Дзікі абед
Лопух (Arctium) – двухгадовая расліна, якая належыць да сямейства складанакветных. Можна знайсці яго на сухіх лугах, у цяністых месцах лісцянога лесу, уздоўж дарог, канаў з вадой. Расліна ў першы год вегетацыі вытварае купу лісця, якія выходзяць з кораня, у другі год вырастае ёй сцябло і парасткі з кветкамі. У нас расце чатыры віды дзікага лопуху: лопух вялікі, малы лопух, лопух балотны і лопух гаёвы. Усе віды маюць аднолькавае выкарыстанне. Лісце лопуху можна пераблытаць з гіганцкімі лісцямі белакапытніку ружаватага.
Ядомыя сырыя ліставыя хвосцікі, дробна нарэзаныя могуць быць дададзеныя ў супы і салаты. Падыходзяць для засолкі. Карані лопуху ядомыя ў сырым выглядзе, можна іх сушыць, запякаць і смажыць. Карані найлепш браць восенню першага года вегетацыі і паўгода пазней, вясной, перад тым як вырасце сцябло – у сакавіку-чэрвені. Малыя, у некалькі сантыметраў карані лепш за ўсё есці сырымі, таму што яны не валакністыя як старэйшыя. З вялікіх кавалкаў можна рабіць фры або запякаць у жары вогнішча. З кораня лопуху робяць таксама піва.
Карані найлепш памыць і аскрэбці лязом нажа; пасля мыцця злёгку яны зменяць свой колер. Нарэзаць невялікімі палоскамі і кінуць у гарачы алей у патэльні. Пасля амаль 10 хвілін кавалкі зменяць свой колер на залаціста-жоўты. Трэба быць асцярожным, бо лёгка могуць прыгарэць. Фры з каранёў можна прыправіць соллю і перцам. Яны смачныя, злёгку эластычныя, інтэнсіўныя на смак і, перш за ўсё, пажыўныя. Збор каранёў хуткі і эфектыўны, што з’яўляецца найбольшай перавагай гэтай стравы
Можна таксама спячы маладыя карані лопуху, змазаныя аліўкавым алеем, змяшаным з любімымі зёлкамі, загорнутыя ў жар вогнішча.
Салата з пясчанкі (зоркаўкі) з цыбуляй
Інгрэдыенты: зеляніна пясчанкі – 50 г, зялёная цыбуля – 50 г, яйка – 1 шт., смятана – 10 г, соль, прыправы.
Спосаб падрыхтоўкі: перабраную і прамытую зеляніну пясчанкі і зялёнай цыбулі шаткуем. Палову варанага ўкрутую яйка дробна сячэм, астатнюю палову яйка наразаем дзелькамі для ўпрыгожвання. Пашаткаваную зеляніну і зялёнай цыбулі злучаем з дробна ссечаным яйкам, запраўляем смятанай, солім да смаку. Салату выкладваем у салатнік, упрыгожваем дзелькамі варанага яйка і галінкай кропу.
Салата з лісця лебяды з хрэнам
Інгрэдыенты: лебяда (маладое лісце) – 75 г, шчаўе – 15 г, бульба (вараная) – 30 г, хрэн (цёрты) – 15 г, алей – 5 г, яйка – 1/2 шт., 3-працэнтны воцат – 3 г, соль.
Спосаб падрыхтоўкі: падрыхтаваныя лебяду і шчаўе закладваюць на 1-2 хвіліны ў кіпячую ваду, адкідваюць на друшляк, шаткуюць. На страву ўкладваюць кружочкі варанай бульбы. Масу з лебяды і шчаўя кладуць на кружочкі бульбы, паліваюць алеем з воцатам і цёртым хрэнам, упрыгожваюць дзелькамі варанага яйка.
Салата з канюшыны
Інгрэдыенты: канюшына лугавая – 50 г, крапіва – 50 г, цыбуля – 25 г, кісліца звычайная – 25 г, смятана або маянэз – 20 г, соль.
Спосаб падрыхтоўкі: падрыхтаваную зеляніну і нераспушчаныя бутоны канюшыны, лісце крапівы, цыбулю, кісліцу звычайную дробна нарэзваем, змешваем і злёгку расціраем драўлянай лыжкай, запраўляем смятанай або маянэзам, солім да смаку.
Салата з заячай капусты з бульбай
Інгрэдыенты: бульба (вараная) – 125 г, заячая капуста – 25 г, алей – 10 г, соль.
Спосаб падрыхтоўкі: галінкі заячай капусты перабіраем, мыем, шаткуем. Вычышчаную бульбу варым да гатоўнасці, астуджаем, наразаем кубікамі, пасыпаем нашаткаванай зелянінай заячай капусты, запраўляем раслінным алеем, солім да смаку.
Салата з чырвонай капусты і трыпутніка
Інгрэдыенты: чырвоная капуста – 50 г, трыпутнік – 25 г, яйка – 1 шт., алей – 10 г, соль.
Спосаб падрыхтоўкі: яйка, зваранае ўсмятку, асцярожна чысцім ад шкарлупіны. Акуратна разразаем на дзве часткі і ўкладваем на талерку. Нашаткаваную капусту злучаем з дробна нарэзаным трыпутнікам, солім. Атрыманую масу ўкладваем на палавінкі яек і паліваем раслінным алеем.
Салата з бульбы з мелісай
Інгрэдыенты: бульба (вараная) – 75 г, зялёная цыбуля – 10 г, меліса – 10 г, смятана – 10 г, соль.
Спосаб падрыхтоўкі: вараную бульбу, нарэзаную кубікамі, змешваем з дробна нашаткаванай зялёнай цыбуляй, дробна нарэзанай мелісай і запраўляем смятанай. Солім да смаку.
Сыць Божа!
Міраслава Кастанчук
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