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A delicious salad

A delicious salad


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A delicious salad, a real meal! I liked it a lot and it saturates you, but it also gives you the impression of being fresh and healthy. Try it!

  • 1 avocado
  • 2 tomatoes
  • 1-2 handfuls of fresh spinach leaves
  • 1 piece of leek
  • 1 red pepper
  • 1 tangerine
  • juice from half a lemon
  • a little ginger root
  • 1 hot pepper
  • 3 cloves of garlic
  • green parsley
  • olive oil
  • soy sauce
  • salt

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION A delicious salad:

Cut the leeks into thin slices without the green part, slice the cucumbers and sprinkle with a little salt. Wash and break the spinach leaves and sprinkle them on top of the others. Cut the avocado in 2 and take the pieces with the teaspoon that you spread over the salad, then squeeze the lemon juice over them so that they do not darken. Sprinkle with tomato slices as well as tangerine slices.

In a mortar or blender, make a sauce of garlic, ginger, green parsley and hot pepper. Add about 2 tablespoons of soy sauce, then olive oil. Add the sauce over the salad and season as desired. Stir gently.

Tips sites

1

If you want, you can sprinkle some Parmesan or other cheese.

2

Whoever wants, can put some olives.


A delicious salad - Recipes

ingredients

Potatoes 1.2 Kg
Onions 2 pcs
Seedless black olives 100 g
Seedless green olives 100 g
Red bell peppers 1/2 piece
Pickled cucumbers 200 g
Get a teaspoon
Fresh dill a link
Juice from 2 lemons
Dijon mustard 2 teaspoons
Olive oil 80 ml
Bee honey a teaspoon
Salt and pepper

Method of preparation

Wash well and then boil 1.2 Kg of peeled potatoes. Add a teaspoon of salt. Boil for 30 minutes with a lid.

Drain the potatoes, wait for them to cool and then peel them. Cut the potatoes into suitable cubes.

Peel and chop 2 onions.

Cut the pickles into rounds.

Cut thin slices of red bell pepper and cut the olives into rounds.

Squeeze the juice from two lemons.

Mix lemon juice with 80 ml of olive oil, two teaspoons of mustard (Dijon), salt, ground pepper and a teaspoon of honey.

In a large bowl put all the chopped and chopped ingredients and add a teaspoon of capers.

Add a bunch of freshly chopped dill and then pour the previously prepared vinaigrette.


Appetizer salad recipes

Aperitif salads have their place of honor on Romanian tables, during the holidays. Beef salad or eggplant salad can not be missed at the festive Christmas or Easter meal. There are many other appetizer salad recipes that you have certainly not tried so far, so we will present some of them.

Eggplant salad with baked peppers

A delicious salad, regardless of the season, that you can serve as an appetizer or you can make for a main course, on days when you want to eat something light and good.

Ingredient:

  • 3 large eggplants
  • 4 capsicums
  • 1 red onion
  • salt
  • pepper
  • mayonnaise

Method of preparation:

For starters, bake eggplant and peppers. You can bake them on the grill or in the oven, taking care to turn them over. Peel a squash, grate it and squeeze the juice. Put the baked peppers in a bowl, add salt and cover with a lid. Put the eggplants on a wooden chopper and chop them well until they are fine, then put them in a bowl. Peel a squash, grate it and chop it into cubes. Add them over the eggplant. Add salt, pepper and finely chopped onion and then drain. Add mayonnaise and mix.

Chicken salad with garlic and mushrooms

An easy to make salad that you will fall in love with. It is perfect for appetizers and festive meals. Be careful, it contains quite a lot of garlic, so it would be good to prepare it only for those closest to you or to give up garlic if you want a romantic dinner.

You need the following:

  • 1 boneless and skinless chicken breast
  • 5 cloves of garlic
  • 300 g pickles
  • 500 g canned mushrooms
  • 150 g of mayonnaise
  • salt
  • pepper
  • lemon juice

Method of preparation:

For starters, boil the chicken in salted water. Then leave it to cool and after it has cooled, cut it into cubes and place it in a large bowl.

Cut the pickled cucumbers into cubes, then squeeze them and add them over the chicken. Grate the garlic and add it. Finely chop the mushrooms and squeeze them well before putting them in the bowl. Add salt, pepper, lemon juice and mayonnaise, mix the salad and serve with parsley on top.

