Recipes From Lyubov Uspenskaya, Including Turkey Cutlets, Photos And Videos

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Star recipes: delicious dishes from Lyubov Uspenskaya

Lyubov Uspenskaya is not only a famous singer, known in Russia and America as a performer of urban romances. She is also a talented culinary specialist who has an impressive collection of original recipes. All dishes prepared by Lyubov Uspenskaya are distinguished by a well-thought-out composition and low calorie content.

Content

• 1 Tender turkey cutlets
• 2 Dorada on a pillow of stewed tomatoes
• 3 Olivier with shrimps and celery

Tender turkey cutlets

The turkey breast contains only 84 kcal per 100 g. It produces delicious and very healthy dishes, rich in easily digestible protein. Lyubov Uspenskaya offers her own recipe for turkey breast cutlets, which are steamed and suitable for dietary nutrition.

Products for making tender turkey cutlets:

• 500 g turkey breast fillet;
• 1 egg;
• 100 g fresh dill, parsley and green onions;
• 1/2 tsp favorite seasoning for cutlets;
• salt and pepper to taste.

Recipe for making tender turkey cutlets:

1. Cut the turkey breast into medium-sized pieces.

   

   The turkey breast must be skinned before slicing

2. Turn through a meat grinder, turning the fillet into minced meat.

   

   Minced turkey breast can be double-cooked and half frozen for future use

3. Chop fresh parsley, dill and green onions.

   

   Fresh herbs are a source of vitamins and minerals

4. In a bowl, combine the minced turkey breast, chicken egg and herbs. Add seasoning for cutlets, salt and black pepper. Stir well with a spoon or hands.

   

   Cutlets, due to the addition of greens, increase their nutritional value

5. Form neat cutlets from minced meat and place them in the bowl of a double boiler. Steam the dish for 20 minutes.

   

   Turkey breast cutlets are quick and easy to cook

6. Serve tender turkey cutlets with a vegetable salad or a light side dish of stewed vegetables.

   

   Delicate and very juicy - turkey cutlets will appeal to all household members

I tried to cook turkey cutlets according to Lyubov Uspenskaya's recipe just yesterday. I can say for sure - now this will be my favorite dish! Very tender, light and low-calorie, these cutlets are prepared simply and very quickly. No need to soak bread or crackers, no need to fry onions. It is enough to mix the minced meat with herbs and an egg and place in a double boiler - and dinner or lunch is ready!

Dorada on a pillow of stewed tomatoes

Dorada has dense white meat with a delicate delicate aroma. It goes well with tomatoes, forming a delicious tandem. Lyubov Uspenskaya proposes a recipe in which the fish is not fried in oil, but stewed on a pillow of tomatoes, saturated with their aroma and taste. You should not take frozen fish, the most delicious dish is prepared from a chilled product.

Products for dorada on a pillow of stewed tomatoes:

• 2 dorado;
• 4 tomatoes;
• 3 tbsp. l. olive oil;
• salt and freshly ground black pepper to taste.

Recipe for cooking gilthead on a pillow of stewed tomatoes:

1. Cut the tomatoes into cubes.

   

   Tomatoes should be taken with a reduced juice content and with dense pulp

2. Heat olive oil in a skillet.

   

   Olive oil goes well with tomatoes

3. Stew the tomatoes under the lid until soft, adding salt and black pepper to taste.

   

   Do not cook tomatoes for more than 15 minutes

4. Cut the fish into fillets, leaving the skin, but removing the bones and fins. Mash the stewed tomatoes with a mashed potato press or beat in a blender until you get a sauce with large pieces. Place fish fillets on top of tomato sauce and cook covered for 7-10 minutes.

   

   Cutting dorado on the shoulder even for a novice hostess, it is enough to have a sharp knife

5. Dorada fillet stewed on a tomato pillow turns out to be very tender and juicy. It can be served with chilled white wine.

   

   Dorado fillet on a tomato cushion should be served hot

Dorada according to the recipe of Lyubov Uspenskaya I prepare for the holidays. The dish is very simple, absolutely not stressful in cooking, and the result is excellent. Guests always compliment me when I serve up a hot dorado on a tomato cushion. I tried to cook sea bass, and cod, and even mackerel in this way. Tomatoes with olive oil are a great combination that goes well with sea fish.

Olivier with shrimps and celery

Olivier's star recipe differs from the usual version in that it does not contain potatoes. Because of this, the dish contains fewer calories and has an original taste.

Ingredients for the Olivier salad according to the recipe of Lyubov Uspenskaya:

• 200 g of peeled shrimp;
• 2 tbsp. l. olive oil;
• 1 clove of garlic;
• 1 large celery root;
• 1 large carrot;
• 3 eggs;
• 2 fresh cucumbers;
• 200 g frozen or fresh green peas;
• 100 g mayonnaise;
• salt to taste;
• fresh herbs and 8-10 tiger shrimps for decoration (2 pcs per serving).

Shrimp and celery salad recipe:

1. Heat olive oil and add chopped garlic clove and peeled shrimp to it. Fry for 3-5 minutes, stirring all the time. Then cool to room temperature and chop into small pieces.

   

   The fire should be medium, on a large garlic will begin to burn

2. Peel and cut the celery root into cubes. Throw them in salted boiling water and cook until soft. Then drain the water and let the celery cool.

   

   Boiled celery root tastes like boiled potatoes

3. Pour boiling water over the green peas, add a pinch of salt and cook for 5–7 minutes.

   

   To keep the peas bright in color, you can add a pinch of baking soda to the water.

4. Peel boiled carrots and chop into cubes.

   

   Boiled carrots are easy to peel with a fruit knife

5. Chop the boiled eggs into cubes.

   

   Eggs with a bright yolk will make the salad more appetizing

6. Finely chop the cucumber.

   

   Juicy cucumber will give the salad a fresh aroma

7. Defrost the tiger prawns and add salted boiling water for 2 minutes, then remove from the water and peel off the shell and tail.

   

   Especially carefully clean out the digestive tract, which is on the back of the shrimp.

8. Put the salad in a portioned culinary ring and form a turret. Garnish each serving with fresh dill and parsley and place two tiger prawns on top.

   

   Olivier with shrimps according to Lyubov Uspenskaya's retset can also be served on a large platter, garnished with herbs and tiger shrimps

The recipes of Lyubov Uspenskaya captivate with their sophistication and at the same time simplicity of preparation. No complicated culinary tricks or exotic spices, just affordable products. In the event that it was not possible to buy dorado, it can be replaced with any sea fish, and it is permissible to use marinated shrimps or as part of a seafood cocktail.