Now there are: hearty soups, dishes with truffles, Christmas pizzas, Soviet classics and winter sets. Just what you need on a cold winter day.
Austrian cuisine at the Conservatory
Famous chef Silvio Nicola, owner of two Michelin stars, comes to Moscow. The visit is timed to coincide with the winter session of the Masters of Food & Wine gastronomic festival, which takes place at the Ararat Park Hyatt Moscow hotel. On December 11, guests will be able to try the set menu, and on the remaining days of the festival, guests can order Silvio Nicol's author's dishes performed by the hotel's chef Sebastian Kellerhoff. The set menu includes the following dishes: duck liver "les" (mushrooms/spruce/chocolate), St. Pierre (seaweed/beans/parsley), langoustine (kohlrabi cabbage/cilantro/Japanese broth), pork belly (carrot/barley cereals/potatoes), plums (peanuts/yeast/malt).
Cost: 6 200 rubles. for the set menu.
Where: st. Neglinnaya, 4, Ararat Park Hyatt Moscow, Conservatory bar, 10th floor.
Meat dishes in Carne/Vino
Not so long ago, a new restaurant about wine and meat from Yulia Vysotskaya Сarne/Vino was opened. Cooking here beef ribs(and they are served in pita with baked eggplant), roast beef, and the pork belly is smoked on an alder. What to look for on the menu? We recommend grain-fed beef tartare (420 rubles), beef liver with port wine jelly (310 rubles) and a sandwich on homemade brioche with orange peel, mozzerella, with salsa and roast beef (490 rubles).
Bread is cooked by themselves, but pate interesting presentation. As a first course, you can order bean soup with smoked pork belly (380 rubles) or beef broth with smoked potatoes and sweet pepper (380 rubles).
Even more satisfying dishes: stewed barley porridge(420 rubles) with garlic and beef stew and meat sauce with port wine, stewed beef cheeks (520 rubles) with smoked potatoes, thick meat sauce and garlic butter, pork ribs(870 rubles) with BBQ sauce, beef ribs (980 rubles). And further. Be aware that the portions are large.
Where: st. Kuznetsky most, 21/5.
Christmas set in AVIATOR
Chef Anton Magdyuk introduced a winter set to the menu, in which each dish has its own role. First of all, guests are given a fragrant basket with spruce branches, cones, hazelnuts, bark and tangerines. The Christmas wreath serves as a decoration during the entire action, and the chef has hidden something edible in the herbarium. The set includes the following dishes: elk meat pate, roe deer, wild boar with hazelnuts in candied tangerine on a crumble from gingerbread; hay-smoked pastrami with chestnut and hazelnuts, quince confiture and smoked paprika; baked chicken with a bouquet of herbs; New Year's dessert made of chocolate with Aperol sorbet and strawberries, which the chef made up beyond recognition.
Cost: 1 900 rubles.
When: until the end of January.
Where: Presnenskaya embankment, 12.
Winter menu at Noah's Ark
By the beginning of winter, the chef of the Noah's Ark restaurant has prepared a dozen new positions. The restaurant has grown fish dishes: whitefish caught in Lake Sevan, in crispy lavash (1,200 rubles), catfish from a farm nursery with honey-lemon sauce and salad of arugula, apples and cucumber (650 rubles). For the first in winter menu- a visiting card of Armenian cuisine, aveluk and lentil soup with walnut(520 rubles). Now you can try julienne with porcini mushrooms and chicken (520 rubles) and mini-manty with lamb or veal (680 rubles).
Where: Maly Ivanovsky lane, 9.
Truffle menu at BUONO
IN Italian restaurant Buono has launched a seasonal enogastronomic offer from Chef Christian Lorenzini. The menu was supplemented with new items with truffles: beef carpaccio with truffle sauce (1,850 rubles), risotto with Parmesan, Fontina cheese and truffle (1,420 rubles), tagliolini "alla Remo" with truffles (520 rubles), tagliatelle in parmesan with cream sauce, ravioli with turbot and scallops in truffle sauce with potato mousse (2,200 rubles), Chilean sea bass "Mantecato" with potatoes and truffles (1,150 rubles), chocolate truffle (990 rubles), Dai parfait -Dai (220 rubles).
When: The menu is valid until the end of December.
Where: Kutuzovsky pr-t, 2/1, building 1 (29th floor of the Radisson Royal Hotel, Ukraine).
Christmas pizza at ScrocchiarellaPizza with duck and pumpkin
Pizzaiolo Tiziano Casilo, brand chef of the Moscow cafe Scrocchiarella, has developed a seasonal menu of Roman pizzas for Muscovites. The peculiarity of Roman pizza is that the dough for it is prepared on the flour of strictly selected varieties of wheat on sourdough according to a secret recipe 100 years old. The dough ripens for four days.
Pizza is first baked until half cooked without toppings, and then sauce, cheese and other ingredients are added and baked until cooked at a high temperature.
New: Christmas pizza (780 rubles). with caramelized apples and plums, cream cheese with walnuts, pear flambéed in liquor with cranberries, fresh strawberries, pine nuts and mint. In addition, there is smoked duck pizza (780 rubles), TerraeMare pizza (650 rubles) with anchovies, grilled pineapple and chicken (650 rubles), turkey with tuna tonnato (650 rubles), pizza with pumpkin, spinach, goat cheese and dried beef carpaccio (780 rubles), beef carpaccio pizza (780 rubles).
