Shrimp with vegetables

Shrimp with vegetables

Cooking time: 30 minutes

Ingredients:
king prawns — 150 g
bell pepper — 50 g
zucchini — 150 g
celery stalk — 50 g
apple — 30 g
dry white wine — 20 g
garlic — 1 clove
lime juice
olive oil
black pepper
salt
arugula
Cherry tomatoes
balsamic vinegar

Cooking method:

  1. Cut into small strips Bulgarian pepper, zucchini, a celery stalk, an apple. Pour olive oil into a heated pan, fry all the ingredients.
  2. Peel the thawed king prawns, salt and sprinkle with lime juice. Add olive oil, dry white wine to the shrimp, mix everything. Grind a clove of garlic and add to the shrimp, mix again.
  3. Fry the shrimp in a preheated pan for a couple of minutes.
  4. We spread the fried vegetables, a large amount of greens, shrimp, chop the cherry tomatoes for decoration and sprinkle the dish with balsamic vinegar.

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Ratatouille -traditional vegetable dish of Provencal cuisine

Ratatouille -traditional vegetable dish of Provencal cuisine

Cooking time: 30 minutes

Ingredients:
eggplant — 1 pc.
salt
mixture of 5 peppers
zucchini — 1 pc.
tomato — 3 pcs.
olive oil
basil
dill
parsley
carrots — 1 pc.
garlic — 1 clove
onions — 1 pc.
olive oil with spices — 2 tbsp. l
rosemary
thyme
mashed tomatoes — 200 g
sugar

Cooking method:

  1. Cut the eggplant into circles, fill with salted water, add the zucchini mugs, let lie in the water. Cut the tomatoes in half rings.
  2. Prepare the sauce. Cut the carrots into thin slices, chop the garlic, 1/2 chop the onion into strips. We spread the chopped carrots, onions and garlic in a saucepan with aromatic olive oil, fry.
  3. Add the leaves of rosemary and thyme, chopped basil and coarsely chopped half of the tomato. Add a little more oil, grated tomatoes in our own juice, salt, add sugar, stew, punch the sauce in a blender and warm up a little.
  4. We put the mugs of eggplant, zucchini and slices of tomatoes on an overlap on a baking sheet with parchment. Salt, pepper, sprinkle with olive oil without spices. Bake in the oven, heated to a temperature of 200 degrees, for 10 minutes.
  5. Pour the sauce at the bottom of the plate, spread a portion of the ratatouille on top, decorate with basil, dill and parsley, sprinkle with olive oil.

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Spaghetti with cod

Spaghetti with cod

Cooking time: 20 minutes

Ingredients:
spaghetti — 50 g
cod fillet — 150 g
olive oil — 20 g
cherry tomatoes — 50 g
garlic — 1 clove
salt
black pepper
water
greenery

Cooking method:

  1. Cut the cod fillet into small portions, sprinkle with olive oil, salt and pepper. Cut the cherry tomatoes in half, chop fresh herbs and garlic.
  2. Fry cod in a pan on both sides. Add chopped tomatoes, garlic to the fish and pour a small amount of water. Cover with a lid, let a little sweat.
  3. Boil spaghetti in a large amount of salted water, then shift to fish. We fall asleep with fresh herbs. Sprinkle with olive oil, salt and pepper.

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Mango Sorbet

Mango Sorbet

Cooking time: 12 hours

Ingredients:
1) mango juice
2) chilli
3) sweet chili sauce
4) curry
5) sugar
6) salt

Cooking method:

  1. Pour mango juice into a jug, add chili pepper, a few tablespoons of sweet chili sauce, mix, add curry, sugar and salt.
  2. Punch through a blender, filter, pour into a bag and freeze. Sorbet should spend in the freezer for about 12 hours.

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Milk jelly with strawberries

Milk jelly with strawberries

Cooking time: 2 hours 30 minutes

Ingredients:
1) milk — 1 spoon
2) 20 g of gelatin
3) sugar to taste
4) 250 g strawberry jam

Cooking method:

  1. Dilute gelatin in 1 cup of cold milk. When the gelatin swells, add it to the remaining milk, put on fire and bring to a boil, but do not boil. Pour milk into a mold, add sugar to taste and put in a cold place.
  2. Strawberries removed from jam, put on paper napkins to stack syrup. When the jelly begins to thicken, carefully place the berries in the milk, trying to evenly distribute them inside the form. Put in the refrigerator until the jelly is fully thickened.

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