5 Lenten variations of everyone’s favorite dishes. Recipes from the chef

5 Lenten variations of everyone’s favorite dishes. Recipes from the chef

Here’s how to transform a familiar menu.

During Lent, you don’t have to give up everyday dishes. You can simply replace a number of ingredients.

Lenten pancakes

Chef, manager of Velle Coffee in the gastro quarter “Three Vokzala. Depot.”

“Even pancakes can be made lean – without eggs and milk. Use mushrooms or berries for the filling.”

Ingredients:

For the dough:

• wheat flour – 200 g;
• refined vegetable oil – 6 tbsp. tbsp;
• water – 400 ml;
• baking soda – 1/2 tsp;
• lemon juice – 1 tsp;
• sugar – 3 tsp;
• salt – 1/4 tsp.

For the filling:

• assorted frozen berries – 700 g;
• sugar – 3 tbsp;
• starch – 3 tbsp. tsp.

Preparation:

1. Heat water over medium heat, dissolve sugar and salt in it. Pour into the sifted flour.
2. Stir with a whisk to avoid lumps. Add the baking soda and vegetable oil to the dough and mix again.
3. Heat a frying pan well and grease it with oil. Pour a thin layer of batter and spread it evenly. Bake the pancakes for a minute on each side.
4. Place the pre-thawed berries in a saucepan and place over medium heat.
5. Once boiling, add the sugar to them and stir until it dissolves.
6. Add the starch, remove from the stove after one minute and cool.
7. Place the berry filling in the middle of each pancake and roll it into a tube.

Lenten Napoleon Cake

Pastry chef at the Caketime corner in the gastro quarter “Three Vokzala. Depot.”

“Lovers of sweets do not necessarily have to give up desserts. You can make ‘Napoleon’ with custard without eggs, cow’s milk and butter.”

Ingredients:

For the cream:

• water – 300 ml;
• flour – 50 g;
• coconut milk – 400 ml;
• sugar – 6 tbsp;
• vanillin – a pinch;

For the shortcakes:

• flour – 350 g;
• water – 140 ml;
• vegetable oil – 100 ml;
• baking soda – 1/2 tsp;
• vinegar 9% – 1 tsp;
• salt – a pinch.

Preparation:

1. Start by preparing the cream. Mix water, coconut milk, sugar and vanillin in a saucepan.
2. Bring to a boil over low heat.
3. Pour the flour into another bowl and, stirring, pour in the milk mixture. Place this mixture in a saucepan and heat until thickened. Cover the cream with clingfilm and cool.
4. For the cakes, combine the sifted flour, salt and baking soda. Add the butter and knead into crumbs. Then dilute with the water and vinegar mixture. Knead the dough. Put it in a bag and put it in the refrigerator for half an hour.
5. Roll out the dough into 12 thin sheets. Place the cakes on parchment and bake each one for 5-7 minutes at 180°C.
6. Assemble the cake. Brush each cooled cake with cream. For decoration, crumble the pastry trimmings into crumbs.
7. Brush the sides with cream and sprinkle the crumbs over all sides.
8. Leave the cake for 3-4 hours in the refrigerator for soaking.

Lenten borscht

Ingredients:

• beets – 2 pcs;
• carrots – 1 pc;
• potatoes – 2 pcs;
• canned beans – 150 g;
• onion – 1 pc;
• cabbage – 1/2 cauliflower;
• tomato – 2 pcs;
• vegetable oil – 2 tablespoons;
• sugar, vinegar – to taste;
• bay leaf – 1 pc;
• salt – 1 tbsp;
• garlic – 2 cloves.

Preparation:

1. Cut beets, carrots, potatoes and onions into thin straws. Shred the cabbage thinly. Chop the tomatoes into medium cubes. Grate the garlic on a fine grater.
2. Pour water into a saucepan, salt and bring to the boil. Add potatoes, cabbage.
3. In a skillet, heat vegetable oil, fry onions and carrots for 5 minutes.
4. Then half of the beets, vinegar and sugar send to the skillet and stew for 10 minutes. Pour boiling water over the remaining beets, add 1 tsp of vinegar. Leave for 2 minutes.
5. Add tomatoes to the vegetables and roast for 20 minutes.
6. Add the stewed vegetables from the pan and beans to the pot with the potatoes and cabbage. Add bay leaf, salt and pepper.
7. Bring to a boil, add garlic. Let stand for 10 minutes.

Lenten stuffed cabbage

Ingredients:

• rice – 300 g;
• onions – 3 pcs;
• carrots – 3 pcs;
• vegetable oil – 4 tablespoons;
• tomato paste – 3 tbsp. l.;
• sugar – 1 tbsp;
• salt and pepper – to taste.

Preparation:

1. Rinse the rice until the water becomes transparent and boil until half-ready, the onion should be finely chopped, and two carrots rubbed on a coarse grater.
2. Heat the vegetable oil and fry the onion. Add the carrots and stew for about 5 minutes.
3. Reduce the heat, combine the vegetables and rice. Salt and pepper to taste.
4. Take a cabbage cauliflower, cut out the pith and remove the top leaves, transfer to boiling water for three minutes.
5. Remove the leaves from the vegetable, let them cool down. After that, put the filling in the middle and roll up the envelope.
6. At the bottom of the pan, put the leaves, complete the stuffed cabbage on top.
7. Chop the remaining onions and carrots into straws and fry over medium heat. Then add tomato paste, water, sugar, salt and pepper. Mix thoroughly and simmer for 3 minutes.
8. Pour the sauce into the pot. Add boiling water so that the stuffed cabbage is covered. Bring to the boil and braise under a lid for 40 minutes.

Lenten pilaf

Some people think that pilaf without meat is not a pilaf. However, the special taste of this dish is given not so much by meat, but by properly prepared vegetable frying and fragrant spices.

Ingredients:

• rice for pilaf – 500 g;
• carrots – 2 pcs;
• onion – 2 pcs;
• garlic – 2 pcs;
• vegetable oil – 50 ml;
• salt – to taste;
• zira, barbaris, turmeric, black pepper, hopeli-suneli, coriander, bay leaf – to taste.

Preparation:

1. Fill the rice with plenty of warm water, add 1 tbsp of salt and leave it for 2 hours. Then rinse well with water until it becomes transparent.
2. Arbitrarily chop the onion and fry it to a dark golden color in a preheated frying pan with vegetable oil. Add carrots, garlic and spices to taste.
3. Drain the rice and add it to the vegetables. Stir well so that it absorbs all the spices.
4. Add two cups of water and a bay leaf, do not stir and cover with a lid. When the water has evaporated and the rice is almost done, mix it with the vegetables. Cover with a lid and let stand for 15 minutes on a turned off stove.