The latest recipes

Warm tea salad

Warm tea salad

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

When I want to lose weight, I prepare various hot or cold salads. This salad is filling and tasty.

  • 500 gr sheaths (I had frozen)
  • a leek
  • or celery stalk
  • 100 gr. dried tomatoes
  • a tablespoon of oil
  • salt to taste
  • a powder of ground pepper
  • a few green olives
  • about 50 ml of hot water
  • parsley

Servings: 2

Preparation time: less than 15 minutes


Wash the leeks, celery and cut into thin slices. Heat the oil in a pan. Add the leeks, celery and cook together until soft. Add the tomatoes and after a minute put the sheaths. Add calsa water, cover and simmer until the sheaths are ready. Season with salt, pepper, add the olives, turn off the heat and add the parsley.

It can be served both hot and cold.

Good appetite!

Covered Musaca in Teci

We start by boiling the potatoes in their skins in plain water. Then, separately, in another pot, boil the water with a little salt and scald the sheaths, let them boil a little and be weak, just aldents. Then finely chop the onion, pepper, leek, garlic and heat them in a little oil, 2 tablespoons there. Then add the minced meat and mix from time to time and then the tomato paste. We add a pinch of salt and pepper and turn off the heat because they are also made in the oven, the idea was to get rid of the juice and get a slight taste of horseradish.

Then pass the potatoes well boiled and peeled and mix them with butter, salt, cream cheese and sour cream.

Prepare the porcelain dish greased with butter and then lined with breadcrumbs. We put the first layer of puree. Then the mixture of meat and vegetables then place on the edge pushing lightly towards the base and slightly diagonal green bean keys. Then we put the remaining puree again. On top of everything we pour a beaten egg mixed with a tablespoon of grated cheese and then place the 2 mushrooms cut into 6-8 triangles. Put it in the oven, which must be preheated, and let it brown. The juice may also appear on the surface because it leaves the mushrooms and there is also the cheese that leaves fat plus the melting butter. This juice can be easily collected with a spoon on top.

When it has browned nicely, take it out and serve it hot! It is especially tasty!

Broccoli salad with garlic is a simple and delicious vegetable salad.

That being said, here's how I made the salad. The broccoli tie is washed well. Unwrap the bouquets into small pieces. Remove the woody parts from the stem, use a small, sharp knife. The stem is cut into narrow strips. Put the broccoli, the stem and the inflorescences in a steamer, leave it on the fire for about 8 minutes. Try with a knife or fork. After it has softened, it is passed through a stream of cold water, it will keep its color alive.

All this time, the dressing must be ready. It is obtained from: vinegar, mustard, salt, pepper and crushed garlic.

Put broccoli in a bowl, pour the dressing over it. If you like spicy salad, you can add salt and pepper.

Hot potato salad (German recipe)!

Hot potato salad is often served with grilled meat, skewers, roasts, boiled sausages, baked or fried sausages, etc. In the southern part of Germany this salad is prepared with vinegar and soup, and in the northern part it is seasoned with mayonnaise. We prefer the first option!


-1 kg of potatoes (of a hard variety)

-100 g of smoked pork leg (or smoked bacon)

-300 ml of chicken, beef or vegetable soup

-a teaspoon of sweet mustard

-salt, ground black pepper - to taste


1. Boil the peeled potatoes in lightly salted water. Then take them out of the water and peel them.

The potatoes for this salad must be part of a hard variety (so that they do not turn into puree, when you mix the salad) and be freshly cooked. If you boil them the night before, they will harden and will not absorb the dressing.

2. While the potatoes are boiling, cut the onion and smoked pork meat into cubes.

3.After peeling the potatoes, cut them into slices about 5 mm thick and place them in a deep bowl.

4.Prepare the dressing: heat 2 tablespoons of oil in a pan. Add the minced meat and fry it until it browns nicely (if you don't like pork or bacon, you can only use the oil in which you fried the meat).

