Vegetable chicken quenelles cream soup
Ingredients:
Chicken breast — 1 piece.
Carrots — 1 piece.
Zucchini — 1 piece.
Cabbage of broccoli — 150 g
Milk — 100 g
Onion — 1/2 heads
Corn (tinned) — 3 tbsps.
Olive oil — 2 tbsps.
Fennel — to taste
Salt — to taste
Preparation:
1. Prepare ingredients.
2. Cut chicken breasts, add to them small cut onions, the grated carrots, it is a little greens of fennel and salt to taste.
3. By means of the blender prepare chicken forcemeat.
4. Create small chicken balls quenelles.
Will boil water, salt. In the boiling water lower quenelles, mix them spoon a little and cook 15 minutes on average fire.
Pull out quenelles skimmer.
5. Cut zucchini in average cubes, at broccoli remove rigid parts at inflorescences. Add vegetables to chicken broth and again put on fire. After boiling reduce fire and cook vegetables of 10 more minutes.
6. Pour in milk or cream, if necessary add still salt to taste. Let's milk begin to boil and remove vegetables from fire. Pyuriruyte vegetables, using the blender.
7. In serving plate pour vegetable cream soup, add chicken mini-quenelles, a little sweet tinned corn, fresh greens of fennel and a little olive oil of good quality.
Bon appetit!
Vegetable salad with cheese feta
Vegetable salad with cheese feta
Ingredients:
Feta — 70 g
White cabbage — 70 g
Lettuce leaves — 70 g
Cucumber — 1 piece.
Tomato — 1 piece.
Vinegar balsam — to taste
Fennel — to taste
Salt — to taste
Sesame (seeds) — to taste
Pepper (black, ground) — to taste
Preparation:
1. Prepare ingredients.
2. Wash lettuce leaves and cut on average slices.
3. Cut cucumber in large cubes and add to salad.
4. Cut tomato in average cubes and add to salad.
5. Feta cut cheese in small cubes and add to salad. Add small cut fennel to salad and accurately mix.
6. Salt salad, pepper and fill with balsam vinegar and olive oil. Add sesame pinch.
Light, simple, but very tasty and useful vegetable salad with cheese feta is ready!
Bon appetit!
#салатurecepti
Chicken mixed vegetables pie
Chicken mixed vegetables pie
Ingredients:
Olive oil - 4 h. l.
The chicken breasts without thin skin cut on cubes - 450 g
Onions shallot - 250 g
The frozen vegetable mix - 350 g
Dry thyme - ? h. l.
Chicken broth - 500 ml
Corn starch - 60 g
Fat-free sour cream - 60 g
Salt - ? h. l.
Ground black pepper - ? h. l.
Puff pastry - 250 g
Preparation:
1. Warm oven to 230 degrees of Page.
2. Heat 2 teaspoons of olive oil in big frying pan. Put chicken, prepare, often stirring slowly until she becomes white, 2-3 minutes. Shift in plate.
3. Add the remained 2 teaspoons of olive oil and onions shallot to frying pan, lower fire and prepare, stirring slowly until onions become slightly soft, 2-3 minutes. Add vegetables and thyme, prepare, periodically stirring slowly, 2-4 minutes.
4. Pour in 450 ml of broth and bring to the boil.
5. Mix 50 ml of broth with corn starch in small bowl and add to pan. Bring to the boil and prepare, will not thicken yet, about 1 minute.
6. Remove pan from fire, add chicken meat, sour cream, salt and pepper. Shift stuffing in heat resisting form.
7. Roll slightly dough. Cover with it form. Cut off excesses of dough. Bake until the top does not blush, 18-20 minutes.
Bon appetit!
#закускerecepti
Vegetable broccoli cheese cream soup
Vegetable broccoli cheese cream soup
Ingredients:
1/4 glasses plus 2 tablespoons of the waterlogged oil (separately)
1 small vegetable marrow
1 average carrot
1/4 glasses of flour
2 glasses of milk and creamy mix
2 glasses of vegetable broth
1 bunch (340 grams) of broccoli inflorescences
1/8 teaspoons of nutmeg
225 grams of cheddar
Coarse salt and black pepper to taste
Preparation:
Bring big pan with water to the boil and salt. Throw into it inflorescences of fresh broccoli and prepare 2-3 minutes. Quickly get them and place in bowl with ice water. When broccolis cool down, dry up them and temporarily set aside away.
Roast onions and carrots in two tablespoons of oil that they became softer, but have not turned into porridge. Set aside aside.
Pour in 1/4 glasses of the waterlogged oil on frying pan, add to it flour, stir slowly for 2-3 minutes.
Slowly pour in milk and creamy mix, and then vegetable broth and at the same time shake up. Add nutmeg and mix. Cover and prepare on average fire of minutes 20.
After that reduce fire to minimum and add onions, carrots and broccoli. Add still vegetable broth if weight has turned out too dense. Mix and cover for 25-30 minutes.
