English - 23
04
O
VEN USE
Code/Food
Serving Size
Ingredients
1-26
Meat balls in
tomato sauce
265 g
2 pc.
(1) Meat balls
(а) White bread- 30 g, Milk – 35 ml, Minced
meat (beef & pork).- 130 g, Salt – 1- 2 g,
Black pepper powder – ½ g
(b) Onion julienned - 15 g,
Carrot julienned – 30 g, Beef stock or
water with dry concentrate - 100 ml
(2) Mix for sauce: Wheat – 5 g,
Tomato paste – 10 g, Water – 50 ml
Instructions
Put bread into milk. Add it inside minced meat. Season it and mix
hard by hand(a). Form it in two balls. Put onion and carrot into a
bowl shaped plate(b). Put meat balls on it, add the stock. Put the
plate on the grill rack. Start cooking. Prepare all ingredients for the
Mix for sauce(2). As soon as oven beeps, pour the mix into stock
with meat balls. Upside down it and continue cooking process.
1-27
Turkey
steamed with
vegetables
315 g
Turkey filet batons-150 g, Zucchini julienned -
50 , Onion julienned – 15 g, Carrot julienned
– 20 g, Chicken stock or water with dry
concentrate - 100 ml
Instructions
Put all ingredients into a bowl shaped plate add boiling stock.Start
cooking. As soon as oven beeps, upside down it, mix veg and
continue cooking process.
2. Soup Menus
Code/Food
Serving Size
Ingredients
2-1
Porridge
260 g
Dry Russian porridge «Hercules» - 50 g,
Sugar – 5 g, Salt – 0,5 g, Boiling water– 200 ml,
Cold Milk– 100 ml
Instructions
Put into a bowl shaped plate dry porridge, sugar, salt. Add boiling
water, milk, mix well. Start cooking.
Code/Food
Serving Size
Ingredients
2-2
Meat solyanka
340 g
(1) Onion julienned – 45 g, Beef stock or water
with dry concentrate -350 ml
(2) Capers – 7 g, Salted cucumber graded
– 50 g, Tomato paste – 10 g, Black Olives –
16 g, Liquid of Black Olives – 20 ml, Bay leaf
-1 pc, Meat assorted – 30 g, Beef stock or
water with dry concentrate -350 ml
Instructions
Put onion into a big bowl, add boiling stock(1) .Start cooking. As
soon as oven beeps, add all next ingredients(2). Mix well, add
stock, bay leaf and continue cooking process.
2-3
Borch
340 g
(1) Beetroot graded- 50 g, Cabbage julienned –
20 g, Carrot graded -15 g, Onion с julienned
- 10 g, Tomato paste- 15 g, Sugar- 5 g
(2) Beef stock or water with dry concentrate -
650 ml, Bay leaf -1 pc,
Russian vinegar 9 %- 5 ml if you like
Instructions
Put all ingredients into a big bowl (1), add hot stock and start
cooking. As soon as oven beeps, add bay leaf. Mix well and
continue cooking process.
2-4
Chicken
noodle soup
350 g
Vermicelli – 10 g, Chicken filet – 50 g, Carrot
graded – 15 g, Onion julienned – 10 g, Chicken
stock or water with dry concentrate - 440 ml
Instructions
Put vermicelli into a big bowl, add boiling stock. Add all next
ingredients. Mix well and start cooking.
(continued)
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2014-07-11 4:31:30
