You will need
  • For snacks eggs stuffed with walnuts:
  • - 8 eggs;
  • - ½ Cup of flour;
  • - 150 g of hard cheese;
  • - 60 g breadcrumbs;
  • For the filling:
  • - 6 egg yolks;
  • - 60 g of walnut kernels;
  • - 1 tsp of mustard.
  • For mushroom in Greek:
  • - 300 g of fresh mushrooms;
  • - 3 tomatoes;
  • - ½ Cup of water;
  • - ½ Cup of olive oil;
  • - ½ Tsp coriander;
  • - the juice of ½ lemon;
  • - zest of a lemon;
  • - Bay leaf;
  • - pepper;
  • Sol.
  • For stuffed pepper "Original":
  • - 8 bell peppers of different colors;
  • - 4 bulbs;
  • - 2 apples;
  • - 550 g of sauerkraut;
  • - 120 g raisins;
  • - 80 g pine nuts;
  • - 2 tbsp ghee;
  • - 1 ½ tbsp sesame seeds;
  • - 120 g of sour cream;
  • - 120 ml vegetable broth;
  • - 2 stalks of green onions;
  • - pepper;
  • Sol.
Appetizer of eggs stuffed with walnuts

Whisk well with a fork or whisk 2 raw eggs, and the remaining 6 eggs hard boil, cool in cold water and peel. Then, cut lengthwise into half and carefully remove yolks. Carefully RUB them with mustard, Add shredded with a knife or in a mortar the walnuts and mix everything well. Fill with the prepared stuffing halves of the proteins and put the second (empty) half. Sides deviled eggs fasten with wooden toothpicks. Then zapaniruyte in flour, in beaten raw eggs, then in grated cheese mixed with breadcrumbs. Then again dip in egg and again bread in the cheese with breadcrumbs. Fry eggs in oil and place on a napkin. When absorbed excess fat, put the deviled eggs on a plate, decorated with greens.
Mushrooms in Greek

Wash the tomatoes, then scald them with boiling water, remove the skin and cut the tomatoes in half. Then remove the seeds and finely chop the flesh. Place the sliced tomatoes in a pot, add cold water, olive oil, coriander, Bay leaf, juice and lemon zest and cook over low heat for 5-7 minutes. Mushrooms very carefully wipe with a damp towel, cleaned, cut into slices and add to tomato sauce. Cook for another 5-7 minutes, then season to taste with salt. After the mushrooms with a slotted spoon to fish, and the sauce, stirring occasionally, boil down by half. Put the cooked mushrooms into a deep bowl, pour the tomato sauce and let cool.
Stuffed peppers "Original"

Apples wash, peel, remove the cores and finely chop the flesh. A couple of onions cut into small cubes and sauté until translucent in melted butter. Then add the prepared apples, seedless raisins and lightly fry all together. Then put the sauerkraut, stir, pepper and salt to taste and simmer for 15 minutes on low heat. Separately on a dry pan fry the pine nuts with sesame seeds and add them to the cabbage mixture. Sweet pepper wash, dry, halve and remove the seeds from the stalks. Fill the halves of peppers cooked cabbage with minced meat. Remaining onion peel, cut into thin rings and place in a greased ovenproof form. On top place the stuffed peppers, pour in the vegetable broth and bake in the oven for 30 minutes at a temperature of 200oC. Green onions wash and finely chop. Before serving each half of the pepper, pour a teaspoon of sour cream and sprinkle with green onions.