Sample Dinner Menus

Steak

It is not mandatory for a dinner menu to include a salad, appetizer, main course and dessert. Usually, most homemakers only make this many dishes when they are expecting guests. In truth, a 4-course menu is a bit much when talking about a dinner for 2 people.

This of course shouldn't stop us from spoiling our loved ones at home with a few unconventional recipes - we can make just one dish that turns out so delicious that the absence of an appetizer wouldn't even be noticed.

Here are 2 sample dinner menus, each containing 1 main dish. One of them has a dessert, while the other has a salad. And here are the recipes:

Let us begin with the recipe for the salad. You will need 14 oz of beetroots, the juice and rind of a lemon, 2-3 tbsp finely chopped parsley, 2 tbsp toasted sesame seeds, salt and black pepper.

Beetroots

First peel the beetroots and then grate on a course grater. Then add about 1 tbsp lemon zest, finely grated, as well as the lemon juice. Throw in the parsley, ground black pepper and salt and stir. Leave the salad in the fridge for half an hour, then distribute into plates and sprinkle on sesame seeds.

The main course is super easy and exquisitely delicious, plus it is ideal for the winter months.

Ingredients: 2 lb pork, leeks, oil, 2 tsp paprika and salt. The leeks should have at least 10 stalks - chop them into round slices and put them in heated oil to the already slightly fried pieces of pork meat. Let them simmer a bit more and add the spices, serve the dish warm.

Meat

Our second menu begins with the main course but this time we have chosen a vegetarian recipe. To make it you will need 3 medium-sized eggplants, 4/5 cup rice, onions, 3 tomatoes, black pepper, parsley, salt and oil.

Wash the eggplants and cut them in half, then leave them for half an hour in salted water. Once you remove them, wash them again and dry them.

Next, fry them in a saucepan until softened and use a small spoon to make a depression in each half. In a separate container, fry the onions, add the rice and season with black pepper, salt and parsley at the end.

Fill the eggplant halves with the mixture and arrange them in a pot, containing tomato juice - cover the eggplants with a few tomato pieces, as well as a piece of butter. Let the dish simmer on low heat for half an hour.

The dessert is quick and easy to make - combine 4/5 cup of flour and 2/5 cup of sugar. Add 4 eggs to them and stir until the blend becomes homogeneous, then put in 2 tbsp of melted butter.

Stir and begin to gradually pour in milk - 4 1/5 cups of it total. Finally put in the vanilla - stir the mixture until completely smooth, then distribute it into a buttered tray. Bake for about 35 to 40 min. in a low oven. Serve cooled.

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