Where: st. Pokrovka, d. 1.
New menu at Burger&Pizzetta Sirtaki with fresh tomato sauce
3 new dishes appeared in the appetizers section: baba ganoush with tzatziki sauce and vegetable salsa (320 rubles), baked bell pepper with tzatziki and almond petals (370 rubles), Greek sirtaki cheese with fresh tomatoes(290 rubles). In a new burger with the speaking name "Bolognese" they add hot peppers jalapeno and Mexican chipotle (420 rubles), and another original filling for the branded pizza was a combination of Bologna sausage mortadella and pistachios (370 rubles). There is also a rich oxtail soup with celery and chickpeas (320 rubles).
The section of hot dishes was replenished with chicken thigh suvede with tempura broccoli and sweet and sour sauce (420 rubles), risotto with porcini mushrooms and truffle oil (520 rubles) and 5 cheese pasta with a mix of mozzarella, parmesan, fontina , emmental and gorgonzola (500 rubles).
Where: SEC "European", 2nd floor, atrium "Berlin", pl. Kievsky railway station, 2.
Neapolitan pizza at Pizzamento
try Neapolitan pizza possible in new pizza ria Pizzamento. The dough is prepared classic recipe based on Italian flour of the highest grinding from soft varieties wheat, matures within 16–18 hours and is rolled out by hand. Pizza is baked in a wood-fired oven at a temperature of more than 500 degrees in just 30-40 seconds.
Chicken is used to make meatballs with tomato and chili sauce, celery and stracciatella and the original version of shawarma; cutlet in Kiev with a core of butter with sea salt, sun-dried tomatoes, smoked suluguni and parsley; chicken wings are smoked on alder shavings and glazed with spicy sauce; rustic homemade poulard with sherry, sage, ginger and green sweet grapes is simmered in the oven.
In the new seasonal menu of Chicken Run, quail, duck, guinea fowl and ostrich from Moscow Region perform on equal terms with chicken
Ravioli in porcini mushroom consommé and burgers are prepared with duck. The stewed guinea fowl is sent to the filling for the shepherd's pie. The quail is served with pasta, parmesan and truffle oil, while the ostrich fillet is garnished with baked potatoes and garlic sauce.
Harvest in the Hills
New appetizers have appeared, including veal cheek jelly with pickled radish and rabbit liver pate. The chef himself prepares the pastrami meat delicacy: he marinates the beef, smokes it and seasons it with spices.
For cabbage soup with lamb tongue, chef Anton Kletarov has been harvesting nettles all summer
The menu was replenished with pumpkin dishes (salad with fried sea fish aphia, cream soup with smoked duck, ravioli and pastrami), meat, fish, poultry (duck with feihua, beef ribs with potatoes and chorizo, pink salmon on alder bark, swordfish with fennel and spinach cream).
Russian pickles in "To whom it is good to live"
For an appetizer, the chef suggests trying herring mincemeat with scorched onions and beets, traditional snack with home smoked lard, aspic from pork feet with cor-nishons, winter salad with smoked chicken, cancer necks and pike caviar.
The restaurant's winter menu includes dishes popular with the Russian nobility and intelligentsia over the past two centuries.
Variants of hot dishes - "Beef Stroganoff" from dairy veal with mushrooms according to the old Russian recipe and Siberian dumplings with sturgeon and vegetable salpicon with asparagus and parmesan.
Loyalty to traditions in "Aragvi"
The menu includes Odessa jellied veal and chicken, bean soup with lamb, baked eggplant, Kiev cutlet, jonjoli, fish cakes with tarragon and broccoli puree.
There are two new desserts in the sweet section: profiteroles with custard and pistachio fondant with vanilla ice cream, significant changes are expected in the near future.
Burgers at Coyote Ugly
Ruslan Nazarov And Elena Salenko, owners of the Coyote Ugly franchise in the CIS, are sure that a full-fledged menu can be created based on cutlets and rolls. Bunny burgers are being prepared in the bar's kitchen. cream sauce with champignons, beef with gorgonzola, pear and lingonberry jam, from stewed pulled beef with barbecue sauce.
New seasonal offer, winter and high-calorie, based on burgers
Paired with burgers are hot alcoholic cocktails: spicy English Charlotte, thick Pumpkin Grog and classic Egg Nog. The signature dessert Coyote Ugly is made from hazelnuts with nougat and strawberry glaze.
Spices in Max Brenner
Chocolate bars this winter offer a salad of roasted corn, sweet onions and avocado with lime.
In the desserts of the seasonal menu, homemade is in the lead apple jam. Belgian waffles are served with it - with crackers, caramel, cinnamon and ice cream
Among the drinks - warming fragrant teas, thick milkshake with taste apple pie and spicy pumpkin mocha.
Echoes of the past in Moscow Kuhmisterskaya
In the winter menu "Shuvalov's fish soup with imperial" (potatoes, onions, carrots and tomatoes in salmon, pike-perch and cod broth), herring mincemeat with veal, herring spicy salting with new potatoes and onions.
