Chickpea cream soup with squid and smoked fish

Chickpea cream soup with squid and smoked fish

INGREDIENTS

chickpeas — 600 g
cream 33% — 400 ml
squid carcass — 400 g
hot-smoked perch fillet — 159 g
butter — 60 ml
salt, peppercorns
onion — 150 g
carrot — 150 g
celery root — 150 g
garlic — 10 g
vegetable broth — 1 l
salt — 1 g
pepper — 1 g
olive oil — 20 ml

POSTHE PREPARATION PREPARATION

Step 1
Soak chickpeas in cold water for a day.
Step 2
Vegetables cut into any shape and fry with chickpeas in olive oil.
Step 3
Roasted vegetables pour hot broth and cook and cook. At the end of cooking add spices.
Step 4
Punch soup in a blender.
Step 5
Squid cut into squares or «noodles», fry in olive oil for 2-3 minutes. Salt, pepper.
Step 6
Disassemble the perch into small segments.
Step 7
Add cream to cream soup, punch in a saucepan, pour into soup bowl. Along the edge lay out the perch fillet and squid. Decorate with drops of olive oil.

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Beef salad

Beef salad

INGREDIENTS

beef tenderloin 60 g
soy sauce 60 g
honey 60g
lime juice 10 g
Dijon mustard 20 g
chard 5 g
truffle oil 3 g
olive oil 15 g
salt 1 g
pepper 1 g
salad mix 50 g
cucumbers 50 g

POSTHE PREPARATION PREPARATION
Step 1
In a hot skillet fry beef until cooked, cool, cut into slices. Fresh cucumbers cut into straws.
Step 2
Prepare refueling. To do this, mix soy sauce, honey, olive oil, Dijon mustard, lime juice.
Step 3
Put salad mix in a plate, season with olive and truffle oil, salt and pepper. Garnish with fresh cucumber strips and chard leaves on top. Put the pieces of beef and fill with honey-mustard dressing.

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Chicken roll stuffed with prunes and tangerines

Chicken roll stuffed with prunes and tangerines

Ingredients:

Chicken fillet: 4 pieces
Mandarins: 3 pieces
Walnuts: 100 g
Seed prunes: 7 pieces
Salt to taste
Spices to taste
Ground black pepper to taste

Cooking:

If prunes with bones, then remove them. Pour the dried fruit with hot water and let it stand for 1-1.5 hours to soften, then rinse. Disassemble the mandarin into slices, remove the film and remove the bones.

  1. Cut each chicken fillet in half lengthwise and discard each piece, putting all the pieces overlap on the work surface and covering it with food film or package (this is necessary to preserve the integrity of the meat, not to tear it, and not dirty the kitchen). Sprinkle with salt and pepper to taste.
  2. Peel walnuts from the walls and chop with a knife or using a blender. Spread half the nuts on top of the prepared meat.
  3. Leave prunes whole or cut, put it on meat, put tangerines on top, sprinkle with the rest of nuts.
  4. Helping yourself with a foil, roll the meat with the filling into a roll, with the edges of the foil tighten well so that they do not turn around during cooking.
  5. Put the roll in the bowl of the double boiler, close the lid and cook for 35-40 minutes.
  6. When the roll is ready, remove it from the double boiler, cool completely at room temperature. Put the roll on a cutting board, remove the film, cut into slices with a sharp knife.
  7. Transfer the roll to a serving dish. Can be served cold or warm — as you like. In this dish, you can experiment with the fillings: put mushrooms, vegetables in it, and take dried apricots instead of prunes.

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French Chocolate Cake

French Chocolate Cake

Cooking time: 30 minutes

Ingredients:
bitter chocolate — 100 g
butter — 100 g
egg — 2 pcs.
sugar — 65 g
flour — 80 g

Cooking method:

  1. Break the chocolate into pieces, melt it together with butter in a water bath.
  2. Pound eggs with sugar, pour in melted chocolate, mix slowly, adding flour.
  3. Pour the dough into molds (it is enough for 6-7 cupcakes). We bake in the oven heated to 180 degrees for 10 minutes. Serve hot muffins.

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Pork with figs and tomatoes

Pork with figs and tomatoes

Ingredients:

Balsamic vinegar — 125 ml
Honey — 60 ml
Water — 60 ml
Fresh figs — 8–10 pcs.
Garlic (chop) — 3 cloves
Olive oil — 4 tbsp. l
Pork tenderloin (cut into slices) — 500 g
Salt — 1 pinch
Pepper — 1 pinch
Fresh oregano — 2 tsp.
Fresh basil — 2 tbsp. l
Cherry tomatoes — 400 g
Fresh parsley — 1 tbsp. l
Fresh basil — 2 tbsp. l
Pine nuts — to serve

Cooking:
Prepare the sauce: Mix balsamic with water and honey in a bowl. 2-3 fruits of fresh figs finely chopped, send there, add a clove of garlic (chop as you like), mix everything.

  1. Rinse the pork, dry with paper towels and cut into small pieces across the fibers. Preheat the pan with olive (or just sunflower) oil and fry the meat on each side for 3-4 minutes, stirring constantly with a spatula. Add salt, pepper, basil, oregano to taste (preferably fresh, but you can and dried). Put fried meat in a separate plate. In the same pan, lay out the remains of fresh figs, cut in half, for 1 minute, then pour the sauce and fry all together for 2-3 minutes. Return the meat to the pan and stir.
  2. In a separate pan with olive oil, fry 2 cloves of garlic (chop) for a few seconds. Add cherry to garlic (whole), stew for 2-3 minutes. Stir and remove from heat, mix with fresh basil and parsley.
  3. Serve the dish to the table, decorated with pine nuts and greens

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