Appetizer of avocado

Appetizer of avocado

Ingredients

230 g cream cheese
110 g gorgonzola or other blue cheese
150 ml fat sour cream
3 tbsp chopped walnuts
2 avocados
1 tbsp lemon juice
salt, freshly ground black pepper

Step by step recipe

Step 1
In a bowl, combine cream cheese, gorgonzola, and sour cream to a smooth consistency. Stir in chopped walnuts and pepper.
Step 2
Cut the avocado in half, remove the stone and brush the halves with lemon juice.
Step 3
Fill the avocado with a spoonful of cheese. Serve garnished with toasted halves of walnuts and gorgonzola.

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 Appetizer of avocado

Appetizer of avocado

Stuffed Peppers in Sour Cream Sauce

Stuffed Peppers in Sour Cream Sauce

Stuffed peppers are especially good because you can do a lot at once and eat then a few days — they do not bother at all.

Ingredients

6 red bell peppers
1 medium onion
1 small bunch of parsley
600 g of minced meat (pork and beef)
150 g of slightly undercooked rice
1 tsp ground sweet paprika
3 cloves of garlic
350 g fat sour cream
100 g tomato sauce
salt, freshly ground black pepper

Step by step recipe

Step 1
For peppers, cut the top (“cap” with the stalk), remove the core.
Step 2
Chop the onion and parsley as small as possible.
Step 3
Combine minced meat, rice, onion and parsley. Add a few tablespoons of cold water and paprika, salt and pepper.
Step 4
Stuff the peppers with minced meat. Set the minced peppers up in the pan with heat-resistant handles, close the “lids” with the stalks. Gently pour 200 ml of water. Stew under the lid for 30 minutes.
Step 5
Peel the garlic and grate. Mix with sour cream, add tomato sauce, salt and pepper.
Step 6
Pour the sour cream sauce around the peppers, simmer another 10 minutes. Serve hot.

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Stuffed Peppers in Sour Cream Sauce

Stuffed Peppers in Sour Cream Sauce

Chicken breast with spinach and cream cheese

Chicken breast with spinach and cream cheese

Ingredients:

Large chicken breasts without skin and bones, cut lengthwise — 2 pcs.
Cream Cheese — 225 g
Spinach — 2 cups
Olive oil — 1 tbsp.
Mozzarella, chopped — 110 g

For marinade:

Garlic, chopped — 3 cloves
Olive oil — 1 tbsp.
Chili pepper (cereal) — 0.5 tsp.
A mixture of Italian herbs — 0.5 tsp.

Cooking:

  1. Preheat the oven to 200 ° C.
  2. Combine olive oil, garlic, a mixture of Italian herbs and red pepper flakes, add 1 tsp. salt and 0.5 tsp black pepper.
  3. Rub the chicken breasts well with the mixture, set aside for 10-15 minutes.
  4. Heat 1 tbsp. olive oil, add spinach, passer until soft.
  5. Place the chicken breasts in the baking dish. Put cream cheese on the breasts, then spinach, mozzarella.
  6. Put in the oven for 30 minutes.

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Chicken breast with spinach and cream cheese

Chicken breast with spinach and cream cheese

Mulled wine on the cider

Mulled wine on the cider

What pour:

Cider (semi-sweet pear or apple cider) — 250 ml.
Cinnamon — 1 stick
Ground cinnamon — 4 g
Half apple
Orange — Half
Cloves — 4 g
Honey — 1 tsp.

Like pouring:

Dice apple and orange. Mix them with cider and spices and bring to a temperature of 80-90 degrees.

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Mulled wine on the cider

Mulled wine on the cider

Georgian national dish — Ojakhuri

Georgian national dish — Ojakhuri

Ingredients:

Pork (pork neck) — 500 g
Potato — 600 g
Cilantro — 40 g
Onions (onions) — 160 g
Sunflower oil — 80 g
Pepper (hot) — -5 g
Tomatoes (fresh) — 200 g
Seasonings (suns hops) — 8 g
Salt — 15 g
Black pepper (ground) — 8 g
Garlic — 15 g
Cooking process

Cooking:

  1. Cut the pork neck meat into medium slices and marinate for 6 hours in salt and pepper with the addition of onion, cut into half rings, and cilantro with garlic.
  2. Cut the potatoes into a slice, mix with vegetable oil and salt. Bake in the oven or deep-fry or pan until cooked.
  3. Fry the meat a little with onions and pepper. Add the finished potatoes, mix everything and fry for 2-3 minutes. Add spices.
  4. Cut the tomatoes into large slices and add to the meat. Fry for 2-3 minutes. Add chopped greens, mix and put on a heated plate

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Georgian national dish - Ojakhuri

Georgian national dish — Ojakhuri

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