Cauliflower salad

Cauliflower salad is delicious, whether hot or cold. Cauliflower has an unmistakable taste, and in combination with garlic and mayonnaise it is delicious. Make sure you serve a quality bread with this salad, possibly toasted beforehand.

Ingredient:

  • 1 large cauliflower
  • 1 red onion
  • 3-4 tablespoons mayonnaise
  • 3-4 cloves of garlic
  • 1 bunch parsley

Method of preparation:

This salad is very simple. Clean and wash the cauliflower well, then boil it in salted water. Drain it very well and put it in a large bowl. You can use the tool with which you crush the potatoes to make it fine, if you don't want to have a textured salad. Then add the finely chopped onion, garlic, mayonnaise and parsley. You can make mayonnaise at home, if you find it tastier.

Egg salad

An ideal salad for sandwiches or picnics. This salad is full of protein and is extremely tasty. Be sure to serve it with a green salad or tomatoes, because it can be slightly nauseous.

You need:

  • 10 eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 bunch of green onions
  • salt
  • pepper
  • garlic powder

Method of preparation:

Simply boil the eggs, crush them in a bowl and add the rest of the ingredients over them.

Egg salad

You can improve the recipe by adding a few boiled potatoes that you cut into small cubes or even pieces of chicken or bacon. You can make sandwiches with this egg salad or stick rolls.

Celery salad with fillets

One of the most interesting salad recipes served as an appetizer at festive meals for those who are bored of the classic beef salad or oriental salad. It is a delicious appetizer and you can serve it with focaccia, so that the taste is even better.

For this salad you need:

  • 1 small celery
  • 1 large carrot
  • 1 small red onion
  • 2 green onions
  • 100 g fillet muscle
  • 50 g Greek yogurt
  • 1 teaspoon mayonnaise
  • 50 g salted and fried hazelnuts
  • 10 g pine buds

Method of preparation:

This salad does not require much effort. You simply have to cut the celery and the julienne carrot, ie the strips. Just like slices of fillet muscle. Then add all the ingredients and mix well. At the end, serve with rosemary or parmesan focaccia, and praise is welcome.


Cabbage salad with vegetables & # 8211 a delicious salad, full of vitamins

If you want to prepare a delicious and healthy salad for the winter, try the recipe below. Cabbage salad with vegetables has a special taste.

andIngredient:

  • 5 kg of cabbage
  • 2 kg bell peppers of different colors, 1 kg tomatoes
  • 1 kg onion, 1 kg carrots, 200 ml sunflower oil
  • 1 piece of horseradish, 2 gulis, 200 ml of vinegar
  • 1 bunch of dill, 1 sachet spices for pickles, sugar (to taste)

Method of preparation:

Finely chop the cabbage and place it in a large container. We wash the peppers well, clean them of seeds and cut them into strips. Wash the tomatoes and chop them finely. Rinse the dill and finely chop it. Peel an onion and cut it into small pieces.

Peel a squash, grate it and squeeze the juice. Put all the chopped and grated vegetables in the bowl with the grated cabbage. Mix well. We pour vinegar and sunflower oil. Add sugar (to taste) and pickle spices and mix again. Cover the container with a blanket. We put him aside for a few hours.

After a few hours, the vegetable juice will drain. We fill the jars with cabbage and vegetable salad. We cover them with lids and sterilize them.

We put a clean cloth or a kitchen towel on the bottom of a pot. We put the jars in the pot and pour enough water to reach the "number" of the jars. Sterilize the jars for a few minutes, depending on the size of the jars.

Then take the jars out of the pot, cover them with a blanket and let them cool. After they have cooled completely, we store them in a dark and cool place, preferably in the basement or pantry.

When we want to serve a delicious and healthy salad, we open a jar with cabbage and vegetables. Good appetite and increase cooking!


& # 8211 I hardened the chopped onion in the olive oil together with the garlic being careful that the latter does not burn

& # 8211 After about 5 minutes I added the diced tomatoes together with the tomato paste, sugar and a cup of water that boiled together for another 10 minutes and at the end I mixed with the quinoa well washed and boiled beforehand.

