Sugar-Free (145)

Olivier salad (our family recipe)

It is this salad that I have eaten since childhood, and honestly, I have not found a recipe tastier than it. Neither with caviar, nor with shrimp and squid, nor lean, nor with fish, and with anything else does not give me such a buzz as our family recipe.

Ingredients:

  • Beef pulp-700 g.
  • Chicken eggs-5-6 PCs.
  • Potatoes-2-3 pieces of medium size
  • Carrots – 2 PCs. large or 3 pcs. medium size
  • Sweet and sour juicy apple – 1 large or 2 small (I like more apples, it tastes juicier and fresher)
  • Salted / pickled cucumbers-5-6 PCs.
  • Canned peas (without sugar) – 1 jar or 200-250 G.
  • Mayonnaise – to taste. I really ask you to buy delicious or make it yourself. Unfortunately, a stupid Mazik can spoil the taste of even a very tasty salad.
  • Horseradish (optional, but it will be much more interesting and tasty).

How to do:

1. meat, eggs and vegetables I usually cook the day before. Pour boiling water over the meat and cook for 2-3 hours until very soft. I cook without spices and salt because the salad will have a lot of spicy and salty ingredients. Cool completely, then cut into cubes about the size of peas. I like it when all the ingredients in this salad are the same size.

2. potatoes and carrots wash and cook in salted water for about 30 minutes. You do not need to clean them. Readiness is checked with a knife, it should easily enter to the middle of the largest vegetable. Immediately drain the water, completely cool, clean and cut into cubes.

3. eggs cook in salted water for 10-15 minutes. In salt, so that the shell easily departs. Fill the finished eggs with cold water, clean right in it. So it is easier to clean, and the shell all settles to the bottom, there is definitely nothing left on the eggs themselves. Cut into cubes.

4. apples need to be washed, cleaned and similarly cut into cubes.

5. cucumbers cut into cubes, like all the previous ingredients. I recommend buying them small. If the cucumbers are very large, they will have tasteless huge seeds and a lot of brine, and they themselves will be too sluggish, not crispy. In addition, small cucumbers can not be cleaned, their skin is tender.

6. peas are thrown back into a colander, drain the brine and rinse them a little. You can not rinse, the main thing is to drain the brine well, because there is a lot of salt in it.

7. combine all the ingredients in a large container, which can be hermetically sealed. I do not recommend all mayonnaise at once, unless you immediately eat it all. It is better to mix the required amount of salad with the sauce immediately before serving. Salad can be served in portions, laying it out in a culinary ring. I decorated it with mayonnaise, pickled cucumber straws and boiled egg yolk. I highly recommend eating this salad with horseradish.

Taking this opportunity, I want to thank my mother for this recipe (and also for the recipe Herring under a fur coat) and wish everyone a good appetite!

Garlic and black olive butter

This is a very, very tasty snack or addition to breakfast. I recommend preparing this oil in advance, so that it has time to fill with the flavors of all the ingredients. I recommend serving it with warm bread.

Ingredients:

  • 250 g of good tasty butter,
  • 150 g of Olives (you can use any, but I like it best with the blackest dried). Most importantly, remember that the taste of this snack oil directly depends on the taste and quality of Olives.
  • 1 tsp. ground dry garlic (can be replaced with 1-2 cloves of fresh, passed through a garlic chopper),
  • 2 tsp dried herbs oregano / rosemary,
  • Salt and pepper to taste.

How to do:

1. soften butter at room temperature.

2. free the olives from the bone, cut arbitrarily without bringing them to the paste.

3. when the butter is soft, mash it with a fork, add the olives, garlic and herbs, mix thoroughly and season with salt / pepper to taste. A lot of salt and pepper is not worth it, because later the olives will give their spice to the oil, keep this point in mind.

4. transfer the butter to an airtight container if you intend to store it, or to a nice serving dish if you plan to serve immediately. his to the table. Send it to the refrigerator to brew for 1-2 hours. When serving, you can sprinkle it with olive oil and garnish with olives.

