped and fresh parsley.
0.5 g salt for the flavor
0.5 g pepper for the flavor
Soup
Borscht
Make beef stock. Boil vegetable and add the beef stock. Add Sour cream or mayoneise.
500 g beef 2 pc bay leaf 2 pc pepper 2 pc beetroot 1 pc carrot 1 pc parsley 0.25 pc celery 1 pc onion 2 pc tomato hulled
200 g cabbage white
30 g butter 0.01 l vinegar add for you taste
200 g mayonaise 200 g cream sour
Main course
Grilled Chicken with Lemon Herb Marinade
Juicy grilled chicken marinated in a blend of lemon, garlic, and fresh herbs. Mix the marinade, coat the chicken, and let it marinate for at least 30 minutes. Grill until fully cooked and serve with your favorite sides.
4 pc chicken breasts
1 pc lemon 3 pc garlic 10 g herbs tymiane, rosemary
0.03 l olive oil
Dessert
Pancakes
We take 0.2 l of milk and mix it with a 15 ml (a spoon) of sugar and yeast. Let the yeast rise and pour it over to a bowl. Then mix it with butter, eggs, sugar, salt, flour and milk. Work it into a thin dough. Leave it in a bowl covered with a towel until it rises to a double size. Then pour some of the dough onto a greased pan to make a 1 cm high pancake. Fry the pancake from both sides.
80 g sugar 750 g flour 40 g butter 2 pc egg 1.2 l milk 42 g yeast 0.008 l salt 7.5 ml is about a half of a spoon
Dinner
Coleslaw salad
The secret to a fantastic coleslaw is in the dressing. To make the dressing put the mayonnaise, sour cream, mustard, vinegar, sugar and salt and pepper into a small bowl and combine with a large spoon until the mix forms a rich, creamy dressing. Add the dressing to the vegetables. Put the cabbage into a bigger bowl, then the carrots and finally the spring onions. Mix all the vegetables up and then pour the dressing on top. Mix together again until all the vegetables are smothered in dressing. Next, cover your coleslaw with cling film and put it in the fridge for an hour to chill slightly. This will allow the vegetables to marinate in the dressing, which will make it taste even better. Serve.
300 g white cabbage 2 pc carrot 14 g sugar 2 pc onion spring
28 g mayonnaise 14 g cream sour
14 g mustard 0.01 l vinegar 4 g salt
