Wash and peel the carrots and onions, cut the onion in half and the carrots into several pieces. Put the beef tongue in a saucepan and cover it with cold water, add vegetables, a few black peppercorns, salt and bay leaf. Cook over medium heat for 2 hours. Cool the finished tongue and cut into cubes.
Peel the garlic, cut into slices and fry in vegetable oil for 3-4 minutes. Squeeze lemon juice, pour it into a bowl, mix with egg, add 50 ml olive oil, garlic, chopped anchovy fillets and yogurt, season with salt and pepper, stir. Wash and chop the parsley. Boil the potatoes for 20 minutes, cool, peel and cut into slices. Combine potatoes and chopped tongue, season with sauce and sprinkle with chopped parsley.
Tomato puree soup with meatballs
This soup will go especially well with the summer menu if your husband’s birthday falls in June, July or August.
You will need: – 8 tomatoes; – 1 zucchini; – 3 carrots; – 3 medium onions; – 2 stalks of celery; – 1 tbsp. l. Sahara; – 200 g of beef; – 150 g pork; – 1 egg; – a bunch of parsley and basil; – bread crumbs; – 1/2 tsp. nutmeg; – olive oil; – salt and freshly ground black pepper.
Dip the tomatoes in boiling water and remove the skin from them, chop the pulp. Peel the zucchini, 2 onions and carrots and cut into large pieces with the celery. Put all vegetables, except tomatoes, in a saucepan, pour 1,5 liters of cold water and cook for half an hour over medium heat.
At that time, tackle the meatballs. Scroll the pork and beef through a meat grinder and mix. Add chopped greens, an egg and 1 tbsp to the minced meat. l. breadcrumbs, salt and pepper. Heat olive oil in a skillet and fry the meatballs in it until browned.
In the meantime, remove the cooked vegetables from the heat, add the tomatoes to them and mix them with a mixer along with the resulting broth. Season the soup with salt and pepper, add sugar. Cut the third onion, fry in oil and place in the puree soup along with the meatballs. Put the soup on fire and bring to a boil, after which it can be served.
Stuffed Chicken Curry
This recipe will suit a festive table, as such a dish looks beautiful and is enough for several guests.
You will need: – 1 chicken; – 1 tbsp. rice; – 2 oranges; – 2 tbsp. curry powder; – butter; – 300 g fresh or frozen mushrooms; – 2 bell peppers of different colors; – paprika; – vegetable oil; – salt and freshly ground black pepper.
Boil the rice in salted water for 20 minutes. Then drain the water and cool the rice. Peel the bell pepper from seeds and partitions and cut into strips. Heat the butter in a skillet and fry the peppers in it for 5 minutes. Add mushrooms to it and cook for another 5-7 minutes, and then remove from heat. Juice 1 orange. Pour a spoonful of curry into it, add salt and paprika, stir. Add mushrooms and peppers to the rice, as well as orange juice. Wash the chicken and stuff with cooked rice. Place it on a baking sheet, grease with vegetable oil and sprinkle with the remaining curry. Bake the chicken for about an hour, periodically taking out and pouring over the resulting juice. Serve the finished chicken on a platter, garnish with sliced orange slices.
Homemade Truffles