Spaghetti with pesto sauce
Preparation: 25 min
Cooking: 10 min
- 300 g of spaghetti (or other pasta),
- 1 tbsp. l. butter
- 4 tbsp. l. with a slide of pesto sauce
- parmesan
- basil
For dish sauce:
Option 1. Pesto classic
a large bunch of basil 100 ml of olive oil 1 clove of young garlic (if garlic is not young - take only the core of the denticle), 50-70 g of parmesan (grate), a handful of pine nuts (calcine in a dry frying pan)
Option 2. Pesto with goat cheese
Handful of chopped parsley, a handful of chopped cilantro, half a mouthful of sliced basil (or oregano), 2 cloves of garlic, 100 ml of olive oil 50-70 g of solid goat cheese (grate), a handful of walnuts (bake in a dry frying pan).
Option 3. Red pesto
2 sweet peppers (bake and peel). 2 dried tomatoes 2 cloves of garlic 50 ml of olive oil, 50-70 g of any spicy cheese (grate parmesan, pecorino, grana padano), a handful of any nuts (heat in a dry frying pan), 1 teaspoon of olive oil
For the sauce of the dish, turn all the ingredients in a blender into a homogeneous mass. If the sauce is too thick - add 2 tbsp. a spoonful of boiled water, thanks to which it will become more gentle. In a large amount of salted boiling water, cook spaghetti (pasta) to the state of al-dente (they should stay slightly damp inside). Put the spaghetti in a frying pan, add a tablespoon of butter and 2-3 tbsp. a spoonful of water, in which spaghetti was brewed, and warm. Add the pesto sauce. Stir, let stand for 2-3 minutes. Sprinkle with grated Parmesan cheese, fresh basil and serve.
The French and Italians are arguing about who invented pesto first (in French - "pisto"). Probably, both are at the same time. If we are talking about the classic version of the pesto sauce, it uses exclusively parmesan cheese, but even Italians often make pesto based on sheep's pecorino or add hard goat cheese, and sometimes the sharpest kinds of smelling cheeses. So with pesto you can and need to fantasize. To make the peppers easier to part with the skin, they need to "sweat", put them in a cellophane bag and close them tightly, remove them five minutes later, the skin from the peppers can be easily removed, such pies are a salvation in the winter and in the summer. And they are prepared in principle from everything that is at hand.Do not have to bother with the test, because it is always stored by everyone in the freezer, and if there is still a bottle of wine to the pie, then this is all you need for dinner or lunch in a hurry.
Spicy squid in a wok
Preparation: 5-10 minutes
Cooking: 10 min
- 600 g of squid, cut into rings
- 1 tsp Szechuan pepper or a mixture of peppers (for example, pink, black and green)
- 1 tbsp. l. vegetable oil
- 2-3 stem of green onion
- piece of fresh ginger the size of a thumb
- 4 cloves of garlic
- 2 small chili peppers (seeds should be taken out)
- 2 tbsp. l. dry white wine, 3 tbsp. l. soy sauce
- 1 tbsp. l. tomato puree
- 1 tsp. granulated sugar
- sea salt
Preheat wok to medium temperature. Put into it Szechuan pepper (or a mixture of peppers) and warm 1-2 minutes before the appearance of flavor. Transfer the pepper to a mortar and grind it with a pestle. Wok wipe clean. Warm up the vegetable oil in it. Throw in the oil for a few seconds ginger (peeled and cut thin noodles), garlic, chili and green onions. Warm up and after a minute add the squid and the remaining ingredients. After 2-3 minutes, mix everything thoroughly, add salt, transfer to a plate and sprinkle with chopped pepper in a mortar. In the role of garnish, serve boiled rice or potatoes in a uniform.
Warm tomatoes
Preparation: 5 min
Cooking: 10 min
- 4 large sweet tomatoes
- 1 tsp. ground coriander seeds
- 1 tsp. cumin seeds
- 1 tsp. turmeric
- 3 cloves of garlic
- 1 tsp. dry
- chopped chilli (not the most spicy)
- handful of finely chopped cilantro
- 5 tbsp. l. sunflower oil
- sea salt
- freshly ground black pepper
Heat oil in a frying pan. Add in it coriander, cumin, turmeric and finely chopped garlic. Wait until the mixture gives on the fire aroma, and add the chili. Turn the fire under the frying pan or reduce to a minimum. Tomatoes cut into quarters and sent to a frying pan - they should not be cooked or stewed, but only warmed and softened. Finished tomatoes salt, pepper, sprinkle with cilantro and serve.
Berry smoothies with yoghurt
What do you need:
- 2.5 glasses of strawberry
- 1 cup of raspberry
- 2 jars of natural yogurt
- mint leaves (for decoration)
- sugar or honey (wish)
What to do for a dish:
1. Raspberries to sort out, remove stems. Leave some berries for decoration. 2. Using a special disc juicer, cook puree from raspberries and strawberries. 3. Add the yogurt and mix thoroughly. If desired, add sugar or honey. 4. To cool. Pour into glasses. Serve with raspberries and mint leaves.