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Delicious dishes, Вулиця Академіка Філатова, 2/1, Kyiv (2026)

07/12/2021

"Stozhki" with minced chicken
Ingredients:
For 6 cutlets:
500 g chicken breasts (2 medium breasts)
1 egg
2 slices of yesterday's white bread
0.5 cup water
Salt (1/2 tsp)
Freshly ground black pepper
1 tsp hot mustard
1 tsp vinegar 9%
1 tbsp vegetable oil
0.5 tbsp. flour for rolling
For the "fur coat":

2 medium raw potatoes
1 large onion
150 g hard cheese
100 g mayonnaise
2-3 tbsp vegetable oil for frying onions

Cooking minced meat for cutlets (you can cook it according to another favorite recipe):
Pour bread crumb with half a glass of water, soak for 5 minutes. The water should soak the bread well.

Prepare minced meat from chicken fillet using a meat grinder. Combine minced meat with a soaked bun (drain excess water), add mustard, vinegar and 1 tbsp. vegetable oil (this marinade will soften dry fillets).

Add salt (0.5 tsp), ground black pepper (a couple of pinches), beat in 1 egg. Mix all ingredients well. You should get a soft, but not liquid mince. Put it to marinate in the refrigerator for 30 minutes.
In the meantime, let's prepare the filling. Cut the onion into thin half rings.

Brown the onion in vegetable oil over medium heat (5-7 minutes).
Cool down. Grease a baking dish or baking sheet with refined oil (1-2 tablespoons). Grate raw potatoes on a coarse grater. Add a little salt to it (one pinch of salt is enough).
Please note that you cannot grate potatoes in advance - otherwise it will darken. Grate cheese on a coarse grater. With wet hands, form cutlets (about 7 cm in diameter) and roll in flour. Place cutlets on a baking sheet with a short distance. Put the fried onions on the cutlets, spreading evenly over the surface. Then lay out the potatoes. Sprinkle with cheese. Grease the top with mayonnaise. It is convenient to cut off a corner of a pack of mayonnaise and squeeze the mayonnaise out of the bag in a thin stream, apply in a spiral. Bake in an oven well preheated to 180 C for 50 minutes until golden brown.
Serve slightly cooled.
Bon Appetit!

02/12/2021

Stuffed zucchini in a pan in batter

Ingredients:
For 20 pcs:
1 large zucchini 500g
For minced meat:

1 chicken fillet (250g)
100g hard cheese
1 raw egg
2 tbsp dry semolina
0.5 tsp salt
a couple of pinches of black pepper
For roasting:

200g flour
2 raw eggs
a couple of pinches of salt
vegetable oil for frying

Wash the zucchini, peel, cut into 1cm thick washers.

Using a small glass, cut out the middle (they will not be needed in preparation, they can be fried like ordinary zucchini in flour). Sprinkle zucchini with 0.5 tsp. salt. Stir, leave for 10 minutes, they should release the juice, which must be drained.

Cooking minced meat:
Grind the cheese in the processor or grate. Peel the chicken fillet from films and fat, mince or chop in the processor. Combine meat and cheese.

Beat in 1 egg, pour out all the semolina. Salt (0.5 tsp. Salt), pepper (a couple of pinches), mix well. You can also add your favorite spices or aromatic herbs (oregano, basil). Drive 2 eggs into a bowl, add salt (a couple of pinches of salt), beat a little with a fork. Stuff the zucchini washers with minced meat. To do this, pinch off a piece of minced meat with a tablespoon in the middle with a wet hand, place it in the middle of the zucchini, smooth it with a wet palm, the minced meat should not protrude much beyond the edges.
Work with wet palms - and the minced meat will not stick to your fingers. Each stuffed plate must be rolled in flour. Dip in eggs. Put in a well-heated and oiled frying pan.
Fry for 3-4 minutes over medium heat until browned. Turn over and fry for another 3-4 minutes.
Place on a paper towel lined plate to remove excess fat. Serve warm.
Bon Appetit!

26/11/2021

Puff pastry fish pie
Ingredients:
0.5 kg puff pastry
0.5 tbsp. flour
0.5 kg fresh salmon
0.5 lemon (juice needed)
4 tablespoons refined vegetable oil
ground black pepper
salt 3/4 tsp
sweet tea (for icing the cake)

Cut the fish into 2x2cm pieces. Pieces of fish must be boneless. Salt 3/4 tsp. salt, pepper, squeeze lemon juice. Let marinate for 10 minutes.

