Indian salad with chicken and avocado

Indian salad with chicken and avocado

Ingredients:

Vegetable oil — 1 tbsp. l
Chicken Breast — 500 g
Cumin — 3 tsp.
Iceberg lettuce (coarsely chopped) — 0.5 pcs.
Avocado (sliced) — 2 pcs.
Toasted Toast — 250 g
Red onion (finely chopped) — 0.5 pcs.
Mint leaves — 100 g
Macadamia oil — 2 tbsp. l
Lemon juice — 1.5 tbsp. l

Cooking:

  1. Heat the vegetable oil in a large skillet over medium heat. Sprinkle cumin with chicken and fry for 7-8 minutes on each side or until golden brown. Transfer to a plate.
  2. Cut the chicken into small pieces. Place the salad, avocado, chopped toast, onion, mint and chicken in a large bowl. Drizzle with macadamia oil and lemon juice. Season and mix.

Mexican salad with chicken

Mexican salad with chicken

Ingredients:

Chicken fillet — 4 pcs.
Cabbage — 0.5 pcs.
Yellow sweet pepper — 1 pc.
Cherry tomatoes — 10 pcs.
Lemon — 0.5 pcs.
Parsley and / or cilantro — 1 bunch
Olive oil — 4 tbsp. l
Paprika — 2 tsp.
Cumin — 1 tsp.
Black pepper — 0.25 tsp.
Brown sugar — 0.5 tsp.
Salt — to taste
Greek yogurt — 2 tbsp. l
Flapjacks (optional) — 4 pcs.

Cooking:

  1. Prepare a spice mix. Mix the paprika, cumin, black pepper, salt and brown sugar. Lightly grease chicken fillet with olive oil and sprinkle with spices. Put in the fridge for at least 30 minutes (preferably at night) so that the chicken marinates.
  2. In a pan with olive oil, fry the chicken fillet over medium heat and add the juice of half a lemon. Remove the chicken from the plate and cut into cubes.
  3. Chop cabbage and greens, chop the sweet pepper into cubes. Put the cabbage and pepper on a plate (or warm cake), add cherry tomatoes and chicken cut in half. Sprinkle with herbs and use Greek yogurt as a dressing.

Salad «Tbilisi»

Salad «Tbilisi»

Very tasty and elegant salad! Hearty and at the same time not heavy. Try it!

You will need:
1 can of red beans
200-250 grams of boiled beef (take a low-fat slice weighing 300 grams, boil in salted water for an hour and a half),
1 medium red onion,
1 red bell pepper,
half hot pepper,
2-3 cloves of garlic,
50 grams of walnuts,
medium bunch of cilantro,
ground black pepper
hops suneli.

For refueling:
olive oil and wine vinegar.

How to cook:

  1. Onion cut into thin half-rings. If the onion is «homemade» — juicy and spicy, then it is better to cut it and dip it for 2 minutes in hot water, otherwise the taste of onion will clog everything else in the salad.
  2. Remove seeds from bell pepper and cut into strips.
  3. Cut the meat into cubes. We also carefully remove the seeds from the hot pepper and finely chop them. Garlic can be chopped or skipped through the garlic press.
  4. From the cans of beans, drain the water and wash it. Add onions, beef, peppers, garlic, chopped cilantro, fried and finely chopped walnuts.
  5. Salt, add black pepper and hops-suneli — to taste.
  6. Refueling from 4-5 tablespoons of olive oil and 1 tablespoon of wine vinegar. We refuel. Stir.

Enjoy your meal!

Croissant pizza

Croissant pizza

  • INGREDIENTS
  • For the test:
  • Flour 480g
  • Butter 220 g
  • Salt 10 g
  • Water 250 ml
  • For filling:
  • Gouda cheese 100 g
  • Ham 150 g
  • Champignons 300 g
  • Bulgarian pepper 1 pc.
  • Olives 150 g
  • Tomato paste 30 g
  • For lubrication:
  • Egg 1 pc.
  • Black Sesame 25 g

Crochet pizza recipe

  • Knead the dough: mix flour, salt and soft butter, gradually pour in cold water. Knead and roll the dough into a thin rectangular layer, rub cold butter on it, fold in an envelope and place in the freezer for 30 minutes.
  • Then again roll the dough into a layer, fold the envelope and roll again. Repeat 5 times.
  • For the filling, cut the champignons into plates, smash the olives to large pieces, peel the peppers and cut them into cubes. Grate the cheese on a fine grater.
  • Trim the edges of the rolled dough and cut into 5 triangles. Brush them with tomato paste, put ham slices, then chopped olives, mushroom slices and cubes of bell pepper. Sprinkle with grated cheese.
  • Wrap the triangles with the filling, starting at the wide edge. Put the croissants on a baking sheet with parchment. Brush with whipped yolk and sprinkle with black sesame. Bake for 15 minutes. at a temperature of 200 ° C.

Baked ham in wine marinade

Baked ham in wine marinade

INGREDIENTS


Beef back (back) — 600 g
Garlic — 4 cloves
Dry red wine (for marinade) — 4 tbsp.
Olive oil (for marinade) — 1 tsp.
French mustard in grains (for marinade) — 2 tsp.
Salt, spices (rosemary, dried basil, coriander, paprika, freshly ground black pepper, ground cardamom and turmeric) — to taste


PREPARATION METHOD
We wash the fresh piece of beef well, cut off all the films and wipe dry with a napkin. In a deep bowl roll meat in spices and spices.
Fill the meat with wine, olive oil, grease with mustard. We rub the marinade into the meat with our hands.
Clean the garlic, each clove is cut into 4 parts. With a large sharp knife we ​​make small cuts in the meat — evenly over the whole area. We shred meat with garlic.
Put the meat in a plastic bag, pour the remaining marinade on top. Wrap the meat and leave overnight in the refrigerator.
Bake the meat in foil. Pour vegetable oil into the center of the foil so that the pork will not be burnt. We clamp the edges of the foil as tightly as possible so that the air does not leak — then the meat will turn out juicy and soft.
Baked boiled pork in the oven for 50-70 minutes at a temperature of 160 ° C.

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