& # 8211 I let it cool and then chopped a little parsley and a little green onion, and mixed it by adding the lime juice

& # 8211 I served this composition on lettuce leaves over which I sprinkled the delicious pomegranate berries

If you have a craving for sweet after salad, here is the recipe for ness roll.


Ingredients shrimp salad with avocado and corn

  • 300 grams of shrimp cleaned of shell and intestine, ready to cook (boiled, pan-fried or grilled)
  • 1 well-baked avocado, large, 120-150 grams
  • 1 jar or 330 gram can of corn
  • 100-120 grams of lettuce leaves (my favorite type or mix, I used a small head of lollo biondo)
  • 2 celery stalks (80 grams)
  • 6 cherry tomatoes (optional, they don't have much taste but pleasantly invigorate the salad color)
  • 2-3 sprigs of green onions (depending on how big they are)
  • 1 jalapeno pepper
  • 1 small bunch of fresh coriander (15 grams & # 8211 can be replaced with green parsley)
  • ½ untreated lemon juice and peel (can be replaced with 1 lime)
  • 1 teaspoon dijon mustard tip
  • 1 teaspoon honey or agave syrup
  • 30 ml. olive oil
  • salt and pepper to taste

In short, about ingredients, possible replacements, etc

The shrimp salad with avocado is made with ingredients that are easily found in any supermarket. I used the lollo biondo salad variety, but you can choose your favorite salad (or leaf mix). The tomatoes look nice in combination with the other ingredients, but I didn't really feel that their taste really mattered in the salad. I'm thinking of trying to make the same salad as soon as possible, but with red peppers instead of these tomatoes. I think it would bring an extra texture but also a bolder taste.

The shrimp I used in this salad are quite small, fried, frozen. I let them thaw overnight in the fridge, scalded them for 1 minute in salted water (as for pasta) and drained them. I let them cool and used them to prepare the salad. It seemed to me that for a salad in which I was going to mix shrimp with the other ingredients anyway, it doesn't make sense to buy bigger, raw shrimp, which are much more expensive. They were really very good, sweet and tasty and with only a good size to take in the fork.

And now, we come to the part where we talk about the middle ground. coriander! I know many of you don't really like him. My opinion is that you did not taste it in the right combination. Definitely, fresh coriander does not bring anything good in a traditional Romanian soup. In this shrimp salad with avocado, however, its citrus and fragrant aroma is the most suitable. In combination with green onion leaves, lemon and jalapeno pepper, green coriander is perfect in a very fresh, very vibrant dressing. If, however, you do not want to give it a chance at all, simply replace it in the salad dressing with green parsley.

Shrimp salad with avocado and corn & # 8211

1. Prepare all the ingredients from the beginning so that the work goes smoothly. Lettuce leaves should be washed well in several cold and damp waters. Peeled and washed green onions, as well as the rest of the vegetables used. The corn must be drained through the canning liquid. Grate the lemon from the yellow peel, which we collect carefully, then squeeze the juice. If you use raw shrimp for salad, they should be cooked / grilled or grilled. Be careful when cooking shrimp, they cook very little, otherwise they will have an unpleasant, rubbery texture. Basically, when they turn pink (from ash), they are ready.

Preparing the dressing room

2. Jalapeno pepper is not only a hot pepper, but also a very fragrant one. This is the main reason I chose it for this salad. In order not to disturb its sharpness, if you do not like it, cut the pepper lengthwise and grate all the seeds and ribs inside with a knife. Once removed, cut the pepper into cubes as small as possible.

3. Put in a blender ½ of chopped jalapeno pepper, ¾ of large chopped coriander (or parsley) leaves, grated lemon peel and chopped green onion leaves. Keep aside 1 good spoonful of lemon juice, add the rest in a blender. Immediately add the dijon mustard, honey and olive oil. Add 1 pinch of salt and ground black pepper to taste.

4. Blend everything for a few tens of seconds. We will get a creamy, vibrant green dressing. Taste the dressing and add more salt / pepper, if needed. Keep in mind that this dressing must be seasoned enough to taste all the ingredients in the salad.

Seasoning and assembling the salad

5. Put the shrimp in a bowl and add over them ¹⁄3 of the dressing and the rest of the diced jalapeno. We leave them aside to taste, until we take care of the other ingredients for the salad.