Fry the salmon until tender on all sides. About 5-7 minutes Cool down. Spread the dough on a floured table. Cut out the outline of the fish. The size of the fish and its shape can be made in different ways, I cut the fish about 25 cm
long.If you are afraid that it will turn out unevenly, draw the outlines of the fish first on paper, cut and attach the template to the dough, now cut the dough with a knife along the edges of the paper template.

We cut out the head according to the same principle, cut out circles for the scales with a bottle cork. We transfer the base of the fish from the dough to a baking sheet greased with refined oil. Draw a wet brush along the entire perimeter of the contour from above. On top of the wet area, glue a tape of dough 0.5-0.7 cm wide.This is how we form a box for the filling.

We spread the filling. Glue the head of the fish with water. Lay out the scales, slightly overlapping the previous row with the next row. Start at the tail.
Form an eye from a circle of smaller diameter.
Grease the finished fish with sweet tea - instead of an egg, for shine.

Bake in a well-heated (180 degrees) oven for 20 minutes, until golden brown. Serve warm or cold.

22/11/2021

Chicken fillet baked with apples and cheese

Ingredients:
For 7-8 servings (depending on fillet weight):
2 chicken fillets
2 apples
100 g hard cheese
60 g mayonnaise (3 tablespoons)
0.5 tsp salt
a couple of pinches of black pepper
vegetable oil for greasing the baking sheet

Wash the fillets, remove the remnants of bones and fat.
Cut each breast into equal pieces, about 50-55g each.
One fillet weighed 220 g, the second 170 g, so I cut the first into 4, and the second into 3 parts.

Turn on the oven and heat up to 180C.
Cover a piece of fillet with foil or a bag and beat well. The slice will turn into a much larger chop.

If in the process of beating the fillet became a strip, proceed to the next step. Crumple the strip into a chop. Transfer this striped chop to a greased baking sheet. After baking, it will take its normal shape and no one will guess that it was a strip. Transfer all the chops to a greased baking sheet with refined butter.
Season with salt (2 pinches of salt for each slice) and pepper. Grate cheese on a coarse grater. Peel the apples and peel them. Cut into chunks. Grate the apples. Spread the apple pulp over the chicken pieces.
The layer should be dense. Sprinkle the chicken with apples with cheese. Spread the mayonnaise in a thin layer.
Bake for 30 minutes at 180C in a well-heated oven until golden brown. Serve warm. As a side dish, you can cook rice or mashed potatoes.
Bon Appetit!

18/11/2021

Canned fish soup

Ingredients:
2 l of water
3 medium potatoes
1 medium carrot
1 medium onion
a can of sardines (or mackerel) in oil
black peppercorns (5-7 peas)
bay leaf (1-2 leaves)
salt (1 tsp)
parsley

Peel and chop the onion.

Peel the carrots and cut into slices or sectors (you can grate). Peel the potatoes and cut into slices.

Boil 2 liters of water.
Throw a bow. Boil over medium heat for 5 minutes. Throw in the carrots and boil for 5 minutes. Throw in potatoes, bay leaves, and black peas. Cook for 15-20 minutes until the potatoes are soft (check with a fork). Pour a can of sardines along with the oil. Boil. Boil for a couple of minutes, salt (1 tsp salt). The soup is ready. Chop the parsley. Serve the soup sprinkled with parsley.
Bon Appetit!

12/11/2021

Three-layer whole fillet meat casserole

Ingredients:
For 10 servings of 2 pieces:
2 kg chicken fillet
500g hard cheese
400g carrots
400g onion
150g mayonnaise
salt
freshly ground black pepper
vegetable oil for frying

Chop the onion into thin quarter-rings or finely as into a soup.

Grate the carrots on a coarse grater. Pour 4-5 tbsp into the pan. vegetable oil. Fry the onions and carrots over medium heat until soft and slightly golden brown (15-20 minutes). Salting is not necessary.
If the pan is small, you can fry the onions and carrots separately.

