Raspberry ginger lemonade

Raspberry ginger lemonade

What do we drink:

Raspberry — 50 g
Lemon juice — 10 ml
Strawberry syrup — 20-30 ml
Ginger Root — 30-50 g
Soda — 100 ml
Strawberry — 1 pc.
Mint — 2 g

How to pour:

  1. Pull madlerom ginger and raspberries. Top down fill the glass with ice.
  2. Add juice, syrup and soda water. Mix.
  3. Decorate with strawberries and mint.

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Skewer snack

Skewer snack

INGREDIENTS

100 g of delicious yesterday’s wheat bread + 1 clove of garlic
olive oil
1 sprig of dill
200 g boiled chicken breast or grilled fillet
30 grams of hard aged cheese, better than parmesan
150g romaine lettuce
100 g multi-colored cherry tomatoes
salt, freshly ground black pepper
for sauce
2-3 art. l extra virgin olive oil
70 g homemade mayonnaise
70g natural yoghurt
5-7 capers
10 g Dijon mustard without grains
10 g Parmesan
20 g anchovies

STEPPED PREPARATION RECIPE


Step 1
Bread rub garlic. Sprinkle with olive oil. Fry in a dry heated pan, for 1 min on each side. Add the finely chopped dill, mix and immediately remove from heat. Salt and cross.
Step 2
Cut chicken into 1×1 cm cubes. Cut lettuce leaves into long strips. Cheese rub.
Step 3
To fill, whisk all the ingredients in a blender until smooth.
Step 4
String alternately on skewers: tomato, salad, chicken slice, bread, lettuce, chicken and tomato. Spread the skewers on a plate and sprinkle with the sauce.

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Coffee panacotta

Coffee panacotta

Ingredients:


• 150 ml of milk
• 180 ml sour cream 15% (cream 33%)
• 4 tsp. Sahara
• 2 tsp. instant coffee
• 1 yolk
• 20 g of gelatin
• 1 tsp. vanilla sugar

Cooking:

  1. Dilute gelatin in 1 tbsp. water and leave to swell.
  2. Pour the milk into a small saucepan, add coffee and bring to a boil, remove from heat.
  3. Beat the yolk with sugar and whisk and add to the hot milk.
  4. Put the resulting mixture on a slow fire, heat, stirring constantly and not boiling. When the mixture begins to thicken, remove it from the heat and dissolve the gelatin in it. Leave to cool.
  5. In the cooled mixture pour sour cream (or cream), mix. Pour the mixture into molds or cups. Refrigerate for 5 hours.
  6. In order to cool the dessert easily separated from the molds, put them for half a minute in hot water. You can decorate cocoa, grated chocolate and orange zest.

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Moroccan tea

Moroccan tea

What do we drink:

Cinnamon sticks — 1-2 pcs.
Whole carnation — 4 pcs.
Orange and lemon peel (lime) — to taste
Slices of dried ginger — 3 pcs.
Lime — 1 pc.
Brown sugar pieces — 1-2 pcs.
Mint — 1 bunch
Water — 500 ml
Black leaf tea — 3 tsp.

How to pour:

  1. Remove the zest from the orange and lemon, then cut it into strips.
  2. Remember the mint in your hand or the mortar in the cup.
  3. Put cinnamon, mint, cloves, zest, sliced ​​lime, ginger, brown sugar and tea in the teapot.
  4. Fill all with boiling water.
  5. Let the tea stand. Your Moroccan tea is ready. You can start the tea party.

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Marinated tomatoes in 30 minutes

Marinated tomatoes in 30 minutes

Ingredients:


● Fresh tomatoes — 2-3 pcs.
● mustard ready — 0.5 tsp.
● salt (preferably sea coarse) — 0.5 tsp.
● sugar — 0.5 tsp.
● apple cider vinegar — 1 tsp.
● olive (or vegetable) oil — 2 tbsp. l
● garlic — 2-3 cloves
● ground black pepper — to taste
● Dill — to taste.

Cooking:


Cut the tomatoes into slices, about 1 cm thick. Pour salt, sugar, and mustard into a small deep bowl. Add olive or vegetable oil, apple cider vinegar and add garlic, passed through a press. Mix the mixture well. Pour each round of tomatoes with the prepared mixture.
Sprinkle the tomatoes with chopped dill and black pepper, place in the refrigerator for 30 minutes. That’s all! Delicious, fragrant pickled tomatoes, cooked in 30 minutes, can be served!

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