Khinkali recipe from Konstantin Ivlev. Caesar salad recipe from Konstantin Ivlev

Tartines with egg scramble and ham

For tartine, it is better to choose large loaves of “country” bread. Cereal, corn or bread with tomatoes will do. You can prepare a tartine in a toaster or simply by frying a piece of bread in a dry frying pan until crispy.

Ingredients:

Bread
- Eggs 3 pcs.
- Milk 20 ml
- Butter 60 g
- Salt, pepper

Cooking:

1. Break the eggs into a cup, add milk, salt, pepper and mix lightly to separate the yolks.

2. Melt the butter in a frying pan, pour in the egg mixture and fry for one minute, stirring constantly with a wooden spatula. The consistency of the scramble should be like an undercooked omelette.

3. Place scramble on the tartine, and on it any meat found in the refrigerator, ham, smoked ham, jamon, salami.

Advice:
Scramble should not be cooked in a very hot frying pan.

Fried bread with Philadelphia cheese, marinated salmon and green salad

These tartines can be served whole or cut into small slices. An excellent option for a trip to nature - even if you accidentally forget about them when you get to your destination, you can have breakfast with them with the same pleasure.

Ingredients:

Bread 8 grains 2 slices
- Philadelphia cheese 100 g
- Marinated salmon 100 g
- Arugula 30 g
- Peppercorns to taste
- Olive oil 5 ml
- For marinade for 2 kg fillet:
- Sugar 300 g
- Sea salt 1 kg

Cooking:

1. Cut the bread into pieces one centimeter thick and fry in a dry frying pan.

2. Then generously spread a good layer of Philadelphia cheese on one side and place slices of marinated salmon on top. For salmon - arugula. Sprinkle with pepper and pour a little olive oil. If you have time, you can marinate the salmon yourself. Mix salt, sugar and sprinkle salmon fillet well. Leave for 3 hours. Then rinse off under cold water, dry with napkins or a towel and that’s it! Lightly salted salmon is ready.

Advice:
Advice is unnecessary here; the excellent combination of salmon and Philadelphia cheese has proven itself perfectly.

Orange tea

Ingredients:

Black or green tea 500 ml
- Orange 1 pc.
- Lime 1 pc.
- Honey 2 tbsp. l.
- Cinnamon 2 sticks or 0.5 tsp. Ground

Cooking:

1. Place an orange and a lime, cut into 8 pieces, into a 600 ml French press, add honey and mash with a mortar.

2. Pour hot tea, let it brew for 2-3 minutes and then squeeze out the juice remaining in the fruit using a press. Add cinnamon.

Fried pancakes with berries

If you don't know how to bake pancakes, don't. Buy ready-made ones, since they are sold everywhere. Here the pancakes are not the main thing - the main thing is the filling.

Ingredients:

Pancakes with a diameter from 14 to 20 cm 4 pcs.
- Butter 60 g
- Sugar 30 g
- Orange juice (packaged) 50 ml
- Strawberries, blueberries, raspberries, blackberries 3-4 pcs.
- Mint sprig

Cooking:

1. Melt the butter in a frying pan and place the rolled pancakes in an envelope. Fry on both sides and sprinkle sugar on top. Once the sugar begins to caramelize, place the pancakes on a plate.

2. Pour berries into a frying pan and fry for 3 minutes over moderate heat. Pour in the juice and boil for 3 minutes - due
The sauce should thicken with the remaining sugar from the pancakes.

3. Place berries on pancakes, pour over the resulting sauce and garnish with mint leaves.

Advice:
These pancakes taste best with ice cream - it quickly melts from the hot proximity, turning into a creamy sauce.

Following the advice of the famous chef Konstantin Ivlev and his son Matvey, everyone can cook something tasty with their children. You will need products from the nearest store and a good mood!

Oh, and Matvey is lucky, his father is me, that is, a professional chef. Since childhood, he has been eating only the right foods. By the way, correct does not mean expensive. Often, expensive food, on the contrary, turns out to be harmful to health. Learning to understand the quality of products is not difficult. Over time, everyone will succeed; the main thing is to thoughtfully follow Matvey’s and my advice.