Divide the carrot-onion sauté into 3 parts (for 3 layers). Grate cheese on a coarse grater. Divide the cheese into three parts so that 2 parts are the same and 1 is larger (for the last layer).
If the whole cheese is 500g, one bowl will have 200g, and the others will have 150g. Wash each fillet, remove the remaining fat and bones.
Cut into 3-4 pieces. Cover with foil. Beat off each piece well. The chicken chop should be thin and large. Salt (a couple of pinches), pepper (a pinch). At both sides. Divide the meat into three equal portions: for 3 layers. Turn on the oven at 180C.
Grease the prepared standard baking sheet with vegetable oil.
Lay out the meat from one part so that a layer is obtained with almost no gaps. Put one part of the onion-carrot sauté over the meat. Sprinkle evenly with cheese from the first smaller portion. Cover with the second portion of meat. Put the second part of the sautéer, sprinkle with the second part of the cheese from the smaller part. Add the meat to the third portion. Put the carrot and onion sauté and sprinkle with the largest portion of cheese. Spread 150 ml of mayonnaise evenly and spread gently with a spatula. Bake at 180 C for 50 minutes-1 hour. Make sure that the top does not burn. To do this, after 20-25 minutes from the start of baking, as soon as the top is browned, cover the casserole with a piece of foil or parchment and continue baking until tender.
Cut the hot casserole into portions. Serve hot or warm.
Bon Appetit!

12/11/2021

Pike perch in tomato sauce

Ingredients:
For 4-5 servings:
Fresh pike perch 1-1.5 kg
400 g canned tomatoes in their own juice (or fresh ripe tomatoes)
2 medium onions
4 tablespoons flour (for rolling fish)
6 tbsp vegetable oil for frying
salt (1.5 tsp)
sugar (0.5 tsp)
bay leaf (2 leaves)
freshly ground black pepper (2-3 pinches)

Scaling and gutting fish without cutting the abdomen lengthwise.
The place where we will clean the fish must be covered with old newspapers, which, after cutting, can be collected and thrown away.
Zander is a predator with spiky fins and sharp teeth, so remove the dorsal fins first to avoid injury. They can be trimmed with scissors or a sharp knife. You can also cut off the a**l fin.
Since the steaks should turn out round and not fall apart, I do not recommend cutting the fins in a wedge shape (cutting into the meat).

The fish is cleaned from the scales starting from the tail. To do this, grab the tail with your left hand (if it slips, wrap it with a cloth) and use a knife to scrape off the scales from the tail to the head.
You need to clean both sides and the abdomen area. We remove the gills. Lift the gill covers and use a sharp knife to trim the base of the gills, then wrap the hand with a cloth or toilet paper (because the gill arches are sharp) pull the gills. If you are not going to use the head in this or another dish, you do not need to remove the gills.

In the area of the operculums, make a deep cut from above, cut the ridge and cut the abdomen shallowly under the pectoral fins.
Also make a transverse incision in front of the a**s on the lower part of the abdomen (this is how we cut the intestine, which can easily be removed with the head). Separate the head, with it removed and attached to the lower part of the insides. There is still a part of the swim bladder in the abdomen, the remnants of which we will remove in each steak.
When gutting fish, the most important thing is not to touch the gallbladder, which is located near the liver, the liver is located in the first third of the abdomen (from the head) and if we make a transverse incision under the gill cover just behind the pectoral fin, we will not touch it. Rinse the fish carcass with water and place on the cutting board that you use for raw meat and fish. Cut the pike perch into 2-3 cm wide steaks. In each abdominal piece, remove the remnants of the swim bladder (just pull on it). Put the pieces in a bowl, salt (1 tsp with top), pepper (2-3 pinches of freshly ground black pepper).
Leave on for 10 minutes. Cooking the sauce:
Peel and chop the onion. Grate the tomatoes. In vegetable oil (2 tablespoons) brown the onion over medium heat (7-10 minutes, stirring occasionally so as not to burn). Pour in the tomatoes. Mix. Pour in 1 glass of water, salt (1 tsp salt without top), add sugar (0.5 tsp), add bay leaf (2 pcs).
Simmer on low heat, covered for 10 minutes.
The sauce should turn out to be watery. Dip the fish in flour and fry until golden brown (4-5 minutes) over medium heat in vegetable oil (2 tablespoons per batch).
Fry fish without a lid! Turn over and brown the other side. Pour steaks with hot sauce and simmer covered for 5 minutes. Make sure that the water does not evaporate much and the steaks do not stick to the bottom of the pan.
If all the pieces of fish do not fit in the pan at once, simmer the fish in portions, adding a little water to the sauce, if necessary. Put the finished fish in a medium-deep dish and cover with the rest of the sauce in which it was stewed. The pike perch in the tomato should be infused for at least half an hour, then it can be served. The dish is good both warm and cold and even warmed up.
Bon Appetit!