At last, rastolkit broccoli inflorescences, add half of grated cheese, season with salt and pepper to taste.
Accurately lay the remained cheddar hill on every portion and give to table.
Bon appetit!
#супurecepti
Vegetable shrimps cream soup
Vegetable shrimps cream soup
Ingredients:
Shrimps of 300 g;
Broccoli of 100 g;
Cheese of fused 70 g;
Zucchini of 1 piece;
Desi of 20 g;
Cheese of firm 20 g;
Head onion 1/2;
Juice of lemon of 1 tsp;
Fennel 1 bunch;
Salt to taste;
Preparation:
1. Preparation time - 25 minutes
2. To cut zucchini average cube.
3. Broccoli to wash and divide into inflorescences, having removed rigid parts. 4. To cut carrots and onions.
5. To place all prepared vegetables in pan, to add waters that it almost covered vegetables.
To cook vegetables on average fire of 7-10 minutes.
After boiling salt to taste.
6. To place the cooked vegetables in bowl with cold water. So they will not lose the color.
7. Cut cheese on small slices, prepare the cut fennel greens.
8. To Pyurirovat vegetables by means of the blender. Add cheese and greens to vegetables, carefully mix. If necessary use the blender again.
9. Shrimps boil within 2 minutes, cool, clear. Fry on the heated frying pan with addition of desi, lemon juice and salt.
10. To serve vegetable cream soup with grated cheese and greens.
#супurecepti
Vegetable chicken quenelles cream soup
Vegetable chicken quenelles cream soup
Ingredients:
Chicken breast of 1 piece;
Carrots of 1 piece;
Zucchini of 1 piece;
Cabbage of broccoli of 150 g;
Milk of 100 g;
Head onion 1/2;
Corn (tinned) 3 tbsps;
Olive oil of 2 tbsps;
Fennel to taste;
Salt to taste;
Preparation:
1. Preparation time - 40 minutes
2. Cut chicken breasts, add to them small cut onions, the grated carrots, it is a little greens of fennel and salt to taste. 3. By means of the blender prepare chicken forcemeat. 4. Create small chicken balls quenelles.
Will boil water, salt. In the boiling water lower quenelles, mix them spoon a little and cook 15 minutes on average fire.
Pull out quenelles skimmer.
5. Cut zucchini average cube, at broccoli remove rigid parts at inflorescences. Add vegetables to chicken broth and again put on fire. After boiling reduce fire and cook vegetables of 10 more minutes.
6. Pour in milk or cream, if necessary add still salt to taste. Let's milk begin to boil and remove vegetables from fire. Pyuriruyte vegetables, using the blender.
7. In serving plate pour vegetable cream soup, add chicken mini-quenelles, a little sweet tinned corn, fresh greens of fennel and a little olive oil of good quality.
Bon appetit.
#супurecepti
Mushroom creamy soup
Mushroom creamy soup
Ingredients:
Champignons of 200 g;
Carrots of 1 piece;
Head onion 1/2;
Potatoes of 1-2 pieces;
Cheese of fused 70-100 g;
Milk (cream) of 100 g;
Vegetable oil of 1 tbsp;
Fennel 1 bunch;
Salt to taste;
Pepper to taste;
Preparation:
1. Preparation time - 30 minutes
2. Cut potatoes average cube, fill in with water and put to cook. Cook potatoes of 5-7 minutes after boiling.
3. Preparation of zazharka:
Cut champignons, small cut onions, grate carrots on large grater.
Add a little vegetable oil and fry mushrooms and vegetables within 3 minutes, periodically stirring slowly.
4. Add zazharka to soup and cook it 7-10 more minutes. 5. Add small slices of processed cheese, milk or cream to soup. Let's begin to boil and remove from fire.
6. Add small cut fennel greens to soup, cover it and let's be drawn not less than 10 minutes.
7. Soup is ready!
Bon appetit.
#супurecepti
The Italian soup to the minestrena with bacon and asparagus
The Italian soup to the minestrena with bacon and asparagus
Ingredients:
Water - 2 l
Bacon - 2 lomt.
Asparagus green - 1 swell out.
The fresh green peas peeled - 1 St.
Carrots - 2 pieces.
Zucchini - 1 piece.
Onion - 1 piece.
Tomato - 1 piece.
Segment garlic - the 3rd tooth.
Spinach - 0,5 St.
Fresh green - 1 swell out basil.
Grated cheese - 100 g
Cockleshell macaroni - 150 g
Olive oil - to taste
Salt - to taste
The black pepper ground - to taste
Preparation:
1. Peel onions, garlic and carrots. Cut all vegetables and bacon in small cubes. Warm up broth / make water.
2. In big pan warm olive oil and put bacon, add onions, carrots and garlic,
3. Prepare on average fire of 5-7 min. Put in pan of zucchini and prepare 4 more min., to softness of vegetables.
4. Cut parsley and leaves of spinach. Add greens, tomatoes, asparagus and peas to pan, pour in hot broth and bring to the boil, salt and pepper. Put paste in soup and cook 8 min.
