Tomato Sauce Requires: 3 tbsp. olive oil, 1 tbsp. minced garlic, 2 cups softened tomatoes, 1/2 tsp. dried rosemary, 2 tbsp. finely chopped fresh basil, freshly ground pepper, salt, according to Pannochka, an Internet publication for girls and women from 14 to 35 years old. net Preparation Heat oil in a saucepan and add garlic. Cook quickly while stirring. Add tomatoes, rosemary, salt and pepper. Bring to a boil and cook, stirring occasionally, for about 15 minutes. Add basil and serve hot. This makes a total of 1 1/2 cups.

Homemade ketchup Required: 450 g canned tomato paste, 1/2 h. onion powder, 1/4 tsp. garlic powder, parsley, dill, basil, 1/2 tsp. black or red pepper.

Preparation Stir the tomato paste with chopped herbs, pepper. Add any spices if desired. Mix well. Dilute with water as desired.

Mushroom Sauce Requires: 1/2 cup olive oil, 2 cups sliced \u200b\u200bfresh mushrooms, 1 cup wheat flour for baking, ground pepper, 4 cups 2% milk, 2 tbsp. soy sauce.

Preparation Heat 1/4 cup oil in a large saucepan. Place fresh mushrooms in the same saucepan and cook for 3 minutes, until slightly darkened but firm. Add remaining butter, flour and pepper, stir. Simmer the mixture until a nutty smell appears.

Mix soy sauce and milk together. Slowly pour the mixture into the mushrooms and flour, stirring constantly. Simmer over low heat, stirring all the time, until the mixture thickens and comes to a boil. Remove from fire immediately. Chill and refrigerate. This sauce will keep in the refrigerator for at least 4 days..

Soy Tomato Sauce Requires: 2 tomatoes, 1 tbsp. light soy sauce, 1/2 tsp. ginger powder, 1/4 tsp. garlic powder.

Mash the tomatoes until smooth. Combine all ingredients and mix well.

Desserts Apple-pear compote (10 cups) Required: 1/4 cup fresh lemon juice (2 lemons), 6 large ripe but firm pears (about 1.3 kg), 4 apples (900 g), 1/2. sweetened fruit paste for sandwiches, 2 tsp. grated lemon zest.

Preparation Boil water in a stainless steel or glass saucepan. Place pears and apples in boiling water and close the pan with a lid for 2-3 minutes. Add the rest of the ingredients. Cook for another 5 minutes. Serve hot or chilled.

Protein Popsicles Required: 450g assorted fruits, 1/2 cup frozen juice concentrate, 1/4 cup honey, 1/2 tsp. vanilla.

Preparation Stir all ingredients until smooth, pour into standard ice cream molds. Freeze until solid. Each Ice Cream Contains 2.5g Protein. Makes 8 servings.

Salad Dressings Red Garlic Requires: 2 fresh tomatoes, 1/4 cup finely chopped onion, 4 cloves of garlic, 1/4 cup red wine vinegar, 100 g basil and parsnips.

Preparation Mash the tomatoes until smooth, finely chop the garlic and herbs, mix with vinegar and onions, add spices and salt to taste.

Creamy Mustard Required: 1 medium cucumber, 1 cup low-fat yogurt, 1 onion, 1/2 lemon juice, 50 ml olive oil, 1 tbsp. mustard, fresh parsnip and dill, 2 cloves of garlic.

Preparation Peel the cucumber. Heat the oil, stir the mustard powder in it. Finely chop the cucumber, onion, herbs, garlic, mix with lemon juice and mustard oil.

Green Garlic Dressing Required: 2 cucumbers, 1 cup soy mayonnaise, 1 small onion, 2 garlic cloves, 150 g dill and parsnips, 1 tbsp. mustard, 1 tbsp. soy sauce, 150 ml lemon juice.

Preparation Finely chop cucumbers, onions, garlic, herbs, mix with lemon juice, mustard and soy sauce, add salt and spices to taste.

Sweet Dill Dressing Required: 1 tbsp. mustard, 50 g apple cider vinegar, 1 clove of garlic, 50 g honey, 100 ml water, fresh parsnips and dill, a little crushed pepper.

Preparation Chop the garlic and herbs, mix with other ingredients until smooth.

Ginger Peanut Dressing Required: 200 ml olive oil, 200 ml water, 2 tbsp. fresh lemon juice, 2 tbsp. honey, 2 tbsp. grated ginger, 1 clove of garlic, 50 ml natural peanut butter, finely chopped parsnips.

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