Beans with pasta and basil cream
What do you need:
- 300 g of young green beans
- 300 g of fine paste
- 1 medium potato
- 50 g of butter
- 100 ml of creamy cream
- juice of half a lemon
- 1 clove of garlic
- 50 grams of basil leaves
- 2 tbsp. l. extra virgin olive oil
- Salt
- grated Parmesan for filing
What to do:
Cook potatoes until cooked, cool. Boil the pasta in salted boiling water according to the instructions on the package, and recline in a colander. Beans cut off the tips, boil in boiling water without salt, 5 minutes, dry. Basil put in a blender, add pieces of potatoes, salt, softened butter and cream. Beat up to homogeneity. Pour the lemon juice and beat again. In a large frying pan, heat olive oil, put a halved clove of garlic, pasta and beans. Cook, stirring until the garlic is golden, remove the garlic, remove the frying pan from the fire, immediately add the cream, mix and spread on plates. Sprinkle with Parmesan cheese.
Omelette with brynza and green beans
What you need for the recipe:
- 300 g of young green beans
- 6 eggs
- 1 small onion
- 1 clove of garlic
- 2 sprigs of fresh oregano
- 100 g of brynza or feta
- 2 tbsp. l. sour cream
- extra virgin olive oil
- salt, black pepper
What to do:
At the bean pods cut off the tips, boil in boiling water without salt, 5-6 minutes, fold in a colander. Onions and garlic peeled, chopped onions thinly with feathers, chopped garlic. Finely chop the oregano leaves with a knife. In a large bowl, knead the cheese and sour cream, add 2 eggs, mix, add the remaining eggs and mix until homogeneous. In a frying pan, heat 2 tbsp. l. butter, put onions, garlic, beans and oregano, lightly season. Cook, stirring, 3 minutes, remove from heat. Pour the egg mixture, stir. Cook in an oven, preheated to 180 ° C, 10 minutes. Finished omelette cut, spread on plates, season with salt, pepper and butter.
Sauté from beans, carrots and zucchini
What you need for the recipe:
- 500 g of young green beans or flat beans
- 200 g carrots
- 300 grams of squash
- big bunch of parsley
- 2 cloves of garlic
- 1 lemon peel
- salt, black pepper
- 2-3 tbsp. l. extra virgin olive oil
What to do:
Remove the seeds from the vegetable marrow. Carrots cut into circles with a thickness of 3 mm, zucchini - slices 5 mm thick. Cut the tips of the bean pods. Parsley leaves, garlic and zest, grind, mix in a large bowl and salt. Add the oil. Put the beans in a bowl and mix so that the spicy mixture covers the pods from all sides. In a saucepan with thick walls lay layers of ingredients (beans, carrots, zucchini), lightly seasoning each layer with salt and pepper. The last one should be beans. Put on a weak fire, cover with foil, top cover. Cook for 30 minutes, remove from heat, and after 10 minutes. again put the form on fire and cook for 30 minutes. Serve the sauté warm or cold.
Chicken and Beans Stewed with Tomatoes
What you need for the recipe:
- 4 chicken breast fillets
- 500 g of yellow, green or flat green beans
- 1 stalk of celery
- 3-4 cloves of garlic
- 400 g of mashed pulp
- Tomatov
- 1 sprig of sage
- 100 ml of red dry wine
- 2-3 tbsp. l. vegetable oil
- 0.5 tsp. ground coriander
- Cayenne pepper
- salt
What to do:
Cut the fillet into small pieces. Cut the tips of the bean pods. Celery finely chopped. Garlic chopped. In a large saucepan, heat oil, put fillets, beans, celery and garlic, add salt, coriander and cayenne pepper to taste. Fry, 5-6 minutes, stirring once during cooking. Then add the mashed tomato pulp and red wine. Bring to a boil, reduce the fire to a minimum, put a sprig of sage, cover with a lid. Cook for 20 minutes. Serve the dish hot. Before serving, remove the sage.
Chocolate puddings "Fudge"
What you need for the recipe:
- 4 large very fresh eggs
- 100-120 g of powdered sugar, to taste
- 250 g of good butter
- 250 g of dark chocolate (not less than 70% cocoa)
- 130 g of flour
- 30 g of a disintegrant
- a pinch of salt
What to do:
Eggs pre-cool, then beat up with powdered sugar until creamy consistency. Butter and chocolate melt in a water bath, add to the eggs and mix quickly. In the resulting mixture, sift the flour together with a baking powder and a pinch of salt. Stir the mixer at medium speed until smooth. Spread the dough into batch round silicone molds for cupcakes, filling them 2/3 of the height. Put the forms on a baking tray and place in a preheated oven to 180 ° C, next to a baking tray, put a bowl of water. Bake for 8-10 minutes. Then allow to cool slightly, hold along the inside of the molds with a sharp thin knife, turn the molds on the work surface and carefully remove. Serve puddings warm.
Gazpacho with watermelon
What you need for the recipe:
- 3 medium ripe tomatoes
- 400 g of watermelon flesh
- 2 tbsp. l. balsamic vinegar
- 2 tbsp. l. sherry vinegar
- pinch of ground coriander
- a pinch of salt
- olive oil for filing
- salt and coriander. Beat up to homogeneity, put in the refrigerator before serving.
For gazpacho tomatoes scalded with boiling water, peeled, cut in half, remove the spoon with seeds. With watermelon, trim the peel and remove the seeds. Put the pulp of tomatoes and watermelon in a blender, add both kinds of vinegar.
Charlotte with chicken and apples
What do you need:
- 2 fillets of chicken breast
- 2 medium apples
- a small bunch of thyme
- 1 clove of garlic
- 1 tsp ground lemon zest
- 1 tbsp. l. olive oil
- 2 cups of flour
- 1 egg
- 0.5 cup kefir
- 1 tsp. baking powder
- 2 tbsp. l. Sahara
- Salt
For charlotte fillets and apples cut into pieces about 1.5 cm in size. Stir with thyme leaves, chopped garlic, zest and olive oil. In the form of a diameter of 28 cm fry the mixture over medium heat, 4-5 minutes. Remove from heat, season with a pinch of salt. In a bowl of a blender to sift a flour with baking powder, add sugar, 2 tsp. salt, warm kefir and egg. Mix. Pour the filling with the test. Cook in a preheated oven for up to 160 ° C for 30 minutes.
Shrimp with pears and coconut milk
- 400 g large fresh shrimps
- 2 ripe, soft and sweet pears
- 1 lime
- 1 can (400 g) of coconut milk
- 2 tbsp. l. fish sauce
- 2 tbsp. l. walnut oil medium beam of coriander
- salt, cayenne pepper
- brie cheese with grilled apricot stew
Shrimp to peel. Pears peel and mash with a fork. Remove lime from the grater 1 tsp. zest. Combine the pulp of pears, zest and lime juice, fish sauce, walnut oil and coconut milk. On medium heat, bring the mixture to a boil. Remove from heat. Season to taste with salt and cayenne pepper. Ready to get charlotte from the oven, cover with a plate, turn over. Keep warm until filed.