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Тези три бързи летни рецепти за пица, палачинка и морковена супа ще разнообразят вашето меню Солена палачинка Продукти: 1 с.л. олио, 2 големи моркова, 1 червена чушка, 1 връзка зелен лук, 200 г сирене, 125 г брашно, 1 ч.л. бакпулвер, 5 яйца, 125 мл прясно мляко, 75 мл минерална вода. Приготвяне: Смесете брашното, бакпулвера, яйцата, млякото, водата и около 1/2 ч.л. сол. Изсипете и разстелете равномерно в тавата към фурната, покрита с хартия за печене и напръскана с олио. Поръсете с нарязаните на тънки лентички моркови и чушка, с оформения на пръстенчета лук и с натрошеното сирене. Печете около 20 мин. при 200 градуса. Извадете палачинката от фурната и я навийте на руло откъм дългата страна. Нарежете на парчета и поднесете с дип от заквасена сметана, нарязани зелени подправки, сол и черен пипер. Време за приготвяне: 30 мин. Морковена супа Продукти: 400 г моркови, 300 г картофи, 1 глава кромид лук, 2 с.л. олио, 1 с.л. инстантен зеленчуков бульон, 3 филии тостерен хляб, 2 с.л. масло, 50 г заквасена сметана, сол, черен пипер, захар. Приготвяне: Обелените картофи и моркови оформете на парчета. Лука нарежете на кубчета. Така приготвените зеленчуци задушете в сгорещеното олио. Добавете 750 мл вода и бульона. Кипнете и варете около 15 мин. Загрейте маслото и изпечете оформения на кубчета хляб. Към супата добавете сметаната и пюрирайте. Подправете със сол, пипер и захар. Поднесете с крутоните. Време за приготвяне: 30 мин. Пица Продукти: 2 мексикански питки (тортиля), 2 стръка зелен лук, 1 скилидка чесън, 1 с.л. доматено пюре, 200 г пасирани домати, 1/2 ч.л. сушен риган, сол, черен пипер, 12 тънки резена колбас, 2 с.л. зелени маслини, 100 г кашкавал. Приготвяне: Включете фурната на 225 градуса. Сложете питките върху тава, покрита с хартия. Смесете доматите с нарязания на пръстенчета лук, ситно накълцания чесън и ригана. Подправете със сол и черен пипер. Покрийте питките с доматения сос. Отгоре разпределете колбаса и маслините. Поръсете с настърган кашкавал. Печете на средното ниво на фурната около 12 мин. Време за приготвяне: 25 мин.
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Foodalanche: July 2015 We had to try this recipe... 2 chicken breasts 3 teaspoons olive oil salt, to taste black pepper, to taste 1 1/2 cups green onions 1 teaspoon garlic 1 tomato 3 - 14.5 oz cans chicken broth 1/8 teaspoon cumin 1 teaspoon salt 2 avocados 1/2 cup cilantro Lime wedges Dice the chicken breasts. Season with salt and black pepper, and fry them with one teaspoon of olive oil, on medium-high heat. Shred the chicken. Set aside. In a dutch oven, heat the remaining 2 teaspoons of oil over medium heat until hot. Add the 1 cup chopped green onions and minced garlic to pot; Sauté about 2 minutes. Add diced tomato; Sauté until soft. Add chicken broth, cumin, and salt; Stir well and bring to a boil. Cover pot and simmer on low heat for about 20 minutes. Note: Normally we would use homemade chicken broth, that we stock when we make the whole chicken, but this time we only had time to buy it. Layering in separate bowls: Fill each bowl with shredded chicken, diced avocado, chopped green onions (from the remaining 1/2 cup), and cilantro. Add the chicken broth in each bowl. Mmmm... let's be honest... We loved the soup but the avocado felt a little bit weird (are we not avocado lovers enough?!). So we suggest eating the soup (without the avocado inside!), and have the avocado after as a dessert. For this you only have to smash the avocado with a fork and add 1 teaspoon of sugar. Mix well. What a great mousse to finish this meal... Yellow corn Butter Easy, easy... so easy... In a foil, place the corn and generously apply butter on all sides. Fold the foil and place it on the grill while cooking your meats. Let it cook in the foil for about 15- 20 minutes. Take it out of the foil to let it get some color and its done. It's a great side dish with any barbecue. In case you ever want to cook this recipe without the barbecue grill, you can also make it in the oven: Preheat the oven to 370 º F / 188 º C. Put the buttered corn in the foil on the center shelf and bake for 20-25 minutes, until cooked. Try it both ways, its yummy! Enjoy! 