Healthy salad with tuna and eggs

Healthy salad with tuna and eggs

INGREDIENTS
6 hard boiled eggs
1 can (approximately 200 g) of tuna in olive oil
1-2 tsp mustard
juice of half a lemon
10-15 olives
1 red onion sweet
2 tbsp. l capers
salt, freshly ground black pepper
vegetable oil

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the eggs and chop coarsely, setting aside 1 yolk. Wash the can of tuna thoroughly, make a small hole in the lid to easily drain the oil.
Step 2
In a bowl, beat the mustard with lemon juice and delayed mashed yolk. Continuing to whisk, gradually add oil to form an emulsion. If there is little oil, add vegetable. Season the sauce with salt and pepper.
Step 3
Disassemble the tuna, crush the olives, remove the seeds and cut at random. Onion cut into thin rings, then quarters. Mix eggs, tuna, olives, onions and capers, pour dressing and mix. Before serving, let it brew for 30 minutes.

Healthy salad with tuna and eggs
Healthy salad with tuna and eggs

French apple dessert tart tatin

French apple dessert tart tatin

INGREDIENTS
8 strong large apples
500 g sugar
200 g butter
350 g of finished shortcake or puff pastry
vanilla ice cream or whipped cream to serve

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the apples from the skin and seeds and cut into 2 cm cubes.
Step 2
Preheat the oven to 200C.
Step 3
Combine sugar, butter, a third of apples and put in thick-walled forms with a diameter of 10 cm. Put in the oven for 10 minutes. Then, every 5-7 minutes, add a handful of apples to each tin until you use everything.
Step 4
Roll out the dough to a thickness of 5 mm, cut out 8 circles with a diameter of 10 cm from it. Lay out the circles in each shape on top of the apples and put in the oven for another 30 minutes.
Step 5
Remove from the oven, cool completely, turn the tins on plates and remove the tart-tatens from them.
Step 6
Serve with a scoop of vanilla ice cream or whipped cream.

French apple dessert tart tatin
French apple dessert tart tatin

Homemade cranberry-almond cupcake

Homemade cranberry-almond cupcake

INGREDIENTS
280 g flour
80 g almond flour
225 g butter at room temperature
200 g sugar
200 g brown sugar
3 large eggs
1.5 tsp vanilla extract
220 g yogurt
90 g roasted almonds
1 cup fresh or frozen cranberries
1/2 cup dried cranberries
1/2 tsp ground cinnamon
1/2 tsp ground dried ginger
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
For glaze:
1/3 cup powdered sugar
4 tsp orange juice

STEP-BY-STEP COOKING RECIPE
Step 1
Preheat the oven to 175 ° C. Lubricate and sprinkle with flour a cake pan with a tube in the middle with a volume of about 2.4 liters.
Step 2
Coarsely chop the almonds.
Step 3
Sift the flour and mix with almond flour, spices, salt, soda and baking powder.
Step 4
Beat the butter with all the sugar in an electric mixer to a light cream. Continuing to beat, add 1 egg each time, waiting until the egg is completely mixed with the oil mixture.

Add vanilla extract and yogurt. Pour in the flour and spices and mix quickly.
Step 5
Stir in the dough almonds, fresh (frozen) and dried cranberries.
Step 6
Transfer the dough into the prepared form. Put the cake pan in the oven and bake for about 1 hour 10 minutes, check the readiness with a wooden stick. Leave the cupcake in shape for 10-15 minutes, then turn it over to the wire rack and cool completely.
Step 7
For icing, mix powdered sugar and 2 tsp. orange juice. Stir until sugar is completely dissolved. Add the remaining juice in half a spoon, stirring well, until the glaze becomes similar in texture to thick cream. Pour the cupcake with icing and leave for 30 minutes.

Homemade cranberry-almond cupcake
Homemade cranberry-almond cupcake

Hot vegetarian salad with rice, vegetables, pineapple and peanuts

Hot vegetarian salad with rice, vegetables, pineapple and peanuts

INGREDIENTS
long-grain brown rice — 300 g
canned pineapple — 450 g
radish — 130 g
bean sprouts — 130 g
sweet red pepper — 1 pc.
green onion — 1 bunch
roasted peanuts — 100 g
For refueling:
vegetable oil — 3 tbsp
large garlic — 2 cloves
honey — 2 tbsp
soy sauce — 2 tablespoons
ground black pepper — to taste
hot red pepper — 1 pc.
salt to taste
white wine vinegar — 2 tbsp.

STEP-BY-STEP COOKING RECIPE
Step 1
Pour rice into a pan with hot water, bring to a boil and cook over low heat for 30–35 minutes, without covering.
Step 2
Prepare a dressing. Peel the garlic, remove seeds from hot pepper. Rinse and chop pepper with garlic. In a small container, beat with a whisk vegetable oil, soy sauce, vinegar, honey, salt and black pepper.

Add garlic and hot pepper, set aside for 20 minutes.
Step 3
Peel red sweet pepper, rinse. Wash green onions and radishes. Cut the pepper into thin strips, radish into circles, chop the onion finely.
Step 4
Chop nuts into a large crumb with a knife. Remove the pineapple from the syrup and cut into small pieces.
Step 5
Mix rice in a large bowl with slices of pineapple, green onions, sweet pepper, bean sprouts, radishes and nuts.
Step 6
Pour the dressing into a small saucepan, put on fire and heat for 1-2 minutes. Pour salad dressing evenly and serve immediately warm.

Hot vegetarian salad with rice, vegetables, pineapple and peanuts
Hot vegetarian salad with rice, vegetables, pineapple and peanuts

Roasted carrot noodles with rosemary

Roasted carrot noodles with rosemary

INGREDIENTS
600-700 g large juicy carrots
4-5 cloves of garlic
1 sprig of rosemary
80 ml olive oil
40 g butter
coarse sea salt
freshly ground white pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Peel the carrots and, using a slicer or a wide knife for peeling vegetables, chop the carrots with very thin long strips.

Pour the resulting «noodles» with a teapot of boiling water, close the lid and leave for 10 minutes. Then fold in a colander and dry.
Step 2
Pour olive oil into a large pan with a thick bottom and put the butter. Crush and peel the garlic cloves. For rosemary, set aside a few leaves for serving. Add the rosemary and garlic to the butter and set on medium to low heat.
Step 3
Warm until the garlic begins to brown, about 4 minutes. Remove the garlic and rosemary, put the carrots in the hot oil, and warm them by gently stirring until the carrots are soft, about 5 minutes. If desired, increase the heat for a couple of minutes so that the «noodles» are fried.
Step 4
Season with salt and pepper, mix and remove from heat. Serve to the chicken by garnishing with rosemary leaves.

Roasted carrot noodles with rosemary
Roasted carrot noodles with rosemary

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