5. Add the onion to the pan and fry until soft.

6. Add the soup, vinegar and mustard to the pan. Stir.

7. Pour the hot dressing into the bowl with the prepared potatoes. Add salt and ground black pepper to taste. Mix very well.

8. Finely chop the green onion. Add it to the salad and stir again.

9. Serve the hot potato salad. It is an excellent garnish for meat!

Natural recipes for preparing cosmetics for oily skin

  • Pine buds (2-3 tablespoons) + water (250 ml) & # 8211 decoction.
  • Sage leaves (10g) + fennel seeds (5g) + St. John's wort (5g) + rosemary flowers and leaves (5g) + wine vinegar (200g) + rose water (225ml) + alcohol (80mg). Finely chopped plants are soaked in alcohol for 12 hours. Strain, squeeze, add wine vinegar and rose water and soak again for 24 hours. Strain through gauze and squeeze.
  • Vegetable oil (30g) + rose water (30g) + alcohol 700 (30g) + lemon juice (30g). Stir and shake before use.
  • Oak bark (100g) + water (1 liter). Boil the oak bark in water for 20 minutes, strain through gauze. Wipe the face in the morning and evening.
  • Thyme flowers and leaves (20g) + water (500ml) & # 8211 infusion.
  • Rosemary leaves (5g) + mint leaves (5g) + orange juice (2 teaspoons) + water (100ml) & # 8211 herbal infusion mix with orange juice.
  • Macies (5g) + water (100g) & # 8211 decoction with which the face is lotified daily.
  • Stir (50g) + water (500ml) & infusion.
  • Blackberry leaves (25g) + water (500g). Pour boiled water over the leaves, leave for 20 minutes then strain. Wash your face daily in the morning and in the evening.
  • Orange juice (75g) + camphorated alcohol (25g) & # 8211 shake before use.
  • Cucumber juice (500ml) + alcohol (125ml) & # 8211 Cucumbers are cleaned, cut and passed through a mincer. Strain, add alcohol, soak for 48 hours, filter again.
  • Citric acid (0.25g) + cucumber juice (50g) + alcohol (25g) + water (25ml.
  • Lemon juice (100g) + rainwater (100g).

Hot potato salad with horseradish and almonds

In fact, it is a dish. Potatoes and almonds are an excellent source of calcium for those on a vegetarian diet.

ingredients: a horseradish root, two red onions, 100 grams of pitted black olives, eight boiled potatoes, a few tarragon and fresh mint, a small bunch of parsley and 100 harms of sweet almond flakes, salt, pepper and four to five tablespoons of oil and two tablespoons of basal vinegar. The ingredients are for four servings.

- Peel the potatoes, cut them into large pieces and put them to boil in salted water, over low heat, in a pot with a lid.
- Finely chop the onion, add a pinch of salt and mix. Add the olives and all the finely chopped greens.
- Clean and grate through a fine grater the horseradish root. Mix the horseradish well with the five tablespoons of oil and two tablespoons of basal vinegar. Thin the mixture with a tablespoon, two of water, add salt and pepper.
- Drain the boiled potatoes very well from the water. Put them in a bowl and while they are still very hot, pour the horseradish sauce over the potatoes. Stir gently so that the sauce enters the potatoes and they do not crumble. When the sauce has entered the potatoes, add the mixture with onions, greens and olives. Mix. Serve the salad warm, after you have put all the almond flakes on top.

Eva's advice: If you want to make this salad a feast, brown the flakes in the oven for a few minutes and put them hot over the salad exactly when you serve.

Sheath food with zucchini

Cut the pepper in half, clean the seeds and wash.

Peel a squash, grate it and wash it.

These three vegetables are put in a pan to boil in water with oil and a little salt. Boil for 10-15 minutes.

