3 fasting snacks from Moscow chefs

Have you ever tried a salad with apple cider dressing or pickled cucumbers? Chefs of Moscow restaurants tell how to cook unusual lean snacks for every taste.

140 calories

3 fasting snacks from Moscow chefs3 fasting snacks from Moscow chefs

Baked bell pepper paste

Chef Craft Kitchen paste with curry and walnuts Alexandra Borzenko.

3 fasting snacks from Moscow chefs

COOKING TIME:

30 minutes

NUMBER OF PORTS:

5 servings

Ingredients

Onions (peeled)

180 g

Oil (vegetable)

40 ml

Vinegar (balsamic)

6 g

Pepper (dried paprika)

6 g

Cooking process

  1. Bake bell pepper and onion in the oven at a temperature of 200 degrees for 15- 20 minutes.
  2. Dry the walnuts in a pan.
  3. In a blender, combine nuts and baked vegetables with the rest of the ingredients.

60 calories

3 fasting snacks from Moscow chefs3 fasting snacks from Moscow chefs

Green salad with sauce apple cider

Salad of cucumbers, apples and avocados with an unusual dressing from chef 800С Contem157orary Steak Sergei Balashov.

3 fasting snacks from Moscow chefs

COOKING TIME:

20 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Oil (grape seed)

100 ml

Cooking process

  1. For the sauce, mix cider, vinegar, grape seed oil, syrup and honey.
  2. Romanesco and beans, blanch and cool.
  3. Cut the cucumbers, apple and avocado into thin slices.
  4. Wash and dry the lettuce and spinach.

  5. Arrange all the ingredients of the salad in plates and season with the sauce.

150 calories

3 fasting snacks from Moscow chefs3 fasting snacks from Moscow chefs

Compressed cucumbers with spicy sauce

Cucumber appetizer with spicy sauce and flying fish caviar from Ivan Ermilov and PRSCCO bar.

3 fasting snacks from Moscow chefs

COOKING TIME:

30 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Seafood (flying fish roe)

15 g

Cooking process

  1. Peel the cucumbers and remove the seeds, chop coarsely, salt and leave for 15-20 minutes at room temperature.
  2. For a strict sauce, mix mayonnaise, chili paste, kimchi sauce, soy sauce and lemon juice.
  3. Squeeze the cucumbers by hand, rinse with cold water and dry on a paper towel.

  4. Dress the cucumbers with sauce, sprinkle with caviar, drizzle with olive oil and serve.
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