Creamy pumpkin cheddar millet porridge with nuts + some more recommendations for serving

Today I will tell you how to make a piece of culinary art from ordinary millet. The most important thing in this porridge is the additional ingredients, depending on which it plays with new colors every time.

Ingredients for porridge (for 1 serving):

* Millet – 50g.

* Water/milk-approximately 150 ml

• Mashed baked pumpkin-3-5 tbsp. l. or to taste

* Aromatic cheddar/gruyere – the more, the tastier))) But I put 20-30g, grate or finely chop.

* Dates – 3-4 pcs.

• Cinnamon-0.5 tsp

. * Salt-to taste

• Butter is optional, I do not use it, I have enough cheese

Ingredients for topping (the possible options are listed below, you do not need to put everything at the same time):

* Nuts are better than pecans or walnuts (a handful)/pumpkin seeds

* Nuts + thin slices of cheese, so that they have the opportunity to melt on the porridge

* Mushrooms fried with oregano and sage + some pine nuts. It turns out something like a risotto.

• Caramelized bacon + maple syrup • Nuts (handful) + orange zest (from a quarter of an orange)

• Pecans (handful) + caramelized pear (peel, cut not very finely, fry in ghee withjerusalem artichoke dill until brown)

How to do it.

1. Bake a pumpkin (better butternut or Hokkaido) in the oven (recipe here). Then you can make not only porridge from it , but also pumpkin soup, tortillas, hummus and other dishes.

2. Wash the millet until the water is transparent, pour it with boiling water and drain the water. So the porridge will definitely not be bitter. Then pour the millet with water/milk, add salt and cook until tender under the lid, stirring occasionally for about 35 minutes. If desired, you can remove the foam.

2. While the porridge is cooking, blenderim pumpkin together with washed dates and cinnamon in mashed potatoes. You should get about 5 tablespoons.

3. As soon as the porridge has become viscous and boiled, add the pumpkin-date mixture to it, mix, let it boil for a couple of minutes. We try the salt/sweetness/sufficiency of the pumpkin in taste. What you need-add, throw in the cheese, mix until it is completely dissolved and try again. It should turn out not liquid and not too viscous, moderately aromatic, sweet and creamy-cheesy. Find this balance, then turn off the stove and let the porridge stand for 5 minutes.

4. Serve with any of the toppings described above.

Roasted/baked chestnuts

Chestnut has a unique aroma and sweet taste. The texture is similar to a nut, but not as fat and high-calorie. You can eat it just like that, make soups out of it (I especially like it in cream soups), desserts (very tasty if there is chocolate or maple syrup in the dish), add it to stews/pilafs/risotto/pasta/casseroles/cutlets/salads. Chestnut flour gives a very unusual taste. In General, an interesting and versatile product.

Immediately important: do not confuse plz horse decorative chestnut and edible!!! In Moscow, you can buy raw edible chestnuts at markets, and there are also some in stores, but more often they are canned.

How to do:

1. Chestnuts iterate, throw too soft (they are most likely spoiled) and with the damage, my (if I have time, I leave them in water for about 30 minutes to peel softened), water is drained, dry fruits to to cut the rind of the they didn’t nothing happened.

2. Cut the skin with a sharp knife on the convex side of the cross or line, as I have in the photo. It is better to cut on the convex side, because then it is easier to clean. You can generally make a line around the entire circumference, then the peel can be opened like a matryoshka doll))) Ideally, do this with a special gadget (for example, thisone), but you can just use a sharp knife. With a knife, it is more convenient to make an incision on the Board, and not on the weight, so as not to get hurt.

The most important thing is to make sure that you cut the skin exactly, but the chestnut itself is not. If the skin is badly cut, the chestnut may explode during heat treatment, and if the flesh itself is strongly cut, it will also fall apart and dry up during cooking.