09/11/2021

French meat in a pan

Ingredients:
For 4 pieces:
1 chicken fillet (250-300g)
50g cheese
1 medium onion
flour for breading
vegetable oil for frying
salt, ground black pepper

Grate cheese on a coarse grater.

Cut the onion into thin half rings or quarter rings. Pour a couple of tablespoons of oil into a frying pan, add onions.
Brown the onion until transparent (about 7-10 minutes over medium heat).

Cut the fillet into approximately equal portions. One fillet should make 4 slices, weighing about 60-70 g each. Beat off each bite to make a flat chop. Season with salt and pepper (a small pinch of salt and pepper on each side). Breaded each chop in flour. Pour 3-4 tablespoons of oil into a well-heated frying pan.
Add chicken and fry over medium heat for 5 minutes. Flip to the other side.
Go straight to the next step. Put the onion on the already fried side. Sprinkle each bite thickly with cheese. To cover with a lid. Fry over medium heat for 5 minutes.
During this time, the raw side of the chicken will have time to cook well, and the cheese will melt perfectly!

Remove the cover. Serve hot.
For a side dish, you can cook mashed potatoes, rice, or simply serve with a salad.

Bon Appetit!

09/11/2021

Delicious fish cakes

Ingredients:
For 12-14 cutlets:
1kg of fish carcasses or 700 g of fish fillets (I have hake, but po***ck, pike perch, pike, tench are also suitable)
100 g butter
1 raw egg
1 large onion (about 150g)
1 large carrot (about 150g)
2 pieces of yesterday's loaf
200 g bread crumbs
vegetable oil for frying
1 tsp salt
0.3 tsp freshly ground black pepper

Only fillets are suitable for fish cakes. If you have whole carcasses, for example, hake, like mine, you need to remove the ridges and large rib bones. To do this, make a longitudinal cut along the back and remove the pulp with a knife along the ridge.

Finished fish fillets also need to be skinned. To do this, turn the fillet skin side down and press the blade of a knife into the skin from the side of the tail. With a quick movement along the carcass from the tail to the head, cut off the flesh. The clean hake fillet is ready.

Cut the rest of the fish into clean fillets.
Of course, it is much more convenient to use ready-made fish fillets right away.
Refrigerate the fish. Peel the onion, cut it lengthwise into 2 parts and chop randomly quite coarsely. Peel and grate the carrots. Pour a small amount of refined vegetable oil into a well-heated frying pan, pour onions and carrots. Mix. Fry the carrot-onion mixture over medium heat until lightly browned (about 10 minutes). Tear yesterday's loaf into pieces, you can remove the crusts or leave, add a third of a glass of cold milk or water, the bread should be nourished. Prepare minced meat from fish fillet, butter (100g), carrot and onion sauté and bread, twisting the ingredients in a meat grinder through a fine wire rack. Add salt to the minced fish (1 tsp salt, if you use the amount of ingredients suggested in the recipe) and 1 egg. Mix well. Knocking out like minced fish meat is optional. The main thing is to mix it well and thoroughly. The minced meat should be soft and smooth. With wet hands, pick up a portion of minced meat sufficient for 1 cutlet (I have it 80 g) and form a round cutlet with your palms, moisten your hands with water more often - and the minced meat will not stick to your hands.
I advise you not to make the cutlets too large - it will be difficult to turn them over when frying. Thoroughly bread each cutlet in breadcrumbs. Place the breaded fish cakes on a crumbly surface. Put the cutlets in a pan well heated with butter. Fry for 4 minutes without a lid. The bottom should be reddened. Turn the cutlets over, fry for another 4 minutes until browning over medium heat. Serve with mashed potatoes, garnish with lemon wedges.
Bon Appetit!

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