Traditional recipes

Assorted salad with mustard for winter (Motan recipe)

Assorted salad with mustard for winter (Motan recipe)

Peel a squash, grate it and squeeze the juice.

Sprinkle with 2 tablespoons of salt and leave to soak for a few hours.

Wash the cucumbers and cut them into rounds.

The donuts are washed and cut into thin slices.

The peppers are washed, cleaned and cut into thin strips.

Peel a squash, grate it and squeeze the juice.

Peel a squash, grate it and squeeze the juice.

Horseradish is cleaned and cut into long strips so that they are visible in the jar, so that it is not eaten.

When the cabbage is soaked, squeeze it well, well and place it over the other chopped vegetables.

Mix well until it becomes a homogeneous mixture.

Put the vinegar ingredients in the pot and boil until it boils 2-3 times.

Leave to cool.

When cooled, mix well with mustard.

Put in sterilized jars with sauce.

Put 3-4 strips of horseradish.

Rotate the air out, fill in and put the lids on.

They are placed in the pantry and are good to eat after 2-3 weeks.

I made a smaller amount of what was left of the other salad, but I think I will regret that I tasted it so undone and it was very good.


Winter Salad on Baked Pumpkin Bed

Peel a squash, grate it and cut it in half. Remove all splints from it, prick the pulp with a fork and grease with oil, salt and pepper. Put in the preheated oven at 400 f or 200 c and bake until ready.

On another tray, place the cleaned pine or pumpkin seeds next to the pumpkin and fry for a few minutes, then remove (only the pumpkin remains in the oven).

Meanwhile, make the dressing and wash the salad, break the small pieces and put them in a bowl, add the pepper. Dressing is done as follows: oil, vinegar, salt, pepper and mustard mix well together, set aside.

When the pumpkin is ready to cook, place a slice of portion on the plate. Sprinkle the salad with the dressing, mix to cover all the flavored leaves, then slice on the pumpkin slices, sprinkle the fried seeds on top, then the cottage cheese (telemea if you use) sprinkle on top and serve.


100 g green peas,
3 carrots,
100 g pasta,
100 g sweet corn,
2 tablespoons lemon juice,
1 green onion link,
salt, oil

Carrots are cleaned and put on a large grater.

The peas are boiled for 15 minutes, then drained. If it is a very fresh pea, it can be boiled less or not at all.

Boil the pasta separately for 10 minutes. Drain, rinse in cold water and allow to cool.

Finely chop the green onion.

Then mix the peas, carrots and pasta and add the corn (canned juice), salt, oil and lemon juice.


Video: Sweet u0026 Spicy Mustard Salad with Potatoes u0026 Walnuts - Salad Recipes by Archanas Kitchen (December 2021).