6. Peel the avocado and peel it, then sprinkle it with the preserved lemon juice (see step 3) and mix it to prevent oxidation. Cut the celery celery into cubes and the white part of the green onion into thin slices. We cut the cherry tomatoes in half and we are ready to assemble the shrimp salad with avocado and corn.

7. Every time I make a salad that also contains leaves, I like to keep some fresh, to look nice on the plate. That's what I did now: I broke the curly tops of the lollo biondo salad and kept them aside and I broke the rest into suitable pieces to take in the fork. This is my approach, but you don't have to do like me, you can simply break the salad into pieces.

8. I put in a bowl the broken salad, drained corn, avocado, tomatoes, shrimp with the dressing in the bowl, green onions and celery. From the dressing, I kept about 2 tablespoons, I added the rest to the bowl and mixed. We must do the homogenization carefully, because we do not want to crush the ingredients, just to get dressing on each element, so that the salad tastes good.

Some mounting suggestions

9. I mounted this salad on flat plates. As well, you can mount the salad in bowls or cups, in smaller portions. It is important to serve it as soon as possible after the leaves have come into contact with the dressing. Otherwise, the lemon, the acidity in the dressing will make the salad wither and will not look as good. Even the texture will suffer. If you want to prepare the salad with some advance before serving, go through all the steps from 1 to 7 and leave step 8 just before serving, to offer a very fresh dish at the table.

As I told you, I left a few unseasoned lettuce leaves for serving. To taste them too, I sprinkled the plates with the preserved dressing (2 tablespoons) then I distributed these leaves on the plates. On top of them, I mounted the salad mixed with dressing in the bowl. I tried to give it a taller, conical shape. I put the preserved coriander leaves on top of the salad and served it immediately.

It's a super refreshing salad, with a citrus taste, absolutely delightful, which has become one of the family's favorites. I am sure that you can do exactly the same, if you pay due attention to all the details of the recipe. I am waiting for you with good news!


Appetizer salad recipes

Aperitif salads have their place of honor on Romanian tables, during the holidays. Beef salad or eggplant salad cannot be missed at the festive Christmas or Easter meal. There are many other appetizer salad recipes that you have certainly not tried so far, so we will present some of them.

Eggplant salad with baked peppers

A delicious salad, regardless of the season, that you can serve as an appetizer or you can make for a main course, on days when you want to eat something light and good.

Ingredient:

  • 3 large eggplants
  • 4 capsicums
  • 1 red onion
  • salt
  • pepper
  • mayonnaise

Method of preparation:

For starters, bake eggplant and kapia peppers. You can bake them on the grill or in the oven, taking care to turn them over. Peel a squash, grate it and squeeze the juice. Put the baked peppers in a bowl, add salt and cover with a lid. Put the eggplants on a wooden chopper and chop them well until they are fine, then put them in a bowl. Peel a squash, grate it and chop it into cubes. Add them over the eggplant. Add salt, pepper and finely chopped onion and then drain. Add mayonnaise and mix.

Chicken salad with garlic and mushrooms

An easy to make salad that you will fall in love with. It is perfect for appetizers and festive meals. Be careful, it contains quite a lot of garlic, so it would be good to prepare it only for those closest to you or to give up garlic if you want a romantic dinner.

You need the following:

  • 1 boneless and skinless chicken breast
  • 5 cloves of garlic
  • 300 g pickles
  • 500 g canned mushrooms
  • 150 g of mayonnaise
  • salt
  • pepper
  • lemon juice

Method of preparation:

For starters, boil the chicken in salted water. Then leave it to cool and after it has cooled, cut it into cubes and place it in a large bowl.

Cut the pickled cucumbers into cubes, then squeeze them and add them over the chicken. Grate the garlic and add it. Finely chop the mushrooms and squeeze them well before putting them in the bowl. Add salt, pepper, lemon juice and mayonnaise, mix the salad and serve with parsley on top.

Cauliflower salad

Cauliflower salad is delicious, whether hot or cold. Cauliflower has an unmistakable taste, and in combination with garlic and mayonnaise it is delicious. Make sure you serve a quality bread with this salad, possibly toasted beforehand.

Ingredient:

  • 1 large cauliflower
  • 1 red onion
  • 3-4 tablespoons mayonnaise
  • 3-4 cloves of garlic
  • 1 bunch parsley

Method of preparation:

This salad is very simple. Clean and wash the cauliflower well, then boil it in salted water. Drain it very well and put it in a large bowl. You can use the tool with which you crush the potatoes to make it fine, if you don't want to have a textured salad. Then add the finely chopped onion, garlic, mayonnaise and parsley. You can make mayonnaise at home, if you find it tastier.

