Dishes that will blow your taste buds
The recipes that we have found for you, the real magic. Unfamiliar combination of familiar products will make the taste buds working in full force and whetted the appetite of even the most sophisticated.
Rather, to the kitchen and start to conjure with Style!
Toast with avocado and peaches.
Ingredients:
1 large ripe avocado
1 peach
grain bread
Preparation:
Mash the pulp of avocado puree.
Make a toast from bread.
Spread on crispy toast, and spread on top of slices of peach.
Chicken with pears in honey sauce.
Ingredients:
3 drumsticks
4 pears (you can put more)
1 onion
1, 5, Art. l. honey
2 tbsp. l. butter
vegetable oil
soy sauce
salt and pepper - to taste
Preparation:
Clear the chicken legs from the skin and cut them into 2 parts. Marinating in soy sauce and pepper.
Cut the onion into half rings or cubes, fry it on the 1 st. l. butter with vegetable until soft.
Add the chicken to the onions and fry on both sides until golden brown (chicken should be browned).
Prepare the sauce. Pears cut into large pieces, remove the midway. On another pan melt the butter and fry the pears for about 5 minutes until they are slightly softened. Add the honey and cook for 2-3 minutes, stirring constantly over medium heat.
Sauce with pears connect with chicken stew and the lid to simmer for about 25 minutes, stirring occasionally.
Mango and chilli
Summer salad with mango and mozzarella.
Ingredients:
3 celery stalk
1 mango
3 leaf lettuce
50 g arugula
5 balls of mozzarella 5 chili
50 g of olive oil
20 g of honey
5 g of mustard
Preparation:
Celery (3 stalks) thin slices cut diagonally. At the same time we cut the top and bottom. If the stems are too thick and you seem harsh, it is clean.
Mango (not too soft) clear the most convenient way, cut into thick cubes.
Prepare dressing of olive oil, mustard and honey (better buckwheat). Stir the mass will be difficult, it is better to shake the ingredients in a closed jar. Special aesthetes can add a tablespoon of vinegar with white wine or balsamic, is noble.
tear lettuce into small pieces, add the arugula. Balls of mozzarella divide into several parts. Mix mango, celery and herbs, dressed with the sauce. To fill the salad just before serving better or even put a gravy boat nearby.
Strawberries and balsamic sauce
Dessert of strawberry balsamic sauce with cream of goat cheese.
Ingredients:
175 g soft goat cheese
250 g of strawberry
50 g of powdered sugar
250 ml cream
mint
green bell pepper
1/4 cup balsamic vinegar
2 tbsp. l. maple syrup or honey
Preparation:
Whisk the cream with the icing sugar, to interfere goat cheese. Finely chop the mint and introduce it into the cream. We put in the cold.
Strawberries cut, mixed with green peppers. Balsamic vinegar mix with maple syrup, boiled twice to sauce consistency. The cooled sauce mixed with the strawberries, give her a little brew.
Of cream do slides and spread strawberries. Decorate with mint.
Rice and lemon
Risotto with lemon.
Ingredients: 250 g of rice (recommend Arborio)
100 g of Parmesan
1 lemon
1 stalk celery
1 onion
1 egg yolk
1, 5 liters of vegetable or chicken broth
50 ml of cream
3 tbsp. l. olive oil
2 tbsp. l. butter
Pinch of sea salt
Preparation:
Finely cut onions and celery.
Heat the butter in a deep frying pan and olive oil, add the onion and celery, fry for 5-6 minutes until onion is transparent, salt.
Pour the rice, stir and gradually ladle for ladle, add the broth. We stir constantly and follow to the rice was swimming in liquid and soaked up the broth. Keep on heat 15-18 minutes.
lemon zest rub on a small grater, squeeze in half a lemon juice.
Parmesan and rub on a small grater.
Mix egg yolk, cream, half portion of grated cheese, zest and lemon juice and add to the risotto. Stir and remove from heat.
Sprinkle with remaining Parmesan cheese and serve immediately to the table.
Tomatoes and peanuts
Meatless soup with peanuts.
Ingredients:
200 g tomatoes, canned in own juice
100 g of peanut
120 g of leek
1 onion
5 potatoes
1 carrot
about 600 ml of water or vegetable broth
4 cloves of garlic
12g ginger root
1 h. L. turmeric
1 h. L. cinnamon
1 h. L. ground coriander
5 pieces. black peppercorns
5 pieces. carnations
10 g salt
20 ml of vegetable oil for frying
Preparation:
Slice the onion and fry in oil. Add the garlic cloves and ginger brushed slightly prizharivaem. The first explosion went fragrant.
To add the onions spices - turmeric, cinnamon, coriander (ground), peas pepper and cloves in a mortar and grind can grind all the spices before cooking, the flavors intensify. After 3-5 minutes add the tomatoes.
While all fried, my and cut potatoes and carrots, put on a frying pan, fry for 5 minutes.
Pour broth (the amount is optional) close the lid and simmer for 25-30 minutes, salt to taste.
Grind toasted peanuts and purified.
Shred blender steamed vegetables.
Add the peanuts, all stir and serve.
Strawberry and Spinach
Salad for fans of a healthy diet.
Ingredients:
fresh strawberries
spinach
Red onion
olive oil
sesame
Apple vinegar
a drop of honey
lemon juice
a pinch of salt
Preparation:
Tear the leaves of spinach hands, sliced strawberries, add a little red onion rings.