3. fill the processed chestnuts with water for 15 minutes, or blanch in boiling water for 5 minutes. This step is necessary in order to make the peel later easier to move away, and the kernels themselves become juicier. I recommend salting the water to taste, don’t be afraid to overdo it with salt;)

4. while the chestnuts are soaking, preheat the oven to 180, or a frying pan. It is better to use a thick-bottomed frying pan with a lid of such diameter that the chestnuts are placed on it in 1 layer. It’s not terrible if a few things are in 2 layers, in the process of stirring, all the chestnuts will still be fried.

Spread the chestnuts on the pan with the flat side, so that the maximum amount of the fruit surface is immediately warmed, and the peel opens. Then fry, periodically shaking the pan, over medium heat for 25-40 minutes (the time depends on the size of the chestnuts) until nice brown scorch marks. Check readiness with a toothpick or sharp knife. If it’s easy to enter, it’s done.

For baking, you need either a form with a lid, or a baking sheet on top tightly cover with foil so that the chestnuts do not dry out. Bake for 180C for 40 minutes or until tender.

5. Put hot chestnuts in a container with a lid, or cover with a towel for about 10 minutes. During this time, they will become more saturated taste and slightly cool down, and they can be eaten without burning. The most important thing is to eat warm. After cooling, they become dry and completely not as tasty as warm ones.

It was a basic recipe. You can also add large sea salt + rosemary, cinnamon + maple syrup to the chestnuts, or whatever you fancy. I like to fry them in a frying pan and add spices near the end so that nothing burns.

If you are frying chestnuts for a particular dish, the most important thing is to clean them while they are warm, because as they cool down, the skin will again become tight to them.

Dried plums with garlic and herbs

If you love sun-dried tomatoes, but have never tried sun-dried plums – you urgently need to try them. This is just a bomb, unreal and the coolest snack, especially with cheese and wine.

It is very simple to do, but it takes time (6-7 hours).

Ingredients (for 1 pan):

• 1.3 kg plums (I like to do with blue, you can use any, the main thing – it should be ripe, but firm/fleshy, juicy pulp otherwise evaporated, and will remain a tough skin).
• 1 head of garlic (no need to use if you don’t like or replace with 2 tsp. of dry finely ground garlic),
* Leaves of 2-3 sprigs of thyme + 1 tbsp of dried herbs that you like (oregano, Basil, rosemary, marjoram, hops-suneli, etc.). depending on the chosen spice, the taste of the finished plum will change in the direction of a particular cuisine of the world. My favorite thing is to make a mixture of thyme and Provencal herbs. If you will use only dry spices, put up to 2 tbsp in total.
* 2-3 tbsp olive oil,
• 1 tsp sea salt with a slide,
* 1-2 tbsp sweetener (I have Jerusalem artichoke syrup) – this is optional and depends on the acid of the plum,
* 0.5 tsp ground Cayenne chili-optional.
For storage in a Bank:
• 3 tbsp balsamic, wine or Apple cider vinegar,
• Olive oil.

How to do:

1. wash the Plum, wipe it with a towel (we do not need extra moisture), cut it in half lengthwise and remove the bones, put it in a large bowl. Garlic is cleaned and cut into thin plates.

2. add salt, spices, oil, sweetener to the plums and mix thoroughly. If you use dry garlic, then add it too.

3. Put the oven to warm up to 100 degrees (normal mode, not convection), and at this time spread the plums on a baking sheet with parchment/silicone Mat pulp up. In each slivinu put 1-2 plates of garlic and remove this splendor in the oven for a time of 5 hours. I bake for 7 hours, but after 5 hours I become more alert so as not to over-dry.

4. in the process of baking, please do not go crazy from the flavors and do not drag the plum from the baking tray, and there is a risk that in the end there will be nothing to put in a jar))
Open the door periodically and let off steam. When the plums look like sun-dried tomatoes, it’s done. The flesh should remain slightly moist, and the skin should become wrinkled.

