August
12
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Recipes healthy but tasty dishes

Sandwich "Cheerful Curly»

On 3 servings of dishes:

  • 3 slices of bread or toast brick
  • 3 wide slices of cheese 1 tomato
  • 1/2 cucumber
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 6 highlights
  • sprouts cress
  • butter

slices of bread or toast lightly grease with butter, put the cheese on top.As a smiling mouth, take a thin slice of red pepper, ears - green pepper.Eyes make circles of cucumber, the pupils - from raisins.The nose is easy to make from a piece of tomato.Sprouts of cress serve attractive face fun hair.Arrange the sandwiches on plates and immediately proceed to the tasting.

Sandwich "Cheese boy»

Serves 4 dishes:

  • 2 bread for sandwich
  • 250 g Adygei cheese 2 radishes
  • 1/4 red pepper 1 cucumber
  • yogurt to taste

Round bread for sandwich cut into 2 parts.On each half, place on carefully cut slices Adygei cheese.Gently pour grease or natural yogurt.The eyes of the circles do radish, pupils - from sweet pepper (if any, take green).Smile - a thin slice of red pepper.Cucum

ber cut into slices.A circle cut into quarters - it will just spout 4.The rest of the cucumber slices cut into strips from which the shape boyish forelock.

Canape with mini meatballs

At 10 servings dishes:

• 500g minced beef

• 2 slices of chopped bacon

• 1/4 cup chopped parsley

• 2 cloves garlic

• 3 tbsp.l.parmesan

• 1 tbspcrushed crackers

• 1 egg

• 100 ml vegetable oil

• a whisper of nutmeg

• 0,5 tspsalt

• 0,25 tspblack pepper

• 1 baguette

• 2 cucumbers

In a large bowl, combine the beef, bacon, parsley, garlic, Parmesan cheese, crushed crackers, eggs, nutmeg, salt and pepper.Roll up from a mixture of mini meatballs, using a teaspoon.Put the meatballs in a pan with hot oil and fry on both sides until cooked.Cool meatballs.Crispy baguette slice.Fresh cucumbers cut into slices.Put on baguette slices of cucumber, lay on top of the finished meatballs, canapes secure with a toothpick.Serve as an appetizer.

Chicken meatballs in tomato sauce with basil and white wine

Serves 4 dishes:

• 500 grams of chicken meat

• 1 slice of white bread

• 50 ml milk

• 1 egg

• 400g canned tomatoes

• 1 tbspolive oil

• 60 ml dry white wine

• 1 onion

• 1 medium carrot

• 1 stalk celery

• 1/4 tspdried basil

• 1 tbsplemon juice

• Salt and pepper to taste

• fresh basil

Chicken miss twice through a meat grinder, add soaked in milk, white bread, eggs, salt and mix.Form meatballs and bake them in the oven for 20 minutes until golden brown.Grate carrots, onions and celery finely chop and fry in olive oil.Pour in the wine, lemon juice and mashed with a fork tomatoes, bring to a boil.Add the tomato sauce, dry basil, salt and pepper.Bring to a boil, cover and stew over low heat 20 minutes.Before serving, pour the sauce into a bowl, top with fried croquettes, garnish with fresh basil leaves.

Vegetable soup with meatballs

Serves 4 dishes:

• 200g minced meat

• 2 carrots

• 1 medium onion

• 3-4 potatoes

• small parsley root

• choppedfresh parsley

• 3 cloves garlic

• Salt and pepper to taste

Pour into a pan of 1.5 liters of water and put on fire.Peel the potatoes, carrots and parsley root.Wash the vegetables, dice the potatoes and parsley.Dip in boiling water.Clean the top of the onion skin, incise not completely crosswise and drop into the water.Season with salt.There also add chopped pieces of carrot and a little lower the heat to boiling soup is not much.Minced meat (it is better to take 30% of pork and 70% beef), pepper and salt.Form small meatballs (about 2-3 cm in diameter).Dip the meatballs into the boiling soup.Simmer the soup for 15 minutes until fully cooked meatballs.Serve on the table, sprinkle with finely chopped garlic and parsley.

pistou "Ratatouille" originally appeared in the area of ​​modern Nice, this dish was rather poor French peasants, who prepared it in the summer of all kinds of fresh vegetables.Even the name "Ratatouille" speaks for itself: in French means "blended food", "food mixed in."The original recipe consisted of zucchini, tomatoes, peppers, onions and garlic, which are cut plates and alternately laid in a spiral form in the fireproof dish and then were filled with special sauce and sprinkle with herbs.In the modern version of ratatouille also add eggplant.