Egg salad

An ideal salad for sandwiches or picnics. This salad is full of protein and is extremely tasty. Be sure to serve it with a green salad or tomatoes, because it can be slightly nauseous.

You need:

  • 10 eggs
  • 4 tablespoons mayonnaise
  • 1 tablespoon mustard
  • 1 bunch of green onions
  • salt
  • pepper
  • garlic powder

Method of preparation:

Simply boil the eggs, crush them in a bowl and add the rest of the ingredients over them.

Egg salad

You can improve the recipe by adding a few boiled potatoes that you cut into small cubes or even pieces of chicken or bacon. You can make sandwiches with this egg salad or stick rolls.

Celery salad with fillets

One of the most interesting salad recipes served as an appetizer at festive meals for those who are bored of the classic beef salad or oriental salad. It is a delicious appetizer and you can serve it with focaccia, so that the taste is even better.

For this salad you need:

  • 1 small celery
  • 1 large carrot
  • 1 small red onion
  • 2 green onions
  • 100 g fillet muscle
  • 50 g Greek yogurt
  • 1 teaspoon mayonnaise
  • 50 g salted and fried hazelnuts
  • 10 g pine buds

Method of preparation:

This salad does not require much effort. You simply have to cut the celery and the julienne carrot, ie the strips. Just like slices of fillet muscle. Then add all the ingredients and mix well. At the end, serve with rosemary or parmesan focaccia, and praise is welcome.


Salad zucchini for winter: step by step recipes

& # 8220Fingers ling & # 8221

This salad is not in vain received an original name, because its taste really leaves only bright positive impressions ..

For a delicious pumpkin salad for the winter, & # 8220Yum Fingers & # 8221 will require the following ingredients:

  • Squashes & # 8211 3 kg
  • Large tomatoes & # 8211 ½ kg
  • Bulgarian sweet pepper & # 8211 1 kg
  • Garlic & # 8211 2-3 heads
  • Hot peppers & # 8211 1 pc
  • Sugar & # 8211 180 g
  • Salt & # 8211 2 tbsp
  • Olive oil & # 8211 200 ml
  • 9% vinegar & # 8211 125 ml.

The recipe for any dish begins with a thorough preparation of the ingredients. In this case, the main component is the zucchini, so you have to wash them completely of dirt and dry it with a kitchen towel.

Then you can cut the vegetables, trying to get large slices. After all, only in this case, the zucchini will not boil dry during cooking. In appearance, the pieces must be similar to a triangle with three sides.

Then you need to process the sweet pepper. You need to wash it first and then remove the viscera. To do this, you must either use a special tool or remove the stem and get the sperm nucleus with a knife.

Pre-washed peppers and tomatoes, as well as peeled garlic, should be cut so that it is easier for the machine to process. By the way, you can use not only a meat grinder, but also an immersion knife or a blender.

Grind at a thick, smooth table. In the resulting need to add salt, olive oil and knead the table by hand.

Zucchini noodles should be added to the container with other grated vegetables and mix everything. After that, the pot can be moved to the fire and wait until the contents start to boil.

Then you should leave it on the fire for a quarter of an hour. In the end, all you have to do is add a bite, stir and remove the bowl for a few more minutes.

Winter pumpkin sorting salad is needed only in prepared jars, subjected to sterilization. Sterilized dishes can be either in the oven or over steam.

The main thing is not to forget the covers also need to boil in water. Twisting the jars is important, as it should be, then you can turn them upside down and wrap a kitchen towel for a while until they cool.

So the recipe for the pumpkin salad for the winter & # 8220Yum Fingers & # 8221 is complete, and the resulting snacks can be eaten for a long time.

Korean snack

Pumpkin salad, cooked on the Korean recipe can be very surprise guests and relatives. After all, despite the fact that the driving component of the vessel is a tavern, its flavor is indistinguishable from the rest of the ingredients.

