Алекс Рэй - Alex's Kitchen

1 piece

MAYONNAISE

2 tbsp

KETCHUP

2 tsp

ROMAN LETTUCE

six leaves

OIL(FOR FRYING)

1½ tbsp

SALT

0.5 tsp

PEPPER

0.5 tsp

For cooking and setting hamburgers, you should:

mix minced meat, salt and pepper thoroughly, and form three cutlets

NOTICE: press every cutlet in the centre: they will stay flat when fry

pour oil into a frying-pan and heat it

fry cutlets for five minutes from one side, then turn over and fry for more five minutes from another side

take burgers away from frying-pan and put them on a plate to flow oil down

cut onion and pickled cucumber into thin rings, tomato into six rings

NOTICE: be careful with the knife when cut vegetables!

mix mayonnaise and ketchup

cut bread rolls across

smear lower halves of rolls with ketchup and mayonnaise mix

tear three leaves of lettuce and put onto lower halves of rolls

put some onion rings

place two tomato rings on each half of roll

put burgers, then pickled cucumber rings and cover these with upper halves of rolls

lay dish with the rest of lettuce and put hamburgers on it

NOTICE: if you put a slice of some cheese (cheddar, for example) on a burger you will get cheeseburger

OLIVIER SALAD

Olivier, or Russian salad is a famous dish invented in Russia. This legendary salad associates with New Year: overwhelming majority of Russians makes it especially at this holiday. Its inventor, however, was born in France: Lucien Olivier came to this country as a chef in Moscow restaurant ‘Hermitage’. All visitors ordered this salad, and everybody tried to guess what it consisted of, but with no success.

First Olivier’s recipe was issued in 1894, and there was nothing of the kind of a modern course. Fried hazel-hen, capers, crawfishes, Cabool sauce – have you ever seen them in Russian salad? I haven’t, too; but I’m sure that Olivier’s salad in its usual way is worse not at all. So, let’s make it now!

For Olivier’s, or Russian salad you need:

TINNED GREEN PEAS

1 piece (usually 300-350 g)

EGGS

6 pieces

PICKLED CUCUMBERS

1 piece

(when you have pickled gherkins, take 4 pieces)

CARROTS

2 pieces

MAYONNAISE

150 g

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