Salad "Mistress" - the general principles of cooking
Who is the lover? This is a woman who turns the boring life of a man into a family life on a holiday. She is both affable and playful, she has her own zest, and she can insist on her, or maybe ask pepper. Probably, given the nature of the mistress, a salad with the same name appeared. Salad, unlike a mistress, is extremely useful for all family members. The main products used in the “Mistress” salad are carrots, beets and cheese, as well as prunes and raisins. The taste of the salad is difficult to describe in one word. It is sweet and spicy, and has a milky taste of cheese. Be sure to cook this salad - you will like it and become a frequent guest on the table.
Salad “Mistress” - preparation of products and dishes
Salad refers to flaky dishes, and therefore it is best to lay it out on a flat, large dish or in a transparent deep bowl. Vegetables before cooking should be well washed, you can use a metal brush. Most often in a salad use boiled beets. Beets are boiled for quite a long time - 50-60 minutes. Since the beets are rich in sodium, then salt it is not necessary. You can learn about readiness by poking a root with a toothpick.
In addition to vegetables, for the salad "Mistress" need nuts, prunes and raisins. Before cooking, be sure to wash dried fruits and cover them with hot water for 10-15 minutes.
Recipes for the salad "Mistress"
Recipe 1: Salad “Mistress”
Salad "Mistress" can be used even for vegetarians, as it does not contain meat ingredients. The salad is very satisfying, but at the same time light, since most of the components are vegetables.
Ingredients Required:
- Beets 2-3 pieces of medium size
- Carrots 2-3 pieces
- Walnut 100 grams
- Cheese of any solid grade 200 grams
- Raisin 50 grams
- Prunes 100 grams
- Garlic 2-3 teeth
- Sour cream
Preparation Method:
Boil beet. Remove the skin and rub on a coarse grater.
Wash raw carrots thoroughly and peel off the skin and tails. Rub on a medium grater.
Raise the raisins and prunes with boiling water for 10-12 minutes, then drain the hot water and rinse again. Chop the prunes with a knife.
Peel the nuts, chop with a knife or blender.
Cheese grate on a medium or fine grater.
Put the salad in this way: the first layer of carrots, then a layer of raisins. Smear the first layer of sour cream and squeeze the garlic on it through the garlic press. Lay out the second layer of cheese. Cheese grease sour cream. Spread the sour beetroot mixed with prunes on sour cream and decorate with sour cream.
Salad "Mistress" will be ready to eat in 30-35 minutes. During this time, the salad will be infused as it should, the carrots will be fed with sour cream and will become juicy and even more delicious.
Recipe 2: Salad “Mistress” with melted cheese
One of the main ingredients of the salad is cheese. Hard cheese is most often used, but if you make a salad “Mistress” with melted cheese, the dish will be even more tender and tasty. Melted cheese can be used as usual (like cheese “Friendship”), and with additives in the form of greens or ham.
Ingredients Required:
- Beets 2-3 pieces of medium size
- Carrots 2-3 pieces
- Walnut 100 grams
- Processed cheese 300 grams (3 pieces)
- Raisin 50 grams
- Prunes 100 grams
- Garlic 2-3 teeth
- Sour cream for impregnation of salad
Preparation Method:
Raise the raisins and prunes with boiling water for 10-12 minutes, then drain the hot water and rinse again. Chop the prunes with a knife or blender.
Peel the nuts, then chop them with a knife or blender.
Boil the beets until soft, then cool, peel and grate on a coarse grater. Mix the beet with prunes and nuts and sour cream. Wash carrots well, rub with a metal brush and clean the carrots from the tails. Scratch carrots on a medium or fine grater, mix with raisins and sour cream, add the garlic, passed through the garlic press, into the mixture.
Melted cheese need to grate medium or large grater.
Spread the salad in this way: the first layer of carrots with raisins and sour cream, then a layer of cheese, smeared with sour cream. On the cheese lay rubbed beets, mixed with prunes and nuts and garnish with sour cream.
Serve the salad “Mistress” not immediately, but half an hour after cooking, so it will infuse and be much tastier and juicier.
Recipe 3: “Mistress” Salad with Baked Vegetables
Most often, the salad “Mistress” is made from fresh vegetables, but try the baked salad option.
