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LET'S VITAMINIZE IF SPRING IS COMING
1 green salad, 2 red tomatoes, 1 bunch of radishes, salt, vinegar, 1 small salad deressing from knorr, dill
Preparation time: less than 15 minutes
PREPARATION OF SPRING SALAD RECIPE:
Wash the salad and cut into strips, cut the tomatoes into rounds, as well as the radishes and place in a bowl. Put the contents of the dressing envelope in a cup, add 3 tablespoons of olive oil, 3 tablespoons of water and a tablespoon of vinegar and mix well then pour over the salad and mix well. Match the taste if needed with salt. Prepare the salad 15 minutes before serving to have time to blend well with the taste of the spices. You can put an onion. He was in a hurry
lettuce, radishes, tomatoes, spices
Add to your menu some dishes that "match" with the arrival of spring. We present you three recipes: baked vegetables with anchovies, chicken lasagna with spring vegetables and chicken with lemon and capers.
Baked vegetables with anchovies
- 1/2 green pepper
- 1/2 red pepper
- 2 peeled tomatoes, without seeds
- 1 clove of garlic
- 1 red onion
- 4 ansoa
- 50g feta cheese
- olive oil
- salt and pepper
- aromatic herbs, according to preferences
Wrap the peppers and onions in aluminum foil, put them in the oven, and after they have softened, cut them into large slices.
Finely chop the tomatoes.
Grind the garlic and crumble the feta cheese into small pieces.
To obtain a dressing, mix the olive oil with the lemon juice, adding the garlic, salt and pepper.
Put the vegetables on a plate, sprinkle with feta and herbs (rosemary, basil, tarragon, etc.)
Place the anchovy pieces over the vegetables, then pour the dressing.
Chicken lasagna with spring vegetables
- 125g of lasagna sheets
- 150g chicken
- 50g carrots
- 50g zucchini
- 50g green onions or chives
- 100ml fresh whole milk
- 40g butter
- 50ml dry white wine
- 10g flour
- olive oil
Boil a pot of water in which you added a little salt.
Chop the zucchini, green onions, carrots and cut the chicken into small pieces.
Fry the green onion and carrot in 10g of butter, sprinkle with wine and leave on the fire until the wine evaporates.
Add the chicken, cook for 10 minutes, then add the zucchini. Leave it on the fire for another 5 minutes and add salt.
Melt 10g of butter in a pan, add flour and mix well. Add the milk, little by little. Leave the sauce on the fire until it starts to boil, stirring for 5 minutes on low heat. Add salt, then remove from heat.
When the water has started to boil, pour a few drops of olive oil and add the lasagna sheets, leaving them to boil as indicated on the package.
Heat a plate and grease it well with butter. As the lasagna sheets have boiled, take one, drain it and spread it on the plate. Pour a little sauce over the sheet, the mixture of chicken and vegetables, then the sauce and finally put another sheet of lasagna.
Chicken with lemon and capers
- 600g chicken breast
- 2 tablespoons flour
- 2 tablespoons olive oil
- the juice of two lemons
- 50ml white vermouth
- 2 tablespoons capers
- 2 tablespoons finely chopped parsley
- salt and pepper
Cut the chicken breast into 1cm thick strips and roll them in flour. Sprinkle various spices to taste over the chicken pieces.
Fry them in hot oil for 3-4 minutes, turning them from side to side until evenly browned.
Add the vermouth and lemon juice to the pan in which you fried the chicken and let it cook for 3-4 minutes. Add the capers and leave them just warm enough.
Take the pan off the heat, add the parsley and mix well. Pour the sauce over the chicken and serve immediately.
SPRING SALAD - Recipes
Salad, spinach, radishes,
Leurd and butter,
We wish you a spring
wonderful to all!