1 bottle Red wine 1/2 cup Cointreau 1/2 cup Brandy 1/4 cup Sugar 1 Apple 1 Cinammon Stick 1L Soda water 1 Orange 2 Lemons This sangria is great to go with the Lamb Chops with Lemon Crema... Pour the wine into a pitcher. Squeeze one of the lemons. Add the brandy, Cointreau, lime juice and sugar. Cut the orange and the remainder lemon into thin slices. Core the apple, then dice it well. Chunk it all into the pitcher. Add the cinnamon stick and give it all a good stir. Refrigerate overnight, or for at least 2 hours. Just before serving, top with Seltzer water. Let's celebrate the goods things in life! 4 springs of thyme 2 springs of rosemary 5 garlic cloves 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/2 cup extra-virgin olive oil 2 lbs lamb chops 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 tsp ground black pepper Great, great, great recipe! Chop the thyme and the rosemary. Smash the garlic. In a large bowl, combine first five ingredients. Add the olive oil and whisk to combine. Place the lamb chops in a plastic storage bag. Pour the marinade into the bag, seal, and toss to combine. Let the chops marinate in the fridge overnight, or at least for 2 hours . Preheat a grill over medium-high heat. Remove the lamb from the marinade and pat to dry. Season both sides with the salt and pepper. Place the chops on the grill, reduce heat to medium and cover. Cook for 3 to 4 minutes, flip the meat, and cover to cook for another 3 to 4 minutes. Serve with lemon cream! For the Lemon Crema: Combine Greek Yogurt, sour cream, lemon juice, lemon zest, and honey in a large bowl. Season with salt, pepper and whisk well to combine. 1 lbs asparagus 7 oz strawberries 3 oz baby spinach 1 oz pine nuts / pistachios (we used pistachios!) 3 oz feta cheese 1 tbsp olive oil 1 tbsp balsamic vinegar Salt, to taste Black pepper, to taste Trim the wooden ends of the asparagus and cut into pieces at a slight angle. Cut the strawberries into quarters. Heat up a bit of olive oil in a frying pan and fry the asparagus at medium heat for approx. 7-9 minutes, until tender. Season with salt and pepper. Roughly chop the pistachios. For the vinaigrette, mix olive oil, balsamic vinegar, salt and pepper. Combine baby spinach, fried asparagus, strawberries and crumbled feta in a bowl. Dress it with the vinaigrette and sprinkle with the chopped pistachios to serve. 2 beef steaks 1 Tablespoon of Butter Mushrooms, to taste 1/2 chalice of Port wine (you can use another sweet red wine) Salt, to taste Black Pepper, to taste Olive Oil, to taste 1 Onion 2 cloves of Garlic 1 teaspoon of Mustard 1 Cup / 200 ml of Heavy cream Preheat the oven at 400º F / 200º C. Season the steaks with salt and fry them a little bit on each size, with the garlic. Put the fried steaks in a plate inside the oven, while you cook the rest, that way they stay warm and cook a bit more. On the same fry pan, sautée the mushrooms with a bit of butter. When they're ready add them to the steaks. Add the black pepper (slightly smashed) to the fry pan, with the Port wine. After the mixture starts evaporating, add the mustard and the heavy cream. Add a bit of salt and let it boil. Cover the steaks with the sauce, add some more peppercorns, and enjoy your meal. Two slices of bread 2 eggs 1 green onion Bell peppers Black pepper, to taste Salt, to taste Butter Olive Oil Cut a hole in the centre of bread slices (you can use a small glass or a bottle). Make sure the hole is big enough to allow the eggs to cook well. Melt a good knob of butter in a large non-stick frying pan, over a medium-high heat. Put the bread in the pan, drizzle with a bit of olive oil. Crack the eggs into the holes and fry until the eggs turn from translucent to white. Add freshly grounded black pepper and salt, to taste. When done, transfer them to the plate and garnish them with finely chopped green onions and bell peppers. We could eat this everyday =). 1lbs grounded beef 4 medium sized potatoes 1 medium onion 2 small tomato 1 tbsp garlic and ginger paste 3/4 tsp red chili powder 1/2 tsp turmeric powder 1 tsp cumin powder 1 tsp coriander powder 1 tsp garam masala Salt, to taste Olive oil Finely chop onions and dice the tomatoes into small pieces. In a pan add olive oil and fry onions until slightly golden brown. Add the garlic & ginger paste. Stir and cook for 1-2 minute so the garlic and ginger don't leave a raw taste behind. Now add red chili, cumin, coriander, turmeric powder and salt. Add a little water and let the spices cook for 1-2 minutes on medium low heat. Now add in the diced tomatoes. Give the sauce a good stir and let the tomatoes cook for 2-3 minutes until it sheds its water into the sauce. Meanwhile cut the potatoes into small triangular pieces. Add the grounded beef into the cooking sauce. Stir it well. Let it cook on high heat for a few minutes util it sheds its water. Add half a cup of water more and cover the pan with the lid and let it cook on medium low heat for approx. 20-25 minutes, or until done. When beef is done, add the cut potatoes and garam masala. Cover the lid again. Cook until potatoes are done. Garnish with freshly chopped parsley and serve with rice or Naan bread.