This feature makes the Korean pumpkin salad for the winter very interesting. Ingredients such as:

  • Squashes & # 8211 3 kg
  • Carrots & # 8211 ½ kg
  • Onion & # 8211 ½ kg
  • Salt & # 8211 1.5 tbsp
  • Granulated sugar & # 8211 200 g
  • 9% vinegar & # 8211 125 ml
  • Spices for Korean carrots & # 8211 15 g
  • Olive oil & # 8211 200 ml.

The main ingredient needs to be washed. You can also clean the skin, especially if it did not grow in their own garden.

& # 8220Branded & # 8221 zucchini this time you do not have to cut, you should skip them through a grater, intended for the preparation of carrots in Korean. It differs from the usual instrument, with extremely sharp, frequent and fine teeth.

Carrots should be treated in the same way: wash, make sure you clean the skin and rub with the same shave.

To make a pumpkin salad in Korean, you need to use onions. It must be released from under the shells, rinsed with water and cut into thin arches.

Now you need to combine all the prepared ingredients in a deep container, which is suitable for use on the stove. Add spices, salt, sugar, bites and oil, leave for 15 minutes.

To pack the pumpkin salad for the winter should be in advance small sterilized jars. At ½ liter is good.

Bens ankle

Such a special salad recipe was given by the fact that its taste is extremely reminiscent of Uncle Ben's sweet and sour sauce. This type of pumpkin salad was especially popular after the Soviet perestroika, so it will certainly cause nostalgia for older relatives. It requires the following ingredients:

  • Squash & # 8211 1 kg
  • Large tomatoes & # 8211 ½ kg
  • Bulgarian sweet pepper & # 8211 1/3 kg
  • Onions & # 8211 1/3 kg
  • Carrots & # 8211 1/3 kg
  • Tomato paste 25% & # 8211 150 g
  • Olive oil & # 8211 120 ml
  • Salt & # 8211 2 tbsp
  • 9% vinegar & # 8211 30 ml
  • Boiled water & # 8211 1/2 l
  • Curry & # 8211 10 g
  • Granulated sugar & # 8211 125 g.

Harvesting zucchini from the garden should be washed from the dirt, dried and cut into large pieces, so that during the heat treatment they are not cooked soft.

For the recipe salad & bdquoUncle Bens & ldquo pumpkin for the winter previously washed and cleaned carrots skin can be rubbed on the grater simple, using the side with large teeth.

The red pepper after extracting the viscera should try to cut the straw and peeled onion & # 8211 arce. Tomatoes need to be cut into very large pieces, as well as the main component, and it is better to do this with a very sharp knife so that the pulp does not begin to collapse.

To prepare the vegetable dish, you need to mix boiled water, tomato paste, olive oil, salt and granulated sugar in a deep container suitable for use on the stove. Put the mixture on the fire and wait for it to boil.

Then add the main ingredient to the mixture and cook for a quarter of an hour, covering dishes with a lid. After the specified time, discard the onion and Bulgarian pepper and stir and leave for another quarter of an hour.

The next ingredient is tomatoes, you need to cook them for about 15 minutes. All you have to do is pour curry vinegar and leave the pan on the fire for a few more minutes.

So, the preparation of the salad is over, you will need to wrap it in small half-liter jars, which have been sterilized and carefully screwed.

Cooking winter fruit snacks without sterilization

Not everyone welcomes the time-consuming process of preparing boxes for tightening, as they have to spend extra time. Therefore, some experienced housewives use the recipe for pumpkin salad for the winter, which is done without sterilizing the dishes. It will last:

  • Squashes & # 8211 1,5 kg
  • Green parsley & # 8211 1 pile
  • Garlic & # 8211 3 puppies
  • Granulated sugar & # 8211 1 tbsp
  • Salt & # 8211 1 tbsp
  • 9% vinegar & # 8211 5 tbsp.

First you need to wash the main vegetables. Then they should be cut, but not in volume triangles, but in money. They should be placed in a saucepan and pour cold boiled water, leave for a few hours (three is enough). After the specified time, the water can be poured.

Although their recipe name clarifies that banks should not be sterilized, they should still be washed and dried properly. Place the bottom of the bowl with greens and garlic pre-cleaned and fried.

Squash packed tightly in banks, pour hot water (not hot water) and close. After a quarter of an hour, pour the water from the cans into a deep container suitable for use on the stove. Add sugar and salt and wait for the table to boil. Pour vinegar, mix.