Summer salads, okroshka and botvinya gave way to hearty dishes recreated according to old Russian recipes
A special section of appetizers "Vodka Delivery" was replenished with marinated zander's heads and jellied veal tongues.
Persimmon in Limoncino
Updates have affected all sections of the menu. Several dishes with persimmon appeared - there is a healthy berry in a mix salad with duck breast and cheese in honey mustard sauce, and in the new pizza with bresaola and arugula, and pumpkin risotto with duck confit.
Chef Sergey Balashov thought over the combinations of ingredients: breaded mozzarella is deep-fried with tomato sauce and pesto, duck leg confit is served with stewed pear in demi-glace sauce with star anise and cinnamon
Among the new products are Kalamarata pasta with burata and grilled zucchini, Alpitine with squid and ta-jar olives in shrimp, caper and anchovy bisque sauce, halibut ceviche with avocado in lime-pepper sauce, fish platter in tomato sauce and halibut with sauteed vegetables and oyster mushrooms.
Asian motives in the restaurant "Meat"
This winter, Meat's kitchen is making spaghetti with crab; alder-smoked salmon, tuna and halibut; udon with beef, shrimp and vegetables; roasted lamb with mozzarella and spicy Thai soup with Chiken. The final chord is hot chocolate-glace.
Chef Alexander Byshik decided to add fish and seafood to the menu
From December 1 to cheese platter, jamon, New Zealand steak and Uruguayan rib eye are served with a glass of red wine.
Inspiration from Alsace in "Honest Kitchen"
Wine snacks appeared on the menu: mousse from young cheese with dry-cured venison and nectarine, foie gras mousse with Madeira jelly, raw smoked duck with figs and mousse of young salted cheese.
New hot appetizers are soft young cheese fried in potato shavings and marrow bone baked with fragrant Provencal herbs.
Chef and restaurant owner Sergei Eroshenko stocked up on ideas in France, where he traveled in September
The section of main dishes was replenished with baked king crab phalanx, chinook fillet under honey glaze, wild pheasant cutlets with port wine sauce, beef ossobuco in tomato and red wine sauce. For dessert - the author's version of the "Flight" cake.
Nutritionists warn: in our climate, in bitter frosts, in no case should one neglect thick and hot soup. It not only warms and saturates well, but also restores water balance, which is very important in cold weather. Soup will prevent many diseases: gastritis, colitis, cholecystitis, all those diseases that may arise due to fast food dry ration.
In winter, we cook special soups - fatty, in meat, chicken or fish broth. Such a soup is very high in calories, which is exactly what is required in winter, when a lot of money is spent on heating the body and maintaining working capacity. a large number of energy. In addition, it contains a lot of protein, and cheese, milk or cream are often added to soups, precisely in order to increase the protein value of the soup. You can’t do without protein in winter, it is responsible for heat transfer, performance and good mood.
But if you eat soup in the middle of the day, and not at night, then you can not be afraid to get fat, since soups contain a very large number of seasonal vegetables: cabbage, beets, carrots, celery, leeks, which take a long time to digest, and often for their digestion all extra calories are wasted. The liquid contained in soups helps to regulate metabolism and even regulate blood pressure.
Soups and digested much easier and better than buns. Nutritionists recommend that even those who want to lose weight eat a bowl of soup every day, not only vegetable, but also meat and fish broth. Such a soup will give a lot of strength, warm, and the feeling of satiety will last until the evening. There is even a special soup diet, during which the losing weight does not freeze and does not feel weakness and dizziness, all those "charms" that await those sitting on other "dry" diets.
Since the soup needs to be eaten every day, we have selected for you several recipes for each day of the week. They are all different, but very tasty, nutritious and healthy.
Monday
bread soup
Bread soup. From the book of Nika Belotserkovskaya "Gastronomic Recipes" Photo: illustration from the book
From the book of Nika Belotserkovskaya "Gastronomic Recipes"
Servings: 10
- 500 g smoked brisket
- 2 baguettes
- 2 l broth
- 500 ml milk
- 100 g butter
- 2 tbsp. l. mustard
- 2 tbsp. l. balsamic vinegar
- Sea salt
- Ground black pepper
Recipe Step 1. Caramelize the brisket well (fry until golden brown) in a saucepan on all sides, drain excess fat, pour hot broth or water. Boil first over high heat for 10 minutes, then cover, reduce heat and cook for at least 30 minutes more.
Step 2 Cut the baguette and brown the slices in the oven.
Step 3 Remove the pan from the heat, remove the loin from the broth, put the croutons there.
Step 4 Pour in boiling milk, cover, let the croutons swell for 10 minutes. If you want the soup to be completely creamy, drain some of the liquid.
Step 5. Put mustard, oil in the soup, balsamic vinegar(or a little lemon juice instead). Beat with a blender. Salt and pepper.
Step 6 Serve with croutons, and serve the meat separately, with mustard.
