Zucchini Spaghetti with Pesto and Cherry Tomatoes

Zucchini Spaghetti with Pesto and Cherry Tomatoes

Zucchini spaghetti (or pruritus) — a great alternative to the usual spaghetti, more useful, but no less tasty! Pesto sauce perfectly complements itching. You can cook such spaghetti with other sauces, for example, with tomato, bolognese. You can serve itch with slices of chicken or meatballs.
The main difficulty — chop the zucchini. To do this, you can use a Korean carrot spatula (then the noodles will be shorter), a special manual spirulizer with which the process takes a lot of time, or (the most convenient way) a vegetable slicer attachment that works on the grinder principle.


Ingredients:
Zucchini — 2 pcs.
Cherry tomatoes — 200 g
Vegetable oil — for frying
For pesto:
Basil — 1 small bunch
Walnuts — 1 handful
Olive oil — 2 tbsp. l
Garlic — 1-2 cloves
Salt — to taste
Freshly ground pepper — to taste


Cooking:
Zucchini washed and dried. It is better to choose vegetables of small size — they are softer, it is easier to chop x Trim the zucchini tips, rub them in a convenient way.

  1. Prepare pesto sauce. You can use a mortar for this purpose, but it will be easier and faster in a blender: just send basil, walnuts, 1-2 cloves of garlic, olive oil in a blender bowl, salt and pepper to taste and grind to a homogeneous slurry.
  2. Pour a little vegetable oil into the pan, warm it well. Spread zucchini noodles, fry over moderate heat for 2-3 minutes.
  3. Add spaghetti pesto sauce.
  4. Wash cherry tomatoes, cut in half, send in noodles and stir everything.
  5. Arrange the dish in portions and decorate with basil leaves, serve immediately.

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Spicy Kharcho soup with beef and rice

Spicy Kharcho soup with beef and rice

Ingredients


Beef, 500 g
Rice, 60 g
Onions, 200 g
Tkemali, 2 tbsp. l
Parsley, 1 bundle.
Cilantro, 1 bundle.
Walnuts, 0.5 stack.
Garlic, 5 tooth.
Water, 2.5 L
Bay leaf, 2 pcs.
Coriander, 0.5 tsp.
Hops-suneli, 1 tsp.
Saffron, 0.25 tsp.
Red pepper, 0.5 tsp,
Salt to taste


Cooking


Wash the meat, chop it, fill it with cool water and put it to boil. Beef cooks about 120 minutes. Several times remove the foam from the broth. If you are using tklapi, then at this stage fill it with hot water.
After 2 hours, add tkemali sauce, which we will replace with tklapi, or two tablespoons of pomegranate juice in the broth.
When the broth begins to boil again, throw the chopped onion there and cook for another 10 minutes over medium heat. Wash the rice, send it to the soup.
Crush the nuts to a paste, do the same with garlic. 10 minutes after adding the rice, throw nuts and garlic into the soup. Leave to boil for another 10 minutes.
Add bay leaf, coriander, hops-suneli, saffron, salt and pepper. Stir in the soup and cook for another 7 minutes.
Finely chop the parsley, cilantro, throw in the soup, cook for 5 minutes. Turn off the heat and let the kharcho brew a little.

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Cherry Cheesecake

Cherry Cheesecake

INGREDIENTS:
For the test:
● Chocolate or vanilla crackers — 240 g
● Butter (ghee) — 8 tablespoons
● Sugar — 1/2 cup
● Salt — 1/4 tsp


For filling:
● Cream cheese — 240 g
● Granulated sugar — 1 3/4 glasses
● Flour — 3 tablespoons
● Lemon (zest) — 1 tsp.
● Orange (zest) — 1 tsp
● Egg — 5 pcs
● Large egg yolks — 2 pcs
● Vanilla — 1/2 tsp


For the top:
● Sweet or sour pitted cherries — 300 g
● Lemon (juice) — 2 tablespoons
● Granulated sugar — 1/4 cup
● Starch — 1 tablespoon
● Water — 1/2 cup


PREPARATION:
Grind the crackers in a food processor to fine crumbs. Mix with ghee, sugar and salt.

Preheat oven to 290 degrees. Beat cheese, sugar, flour and zest with a mixer. Add vanilla, eggs and yolks, beating at low speed. Put the mass in a greased form.

Put in the freezer while cooking the filling. When it is ready, pour the mass on top of the dough and bake for 12 minutes. Reduce the tempo to 95 grams and bake for 1 hour. Cool completely.

Make a cherry filling. Put all the ingredients together in a medium saucepan. Boil. Boil for 1-2 minutes, then remove from heat and let cool.

Put the cheesecake on a large platter. Put the stuffing on top of the cooled cheesecake. Bring this to room temperature before serving.

Easy cake with yogurt and fruit without baking — colorful and low-calorie recipe

Easy cake with yogurt and fruit without baking — colorful and low-calorie recipe

It is very easy to make a cake, and it will take quite a bit of time, especially if you use instant gelatin.

Ingredients:
Yogurt (fat content and fillers to taste, you can use a mixture of different yogurts, for example, simple and pineapple) — 500 g
Instant gelatin — 25 g (1 sachet)
Sweetener — 4 tbsp. spoons or to taste (depends on the sweetness of yogurt)
Fruits, berries (according to the season and optional) — 200-300 g


Cooking:
Instant gelatin is dissolved in 100 g of hot water (water can be replaced with fruit juice if desired).
Mix the yogurt with the sweetener and beat well with a mixer or a whisk.
In the meantime, wash fruits and berries, large ones — chop finely.
Add the cooled gelatinous mass to the yoghurt and beat again until smooth.
Add fruits and berries to the yoghurt base, mix gently.
Pour the mixture into the prepared form, lined with foil or cling film.
Put in the fridge until it freezes (about 3 hours).
Decorate ready or just starting to harden the cake with fruit or berries.
Remove the finished cake from the mold, set on the table.
Tip:

  • the amount of gelatin can be changed as desired: to obtain a more dense cake, increase the amount, and if you like less dense — soft and mobile jelly, the amount of gelatin can be reduced.
  • yogurt can be replaced with sour cream: it will turn out very tasty, but more caloric.

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Crispy Chicken Fingers

Crispy Chicken Fingers

Ingredients:
● 500 g chicken fillet
● 1 tbsp. breadcrumbs (preferably large)
● 0.5 Art. kefir
● 3 tbsp. sesame
● 2 cloves of garlic
● 2 tsp. ground sweet paprika
● salt, pepper — to taste


Cooking:

  1. Chicken fillet beat off the back side of the knife and cut into long pieces 2-3 cm thick.
  2. Mix the breadcrumbs, sesame, paprika, salt and pepper.
  3. Crush garlic in a paste and mix with kefir.
  4. Immerse each piece of chicken fillet in kefir, then roll in the breading mixture. Fry in a frying pan in the heated vegetable oil until golden brown.
  5. Serve hot with sauces and fresh vegetables.

Enjoy your meal!

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