If you think about it, cooking is a very fun and exciting activity. You can play football with friends, ride a bike, not part with your skateboard, or you can invite friends to visit... and cook something together!

Spend your time no worse, and maybe much more useful, than usual! Respect yourself, pay attention to yourself and your body. After all, it depends on him how long you can run with the guys on the football field, how many goals you score on the hockey rink, or how cool you are at cross-stitching (if you’re a girl!).

Matvey and I decided to show you recipes that every day help us enjoy life, have fun and easily achieve success in any business.

Breakfast at home and not at home

Breakfast is an important component of a cheerful day; it energizes us for exploits, so it is necessary to have breakfast, and preferably a hearty one.

Firstly, in the morning, calcium contained in fermented milk products (yogurt, cottage cheese, kefir, smoothies with yoghurt, etc.) is better absorbed.

Secondly, you don’t think about food until lunch; hunger pangs don’t distract you from work and study!

Thirdly, in the morning you can always allow yourself to enjoy your favorite, but not very healthy (from the point of view of doctors and nutritionists) foods: smoked sausage, buns (and flour and sweets in general) - all this can be easily processed during the day, and “extra” calories will be burned in the struggle for knowledge...

In order to be in vital tone, it is not necessary that “the tone is in you”, you just need to act according to our saying - have a full breakfast!

This is my favorite soup - the taste of distant childhood! I didn't like milk, but I loved pasta and berries. Mom knew this and came up with a little trick: especially for me, she invented milk soup with pasta and strawberries, because the only berries you could buy back then were strawberries...

Now we can use any berries for this soup, and how many interesting children's pasta they sell in various shapes and colors, for girls and boys! When choosing them in a store, the main thing is not to fall into childhood!

Ingredients:

• 50 ml milk
• Salt, sugar to taste
• 20 g butter
• 150 g pasta
• 100 g berries - any, fresh or frozen

Add sugar, salt, butter to the milk, add pasta and cook until done.

Is the pasta ready? Add berries! Boil it for 2 minutes and put it on a plate. Very tasty!

What can you cook for breakfast the night before?

There are dishes that are better prepared in advance. This is very convenient if you have to get up very early in the morning. So, casserole. We prepare our favorite - with raisins.

Ingredients:

• 1 kg 9% cottage cheese
• 70 g black raisins
• 70 g white raisins
• 2 eggs
• 20 g butter
• 3 tbsp. l. vanilla sugar
• 100 g 20% ​​sour cream
• 3 tbsp. l. 20% sour cream (for greasing)
• 5 fresh strawberries

Soak raisins in hot boiled water.

Place the cottage cheese in a deep bowl and stir it with a fork, breaking up the lumps. Did you mash the cottage cheese? Add vanilla sugar, sour cream, egg to it and mix it all well again. Then add the swollen raisins and mix again, beating the mass a little.

Grease a baking dish with butter, transfer our curd mass into it, level it, put sour cream on top and level it again.

Using a spoon, draw a pattern on the sour cream and place the pan in the oven to bake for 10 minutes at 200°C.

The casserole can be eaten warm or cooled. Top each piece of casserole with chopped strawberries and enjoy!

Discussion

He worked for us 4 years ago, a disgusting guy with a “crown on his head.” Now, when I see and hear, he shudders.

passion what healthy products! dishes are a dream of the post-war years, then overweight people were considered healthier and happier)) flour + milk + sugar. Oh, sour cream and butter too.

Even during my childhood, it was believed that milk soup with pasta was delicious. what a perverted taste

150 grams of pasta in 50 grams of milk?? Tough. And it looks like it's one serving? Then it’s clear why “Nice boy, so fat!”

Editorial! We kindly request! READ, tram-pararam, what you post, huh? Are there really no other articles on the subject of cooking other than the extravaganza that you offer as your latest articles, huh?

Or is this your idea to flatter the public, so that they feel much superior to the idiots who write and publish such a blizzard?

