A little touch and your banal soup becomes something else. Enjoy her new taste!
- 1 cauliflower
- 2 pieces of leeks
- 1 red pepper
- 1 clove of garlic
- 1 teaspoon curry
- dried oregano
Preparation time: less than 15 minutes
RECIPE PREPARATION Cauliflower and leek soup, exotic version:
Cut the leeks into thin slices and fry in a little oil with the sliced peppers and chopped garlic.
Separately bring the water to a boil, add a little salt and add sliced cauliflower or bouquets.
Pour the leeks over the cauliflower and simmer together until convenient. Some prefer crispier cauliflower
Anyone can put 2 cubes of beef concentrate.
At the end add curry, hot peppers, some leaves if desired. Oregano rub between the palms to develop its flavor.
Warm up with a delicious soup
Soup is a delicious food that has been prepared for about 5,000 years from different combinations of ingredients, from the most exotic fish to the simplest vegetables or assortments of meat. It is excellent for health and can be the basic preparation for various diets or can become a real culinary feast for guests. If you are curious, you can try to cook at home four of the most delicious soup recipes, recommended by the cookbook & ldquoFood and Flavor & rdquo, published by Mladinska Publishing House.
ingredients : a cauliflower (about 750 g), 500 g of broccoli, an onion, half a lemon, a tablespoon of butter, 800 ml of vegetable juice, salt, pepper, 200 g of sour cream and ground nutmeg.
Preparation : Peel cauliflower and broccoli and wash. Cauliflower is left in larger bunches, and broccoli in smaller bunches. Peel an onion and grate it. Wash the lemon with hot water and cut into slices.
Heat the oil in a pot and add the onion, leaving it until it becomes glassy. Add the cauliflower, pour the vegetable juice and then the lemon. Reduce heat and simmer for 15 minutes, until cauliflower is softened.
Meanwhile, scald the broccoli in salted water for about 5 minutes, until it becomes crispy, then rinse with cold water. The lemon slices are removed from the soup, and this is pureed. Add the cream, boil everything again, season with salt, pepper and a pinch of nutmeg. Add the broccoli to the soup and put it on the fire, briefly, once more.
ingredients : an onion, a walnut-sized ginger, two cloves of garlic, four tablespoons of oil, a teaspoon of turmeric, a teaspoon of ground cumin, 300 g of red lentils, 700 ml of vegetable juice, a bunch of parsley, salt, pepper and three teaspoons of lemon juice.
Preparation : Peel the onion and ginger and finely chop. Garlic cloves are cleaned and ground. Heat the oil. Add onion, crushed garlic and ginger and simmer for two minutes. Sprinkle with turmeric and cumin and leave to heat briefly.
Add the lentils, pour the vegetable juice, then simmer for 10-12 minutes, until the liquid is completely absorbed. Wash the parsley, shake off the water, chop the leaves and keep a little for the garnish, and then mix the rest with the lentils. Season with salt, pepper and lemon juice.
Minestrone with green beans
ingredients : two onions, two cloves of garlic, one kilogram of vegetable mixture (eg carrots, fennel, celery, leeks, green beans, peas, kale, potatoes), 50 g of lightly smoked bacon, two tablespoons of butter, one liter and a half of vegetable juice, four large tomatoes, a can of white beans, salt, pepper, a bunch of parsley and four tablespoons of grated Parmesan.
Preparation : Onions are cleaned and cut in half and then into thin slices. Peel the garlic. Vegetables are washed and cleaned, respectively peeled, cut into pieces or thin slices. The bacon is cut into small cubes and left in a pot. Melt the butter, put the onion and crushed garlic and keep until they become glassy in appearance. Add the rest of the vegetables and potatoes, simmering for one minute. Pour the juice, boil and let it boil for another 15 minutes.
ingredients : one onion, two peppers, 800 g of beans (canned), one canned corn, one tablespoon of oil, two tablespoons of ground coriander, two dried chilies, one large can of peeled tomatoes, salt, one tablespoon of cocoa powder, 200 g of sour cream.
Preparation : Onions are cleaned and finely chopped. Wash the peppers, clean and chop finely. Put the beans and corn in a colander, rinse with cold water, drain. Saute the onion in oil until it becomes glassy, add the pepper cubes and simmer for two minutes.
Add the coriander and chili, fry for a minute and add the canned tomatoes. Let it boil, over medium heat, for another ten minutes, and give it the taste of salt. Add the beans, corn and cocoa, cook for about five minutes and serve with a few tablespoons of sour cream on top.
Cooking time: Broccoli cream soup
If you want to prepare a special soup, be inspired by the chef Geni Durban (photo), from the Restaurant & # 8220Trattoria nello Stadio & # 8221 in Bucharest (bd. Basarabia no. 98 & # 8211 opposite the entrance to the National Stadium)
ingredients : 400 g of broccoli, 40 g of gorgonzola, 80 g of cream, 60 g of parmesan, 400 ml of vegetable soup, delicacy and salt
TIPS AND TRICKS for the best mulled wine:
-First of all, the wine you choose should be neither the most expensive nor the cheapest. Its notes will be lost among the strongly flavored spices and fruits with which you will infuse it. But it will still feel its taste, so don't skimp too hard when choosing it.