Tuesday
Winter soup with vegetables and bacon
Winter soup with vegetables and bacon. Photo: www.globallookpress.com
- 200 g bacon
- 500 g frozen Brussels sprouts
- 100 g celery root
- 2 parsnip roots
- 3 onions
- 1 carrot
- 2 garlic cloves
- 2 sprigs thyme
- 1 dried chili pepper
- 2 tbsp olive oil
- Salt and black pepper to taste
Recipe
Step 1. Peel and cut carrots and celery root large pieces. 1 onion, without peeling, cut into 4 parts. Bake all this a little in a dry frying pan (10 minutes).
Step 2 Boil 3 liters of water in a saucepan, put vegetables¸ cook for about 30 minutes.
Step 3 Parsnip root cut into cubes, 2 onions peeled and cut into cubes, bacon - rectangular slices, finely chop the garlic.
Step 4 Heat up in a frying pan olive oil and fry onion, garlic, parsnips and bacon in it. Then add thyme and chili (remove after 5 minutes).
Step 5. In strained vegetable broth shift the fried vegetables with bacon, bring to a boil and cook for 15 minutes.
Step 6. Brussels sprouts, without defrosting, throw into the soup and cook until tender. Salt and pepper 5 minutes before the end of cooking.
Wednesday (unloading day)
Winter soup for raw foodists
Winter soup for raw foodists. Photo: www.globallookpress.com
- 6 celery stalks
- 2 carrots
- 1 bell pepper
- 2 garlic cloves
- 4 tbsp peeled seeds
- Juice of half a lemon
- 3 tbsp raw-pressed butter
- 1 bunch of greens
Step 1. Pour boiling water over celery stalks and peppers, peel carrots.
Step 2. Coarsely chop everything and put in a blender, pour water to cover the vegetables. Break through.
Step 3. Pour boiling water over the seeds, put them in a blender, squeeze them there lemon juice, squeeze the garlic, salt. Punch everything until smooth.
Step 4 Serve with greens.
Thursday
Cheese soup
Cheese soup. Photo: www.globallookpress.com
- 2 chicken legs
- 2 onions
- 2 large stalks of leeks
- 0.5 celery root
- 1 carrot
- 3-4 fresh champignons
- 200 g processed cheese
- Salt and pepper to taste
- Greenery
Recipe
Step 1. Boil chicken. Throw 1 onion, 1 peeled carrot into the broth. Boil for about 1 hour. Then strain the broth, discard the onion, cut the carrots into circles, remove the meat from the bones and cut into small pieces.
Step 2 Peel the onion, cut into rings and put to fry. Cut the mushrooms, celery, then the leek to the onion. Simmer vegetables for about 15 minutes.
Step 3 Pour hot broth over vegetables coarse grater grate the cheese (if possible) or just put it in the pan, stirring to dissolve.
Step 4. Salt, pepper, hold on low heat for another 10 minutes. Turn off, serve with greens.
Friday
corn soup
Corn soup. Photo: www.globallookpress.com
- 400 g frozen corn
- 2 tbsp butter
- 4 chicken wings
- 2 eggs
- 100 g cheese
- Salt and pepper to taste
Step 1. Defrost corn, roast butter.
Step 2 Pour water, put in a saucepan chicken wings, cook until tender about 20 minutes.
Step 3 Remove the wings and puree the soup in a blender.
Step 4 Bring to a boil, pour beaten eggs into the soup, put grated cheese, salt and pepper.
Saturday
Fish hodgepodge
Fish sauce. Photo: www.globallookpress.com
- 500 g fresh fish fillet (you can take any river and sea fish)
- 250 g smoked and salted fish fillets (except for herring)
- 2 onions
- 3 art. l. tomato paste
- 150 g pickles
- 50 g vegetable oil
- 10 peppercorns
- 2-3 bay leaves
- 6-12 olives
- 6 lemon slices
- Greenery
Step 2 Peel and finely chop the onion. Fry on vegetable oil. When the onion acquires a golden color, add tomato paste to it, heat for another 2 minutes.
Step 3 cut cucumbers small cubes. Let the brine drain. Add to the onion and pasta and sauté quickly.
Step 4 Fresh fish pour 2 liters of water or fish broth, add Bay leaf and pepper, bring to a boil, remove the foam, wait five minutes and add the smoked fish. Bring to a boil, remove the foam, cook for 2 minutes.
Step 5 Add onions, tomatoes and cucumbers to the soup. Cook for 5-7 minutes. After that, add salt if necessary. Bring to a boil again. Remove from fire. Sprinkle with herbs. Cover and leave for 15 minutes.
Step 6 Throw a slice of lemon and 1-2 olives into each plate. Pour the hodgepodge, serve.
Resurrection
Pea soup
Pea soup. Photo: www.globallookpress.com
- 1 cup peas
- 1 kg beef
- 300 g hot smoked pork ribs
- 4 liters of cold water
- Black peppercorns
- 3 potatoes
- 2 tbsp butter
- 2 onions
- 2 tbsp tomato paste or 2 tomatoes
- 2 carrots
Step 1. Soak the peas overnight.
Step 2 Rinse the meat, cut into large pieces, pour cold water and put on a strong fire. Throw in a few peppercorns. Bring to a boil, remove the foam, cook over low heat for at least an hour.
Step 3. Add ribs. And then diced potatoes. As soon as the soup boils, put the peas.
Step 4. Sauté the onion in butter. Then add tomato paste or grate tomatoes. Fry 5 minutes.