"and have great fun!" - the feeling that translation from Albanian using translate.ru

judging by the photo, it looks like the child is overweight, it is very interesting to read the chef’s words about the usefulness of the food he eats
Russian chefs at their best

Comment on the article "Cooking with children: delicious breakfast from chef Konstantin Ivlev"

What to cook for your child for breakfast: quick and tasty. Cooking with children: a delicious breakfast from chef Konstantin Ivlev. Breakfast is an important component of a cheerful day; it energizes us for exploits, so it is necessary to have breakfast, and preferably a hearty one.

Cooking with children: a delicious breakfast from chef Konstantin Ivlev. Oh, and Matvey is lucky, his father is me, that is, a professional chef. Since childhood, he has been eating only the right foods. By the way, correct does not mean expensive.

Cooking with children: a delicious breakfast from chef Konstantin Ivlev. To the content. Breakfast at home and not at home. Eat breakfast yourself, share lunch with a friend, give dinner to your enemy! Matvey and I subscribe to these words! Breakfast is an important component of a cheerful day...

For children - pizza and sweets. Cooking with children: a delicious breakfast from chef Konstantin Ivlev. There are dishes that are better prepared in advance. passion what healthy products! dishes - a dream of the post-war years, then overweight people were considered healthier and...

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Question about chef Konstantin Ivlev. person online. He is very unpleasant in communication, arrogant in his attitude towards his subordinates. In our company, he fired the core of the pastry chefs and, as usual, brought in his own. Now we are reaping the fruits of these unfortunate cooks...

Cooking with children: a delicious breakfast from chef Konstantin Ivlev. judging by the photo, it looks like the child is overweight, it is very interesting to read the chef’s words about the usefulness of the food he eats - Russian chefs in all their splendor.

Cooking with children: a delicious breakfast from chef Konstantin Ivlev. judging by the photo, it looks like the child is overweight, it is very interesting to read the chef’s words about the usefulness of the food he eats - Russian chefs in all their glory..

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Cooking with children: a delicious breakfast from chef Konstantin Ivlev. Recipes for children and adults. Print version. 3.6 5 (34 ratings) Rate this article. Contents: Breakfast at home and not at home. If you think about it, cooking is a very fun and exciting activity.

The question is what to replace it with, and what can be deliciously prepared for breakfast for a 4-year-old child. Why cook anything for breakfast at all? a piece of bread or toast, an egg, even better if cooked the night before, any snacks. Children's favorite soups from the chef and father of three children.

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Konstantin Ivlev is a popular chef with three stars in the Michelin guide, one of the hosts of the “Ask the Chef” and “Eat This Immediately” programs.

In the article we will look at several recipes from Ivlev Konstantin. He is confident that delicious and balanced dishes can be prepared from simple ingredients.

“A taste that suits your pocket” with Konstantin Ivlev. Simple salad recipe

On March 26 of this year, a program with Konstantin Ivlev entitled “Taste Affordable” was aired. In it, the author tells how to diversify the daily menu using familiar products. He is helped in this by simple housewives, who every day “rack their brains” over what delicious food to cook for their family.

Guests of the show are preliminarily given lists of ingredients worth no more than 1,000 rubles. They make up their menu from them. And already in the studio, together with the host, delicious and delicious dishes are prepared from these products.

We offer a simple salad recipe from Konstantin Ivlev (with barrel cucumbers and potatoes) from the above-mentioned program. A great idea for those who are looking for something new.

It will take you a few minutes to prepare the dish, and the result will pleasantly surprise you.

Ingredients:

• 10 potatoes (boil them first);
• 5 cucumbers from a barrel;
• 200 grams of sour cream;
• a bunch of green onions;
• a bunch of fresh parsley;
• fine salt to taste;
• ground black pepper.

At the first stage, peel the already boiled potatoes and cut them into small cubes.

At the second stage, we take out the cucumbers and squeeze them to remove excess liquid from the glass. Cut into small cubes.

At the third stage, wash the greens and dry them, spreading them on a dry towel. Then finely chop it.

At the last stage, combine all the ingredients, salt, pepper and season with sour cream.