What you need (picture 1)
& # 8211 1 link leurda
& # 8211 1 link untisor
& # 8211 some radishes
& # 8211 some cherry tomatoes
& # 8211 cucumber cut into rounds
& # 8211 2 green onions (finely chopped)
& # 8211 some lettuce leaves
& # 8211 some spinach leaves
& # 8211 olive oil, lemon juice
& # 8211 sare
-wash the lettuce leaves, spinach, butter and leurda, then leave them on an absorbent napkin. Put in a bowl the tomatoes and radishes cut into quarters, cucumber slices, green onions. Add the leurda, butter, spinach and finely chopped lettuce leaves (pictures 2 and 3). Add salt, lemon juice and olive oil (picture 4)
Preparation time: 10 minutes
Price: 8 lei (may vary depending on where you take the ingredients and inflation)
Oriental salad of post is one of the most common recipes for potato salads in Romanian cuisine, and this should not surprise us at all.
It is tasty, cheap, very easy to prepare and can be easily modified depending on what we have in the kitchen or according to taste. I think that each family has its own version of oriental salad, and I have prepared it so far 5 recipes interpreted according to the season and ingredients. During the period when we give up eating meat, it can be one of the most handy solutions to prepare a tasty menu. The advantage of this is that it can be served both as an appetizer and as a main course.
Oriental fasting salad it has potatoes and pickles, and olives and greens bring an extra color, taste and aroma. I think we prepare it every month. Every time it looks different because I try to make it colorful, as appetizing as possible.
The constant ingredients in my salad are potatoes, red onions and olives. The rest are some kind of satellites. Cucumbers can be fresh or pickled, in spring radishes bring an extra taste and color, and in the period when we are not fasting boiled eggs, of strong consistency, they are indispensable in any variant I choose.
Potato is one of the most used vegetables in Romanian cuisine, but it is also known for various benefits on the body, representing the fourth source of energy after rice, wheat and corn.
It has fiber, potassium, iron, calcium, vitamins (C and B6) and has no cholesterol. It is a very good source of carbohydrates, present in starch.
Coming back to oriental fasting salad I would like to tell you that this variant has a special dressing, learned from my mother-in-law. Vinegar and sugar are added to the hot water. In order to obtain the perfect taste, we must take into account a very important thing: when we put the dressing over the potatoes, they must still be warm, or at least warm. They will absorb the liquid and become tastier. We put the oil at the end.
Oriental fasting salad it takes time for the flavors to blend in, so let it wait at least 30 minutes before eating. Leave it either at room temperature or in the refrigerator.
If you prepare this oriental post salad recipe I am waiting for your pictures, and if you share it, you will have my thanks in advance.
Now I let you see how easy it is to prepare and I invite you to be inspired because it is a tasty salad.
Here is the list of ingredients and how to prepare for oriental fasting salad:
1 small red onion or 1/2 medium red onion
70 g seedless olives
1-2 small pickles
1/2 small red bell pepper / kapia pepper
Wash the peel of the potatoes well, then boil them in water with a little salt. Let them boil for about 20 minutes from the first boil, then test the largest of the potatoes with a fork. If they enter easily, it means that they are boiled, so we take them out of the water and let them cool for a few minutes, so that we can peel them. During this time we clean and cut the Julien onion, and the dill as finely as possible.
Cut the pickles and the piece of pepper into cubes or medium-sized strips. Put the potatoes in a large bowl, add onions, olives, pickles and bell peppers, then season with salt and pepper.
Prepare the dressing by mixing hot water with sugar and vinegar.
Pour water over the potatoes, add the olive oil, mix and taste to see if it still needs spices, vinegar or oil.
Let the salad rest for 30 minutes (preferably in the refrigerator), then we can eat it.
Did I make you want it? I hope so, so I wish you all the best in preparing the oriental fasting salad.
Oriental summer salad
Oriental salad with potatoes, onions, fresh cucumbers, bell peppers, fresh red olives and green parsley
Oriental winter salad
Oriental winter salad recipe prepared with potatoes, onions, pickles and olives
Oriental salad with mayonnaise
Oriental salad recipe prepared with potatoes, pickles, mustard, olives and onions, with mayonnaise