Ratatouille

Serves 4 dishes:

  • 400 g tomatoes ("cream»)
  • 3 small eggplants
  • 3 tbspolive oil
  • 1 large onion 1 large
  • bell pepper (red)
  • 2 cloves garlic
  • 120 g fresh basil
  • 2 small zucchini 1 teaspoon
  • salt
  • 0,5 tsppepper

For topping:

  • 60 g
  • crumbs 2 tablespoonsParmesan cheese 2 tablespoons
  • chopped fresh basil 1 tablespoon
  • olive oil
  • 1/4 tsp
  • pinch of salt black pepper

Preheat oven to 200 ° C. Bake in the oven diced eggplant, add 2 tbspolive oil for 20 minutes, sometimes upside down.Posypku Prepare: Mix crumbs with a fork, grated Parmesan cheese, chopped fresh basil, salt, pepper and olive oil in a small bowl.Two tomatoes thinly cut slices and set aside.The remaining tomatoes cut into slices and set aside.In a skillet, heat 1 tablespoonolive oil, add the chopped onion and cook it for 5 minutes.Add sliced ​​thin strips of peppers, diced zucchini, chopped garlic.Roast the vegetables for 5 minutes, then add the tomatoes and cook, stirring occasionally, until the juice has evaporated.Remove the vegetables from the heat, add the roasted eggplant, basil, salt, and pepper.Place the vegetables in a little bit and bakeware Xpress them, using a wooden spoon.Top with slices of tomatoes and sprinkle everything prepared grit.Ratatouille Bake in a preheated 180 ° C oven for half an hour, until it is covered with a golden crust.

salad kohlrabi and carrots

Serves 2 dishes:

• 250 g kohlrabi

• 250 g carrots

• 2 tbspsunflower oil

• 4 tspcumin seeds (if powdered, then 2 tsp)

• 4 tsplemon juice

• 20 g of fresh green onions

• 30 g pine nuts

parsley for decoration

salt to taste

Rinse cauliflower and carrot, clean the vegetables and cut them into thin strips.Chopped fresh chives.Connect the prepared vegetables, season with salt.In a small skillet, heat the oil and add cumin.Once the seeds begin to crackle, you add the hot oil to vegetables.Drizzle the salad with lemon juice and mix well.Garnish with lettuce leaves fresh parsley and pine nuts.Salad is better to cook with baby carrots, but if it does not, then try to bake in the oven or microwave the old carrot.

salad with carrots, spinach and orange

Serves 2 dishes:

• 2 carrots

• 1 large orange

• 100 g feta cheese

• 120 g spinach

• 30 g pine nuts

• 1-2 tbspolive oil

• 3-4 tbsporange juice

• orange peel taste

Carrots cut long slices.Peel oranges, divide into segments.Feta cheese cut into large cubes.Spinach leaves, rinse, pat dry.For the filling, mix the olive oil with orange juice and grated orange peel.Mix all ingredients, pour the sauce and sprinkle with pine nuts.

Dense apple butter

At 12 servings of dishes:

• 1 kg of peeled and sliced ​​apples

• 700 g sugar

apples peel and core and cut into small pieces.Put the apples into a bowl and pour the sugar over the entire surface (do not mix).Leave overnight.The next morning apple juice will start up.Mix well, put on fire and boil for 10 minutes.In the evening, once again boil, stirring occasionally, 10 minutes.Leave overnight.In the morning boil for 15 minutes.Let cool five to six hours.Again boil and cool for 5 hours.Boil the last time, all the time, stirring until liquid evaporation.Hot jam roll up into sterile jars, which turn it upside down and let cool.

Peach jam

At 12 servings of dishes:

• 1 kg of peaches

• 1 kg sugar

3/4 of the peaches mince and cook, stirring constantly, until thickened.Mature, but with firm flesh peaches soak for 3-4 minutes in boiling water, then quickly cool.Peel, remove the peaches cut in half, remove seeds, cut into slices.Add the sugar and cook until it dissolves.The remaining peaches, place in boiling sauce and simmer until tender.Ready jam hot pour into prepared jars and pasteurized at a temperature of 95-100 C for about 20 minutes.Peach is in itself quite fragrant fruit, so to get an amazing jam or jam, do not need any additives.Only peaches and sugar.

Marmalade pears with grape juice

On 8 servings dishes:

• 750 g pear

• 0,5 l white grape juice

• 1 kg sugar

• 2 lemons

Mature solid pear clean, is first cut into 8 pieces, and then into smaller pieces.Pour grape juice, add sugar, squeeze the juice from the lemons.Cook until done in one step.Roll up to the banks pasteurized.Pears should be cleaned with stainless steel knife and immediately lowered into a little acidic or salty water, which prevents them from browning.Incidentally, for the same reason, pear preform lemon juice is added.