Duck Breast Salad

Duck Breast Salad

Cooking time: 15 minutes

Ingredients:
duck breast — 1 pc.
vegetable oil
pear — 1 pc.
Arugula — 30 g
hard cheese — 50 g
lemon juice
olive oil
salt
5 pepper mix
lemon rind

Cooking method:

  1. 1/2 pears cut into slices, combine with arugula and cheese cubes. Remove the skin from the duck fillet, fry in vegetable oil, cut into slices and shift to salad. Add lemon juice, salt and pepper, season with olive oil and mix everything.
  2. Serve the salad in a deep plate, decorate with slices of duck fillet and pear, sprinkle with lemon zest.

Turkey salad with grapes and nuts

Turkey salad with grapes and nuts

Cooking time: 20 minutes

Ingredients:
1) turkey fillet — 100 g
2) grapes — 200 g
3) walnuts (peeled) — 20 g
4) cheese cheese — 50 g
5) mayonnaise
6) natural yogurt
7) mustard — 1 tsp.

Cooking method:

  1. Cut the boiled turkey fillet into small pieces, cut the cheese into large cubes.
  2. My black and white grapes and separate the berries from the twigs. Cut each berry into 2 halves. If desired, you can remove the grape seeds by prying them with the tip of a knife. We grind walnuts with a knife into a large crumb. We leave a few grapes and a little nut chips for decorating the finished salad.
  3. Add mustard to the mixture of natural yogurt and mayonnaise and mix the salad sauce with a spoon.
  4. We shift grapes, pieces of boiled turkey, nut chips and sauce into a deep bowl.
  5. Gently mix the salad with a spoon so that all ingredients are evenly soaked with sauce.
  6. Arrange turkey salad on a la carte plates, sprinkle with nut crumbs and decorate with diced cheese and grapes. Turkey salad with grapes and nuts is ready.

Rice porridge on coconut milk with caramel, banana and cinnamon

Rice porridge on coconut milk with caramel, banana and cinnamon

INGREDIENTS

300 grams of rice (best calrose)
200 ml of water
230 ml coconut milk
60 g sugar
30 g butter
20 g coconut shavings
a pinch of cinnamon
2 g of salt

Step-by-step recipe preparation
Step 1
Mix coconut milk with water, bring to a boil.
Step 2

  1. Pour rice and cook over low heat, stirring constantly, until cooked (15–18 minutes). Add sugar (20 g) and salt.
    Step 3
    Banana peel, cut lengthwise and halved. Heat the butter in the pan, fry the banana halves for 1 minute, then turn over, sprinkle with the remaining sugar and fry for another couple of minutes, until sugar turns into caramel.
    Step 4
    Put porridge in a plate, put banana on top. Garnish with coconut and sprinkle with cinnamon.

Meat Casserole

Meat Casserole

Ingredients:

  • Pork and beef minced meat — 500 g
  • Champignons — 250–300 g
  • Sliced ​​bacon — 200 g
  • Onions — 1-2 pcs.
  • Mozzarella — 100 g
  • Sun-dried tomatoes in oil — 100 g
  • Grated cheese — 100 g
  • Ground crackers — 3-4 tbsp. l
  • Vegetable oil for frying — to taste
  • Salt to taste
  • Black pepper to taste
  • Provencal herbs — to taste

Cooking:
Peel and chop the onion, chop the mushrooms, fry the mushrooms and onions in vegetable oil, add salt and pepper.

  1. Mix the minced meat with croutons, grated cheese, add salt, pepper and other spices to taste (for example, Provencal herbs), mix the minced meat well.
  2. Cut mozzarella into small cubes, do the same with dried tomatoes.
  3. First bake the baking dish with baking paper, then cover with bacon strips to cover the bottom, and the edges of the bacon should hang out of the mold.
  4. Divide the meat in 3 parts. Spread over the bacon evenly minced, sauté. Put slices of mozzarella and dried tomatoes on top of the mince, press down a little. Top layer of minced meat, crush. On minced meat spread out fried mushrooms with onions.
  5. Cover the mushrooms with the remains of minced meat, mash, close with bacon slices. Tighten the form with foil, send the casserole in the oven, cook for 60 minutes at 200 degrees.
  6. After an hour, remove the foil and bake the product to a blush — the time depends on the degree of roast you like.
  7. The finished casserole can be served as a hot dish, with a garnish, and can be cooled and used as a filler for sandwiches.

Spanish tortilla with rosemary

Spanish tortilla with rosemary

Tortilla — a type of omelet with potatoes, is very easy to prepare!

Ingredients:
Potatoes — 5 pcs.
Onion — 1 pc.
Egg — 5 pcs.
Rosemary — 1 sprig
Olive oil — 5 tbsp. l
Pepper to taste
Nutmeg — 1 pinch
Sea salt to taste

Cooking:
Peel the onion, cut into thin half-rings.

  1. Rinse the potatoes, peel, cut into thin slices, rinse and dry.
  2. Heat olive oil in a pan, fry onion until transparent and soft, then add potatoes, fry until ready (it will take 10-15 minutes). Stir potatoes periodically: a crust is not needed here.
  3. In a separate bowl, beat the eggs.
  4. Finely chop the rosemary, send to the potato, when it is almost cooked, add nutmeg, salt and pepper to taste.
  5. When the potatoes are ready, put them in a bowl with eggs, stir well, put everything in the same pan, where the potatoes were fried. You can add a little oil to the dish is not burnt.
  6. Put the frying pan on the stove, turn on the moderate fire and close the lid, cook until the lower part of the dish becomes ruddy, it will take no more than 5 minutes.
  7. To turn the omelet over, you need to take a plate of a suitable size, put it on an omelet and carefully turn it over. Put the omelet back in the pan with the toasted side up. Cook for 2-3 minutes more.
  8. Put the omelet on a serving plate, cut into portions and serve hot to the table, before serving, sprinkle with fresh chopped greens. Very tasty serve Spanish tortilla with sour cream or another favorite sauce.
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