5. transfer The finished plums to a glass jar, tamp them down and fill them with vinegar and oil so that they are all closed. I’m ramming hard so I need less oil. Store in the refrigerator. They are tastier for 2-3 days.

Separately, I want to say about garlic, it caramelizes and turns into garlic chips. You can put it together with plums in a jar, or collect it and use it separately, and cut a couple of fresh cloves to the plums. The taste will be different, try both options.

P.S. it Is also very interesting to make these plums in barbecue sauce or with any other spicy marinade. The principle is similar. In a bowl, mix everything, spread it out and let it stand.

Flatbread with sweet potato/pumpkin

Ingredients (10-12 pieces):

* 1 medium-sized sweet potato (about 2 cups of pulp). Sweet potatoes can be replaced with ordinary potatoes, but the taste will certainly be different, and it can also be replaced with pumpkin, or a mixture of pumpkin and potatoes, then the taste will be very close to sweet potatoes;)

2 cups whole wheat flour. It is this flour that you need exactly as much as the sweet potato occupies in volume. You will get 1 cup of pulp, so you will need 1 cup of flour. In addition, you can safely experiment with flour, replacing part of the wheat with barley, spelt, rye, etc.

* 1 tsp salt

* Optionally, you can add any spices to your taste (chili, turmeric, paprika, cumin, curry, etc.).

How to do:

1. bake sweet potatoes. First, carefully wash it, pierce it with a fork in several places so that it does not crack, wrap it in foil or spread it on parchment. Bake for 40-60 minutes at a temperature of 180C-200C in the standard mode “top-bottom”. The temperature and time depends on the oven. The readiness of sweet potatoes is determined by a knife, if it is easily pierced – everything is ready. Do not turn off the oven, but put it to warm up to the maximum.

2. let the fruit cool slightly, peel it, then chop it with a fork in a large bowl, adding salt and spices.

Important. Do not knead it for too long, grinding it into porridge. So the mass will be too starchy, like paste, and the cakes will turn out to be rubber, not soft.

3. in the crushed sweet potato, gradually add flour and mix the contents. I first put half of the flour, mix, and then add portions. Add until the dough stops sticking. It is important not to overdo it with flour, so that the cakes do not become too dry and hard in the end.

And again, do not knead too intensively, it is not necessary.

4. cover the dough hermetically and let it stand for 30 minutes, after proofing it will become tender and pliable to Rolling.

5. dust the surface with flour, spread the dough on it and roll it into a sausage. Cut in half, then each piece into 5-6 equal parts. The result is 10-12 identical pieces, well, or almost identical.

Roll each piece into a smooth ball, put it to rest for another 10-15 minutes under a towel. This item can be omitted if you are in a hurry.

6. each ball is first flattened by hand, then on the surface dusted with flour we roll out with a rolling pin about 3 mm thick. As thin as possible, as thick as you like.

We fold the cakes in a pile under the towel so that they do not zavetrel.

7. then spread a few tortillas on a baking sheet with parchment in 1 layer and bake until they are inflated and baked. It’s 5-10 minutes, depends on the oven. After each batch, peel the parchment from the fallen flour so that it does not burn and does not spoil the taste of the next tortillas. Or fry in a dry preheated frying pan on medium-high heat for 2-3 minutes on each side until brown.

Put the finished cakes in a sealed container in a towel. It will keep them warm and soft.

They can be eaten with any dishes instead of bread, used as pita/Pita Bread for snacks with any fillings. Bon Appetit!

Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Delicious oatmeal cookies with beans (three recipes for all tastes)

These cookies are good and taste, texture, and composition (complex carbs + vegetable protein). A great snack that everyone likes;)

So, three recipes is:

Cookies made from beans, apples and oatmeal, which contains no eggs, milk, flour. It is very tasty. Wrote about it earlier.