Remove the pods, break them into smaller pieces and wash them, then put them in boiling water. Let it boil until it softens a little, then add the peeled zucchini, peeled and cut into large pieces, washed and cut into large pieces. Continue to boil, and at the end add the tomatoes. Simmer for a few more minutes, then remove the pan from the heat and add the washed and finely chopped dill. It matches the salt. Serve hot.

During boiling, if necessary, add more water. However, the food must come out lower.

Hot shrimp salad

1.Wash the shrimp well, wipe them with a napkin, then fry them in 50 g butter, over high heat, stirring continuously.

2. Add the brandy and leave for another 1-2 minutes, until it evaporates. Remove the shrimp in a bowl and sprinkle with balsamic vinegar.

3. Separately, fry the chopped onion & icircn the rest of the butter. Add diced pepper and sliced ​​zucchini and a pinch of salt. Let it cool down a bit.

4.Add the vegetables over the shrimp, mixing & acircnd lightly. Match the taste of salt and flavor with finely chopped dill.

350 g peeled shrimp
1 onion
1 zucchini
1 bell pepper
100 g butter
2 tablespoons brandy
1 bunch of dill
1 tablespoon balsamic vinegar

Warm liver salad

In summer we like easy-to-cook recipes and we especially like salads, don't we?

So I took the most nutritious food on the planet (you guessed it, it's liver) and played cooking. Everything takes about 10, maximum 15 minutes.

  • 450 g of chicken liver
  • 1 onion (100g)
  • 500 g mushroom mushrooms
  • 100 g cherry tomatoes
  • green parsley
  • green basil
  • 150 g lettuce or other greens
  • 2 tablespoons coconut oil for cooking
  • sea ​​salt
  • black pepper
  • 450 g of chicken liver
  • 1 onion (100g)
  • 500 g mushroom mushrooms
  • 100 g cherry tomatoes
  • green parsley
  • green basil
  • 150 g lettuce or other greens
  • 2 tablespoons coconut oil for cooking
  • sea ​​salt
  • black pepper

A portion of hot salad with liver according to this recipe has only 10g of carbohydrates net.

Net carbohydrates = total carbohydrates minus fiber.

No Comments
Post A Comment

This site uses Akismet to reduce spam. Find out how your comment data is processed.

Salad with rice noodles and chicken

If you do not feel like making all the appetizers I have proposed to you, there is nothing, you can cook this recipe as the main course. It is a slightly spicy salad, which can be served hot or cold and has as ingredients two very effective aphrodisiacs: ginger and chilli, only good to eat on a special evening. The recipe is adapted from one of the most complex culinary recipe sites, from my point of view, respectively

& # 8211 180 gr of rice noodles
& # 8211 1 large chicken breast, diced, fried or grilled
& # 8211 ½ cana carrots cut julien
& # 8211 ½ cup of bell pepper cut into cubes
& # 8211 3 finely chopped green onions
& # 8211 ¼ cup chilli sauce (sweet or spicy)
& # 8211 2 tablespoons olive oil
& # 8211 1 ½ tablespoon rice vinegar
& # 8211 1 ½ tablespoon lemon juice
& # 8211 2 tablespoons soy sauce
& # 8211 ½ teaspoon ground ginger
& # 8211 2 tablespoons peanuts

Boil the rice noodles according to the instructions on the package (they should be left for about 2 minutes in hot water or 6-7 minutes in cold water) and drain them well in a whisk. Cut the chicken into cubes and either cook in a wok or pan, with very little oil and over high heat, or cook on the grill and cut later, as you wish. You can also use leftover chicken from other recipes or already cooked.

Mix the noodles, chicken, carrots, bell pepper and onion. Separately, prepare the dressing, mixing chilli sauce, olive oil, vinegar, lemon juice, soy sauce and ginger. Pour the sauce over the salad, mix well and leave to cool. Before serving, sprinkle with peanuts.

That's about the whole recipe. It's slightly spicy but the dressing room has all the money, I guarantee you! And if there's anything left over the next day, it's perfect for the office package. You're welcome!