The remaining ingredients are mixed and pour them a salad.
Nectarine and bacon
Hot appetizer of bacon and nectarines.
Ingredients:
2 nectarines
8 slices of bacon
2 tbsp. l. maple syrup
salt - to taste
pepper - to taste
olive oil for greasing
Preparation:
Nectarines, cut into 8 pieces.
Wrap each piece in a slice of bacon.
Grilled or pan with non-stick coating warm up over medium heat. Lightly sprinkle with olive oil.
Put the nectarines in bacon in a pan and fry for 5-7 minutes, until the bacon begins to crisp.
In the last minutes of cooking add the maple syrup and immediately serve.
Watermelon and Feta
Salad of watermelon flesh.
Ingredients:
1/2 medium-sized watermelon pulp
1/2 red onion
couple sprigs mint
Feta cheese (to taste)
black pepper
salt
Preparation:
Cut the watermelon into small triangles. Remove the flesh from the bones and arrange slices on the plate. Peel the onion and cut it into small slices. Fet also cut into small cubes. If it can be crushed, even better.
Spread on a slice of watermelon onion, feta, mint leaves. Salt and pepper.
Peaches and goat cheese
Peaches stuffed with goat cheese, rosemary and honey.
Ingredients:
4 large peaches
8 hours. L. goat cheese
4 h. L. honey (preferably flower)
a few sprigs of rosemary
a small handful of pine nuts
Preparation:
Peaches cut in half, remove seeds and spread the halves in a baking dish.
Top seredinku sprinkle coarsely chopped rosemary and baked in a preheated 200 degree oven for 20 minutes.
Take out of the oven, in the middle of a chat on rosemary put 1 teaspoon of goat cheese and 1/2 teaspoon of honey. We send back in the oven for 10 minutes.
Serve hot stuffed peaches, laid out on lettuce leaves and sprinkle with pine nuts.
Zucchini and walnuts
Warm salad of zucchini with walnuts.
Ingredients:
2 zucchini
50 grams of walnuts
2 tbsp. l. olive oil
1 clove of garlic
5 sprigs of parsley
freshly ground black pepper - to taste
salt - to taste
Preparation:
Young zucchini cut into cubes and fried in olive oil until golden brown. Zucchini must lie in a single layer.
Finely cut parsley and ground walnuts in not very fine crumb.
Fried zucchini spread in a bowl, squeezing the top 1 clove of garlic.
Add parsley and walnuts, then salt and pepper to taste. Stir and serve immediately.
Shrimp and pineapple
Skewers of shrimp and pineapple
Ingredients:
20-25 peeled shrimp
2 pineapple slices
1 red pepper burning
2 garlic cloves
1 tbsp. l. grated ginger
2 green onions pen
1 tbsp. l. thyme
1 tbsp. l. carnations
3/4 h. L. nutmeg
3/4 h. L. cinnamon
1 h. L. pepper
1 tbsp. l. brown sugar
1 tbsp. l. olive oil
2 tbsp. l. white vinegar
2 tbsp. l. soy sauce
1 tbsp. l. dark rum
1/2 orange (zest and juice)
1 lime (zest and juice)
Preparation:
Combine all the ingredients except the first two in the list, and make the marinade.
In half of the resulting mixture pickle shrimp at least 20 minutes or leave overnight. The remnants of the marinade can be stored in the refrigerator for the future.
We prick shrimp and pineapple on skewers and fry on the grill for 2-3 minutes on medium heat.
Serve with rice or as a separate dish.
Cheese and nettle leaves
The sauce style pesto
Ingredients:
3 nettle beam
2-3 handfuls of walnuts or pine nuts
5-7 Art. l. olive oil
4 tbsp. l. parmesan
salt to taste
Preparation:
Grind in a blender with olive oil nettles.
Adding nuts, salt and cheese. Grind again until smooth. Serve fresh or stored in a vacuum jar.
Cauliflower and apple
Baked cauliflower with apple and dill
Ingredients:
7 cups cauliflower inflorescences
1 red onion
2 apples
2 tbsp. l. chopped dill
3 tbsp. l. olive oil
salt - to taste
ground black pepper - to taste
Preparation:
Preheat oven to 220 degrees.
Finely chopped red onion and apples. Put the cauliflower, onion and apples in a large bowl and mix with 3 tablespoons of olive oil, salt and pepper.
Baking was covered with paper baking. Put the vegetables.
Bake 40 minutes, until the cauliflower is browned. Mix vegetables twice during baking.
Vegetables from the oven, spread on a plate and sprinkle with dill.
Berries and lettuce
Salad with berries
Ingredients:
Assorted berry - to taste
2 handful walnuts
1 pack of salad mix
1 tbsp. l. vegetable oil
1 tbsp. l. orange juice
1 tbsp. l. red wine vinegar
1 tbsp. l. balsamic vinegar
1 tbsp. l. water
2 h. L. lemon juice
1/2 h. L. Sahara
1/2 h. L. poppy
1 pinch of sweet pepper
1 pinch of cinnamon
Preparation:
We do refills. To do this, mix all ingredients except berries and lettuce.
Spread mixture on a plate salad with fresh lettuce leaves.
On top of the lettuce leaves decompose berries.
Decorate with nuts, they can advance to dry.
Pour dressing - salad is ready.