Before serving, the salad can be decorated with green onions.

Young cabbage with poached egg

Quite a simple, but at the same time delicious recipe from Konstantin Ivlev for breakfast.

Ingredients:

• one head of white cabbage;
• one chicken egg;
• a tablespoon of vinegar;
• two tablespoons of truffle oil.

Cooking process:

• Remove the top leaves from the cabbage head. Cut it into four parts. You will need one part for cooking. Place it on the rack in the slow cooker. Pour two glasses of water into the bowl. Set the “Steamer” mode.
• Use a wok pan. Pour one liter of water and add a spoonful of vinegar. Bring the liquid to a boil. Using a whisk, swirl the water to form a funnel. Beat an egg into it. Keep stirring. This must be done carefully so that the egg does not spread. It should remain liquid inside. Remove with a slotted spoon.

• Steamed cabbage must be grilled with olive oil.

Let's start creating the dish. Prepare a flat serving plate. Place cabbage on the side and place a poached egg on top. Drizzle everything with truffle oil.

Kiwi, banana and spinach smoothie - recipe from Konstantin Ivlev

We take the ingredients per person:

• 5 kiwi;
• 2 bananas;
• 200 grams of fresh spinach;
• ice cubes.

Cooking process:

• Peel banana and kiwi and cut into cubes;
• rinse the spinach and leave to drain in a colander;
• place all ingredients in a blender and mix;
• Add ice cubes to the glass before serving.

Rabbit ragout with risotto

This dish, according to the recipe from Ivlev Konstantin, can be served as a main dish for lunch. We take the ingredients for 4 people.

The maximum cooking time is one hour.

Ingredients:

• one small head of onion;
• 150 grams of celery;
• 10 grams of thyme;
• four cloves of garlic;
• a couple of bay leaves;
• 6 black peppercorns;
• a tablespoon of olive oil;
• half a liter of chicken broth;
• fresh basil for garnish;
• fine salt to taste;
• 350 grams of arborio rice;
• 100 grams of shallots;
• half a glass of white wine;
• half a stick of butter;
• 100 grams of parmesan;
• rabbit legs;
• one carrot.

The step-by-step cooking method looks like this:

1. Cut the prepared rabbit leg meat into small cubes.
2. Peel, rinse and finely chop carrots, celery and onions.
3. Pour olive oil into the multicooker bowl and turn on the “Fry” mode. When the oil is hot, add the rabbit meat, chopped vegetables, and thyme to the bowl.
4. Grate the garlic and add it to the meat. Fry the ingredients for no more than 10 minutes.
5. Then pour the broth into the bowl, add bay leaf and peppercorns. Set the “Extinguishing” mode for 20 minutes. At the end of cooking, pour the contents into a deep container.
6. Start preparing risotto using classic technology with the addition of white wine. When finished, add grated Parmesan.
7. Place the risotto in the middle of the plate and place the ragu in its center. You can decorate everything with fresh basil leaves.

In the article we looked at several recipes from chef Konstantin Ivlev. This is just a small list of his masterpieces.

Although City Day is behind us, we are returning to its brightest moments. And in the story about the participation of the famous chef and TV presenter Konstantin Ivlev in the “Cuisine of the Ryazan Region” festival, we want to focus not only on the recipes, but also on the communication between the capital’s guest and the townspeople.

So, in particular, Konstantin Ivlev shared his impressions of our city with Ryazan residents and gave advice to novice chefs. Perhaps the most important thing is to listen to your mentors and take notes...

No secrets!

As expected, one of the first questions was about the guest’s impressions of Ryazan.

“I’ve never been to Ryazan before,” admitted Konstantin Ivlev. – And by the way, I have always associated it with potatoes. The fact is that my father had friends from Ryazan, and they often sent him potatoes. When I was invited to Ryazan, I agreed with pleasure. As you understand, not only because I wanted to check what kind of potatoes you have here... The city did not disappoint me at all. You are all amazing people. I used to think that Ryazan was a small town. It turned out that this is completely wrong. And I also saw in you kindness and a sincere desire to learn something new. I can definitely say that I will definitely come back to visit you.

