The best dish of Italy
- 2 large fish or 4 medium
- spices for fish
- 3 sweet peppers
- 5 tomatoes
- 1 lemon
- sprig of thyme
- olive or sunflower oil
- salt
Cooking on a recipe:
Fish gutted, if necessary, then cleanse from the scales, rinse under cold water, salt inside and outside and sprinkle with spices. If there are no spices for the fish, then pepper it, you can add a little ground coriander. Then put the fish back on for 10 minutes. 2. Cut the vegetables. Pepper peel from the seeds, and cut into half rings, and cut the tomatoes into slices. 3. Put the fish in a greased form, on top - vegetables. Sprinkle with thyme. 4. Cut thin lemon slices, remove bones and distribute the circles throughout the dish. Then pour the fish 4 tbsp. tablespoons of oil. If you use sunflower, then take refined. It does not smell the aroma of the dish with its smell. 5. Put the fish with vegetables in the oven and bake at a temperature of 160 ° C for about 20-30 minutes.
Cooking time: 1 hour
In one portion, about 180 kcal
If in Russia have got used, there is this fish only salty, then in the Netherlands it is fried. And it's delicious. And the main thing is that it's also being prepared simply, and it's affordable. Try it! Buy herring, but unsalted, gut it, cut off the head, cut the rest of the fish into pieces, roll in flour and fry in oil on both sides. From sprat in tomato you get a delicious soup. And he prepares very quickly. Boil water, there - bay leaf, a couple of peas and sweet pepper, 1 onion, pieces of potatoes, salt. When the potatoes are cooked, add 1 can of sprats in tomato and cook for 5-10 minutes.
3 fish cutlets can not be distinguished from meat
If you cook them from pike, but this is not the whole secret. In addition to other products, you need to add 2-3 pieces of black bread soaked in milk. Stuff the ground well (you can and in the blender). Cutlets turn out to be very lush and hearty. To taste, many confuse them with meat.
"Summer"
8 pieces
- 2 sweet peppers
- 2 carrots
- 2 loaves of white bread
- 1 vegetable marrow
- Mayonnaise
- 6 medium potatoes
- 1/2 cup of milk
- 50 g of butter
- vegetable oil
- 3 cloves of garlic
- salt
Cooking on a recipe:
Peel potatoes from the peel, cook and mash, adding butter, milk and salt. 2. Carrots, peppers and zucchini cut into cubes. 3. Cut the bread into 8 layers, grate them with squeezed garlic and fry in oil. 4. Put into the baking dish 4 layers of bread, top half a mash, then vegetables, mashed again. The last layer - the remaining 4 pieces of bread, overlapping each other, lubricate with mayonnaise. Bake the cake for about 20 minutes.
Preparation time: 40-50 min.
Roll
10 pieces
- 2 red sweet peppers
- 1 kg of pork (loin)
- 2 potatoes
- 200 g of hard cheese
- basil (fresh or in the form of seasoning)
- salt
- green onion
- ground black pepper
- 2 cloves of garlic
- 2 teaspoons of soy sauce
Cooking on a recipe:
Peel potatoes and boil them. Cut into cubes. 2. Pure the pepper from the seeds and cut it too small. 3. Beat the meat, if possible in one piece. If it does not work out, then make a few pieces and overlap them - so that the rectangle turns out. 4. Inside the rectangle, salt with salt and pepper. Lay the vegetables, chopped onion and basil, grated cheese. Roll the rolls and wrap them with thread so that the roll does not turn. 5. Cut the garlic into thin plates, mix with soy sauce and chop the roll with this mixture. Bake it.
Cooking time: 1 hour
In one piece about 200 kcal
Vegetable
2-3 servings
- 1 red sweet pepper
- 1 yellow sweet pepper
- 1 green sweet pepper
- 4 tomatoes
- 2 zucchini (or small zucchini)
- 1 onion
- 4 cloves of garlic rosemary
- basil (fresh or in the form of seasoning)
- 1 tbsp. a spoon of vegetable oil
- salt
- ground black pepper
Cooking on a recipe:
Remove the peppers from the seeds, and cut into large pieces. Fry in vegetable oil with chopped onion rings and zucchini slices. 2. Bat the tomatoes, peel them off. Rub them on a grater or very finely cut and add to vegetables. Stew 15 minutes. on medium heat, adding salt, pepper and a little water. 3. For 5 minutes. until ready to squeeze in the honeycomb garlic, add rosemary and basil. To the saute does not turn into a mess, do not cover it with a lid.
