Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp, turmeric, garlic, ginger and raisins — the best recipe for a fragrant, crumbly pilaf for dinner.

INGREDIENTS
1 cup basmati rice
500-600 g of large raw headless shrimp
1 large onion
4 cloves of garlic
2 cm fresh ginger root
40 g light raisins
4 boxes of cardamom
1.5 tsp turmeric
salt, freshly ground black pepper
melted butter

STEP-BY-STEP COOKING RECIPE
Step 1
Peel and finely chop the ginger and garlic, divide the resulting mixture in half. Crush the boxes of cardamom.
Step 2
In a pan with a thick bottom, lightly heat 2 tbsp. oil, put cardamom, raisins and half ginger with garlic. Sauté on low heat for 2 minutes.
Step 3
Pour rice and salt, mix, warm a little, stirring, 1 min. Add 1 tsp. turmeric, mix and pour 1.5 cups of boiling water. Stir, cover and increase heat to high. Cook for 5 minutes.
Step 4
Reduce heat to low, simmer for exactly 7 minutes. Do not open! Remove the pan from the heat, wrap it in a blanket and leave for 15 minutes.
Step 5
Meanwhile, peel the shrimp, salt and pepper. Heat oil in a pan. Put the remaining garlic with ginger and shrimp.
Cook on medium heat on both sides for 4–5 minutes. Sprinkle with turmeric, mix, remove from heat.
Step 6
Put the rice on the plates in a slide, lay the shrimp on top with the liquid from the pan. Serve immediately.

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Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp and turmeric

Italian bruschetta appetizer with pomegranate and cheese

Italian bruschetta appetizer with pomegranate and cheese

Italian bruschetta appetizer with pomegranate, cheese, cranberries, nuts — a great idea for a healthy, vegan breakfast or kids party. It is prepared quickly and easily.

INGREDIENTS
1 ciabatta
olive oil
50 g dried cranberries
100 g creamy soft cheese
handful of pomegranate seeds
walnuts for serving
cilantro for serving

STEP-BY-STEP COOKING RECIPE
Step 1
Cut 4 pieces of 2 cm thick from ciabatta. Dip one side in olive oil and quickly fry under the grill in the oven until golden brown.
Step 2
Chop 50 g of dried cranberries finely and mix with 100 g of creamy soft cheese. Put the cheese with cranberries on the bruschettas, sprinkle densely with pomegranate seeds and a small amount of finely chopped walnuts. Garnish with cilantro leaves and serve.

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Healthy vegan salad with beets, carrots and pomegranate

Healthy vegan salad with beets, carrots and pomegranate

Healthy vegan salad with beets, carrots and pomegranate is an delicious and simple vegetable recipe low in carbohydrates for weight loss and a flat belly.

INGREDIENTS
5-6 small beets
3 medium carrots
1/2 cup pomegranate seeds
1.5 tbsp red wine vinegar
1 tbsp honey
1/4 cup olive oil
3 sprigs of parsley
2 feathers of green onions
20-30 g pistachios
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 200 ° C. Wash the beets and carrots with a brush. Put a large piece of foil on a baking sheet, put the vegetables on it and seal it with an envelope. Put the baking sheet in the oven and bake for about 1 hour, until the vegetables are ready. Cool and peel prepared vegetables.
Step 2
Cut beets and carrots into very thin slices. Put the lap on a plate, sprinkle with pomegranate seeds.
Step 3
Combine the vinegar and honey in a small bowl. Pour olive oil in a thin stream, constantly whipping dressing with a whisk, salt and pepper.
Step 4
Finely chop the parsley and chives. Sprinkle salad dressing and sprinkle with pistachios, parsley and green onions.

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Healthy vegan salad with beets, carrots and pomegranate

Healthy vegan salad with beets, carrots and pomegranate

Boiled potatoes recipe with olives and red onions

Boiled potatoes recipe with olives and red onions

Boiled potatoes recipe with olives and red onions-a simple and quick idea for a healthy, vegan side dish or salad.

INGREDIENTS
500 g small potatoes
120 g calamate type olives
1 red onion
5-6 sprigs of parsley
juice of half a lemon
olive oil
0.5 tsp paprika
0.5 tsp ground zira
a pinch of hot pepper
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the potatoes (young can be left in the peel) and cook in salted water until soft. Drain and cut the potatoes in half or quarters, if large. Leave whole if shallow.
Step 2
While the potatoes are boiling, mix 4–5 tbsp. l oils with lemon juice, paprika, zira, hot pepper and salt.
Step 3
Grind the parsley. Peel and finely chop the red onion. Crush the olives and remove the seeds.
Step 4
Until the potatoes have cooled, mix it well with dressing, add parsley, onions, olives and mix gently.

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Boiled potatoes recipe with olives and red onions

Vienna homemade apple strudel

Vienna homemade apple strudel

Vienna homemade apple strudel with almonds, raisins, rum, lemon and spices — a traditional Austrian dessert recipe for Christmas or everyday breakfast.

INGREDIENTS
250 g flour
1 large egg
1.5 tbsp flavourless vegetable oil and taste
0.5 tsp salt
rolling flour
150 g butter for lubrication
icing sugar
For crumbs:
150 g of stale white bread crumbs
50 g ground almonds or hazelnuts
3 tbsp. l butter
1 tsp Sahara
For filling:
2 kg of sweet and sour apples
100 g brown sugar
150 g raisins
70 ml dark rum
juice and zest of 1 small lemon
1 tsp ground cinnamon
1 tbsp vanilla extract
10 balls of clove buds

STEP-BY-STEP COOKING RECIPE
Step 1
For filling, scald raisins with boiling water, pour rum, tighten with a film and leave at room temperature for 6-24 hours.
Step 2
For the test, sift the flour with salt slide, make a recess, «well». Break the egg into it, pour 100 ml of warm (37–38 ° С) water and vegetable oil. Knead soft, sticky dough.
Step 3
Start kneading it on the work surface, beating it on the table (traditionally this is done 100 times). The right dough is very elastic and velvet to the touch.
Cut the dough into two equal pieces, roll into balls, grease, place on a plate and cover with a hot inverted bowl (this is important for the elasticity of the dough). Leave on for 30–40 minutes.
Step 4
Peel the apples from the peel and the core, cut into thin (2-3 mm) slices. Pour lemon juice, mix. Sprinkle with sugar and all the spices (rub the cloves in your fingers), mix gently. Divide in half.
Step 5
Fry breadcrumbs in butter melted with sugar, 3-4 minutes. Add nuts, mix thoroughly. Divide in half
Step 6
Preheat the oven to 190 ° C. Cover 2 baking sheets or large rectangular baking dishes with parchment, grease it with oil.
Step 7
Melt the butter. Now the main difficulty. Spread a small tablecloth on the table, sprinkle with flour. Turn 1 ball of dough into a cake, roll it into a thin rectangle.
Put the dough on the knuckles of your fists and stretch it, turning the dough in a circle in a layer through which this text is visible. Spread the dough on a tablecloth, grease with butter, sprinkle with half the crumbs.
Step 8
About 10 cm from the long edge, put half of the apple filling in the form of a rectangle of about 35 x 20 cm, sprinkle with half raisins. Wrap the near long edge of the filling dough, then wrap the two sides.
Helping yourself with a tablecloth, carefully roll the strudel and put it on the baking sheet with the seam down. Lubricate the strudel on top and sides with melted butter. Also make a second strudel.
Step 9
Bake until golden brown, 45-50 minutes. Serve warm or cooled, sprinkled with powdered sugar.

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Vienna homemade apple strudel

Vienna homemade apple strudel

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