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Mushroom sauce
Fresh mushrooms - 500g
Onion - 100g
Cream - 200ml
Flour - 2-3 table spoons
Wash the mushrooms, chop finely or mince them with a grinder and brown
them in vegetable oil, adding 2-3 tablespoons of flour as they are browning.
Peel onions and cut them into small pieces and fry them in vegetable oil and
mix with the cooked mushrooms.
Add the cream and then boil, add salt to taste. Finish off the sauce by
blending until smooth. Such sauce will enhance any dish. It can be served
with boiled vegetables and pasta. It is good with meat and fish main courses.
Italian tomato sauce
Tomatoes - 4-6 pieces
Bulb onion - 40g
Garlic - 2 cloves
Celery - 40g
Green parsley
Sweet basil - several leaves
Vegetable oil - 2-4 table spoons
Salt, pepper to taste
Mix all the ingredients in the blender, add salt and pepper to taste. Put the
mixture plus oil into a pan and simmer for several minutes while
stirring constantly.
Tartar sauce
Pickled cucumbers - 4 pieces
Garlic - 5-6 cloves
Mayonnaise - 250g
Mince cucumbers and garlic in the blender, pour mayonnaise over, mix
thoroughly and put the mixture into the fridge for 15 minutes.
The sauce is ready.
Creamy Zucchini soup
2 medium- sized Zucchini cut into segments
Butter - 2 table spoons
Onions (minced) - 2 table spoons
Garlic - 1 large clove
Curry powder - 1 teaspoon
Cream – 1/2 cup
Chicken broth – 1/2 liter
Stew zucchini, onions and garlic with oil in a frying pan without a lid.
Vegetables should be soft but not browned. Process the stewed vegetables
using the blender. Add broth, cream and curry and process again thoroughly.
Put the soup into a pan and on low heat bring it up to a boil, when the soup
starts boiling, remove it and serve.
Cream of mushroom soup
Butter - 60g
Mushrooms - 250g
Chicken broth - 560ml
French mustard - 1 teaspoon
Cream - 125ml
Chopped Chives - 1 table spoon
Mince or finely chop the mushrooms. Melt the butter in a pan, add
mushrooms and cook stirring until the mushrooms are soft. Add broth,
mustard and cream. Bring to a boil. Cool it down slightly and pour the soup
into the blender and blend it until smooth. Add chives and pour again into the
casserole and heat without bringing it to a boil.
Potato soup with broccoli and cheese
Olive oil - 2 table spoons
Potato - 2 pieces
Bulb onion - 1 piece
Broccoli - 225g
Blue cheese (Roquefort type) - 125g
Vegetable broth - 1 Liter
Cream 33% - 150ml
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