Cooking time: 30 min.
In one portion, about 150 kcal
In the marinade
2-3 servings
- 3 yellow peppers
- 3 orange peppers
- 3 tbsp. spoons of 9% vinegar
- 2 cloves of garlic
- 2 tbsp. spoons of lemon juice
- fresh basil
- sweet pepper
- salt
Cooking on a recipe:
Sweet peppers clear of seeds and cut each into 4 parts. 2. Fold the pepper in a saucepan and pour lemon juice and vinegar. Add salt, sweet pepper, basil and chopped garlic. Mix gently so as not to damage the pieces of pepper. 3. Leave the pepper to marinate for 4 hours. It should be stirred every hour. If you put the pepper for a couple of minutes in boiling water and remove the peel from it, then it will be missed in just an hour. But there will be no more crunching. Instead of pepper, you can quickly mow any vegetables.
Cooking time: 4 hours 10 minutes.
In one portion, about 100 kcal
Fried eggs for lunch
2 servings
- 1 red sweet pepper
- 2 eggs
- 1 leek
- 1/2 liter of broth
- 1 cob of corn (or canned can)
- 1 zucchini (or zucchini)
- 2 tomatoes
- green onion
- salt
- vegetable oil
- ground black pepper
Cooking on a recipe:
1. Cut the leek slices, zucchini - small pieces. Remove the sweet pepper from the seeds, and cut into large squares. 2. All this stew in vegetable oil 10 min. 3. Tomatoes should be covered with boiling water and remove the skin from them. Finely chop or grate. Add to vegetables, salt, pepper and simmer for another 5 minutes. 4. To the stewed vegetables, add previously cooked corn, removed from the cob. If using canned, then pour the marinade from the can. 5. Pour the vegetables with broth, bring to a boil and cook for another 10-15 minutes. 6. Fry the fried eggs and serve with vegetables, garnishing with green onions. Cooking time: 30 min.
In one portion, about 230 kcal
Stuffed Peppers
They are good as a snack, and as an independent dish. And the main thing is that you can experiment with stuffing!
4 pieces
- 2 large sweet peppers
- 200 g champignons
- 1/2 onion
- 2 slices of white bread
- 1 yolk
- 1/4 cup of rice
- 1/3 cup of 10% cream
- bunch of parsley
- 50 grams of hard cheese
- vegetable oil
- salt
- ground black pepper
Cooking on a recipe:
1. Fry onions in vegetable oil until golden brown. Add mushrooms and fry until liquid evaporates from them. 2. Cut the bread into small cubes, add crushed cilantro and cream. 3. Boil rice until half ready, add yolk, salt and black pepper to it. 4. Mix rice, mushrooms, bread and stuff this stuffed seeds and cut into two parts peppers. 5. Scrunch cheese, sprinkle peppers and bake for 25 minutes. at a temperature of 160 ° C.
Cooking time: 40 min.
In one piece about 240 kcal
In a jar
Tiny cans are washed, wiped with a soft cloth to a shine, filled with yellow and orange peppers in any shape. We decorate these "Ikebanks" table.
Warm company
Choose from the Bulgarian peppers the largest specimens - they will serve as vases for the last autumnal flowers.
Curtain
We tie the peppers onto the multi-colored ribbons and attach the vegetable curtain to the cornice. Closer to the winter, it can be replaced by a warmer option, and while admiring the beautiful view from the window.
Have rushed!
To grow such a rich pepper crop at home, in advance just as brightly paint the box in which the vegetable will grow - then provide yourself with pepper for the whole winter.
Lyko's business
For gluing the pot, we use a colored bast, selected in tone to the peppers. If the bast is not at hand, take a colored synthetic twine or thick woolen threads. In work the glutinous pistol is useful.
Serving
We fold the napkin with a tube, we bandage a little leg with a ribbon, under which we put the pepper. We put the other napkin so that we get a pocket, which we immediately fill with red peppers, and decorate with leaves.