Not without one of the “traditional” questions. Just as artists are constantly asked about their creative plans, good chefs are often asked to find out the secret ingredients of their dishes.

– As a person who has written 40 books on cooking, I have nothing secret. I always tell you in detail what I do and how I do it. I have no goal to hide anything. The chef, like the artist, has the task of showing people something, getting them interested in it...

About children's cuisine and culinary cyclicality

Much more unexpected was the question from a Ryazan woman who asked whether a popular chef could work, for example, in a kindergarten?

– Like any normal person, I love children and love cooking for them. I myself have two children. At one time, together with my son, I published the book “Cooking for One, Two, Three!”, dedicated exclusively to children’s food. And I can say that, by and large, I don’t care where I work... Another thing is that establishing your own rules in the child nutrition system, in my opinion, is a thankless task. You can try to change something, but often it will not be necessary and not understood. I regularly receive offers from schools and kindergartens for my participation in catering. But to work in this system means dooming yourself to constant struggle, and to be honest, I don’t want to struggle. I just want to work for my own pleasure... Besides, I often cook for children, not only for my own. Many of my friends have more children than me, so you could say that from time to time I act as a children's chef.

Konstantin Ivlev gave advice to aspiring chefs when coming to work to be sure to take a diary with them.

Approach the process with soul!

Catfish with spinach roots and birch sap sauce. It sounds like something extremely labor-intensive to prepare, but in reality (and as Konstantin Ivlev showed in his example) it is prepared quite quickly. To prepare the sauce, you need to fry finely chopped onions in olive oil (until golden brown) and also finely chopped ginger. Birch sap is poured on top and allowed to evaporate. Lastly, add cream to the sauce.

The catfish is fried separately, in two oils - first with vegetable oil, then with butter, so that the butter saturates its fibers and the fish becomes more tender. Do not pepper the fish under any circumstances, only add salt! Afterwards the spinach is fried and the fish is served with spinach, sauce and mashed potatoes. Bon appetit!

The second recipe that Ivlev shared at the master class was quail stuffed with bread crumb with rabbit liver in a red wine and grape sauce.

“In this dish, again, the sauce plays a very important role,” explained Konstantin Ivlev. – I take dry red wine, pour it into a saucepan and let it evaporate. Then I add honey and evaporate it too. Meanwhile, I make the filling for the quail from onions and white bread, cut into cubes. I also use thyme, finely chopped rabbit liver and green apple for the filling. A little garlic in a frying pan, I fry all the ingredients separately... All that remains is to mix them and stuff the quail!

The chef sent the stuffed quail, held together with toothpicks, to bake in the oven for 15 minutes. At the very end of baking, I added seedless grapes so that the berries would release juice but still retain their texture. The finished dish can be peppered and salted to taste.

“I don’t use rare and expensive products, but only those that can be bought in any store,” summed up Konstantin Ivlev. – Believe me, if you approach the process with soul, the result can exceed all expectations!

In parting, the guest promised to try to surprise the townspeople with new culinary performances on his next visit and once again congratulated everyone on City Day!

A fun and educational book (and this is precisely a convenient and consistently compiled book, and not just a collection of scattered recipes) “Cooking for one, two, three!” from Konstantin Ivlev will tell everyone who is interested in cooking, but does not yet know how to take the first step, about how easy, quick and fun it is to prepare delicious and healthy dishes for children and adults. No magic! No magic! Only creativity and inspiration! See for yourself by studying the recipes from “Cooking for One, Two, Three!” - a menu for children and adults, the publication of which, especially for site readers, was organized by the Astrel publishing house

Breakfast at home and not at home
Eat breakfast yourself, share lunch with a friend, give dinner to your enemy! Matvey and I subscribe to these words! Breakfast is an important component of a cheerful day; it energizes us for exploits, so it is necessary to have breakfast, and preferably a hearty one. Firstly, in the morning, calcium contained in fermented milk products (yogurt, cottage cheese, kefir, smoothies with yoghurt, etc.) is better absorbed. Secondly, you don’t think about food until lunch; hunger pangs don’t distract you from work and study! Thirdly, in the morning you can always allow yourself to indulge in your favorite, but not very healthy (from the point of view of doctors and nutritionists) foods: all this will be easily processed during the day, and the “extra” calories will be burned in the struggle for knowledge... In order to be in vital tone, it is not necessary that “the tone is in you”, you just need to act according to our saying - have a full breakfast!