5. Remove soup from fire. Small cut leaves of basil and add to soup, cover for 2 min. Pour soup on plates and strew with parmesan.
Bon appetit!
#супurecepti
Quenelles soup
Quenelles soup
Ingredients:
For soup:
- 400 g of beef for soup (with bones)
- 1 root of parsley
- 120 g of the carrots grated on large grater
- 1 bulb (small)
- 1 tomato
- 1-2 potatoes
- 1 glass of fresh green peas (grains or young pods)
- 1/2 sweet red peppers
- 3-4 laurel leaves
- salt, ground black pepper to taste
For quenelles:
- 400 g of ground beef
- 1/2 glasses of rice
- salt, ground black pepper to taste
Preparation:
1. Put beef in pan with cold water (about 2,5 l) and bring to the boil. Remove skin and cook within 1-1,5 hours on slow fire.
2. Clear and cut parsley root, onions, grate carrots and put all vegetables in broth. Cook 20-30 more minutes.
3. While broth cooks, make quenelles. For this purpose put rice in small pan, fill in it with cold water, salt and put on moderate fire. After boiling cook within about 10 minutes. Cast away rice on colander, wash out cold water and let's cool down to room temperature.
4. Put forcemeat in bowl, add salt and black pepper. Add the cooled rice and carefully mix everything.
5. Roll the small prepared forcemeat quenelles.
6. When broth is ready, take out from it steak and postpone for use in any other dish.
7. Clear and cut slices potatoes. Put it in soup.
8. Cut tomato on small slices and also add to soup.
9. Add peas to soup.
10. Cut thin strips pepper and too put it in soup. Cook soup on moderate fire within 10 minutes.
11. Add the prepared quenelles to soup, salt and pepper. Cook 10 more minutes, then switch off fire and let's be drawn about 10 more minutes.
Bon appetit
#супurecepti
Cheese soup from strong beer
Cheese soup from strong beer
Ingredients:
Olive oil – 1 tablespoon
Small bulb
Celery (not root. cut) – 1 piece
The carrots (peeled and cut) – 1 piece
Garlic – 2 cloves
Flour – 2 tablespoons
Strong beer – ? glasses
Chicken broth – 1 glass
Milk – 1 glass
Dry mustard – 1,5 teaspoons
Worcester sauce – 1,5 teaspoons
Grated cheese – 125 g
Salt and pepper
Preparation:
Heat olive oil in pan on average fire. Lay out the onions cut small, celery, carrot and prepare, stirring slowly with about 15-20 minutes so far vegetables will not be softened. If vegetables start korichnevet quickly, pour in a little broth. Squeeze out garlic and prepare still for about a minute. Add flour and, stirring slowly, prepare 3-4 minutes. Pour in beer and cook 2-3 more minute, and then pour in broth and milk, sauce and mustard and prepare on average fire 10-15, periodically stirring slowly. Soup has to start getting denser.
Start up soup starts beginning to boil and then remove from fire, pour in the blender (the bowl has to be full at most on 1/3, and even on 1/2). Shake up to condition of mashed potatoes and return again to pan. Put on average fire, lay out grated cheese. Stir slowly and hold on fire so far cheese will not be dissolved. Try and at desire add a little more beer before giving. Salt and pepper to taste. Give hot.
Borsch with indyushiny quenelles
Borsch with indyushiny quenelles
Ingredients:
For borsch:
Beef cook water – 8 glasses
Big bulb
Big beet – 3 pieces
Carrots – 3 pieces
Big potato
The cabbage (cut) – 2 glasses
The onions shallot which are (small cut) - ? glass
Tomato paste – 3 tablespoons
Wine vinegar – 3 tablespoons
Sugar – 1 teaspoon
Salt and pepper - to taste
Quenelles:
Indyushiny forcemeat – 500 g
Small bulb
Big egg
Crumb from dry bread – ? glasses
The cut parsley – ? glasses
Salt – 1 teaspoon
Sprinkling pepper – ? teaspoons
Quenelles: Mix onions, egg, crackers, parsley, salt and pepper. Lay out forcemeat and knead. Stick together small balls and lay out them on baking tray. In big pan boil small cut (crushed on large grater) beet, carrots, onions, tomato paste, vinegar, sugar and 2stakana broth (about 15 minutes). When do not stir slowly, close pan cover. Pour in other broth, lay out cabbage and potatoes. Bring to the boil. Throw quenelles, reduce fire, close cover. Cook so far vegetables will not be boiled thoroughly and quenelles will not prepare (about 20 minutes). Add seasonings, pour on plates, lay out on spoon of sour cream and fresh onions.
No comments:
Post a Comment