Pour the mixture into jars, then screw. Turn the dishes over and let them cool. Delicious pumpkin salad for winter without sterilization is ready.

Empty recipe with added cucumbers

Cucumbers are the perfect complement to pumpkin salad. The vegetables go well together and give an excellent taste and mood. For cucumber and pumpkin salad for the winter will require:

  • Squashes & # 8211 2 kg
  • Medium cucumbers & # 8211 2 kg
  • Olive oil & # 8211 ½ l
  • 9% vinegar & # 8211 150 ml
  • Granulated sugar & # 8211 200 g
  • Black pepper
  • Garlic & # 8211 2 puppies
  • Patrunjel & # 8211 3 sprigs
  • Green tree & # 8211 3 sprigs.

Cucumbers and squash should be washed and chopped, not forgetting to save the cucumbers from the bitter bottom. Cut, preferably with coppers.

Greens should be washed with water and finely chopped. Add vegetables, pre-cooked garlic, oil and vinegar to vegetables, a small amount of pepper, if desired, granulated sugar and salt. Stir in the platter and leave for 60 minutes. All that remains is to pack the vessel under prepared jars.

Delicious homemade tomatoes for the winter will also be useful for you.

How to make cucumber salads in Korean for the winter, read here. The recipes are simple, but the production is excellent.

Do you need to quickly take onions with kebabs or lock them in jars for the winter? Here you will learn how to do it easily, with a minimum of effort!

Delicious pumpkin and tomato salad for the winter

Tomatoes are also perfectly combined with pumpkin in a salad, for the preparation of such a dish for the winter you need:

  • Squashes & # 8211 1 kg
  • Large tomatoes & # 8211 1.5 kg
  • Onion & # 8211 ½ kg
  • Garlic & # 8211 1/3 kg
  • Olive oil & # 8211 80 g
  • Granulated sugar & # 8211 5 tbsp
  • Salt & # 8211 2 tbsp L.

Wash the squash and cut it as usual, preferably with money or semicircles. Transfer them to a deep bowl, pour in oil, sprinkle with salt and sugar. Stir and simmer over medium heat.

After waiting for the pumpkin to boil, you can put the tomatoes on them and leave for another 10 minutes. Then discard the chopped, chopped, peeled and grated garlic, wait 5 minutes. So all you have to do is distribute a delicious salad in jars.

Zucchini salad for the winter is a great alternative to any canned food:


Ingredients for golden rice cod liver salad

  • 150 g of rice
  • 250 g canned cod liver
  • 120 g of onions
  • 120 g celery
  • 3 chicken eggs
  • 60 g of cheese
  • 1 teaspoon ground turmeric
  • an imeretian saffron tip
  • olive oil, lemon juice.

For the sauce:

  • 100 g yogurt
  • 2 teaspoons mustard
  • piper roșu și negru, sos de soia, ulei de măsline.

Pentru depunere:


O salată delicioasă cu rosii, burrata și sos pesto

PENTRU SOS PESTO
2 - 3 căței de usturoi
4 căni frunze de busuioc, aproximativ 2 legături mici
1/3 cană parmezan ras
2 lingurițe suc de lămâie proaspăt stors, aproximativ 1/2 lămâie
1/4 lingură sare
1/3 cup olive oil
1/3 cană ulei vegetal

Method of preparation

SOSUL PESTO: Într-un blender zdrobiți 2 căței de usturoi, apoi pe rând adăugați busuiocul, nucile de pin, parmezanul, sucul de lămâie și sarea. Amestecați până se toacă fin. În timp ce se amestecă, adăugați treptat și încet uleiurile, oprindu-vă după fiecare 2 lingurițe pentru a răzuie părțile în jos cu o spatula.

SALATA: Aranjați pe o farfurie de servit roșiile și burrata proaspătă. Stropiți cu sos pesto, condimentați cu piper și sare de mare și serviți cu crostini sau baguette.


Video: Why Blackadder shot a delicious, plump-breasted carrier pigeon - BBC


Comments:

  1. Artur

    I confirm. This was and with me.

  2. Fitz Walter

    It agree, very useful idea

  3. Yot

    Same urbanization one

  4. Fenrizil

    Make mistakes. We need to discuss. Write to me in PM, it talks to you.

  5. Beltran

    Accept the bad return.



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