Salad with baked figs
- 8 fresh fig fruits
- 1 head of lettuce
- 250 grams of raw ham
- 2 tbsp. l. capers
- 200 g of canned mini corn cobs
- 0.5 cups of peeled walnuts
- 1 tbsp. l. red wine vinegar
- 3 tbsp. l. olive oil
- salt pepper
Cooking time: 20 min.
Servings: 4
Wash the figs, dry, place in a bowl. Add 1 tbsp. l. oil, mix thoroughly. Lay the figs on a baking tray. Put the oven in the preheated to 180 ° C for 10-12 minutes. Let cool, then cut each fruit in half. Salad to disassemble on leaves, wash, dry, pick up. The ham is cut into thin strips. Caper and corn cobs rinse off the brine. Walnuts fry in a dry heated frying pan, 6 min. Allow to cool. Large chop. Mix salad leaves, ham, capers, corn and nuts in a bowl. Add the figs. Mix gently. Beat the remaining oil with vinegar, salt and pepper. Season the salad. Many scientists believe that it is not an apple, but figs were the forbidden fruit that Adam and Eve tasted. In general, this is more logical. Why would our forefathers taste the apple, and cover the nakedness with leaves of figs? In addition, figs are considered to be the most ancient fruit tree on earth - its age is more than five thousand years. The fruit of the Carian fig tree became known to the whole world under a somewhat distorted name - a fig or a fig tree. And also it is called a fig tree, fig, a wine berry. Figs are rich not only in names, but also in useful properties. Fresh fruits contain so many vitamins and minerals that this amount can not surpass any other fruit or berry. Our ancestors very actively used the useful properties of figs. His infusions of hot milk treated cough, sore throat, fever. Modern scientists have established that the fiber of figs contains substances that lower the level of cholesterol in the blood. The discovery was that, despite the record content in the figs of glucose and fructose, it lowers the sugar content in the body. The fig has one drawback - in fresh form it is kept very short. It is worth a little bit to overexpose the fruit, as its flesh begins to wander, and it turns into a wine berry! Therefore, buying in the season fresh fruits of figs, or immediately eat them, or cook from them something delicious. Baked in the oven, figs are very good in vegetable and meat salads, in appetizers with cheese, in hot dishes.
Spicy salad with baked pepper
What do you need:
- 6 green peppers
- 2 cloves of garlic
- 4 tbsp. l. vegetable oil
- 2 tbsp. l. white wine vinegar
- salt pepper
What to do:
Peppers should be washed, dried, oiled and put on a baking tray. Put the oven in a preheated oven to 180 ° C for 15 minutes. Transfer the finished peppers to a bowl, cover it tightly with a film and allow to cool. Then peel and remove the core. Garlic clean, grind. Gently mix the oil, vinegar, garlic, salt and pepper. Chop the peppers with straws, put in a shallow dish, refill. Put in the refrigerator for 2-3 hours.
Egg roll with ham
What do you need:
- 8 eggs
- 150 grams of boiled-smoked ham (sliced)
- 2 sprigs of parsley, dill and cilantro
- 1 tsp. curry powder
- 3 tbsp. l. vegetable oil
- salt pepper
Cooking time: 25 minutes.
Servings: 4
What to do:
Wash greens, dry and grind. Eggs beat up, adding greens, curry powder, salt and pepper. In a large frying pan heat 2 tbsp. l. oil. Pour the egg mixture and cook over medium heat until the edges of the omelet begin to separate from the pan. Turn the omelette over a large dish, pour the remaining oil into the frying pan and turn the omelette again from the dish to the frying pan. Cook another 3 minutes. Transfer the omelette to the cutting board, spread the ham on top. Collapse the roll. Cut into pieces 3 cm wide.
Cheese soup with sweet peppers
- 4 sweet yellow peppers
- 1 sweet red pepper
- 200 g of processed cheese Hochland «With a ham» in a bath
- 1 onion
- 1 carrot
- 1 clove of garlic
- 200 ml of milk
- 1 sprig of parsley
- 1 tbsp. l. butter
- vegetable oil
- salt pepper
Cooking time: 1 hour 10 minutes.
Servings: 6-8
Peppers to wash, dry, lubricate with vegetable oil. Put on a baking sheet. Put the oven in a preheated oven to 180 ° C for 15 minutes. Put the peppers in a bowl, cover them tightly with a food film and allow to cool. With chilled peppers, peel off, remove the core. Flesh of yellow peppers chopped in puree, red - chopped thin straws. Onion, garlic and carrots peel, grind and fry in a saucepan in butter, 6 minutes. Pour 500 ml of hot water and bring to a boil. Milk warm, not leading to a boil, and dilute it with processed cheese. Stir until homogeneous. Add the puree of yellow pepper, mix. Pour into the pan with sauteed vegetables. Once again bring to a boil and remove from heat. Parsley wash, dry and peel on the leaves. Season the soup with salt and pepper, add strips of red pepper and parsley leaves. Spoon the soup over the plates.
