May 19, 2020
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7 dishes at home in a restaurant

Now that all restaurants are closed due to the situation with coronavirus, you can prepare restaurant meals at home. We offer you 7 simple recipes to make it not only tasty, but also beautiful.

Eggs Benedict

A classic breakfast dish, which consists of two halves of a muffin bun, poached egg, ham, bacon or other cold cuts and Dutch sauce. Preparing fast, looks masterpiece, but how it sounds! The ingredients can be changed and combined as you like: for example, if you replace the bacon with crab meat and add asparagus, you will get Oscar eggs. As for the sauce - you can take any to taste, up to soy or sour cream. We offer a classic Dutch yolk recipe with butter.

Ingredients (hereinafter for 2 servings)

    Eggs - 4 pcs.

  • Hamburger bun - 2 pcs.
  • Bacon (ham) - 4 slices
  • Wine vinegar - 2 tbsp.
  • Water, salt, pepper

For Dutch sauce (optional)

  • Butter - 30 d
  • Egg yolks - 2 pcs.
  • Lemon juice - 40 ml
  • Instruction

    • Boil water in a saucepan, add salt and vinegar. It is important that the water barely boils, that is, it bubbles, but does not boil. With a whisk, form a water funnel, and gently insert into the middle, previously broken into an egg bowl. Gently stop the rotation of the water with a whisk so that the egg does not spread. Cook in slightly boiling water for 3.5-4 minutes. Get the finished poached egg with a slotted spoon and transfer to a container with cold water to stop the cooking process. Remove the egg from the water, cut off the uneven edges of the egg. Blot excess moisture with a paper towel. And so four times - with four eggs.
  • Fry thin slices of bacon or ham (without adding oil) in a hot frying pan until golden brown. Remove from heat, pat the bacon with a paper towel to remove excess fat.
  • Hollandaise sauce. Put the yolks in a saucepan, beat with a whisk and stirring them constantly, keeping on low heat to introduce melted butter, 50 ml. water and 15 ml of lemon juice. When the yolks begin to thicken, not ceasing to mix them, remove the stewpan from the water bath, add salt and pepper to taste. Mix thoroughly, set aside.
  • Hamburger buns are cut into 2 pieces each. And brown in a pan (without adding oil) on both sides of each half.
  • Assembly: put bacon on the half of the bun, then a poached egg, then Dutch sauce.
  • Buffalo Chicken Wings

    According to statistics, one of the most frequently ordered dishes in the world! The secret is in a crisp and special sauce, which is important not to pepper, otherwise the wings will turn out to be hellishly sharp. Although, of course, it all depends on your own taste - maybe you are from the tribe of fire-eaters?


    • Chicken wings - 16 PC
    • Peanut (or vegetable) oil - 1 l
    • Margarine - 50 d)
  • Mayonnaise - 150 d
  • Blue cheese - 40 d
  • Celery (optional) - 2 stalks
  • Salt, Tabasco sauce - to taste
  • Instruction

      Cut the chicken wings into separate phalanges, salt, pepper and fry in boiling vegetable oil until a pleasant bronze crust appears .

    • In a deep frying pan, melt the margarine, add the hot Tabasco sauce and fry the prepared wings in a mixture for one to two minutes.
    • Squeeze out mayonnaise in a bowl, mix it with grated blue cheese.
  • Serve wings with sauce and chopped celery stalks. There are, of course, hands!


    Fattush is just a salad of coarsely chopped vegetables with fried pieces of pita and an original dressing. But how does it sound, agree? There is also an Italian variation called panzanella. In this case, slices of hardened bread are suggested to be pre-soaked in wine, of course.


      Tomatoes - 2 pcs.

    • Red onion - 1/2 pcs.
    • Cucumbers - 1 pc.
  • Romano salad (or any other leaf lettuce) - 1 pc.
  • Fresh mint -1/2 tbsp.
  • Parsley - 1/2 tbsp.
  • Pete - 2 pcs.
  • Sumakh - 1 tbsp.
  • Garlic - 1/2 cloves
  • Red wine vinegar - 2 tbsp.
  • Lemon - 1/2 pcs.
  • Olive oil - 2 tbsp.
  • Instruction

    • Coarsely chop all the vegetables. If desired, you can use any combination and add seasonal root vegetables - radish, turnips or celery. Finely chop the greens and mix everything.
    • For dressing, mix vinegar, oil, half lemon juice and crushed garlic clove.
    • Roast Pete in the oven for about 5 minutes, cool and crumble into small pieces.
    • Mix salad with dressing, add sumy. It is he who will give the salad a recognizable sour taste.


    A dish from the “mistress’s dream” section. Firstly, it looks cool. Secondly, it is being prepared at the time. Thirdly, it can act as an independent appetizer, side dish or main course. It all depends on your ingenuity. Well, and fourthly, it’s great for vegetarians, if there are such among your friends.


