Delicate cauliflower cream soup vegan


Delicate cauliflower cream soup vegan

Ingredients:

cream 15% fat — 50 ml
cauliflower -500 gr
onion — 1/2 small head
potatoes — 2 pieces
garlic — 1 clove
salt, pepper to taste
pinch of nutmeg
some olive oil

Cooking:

Fry diced onion in a drop of butter, then add chopped garlic.
Fry until golden.
Add cauliflower disassembled into inflorescences, after a minute add diced potatoes.
Fill with water and cook until potatoes are ready.
Remove the soup from the heat, whisk with a blender until smooth, pour in the cream, salt, pepper, add nutmeg, put again on the stove.
Served with herbs, grated cheese and crackers.

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Best Pina Colada recipe

Best Pina Colada recipe

What do we pour

White rum — 50 ml
Pineapple juice — 100 ml
Coconut liqueur — 50 ml
Cream — 20 ml
Pineapple Slices, Whipped Cream, Cherry — For Decoration

How to pour:

  1. Mix all ingredients in a shaker with ice.
  2. Pour into a coconut and garnish with a pineapple slice or a cocktail cherry. You can add whipped cream and decorate the cocktail with fruit. Sometimes Baileys liqueur is added to the beverage.

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Pineapple Champagne Punch

Pineapple Champagne Punch

What do we drink:

Pineapple, diced — 1 cup
Champagne — 1.5 glasses
Lemon (juice only) — 1 pc.
White dry wine — 4 glasses
Sugar — 2.5 tbsp. l
Orange — 2 pcs.

How to pour:

  1. Oranges cut in half, cut into thin slices and fold into a bowl.
  2. Squeeze juice from lemon.
  3. Mix the pineapples with orange slices, add lemon juice, cover with sugar and refrigerate for 40–50 minutes.
  4. Before serving, pour wine and champagne into the bowl and mix.
  5. Pour in glasses with fruit; You can add pieces of ice.

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Lasagna with baked sweet peppers, tomatoes and ricotta

Lasagna with baked sweet peppers, tomatoes and ricotta

Ingredients:
Flour from durum wheat — 2 stak.
Water — 190 ml

For the sauce:
Sweet pepper — 4 pcs.
Onions — 1 pc.
Champignons — 400 g
Butter — 30 g
Garlic — 1 clove
Dry rosemary — 1 pinch
Ricotta — 500 g
Mozzarella for pizza — 150 g
Dry oregano — 1 pinch
Eggs — 2 pcs.
Pureed tomatoes — 2 pcs.
Salt — to taste
Freshly ground black pepper — to taste

Cooking:
Prepare the dough for lasagna, combining flour and water. Roll out the dough into a layer and cut it into sheets.

  1. Preheat oven to 200 degrees, put sweet pepper on baking sheet and bake for 20 minutes, until soft, then put pepper in a resealable bag, let stand 10-15 minutes, then release from seeds and peel.
  2. Peel and chop the garlic and onion. Fry in a pan with vegetable oil until softened. Mushrooms cut and send to the onions with garlic, salt and pepper to taste, add rosemary. Fry everything together, stirring occasionally, for 10 minutes.
  3. Mozzarella cheese rubbed on a large grater. Mix Ricotta with eggs, salt, oregano and black pepper.
  4. Lubricate the baking dish with tomatoes, put the lasagne sheets, half the mushrooms on them, sprinkle with mozzarella, again the dough. Next — pepper, half ricotta, tomatoes, mozzarella. The next layer is the remaining mushrooms, then — mozzarella, dough, pepper, ricotta. The last layer is the dough. Fluff the tomatoes and send in the oven for 30 minutes, the temperature — 200 degrees. Then sprinkle with the remains of mozzarella and bake for another 5 minutes.

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Fried Chicken in Garlic Sauce

Fried Chicken in Garlic Sauce

Ingredients

chicken — 1.8 kg.
Enters marinade:
Water — 500 ml.
Sugar — 1 tbsp. spoon
Salt — 3 tbsp. spoons
White balsamic wine vinegar (can be apple 5%) — 50 ml.
Bay leaf — 4-5 pcs.
Black pepper (peas) — 10 pcs.
Highly carbonated water — 500 ml.
Vegetable oil — 2 tbsp. spoons
Garlic sauce includes:
Garlic — 1 head
Oil (olive or vegetable) — 50 ml.
Water (bottled or boiled cold) — 50 ml.
Parsley (fresh)
Salt
Black pepper
Lemon juice
For the paste you need:
Pasta (penne) — 300 gr.
Milk — 480 ml.
Flour — 4 tbsp. spoons
Butter — 60 gr.
Cream 10% — 200 ml.
Mustard powder — 1 tsp
Salt — 1 tsp
Ground black pepper — 1 tsp
Hard, well-melted cheese (cheddar, Maasdam or Gouda) — 250 gr.

Cooking:
Let’s start with cooking marinade for chicken. Pour water into a saucepan, add salt, sugar, vinegar, bay leaf, peppercorns. Bring everything to a boil. After the contents of the pan have cooled, add sparkling water and mix thoroughly.
Chicken wash. We cut it on the ridge into two parts and dip it in the marinade. Cover the pot with a lid or plate so that the marinade completely covers the chicken.
Leave the chicken in the marinade for 10-12 hours. Can be left in the fridge overnight.
Find a baking dish for chicken. Put on her both halves and pour 3 tablespoons of marinade with 2 tablespoons. spoons of vegetable oil.

Preheat oven to 200 degrees. Bake a chicken in the shape of about 20 minutes, covered with a lid or foil. After the meat must be baked for another 20-25 minutes not covered.
While the chicken is cooking, make garlic sauce and pasta.
To make a garlic sauce, skip the garlic through a press, add butter, lemon juice, water, salt, pepper, chopped parsley and mix thoroughly.
The sauce should infuse, and in the meantime proceed to the paste. Cook the paste as indicated on the package.
For pasta sauce, place another saucepan on the stove (on medium heat). It is better to use a stewpan with high walls. First you need to completely dissolve the butter in milk, add flour, while constantly stirring, so as not to form lumps.

The resulting mixture is complemented with cream, mustard, salt, pepper and grated cheese on a coarse grater. Without increasing the fire sauce you need to bring to a boil. After boiling for another 5 minutes, or until thick. At the same time, do not forget to constantly stir.
Next, put the cooked pasta in the sauce (before that, be sure to drain the water). Stir and heat evenly.
Finished chicken grease garlic sauce.

Pasta served with chicken and wine.

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