Salad from spinach, raisin and pine nuts
Ingredients:
Spinach fresh — 500 g
Raisin — 50 g
White loaf — 2 pieces
Olive oil — 3 tablespoons.
Pine nuts — 25 g
Garlic — 2 cloves
Black pepper — to taste
Salt — to taste
Preparation:
1. Prepare ingredients.
2. Fill in raisin with boiled water and leave for 10 minutes.
3. Remove tails from spinach leaves. Wash and give to flow down to all water.
4. Cut bread in cubes.
5. Fry bread cubes in 1 tablespoon of olive oil to golden crust, then shift to paper towel that excess fat was absorbed.
6. Slightly fry pine nuts in the same frying pan. Shift them to paper towel.
7. Merge water from raisin and dry it on paper towel.
8. Small cut garlic.
9. Add 2 tbsps of olive oil to frying pan, slightly fry garlic.
10. Add nutlets to garlic. Mix.
11. At once add spinach. Extinguish, all the time mixing, about 1 minute. It is necessary that spinach became slightly soft. Do not peretushit it.
12. Shift frying pan contents in plate. Add raisin and it is good, but accurately mix.
13. All! Lay out salad on plates and add toasts. Accurately mix and at once give to table.
Bon appetit!
Vegetable salad with shrimps
Vegetable salad with shrimps
Preparation time: 15 minutes
Ingredients:
Cucumber — 2 pieces.
Cherry tomatoes — 5 pieces.
Carrots — 1 piece.
The shrimps (cleared, boiled) — 200 g
Desi — 20 g
Hard cheese — 20 g
White wine (dry) — 2–3 tablespoons.
White loaf — 2 pieces
Vegetable oil — 2 tablespoons.
Lemon juice — 1 tablespoon.
Lettuce leaves — 1 bunch
Fennel — 1/2 bunches
Salt to taste
Pepper (black, ground) to taste
Preparation:
1. Prepare ingredients.
2. Wash out lettuce leaves cold water, cut or dig hands. Put on plates.
3. Cut cucumbers thin straws.
4. Add the cherry tomatoes cut on halves to salad.
5. Add the carrots cut by strips.
6. Cheese it is thin cut and add to salad.
7. Dry bread in toaster, remove crusts and cut in average cubes. Add toasts to salad.
8. Shrimps fry with addition of desi a little, pour in white wine and extinguish 1 minute.
9. Add to salad of shrimp and small cut fennel greens.
Add salt, black svezhemoloty pepper, sesame and fill salad with vegetable oil and lemon juice.
At desire it is possible to prepare gas station for salad and on mayonnaise basis.
Bon appetit!
#салатurecepti
Salad from tomato
Salad from tomato
Ingredients:
Tomato of 3 pieces;
Paprika of 1 piece;
Onion of 1 piece;
Hot pepper of 1 piece;
Basil of 8 leaves;
Garlic 2 cloves;
Parsley bunch;
Olive oil of 3 tbsps;
Oil of grape seeds of 1 tbsp;
White wine vinegar of 1 tbsp;
Juice of lime of 1 piece;
Olives handful;
Salt to taste;
- Pepper to taste;
Preparation:
1. Preparation time - 10 minutes
2. Preparation of gas station:
Mix 2 types of oil and vinegar.
3. Squeeze out garlic there, small cut leaves of basil and add to oil. Clear pepper of grains, small cut and add to oil (who does not love sharp, pepper can be not added).
4. Well mix everything and clean aside to be drawn.
5. Cut tomatoes in cubes.
6. Cut in cubes paprika, small crumble onions and parsley. Add to tomatoes.
7. Accurately mix two forks. Salt, pepper, accurately mix.
8. Add the drawn oil. Well mix.
9. Before giving cut olives, add them to salad, then from above sprinkle salad lime juice a little.
Bon appetit.
#салатurecepti
Rice with boiled pork
Rice with boiled pork
Ingredients:
Rice of ready 3 cups;
Boiled pork of 500 g;
Onions of 1 piece;
Raisin of 2 handfuls;
Sauce of soy 100 ml;
The black pepper ground to taste;
Vegetable oil of 1 tbsp;
Apple of 1 piece;
Preparation:
1. Preparation time - 25 minutes
2. Cut onions and garlic cubes, not too small.
3. On vegetable oil fry onions and garlic, there will be no light golden crust yet, and the house will not be filled with appetizing aroma of fried onions.
