Cheese fish soup

Cheese fish soup

The soup is very, very tasty!

Ingredients:

• Onion — 1 pc
• Black pepper (ground, to taste)
• Salt (to taste)
• Water — 1 l
• Olive oil — 10 ml
• Dill — 1 bundle.
• Potatoes — 3 pcs
• Cedar nuts (preferably (!), But possible without …) — 3 tbsp. l
• Carrot — 1 pc
• Processed cheese — 4 pcs
• Fish fillet (salmon, salmon) — 200-300 g

Cooking:

  1. In a skillet on the olive oil, sauté the chopped onions, carrots, grated on a large grater. Add to the vegetables fried pine nuts, mix everything.
  2. Let the water boil in a saucepan. Put crushed processed cheese in it, mix well with a wooden spatula.
  3. Add diced potatoes to the pan, cook until half cooked.
  4. Put the browned vegetables in the pan, add the same diced fish fillet, salt, pepper, let the soup boil, cook for about five minutes (until fish is ready), add the finely chopped dill, turn off the fire, let the soup brew for five minutes and pour into plates .

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Eggplant soup

Eggplant soup

Cooking time: 40 minutes

Ingredients:
1) bulb onion — 1 pc.
2) Tomato — 2 pcs.
3) oyster mushrooms — 80 g
4) celery stalk — 1 pc.
5) salt
6) a mixture of 5 peppers
7) garlic — 2 cloves
8) vegetable oil
9) thyme — 1 sprig
10) eggplant — 1 pc.
11) chicken broth — 1 l
12) cream — 250 ml
13) cottage cheese — 1 tbsp. l
14) chives
15) basil

Cooking method:

  1. We make cuts on tomatoes, put them in boiling water for 1 minute, transfer them to cold water for 30 seconds, peel and cut into slices.
  2. Add a couple of garlic cloves, vegetable oil, salt, pepper, thyme and bake in the oven at 180 degrees for 10-15 minutes.
  3. Finely chop the onion, oyster mushrooms and celery stalk. Fry onion in vegetable oil, add oyster mushrooms and celery.
  4. Cut eggplant into small cubes, fry in vegetable oil. Part of the fried eggplant set aside for submission. Add the remaining eggplants to the mushrooms, onions and celery. Pour in chicken broth, boil for 10 minutes.
  5. Put the baked tomatoes in the soup, boil for another 5-7 minutes, add the curd cheese and salt and chop the soup in a blender. Enter the heated 20% cream, give the soup to boil.
  6. When serving, add cubes of roasted eggplant, decorate with chives and basil.

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Baked fish with zucchini

Baked fish with zucchini

Cooking time: 45 minutes

Ingredients:
dorada — 200 g
olives — 20 g
spinach
salt
black pepper
olive oil
Zucchini — 150 g
lemon
leaf salad

Cooking method:

  1. We split the fish: remove the head, entrails, cut the ridge and reveal the fish. Take a handful of green olives without stones and cut each fruit in half. Put the sliced ​​olives in the fish, add the spinach leaves, salt and pepper. Sprinkle with olive oil.
  2. Close the fish, transfer to a baking sheet with baking paper, make notches on the fish and sprinkle the top with olive oil again. We put in the oven, heated by 180 degrees for 30 minutes.
  3. Cut zucchini in small rings, pepper and salt. Add a little olive oil, mix everything. Fry zucchini in a pan without butter on both sides.
  4. When serving fish with zucchini add lemon slices and fresh leaves.

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Citrus salad with shrimps

Citrus salad with shrimps

INGREDIENTS
1 pink grapefruit
1 white grapefruit
1 pomelo
2 oranges
2 limes
400 g large raw shrimp
2 large red sweet peppers
3 cm fresh ginger root
4–5 sprigs of mint
vegetable oil
salt, freshly ground black pepper
chili for decoration

STEPPED PREPARATION RECIPE
Step 1
Peel ginger, grate on a fine grater, mix with 50 ml of oil, salt and pepper.


Step 2
Peel the shrimp shell, cut the back, remove the intestinal vein. Mix the shrimps with ginger marinade, leave for 1 hour at room temperature or up to 12 hours in the refrigerator.


Step 3
Cut into thin strips the peppers cleared of seeds and partitions. Heat 1 tsp. oil in a large frying pan, over high heat, fry the pepper, 1 min. Add shrimp with marinade, fry for 3 minutes. Put the shrimps with pepper on a plate, do not wash the pan.


Step 4
Cut off the rind from all citrus fruits to make the flesh visible. Cut the fillet in slices between the films, keeping the juice flowing.

Pour the spilled juice into the pan, where the shrimp were fried, add a couple of tablespoons of cold water, put on medium heat and bring to a boil, scrub frying. Remove from heat, cool.


Step 5
Fold the mint leaves in a pile, roll them up and shred. Thinly chop the chillies for decoration. Mix citrus fruits, shrimp with pepper and mint. Pour with liquid from the pan, pepper and salt. Serve immediately, decorating chili.

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Vegetable Pie

Vegetable Pie

Ingredients:

• 150 g of oil
• 300 g of flour,
• 7 tablespoons of ice water,
• a pinch of salt;
• 2 small zucchini and 2 large carrots;
• 150 grams of cheese
• 4 eggs,
• 300 g low-fat cream or milk,
• 2 cloves of garlic,
• teaspoon ground nutmeg

Cooking:

The dough in this cake is made easier than the dough for cake or cookies. We take a piece of butter directly from the refrigerator. We cut it into large pieces, fall asleep with flour and continue to chop along with the flour until the formation of a not very fine crumb. Do not forget to add a pinch of salt.
Then we grind very quickly (literally half a minute) with our hands, pour it into a bowl. Pour water out of the fridge. Stir for about a minute. That’s it, the dough is ready.

Take a round shape. It is not necessarily detachable, any. We spread the dough and begin to distribute it along the bottom. Then on the sides. The dough layer must be thin enough. On the evenness of the edges do not care. It is enough that they are approximately the same level.

Now we put our form with a “basket” of dough in the fridge and do stuffing. Clean the carrots, cut the zucchini straight with the peel. In this cake, it is important that the strips of vegetables are approximately the same width. Therefore, trim the vegetables in thickness with a knife, and then cut into thin strips using a vegetable peeler.

Remove the form from the refrigerator. We begin to lay out strips of vegetables, starting from the edges and gradually moving to the center. Alternate zucchini with carrots.

Mix the fill. Eggs slightly shaken with a broom, pour cream. Add ground nutmeg, grated on a fine grater garlic, salt. Three cheese on a fine grater and how to mix with the rest of the ingredients.

Now pour the fill. Spoon cheese, patting lightly on the surface of the future pie.
We put in the oven heated to 180 degrees on the lower shelf. Bake for about an hour.

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