Millet porridge with strawberries and vanilla flavor

Ingredients:
200 grams of millet,
1 liter of milk,
60 grams of butter,
1 tablespoon vanilla sugar,
or 1 vanilla pod,
or vanilla extract,
(Add what you have. Matvey and I took vanilla sugar)
Salt, sugar to taste
Fresh strawberries - no matter how much you don't mind

Equipment:
Pan, knife and cutting board

Preparation:

Rinse the cereal well under cold water, add milk, bring to a boil and reduce heat under the saucepan. Cook the millet at moderate temperature for 20 minutes. 5 minutes before readiness, add butter, vanilla sugar, regular sugar and a little salt.

The porridge is ready. It's time to add the chopped strawberries. Stir and serve on plates!

Option!
For millet, in addition to strawberries, pumpkin, blueberries, gooseberries, sour apples are well suited... Almost everything your heart desires! By the way, you can put freshly frozen berries and fruits in the porridge, but know that the color of the porridge will change: it will take on the color of the berries that you added to it. We remind you: add the berries 5 minutes before the cereal is ready.

Lunch in earnest and on the go
What about without lunch? Lunch is generally considered the main meal. For a real business person, lunch is not only a time to think about how to pass a test in the next lesson or how to successfully negotiate with partners, but also an opportunity to eat deliciously. To make lunch both quick and healthy, you can take some soup with you. Packing it is no problem: not in an old-fashioned jar, but in a fashionable plastic container! Nourishing and very tasty. And for those who don’t like soup, there are other dishes that will give you pleasure and satisfy your hunger even on the go! Matvey, for example, learned how to make a sandwich - that's a whole lunch. And try it. By the way, our sandwiches are healthy, and they are not “junk food” at all, since we prepare them OURSELVES from good, proven products!

Lunch: mashed potato soup with mushrooms

Ingredients:
10 medium potatoes,
60 grams of butter,
50 ml. vegetable oil,
1 small onion
200 ml. 30% cream,
2 liters chicken or vegetable broth,
Salt and pepper to taste.
To submit:
100 grams of champignons

Equipment:
A thick-bottomed saucepan, a frying pan, a blender, a knife and a cutting board.

Preparation:

The potatoes need to be peeled and rinsed under cold water, then dried with a napkin and cut into small slices. Peel the onion and chop finely.
After this, melt the butter in a deep frying pan and fry the potatoes for 3 minutes. Add vegetable oil and onions, fry along with the potatoes over medium heat for another 4 minutes.
As soon as the smell of fried potatoes spreads throughout the kitchen, add broth and cream. Cook until the potatoes are completely softened.
Pass the dish through a blender, add salt and pepper. Pour the pureed soup into a bowl.
You can serve it with bread croutons, or you can... with fried mushrooms! To do this, wash the champignons, fry them in vegetable oil and place them in the very middle of a plate of potato soup.

*

Kalab sandwich (three-tier)

Ingredients:
3 slices of 7 grain toast bread,
50 grams of soft cheese - a replacement for mayonnaise (we’ll try to lighten our sandwich a little),
2 slices of cheese,
70 grams of smoked turkey,
5 iceberg lettuce leaves
1 tomato
1 egg,
Salt and pepper to taste.