      Sweet pepper - 3 pcs.

    • Red onion - 1 pc.
    • Tomatoes - 3 pcs.
  • Then you can experiment by adding zucchini, zucchini, celery and any other vegetables
  • Oregano, salt, pepper, other spices - to taste
  • Olive or Vegetable Oil - 100 d


    • Peel the seeds and white veins and chop coarsely.
    • It is also large to chop tomatoes, sweet red onions and other vegetables if you cook with them.
  • Put everything in a baking dish, sprinkle oregano (it will give a unique flavor), season with salt, pepper, pour oil, cover with foil and send to the oven, preheated to 125 degrees approximately 10 minutes.
  • Remove the foil, mix the vegetables well, increase the temperature in the oven to degrees and prepare peperonata yet minutes until a pleasant ruddy tint appears.
  • Everything is ready! You can serve it immediately with a fresh baguette (but there is a danger of eating it all right away), dump it onto a paste or combine with minced meat - you will get a great independent dish. If the soul asks for experiments, then the leftovers can be mashed with a blender - and then peperonate will turn into the perfect vegetable sauce for everything.
  • Fishing Pie

    Here is the whole secret in serving: do not forget the sauce, dark beer and beautiful appliances. So a simple and satisfying dish will become worthy of all the restaurants of the world!


      Potato - 1 kg

    • Carrots - 1 pc.
  • Celery stalk - 2 pcs.
  • Cheddar cheese (or any other spicy) - 100 d)
  • Lemon - 1 pc.
  • Chili pepper (optional) - 1 pc.
  • Parsley - to taste
  • Salmon fillets - 300 d
  • Cod fillet - 250 d
  • Shrimp (optional) - 50 d
  • Spinach - 2 bunches
  • Tomatoes - 2 pcs.
  • Salt, pepper - to taste


      Peel the potatoes, boil them in salted water and mash them in mashed potatoes.

    • Celery, carrots and cheese grate. Peel tomatoes and seeds and chop finely. Grind parsley, spinach and chili.
  • Cut the fish into fairly large pieces and mix with peeled shrimp and lemon juice.
  • Put fish, spinach and tomatoes at the bottom of the mold, add olive oil, salt, pepper and mix.
  • Top with grated vegetables and cheese, sprinkle with parsley and chili pepper. Cover with mashed potatoes and bake in the oven, preheated to 150 degrees approximately 15 minutes.

    Pasta with bacon, pear and cheese

    In everyday life, we are afraid of sudden combinations, however, this is exactly what makes the kitchen high, and the dishes are original and very memorable.


      Pasta - 210 d)

    • Bacon - 4-5 slices
  • Onions - 1 pc.
  • Pear - 1 pc.
  • Honey - 3-4 tbsp.
  • Hard cheese - 125 d)

    Bechamel sauce (optional)

    • Butter - 30 d
    • Flour - 10 d
    • Milk - 200 ml


    • Boil the pasta until al-dente. While it is cooking, fry the bacon until crispy (5 minutes), caramelize the coarsely chopped onions in the same pan - fry them until golden brown 15, stirring every 5 minutes. Then, in the same pan, fry the coarsely chopped pear - 5 minutes, adding honey to it at the very end, and fry for another 3 minutes, stirring constantly.
    • For the sauce in a saucepan, melt the butter and, stirring constantly, add flour there. Then gently pour the milk in a thin stream - the result should be the consistency of thick yogurt. Add the grated cheese and mix well again.
  • Mix in one container (you can in a saucepan where pasta was cooked) all the ingredients, pour the sauce and mix. In principle, you can eat right away, but we recommend putting the resulting mass in a baking dish and sending it in preheated to 180 degrees oven for minutes - it will turn out more elegant and aromatic.
  • Klafuti with cherries and vanilla

    Very simple and very tasty dessert. You can serve it cold and hot - do not forget the ice cream!


      Cherry - 300 d)

    • Wheat flour - 125 d)
  • Sugar - 200 d
  • Egg - 5 pcs.
  • Sour cream - 350 ml
  • Milk - 1 tbsp.
  • Lemon - 1 pc.
  • Vanillin, salt - a pinch
  • Instruction

      Put the cherry on the bottom of the baking dish in one row, fill it up 30) grams of sugar and leave for half an hour.

  • Meanwhile, sift the flour, add a pinch of salt, a little vanilla, the zest of one lemon and the rest of the sugar. Stir, make a deepening in the middle and pour beaten eggs into it. Stir the flour with eggs until smooth, then with sour cream and finally with milk.
  • Pour the berries with dough and put on thirty-five - forty minutes in preheated to 150 degrees oven. The surface of the klafuti should brown and rise.
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