Step 5 Add grated carrots to the vegetables. Fry for another 10 minutes over medium heat.
Step 6. Add the roast to the soup when the peas and potatoes are done. Bring to a boil, turn off the heat, add salt and pepper, if necessary. Let it brew for 15 minutes.
To give an idea of how many products we need per week and what categories, I photographed them:
Vegetables, fruits, herbs, mushrooms, nuts
Meat, poultry, offal, fish, eggs, milk and dairy products
Grocery and other products
| Vanilla sugar - 1 tsp |
| Mustard - 1 tsp |
| Bay leaf - 2 pcs. |
| Sesame - 1 tbsp |
| Pumpkin seeds (optional) - 10g |
| Yeast - 15 g |
| Cocoa powder - 1.5 tbsp |
| Baking powder - 3 tsp |
| Powdered sugar - 2 tbsp |
| Soda - 1 tsp |
| Wine vinegar - 2 tbsp. red |
| Semolina - 200 g |
| Wheat groats - 120 g |
| Mayonnaise - 1 tbsp. |
| Vegetable oil - 300 ml |
| Wheat flour - 1.3 kg |
| Baguette - 2 pcs |
| Rice - 340 g |
| Sugar - 450 g |
| Spaghetti - 460 g |
| Breadcrumbs - 12 g |
| Tomato paste - 75 g |
| Oat flakes - 1.5 cups |
| Lentils - 400 g |
How much did it all cost?
(February 2019)
The amount of the check is 3290 rubles. But if you count accurately, then this amount is less, since part of the food will not be eaten this week, but will be saved for the next. For example, I need 50 g of semolina for the menu. And you have to buy 900 g (the smallest package). Accordingly, if we consider the cost of only those products that are needed on the menu, then we get 2,745 rubles.
Yes, yes, I am a fan of calculations and I have a special plate with macros that automatically calculates all this. Come to the training - I will share.
I spend 5,000 rubles a week on groceries. Where do the remaining 2600 rubles go?
Part 2. Products that do not need to be cooked - 2081 rubles
Of course, the dishes on our menu are not the only things we eat. Another significant part is made up of finished products (for example, bread). Or foods that do not need to be cooked: fruits, cottage cheese, tea, etc. They spend another 2081 rubles.
Part 3. Unforeseen expenses - 174 rubles.
As life shows, you should always have a reserve for unforeseen expenses, which, no matter how you plan, will definitely happen. In my weekly budget, this reserve is 174 rubles.
Of course, the prices in your city may differ from the prices in mine (St. Petersburg). But if you take my menu as a basis, you can also meet the amount of about 2800 r for a week (what you need to cook). And the rest - to taste and desire.
And one more note. You can make an even more economical menu than mine: replace beef with pork, do not buy expensive fruits in winter (we have them on the menu every day), reduce the amount of dairy products. But for me it will already be a transition beyond where it ends proper nutrition and the unhealthy economy begins.
Therefore, I repeat once again. I do not insist that my menu is the best economy menu in the world. And I do not pretend that this is the most dietary and balanced menu.
My menu is about the balance between “healthy” and “thrifty”. This is about the choice that millions of women around the world make every day: how to feed their family tasty, healthy and at the same time not expensive.
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41 comments »
Catherine: | March 9th, 2018 | 9:35 am
Daria, good afternoon!
A very useful invention! Can you tell me where the cooking methods are? The same pies or boiled beets in salads? How is it added tomato paste Just? Thank you
Answer: Ekaterina, all the recipes are on the site. They can be easily found by searching, see in detail the preparation.
Alia: | February 16th, 2018 | 4:21 pm
Thank you, Daria, for the most interesting site and help to all mothers and housewives!!! Very informative article!!! How has your menu changed today? I would love to read! On the site for a few more days, only to know, I'm completely delighted))
Answer: Alia, thank you for the great review!
Elena: | June 25th, 2017 | 4:32 pm
Tell me, on the card is the calculation for how many servings?
Answer: Elena, for 4 servings.
Marina: | August 10th, 2016 | 11:56 am
spasibo za horoshie advice!
Answer: Marina, thanks for your comment! Use on health! :)
Victoria: | March 15th, 2016 | 7:20 am
Daria, thank you very much for answering my question.
I will regulate the moments with fruits and additives. So far, I’ve only been cooking the menu for the second week (although I’ve been grazing on your site for 3 years for a long time), I haven’t quite gotten used to the volume of cooking yet.
Your tips and ideas are very valuable to me and I try to use them, but I correct them for myself.
I like the recipes and so far there has not been a single misfire :) everything I tried to do - EVERYTHING turned out.
Thank you!!!
Answer: Victoria, I am very glad that you liked the menu system, and that you and your family liked the site's recipes. Bon appetit!
Darinka: | March 10th, 2016 | 8:46 dp
Daria, thanks for your work. I don't like to cook and subscribed to your site for this reason. And now I’m overjoyed, I get so much inspiration from you and pleasure from cooking.
Our family is all mixed (we eat milk and fish) vegetarians, two adults and three children. Naturally, we would like to see more dishes without meat, although I have already adapted to replace it with fish in some dishes.
Thank you.
