Salad with brie cheese, apples and caramelized nuts

Salad with brie cheese, apples and caramelized nuts

INGREDIENTS
For refueling:
50 ml white wine vinegar
2 tbsp honey
1 tbsp mustard with grains
60 ml cup olive oil
salt, freshly ground black pepper
For caramelized nuts:
1/3 cup walnuts
1 tbsp honey
vegetable oil
salt to taste
For salad:
1 head of romaine lettuce
1 red apple
100 g brie cheese
4 tbsp dark raisins

STEP-BY-STEP COOKING RECIPE
Step 1
Heat a dry frying pan over high heat, add nuts, a pinch of salt and honey. Reduce the heat to medium and cook, stirring constantly, until the honey thickens and completely covers the nuts. It takes about 3 minutes. Carefully follow the preparation so that the honey does not burn.
Step 2
When the nuts are ready, carefully pour them onto a laid baking sheet, after sprinkling it with vegetable oil. Divide the nuts among themselves so that they do not stick together. Cool completely.
Step 3
In a small jar with a tight-fitting lid, mix all the ingredients for dressing. Shake vigorously until an emulsion is obtained. Set aside.
Step 4
Cut the apple in half, remove the core and cut into medium cubes. Cut the brie cheese in the same slices.
Step 5
Pour the salad into slices suitable for food and put in a bowl. Add apple, cheese, raisins and nuts. Pour salad dressing.

Salad with brie cheese, apples and caramelized nuts
Salad with brie cheese, apples and caramelized nuts

Oven Chicken with Shrimps and Vegetables

Oven Chicken with Shrimps and Vegetables

INGREDIENTS
1 chicken weighing 1.8–2 kg
800 g raw shrimp
3 large sweet peppers of different colors
1 medium red onion
half hot pepper pod
2 cloves of garlic
1 sprig of thyme
2 tbsp. l unrefined peanut butter
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken into 10 portions, removing all fat and skin. Rub each slice with salt and pepper and a little oil, sprinkle with thyme leaves and put in a large baking dish.
Step 2
Place the mold in an oven preheated to 200 ° C under the included grill and fry until golden brown, turning over once, for about 10 minutes.
Step 3
Cut the peppers in half and core. Cut the flesh into large squares. Cut the hot pepper into thin half rings. Peel and chop onion and garlic.
Step 4
Combine all the vegetables with the remaining oil, salt and pepper. Add vegetables to the chicken form, fry under the grill, stirring a couple of times, 10 minutes.

Then cover the mold with a lid or foil, reduce the temperature to 160 ° C and cook for 40 minutes.
Step 5
Shrimp clear of shell, cut back and remove the dark intestinal vein. Salt the shrimp and pepper.
Step 6
Put the shrimp to the finished chicken, mix and return to the oven for 5 minutes. Serve immediately.

Oven Chicken with Shrimps and Vegetables
Oven Chicken with Shrimps and Vegetables

Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

INGREDIENTS
4 slices of rustic bread
20 g butter
4 slices of mozzarella
a handful of blueberries
narsharab pomegranate sauce
1 avocado
salt

STEP-BY-STEP COOKING RECIPE
Step 1
Lubricate 4 slices of coarse village bread with butter on both sides. In 2 pieces, lay out a pair of thick slices of mozzarella, add blueberries, drip narsharab sauce.
Step 2
Put a couple of slices of avocado on top, salt, cover with a second piece of bread.
Step 3
Fry in a dry frying pan, pressing with a load, for 1 min. from each side. Serve immediately.

Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado
Healthy hot sandwich with mozzarella, blueberries, pomegranate sauce and avocado

Baked mackerel with mushrooms and vegetables

Baked mackerel with mushrooms and vegetables

INGREDIENTS
4 small mackerels
300 g of forest mushrooms or champignons
3 medium tomatoes
1 medium zucchini
1 bell pepper
1 medium carrot
1 stalk of celery
1 medium onion
2 cloves of garlic
bunch of parsley
juice of 1 lemon
olive oil
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Gut the fish, cut off the heads. Make 3-4 diagonal cuts on the sides, salt, pepper and sprinkle with lemon juice. Lubricate the fish with olive oil and set aside while preparing the vegetables.
Step 2
Cut the mushrooms into slices and fry with a clove of garlic in olive oil.
Step 3
Peel the vegetables. Cut the onions into thin half rings, carrots, celery and zucchini — into slices, pepper — into squares, tomatoes — into cubes.
Step 4
In a large frying pan, heat the olive oil and fry the onions and carrots until soft.

Add zucchini, bell peppers and celery and fry for 5 minutes. Add the tomatoes and cook until the liquid evaporates. Salt, pepper, add chopped clove of garlic and finely chopped parsley. Mix with fried mushrooms.
Step 5
Lay out the bottom of the baking dish with parchment or grease it with olive oil. Put vegetables in the form, on them fish. Place in an oven preheated to 180 ° C for 30 minutes.

Baked mackerel with mushrooms and vegetables
Baked mackerel with mushrooms and vegetables

Chicken fillet baked with cheese, mushrooms and onions

Chicken fillet baked with cheese, mushrooms and onions

INGREDIENTS
500 g fillet of chicken breast or thighs
200 g semi-hard cheese Fol Epi
500 g champignon
2 medium onions
salt, freshly ground black pepper
For sour cream sauce:
150 g fat sour cream
2 tbsp flour
50 g butter
1/2 cup milk or chicken stock
salt, freshly ground black pepper

STEP-BY-STEP COOKING RECIPE
Step 1
Cut the chicken fillet into slices, pour a small amount of boiling water, bring to a boil over medium heat, remove the foam, add salt, close and remove from heat. Cool completely in the broth, 1 hour. Finely chop the cooled meat, strain the broth.
Step 2
Cut the mushrooms into thin strips. Finely chop the onion and fry it over medium heat in butter until transparent, 5 min. Add mushrooms, increase heat to high and cook, stirring, for 5 minutes. Salt and pepper to taste.
For sour cream dressing in a hot dry skillet over medium heat, lightly fry the flour, 1 min. Then add the butter and mix, cook for 2 minutes. Pour in sour cream and mix until smooth.
Pour milk into the resulting mixture (instead of milk, you can use the broth from cooking chicken), stirring all the time to avoid the formation of lumps. Salt and pepper to taste. The sauce should be quite thick.
Step 3
Grate the cheese on a fine grater. In a bowl, combine chicken, onion and mushrooms. Arrange the resulting mixture into cocotte makers , pour sauce, sprinkle with grated cheese.

If you don’t have cocotte makers, you can use any small fireproof cups or bowls.
Put the cocotte makers in a cold oven, set the temperature to 180–190 ° С and bake until the cheese melts and the crust turns golden, 15–20 min.

Chicken fillet, baked with cheese, mushrooms and onions
Chicken fillet, baked with cheese, mushrooms and onions

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