Lazy cooks

13/01/2026

03/03/2023

Tartlets with cod liver, cheese and egg

Ingredients:
Tartlets - 10 pcs.
Hard cheese - 50 g
Boiled egg - 2 pcs.
Cod liver - 1 can (120 g)
Mayonnaise - 2 tbsp. l.
Green onion - 3 feathers

Preparation:
1. Grate hard cheese on a fine grater.
2. Divide boiled eggs into yolk and white and rub them separately on a fine grater.
3. Mash the cod liver with a fork, having previously drained the oil from it.
4. Place the grated protein, cheese, mayonnaise, cod liver and 1/3 of the grated yolk in a bowl.
5. Mix everything well.
6. Fill tartlets with the prepared filling.
7. Sprinkle the filled tartlets with grated yolk and decorate with chopped green onions.

03/03/2023

Barley with chicken in the oven

Ingredients:
Pearl barley - 300 g
Chicken thigh - 4 pcs.
Onions - 1-2 pcs.
Carrots - 1-2 pcs.
Water - 600 ml
Paprika - 1/2 tsp
Curry seasoning - 1/3 tsp
Garlic - 2-3 cloves
Vegetable oil
Salt - to taste
Black ground pepper - to taste

Cooking:
Rinse barley several times, then fill with cold water. Let barley stand in water for 1-2 hours.
Rinse the thighs, put in a deep container, add paprika, curry, black pepper and salt. Add the garlic passed through the press, pour in a little vegetable oil, mix thoroughly. Leave the meat to marinate.
Cut the onion into cubes, throw into a preheated pan, fry for 2 minutes until soft.
Grate the carrots on a coarse grater, add to the onion, mix, and continue to sauté the vegetables for 5 minutes over medium heat.
Transfer the stewed vegetables to a heat-resistant form. Drain the liquid from the barley, add to the vegetables, salt, pepper, mix and level.
Place marinated thighs on top.
Pour hot water into the mold. The liquid should cover the entire barley. Preheat the oven to 190 degrees, bake for 45 minutes. Then reduce the temperature to 100 degrees, bake for another 15 minutes until cooked.