Answer: Darina, thank you! We have a fairly large section on the site. meatless dishes, as well as vegetables and side dishes. I hope you find among these recipes those that will become your family's favorite.
Victoria: | March 10th, 2016 | 5:46 dp
Tell me, how do you solve the problem with additives? For example, I cooked 8 servings (for 2 times), and someone from the family wanted an additive and it turns out that 3 servings will remain, not 4.
And as a question with fruits, for example, I entered apples on the menu for Thursday, for example, there are still apples on the menu for the pie. But the child wanted an apple on Monday and Thursday, as a result, there were not enough apples for the pie on Saturday.
Do you buy more or change the menu for Saturday depending on the products available?
Answer: Victoria, everything is simple here: if you want an additive, then you haven’t eaten enough. Then you can get something else from the refrigerator or freezer and offer to eat so that there is a feeling of satiety. As for fruits, the choice is simple: either give the child an extra apple, and either replace the dish on Saturday or buy additional apples. Or, as is customary in our family, explain that apples are needed for cooking other dishes. And if you want fruit, then you can eat not an apple, but, for example, a banana. In our family, everyone is accustomed to this, both adults and children - before taking something from the refrigerator, they ask if it is possible. Because I am in charge of the kitchen, and I determine which products to use in which period of time.
Elena Kalinina: | March 5th, 2016 | 8:29 dp
thanks Dasha!!!
We got even more economical, all our vegetables, a lot of frost
Answer: Elena, yes, their blanks are very helpful.
Julia: | February 6th, 2016 | 11:53 am
Dashenka, thank you so much for this invention. All week we eat according to your menu and are simply delighted. You don't have to worry about what to cook. And food is always in the fridge, for the whole week. Very comfortably. And there is no need to waste time counting the necessary products, everything is done for us. Thanks again for your work. And there is a question - is it possible to get such a menu for every week? Well, we really liked it.
Answer: Julia, we now have 2 economical menus - and
Alena: | February 5th, 2016 | 8:08 pm
It’s complete nonsense. A family. Where there are 3 adults, physically working men, you can’t feed this. And where is the savings? It turns out 20,000 a month just for food. It takes me much less, and the diet and bigger and tastier more satisfying.
Answer: Alena, a family with three adult men - perhaps. This is the menu that suits my family.
Alina: | February 5th, 2016 | 5:29 dp
Dasha, when do you cook breakfast, do you get up early or early? In general, my husband doesn’t have a second for lunch, so I think he can increase the portion of the cooked second to serve him at lunch, but then the same dish for dinner ((or have two side dishes in stock if it is not a combined dish (pilaf, spaghetti). For us, the main problem is to have more variety, not without savings of course). .So far the problem is that, for example, I cook a pot of soup and I don’t even know how many servings there are, only for about 2 days, and it happens that we eat up on the third (
Answer: Alina, breakfast - when. A casserole, for example, can be cooked the day before, porridge can be entrusted to a slow cooker or quickly cooked in the morning. Yes, different side dishes and cooking a little more is really a way out.
Julia: | February 1st, 2016 | 6:53 pm
for me and my family (husband, cat, two children of three and seven years old) this menu is somehow hungry. I have nothing against it morning porridge, but it also has a sandwich with cheese and butter - then ok. Dinner is generally dull. Even the youngest child for lunch after soup (which is either with poultry meat, or with meatballs, or fish, or vegetable with sour cream) asks for something for the second. Cutlet or pancakes. Lunch, consisting of one soup - a little like a full meal, you need something for the second. An afternoon snack with a full meal is an apple, banana or orange. No complaints for dinner
Answer: Julia, for lunch - soup and vegetable salad according to the season. Every family has its own eating habits. This menu is certainly suitable for my family.
Elena: | February 1st, 2016 | 8:00 am
This is such an unusual diet for me! Three days I live on it .... Reminds me of my ex-nanny. She is an Armenian, a great hostess. My husband and I decided to buy an apartment, we saved a lot. Her expression: “the main thing smells like meat and okay!”. Now I understand what she meant. But I liked it! And then we really eat too much meat.
Answer: Elena, yes, this is one of the ways to save money.
Evgenia: | January 31st, 2016 | 8:53 pm
Interesting! I didn’t understand only where the products for complementary foods for the youngest child
Answer: Evgenia, there is a mixture in the photo, and also what we ourselves eat, only in the teeth: banana, apple, cottage cheese, soup, vegetable puree, meatballs, etc.
Olga: | January 31st, 2016 | 5:11 pm
Dasha, please tell us how you feed your youngest child? I understand that the GW has already been rolled up, and besides the mixture - purees from the store? Or do you do it yourself? Or do you just feed from the table?
Answer: Olga, a mixture for sleep and at night, and during the day what we ourselves eat is just too tough: banana, apple, cottage cheese, soup, vegetable puree, meatballs, etc.
Catherine: | January 31st, 2016 | 4:20 pm
Thanks for the good advice! They make housekeeping easier! I love when everything is in order.
Although I have a slightly different policy. I never save on cheese, butter, sausage, because there are too many counterfeit products now. I focus on inspections by Roskomnadzor and other similar organizations. It's better to overpay than eat soy and chemicals. Plus I add something like avocados and others to the diet useful products, prices for which sometimes bite. You can once again not buy a blouse of some kind than to eat badly.