Equipment:
Frying pan, foil, knife and cutting board

Preparation:

Make fried eggs in a Teflon-coated frying pan. Salt and pepper are a must! Wash and dry the lettuce leaves.
Grease the bread with soft cheese, place on it a tomato cut into rings (it should also be salted and peppered), a piece of cheese, turkey, lettuce and don’t forget about scrambled eggs. In the middle is the second piece of bread. On top - another tomato, a second piece of cheese, turkey and lettuce.
When the sandwich is assembled, cover it with a third piece of bread and wrap it in foil.
By the way, the club sandwich is best eaten an hour or two after preparation. It will be saturated with the aromas of the products it consists of and will become even tastier.
Put it in your solid briefcase with which you go to the office every morning. Or in a school backpack, if your main activity is studying. You can't think of a better lunch for a serious business person!
*

Everyone needs dinner!

Of course! What normal person, being in full health and sound mind, would voluntarily refuse dinner? This doesn't happen. On the contrary, it is in the evenings that all refrigerators in the world are subject to a particularly fierce siege. Children hungry like wolves
and adults return home from work (from school or from a fun walk) and first of all they demand dinner! Hurry up! It is important that dinner is light. These are the recipes we have chosen especially for you: quick-cooking dishes that can satisfy any (even wolfish!) appetite and are light at the same time!

Salad of fried vegetables with lettuce leaves

Ingredients:
½ eggplant
½ zucchini
1 tomato
1 sprig fresh thyme
1 clove of garlic,
30 grams of lettuce,
10 ml Balsamic vinegar,
50 ml olive oil,
Salt and pepper to taste.

Equipment:
Deep frying pan, mixing bowl, garlic press, knife and cutting board.

Preparation:

Cut the eggplants and zucchini into thin slices and fry on both sides in olive oil. Take just a little bit of oil - 10 grams. Don't forget to throw a sprig of thyme into the pan, add crushed garlic, which will have to be removed at the end of frying.
Add balsamic vinegar to the remaining olive oil and mix well.
Salt and pepper clean lettuce leaves, pour olive oil and vinegar dressing on them, and place in the center of a large plate.

Stuffed cabbage rolls:

Ingredients:
200 grams of beef,
200 grams of lean pork,
2 cloves of garlic,
1 zucchini,
1 carrot,
1 onion,
200 ml vegetable oil,
1 head of Chinese lettuce,
Salt, pepper to taste,
2 sprigs fresh thyme
100 grams of butter,
1 liter of water.

Equipment:
A saucepan, a frying pan, a meat grinder, a couple of mixing bowls, a grater, a knife and a cutting board.

Preparation:
We all love cabbage rolls. But there is no strength in waiting for hours until they are ready! And since Matvey and I are innovators, we came up with our own quick recipe for cabbage rolls. Firstly, we replaced white cabbage with Chinese lettuce. Secondly, we add a lot of vegetables and vegetable oil to the minced meat: vegetables make the cabbage rolls more flavorful, and vegetable oil allows them to heat up faster and more evenly.

Grind the meat into a separate bowl. In another, grate the garlic.
Cut the onion into half rings and fry in vegetable oil until golden brown, mix with grated zucchini and carrots.
Mix half the grated vegetables and fried onions with minced meat, add salt, thyme and 100 ml of vegetable oil, mix well. We got a flavorful mixture of meat, vegetables and spices. It’s a little runny, but that’s a plus - the cabbage rolls will turn out juicier.
Dip juicy and whole leaves of Chinese lettuce into boiling water for 2 minutes, and then immediately into cold water so that they cool quickly. Then we cut off the thick, sinewy parts from the leaves -
we don't need them. Place the prepared leaves on the table.
We make mini cutlets from the minced meat, place them on lettuce leaves and wrap them like rolls.
Melt the butter in a saucepan over low heat, place the cabbage rolls on the bottom, and top with the remaining grated vegetables. Add salt, add water and bring to a boil over high heat. Then reduce the heat and simmer at low temperature for 25 minutes. After this, remove the pan from the stove and leave to brew for another 5 minutes.
There is a wonderful aroma of vegetables and spices in our kitchen! Place the cabbage rolls on a plate and serve them with sour cream. Matvey strives to eat everything in the world with ketchup. No way! I won’t let you spoil the cabbage rolls!

Bon appetit is wished to you by the publishing house "Astrel" together with Konstantin and Matvey Ivlev!