Tomato soup with vegetables
- 2 potatoes
- 1 carrot
- 400 g canned beans
- 2 cloves of garlic
- 100 grams of frozen broccoli and green peas
- 100 g white cabbage
- 4 feathers of green onions
- 1 liter of tomato juice
- salt pepper
What to do:
Boil tomato juice in a saucepan and 500 ml of water. Vegetables cleaned. Potatoes and carrots cut into cubes, garlic and chopped green onion. Add potatoes, carrots and onions to the pot. Cook under the lid for 20 minutes. Cabbage thinly chopped. Broccoli cut into small pieces. Put in the soup cabbage, broccoli, peas, beans. Cook another 8 minutes. Remove from heat, season with salt and pepper.
Tian from beef with vegetables
What do you need:
- 300 g of beef tenderloin
- 2 small zucchini
- 4 tomatoes
- 2 onions
- 1 clove of garlic
- 1 cup of basmati rice
- 2 tsp. gravies
- 1 tsp. vegetable oil
Cooking time: 1 hour 25 minutes.
Servings: 6
What to do:
Rinse rice in several waters. Boil 3 cups of water, pour it with rice. Cook over high heat for 10 minutes. Discard in a colander, rinse with cold water. Wash meat, dry, cut into small pieces. Zucchini and tomatoes wash, cut in half, then slices 1 cm thick. Peel onion and garlic. Onion cut into half-rings of the same thickness. Grate the round baking dish with a clove of garlic and oil. Lay rice on the bottom, smooth the surface. From the top, lay out pieces of meat, then in a circle pieces of courgettes, tomatoes and onions, alternating them. Dilute the gravy in 6 tbsp. l. hot water, mix thoroughly. Pour the gravy into the tian. Cover with foil. Put the oven in a preheated oven to 180 ° C for 40 minutes. For 10 minutes. until ready to remove the foil, so that the dish will turn brown.
Chicken fricassee with figs
- 1 chicken weighing 1.5 kg
- 12 fresh fig fruits
- 8 thin strips of bacon
- 1 large onion
- 3 cloves of garlic
- 3 tomatoes
- 1 stalk of celery
- 1 tbsp. l. butter
- 1 tsp. ground coriander
- 3 bay leaves
- 1,25 glasses of port
- salt pepper
Preparation time: 8 hours
Cooking time: 1 hour
Servings: 8
Wash the figs, dry, cut into halves. Place in a bowl, add port and 1 bay leaf. Leave at room temperature overnight. Cook chicken, drained and cut into 8 portioned pieces (2 wings, 2 drumsticks, 2 hips and 2 breasts). Grate the pieces with pepper and salt. Turn each into a strip of bacon and fry in a large saucepan in 3 tbsp. l. preheated oil, for 4 minutes. from each side. Finished chicken pieces to shift to a dish. Peel onion and garlic, grind. Wash tomatoes and celery, finely chopped. In a saucepan, where the chicken was fried, put onions and garlic. Fry for 4 minutes. Add the tomatoes, celery, ground coriander and the remaining bay leaves. Cook 5 minutes. Pour 0.25 cup marinade, which marinated in figs. Return to the pan pieces of chicken, pour 2 cups of hot water. Cover and cook for 35 minutes, turning occasionally. Pour the port of marinade into a small saucepan. Bring to a boil and cook for 5 minutes. Add the figs. Boil the sauce for another 5 minutes. Add the remaining butter, stir and remove from heat. Add the sauce to the fricassee.
Fish Gin
- 8 small fish (haddock, pollock)
- 150 g freshly frozen green peas
- 100 g freshly frozen green beans
- 750 grams of potatoes
- 2 onions
- 1 lemon
- 50 g raisins
- for 1 tsp. ground cumin and cinnamon
- 2 pinches of natural saffron
- 1 tsp. powdered sugar
- 1 bunch of cilantro
- 2 tbsp. l. vegetable oil
- salt pepper
Cooking time: 1 hour 20 minutes.
Servings: 4
Remove fish from scales, make a longitudinal cut along the abdomen and gut. Rinse thoroughly. Head to remove. Saffron diluted in 350 ml of warm water. Peel potatoes and onion. Lemon cut into slices, potatoes - large chunks. Chop onion. Fry the onions in a saucepan in hot oil, 4 minutes. Add cumin, cinnamon, sugar powder and raisins, mix thoroughly. Pour in the infusion of saffron. Put the potatoes and lemon slices. Season with salt and pepper, cover and cook for 35 minutes. on a small fire. Peas and beans before unfrozen and add to vegetables. If necessary, pour a little water. Cover and cook for 10 minutes. Lay the fish over the vegetables. Cook under cover for 15 minutes. Kinzu wash, dry and peel on the leaves. Before serving sprinkle the cilantro dish.
Spaghetti with olive
What do you need:
- 250 g of spaghetti
- 150 g of pitted olives
- 80 g of arugula
- 8 pieces of pancetta
- 40 g grated Parmesan
- 3 tbsp. l. olive oil
- salt pepper
Cooking time: 35 minutes.
Servings: 4
What to do:
Hand wash and dry. Grind olives in a blender with a half rucola and olive oil in a homogeneous mass. Boil a large amount of salted water in a saucepan and boil the spaghetti according to the instructions on the package. Slice pancetta fry in a dry heated frying pan, for 2 minutes. from each side. Put on paper napkins. Mix the spaghetti with the olive, pancetta and remaining rucola. Sprinkle with freshly ground black pepper and parmesan.