As for drugs, I don't see anything wrong with that. All familiar doctors and pharmacists confirm that the expiration date of medicines is specially underestimated by six months so that people who do not really follow it do not get poisoned.
Answer: Catherine, thanks for the comment!
Elena: | January 31st, 2016 | 1:58 pm
About shopping with children. Perhaps someone will find it useful. We have a family of a teacher and a psychologist, therefore, without prejudice to the psyche of children, the following scheme was devised - a day of hazards (in our case, this is Friday). On this day, children can choose any sweet for themselves, but only on this day and only one. On other days the assortment confectionery mom installs. It started, however, not because of pedagogical or economic considerations, but because of children's allergies. So, now the children happily rush to the shelves with sweets in the store, examine them and at the end say: “I will buy you on Friday”)))) Of course, they didn’t immediately agree with this, but somewhere in 3-4 no problems for a month
Answer: Elena, thanks! Great way.
Natalia: | January 30th, 2016 | 7:07 am
And where in the south of Moscow or the Moscow region are there wholesale depots ??
Olga: | January 29th, 2016 | 10:41 pm
Thank you for such great work. The menu impresses me with an abundance of pastries, it doesn’t work for me in any way, even in a bread machine the bread never turned out. The only thing that confuses is salads for two days. I think that vegetable salads On the second day they were not tasty at all.
Answer: Olga, of course, this is a menu that suits my family specifically. You can customize it to suit your needs. And salads can be made every day. It does not take a lot of time.
Marina: | January 29th, 2016 | 9:03 pm
Thank you! Everything is detailed. Each family has its own preferences, after all, it is interesting to read and adopt something for yourself) In St. Petersburg, and in other cities, there are probably wholesale markets - from where everything is taken to shops and shops. There prices are many times lower, the products are still the same, even fresh, not lying in stores. One on Sofiyskaya, the other on Piskarevka. We buy boxes and boxes there and divide it into our family, my brother's family and my mother. Or buy together with friends. Although they themselves ate a box of persimmons in the fall in a few days, assistants are not needed in this)
Answer: Marina, thank you for your experience!
Anfisa: | January 29th, 2016 | 9:02 pm
As for me, 5 people and 20,000 per month is the most! Daria, well done for sharing this information. We are also 5 people. We tried to eat at 16,000 a month, it turned out to be not enough. They added 1000 a week, that's it. We are lovers of meat and milk))))) You can't save a lot on this.
Answer: Anfisa, thank you! Nice to meet someone with similar tastes :)
Natalia: | January 29th, 2016 | 8:42 pm
The menu is very good, although it does not suit us, because everyone works, for example, soups are only on weekends, on weekdays the child eats in the garden, and we are at work. But one question remains - where is dinner on your menu? Or is it just a list of dishes, but they are distributed differently throughout the day? It’s just that if I offer my family a salad in the evening, they will eat me for dinner instead :)
Answer: Natalia, we have soup and salad for lunch, dessert for afternoon tea, and a second course with a side dish for dinner. We have enough :)
Tatiana: | January 29th, 2016 | 6:07 pm
All this is interesting, but how to live deliciously on 1,500 rubles a week?
Answer: Tatyana, it all depends on how many people are in your family, whether there are preparations, a subsidiary plot, in which city you live ... Of course, it all depends on the amount you need to meet, but you can always come up with options.
Ira: | January 29th, 2016 | 4:14 pm
Daria, thanks for the inspiration! Once again I am convinced that the plan is everything! Without a plan again throwing and a lot of wasted money. I have a question: how do you manage to work with three children at home? I can only when they sleep, and this is three hours a day at most
Answer: Irina, we alternate with her husband :) He takes care of the children - I work. If he works, then I take care of the children. Older children play a lot with each other, and this is a big advantage of a small age difference.
Inna: | January 29th, 2016 | 2:24 pm
As I understand it, such a menu at the moment is somewhere due to the move, Daria always has a lot of different frosts. I, following the example from the site, froze, tomato puree from fresh tomatoes, just now I’ve seasoned cabbage soup, zucchini frozen since the summer lie and are used), bell peppers-on New Year-hashloma reminded me of summer stunningly, I had greenery, but the light was turned off before it could freeze, it got spoiled. And as for milk, this is individual - we also have three children - it takes from a liter to three a day, even if you have a cow backwater ... a kilogram of cottage cheese and sour cream per week .... And a liter of kefir a day for sure, I can’t do without it - this is dinner, well, the family for the company. And guess what gift from uncle for the New Year made a splash and overshadowed all the others - a huge head of CHEESE - ate for a month and praised! I tried to bring the consumption of dairy products to a reasonable level - sad faces, slamming the refrigerator door, inspecting the pantry, there is nothing to eat. Now we are trying to take low-fat milk, cottage cheese too, but I will butt heads with cheese - they eat too much. I won’t say about the harm of milk, my husband grew up without mother’s milk on diluted cow’s milk, he can drink anything, I also grew up on kefir — if I don’t drink it, my stomach starts to hurt, I was on a tour in Italy, three days later I combed grocery stores like a drug addict Rome on the subject of at least yogurt (According to my children, I also won’t say that they suffer from milk, maybe due to the fact that athletes live with loads?