-Secondly, in terms of the type of wine, the most popular choice is red wine. But I also saw recipes with white wine, brown sugar and brandy, with a slightly refreshing taste.
-Buuun, moving on: spices. I love the traditional taste of mulled wine, so I chose the established spices: cinnamon, cloves, nutmeg, star anise. In the pot in which I boiled it, I threw some clementines and an apple for taste.
-The most important thing when it comes to mulled wine is to boil over low heat WITHOUT BOILING. Therefore, the fire will always be small, so that the wine can be infused without the alcohol and sugar burning.
-The best way to avoid burning alcohol is to infuse the spices and fruits in a little wine, enough to cover them, for 5-10 minutes. When the syrup has infused, add the rest of the wine that you will heat with the mixture for 5 minutes. This is a trick learned from Jamie Oliver.
-Finally, with spices you can be super inventive, so replace anything you think is inappropriate in the list of ingredients.
Diet Rina Day 2 & # 8211 Rules for Starch Day
Rina's Diet Day 2 & # 8211 Rina's diet is based on The principle of food dissociation, which means you don't have to mix several types of food in one day. Specifically, in the Rina Diet you will eat only one group of foods per day out of the 4 in which they were divided: foods that contain proteins, starchy foods, food with carbohydrates and food with vitamins.
Gazpacho - a delicious and comforting cold soup
- Gazpacho - a cold soup (Maria Matyiku / Epoch Times) Gazpacho - a cold soup
It is a healthy soup rich in vitamins, with a refreshing effect. It is consumed cold, being ideal on a hot summer day or whenever you feel the need for hydration. Prepare easily and quickly, using a vertical mixer or a blender.
Use fresh, well-ripened tomatoes - which will leave enough juice to give the soup fluidity. The oil will give the soup a creamy texture and the vinegar will complement the acidity of the tomatoes, giving the soup a characteristic aroma and taste.
1 kg of finely chopped tomatoes,
1/2 red pepper, diced,
Verde green peppers, diced,
2 medium-sized cucumbers, peeled and diced,
5 tablespoons almond flakes,
A 2 cm thick slice of white bread, cut into cubes,
5 tablespoons olive oil,
3 tablespoons red vinegar (cherry, balsamic),
A piece of fresh hot pepper, peeled and chopped (optional)
In terms of cooking technique, there are several options that you can use depending on the devices you have at hand but also depending on the texture you prefer. For example, by using a high-performance blender you will get a smooth, creamy and silky texture. By using the vertical blender, a few small pieces of vegetables will remain.
Or you can use the old, traditional method of finely chopping all the ingredients with a knife and mixing in a large bowl. Part of the mixture is pureed. The resulting puree is mixed with the rest of the chopped vegetables to obtain a variety of flavors and textures.
Tomatoes, peppers, cucumbers, onions, olive oil, almonds, bread, vinegar, hot peppers and garlic are finely chopped.
Put the vegetables in a larger bowl, sprinkle with salt and pepper to taste and mix gently.
The vegetable mixture is added to the blender jar. If not all ingredients fit in one round, they will be processed in several tranches.
Add the oil and vinegar and process everything until you get a composition with a fine, silky texture.
The resulting soup is tasted and seasoned with salt and pepper. It can be served immediately or refrigerated for a few hours before serving, to allow time for the flavors to combine.
If desired, it can be garnished with greens and a little olive oil, or with small cubes of vegetables, avocado slices, boiled seeds, bread croutons, etc. If I like spicy soups, you can add a little hot pepper.
I like olives, but I'm not necessarily their biggest fan. I was never attracted to recipes that had olives as their first ingredient. But this has changed since Antonia has (more recently) 2 favorite foods: bread (& # 8222mi & # 8221 on her tongue) and olives (& # 8222me-ne-us & # 8221). Glad I got the chance to discover [& hellip] Read more & # 8230
Ingredients: 3 oranges (2 small and one large & # 8211 organic, preferably) 80g unrefined coconut sugar or other sweetener 1 tablespoon honey 3 eggs 100g instant organic cornmeal 125g almond flour 1/2 teaspoon vanilla powder a tip teaspoon baking soda Preparation: I washed the orange well [& hellip] Read more & # 8230
February 10, 2017 by admin | 8 Comments Sweet Recipes, Recipes
Cauliflower and broccoli gratin
Even a whimsical little person can be persuaded to taste some of the most valuable vegetables with the help of the following baking recipe. Based on broccoli and cauliflower, it will turn into a real "comfort" dish thanks to the delicious cheese, which will melt irresistibly.
Ingredients for 8-10 servings:
- 1 medium-sized cauliflower, cleaned and divided into bunches
- 1 large broccoli (divided & icircn bouquets)
- 4 tablespoons butter
- 6 tablespoons flour
- 3 cups milk
- 2 cups crushed Gruy & egravere (or Mozzarella) grated
- 1/4 teaspoon nutmeg
- salt and pepper
Preparation time: 1 hour and 10 minutes
How to proceed:
- Turn the oven to 180 degrees
- Prepare a baking dish, grease it with butter and put & icircn it the broccoli and cauliflower bunches
- Melt the 4 tablespoons of butter over medium heat. Add the flour over it, mixing it better. Pour over them and the milk, gradually, continuing to stir. You will leave the mixture on the fire until it starts to thicken, about 3-4 minutes.