4. Add meat. Pepper. Again fry to golden crust, periodically stirring slowly.
5. Add raisin and mix. Do everything on big fire.
6. Add rice. Well mix.
7. Add soy-bean sauce (instead of salt).
8. Again mix. Lower fire to minimum, cover and let's stand minutes 5.
9. Right at the end add the apple cut in cubes. Mix. Switch off fire. Cover and give to stand 5 more minutes.
#горячеarecepti
Rice with saffron, raisin and pine nuts
Rice with saffron, raisin and pine nuts
Ingredients:
325 g of basmati rice to wash out
2 tablespoons of olive oil
3 tablespoons of pine nuts
1 bulb, small to cut
4 tablespoons of raisin (gold)
425 ml of boiled water
3/4 teaspoons of salt
1/2 teaspoons of saffron (or 1/2 teaspoons of turmeric)
Preparation:
Wet rice in warm water for 10 minutes, merge. While rice is presoaked, put floor of teapot to be boiled. Heat oil on average frying pan on average fire. Fry pine nuts till golden-brown color (1-2 minutes), periodically stirring slowly. Shift nutlets in bowl.
In the same frying pan fry small cut onions to brownish shade (5-7 minutes), stirring slowly. Add rice to frying pan and cook about 2 minutes. Add raisin, pour in the boiled water, salt and add saffron. Increase fire to maximum and bring everything to the boil. Mix rice, close frying pan, reduce fire to minimum and prepare about 10 minutes so far rice will not become soft (cover not to podymayta at this time). Switch off fire and leave rice under cover for 15 minutes. Then walk fork on it. Shift the prepared rice to dish, from above powder with nutlets and give.
#горячеarecepti
Spinach and cheese pie snail
Spinach and cheese pie snail
Ingredients:
1 tablespoon of olive oil
2 garlic gloves to squeeze out
6 green onions (shallot), are thin to cut
1 bunch of spinach to wash up and small to cut
50 g of pine nuts
200 g of feta
200 g is fresher than some ricotta
1/4 teaspoons of nutmeg
2 eggs, slightly to shake up
parsley bunch, small to chop
105 g of fresh crackers
375 g fit dough
150 g of the kindled desi
To shake up 1 yolk with small amount of milk
it is a little poppy
sauce of dzadzika or tomato
Preparation:
Heat oven to 180?C.
On olive oil fry garlic and green onions on small fire. Slightly stir slowly within 5 minutes. Lay out spinach and prepare 2-3 more minutes so far it will not wither. Merge and cool. Then squeeze out all excess juice. On dry frying pan fry pine nuts till slightly golden color about 5 minutes.
Mix cheeses, nutmeg and egg. Add spinach, parsley, nutlets and crackers.
Lay out 1 leaf of test for pure land surface, slightly grease it with the kindled desi. From above lay out the second, again oil and, at last, close the third leaf.
Lay out couple of spoons of stuffing along dough, leaving 4-5 cm since each end. Twist dough that sausage has turned out, fix edges. Moderately grease with frothed eggs with milk. Repeat with other dough and stuffing. Lay out from sausages pie snail, since the middle of round form. Among themselves also miss the mark parts of pie with egg for fastening. Powder with poppy. Bake 30-35 minutes or golden crust. Give with sauce of dzadzika or tomato paste.
Light meal
Light meal
These light meals both saturate, and do not allow to gain excess weight. You can eat with Pesto both with paste, and with bread, with vegetables or dry ship's biscuits. And cottage cheese — solo.
Pesto and mint cottage cheese
Pesto
That is necessary:
1 bunch of basil
50 g of fried pine nuts
250 g of spinach
1 head of garlic
? glasses of olive oil (in 10 minutes prior to preparation put in the refrigerator)
Juice and dried peel of lemon
What to do:
Crush basil. Add to it pine nuts, spinach, garlic and oil.
Mix everything in the blender to homogeneous state. Add salt, juice and dried peel of lemon to taste and again mix.
Cottage cheese with mint
That is necessary:
200 g of cottage cheese
1 lime
Small cut mint leaves
Salt and pepper to taste
What to do:
Mix cottage cheese and mint, season with salt and pepper. Add juice ? of lime and dried peel to taste.