Answer: Anna, thanks for your comment! Yes, of course, every family has its own dietary habits.
Nectunt: | January 29th, 2016 | 11:34 am
Dasha, with moving!
Answer: Thank you! :)
Tatiana: | January 29th, 2016 | 11:32 am
Elenna: | January 29th, 2016 | 11:16 am
Watch and admire! Thank you so much for your advice, it really helps. We also have 3 children (8, 6 years and 9 months old) and my husband “got hooked” on a raw food diet with elements of vegetarianism, so there were a lot of expenses and the worst thing was “malnutrition” and expired spoiled food. But now everything is much better!
Answer: Elenna, thanks! I am glad that our advice helps you to manage your household rationally :)
Anna: | January 29th, 2016 | 10:31 am
Thank you. I like everything except milk plastic bottles. It is usually more expensive, and not environmentally friendly, if anyone thinks about it. Mayonnaise I also cross out
Answer: Anna, thanks for the comment!
Elena: | January 29th, 2016 | 10:15 am
Thank you for such detailed calculations! You can immediately see what and how much money is spent, you can adjust the costs. Are the prices in the table up to date? I live in Primorsky Krai and many of our price tags are 2 times higher!
Answer: Elena, thanks! Prices are valid for January 2016 in St. Petersburg.
Marusya: | January 29th, 2016 | 10:01 am
Super! Looks like mine. Only we have more flour - we bake bread ourselves, and milk - cottage cheese and yogurt are also homemade. It takes a lot to feed a child at school - about 2500 per month (breakfast and lunch), they are not allowed to carry it with them.
And on the use of expired ... Something our TV personalities completely sold out to pharmaceutical companies - they even want to sell the expired (((((((.
Answer: Maria, thanks for the comment!
Gulnara: | January 29th, 2016 | 9:28 am
Daria, you are just brilliant! It is incomprehensible for a mother with three children to do such a huge job.. You give a lot of great ideas and great motivation! Thank you! From a grateful reader
Answer: Gulnara, thank you!
Natalia: | January 29th, 2016 | 9:23 am
And I live alone. I love to cook, but I don't have breakfast. I practically don’t eat cheese, milk and fruits (rarely) - I don’t like it. I live in Moscow and spend 7,000 rubles a month on food (soups and main courses, pastries). I am an accountant and I keep my home cash desk, I know exactly where and how much I spent. I eat tasty and varied.
Answer: Natalia, thanks for your comment!
Tatiana: | January 29th, 2016 | 9:18 am
Julia: | January 29th, 2016 | 9:17 am
To this savings, you can add one more. I live in Moscow, there are periodically “sales” of products. We usually track them on the websites of nearby hypermarkets, and as soon as they “throw away” something actively consumed in our family (and even stored in the freezer for a long time), we run and collect with a margin (within reason, of course). But it is necessary to check the quality (if meat) and the expiration date (you never know). In general, we only take groceries. The result is tangible savings without harm to health and infringement of oneself. Naturally, the menu partly depends on what we managed to buy (if cottage cheese, add more cottage cheese dishes, if milk is dairy, if vegetables are vegetable, meat / fish / chicken perfectly “winter” in the freezer until needed). The menu is constantly rotated, because. the assortment of “sales” varies, but, of course, is not limited to products “at a discount”.
Answer: Julia, thank you for your experience!
Laura: | January 29th, 2016 | 8:45 am
Dasha, thank you very much, I'll try.
Answer: Laura, I'm glad you like it. Tell us about your impressions?
Anna: | January 29th, 2016 | 8:42 dp
Thank you, Daria. But you can’t feed adult men with such dishes. This menu is more for a children’s table
Answer: Anna, yes, this menu is suitable for my family: me, my husband and three daughters.
Marina: | January 29th, 2016 | 8:42 dp
This month, I specifically started saving and counting. There are 2 adults, 2 children and 1 child in our family. It took 10 thousand rubles. (month not over yet)
I was shocked!!!
I used the tips from the article: buy products from the list once a month, go to the store less often, do not go to the store with children.
We are now in a transitional period for a healthy diet (because the average person has a strong allergy) We do not buy: dairy products, meat (only homemade from the village), white bread, pastries (only homemade), sweets
Answer: Marina, for starters just fine, you are on the right track. If you have any questions, write to me, I will be happy to help and tell you more about how and what I do.
Tatiana: | January 29th, 2016 | 8:41 dp
THANKS A LOT!!!
Marina: | January 29th, 2016 | 8:38 dp
Daria, thanks! What are the kids doing at home? how do you manage to work?
Answer: Marina, my husband and I alternate :) He also works at home. He takes care of the children, I work. If he works, then I take care of the children. Older children already play a lot with each other, and this is a big advantage of a small age difference.
Tatiana: | January 29th, 2016 | 8:27 am
Not bad! Protein is well balanced almost all days, varied and not much in volume. We have two competitive athletes in our family, it takes three times as much fish and meat, milk and cottage cheese. But it turns out boring and monotonous. I really liked the menu color, texture, shape.
Answer: Tatyana, thank you! :)