- You will take the mixture from the fire, you will put in it the nutmeg and 1 cup and a quarter of the grated cheese.
- Put salt and pepper over the vegetables in the pan. Pour the sauce obtained over them, placing the rest of the grated cheese on top.
- Put an aluminum foil over the vegetables and bake them for about 15 minutes
- Remove the aluminum foil and leave the preparation in the oven for another 20-25 minutes
What's in my healthy pot
Here's what I do when I make healthy vegetable pots. Basically, you can put any vegetables you have in the fridge and it will turn out delicious. The full version is with
✓ onions (the more, the better!),
✓ half a leek,
✓ a clove of garlic,
✓ two bell peppers,
✓ a small eggplant,
✓ a little zucchini,
✓ a carrot,
✓ 3-4 potatoes,
✓ cauliflower (2-3 bouquets),
✓ pod beans (10-15 pieces),
✓ about 7 juicy and fleshy tomatoes.
At the end I put fresh dill, parsley and thyme. I add salt, pepper and some bay leaves while the vegetables are boiling.
Pheasant soup with homemade noodles - of exceptional finesse and taste
- Homemade Noodle Pheasant Soup (Maria Matyiku / Epoch Times) Homemade Noodle Pheasant Soup
Pheasant soup is prepared similarly to the classic chicken soup or any other poultry. What impresses and differentiates it from the others, is the fine and so rich taste of this soup.
Those who have tried to cook a wild pheasant have certainly learned that in addition to the meat on the chest, the rest of the bird has a strong, juicy flesh. For this reason, some keep their chests and throw away the rest. Even if the meat is tender, boiling will produce a nutritious and tasty soup that will satisfy even the most demanding tastes.
We suggest below the classic soup recipe, prepared according to the customs of the central part of the country.
1 pheasant of approx. 750 -800 g whole or cut into pieces,
a piece of celery root,
The pheasant is cleaned of any stains, then rinsed with cold water and allowed to drain from excess water.
In a medium-sized pot, boil 3-4 liters of salted water. When the water starts to boil, add the pheasant and add a few peppercorns. If desired, the pheasant can be cut into pieces before cooking.
Once the soup starts to boil, reduce the heat to medium to low. From time to time, the formed foam is removed with a foamer or a fine sieve.
Meanwhile, peel the vegetables and cut the carrots and parsley into large pieces.
After about 20 minutes of cooking, add the pre-prepared vegetables.
Cover the pot with a lid and continue cooking the soup over low heat until the meat is cooked through and gently peels off the bone.
When ready, remove the soup from the heat and strain. The clear soup is placed in a pot of the right size and boiled again.
When the soup boils, add it to the noodles and simmer for a few minutes.
The soup is seasoned with salt, and before serving, sprinkle chopped green parsley on top.
Those who wish, to serve, can add to the soup either a piece of meat or a part of the cooked vegetables, cut into slices.
A very tasty beef salad can also be prepared from boiled meat and vegetables.
Traditional Easter dishes in Romania
Lamb and eggs, both representing sacrifice, sacrifice, are the most common Easter dishes. In Romania, everyone prepares steak, steak and soup, but there are also some dishes found only in some areas of the country.
Thus, in Muntenia and Oltenia, stew, a lamb dish and many spring greens are prepared, because, in the past, people did not waste anything and used everything they could grow near the house. Onions and green garlic are abundant this season, so in addition to lamb, they are the main ingredients of stew.
Do not hesitate to prepare an Easter stew too!
Also in Oltenia, for Easter, the housewives prepare lamb stew, based on a vegetable very often used in the area: leeks. Carrots and potatoes are also added to this dish, but the specific, "sweet" taste is given by leeks. Also in Oltenia, in some areas, men are the ones who decorate the eggs, and these are given by the godparents.
The custom of poached eggs is widespread throughout our country, but maybe nowhere are they as beautiful as in Bucovina. Here, as everywhere, at Easter, boiled eggs are eaten and eaten, but without salt, because there is a superstition that you will sweat all year round. Also here, a miniature lamb is made, carved in butter.
Going down to Moldova, you will meet the lamb borscht specific to the area: it includes all the less attractive (but very tasty) parts of the animal: head, tail, legs. In addition, a lot of spring greens: stevia, loboda, larch and, of course, a little sour borscht.
In Transylvania, lamb soup (or especially goat soup) changes its "clothes": here it has plenty of cream, like all heavy, Transylvanian dishes, by the way, and is flavored with a lot of tarragon. Also here, one of the specific Easter dishes is boiled ham, consumed along with other traditional lamb dishes found throughout the country. A tradition (we do not know how much is respected at present) says that in the lamb soup the head must also be boiled. The man of the house eats his tongue (the argument being that the woman speaks enough), and his wife eats his brain (no argument). And no comments.