Creamy spinach soup

Creamy spinach soup

Ingredients:

Boiled potatoes — 150 g
Frozen spinach — 150 g
Onions — 50g
Garlic — 1 clove
Sesame oil — 1 tsp
Vegetable oil — for frying
Water — 100g
Crackers rye — to taste
Garlic sauce — to taste
Spicy herbal salt — to taste
Seasoning the grill — to taste

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Cheese Stuffed Zucchini Recipe

Cheese Stuffed Zucchini Recipe

Ingredients:

courgettes — 3 pieces
Cheese — 100 gr
Cottage cheese — 500 gr
Crushed garlic — 2 cloves
dill — 1 pc
Bunch of parsley — 1 pc
Salt — to taste

Preparation:

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Chicken And Mushroom Pasta Recipe

Chicken And Mushroom Pasta Recipe

Ingredients:

225 g  pasta
450g mushrooms
450g chicken breast
4 tablespoons Dijon mustard
4 cloves garlic
2 tablespoons olive oil
1 cup white wine
1 cup sour cream
1/2 cup grated cheese (parmesan, cheddar or mozzarella)
Salt and pepper — to taste

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Peach Cheesecake Recipe

Peach Cheesecake Recipe

Ingredients:

200 grams of biscuits
100g butter
400g cottage cheese
200 ml of 30% cream
100g sugar
30 g gelatin
2 cans of peaches
Vanillin

Preparation:

Dissolve 15 grams of gelatin in said amount of water on the package and leave for 30 minutes to swell. With peaches (1 banks) to drain the juice and soak the remainder of the gelatin in the juice.
Biscuits crush into crumbs, mix with the softened butter, mix well. Put into a form that spread over the bottom and well compacted. Refrigerate until engaged curd cheesecake part. Gelatin from the 1st cup stir to avoid lime trees to the spoon and the bottom of dishes and put on fire. Heat, not satisfied to a boil and stir until gelatin is completely dissolved. Cool until warm.
Beat the sugar, cream and a pinch of vanilla sugar until dissolved. Add cheese and stir until smooth. At the end stir in the cooled cream cheese gelatin. Pour the curd cream foundation in the form and put the cheesecake in the fridge for 1-2 hours to pour. Heat the juice from the soaked gelatine in the fire, stirring until dissolved, without letting the liquid to boil. Set aside and allow to cool. Peaches cut into slices, on their frozen by this time cheesecake. Carefully pour the syrup gelatin cheesecake cooled down and send in the refrigerator for 2-3 hours.
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Easy Shrimps Recipe

Easy Shrimps Recipe

Ingredients:

Shrimp — 350 g
Carrots — 300g
Red bell pepper — 300g
Broccoli — 300 g
Onions — 170 g
Garlic — 3 cloves
Green peas — 300 g
Lemon juice — 1 tbsp
Olive oil — 1 tbsp
Salt — 1/4 tsp
Cayenne pepper — 1/4 tsp

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Pumpkin Soup Recipe

Pumpkin Soup Recipe

Ingredients:

Pumpkin — 1 kg
Tomatoes — 500g
Bouillon — 800-1000 ml
Purple Onion — 1 pc
Garlic — 5 cloves
Vegetable oil — 2 tbsp
Fresh rosemary — 2 tbsp
Ground black pepper — to taste
Salt — to taste

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Banana cheesecake

Banana cheesecake

Ingredients:

Banana — 3 pieces
Cottage cheese — 300 g
Sugar — 150 g
Flour — 3 tbsp
Eggs — 3 pcs
Sour cream — 160 g
Salt — a pinch

Preparation:

Bananas and cheese mix. We add to them the sugar and salt — whisk. Then add the flour, eggs and sour cream (stir after each ingredient). Pour into a mold and put in a preheated 150 ° C oven for 1 hour 10 minutes. We give a cool and send in the refrigerator overnight.
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Creamy Pasta with Salmon

Creamy Pasta with Salmon

Ingredients:

Salmon — 400g
Spaghetti — 320 g
Parmesan (Parmigiano Reggiano) — 160 gr
Dry white wine or table — 120 ml
Cream 20-22% — 180 ml
The leaves of rosemary — 1/2 tbsp
Olive oil — 40 ml
Salt — a pinch

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Salad Croutons Recipe

Salad Croutons Recipe

Ingredients:

Crab sticks — 1 pack
Crackers — 70g
Tomato — 1 piece
Cucumber — 1 piece
Cheese — 150 gr
Pickled cucumber — 1 piece
Parsley — beam
Mayonnaise or butter (for refueling)
Salt and pepper — to taste

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Korean Style Eggplant

Korean Style Eggplant

Ingredients:

Eggplant — 450 g
Sweet pepper — 2 pcs
Carrots — 1 pc
Olive oil — 3 tbsp
Red Onion — 1 pc
Sugar — 1 tsp
Garlic — 4 cloves
Sesame seeds — 1 tbsp
Vinegar — 0.75 tbsp
Coriander — 1 tsp
Soy sauce — 3 tablespoons
Black pepper — 0.5 tsp
Greens — to taste
Salt — to taste

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