In this recipe I used the part of roasted chicken we had for dinner but it is also possible to grill or steam some chicken breast.
This salad may be served as an appetizer or as a main dish for a light lunch.
INGREDIENTS:
Servings: 2
1 chicken breast / 2 thighs and drumsticks
or 200-250g chicken breast (to grill or steam)
1 green apple
1/2 small onion
1 tbs mayonnaise
2 tbs plain thick yogurt / sour cream
1/2tbs Dijon mustard
1/2tbs Worcester sauce (optional)
salt
lettuce leaves for decoration
1. If your chicken is not cooked, then grill or fry or steam it according to your taste.
2. Cut chicken into small sticks.
3. Cut onion in very thin slices.
4. Sprinkle onion with some lemon juice to reduce the bitterness of the onion.
5. Peel half an apple and remove the seeds.
6. Cut the apple into small triangles.
7. Mix together mayo, yogurt and mustard.
Note: Add some Worcester sauce if you like it...
8. Use a small bowl per serving, dress the bowl with some lettuce leaves.
9. In a separate bowl mix together chicken, apple, onion and season with the sauce and some salt.
10. Transfer the salad into the small bowls with lettuce leaves and serve.
ENJOY !!!
Beef Stroganoff takes it's name from a famous Russian count Stroganoff, but it was his chef who invented this dish for the count in 1890s ....
Even if the chef was French and invented this dish according to the traditional French cuisine (fried small pieces of meat sauteed with a thick sauce), this dish however is considered to be a typical Russian dish.
INGREDIENTS:
Servings: 4
400g beef
1 big onion
150ml sour cream/ Greek yogurt
100ml chicken stock
1tbs Dijon mustard
2-3 tbs tomato puree (1.5tbs tomato paste)
2 tbs flour
25-30g butter
4-5 tbs oil
1 bay leaf
black pepper
salt
Note: The importance of chosing a tender cut of meat will result in the tenderness of the dish. SO choose fillet, tenderloin, sirloin or the other cuts of meat that are indicated for short cooking time.
1. Beat the meat with the meat tenderizer and dry it with a paper towel.
2. Cut the meat into sticks, about 0.7 cm thick.
3. Flour the meat with 1-2 tbs of flour, this will result in nicer brown colour and the flour will also block the juices inside the meat.
4. In a large frying pan melt a tablespoon or two of butter with 2 tbs of oil and fry the meat till it looks glossy over a high heat stirring with a wooden spoon..
Note: If the pan is too small and the meat is too much for it, then fry the meat in two sessions.
5. Chop the onion into thin slices.
6. In a saucepan melt the rest of butter and add the rest of oil, cook the onion slices with the butter-oil mix over the low heat stirring onstantly till the onion gets transparent.
7. Add the meat to the onions and stir. Keep cooking at low heat.
8. In a bowl mix the sour cream with the Dijon mustard and chicken broth.
Note: I used Greek Yogurt with 10% fat in this recipe as I couldn't find sour cream. Greek yogurt is a thick type of yogurt and may substitute sour cream in the recipes.
9. Add sour cream mix to the meat and onions and stir well.
Note: Keep the heat low as the high temperature will break the sour cream into fractions and it will not look like smooth sauce but will become just lumps...
10. Add some tomato puree to the dish, the sauce should become slightly pinkish.
11. Add some pepper to the sauce and a bay leaf and keep cooking for about 15 minutes over the low heat.
12. Salt the dish towards the end of cooking to your taste.
13. Serve the dish with mashed or fried potatoes, or some rice as an alternative.
Priyàtnava apetìta !!!
Приятного аппетита!!!
or 200-250g chicken breast (to grill or steam) 
3. Cut onion in very thin slices.