And recently I made two types of cookies based on chickpea Blondie, and was very pleased with the result. Both delicious, but the chocolate is straight chocolate)))

Don’t forget that recipes can and should be changed to your taste, every time receiving a new and interesting result;)

Ingredients for about 20 pieces:

• 240 g cooked chickpeas (1 standard Bank of chickpeas without the liquid, you can substitute white beans),

• 1 Cup of rolled oats,

• 10 without Iranian date syrup (or to taste), if you have a king dates, they will need 6-7 pieces,

• To 100 ml of any type of milk (if needed, if the blender will not cope with “test”),

• 3 tbsp. of any nut butter/Urbach to your taste (,

• 1 egg or 1 “flax egg” (1 tbsp flax seed to grind into flour + 3 tbsp water, stir, leave for a few minutes until thick).,

• Zest of 1 small lemon (optional)

• 2 tsp ground vanilla (or extract),

• 1 tsp. cinnamon

• Pinch of salt

• Nuts/dried fruit/chocolate chips, optional, number at your discretion.

For the chocolate version:

• Zest of 1 orange instead of lemon (optional)

• Plus 3 tbsp. cocoa

• Plus 2-3 tbsp sweetener (maple syrup or Jerusalem artichoke are ideal),

If you want to Supplement the recipe with some spices to your taste – to health, if only they were combined with the remaining ingredients.

How to do:

1. Chickpeas. You can use canned chickpeas or boil in any convenient way (here described in detail, as I do).

2. Whisk in a blender all the ingredients except the chickpeas. If you have very dry dates, soak them for 10 minutes in boiling water.

3. Now add in the blender the chickpeas and cook until smooth, if necessary add milk. Direct to perfect smoothness to bring the “dough” is not required. Now spoon interfere oatmeal and, if desired, chocolate chips, nuts (preferably roasted) and dried fruit. But this is at your discretion, I made the cookies without them. But with additional ingredients of course tastier and fatter, and sweeter. Here it is that someone important;)

4. Spread a spoonful of batter on a baking sheet with parchment and spread, you can decorate a cookie. Bake in a preheated 180C oven for 20 minutes. Baking time will depend on your equipment. The last minute watch the biscuits carefully.

5. Take out cookies and let it cool to room temperature and can be eaten.

If you leave them on air – they will be crumbly if you put it in your container, it will be like the gingerbread in consistency. I like crumbly.

And I really recommend eating them fresh. And whatever is not eaten immediately in the freezer and get as necessary. The longer you’ve been the cookies, the less fragrant and flavorful it becomes.

Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking the buckwheat

The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).

The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)

Ingredients (for 1 serving):

• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,

• 1 chicken egg

• Half an avocado,

• Mushrooms – 3-4 pieces (I have mushrooms),

• A small tomato or 4 cherry tomatoes,

• Balsamic cream (optional, but very recommend) – on the tomato a bit

• Truffle oil (optional but very recommend) – a bit on the mushrooms,

• A little lemon juice and olive oil – all to sprinkle on top (also optional)

• Salt/pepper/spices/herbs/sesame seeds – optional.

Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.

Ingredients for soy mayonnaise:

It is based on universal sauce Urbachwhere salt substitute for soy sauce.

• 3 tbsp tahini,

• 3 tbsp lemon juice/Apple cider or white wine vinegar,

• 1 tbsp olive oil,

• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),

• 1 clove of garlic, passed through a press (optional)

• 1 tsp miso paste (optional)

• 3 tablespoons of water (watch the consistency, add gradually),

• Pepper, to taste.

How to do:

1. Cooking buckwheat (roasted brown).

Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.

Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.

While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.

Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.

If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.

If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.

Cooking buckwheat (unroasted green).

Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.

Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.

The second method is more gentle to “living product”, but longer. Try both ways as you like.

If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.

2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).

Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.

3. Prepare the remaining ingredients.

All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.

Cook the egg either poached (recipe here), or in a bag (recipe here).

Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.

4. Collect the bowl.

Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.

By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))