Saffron-yellow rice with raisin and pine nuts
Saffron-yellow rice with raisin and pine nuts
Ingredients:
325 g of basmati rice to wash out
2 tablespoons of olive oil
3 tablespoons of pine nuts
1 bulb, small to cut
4 tablespoons of raisin (gold)
425 ml of boiled water
3/4 teaspoons of salt
1/2 teaspoons of saffron (or 1/2 teaspoons of turmeric)
Preparation:
Wet rice in warm water for 10 minutes, merge. While rice is presoaked, put floor of teapot to be boiled. Heat oil on average frying pan on average fire. Fry pine nuts till golden-brown color (1-2 minutes), periodically stirring slowly. Shift nutlets in bowl.
In the same frying pan fry small cut onions to brownish shade (5-7 minutes), stirring slowly. Add rice to frying pan and cook about 2 minutes. Add raisin, pour in the boiled water, salt and add saffron. Increase fire to maximum and bring everything to the boil. Mix rice, close frying pan, reduce fire to minimum and prepare about 10 minutes so far rice will not become soft (cover not to podymayta at this time). Switch off fire and leave rice under cover for 15 minutes. Then walk fork on it. Shift the prepared rice to dish, from above powder with nutlets and give.
Saffron-yellow rice with raisin and pine nuts
Saffron-yellow rice with raisin and pine nuts
Ingredients:
325 g of basmati rice to wash out
2 tablespoons of olive oil
3 tablespoons of pine nuts
1 bulb, small to cut
4 tablespoons of raisin (gold)
425 ml of boiled water
3/4 teaspoons of salt
1/2 teaspoons of saffron (or 1/2 teaspoons of turmeric)
Preparation:
Wet rice in warm water for 10 minutes, merge. While rice is presoaked, put floor of teapot to be boiled. Heat oil on average frying pan on average fire. Fry pine nuts till golden-brown color (1-2 minutes), periodically stirring slowly. Shift nutlets in bowl.
In the same frying pan fry small cut onions to brownish shade (5-7 minutes), stirring slowly. Add rice to frying pan and cook about 2 minutes. Add raisin, pour in the boiled water, salt and add saffron. Increase fire to maximum and bring everything to the boil. Mix rice, close frying pan, reduce fire to minimum and prepare about 10 minutes so far rice will not become soft (cover not to podymayta at this time). Switch off fire and leave rice under cover for 15 minutes. Then walk fork on it. Shift the prepared rice to dish, from above powder with nutlets and give.
Saffron-yellow rice with raisin and pine nuts
Saffron-yellow rice with raisin and pine nuts
Ingredients:
325 g of basmati rice to wash out
2 tablespoons of olive oil
3 tablespoons of pine nuts
1 bulb, small to nareshchzat
4 tablespoons of raisin (gold)
425 ml of boiled water
3/4 teaspoons of salt
1/2 teaspoons of saffron (or 1/2 teaspoons of turmeric)
Preparation:
Wet rice in warm water for 10 minutes, merge. While rice is presoaked, put half-teapot to be boiled. Heat oil on average sokoroda on average fire. Fry pine nuts till golden-brown color (1-2 minutes), periodically stirring slowly. Shift nutlets in bowl.
In the same frying pan fry small cut onions to brownish shade (5-7 minutes), stirring slowly. Add rice to frying pan and cook about 2 minutes. Add raisin, pour in the boiled water, salt and add saffron. Increase fire to maximum and bring everything to the boil. Mix rice, close frying pan, reduce fire to minimum and prepare about 10 minutes so far rice will not become soft (cover not to podymayta at this time). Switch off fire and leave rice under cover for 15 minutes. Then walk fork on it. Shift the prepared rice to dish, from above powder with nutlets and give.
The champignons stuffed with spinach and bacon
The champignons stuffed with spinach and bacon
Ingredients:
Champignons - 400 g
Garlic - 2 cloves
Spinach - 170 g
Bacon - the 4th slice
Olive oil - 1 teaspoon
Bread crumbs - 1/4 glasses
Grated parmesan - 2 tablespoons
Heat oven to 200 degrees. Grease baking tray with desi. Wash up mushrooms and separate leg. Cut it small.
On frying pan podtushit spinach about 2 minutes, merge juice and lay out on plate.
On pure frying pan fry bacon. Lay out on paper towel to clean excess fat and after small cut.
Wash up frying pan and on olive oil. Fry garlic, the cut legs from mushrooms. Remove from fire and mix with spinach, crackers, bacon and parmesan.
Powder hats of mushrooms with salt and fill with the prepared mix. Bake on dish about 20 minutes to golden state.
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