Ingredients Required:
- Beets 3 pieces of medium size
- Carrots 3 pieces
- Walnut 150 grams
- Cheese of any solid grade 200 grams
- Raisin 50-100 grams
- Prunes 150 grams
- Garlic 3 teeth
- Sour cream 250-300 grams for refueling
Preparation Method:
Raisins and prunes should be washed under running water, then pour boiling water for 10-13 minutes, after which the water should be drained and the dried fruits should be rinsed again. Prunes need to cut with a knife.
Nuts need to be peeled from the shell, then grind blender.
Bake beets and carrots. To do this, rinse the vegetables well, then place them on a baking sheet and bake at 180 degrees for 45-50 minutes. Then get the vegetables, cool and peel. Vegetables need to be rubbed on a coarse grater.
Mix carrots with raisins and sour cream, add to the mixture garlic, passed through the garlic press.
Mix beets with prunes, nuts and sour cream.
Rub the cheese on a medium or coarse grater.
Put the salad in this order: carrots with raisins and sour cream, cheese, smeared with sour cream and beets with prunes and nuts. Garnish with sour cream. Serve “Mistress” salad with baked vegetables not immediately, but 30-35 minutes after preparation. This temporary gap will allow the salad to brew and become tastier and juicier.
Recipe 4: Salad “Mistress” with orange and apple
The traditional “Mistress” salad consists of three main ingredients, but if you add an unusual component in the form of an orange and an apple to this salad, “The Mistress” will pleasantly surprise you.
Ingredients Required:
- Beets 2 pieces of medium size
- Carrots 2 pieces
- Walnut 50 grams
- Hard cheese 100 grams
- Raisin 50-100 grams
- Prunes 100 grams
- Orange 1 piece
- Apple green variety 1 piece
- Garlic 3 teeth
- Sour cream 250-300 grams
Preparation Method:
Raisins and prunes need to steam. To do this, rinse the dried fruit under clean water, then pour boiling water and leave for 10-13 minutes, then drain the water and rinse the dried fruit. Prunes need to cool and chop with a knife.
Chop the nuts with a blender.
Buriak needs to be boiled - wash it, pour it in a saucepan with water and boil it for 55-60 minutes. After that, cool the beet and rub on a fine or medium grater.
Wash carrots, peel off tails and rub on a grater, then mix with raisins and sour cream. Add garlic to carrots by passing it through the garlic press.
Mix beets with chopped prunes, chopped nuts and sour cream.
Cheese need to grate.
Wash the apple, clean the tails and bones, then rub it on a coarse grater.
Peel the orange and cut it, getting rid of the bones.
Put the salad in this order: carrots mixed with apples, raisins and sour cream, cheese, smeared with sour cream, orange, beets with prunes and nuts. Garnish with sour cream.
Serve the salad "Mistress" with apples and oranges not immediately after cooking, but 30-35 minutes after cooking. Soak the salad in a cool, cool place. During this time, the salad "Mistress" insist and become tasty and juicy.
Recipe 5: Salad “Mistress” with dried apricots
Try to cook the famous salad "Mistress" with the addition of figs and dried apricots. This salad will be tastier than cooked according to the traditional recipe, and much more useful.
Ingredients Required:
- Beets 2 pieces of medium size
- Carrots 2 pieces
- Walnut 50 grams
- Hard cheese 100 grams
- Raisin 50-100 grams
- Prunes 100 grams
- Dried apricots 100 grams
- Dried figs 50 grams
- Garlic 2 cloves
- Sour cream for impregnation
Preparation Method:
Raisin, dried apricots and prunes pour hot water and leave for 10-13 minutes, after which the water should be drained and rinse the dried fruit. Prune and dried apricots then cool and cut with a knife. Figs also need to chop finely.
Chop the walnut with a knife or blender.
Boil the boil, then cool and grate on a fine or medium grater. Shift grated beetroot with prunes and walnuts
Carrots need to be washed, cleaned of tails and rubbed on a grater, then mixed with raisins, dried apricots and sour cream. Add garlic to carrots as well, passing it through the garlic press.
Cheese to grate and mix it with figs and sour cream.
Put the salad in this order: carrots, cheese and beets. Top with sour cream.
Salad “Mistress” - secrets and useful tips from the best chefs
Salad "Mistress" does not like haste, so wait 30-35 minutes before serving. Put the salad dish in a cold place to soak.
Serve “Mistress” can be a separate dish, and as a side dish for meat dishes.
